Peppy Salsa

Can’t eat all those tomatoes?  This is the time to bottle up some of the good stuff.



(all measurements are approximate–most items can be adjusted according to taste.  Many of the items should be in your basket come August!)

  • 8 cups chopped tomatoes (I usually squeeze out some of the seeds–just cut in half, then scoop out the seeds with your fingers)
  • 3 c. green pepppers
  • 1 c. red peppers
  • 1 c. yellow peppers
  • 1 1/2 c. hot peppers of choice, or use 1/2 – 1 tsp. chili peppers
  • 2 c. chopped onions
  • 4 cloves garlic
  • one 13 oz. can of tomato paste
  • 1 c. white vinegar
  • one 10 oz. can black beans
  • 1 – 2 cups fresh corn
  • 2 heaping tbsp. brown sugar
  • 1 tbsp. salt
  • 2 tsp. paprika
  • 1 tsp oregano
  • 1/2 c. chopped fresh parsley or cilantro


Cook all ingredients at least 1 hour in large pot on stove top.  Let cool overnight. Bring back to boil in the morning and pour in hot sterilized jars.  Makes about 6 500ml jars of medium salsa.  Note:  cooling overnight is not necessary, but it helps the salsa thicken.

Sautéed Green Beans

This week’s farm share included some new green beans and beautiful red onions. I combined them for this simple side dish but It could be eaten as a main, especially if you substitute chick peas for the sliced almonds.
  • One large red onion
  • 2 tbsp butter
  • A quart of green beans, nibbed
  • Quarter lemon
  • 1 tbsp maple syrup
  • Handful of sliced almonds (or chick peas)
Sauté onions for a few minutes before adding beans. Put a lid on the pan and let steam for another three minutes. Add lemon, maple syrup and salt and pepper to taste.

Rhubarb Cookies

3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
2 1/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups rhubarb diced (fresh or frozen)
1 tbs sugar
1 cup chopped walnuts (optional)

Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.
In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy.
Add the egg and vanilla, beat to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add 1/3 of the flour mixture to butter mixture and beat until combined.
Add another 1/3 of the flour mixture and repeat until all the ingredients are combined.
Sprinkle 1 tbs sugar over rhubarb.  Add rhubarb and walnuts to dough and beat until combined.
Drop by tablespoons of batter onto the prepared baking sheets.
Bake 10-12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little colour.
Let cool slightly, then remove to a rack to cool completely.
Taste great frozen!


Rhubarb Muffins

I’ve been searching for a good rhubarb muffin recipe that doesn’t go all soggy and has lots of flavour.  Finally I just adapted the tried and true “morning glory” muffins and the outcome didn’t last long!  Delicious, a little bit crunchy, and tastes like spring.

Into a large bowl mix:
2 c. all purpose flour (I use 1 c. spelt, 1 c. all purpose)
3/4 c. sugar
2 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
Stir in:
2 c. grated carrots
1/2 c. chopped nuts
1 apple, grated, skin on
1 1/2 – 2 c. chopped fresh rhubarb
In bowl beat:
3 eggs
1 c. salad oil (I used melted butter)
1 tsp. vanilla
Stir into flour mixture until just combined.
Spoon into muffin cups.
Bake at 350 for about 20 minutes.
Makes 24 medium sized muffins.

Arugula Feta Cheese Salad

A couple fresh ways to serve up spicy arugula–one of the garden’s first-fruits.

  • Make a bed of fresh arugula leaves.
  • Top with fresh fruit of some sort (watermelon)
  • Onions, green onions or garlic scapes
  • Feta cheese
  • Caramelized pecans (optional)
  • Make a dressing with:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • Drizzle over top.  The dressing will be enough for 2 – 3 plates.


  • Make a bed of fresh arugula leaves.
  • Place 1/2 cup cooked rice or coucous on top.
  • Place one serving of pan fried fresh BC Snapper (or fish of choice)
  • Top with fresh basil, a few chopped radishes, or chopped garlic scapes.
  • Make a dressing with:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp fresh ground ginger (optional but delicious!)
  • 1/4 tsp salt
  • Drizzle over top.