Blueberry Lemon Scones

These blueberry lemon scones are soft, buttery, and bursting with flavour! 

Prep time: 20 minutes

Cook time: 20 minutes

Yield: Serves 8 

Ingredients
Blueberry Lemon Scones

½ cup granulated sugar 

1 tablespoon lemon zest

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup cold unsalted butter, grated or 1 cm cubes 

1 egg, beaten

½ cup heavy whipping cream 

1 cup Thames River Melons blueberries 

Zesty Lemon Glaze 

1 cup powdered sugar

3 tablespoons lemon juice

1 teaspoon lemon zest

Instructions
Blueberry Lemon Scones 

1. Preheat the oven to 400℉ and line a baking sheet with parchment paper. 

2. In a bowl, mix together the granulated sugar and lemon zest to make lemon sugar. 

3. In a large bowl, combine flour, baking powder, and salt. Next, stir in the lemon sugar. 

4. Slowly add in the cold butter while stirring the mixture. Having cold butter is important because this is what gives your scones a light, flaky texture! We grated our butter, which mixes in easily, but if you choose to cube your butter, you may need to cut it into the flour. To do this, you can use a pastry cutter, forks, or your fingers. At this stage, you will see clumps starting to form. 

5. In a separate bowl, stir together the heavy whipping cream and egg until combined. Slowly add this to the flour mixture, stirring the flour mixture as you pour.  Mix just until a dough forms. 

6. Gently fold the blueberries into the dough. Note: if you are using frozen blueberries, some colour might bleed into the mixture – this is normal!

7. Add flour to a clean surface and place the dough onto it. Pat the dough down to 1 inch and shape it into a circle. Cut into 8 triangles.

8. Place each scone onto the parchment-lined baking sheet.

9. Bake in the oven for 20 minutes, or until the edges start to become golden brown.

Zesty Lemon Glaze

1. In a bowl, combine powdered sugar, lemon zest, and lemon juice. 

2. Drizzle over blueberry lemon scones about 10 minutes after they come out of the oven. 

Cost

PYO blueberries are $4.50/lb. In total, the cost of the PYO blueberries is $0.28/scone. 

Nutrient Profile 

These scones contain blueberries and lemons, both of which are sources of antioxidants, such as vitamin C. Vitamin C is important to our health because it supports wound healing, protects our cells from damage, and helps our bodies absorb iron from plant foods. 

Storage 

Store these scones in the refrigerator in an airtight container for up to 5 days. 

For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, warm in the oven or airfryer for a few minutes.

Reference:

Unlock Food [Internet]. Canada: Dietitians of Canada; [updated 2019 Mar 21;  cited 2025 Aug 14]. What you need to know about vitamin C; [about 3 screens]. Available from: https://www.unlockfood.ca/en/Articles/Vitamins-and-Minerals/What-you-need-to-know-about-vitamin-C.aspx. 

Red Velvet Beetroot Brownies

These rich, fudgy brownies are packed with fibre and antioxidants thanks to the sweet beetroot and dark chocolate. They’re a delicious and nourishing twist on the classic brownie.

Prep time: 15 minutes
Cook time: 25–30 minutes
Yield: 9–12 brownies, depending on size

Ingredients

• 1 heaping cup of dark chocolate. Can be semi sweet chocolate chips, or a dark chocolate bar chopped up. For best results use something that is at least 70% cocoa. 

• ¾ cup canola oil

• 2 tablespoons water

• 1 cup light brown sugar, packed

• 1½ cups cooked, peeled Thames River Melons beetroot, roughly chopped

• 3 large eggs

• 2 tablespoons cocoa powder

• Pinch of salt

• ⅓ cup all-purpose flour

• 1 cup ground almonds (100g)

Instructions

1. Preheat the oven

• Set the oven to 350°F (175°C). Lightly grease or line an 8x8-inch square pan with parchment paper.

2. Cook the beets

• Cut the tops, and bottom skinny roots off of the beets. Wash them thoroughly under cold water to remove any dirt and debris from the PYO fields. 

• We like to then cut the beets into ¼ sections for faster cooking. 

• Add the beets to a sauce pan and cover with water.

• Boil the beets until they are fork tender, strain, and then chill in the fridge or an ice bath before blending so they do not cook the eggs. 

3. Melt the chocolate

• Gently melt the dark chocolate in a double boiler or in short bursts in the microwave (stirring every 30 seconds). Set aside to cool slightly.

• You can set up a double boiler by filling a pot with ~2 inches of water and bringing it to a boil. 

• Nest a stainless steel bowl in the pot with the chocolate inside to melt it down gently. 

• Be mindful to stir the chocolate as it melts to keep it from burning on the sides, we find a silicone spatula works well. 

4. Blend the wet ingredients

• In a food processor or blender, combine the cooked beetroot, canola oil, water, brown sugar, and eggs.

• Blend until smooth and well combined.

5. Mix in the chocolate

• Pour the beet mixture into a large bowl.

• Stir in the melted chocolate until evenly incorporated.

6. Add dry ingredients

• Sprinkle in the dry ingredients: Cocoa powder, salt, flour, and ground almonds (See notes for substitution).

• Fold everything together just until combined. Try not to overmix.

7. Bake

• Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out dry.

8. Cool and slice

• Let brownies cool fully in the pan.

• For cleaner cuts, chill them in the fridge for 30–60 minutes before slicing.

Modifications:

• Nut Allergy: The ground almonds provide structure and texture benefits to the brownies. However, if you have an allergy, you can remove the ground almonds and substitute  with one of the following two options:

• An additional ½ cup all-purpose flour

• ¾ cup oat flour

• Optional, but I topped mine off with a little chocolate icing and flakes of dark chocolate to make them perfect. 

Cost:  

• In total, the PYO beets cost about $1.70. 

• From the PYO field, the beets are $1/pound. This recipe calls for about 1.7lbs of beets, but try not to get caught up on the exact weight! 

• Beets are a versatile crop that can be used in a wide variety of recipes, both savoury and sweet. 

Nutritional Density:

• Thanks to the beetroot, ground almonds, and cocoa, each brownie provides about 2–3g of dietary fibre, supporting digestion and blood sugar balance.

• The dark chocolate, cocoa powder, beets, and ground almonds add a variety of antioxidants into this recipe. These ingredients are rich in flavonoids, betalains, and vitamin E.

• Antioxidants work within your body to protect your cells from damage caused by the regular activities of everyday life such as: Exercise, breathing, eating, and being exposed to air pollution and other toxins. 

Waste Less Notes: 

• Try taking the whole beet plant home and enjoy the leafy green beet tops in a salad or stir fry. 

Storage:

• These brownies will store up to 4 days in an air-tight container. 

• You can also freeze them in an air tight container lined with parchment to then reheat in the oven, microwave, or air fryer as you want to enjoy them. 

• If you choose to freeze them, we recommend eating them within a month for the best quality.

PYO Meal Series: Carrot Breakfast Muffins

We are featuring our next Pick Your Own (PYO) meal, Carrot Cake Breakfast Muffins. Craving a muffin…but wanting something nutrient-dense? These muffins are similar in style to the blueberry breakfast cookie, but because of the cake texture, they are lighter and fluffier. They contain whole wheat flour, oats, oat bran, carrots, and nuts which provides a whole lot of fibre. 

We have rows of carrots in the PYO patch ready to be harvested. Have you ever picked a carrot? They are challenging due to how deeply they grow and how tough they are to pull, yet so fun and rewarding when you finally wiggle them out! Come out to the farm and try for yourself!

Please tag us on Instagram (@thamesrivermelons) if you try this recipe!

Thames River Melons carrots!

Recipe

*Makes 24 muffins 

Ingredients

3 cups or ~5 medium Thames River Melons carrots, grated  

2 ½ cups unsweetened apple sauce (you can also substitute for crushed pineapple or mashed banana) 

4 large Thames River Melons farm fresh eggs

⅓ cup oat bran

2 ½ cups whole wheat flour

½ cup olive oil

4 tsp vanilla 

⅓ cup brown sugar 

2 tsp baking powder

1 tsp baking soda

1 tsp salt 

2 tsp cinnamon

1 tsp nutmeg

1 ½  cups rolled oats

⅓ cup dark chocolate chips 

1 cup nuts of your choice (we used cashew and walnuts)

Here is what you will need!

Instructions 

1. Preheat the oven to 375°F. Line a standard muffin tin with paper liners or grease with oil/butter.

2. Add grated carrots to a large bowl, along with applesauce, eggs, olive oil, vanilla, and brown sugar. Whisk together well. 

Wet ingredients

3. Add flour, rolled oats, oat bran, baking powder, baking soda, salt, cinnamon, and nutmeg to a bowl with the carrot mixture. Whisk together again to incorporate everything. 

Dry ingredients

4. Finally, fold in the chopped mixed nuts and chocolate chips. 

5. Spoon the batter into the prepared muffin cups, filling them about ¾ of the way. 

6. Bake until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes or so.

7. Allow them to cool in the pan for 15 minutes before enjoying. 

Enjoy these Carrot Breakfast Muffins!

Cost 

PYO carrots are $1/lb. The 5 medium carrots or 3 cups is approximately 1 lb, which makes the total cost for vegetables in this recipe right around $1. What a deal!. 

Nutritional Density

These muffins would make a great back to school snack because they contain fibre and protein (for calculations, check out a similar example in our blog titled, Blueberry Breakfast Cookies).

Did you know that there are two types of fibre? Soluble and insoluble fibre. Food that contains a source of fibre typically has both types although some foods contain only one type of fibre. 

Soluble fibre

• Dissolves in water and can form gels and can also be prebiotic and fermenting.

• Sources: oats, chia and flax seeds, pectin in fruits like apple, orange and pear, onions, bananas, garlic, asparagus, and legumes. 

• Benefits: can help reduce blood sugar and cholesterol and increase the function of your  gastrointestinal system (1).

Insoluble fibre

• Does not dissolve in water and is more difficult to digest.

• Sources: whole grains, celery strings, seed hulls, and corn kernel skins. 

• Benefits: adds bulk to stools and decreases the risk of gastrointestinal disorders (1).

Overall, both types of fibre are important for a healthy diet.

Storage

These muffins will last for 4 days in an airtight container on the counter. 

You may also make ahead and freeze for up to 4 months in an airtight container or plastic bag, once cooked and cooled. Don't forget to name and date them! Grab and go, for an easy nutrient-dense snack. 

Waste Less Notes 

At the PYO patch you may decide to keep the carrot tops on the carrots and use them to make other recipes. Using carrot tops are a great way to reduce waste and incorporate greens into your diet. They taste similar to parsley and may be dried to create a beautiful herb or garnish! We have some recipes and ideas on how to cook with carrot tops on our blog. 

The carrot tops, roots, and peels may also be saved to make a homemade vegetable/bone broth. 

*If you have room in the freezer, save a bag of vegetable scraps. When you have accumulated enough, then cook them down to make your favourite broth. 

Shredded too many carrots or have leftover carrots that you aren’t sure how to use? Not a problem, they are easy to freeze in a plastic bag to be used in your next baking recipe, or can be saved and used in the winter for soups, stews, and more. 

Modifications

This recipe may be modified to suit your needs. In terms of the nuts, you may use any nut or seed you have on hand, just make sure you chop them first.

You may also substitute the applesauce for  canned crushed pineapple or mashed banana.

All-purpose flour may also be used if that is what you have on hand, just note that the whole wheat flour does provide more nutrients than the all-purpose. 

Recipe modified from Cookie and Kate and photographed by dietetic interns Lexie Nobbs and Lise Wolyniuk and reviewed by Alex Chesney, RD

Reference:

1. Alberta Health Service (2020). Fibre Facts. Alberta Health. Retrieved, August 19, 2024, from https://www.albertahealthservices.ca/assets/info/nutrition/if-nfs-fibre-facts.pdf

Pick Your Own Meal Series: Blueberry Breakfast Cookies

PYO Meal Series: Blueberry Breakfast Cookies

Today we are bringing you our fourth Pick Your Own (PYO) recipe and third one featuring blueberries. Yes, blueberries again… we couldn’t resist, when the bushes look this beautiful!

Thames River Melons Blueberry Bushes in the Height of Summer!

These cookies are a perfect on-the-go breakfast for those hectic weekday mornings, or just as delicious enjoyed on the porch, sipping tea or coffee. Not only are they delicious and convenient,but they are packed full of nutritional benefits, too! A serving of 2 cookies provides 8.5 grams of protein and 4.6 grams of fibre for 2 cookies. Flavourful and filling? A winning combination! Check out the nutritional density section of this blog post for more information. 

In addition, there is a convenience and meal prep benefit to this recipe as well. You do not have to bake them all at once! The dough may be rolled into the shape of a log, wrapped in plastic, and placed in the freezer. To bake, remove dough from the freezer the night before and place in the fridge to dethaw. You may cut the log into rounds and place on a baking sheet (similar to oatmeal or chocolate chip cookie dough). This would be a perfect item to prep for busy weekday mornings, or to give to a friend in need of a helping hand. Lastly, keep us in mind when sourcing your eggs, as we have fresh eggs for purchase in the farm shop. 

Please tag us on Instagram (@thamesrivermelons) if you try this recipe!

Ingredients Ready to go!

Recipe

Makes two dozen (24 cookies)  

Ingredients

1 cup butter 

1 cup packed brown sugar

2 Thames River Melons eggs

2 tsp of vanilla

2 cups whole wheat flour 

2 cups quick oats

⅓ cup oat bran

2 tsp of cinnamon 

1 tsp baking powder

1 tsp baking soda

½ tsp fine salt

½ cup dark chocolate chips

1 and ½ cups Thames River Melons blueberries

1 cup walnuts, chopped

Instructions 

1. Preheat the oven to 350°F. 

2.  In a large bowl, whisk the butter and brown sugar for a minute or two, until pale and light. Whisk in the eggs and vanilla. The end product will be light and fluffy.  

3. In another bowl, stir together the flour, quick oats, oat bran, baking powder, baking soda, salt, and cinnamon. Slowly or little by little, add the dry ingredients to the wet butter mixture. Once combined, fold in chocolate, nuts (and/or seeds) and blueberries. 

4. Drop large spoonfuls or scoops (aim for about ⅓ cup each) onto a parchment-lined baking sheet. Flatten each cookie a bit with dampened fingers or a fork into patties about 1/2 -inch thick. 

5. Bake for 18-20 minutes, until set and pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool. 

Cost 

PYO blueberries are $4.25/lb and this recipe calls for approximately ½ lb and a dozen eggs are $6.00. 

In total, the cost of the PYO blueberries is $2 and 2 farm fresh eggs is $1. 

Nutritional Density

Breakfast cookies are typically larger, lower in sugar, and higher in protein and fibre compared to a typical cookie.  These ones are filled with high-fibre oats, oat bran, and whole wheat flour and contain nuts, and fruit (dried, fresh, or frozen). Seeds may also be included. They are commonly consumed as a quick and easy breakfast snack. 

These particular creations highlight the in-season blueberries and contain a reasonable amount of protein and fibre considering they are a cookie!

*Please note, the nutrients per ingredient are based on 1 cup. In some cases, the recipe calls for less than 1 cup or 2 cups. Refer to the ingredient list to find out exactly how the protein and fibre amounts were calculated. 

Storage

These cookies will keep for 4-5 days on the counter, stored in an airtight container. If there are any left over after this, you can freeze them!

Modifications

This recipe may be modified to suit your needs. 

You may use frozen berries instead of fresh. 

You may use all-purpose flour instead of whole wheat, or half all-purpose and half whole wheat (but this will significantly decrease the nutrient content, making them a less desirable breakfast option).

As far as sweetener, you may use any of the options suggested in the recipe, or if you are trying to reduce your sugar intake you may use none at all, as the blueberries provide sweetness. 

You may also omit the chocolate chips completely, and replace with more nuts or seeds.

You may use a different nut (or sub for a seed, in case of allergies) - examples include chopped almonds, pumpkin seeds.

Recipe inspired by and modified by dietetic interns Lise Wolyniuk and Lexie Nobbs, from Cookies I have loved, by Julie Van Rosendaal, photographed by dietetic interns Lexie Nobbs and Lise Wolyniuk, and reviewed by Alex Chesney, RD

Reference:

Health Canada. (2023). Canadian Nutrient File. Government of Canada. Retrieved July 27, 2024, from https://food-nutrition.canada.ca/cnf-fce/newSearch.

Pick Your Own Meal Series: Blueberry Dutch Baby

Today we are featuring our third Pick Your Own (PYO) meal, a Blueberry Dutch Baby. The Thames River Melons blueberry bushes are in full production at this point in the season. This recipe is a delicious breakfast or dessert option that incorporates these in-season blueberries, plus it’s high in protein thanks to the 8 eggs, whole wheat flour, and whole milk that it contains. Keep us in mind when sourcing your eggs, as we have fresh eggs for purchase in our on-farm market. 

An important recipe note: the key to the success of this recipe is a very hot skillet and oven.

Please tag us on Instagram (@thamesrivermelons) if you try this recipe!

*Serves 8 

Ingredients

8 Thames River Melons eggs

2- 2.5 cups Thames River Melons blueberries

1 cup whole milk or 2% milk 

5 tbsp butter 

1/3 cup of Thames River Melons honey, granulated sugar, or maple syrup

1 cup all-purpose flour 

*we used whole wheat to increase the protein and fibre content 

*another option is to use half all-purpose and half whole wheat

2 tsp of vanilla

2 tsp of cinnamon 

1 tsp salt 

The juice of half a lemon and the zest of one lemon 

Optional, confectioners sugar to dust

Instructions 

1. Preheat the oven to 450°F. Over low/medium heat on the stovetop, place a 12 inch cast iron skillet while you prepare the batter. As noted above, a very hot oven is key to the success of this recipe!

2. Melt three tablespoons of butter in the skillet, then transfer to a blender. 

3. In the blender, add the milk, flour, eggs, sweetener of choice (honey/sugar/maple syrup), vanilla, salt, cinnamon, lemon juice + zest, and mix on medium for 30-40 seconds or until smooth. Do not overblend!

4. Turn the heat up to medium-high and put the remaining butter in the skillet. Let the butter melt, add the blueberries, and give the skillet a shake. 

5. Once the blueberries are bubbling, pour the batter over them and transfer the skillet to the oven right away. Bake until the Dutch baby is puffed and golden, about 15 to 18 minutes, depending on the oven.

6. Remove the skillet from the oven, and dust with confectioners sugar, if you wish or zest the remaining of the lemon peel. Cut and serve with more maple syrup.

Cost 

In total, the cost of PYO blueberries is $4.25 and 8 farm fresh eggs is $4. 

PYO blueberries are $4.25/lb and a dozen eggs are $6.00. 

Nutritional Density

1 cup of blueberries provides 2.6 grams of fibre and 9.7 milligrams of vitamin C (1). 

Protein per serving of this dish is 10 grams (6.3g from eggs, 2.6g from whole wheat flour, and 1g from whole milk). 

• 6.3 grams of protein per 1 large egg, therefore 1 serving contains 6.3 grams (1). 

• 20.8 grams of protein per 1 cup of whole wheat flour, therefore. 1 serving has 2.6 grams of protein from the flour (1). 

• 8.1 grams of protein per 1 cup of whole milk and 1 serving has 1 gram of protein (1). 

Fun Fact: anthocyanin is an antioxidant that gives blueberries their blue colour. Oxidation is a chemical reaction that damages our cells (2). Antioxidants like the ones found in blueberries, can help mitigate this by reducing the damage (2). 

Storage

The Dutch baby will keep in the fridge for 2 days, but it is best eaten right after baking!

Modifications

This recipe may be modified to suit your needs. 

You may use frozen berries instead of fresh. 

You may use all-purpose flour instead of whole wheat, or half and half. 

As far as sweetener, you may use any of the suggested or if you are trying to reduce your sugar intake you may use none at all, as the blueberries provide sweetness. 

Recipe photographed by dietetic interns Lexie Nobbs and Lise Wolyniuk. Recipe derived and modified from Alexandra's Kitchen (https://alexandracooks.com)and photographed by dietetic interns Lexie Nobbs and Lise Wolyniuk, and reviewed by Alex Chesney, RD

References:

1. Health Canada. (2023). Canadian Nutrient File. Government of Canada. Retrieved July 24, 2024, from https://food-nutrition.canada.ca/cnf-fce/newSearch.

2. Pruteanu, L. L., Bailey, D. S., Grădinaru, A. C., & Jäntschi, L. (2023). The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae. Antioxidants (Basel, Switzerland), 12(4), 860. https://doi.org/10.3390/antiox12040860

Valentine's Day Recipe Roundup

Are you looking for the perfect sweet treat for your Valentine? Check out this roundup of past recipes for some inspiration! Perfect for if you have some frozen fruit or jam on hand that you’re looking to put to use.

❤️ Strawberry-Rhubarb Turnovers

🩷 Raspberry Lemon Bars

❣️Thumbprint Cookies

💜 Blueberry Beet Pancakes

💗 Vanilla Rhubarb Cheesecake Bars

❤️ Strawberry Coconut Ice Cream

🩷 Vanilla Strawberry Panna Cotta

❣️ Strawberry-Raspberry Pop Tarts

💜 Rhubarb Rolls

💗 Rhubarb Custard Bars

Stuffed & Air-Fried Zucchini Blossoms

Squash blossoms are found in the cuisine of many cultures, such as Italian and Mediterranean dishes. Often referred to as delicacies, they are typically only found at farmers’ markets, so try to get your hands on them while you can!

Stuffed squash/zucchini blossoms may not be familiar to everyone, but they make for a unique appetizer or addition to many dishes. Our suggestion is to be creative and make them your own! That’s exactly how we approached developing the following recipes, grabbing whatever ingredients we had in the garden and trying a number of unique combinations.

Ingredients: Batter

1 cup all-purpose flour

1 cup water, room temperature

Tip: Prepare the batter with oat flour to make the recipe gluten-free/ Celiac-friendly.

Ingredients: Filling

1 block cream cheese

+ additional spices, herbs, fruits and vegetables (5 variations listed below)

Tip: To have softer cream cheese to work with, remove the block from the fridge about two hours prior.

1. Chocolate Strawberry Cheesecake (4 blossoms)

4 large strawberries

1 teaspoon honey

Topping:

1/4 cup semi-sweet chocolate chips, melted

icing sugar

2. Pumpkin Spice Cheesecake (4 blossoms)

1 tablespoon pumpkin spice

1 teaspoon honey

3. Herb & Garlic (4 blossoms)

1 clove garlic, minced

1 tablespoon fresh parsley, chopped

scant ½ teaspoon dried thyme

1 onion slice, chopped

salt & pepper (to taste)

4. Spicy Dill (4 blossoms)

3 tablespoons fresh dill, finely chopped

½ teaspoon red pepper chili flakes

5. Jalapeño (4 blossoms)

2 green onion tops, chopped

1 jalapeño, diced

1 clove garlic, minced

salt & pepper (to taste)

Instructions

1. Prepare all ingredients according to the suggestions above (e.g., mince, dice, etc.) and set aside.

2. Gently rinse blossoms with water and dry with a paper towel. It’s okay to open the petals (even if they tear a bit) to ensure there aren’t any bugs. The entire flower is edible, but most people remove the bud from the inside (called the stamen) and the stem from the base of the flower.

3. In a medium-sized bowl, whisk together the flour and water to create the batter. Set aside for at least 10 minutes.

4. Preheat air fryer to 370°F.

5. For each flavour variation, combine all ingredients together in a small bowl and fill each blossom with about 1 ½ tablespoons of the mixture. To make the filling step easier, transfer your filling to a piping bag. If you don’t own one of these, don’t worry! You can make a quick & easy at-home version by filling a Ziploc bag and snipping off one corner.

6. After the blossoms are filled, carefully coat the outside with batter. Although a bit messy, we found it easiest to do this by hand. Try your best to close the flower so that the filling doesn’t run out when frying.

7. Evenly coat the air-fryer basket with olive oil and lay down 6 battered blossoms, ensuring they’re evenly spaced. You may be able to fit more depending on the size of your basket.

8. Fry for 12 min, carefully flipping halfway.

   Tip: After frying, if the blossoms are stuck to the bottom of the basket, give them 10 min to cool and they will be easier to remove.

Recipe developed by Alissa Debruyne and Emma Van der Burg, 2023 Dietetic Interns

Raspberry Lemon Bars

Ingredients

¼ cup butter

½ cup white sugar

1 cup all-purpose flour

Pinch of salt

Topping

¾ cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon baking powder

Pinch of salt

2 large eggs, whisked

Juice of 1 lemon (~3 tablespoons)

Grated zest of 1 lemon

1 ½ cups raspberries

Icing sugar for sprinkling

Instructions

1. Preheat oven to 350°F.

2. In a medium bowl, add flour, salt, and sugar. Stir until combined, then add butter. Using a pastry cutter or just your hands, mix in the butter until pea-sized pieces remain.

3. Press the flour and butter mixture into the bottom of an 8x8 pan that has been greased with cooking spray. Bake the bottom for 8 – 10 minutes, until just golden brown around the edges.

4. In the bowl you mixed the flour mixture, combine the sugar, flour, baking powder, and salt. Add eggs, lemon zest, and lemon juice and stir until smooth and well-blended.

5. Sprinkle most of the raspberries over the crust, and then top with the lemon filling. Place a few additional raspberries on top and bake for 30 minutes, until golden brown and set.

6. Cool completely in the pan on a wire rack before attempting to slice.

7. Once fully cool, cut into squares or bars. Sprinkle with icing sugar before serving, and enjoy!

Recipe developed and photographed by Alex Chesney, RD

Panna Cotta with Vanilla Strawberry Sauce

Ingredients

Cooking Spray

3 cups half and half cream (10 - 18%)

3 teaspoons powdered gelatin (or vegan alternative)

¼ cup white sugar (can add more if you like things sweeter!)

1 teaspoon vanilla extract

Pinch of salt

1 ½ cups strawberries

1 tablespoon sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 teaspoon water

1 teaspoon cornstarch

Instructions

1. Lightly grease 6 mini mason jars (125mL size) with cooking spray, then wipe out most of the oil with a paper towel, leaving a slight residue.

2. Pour half of the cream into a small saucepan and sprinkle the powdered gelatin evenly on top. Let soften for 5 minutes. The surface of the cream should look “wrinkled” and the gelatin grains should be wet and slightly dissolved.

3. Set the saucepan over low heat and warm the cream slowly. Stir or whisk frequently. The cream should never boil or simmer – if you see steam remove the saucepan and let cool down slightly. You should be able to dip your finger in the cream for a few seconds. If you can’t, it’s too hot! Throughout this warming, the gelatin will dissolve. This should go fairly quickly.

4. After about 3 - 4 minutes of warming, rub a bit of the cream between your fingers to make sure it’s smooth.

5. Stir the sugar into the cream and continue to warm until it dissolves too. This should take about 5 minutes. Again, don’t let the cream simmer or boil!

6. Remove the saucepan from heat. Whisk in the remaining half of the cream along with the vanilla and salt.

7. Divide the mixture evenly between the prepared jars and place in the fridge to chill.

8. While the panna cotta chills, make your strawberry topping. Place strawberries, vanilla, sugar, and lemon juice in another small saucepan over low heat.

9. Whisk together water and cornstarch to form a slurry. Once strawberry mixture starts to breakdown and soften, add the slurry to the saucepan. Stir together until evenly coated, then mash berries down as well.

10. Continue cooking until strawberries are completely softened and mixture is glossy. Stir often throughout the cooking process.

11. Once berry mixture is glossy remove from heat and cool completely. Store in the fridge until ready to serve.

12. To serve, you have options. You can attempt to unmold the panna cotta and serve upside down on a plate. If you want to go this route, the panna cotta will need to chill overnight.

13. Alternatively, you can serve the dessert in the mini jars. If you do this, it only needs 2 hours or so of chilling. This is my preference because it’s easier!

14. If planning to unmold, fill a large bowl with warm to hot water. Wipe a dessert plate with a damp paper towel.

15. Run a thin knife carefully around the edges of the mason jar. Don’t slide the knife all the way in, just release the top edge. Dip the jar into the warm water up to its rim and hold for ~3 seconds.

16. Flip the jar over on a small plate and shake slightly to help ease the panna cotta out. It should come out pretty easily, but if not return to the warm water for 2 seconds at a time. Reposition on the plate if needed, then top with your berry mixture.

17. If you skipped the unmolding simply top your mini panna cottas with the berry mixture right before serving.

18. Enjoy!

Recipe modified from thekitchn.com and photographed by Alex Chesney, RD

Aunt Kathleen's Rhubarb Cake

This cake is incredibly easy to put together, and a real hit at a potluck!

In our family, Aunt Kathleen always comes prepared with this dish and without fail it disappears oh-so-quickly! There's no denying it's exceptionally sweet, but to us it tastes like family, a warm night on the patio, and a reminder of all the goodies & memories yet to come.

Ingredients

1 bunch rhubarb, washed and diced

1 package strawberry jello

1 bag mini marshmallows

1 white or yellow cake mix, prepared according to package directions

Instructions

1. Preheat the oven to 350°F.

2. Thoroughly grease a 9x13 baking dish with cooking spray.

3. Add diced rhubarb to the bottom of the baking dish.

4. Sprinkle the packet of jello powder evenly over top of the rhubarb, followed by the marshmallows.

5. Finally, pour the prepared cake mix over the rhubarb mixture.

6. Place the cake pan in the oven and bake for at 1 hour, until cake is done.

7. Remove from the oven and let sit. The longer you wait the more set the cake will be.

Homemade Strawberry-Raspberry Pop Tarts

For the pie crust:

2 1/2 cups flour

3 tablespoons sugar

1 teaspoon kosher salt

1 cup cold unsalted butter, cubed

1/4 cup ice water, plus more as needed

For the filling and glaze:

225g strawberries, washed and hulled

225g raspberries

1/2 cup  granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 pinch kosher salt

1 teaspoon lemon juice

Cream or milk, for brushing the dough (optional)

1 cup confectioners' sugar, plus more as needed

1 tablespoon milk, plus more as needed

1/2 teaspoon vanilla extract

Rainbow sprinkles!

Mix the flour, sugar, and salt together in the bowl of a stand mixer or food processor. If using a stand mixer, fit with the paddle attachment. Mix until thoroughly combined. Add the butter to the flour mixture and mix/pulse until the butter has been cut into pea-sized pieces. Add the water and mix/pulse again to combine. Add more water if needed, a tablespoon at a time, just until the dough comes together. Divide the dough in two, wrap with plastic wrap, and refrigerate for at least 30 minutes or as long as overnight.

While the dough chills, add the berries, sugar, cornstarch, salt, and lemon juice to a medium pot and stir to combine. Heat the mixture over medium-low, until berries start to soften and release their juices. Continue cooking until berries are broken down and mixture is glossy and thick. Remove the mixture from heat and let cool/

Next, preheat the oven to 400° F. Tear off a large piece of parchment paper and lay each on a standard-size cookie sheet. One at a time, roll out the two pieces of dough to about 10- by 14 inches. Don’t worry if it’s not a perfect rectangle, and you can cut off any excess pieces and patch up other corners or cracks if needed.

Lay one of the crusts onto the prepared baking sheet. Make sure there’s enough dough on all sides to form a rim. Spread the berry filling evenly over the crust. Top with the other rolled out pie crust (you can use the parchment paper to invert the dough sheet over the filling). Carefully crimp together the edges and fold the excess dough over and under the edge, lifting up the parchment paper underneath to help with this process. Brush with cream, then use a fork to prick the top crust evenly all around.

Place in the oven and bake for 20 minutes. After that, check to make sure that the holes you made are still open (sometimes they shrink and seal up); if not, prick again with a fork—this is to ensure steam can exit. Rotate and return to the oven for another 20 minutes, or until golden brown.

In the meantime, make the glaze by mixing together the icing sugar, milk, and vanilla extract. Add more icing sugar if the glaze is too thin or add more milk if it's too thick.

Allow the pie to cool then spread the glaze over the pie, leaving a small border. Immediately top with the rainbow sprinkles. Slice and serve!

Recipe slightly modified from food52.com and photographed by Alex Chesney, RD

Rhubarb Sticky Pudding

Ingredients

3 cups rhubarb, diced

½ cup all-purpose flour

½ cup whole wheat flour

1/2 cup sugar (more or less depending on sweetness preference)

1 teaspoon baking powder

¼ teaspoon salt

½ cup butter, melted

¼ cup milk

1 teaspoon vanilla

½ cup icing sugar

1 tablespoon cornstarch

1 cup water

Instructions

1. Preheat the oven to 350°F.

2. Grease 4 small oven-safe containers with butter or cooking spray. I used some ceramic French onion soup bowls! Divide the rhubarb evenly between the containers.

3. In a medium-sized bowl, combine flour, granulated sugar, baking powder, and salt and whisk to combine.

4. In a separate bowl, combine the melted butter, milk, and vanilla.

5. Add the wet ingredients to the dry and stir until smooth. Batter will be quite thick!

6. Spread ¼ of the batter on top of the rhubarb in the ceramic baking dishes.

7. In another bowl, combine the icing sugar and cornstarch. Sprinkle the mixture evenly over top of the rhubarb and batter mixture.

8. Pour ¼ cup of water on top of each ceramic dish.

9. Bake in preheated oven for 1 hour.

10. Remove from oven, cool, and serve. Pairs deliciously with whipped cream or vanilla ice cream!

 Recipe modified from hoteatsandcoolreads.com and photographed by Alex Chesney, RD

Chocolate Fruit Skewers

*Makes 6 medium-sized skewers.

Ingredients

3 cups of fruit — we used seedless watermelon, muskmelon, and blueberries! You could also use strawberries, raspberries, etc. depending on the season.

1/4 cup dark chocolate chips

Instructions

1. Assemble the fruit onto skewers in any order you wish!

2. Microwave the chocolate chips for about 45 seconds, until melted.

3. Drizzle the chocolate over the fruit skewers.

4. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Chocolate Zucchini Loaf

Ingredients:

1 ½ cups all-purpose flour

1 cup whole wheat flour

1/3 cup hemp seeds

½ cup chopped pecans (optional)

½ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

¾ cup sugar

3 eggs

¾ cup canola oil

2 tsp vanilla extract

3 cups grated zucchini (unpeeled)

½ cup chocolate chips (add more or less, depending on preference)

Instructions:

1. Preheat oven to 350 ̊ F.

2. Grease two small loaf tins and line with parchment paper.

3. In a large bowl, whisk together flours, hemp seeds, pecans, cocoa powder, baking soda, baking powder, salt and sugar.

4. In a medium bowl, beat the eggs. Add the oil, vanilla, and zucchini.

5. Add the wet ingredients to the dry ingredients and mix until just incorporated.

6. Fold in the chocolate chips. Divide between the loaf pans.

7. Bake for 45–55 minutes, or until a toothpick comes out clean when inserted into the middle.

NOTE: the batter will seem quite dry at first but keep mixing and you should end up with a thick, wet batter

Yogurt Coated Strawberries

Ingredients:

Strawberries, halved

Vanilla Greek yogurt

Instructions:

1. Dip the halved strawberries in Greek yogurt with a toothpick and place them on a rimmed baking sheet lined with parchment paper

2. Place baking sheet in freezer for 1-2 hours, or overnight if desired.

3. Remove from pan and store in an airtight bag or container until ready to consume.

NOTE:Some Greek yogurts are thicker than others but use a yogurt that you like

Roasted Cinnamon Muskmelon

Ingredients

1 muskmelon

1 tablespoon honey

1/2 teaspoon cinnamon

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.

2. Wash the muskmelon with a produce brush. Cut off the outside skin and cut the muskmelon into curved slices.

3. Combine the muskmelon, honey, and cinnamon in a medium-sized bowl.

4. Place the mixture on the baking sheet and bake for 20 minutes, flipping the muskmelon halfway. The muskmelon slices should be hard around the edges and softer on the inside.

5. Wait 5 minutes for the muskmelon to cool then serve on yogurt, ice cream, or by itself! You can eat the muskmelon cold or hot and for breakfast, a snack, or dessert.

Recipe developed and photographed by dietetic internship student Amy Campbell.

Homemade Strawberry Coconut Ice Cream

Ingredients

1 can full-fat coconut milk (400mL)

½ cup crushed strawberries (5-6 large berries)

¼ cup sugar

1 tsp vanilla

Pinch of salt

Instructions

1. Combine coconut milk and crushed strawberries and whisk together until smooth.

2. Add sugar, vanilla, salt, and whisk again until combined.

3. Pour into an ice cube tray and freeze overnight.

4. The next day, transfer frozen cubes to a high-powered blender or food process, and mix for 1-2 minutes. Mixture will go from large chunks to small shavings, and eventually will become smooth.

5. You can enjoy immediately or return to the freezer for a few hours to allow it to harden more.

6. This is best enjoyed the day-of but can be eaten for several days after as well, it will just need time to thaw before it is scoop-able

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Strawberry - Rhubarb Turnovers

Ingredients

1 sheet puff pastry, thawed

1/2cup strawberries, sliced

1/2cup rhubarb, sliced

2 tablespoons white sugar

1 tablespoon flour

¼ teaspoon lemon juice

¼ teaspoon vanilla extract

2 tablespoons whipping cream

1 teaspoon white sugar

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Slice the thawed puff pastry into quarters. Then halve each of the quarters on a diagonal, leaving you with 8 triangles. Set aside until you are ready to use.

3. Place the sliced strawberries and rhubarb in a medium-sized bowl. Sprinkle the sugar, flour, lemon juice, and vanilla overtop. Stir until thoroughly combined.

4. Add a heaping teaspoon of the strawberry rhubarb filling to the centre of each pastry triangle.

5. Fold the triangle in half, and pinch together the two open edges. Next, seal the edges with a fork.

6. Brush the tops of the turnovers with whipping cream and then sprinkle with the sugar.

7. Cut a slit into the top of each turnover.

8. Place the prepared turnovers on a baking sheet and pop into the oven.

9. Bake for 25 minutes, until pastry is browned and puffed up

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Rhubarb Vanilla Cheesecake Bars

Ingredients

Crust

2/3 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 tablespoon white sugar

Cheesecake Filling

1 8-ounce block full-fat cream cheese, softened

¼ cup white sugar

¼ cup sour cream, at room temperature

½ teaspoon vanilla extract

1 teaspoon lemon juice

1 egg, at room temperature

Rhubarb Topping

4 stems rhubarb, very thinly sliced on a diagonal (~ ¼ inch thick)

¼ cup white sugar

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper. Set aside.

2. Combine all crust ingredients in a medium bowl. Firmly press the mixture into the bottom of the prepared baking dish. Place in the oven and pre-bake for 5 minutes.

3. Combine sliced rhubarb with white sugar and vanilla and mix until pieces of rhubarb are fully coated.Allow to sit while you complete the rest of the recipe.

4. Next, place the cream cheese and white sugar in a large bowl and beat with a hand mixer on medium-high speed until smooth and creamy, about 1 minute.

5. Add the sour cream, vanilla extract, and lemon juice, then beat again until fully combined.

6. Next, add the egg and beat until just combined. Batter will be thick!

7. Pour half of the batter into the pan and carefully spread to cover the crust.

8. Add slices of rhubarb on top of the batter, until the entire pan is covered.

9. Pour the remaining batter into the pan, smooth again to cover the first layer of rhubarb.

10. Add a second layer of rhubarb to the top.

11. By now the sugar and vanilla that coated the rhubarb will be liquefied. Pour the remaining sugar liquid overtop of the rhubarb and cheesecake.

12. Place the prepared pan in the oven and bake for 25 minutes, until the cheesecake is set and the rhubarb slices are softened.

13. Transfer the pan to a wire rack on the counter and let cool at room temperature for 30 minutes.

14. Transfer to the refrigerator and chill for at least 2 hours.

15. Once chilled, use a sharp knife to slice the cheesecake into bars or squares.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Rhubarb Lemon Curd

Ingredients

½ cup lemon juice

4 cups rhubarb, roughly chopped

2 cups water

Zest from one lemon

1 large egg

2 large egg yolks

1/4 cup granulated sugar

4 tablespoons unsalted butter, cubed

Pinch of salt

Instructions

1. Begin by making the rhubarb juice: place chopped rhubarb and water in a medium-sized pan over medium heat. Cook until the rhubarb is softened, and juices are released. Strain the mixture into a small bowl. Keep the pulp for use in muffins or mix with honey for a perfect yogurt topping!

2. Transfer the rhubarb juice to a measuring cup to cool and stir in the lemon juice and zest.

3. In a separate bowl, whisk together the egg, yolks, and sugar. When the juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.

4. Set a clean bowl with a strainer over the top next to the stove.

5. Pour the egg and juice mixture back into your small saucepan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency — about 8 to 10 minutes, or until the mixture is 180°F.

6. Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. Stir in the butter and the pinch of salt while the curd is still warm. Mix until smooth. Store in the refrigerator for up to 5 days. Freeze for up to 3 months.

7. Use this curd on top of French toast, as a filling for crepes or a tart, stirred into yogurt, and more!  There are so many options.

Recipe modified from thekitchn.com by Alex Chesney, RD