Putting the Culture back in Agriculture
Produce is certified organic by ProCert
1 tbsp (15ml) butter 3 cups (750ml) finely shredded red cabbage 1 cup of cranberries, chopped ½ cup (125ml) finely chopped onion 1 tsp (5ml) dried thyme Salt and pepper 3 lb (1.5 kg) boneless pork single loin 3 cups (750ml) small cubes crusty whole grain bread ½ cup half-and-half Cream ¼ cup (50ml) unsweetened… Read More about “RED CABBAGE AND CRANBERRY STUFFED PORK LOIN WITH CIDER CREAM”
–serves 2 1 head of fennel, trimmed, quartered, cooked tender-crisp, drained 2 tablespoons melted butter 1 tablespoon fine dried bread crumbs 1 tablespoon grated Parmesan cheese 1 hard cooked egg chopped 1 teaspoon chopped fennel leaves Paprika Arrange cooked fennel in shallow greased casserole. Top with 2 tablespoons melted butter. Combine remaining butter with the… Read More about “BAKED FENNEL”
Prep Time: 10 min. Makes 3 cups (750ml) ½ field or English cucumber 1 roasted red pepper or ½ red pepper, chopped ¼ small red onion 1 cup (250ml) cherry tomatoes, preferably multicoloured 2 tbsp (30ml) red-wine vinegar 1 tbsp (15ml) olive oil 2 garlic cloves, minced 1 tsp (5ml) dried oregano leaves ½ tsp… Read More about “CUCUMBER SALSA”
Prep Time: 10 min. Cook Time: 10 min. Makes 4 servings 340g pkg of frozen uncooked shrimp, peeled 2 field cucumbers or 1 English cucumber 1 yellow pepper ½ red onion 2 garlic cloves, minced ½ cup (125ml) shredded fresh basil or chopped cilantro or 3 sliced green onions 2 tbsp (30ml) butter 2 tsp… Read More about “CURIED SHRIMP AND CUCUMBERS”
1 pound (500g) green beans, topped and tailed 2 tablespoons butter ½ cup pistachios, skins removed Salt and freshly ground pepper 1 tablespoon lemon juice Place green beans in a large pot of boiling water and boil for 3 minutes or until crisply tender. Drain and refresh with cold water. Heat butter in a skillet… Read More about “GREEN BEANS WITH PISTACHIOS”
1 buttercup or Hubbard squash, about 3 pounds (1.5 kg) 4 onces (125g) pancetta 20 sage leaves WHITE SAUCE: 6 tablespoons butter 1/3 cup of flour 2 cups warm milk Salt and freshly ground pepper 6 eggs, separated 1-1/2 cups whipping cream Preheat oven to 400F. Cut squash in half and remove seeds. Place squash pieces,… Read More about “SQUASH AND PANCETTA SOUFFLE”
¼ cup pure maple syrup 2 tbsp balsamic vinegar ½ tsp peppercorns, coarsely ground 4 cups of strawberries, hulled and halved In a small heat proof bowl or measuring cup, whisk maple syrup, vinegar and pepper. Microwave on high for 30 seconds. Place strawberries in bowl. Pour maple mixture over. Let stand at room temperature… Read More about “STRAWBERRIES IN PEPPERY MAPLE BASAMIC”
Marrow/Zucchini Jam 6lb marrow (prepared) 6lb sugar rind and juice of 4 lemons 3 oz dried root ginger Cut the peeled marrow into cubes, place it in a steamer and steam until cooked or just tender. Put it into a bowl and add the grated lemon rind, the lemon juice and the bruised root ginger.(To… Read More about “Marrow-Zucchinni Jam”
2 cups strawberries, hulled 1-1/2 tbsp granulated sugar juice of 1 lime 6 ice cubes In blender, puree strawberries, sugar, lime juice and ice cubes. (If mixture is too thick, add more ice cubes.) Taste; adjust lime and sugar if needed. Makes 1-3/4 cups. (for 2 servings) Compliments of The Star.
BUTTERNUT SQUASH SOUP Place a large pot on medium-high heat and drop in butter. Cook onion, potato and squash in butter for 5-10 minutes, stirring occasionally until everything is golden brown. Add garlic and stir for 1 minute longer. Lower heat to medium. Add broth and low-boil mixture for 20-30 minutes or until it is… Read More about “Butternut Squash”