Recipes
Need some inspiration in the kitchen? Check out our list of recipes, selected to work perfectly with ingredients from the farm!
Recipes are organized alphabetically, by feature veggie name.
Adapted from 
travel-gourmet.com
Cozy up to this delicious bowl of winter warmth!
INGREDIENTS:
- 3 apples (I suggest Spartan, Ambrosia or Gala) peeled, cored, and quartered
- 3.5 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 medium onions, chopped
- 1 celeriac, peeled and cut into chunks
- 1 large carrot, cut into chunks
- 2 garlic cloves, crushed
- 1 large potato, peeled and cut into chunks
- 1 teaspoon oregano or thyme
- 1 litre veggie stock
- salt & black pepper to taste
- a dollop of yogurt to serve
- pinch of fresh parsley to serve
DIRECTIONS:
- Melt half the butter in a pan, add apples and fry until slightly browned and starting to caramelize.
- While the apples are browning, melt the rest of the butter with the olive oil in a separate, large pot. Add the onion, celeriac and carrot and gently cook for about 15 minutes, until they've begun to soften and brown.
- Then add the apples (and all of the delicious juice in the pan!), garlic, and potato.
- Sprinkle with herbs and mix well. Cook for just a few minutes until everything is combined.
- Pour in the stock, and season with salt and pepper to your liking.
- Bring to a boil, then lower the temperature and allow the soup to simmer until the veggies are soft, about 25 minutes. Stir occasionally.
- Mix with an immersion blender, or a regular blender in batches.
- Serve with a dollop of yogurt and a pinch of fresh parsley if you wish!
Adapted from chatelaine.com
A colourful dip to keep in the fridge for when you're feeling snacky, perfect to bring to a potluck or party.
INGREDIENTS:
- 3 medium beets, peeled and quartered (about 2 cups)
- 1/2 cup olive oil, divided
- 1 small head of cauliflower or broccoli, cut into florets (about 6 cups)
- 1 cup toasted walnuts
- 1 garlic clove, minced
- 1/2 cup lemon juice, (4 small lemons)
- 1/3 cup tahini
- 3/4 tsp salt
- 1/4 tsp coriander
- extra-virgin olive oil, to garnish
- toasted sesame seeds, to garnish
DIRECTIONS:
- Preheat oven to 400F. Line a baking sheet with parchment.
- Toss beets with 1 tbsp oil. Spread out on a half of prepared sheet. Toss cauliflower florets with 1 tbsp oil, then add to other side of sheet. Roast until vegetables are tender, about 40 min. (Beets will be dark). Cool.
- Whirl beets with cauliflower/broccoli, walnuts, garlic, lemon juice, tahini, remaining 1/4 cup oil, salt and coriander in a food processor until smooth. Scrape into a bowl and drizzle with extra-virgin olive oil. Sprinkle with sesame seeds. Serve with pita bread or fresh veggies.
- Tip: Toast walnuts in a single layer in a frying pan over medium-high, stirring occasionally until they start to turn darker, about 5 min.
Adapted from ThugKitchen cookbook
A simple and delicious side dish utilizing lots of winter staples!
INGREDIENTS:
- 1 small head of green cabbage
- 1/2 yellow onion
- 3 carrots
- 1 cup veggie broth
- 2 tbsp olive oil
- 1/2 lb small yellow potatoes
- 3 cloves garlic, minced
- 1 tablespoon chopped rosemary (fresh is best but dried works well too!)
- salt and pepper
- 1 tbsp lemon juice
DIRECTIONS:
- Preheat oven to 350°F.
- Chop cabbage in half and cut into ~2inch wedges. Roughly chop the onion and carrots, large chunks are fine because they will have time to cook all the way through.
- Lay the cabbage chunks down in one layer in a 9x13inch baking dish. Add onion and carrots all around the cabbage and pour in the broth and oil. Cover with foil and put in the oven for 40 minutes.
- While cabbage is braising, slice the potatoes in half.
- After 40 minutes, take the cabbage out of the oven and flip the wedges over. Add the potatoes and sprinkle with garlic, rosemary and 1/4 tsp of salt.
- Cover and let bake for 40 more minutes, then remove foil and bake an additiona 10 minutes.
- Remove from oven, drizzle with lemon juice and salt and pepper to taste. Serve warm.
Adapted from steamykitchen.com
Such a simple yet delicious way to enjoy these tiny little greens. This recipe does call for a large amount of shoots because they cook down so much - feel free to use this recipe as a guide to frying delicate greens & use as much as you'd like.
INGREDIENTS:
- 1 lb pea shoots
- 2 cloves garlic, finely minced
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon Chinese rice wine (optional)
- 1/2 teaspoon sesame oil
- neutral flavoured cooking oil (canola or vegetable)
DIRECTIONS:
- In a wok or large saute pan, add in the garlic. Pour in about 1 1/2 tablespoons of the cooking oil. Turn heat to medium-low and let the garlic heat up slowly, infusing its flavor and fragrance into the cooking oil. Take care not to let the garlic burn - control the heat so that the oil is slightly shimmering and aromatic.
- Turn the heat to high. Add in the pea shoots, you'll probably have to add them in a couple of batches. Quickly, use your tongs to turn over the pea shoots around in the fragrant oil. Get that garlicky oil all over the shoots!
- Add in the sugar and the salt. Again, use your tongs to flip, stir, turn the pea shoots. Within a minute or so, the shoots will begin wilting and cooking. Once the shoots begin wilting, the dish is almost done. Don't overcook the delicate shoots. Turn off the heat, pour in the cooking wine(optional) and the sesame oil. Toss and serve.