• Recipes

    Roasted parsnips and carrots

    Roasted parsnips and carrots are underrated. Make some today and brighten up your fall meals.

    Ingredients

    2 pounds Carrots, peeled, cut into batons
    2 pounds Parsnips, peeled, cut into batons
    2 tbsps Oil, Olive
    1 pinch Salt and Pepper, to taste

    Method

    1. Preheat oven to 400F. Line a baking sheet with parchment for easy clean up.
    2. In a medium sized bowl, toss carrots and parsnips with oil. Season with salt and pepper.
    Lay out vegetables single layer on parchment.
    3. Roast for around 25 minutes or until edges are golden.

     

  • Recipes

    Black Bean and Bell Pepper Salad

    My favourite WOW salad recipe. ‪#‎beansaladrecipe‬

    Servings: 12

    Ingredients

    ½ cups water
    15 Dates
    ½ cups fresh lime juice
    ⅓ cups extra-virgin olive oil
    1 ¾ tbsp dried oregano
    1 ¼ tbsp honey or maple syrup for a Vegan version
    1 ¼ tbsp ground cumin
    1 ¼ tbsp ground coriander
    1 can Beans, Black
    ½ cups chopped red bell pepper
    ½ cups chopped yellow bell pepper
    ½ cups chopped green bell pepper
    ½ cups chopped red onion
    ½ cups chopped fresh parsley
    1 cup cooked Quinoa (optional)

    Preparation

    For Vinaigrette:

    1. Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
    2. Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and puree. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)

    For salad:

    1. Combine beans, bell peppers, onion, parsley and quinoa (if using) in large bowl.
    2. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

     

  • Recipes

    Oatmeal Banana Bars (gluten free)

    Used up my frozen bananas to make these Oatmeal Banana Bars (gluten free).

    Once cut into squares and wrapped they can be popped frozen into your lunch.

    Ingredients

    1 cup Sugar, Brown
    ¾ cup Butter
    1 Egg
    ½ tsp Salt
    4 Bananas
    4 cup Oats
    ½ cup Chocolate Mini Baking Bits, Milk Chocolate
    ½ cup Raisins

    Method

    Line a 9 x 13 pan with parchment paper. In a bowl beat brown sugar and butter until smooth and creamy. Beat in egg, salt and bananas until well combined. Stir in oats, chocolate chips and raisins and mix thoroughly. Spread evenly in prepared pan. Bake for 50 to 60 minutes in a 350 oven. Place pan on rack to cool completely then cut into bars.

     

  • Offerings

    Home Made Hot Sauce

    Two bottles of hot sauce. It was all pretty easy until the recipe told me to taste the hot sauce and adjust the salt. Whaaat? Taste it? It tastes like fire! Just kidding. I smoked the cayenne peppers first and then cooked them with a little onion and garlic, added the vinegar then steeped the mixture, strained and bottled.

  • Offerings,  Recipes

    Black Bean Quesadillas and Yogurt Parfaits at the Fairmount Park Farmer’s Market

    Nicholas is making some Yogurt Parfaits

     

    Earlier in the day he put together the ingredients and baked them together

    Here’s the recipe for our Granola

    ¾ cup Pecans

    ½ cup Almonds

    4 cup Oats

    ¼ cup Sesame Seeds

    ¼ cup Butter, Unsalted

     cup Syrup, Maple

    ¼ tsp Salt

    ¾ cup Dates

    ½ cup Blueberries, dried

     

     

     

     

     

     

     

     

     

     

     

     

    Preparation

    1.Preheat the oven to 375F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.

    2.Reduce the oven temperature to 300F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.

    3.Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates, blueberries, and reserved nuts and toss.

    4.Yield: Makes about 7 cups

    Now Nick is getting ready to make the Black Bean and Cheese Quesadillas. First we need to make the Black Bean Spread

    Once you have the black bean spread it’s as simple as laying out a six inch tortilla, spreading around 3 tbsp of black bean dip, to with around 1/2 cup of shredded cheese. In a frying pan, over medium heat place a the tortilla and cook until it’s starting to brown and the cheese is melting. Flip over and fry for another minute or two. Serve with sour cream and salsa.

     

    Here’s the recipe for the black bean dip. It’s really awesome.

    1 medium red onion, chopped
    2 (16-ounce) cans black beans, drained and rinsed
    2 tablespoons balsamic vinegar
    1 tablespoon fresh orange or lime juice
    1 tablespoon chopped fresh cilantro
    1 tablespoon olive oil
    1 garlic clove, peeled
    1 teaspoon ground cumin

    In a blender or food processor, purée the beans, red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin. Season with salt and pepper to taste.

     

     

     

  • Offerings,  Recipes

    More Pressure Cooker recipes at the Fairmount Park Farm Market

    Butternut Squash Risotto

    2 cups butternut squash in small cubes (1/2 inch)

    1 leek, sliced

    8 oz mushrooms sliced

    2 cups risotto

    2 tbsp butter

    5 1/4 cups chicken stock

    1 cup Asiago or Parmesan Cheese

    In pressure cooker, over medium heat melt butter and saute leek, mushrooms and squash for 3 or 4 minutes. When vegetables begin to wilt add risotto and saute another 2 minutes. Add chicken stock. Put lid on pressure cooker and bring to full pressure for 6 minutes. Release steam using quick release method of your choice.

    Open lid, stir in grated cheese if desired.

    Kale, Date and Toasted Hazelnut Salad with Lemon Honey Vinaigrette

    1/4 cup fresh lemon juice

    1/2 cup olive oil

    1 tsp honey

    1 shallot, finely chopped

    salt and pepper to taste

    1 head of kale, finely chopped

    1/2 cup dates, finely diced

    1/4 cup toasted hazelnuts

    1/2 cup Asiago or Parmesan cheese, grated

    Mix together lemon juice, olive oil, honey, salt and pepper .

    Toss over kale, mix in dates, hazelnuts and shredded cheese.

     

  • Offerings,  Recipes

    Fairmount Farm Market – Pressure Cooker Demonstration

    What a wonderful afternoon it was at the Fairmount Farm Market . It’s the perfect time of year to show off our Ontario produce. Here’s our Fairmount Farm Market Applesauce Recipe, made with a mixture of Russett, Spy and Cortland apples.

    P1050057

    Fairmount Farm Market Applesauce

    Ingredients

    4 lbs Apples
    ½ cup Water
    1 tsp Cinnamon, Ground — or to taste

    Instructions

    Peel your apples and remove the core. Cut into quarters. Place apples and water into pressure cooker. Bring pressure cooker to pressure. Turn off heat, let stand until pressure dissipates naturally. Open lid, stir in cinnamon, enjoy your fall bounty and freeze your leftovers.

    Next up is our Beet and Carrot Salad
    P1050061

    Carrot And Beet Salad With Ginger Vinaigrette

    Ingredients

    8 medium Beets — shredded
    4 large Carrots — shredded
    2 inches Ginger Root —  minced
    ½ cup Oil, Olive
    2 cloves Garlic — minced
    ¼ cup Rice Vinegar
    1 tbsp Soy Sauce

    Instructions

    Mix together shredded beets and carrots in a large bowl.

    In a small bowl whisk together oil, rice vinegar, minced garlic and soy sauce.

    Pour dressing over carrots and beets and mix thoroughly.

     

    Our  last recipe is for Butternut Squash Soup

    Fairmount Park Farm Market Butternut Squash Soup – Serves 10

    Ingredients

    1   large   Butternut Squash — peeled, chopped
    3   medium   Onions — peeled, chopped
    2   tbsp   Oil, Olive
    2   cloves   Garlic — minced
    ½   tsp   Thyme
    1   litre    Stock, Chicken — or more to taste
    ½   cup   Cream, Heavy, Whipping — or more to taste

    Instructions

    Heat pressure cooker over medium high. Add chopped onion and sauté for a few minutes or until onion is translucent. Add thyme and squash cubes. Add minced garlic and chicken stock. Put lid on pot and bring to full pressure. Let run at full pressure for 20 minutes.

    Release pressure naturally. Use immersion blender to grind soup to desired texture. Season with salt and pepper, add cream if desired.