Week Nineteen, Summer Session 2026

See this weeks' recipes listed by the week on the left. (or below on mobile devices)

This Harvest Gratin comes to us from Mimi's family, the wild dreams of a very young couple in love, immigrating to Canada from Romania in the 1800s with dreams of farming a piece of land. Very hard work, lots of risk, an imagination that shaped their future and tasty, robust meals from the homeland to sate their appetites at the end of a long days' work. This stuff is so good. In case you didn't just put in 14 hours of back breaking farm harvesting, just eat a little bit less. You can see Terrie and Mimi make this recipe and hear a bit of Mimi's family's story on the Week 14 video. I'm told you can put this cabbage filling in a savory pie crust if you think it might benefit from a few more calories...hey, it's getting cold out there!

Yay! It's cabbage season. Now, don't be afraid, large and looming though they may at first appear. Grate up the rest of the large cabbage leftover from the Gratin, add four daikon radish, juice of one lime and a good pinch of salt to help the maceration. A large volume of vegetable matter becomes manageable very quickly. This mixture will transform your tacos, it's great with an egg and toast for breakfast, and anything that's leftover at the end of the week can be added to a pot of soup. (Remember, you're saving the prep water from boiling the cabbage and carrots for the Gratin that will be a great beginning to the week's pot of soup.)