Plantain tortillas

Although members of the banana family, plantains are starchy  and need to be cooked before eating. As a plantain ripens, its starches are converted to natural sugars, resulting in a sweeter taste. Frying a fully ripe plantain quickly in oil coaxes all the sugar to the surface where it’s caramelized.

These tortillas are made entirely from plantains, making them paleo diet friendly, and great for people with food allergies and intolerances.

Instructions

  • 3 large plantains,
  • 1 teaspoon salt
  1. Cut the plantains, through the peel,  from tip to tip and microwave for 6 minutes and remove peel OR cut plantains into large chunks, boil for 25 minutes, drain off the water and peel the chunks.
  2. Place the plantain flesh into a food processor, add salt, and blend on high until the plantains form a tight ball of dough (this might take a few minutes).
  3. Remove dough and divide into 12 equal pieces. Roll each piece into a ball.
  4. Place a piece of plastic wrap on the counter. Place one ball of plantain dough on plastic and cover with another layer of plastic wrap. Roll dough into flat 6-inch circle.
  5. Heat a nonstick skillet over medium heat. Once hot add the plantain tortilla and cook for about 1 minute per side, until blisters form.
  6. Roll out and cook all of the tortillas.
  7. Tortillas can be stored in the refrigerator for up to 10 days in an airtight container.

 

Recipe: Gluten Free Carrot Soup

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
  1. Add vegetables, curry powder and broth to soup pot and bring to boil. Simmer for 20 to 25 minutes, until carrots are soft.
  2. Allow to cool slightly, and then puree in a blender, working in batches if needed.
  3. Return to the heat and stir in coconut milk until well combined.
  4. Season with sea salt and pepper to taste.
  5. Top with cilantro, basil or toasted pumpkin seeds

Khol-slaw (Kholrabi salad)

This time of year, our local farmers have new offerings for us each week, like this week’s delivery from @terramorfarm . Kohlrabi is a versatile vegetable with a taste and texture similar to cabbage and broccoli stems.

Farhat has whipped up this beautiful salad using kohlrabi and ingredients from the store.
#organicveggies #organicproduce #recipes

Kholrabi Salad

Ingredients

Mix together:

  • 1 large kohlrabi, grated
  • 1/4 purple cabbage, shredded
  • 2 medium carrots, grated
  • 1/2 red onion, grated
  • 4 Tbsp. cilantro, chopped

with:

  • 1/4 cup mayonnaise
  • 1 Tbsp. apple cider vinegar
  • 1 tsp sugar
  • 1 tsp salt

Chill, serve and enjoy!

Featured Product: Salad Turnips

Our produce department is bursting with fresh, locally-grown, organic vegetables including salad turnips, from Terramor Farm.

Unlike the classic turnip, it’s soft enough to cut with a butter knife. It is sweet with a touch of a bite like the classic turnip. And the greens are great to eat, too!

Salad turnips can be eaten as you would a radish. Slice thinly and toss in a salad, sprinkle with salt and add to a sandwich or wrap. Or, try a simple recipe like this, adapted from Things I made Today.

INGREDIENTS
  • 1 lb salad turnips, cleaned and cut into 1 inch thick wedges, and greens chopped
  • 2 tablespoons butter/avocado oil/coconut oil
  • salt
  • splash of white wine vinegar

Melt butter or oil in a heavy pan. Add turnips and cook until nicely browned on all sides. Toss in turnip greens until wilted (couple minutes). Remove from pan and add a dash of salt and vinegar.

Fresh BlueGrass Farm delivery

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.