Now that you’ve done all your garden planning, it’s time to roll up your sleeves and get dirty! In Canada, typically people “put their gardens in” on the long weekend in May. In Vancouver, our mild climate allows me to plant sooner. But if you haven’t already planted, it’s not too late!
As you may know, I jumped on board the Scotts Miracle-Gro Gro Crew last month (basically an awesome, supportive gardening club), and since then, I’ve started my seeds and watched adoringly as they’ve sprouted into cute little seedlings.
Today, I thought I’d share some words of wisdom from my personal gardening experience (backed up by the Gro Crew team of garden experts!) to help you succeed with your own container garden adventure.
Here are some of the most important things you need to know to rock your own veggie container garden:
Ok, I realize these Rhubarb Curd Bars are hot on the heels of a Strawberry Rhubarb Yogurt Cake recipe, but I told you I’m obsessed with rhubarb, so I’m not really sorry.
If you try these, you won’t be sorry either.
What we have here is a luscious rhubarb curd – with only just enough sweetness to take the edge off – smoothed over a buttery shortbread crust, in a rhubarb bar that will blow any rhubarb fan’s mind.
From May to September, most of my dinners consist of vibrant seasonal produce and quick-cooking proteins, flavourfully dressed and tossed on a hot grill. To kick off my favourite cooking season, I’ve got a whole slew of important tips for perfecting your high-heat, open-flame cooking game – so that you never have to suffer through a dried-out chicken breast or flame-kissed eyebrows again!
I’ve partnered with Walmart for this post to showcase their lush fresh foods section. Have you visited a Walmart Supercentre lately? They have a huge selection of high-quality, local fruits and vegetables, meats, etc. The juicy steaks you see in the photos are their 100% Canadian Angus Beef Striploin (and the asparagus is from there, too)!
Without further adieu, here are my 10 simple steps to make you a master of the gas BBQ. Or gasmaster, if you prefer. :)
1. Take the chill off. Let your steaks, chicken pieces, pork chops etc. come to room temperature before you start – I usually give it 30 minutes, longer if it’s something particularly thick. When you put cold food directly on the grill, the outside is likely to burn before the inside reaches the desired doneness.
Yesterday was Theo’s 2nd birthday! I can’t believe another year has passed. The first year crawled by, but the second just flew. We didn’t have a big event this time, just a little picnic on the grass by the beach. We tied a balloon to Oliver’s collar and called it a party.
(It was actually pretty funny, because he’d disappear out of sight to take a dip in the ocean, and reappear minutes later with other dogs chasing him trying to catch the balloon. We only prayed he wouldn’t try to out-swim the balloon as it floated behind him… ha!)
I made a chocolate cake, but you don’t need to see that again. I still wanted to share a cake recipe to celebrate, so made another one – this Strawberry Rhubarb Cake.
I’m excited to have partnered once again with Dairy Farmers of Canada to feature Canadian cheeses made from 100% Canadian milk – because, as you probably know, I love cheese – and I buy from local cheesemakers as much as possible to support the Canadian dairy farmers and economy.
Today I’m showcasing five cheeses. From this selection, I’m hoping you’ll help me pick one that you’d like me to feature in a dessert… with a video! You’ll get to see me geek out over the recipe rather than just read about it. :)
Because I’ll be using the winner in a sweet recipe, the five Canadian cheeses I chose are dessert-friendly. From top to bottom in the above photo, you have Ricotta, Mascarpone, Brie, Quark and Cream Cheese. Several are pretty similar, so I thought you might like to get to know them better to understand their differences.