June 21, 2014 | in Recipies
Bumble Bee on Aimi's Farm
Isn’t the weather fantastic we are so blessed. I hope you are all enjoying the recipes and Aimi’s lush, fresh, local, and seasonal veggies!! The yellow jacket Bumble Bees and other variety of bees are buzzing with delight in the garden helping to pollinate all our veg and flowers. One friend told me she had 5 different species of bees in her beautiful garden.
Until next week enjoy your veggies , and and keep an eye out for all the different types of bees.
Sweet Cabbage Slaw with Green Onion and Parsley
1/2 head or full head depending on size of Aimi’s cabbage
3/4 cup of Aimis chopped parsley if you still have some
3/4 cup thinly sliced onion or Aimi’s Scallions
A glug of your favourite oil
1/4 cup white balsamic vinegar or white vinegar
Salt to taste (I used about 3/4 tsp. sea salt) optional
Freshly ground black pepper to taste (I used about 1/4 tsp.)
Crushed Fennel and Celery seed for yummy flavour
A little slurp of honey or agave syrup
Top the salad with pumpkin, or sunflower seeds, I do this with most salads.
Cut out core from cabbage, then thinly slice and coarsely chop slices until you have about 6 cups chopped cabbage. Wash and coarsely chop parsley, and thinly slice onions.
In small bowl or glass measuring cup, stir together the oil, white balsamic vinegar or white vinegar, salt, and pepper. In a pestle and mortar crush your seeds and add to mix.
Put chopped cabbage, chopped parsley, and sliced green onions into salad bowl and toss to combine. Add just enough dressing to moisten salad, and toss again. (You may not need all the dressing.) Add more seasoning if you like. Top the salad with pumpkin, or sunflower seeds.
Breakfast of Almond and Parsley Pesto with Aimi’s Green Beans and Egg on top
1/2 pound of Aimi’s french green beans, trim the ends
1 large clove garlic
1 cup Aimi’s lightly packed parsley leaves
1/3 cup extra-virgin olive oil
1/3 cup almonds, toasted and coarsely chopped
Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans and cook for 3 mins.
In a food processor or blender, put the parsley, garlic, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine still running, add the oil in a slow steady stream and process until a smooth purée is created. Add almonds and puree until finely chopped and the pesto is a nice coarse purée.
Drain the beans until dry. Put them in a bowl, add the pesto, and toss to coat evenly. This is scrumptious with a poached egg on top.
Chard, Tuna and Zingy Lemon Pasta
Aimi’s Swiss chard, trimmed and coarsely chopped
300g wholewheat (bow-tie pasta)
Glug of oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
¼ tsp each salt, ground black pepper and chilli flakes
Zest and juice of one lemon
15g chopped fresh basil leaves
40g (1½oz) freshly grated Parmesan cheese
In large saucepan, cook pasta in boiling water until tender, then drain. In large pan, melt oil and sauté onion and garlic until softened.
Add Swiss chard and cook until leaves are wilted. Add tuna and stir until heated through.
Add drained pasta, salt, pepper, chilli flakes, lemon rind, lemon juice, basil and Parmesan cheese. Toss well to mix. Enjoy
Roasted Carrot and Hot Tomato Sauce
A few of Aimi’s lush tomatoes, quartered
2 of Aimi’s large carrots, peeled and sliced into rounds
1 small onion, quartered
3 medium cloves garlic, unpeeled
1 habanero pepper or other type of pepper
4 tablespoon olive oil,
3 tablespoons dark brown sugar (optional)
A sprinkle of sea salt,
1/3 cup water, plus more as needed
1 tablespoon balsamic vinegar
Preheat oven to 220 or gas 7. Place tomatoes, carrot, onion, garlic, and hot pepper on a baking sheet. Drizzle with 2 tbs oil and sprinkle with sugar and salt. Toss to evenly coat. Place baking sheet in oven and roast until carrots, tomatoes, and onions have softened, about 60 minutes. Remove from oven and let cool for a while.
Remove stem and seeds in roasted hot pepper. Peel garlic cloves. Place roasted habanero, garlic, carrots, tomatoes, and onion in food processor fitted with a steel blade. Blend until everything is finely chopped, scraping down sides of bowl as necessary.
Add water, remaining 2 tablespoons olive oil, and vinegar; process until smooth, adding additional water as needed to form a thick, sauce. Season with additional salt to taste. Transfer to an airtight which keeps for about a week yay.
June 9, 2014 | in Recipies
I hope you’ve been enjoying the sporadic sunshine. I know our veggies grown by our favourite farmer will be packed with sunny goodness. Here’s this weeks recipes.
*Simple Spinach Recipe (Popeye would love this..anyone rem him?)
2 large bunches of Aimi’s spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Cut off the thick stems of the spinach and discard.Rinse and drain the spinach.
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
*Quick Kohlrabi Pickles
2-4 Aimi’s kohlrabi bulbs, trimmed, peeled, and cut into 1/2″ cubes
Good olive oil (optional)
Rice vinegar I use this for all my salads If you don’t have rice vinegar, you could substitute with white wine or white vinegar
Fresh Black Pepper
Place the kohlrabi chunks in the bowl of a lidded, airtight container. Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper. Replace the lid and shake well. Taste and adjust seasoning. Place in fridge, shaking occasionally. They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavoured but still largely retaining their lovely texture.
*Roasted Kohl Rabi
1 1/2 lbs Aimi’s kohl rabi, ends trimmed, thick skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasoning right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).
* Beet Salad
1 lb of Aimi’s beets
1 lb Aimi’s carrots
1 lb potatoes
2 large dill pickles, diced
1 onion, minced
1 (8 ounce) tinned or frozen peas, drained (save Aimi’s to eat raw yum)
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley (optional
1/2 teaspoon salt
Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
*Beetroot and Goat Cheese Salad
Aimis Beets – (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Walnuts – chopped
Dry powdered mustard
Salt and pepper
The dressing for three individual salads is 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. – Approximate measurements.
Assemble the salad according to how much you want. A handful of spinach and salad leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. YUM