Category Archives: Produce Recipes

What are these Mustard Greens anyway?

Mustard greens, or more commonly referred to as “mustards” by our farmers, are part of the Brassica family. Other Brassicas include the cabbage family such as cauliflower, kale and kohlrabi, and some root crops such as radish and turnip. Mustards have significantly high levels of vitamin C, A, K and soluble fibre, and boast a… Read More »

Easy Roasted Sunchokes

Never had sunchokes before? No problem. They’re just like cooking potatoes. Here’s an easy recipe to try that will have you smitten with sunchokes in no time! Ingredients: 1lb Sunchokes (Jerusalem Artichokes), scrubbed 1/4 cup extra virgin olive oil 1 teaspoon sea salt ½ teaspoon fresh ground black pepper 2 tablespoon of your favourite fresh… Read More »

Pan Fried Turnips and Potatoes

INGREDIENTS lbs  potatoes, peeled and cut into 1 inch cubes 1 1⁄2lbs  turnips, peeled and cut into 1 inch cubes 5 tablespoons  butter 1 medium  sweet onion, chopped 2 garlic cloves, minced 1⁄2teaspoon  salt 1⁄4teaspoon  pepper 2 tablespoons chopped parsley DIRECTIONS Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well. In a large skillet over medium heat, melt the butter. Add the… Read More »

Roast Beets and Sautéed Beet Greens

You may have seen our post on Facebook about nutritional greens. On the list was beet greens. This is why we never chop them off. Here is a simple way to eat up your beets and greens. Throw whatever veggies into the roasting side of things too. Ingredients – 1 bunch beets – trimmed, leaving… Read More »

Sauteed Zucchini

Ingredients 1 medium unpeeled garlic clove 2 teaspoons extra-virgin olive oil 1/4 teaspoon red pepper flakes 1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks Kosher salt Freshly ground black pepper 2 tablespoons finely grated Parmesan cheese Instructions 1. Place the garlic clove on a cutting board and, using the flat side… Read More »

Italian Salad – Raw Vegan

Recipe by: Sasha Gray, Food Medicine Life This weeks ingredient: Mizuna. A Japanese green and member to the brassica family (cabbage/turnip/kale/broccoli). This has also been called California Peppergrass and has a similar flavouring to Arugula, think peppery. Mizuna has a short growing season here in the North, so get yours while you can. Medicinally speaking,… Read More »

Green Onion Cakes

Original recipe makes 16 cakes (AllRecipes) Ingredients 3 cups bread flour 1 1/4 cups boiling water 2 tablespoons vegetable oil salt and pepper to taste 1 bunch green onions, finely chopped 2 teaspoons vegetable oil Directions Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover… Read More »

Spring Salad with Rhubarb Vinaigrette

Delight your taste buds with a fresh salad, topped with a vinaigrette that adds a sweet-tart kick. (Chatelaine) INGREDIENTS 1 bag Mixed greens ½ cup Sliced toasted almonds 1 cup Chopped fresh rhubarb ¼ cup Water 2 tbsp Maple syrup 1 tbsp Red-wine vinegar (or balsamic) 2 tsp Dijon mustard ¼ cup Olive Oil DIRECTIONS… Read More »