Fresh Corn Salsa

Author: Cookie and Kate

Submitted by: Cornwallis Farm

Serves 8

This fresh corn salsa recipe is the perfect summer appetizer! It’s made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.

INGREDIENTS: 

• 3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
• 1 cup finely chopped red onion (about ½ medium onion)
• Optional: 1 diced ripe avocado
• ½ cup finely chopped fresh cilantro (about 1 bunch)
• 1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
• ¼ cup lime juice (about 2 limes), to taste
• 1 tablespoon white wine vinegar
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• ½ teaspoon fine sea salt

DIRECTIONS: 

In a medium serving bowl, combine all of the ingredients. Stir to combine.

Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.

For best flavour, allow the salsa to marinate for 20 minutes before serving.

This salsa keeps well in the refrigerator, covered, for 3 – 4 days.

(PHOTO CREDIT: Cookies and Kate)

EMAIL | FACEBOOK | TWITTER

Spinach Salad with Poppy Seed Dressing

Submitted by: Manning Family Farm

SALAD INGREDIENTS: 

• 5 cups spinach – washed and cut in bite size pieces
• 4 mushrooms, sliced
• 3 hard boiled eggs (cooled and sliced)
• 1/2 cup dried cranberries
• 1 cup finely shredded mozzarella
• 1/3 cup scallions – chopped
• 1/3 cup bacon bits

SALAD DIRECTIONS:

Layer in 9 x 13-inch dish in order given.

POPPY SEED DRESSING INGREDIENTS:

• 1/3 cup sugar
• 3 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1/2 cup canola oil
• 2 tsp poppy seeds

DRESSING DIRECTIONS: 

Beat first 4 ingredients on high for 2 – 3 minutes. 

Gradually add the oil and continue to beat until dressing is desired thickness. 

Stir in poppy seeds. Chill.

(PHOTO CREDIT: Creations by Kara)

EMAIL | FACEBOOK | TWITTER

Snowy River Farms Lasagna

Submitted by: Snowy River Farms

SAUCE INGREDIENTS: 

• 2lbs Snowy River Farms Sausage (we prefer Hot Italian but Mild, Jerk or Donair work well here too)
• 3lbs tomatoes (roma type work best), skins removed
• 1 sm can tomato paste
• 2 onions, chopped
• 1/2 head garlic, crushed
• 1 red pepper, diced
• 2 carrots, diced
• 1 zucchini diced in quartered slices
• 1 head and stalk broccoli, chopped fine
• 2Tbsp seasoning of choice (we use a Hot Italian mix we’ve made – any Italian type will do)
• Salt and Pepper to taste
• 1 tbsp honey

SAUCE DIRECTIONS: 

Cook sausage meat and set aside.

Sauté the onions and garlic until translucent along with the carrot, add in peppers, zucchini and broccoli and cook for another 3 minutes.

Remove half of the veg at this point and add in tomatoes and paste.

Cook for 10 minutes, and then blend entire mix together.

Add back in the remainder of the veg, salt and pepper to taste, seasoning and honey.

Add in meat and cook for another 10 minutes then set aside.  

GREENS CENTER INGREDIENTS:

• 1lb local greens of your choice – we love a mix of arugula, kale, spinach and bok choy.
• 100g Ran-Cher Acres soft goat cheese (we like Herb&Garlic)
• 1 free range egg
• 1/2 cup Ciro’s Asiago cheese, grated.

GREENS DIRECTIONS:

Steam greens and strain water off. Mix with remaining ingredients, set aside.  

PASTA INGREDIENTS:

• 2.5-3 cups Speerville Flour (really nice with Red Fife)
• pinch salt
• 4 free-range eggs
• 1-2tbsp olive oil

PASTA DIRECTIONS:

Place the flour in a large mixing bowl, make a well in the centre, break the eggs into the well and add the oil. With a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. Let stand for 30 – 60 minutes. Can be rolled out by hand with a rolling pin, best if you have a pasta press – pull through to the #3 thickness. Hang pasta to dry slightly (until no longer tacky).

EXTRA CHEESE FOR TOPPING:

2 – 3 cups grated sharp cheese (we like Gouda from That Dutchman’s)  

ASSEMBLING YOUR LASAGNA DIRECTIONS:

Bring a large pot of water to boil.

Get a 15” x 10” casserole dish ready by placing a few large spoonsful of sauce on the bottom.

Slowly place a few pieces of lasagna noodles into the water and boil for 1 minute.

Remove and make first layer in the dish.

Top with a thick layer of sauce and continue cooking noodles to cover this layer.

Next add the greens and cheese layer.

Then more cooked noodles and sauce.

Continue sauce and noodle layers until it has reached the top of the casserole dish.

Make sure a thin sauce layer is on top and then sprinkle with a generous amount of That Dutchman’s Gouda Cheese (a mix of Old Growler and Old Stinging Nettle is our go-to!) 

Bake at 350° for 45 – 60 minutes uncovered until the cheese is brown and bubbling.  

EMAIL | FACEBOOK | TWITTER

My Grandfather’s Farm Mustard Beans

Submitted by: My Grandfather's Farm

Yield: Approximately 4 half pints

Ingredients:

• 1 lb yellow wax beans, cut into 1½” lengths (approximately 4 cups)
• 1½ – 2 cups boiling water
• ½ tsp table salt
• 1½ cups white vinegar
• 1 cup granulated sugar
• 1/3 cup brown sugar
• ¼ cup all-purpose flour
• 1½ tbsp dry mustard
• ½ tsp celery seed
• 1½ tsp turmeric
• ½ tsp. ground ginger
• ½ tsp table salt

DIRECTIONS:

In medium-sized pot and over medium-high heat, bring beans to a boil in salted boiling water.
Reduce heat to medium-low and cook beans just until they are barely fork tender. Drain.

In large pot, heat 1 cup of the vinegar to the boiling point.

Combine sugars, flour, mustard, spices, and salt in bowl. Mix well. Add remaining ½ cup of vinegar to make a paste. Add and stir in 2-3 tablespoons of the hot vinegar to the mixture to temper it and then pour all the sauce ingredients into the hot vinegar in the large pot.

Add drained beans. Stir gently to coat beans with sauce. Bring to a boil over medium heat, continuing to stir mixture so it does not scorch. Once it reaches the boiling point, remove pot from heat and fill hot sterilized jars with the beans, leaving ¼” headroom in each bottle. Seal. Store in refrigerator or cold storage room.

EMAIL | FACEBOOK | TWITTER