Parsnip Muffins. Because, why not?

Carrot and parsnip muffins in bowl

We have a lot of carrots and parsnips in our fridge right now. I mean a lot.  We signed up for the fall extension option from our CSA with Roots and Shoots Farm this year, which has been awesome, but as you might expect full of root vegetables.  We don’t seem to have much difficulty making use of the potatoes, onions and garlic – those things always go quickly.  But the carrots have gotten the best of me this year, and also the parsnips, which I find are a bit trickier find to creative ways to use.  Continue reading

Quinoa Bowl with Beet Greens and Fava Beans

Quinoa bowl with beet greens and fava beansOur CSA from Waratah Downs started mid June, and I think we’re still catching up with how much fresh produce we have.  The fridge is constantly stocked, usually with many green things.  Several types of lettuce (at one point I think we had four different varieties), kale, beets (and greens), zucchini, dill, spring onions, garlic scapes, fava beans, radishes, kohlrabi.  Sometimes, if it’s been a particularly busy week or we went out of town over the weekend, I find the fridge still quite full when the next Thursday rolls around and it’s time to pick up our next batch.  This recipe was born of the necessity to make space in my fridge and use up the vegetables I had remaining. Continue reading

Strawberry Balsamic Compote with Basil Scones

Strawberry balsamic shortcake with basil honey scones and honey whipped cream

I sampled this delicious strawberry-balsamic compote at the farmer’s market a few weeks back and I knew I had to make it.  And because I like to bite off more than I can chew and over complicate things, I added it to strawberry shortcake.   I made scones for the shortcake part, which usually works out wonderfully.  The idea of using honey and basil in the scones got into my head this time and I couldn’t get it out, but I forgot the golden rule of substitutions in baking: keep the proportions of wet and dry ingredients the same.  Continue reading

Strawberries Have Arrived in Eastern Ontario! Along with Strawberry Rhubarb Pie

Strawberry rhubarb pie with Red Fife crust and lattice top, straight from the ovenFinally! After hearing folks in Southern Ontario and elsewhere mentioning strawberries for a few weeks now, local strawberries arrived at local farmer’s markets this past weekend. In my mind, summer is not really here until local strawberries arrive. The market in Westboro even had tastings of a few different strawberry-filled concoctions – the Strawberry-Balsamic Compote with goat cheese on crostini was my favourite. They all tasted like summer. I recreated it last night, made into a quasi strawberry shortcake with basil and Red Fife scones and honey whipped cream. A post on that coming soon! Continue reading