heirloom tomatoes
Photo of our tomatoes by Dennis the Prescott, Recipe Ideas/Inspiration for eating seasonally and locally in September:   Fruit: Salt and Pepper cucumbers (snacking cucumbers): Cucumber Lime Paletas Cherry tomatoes: Honey Roasted Cherry Tomatoes Heirloom tomatoes: Heirloom Tomato Basil Caprese Salad Medium-sized tomatoes: How to Pickle Tomatoes Pattypan summer squash: Sweet and Sour Pattypan Squash Baby zucchini: Grilled Garlic-Marinated Baby Zucchini Zucchini: Parmesan Zucchini Beans, tricolour: Quick Pickled Dilly Beans Melons, Charentais: Charentais Melon Salad Melons, Cantaloupe: Chilled Cantaloupe Soup Melons, Galina tropical: Tropical Melon Soup with Coconut Milk Eggplant: Easy Eggplant Lasagna Peppers, green/purple: Green Pepper Salsa¬† Peppers, […]

09 – September Recipes

Hakurei turnips
Turnips with White Miso Butter Recipe adapted from Vegetable Literacy by Deborah Madison Serves 2-4 1 pound Hakurei Japanese salad turnips 2 tablespoons butter, at room temperature 2 tablespoons white wine vinegar 2 tablespoons white miso 3 green onions, slivered Sea salt Trim tops and bottom root off turnips (keep the greens and wilt them at the end…they make a perfect and delicious bed for this dish). Section turnips into quarters or halves (depending on size). Melt a tablespoon of the butter in a skillet over medium heat, add the mirin, then the turnips, and cook for several minutes. While […]

05 – May Recipes

Mustard Greens
What’s in Season? Broccoli Raab: How to cook it perfectly Sugar Snap Peas: Buttered Green Sugar Snap Peas Beets: Braised Whole Baby Beets Beet greens: Sauteed Beet Greens with Herby Lentils and Feta Spring Carrots: The Secret to Sweet, Tender Spring Carrots Cilantro: Cilantro Detox Juice Salad Turnips: Pan Roasted Hakurei Turnips Radish: Roasted Broccoli Radish Salad Zucchini: Sauteed Zucchini Genovese Basil: Fresh Pesto Genovese Sauce for Pasta Purple Basil: Purple Basil Lemonade Cinnamon Basil: Cinnamon Basil Dessert Pesto Salad Mix: Mesclun Salad with Goat Cheese and Balsamic Vinaigrette Sweet n Spicy Mix: Mustard Greens Salad¬† Head lettuce: Salade Nicoise […]

06 – June Recipes

rainbow peppers
Pattypan squash: Buttery Patty Pan Squash with Basil Tomatoes: Creamy Tomato Basil Soup Parsley:Creamy Parsley Soup Holy Basil: Chicken and Holy Basil Stir Fry Mountain Mint: Watermelon and Fresh Mountain Mint Mocktail Anise: Anise Hyssop Sauce Edible flowers: Granola Parfaits with Home-made Chamomile yogurt and Edible Flowers Zucchini: Blueberry Zucchini Cake Butterhead lettuce: Butter Lettuce Salad with Gorgonzola and Pear Dressing Green leaf lettuce: Omelette Wrap Salad Mix: The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette Sweet and spicy mix: Mustard Greens and Beet Greens Salad Kale: Kale and Mushrooms with Creamy Polenta Chard: Vegetarian Stuffed Chard Beans: […]

08 – August Recipes

Oatmeal 1
Organic Week is coming up (Oct.15-22) and they want to know what healthy, organic goodies folks are eating for breakfast. So I thought I’d show take some photos while I broke my fast one morning. Starting off with Algonquin Tea Company‘s Awakening Tea. I love this tea so much. I also love this company so much. Algonquin Tea Co. was the first farm I ever worked at. That was 9 years ago! I had just finished my diplomas in Holistic Nutrition and wanted to study herbalism. But not in a classroom. So, I did an herbal apprenticeship with Steven Martyn […]

Organic Breakfast Challenge

When we got home from the Lunenburg farmers’ market yesterday, we made a very delicious pizza with the items we purchased there. We started with Italian-seasoned Focaccia from Schoolhouse Gluten-free Gourmet. Then we made pesto using our own basil, oregano and garlic scapes. For toppings, we sliced up Pleasant Hill Farm‘s (amazingly early!) cherry and slicing tomatoes and our own zucchini. We put two cheeses on top, both from Ran-cher Acres: their raw goat gouda and raw goat feta. And…yum!

Local Lunenburg Pizza