The 2019 market season has come to an end. Thank you to everyone who came out to volunteer and to those that supported us by donating or buying veggies at the weekly markets. Looking forward to seeing you all in 2020.
Tuesday, 22 October 2019
Thursday, 10 October 2019
Short days and frosty nights have finally claimed the garden for this 2019. We managed to extend our Thursday markets into October this year, but will not be hosting a market again until spring. We would like to a offer a huge "Thank you" to everyone who made it out as a volunteer to support the harvest, who spread the word of the work we do, or who came out and made donations to PUF.
Working into the darkness, we made a final harvest for volunteers and to give back to the community. Multi-cultural Health Brokers and the Grocery Run program came out to help with the harvest and received a large donation of produce to support the communities they work with.It's always special having someone dig a potato or a carrot out of the ground for the first time.
Our regular volunteer sessions are continuing for now. Tuesday and Thursday evenings from 5:30 pm to sundown, and Saturdays 1-5 pm. There is a lot still to do in getting the garden cleaned and put to bed for winter. And, if you have been out volunteering this year and missed your bag of potatoes, or a pumpkin for Thanksgiving, come along this Saturday and we will have some out that we have been storing away from the frost.
Monday, 30 September 2019
Chef Elizabeth Dowdell came to show volunteers how to use PUF veggies in some fabulous recipes. Here are ways to use kale, all the squash, and a delicious apple recipe for dessert. Check back over the next weeks to see them all.
Kale Caesar
Ingredients
2 cups raw cashews (option to soak overnight, or in hot water for 1 hour)
2 tsp dijon mustard
1/2 tsp each sea salt & black pepper, plus more to taste
8-12 medium cloves fresh garlic, chopped
2 tbsp capers in brine
2 tbsp brine juice from capers
1/2 cup lemon juice ( 2 large lemons yield ~6 tbsp or 90 ml)
1/2 cup olive oil
Approx. 1 cup hot water (plus more to thin dressing)
2 tsp pure maple syrup (or sub Stevia to taste)
2 bunches of kale (washed and dried)
Instructions
To prepare dressing, add raw cashews, mustard, salt, pepper, garlic, capers, brine juice, lemon juice, olive oil, hot water, and maple syrup to a high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until pourable. Taste and adjust seasonings as needed, adding more lemon juice or mustard for zing, salt or capers for saltiness, olive oil for creaminess, or maple syrup for sweetness. Set aside.
Add kale to large mixing bowl. Drizzle with 1 tbsp each dressing and lemon juice. Massage by hand to remove some of the bitterness and soften the texture. Add more dressing as desired. Serve immediately. There may be leftover dressing, which will keep covered in the fridge for 7 to 10 days. Not freezer friendly.
Summer Squash Lasagne
Ingredients
2 - 3 lbs of summer squash ( any thin-skinned variety, mix of yellow and green)
1 - 2 lbs tomatoes
250 grams ricotta cheese
250 grams cottage cheese
250 grams cottage cheese
2 cups mozzarella cheese
basil and oregano (chopped if fresh)
salt and pepper
salt and pepper
garlic
olive oil
Directions
Heat oven to 400° F. Slice squash very thinly and set aside. Mix ricotta and cottage cheese. Season with salt, pepper, basil and oregano. Mince garlic and mix with just enough olive oil to cover. Oil bottom of pan. Layer squash in alternating colours as available. Sprinkle with garlic mixture every 3-4 layers. Dollop cheese mixture and spread to form a layer every 6-8 squash layers. Aim for 3 squash layers with 2 cheese layers in between. Sprinkle top with mozzarella. Cover with parchment paper and foil. Bake 30-40 minutes until easily cut with a knife. Remove foil/parchment and bake until cheese is brown and gooey.
Apple Crumble
Ingredients
Crumb topping:
1 1/2 cups all-purpose flour
1/4 cup old-fashioned oats
1 cup granulated sugar
1/4 tsp ground cinnamon
1/4 tsp salt
2/3 cup unsalted butter (11 tbsp) cut into squares
Filling:
8 cups apples
1/2 cup honey
8 thyme branches
2 tbsp apple cider vinegar, divided
4 tbsp unsalted butter, cut into squares
2 tbsp cornstarch
1 tsp fresh grated ginger
1/4 tsp ground cinnamon
Directions
Preheat oven to 400 degrees F. Lightly butter a 2-quart baking dish and set aside. In a large bowl, combine flour, oats, sugar, cinnamon and salt. Work the 11 tbsp of butter, previously cut into squares, into the flour mixture with your fingers just until it begins to cling together, just past the crumbly stage. Set aside.
Slice apples into 1/4 inch thick pieces. Preheat a saute pan over medium-high heat. Bring 1/4 cup honey to a boil. Let simmer about 2 min, until the honey has caramelized. Add 4 thyme branches. Saute apples in two batches. Arrange half the apples in the skillet with the caramelized honey and add 1 tbsp apple cider vinegar, as well as 2 tbsp butter. Cook apples, turning until well caramelized on all sides but not cooked through, about 10 minutes. Scrape the apples and honey into a large bowl. Repeat the cooking process with remaining honey, thyme, apples, vinegar and butter. Scrape into bowl with other apples. Discard thyme sticks (Be careful - apples are piping hot!) and toss apples with cornstarch. Add the remaining spices into the bowl and toss well until apples are thoroughly coated. Heap the apple mixture into your baking dish. Top with the oat crumb mixture. Cover the crisp with parchment paper, then foil. Bake in preheated oven for 20 minutes. Carefully remove foil and parchment, starting from the opposite side to avoid steam burn. Return to oven. Bake for an additional 30-40 minutes, until top is golden brown and apples are tender when poked with a fork. Thickened juices will bubble from the fruit. Let cool 20 - 30 minutes before serving. Serve with whipped cream and/or your favourite vanilla bean ice cream.
*recipe from designsponge.com
Apple Crumble
Ingredients
Crumb topping:
1 1/2 cups all-purpose flour
1/4 cup old-fashioned oats
1 cup granulated sugar
1/4 tsp ground cinnamon
1/4 tsp salt
2/3 cup unsalted butter (11 tbsp) cut into squares
Filling:
8 cups apples
1/2 cup honey
8 thyme branches
2 tbsp apple cider vinegar, divided
4 tbsp unsalted butter, cut into squares
2 tbsp cornstarch
1 tsp fresh grated ginger
1/4 tsp ground cinnamon
Directions
Preheat oven to 400 degrees F. Lightly butter a 2-quart baking dish and set aside. In a large bowl, combine flour, oats, sugar, cinnamon and salt. Work the 11 tbsp of butter, previously cut into squares, into the flour mixture with your fingers just until it begins to cling together, just past the crumbly stage. Set aside.
Slice apples into 1/4 inch thick pieces. Preheat a saute pan over medium-high heat. Bring 1/4 cup honey to a boil. Let simmer about 2 min, until the honey has caramelized. Add 4 thyme branches. Saute apples in two batches. Arrange half the apples in the skillet with the caramelized honey and add 1 tbsp apple cider vinegar, as well as 2 tbsp butter. Cook apples, turning until well caramelized on all sides but not cooked through, about 10 minutes. Scrape the apples and honey into a large bowl. Repeat the cooking process with remaining honey, thyme, apples, vinegar and butter. Scrape into bowl with other apples. Discard thyme sticks (Be careful - apples are piping hot!) and toss apples with cornstarch. Add the remaining spices into the bowl and toss well until apples are thoroughly coated. Heap the apple mixture into your baking dish. Top with the oat crumb mixture. Cover the crisp with parchment paper, then foil. Bake in preheated oven for 20 minutes. Carefully remove foil and parchment, starting from the opposite side to avoid steam burn. Return to oven. Bake for an additional 30-40 minutes, until top is golden brown and apples are tender when poked with a fork. Thickened juices will bubble from the fruit. Let cool 20 - 30 minutes before serving. Serve with whipped cream and/or your favourite vanilla bean ice cream.
*recipe from designsponge.com
Wednesday, 11 September 2019
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.
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
Wednesday, 24 July 2019
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.
