We’re still getting some great locally-grown, organic produce delivered weekly, like these deliciously sweet carrots from Terramor Farm. Here’s a great, warming recipe that will let these beautiful carrots shine (and warm your belly).
Creamy, Gluten Free, Vegan Carrot Soup
- 1.5 cups of carrots, chopped
- 1 medium onion, chopped
- 1 tsp fresh ginger (minced)
- 1 1/2 tsp teaspoon curry powder
- 1 3/4 cup vegetable broth (gluten free)
- 1 (14-ounce) can coconut cream
- Salt and pepper to taste
- Add vegetables, curry powder and broth to soup pot and bring to boil. Simmer for 20 to 25 minutes, until carrots are soft.
- Allow to cool slightly, and then puree in a blender, working in batches if needed.
- Return to the heat and stir in coconut milk until well combined.
- Season with sea salt and pepper to taste.
- Top with cilantro, basil or toasted pumpkin seeds
Green and yellow beans are now available in our produce section from Lytle’s Organic Vegetables in Arnprior. Try them tossed in your favourite stir-fry, steamed with butter and almonds or dipped in a delicious dressing. Or try this simple recipe where beans are pickled with lemon and rosemary for a tangy, slightly sweet crunch!
These are a delicious substitute for celery in your Caesar!
Yield: Makes 6 half-pints
3 3/4 cups water
3 3/4 cups white wine vinegar
4 tablespoons kosher or pickling salt
3 tablespoons sugar
2 1/2 pounds green beans
6 medium cloves garlic
6 sprigs rosemary
Twelve 3-inch strips lemon zest (from 2 to 3 lemons)
Sterilize jars and lids and remove with tongs to dry.
Combine water, vinegar, salt and sugar in a medium pot and bring to a boil over medium heat. Cook for 2 minutes, stirring to dissolve the sugar and salt.
Place a garlic clove in each jar. Divide beans, rosemary and strips of lemon zest evenly among the jars.
Fill the jars with the brine, leaving about 1/4 inch of space at the top. Wipe the rims clean. Screw on the lids until they are just snug and return the jars to the water, making sure they are covered by 1 to 2 inches of water. Bring the water to a boil over high heat; process for 10 minutes.
Use tongs to transfer the jars to a heatproof surface to cool. Store in a cool, dry place for up to 1 year. Refrigerate after opening.
Adapted from the Washington Post recipes.
Beauty abounds in our latest produce delivery from Bluegrass Farm, near Smith Falls. We have heirloom tomatoes, arugula, New Zealand spinach and basil.
Bluegrass Farm is a certified organic vegetable farm that, using an innovative system of heated greenhouses, help to supply our store with fresh local produce nearly year-round.
They are committed to protecting ecosystem health and growing a diversity of produce, focusing on salad greens and other greenhouse crops. Their organic certification with Ecocert Canada means they grow everything in accordance with the Canadian Organic Standards.