green & gold garden and tubahumurize benefit, piri piri to go, heart of the home sale plus easy summer cooking: stone fruit

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kitchen to go returns today!

There may be time yet to order this week’s homey roast beef with pan gravy and mashed potatoes. If not, order next week and make Kitchen to Go your regular Wednesday take out, $25/p+.

Brad’s beef with roasted carrots

sale at heart of the home in the high street

Check out the on-sale table with items up to 60 per cent off. There are also some great deals on selected Zwilling J.A. Henckels knives, such as the utility knife for $139.99, the beautiful and efficient Staub braziers in several colours (regular $475, for $299.99) or the 3.5 litre pumpkin cocottes in white, charcoal, or pumpkin (regular $400, for $299.99). Shop in store Tuesday-Friday, 11am-5pm; Saturday11am-4pm; Sunday 12-4pm. Curbside pick-up is available on request. Heart of the Home, 12539 102 Avenue, 780-705-4928, heartofthehomeyeg.ca.

heart of the home sale

piri piri to go

Pop by Bodega for a cheerful lunch and before you leave, check out the Pantry for takeaway sandwiches and salads; Spanish and Portuguese cheeses and charcuterie; olives, spices; fresh shellfish, canned and frozen fish; wine and piri piri sauce (I opted to get a bit more heat added to mine). Another bit of gold for the freezer—12 packs of their delish bacon-wrapped dates with a side of quince sauce. Now you’re talking. Open from 11am-8:30pm, Monday-Saturday. Bodega/Sabor, 10220 103 Street, 780-757-1114, bodegayeg.ca.

don’t miss the green & gold

The Green & Gold Community Garden on the University Farm has an excellent selection of late summer vegetables, herbs, flowers and apples available and, remember, all the donations for garden produce go to the Tubahumurize Association in Rwanda. Fall hours are Tuesdays 6:30-7:30pm and Saturdays 11am-1pm. For directions visit greengoldgarden.com

Green & Gold garden — *Image via the Green & Gold*

easy summer cooking: okanagan stone fruit

The farmers’ markets have beautiful Okanagan peaches, nectarines and plums available. After you tire of eating ripe peaches over the sink to catch the drips, try:

Slice some peaches and nectarines, toss with a bit of lemon juice and serve with soft cheeses such as ricotta or goat cheese. Drizzle with a bit of honey (Hive Been Smoking* smoked honey is amazing with this), chopped fresh rosemary and add some toasted almonds or hazelnuts.
* Hive Been Smoking Honey is at the north and south side Italian Centre Shops.

Grill peaches on the barbecue. Pit the fruit, then grill halves face down until the edges are soft and the peaches are warm. Grill marks are a delicious bonus. Serve with grilled pork or have for dessert with fresh thyme, pinch of sea salt and drizzle of cream.

Make David Lebovitz’s oven baked plums: davidlebovitz.com

Make a salsa with peaches, nectarines, plums, shallots or red onion, serrano or jalapeño, fresh thyme, chopped tomato (green tomatoes are especially tasty in a salsa) lemon juice, garlic, red or yellow pepper and cilantro and parsley. Serve with chicken, pork or fish.

Make a pavlova and serve with sliced peaches, nectarines or a mixture of both. Scatter toasted coconut over.

Preserve summer: There is nothing better than pulling a bag of frozen Okanagan stone fruit out of the freezer, in January, to drizzle with yogurt and have with oatmeal, or to make a crisp. Wash, quarter and toss ripe peaches or nectarines in a bit of lemon juice (prevents browning). Freeze in a single layer, then bag, squeezing out as much air as possible. Use up within six months.

okanagan stone fruit peaches