Boursin Asparagus Pasta

Ingredients

1 bunch asparagus, washed and trimmed into 1 ½ inch pieces

2–3 stalks green garlic, washed, trimmed, and diced

2 cups mushrooms, sliced

2 tablespoons cooking oil

Salt & pepper to taste

Red pepper flakes to taste

1block Boursin cheese

1 lb. pasta of choice

1 tablespoon olive oil

1 cup reserved pasta water

Instructions

1. Preheat oven to 425°F.

2. Place trimmed asparagus, diced green garlic, and sliced mushrooms in a 9 x 13 baking pan and drizzle with the cooking oil.

3. Stir until all vegetables are coated, then sprinkle on salt, pepper and (if using) red pepper flakes. Stir again until coated.

4. Hollow out some space in the middle of the pan and add the block of Boursin cheese.

5. Transfer the pan of vegetables and cheese to the oven and bake for 25 minutes.

6. While this bakes, work on cooking your pasta. Cook according to package directions, then drain–be sure to reserve 1 cup of the pasta water, though!

7. Drizzle the drained pasta with olive oil (to prevent noodles from sticking together). By this time the vegetables and cheese should be softened and browned.

8. Add the cooked noodles to the pan with the vegetables and cheese and stir to combine.

9. Add a bit of pasta water at a time until your desired consistency is achieved.

10. Serve with a side salad and a protein of choice.

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

Find more information about vegetable box delivery from TRM.

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

Zucchini Cornbread

* Serves 9

Ingredients

1 ½ cup zucchini, shredded

¼ cup granulated sugar

¼ cup light brown sugar

½ cup butter

2 eggs

1 cup buttermilk

½ tsp baking soda

1 cup cornmeal

1 cup all-purpose flour

½ tsp salt

Instructions

1. Preheat oven to 375 degrees Grease an 8-inch square pan.

2. Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well, until combined.

3. Combine buttermilk with baking soda and stir into the bowl.

4. Add cornmeal, zucchini, flour, and salt and stir until combined. Avoid over mixing the batter doesn’t need to be completely smooth.

5. Pour batter into the prepared pan. Bake at 375 degrees for 22-30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cut yourself a piece of cornbread and top with a little butter and honey and enjoy!

Recipe modified from tastebetterfromscratch.com by Dietetic Intern student Rae Wilcox

Learn more about organic food box delivery from TRM.

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

Vegetable Fritters

Ingredients

1 1/2 pounds vegetable(s) of choice

1 large egg

1/2 cup grated or crumbled cheese

1/4 to 1/2 cup all-purpose flour (or chickpea flour, if gluten-free)

1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices

1 clove garlic, minced

1/2 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons olive or vegetable oil

Dipping sauce (optional)

Instructions

1. Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.

2. In a large bowl, whisk the egg thoroughly.

3. Squeeze handfuls of wet vegetables, like grated zucchini, to remove excess liquid before adding them to the bowl with the egg.

4. Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.Use a spatula to mix everything together so that it's evenly combined.

5. Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.

6. Heat the oil and add the batter: Heat the oil in a large skillet or frying pan, preferably cast iron or non-stick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.

7. Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.

8. Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.

9. Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.

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

Spring Sheet Pan

Ingredients

1 bunch asparagus, washed and trimmed

3 stalks green garlic, washed, ends trimmed, and diced

1 shallot, thinly sliced

¼ cup sliced sun-dried tomatoes

Salt and pepper, to taste

¼ teaspoon red pepper flakes (optional)

2 tablespoons oil (canola, oil from sun-dried tomatoes, or olive oil)

4 pre-cooked sausages, sliced (or another protein of choice: beans or cubed tofu could work too!)

2 cups pasta of choice, cooked according to package instructions (could also serve with roasted potatoes, rice, or crusty bread)

2 tablespoons salted butter

¼ cup Parmesan cheese

Balsamic glaze, for serving

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. Fill a large pot with water and salt generously. Place over medium-heat, and slowly bring to a boil.

3. Add prepared asparagus, green garlic, shallot, and sun-dried tomatoes to the baking sheet.

4. Drizzle oil over top, and season with salt, pepper, and red pepper flakes (if using).

5. Add sliced sausages to the baking sheet as well, mixing evenly with the vegetables.

6. Place the baking sheet in the pre-heated oven and bake for 20 minutes.

7. While the veggies and sausages bake, prepare the pasta. About halfway through the baking time, add the pasta and bake according to the package directions.

8. Once finished, drain the pasta, and add the butter. Stir until melted, then add the Parmesan cheese.

9. Remove the sheet pan from the oven and serve roasted vegetables and sausage on top of a bed of pasta. Drizzle with balsamic glaze and enjoy!

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

Asparagus & Green Garlic Ricotta Pasta

Ingredients

1 lb asparagus, washed and snapped

1 tablespoon olive oil

Spices of choice: garlic powder & paprika

4 stalks green garlic, greens trimmed slightly, diced

2 cups mushrooms, sliced

1 tablespoon butter

½teaspoon red pepper flakes

1 tablespoon balsamic vinegar

2 cups pasta of choice (I used whole wheat rotini)

1 cup ricotta

¼ cup milk

¼ cup parmesan cheese

Salt & Pepper to taste

1 cup cooked & shredded chicken (optional or use protein of choice!)

Instructions

1. Preheat oven to 375°.

2. Toss asparagus in oil, then season generously with spices of choice. I went with salt, pepper, paprika, and garlic powder.

3. Arrange on a baking sheet lined with parchment paper. When the oven is preheated, transfer the asparagus to the oven and set a timer for 20 minutes.

4. Next, put a large pot of salted water on the stove and bring to a boil.

5. While the asparagus bakes, melt the butter in a large saucepan. Add the garlic and mushrooms and cook until mushrooms are softened and browned, and moisture is evaporated. Try to keep the mushrooms spread out and avoid over-stirring. Season with salt and pepper and add the red pepper flakes.

6. Once the mushrooms are browned, add the balsamic vinegar. Cook until evaporated. Reduce heat to low and keep warm.

7. By now the water should be boiling. Transfer your pasta to the water and cook according to package instructions.

8. Now, make your sauce! Whisk together ricotta, milk, and parmesan cheese in a small saucepan until steaming, but don’t bring to a boil. Season with salt and pepper.

9. Once pasta is cooked, drain and pour in the sauce, stirring until coated.

10. Top with roasted asparagus and shredded chicken (and a little more parmesan for good measure) and enjoy!

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

Sauteed Shrimp with Green Garlic

Ingredients

1 lb. raw shrimp, peeled

3-4 stalks green garlic, minced

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon sea salt

Instructions

1. Combine the shrimp with garlic, oil, and spices. Let sit for 10 minutes or so.

2. Heat an additional dollop of olive oil in a pan over medium heat.

3. Add the seasoned shrimp (be sure to scrape in all the bits of garlic) and cook, stirring frequently, for 10-15 minutes.

4. The green garlic will soften and caramelize (that’s when you know it’s ready!).

5. Serve with noodles of your choice, and a side of asparagus. Voila!

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

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

Learn more about veggie box delivery from TRM.

Stuffed Spaghetti Squash

*Serves 2

Ingredients

1 spaghetti squash

1 tablespoon cooking oil

1 small onion, diced

1 bell pepper, diced

2 sausages, cooked & diced or crumbled

2 cloves garlic, minced

2 tomatoes, diced

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

2 stalks kale, leaves removed from the stem and chopped

3 stalks fresh thyme, leaves removed from stem

1 teaspoon dried oregano

½ teaspoon red pepper flakes

1 cup ricotta

½ cup milk

1 ½ cups shredded mozzarella

Salt & pepper to taste

Instructions

1. Preheat the oven to 425°F.

2. Pierce the spaghetti squash all over, then microwave for 4 minutes. Flip, and microwave for another 4 minutes.

3. Cut the spaghetti squash in half, then scrape out the seeds.

4. Season the inside of the squash with salt & pepper, then set aside.

5. Heat the oil over medium heat in a shallow saucepan. Add 1 piece of diced onion to the pan – when it starts to sizzle you know the pan is hot enough! Add the rest of the onion, and cook for 3-4 minutes, until softened.

6. Next add the bell pepper, and cook for another 2-3 minutes.

7. Add the sausage and garlic, and cook until garlic is fragrant.

8. Add the tomatoes, tomato paste, and balsamic vinegar and cook for 10 minutes or so, until the tomatoes are softened and the mixture forms a thick sauce.

9. Add the kale, thyme, oregano, and red pepper flakes, as well as a sprinkle of salt and pepper. Cook and stir until kale is wilted and softened, about 5 minutes or so.

10. Remove the sauce from heat and set aside.

11. Next, whisk together the ricotta and milk, and about a ¼ cup of mozzarella cheese. Season with salt and pepper.

12. Now it’s time to assemble the stuffed squash!

13. Sprinkle another ¼ cup mozzarella cheese in the bottom of the prepared spaghetti squash halves.

14. Next, fill each half of the squash with tomato sauce, followed by half of the ricotta mixture.

15. Reserve the remaining cheese for later.

16. Loosely cover the stuffed spaghetti squash with foil (be sure the foil is not touching the mixture inside!), then transfer to the oven.

17. Bake for 45 minutes, then remove the foil, top with remaining cheese, and return to the oven for another 15 minutes.

18. At this point, you should be able to scrape out the squash, along with the filling, mix together, and enjoy!

Recipe created & photographed by on-farm Registered Dietitian Alex Chesney

Learn about TRM produce subscription offerings.

June Market Box

Thank you to everyone who supported us for our launch of the May Market Boxes. We’ve been blown away by your interest and enthusiasm, and are well underway with our Week 1 deliveries. It’s been a success all-around, so much so that we’re continuing our no-contact deliveries, direct to your door, for the month of June. We’re serving a similar area as we did during May. Check out the map for details. We're flexible, though, so reach out if you're outside of this area & are interested!

As with May, you’ll get one market box full of fresh produce valued at $50 each week throughout June. That means you’ll get a total of four boxes. We’re asking for up-front payments of $175 for the month—shipping is free.

Market boxes will contain a selection of produce each week depending on availability. For June we’ll continue to have our own asparagus, rhubarb, and green garlic, and will also have our own new potatoes, zucchini, peas, strawberries, and more as crops come into season. Given the cold spring, we’ll continue to supplement with a few additional items from neighbouring farms, such as greenhouse cucumber, lettuce, peppers, and tomatoes.

You can once again add our melon blossom honey and other preserves to your market box for a one-time additional cost. If you choose to add these items, they will be delivered once, in the second box.

There’s one more add-on for June: strawberry flats! These will be available during weeks 3 & 4. Strawberry flats are 6 quarts. They’ll be the very first flats of the season, and will cost $40 each or 2 for $75. When you purchase strawberry flats, a pop-up form will ask  you to specify when you would like us to deliver them—for example, if you buy two flats, do you want both delivered during week 3, or one in week 3 and one in week 4?

Sheet Pan Gnocci, Veggies, & Chickpeas

Ingredients

1 pound fresh, shelf-stable, or frozen potato gnocchi (or 2 large potatoes, cubed)

2 medium bell peppers, cut into 1-inch chunks

1 tomato, sliced

1 small onion, cut into 1-inch chunks

3 stems green garlic, chopped

1 can chickpeas, drained & rinsed (or other protein of your choice, like cubed chicken or sausage!)

1 teaspoon dried thyme

1/4 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Grated Parmesan cheese, for serving

Balsamic glaze, for serving

Hot sauce, for serving

Directions

1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.

2. Place the gnocchi, peppers, tomatoes, onion, green garlic, thyme, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and balsamic vinegar gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the cheese, balsamic glaze, and hot sauce.

5. Enjoy!

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

May Market Box

For years we’ve attended farmers’ markets throughout Southwestern Ontario. Unfortunately, many markets are now closed or delayed due to the COVID-19 outbreak. We understand these decisions and want to do everything we can to keep our communities safe. But, we also believe providing fresh, local food is more important now than ever.

Our solution is a no-contact market box delivered to your door. We’re starting with the month of May, and we’re focusing on the communities we would normally serve at farmers’ markets. Check out the map for an idea of that area. We’ll have limited quantities available—first come, first served.

Each week, you’ll get one market box full of fresh produce valued at $50. That means you’ll get four boxes a month. We’re asking for up-front payments of $175 for the month—shipping is free.

Market boxes will contain a selection of produce each week depending on availability. We’ve always been proud to say that we only sell what we grow, so our own asparagus, rhubarb, kale, and green garlic will be our primary items. However, given that our offerings are limited to those items during May, we’re temporarily including a few additional items from neighbouring farms. These will include sweet potatoes, herbs, and greenhouse cucumber, lettuce, peppers, and tomatoes.

You can add our melon blossom honey and other preserves to your market box for a one-time additional cost. If you choose to add these items, they will be delivered once, in the second box.

Delivery for subsequent months will be announced later – stay tuned! Thank you so much for your continued support & encouragement.

For more information & to sign up, visit our online shop.

2019 Trailer Renovations

This past summer we undertook a couple of extra fun & creative projects involving one key theme: trailers. Yup, you read that right! What’s so fun about trailers? Well, turns out they make great little libraries & fruit stands! We had an old camping trailer and an old horse trailer hanging around; both used in the past, but both left jobless for this season. So we came up with a plan!

First up was the camping trailer. In the past, this lived at our pick-your-own patch. Back when the patch was across the road, and we didn’t have much to offer other than delicious berries waiting to find a home! Since moving across the road and into our new space, the trailer was left abandoned. But it had a fond place in our heart, and we couldn’t bear to see it sit empty. Plus, as farmers, we’re the original recyclers. We work with a minimal budget, and always look around for existing tools before buying new. This attitude often leads us down winding, off-the-beaten-path trails, but we tend to prefer it that way.

Anyways, here’s a before picture of our dear camper trailer. It’s a bit hidden, but hopefully you can see it back there. It was white and green, and we used it to store picking supplies: empty quarts, baskets, and flats + flags, signs, and other odds and ends.

To start its transformation, we emptied out all those old supplies so that we could work with a clean slate. Next, we gave it a makeover. We painted it white & red and added some pretty white detailing. Here’s another photo:

So now we had a beautiful looking trailer, but we needed a job for it! We did some brainstorming, and first came up with the idea that it should be parked at our Innerkip fruit stand, located on the main street of our little town. We’ve had a stand there for a few years, but again, it could use some improvement. Eventually, we came up with a plan: let’s open a free little library! We had regular shoppers stopping by anyways, so why not offer them an added experience of checking out books? We put a call out to the community, asking for used book donations, and my goodness they did not disappoint!

The books started to pour in, at an incredible rate — we could hardly keep up with them! We got to work cataloguing, putting an old-school pocket and card in the back of each book. We added a few shelves to the compliment the existing ones within the trailer, and then we started to stack. We stocked the trailer with a stamp and a notebook so that they could be easily checked out, added a sign to the exterior of the trailer. All that was left to do was open the doors!

Here are some more photos:

After a successful season at our Innerkip Fruit Stand, we moved the trailer over to our Farm Market & Pick-Your-Own patch to help add to the fall festival activities. Now it’s in storage for the winter, but we can’t wait to bring it back to life again this spring! We’re going to be putting out another call this year – but this time for a volunteer to help us keep it organized. If you know of any book-loving locals, let us know! And keep an eye out on our social media & website for a volunteer application. We have other exciting ideas too – more little libraries, a book club, and more!

Now, for that second trailer! After such a successful first trailer conversion, we had high hopes for the old horse trailer. I (Alex here!) did some research and came up with a bit of a vision board, which I am thrilled to say came to life perfectly! We decided that the horse trailer would make the perfect addition to another one of our roadside stands, located in the Toys R Us parking lot in Kitchener. We first started selling at this stand in the early 90s, when my grandpa would sell on our behalf. Once it became too much for him, we took over. Since then it’s been a simple set up with a tent & tables. But we felt like it could use a makeover too.

We unfortunately don’t have a great “before” photo, but it was a pretty basic horse trailer prior to its conversion, painted grey. We brightened it up with a coat of white paint, added wood planks on the back and sides, shelves on the interior & exterior, and an adjustable shade that could be propped up during the day and taken down at night. Final touches included painting our logo & one of our favourite sayings “live eat local” and we were ready to roll!

Overall it was a wonderful summer full of adventure, creativity, and thinking outside the box. We had a blast and can’t wait to see what we come up with this year!

2019 Recap: Farm Market & Pick-Your-Own Patch

The 2019 season was full of growth, change, and adventure. As many of you know, we opened our new & improved on-farm market and pick-your-own patch in June, with the start of our strawberry season. From there we welcomed so many community members onto our farm to pick more strawberries, then raspberries, blueberries, a wide array of veggies, and pumpkins in the fall.

We were overwhelmed by the support we received and thrilled that so many of you shared our passion for spending time outdoors, getting your hands dirty in the fields. We loved seeing you chat with our chickens & cows, triumphantly pull up a carrot or dig out some potatoes, and joyfully take a wagon ride to the corn maze and pumpkin patch in the fall.

Plans for the 2020 season are already well underway, with the same pick-your-own lineup, along with some fun new surprises. We’re looking forward to adding a few new crops for picking, as well as more events and on-farm activities for everyone to enjoy. Stay tuned for the release of these details!

In the meantime, we thought it would be fun to share a bit of the transformation that our farm market experienced before the opening date in June. The month of May was spent scouring for furniture, painting, setting up, and decorating. It was so much work, but oh-so-worth it. Check out the photos below to follow along!

Pictured above are many of the goodies we found in Grandma & Grandpa’s barn while setting up the Farm Market. Back in the 1990s and early 2000s, our Innerkip Farm Market lived in the bottom of their barn, and these items were used in that display. However, when we moved out of that barn onto the main road into Innerkip they were forgotten. We were thrilled to find them still there, and brought them back to life.

Top left: large butcher block counter

Top center: smaller butcher block counter

Top right: red cabinet — we kept the iconic colour!

Bottom left: magazine stand — now houses our beautiful hand-printed cards

Bottom center: melon bins — now painted white

Bottom right: an old trough, used for washing leeks in its old life — now used as a big flower pot!

Curious about that old-school farm market? Well, we dug out a couple pictures for you! It actually started under the overhang of the old pumphouse. From there, it moved into the basement of the old bank barn. Anyone out there remember that?

The barn had a lot of random stuff in it, and many layers of dust, dirt, and grime accumulated, so a lot of hours were spent organizing, emptying, and cleaning. So much cleaning! We power-washed, swept, vacuumed, repeat! It was worth it, though.

Once emptied out, we carefully planned the layout of our indoor space. We wanted it to be warm, welcoming, and full to the brim of local goodies. We featured our full lineup of farm-fresh produce (100% of it grown on our farm!), our preserves & our honey, as well as a few other local treats like maple syrup, chia crackers, and hand-printed cards. Next season we plan to add even more added-value items! Any suggestions?

One of our favourite additions is this gorgeous ladder light fixture. The ladder was another find in our grandparent’s barn, and we just knew it had to be included. We suspended it from ceiling, we wove lights through it, and ta-da! A lovely source of light was born.

Another favourite feature is the gorgeous mural featuring one of our original logos. We are so grateful to Alyssa for this incredible work!

We also spent time carefully planning out and designing our outdoor spaces.

The first thing you see when you arrive at our farm market is the welcome sign. This sign holder once lived at the end of our cousin’s lane way. It wasn’t being used, so we moved it over to the farm market! For the sign itself we used an old wooden barn-door. One of our incredible farm marketers Alyssa painted it red (of course!) and added our logo. Next, we built a box to go around the bottom.

Finally, we filled the box with soil and beautiful plants & flowers thanks to our incredibly generous neighbours Wells’ Greenhouse. If you’re in the Oxford County area, check them out!

Another feature of our outdoor space was the kids area, complete with a sandbox and fantastical treehouse. The treehouse was part of one that was first constructed at our home farm, on the truck of an old willow tree. It was designed by a local architect, of Martin Design Group, in Innerkip. Check out a photo below to see what it used to look like. Unfortunately the upper tier had begun to become unstable overtime, so we moved it over to our market. Now that it’s closer to the ground, on an updated platform, it’s good as new. We love how the wood has become weathered over time, giving it a wood-fairy vibe.

Overall it was a wonderful season, and we are so grateful for the support of our community! We can’t wait to see what 2020 will bring.

Sweet Potato, Kale, and Red Lentil Curry

*Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

2 medium (or 1 large) sweet potato, cubed

1 carrot, diced

1 pepper, diced

1 onion, diced

2 cloves garlic, minced

Salt

Pepper

1 teaspoon curry powder

½ teaspoon turmeric

½ teaspoon red pepper flakes (optional)

1-2 tablespoons Thai red curry paste, depending on spice tolerance

1 can coconut milk

1 cup low-sodium vegetable stock

1/2 cup red lentils

2 stalks kale, finely chopped

Instructions:

1. Mise en place: chop all of your veggies and measure out all of your spices. That way they will be right ready to go when you need them!

2. Add oil to a shallow saucepan and heat over medium heat. To track the temperature, add 1 small piece of diced onion. When it starts to sizzle, you’re ready to go!

3. Add the onion and cook for 2-3 minutes, stirring frequently. Onion should be softened and fragrant.

4. Add the diced bell pepper & minced garlic. Cook for an additional 2-3 minutes, continuing to stir often.

5. Add spices and curry paste and stir until the veggies are evenly coated.

6. Next, add the coconut milk, stirring until smooth and mixed in with the veggies and spices. The mixture should be a nice rich orange colour.

7. Add the vegetable stock and stir again.

8. Finally, add the sweet potato. Stir, then cover and cook for 15 minutes over medium-low heat.

9. Remove the lid, stir, and add the red lentils. Stir again, then cover and cook 20 minutes. Stir every 5 minutes of so.

10. During the final 5 minutes, add kale. Continue to cook, stirring continuously, until the kale is wilted and coated in the sauce. The mixture should be thick and very fragrant.

11. Serve alongside rice or naan bread – something to soak up the saucy goodness. Enjoy!

Recipe created & photographed by Alex Chesney, RD

Creamy One-Pot Pasta with Butternut Squash, Kale & White Beans

I came across this recipe yesterday and was immediately intrigued for a few reasons:

• It used a bunch of produce we have on our farm right now (butternut squash, kale, & garlic)

• It was vegetarian (perfect for that meatless Monday trend)

• It was a creamy pasta dish (because, duh, what better comfort food is there?!)

• AND it was still high in protein and all-around pretty balanced

I was hooked! I had most the ingredients on hand, so I went for it… The verdict? I’m so glad I did! I’ve had some not so great experiences with one-pot pastas in the past, leaving me with a runny mixture of seemingly random ingredients, but this one turned out perfectly. The original recipe called for fresh basil and pumpkin seeds, which I didn’t have on hand at the time, so I made a few tweaks to fit my pantry. It was quick, easy, and pretty darn tasty. Give it a try and let me know what you think!

*Serves: 6

Prep Time: 15 minutes

Cooking Time: 8 -- 13 minutes

Ingredients

2 teaspoons dried basil

½ teaspoon red pepper flakes

1 small lemon

3 tablespoons olive oil, divided

6 cloves garlic

1 (15-ounce) can white kidney beans

12 ounces dried spaghetti

1 cup butternut squash purée (can sub sweet potato or pumpkin purée)

2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

4 1/2 cups water

1/2 cup plain Greek yogurt

3 cups loosely-packed kale

¼ cup parmesan cheese, shredded

½ cup mozzarella cheese, shredded

Instructions

1. Finely grate the zest of ½ a small lemon. Combine with the dried basil and red pepper flakes, then whisk in 1 tablespoon of the olive oil. Season with salt and pepper to taste, stir to combine; set aside. Halve the lemon and set aside.

2. Thinly slice 6 garlic cloves and add to a large straight-sided skillet (we like this one) or Dutch oven. Drain and rinse 1 can white kidney beans. Add 1/2 the beans, the remaining 2 tablespoons olive oil, 12 ounces spaghetti, 1 cup canned butternut squash purée, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

3. Add 4 ½ cups water and bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last two minutes of cooking, add 3 cups baby kale.

4. Remove from the heat. Stir in 1/2 cup of the plain Greek yogurt, the remaining beans, the shredded mozzarella, the herbed oil mixture, and the juice from ½ the lemon. Stir with tongs, and taste, adding more lemon juice and salt as needed. Divide the pasta between 6 bowls and garnish each bowl with the shredded Parmesan cheese, and more black pepper.

Recipe Note:

To reheat leftovers, warm in a skillet with a splash of water, tossing until the sauce loosens up and is creamy. Season with salt, to taste, and a squeeze of lemon juice.

Recipe slightly modified from: https://www.thekitchn.com/one-pot-pasta-recipes-261459