Ashley A. Stanfield
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

DURHAM — Durham College shares its harvest with the community, imparting weekly luggage of fruit, veggies, herbs, and unique foods. However, a brand new network-supported agriculture application launched this month.

The idea is like CSA baskets presented through local farms but with a few twists.

Customers can pick to reserve as frequently as they want at the cost of $25 every week and pick up at the Pantry shop at the college’s Centre for Food in Whitby.

“You don’t should commit to a period; it works on your agenda,” says Kelly O’Brien, the popular supervisor at the Centre for Food. The Pantry CSA bags consist of produce staples like cucumbers and kale, but they’re also specific gadgets inside the mix.

Purple bread

The first few weeks of the program have visible baggage encompassing purple currants, bouquets of sparkling cut plant life, pickled sugar snap peas, roasted strawberry preserves, blueberry ketchup — even purple-hued sourdough bread made with beets.

“It’s a good way to get more human beings to come in and create cognizance of what we’re doing here,” says Ryan Cullen, field co-ordinator of the Centre for Food.

So some distance, about 10 to 15 luggage are going out each week, with plans to grow capacity as a call for will increase. The program will run until the cease of September and might be offered again next summer. The Centre for Food is home to the university’s culinary, meals and farming, horticulture, hospitality, and special events management programs.

It also homes Bistro ’67 restaurant and the Pantry retail store, with crops grown outdoors in the fields, greenhouses, and orchards.

This 12 months’ vegetation encompasses a few more recent ventures like pineberries — which seem like white strawberries and taste like pineapple — Green Zebra heirloom tomatoes, cucamelons, solar berries, Aronia, and sea buckthorn berries.

The meals grown on campus are used inside the restaurant, store, and schoolroom.

The Centre for Food is likewise involved in event catering, including activities with the Ontario Culinary Tourism Alliance. There is a one-time $five fee for the CSA bag, which needs to be delivered back each week that an order is located.

Bags can be picked up Tuesday to Thursday from nine a.M. To four p.M. And Friday from 9 a.M. To 6 p.M. On the Pantry keep. I take into account my first herb class on developing herbs for culinary and creative crafts. I left that annual herb sale with younger fragrant plants, with simply enough knowledge to be risky-wielding a trowel and a perpetual enthusiasm that all contributed to helping me form my first edible garden oasis.

After an experience at Home Depot, I became armed with vibrant silver equipment, the baggage of potting soil to house my foliage buddies, fertilizer to cause them to grow, and the internal force to begin digging my way to becoming an inexperienced thumb. Farmer lady!

Twenty years later, it is difficult to imagine my kitchen without a bunch of basil on the counter, herbs drying on racks, and jars of dried oregano and chocolate mint inside clean attain at each meal. From summer’s juicy ripe berries, peaches, and tomatoes to fall’s colorful harvest of squash, pumpkin, and candy potatoes, onto holiday turkey and ham feasts. Into hearty wintry weather stews and casseroles, herbs beautify each season’s fare!

- A word from our sposor -


Blueberry ketchup and purple bread