Kingfisher Farm Market Weekly Newsletters

Veggies like sun too!

6/24/2017

Bring on the summer heat! I am just coming in to take a break from planting and weeding because it's so hot!! Loving it - and so are the veggies. Zucchini's have been waiting for this kind of heat so we may get a few on Tuesday - as well as the first beets and carrots of the season.

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Take photos of what you're doing with veggies from Kingfisher Farm Market #kingfisherfarmmarket

Pasta with Lemon Chicken and fresh Vegetables

One of my favourite recipe's is Pasta with Lemon Chicken and Fresh Vegetables. Try this one with, you can substitute vegetables (we have summer turnips, baby carrots, zuchinni that would go beautifully). (I like to add a little mayo into the dish...but that's just me:)

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Menu ideas for the week

6/17/2017

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These ducks bring us so much joy. Maybe it's the simple rhythm they bring into our life. As I walk towards the coop each morning I am greeted with excited quacks. Opening the door they exit in a line, tumbling over each other awkwardly, I count "one, two, three.....eight." Waddling around the farm eagerly in search of slugs and other bugs they always bring a smile to my face. Around 5 o'clock this ragtag flock of ducks can be found lingering by the door to the coop - ready to go in for the night. As I live close to the land I seek to live this rhythmic way, tuning into the natural cycles of days and seasons.

Here's Mocha 8 months ago! See photos of the farm - and how other folks are enjoying their veggies. Follow us on instagram @kingfisherfarmmarket Take photos of what you're doing with veggies from Kingfisher Farm Market #kingfisherfarmmarket

Menu ideas for this week

Wednesday: Vegetarian version of "Butter Chicken" using greens, garlic scapes, summer turnips and the Butter Chicken mix from Spiceworks (on sale for only $5)
Thursday: Italians Sausage, Potato and Kate Soup
Friday: Summer Borscht
Saturday: Kale Salad with Citrus dressing and roasted shrimp
Sunday: Grilled chicken breast on salad with blue cheese dressing (Little Qualicum Bleu Claire)
Monday: Green Hummous - add it to burgers, as dip, in turkey pitas
Tuesday: Taco Salad (with Qualicum Spice cheese)

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Farm Market Begins for 2017 Season

6/13/2017

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Make room for the greens! We'll have lots of great ideas of new ways to use your greens when you come on Tuesday. If you want to pre-order please click here.

Full selection of scrumpious cheeses from Little Qualicum Cheeseworks. We have an amazing deal: Any 3 for $20.

Stock up on natural, grass fed, hormone free beef for the summer. We have sausages, smokies, ground beef, pepperoni and beef jerky (great to take camping!)

See great photos of the farm - and how other folks are enjoying their veggies. Follow us on Instagram @kingfisherfarmmarket

Swiss Chard and Ricotta Dumplings Recipe

1 lb swiss chard
1 T olive oil
2-3 cloves of garlic
1 cup ricotta
½ c grated Parmesan
2 eggs
½ cup flour
1 lemon, zested
pinch of nutmeg
salt and pepper to taste

Saute olive oil and garlic. Add greens. Cook until wilted. Remove the greens and place them in a colander – let cool.
Divide the greens in three parts and squeeze to remove all excess water.
Add greens to food processor. Add the ricotta, parmesan, eggs, 1 tsp salt, lemon zest, and nutmeg. Process to form a smooth paste, fold in flour.
Bring a large pot of water to boil, generously adding salt. Form dumplings and drop into water.
Boil dumplings for 2-3 minutes or until they float to the surface. Transfer to a large baking dish.
Preheat oven to 400F. Drizzle dumplings with melted butter or tomato sauce and sprinkle with grated cheese. Bake for 10-15 miuntes or until lightly browned and serve.

“The Farmers Market Cookbook”

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Veggies like sun too!

Pasta with Lemon Chicken and fresh Vegetables

Menu ideas for the week

Menu ideas for this week

Farm Market Begins for 2017 Season

Swiss Chard and Ricotta Dumplings Recipe

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