Posts Tagged ‘bbq’

Grilled Asparagus with Chive Blossoms

Wednesday, June 18th, 2014

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Is there anything better than eating piles and piles of in season, local asparagus?  My favourite way to prepare it is grilled on the bbq.

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After washing your asparagus, simply snap off the ends with your hands. I find it satisfying.
While it’s still a little wet, pour a few tablespoons of olive oil over it, along with a hearty teaspoon of Herbamare. Herbamare is simply sea salt with dried herbs and it’s a staple around here. Add some closed chive blossoms with thick stalks and squeeze a lemon over it.

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Grill everything including the squeezed lemon wedges on a fairly hot bbq (450). Serve as a side dish, grill up extra for tomorrows omlet or salad and enjoy a delicious veggie at the height of the season. If you have extra chive blossoms, break them apart and sprinkle them over. The purple flowers with the green stalks are striking and everyone likes being served edible flowers for dinner.

Disclosure: I receive compensation from A.Vogel for including Herbamare for this post. This is a product we know and use in our kitchen regularly. The opinions on this blog are my own.

garlic scapes and shrimp

Friday, July 19th, 2013

Garlic Scape with shrimp www.CubitsOrganics.com

Garlic scapes with shrimp is really more of an idea than a recipe.  It’s important to cut the scapes off your garlic plants so they can focus on producing a nice bulb, and because they are delicious. We’re coming to end of the season’s 100s of garlic scapes and branched out from using them in much more than pesto and potatoes.

Simply take the last of this year’s garlic scapes with a little olive oil and lemon juice and start sautéing them in your cast iron frying pan. At the farm we just throw the pan on a hot bbq but the stove on medium heat works fine too. After a few minutes throw in your shrimp in the pan and cook them for just a few minutes until they turn pink. They’re perfect and ready in just a few minutes when you need to add protein to a meal.

My Parent’s First Visit to the Farm & What to do with all Those Zucchinis

Thursday, August 2nd, 2012

My parents came to visit the farm for the first time last week. They were our very first visitors and they make no secret that they think we have lost our minds by taking on this project. Their visit just happened to coincide with a major heat wave and drought conditions. So after a few days alone in a tin can, in the middle of a field, with sporadic water supply, a bug bitten toddler, at 33 weeks pregnant I was starting to wonder the same thing.  What had I gotten us into?  I mean it was 37 degrees in the shade, except that we have no shade.

So glad my photographer mother was able to help photograph the mood.

Then Ryan came back from working in the city and despite the heat, some nice things happened to remind me why we need this land and what the point of it all is.

1st we woke up to this deer: She looked at us and shook her tail just like Hazel would then returned to grazing our freshly hayed field.

Then we got just a tiny little bit of rain so we were able to weed the herb garden a just little and save what we thinned out for dinner.

Most importantly, I borrowed Almerinda’s amazing stove, kitchen and running water and made my parents a fantastic meal. Using local zucchini and cherry tomatoes, herbs from the garden and the new Foodland Ontario booklet this easy dinner brought home the point that growing your own food is simply one of the most enjoyable things there is in life.

Following this recipe for Mediterranean Grilled Vegetables and Rigatoni was pretty simple. I often stray from recipes but this one doesn’t need any tweaking at all. We’ve made it a few times now as the ingredients are all in season, it has two vegetarian sources of protien in the beans and copious amounts of goat cheese, it’s really quick to make and it uses at least 2 zucchinis which is pretty important this time of year.

Start by grilling local veggies like zucchini and cherry tomatoes on the bbq while the water  for the rigatoni boils.

Then I used my gorgeous mortar and pestle that Ryan got from Clam Labs on Etsy for me this past christmas to mash up the herbs in oil.

 It’s really the perfect summer meal.

It’s really the perfect farm too.

Twelve Hours of Tomatoes in Two Minutes

Sunday, September 11th, 2011

 

 

 

 

 

 

 

 

This video is meant to be part of a much larger post about our adventures in canning tomatoes but that will just have to come later in the week as Ryan and I are just too excited to share this.



Here is a time lapse that Ryan and I made yesterday.  We are canning three bushels of tomatoes with Catherine, her little girl Penelope and Rebecca.  Hazel and the kittens pop in and out too; Mainly to eat the tomato skins.  We turned the camera on at 9:00 in the morning and took the last shot 12 hours later when the kitchen was almost clean.

We’re really quite pleased with it and would love it if you took a look and let us know what little detail caught your eye.

Wordless Wednesday: BBQ Pizza for Rosa

Wednesday, August 17th, 2011

Grow your own tomatoes and BBQ your pizza! You’ll never look back.  Instructions for grilling pizza can be found here, in one of our very first posts.