Kingfisher Farm Market Weekly Newsletters

Second last week of Farm Market for 2017

9/30/2017

We've got 2 more weeks of Tuesday farm market. There has been so much amazing eating going on. Green beans were definitely a highlight vegetable for me this year (Thai Green Curry or just stir-fried with sweet chili sauce). Right now I am loving the round red hungarian peppers, stuffed them last night with rice and veggies. But now it's time to transition into winter squash and cozy soups. So here's a few recipes to hopefully inspire you.

Winter Squash Bars

2 cups winter squash (cooked, pureed)
1 ½ cups sugar
¾ cup oil
4 eggs
1 tsp vanilla
½ salt
1 cup chocolate chips

Beat together .
Then add and mix in:
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Pour into greased cookie sheet.
350F for 25 -30 minutes.

From “Simply in Season.”
I have made a gluten free version with my flour blend and it works great.

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Get Inspired for Autumn Cooking

9/22/2017

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Eat your Greens!
Here's a few recipes to get the autumn greens on your plate. You may not have noticed the collard greens at the market last week - we'll have them again. They've gotten a bad rap over the years but here's some new recipes to make you want to give them a second try. There's also beautiful kale right now, add this salad to your feasting this week:

Marinated Kale Salad
1 bunch of kale, washed, stems removed and cut into very thin strips (1/4 “)
½ c. red pepper, diced’1/2 c. dried cranberries
½ cucumber, sliced thin
½ c. raw, whole almonds, chopped
¼ c. raw sunflower seeds
½ small red onion
½ c. red cabbage, chopped into very small pieces

Dressing:
1 T. apple cider vinegar
1 T. maple syrup
2 T. flax oil (or veg. oil)
2 T. olive oil
1 T. Balsamic vinegar
1 t. Dijon mustard
1 t. soy sauce
½ t. coriander
salt and pepper to taste

Combine dressing ingredients in a jar and shake. Massage dressing into the kale to soften the leaves then add the other ingredients and mix well. Let sit for at least one hour before serving to let flavors meld and kale soften. This salad will keep for a couple of days.

Organic Apples at market October 3rd and 10th

Once again we will be getting organic apples from Cawston BC on October 3rd.

Ambrosia: These apples are sweet and juicy, red blush skin, creamy flesh, decent keepers, not so long as winter frosted keepers or the aurora but if you like the sweetness and crispiness of an aromatic apple that is excellent for eating, pies (holds its shape well), juicing or dehydrating this is the one! Order 19lbs for $60 or 10 lbs for $35

Aurora: This apple is sweet, juicy, yellow skinned, remaining crisp and wonderful right through to late spring if stored properly. My favourite apple. I wasn't pre-disposed to liking yellow apples, but this one totally won me over and I can't imagine a more perfect apple!! Good for everything, especially fresh eating and juicing. Order 19lbs for $60 or 10 lbs for $35

Come and join us for our Annual Harvest Celebration at A Rocha (16th and 192) on Saturday October 7. To find out more click here.

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It's time for Autumn soups with fresh red peppers, carrots, beets, leeks, and squash

9/16/2017

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Four more weeks of Kingfisher Farm Market

Pumpkin Peanut Curry Recipe

1 1 pound chicken breast,
cut into bite size cubes
fry and set aside

2 tablespoons coconut oil
pinch of salt + pepper
2 1/2 cups fresh pumpkin, cubed
1 (14 ounce) can coconut milk
1/4 cup sweet thai chili sauce
1/4 cup creamy peanut butter
2 tablespoons thai red curry paste
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1/4 cup fresh cilantro, chopped
the juice of 1 lime
1/3 cup roasted peanuts, chopped

serve on rice

Roasted Red Pepper Soup

4 sweet red peppers
3 sweet potatoes or yams
1 large onion
4 cloves garlic
4 Tbsp olive oil
2 Tbsp Italian herb seasoning
1/2 tsp salt
1/2 tsp pepper
1 1/2 - 2 cups cold water
2 cups chicken broth

Method:

Cut peppers into into 1-inch strips. Peel and slice yams. Coarsely chop up onion.
Toss vegetables, peeled garlic, oil, Italian herbs, salt and pepper in large roasting pan.
Roast (covered) in 400 F for 45 - 60 minutes. Until tender.
Stir 1 1/2 cups cold water into roasted vegetables to cool slightly, then blend in blender or food processor (in batches) to puree.
Pour into cooking pot. Add chicken broth and a bit more water, to desired consistency. Bring to boil and simmer 5 minutes.
Serve with sour cream. Serves 4-6

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Veggies in the barn!

9/9/2017

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You will find us in the barn this Tuesday!

Buddha Bowl Recipe

Buddha Bowls are a great way to enjoy fresh veggies. There are so many options for what a budha bowl can consist of. Choose a grain (quinoa or rice is often used), a protein (beans, hard boiled eggs, chicken), and add veggies. Then top with a generous amount of dressing. Beets, red cabbage, peppers, greens would be wonderful additions.

Dressing:
2 cups packed kale or spinach
1 cup loosely packed fresh mint
½ avocado, pitted and flesh scooped out
1 clove garlic, minced
½ cup water
2 tbsp extra-virgin olive oil or flaxseed oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp nutritional yeast (optional)
1 tsp sea salt
Ground pepper, to taste

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Salsa Verde Week

9/2/2017

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Much peace to you as many of you shift your schedules with the turning of September. Drop by the farm this Tuesday to stock up on veggies for lunches. We'll have lots of carrots, cucumbers, broccoli and much more.

Last week of Eggs
Sadly True North Hatchery is unable to supply me with eggs for our last month of Farm Market. There will be a limit of 2 per customer this week.

Salsa Verde Recipe

1 lb tomatillos
2 jalapeno peppers
1/2 c. Chopped onion
2 cloves garlic

Remove hulls and roast tomatillos with onions, garlic and peppers at 450 for 15 min. Or until tomatillos are blistered and turning brown.

Transfer to a blender with:
1/4 c. Water (opt)
3 tsp lime juice
3/4 tsp. salt
Blend until smooth. Chill before serving

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Second last week of Farm Market for 2017

Get Inspired for Autumn Cooking

Organic Apples at market October 3rd and 10th

It's time for Autumn soups with fresh red peppers, carrots, beets, leeks, and squash

Pumpkin Peanut Curry Recipe

Roasted Red Pepper Soup

Veggies in the barn!

Buddha Bowl Recipe

Salsa Verde Week

Salsa Verde Recipe

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