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Riverglen Biodynamic Farm news archive for the ‘Recipes’ Category

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Aug
19

Faulgust

It’s cold. And… it’s cold. Yuk. I thought taking pictures of pretty flowers might help cheer us all up. It certainly cheered me up! Ok, I’ve complained about the weather and accomplished my civic duty as a farmer. Let’s move on.

I had lots of fun at Savour Ottawa’s Harvest Table this weekend. It was all settled pretty last minute and I wasn’t sure if I’d be participating or not, but it turns out our veggies were featured in three main courses served for lunch on Sunday.

We supplied some summer squash, cauliflower and swiss chard. That’s right, we grow cauliflower! Award-winning cauliflower actually. Many small producers don’t find it profitable to grow in their gardens, but I like to grow a few beds of it each year, since it’s so tasty!

CSA Update
Week No.9       
We’ve made it half way through the harvest season. It may be cold, but it ain’t over! This week our members will get:

Tomato: Production slowed down to a crawl with the rain and the cold we’ve been having, but we should have enough to send some out this week. I hope…

Cucumbers:
Lots of cukes to keep you cool. Uh… well, they taste good anyways.

Basil: More basil to accompany your tomatoes and other summery dishes.

Garlic: Fresh, juicy garlic. After two weeks of hanging, these bulbs are powerful! Their flavour has refined nicely and they will keep nicely.

Summer squash: The cold weather is especially hard on the summer squash, so they may or may not be included in this week’s bounty.

Wax Beans:
Switching over to the wax beans, they tend to me more tender then their green cousins.

Carrots: Good ol’ weekly carrot bunch. Packed with flavour and nutrition.

Green peppers: Tasty, crunchy, green and yummy.

Cauliflower: If you’ve only ever eaten grocery store cauliflower, prepare to have your minds blown. This is a whole different ball game.

Charissa’s Recipes
Squash, squash and more (summer) squash ideas!

Salads

If you’ve been missing the lettuce and salad greens, don’t despair!  Use a veggie peeler to cut your squash into paper-thin ribbons and build your salad around that.  Add in fresh tomatoes, some cheese, nuts or seeds, whatever is to your taste.
Fun fact: the “ribbon peeling” also works beautifully with beets (yes raw, or steamed if you’re squeamish), carrots and even broccoli stems (although I would steam those first).  Get some colour on your plate!

Stuffed and baked

We’ve got some rainy days coming up, so they might be a good time to try out a stuffed squash recipe.  Round squash (like 8-ball) can be hollowed out and stuffed with a rice mixture, much the way you might prepare stuffed peppers.  Cut the tops off and scoop out the innards.  Steam until tender (maybe 8-10 minutes), stuff, then bake (375-400F) until the top of the filling is a little crispy.  Delicious!

For a more brunchy dish, smaller squash (such as pattypans) can also be hollowed out, steamed, then baked with an egg in them — like a little bowl of sunshine!


Ratatouille

You can not go wrong when you put summer’s bounty together in a pot.  Summer squash loves tomato and basil, and plays very nicely with garlic, onions and peppers to boot.  You can get fancy with the slicing and do the cartoon rat-style ratatouille, or you can chop everything and cook it gently on the stovetop for a messier-looking, but equally delicious casserole.

If you’d like something a little heavier, you can take the same flavours and layer them with potatoes and cheese for a gratin!

This is a single weblog entry, posted on August 19th, 2014. Comment here »

Aug
14

August

Time moves fast. The sunlight is already taking on more of yellow/orange glow, the bugs have settled, much of the planting is finally finished (although there are still a few things going into the ground) and our days are being swallowed up by harvesting.

Weeding is put on the afterburner while we do our best to keep up with all the crops bursting from the garden. Luckily we’ve got a few helpers who come out and liberate some of our more important and sensitive crops.

August is a good month for vegetable fans. It’s the time of year we have the greatest selection of produce available by far. September may have a greater bulk being harvested, but in August we get to show off our summer colours.

Stop into the store sometime and check it out!

CSA Update
Week No.7      
This week our CSA members will get:

Tomato: Big reds for slicing, little yellows for snacking, mid-sized green and yellow striped for salads… Try them all!

Cucumbers:
It’s been very cold and the cucumbers aren’t exactly taking off but they’re chugging along, slow and steady.

Dill: An under rated herb no doubt, use it in salad dressings, fish, potatoes, cucumbers, beet salad and more.

Summer onions: We’re into a new bed of onions and they’re a lot bigger. Enjoy!

Summer squash: The cold weather is especially hard on the summer squash, and it is beginning to die-off already, so hopefully the temperatures perk up a little more before September.

Green Beans:
More beans!

Carrots: The carrots got a lot bigger too. Now we’re talking.

Golden beets: Bright yellow flesh is very sweet and mild compared to red beets. Many beet haters love yellow beets. They’re fantastic steamed.

Broccoli: More broccoli. Cause broccoli is great.

Charissa’s Recipes
Despite the rain, it’s still BBQ season!  My favourite way to cook summer veggies is just to brush them with a little oil and grill them.  If that’s too plain for you though, some other ideas for serving up summer’s bounty:

Beet hummus:
A super-bright dip for yet more veggies, bread or to use as a spread on sandwiches!  This hummus is pretty much the same as traditional chickpea hummus, just with beets in place of the pulses.
1/2 pound beets (1 large or 2-3 medium-sized ones), well scrubbed
3 tbsp tahini*
2 cloves garlic, peeled
1 tsp of dijon mustard
Salt
Juice of 1 lemon
Olive oil
* If you don’t have tahini (sesame paste) on hand, or don’t want to use it, any mild nut butter (almond, cashew) will also work.  I do recommend putting something in as it helps to balance out the flavour by toning down the “beetiness” a bit, as well as thickening the texture somewhat.
Cook the beets until soft.  (You can bake or boil them, or roast them on the grill; whichever works better for you.)  Blend them in a food processor, along with the tahini, garlic, mustard, and a little salt.  When you have something close to a puree, add in the lemon juice and keep pulsing.  Add oil until you reach the consistency you want.  Taste for seasoning and adjust.  Devour!

Summer squash, two ways:

Zucchini bread
I know not all of our squash is zucchini, but all summer squashes can be grated up to lend baked loaves moisture and tenderness.  If you’re a little overwhelmed by squash, this bread is great toasted in the mornings, as an afternoon snack, or (if you *really* feel you have too much) makes a good hostess gift!
1/2 pound of summer squash (about two medium-sized squash)
1/2 cup plain yoghourt
2 eggs
1/2 cup butter

2 cups flour
1/4 cup wheat germ (or ground flax seed, hemp seed, etc.)
1/2 cup sugar
1 1/2 tsps baking powder.
1/2 tsp baking soda
1/2 tsp salt

Add-ins: chopped crystal ginger, walnuts, chocolate chips, poppy seeds, lemon zest, whatever!  For a more savoury loaf, mint and basil leaves can be gently heated in the butter to infuse it with their flavour prior to assembling the batter.
Preheat the oven to 350F(with rack placed in the middle).  Grease a loaf pan.
Sift together the dry ingredients.
Grate the squash into a large bowl.  Mix in the yoghourt, eggs and butter.  (If you are using the herbs, whisk those right in too.)
Pour the wet mix into the dry and fold gently until everything is combined.  Scrape it into the prepared pan and bake for 1 hour, or until a tester comes out clean.

Squash quick pickles
If you can’t get enough of the summer squash, here’s a way to pile some into your sandwiches (or on burgers) as well!  Slicing long narrow squash makes for slightly easier to use coin-shaped pickles, but if you’d rather have spears of squash, that would work too!
These will keep for a week or two as-is, though you could probably process them in a hot water bath if you made up a really big batch.

1/2 pound (1-2 medium squash), washed and sliced
1 medium onion, thinly sliced (if you’re using spring onions, include the green parts)
1 tbsp fine grain sea salt (not iodized)

Flavouring ingredients:
I like a spicy mix of thai chili pepper (thinly sliced) and Szechuan peppercorns, personally.  Another option might be fresh basil and oregano, or fresh dill with mustard seeds.

Quantities here are mostly to taste, but start with a small handful of fresh herbs and 1/2 tbsp of any dried herbs.
1/2 cup cider vinegar
1/2 cup white wine vinegar
1/4 cup sugar

Toss the sliced veggies together with the salt in a large colander, making sure that the salt is well distributed.  Let them sit for a few hours (or overnight) in the fridge, to allow the salt to draw out some of the water.
When ready, put your flavouring ingredients in the jar (or jars) which will contain the pickles, and heat the vinegars together with the sugar over low heat until the sugar melts.
Take the squash in your hands and squeeze it gently to coax out a little more water.  Pack the veggies into the jars.

Pour the vinegar mixture over the squash to fill the jars and seal.  Once cool, keep them refrigerated.

This is a single weblog entry, posted on August 14th, 2014. Comment here »

Jul
28

Sweater or Swelter

It’s been a funny kind of July. Hot days, cold days – we never know what’s around the bend. All in all it has been cooler than usual for this time of year. It doesn’t seem like it’s been so cold as to really harm our heat loving plants like watermelons and tomatoes though, and our greens have been a little easier to care for than usual. All in all, the mixture of sunny days and rainy days has been beneficial to the garden this year.

Lots of great veggies for sale!
Tuesdays and Thursdays: 3pm to 7pm
Saturdays: 9am to 4pm

Another less pleasant funniness is the recent trend of WWOOFers committing to stay at the farm for one week to one month, showing up, and then leaving after one day! Apparently they’re getting homesick. This is indescribably annoying, and we’re starting to feel the effects of being short staffed. I guess it’s up to us two nitwits to keep doing all the work. I guess we just don’t know when to quit! Either that or we have a  strange fetish for sweating. Moving on…

Once again, if you’re into doing a little hand weeding with a friend, please send me an email and let me know when you’d like to come out. Most days are good besides Sundays but Mondays, Wednesdays and Fridays are the best since we’re not busy harvesting.

It’s time to pull the garlic and hang it up to dry in the barn. This is another task with which we can use more pairs of arms. We’re hoping to get started on Friday afternoon, so be in touch if you think you can come out. Take home some fresh garlic!

CSA Update
Week No.5    
This week our CSA members will get:

Lettuce: Weekly lettuce. We’re moving lots of ‘Nancy’ these days, which is my favourite variety. It’s got big leaves ideal for sandwiches and tears up into succulent pieces for salads. It keeps well, grows well, and looks good.

Red tomato: One ripe tomato to get things going. Enjoy!

Pink turnips:
These ‘Scarlet Ohno’ turnips are bright pink. A little drier and firmer than our white turnips, they are still considered a salad turnip.

Cilantro: A zesty herb adds a unique kind of freshness to your meal. I’m using it in my fajitas tonight!

Summer onions: Small onions with delicately flavoured bulbs and tasty green tops. Is it really a meal without onions?

Summer squash: Green ones, striped ones, round ones, yellow ones. We’ll rotate the different varieties we have to all our pickups so you’ll get to try them all. They’re great pan fried, baked, stir fried or BBQed. Try stuffing the larger ones!

Choice greens: Choose a bunch of chard or a bunch of kale. Both are used basically the same way.

Carrots: Delicious orange carrot bunches.

Red cabbage: Little heads of red cabbage makes fun looking coleslaw. Summer cabbage is a little juicy for making sauerkraut, but it still works and well worth the effort to boost your intake of living foods.

Turnip tops: Store these in the crisper and use just like chard or kale. I especially like them with beef.

Broccoli: Crunchy, tasty, nutritious broccoli!

Charissa’s Recipe Suggestions

Beet green chips
(Get ready for more beets next week)

By now most people have likely heard of, if not tried, kale chips.  And while they are delicious, kale isn’t the only green that lends itself to chip-making!  Beet greens taste a little different, but can also be baked up into crunchy, slightly grassy snacks.  (I know, the oven?  In JULY?  I hear you, but on a chilly, rainy day these are a pretty good pick-me-up!)
Grab a bunch of greens, wash them and pat dry.  If any of the leaves have particularly large or tough ribs, cut them out.  Toss the leaves with a little oil; you want them all coated, but not soaked.  Better to start with too little oil and add a bit if needed.  Once nicely coated, lay the leaves out in a single layer on a baking sheet.  Sprinkle with salt, pepper, chili powder; whatever seasoning you’d like.
Bake at 350F for 10-15 minutes, then flip over, season the other side and bake till crisp through.

Sauerkraut formula

With the Season of Grilling upon us, it’s always nice to have some tangy crunch on hand to counterbalance richer flavours.  I like that Kraut is acidic without having the vinegary tang of most pickles.  Variety is good!
Sauerkraut is a pretty easy pickle to customize.  You can grate up carrots, scallions, hot peppers, etc. to mix in with the cabbage, or add additional spices to the brine.  (Cumin is delicious, as is ginger, or chili powder.)  If you’re adding shredded veggies, use the weight of your veggies (not just the cabbage) when calculating your salt below.
1 lb of veggies (or just cabbage if you’re kicking it oldschool)
2 tsps salt — use sea salt, pickling or kosher salt, not iodized table salt.
(2 tsps of any spices you want to include)

Once you have all your veggies shredded (or sliced very thinly), toss them in a large bowl (or crock if you have one) with the salt, squeezing a little with your hands to help release the water.  You can also layer — putting a little cabbage in, sprinkling a layer of salt, etc.  Press down on everything to draw out the water; you want all your vegetables to be submerged.  If you really don’t have enough liquid, top up with some brine (1.5 tbsps of salt per litre of water).  Once you have enough liquid, ensure that your veggies stay submerged.  (You may have to use a weighted plate, or clean ziplock filled with more brine to manage it.)

Cover the whole set-up with a clean cloth (just to keep dust out), and leave it somewhere out of the way at room temperature.  Since we’re in the heart of summer heat, you can start checking on your kraut after 3-4 days — it will taste saltier in the early days, don’t worry!  When the cabbage has reached the level of tang that you’d like, remove the weight, put it in a jar (with its brine) and keep it in the fridge.  The flavours should continue to mellow out over time.

This is a single weblog entry, posted on July 28th, 2014. Comment here »

Jun
13

Fresh Produce For Sale!

Rain makes salad grow! So if you haven’t got any in your own garden, swing by the farm tomorrow to buy some of ours. We’ve got a special blend of fancy lettuces, washed, bagged and ready for your plate. We also have red radishes and some of the nicest looking turnips we’ve ever grown.

We’re trying something new this year: Sweet potatoes! Our slips came in the mail this week and we’re putting them in the ground today. If all goes well, we’ll be able to enjoy this popular tropical delight by the end of summer. Fingers crossed!

If you have a morning or an afternoon to help out with some hand weeding in the next few weeks, send me an email and let me know. It’s that time of year when everything is growing at once and the more hands the merrier for this important task!

We still have a few beef quarters available for the fall. Log in to your account or visit our sign-up page to reserve yours now before they’re all gone! They’re eating up our pasture like crazy these days, enjoying all the lush, green grass. Doesn’t get much better than that 😉

CSA Update
Extended Season Pickups Have Begun  
This week, our extended season members got:

Mixed Salad greens: Instant salad!

Red radishes: Crispy, spicy radishes for snacking or cooking.

Salad turnips: Crispy, tender and mild, these white turnips can be eaten raw in salads. You can also sauté them in butter with chives or garlic. The tops are edible as well!

Pac choi: Four heads of this popular asian green. These are best eaten lightly cooked in butter or stir-fry.

Recipe suggestion 

 

For lunch today I prepared a stir-fry using sliced radishes and purple cabbage from last fall. Add tamari, chili sauce and saki to keep it wet, shredded sesame omelet for protein, and shredded turnip leaves go in last for a quick and delicious meal. Pile on top of egg noodles and add a little hoison sauce to round the flavour. Enjoy!

Your Account
Login to find useful information!  
Your member account is the fastest and easiest way for you to find important information such as:

-Balance and amount owing
-Next pickup date
-Pickup address and information
-Cancel up to three pickups per season in exchange for credit
-Add to or modify your subscription
-Shop from our webstore

Emails we send you contain a link to your account. You can also find a link on our website, or by visiting Farmigo.com.

Thanks for reading,

David

Riverglen Biodynamic Farm
Farmstore Open:Like us on Facebook

Saturdays: 9am-4pm

This is a single weblog entry, posted on June 13th, 2014. 1 Comment »

Jul
10

Pineapple and Zucchini Bread

Total preparation time : 1h15 min
Portions : 2 breads

Ingredients

½ cups vegetable oil
3 eggs
½ cups of sugar
1 teaspoon of vanilla
2 cups of grated zucchini
398 mL of mashed pineapples
2 cups of all-purpose flour
1 cup of whole wheat flour
1 ½ teaspoon of cinnamon
¾ teaspoon of nutmeg
1 teaspoon of baking soda
¾ teaspoon of salt
½ cup of almond slivers

Directions

1. Whisk together oil, eggs, sugar and vanilla.
2. Mix in zucchini and pineapple.
3. In a seperate bowl, combine flours, spices, baking soda, salt and almonds.
4. Combine both mixtures but just enough so that all ingredients are humid.
5. Pour into greased bread tins.
6. Cook at 350°F (180°C) for 50 à 60 minutes.
7. Let sit for 10 minutes before removing from tin.

This is a single weblog entry, posted on July 10th, 2012. Comment here »