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Newsletter # 11: Week of August 26th

Basket contents: Cherry tomatoes, tomatoes, cucumbers, melon, choice of cabbage or tomatilloes, broccoli, lettuce, basil, beans Recipe of the week: Chunky Tomatillo Salsa As you can see, the summer crops have exploded!  Despite our complaints about the cool, wet spring, it seems that it has become a very productive season for us.  I hope you’re not getting sick of the cherry tomatoes- really, I wanted to give you less this week, but the production doubled behind our backs!  As the…

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Curried Potato Kale Galette

Adapted from Canadian Living’s Vegetarian Collection, by Alison Kent and The Canadian Living Test Kitchen Serves 6 Ingredients 2 tbsp olive oil 1 large onion, or one bunch green onions, diced 5 garlic scapes, chopped 1 tbsp minced fresh ginger 1 tsp ground cumin 1 tsp garam masala (or curry powder) 1 tsp salt 1/2 tsp turmeric pinch cayenne pepper 8 cups chopped kale leaves (about 1 bunch) 2 tsp lemon juice 1 kg potatoes, peeled 3 tbsp butter, melted…

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Newsletter # 10: Week of August 19th

Basket contents: Broccoli, kohlrabi, zucchinis, cucumbers, melon, tomatoes, cherry tomatoes, choice of beets or potatoes, choice of eggplant or pepper, kale Recipe of the week: Curried Potato Kale Galette This week I want to introduce you to a close family of friends- the Brassicas!  You have already met on several occasions, but I think it’s worthwhile to take the time to get to know them just a little better, as they have been, and will continue to be a prominent…

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Newsletter #9: Week of August 12th

Basket contents: Cabbage, carrots, cherry tomatoes, cucumbers, green pepper, lettuce, melon, onions or eggplant, tomatoes, zucchinis Recipe of the week: Cucumber Smoothie This week, we bring you news from the four-legged part of our farm: our calves!  Our 8 lovely calves live in the pasture just in front of our house, so we can admire them each day!  We purchase the calves when they are 3-5 weeks old from neighbouring dairy farms.  On a dairy farm, the male calves are…

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Cucumber Smoothie

Created by Eby 6 cucumbers (the yellow Boothby blondes are especially good in this recipe) 6-8 ice cubes 3-5 basil leaves 2-3 green apples (or any other fruit) 2 tablespoons honey (or maple syrup or other sweetener) ¼ teaspoon salt Enough water to make your blender work (about 1 cup) Peel the cucumbers and apples and cut them up into large pieces.  Put the cucumbers, apples and all other ingredients in the blender.  Add enough water to make the blender…

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Zucchini Relish

from Louise Poirier- thank you! Makes 3 1-Litre jars 10 cups zucchini cut in cubes 4 cups sliced ​​onions 4 tablespoons of coarse salt (pickling salt) In a large pot, put these ingredients and let sit overnight and if possible mix from time to time. The ideal is to do it from the morning until two days later. The next day rinse 3-4 times and drain well. Add the following ingredients: 2 cups of white vinegar 3 to 4 cups…

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Apple Fennel Salad

From Crystal’s Fantastic Fixin’s Serves 1-2 Salad Ingredients ½ bulb fennel, sliced thin 1 apple, sliced thinly 2 tbsp walnuts, toasted Sprig fresh parsley, chopped Sprig fennel fronds, chopped Dressing Ingredients 1 tbsp fresh lemon juice 1 tbsp extra virgin olive oil 1 minced green onion 1 tsp Dijon mustard 2 tsps honey Preparation Add all of the sliced apple and fennel to a medium bowl and toss with the dressing.  Place in serving bowls.  Garnish with the walnuts, parsley,…

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Newsletter # 8: Week of August 5th

Basket Contents: New potatoes, carrots, kohlrabi, pac choi, cherry tomatoes, lettuce, beans, fennel, cucumbers, cilantro Recipe of the week: Apple Fennel Salad August is upon us!  Probably for some of us that means construction holidays, fewer mosquitoes, cooler nights, or a whole slew of other things.  For us on the farm, it’s when we start looking ahead, even as this season is in full swing, to next year’s production plan.  This is the time of year when we begin to…

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Crispy Garlic Crumbs

From Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz Makes ~1 cup These savory breadcrumbs are a delicious topping to a whole range of dishes: pastas, casseroles, steamed veggies… Let your imagination, and your love for garlic guide you! Ingredients 1 cup fresh breadcrumbs 4 cloves garlic, minced 1/4 tsp salt 1/4 tsp cracked pepper 2 tbsp olive oil Preparation Combine all of the ingredients in a small bowl and mix well.  Spread onto a baking sheet and…

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Spaghettini all’arrabbiata

with whole wheat pasta, fresh basil and garlic crumbs From Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz Serves 4 Ingredients 2 Tbsp olive oil 1 yellow onion, or white parts of a bunch of green onions 1 1/2 tsp salt 6 garlic cloves, minced 2 bay leaves 1/2 tsp red chile flakes, or more to taste 1 cup red table wine 1 x 28oz can whole or diced tomatoes 4 Roma tomatoes, seeded and diced, or cherry…

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