IG Fresh Haul Week 7
Taste the Rainbow Haul
We had one hell of a storm last Tuesday evening. Regina got a bit of it, out at the garden it got hit with the most rain I have ever got.
Rain wasn’t the only thing to hit the garden this week, the white cabbage butterfly is out in full force now.
This is by far the colourful and variety rich hauls that I have put together yet this year. It makes me so happy to be able to bring you incredible, fresh vegetables.
*Worms eating the collard greens *Half HaulGreen Cabbage Eaters
The week started with a bang. Literally, a huge thunder storm rolled in Tuesday evening and with it brought a boat load of rain. How much rain? Well enough rain for me to go and ask the farmer how much rain he had in his rain gauge. I honestly thought one of his kids was messing with me, hahaha pull a quick one on Ian. Well just when I went to talk to farmer Joe. He was on his way over to check my rain gauge. He asks “does your gauge have 4 inches of rain in it?” I was shocked, we actually got 4 inches of rain in one night absolutely unreal. Now the only thing that shocked me more than that much rain, was how there was no standing water in the garden. The drainage/ water absorption was so good in the garden that the beds soaked up everything. Not to brag, but those 3 years of broad forking and improving the gardens aeration and absorption paid off that day.
The garden is under an invasion of white cabbage butterfly (insert scientific name here). They love pretty much all of the brassicas; cabbage (of course), kale, collards, kohlrabi, cauliflower, broccoli. This is the reason I cover all of my brassica plants with fine woven bug netting. It lets sun and rain in and keeps the bugs out… for the most part. Some of them get under the net and produce more little white winged hellions. All resulting in little green worms that love cabbage. When this happens I have two options pick them off or spray with BTK. Now BTK, is a bacterium found naturally in soil. It causes illness in larvae caterpillars. Essentially the worm eats a leaf sprayed with BTK and it goes on a forced hunger strike.
I love the saying that, if something is not eating your food, is it really part of the ecosystem. In this case it’s survival of the fittest.
Every time I am at the garden and I figure out what is going into each haul, I wonder how is this picture going to look. Well I didn’t have to use too much of my imagination this week. I knew that this one was going to have a big pop of colour. This week we get to eat the rainbow.
What’s In The Haul
HALF
Potatoes
Rainbow Carrots
Collards/ Kale
Onions
FULL
Purple Cabbage
Carrots
Red Radish Microgreens
Cucumber
Zucchini
Beets
Onions
Week 7 Recipes
Potatoes
Potato Pancakes
Gnocchi
Parmesan Roasted Potatoes
Potatos 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.
Potato Pancakes
5-6 medium potatoes, shredded
1 onion, sliced
1 tsp salt
4 sprigs of thyme, stem removed
1 large egg
2 cloves of garlic, crushed
1/4 cup flour or gluten free flour
Shred the potatoes and add the salt and mix thoroughly, let sit for 10 minutes. Drain off the liquid in the bowl. Squeeze the potatoes removing any extra water from the potatoes. In a bowl combine all the ingredients to the potatoes and mix until everything is incorporated. In a frying pan over medium high heat add 4 tbsp of cooking oil or fat of your choice. Wait till the oil is hot. Form the potato pancakes into little patties and place into the pan to fry for 3 minutes each side. Serve with sour cream and chopped chives.
Gnocchi
1 cup potatoes, boiled and mashed
2 cups flour
1 egg
Boil and mash the potatoes. In a large bowl add the mashed potatoes, flour and egg, mix together until the dough forms a ball. Divide the dough into 1/4’s and form into a little ball. Take each small ball of dough and roll out into long snakes. On a floured surface cut the snakes into half inch pieces.
In a large pot of lightly salted water cook the gnocchi for 3-5 minutes. Drain and serve with sauce of your choice.
Or try this sauce to go with your gnocchi, you can find most of the ingredients in your IGFresh hauls.
1/4 cup Extra Virgin Olive Oil
6 leaves of sage
2 cloves of garlic
1/4 cup cooked peas
Salt and Pepper
In a saute pan over medium heat, warm up the olive oil. Once the olive oil is warm add the sage leaves and let them fry for 1 minute. Next add in the chopped garlic and cooked peas. Let everything gently fry for another minute. Add cooked gnocchi to the pan and toss everything together. Add salt and pepper together to taste.
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.
Purple Cabbage
Purple Cabbage Salad with Tahini Dressing
Pickled Purple Cabbage
Purple Cabbage Slaw with Peanut Butter Dressing
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.
Purple Cabbage Salad with Tahini Dressing
Purple cabbage, half head shredded
8 carrots, shredded
1 onion, thinly sliced
1 cucumber cut into match sticks
Tahini Dressing
1/2 cup tahini
1/4 cup olive oil
Juice from 1 lemon
2 cloves of garlic, crushed
Salt and Pepper
Shred the cabbage, carrots, onion and cucumber and mix together in a bowl. Mix all the ingredients for the dressing together and pour over salad.
Pickled Purple Cabbage
1 Purple Cabbage
1 cup apple cider vinegar
3 tbsp sugar
1 tbsp salt
2 cup hot water
Cut the cabbage into 1/4’s and remove the core. Thinly slice the cabbage and pack into a mason jar or heat proof container. In a small pot add the water, vinegar, salt and sugar and bring to a simmer. Once the salt and sugar have dissolved, pour into the mason jar of cabbage and let sit out on the counter for an hour. Put the pickled cabbage into to the fridge. It will stay good for up to 3 weeks.
Purple Cabbage Slaw with Peanut Dressing
Slaw
1 Purple cabbage
1 cup shredded carrots
1 onion, sliced
Dressing
1/4 cup peanut or almond butter
2 tbsp soya sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp sugar
1 tsp fresh grated ginger
2 cloves of crushed garlic
1 tbsp lime juice
Salt and Pepper to taste
In a food processor shred the cabbage, carrot and onion; put into a large bowl and set off to the side. In a medium bowl combine the nut butter, soya sauce, vinegar, sesame oil, sugar, ginger, garlic, lime juice, salt and pepper. Mix together the ingredients for dressing. Add it to the bowl of shredded vegetables and evenly combine. Garnish with green onions and toasted sesame seeds.
Cucumber
Crispy Chick Pea and Cucumber Salad
Cucumber and White Bean 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.
Cucumber White Bean Salad
1 cucumber
1 can of navy beans, strained and rinsed
1 onion, diced
Dressing
3 tbsp olive oil
1 tbsp white wine vinegar or white vinegar
1 tbsp dijon mustard
1 tsp thyme leafs
2 cloves of crushed garlic
Salt and Pepper
Chop the cucumber and onions into bite size pieces and combine in a bowl with the drained and rinsed navy beans. For the dressing combine all of the ingredients in a bowl and whisk together. Pour over the beans and cucumber and mixed thoroughly. For best results, let the salad sit and marinate in the fridge for a couple hours.
Onions
Caramelized Onion and Bacon Jam
Caramelized Onion Pasta
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.
Caramelized Onion and Bacon Jam
4 Onions, sliced
6 strips of bacon
2 cloves of garlic, sliced
1/2 cup strong coffee
1/2 cup sugar or honey
1/4 cup apple cider vinegar
1 tbsp water
1 tsp cornstarch
Salt and Pepper
In a pan over medium heat cook the bacon until crispy and remove from the pan. Turn the heat down to low and add the sliced onions and garlic to the pan of bacon fat and cook for 8-10 minutes. Remember to stir every couple of minutes to prevent the onions from burning. Once the onions have changed to a caramelized colour increase the temperature to medium and add in the apple cider vinegar, coffee and sugar or honey reduce by half. When the the jam is reduced mix together the water and cornstarch and add to the onions to thicken. Add in the chopped bacon and stir. Place in a container and store in the fridge. This jam is great on burgers and sandwiches.
Caramelized Onion Pasta
4 onions, sliced
1 bulb of garlic
Drizzle of Balsamic reduction
2 tbsp olive oil
1 tbsp Italian seasoning
1 block of Boursin cheese
1 box of pasta of your choice
In a casserole dish add the sliced onion, drizzle with the balsamic glaze, olive oil, salt and pepper. Cut the top off of a bulb of garlic place it in the casserole dish with the onions. Cover the dish with aluminum foil and bake in a 350 degree oven for 45 minutes. While the onions caramelize, cook your pasta of choice. Before you strain your pasta, reserve 1/4 cup of the starchy cooking water. Strain the pasta and put off to the side. Once the onions are out of the oven, and golden brown. With the back of a fork or using a pair of tongs squeeze the roasted garlic out of the bulb and mix it into the onions evenly. Add in the Boursin cheese and pasta, mix everything evenly. Until creamy and smooth. Garnish with fresh basil. Enjoy!
Zucchini
Roasted Zucchini and Feta Pasta
Zucchini Pancakes
Zucchini and Grilled Bread gratin
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.
Roasted Zucchini and Feta Pasta
2 Zucchini, sliced
1 bulb of Garlic
4 oz of Feta
2 tbsp Olive Oil
1 box of cooked pasta
Salt and Pepper
In a casserole dish add the brick of feta and slice zucchini, drizzle with the olive oil. Cut the top off of the garlic and wrap in tin foil and put in the casserole dish with the feta and zucchini. Bake at 350 for 30 minutes. While that cooks, cook 1 box of pasta of your choice. (reserve 1/4 cup of the pasta water for later) Once the zucchini and feta is out of the oven, mash the cheese and roasted garlic together and mix into the zucchini. Add in the 1/4 cup of pasta water and mix it into the sauce, finish with salt and pepper to taste. Add in the pasta mixing thoroughly and until combined. 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.
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.
Collard Greens
Roasted Garlic Cheese Toast
Collards 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.
Beets
Beet Brownies
Beet and Green Onion Salad
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.
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.
Beet and Green Onion Salad
5-6 medium red beets
1 bundle of green onions
2 tbsp olive oil
1 tsp balsamic vinegar
1 tbsp grainy dijon mustard
1 tsp fresh rosemary
Steak cooked to your liking
Salt and Pepper
Preheat your oven to 350 degrees.
Wash your beets and place in a casserole dish and cover with aluminum foil and let them roast in the oven for 30-45 minutes. Just until they are for tender. Once the beets are cooked. Remove them from the oven and let them cool slightly. Peel the beets while they are still warm and set off to the side for the time being. In a bowl mix together the oil, vinegar, mustard, herbs, salt and pepper. Chop the beets and green onion into bit size pieces and put into the bowl with the dressing. Mix everything together until the beets are coated with the dressing. Server with your grilled steak. Enjoy!
