Dilled Cucumber Tomato Salad

Submitted by: Den Haan Greenhouses

• 3/4 tsp brown sugar
• 2 tbsp (25 mL) white balsamic or rice vinegar
• 1 white or red onion thinly sliced
• 4 cups coarsely chopped English cucumber (peeled if desired)
• 2 large tomatoes, coarsely chopped
• 3 tbsp canola or vegetable oil
• 2 tbsp chopped fresh dill (or 1 tsp dried dillweed)
• 1/4 tsp each salt, pepper and celery salt

In a glass or steel bowl, dissolve sugar in vinegar; add onion and mix. Marinate for 30 minutes, stirring occasionally. (Make-ahead: Cover and marinate for up to 4 hours.)

Add cucumber and tomatoes. Stir in oil, dill, salt, pepper and celery salt.

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Butternut Squash and Apple Soup

Submitted by: Apple Lane Farm Inc.

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Wild Blueberry Lemonade

Submitted by: Van Dyk’s By Nature

• 1 Bottle  Van Dyk’s Wild Blueberry Juice
• 1/2 cup honey
• 1/2 teaspoon salt
• 3/4 cup freshly squeezed lemon juice
• 7 cups warm water

Garnish

• 1 lemon sliced
• 1 cup frozen wild blueberries
• Ice

Combine honey, salt, and lemon juice. Add warm water, stirring to dissolve. Place in refrigerator until chilled. Before serving add Van Dyk’s Wild Blueberry juice, sliced lemon, wild blueberries and ice.

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Country Magic Pickled Red Onions

Submitted by: Country Magic

• 2 medium red Country Magic onions, sliced thinly
• 1/2 cup white vinegar
• 1/2 cup water
• 1 bay leaf
• 1 tbsp pickling spices

• Place the onions in a clean mason jar.
• In a small pot bring the vinegar, water, bay leaf, and pickling spices to a boil.
• Pour hot liquid over the onions, let cool and refrigerate for one hour.
• Will keep in the refrigerator for 2-3 weeks.

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Blueberry Acres No-Bake Blueberry Pie

Submitted by: Country Magic

• 1 9” baked pie shell
• 4oz cream cheese
• 2 Tbsp milk
• 3 cups fresh Blueberry Acres blueberries
• ½ cup water
• ¾ cup sugar
• 2 Tbsp corn starch
• ¼ cup water
• 2Tbsp lemon juice

• Mix cream cheese and milk together. Spread in the bottom of pie shell. Fill shell with 2 1/2 cups blueberries.
• Glaze: cook 1 cup blueberries in ½ cup water. Strain for juice. Boil the juice in sugar, cornstarch, lemon juice and ¼ cup water until slightly thickened.
• Pour glaze evenly over blueberries in pie shell. Chill and serve with sweetened whipped cream.

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Country Magic Greek Style Lemon Potatoes

Submitted by: Country Magic

• 3 lbs Country Magic Potatoes, peeled and quartered
• 1/2 cup freshly-squeezed lemon juice
• 1/3 cup olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly-ground black pepper
• 2 cups chicken broth

• Combine the lemon juice, olive oil, garlic, oregano, salt, pepper and chicken broth in a 9×13 inch baking dish.
• Add the potatoes and toss.
• Cover and refrigerate for up to 3 hours, tossing from time-to-time.
• Place uncovered baking dish in a 350F oven and bake for 1 hour and 15 minutes.
• If a drier potatoes is desired, remove potatoes from the broth, put on baking pan, and place underneath the broiler until lightly browned and crispy (4-5 minutes).
• Drizzle with freshly-squeezed lemon juice and serve.
• Serves 6.

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Little Dorset Farm Pork Stir Fry

Submitted by: Little Dorset Farm

• 1 pound of Little Dorset Farm ground pork
• 1 onion, sliced
• 1/2 large red pepper
• 1/2 large green pepper
• 1 medium carrot
• 1 stalk broccoli
• 3 stalks celery
• 1 small (10 oz) tin of water chestnuts
• 1 cup bean sprouts
• 2 TBSP oil

Sauce:

• 1/4 cup soya sauce
• 1 TBSP fish sauce
• 1 TBSP ketchup
• 1/2 TSP dry mustard
• 1/2 TSP garlic salt
• 1/2 TSP ground ginger
• 1 cup water
• 1/3 TSP ground, black pepper

• In a small bowl, mix together the sauce ingredients. Set aside
• In a large heavy saucepan or wok, heat the vegetable oil over medium high heat. Cook the ground pork until no longer pink. Stir in the sauce.
• Add all of the vegetables, except the beansprouts, and cook for 3 minutes, stirring frequently.
• Add the beansprouts and cook until heated through, about 1 minute.
• Serve with rice or pasta.

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Wild Blueberry Jam

Submitted by: Wild Blueberry Producers of NS

• 4 ½ cup fresh wild blueberries
• 1/3 cup lime juice
• ½ cup water
• 1 TBSP. grated lime rind – optional
• 1 pkg. powdered fruit pectin
• 4 cups sugar

In a large pan, combine the blueberries, lime juice, water, pectin and lime rind. Bring to a rolling boil over high heat, stirring constantly. Stir in the sugar and while constantly stirring, bring to rolling boil again. Keep at a hard boil for 1 minute, stirring constantly. Remove from heat and skim foam from top if needed. Quickly spoon into clean jars and seal.

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Fresh Corn Salsa

Author: Cookie and Kate

Submitted by: Poynton Farms Ltd. (Newcombes Sweet Corn)

• 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

• 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 flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

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Country Frittata

Submitted by: Cornwallis Farm

Serves 8

A simple and filling frittata you can serve for breakfast, brunch, lunch or dinner!

INGREDIENTS:

•  6 eggs
• 2 tbsp (30 ml) milk
• 1/4 tsp (1.25 ml) pepper
• 1 tsp (5 ml) vegetable oil
• 1/2 cup (125 ml) chopped onion
• 1 cup (250 ml) frozen hash brown potatoes
• 1/2 cup (125 ml) chopped ham
• 1/2 cup (125 ml) sliced carrots
• 1/2 cup (125 ml )shredded light Cheddar cheese

DIRECTIONS: 

• Whisk eggs, milk and pepper in small bowl; set aside.
• Heat oil in 10-inch (20 cm) non-stick skillet over medium-high heat. Add onion and carrot; stirring frequently, until nearly tender. Add potatoes; cook over medium heat until tender and golden brown. Add ham.
• Pour egg mixture over potato mixture. As eggs set around edge of skillet, use spatula to gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle cheese over top. Cover skillet, reduce heat and cook for a few minutes to melt cheese.
• Cut frittata into wedges and serve.

(PHOTO CREDIT: Egg Farmers of Canada https://www.eggs.ca/recipes/country-frittata)

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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)

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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.  

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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.

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