Luba4Health.Truro

Fresh from the garden: garlic scapes!

I just collected this beautiful seasonal treasure and can’t wait to turn it into something delicious — fermented garlic scape paste.

Garlic scapes are the curly flower stalks of garlic plants. They have a mild garlic flavor and a wonderful crunch, but they can become quite fibrous when eaten raw.
Fermentation transforms them into a tangy, flavor-packed condiment while preserving their nutrients and adding beneficial microbes.

My favorite method is a fermented garlic scape “pesto”:

Chop the scapes and blend them in a food processor with salt (about 2% of the total weight) and a squeeze of lemon juice.
Pack the mixture tightly into a clean mason jar, pressing it down to release its natural juices.
Make sure the brine covers the paste. Add a weight, cover loosely or use an airlock, and let it ferment at room temperature for about 7–10 days.

When it develops a pleasantly sour, tangy flavor, move it to the fridge.

The result? A delicious probiotic condiment perfect for pasta, seafood, roasted vegetables, salad dressings, or simply spread on a slice of good bread.

I love this time of year when the garden provides not only fresh food but also opportunities to preserve summer flavors for the months ahead.

My secret garden place to relax…

Tucked away in the shade of the trees, my primulas, astilbes, and hostas are thriving and creating a little corner of peace and beauty.

These shade-loving plants are easy to care for and reward me with their beautiful blooms year after year. There is something special about sitting among greenery, listening to birds, and enjoying the quiet moments that a garden brings.

A garden is not just about flowers — it is a place to slow down, recharge, and find joy in nature.

Let’s celebrate Canada by enjoying the gifts of its land—fresh local berries, garden greens, seasonal vegetables, and meals shared with the people we love.

Let your plate reflect the season: colorful, nourishing, and full of flavor. Let food bring joy and balance to your celebration!

Wishing you a happy, healthy, and delicious Canada Day!

Saturday farmers’ market — a celebration of fresh, local food!

Something is exciting about walking through the market stalls, seeing baskets full of colorful vegetables, fresh greens, and seasonal treasures. We often get inspired by the beauty of the produce — but do we always use the whole plant?

For example, when we buy fresh red beets for soups, salads, or roasting, how many of us simply cut off the beautiful green tops and throw them away?

Those beet greens are a hidden nutritional gem!
In fact, they can be even richer in some nutrients than the beetroot itself. They provide fibre, vitamins, minerals, and plant compounds that support our health.

Instead of discarding them, bring them into your kitchen:
Sauté them with garlic and olive oil.
Add them to soups and stews.
Mix them into omelets or frittatas.
Blend young leaves into pesto or add them to salads

Using the whole vegetable is not only healthier — it also helps reduce food waste and allows us to appreciate everything nature provides.

Next time you bring home a bunch of beets from the farmers’ market, remember: the greens are a gift too.

Eat the whole plant. Enjoy every bite.

Bring the flavors of every season into your kitchen!

Your meals never have to be boring when you learn to use what nature generously provides at every time of the year.

When your chives begin to bloom, don’t just admire their beautiful purple flowers — turn them into something delicious and unique!
This can also become a fun little project to do with your kids : a homemade gift that is simple, natural, and made with love.

Chive Blossom Infused Vinegar

-Pick fresh chive flowers and gently rinse them by placing them in water, swishing them around, and draining well.
-Fill a clean mason jar with the blossoms.
- Pour in white wine vinegar until the flowers are completely covered.
-Add a date to the jar and place it in a cool, dark spot.
-Let the vinegar infuse for 1–2 weeks.
-Strain through a fine sieve and transfer your beautiful, pink-tinted vinegar into a glass bottle.

Now you have a special homemade vinegar ready to brighten your meals!
Use it in salad dressings, marinades, or drizzle it over fresh summer vegetables.

The flavor is delicate, slightly onion-like, and surprisingly refreshing.

If you have chives blooming in your garden, give this simple recipe a try.

It is a wonderful reminder that nature’s little gifts can turn everyday meals into something special.

Mushroom gathering season has officially begun!

One of my favorite times of the year has arrived. There is something truly special about walking through the forest, enjoying the fresh air, listening to the sounds of nature, and carefully searching through the leaves for hidden treasures.

Mushroom hunting is not just about the harvest — it is about slowing down, spending time outdoors, and appreciating the beauty around us. Every walk becomes a little adventure, with surprises waiting under the trees.

After bringing my treasures home, I love to dry mushrooms and save them for the winter months. Later, when the days are colder, their wonderful aroma brings back memories of warm sunny walks, green parks, and beautiful moments spent in nature.

Nature gives us so many gifts — we just need to take the time to notice them.

I absolutely love this time of year.

My garden is coming alive with the beauty of heirloom peonies, deep blue irises, and delicate pink blooms. Add warm sunny days, the songs of birds, and the gentle rhythm of nature — it truly feels magical.

Creating and maintaining flower beds takes time, patience, and plenty of effort. There is weeding, watering, planting, and caring for every little corner. But the rewards are priceless — moments of beauty, peace, and joy right outside my door.

My flower beds are more than just a garden. They are my happy place — a place to slow down, reconnect with nature, and appreciate the simple pleasures of life.

June is National Fresh Fruit and Vegetable Month!

With June designated as National Fresh Fruit and Vegetable Month, it's the perfect time to celebrate the abundance of fresh, seasonal produce available all around us.

Eating fruits and vegetables at their peak season offers many benefits. Not only are they often fresher, more flavorful, and more affordable, but they are also packed with the nutrients our bodies need.

Seasonal produce provides valuable fiber, which supports digestive health, along with essential vitamins, minerals, and antioxidants that help protect our cells and support overall well-being.

Adding more fruits and vegetables to your meals doesn't have to be complicated. Try:
Adding berries to your breakfast.
Enjoying fresh vegetables with hummus as a snack.
Fill half your plate with colorful vegetables at lunch and dinner.

Visiting local farmers' markets to discover new seasonal favorites.

Every color on your plate brings different nutrients, so challenge yourself to "eat the rainbow" this month. The more variety you include, the more benefits your body receives.

June is a wonderful reminder that healthy eating can be simple, delicious, and naturally aligned with the seasons.

What's your favorite fresh fruit or vegetable this time of year?

Looking for a refreshing summer drink with a little natural fizz?

As the summer heat arrives, I enjoy making naturally fermented beverages at home.
One of my favorites is fermented coconut water—a simple, refreshing drink made with just two ingredients:

Coconut water
A starter culture

Then, the microbes do the work.
Within a day or two, sweet, mild coconut water transforms into a lightly tangy, sparkling drink with a gentle fizz. I like to think of it as a naturally fermented coconut spritzer—perfect served cold on a hot afternoon.

Many of us reach for fizzy drinks to quench our thirst in the summer. Why not try a fermented version instead?

Fermented coconut water contains beneficial microorganisms that can help support a healthy digestive system. Enjoying a small serving with meals may aid digestion, while adding fresh ginger, lemon, or lime can create a delicious flavor twist.

Homemade fermented drinks are a wonderful way to explore traditional food preparation methods while adding variety to your summer menu.

Have you ever tried fermented coconut water or kombucha? I'd love to hear about your favorite summer fermented drinks!

Small Herb, Big Benefits: Chives

Chives may be one of the smallest herbs in the garden, but they pack plenty of flavor and nutrition into every green stem.

-Rich in vitamins – Chives contain vitamins A, C, and K, which support healthy vision, immunity, and bone health.

-Packed with antioxidants – These compounds help protect our cells from everyday wear and tear caused by free radicals.

-Supports heart health – As a member of the onion family, chives contain beneficial plant compounds that may contribute to cardiovascular wellness.

- Adds flavor without excess salt – Fresh chives can brighten soups, salads, eggs, potatoes, and dips, helping you create delicious meals with less sodium.

-Easy to grow – Chives are one of the simplest herbs to grow in a garden or container, providing fresh greens throughout the growing season.

One of the best things about chives is that a small handful can transform an ordinary dish into something special. Their mild onion flavor adds freshness without overpowering other ingredients.

This season, try sprinkling fresh chives on your meals and enjoy both the taste and the nutritional benefits they bring to your plate.

Sometimes the smallest ingredients can make the biggest difference.