IG Fresh Haul Week 10
Freak-a-Leek Haul
With all of he abundance coming out of the garden this time of year. It seems strange to think that there isn’t much left in the garden.
This is the second last week of the season, is it too soon to start thinking about next season?
*tomato eclipse *Half HaulWork Hard, Play Hard
The hauls are getting bigger and bigger this time of the year. The garden is at peak performance and it can’t keep up at this pace. In fact its actually starting to slow down a bit. I have harvested almost everything from plat A. For some context, plot A is 24, 30 inch wide beds by 50 feet long. So not a small area at all. All that is left in there are some beets and leeks. The brassica patch is down to Savoy cabbage and kale. Plot B is starting to come out as well, a little bitter sweet feeling going into the end of the year.
With the garden wrapping up. That gives me a chance to take some time off and go on a vacation, make up for all of that hard work this summer.
Just because the season is coming to a close soon, doesn’t mean I am letting of the gas pedal. Microgreens are in full swing and I have already started to plan for next years planting, there will be some changes happening for sure with some varieties of vegetables. Maybe some new additions to the variety next season as well.
What’s In The Haul
HALF
Spaghetti Squash
Cherry Tomatoes
Sunflower Microgreens
Hungarian Hot Peppers
Parsley
FULL
Leeks
Carrots
Potatoes
Collard Greens
Red and Green Tomatoes
Cucumber
Zucchini
Jalapenos
Garlic
Week 9 Recipes
Leeks
Grilled Leek and Zucchini Flatbread
Charred Leeks with Raspberry Preserve and Whipped Brie
Leek, Potato and Sausage Soup
Leek Storage Tips:
Leeks can be easily wrapped in a bag and stored in the crisper. They will stay fresh for up to 10 days like this.
To freeze, cut the leeks up into one inch pieces and blanch in boiling water for 1 minute.
Shock the leeks in cold water and freeze on a baking sheet lined with parchment paper for 2 hours. Take out of the freezer and place in a zip lock freezer bag and put back into the freezer. Leeks will last like this for up to 10 months.
Grilled Leek and Zucchini Flatbread
Nan bread or flat bread
1 Zucchini
1 leek
1/2 cup kalamata olives
1 clove of garlic
4 tbsp olive oil
Salt and Pepper
1/2 cup feta or cheese of choice
1 tsp orageno
Pre heat the BBQ. Clean the dirt from 1 leek and cut into 1/4’s. Cut the zucchini into ribbons. Toss the zucchini and leeks in 2 tbsp of the olive oil and grill until chard. Heat the flat bread on the grill until just toasted. Cut the clove of garlic in half and rub the flatbread with the cut side of the garlic. (This will release lots of garlic flavour without the intense kick of chunks of fresh garlic). Drizzle the flatbread with olive oil or alternatively use kale pesto as the base. Remove the chard zucchini and leeks from the grill, gently place the zucchini on the flatbread. Roughly chop the leeks and sprinkle over top. Garnish with Kalamata olives, feta cheese, and fresh oregano.
Chard Leek with Raspberry Preserves and Whipped Brie
1 Leek
2 tbsp olive oil
Salt and Pepper
1/4 cup raspberry jam
1 wheel of brie cheese
Clean 1 leek, coat in oil and salt and pepper. Roast and char in a 400 F over for 1 hour. While the leek chars in the oven or on the grill. Peel the rind off of the brie place in a food processor, blitz until smooth. Spread the cheese out on a plate. Spread the jam in the centre. Remove the chard leek from the grill. Chop into small pieces and sprinkle over top of the raspberry and brie.
Leek, Potato, Sausage Soup
2 Leeks, cleaned and chopped
3 medium potatoes, cut into 1 inch cubes
Sausage coil, cut into 1 inch pieces
3 cloves of garlic, chopped
1 cup mushrooms, sliced
2 tbsp butter
1/2 cup heavy cream
4 cups chicken broth
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp sage, chopped
3 tbsp flour
3 tbsp olive oil
Salt and Pepper
In a large pot over medium high heat add in the butter, leeks, garlic, mushrooms and sausage. Let everything cook together for 3 minutes. Remember to stir to prevent the leeks from burning to the bottom. Next add in the potatoes and chicken broth. Let the soup come to a boil and reduce heat to medium and let the soup simmer for 15-20 minutes or until the potatoes are fork tender.
Mix together the oil and flour in a bowl and then slowly whisk it into the soup. Allow a couple minutes for the soup to thicken. Once the soup has thickened add in the onion powder, garlic powder, sage and the heavy cream. Adjust the seasoning with salt and pepper and serve.
Collard Greens
Bacon and Collard Greens
Collard Greens Storage Tips:
In a resealable bag or container. Place the Collards and on one side put a piece of paper towel and seal the bag or container. The container works great cause it prevents the greens from getting bruised in the fridge. This will last in your fridge up to 10 days.
Freezing collard greens, blanch the collards in boiling water. Let it cook for 30 second and strain the water from the greens. Next let the collards cool slightly and then squeeze the water from the greens. Put the collard greens in an air tight bag and freeze. It will stay good in the freezer up to 3 months.
Bacon and Collard Greens
2 strips of bacon, diced and cooked
1 onion, diced
3 cloves of garlic, slice (optionally use garlic scapes)
4 leaves of collard greens, roughly chopped
In a sauté pan over medium high heat, add the chopped bacon to the pan and let it cook fully. Once the bacon is cook and released the fat add in the onion and garlic, let it cook for a couple minutes. Next add the roughly chopped greens to a pan and let it cook for a couple minutes.
Cucumber
Crispy Chick Pea and Cucumber Salad
Korean Cucumber Salad
Herb Cucumber and Whipped Feta Salad
Cucumber Storage Tips:
Storing cucumbers is easy as wrapping them in dry paper towel and placing them in an open plastic bag. Make sure the bag is left open to allow air flow. Cucumbers will store in the fridge like this for a 10 days.
The alternative method is to just store the cucumbers on the counter. They will delicious and crisp like this for 7 days.
Crispy Chick Pea and Cucumber Salad
1 Cucumber
1 shallot, sliced
1 16oz can of chick peas
1 tsp smoked paprika
3 tbsp olive oil
1/2 cup yogurt
1/8 cup tahini
1 tbsp lemon
1 tbsp honey
2 tbsp dill
Salt and Pepper
Preheat the oven to 425F. Drain and rinse the can of chick peas. Toss together the chick peas, shallots, olive oil, smoked paprika, salt and pepper. Roast in the oven for 30-40 minutes.
Combine the yogurt, tahini, lemon, honey and dill in a food processor and blend.
On a plate spread out the dressing, then top with the crispy chick peas and shallots.
Cut the cucumber into 1/2 inch pieces and garnish on top of the chick peas.
Korean Cucumber Salad
1 Cucumber
1 tbsp soya sauce
2 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp chilli flakes
1/4 tsp sesame seeds
2 green onions
Slice the cucumbers. In a bowl mix the together the soya sauce, rice wine vinegar and sugar. Pour the sauce over the cucumbers and mix well. Add in the green onions and chilli powdered. Mix everything together and serve.
Herb cucumber and whipped Feta Salad
1 large or 2 medium cucumbers
1 bundle of green onions
1 cup of feta cheese
1/2 cup sour cream
1 lemon
2 tbsp olive oil
Fresh chopped dill
Fresh chopped parsley
Pistachios, toasted
In a food processor add the feta and sour cream, and blend until nearly smooth. Pour out onto a serving tray.
Cut the cucumber into quarter length wise and then roughly chop into 1 inch sized cubes. Lay the cucumbers and chopped green onion on top of the whipped feta.
Garnish the salad with freshly chopped dill, parsley and toasted pistachios. Finish with a drizzle of olive oil, the fresh squeezed lemon, salt and pepper.
Cherry Tomatoes
Roasted Tomato Aioli
Shakshuka
Tomato Storage Tips:
Store your tomatoes, upside down (stem side down) on a tray left out on the counter. Ripened tomatoes will store like this for up to 6 days. If they last that long.
Freezing tomatoes has never been simpler, start by coring the tomato. Next place the tomatoes on a baking sheet lined with parchment paper. Freeze for 5 hours. Once frozen solid, remove the tomato from the freezer and put into freezer bags. Put back into the freezer, the tomatoes will last like this for up to a year.
Roasted Tomato Aioli
1 cup cheery tomatoes
1 egg
1 clove of garlic
1 cup canola oil (or any nutrial tasting oil)
1 tsp dijon mustard
Basil
Salt and Pepper
Roast tomatoes and a bulb of garlic in the oven at 350 F for 1 hour. In a jar combine the oil and egg and blend until combined. Add in the cooked tomato, roasted garlic, dijon mustard, basil, salt and pepper. Blend until the aioli becomes smooth. Enjoy as a salad dressing or a spread for sandwiches.
Shakshuka
1 medium onion
2 tbsp olive oil
1 bell pepper
4 beef steak tomatoes
3 cloves of garlic
1 jalapeño or hot pepper (optional)
1 tbsp paprika
1 tsp cumin
1 tsp chilli powder
6 large eggs
Bundle of cilantro
Bundle of parsley
Salt and Pepper
Grab a sauté pan and put over medium heat. Add olive oil to the pan and add in 1 medium diced onion and bell pepper. Let it cook for a few minutes until onions and peppers are tender. Add the 3 cloves of garlic and cook for another minute.
Peel the tomatoes by first scoring the tops in a cross pattern, then put in a pot of hot boiling water for 20 seconds. Remove the tomato from the boiling water and put in a bowl of ice water. The shock of going from hot water to ice water will help the skin release.
Add your peeled tomatoes to the onions, pepper and garlic and cook until the tomatoes start to break down. About 10 minutes. To the vegetables add in the spices and let cook.
Now that the sauce is staring to thicken its time to cook the eggs. Make a little well in the tomato sauce and crack an egg into the well. Repeat the process with the rest of the eggs. Cover with a lid and cook on medium low for 5 minutes. Just until the whites are set but the yolks are still runny. Serve with toast or flatbread, Enjoy!
Hungarian Hot Peppers
Pickled Peppers
Pepper Storage Tips
Peppers will last in your fridge crisper drawer for up to 2 weeks.
To freeze peppers, slice or dice the pepper to the desired size. Next evenly space out the peppers on a baking sheet lined with parchment paper and freeze for 2 hours. After 2 hours remove the peppers from the freezer and place in zip lock freezer bags and put back into the freezer. Peppers will store like this for up to 6 months.
*Pairs great in soups to add a nice back ground heat to a meal.
Pickled Peppers
2 Hungarian Hot Peppers
1 cup water
1/2 cup white vinegar
2 garlic cloves
1 tbsp salt
In a pot dissolve the salt in the water and vinegar, let cool. Cut peppers into coins leaving the seeds still in the pepper and put in a jar with the garlic. Once the brine is cooled add it to the cucumbers and store in the fridge for 4 days before eating.
Beef Steak Tomatoes
Tomato Pie
Caprese Salad
Tomato Storage Tips:
Store your tomatoes, upside down (stem side down) on a tray left out on the counter. Ripened tomatoes will store like this for up to 6 days. If they last that long.
Freezing tomatoes has never been simpler, start by coring the tomato. Next place the tomatoes on a baking sheet lined with parchment paper. Freeze for 5 hours. Once frozen solid, remove the tomato from the freezer and put into freezer bags. Put back into the freezer, the tomatoes will last like this for up to a year.
Tomato Pie
3 large beef steak tomatoes, cut into slices
2 small onions, sliced
1/4 fresh basil
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1 cup mayo
1 tbsp garlic powder
Salt and Pepper
Take the sliced tomatoes and lay them out on a baking sheet. Next sprinkle salt on both sides of the tomatoes. You want the tomatoes to release some of the water. After 5 minutes of sitting remove the tomatoes from the tray and pat with a paper towel to remove any excess moisture.
In a baking dish add a layer of slice tomatoes, one of the sliced onions and half of the basil. Repeat the step one more time. In a bowl mix together the mayo, cheese, garlic powder, salt and pepper. Dump the mayo mixture on top and spread out evenly. Bake in a preheat 350F oven for 15-20 minutes.
Caprese Salad
3 ripe tomatoes of cherry tomatoes
Fresh Mozzarella or bocconcini
Fresh Basil
1 tbsp extra virgin olive oil
1/2 cup balsamic vinegar
Salt and Pepper
In a sauce pan over medium heat, bring the balsamic vinegar to a boil and reduce until the vinegar coats the back of a spoon. Let it cool.
Slice the tomatoes and mozzarella into 1 inch thick slices and lay out in a layering over lapping fashion. Drizzle the balsamic reduction and olive oil over the tomatoes and mozzarella. Sprinkle with salt and pepper and garnish with fresh basil leaves.
Jalapenos
Jalapeno Street Corn Dip
Jalapeno Storage Tips:
Peppers will last in your fridge crisper drawer for up to 2 weeks.
To freeze peppers, slice or dice the pepper to the desired size. Next evenly space out the peppers on a baking sheet lined with parchment paper and freeze for 2 hours. After 2 hours remove the peppers from the freezer and place in zip lock freezer bags and put back into the freezer. Peppers will store like this for up to 6 months.
Jalapeño Street Corn Dip
3 Jalapenos, roughly chopped
1 cup fresh or frozen corn
1 onion, roughly chopped
3 cloves of garlic, roughly chopped
1/4 feta cheese
1 tbsp cumin
1/2 cup of cream cheese
1/2 cup sour cream
1 cup shredded cheddar
Salt and Pepper
In a skillet a bit of oil and place over medium heat. Add in the onion, garlic and chopped jalapeños. Let it cook for about 3-4 minutes. Next add in the corn and cumin and stir to evenly combine. Remove from the heat and add in the sour cream, cream cheese, and feta. Mix together until combined. Season with salt and pepper. Top the dip off with the 1 cup of cheddar cheese. Bake in the oven for 10 minutes until the dip becomes bubbly. Serve with tortilla chips.
Zucchini
Mediterranean Noodles
Zucchini Pancakes
Zucchini and Grilled Bread gratin
Zucchini Spice Cake
Zucchini Storage Tips
Store zucchini, in a resealable bag in the fridge, with a piece of paper towel inside the bag to wick away any moisture. Zucchini will stay good this way for up to 2 weeks in the fridge.
These little yellow sun looking things.
Mediterranean Noodles
1 large zucchini
1 cucumber, roughly chopped
8 cherry tomatoes, cut in half
1 pepper, chopped
1 onion, chopped
1/2 cup olives
1/2 cup crumbled feta
Dressing:
1/4 cup olive oil
Juice from 1 lemon
1 tsp dijon mustard
1 tsp oregano
Salt and Pepper
Spirralize the zucchini into noodles and set off to the side. In a bowl mix together all the ingredients for the dressing. Mix the dressing and the raw zoodles and dressing together until evenly coated.
Add the chopped vegetables and feta to the top and enjoy.
Zucchini Pancakes
2 1/4 cups flour or gluten free flour
1 cup shredded zucchini
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 tbsp sugar
2 cups milk or dairy free milk
4 tbsp butter or coconut oil
2 large eggs
1 tsp vanilla
In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon and sugar; mix well. Make a well in the centre of the dry ingredients. Add the wet ingredients into the bowl of dry and mix thoroughly. Next add in the shredded zucchini and mix in well.
In a sauté pan over medium heat add butter or oil to the pan and allow to get hot. Cook the pancakes and serve with butter and syrup. I like to add peanut butter to my pancakes.
Zucchini and Grilled Bread Gratin
1-2 zucchini, Sliced
1 Onion, sliced
3 cloves of garlic
3 thick slices of crusty bread or 2 cups premade croutons
2 tbsp olive oil
1 cup of cheddar cheese, shredded
Salt and Pepper
Preheat the oven to 350 degrees.
Slice the zucchini into coins. Slice the onion and garlic and set off to the side. Drizzle 1 tbsp olive oil on the bread and toast or grill. Cut the bread into cubes. In a baking dish toss together the bread, zucchini, onion, garlic, salt, pepper and olive oil. Grate the cheddar cheese over top. Bake in the oven for 30 minutes. Enjoy warm.
Zucchini Spice Cake
4 cups zucchini, grated
3 cups flour or GF flour
1 1/2 tsp baking soda
1 tsp baking powder
1 cup white sugar or 1 cup of honey
1 tbsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt
4 eggs
1/2 cup coconut oil
1 tsp vanilla
Preheat the oven to 350 degrees. Grease a 9*13 inch pan.
Grate the zucchini and add the 1/2 tsp of salt to it, mix well and set off to the side in a colander.
In a large bowl mix together all of the dry ingredients. In a separate bowl mix together the eggs, honey, vanilla and coconut oil. Combine the dry and wet ingredients together. Lastly add the drained shredded zucchini to the batter and mix well to combine.
Pour into the greased baking dish and bake in the oven for 50-55 minutes. It will be done when you poke it with a tooth pick and it comes out clean.
Carrots
Roasted Carrots and Herb Salad
Carrot Salad with Whipped Feta
Carrot Mustard Slaw
Carrots Storage Tips
When you get your carrots, cut the tops off. The carrot tops will literally suck the life out of the carrot. Place the carrots into a zip lock bag with a dry piece of paper towel. The paper towel will soak up any extra moisture the carrot gives off. The Carrots will stay crisp in the fridge up to 7 days.
Freezing carrots, cut into uniform pieces and blanch in boiling water for 3 minutes. This will slightly cook the carrot, but not completely through. With a slotted spoon remove the carrots, or strain with a colander. Dump out the carrots on a baking tray lined with parchment paper. Put into the freezer for 2 hours. Remove the tray and put the frozen carrots into a zip lock bag, and store it in the freezer.
Roasted Carrot and Herb Salad
1 lbs carrots, tips cut off
1 tbsp olive oil
Salt and pepper
Dressing
1/4 cup olive oil
1/8 cup cilantro
1/8 cup parsley
1/8 cup dill
Couple mint leaves
Juice from 1 lemon
Roast carrots with the olive oil, salt and pepper for 45 minutes or until tender. Mix the dressing ingredients in a food processor. Pour dressing over the roasted carrots.
Carrot Salad with Whipped Feta
10-12 medium carrots, cut in half length wise
1 tsp olive oil
3 tbsp sour cream
1/4 cup brie
1 tsp honey
1 tsp thyme
1/4 cup olive oil
1 tbsp Chilli flakes
Salt and Pepper
Place the oven wrack at the highest level and pre heat the broiler on your oven to high.
Cut the carrots in half, length wise. Toss in olive oil, salt and pepper, spread out evenly on a sheet tray. Put under the broiler and let the carrots cook for 12-15 minutes. You want the carrots to char. While the carrots cook place the brie, sour cream, honey and thyme in a food processor and blend until smooth. Next, make the chilli oil, in a small pot over medium hight heat add in the olive oil and start to warm. Once the olive oil starts to warm and become fragrant add in the chilli flakes and remove from the heat.
Now to assemble, remove the charred carrots from the oven. Take your brie cheese mixture and spread it out evenly on a plate, next place the charred carrots on top and finish with a tbsp of the warm chilli oil. Serve with crusty bread. Enjoy.
Carrot Mustard Slaw
1 Bundle of Carrots, shredded
1 onion, sliced
1 cup of micro greens
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp grainy dijon mustard
1 tsp honey
Salt and Pepper
Remove the tops from the carrots, with a box grater, shred the carrots. Thinly slice the onion. In a bowl mix together the carrot, onion, and micro greens of your choice.
In a separate bowl, mix together the olive oil, lemon juice, dijon, honey, salt and pepper.
Add the dressing to the vegetables and mix together. Let it marinate together for 1 hour in the fridge.
Spaghetti Squash
Roasted Spaghetti Squash with feta and tomato
Spaghetti Squash with Red Sauce and Mozzarella
Squash Storage Tips:
Squash store great in a dark 10 degree room. Typically a basement or closet. They can be stored like this for up to 4 months.
Roast spaghetti squash with feta and tomato
1 Spaghetti squash
1 brick of feta
2 cups cherry tomatoes
2 cloves of garlic
2 tbsp olive oil
1 tbsp fresh oregano
Preheat your oven to 350F. Cut the spaghetti squash in half length wise. Remove the seeds and drizzle with olive oil and season with salt and pepper. Roast in the over for 1 hour.
Place the block of feta in a baking dish. Add the whole cherry tomatoes around the feta. Add in couple garlic cloves, olive oil, salt and pepper. Bake in the oven with the squash for 30 minutes.
Once tender and cook remove the squash and let cool slightly. Using a fork scrape the spaghetti squash out and setting to the side. Sprinkle the oregano on the cooked tomatoes and feta. With the back of the fork mash the tomatoes and cheese together. Add the squash to the tomato and feta mixture and mix together. Enjoy.
Spaghetti Squash with red Sauce and Mozzarella
1 Spaghetti Squash
1 onion, diced
2 stalks celery, diced
1 carrot, diced
3 cloves of garlic
1 lbs of ground beef
1 tbsp fresh basil
1 tbsp fresh oregano
1 jar of Marinara sauce, or home-made tomato sauce
Ball of fresh mozzarella or a block of grated mozzarella
Salt and Pepper
Preheat the oven to 350F. Cut the spaghetti squash in half length wise. Remove the seeds and drizzle with olive oil and season with salt and pepper. Roast in the oven of 1 hour.
Place a pan over medium hight heat, add the olive oil and let the pan heat up. Chop the onion, celery, carrot and garlic. Cook for 5 minutes until the vegetables are tender. Add in the ground beef and cook. Add in the marinara to the pan along with the herbs, salt and pepper.
Remove the squash from the oven and let cool slightly. Using a fork scrape the spaghetti squash out and add to the sauce. Mix together, add the mixture back into the hollowed out squash shells. Cove with fresh mozzarella, and put in the oven under the broiler just until the cheese melts and the goes golden brown on top.
Potatoes
Parmesan Roasted Potatoes
Warm Potato Salad
Potato Storage Tips
Store potatoes in a cool, dry, dark and well ventilated place. Typically in a cardboard box in the pantry or garage. Do not store them in the fridge. The humidity in the fridge will make them sprout over time and the cold air will make the potato convert its starch to sugar. Making the potato sweet.
Parmesan Roasted Potatoes
1 lbs of baby potatoes
2 tbsp olive oil
1 cup shredded Parmesan
Salt and Pepper
Preheat the oven to 400F. On a sheet pan lined with parchment paper. Drizzle 2 tbsp olive oil. Evenly sprinkle the 1 cup of cheese in a circle on top of the oil. Season the top of the cheese with salt and pepper.
Cut potatoes in half length wise. Place potatoes on top of the cheese cut side down.
Cook in the oven for 30-40 minutes. Cheese will melt and start to form a crust.
Warm potato salad
2 lbs of potatoes
4 strips of bacon
1 bundle of green onions
2 cloves of garlic
1/4 olive oil
3 tbsp lemon juice
1 tbsp Dijon
Salt and Pepper
Roughly chop the potatoes into 1 inch cubes. Par cook the potatoes in boiling water for 4 minutes. Strain the potato’s once cooked. In a sauté pan cook the 4 strips of bacon until crispy. In a bowl combine the oil, lemon juice, mustard, green onion, garlic, salt and pepper. Thoroughly mix together. Roughly chop the bacon. Toss the bacon and warm potatoes in the dressing. Serve.
Garlic
Cheesy Garlic Bread
Garlic Storage Tips
Store garlic in a cardboard box or paper bag in a cool dark area. The paper bag or box still creates air flow and ventilation allowing the garlic to breath. Avoid storing the garlic in a plastic bag. This will create moisture build up and make the garlic spoil faster.
Cheesy Garlic Bread
1 garlic bulb
1 tbsp Olive oil
1 loaf of French bread or crusty bread of your choice
1/2 cup butter
1 cup of cheddar and mozzarella blend (or any cheese you like)
1/4 chopped parsley
Salt and Pepper
Cut the top off the garlic exposing the cloves inside. Put the garlic in a piece of aluminum foil, drizzle 1 tbsp olive oil over to and salt and pepper the top. Wrap the garlic bulb in the foil and roast in the oven for 1 hour at 350 degrees. Once cooled you can squeeze the garlic from the cloves.
Add the roasted cloves to the room temp butter, add in the parsley and salt and pepper and mix well. Add a thick layer of the butter to the cut half of bread. Add cheese to the top and bake at 350 degrees for 10-15 minutes.
