Recipes

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 6-8 Ingredients: 1/2 to 1 pound ground beef or pork 1 cup onion (chopped) 1 cup green pepper (chopped) 1 L canned tomatoes 4 cups Chinese cabbage (shredded) 3 cups cooked rice 1 tsp salt ½ tsp dried oregano ½ tsp dried basil 3 cloves garlic (minced) ½ cup sour cream 1 cup mozzarella cheese (shredded) Preparation: Sauté meat in large frypan with onion and pepper until meat…

Celeriac Slaw with Creamy Rosemary Dressing

October 17, 2013

Heather’s invention! She always looks forward to the celeriac harvest, because, in her books, nothing compares to this salad! We hope you enjoy it as well. Serves 4 Ingredients: 1 lb celeriac, peeled and grated Dressing: 3/4 cup plain yogurt 2 Tbsp freshly squeezed lemon juice or apple cider vinegar 2 Tbsp fresh rosemary, chopped (or 1 tsp dried) or 1/4 cup fresh chopped parsley Salt and pepper to taste Preparation: Mix the grated celeriac in a large bowl with…

Turnip Puff

October 11, 2013

From Eat Well, Live Well by Helen Bishop MacDonald and Margaret Howard Serves 6 Ingredients: 1/2 cup chopped leeks 1 tbsp melted butter, divided 3 cups cooked, mashed turnip 2 eggs, separated 1/4 cup milk 3 tbsp all-purpose flour 1 tbsp baking powder 1/2 tsp salt 1/4 tsp ground nutmeg Dash ground pepper 1/2 cup whole wheat bread crumbs Preparation: Cook onion in non-stick skillet in 1 tsp. butter until tender. Add to mashed turnip. Beat egg whites until stiff;…

Sweet and Sour Brussel Sprouts with Leeks

October 2, 2013

This is how Heather’s mom prepares Brussel sprouts. She probably uses a recipe, but this is how Heather has adapted it over the years. Ingredients: 1 lb Brussels sprouts (sliced in thirds) 2 leeks 1 tbsp olive oil 1 tbsp butter 1/4 cup water 3 tbsp balsamic vinegar 2 tbsp maple syrup Salt and pepper to taste 1/4 cup walnuts, chopped Preparation: In large frypan, sauté Brussels sprouts and leeks in olive oil and butter, about 4 minutes. Add the…

Elegant Oven-Poached Fish

September 26, 2013

From Moosewood Restaurant New Classics by the Moosewood Collective Serves 4 to 6 Ingredients: 1 1/2 lbs thick fish fillets, such as sea bass, cod, lake trout, or salmon 2 to 3 leeks, sliced and rinsed well (about 2 cups) 1 tomato, coarsely chopped 3/4 cup dry white wine 2 tbsp capers 2 tsp chopped fresh thyme (1/2 tsp dried) Salt and ground black pepper to taste Preparation: Preheat the oven to 425’C. Rinse the fish fillets, pat dry, and…

Grandma’s Pumpkin Soup

September 20, 2013

This recipe comes to you from Heather’s grandma Maxine. She’s a great cook, and very supportive of our farm. Thanks Grams! Ingredients: 1/4 cup butter 1 large onion, chopped 2 leeks, chopped (whites only) 1 large potato, diced 1 cup pumpkin, cut into small cubes 3 cups stock (veggie or chicken) 1 1/2 cup light cream, or 2% milk Pinch of nutmeg and cayenne Salt and pepper to taste Preparation: Melt the butter in a large saucepan. Add onion and…

Grandma Maxine’s Pumpkin Soup

September 19, 2013

Swiss Chard Dolmades with Tomato Sauce

September 5, 2013

From Canadian Living’s ‘The Vegetarian Collection’ by Alison Kent and the Canadian Living Test Kitchen Makes 8 servings Ingredients: 1/3 cup dried Puy or green lentils, rinsed and drained 1 tbsp olive oil 1 onion, finely diced 1 cup basmati rice 2 tbsp dried currants 2 tbsp fresh dill 1/2 tsp dried mint 1/4 tsp each salt and pepper Pinch cinnamon Pinch allspice 1/2 cup crumbled feta cheese 2 tbsp toasted pine nuts 1 egg, beaten, 1 bunch Swiss chard…

Chunky Tomatillo Salsa

August 21, 2013