Zucchini Blossoms How-To

Zucchini blossoms are a fun treat in season now! They're one of those things that look incredibly impressive once prepared, but are actually really easy - a great way to impress guests! Check out these preparation tips that will help ensure your dinner party is a hit. My go-to cooking method is pan-frying, as it's a nice balance between baking & deep-frying. It gives them a deliciously crisp coating, but allows you to limit the amount of oil used.

Stuff them: 

• Use a soft cheese (ricotta & goat’s cheese are the most popular) mixed with herbs of your choice (ex. garlic, basil)

• Gently wipe flowers with a wet paper towel

• Remove stamen from the center of the blossom, using scissors

• Mix cheese, herbs & any other desired fillings

• Use a piping bag to squeeze the cheese mixture into the blossoms (if you don’t have a piping bag, simply use a ziploc bag with the corner snipped off)

• Twist the tops of the blossoms shut as tightly as possible

Cooking the blossoms, stuffed or un-stuffed:

• Batter & deep fry the blossoms; use a batter of sparkling water or beer, flour & egg

• Pan fry the blossoms with olive oil & garlic

• Drizzle olive oil on the blossoms & bake on a foil-lined cookie sheet

• Add to pasta, on top of pizza or eat them raw in a salad

Recipe tips & tricks from Alex Chesney, RD

Freezing Rhubarb

Rhubarb is such a classic taste of spring, and we're always a little sad when the season starts to wind down. But it doesn't have to be goodbye until next year! Try freezing some to enjoy all winter long with these easy steps: 

1. Trim off leaves (they are actually poisonous!) and about an inch from the bottom of the stalk.
2. Wash and dry thoroughly and chop into chunks about an inch thick.
3. Transfer chunks of rhubarb into a freezer-friendly zipper storage bag and place in the freezer.

There you have it! Easy as 1-2-3 :) Freezing fresh produce when it's at peak season is a great way to ensure your winter diet stays full of variety & health.

We also freeze some here on-farm so feel free to drop by any time!

Alex Chesney, RD

Asparagus, Pepper, and Sundried Tomato Pasta Salad

I created this recipe last week when it was feeling more like summertime.. Thankfully, it can be served warm & enjoyed on a blustery day like today, too! It's packed full of veggies, has great flavour thanks to all of the herbs in the oil & vinegar dressing, and is low in added salt & fats. Enjoy!

*Serves 4-6

Ingredients:

Salad
2 cups pasta, dry
1 lb asparagus, ends trimmed
1 pepper in colour of choice, cut into 1” wedges
1 tbsp oil
Pepper to taste
¼ cup sliced sundried tomatoes
¼ cup feta cheese, crumbled

Dressing
¼ cup olive oil
¼ cup red wine vinegar
1 tbsp mayonnaise
1 tsp dried basil
½ tsp dried oregano
½ tsp dehydrated onions
½ tsp garlic powder
1/4 tsp salt

Instructions:

1. Begin by roasting the vegetables. Preheat oven to 400°F.

2. Next, place asparagus and pepper chunks in a baking dish, drizzle with oil, and sprinkle with salt and pepper.

3. Bake for 10 minutes, until veggies are beginning to soften but still firm. 

4. Meanwhile, cook the pasta according to package directions. Once cooked, drain in a colander and set aside in a large bowl. Don't rinse the pasta, as this decreases its ability to soak up the dressing!

5. Next, prepare the dressing by vigorously whisking together the oil, vinegar, and mayonnaise (which acts as an emulsifier). Once mixed well, add the spices and whisk again. 

6. Once the vegetables have roasted, remove from oven.

7. Cut asparagus stalks into bite sized chunks and add them, along with the roasted pepper chunks, to the cooked pasta. Also add the feta and sundried tomatoes.

8. Drizzle the dressing over the pasta salad and toss together. Serve warm or chill in fridge overnight and serve the next day.
   
   Recipe created by Alex Chesney, RD

Rhubarb & Yogurt Parfait

Here's a quick & easy, plus healthy & delicious treat that can be enjoyed as an on-the-go breakfast, or as a light dessert! Rhubarb & oats provide filling fiber, and Greek yogurt gives a boost of protein. Prepare ahead of time for easy enjoyment. Here's the recipe: 

*Serves 4

Ingredients:
6 cups rhubarb, chopped
6 tbsp honey
¼ cup water
3 cups Greek yogurt
1 tsp vanilla extract
2 cups large flake oats

Instructions

1. Place chopped rhubarb, 3 tbsp of the honey, and water in a medium stock pot over low heat. Simmer for approximately 20 minutes, stirring occasionally, until rhubarb is completely softened. 

2. Meanwhile, whisk together Greek yogurt, 3 tbsp of honey, and vanilla extract. 

3. Once rhubarb is cooked, begin to layer your parfaits into 4 mason jars. Start with 1/2 cup yogurt mixture, then layer on 1/2 cup rhubarb, then repeat once for each jar (total of 1 cup of yogurt and 1 cup rhubarb per jar).

4. Top each parfait with 1/2 cup oatmeal.

Store in fridge until ready to enjoy!

Recipe created by Alex Chesney, RD

Asparagus & Green Garlic Flatbread

This flatbread recipe may look a bit lengthy, but it's oh-so-easy & delicious. If you're running short on time, feel free to use a store bought dough. The toppings are really flexible as well! Try swapping out the veggies for whatever you have on hand, or add some leftover roasted chicken or even a sunny-side-up egg for a boost of protein.

Ingredients
1 1/3 cups all purpose flour
1 tsp baking powder
½ tsp salt
½ cup milk
2 tbsp oil (canola, olive, or something similar)

Toppings
½ lb asparagus
3 stalks green garlic
2 tbsp oil
Salt and Pepper to taste
¼ cup softened goat cheese
Parmesan cheese to taste
Red pepper flakes (optional, if you want some heat!)

Instructions:

1. Preheat the oven to 400ºF. In a medium bowl, mix together the flour, baking powder and salt. Slowly stir in milk and oil until a soft dough is formed. Once mixed, knead dough together approximately 10 times. Shape dough into a ball and let rest while toppings are prepped.

2. Wash and trim the asparagus. Next, wash and trim green garlic (remove long green leaves and roots), then slice the remaining white portion of the garlic in half, lengthwise. Place prepped asparagus and green garlic in a 9x13 baking dish. Pour oil over the vegetables and rub until completely covered. Season with a sprinkle of salt and pepper and, if desired, the red pepper flakes.

3. Next, flatten the dough onto a baking sheet lined with parchment paper. Stretch dough into desired shape (round, rectangular, abstract – it’s up to you!), about ¼ inch thick. Poke holes in the dough.

4. Place both the prepped vegetables and the dough into the oven. This will allow the veggies to gently roast, and the dough to pre-bake a little before adding the toppings.

5. After 10 minutes, remove the veggies and the dough from the oven.

6. Carefully spread the goat cheese evenly across the dough using a spoon or rubber spatula. Arrange the roasted veggies on top of the goat cheese and finish by sprinkling with parmesan cheese.

7. Return the flatbread to the oven for an additional 10 minutes, until the parmesan cheese is melted.

8. Remove from the oven, transfer to a cutting board, and slice for serving. Enjoy!

Recipe created by Alex Chesney, RD 

Rhubarb Crisp

Rhubarb crisp is so delicious & easy to make. It can be made using either fresh or frozen rhubarb - either works! This dessert makes the perfect addition to a weeknight family dinner, and here at the farm we love to nibble on leftovers (if there are any!) for a breakfast-time treat. 

Here's the recipe: 

Ingredients

Filling
4 cups of chopped rhubarb
1/2 cup sugar
Dash of lemon juice

Topping
1 cup quick cooking oatmeal
1/2 cup brown sugar
1/4 cup butter, softened
1/4 tsp cinnamon (optional)

Instructions

1. Preheat oven to 350. Toss chopped rhubarb in sugar and transfer to a greased 9x9 baking dish.

2. Prepare topping: mix oatmeal and brown sugar, then cut in softened butter.

3. Once combined well, sprinkle on top of rhubarb. Bake for 30-45 minutes (until rhubarb is softened and mixture is bubbly). Enjoy!

Recipe created by Alex Chesney, RD

Asparagus & Prosciutto Bundles

This is one of our favourite ways to enjoy asparagus! 

*Serves 6

Ingredients:
36 thin spears fresh Ontario Asparagus (about 1 bunch)
Olive oil
Salt and pepper
12 thin slices prosciutto

Instructions

1. Wash and break asparagus stalks where they snap easily; discard ends. Dry and toss with oil and season with salt and pepper.

2. Bundle 3 spears together; wrap 1 piece of prosciutto around asparagus.

3. Place bundles on greased grill over medium to medium-high heat; grill, turning occasionally, until asparagus is bright green and tender and prosciutto is crisp, about 5 minutes.

4. Drizzle bundles with olive oil.