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    Does it feel cold in here? It’s really chilly, don’t you think? Let me explain.

    My seven-year-old son hates zucchini. Hates it likes the Montagues hate the Capulets. He’s really a very good eater of vegetables in most instances. Things like beets, brussel sprouts and yes, kale salad go down the hatch with rave reviews. But at zucchini he draws the line.

    He will stare at tiny triangles of the offending squash in a bowl of soup and practically go into hysterics. Doesn’t matter that the whole soup tastes more or less homogeneous, he knows they are there and kicks up a royal fuss.

    So you can imagine my trepidation the other night when I decided to make summer squash fritters for dinner. Hold the phone, didn’t I say he disliked zucchini, not summer squash? They are essentially one and the same, zucchini is actually a type of summer squash, along with pattypan, crookneck an other varieties. Trust me, His Royal Fussiness can’t tell the difference. I figured that battering and frying pretty much anything makes it good, plus the squash is shredded so ha a not even notice.

    I made them. I used a recipe from Martha Stewart, but with an important modification; I substituted smoked feta for peccorino romano cheese, and what a difference. As far as I know, the only place on earth you can get smoked feta is at our very own market, handmade by Nick, who also sells duck and quail eggs. Pick some up next market, it’s really lovely. I served the fritters, and no cries of indignation came from my son’s end of the table. He ate the fritters, without a word of complaint, as I tried to hide my glee. And then, wait for it, as he was bringing his empty plate to the sink, he actually said;

    “Mama, those little fried things? Can you make those again, because they were really, really tasty.”

    And I shivered, not in disbelief, but because hell had frozen over.


    Summer Squash Fritters

    • 2 medium zucchini (about 8 ounces each), trimmed
    • 1 medium onion
    • 1/4 cup finely grated smoked feta
    • 1/3 cup all-purpose flour
    • 1 teaspoon finely chopped fresh oregano
    • Coarse salt and freshly ground pepper
    • 2 large eggs, lightly beaten
    • Extra-virgin olive oil, for frying
    • Plain yogurt, for serving

    Grate the zucchini, then squeeze as much liquid as possible from them. Place into a bowl, and repeat with the onon. Add the feta, flour, oregano, salt and pepper and stir to combine. Heat a few Tbsp oil in a frying pan over medium heat. When the pan is hot, mix the eggs into the batter. Place 2 tsbp mounds of batter into the pan, flatten each slightly, and fry until golden on both sides, flipping as needed, about 2 or 3 minutes. Keep warm in an oven while you make the rest of the fritters. Serve with plain yoghurt.



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    New Zealand Spinach


    Green Beans



    Zucchini or Pattypan squash



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    If you`re like me, you LOVE artichoke dip. It`s that mayonnaise and cheese laden gooey goodness that shows up on a  buffet, or maybe you order from one of those restaurant chains that all seem to feature it as their signature dish. And if you`re like me, you also know that what seems like a deliciously good idea when you first start eating often morphs into a queasy ball of molten grease in the pit of your stomach before you see the bottom of the bowl. What if, however, I told you that there was a better way? An artichoke dip that was delicious and creamy without a bit of mayo or cheese? Well, I am telling you exactly that, so rustle up some pita chips and let`s do this!


    2 14 oz cans artichoke hearts, drained

    1 bulb (not clove, the whole thing) garlic, peeled

    1/2 tsp hot pepper flakes

    5 Tbsp olive oil

    1/2 tsp sea salt

    1 Tbsp fresh lemon juice


    In a medium saucepan, combine all ingredients except lemon juice. Bring to a simmer over medium heat, then cover, turn the heat to low and simmer for 1 hour. Remove from heat and blend 1/2 of the mixture in a blender until smooth with the lemon juice. Add the puree to the rest of the artichoke mixture, taste for salt and adjust seasonings. Serve warm or chill and serve cold. Spread on fresh bread or crackers.


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    Fresh garlic


    New Zealand Spinach




    Swiss Chard


    Fresh Basil


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    Pakoras are the french fries of India. Salty, savory and delicious, they are the perfect snack or accompaniment to curries and rice dishes. Just another example of think global, eat local.




    • 2 cup chickpea flour
    • 3 cups new zealand spinach, coarsely chopped
    • 1 medium size onion, chopped
    • 1 tsp chopped ginger, chopped
    • 1 tsp ground fennel
    • pinch cayenne powder
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 2 tbsp sesame seeds
    • 1 cup to 1 1/2 cup water – see notes below
    • 1 tsp salt or more to taste
    • oil for deep frying

    Mix all the ingredients (expect the frying oil)  in a large bowl. The batter should be pretty thick, like a rich cake batter. Drop heaping tablespoons into heated oil. Fry in batches in a heavy skillet in about 3 cm oil until browned on one side, then flip and brown the other side. Drain on paper towels and then keep warm in oven until all the pakoras are ready. Serve hot.


    Cilantro Mint Chutney

    • 2.5 cups fresh cilantro leaves
    • 1/2 cup fresh mint leaves
    • 1/2 small onion, coarsely chopped – Optional
    • 6 – 8 cloves garlic
    • 1/2 inch fresh ginger, peeled and chopped – Optional
    • 2 tablespoons fresh lemon juice
    • 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
    • 1 teaspoon cumin seeds
    • 2-3 tablespoons fresh grated coconut (optional)
    • salt to taste

    Blend all ingredients, taste and adjust the seasonings.



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    Salad rolls are a wonderful hot weather main meal. The sky is the limit for what goes in them, but I have tailored this recipe for the produce available at this time of year. I haven’t given amounts, as you can scale this recipe up or down as you wish.



    Rice Paper Wrappers (not really paper, but a very thin, flat rice noodle, available in the Asian section of most good supermarkets)

    Vermicelli Rice Noodles

    lettuce, shredded

    scallions, split lengthwise into quarters and cut into 5 inch peices

    fresh cilantro, chopped

    fresh basil leaves

    snap peas, split lengthwise

    prawns, cooked and split lengthwise (optional)

    Peanut sauce

    Sesame seeds, for garnish



    Cook the rice noodles in boiling water for about 1 minute or until soft. Drain and set aside. Soften 3 of the rice wrappers in warm water in a large shallow pan, as per the package instructions. As you use these up, put more in the water to soften. Working on a clean, flat surface, lay a softened rice wrapper in front of you. Place 3 half prawns, if using, face down n the centre of the wrap. Top with three leaves of fresh basil. Add a handful of the vermicelli noodles, and then layer some of each of the other vegetables on top. Wrap as you would a burrito, folding the sides in first and then rolling away from you to form a cylinder. Sprinkle with sesame seeds and place on a serving plate. Repeat until you have as many salad rolls as you like and serve with peanut sauce for dipping.


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    The most common question we get about kale is – what do I do with it? So many of us have caught on to the benefits of this superfood, but it still seems to mystify folks when they actually plunk it on the counter and attempt to cook with it. Well, kale is luckily very versatile and friendly; it can be used where you would use  cooked spinach in casseroles, dips and soups, it can be steamed as a side dish with lemon juice and butter, it can be made into the ubiquitous kale chips, the list goes on and on Here’s a light soup for early summer that can transition to a fall belly-warmer.


    Kale and White Bean Minestra – adapted from Sundays at Moosewood Restaurant


    4 chopped chopped kale

    4 large garlic cloves, minced

    olive oil

    6 cups cooked cannellini or other white beans

    5 cups vegetable stock

    2 tbsp tomato paste

    6 fresh sage leaves

    sea salt


    2 tbsp fresh lemon juice

    parmesan cheese


    Sautee garlic in oil in a large soup pot. Add about 1/2 the beans and 5 cups stock. Puree the rest of the beans along with the tomato paste and sage. Stir the puree into the soup, season with salt and pepper to taste. Add the kale and simmer for about 15 minutes, or until kale is tender. Add lemon juice taste and adjust for salt, and serve with freshly grated cheese.images


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    Head Lettuce

    Salad greens

    The very first of the Fresh Basil

    Sugar Snap Peas




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     Garlic Scape Pesto


    scape pesto image


    8-10 Garlic Scapes, Roughly Chopped
    3 ½ cups

    ½ cup

    ½ cup

    ½ cup

    Spinach or Kale Leaves, Roughly Chopped

    Parmesan Cheese

    Extra Virgin Olive Oil

    Toasted Almonds, Pecans, Walnuts or Pine Nuts



    In a food processor, chop the nuts until they are in small, uniform pieces. Add the spinach, garlic scapes, half the oil and about ½ tsp salt. Process until smooth. Stir in the cheese, add more salt if needed. Stir in the remaining oil. Add pesto to pasta, pizzas, or use as a sandwich spread. Enjoy!



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    Last week I fulfilled a year-long dream…kit out an old splintery table to use for rinsing vegetables! Not a very impressive aspiration you say? Well, I keep my expectations of myself very mediocre, and trust me, I enjoy my life much more than those silly overachievers out there.

    In reality, this has been needed to be done for the last year, as we really had no surface on which to clean and prep the vegetables out at the market garden. This means that last season, we were sort of holding them up in the air and squirting them with the hose. This method resulted in giant mud puddles in the spray area, and not terribly clean vegetables. There had to be a better way! Now there is. Last week the lovely people who find things for me dropped off an old, beaten up table, mostly made of plywood and very weathered – it was beautiful. I then proceeded to alter it to make it suitable for our purpose, as I will illustrate below in a series of photos.


    First, we see the unadulterated table:



    Next, I cut a hole in it using my handy-dandy skill saw:





    I then flipped the table over, and used a staple gun to attach chicken wire to the underside, creating a spray-through area to rinse the veggies. This took a bit of stretching, so Monique helped, but I also made her take the photos so you can’t see her contribution to the effort:






    And here’s me doing my best shmaltzy Price-Is-Right model impression with our brand new, wonderful table!



    After taking the last photo, Monique suggested an extra bit of 2×2 under the screen to prevent it from sagging. This was a brilliant bit of advice, and further illustration of why it’s important to have a sciencey-smart type person working with you if you are not so mechanically minded yourself.

    So now when you notice our veggies looking particularly bright and shiny this season, you will know how it all happened.