M&M Food Market offers Online ordering and Delivery options for Prepared Meals!
My name is Jessica Turner, my husband and I run 2 of the M&M Food Markets here in Victoria. We wanted to reach out and re-introduce our store and its offerings to the community. M&M Food market has hundreds of healthy frozen prepared meals to choose from that are perfect for individuals or families looking for variety in their diet and some help cooking on those nights when you just don’t feel like doing it all from scratch! Many seniors have found that M&M meals are an affordable way to get high quality, healthy, prepared meals delivered to their homes. M&M has committed to...
Read MoreForaging for the Beginner
The definition of foraging is to go from place to place to search for food or other items, whether in the wild or an urban setting. I consider myself very fortunate to have grown up in a foraging family. We didn’t forage because we needed the wonderfully delicious wild foods we found in our local forests, beaches, and roadsides; we foraged because we loved being out in nature and for the thrill of finding, harvesting, and eating healthy, accessible, and organic wild foods. Embarking on the journey into foraging wild foods can be daunting; it’s a vast subject with lots to learn. So many...
Read MoreA Summer Feast.
Turkey steaks, Mexican quesadilla, guacamole, salsa, and cheesecake with a blueberry topping. BBQ’d turkey steaks. 1 large turkey breast steak per person, pounded to ensure even thickness all the way through Zest and juice of 2 limes 1 clove garlic, crushed 1½ tsp good quality chili powder (or use a combination of 6 parts ground cumin and cayenne pepper powder) 3 tablespoons good olive oil 1 tsp salt Combine all the above ingredients together well and pour over the turkey steaks. Marinate the steaks for at least 2 hours but no longer than 4 hours. Drain...
Read MoreLamb kebobs
lemon roast potatoes, Greek salad, Baklava Lamb Kebobs Juice and zest of 2 lemons ½ cup olive oil 4 garlic cloves, minced ½ tsp salt ½ tsp pepper 1 tsp dried oregano Combine the above in a bowl and whisk together well. 1½ pounds leg of lamb or lamb loin trimmed of most of the fat and any connective tissue cut into 1½” square pieces Add the lamb pieces to the marinade and marinate for up to 12 hours. Note: This can also be done in zippered bags. Just be sure that the marinade coats all of the pieces well. Remove the lamb from the marinade and drain well. Discard the marinade....
Read MoreLocal island ingredients make holiday dinners grand
As this year draws to a close, I feel privileged to celebrate this season of togetherness as I take on a new role as British Columbia’s Ministry of Agriculture and Food. The holidays are a time to gather with friends and family, but it is also a time for us to support local producers by incorporating B.C. ingredients in our holiday meals. With so many products grown and raised here, a feast of B.C. products is both easy and tasty, and due to the mild climate and plentiful greenhouses in B.C., we are able to enjoy some of the best of B.C.’s vegetables even in the colder months. Here is a...
Read MoreSeasoned Greetings
If we’re not meant to have midnight snacks. why is there a light in the fridge? – unknown author Once again that magical time of the year is upon us. For many folks Christmas and New Years is all about friends and family and…FOOD, glorious food; my favourite 4-letter word that starts with F. Come to think of it, it appears to be the common denominator in all of life’s celebrations. Let’s name a few: Thanksgiving – turkey, stuffing, mashed potatoes, squash, and the grande finale pumpkin pie; then Christmas – more turkey, ham, brussel sprouts. But...
Read MoreA message from Lana Popham B.C;s Minister of agriculture.
To me, summers on Vancouver Island are emblematic of farmers markets, packed with local produce, patio season and afternoons spent on the beach, enjoying a picnic lunch. As the leaves begin to change and we welcome the arrival of autumn and the harvests of many B.C. fruits and vegetables, I also wanted to share some lesser-known products from Vancouver Island that feature in fall meals at my home. They are all part of the BuyBC program, which helps consumers recognize local foods through labels and marketing, making over 3000 participating products easy to identify and are a shortcut to...
Read MoreBBQ Pizzas
I love making my own pizza. I get the toppings and the thinness of the crust I love without the cost. However, in the middle of summer I don’t want to turn my oven on and heat up the whole house. Using the BBQ is a great option during the summer months. Not only do you keep your house cool, cooking pizza on the BBQ gives it a “fire wood oven” taste. So good and so easy. I pair the pizza with a light and crisp salad to round out the dinner. To get this meal to the table all at the same time: Make the pizza dough earlier in the day. Prepare your toppings earlier in the day and keep them...
Read MoreFish en Paupiette
This is a great dinner for both family and friends. It looks impressive and the clean-up is a snap! Serves 4 Preheat the oven to 400°F. 4 firm white fish fillets (snapper, halibut, etc.) 1 inch thick if possible 4 medium waxy potatoes, unpeeled and cut into thin slices 12 thin lemon slices 1 large bulb of fennel, trimmed and sliced thinly 2 carrots, thinly sliced on the bias 1 small red pepper, julienned Salt and pepper to taste 4 rounds of parchment paper Cut the parchment paper into circles large enough to hold the fish and the veggies and place them on a working...
Read MoreA Message from Lana Popham, Minister of Agriculture and Food.
One of the many lessons we learnt the hard way from the chaos created by the wild fires and flooding of last fall was how critical our food supply chain security is. As soon as the main highways were blocked supplies of all sorts were cut off and that created empty shelves in shops throughout the Island almost instantly. It seems we only have about 3 days’ worth of food on the Island at any one time. This highlighted a critical change as to how much of our food is actually grown here on the Island. In the ‘50’s about 85% of the food consumed on the Island was grown here; this supply has...
Read More5 fantastic daily habits to help you achieve permanent weight loss after 40.
Trying to lose weight after 40 can feel like torture even for the healthiest person. You may feel you’re doing all the right things, yet you can’t figure out why the weight keeps piling on. It can be confusing and frustrating trying every trick you see online only to be disappointed. But there is something you may not be taking into consideration. It is the things you are doing every day that potentially contribute to your weight gain. It could be as simple as making small changes for a considerable impact. Imagine it’s as easy as making minor adjustments to your routine...
Read MoreMy journey as a registered Horticultural Therapist.
I grew up on a farm in England and on leaving school trained as a registered nurse (RN). Having worked as an RN for many years in both England and Canada, I realized I needed a new career direction. On a busy surgical unit there just wasn’t enough time for me to work in accordance with my values. The vocation of nursing seemed to have changed. I wanted to reconnect with people and ultimately re-establish my connection to the land. After moving from Edmonton to Nanaimo ten years ago I began my search for a new career. I soon discovered Horticultural Therapy (HT), a formal practice that...
Read MoreSupport Island Farmers
During 2021 we witnessed floods and fire of biblical proportions and a world plagued by Covid. One of many issues it exposed, yet again, is how fragile our food and power supply is. The most current figures I could find regarding how much of the food we consume is actually produced here on the Island can be found on the Food ECO District Victoria on their web site – https://www.get-fed.ca They stated (March 3rd 2019) “Up until the 1950s, 85 percent of our food supply was grown locally here on the island (1). Today in 2019, our local food supply has dwindled to roughly 10...
Read MoreBeef Wellington with Au jus
This is the perfect dish for entertaining as almost everything can be done in advance leaving the host/ess relaxed and ready to enjoy their company Beef Wellington with Au jus . To get this meal to the table all at the same time: Prepare the mushroom duxelle up to a day in advance Prep the beef up to a day in advance. Refrigerate until ready to go into the oven. Assemble the beef wellington earlier in the day and then held refrigerated until ready to bake. Pull it out of the refrigerator about 1 hour before placing in the oven. The beans can be cooked and refreshed up to a day in advance....
Read MoreThe Fours Secrets of Successful Soil Building
This year many of us went back to our gardens to grow more food in the face of an uncertain future. Since plants constantly remove nutrients from the soil, if these nutrients are not replenished, plant health in your future crops will be jeopardized. Your garden will never be as good as it was the year before. So here are my four secrets of successful soil building. Secret Number One: Compost is the gardeners’ version of humus, but it is produced much more quickly. The quality of compost as an organic soil additive depends on the residues from which it is made, as well as the extent to...
Read MoreThis is a great way to entertain especially when you are not sure what all of your guests like to eat or how they like things cooked.
This is also perfect to share on a bright sunny day on chairs in your backyard or on your deck. Mini Beef Skewers ½ pound sirloin steak cut into bite size pieces 1 clove garlic crushed 1 tablespoon red wine vinegar 1 tablespoon olive oil Mix all of the ingredients together well and marinate overnight, refrigerated. Remove the beef from the refrigerator and skewer one eight of the meat onto each of 8 skewers. Discard the marinade and allow the meat to sit at room temperature for 1 hour before grilling. Lamb Kebobs ½ pound lamb chops, meat removed from the bone and cut into bite size...
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