Posted on

Beet & Herb Salad with Cherry Blossom

Print
Beet & Herb Salad with Cherry Blossom
Course: Salad, Side Dish
Ingredients
Salad
  • Small head of Raddichio
  • 1/2 yellow beet
  • 1/2 red beet
  • 1/2 candy cane beet
  • 1/2 bag of bean sprouts
  • 1/2 can water chestnuts cubed
  • 3 spring onions
  • 4 radishes
  • 1/2 cup shredded basil
Dressing
  • 1 tbsp peanut butter
  • 1 tbsp freshly grated ginger
  • 2 tbsp Cherry Blossom Vinegar
Instructions
  1. Finely slice raddichio and basil. Use spiralizer to cut each beet, separate and place aside. Rinse and dry bean sprouts, place in salad bowl.

  2. Finely chop radishes and spring onions, chop water chestnuts into 4 pieces and place in the bowl. Add beets.

  3. Mix dressing and toss salad.

Posted on

Apricot & Icewine Teacake with Apricot & Bay Ice Cream

Print
Apricot & Icewine Teacake with Apricot & Bay Ice Cream
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 
Course: Dessert
Ingredients
  • Apricot & Icewine Tea Bread Mix
  • 250mL Apricot & Bay Vinegar
  • 1 cup sour cream
  • 1 cup cream cheese
  • Chocolate to gain the top of the cake
Instructions
  1. Boil Kettle and Make Tea Bread.

  2. Make two thin cakes approximately 8 inches in diameter. Bake for about 10 minutes -- until brown, use skewer as tester. Place aside and let cool.

  3. Reduce a bottle of Apricot & Bay Vinegar in a saucepan for about 10 minutes. Place in fridge to cool on a wire rack.

  4. Place chilled vinegar, cream cheese and sour cream in an icecream maker. The mixture takes about 15-20 minutes to freeze.

  5. Assemble by placing one cake on a plate, top with ice cream, then layer the second cake and garnish with chocolate. Place in freezer for 20 minutes and serve!


Products in this recipe

Posted on

Beautiful Gift Wrapped Sets for Christmas

Vinegar Gift Sets

Vinegar Gift Set

Available in Cranberry & Rosemary Infused Vinegar and Douglas Fir Infused Vinegar in 100mL bottles. Perfect for travelling. You can take them in your hand luggage. Special Pricing 2 for $15. Regularly $10 each.

This coming weekend, visit the farm shop for Sampling Saturday and Sunday.

In addition to the regular Saturday opening, the shop at the farm will be open on Sunday, December 20th from 10 am to 5 pm.

Come join us for a hot drink and sample our delicious soups, breads, dips, vinegars, brie toppers and sparkling firessence.

 

Life-Saver Gift Sets

Life-Saver Gift Set

 

The perfect hostess gift for a holiday party. Pull this out of your cupboard and you have a variety of scrumptious, easy-to-make appetizers. Each gift package contains beautifully boxed Cheese Pate Mix, Onion Garlic Dip, Salsa Anytime, Seafood Rub, and Mulling Spices.

Posted on

Lavender Vinegar

Lavender Vinegar

“The gauzy gray-green foliage, graceful violet spikes, and above all, unequalled perfume make lavender a shameless seducer. Its fragrance is both invigorating and sedating and one of the great pleasures of the herb garden.”

The most common variety of lavender is English lavender, Lavandula angustifolia, which grows to between two and three feet, with one-and-a-half-inch flower spikes on eight-inch stems.

Come try our breathtaking vinegar! Soon to be added to our Essence Collection. A non-alcoholic champagne style bubble.

Quote and information retrieved from the Herbfarm Cookbook by Jerry Traunfeld.

Posted on

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!