Wednesday, 11 September 2019

Posted by Prairie Urban Farm in | 14:23 No comments
We were happy to host Chef Elizabeth Dowdell and her partner, Daniel, for a cooking class and wonderful dinner all made with fresh vegetables that were picked that afternoon from our farm.

She shared the recipes she used. We will post them here over the next few weeks.

Sauteed Greens

Ingredients

walnuts
chard (or kale, beet greens, spinach or a combination) - a lot!
maple syrup
oil
salt & pepper to taste
goat cheese (optional)

Directions

Bring a saute pan to medium heat. Add walnuts and after about a minute start to shake pan over heat every 10 - 20 seconds, moving regularly until nuts are brown and aromatic (about 8 min). Remove from pan to a cookie sheet or other surface to cool. Hint - Toast in bulk and store in an airtight container.  Bring pan back to heat. Add oil, greens, maple syrup, salt and pepper. Toss until greens are wilted and bright in colour (about 2-3 min). Garnish with toasted nuts and goat cheese (optional).

Carrot Top Pesto
(from allrecipes.com)

Ingredients

2 cups carrot tops
2 tbsp olive oil
1/4 cup pure maple syrup
1 tsp kosher salt, divided
3/4 tsp black pepper, divided
1 cup packed fresh parsley leaves
1/3 cup finely shredded parmesan cheese
2 cloves garlic
1 tsp pure maple syrup
2/3 cup extra virgin olive oil
2 lbs carrots

Directions

Preheat oven to 375 F. Scrub carrots very well and trim. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tbsp olive oil and 1/4 cup maple syrup. Season with 1/2 tsp each salt and pepper. Roast in the oven until tender, stirring once or twice, about 40 min. Meanwhile, wash and trim 2 cups carrot greens. Bring water to a boil in a large saucepan. Add greens, cook until just wilted, about 30 seconds. Drain and immediately plunge in a bowl of ice water. Remove and blot dry on paper towels. Combine carrot greens, parsley, garlic and remaining 1 tsp maple syrup in a food processor. Pulse to chop. With machine running drizzle in olive oil until well combined. Season pesto with remaining 1/2 tsp salt and 1/4 tsp pepper. Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.



Wednesday, 7 August 2019

Posted by Prairie Urban Farm 16:03 No comments


Come visit the farm on Thursdays from 5 pm - 7 pm & pick up some fresh veggies.

Wednesday, 24 July 2019

Posted by Prairie Urban Farm in | 14:57 No comments



Sauteed Swiss Chard with Lemon and Parmesan



2 tbsp olive oil
1 to 2 cloves of garlic minced
1/4 cup diced red onion
1 bunch swiss chard
1 tbsp butter
1 tbsp fresh lemon juice
1 tbsp lemon zest
2 tbsp freshly grated parmesan
salt and pepper to taste


Cut the stems and ribs out of the swiss chard. Coarsely chop the leaves. Cut the stems into smaller pieces. Heat olive oil in large skillet. Add garlic and onion. Cook for about a minute. Add the chopped chard stems, and cook another 3 - 4 minutes. Stir in the chopped leaves and the butter. Cook until the leaves are wilted. Remove from heat and stir in lemon juice, zest, parmesan, salt and pepper. 

Thursday, 11 July 2019

Posted by Prairie Urban Farm 10:35 No comments


The 2019 gardening season is in full swing. Now we just need the weather to co-operate. Everything is starting to grow, including the weeds. If you would like to volunteer, please check out the work bee hours here.

Wednesday, 24 October 2018

Posted by Prairie Urban Farm 12:22 20 comments

Salsa Canning Session

 



After growing a bumper crop of tomatoes, a group of volunteers got together to make salsa and can it in jars to use over the winter.


Michelle Peters-Jones showed us how to prepare the salsa, using both ripe and green tomatoes. 



After filling the jars, they were put in a pressure cooker to seal the jars and preserve the salsa. We were then able to take some home to enjoy. A big thank you to Michelle for helping us learn a new skill.

 


Garlic Planting Session and Winter Garden Prep

 



A large group of U of A Alumni helped us plant four different varieties of garlic. We also spent some time preparing the beds so that brassicas can be added in alternating rows with the garlic as a form of companion planting. Garlic is great for repelling a number of garden pests, and brassicas are very susceptible to a handful of pests, e.g. the cabbage moth.

Tuesday, 18 September 2018

Posted by Prairie Urban Farm 12:00 No comments



When: Saturday and Sunday Oct 13-14, 2018
Where: Barrier Lake Field Station, Kananaskis, Alberta
Cost: Regular Registration $180, Student Registration $100 (Optional arrival Friday night for +$50)

Register here


Organisms and ecosystems have evolved strategies that can address many of the problems that people face today.  This workshop will explore the idea of innovation inspired by nature in one of Alberta's grandest ecosystems, the Rocky Mountains.

Join us for a two-day workshop with presentations by designers and scientists.  The registration fee covers four meals during the workshop, all class materials, and accommodation on Saturday night.

For an extra $50 you can join us Friday night for a meet-and-greet dinner, an extra night accommodation, and breakfast before the workshop on Saturday.

For more information, biomimicryalberta.com

Thursday, 30 August 2018

Posted by Prairie Urban Farm 10:32 No comments



This weekend we are having a special Saturday market, September 1, from 2 pm to 5 pm. The garden is bursting with fresh produce ready to be harvested. First corn of the season is ready to purchase. We'll also have purple, yellow and white potatoes, carrots, kale, tomatoes, onions and leeks, shallots and assorted herbs. Come out and bring your reusable bags to fill with veggies to enjoy for the long weekend!

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