I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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It’s been three years since we bought our little bungalow in Toronto and started our very own urban homestead. It’s always been a dream of mine to move out of the city and live off the land, but for the mean time my husband and I are cultivating our homesteading skills on our small property in the city. While our home is a tiny 1,200 square feet, our lot is huge for Toronto standards and we’ve been taking full advantage of our ample outdoor space. We’re currently growing blackberries, raspberries, strawberries, mint, basil, parsley, leeks, onions, lettuce, kale, tomatoes, watermelons, green peppers, hot peppers (over 6 varieties – we’re homemade hot sauce fiends), lavender and broccoli. We also have our two remaining chickens (RIP dear Linda chicken), and I’m currently trying to convince my husband that bee keeping is a really great idea …
Of all the things we’ve planted over the years I’ve found that tomatoes have grown the best in our backyard space. Here are my favourite tips and tricks for growing big, beautiful, organic tomatoes in the city:
Last year we ended up with over 100 tomatoes, so I created this delicious summer-fresh tomato salsa recipe as a way to prepare and store our tomato excess. While our current tomato crop won’t be ready to harvest until August, we’re currently still enjoying our homegrown tomatoes thanks to this delicious and easy recipe. Salsa is an excellent way to get more vegetables in your diet, and we add this recipe to baked chicken and fish, throw it onto our salads and even eat it straight out of the jar. Enjoy
Salsa is an excellent way to get more vegetables in your diet, and we add this homegrown recipe to baked chicken and fish, throw it onto our salads and even eat it straight out of the jar. Enjoy
Mix ingredients together and store in an airtight container in the fridge for up to 2 weeks. We also use the techniques found in this book to preserve our salsa for up to 1 year.