The Tourne-Sol Blog

Daikon radish is a great vegetable that keeps really well and is ideal for adding a little crunch, a beautiful white color and a slight tang to our winter salads.

If you too would like to use a humble daikon radish to energize your grey meals, here's a delicious daikon radish, carrot and raisin salad.

Okay, we want to eat local in winter, but are you also wondering if lettuce grown in a greenhouse at -20°C really makes sense?

For my part, I try to avoid greenhouse-grown lettuce in winter... but it creates a bit of a void... How can we renew the way we prepare our root vegetables to diversify our plate during the cold season?

Here's my favorite way to replace lettuce and add freshness and winter crunch to all kinds of recipes!

 

You open your fridge, it's full of good ingredients, root vegetables of all kinds, broth, cheese, eggs, meat, fruits. You know that your pantry is full of grains, lentils, other legumes and spices. You even have vegetables in the freezer... but you're flat, you have no inspiration to cook...

It is exactly for these days that I created Robo-Cuistot !

When I started growing vegetables on our small farm, beets were a veggie I didn't know much about. At first, I found it tricky to use and a bit messy. But over time, I discovered recipes and methods that totally changed my perception of this veggie. In this article, I'll share how to prepare beets with minimal effort and why it deserves a spot in your kitchen.

Discover the rich flavors of autumn with this simple and satisfying recipe. This tofu with vegetables will allow you to use 7 typical autumn vegetables that you might receive in your November basket.

I created this recipe based on some suggestions from Robo-Cuistot, our virtual culinary assistant, and I added my own twist! My children asked me to reduce our meat consumption, so I chose tofu as the protein!

Here's a different recipe suggestion for using cabbage year-round! This cabbage and carrot salad with a cumin vinaigrette is an explosion of flavours.