Silvia’s Really Good Pico de Gallo

Pico de Gallo is a condiment (authentic Mexican salsa) that is made with fresh chopped cilantro, tomatoes, onions and chilies. It can be used just like a salsa for dipping tortilla chips, as a side dish or a condiment. One advantage that it has over salsas is that there is less liquid and that makes it a perfect filling for … Read More

Caprese summer salad

I have been waiting for the fresh hothouse tomatoes that we all planted together to ripen, so that I could try this Caprese salad recipe. A Caprese salad is a simple salad with juicy fresh tomatoes, mozzarella and basil. It’s nice and fresh and tastes like summer. The salad can be seasoned with olive oil, salt and pepper and maybe … Read More

Beet leaf “little pigeons” holubsti

Sturgeon County is well known for it’s Ukrainian heritage – so this recipe is a nice melding of what’s growing right now and our shared cultural past. In Ukrainian, holubtsi literally means “little pigeons” or stuffed cabbage rolls. Fill them with meat, vegetables or grains like buckwheat. And change up the wrappers too – in the summer, use beet, lettuce, … Read More

CSA heavenly herb sauce

Tammy – Mom of one of our CSA families – introduced me to this magical herb sauce. It’s a great way to use up your weekly bunch of fresh culinary herbs. But better than that – it’s heavenly! And easy. Plus, her kids loved it! Technically, it’s a spin on a chimichurri, except it skips the parsley. Trust me and … Read More

Mexican Cucumber Cilantro Salad with Lime

Cuc and cilantro plant notes Cucumbers and cilantro are ready at the same time in the gardens and greenhouse this week! Cilantro is the Spanish translation for coriander, the botanical name for this herb is Coriandrum sativum and in India, where it is also extremely popular in cooking, it’s called Dhania. We use the green leafy parsley-like foliage for Mexican … Read More

Creamy sorrel soup

More than anything else I can think of, sorrel falls straight between herbs and greens Use it as a leafy herb – like parsley, basil or mint – chopping it up to use in salsa verdes, dressings or stirring it into soups (like this creamy sorrel soup recipe) for a bit of fresh flavor. Or, use it as a green … Read More

Feta, tofu and white Lisbon onion omelette

Enjoy these spring onions Even the seeds in their flower heads add quite a zesty onion zap! It was a cool late spring this season! The Western Producer (a farming newspaper) claims that we have moved into a new 30-year cycle that involves the “Pacific Oscillation”. Cool and wet springs for the next 30 years. Sigh. I said to my … Read More

Spring salad with black currant vinaigrette

This combination is full of flavors – sorrel provides a lemony kick Fresh spring greens come and go so quickly in the garden! We seeded the spinach and early lettuce the last week of April this season. The garden was still so wet, we almost got the tractor stuck! But having greens to harvest in late June and early July … Read More

How to sprout everything

Watch life grow Big and little kids love watching seeds and beans grow – plus they are delicious and super nutritious. You can buy sprouting seeds like red clover, alfalfa and fenugreek or use a huge variety of beans and lentils – nothing bigger than a chick pea though and never use kidney beans. Here’s how to sprout almost anything in five … Read More

Baby Corn Succotash

Summer has pretty much wound down, but it’s prime time for the vegetables at our CSA. One of our favourite ways to eat them is to just sauté them all together. This is a succotash. Baby corn is a special surprise and is delicious in this dish. Whether it’s a textbook succotash or not, our vegetable sautés all tend to … Read More