Tonight I made a strawberry rhubarb compote for dessert. I'd never eaten compote before, but it really is great. I think next time I'll make sure we have something to serve this with as it really is a bit too flavourful to be served on its own. I saw some great ideas to serve this with yogurt or even have some on your morning oatmeal for breakfast, so I might just splurge and have fruit compote on my oatmeal in the morning! Yum!
So, in case you are interested here is the recipe I used:
Preheat oven to 400 degrees Farenheit
Ingredients
1 part strawberries
2 parts rhubarb (cut in 1 cm pieces)
sugar or honey to taste
Sprinkle some sugar or honey overtop of the rhubarb. Cook the rhubarb in a covered pan for 25 minutes (no stirring required) or until softened. Then stir in the strawberries (larger strawberries should be halved) and cook for another 30 minutes or until it is all softened up and fully cooked.
Monday, June 14, 2010
Sunday, June 13, 2010
Week 2
This week we received the following in our farm share basket:
- green onions
- lettuce (boston and green)
- spinach
- asparagus
- rhubarb
As well, we have been able to pick up some fresh Ontario strawberries at our local farmer's market, peppers (red, yellow, orange and shepherd), tomatoes (an assortment of colours) and some more lettuce too! It seems we can't get enough of the fresh Ontario green lettuce - it sure is delicious!
One of our most delicious meals was baked miniature potatoes and spinach with herbs (baked for about 45 minutes with fresh thyme and whole pieces of garlic). Then we dressed this with a homemade dressing with 1 part dijon mustard, 1 part red wine vinegar and a 2 parts evoo.
We have also eaten plenty of salad. I think the best ones have been made with the green lettuce, strawberries, tomatoes (the black tomatoes are especially delicious), peanuts and green onions. We like to add about a very tiny amount of poppy seed dressing to the salad. Yum!
Another delicious and simple to make meal was cooked asparagus with a fried egg on top. This pairs so nicely together and is quite delicious.
With the red peppers we cut them in half and stuffed them with cherry tomato halves and drizzled with olive oil. We let this bake uncovered for about 45 minutes and it melted in the mouth. If you like cheese you can add some goat cheese, of if you prefer a lighter meal you can add some pepper and basil to the finished product.
The one thing I was having some trouble with is finding ways to store the vegetables so that they last until we can finish them. So far we have found that the best way to store green leafy lettuce is to wrap the whole head of lettuce with some paper towel and keep it in the crisper. With green onion the best storage method we have found to keep them crispy tasting is to put them in a glass in the fridge and cover the white ends in water.
Until next week... Bon apetit!
- green onions
- lettuce (boston and green)
- spinach
- asparagus
- rhubarb
As well, we have been able to pick up some fresh Ontario strawberries at our local farmer's market, peppers (red, yellow, orange and shepherd), tomatoes (an assortment of colours) and some more lettuce too! It seems we can't get enough of the fresh Ontario green lettuce - it sure is delicious!
One of our most delicious meals was baked miniature potatoes and spinach with herbs (baked for about 45 minutes with fresh thyme and whole pieces of garlic). Then we dressed this with a homemade dressing with 1 part dijon mustard, 1 part red wine vinegar and a 2 parts evoo.
We have also eaten plenty of salad. I think the best ones have been made with the green lettuce, strawberries, tomatoes (the black tomatoes are especially delicious), peanuts and green onions. We like to add about a very tiny amount of poppy seed dressing to the salad. Yum!
Another delicious and simple to make meal was cooked asparagus with a fried egg on top. This pairs so nicely together and is quite delicious.
With the red peppers we cut them in half and stuffed them with cherry tomato halves and drizzled with olive oil. We let this bake uncovered for about 45 minutes and it melted in the mouth. If you like cheese you can add some goat cheese, of if you prefer a lighter meal you can add some pepper and basil to the finished product.
The one thing I was having some trouble with is finding ways to store the vegetables so that they last until we can finish them. So far we have found that the best way to store green leafy lettuce is to wrap the whole head of lettuce with some paper towel and keep it in the crisper. With green onion the best storage method we have found to keep them crispy tasting is to put them in a glass in the fridge and cover the white ends in water.
Until next week... Bon apetit!
Week 1 - meals from our basket
Sorry for the late update! We made some delicious big salads with our farm share goodies during the first week. We made an asparagus salad and also some great green salads too. The lettuce was delicious and almost had a buttery flavour. It melted in your mouth and you hardly needed any dressing.
Tuesday, June 1, 2010
Week 1 - What's in our Basket?
Looking forward to eating some great local food this week!
We just received an e-mail from Cooper's Farm with what we can expect to see in our basket this week. This week we will be receiving:
We use a lot of cumin and other spices found in Indian dishes in our cooking - and haven't used much thyme or oregano in the past. I will likely be drying most of these herbs and take on a new challenge and learn some recipes that will allow us to use these herbs. One thing I am planning to do is to try making and drinking thyme tea!
If you can have any ideas for recipes please share them with me.
We just received an e-mail from Cooper's Farm with what we can expect to see in our basket this week. This week we will be receiving:
- thyme, oregano, sage
- red leaf lettuce, green leaf lettuce
- asparagus
- fingerling potatoes or russet potatoes.
We use a lot of cumin and other spices found in Indian dishes in our cooking - and haven't used much thyme or oregano in the past. I will likely be drying most of these herbs and take on a new challenge and learn some recipes that will allow us to use these herbs. One thing I am planning to do is to try making and drinking thyme tea!
If you can have any ideas for recipes please share them with me.
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