TapRoot Farms / Blog / Category Recipes

Blog

Category Recipes

Bok Choy Salad - From Glennis

Posted on

I wanted to share this recipe with the folks at Taproot Farms.  I have eaten Bok Choy every which way but this recipe we ate tonight was sooooo good I had to share it.  Here it is;

 

BOK CHOY SALAD

 
1 bunch of Bok Choy
1 medium Leek
1 bunch of Green Onion
3 cloves of Garlic.
Chop & assemble then set aside.
 
Saute in a pan
2 tbsp oil
2 pks. of Ramen Noodles crushed (any brand really)
1/2 c slivered Almonds
This will be crunchy.
 
Dressing.
1/2 c Oil
1/3 c Sugar
1/4 c Apple Cider Vinegar
2 tbsp Soya sauce
Boil for 1 min. then let cool.
 
Stir & pour over assembled Salad just before serving.
 


Salsa Sunday!

Posted on

Spurred by Mike Caplan's Saucy Saturday (in response to my Farm Fresh Friday Feast!), it was time to use up the tomatoes in my garden and make a batch of salsa on Sunday!  This year I grew an orange hybrid bush tomato called "Golden Shine" in my garden.  So, all the tomatoes in my salsa were orange!  It still turned out red due to the addition of tomato paste.  AND darn delicious: Jon and I did some quality control last night to make sure it was good.  The rest of the jars will be given out at our wedding to our guests.  I plan on making a few different items this fall for that purpose.  Here's some photos of the salsa making!

Tomatoes, ready to be made into salsa

Chopped tomatoes and minced garlic, jalapenos, onions, parsley, leaf celery.

A watermelon lent a hand pressing the excess water out of the tomatoes!

Here's the recipe I used.  Like most things I make, I googled "best salsa recipe" and used the first result!  http://www.food.com/recipe/wonderful-salsa-9272.  Turned out great!



October's Abundant Harvest: Facebook Challenge for Members!

Posted on

For the entire month of October, we will be holding a member recipe challenge on Facebook.  Post photos of delicious things that you are making with your shares, and make sure you share or tag it on the TapRoot Farms facebook page (OR email to teri@taprootfarms.ca if you don't use facebook). 

Each time you post, I will enter your name in a draw for a chance to win a TapRoot Farms gift basket (winner will be announced Friday Nov. 1 and basket distributed the first week of November). 

Post often, include the recipe when possible, and the only rule is it must be something that you (or friend or family member) made with the contents of your share box.  Bonus points if you use multiple items from your share or are particularly creative or inspiring!

Thanks to Mike Caplan, one of your fellow members, for inspiring this challenge!  Looking forward to all the photos and recipes you'll be sending in!




A story and a zucchini recipe from Kathy

Posted on

I was trying to use up some zucchini on the weekend by making zucchini bread, but was interrupted by a friend at the door with a broken nose and a guilty toddler. I agreed to take the toddler, sent him to play with mine, then went back to making the bread - but it seemed drier than usual. When I tasted it the next morning (after my little one was making faces eating it) it tasted exactly like Irish soda bread (which I haven't had since being in Ireland over 10 years ago). I realized that in the chaos I had forgotten to put in the sugar.
 
So - Zucchini Soda Bread recipe:
4 c grated zucchini
2 c white flour
2 c whole wheat flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 c milk
 
Mix dry; stir in the zucchini. Add milk; stir until crumbly and everything is moist. Put into 2 loaf tins; 350 F for 45 mins.
 
Or, if you want the sweet 'cakey' version, add 1 1/2 cups of sugar! The mixture will be much wetter, and you will need to cook it for at least 15 minutes more.
 
Enjoy!
Kathy