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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…
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…
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…
Basket Contents: Choice of leeks or beets, tomatoes, cherry tomatoes, edamame, choice of basil or cilantro, lettuce, choice of eggplant or arugula, peppers, pumpkin, garlic scapes Recipe of the week: Grandma Maxine’s Pumpkin Soup Well, it finally happened: hard frosts! Meteorologists say that autumn officially begins on Sept 22nd, when the Equator is exactly aligned with the Sun, but we disagree. For us, autumn always arrives with the first hard frost. We got our first hard frost last Monday night. …
Basket Contents: Edamame or tomatillo, ground cherries, zucchinis or cucumbers, tomatoes, cherry tomatoes, broccoli or cauliflower, peppers, eggplant or arugula, rosemary or thyme, carrots Recipe of the week: How to cook Edamame! As the temperatures drop and the days get shorter, we are in full swing of harvests of winter vegetables. Each week, we harvest not only what is in the basket, but we are also spending time harvesting carrots, potatoes, squash and other veggies that will be stored for…
This week’s basket includes a choice of edamame, or fresh soybean. To prepare edamame, boil water in a large pot with 1-3 teaspoons of salt. Once the water is boiling, drop the edamame in, with their shell on and everything! Cook for about 5 minutes, testing the beans after 3 minutes to make sure they are not becoming mushy. A cooked bean should be firm but give to the teeth. Strain the edamame from the water and apply fine sea…
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…
Basket contents: Peppers, swiss chard, cherry tomatoes, tomatoes, choice of zucchinis or cucumbers, carrots, mesclun, cilantro, ground cherries Recipe of the week: Swiss Chard Dolmades with Tomato Sauce Brrr! Fall is coming! We had our first frost scare after a chilly drop-off in Montreal last Thursday night. Luckily we didn’t actually get any frosting in the field and most of our frost-sensitive crops made it through. This is only our second fall in the area, but it seems that this…
Basket contents: Beans, ground cherries or melon, eggplant, lettuce, cucumbers, zucchini, broccoli, cabbage or cauliflower, tomatoes, cherry tomatoes. Recipe of the week: Zucchini relish September! Egads- does this mean it’s fall? It sure is starting to feel that way around here! Last week we brought all of the onions into the greenhouse to cure for storage and this week we’re onto potatoes. The pumpkins are looking mighty ready as well, but we’re hoping to hold them back a few weeks…
From Food in Jars by Marisa McClellan Makes 3 (1-pint/500mL) jars Ingredients 4 lbs / 1.8 kg tomatillos, husked, washed, and finely chopped 1 cup finely chopped onion 3-4 jalapeno peppers, minced (seeds removed for a milder salsa) 8 garlic cloves, minced 1 tbsp ground cumin 2 tsp sea salt 1/2 cup lime juice 1/4 cup fresh cilantro, minced Preparation Put jars in a large pot of water and bring to a boil. Combine the tomatillos, onion, jalapenos, and garlic…