{08/31}

Black Bean and Pumpkin Vegetarian Chilli

Chili www.cubitsorganics.com

Summer’s not over but with school starting this week I’m thinking ahead to more autumn like meals and making some dinners to freeze for busy days.

This recipe for Black Bean and Pumpkin Vegetarian Chilli freezes well, is easy to cook, everyone eats it, and it fun to serve with a bunch of extras. We like corn on the cob, brown rice, avocado and cheese curds like these Ivanhoe ones from Gay Lea Foods

Chili www.cubitsorganics.com

Ingredients:

1 tbsp cooking oil
2 medium onions
2 large jars of tomatoes
2 cups pumpkin puree
2 cans of black beans, rinsed
1 tbsp sugar
1 tsp salt
2 bay leaves
1 tsp chilli powder
1 tsp cocca
2 bay leaves
Chili www.cubitsorganics.com

Start by frying your diced up onion in cooking oil. Once it’s transparent add tomatoes (we cut ours up with kitchen sheers first), pumpkin puree, beans, spices.  Bring to  a boil and then reduce heat and cook for at least 1 hour.

Chili www.cubitsorganics.com

We like making chill night extra fun by letting every one choose what they want with it.  Cheese melts on top and makes it milder for little mouths.

This tastes even better the second day and freezes perfectly.

Black Bean and Pumpkin Vegetarian Chilli

Black Bean and Pumpkin Vegetarian Chilli

Ingredients

  • 1 tbsp cooking oil
  • 2 medium onions
  • 2 large jars of tomatoes
  • 2 cups pumpkin puree
  • 2 cans of black beans, rinsed
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 1 tsp chilli powder
  • 1 tsp cocca
  • 2 bay leaves

Instructions

  1. Start by frying your diced up onion in cooking oil.
  2. Once it's transparent add tomatoes (we cut ours up with kitchen sheers first), pumpkin puree, beans, spices.
  3. Bring to a boil and then reduce heat and cook for at least 1 hour.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://cubitsorganics.com/2014/08/black-bean-and-pumpkin-vegetarian-chilli/

Disclosure: I’m part of the Gay Lea Foods program with mom central and I receive compensation as part of my affiliation withthis group.  The opinions on this blog are my own



{08/29}

Some Summer Highlights

After growing on this farm for the past few years, this is the first summer we’ve been here as official owners.  The purchase was  long and traumatic so the satisfaction of spending two solid months in our tin can trailer in the middle of the field just can’t be beat.

Summer at Cubits Seed Company

This summer was made of:

Planting Tomatoes in May www.cubitsorganics.com

Planting tomatoes with my brother Douglas and a baby with the chicken pox.

Baby wearing dad ergo www.cubitsoganics.com

Babywearing hikes in the back field.

Tractor with kids www.cubitsorganics.com

Tractor climbing.

Friends at North Beach Provincial Park  www.cubitsorganics.com

Lots of visitors and trips to North Beach.

Picking Potatoes www.cubitsorganics.com

Making our friends pick their dinner.

Maizey at the farm www.cubitsorganics.com

 

Maizey moved in with our bee keeping friend.

Toddler and Kitten www.CubitsOrganics.com

Pink moved in with Robin.

Babywearing Toddler Snow Flame Girasol Wrap www.cubitsorganics.com

Attempting to work with a toddler on my back.

Fairmount Farmers' Market www.CubitsOrganics.com

 

Going to the farmers’ market with friends.

kids in row Cover www.cubitsorganics.com

Easy harvesting, since you can send kids right into the row covers.

Sandbanks www.cubitsorganics.com

After dinner trips to Sandbanks Provincial Park for Sunset.
Now that school is about to start, we’ll go back to splitting our time between the farm in the county and our home in the city. there’s still a month left of summer though and the harvest might be the best part.

Brandywine Tomatoes www.cubitsorganics.com

Here are some cute photos of the kids buried in sand by their uncles at North Beach Provincial Park in Prince Edward county.  This is my final post sponsored by Kinder and they have made a cute little app to turn your summer pictures into photo strips. You can make your own by visiting the Kinder Canada Facebook page.

strip

Disclosure: I’m part of theKinder® Mom program with Mom Central and I receive compensation as part of my affiliation with this group.  The opinions on this blog are my own



{08/13}

project 365 week 29, July 24th – July 30th, 2014

30.07.2014

30.07.2014 Here come the carrots!

 29.07.2014 Dill going to seed in the ignored bee garden.

29.07.2014 Dill going to seed in the ignored bee garden.

28.07.2014 Robin vs the carrot. His very first self-picked carrot.

28.07.2014 Robin vs the carrot. His very first self-picked carrot.

27.07.2014 Peppermint swiss chard

27.07.2014 Peppermint swiss chard.  I was hopping to have seed to save from this variety, but we might eat it all.

26.07.2014

26.07.2014 Rebecca picking raspberries in our Toronto front yard.

25.07.2014

25.07.2014 Plums! Peaches! Cherries! Apricots!

24.07.2014

24.07.2014 Pink vs The Carrot.



{07/29}

project 365 week 28, July 17th – July 23rd, 2014

07.23.2014

07.23.2014 New family portrait.

07.22.2014

07.22.2014 “Let’s wear hats and sunglasses and go check out those hay bales”.

07.21.2014

07.21.2014 Robin had a weird nap at 6pm so we went to Sandbanks Beach after dinner.

07.20.2014

07.20.2014 Ryan’s mother came to visit us in The County so we took her to Grange of Prince Edward. The kids promptly lost their minds so I had to nurse the baby while tasting wine. Motherhood is very glamerous.

07.19.2014
07.19.2014 Ryan’s photo of Pink in a bird’s nest up in the drive shed is so ridiculous.

07.18.2014

07.18.2014 Robin and Pink have a nap. They are both toddlers and both need naps.

07.17.2014

07.17.2014 Melissa and I watched the fields get hayed with 5 excited children.

 



{07/27}

Catherine and Penny’s Pavlova Meringue

We’re back in the city for a few days. It’s just enough time for Becca to pick some the raspberries from our jungle like, totally over grown, edible urban front yard.

Edible front Yard in Toronto www.cubitsorganics.com
It’s also enough time to lead a La Leche League meeting, take the toddles and myself to the doctor for our dreadful wild parsnip burns, visit my parents, go to a birthday party, the butcher (why is it easier to find organic meat in the city than in the country?), and have friends over for dinner. We’ll be happy to head back to the farm tonight.

Robin, Harrison and Catherine Have desert www.cubitsorganics.com

Along with Heather and Steve, who were in the city for the Withrow Farmers Market, my good good friend Catherine and her kids were able to come over to eat. Catherine is such a good friend that she taught me how to make meringues and it’s really fun serving someone their own recipe.

Meringue ingredients www.cubitsorganics.com

A giant meringue is a great gluten free desert and everyone will think you’ve gone to great effort even though they are incredibly simple to make. Top them off with whipped cream and seasonal berries and get ready to bite into perfectly peeked lemony clouds.

Seasonal Berries www.cubitsorganics.com

Prepare by turning your oven on to 275 f and lining two baking sheets with parchment paper.

Next combine your ingredients:

5 egg whites

1 sprinkle of salt

1/4 teaspoon of cream of tartar

and whip using a stand mixer or egg beater until the mixture thickens and starts to form peeks.

Then slowly add:

1 1/3 cups of organic white sugar

followed by:

1/2 teaspoon lemon zest

Continue mixing until it is glossy and forms stiff peeks.

Whipping Meringue www.cubitsorganics.com

Now spoon the mixture out onto your lined baking sheets.  This will make two giant pavlova style meringues or a ton of little ones.  We made plate sized disks, baked them for 35 minutes at 275 and them left them to cool off in the over for another two hours.

palvova meringue www.cubitsorganics.com

Then we layered at think layer of Gay Lea whipped cream, covered it with a black berries, the raspberries from our front yard garden, wild blue berries and some mint from the herb garden as a garnish. 

meringue with berries and whipped cream www.cubitsorganics.com

Slice it like a pie and eat in silence until there isn’t anymore. mmm.

meringue with berries and whipped cream www.cubitsorganics.com

Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own.

Catherine and Penny’s Pavlova Meringues

Catherine and Penny’s Pavlova Meringues

Ingredients

  • 5 egg whites
  • 1 sprinkle of salt
  • 1/4 teaspoon of cream of tartar
  • 1 1/3 cups of white sugar
  • 1/2 teaspoon lemon zest
  • Gay Lea Whipped Cream
  • Black Berries
  • Raspberries
  • Blueberries
  • Mint to garnish

Instructions

  1. Whip the first 3 ingredients using a stand mixer or egg beater until the mixture thickens and starts to form peeks.
  2. Then slowly add the sugar until stiff peaks are formed.
  3. Add the lemon zest.
  4. Form large plate sized disks of the mixture on parchment lined baking sheets.
  5. Bake for 35 minutes at 275.
  6. Cool in oven for at least 1 hour.
  7. Cover with whipped cream and berries.
  8. Slice and enjoy.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://cubitsorganics.com/2014/07/catherine-and-pennys-pavlova-meringue/