Edible flowers, herbs and micro greens growing on the set of Market to Table Season 2***
DIARY: Flower petals can give a great lift to our food, whether used purely decoratively or to enhance the flavour of the dish, as long as they are used judiciously and not just to enhance the chef’s ego.
RECIPE: Curried carrot soup.
Chef Dan in the new kitchen studio preps butternut squash
In the first episode of the new season of Market to Table, Chef Dan Frenette shops at The Stop Farmers’ Market at the Artscape Wychwood Barns and creates tasty butternut squash and stracchino gnocchi carbonara in his new kitchen. Continue reading “DAN’S AMAZING GNOCCHI”
Petals and sprouts from Kind Organics
Now that I’ve become a true farmers’ market fan, through my TV show Market to Table, I’m a committed non-supermarket shopper. Continue reading “FISHY TALES”
Sunflowers adorn a stall at the Saturday St. Lawrence Farmers’ Market
In summer, farmers’ markets flourish in cities, and on Market to Table we’ve barely scratched the surface. Continue reading “SUNNY MARKETS”
Gentlemans Portion 