We are still in the heart of delicious squash recipe season! So we’ve decided to share another recipe created by Mikayla at Groundwork Health and Wellness Ingredients 1 Spaghetti Squash, sliced lengthwise1 Bell Pepper, sliced1 Cup Artichoke Hearts1 Large Carrot, quartered and sliced1 Zucchini, quartered and sliced1 cup Mushrooms 1/4 Cup Black, Green or Kalamata Olives1 Cup Chickpeas1 Cup Cherry Tomatoes2 Cups Baby Spinach1 Cup Fresh Basil3 Cloves of Garlic, minced1/2 Lemon, juiced salt, pepper, dried parsley, dried oregeno Directions Preheat oven to 400 degrees F Cut spaghetti squash lengthwise and place face down on a baking pan. Bake for 40 minutes or until a fork can easily pierce the skin Scrape insides our with a fork but leave the “noodles” in the skin. Heat skillet with some olive oil over medium heat and add peppers, zucchini, mushrooms, tomatoes, carrot, garlic, basil and baby spinach. Stir until tender. Add spices, artichoke hearts, chickpeas and olives. Cook for one more minute. Remove from heat and divide amongst the two squash halves. Squeeze the lemon over top & enjoy!
Are you in the mood for something sweet, but not feeling overly ambitious? Funnel Cakes are the way to go – trust us! The best part is, we are just using our basic pancake recipe so if you’re tired of Funnel Cakes you can just whip up a couple pancakes instead. PANCAKE/FUNNEL CAKE BATTER INGREDIENTS 1 cup all-purpose flour 2 tsp baking powder 2 tbsp sugar 1/2 tsp salt 1 large egg 3/4 cup plus 2 tbsp milk 2 tbsp unsalted butter, melted and slightly cooled Vegetable oil, for cooking Combine the flour, baking powder, sugar and salt in a bowl and mix well. Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend. Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. This is a thick batter but if it seems too thick, add a bit more milk (you’ll need it to pour nicely from the funnel) Now to turn your pancake batter into delicious funnel cakes. In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (enough oil so your funnel cakes don’t touch the bottom) Using a funnel pour about 1 cup of batter into the top (make sure you’re blocking the hole!) Start in the centre in a swirling motion to create your funnel cake Fry until golden brown, about 2 minutes per side Remove and drain on paper towels. Sprinkle with confectioners’ sugar or cinnamon sugar & enjoy warm!
Our bakery has been working non stop all year to keep up with our fresh baked pies, tarts and bread. Which sadly means some of the other delicious things we make have to take a back seat, such as our Creamy Apple. So we’ve decided to do the next best thing and share the recipe with you! We promise it’s easy and will taste just as good. INGREDIENTS 4 Ounces Cream Cheese 4 1/2 Tablespoons Brown Sugar 5 1/2 Tablespoons White Sugar 1/2 Teaspoons Vanilla 1/4 Teaspoons Cinnamon DIRECTIONS Make sure the cream cheese is a room temperature Add the cream cheese to a bowl or the bowl of a stand mixer and beat for 4 minutes. Scrape the sides and beat for an additional minute Add the sugars, vanilla and cinnamon. Mix until well combined, scraping the sides as needed. Store in an airtight container and refrigerate
We are so excited to team up with Mikayla Murphy from Groundwork Health and Wellness ! She developed a few recipes using our different types of squash we grow on the farm. Today we are sharing her recipe for Butternut Squash and garlic dip! Ingredients 1 butternut squash4 cloves of garlic2 tbsp tahini1/2 lemon (juiced)1 tsp turmericSalt & Peppercayenne pepper (to taste) Directions Preheat oven to 400 Cut butternut squash lengthwise, scoop out seeds and place face down on baking pan. peel garlic cloves and sprinkle on the same pan as the squash Bake for 40 minutes or until fork can pierce skin easily. (Remove garlic when soft) Scrape out flesh and place in blender with the garlic Add tahini, juiced lemon, turmeric, salt, pepper and cayenne. Blend until smooth. Serve with tortilla chips or crackers.
To celebrate the first day of Fall we are sharing a few recipes that will get you into the season. It’s hard to pick a top three, but here are three absolutely delicious pumpkin and squash recipes. This Butternut Squash Pasta Carbonara from Half Baked Harvest is and easy meal for any day of the week. It’s the perfect blend of creamy, cheesy, and crispy. Next we’re making it sweet with this Butternut Squash Bundt Cake from Bake From Scratch. Topped with a sweet and crunchy walnut sauce this bundt cake just screams Fall flavours. This last recipe is a Winter Squash Galette by Dishing Up The Dirt. This recipe is great because it’s so simple, but incredibly delicious. Keep in mind if you don’t have the time to make the pie crust you can always use puff pastry from the store! Pro Tip! You can replace butternut squash in recipes with pie pumpkins or grey ghost squash!
Preserves make the perfect gift for any occasion! Birthdays, housewarming gifts or dare we say Christmas (in September, we know!). So we’ve decided to share a little how-to guide for turning your everyday mason jar into something unique. This guide will show you 4 different ways to wrap and label your preserves. The best part is it’s you can mix and match to find the style you like best! #1 – Fabric Topper with a Washi Tape Label For this jar of preserved peaches we used a 20cm x 20cm fabric square placed underneath the ring of the lid and decorated with twine. We also used colourful Washi tape as an alternative to a plain white label. It’s super easy to customize and remove when the jar is empty! (we may receive a small commission from items purchased through the links provided) #2 – Tissue Paper Topper With Mason Jar Label We went festive using a red gingham tissue paper on this jar of mild salsa. We love this idea for a topper as it can be customized easily with whatever tissue paper you have on hand! We paired it with the labels that come with the mason jars because why not! You could even dress the jar up a little more with some ribbon or twine around the rim of the lid. (we may receive a small commission from items purchased through the links provided) #3 Twine and Kraft Tags Keeping up with the rustic feel of a handmade preserve these kraft labels with twine are the perfect label alternative! It’s a super simple way to dress up your jars. (we may receive a small commission from items purchased through the links provided) #4 Ribbon & Chalkboard Labels A simple ribbon goes a long way! Here we used a pom pom ribbon and paired it with these chalkboard labels that are full customizable and reusable. The label can be easily wiped off and used for something different when the jar is empty. (we may receive a small commission from items purchased through the links provided) Click Here To Sign Up For Our Savour The Flavour Preserving Class!
We’re sharing another recipe using the Seriously Crispy Kettle Chips From Farm to Table Canada Inc. This time we are sharing a recipe created by our very own junior Chef Ty! Ingredients 4 chicken thighs 2 tablespoons mayonnaise 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cups (ish) crushed Seriously Crispy BBQ Kettle Chips Instructions Preheat oven to 425°F. Add paprika, garlic powder, salt, and pepper into the mayonnaise and mix well. Evenly brush mayo mixture onto one side of the chicken Dip chicken into a shallow bowl of crush potato chips, gently pressing the chips into the chicken place with coated side down onto parchment-lined cookie sheet brush mayo mixture onto the top of the chicken and generously sprinkle with crushed chips continue for remaining pieces of chicken Bake for 17 min. or until cut chicken is no longer pink. Enjoy!
Golden Plums are a delicious late summer crop. They are mildly sweet and firm and are full of nutrition. They make the perfect snack, but don’t be afraid to get creative! We’re going to share a few delicious golden plum recipes for you to try. First up is this tasty Vanilla Yellow Plum Jam! With only a few simple ingredients this is the perfect recipe to try, even if you’re not an experienced jammer! Click HERE for the recipe! This next recipe is a sweet and simple Plum Salad with black pepper and parmesan. It’s the perfect, sweet /tart / spicy / salty combo! Click HERE for the recipe! This last recipe we’re sharing is another quick and easy throw together snack! This Summer Plum Salsa is really just a chop-stir and enjoy dish. Serve it with your favourite tortilla chip or use as a topping on your meat dish! Click HERE for the recipe!
Our friends at From Farm to Table Canada Inc. sent us over some kettle chips this week. So in honour of our upcoming potato season.. we are testing out some new and fun ways to use potato chips in the kitchen! First up… Sarah, our Agri-tourism and Events Manager, experimented with the Sea Salt chips in her ‘Brown Butter Potato Chip Chocolate Chip Cookies’! Ingredients 1 cup unsalted butter 1 cup packed brown sugar 1/2 cup granulated sugar 1 large egg 1 tsp vanilla extract 2 cups all-purpose flour 1/2 tsp baking soda 1/4 tsp sea salt 3/4 cup crushed Seriously Crispy Kettle Chips 3/4 cup chocolate chips Instructions Pre-heat oven to 350 degrees F Place butter in a small skillet over medium heat. Let butter melt and then continue cooking the butter, stirring with a spatula, until little brown specks begin to appear on the bottom of the pan. Once the specks are a deep golden brown, remove from heat and transfer to a large mixing bowl. Let cool for 2 minutes. Add the brown sugar and sugar to the brown butter. Mix until combined. Add the egg and vanilla, mixing until combined. Add the flour, baking soda, and sea salt and mix until flour is all incorporated. Add potato chips and chocolate chips, stirring just until the are evenly distributed. Using a spoon or ice cream scoop, spoon the cookie dough onto a baking sheet. You can lightly press the tops of the cookies down for a flatter yet still puffy cookie. Put the tray in the oven and bake for 10 – 13 minutes, until edges are golden brown and centres are still a bit soft. Enjoy!
The next recipe up on our Made From Staff series is a baked brie made by our retail manager Holly. It’s so simple anyone can do it, trust us! With only a handful of ingredients this recipe can be thrown together in seconds. Ingredients 1 wheel of brie cheese (rind on) 1 Hand full of your favourite nut – Holly used pecans! 1/4 Cup of Voisin’s Maple Caramelized Onions Directions Preheat oven to 350 degrees Place brie in a baking dish or tray Spread 1/4 cup of voisin’s maple caramelized onions on top Sprinkle the pecans or whatever nut you are using Bake for 5-7 minutes or until cheese is melty Serve with your favourite crackers and enjoy!