Our Location

739 Palmerston Avenue
Toronto ON M6G 2R3

Regular Store Hours

Monday Closed
Tuesday 9am to 9pm
Wednesday 9am to 9pm
Thursday 9am to 9pm
Friday 9am to 9pm
Saturday 10am to 6pm
Sunday 10am to 6pm
View Our Holiday Schedule
  • Categories:

  • Post Archive

Comfort me with noodles

posted on Thursday, November 7th, 2019

As soon as I started to think about comfort food, the phrase “comfort me with apples” popped into my head. I remembered it as the title of a book of food writing by a former Toronto Star columnist. However, it turns out it’s also the title of a food critic’s memoir and a quote from […]

Easy, Crowd-pleasing Autumn Apple Crisp

posted on Tuesday, October 1st, 2019

Recipe and photo courtesy of Kyla Winchester. My dad was the one who cooked in our family, and I can only conclude he didn’t like making pies. For Thanksgiving, he made apple crisp, or occasionally ‘pumpkin pudding’—which as an adult I now realize is an easy way to get sweet, creamy pumpkin filling and vanilla […]

Easy Lentil Walnut Dip

posted on Wednesday, September 4th, 2019

Summer may be winding down, but the days are still long, the sun has been gracing us with warmth well past sunset, and the neighbourhood is buzzing with activity, from park picnics to street festivals to spontaneous porch conversations. During this time of abundant energy, I find it’s nice to find quiet moments between activity […]

Butternut Squash and Shiitake Mushroom Soup

posted on Wednesday, September 4th, 2019

I learned to cook after I moved away from home. Because my dad stayed home when I was born so my mom could go back to work, he was the one who cooked in our household, and this was unusual in the 70s when I was born. Surprisingly, it seems to still not be that […]

A hearty salad to celebrate the mid-summer bounty

posted on Monday, August 5th, 2019

Summer’s later-than-usual return brought a bounty of colourful produce overflowing from our beloved fruit stands, farmers’ markets, and of course Karma! From brilliant red peppers to sunshiney yellow summer squash to deep violet eggplants, vegetables beg to be sliced, tossed with olive oil and a simple shake of salt and pepper, and eaten fresh from […]

Roasted Rainbow Carrots with Maple-Tahini Cream

posted on Friday, July 12th, 2019

Recipe and photo courtesy of Emma Kula. Roasting carrots – especially the gorgeous heirloom variety – lends them a sweet, caramelized flavour that makes for an impressive side dish. The sweet & tart maple-tahini cream drizzled on top adds a creamy pop to this simple dish, which you should definitely make for your next summer […]

Everything Oatmeal Cookies

posted on Thursday, July 4th, 2019

Recipe & photo courtesy of Emma Kula. These delicious oatmeal cookies are packed with everything you want – crunchy seeds, sweet shredded coconut, juicy dried cranberries and of course, plenty of chopped dark chocolate. A hint of cinnamon & molasses add a wonderful depth of flavour that takes them above your average healthy cookie! They’re […]

Rhubarb-Walnut Crumble Coffee Cake

posted on Thursday, June 27th, 2019

Photo & recipe courtesy of Emma Kula. Ontario rhubarb season is now, so there’s no better time to whip up a treat using these juicy, tart, bright pink stalks. This coffee cake showcases the beautiful ingredient, and also happens to be gluten-free and naturally sweetened with a touch of maple syrup. Although the ingredient list […]

Creamy Asparagus Soup (Dairy-Free)

posted on Thursday, June 20th, 2019

Photo & Recipe Courtesy of Emma Kula. Take advantage of the gift that is fresh Ontario asparagus and whip up this bright & flavourful asparagus soup as soon as possible! Since it only contains a few simple ingredients, be sure to choose the freshest local produce you can find to really let them shine! Enjoy […]

Intro to fermentation: How to make your own sauerkraut

posted on Monday, May 6th, 2019

In the six years I have been facilitating sauerkraut workshops, there has been a common thread among attendees: most arrive not knowing what to expect, and with a bit of fear about what will come of this experiment. Much of that fear, I believe, has to do with the reputation that accompanies all things fermentation. […]