KINGFISHER FARM MARKET
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when we used to be out on the grass:)

Egg Sage Sausage Stuffed Acorn Squash

1/15/2021

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Here's a great brunch option for you to try this weekend!  If you're low on eggs come by our farm and buy some from our roadside stand (cash or etransfer accepted)  This recipe is from  https://paleoglutenfree.com/recipes/egg-sage-sausage-stuffed-acorn-squash/
 
4 SERVINGS
15 MINUTES Prep
30 MINUTES Cook time
 
Ingredients
2 acorn winter squash
8 large eggs scrambled
4 sausage I use: Teton Grass Fed Beef Sausage
1/2 white onion chopped
1/4 cup sage fresh 2-4 cups arugula
salt and pepper to taste avocado oil for cooking
 

 
 

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Instructions
1. Preheat oven to 400F. Line a baking tray with parchment paper.
2. Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
3. While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
4. Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
5. Beat eggs together, then cook scrambled.
6. Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve
 

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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
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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

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

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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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Broccoli, Peppers, tah tsai  and eggplant - sounds like a stir fry to me!

8/26/2017

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​Peppers are ripening nicely with all this beautiful sun.  We've got sweet peppers and hot peppers.  Consider making roasted red pepper soup, roasted red pepper hummous, or stuffed mini peppers as a party appetizer.
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Zucchini Corn Chowder Recipe

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2 Tbs butter
2 medium zucchini (chopped)
1 medium onion (chopped)
2 Tbs fresh parsley (chopped)
1 Tbs fresh basil (chopped)
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 chicken or vegetable bouillon cubes
1 tsp lemon juice
2 cups tomatoes (chopped)
1 1/2 cups evaporated milk (I substituted 1 C milk and 1/3 C dry milk powder)
2 cups corn
2 cups cheddar cheese (shredded) Hot Jill or Qualicum Spice work great.
1/4 cup Parmesan cheese (freshly grated; I omitted this)
1. Melt butter in a large soup pot over medium heat; add zucchini, onion, parsley, basil, and saute’ until tender.
2. Add the flour, salt, and pepper to the vegetables. Slowly add the water, stirring in until smooth.
3. Add the bouillon cubes and lemon juice; bring to a boil; reduce and cook for 2 minutes, stirring often.
4. Add the tomatoes, milk, corn and return to a boil. Reduce heat and simmer for 5 minutes or until corn is tender.
5. Add the cheese just before serving. 
Servings: 8
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KINGFISHER FARM MARKET

512-172 Street,
​Surrey, BC V3Z9R3
*located south of 8th Ave, near White Rock, BC

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