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Welcome to the Riverglen Biodynamic Farm weblog! Bookmark us to keep up to date with everything that's going on at Ottawa's finest organic farm. If you prefer to receive your updates in a news reader, a RSS feed is available. Be sure to "like" us on Facebook, too!
Our farm store is now open to the general public. Our certified biodynamic, organic vegetables are picked daily. Don’t miss your chance to feast on outstanding:
Carrots, Beets, Summer onions, Herbs, Cucumbers and more!!
Store Hours:
Monday to Friday: 1pm-7pm
Saturday: 8am-7pm
This is a single weblog entry, posted on July 28th, 2010. Comment here »
Yield: 10-12 servings
1 3/4 cups sugar
1/2 cup olive oil
3 Riverglen farm-fresh eggs
2 teaspoons vanilla
2 cups coarsely shredded river zucchini (1 large one or two medium ones)
2 1/2 cups whole wheat flour
2/3 cup fair trade cocoa (more or less depending on how you like it)
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 cup milk
1. In a large bowl beat sugar, oil and eggs. Add vanilla and zucchini.
2. Mix dry ingredients together. Add alternately with milk to zucchini mixture. Blend well.
3. Pour into a 10-inch tube or Bundt pan. Bake.
4. Allow to stand 10 minutes, then remove from pan.
5. When cool, dust with icing sugar
Temperature: 350
Time: 50-60 minutes
Options: You can add chocolate chips (for kids) or crushed hot chillis (for a Mexican spicy chocolate version).
Regards,
Shawn
This is a single weblog entry, posted on July 27th, 2010. 2 Comments »
OTTAWA — George Street has reopened after a fire at the Courtyard Restaurant forced police to close a section at lunch time Thursday.
Staff and customers at the ByWard Market restaurant, at 21 George St., were forced out just before 12 p.m. when a fire broke out in the ventilation unit in the kitchen on the main floor.
Six employees were working at the time, one of whom suffered minor smoke inhalation. He was treated by paramedics at the scene, and not taken to hospital. There were no other reports of injury.
The fire was under control at about 12:23 p.m. It was contained to the ventilation area between the first and second floors of the restaurant. Ten customers were outside in the courtyard at the time.
The kitchen suffered smoke and some water damage. Fire spokesman Marc Messier estimated the damage at $250,000. It was not known how long the restaurant would be closed.
Twelve rigs and about 35 firefighters attended the scene. Dozens of people on their lunch breaks watched as firefighters cooled off under nearby trees.
The street was reopened shortly before 2 p.m.
© Copyright (c) The Ottawa Citizen
This is a single weblog entry, posted on July 25th, 2010. Comment here »
”NO – I’m not getting tired of chard. It’s delicious as are all the other vegies I’ve been getting! Here’s a recipe that I came up with on the fly for lunch today – simple, healthy, yummy and it looks beautiful too!”- Elizabeth
Warm Rainbow Chard and Pecan Salad
(1 portion)
3 rainbow chard leaves
A handful of pecans
1 radish, thinly sliced into circles
Green onion, chopped into small pieces
Salt and pepper
Olive oil
Balsamic vinegar
Honey
Steam chard in a pot in a centimeter or so of water until just wilted (a couple of minutes). Dry roast pecans in a frying pan. Drain chard and chop leaves and stems into large salad-size pieces. Place on a plate. Over the chard, sprinkle pecans, radish and green onion. Sprinkle salt and pepper on top. Drizzle all over olive oil, balsamic vinegar and a bit of honey. Toss lightly.
This is a single weblog entry, posted on July 22nd, 2010. Comment here »
Napa Slaw
1 head napa cabbage, thinly sliced
1/2 cup mayonnaise
1/4 cup cider vinegar
1 Tbsp sugar
1 onion, finely chopped
chives or green onions, finely chopped
salt and pepper
Mix together the mayonnaise, vinegar, and sugar, and pour over the cabbage in a large bowl. Add the onions and chives and toss well. Season well with salt and pepper.
Excellent fresh, and it gets better with an hour, or a day or two in the fridge. A great addition to a bbq chicken sandwich or just by itself as a cool afternoon snack.
John
This is a single weblog entry, posted on July 20th, 2010. Comment here »
