Market Recipe Blog: Dark Chocolate Beet Cake
Market Recipe Blog: Dark Chocolate Beet Cake This cake is a favourite of Jess, our 2018 CSA coordinator, who suggests substituting the buttercream icing for a generic cream cheese frosting. It’s a delicious no-fuss way to brighten up your celebrations with dark chocolate decadence. Adapted from The Endless Meal. Dark Chocolate Beet Cake Recipe 2 […]
Market Recipe Blog: Butternut Squash Gnocchi
Market Recipe Blog: Butternut Squash Gnocchi With crisp mornings and crunchy leaves on the ground, it is undeniably autumn. Here at the Farm this means squash season! Our ovens are constantly set to bake at 350 and salted squash seeds are always on hand for snacking. Take your gourd game beyond soup and stuffed squash […]
Market Recipe Blog: Extra-Crispy Herb-Roasted New Potatoes
Market Recipe Blog: Extra-Crispy Herb-Roasted New Potatoes New potatoes are an early summer treat not to be missed. They’re sold without being cured, making the skins soft and the flesh sweeter than their fall counterparts. They’re a wonderful mainstay in any potato salad, and crisp up deliciously when roasted. Get them before they’re gone in […]
Market Recipe Blog: Honey Ginger Carrots
Market Recipe Blog: Honey Ginger Carrots Honey Ginger Carrots Recipe 2 lb. carrots 1/4 cup honey 1 tbs. fresh grated ginger 1 tbs. fresh lemon or orange juice 1 tbs. melted butter Instructions Heat oven to 425 Fahrenheit. Line a baking sheet with parchment paper. Slice carrots into uniform wedges. Stir honey, ginger, lemon/orange juice […]
Market Recipe Blog: Grilled & Roasted Walla Walla Onions with Pine Nut Butter
Market Recipe Blog: Grilled & Roasted Walla Walla Onions with Pine Nut Butter Recipe 4 medium Walla Walla Onions 1 tbs. olive oil 1/2 cup pine nuts, toasted 3 oz. soft unsalted butter 1/2 tsp. lemon zest 1/2 tsp. fresh rosemary Salt and pepper, to taste 1/3 cup grated Parmesan cheese Optional garnish: 2 tbs. […]
Market Recipe Blog: Fall Fair 1st Place Pie (Strawberry Lavender)
Market Recipe Blog: Fall Fair 1st Place Pie (Strawberry Lavender) With a dozen pies to sample and deliberate over, it was hard for our judges to pick a winner but at this year’s UBC Farm Fall Fair the first place prize went to this delicious Strawberry Lavender pie from entrant Michael Annejohn! You can recreate […]
Market Recipe Blog: Baked Fennel Dip
Market Recipe Blog: Baked Fennel Dip Fennel has a sweet, fragrant, anise-like flavour, which pairs perfectly with this rich and creamy cheese dip. It will be a huge hit at any dinner party, with a side of fondue items such as roasted veggies, bread, and crackers! Baked Fennel Dip Recipe 1 bulb fennel, sliced very […]
Market Recipe Blog: Vegan Burger Bowls
Market Recipe Blog: Vegan Burger Bowls Tired of throwing cubes of tofu in your veggie bowls? These make-ahead patties are made with just a handful of ingredients, and are perfect to throw onto a salad or grain base for a wholesome meal! Vegan Burger Bowls Yield: 2 servings Recipe PATTIES 1 c. rice, uncooked […]
Market Recipe Blog: Lentil Shepherds Pie with Roasted Garlic Mashed Cauliflower
Market Recipe Blog: Lentil Shepherds Pie with Roasted Garlic Mashed Cauliflower Technically this should be called a ‘farmer’s pie’ since this recipe is made entirely from plant-goodness! Lentil Shepherds Pie with Roasted Garlic Mashed Cauliflower (Vegan) Yield: 4-6 servings Recipe 1 recipe of 1 tbsp coconut oil ½ onion, diced 2 cloves garlic, minced 2 […]
Market Recipe Blog: Fall Bounty Flatbread
Market Recipe Blog: Fall Bounty Flatbread Red lentil hummus, seasonal roasted kabocha, caramelized onions, and kale are all featured on this beautiful fall flatbread. A warming, colourful and delicious meal that you’ll want to share with friends and family! Fall Bounty Flatbread (Vegan) Yield: 4 servings Recipe HUMMUS 1 cup dry red lentils 4 […]