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  • FEATURED RECIPE – GARLIC SCAPE QUICHE

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    Most of the items in this week’s basket will look familiar to you, good old spring greens and such. But what are those lovely yet mysterious green stalks curling their way out of your basket and into your heart? Garlic scapes! The scape is is immature flower bud of the garlic plant. When raw, they have a nice bite to them, when cooked they are mellow and tender. Last year, during scape season, I made a quiche to end all quiches. It was so amazing, the world can now rest having produced the perfect quiche. Really though, the world shouldn’t stop producing quiche, and neither should yo.u So get some eggs from a local farmer and get cracking!

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    Garlic Scape Quiche

     

    Pie Crust (makes 2, save the other for another use)

    1 cup unbleached flour

    1 cup whole wheat flour

    ½ tsp salt

    1 cup solid fat (butter, coconut oil, shortening, lard)

    1 tsp vinegar

    water

     

    Filling

    3 eggs

    1 ½ cups grated Jarlsberg (or try gruyere or gouda)

    1 cup heavy cream

    ¾ tsp salt

    8 garlic scapes, cut into 2 cm pieces

    1/3 cup chopped onion

    Dash of cayenne or black pepper

    Butter or olive oil

     

    To make the pie crust:

    Combine the flours and salt in a medium mixing bowl. Add the solid fat, cutting it in with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle on the vinegar. Sprinkle on 4 tbsp cold water, and gently combine with a fork until the mixture forms a ball. If you need more water, add it 1 tbsp at a time. Do not overwork  the dough, the key to a flaky piecrust is touching the dough as little as possible. Let the dough rest for 15 minutes.  Cut the dough in half, roll one half out and place in a pie plate, crimping the edges. Prick all over with a fork, place a sheet of foil on top of the crust, and then fill the bottom of the crust with either pie weights or dry beans. Bake for 10 minutes in a 375 degree oven, remove the foil and weights, and then bake for 3 minutes more. Set aside.

    For the filling:

    Sautee the onion and garlic scapes in the oil or butter until tender. In a medium bowl, lightly beat the eggs. Add  the cream, salt and pepper, and the sautéed scapes and onions.

    To assemble:

    Place 2/3 of the shredded cheese in the bottom of the pie crust. Pour the egg mixture on top. Sprinkle the remaining cheese on the surface. Bake at 375 degrees for 30 – 40 minutes, or until the filling is firm. Let sit for 10 minutes after removing from the oven. Can be enjoyed either hot or cold.

     

  • THIS WEEK’S BASKET

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    All the rain means lots of spring greens in the garden right now. The salad days of summer are finally here!

    Salad Greens
    Garlic Scapes
    Radishes
    Spinach
    Bunched Arugula and Kale
    Scallions
    Potted ‘Anna Aasa’ Cherry Tomato Plant

  • FEATURED RECIPES

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    Tarragon Vinegar

    Try this lovely herb vinegar in salad dressings or over steamed vegetables, and infuse your meals with the essence of spring.

     

    1 cup Fresh Tarragon Leaves

    2 cups white wine vinegar OR apple cider vinegar

     

    Place the tarragon leaves in a 1-pint mason jar. Lightly bruise with a wooden spoon. Pour over the vinegar to fill the jar. Cap tightly, and allow the vinegar to sit for two to four weeks in a cool, dark place. Strain when ready to use and enjoy.

     

     

    Parsnip and Cheddar Soup

    Our parsnips are over-wintered, giving them a mellow, sweet flavour. Try this soup on a cool spring night during a thunderstorm.

     

    1 medium onion, chopped

    1 tsp salt

    2 tbsp olive oil

    2 tsp caraway seeds

    1 pound parsnips, peeled and cubed

    3 medium potatoes

    3 cups water or stock

    1/4 tsp ground fennel seeds

    3 cups sharp cheddar cheese, grated

    3 cups milk

     

    In a large saucepan, saute the onion with the salt over medium-low heat, until the onions are translucent. Add the caraway and parsnips, cook gently for about 5 minutes, taking care not to burn the spices. Add the potatoes and stock or water, bring to a boil. Simmer, partly covered, for 15 minutes, until potatoes and parsnips are  very tender. Remove from heat.

    Stir in the fennel and cheese. When the cheese is melted, add the milk. Puree in batches in a blender or food processor, or use an immersion blender. Taste and add more salt if needed. Gently reheat, being careful not to boil. Serve hot, garnished with parsley or croutons if you like.

     

     

     

  • FINAL FARMERS’ MARKET – HARVEST STYLE!

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    Tomorrow is our last market of 2012! Thanks to all of our wonderful and dedicated vendors, shoppers and community members for making Simcoe Organics Farmers’ Market a success!  Please drop by for some Harvest fun!

    Saturday October 6 | 9am to Noon

    87 Laguna Parkway, Lagoon City, ON

  • SIMCOE ORGANICS FARMERS’ MARKET | AUGUST EVENTS CALENDAR

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    Simcoe Organics Farmer’s Market
    Saturdays 9am to noon
    Open until Labour Day

    87 Laguna Parkway, Lagoon City, ON L0K 1B0

  • KIDS’ DAY AT THE MARKET | SATURDAY JULY 21

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    This Saturday is Kids’ Day!


    - Visit our facepainter/balloon artist in the Kids’ Corner
    - Shop and purchase from one of the kids, proceeds going to charity
    - Play our free games for prizes
    - Take a rowboat ride courtesy of Paul Roddick!

    Simcoe Organics Farmers’ Market | Saturday July 21 from 9am to noon | 87 Laguna Parkway, Lagoon City ON

  • RECIPE: MIXED ORGANIC SALAD WITH AN ASIAN SESAME TWIST

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    Mm, let’s use those fresh green onions from our first CSA basket in a yummy holistic salada recipe!

    Mixed-greens salads contain large amounts of vitamins A and C, as well as calcium, iron and a variety of trace minerals. A 1-cup serving of salad greens provide 70% of the daily recommended intake for vitamin A and 20% of the Daily Recommended Intake for vitamin C! In fact, mixed greens are really great for your immune system, and the Vitamin A keeps your skin and eyes healthy!

    This recipe is so easy, just mix and toss. And eat!

    Ingredients

    1 cup Simcoe Organics Mixed greens

    ½ cup thinly sliced radishes

    ½ cup diced sweet potato

    ½ cup Cooked edamame beans

    ½ cup Grated carrots

    ¼ cup Roasted sesame seeds as a topper!

    Sesame Miso Dressing

    3 tablespoons White miso

    3 tablespoons Brown rice vinegar

    A pinch Stevia

    2 teaspoons Spicy toasted sesame oil

    1/3 cup Fresh orange juice

    1/4 cup plain Sesame oil

    1 tablespoon Simcoe Organics green onions, minced