- 1 c. diced red pepper
- 1 c. fresh raspberries
- 1 c. fresh diced peaches
- 3 tbsp. chopped fresh chives
- 1 – 2 tsp. chopped fresh ginger
- 1 small garlic clove, minced
- 1 tbsp. fresh lime juice
- 1 tbsp. maple syrup
- 2 tbsp. camelina oil (or olive oil)
- 1 tbsp. fresh chopped basil
- salt and pepper to taste
Farmshare raspberry waffles – Fresh raspberries and a couple peaches make a delicious topping for these waffles. If you are lucky enough to have some “award-winning” maple syrup from northern Ontario that has been made over a wood fire (thanks, Sam and Rebecca!), it’s almost heaven!
These should be made on a morning when you have lots of time….
- 1 1/2 c. hot water
- 1 1/2 c. milk (we use almond milk)
- 1/4 c. butter
- 1 tsp vanilla
- 3 egg yolks
- 1/3 c. sugar
- 2 tsp. oil
Mix the water and milk. Cut in the butter, allowing it to melt in the warm liquid. Add remaining ingredients and 2 tsp instant yeast.
- 3 c. sifted flour (we use 2 c. spelt, 1 c. all purpose)
- 1/4 tsp salt
- Stir with whisk to blend well.
- Beat together 3 egg whites until fluffy and fold into batter.
- Let sit for about an hour, stirring every so often.
Cook in waffle iron until crispy. Top with fresh fruit, some yogurt or whip cream and that amazing maple syrup. Keeps you going for the rest of the day.
Garlic scapes are the flower stems that garlic plants produce before the bulbs mature. We harvest the scapes to encourage the plants to put their energy toward larger bulbs.
Scapes are more delicate than garlic bulbs; it is not necessary to use very high heat to cook them. If you have a scape that has started to curl, trim off the base of the stem and fine tips. One simple recipe is to sauté chopped scapes in olive oil, then pour a beaten egg mixture over them and garnish with fresh herbs.
Sautéed Garlic Scapes
2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese, diced
Heat the oil in a sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes and add the scapes. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching. After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and haloumi. Serve warm or at room temperature.
Haloumi Cheese Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus. It can be sliced and grilled or fried in a skillet, and it doesn’t melt. Other salty cheeses such as cheddar or aged chevre can be substituted in this recipe (but I think the haloumi is a perfect compliment to the scapes).
A great way to stretch 2 turkey thighs to feed 4 people–Turkey a la Oakleaf Lettuce!
- Prepare a bed of fresh cut oak leaf lettuce on each plate (will be in your farm shares this week!).
- Barbeque turkey thighs.
- Cook up 1c. organice brown basmati rice with 2 c. water (about 3 cups cooked).
- While above is cooking, saute in 2 tbsp butter
- 2 green onions, chopped finely
- 1 – 2 tsp. fresh chopped rosemary
- 1 tbsp fresh chopped basil
- 3 oz. olive oil
- 2 oz. balsamic vinegar
- 1 oz. maple syrup
- 1 tbsp dijon mustard
- salt and fresh ground pepper.
- And peel and cut up 2 oranges into small sections.
- divide rice up onto beds of lettuce
- remove turkey from thighs and divide onto plates
- sprinkle with sauteed herbs
- divide orange sections evenly on plates
- drizzle with dressing
My name is Victor Henry Peter Ratzlaff. I have been living on the planet for 52 years. I am a farmer. I grew my first garden when I was in grade five with the encouragement of my mother. This garden was planted and nurtured in Chilliwack B.C. This year, for the first time, I will be launching a farm share endeavor on the Effingham property and will be accepting the ten customers who indicate interest.