Author Archives: AlbionHillsCommunityFarm

Community Garden Plots Available!

Vegetable garden space available for novice to experienced growers at Albion Hills Community Farm, Caledon. Use includes garden plot, equipment, technical advice and workshops throughout season (April – Oct). Price varies by size of garden plot but starts as low as $25 for the entire season.

Spinach Salad with Apples and Raisins

From Boistfort Valley Farm ingredients 2 tablespoons cider vinegar 2 tablespoons olive oil 1 teaspoon honey A sprinkle of minced herbs, as desired (optional) Salt & pepper to taste 1/2 cup quartered, sliced and coarsely chopped apples 1/2 small red onion, very thinly sliced 2 tablespoons raisins 1 bunch spinach, washed and drained well, stems discarded, torn Chopped walnuts (optional) In a small bowl, combine first four ingredients and mix well. Add apple, onion and … Continue reading

Braised Cabbage

Adapted from Vermont Valley Community Farm 1 medium head green cabbage (about 2 pounds) 1 large red or yellow onion, peeled and thickly sliced 1/4 cup chicken stock or water 1/4 cup lard, ghee, or bacon grease Coarse salt and freshly ground pepper 1/8 teaspoon crushed red pepper flakes 1. Preheat oven to 325 degrees. Lightly grease a large gratin dish or baking dish (13-by-9-inch works well) with fat of choice. 2. Peel off and … Continue reading

Green Bean Salad

From Ridgeland Harvest Farm 1/2 pound green beans, trimmed 2 tablespoons chopped walnuts 2 tablespoons finely chopped fresh parsley leaves 2 tablespoons chopped red onion 2 teaspoons walnut oil or olive oil 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard Salt and pepper Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl. Toast the walnuts in … Continue reading

Spiced Zucchini Chocolate Chip Cookies

from Robin at Ridgeland Harvest Farm 1 cup butter, softened 1 cup granulated sugar 1 cup dark brown sugar 2 eggs, beaten 4 cups whole wheat flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon salt 2 small zucchini, grated ( 2 very full cups of finely grated zucchini) 2 cups semi-sweet chocolate chips Directions 1. Preheat oven to 350 degrees F. Spray cookie sheets … Continue reading

Cumin Summer Squash Wrap

from Marge & Lloyd at Ridgeland Harvest Farm 1 small onion, cut up 1 fresh clove garlic, minced half a summer squash or zucchini sliced in 1⁄4 in coins and quar- tered 1⁄2 t. ground cumin, salt and pepper to taste tofu (if you like) hummus pita bead or tortilla fresh spinach or lettuce Saute onion over medium heat until soft (6-10 min). Add tofu and squash, cumin, garlic and S&P to taste. Saute un- … Continue reading

Sunny Apple Crisp

Sunny Apple Crisp From Boistfort Valley Farm ingredients 6 tablespoons cold unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1/2 cup all-purpose flour 1/2 cup rolled oats 1 teaspoon ground cinnamon 1/8 tsp nutmeg 1/2 cup chopped walnuts 4 Gingergold apples, peeled, cored and cut into 1/2-inch dice 1 tablespoon fresh lemon juice procedure Preheat the oven to 350°F. Butter an 8-inch square baking dish. For topping, combine the butter, sugar, flour, oats … Continue reading

Asian-Style Chard

Asian-Style Chard From Hawthorne Valley Farm This recipe is delicious served over rice or soba noodles, with miso, or eaten alone. 1 bunch swiss chard (cleaned) 1 T peanut oil 1 T garlic (minced) 1 T soy sauce black pepper (freshly ground) Instructions Cut off and discard thick stem ends of chard. Cut out ribs Chop ribs into 2-inch pieces, set aside ina pile Stack the leaves in small piles, coarsely chop them. Heat oil … Continue reading

Sautéed Collard Greens with Bacon

Sautéed Collard Greens with Bacon By Jonnah at Vermont Valley Community Farm 1 bunch Collard Greens 1 small onion 1 clove garlic 1 hot pepper (optional) 3 teaspoons olive oil 3 slices of bacon (optional) Salt and pepper to taste Remove all stems from collard greens and rinse. Roughly chop collard greens and set aside. Cut bacon into 1 inch pieces and set aside. Mince garlic, onion and hot pepper. Heat medium sauce pan and … Continue reading

Moosewood Restaurant’s Swiss Chard Rolls With Low-Fat Cheese Filling

Moosewood Restaurant’s Swiss Chard Rolls With Low-Fat Cheese Filling from: Ingredients: 12 large Swiss chard leaves 2 leeks (or onions), well-rinsed and minced (about 1 1/2 cups) 1 t. olive oil dash of salt 3 scallions, minced 1 1/2 pounds 1% cottage cheese (about 3 cups) 2 T. chopped fresh basil salt and ground black pepper to taste 2 large tomatoes, sliced (optional) 1 c. tomato juice nonfat sour cream or yogurt   Instructions: … Continue reading