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.

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.

Watermelon Pizza

Ingredients

1-inch thick circle of watermelon (we recommend our seedless variety for this one!)

1/4 cup plain yogurt

1 teaspoon honey

1/4 cup granola

1/2 cup blueberries

Instructions

1. Cut the watermelon into a 1-inch thick circle. You can also cut the watermelon into six 1-inch thick slices and decorate each slice if that’s easier for you!

2. Spread the yogurt over the watermelon to act as the “sauce”.

3. Pour the honey over the yogurt.

4. Spread the granola over the watermelon and then the blueberries.

5. Cut the watermelon pizza into 4-6 slices and enjoy!

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

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

Blueberry Banana Smoothie

Servings: 2

Ingredients

1 cup Blueberries (fresh or frozen-if using fresh, add some ice)

1 Banana (fresh or frozen)

1/2 cup milk of choice (Depending on the desired thickness of the smoothie you may want to modify the amount of liquid added. Less liquid = thicker smoothie; more liquid = thinner smoothie)

Instructions

1. Add all ingredients to blender.

2. Blend until all ingredients until mixed. Approximately 30seconds. Add more liquid (either more milk or water) depending on desired thickness. Smoothies are flexible! Feel free to add what you have on hand

   *NOTE: It helps your blender if you put softer ingredients closer to the blades and hard, frozen ingredients furthest from the blade. This means if you’re using a traditional blender where the blade is on the bottom, load your smoothie with the fresh, soft ingredients on the bottom, putting ice/frozen items on the top, furthest away from the blade.

Muskmelon Strawberry Feta Salad

Ingredients

1 muskmelon, chopped

1 cup strawberries, chopped

1/2 cucumber or bell pepper, chopped

1/4 cup crumbled feta cheese

1/4 cup raw almonds

1 tablespoon canola oil

1/2 teaspoon red wine vinegar

1/2 teaspoon ground pepper

Instructions

1. Mix the muskmelon, strawberries, cucumber, feta cheese, and almonds together in a large bowl.

2. For the salad dressing, mix the canola oil, red wine vinegar, and ground pepper together thoroughly.

3. Pour the dressing onto the salad and mix.

4. This recipe is best consumed right away. Enjoy!

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

PYO Fruit & Vegetable Patch Experience

Are you looking for a family-friendly outdoor activity this summer? We have just the thing for you! This August we are hosting a pick-your-own fruit & vegetable experience where you will learn about the farm, agriculture, and food production first-hand by picking your very own fruits and vegetables. With the items you pick, you will then be making a delicious recipe right here on the farm, while also learning about the nutrients in the ingredients you picked!

This event will be one hour long, and when you are finished you can eat and take any leftovers home with you to share with your family. We will be hosting sessions throughout August:

This fun and educational activity is $15 per person. To choose an available time and pre-pay click here. See you soon!

Brie and Raspberry Panini

Ingredients

2 slices of bread

4 slices of Brie

1/3 cup raspberries

1 tbsp butter

1 tbsp honey

Instructions

1. Butter both slices of bread on one side.

2. Place the sliced Brie on the none buttered side of one piece of bread.

3. Top the sliced Brie with drizzled honey.

4. In a bowl mash raspberries with the back of a fork until the raspberries look similar to a jam.

5. On the other slice of bread without the Brie and honey, spread the mashed raspberries on the non buttered side.

6. Combine the two slices of bread like you would a sandwich or a panini.

7. Place the panini on a frying pan and heat to medium-high temp. Flip the panini until golden brown on each side, about 3 minutes on each side and Enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

Strawberry Bruschetta

Ingredients

2 cups strawberries, chopped

1/3 cup tree nuts

½ cup feta

¼ cup olive oil

2 tablespoons basil, chopped

¾ cup balsamic vinaigrette

Instructions

1. In a bowl combine strawberries, tree nuts, feta, olive oil and basil. Let sit in fridge until balsamic vinaigrette is complete.

2. Heat balsamic vinegar in a small pot or sauce pan over medium heat. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens (about 15-20 minutes). It should be thick enough to coat the back of a spoon. Let cool for 5 minutes.

3. Place a generous amount of the strawberry mixture on chicken or a crostini roll and top with a drizzle of the thickened balsamic vinaigrette and enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

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 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

Roasted Rhubarb Ricotta Toast

This recipe is like cheesecake on toast: tangy, sweet, and delicious! The ricotta give you a dose of protein, and rhubarb and whole grain toast offer up fibre, making for a super satisfying breakfast or snack. Roasting the rhubarb adds a unique depth to its flavour, especially when paired with flavours from honey, vanilla, and orange zest. We used our very own Melon Blossom Honey of course, but whatever you have on hand would work! Alternatively, you could swap it out for maple syrup. Give it a try and let me know what you think!

*Serves 3-4

Ingredients

2 cups rhubarb, cut into 2-inch long pieces

1/3 – 1/2 cup honey, depending how sweet you like it!

1 teaspoon vanilla extract

1 teaspoon orange zest

1 cup ricotta cheese

3-4 thick slices of bread of choice

1 tablespoon sliced or chopped almonds

Instructions

1. Preheat oven to 400°.

2. Wash, trim, and chop rhubarb. Cut them diagonally for an extra pretty presentation!

3. Whisk vanilla into honey.

4. Toss rhubarb pieces with honey in a medium-sized bowl until they are evenly coated.

5. Sprinkle with orange zest.

6. Transfer prepared rhubarb pieces to a baking pan lined with parchment paper. There will be some extra honey in the bowl, so be sure to scrape that out on top of the rhubarb pieces!

7. Roast for 15 minutes or so. Rhubarb should be tender but still holding its shape.

8. While rhubarb roasts, toast your bread.

9. Spread approximately ¼ cup of ricotta cheese on each piece of toast.

10. When rhubarb is ready, lay atop your ricotta toast.

11. Spoon some of the liquid (it’s so good!) from the pan on top of the rhubarb pieces.

12. Sprinkle with almonds and enjoy!

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

Rhubarb for Breakfast Two Ways

Rhubarb has such a wonderfully tangy and fresh flavour, which makes it the perfect addition to your breakfast plate! It brightens up that first meal of the day, and makes you excited to face whatever adventure is heading your way. At least, it does for me! Check out these two breakfast ideas that will fuel you up and keep you energized. Let me know what you think!

Stewed Rhubarb on French Toast

*Serves 4

Ingredients

Stewed Rhubarb

2 cups rhubarb, chopped

1 tablespoon water

½ teaspoon vanilla extract

1 tablespoon honey (more or less, to taste)

French Toast

8 slices bread of your choice

4 eggs

½ cup milk

1 teaspoon vanilla

1 teaspoon sugar

½ teaspoon cinnamon

½ teaspoon nutmeg

1 tablespoon butter

Toppings

1 cup plain Greek yogurt, 2%

Cinnamon

Honey (optional)

Instructions

1. Add all ingredients to a small pot, and place over medium-low heat. Cook for 5 – 8 minutes, stirring frequently and mashing as the rhubarb starts to soften. Once rhubarb has softened completely, it’s all ready to go!

2. To prepare French Toast, whisk together eggs, milk, vanilla, sugar, cinnamon, and nutmeg. Set aside.

3. Heat a pan over medium-low heat, and melt half of the butter. Once the butter is sizzling, dunk 4 slices of bread into the egg mixture, and place in the prepared pan. Cook for approximately 3 minutes per side, until the French Toast is golden brown. Flip and repeat on the other side, then repeat the process for the 4 remaining slices of bread.

4. Top your prepared French Toast with a dollop of plain Greek yogurt, a generous scoop or two of stewed rhubarb, and sprinkle cinnamon on top.

5. Breakfast is served!

Recipe created & photographed by Alex Chesney, RD

Rhubarb Crisp Parfait

*Serves 4

Ingredients

4 cups rhubarb, chopped

2 tablespoons sugar

½ cup oats

1 tablespoon chia seeds

1 tablespoon hemp hearts

¼ cup brown sugar

¼ cup butter

2 cups Greek yogurt

1 teaspoon vanilla

Instructions

1. Preheat oven to 375⁰F.

2. Mix together the rhubarb and sugar, and place in a small baking dish. Next, combine oats, chia seeds, hemp hearts, and brown sugar. Once combined, cut in the butter until a crumbly mixture forms.

3. Top the rhubarb with the oat mixture, then place in the preheated oven and bake for 35 minutes, until bubbly and rhubarb is softened.

4. Allow the mixture to cool, then you can begin to assemble the parfaits!

5. Find 4 tall glasses or mason jars and add ¼ Greek yogurt to the bottom of each. Next, add a scoop of rhubarb crisp. Top with another ¼ cup of Greek yogurt, and finish with another scoop of rhubarb crisp on top. Screw on the lids if using jars or cover with saran or beeswax wrap if using glasses and store in the fridge until ready to eat.

6. To serve, top with an additional sprinkle of chia seeds and hemp hearts. Enjoy!

Recipe created & photographed by Alex Chesney, RD

Rhubarb Custard Bars

What a strange time of year — spring is clearly here, and we’ve had some gloriously warm & sunny days! But we’ve also had some very chilly, windy, and rainy ones. It seems to go back and forth, teasing us with warmth, then sending us running back inside with the cold.

This mix of temperatures allows for time with the oven on, though! And turning on the oven inevitably leads to baking for me. This week I whipped up some rhubarb custard bars: a delicious combination of creamy, tangy, and sweet flavours. If you can, try to snag a corner bar, as they get extra caramelization, and are even more delicious.

I found this recipe on a popular baking blog, and made a few tweaks: added some oats to the crust for extra texture and a bump of fibre, halved the sugar in the filling, and added vanilla for an increased depth in flavour. Although these adjustments do make these bars a little more healthy, they’re definitely still a dessert. And that’s okay! There’s more than enough room for desserts in our diets. It’s all about balance: maybe don’t eat the whole tray, but enjoy one or two without guilt, just enjoyment!

They don’t take long at all to whip up, but you do have to have some patience to allow them to fully cool and set. It’s worth the wait, though! Give them a try and let me know what you think.

Ingredients

For the crust

1 cup all-purpose flour

½ cup oats

3/4 cup cold butter, cubed

1/4 cup sugar

For the filling

3 large eggs, beaten

¾ cup white sugar

1 teaspoon vanilla

1/2 cup flour

1/2 tsp salt

4 cups rhubarb, diced

2 tablespoons icing sugar (optional)

Instructions

1. Preheat oven to 350 F. In a medium bowl, combine the flour, oats, and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.

2. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.

3. While the crust is in the oven, mix together eggs, sugar, vanilla, flour and salt.

4. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Bake for 30 minutes, or until the filling is set and no longer jiggly

5. Cool for 30 mins on the counter and then refrigerate until chilled before cutting into bars.

6. Before serving, sprinkle with icing sugar for an extra hint of sweetness and a pretty final touch.

Recipe modified from http://chocolatewithgrace.com/rhubarb-bars/ by Alex Chesney, RD

Freezing Muskmelon & Watermelon

Did you know you can freeze our melons? We are often met with surprise when we tell customers this… But we promise, it’s true! Muskmelon and watermelon (particularly seedless watermelon) both freeze well, and are such a treat to enjoy on a hot summers’ day, or during the winter season as a sweet reminder of the warmer months.

To freeze melon, simply follow these easy breezy steps:

1. Slice melon, remove flesh from the rind, and then dice into chunks.

2. Spread out melon chunks on a baking sheet lined with parchment paper.

3. Set prepared tray in the freezer for at least 2 hours, to allow the melon to firm up.

4. Transfer the mostly-frozen melon chunks to a labelled freezer-friendly bag, and return to the freezer for storage.

5. Remove from the freezer and enjoy whenever you’re craving a little bit of sunshine!

There you have it! With just 5 simple steps, it really is that easy to freeze muskmelon and watermelon. The process is very similar to that of freezing our berries, with the exception of lining the baking sheet with parchment paper. This step is important for melon chunks, as they are much juicier than whole berries, and would stick if they were placed directly on the tray.

Having frozen fruit from the summer months on hand during the winter is a great way to ensure your intake of healthy fruits doesn’t stop just because the season comes to an end. Like all fruits, muskmelon and watermelon are not only delicious, but also packed full of nutrition! Muskmelon is known for its incredibly high amount of Vitamin C, a powerful antioxidant also important for our immune system, bone, teeth, and skin health. Muskmelon is also a superstar when it comes to Vitamin A, which helps us maintain normal vision, and also contributes to healthy immune systems, bones, teeth, and skin, just like Vitamin C! Like muskmelon, watermelon is also known for these two vitamins, as well as a neat little micronutrient called Lycopene, a pigment also found in tomatoes that gives some fruits its lovely red colouring. Like Vitamin C, lycopene doubles as an antioxidant, and its consumption may help reduce the risk of cardiovascular disease and some cancers.

Frozen melon chunks can be enjoyed in a variety of ways. Some of my favourites are listed below:

• On top of plain Greek yogurt, with a sprinkle of lime juice for a tropical breakfast option

• In a smoothie, mixed with coconut water, lime juice, and mango

• As an addition to a tropical fruit salad featuring pineapple, mango, and strawberries!

• Swap out ice cubes for frozen melon chunks in a glass of sparkling water for a refreshing, delicious, and healthy drink (pictured below). Add some mint & splash of lime juice to make it even more exciting!

Do you have any other ideas for using frozen melon? I’d love to hear them!

Alex Chesney, RD