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LEEKS AND GREENS QUICKBREAD
LIGHTLY SAUTE 1C LEEKS, 2C GREENS, SEASON AND LET COOL. MIX 1C WW AND 1C UNBLEACHED FLOUR, 2TSP BAKING POWDER, 1TSP SALT AND PEPPER. ADD 1/2C CRUMBLED FETA AND COOLED VEGYS. ADD 1C MILK AND STIR UNTIL SMOOTH. DIVIDE INTO 3 BALLS AND ROLL EACH LENGHTWISE ON A FLOURED BASE. LAY ONTO BAKING SHEET AND FASHION INTO A BRAID. BAKE AT 350 UNTIL LIGHTLY BROWNED ABOUT 40MIN.
Wash potatoes, single layer into baking dish with olive oil, salt, pepper and half inch of water. Toss and bake covered about half an hour until potatoes are tender. Stir in half inch of cream and return to 325 oven stirring frequently until golden. You can add a bit more cream heated through if you want a sauce. Serve warm. Leave it to those Saskatchewan farmers to come up with a rich and delicious recipe
Artichoke and Potatoes
Peel outer leaves of artichoke until at the tender parts, slice in half, remove the top then the choke and cut into wedges. Hold in lemon seasoned water until ready to use. Cut potatoes into chunks the same size as the artichoke. Saute garlic, capers and artichoke hearts until just aromatic. Cover with potatoes and enough water to half their level. Season with salt and pepper, Simmer covered until artichokes are tender, 20 minutes. Stir and if needed cook uncovered until thickened. Serve while still warm as a side dish to fish, chicken or pork
Garlic Scape Pesto
3 Tbsp fresh lime or lemon juice
4 oz garlic scapes
1/2 cup olive oil
Salt to taste
1 cup grated parmesan optional
Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan, citrus juice and season to taste. Serve on bread, crackers or pasta or use as a marinade or bbq baste
Sunchoke and Arugula Aoili
Garlic aioli can be prepared in advance. Process 2 cloves garlic, 2 egg yolks, 1tsp each sugar, Dijon, 2tsp lemon juice and slowly drizzle 1c. olive oil in food processor until thick. Preheat oven to 400. Slice and toss sunchokes with olive oil, salt and pepper then layer on baking dish. Roast 15 minutes. Coarsely chop frozen arugula and flash sauté with garlic. If fresh just chop. Layer sunchokes on serving dish, then layer arugula and drizzle with aioli sauce. Serve
Baldersons Purple Potato Mash
Peel Violet Queen potatoes, cube and boil in salted water until very tender. Mash with cream and grated Balderson cheddar cheese until smooth and creamy. Serve warm
Fried Green Tomatoes
Slice tomato into 1cm thick slices. Place into slightly hot oiled pan, season with salt and pepper. Flip over when just golden. Serve warm with whatever you think. Delicious and tangy.
Stovetop Roasted Potatoes
Mix small potatoes with 1T olive oil, 1T butter, season with salt and pepper. Add 125ml water and simmer covered about 20 minutes, check for tenderness. Remove cover, shake pan and continue to simmer until water is evaporated and potatoes start to brown. Before serving if needed add a pinch of water to unstick the scrunchins. Can be cooked on the bbq and add whatever seasonings you like.
Sunchoke and Tomato Parmesan
Layer slices of fresh tomato and sunchoke. Season layers with parmesan cheese, salt and pepper. Bake covered until sunchokes are tender and tomatoes thicken.