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There’s something special about making your morning latte at home — not only do you save money, but you also get to experiment with flavours you’ll never find in a café. This week, I’ve been playing with a bright and refreshing take on the classic matcha latte by using a homemade fruit syrup. Both blueberry and haskap berries work beautifully here, adding a subtle sweetness and gorgeous colour to your cup.

Discover the best tomato varieties for every use, from sandwiches and salads to sauces, roasting, and snacking. Use our visual guide to find your perfect tomato match, featuring heirloom, paste, beefsteak, and cherry types.

This refreshing and tart spring beverage is made entirely from fresh rhubarb - no citrus required. Its natural tartness gives it a lemonade-like zing, perfect for warm June days when you're craving something bright and refreshing.

Celebrate spring on the homestead with this sweet-tart Haskap Rhubarb Pie, featuring two of Canada's earliest garden harvests. Haskaps — hardy northern berries — pair perfectly with rhubarb in this simple, rustic dessert.

After a long winter, spotting those vibrant green shoots of wild leeks (also known as ramps) pushing up through the forest floor is pure magic, a true sign of spring. Their bold, garlicky flavour brings fresh energy to the kitchen, and for many of us, cooking with them feels like reconnecting with the land itself.

But with that joy comes responsibility. Let’s celebrate the gift of wild foods — with gratitude, restraint, and care for the future.

With holiday meals and gatherings approaching, I wanted to share a reminder that it is actually SO EASY to make your own cranberry sauce rather than buying the canned cranberry jelly from the store. And it tastes so much better! 

If you have access to fresh or frozen wild blueberries, you have to try this recipe for homemade blueberry preserves, made with wild blueberries, and spiced with vanilla and cardamom. This adds warmth and complexity to your traditional wild blueberry jam, a flavour of home for many of us in the north. 

Elderflowers lend a fragrant and floral flavour to beverages, and a small bottle of elderflower cordial is often priced over $20 in stores. If you forage the flowers fresh around the end of July, you can make your own! And it's really easy.

In a world where fruits and vegetables are available year-round at the local grocery store, it's easy to get into a routine of eating the same foods all year long. However, there's something truly special about embracing the bounty of each season and savouring the flavours available to us locally.

In areas where maple trees can not grow people have turned to making syrup out of birch sap. The sugar content in birch sap is not as high as sugar maple sap so there is more boiling required than with maple sap. The end result is a sweet and complex tasting syrup that goes great with savoury dishes especially smoked fish. A truly northern treat. 

I've been reminiscing about the summer blueberry harvest and wanted to share some recipes. These blueberry strudels are an indulgent summer treat, and something I constantly get excited for. The crispy and flaky pastry paired with the fresh wild blueberry jam is off the charts!

When the snow arrives, most foragers take a break. But guess what? Even in the winter months, there are some delightful plants just waiting to be discovered and harvested. I've gathered a handful of recipes and ideas to ignite your connection with the great outdoors in the time of year it's most difficult to feel connected.