Posts Tagged ‘local food’

Exploring Ontario’s Greenbelt with Green Moms Collective

Wednesday, September 10th, 2014

Our Ontario Farm www.cubitsorganics.com

This time of year is busy for us. After a whole summer at the farm we are back to our weekly routine of traveling back and forth from jobs and school in Toronto to frantically harvesting at the farm 3 days a week.  It’s busy, but satisfying and we are enjoying the best of our urban and farming lives.  As we travel from Toronto to Prince Edward County along the 401 and highway 2 we are fortunate to drive through Ontario’s Greenbelt

Established in 2005, Ontario’s Greenbelt protects environmentally sensitive and from development. Our greenbelt is made up of 1.8 million acres of protected lands, including 5,500 family farms and over 100 farmers markets (including our little local market pictured here).

Fairmount Farmer's market www.CubitsOrganics.com

As the Ontario harvest starts rolling in full force, I hope you’ll join me in exploring Ontario’s Green Belt with Green Moms Collective, Greenbelt Foundation and the Toronto Star.  This autumn there will be weekly articles in the Saturday Star and 6 weekly twitter chats that you can rsvp here for a chance to win some #ONgreenbelt themed prizes.

Ontario Apples www.cubitsorganics.com

September 17th: #ONGreenbelt 101

September 24th: The Foodbelt: Local Grown Food in the Greenbelt
October 1st: The Funbelt: Natural Areas in the Greenbelt
October 8th: Watershed – Rivers and Waterways in the Greenbelt
October 15th: Ecology of the Greenbelt – Rural Vitality, Air, Nature, Wildlife
October 22nd: Future of the Greenbelt – Planning and Economics

GREENBELT-map-WEB-ready

Disclosure: As a part of the #ONGreenbelt blogger team, I receive compensation to participate in this campaign. I am happy to participate in campaigns that meet my ethical guidelines and are of interest to my readers.

Fiddlehead Quiche with Cottage Cheese

Friday, June 6th, 2014

Fiddlehead Quiche www.cubitsorganics.com

Spring is in it’s final stretch and the local produce is really starting to roll in. Seasonal favourites like fiddleheads and asparagus are both available, along with colder weather leftovers like chard and leeks.

kids planting seedlings www.cubitsorganics.com

We usually make our quiche without crust but since progress is in the gluten free pastry department has been made this quiche has both a crust and cottage cheese added for extra protein. You need the extra protein to help with digging holes to plant a few hundred tomatoes.

Fiddlehead Quiche www.cubitsorganics.com

Start by rolling out the gluten free pastry between two sheets of parchment. Instructions and recipe are here: www.cubitsorganics.com/spring-spanakopita-with-a-gluten-free-crust

Preheat your oven to 350c

cottage cheese quiche www.cubitsorganics.com

Whisk together:

1 cup Gay Lea 2% Cottage Cheese

1/2 cup whole milk

6 eggs

cottage cheese quiche www.cubitsorganics.com

Next we’ll add our veggies; For this quiche I used Fiddleheads that were well washed and boiled first as according to Health Canada’s recommendations.

 

2 cups fiddleheads

1 bunch of asparagus with ends snapped off

2 cups chopped swiss chard

1 leek

and a handful of ramps or chives.

DSC_4798

Ask your husband to line the whole asparagus spears in the pan.

Fiddlehead Quiche www.cubitsorganics.com

Soak the rest of the chopped veggies in your egg and cottage cheese mixture before pouring over the asparagus.

Top with a whole bunch of peppered goat cheese.

Bake for 45 minutes.

asparagus quiche www.cubitsorganics.com

Cottage cheese gives the quiche a richer and springier texture.  The higher protein makes for a great dinner and the thicker mixture makes spring’s produce look as good as it tastes.

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

Fiddlehead Quiche with Cottage Cheese

Fiddlehead Quiche with Cottage Cheese

Ingredients

  • Gluten Free Pie Crust
  • 1 cup Gay Lea 2% Cottage Cheese
  • 1/2 cup whole milk
  • 6 eggs
  • 2 cups fiddleheads
  • 1 bunch of asparagus with ends snapped off
  • 2 cups chopped swiss chard
  • 1 leek
  • and a handful of ramps or chives.

Instructions

  1. Start by rolling out the gluten free pastry between two sheets of parchment. Instructions and recipe are here: www.cubitsorganics.com/spring-spanakopita-with-a-gluten-free-crust
  2. Preheat your oven to 350c
  3. Whisk together:
  4. 1 cup Gay Lea 2% Cottage Cheese
  5. 1/2 cup whole milk
  6. 6 eggs
  7. 2 cups fiddleheads
  8. 1 bunch of asparagus with ends snapped off
  9. 2 cups chopped swiss chard
  10. 1 leek
  11. and a handful of ramps or chives.
  12. Line the whole asparagus spears in the pan.
  13. Soak the rest of the chopped veggies in your egg and cottage cheese mixture before pouring over the asparagus.
  14. Top with a whole bunch of peppered goat cheese.
  15. Bake for 45 minutes.
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