Yields 1 -2 cups. Use like you would basil pesto. Recipe courtesy of our customer, and owner of The Slanted Kitchen, Food Obsession, Terry McNeil. Ingredients 4 cups radish tops (packed, washed and dried) 3 cloves garlic, finely chopped Juice of 1/2 a lemon 1/2 cup almonds or pistachios, coarsely chopped 1/2 cup freshly grated […]
Carrots Three Ways
Sunshine Carrot and Ginger Soup We had this soup for our 2016 harvest volunteer lunch in September. Everyone loved it! The yellow carrots make it a brilliant yellow colour so it’s as pretty as it is delicious. This is a vegan soup, if you haven’t had a chance to try a vegan meal before this […]
Spaghetti Squash
Spaghetti Squash lives in the magic zone – the middle – between Summer Squash like Zucchini and and the more common Winter Squashes like Pumpkins and Buttercup. Their taste and texture reminds us of of the summer squash, and they aren’t as starchy as other winter squash, but they’re definitely a winter squash, since they […]
Delicious Beet Recipe!
When we celebrated the returning of the light with our Winter Solstice party, these little beauties were a huge hit with the staff and friends of the farm who came for the bonfire. Can’t wait until Trish decides to make more of them… and this time, we won’t invite as many people, so there’s more […]
4 Tasty Rice Bowl Recipes!
Here are four simple and tasty recipes where salad shoots make an excellent accompaniment. Be sure to check out all the variations including Basic, Vegan, Salmon and Chicken! Basic Rice and Shoots Bowl Makes 4 servings 4 to 5 cups chopped vegetables (combine to taste: green or red onion, cucumber, carrots, peppers, celery, tomato) 1 […]
Field Notes: Frozen Solid
This cold spell we’re under calls for some comfort food, and there’s nothing better than some smooth, creamy winter squash to warm you up and fill your belly. You will find tons of recipes online that call for ButterNUT squash, but our growing season is too short to have a guaranteed crop of butternut. What […]
