IG Fresh Haul Week 1
Green Means GO!!!
The 2023 IGFresh Haul season started with a bang. It seems we had 1 week of spring and jumped right into hot summer temperatures. With those 30 degree days came some huge thunder and lightning storms.
So now that I have got the traditional Saskatchewan conversation starter out of the way (the weather). I want to talk about my soul purpose of IGFresh, to deliver the highest quality vegetables to you. For me that means growing with organic methods.
Along with growing organically, my mission is to get people cooking again. Not to be afraid of that kale in your fridge, that you have absolutely no idea what to do with. So enjoy all the recipes, some old, and some new and revamped.
Garden beds covered with bug netting *Plot A first thing in the morningReal Food has Holes
Organic growing involves; no pesticides or herbicides, all grown in a holistic manner. My bug control consists of a large amount of bug netting that keeps bugs out but still allows airflow, water and sunlight in. Straw and black plastic on the ground to suppress weeds and also keep the ground wet and prevent evaporation. (this is important on those hot summer days) The vast majority of weeds are removed by hoeing the garden every Wednesday, but there are times that I have to get down to ground level and weed by hand. It is a constant process that is always evolving and I love it.
The garden isn’t always growing perfect and the bugs still get their fair share of the vegetables. For the second year in a row I have had to take baby asian greens (pak choy) off of the list of veggies. The flea beetles absolutely love this vegetable and I haven’t found a good way to really keep them from destroying asian greens. One thing you will notice is that this food has holes in it. There is bug damage, last year arugula had so much bug damage that I affectionately referred to it as plague lettuce. What I am trying to say is, if nothing is eating/trying to eat your vegetables, do you really want to be eating it.
Real Food has Holes.
Great organic and healthy vegetables isn’t all that I do. I also want to do my best to help you eat these veggies and not be intimidated. Now don’t get it skewed there are going to be times in the season where you don’t know what to do with those beets or zucchini in your fridge and that’s fine. Summers are hectic and crazy. So with the help of lots of good recipes and food videos, we will use up that kohlrabi that has been sitting in your fridge for a couple weeks.
As the kids would say, this garden is a whole ass vibe.
What’s In The Haul
HALF
Head lettuce
Spinach
Radish
Mint Plant
FULL
Head lettuce
Spinach
Radish
Green Onion
Arugula
Baby Kale
Mint plant
Week 1 Recipes
HEAD LETTUCE
French Vinaigrette
Strawberry Vinaigrette
Lettuce Storage Tips:
In a resealable container or bag, line the bottom with a paper towel. Place the lid back on or reseal the bag and store in your fridge for up to 7 days. A container works great because it prevents the lettuce from getting bruised.
French Vinaigrette
1/4 cup extra virgin olive oil
2 tbsp lemon juice or vinegar of your choice
1 tsp dijon mustard
Fresh or dried herbs of your choice
Salt and Pepper to taste
In a bowl whisk together all of the ingredients until everything comes together in a smooth consistency. Use right away or store in the fridge in an air tight container. (It will store up to 7 days in the fridge, simply shake before using)
Strawberry Vinaigrette
1/4 cup Extra Virgin Olive Oil
2 tbsp balsamic vinegar
3 strawberries, cut into 1/4’s
2 tbsp fresh basil
1 tsp dijon mustard
Salt and Pepper
Put all the ingredients into a blender and puree until everything is combined. This recipe is versatile, you don’t have to use strawberries, any berries you have on hand will do. Same goes for the herbs.
SPINACH
Spinach Artichoke Pasta
Lemon, Garlic and Spinach Orzo
Summer Spinach and Strawberry Salad
Spinach Storage Tips:
In a resealable bag or container. Place the spinach and on one side put a piece of paper towel and seal the bag or container. The container works great cause it prevents the spinach from getting bruised in the fridge. This will last in your fridge up to 10 days.
Freezing Spinach, blanch the spinach in boiling water. Let it cook for 30 second and strain the water from the spinach. Next let the spinach cool slightly and then squeeze the water from the spinach. Put the spinach in a air tight bag and freeze. It will stay good in the freezer up to 3 months.
Spinach Artichoke Pasta
5 oz of spinach, roughly chopped
4 tbsp butter or cooking oil
1 onion, diced
3 cloves of garlic, crushed
2 cans of artichokes
4oz cream cheese, room temperature
4oz sour cream
1/2 cup parmesan cheese
16oz box of Pasta of your choice
Salt and Pepper
In a large pan over medium high heat, add the butter, chopped onions and crushed garlic. Let it cook for 2-3 minutes, then add in the chopped spinach and let cook for an additional 2 minutes. The spinach will wilt down. Next drain the liquid from the two cans of artichokes and chop them into tiny pieces. Add the artichokes to the pan of spinach and onion and cook until the artichokes are heated through. Reduce the heat to medium. Cut the cream cheese into small pieces and add to the pan along with the sour cream. Stir the cream cheese continuously to prevent it from burning. Once the sauce is smooth add in the parmesan cheese, salt and pepper. In a separate pot of water prepare your pasta. Once the pasta is at your desired doneness, pour 1/2 cup of the cooking water into the sauce and stir to combine. Strain the rest of the pasta and add it to the sauce.
*If your want to add protein to your pasta, add it at the beginning of the cooking process before you add the onions and garlic.
Lemon, Garlic and Spinach Orzo
2 cups Spinach
Juice from 1 lemon
3 cloves of garlic
4 tbsp olive oil
2 cups of orzo, cooked
2 grilled chicken breast
Bocconcici, cut in half
Salt and pepper
Grill the chicken breast coarsely chop and set off to the side. In a pot of boiling water cook the orzo, drain and set off to the side. In a sauté pan wilt the spinach with a tbsp of water. Add in the olive oil, garlic, lemon juice, cooked orzo, chopped chicken, salt and pepper. Mix everything together, top with the halved bocconcini and place under the broiler to let the cheese melt. Remove from the broiler and garnish with fresh basil. Enjoy.
Summer Spinach + Strawberry Salad
2 cups of spinach
1 cup strawberries, cut into quarters
1/2 cup feta
1/4 cup sunflower seeds
5 green onions, chopped
Dressing
1/4 cup Extra Virgin Olive Oil
Juice of half of lemon or 2 tbsp or vinegar of your choice
1/2 cup strawberries
3 sprigs of sweet marjoram (stems removed)
Salt and Pepper
In a large bowl add the spinach and then on top layer the strawberries, sunflower seeds, feta and green onions. In a blender or food processor add all the ingredients for the dressing and mix together until combined. Pour the dressing over the salad and mix in.
RADISH
Radish, Apple and Cilantro Salad
Red Radish Sauce
Radish Storage Tips:
On the counter: using a mason or jam jar. Or resealable container. Place the radish bulbs in the jar with the tops sticking out. Pour water into the jar covering the radish bulbs, making sure to leave the greens dry. They will last on the counter like up to 4 days.
Remove the tops and put in a air tight container store in the fridge for up to a week.
Radish, Apple & Cilantro Salad
Vegetable Slaw:
Bundle of radishes
1 Apple of your choice
4 Green onions
1/2 cup cilantro
Salt and Pepper to taste
Dressing:
1/4 cup olive oil
Juice from a lime
1 tbsp honey
1 tsp dijon mustard
Trim the tops and bottoms from the radishes. Thinly slice the radish, apple and green onions and add to a bowl. Next roughly chop the cilantro and to the slaw mixture. In a bowl combine all the dressing ingredients with a whisk and pour over the vegetables. Finish off with Salt and Pepper to taste.
Red Radish Sauce
1 bundle of radishes
1 tbsp vinegar
Salt
1/2 cup sour cream
2 tbsp mayo
4 green onion stalks, diced
Salt and Pepper
In a food processor or blended, blend the whole radish (tops removed). Blend with the vinegar and 1 tsp salt. Store in a jar for later or make sauce now.
In a bowl combine all the ingredients with the prepared radish mixture. Mix together. Serve with grill steak, pork or chicken.
GREEN ONIONS
Green Onion Dip
Green Onion Storage Tips:
Whole onions can be stored in a cool, dry, dark and well ventilated place. This would be a basement, cellar, or garage. Already peeled and cut onions can be stored in the fridge in a air tight container to prevent the onion odour corrupting other foods. They will store in the fridge for 7-10 days.
Green onions can be stored in the fridge in a zip lock bag with a paper towel for up to a week.
Green Onion Dip
1 bundle of green onions, chopped
1/2 cup mayo
1/2 sour cream
1 tsp onion powder
1 tsp garlic powder
1 tsp white vinegar
Salt and Pepper
In a bowl combine all the ingredients, season with salt and pepper to taste. Let chill in the fridge for two hours before enjoying with your favourite raw veggies.
ARUGULA
Arugula, goat cheese + strawberry panini
Arugula + almond pesto pizza
Arugula BLT salad
Arugula salad with shaved parmesan
Arugula Storage Tips:
In a resealable bag or container. Place the arugula and on one side put a damp paper towel and seal the bag or container. The container works great cause it prevents the arugula from getting bruised in the fridge. This will last in the fridge for up to 10 days.
Arugula, Goat Cheese + Strawberry Panini
2 slices of bread
1 tbsp butter
4 sliced strawberries
2 tbsp goat cheese
1/2 cup arugula
1 tsp honey
Salt and Pepper
Butter one side of each slice of bread (bougie grilled cheese sandwich). In a sauté pan over medium heat place both sides of the bread, buttered side down and let brown. While bread is browning, add the goat cheese to one slice and honey on the other. Once the bread is almost browned on one side add the sliced strawberries and arugula. Close
Heat oil in a large pot over medium high heat. In the meantime in a food processor. Shred the onion, carrot, celery and garlic. Add this to the pot and cook for 3-4 minutes, continue to stir to prevent anything from burning. Next shred the cabbage, beets and potatoes in the food processor. Add those veggies in with the other vegetables in the pot. Pour in the chicken broth and bay leaves and stir all the ingredients together. Bring the soup to a boil and then reduce to medium heat and simmer the soup for 30 minutes. To finish add white vinegar, salt and pepper.
Garnish with sour cream and fresh dill.
Arugula and Almond Pesto Pizza
Pesto:
2 cups of arugula
1/2 cup toasted almonds
1 tbsp lemon juice
1 clove of garlic
1/2 cup shredded parmesan
1/4 cup olive oil
Salt and Pepper
Pizza:
1 nan bread or pita
2 tbsp of Arugula Almond Pesto
Olives
Prosciutto
Bocconcini Cheese
Toast the almonds in a dry pan, just until the almonds start to brown and become fragrant. Add all the ingredients to a food processor and blend until smooth.
Assemble the pizza, preheat the BBQ. Grill the flatbread on both sides and then add the pesto, olives, prosciutto and Bocconcini. Add back to the BBQ and close the lid. Let it cook for about 5 minutes just until the cheese starts to melt. Remove from the grill and garnish with some fresh arugula and a drizzle of olive oil.
Arugula BLT Salad
1 cup arugula
4 slices bacon, cooked and chopped
1 cup of cherry tomatoes, cut in half
2 cups of day old bread
1 tbsp Italian herb blend
1 clover of garlic, minced
Salt and Pepper
Balsamic vinaigrette recipe
In a pan cook the bacon and set off to the side. Cut the bread into 1 inch cubes, add the crushed garlic and herbs to the pan of bacon fat. Toss the cubed bread in the garlic, herbs and bacon fat until evenly coated. Put in a 350F oven for 15 minutes, remembering to toss and mix around the bread every 5 minutes. Remove from the oven and let cool. In a large bowl combine the arugula, chopped bacon, tomatoes, toasted bread and Balsamic vinaigrette. Season with salt and pepper. Enjoy!
Arugula Salad with Shaved Parmesan
2 cups of arugula
Balsamic vinaigrette
Parmesan
Prepare the Balsamic vinaigrette, toss with the arugula. Shave large chunks of parmesan over the salad and enjoy as a easy, pre meal starter.
BABY KALE
Kale pesto
Kale pesto & grilled peach pizza
Peanut butter, chocolate, and baby kale smoothie
Baby kale Caesar salad
Baby Kale Storage Tips:
Take the washed kale and place in a zip lock bag or air tight container. Put a dry piece of paper towel in the bag or container to wick away any moisture. Kale is pretty resilient and will last in your fridge up to 10 days.
Freezing kale, remove the rib from the kale leaf. Blanch the kale in boiling water for 1 minute. Remove the kale from the water, letting it air dry or dry it off with a dry towel. Place it on a baking sheet and put into the freezer for 2 hours. Once frozen put into a zip lock bag and put it back into the freezer. It will last up to 3 months.
What Pares with Kale
Garlic, olive oil, onions, red pepper flakes, salt, thyme, vinegar, butter, cheddar cheese, roast chicken, lemon juice, pancetta, bacon, sweet potatoes.
Kale Pesto
8 leaves of kale, roughly chopped
1/2 cup extra virgin olive oil
Juice from half a lemon
1/4 cup walnuts
2 cloves of garlic
1/4 cup grated parmesan
Salt and Pepper
In a dry (no oil) sauté pan over hight heat toast the walnuts, until they are becoming brown and aromatic. Dump the walnuts into a bowl. Next in the same pan put the roughly chopped kale with some water and steam the kale. Once the kale is steamed pour off any excess water and put the kale and the rest of the ingredients into a food processor. Blend everything together to form a smooth paste.
Kale Pesto and Grilled Peach Pizza
1 recipe of kale pesto
2 ripe peaches
Prosciutto
Feta or bocconcini
4 flatbreads, store bought pitas
Preheat the BBQ on high. Cut the peaches in half, remove the pit. Cut into 1/8 and grill on the BBQ.
While the peaches cook, preheat a cast iron pan on the BBQ. Remove the peaches. Once the skillet is hot start building the pizzas. Spoon and spread the kale pesto on top of the flatbread. Add the prosciutto, peaches and cheese to the top and place the pizza in the hot cast iron skillet. Close the lid and let it cook for about 5 minutes until the cheese is melted and the flatbread turns golden brown.
In a sauté pan over medium high heat add in the olive oil. Slice the peppers, onions and garlic and add to the pan. Cook for 4-5 minutes, continuously stirring. Season with oregano, salt and pepper. Goes great on BBQ sausages and grilled steaks.
Peanut Butter, Chocolate and Baby Kale Smoothie
1 cup baby kale
Half of avocado
2 tbsp peanut butter
1 tbsp cocoa powder, or chocolate protein powder
2 cups milk
1/2 tsp vanilla
Half of a banana (optional)
Put all the ingredients into a blender. Blend on high for 30 seconds. Pour into a glass and enjoy.
Baby Kale Caesar salad
1 bag of baby kale
1 caesar dressing recipe, see salad dressings
4 strips of bacon
Fresh Parmesan cheese
Herb croutons
Cook the 4 strips of bacon. Using the left over bacon fat, toss 1/2 inch cubed bread until coated. Add in dried Italian spice blend and 1 clove of fresh garlic. Bake in a 350F for 20 minutes. Making sure to flip every 5 minutes to prevent burning.
In a bowl combine all the ingredients and toss together.
In a pan over medium high heat, cook the ground meat. Once the meat is cooked add in the onion, peppers, and garlic. Cook for 2 minutes. Add in the tomato sauce, paste, water and the rice. Reduce the heat to medium and simmer with a lid on for 30 minutes. Once time is up sprinkle with cheddar cheese and serve.
MINT PLANT
It looks pretty
Let the Mint sit in a sunny window or transplant into a pot outside. I strongly suggest you don’t plant it in the ground unless you want mint every where. Water once a week and enjoy in summer cocktails or freshen up your summer dishes.
