The Edible Valley Podcast – Details, episodes & analysis

In the latest episode of The Edible Valley Podcast, hosts Jonathan Frazier and William Stringer are joined by Mary-Jane Douglas, co-owner of Ridgewood Farm in Merville and an active member of the BC Cattlemen’s Association. Mary-Jane shares insights into her commitment to raising beef, eggs, and pork with sustainable practices, which are offered at the Comox Valley Farmer’s Market. She also highlights her excitement for “Burger It Forward,” a Canada-wide initiative launched by Canada’s beef farmers to support community restaurants and food banks. Last year, the campaign raised over $67,000, and organizers aim to expand BC’s participation in 2025. Mary-Jane encourages Vancouver Island restaurants to get involved, emphasizing the pride local farmers feel in supporting this community giveback program.

On this episode of The Edible Valley Podcast, we explore the HABIT Cookbook with the dynamic husband-and-wife team behind it, Josie Boulding and Ryan Stuart. HABIT Cookbook is a unique tool designed to help anyone reset their relationship with food. Josie, a social media influencer known as “Restless Josie” with over 55,000 followers, shares her firsthand insights on cooking with health at the forefront, featuring recipes that are as enjoyable as they are nourishing. Ryan, a widely published journalist specializing in outdoor adventure and environmental topics, walks us through the research and development of HABIT, explaining how even small changes in diet and mindset can have lasting health impacts. Together, they offer a fresh approach to sustainable eating, inspiring readers to build healthy habits that are impactful and easy to maintain.

 

Ryan and Josie call the Comox Valley home, where they continue to inspire and innovate both in and outside the kitchen.

Website and Book Link: restlessjosiecooks.com 

 https://www.amazon.ca/Habit-Bases-Recipes-New-Cooking/dp/1068814209

 

Instagram: https://www.instagram.com/habit_cookbook

                   https://www.instagram.com/restlessjosie/

 

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In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer embark on a culinary journey to explore the vibrant flavors of spring. From seasonal vegetables and foraged finds to spring-inspired recipes and cooking tips, they dive deep into the bounty of the Pacific Northwest. Join them as they share their passion for seasonal eating, connect with local farmers and foragers, and inspire listeners to embrace the freshness and vitality of spring in every delicious bite.

 

Spring-Inspired Recipes for 4 People:

1. Asparagus and Pea Risotto:

   • Ingredients:
     • 1 cup Arborio rice
     • 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
     • 1 cup fresh peas, shelled
     • 2 shallots, finely chopped
     • 4 cups vegetable broth
     • 1/2 cup grated Parmesan cheese
     • Salt and pepper to taste
   • Instructions:
     1. Sauté shallots in olive oil until translucent.
     2. Add Arborio rice to the skillet and cook until translucent.
     3. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until rice is cooked.
     4. Blanch asparagus and peas, then fold into the risotto along with Parmesan cheese.
     5. Season with salt and pepper to taste. Serve hot.

2. Spring Greens Salad with Strawberry Balsamic Vinaigrette:

   • Ingredients:
     • 8 cups mixed spring greens (spinach, arugula, lettuce)
     • 2 cups fresh strawberries, sliced
     • 1/2 cup toasted almonds
     • 1/2 cup crumbled feta cheese
     • 1/4 cup balsamic vinegar
     • 1/4 cup extra virgin olive oil
     • 2 tablespoons honey
   • Instructions:
     1. Toss mixed greens with sliced strawberries, toasted almonds, and crumbled feta cheese.
     2. In a separate bowl, whisk together balsamic vinegar, olive oil, and honey to make the vinaigrette.
     3. Drizzle the vinaigrette over the salad just before serving.

3. Rhubarb Crisp:

   • Ingredients:
     • 4 cups fresh rhubarb, chopped
     • 1/2 cup granulated sugar
     • 1/2 cup all-purpose flour
     • 1/2 cup rolled oats
     • 1/4 cup unsalted butter, melted
     • 1 teaspoon ground cinnamon
   • Instructions:
     1. Preheat oven to 375°F (190°C) and grease a baking dish.
     2. In a large bowl, combine chopped rhubarb, granulated sugar, and ground cinnamon. Transfer to the prepared baking dish.
     3. In a separate bowl, mix together flour, rolled oats, and melted butter to make the crisp topping.
     4. Sprinkle the topping over the rhubarb mixture and bake until golden and bubbly. Serve warm.

 

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In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier, William Stringer and special guest Blayne Prowse delve into the art of zero-waste cooking. Exploring mindful eating and sustainable living, they uncover ways to reduce food waste and packaging waste in the kitchen. From transforming leftovers into flavorful soups to repurposing stale bread, each discussion thread intertwines practical tips with eco-conscious insights. Join the conversation as they share creative recipes, actionable strategies, and inspiring anecdotes, inviting listeners to savor sustainability one delicious meal at a time. Tune in for a culinary journey towards a greener, more flavourful future.

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer take a deep dive into the essential tool of every chef's arsenal: knives. From discussing the different types of knives commonly used in the kitchen to offering tips on proper grip, safety practices, and maintenance techniques, they provide invaluable insights for both novice and experienced cooks. Through personal anecdotes and practical advice, Chef Frazier and Stringer guide listeners on how to choose, handle, and care for knives to enhance their culinary journey. Tune in to sharpen your skills and slice through the world of kitchen knives!

In Episode #230 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer delve into the vibrant world of tailgate traditions. After surviving Super Bowl in Los Vegas Chef Jonathan wanted to discuss the joys of tailgating. From its humble beginnings to its evolution into elaborate pre-game parties, they explore the origins, cultural significance, and regional variations of tailgating across America. With a focus on popular tailgate foods, traditional drinks, and tips for preparing delicious meals, listeners are treated to an engaging discussion filled with anecdotes and experiences that showcase the camaraderie, culinary delights, and community spirit of this beloved American pastime.

 

 

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In Episode 229 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer delve into the fascinating world of oysters, focusing on their significance in Pacific Northwest cuisine and the unique farming methods used in Vancouver Island. From discussing the rich history of oysters in the region to exploring the pristine waters surrounding Vancouver Island and their impact on flavor, Chef Jonathan and William provide valuable insights into the cultivation, cooking techniques, and wine pairings for these delectable shellfish. Join them on a culinary journey as they uncover the secrets of these ocean delicacies.

 

Classic Mignonette sauce is a simple and flavorful accompaniment for fresh oysters, known for its tangy and slightly sweet taste. Here's a traditional recipe for making Mignonette sauce:

Ingredients:

• 1/2 cup red wine vinegar
• 2 tablespoons finely minced shallots
• 1 teaspoon freshly cracked black pepper
• Optional: a pinch of salt to taste

Instructions:

• In a small bowl, combine the red wine vinegar, finely minced shallots, cracked and black pepper,. Stir well to mix all the ingredients together.
• Taste the Mignonette sauce and adjust the seasoning if necessary. If desired, add a pinch of salt to enhance the flavors.
• Cover the bowl with plastic wrap or a lid and refrigerate the Mignonette sauce for at least 30 minutes to allow the flavors to meld together.
• Before serving, give the Mignonette sauce a final stir to ensure all the ingredients are well combined.
• To serve, spoon a small amount of the Mignonette sauce over freshly shucked oysters on the half-shell just before eating. Alternatively, serve the Mignonette sauce alongside the oysters in a small dish for dipping.

Mignonette sauce is best when made fresh and served immediately, but it can be stored in the refrigerator for up to a week in an airtight container. Give the sauce a quick stir before using it to refresh the flavors.

Feel free to customize the Mignonette sauce to your taste preferences by adjusting the quantities of shallots, black pepper, . Some variations include adding minced fresh herbs such as parsley, chives, or tarragon for added flavor complexity.

In this episode of "The Edible Valley Podcast," Chefs Jonathan Frazier and William Stringer dish out the latest culinary trends of 2024. Are you diving into unconventional delights like "Snacks for Dinner" or embracing the rise of "Nonalcoholic Spirits and Wine"? Join the hosts as they explore the innovative realms of "Plant-Based Cuisine," the allure of "Gourmet White Chocolate," and the cultural fusion in "Third-Culture Cuisine." Discover if your kitchen is equipped with the trendsetting "Countertop Ovens" and explore the flavor journey with "Ube." It's a flavorful odyssey.

In Episode 227 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer unwrap the essence of Christmas in a culinary extravaganza. Delving into practical tips for seasonal menu planning, the episode navigates through the art of creating classic Christmas dishes. From traditional roasts to delectable desserts, they unravel the secrets behind crafting these iconic delicacies. Offering insightful advice for both novice and seasoned cooks, the hosts share invaluable expertise to elevate your festive cooking experience. Join them on this flavorful journey as they celebrate the spirit of Christmas through tantalizing flavors, culinary wisdom, and the joy of shared meals.

Homemade Cranberry Sauce:

Ingredients:

• 12 ounces (340g) fresh or frozen cranberries
• 1 cup (200g) brown sugar
• 1/2 cup (120ml) orange juice
• 1/2 cup (120ml) water
• Optional: Orange zest, cinnamon, cloves, or other spices for flavor variation

Instructions:

• Prepare the Cranberries:
  • Rinse the cranberries thoroughly under cold water, removing any stems or bruised berries.
• Cooking the Cranberries:
  • In a medium saucepan, combine the cranberries, sugar, water and orange juice.
  • If desired, add a dash of orange zest,  or spices (like cinnamon or cloves) to enhance the flavor. Stir to combine.
• Simmer:
  • Bring the mixture to a simmer over medium-high heat, stirring occasionally.
  • Once it reaches a simmer, reduce the heat to medium-low and let it simmer for about 10-15 minutes or until the cranberries burst and the sauce thickens, stirring occasionally.
•  
• Cool and Serve:
  • Remove the saucepan from heat and allow the cranberry sauce to cool to room temperature. It will continue to thicken as it cools.
  • Transfer the cranberry sauce to a serving dish or an airtight container. Refrigerate until chilled before serving.

In this episode of “The Edible Valley Podcast," Chef Jonathan Frazier and William Stringer, both fathers, share their unique perspectives on navigating babyhood. Despite not being experts, their insights stem from personal experiences. William, currently caring for an infant, delves into the challenges of introducing solids and balancing nutrition. Meanwhile, Jonathan, whose older daughter surpassed the baby food phase, offers hindsight wisdom and practical tips for new parents. Their candid discussions revolve around trials, successes, and the joy of witnessing little ones explore culinary adventures. Through their relatable narratives, they bring a blend of empathy and relatability, fostering a supportive community for parents embarking on similar journeys.

 

Edible Recipe:

Homemade Sweet Potato Puree

Ingredients:

• 2 medium-sized sweet potatoes
• Water (for steaming)
• milk, or water (for thinning)

Instructions:

• Preparation: Wash and peel the sweet potatoes. Cut them into small, uniform-sized pieces.
• Steaming: Place the sweet potato pieces in a steamer basket over boiling water or in a microwave-safe dish with a little water. Steam until the sweet potatoes are tender. This usually takes around 15-20 minutes.
• Pureeing: Once the sweet potatoes are fully cooked and soft, transfer them to a blender or food processor. Blend until you achieve a smooth consistency. Add breast milk, formula, or water in small increments if you prefer a thinner consistency.
• Cooling: Allow the puree to cool down before serving to your baby. You can store the puree in the refrigerator for up to 3 days or freeze it in ice cube trays for convenient portions.
• Feeding: When ready to feed your baby, warm the desired amount of sweet potato puree and test the temperature before serving. Feed your baby using a spoon in small, appropriate portions.