This recipe for stuffed summer squash (or zucchini) is a bit messy to eat because once you cut into it, all the stuffing falls out, and you have to scrape off the skins. All the same, it’s a fav of mine and I found some at the market, so that’s dinners »

This potato-based soup is adapted from Jamie Oliver’s Food Revolution cookbook, which I chose it to make use of freshly boiled corn »

My sister gave me her fancy wobbly-crinkle cutter, the perfect rationale to make bread & butter pickles »

Dill pickles, thinly sliced on burgers, are Steve’s fav. This year I added some dry chilli flakes to spice them up »

I started planning with a general list of vegetables and herbs I want to grow and have divided them into family types for crop rotation using the simple method of categorizing them into: legumes → root → fruit → leaf »

I spent all afternoon learning about a type of raised garden method called Square Foot Gardening that I will try next year »

The cranberries added to this spicy strawberry jam give it a robust texture to compliment baked brie or spread over goat cheese on crostini as an appetizer »

I remade a batch of the Zesty Salsa from last year, because it tasted so delicious! Next year I need to remember to reduce the salt »

A simple tomato and corn salsa to keep on hand when you are craving tortilla chips »

This stewed batch of dark fruits has excellent colour in the jars and tastes delicious stirred into plain yogurt »