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Kale Crop

Our Kale crop is so bountiful that anyone who visits the house goes home with some! The germination rate and crop yield of the 4 Kale Mix from Salt Spring Seeds has been exceptional!

Kale Salad

“A mix of our 4 favourite kales: Red Russian, White Russian, Laurel’s Frilly and Rainbow Lacinato. Easy to care for and extremely winter hardy. Delicious and nutritious in winter salads or steamed.”

Retrieved from: www.saltspringseeds.com/products/4-kale-mix-b-oleracea-napus

Kale Salad Recipe:

½ cup of coarsely chopped toasted pecans

2 bunches of chopped kale

4-5 thinly sliced radishes

½ cup of coarsely chopped cranberries

1 chopped Granny Smith apple

2 ounces of soft goat cheese

Dressing: 3 Tablespoons of olive oil

1 ½ Tablespoons of Snowdon House Fruit Infused Vinegar

Vinegar: 1 tablespoon of Dijon mustard

1 ½ teaspoon of honey

Sea Salt and Freshly Ground Pepper

Toss kale, radishes, cranberries, pecans and apple in a large bowl. Crumble goat cheese over the top. In a small bowl, whisk Snowdon House Fruit Infused Vinegar, olive oil, mustard, honey & salt and pepper. Drizzle over kale mixture and serve. Serves 4-6.

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Look at the Quinoa!

Quinoa

Black Quinoa Seed purchased from Salt Spring Seeds is 3 feet tall and the first of the seeds have started to appear in pink and green, as shown in the photo above.

With about 100 days of maturity, it will continue to grow until 6 feet tall in late August. Once the seeds have matured, we will pick the stems and bring them inside to harvest, stripping the seeds with our thumb and forefinger. Several pictures to follow.

“Variable coloured flower-heads produce copious amounts of vibrant black seeds. Original accession from Peru via the late David Cusack. Resisted sprouting on the plant in rainy conditions better than other quinoa strains in 2013. A bit earthier, sweeter, and more crunchy than white quinoa.”

Quote retrieved from: www.saltspringseeds.com/products/black-quinoa

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Fresh From Our Garden – Rhubarb Crunch!

rhubarb crumble

Rhubarb Crunch Recipe

1 cup of flour

3/4 cup of rolled oats

1 cup of brown sugar

1 teaspoon of cinnamon

1/2 cup of melted butter

4 cups of sliced rhubarb

Topping ingredients:

1 cup of sugar

2 tablespoons of cornstarch

1 cup of water

1 teaspoon of vanilla

In a bowl, combine flour, rolled oats, brown sugar, cinnamon, and melted butter. Mix ingredients in a bowl until crumbly. press half of your mixture into an ungreased square baking pan. Cover with rhubarb. For the topping, add sugar and cornstarch to a small saucepan and add 1 cup of water. Cook and stir until thickened. Then cook for an additional two minutes. Remove from heat. Stir in vanilla and pour over rhubarb. Top with extra crumb mixture. Bake at 350 degrees for 50 minutes.

This recipe was retrieved from http://www.rhubarbinfo.com/cobbler Visit the Rhubarb Compendium for more recipes!

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Fresh From Our Garden – Rhubarb!

Look what’s fresh this week! We’re freezing rhubarb and making rhubarb vinegar.

rhubarb vinegar

Curried Lentils with Rhubarb & Sweet Potatoes Recipe

1 cup of dry orange lentils

1 peeled and sliced sweet potato

1 tablespoon of oil

1 cup of diced rhubarb

2 tablespoons of our rhubarb vinegar

1 tablespoon of curry powder

1 teaspoon of chilli powder

1 teaspoon of grated ginger root

1/4 cup of shredded coconut

First, add lentils to a pot, and cover with water. Bring the water to a boil, reduce heat, and add sliced sweet potato. Simmer until the lentils are soft. Remove from heat, drain the water. Preheat oven to 400 degrees. Heat the oil in a skillet. When the oil is hot, add the rhubarb. Lower heat, cook rhubarb until it is tender. Add vinegar, curry powder, and chilli powder. Mix with the cooked lentils and sweet potato. Pour into a dish and bake at 400 degrees for 20 minutes. Top with coconut.

This recipe was retrieved from http://www.rhubarbinfo.com/stuff Visit The Rhubarb Compendium for more recipes!