IG Fresh Haul Week 11
The final Count Down Haul
Week 11 is the final week of the IGFresh Haul for the 2024 season. This will be a good time to review what went well and what didn’t go as well.
And with the season over, what goes into packing up the garden for the year.
*tomato eclipse *Half HaulIt has been a roller coaster of a season. From a cold June with not 1, not 2, but 3 frosts. And an absolute insane amount of rain. To give you context, we got more rain in June; than we got May, June, July, August and September combined in 2023. That is hard to believe. With all that moisture came all the baby plants popping up all over the garden. I think it will always amaze me when plants come up and start to grow in the spring. Like it is some kind of mairicle. The cooler weather did push some of the plants back by a week, and this resulted in us having 11 weeks instead of 12. Garlic and Peppers were an absolute flop this year. Only half of the garlic germinated and the peppers struggled through the cold weather in June.
That is the risk we take with gardening and growing food. A lot of the time we are at the mercy of the weather.
The good, everything showed in good time and the hauls were full and abundant. There was a great variety of veggies this year, there was rain, a good amount of sunshine and heat. I really couldn’t as for much more. One thing that I will be adjusting for next season is no broccoli or cauliflower. Instead I will be planting Kohlrabi.
What goes into the wrapping up the garden for the winter. Well quite literally that, wrapping it up in silage tarps. Or more so covering the garden in silage tarps. So all of the weeds and left over plants come out. I reshape the beds and cover with a tarp. Covering the garden with keep the moisture out of the beds. Also the black plastic heats the ground faster allowing me to plant sooner.
What’s In The Haul
HALF
Leeks
Garlic
Beets
Potatoes
Tomatoes
Celery
FULL
Carrots
Beets
Potatoes
Kale
Savoy cabbage
Cucumber
Zucchini
Peppers
Tomatoes
Celery
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.
Kale
Kale Pesto
Lemon and Garlic Kale
Baked Barley and Kale
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.
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 parmasion
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.
Lemon and Garlic Kale
As many Kale leaves as you want
Juice from 1 lemon
3 cloves of crushed garlic
2 tbsp olive oil
Salt and Pepper
Roughly chop the kale and add it to a sauté pan to steam with a bit of water. Once the water is evaporated, add in the lemon juice and crushed garlic and let steam until all the liquid is gone. Add the olive oil, salt and pepper.
Baked Barley and Kale
1 Bundle of kale, roughly chopped
1 onion, chopped
3 stalks of celery, chopped
3 carrots, chopped
3 cloves of garlic
2 cups of barley
4 tbsp olive oil
4 cups of chicken broth
Fresh herbs, parsley and oregano
Salt and Pepper
1/2 cup cheddar cheese, grated
Put a large pot over medium high heat, add in the olive oil and heat up. Add in the chopped onion, celery, carrots and garlic. Cook until slightly cook, about 3 minutes. Add in the barley and cook and coat in oil. Add in the roughly chopped kale, along with the 4 cups of chicken broth. Add in the fresh herbs. Allow to cook covered for 40 minutes on medium low. Finish with salt, pepper and grated cheddar cheese.
Cucumber
Crispy Chick Pea and Cucumber Salad
Korean Cucumber Salad
Creamy Cucumber 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.
CREAMY CUCUMBER SALAD
1 cucumber
1 bundle of green onions
1 tbsp white vinegar
3 tbsp mayo
Salt and Pepper
Cut cucumbers into coins. Roughly chop the green onions. In a bowl combine cucumbers, green onions, vinegar, mayo, 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!
Bell Peppers
Unstuffed Peppers
Stuffed Peppers Soup
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.
Unstuffed Peppers
1 lbs ground meat
1 medium white onion, chopped
2 peppers, chopped
2 cloves of garlic, crushed
1 Jar of tomato sauce
1/2 can of tomato paste
1 cup water
1/2 cup rice
1/2 cup shredded cheddar
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.
Stuffed Pepper Soup
2 large bell peppers, diced
2 onion, diced
3 cloves of garlic, minced
2 stalks of celery, diced
2 small carrots, chopped
1 lbs of ground beef or turkey (optional)
2 tbsp olive oil
4 cups of chicken broth
1 can of crushed tomatoes
1/2 cup rice
2 tbsp Italian herd seasoning
Salt and Pepper, to taste
In a large pan over medium heat add the ground meat and cook all the way through. Once the meat is cooked remove from the pan and add the olive oil. Once the olive oil is heated, add the chopped onion, celery, peppers, carrots and garlic to the pan. Letting the vegetables cook for about 4-5 minutes. Deglaze the pan with a 1/2 cup of white wine. Let the wine reduce by half. Next add the ground meat back into the pot. Add the dried herbs, broth, rice and crushed tomatoes to the pan and bring to a simmer. Reduce the heat to low and cover with a lid. Let the rice fully cook for 10-15 minutes. Lastly season with salt and pepper to taste.
Beef Steak Tomatoes
Tomato Pie
Caprese Salad
Green Tomato Salsa
Fire Roasted Tomato Salsa
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.
Green Tomato Salsa
3 large green tomatoes
1 medium onion
2 tbsp olive oil
Juice from 1 lime
Bundle of cilantro
1 clove of garlic
Salt and Pepper
Slice your tomatoes and onion into half inch slices. Cook in a hot, dry pan (no oil) for 2 minutes on each side.
Remove the seeds from the jalapeño and place all of the ingredients into a blends and blend until everything is combined. Pour into a bowl and eat fresh or chilled with chips or on tacos.
Fire Roasted Tomato Salsa
5 large beef steak tomatoes
2 medium jalapeños
1 medium onion
1/2 cup cilantro
2 limes, cut in half
1 tbsp oregano
1 tsp cumin powder
1 tsp smoked paprika (optional)
1 tbsp salt
1 tsp black pepper
Remove the stem from the tomatoes. Peel and slice the onions into rounds. Char the tomatoes, jalapeños, onion, and lives on the burner section of the BBQ. Alternatively you can place the vegetables on a baking sheet and use the broil option on the stove. Place on the pan of vegetables on the top rake of the oven. You want to evenly blister and blacken the skin of the tomatoes, peppers, onion and limes.
Remove the skin from the tomatoes. Add all the ingredients to a blender and blend on low until everything is smooth. Pour into jars and store in the fridge for up to a week. Or freeze in zip lock bags to enjoy later.
Celery
Caribbean Golden Rice
Cream of Celery Soup
Celery Storage Tips:
Store celery in a resealable plastic bag with a piece of paper towel in the bag. This will help to wick away the moister and make your celery last in the fridge for up to a week.
Caribbean Golden Rice
1 cup of celery chopped
2 onions, diced
3 carrots, diced
1-2 Jalapenos, diced
1 cup tomatoes, diced
1 zucchini, diced
2 cups Rice of your choice
1 can of light coconut milk
2 cups chicken broth
3 tbsp olive oil
1 tsp turmeric powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
Salt and Pepper
Start by placing a large pot over medium high heat, add in the olive oil. Once the oil is hot add the onion, celery, carrots, garlic and jalapeños. Let all the veggies cook together for 4-5 minutes. Once the vegetables are softened slightly, add in the rice, stir the rice into the vegetables and oil to insure that every grain of rice is coated in oil. Next to the pan add cinnamon, nutmeg, turmeric, cloves and allspice. Let the spices cook for a minute to start to release all of their natural oils.
Add the coconut milk and broth, bring up to a simmer. Once the rice is simmering add the chopped tomatoes and zucchini. Season with salt and pepper, reduce the heat to low and let the rice cook for 20 minutes or until its tender.
Cream of Celery Soup
1 bundle of celery, chopped
2 onions, chopped
3 cloves of garlic
4 cups chicken or vegetable broth
1/4 cup heavy cream
1 tsp garlic powder
1 tsp onion powder
Salt and Pepper
Put a large sauce pan over medium heat, add in 2 tbsp olive oil. Once the oil is heated add the onions, celery, and garlic. Let it cook for 4 minutes. Add the chicken broth, bring the soup to a boil. Reduce the heat and simmer the soup for 15-20 minutes. In a separate bowl mix together the 1/4 cup butter and 1/4 cup flour. Once the roux is smooth with no lumps, whisk the roux into the soup and let thicken. Add the garlic and onion powder along with the heavy cream, salt and Pepper. Remove from the heat. With a stick blender, blend the soup until smooth. Enjoy!
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.
Beets
Crusty Bread and Roasted Beets
Beet Brownies
Pickled Beets
Roasted Beets and Rye Bread Salad with Feta
Beets Storage Tips:
Take the tops off the beets, putting them into a resealable bag and put in the fridge. Beets will last like this for up to 3 weeks. To prolong the life of the beets poke holes in the bag to allow moisture to escape.
Freezing beets, fill a pot with water. Add the beets and bring the pot to a boil. Cook small beets for 25-30 minutes and larger beets 45-50 minutes. The beets are done when they can be poked with a knife or fork. Put the cooked beets in a bowl of ice water, to cool them down quicker. When the beets are cooled down enough to be handled, peel off the skins. This should come off easily. Next slice or dice the beets and spread out on a baking sheet to flash freeze. Once the beets are fully frozen, package them in a resealable bag and place back into the freezer for later use.
Crusty Bread with Cream Cheese and Roasted Beets
1 lbs of cook and peeled beets
1 cup cream cheese
1 tbsp honey
1 tsp fresh thyme
The juice and zest from half of a lemon
loaf of crusty bread
1 tbsp Extra Virgin Olive Oil
Cut a couple slices of crusty bread and grill it on the BBQ or toast. Cut the beets into chunks or slices. In a bowl add in the cream cheese, thyme, honey, zest and lemon juice; mixing well. Now to assemble. Take the toast and spread on a generous amount of the cheese mixture. Layer on top as much or as little beets you desire and drizzle with olive oil. Enjoy!
Beet Brownies
Beet puree:
1 large Beet, cooked
1/4 milk
In a blender combine the milk and beet into a smooth paste. You will only need a cup of this puree.
Brownie mix:
3/4 cup flour or gluten free flour
1/2 tsp baking powder
3/4 cup cocoa powder
1/2 tsp salt
1 cup of sugar
1 cup of the beet puree
2 large eggs
1/2 cup butter
1 tsp vanilla
1/2 cup chocolate chips
Preheat the oven to 325 degrees farenhiet In a bowl combine the flour, cocoa powder, baking powder, salt. In a separate bowl mix together the eggs, butter, sugar, beet puree and vanilla. Add the wet ingredients into the dry ingredients and then mix in the chocolate chips. Grease a 9 by 9 pan and pour the batter into the pan. Bake for 30-35 minutes.
Pickled Beets
1 lbs of cooked beets
1/4 cup white vinegar
1/8 cup sugar
1/2 tsp kosher salt
Pinch of whole cloves
First start by cooking the beets in simmering water until fork tender. Strain, peel and cut into slices and place into a jar.
To a pot over medium heat add in the vinegar, sugar and salt. Let simmer until the salt and sugar are dissolved. Let the brine cool slightly and then pour into the jar with the beets add in a pinch of whole cloves. Cover with a lid and sit out for 10 minutes, transition over to the fridge and let it marinate for 3 days.
Beet and Rye Bread Salad with Feta
1 Bundle of beets
3 thick slices of rye or pumpernickel bread
1 onion, diced
2 cloves of garlic
4 tbsp olive oil
2 tbsp vinegar
1/2 cup feta cheese
Salt and Pepper
With some tin foil wrap and roast the beets in the oven for 45 minutes. Grill the bread on the BBQ and set off to the side.
Once the beets are cooked let them cool slightly and carefully peel. Chop into rough chunks and put into a bowl. Roughly chop the grilled bread into bight size pieces and add to the bowl with the beets. Add in the chopped onion, garlic, olive oil, vinegar, salt and pepper. Toss everything together and garnish with feta cheese.
Savoy Cabbage Storage Tips:
Store cabbage in the fridge, whole and uncut. It will stay good in the fridge for up to 2 months. When ready to use just peel off a couple outer leaves.
When freezing cabbage you can cut into 1/4 wedges or shred the cabbage. Blanch the wedge cabbage for 4 minutes and the shredded cabbage for 1 and half minutes. Next strain the cabbage and shock it in ice cold water. Place the cabbage on a baking sheet lined with parchment paper. Freeze for 3 hours and then place into freezer bags.
Asian Cabbage Rolls
1 head of Savoy Cabbage
1 lb ground pork
1 bundle of green onions, chopped
3 garlic cloves, finely chopped
1 tbsp fresh ginger, grated
1 chili pepper, finely chopped
1 tbsp fish sauce
1 tbsp soya sauce
Have a large pot of boiling water ready, this will help roll the cabbage leafs. Remove the leafs off of the cabbage. With a pairing knife remove the vain running down the middle of the cabbage. Next dip the leaf into the simmering water for 5 seconds, just enough to slightly cook the cabbage. *when the cabbage is slightly cooked it is more pliable and easier to roll.
In a large bowl, combine the pork, green onions, garlic, ginger, chilli pepper, fish sauce and soya sauce. Mix everything together thoroughly. Take a small ball of pork mixture and put it in the middle of the savoy cabbage leaf and roll it up tight. Place in a oven safe pan and repeat the process. Once all the rolls are done, add 1/4 cup water to the bottom of the pan and cook in a 350 degree oven for 30 minutes. Serve with a bit of teriyaki sauce.
IGFresh Cabbage Rolls
1 head of Savoy cabbage
1 large onion, diced
3 cloves of crushed garlic
1 cup of buckwheat
2 cups of chicken broth
2 cups portobello mushrooms, chopped
1 tsp thyme
1 tsp rosemary
1 tsp chilli flakes
3 tbsp olive oil
Bechamel Sauce
1 small onion
1 tbsp oil
2 cups of milk
1 cup of cream
1 roux recipe
1 tbsp garlic powder
1 tbsp onion powder
Salt and Pepper
-In a medium sauce pan add oil over a medium high heat. Add a finely chopped onion and cook for a couple minutes.
-Add 3 tbsp butter and slowly incorporate the flour to the butter and onion. Cook the roux and onions for a minute continuously stir to prevent the mixture from burning. -Next add the milk a half cup at a time while whisking. Once thicken add another half cup of milk and repeat the process until all the milk is used. The add in the 1 cup of cream and allow the sauce to thicken.
Finish the sauce with the garlic and onion powder and salt and pepper to taste.
Have a large pot of boiling water ready, this will help roll the cabbage leafs. Remove the leafs off of the Napa cabbage. With a pairing knife remove the vain running down the middle of the cabbage. Next dip the leaf into the simmering water for 5 seconds, just enough to slightly cook the cabbage.
In a sauce pan add the buckwheat and chicken broth along with the thyme and rosemary. Let it simmer until the buckwheat is tender.
In a sauté pan over medium high heat add the oil, onion, garlic and chilli flakes. Cook for 4-5 minutes. Next add in the chopped portobello mushrooms and cook for and additional 4 minutes.
Combine the cooked buckwheat and onion mixture together and season with salt and pepper. Now to make the rolls. Get a spoon full of the mixture and place in the middle of the cabbage leaf and roll it up like a tiny burrito. Repeat this process until there is no mixture left.
In a casserole dish put half of the cream sauce in the bottom and place the cabbage rolls in the dish. Cover the cabbage rolls with the remainder of the sauce and bake in a 350 degree oven for 40-45 minutes. Just until tender.
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.
