28. July 2010 by David.

Our farm store is now open to the general public. Our certified biodynamic, organic vegetables are picked daily. Don’t miss your chance to feast on outstanding:

Carrots, Beets, Summer onions, Herbs, Cucumbers and more!!

Store Hours:

Monday to Friday: 1pm-7pm

Saturday: 8am-7pm

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27. July 2010 by David.

Yield: 10-12 servings

1 3/4 cups sugar
1/2 cup olive oil
3 Riverglen farm-fresh eggs
2 teaspoons vanilla
2 cups coarsely shredded river zucchini (1 large one or two medium ones)
2 1/2 cups whole wheat flour
2/3 cup fair trade cocoa (more or less depending on how you like it)
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 cup milk

1. In a large bowl beat sugar, oil and eggs. Add vanilla and zucchini.
2. Mix dry ingredients together. Add alternately with milk to zucchini mixture. Blend well.
3. Pour into a 10-inch tube or Bundt pan. Bake.
4. Allow to stand 10 minutes, then remove from pan.
5. When cool, dust with icing sugar

Temperature: 350
Time: 50-60 minutes

Options: You can add chocolate chips (for kids) or crushed hot chillis (for a Mexican spicy chocolate version).

Regards,

Shawn

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25. July 2010 by David.

OTTAWA — George Street has reopened after a fire at the Courtyard Restaurant forced police to close a section at lunch time Thursday.

Staff and customers at the ByWard Market restaurant, at 21 George St., were forced out just before 12 p.m. when a fire broke out in the ventilation unit in the kitchen on the main floor.

Six employees were working at the time, one of whom suffered minor smoke inhalation. He was treated by paramedics at the scene, and not taken to hospital. There were no other reports of injury.

The fire was under control at about 12:23 p.m. It was contained to the ventilation area between the first and second floors of the restaurant. Ten customers were outside in the courtyard at the time.

The kitchen suffered smoke and some water damage. Fire spokesman Marc Messier estimated the damage at $250,000. It was not known how long the restaurant would be closed.

Twelve rigs and about 35 firefighters attended the scene. Dozens of people on their lunch breaks watched as firefighters cooled off under nearby trees.

The street was reopened shortly before 2 p.m.

© Copyright (c) The Ottawa Citizen

Read more: http://www.ottawacitizen.com/news/Update+George+Street+reopened+after+fire+Courtyard+Restaurant/3309602/story.html#ixzz0uiRX1yrY

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22. July 2010 by David.

”NO - I’m not getting tired of chard.  It’s delicious as are all the other vegies I’ve been getting!  Here’s a recipe that I came up with on the fly for lunch today - simple, healthy, yummy and it looks beautiful too!”- Elizabeth

Warm Rainbow Chard and Pecan Salad

(1 portion)

3 rainbow chard leaves

A handful of pecans

1 radish, thinly sliced into circles

Green onion, chopped into small pieces

Salt and pepper

Olive oil

Balsamic vinegar

Honey

Steam chard in a pot in a centimeter or so of water until just wilted (a couple of minutes).  Dry roast pecans in a frying pan.  Drain chard and chop leaves and stems into large salad-size pieces.  Place on a plate.  Over the chard, sprinkle pecans, radish and green onion.  Sprinkle salt and pepper on top.  Drizzle all over olive oil, balsamic vinegar and a bit of honey.  Toss lightly.

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20. July 2010 by David.

Napa Slaw

1 head napa cabbage, thinly sliced

1/2 cup mayonnaise

1/4 cup cider vinegar

1 Tbsp sugar

1 onion, finely chopped

chives or green onions, finely chopped

salt and pepper

Mix together the mayonnaise, vinegar, and sugar, and pour over the cabbage in a large bowl.  Add the onions and chives and toss well.  Season well with salt and pepper.

Excellent fresh, and it gets better with an hour, or a day or two in the fridge.  A great addition to a  bbq chicken sandwich or just by itself as a cool afternoon snack.

John

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12. July 2010 by David.

This is how we used the first bunches of radishes from the farm. An excellent addition to just about anything: a salad, over a baked potato with melted cheese and crumbled bacon, or with the pork and greens below.

Avocado and Radish Guacamole

2 Tbsp lemon juice

2 Tbsp olive oil

2 ripe avocados, peeled and sliced

3 green onions, finely chopped

1/4 cup cilantro, finely chopped

1 bunch radishes, finely chopped

salt and pepper to taste

Combine all ingredients in a bowl and mix well.

Store in a sealed container with the surface of the guacamole covered with plastic film wrap.

This is a simple, easy, and tasty way to use a few bunches of greens.

Broiled Chicken with Greens, Baked Pork with Greens

(Baked/Broiled Meat and Greens)

4 pork chops or loin steaks, or 4 chicken legs, or any other meat cut

chard, beet greens, or any other greens coarsley chopped with stems finely chopped, enough to fill a 9″ x 13″ baking pan

olive oil

salt and pepper to taste

Put the chopped greens in a 9″ x 13″ baking pan. If you are using a lean cut of meet, toss the greens with olive oil. If you are using a fatty cut of meat like chicken legs with the skin on, there is no need to add oil to the greens. Arrange the meat on top of the greens (depending on the amount of greens, the meat may sit above the edge of the pan) and season well with salt and pepper. Bake or broil as appropriate for the meat: pork chops, bake at 350 F for 20-25 minutes until done; chicken legs, broil skin down until well browned, the turn and broil skin up until browned and crisp. The greens will cook and baste beneath the meat.

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12. July 2010 by David.

Check out these recipes, brought to you by the Intentional Eaters Agriculture Community!

Here’s a great recipe to use up all of those turnip and radish tops.

Top Soup

Ingredients

• 2 tablespoons butter
• 2 garlic cloves minced
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw turnip/radish greens washed, dried, and chopped
• 4 cups chicken broth
• 1/4 tsp black pepper
• 1/3 cup heavy cream
• 
  
• Directions
• 
  
• Melt butter in a large saucepan over medium heat. Stir in the onion and garlic and saute until tender. Mix in the potatoes and greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
• 
  
• Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
• 
  
• Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. 

-Natasha

Oh one more thing - I’m not big on raw radish and beet tops - too bitter for me… so I decided to use them as a base for a spaghetti sauce - what a success.  Not sure if you want a recipe contribution but…

Vegetarian (or meat) Spaghetti:

1. Finely chop as much beet top, turnip top, radish top as you have
2. Finely chop lots of garlic and onion (say onions about 1/6 volume of greens and garlic to taste)
3. Sautee all on low heat in large pot with some olive oil until soft
4. Puree this sauteed greens in food processor until smooth and set aside
5. Heat your now empty pot
6. [MEAT] add a little olive oil and throw in a small amount of lean ground beef - cook until all brown but not dry
7. Puree some tomatoes (say 2x greens by volume) and add to pot (if you’re using fresh tomatoes, blanch first, peel and then puree)
8. Add greens puree to pot
9. Spice to taste with:
   1. Italian Seasoning
   2. Salt
   3. Fresh ground pepper
   4. Thyme powder
   5. Fresh Basil
10. Add some of your favourite beef stock (powdered, vegan vegetarian stuff is excellent too)
11. Simmer for an hour or so… the longer the better… or until desired consistency
12. When ready to serve, put some cornstarch in a small glass with a little cold water and and mix until uniform and chalky
13. Add cornstarch to spaghetti and stir until sauce thickens a little (prevents sauce from separating on your pasta)

My 3yr and 8mo old kids devoured this stuff.  Enjoy!

Cheers,
~Mike Spence

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