Ginger & Turmeric

Patty’s Salsa

• 10 cups ripe tomatoes (blanched, skinned, cored and chopped into 1 inch cubes)
• 3 cups green peppers (chopped into small pieces)
• 3 cups onion (chopped into small pieces)
• 6 jalapeno or hot peppers cut into small pieces – use ½ or ¾ of the seeds depending on the level of “hotness” you want, I used ¼ of the seeds for this batch.
• 1 cup garlic scapes and 2 tablespoons minced garlic
• 1 bunch chopped cilantro (I use a lot because I love it)
• ½ cup white vinegar (5% acidity)
• 4 teaspoons salt
• 1 cup of sugar, or less depending on the sweetness you want

1. Blanche tomatoes and cut into 1” pieces or smaller. Let sit to drain in a colander for an hour and dispose of tomato juice.
2. Cut onions and peppers into small pieces.
3. Add all ingredients, except sugar, into a large pan and bring to a boil. Boil and reduce until half the original amount (about 1 hour). Stir frequently.
4. Before filling jars, make sure the lids and jars are sterilized. Run them through your dishwasher or sterilize them in hot water.
5. Add sugar and stir.
6. Pour hot salsa immediately into the jars leaving ½” space on top.

Stephane’s Basic Black Currant Jam

When you come home with a pint of black currants, it’s sometimes hard to think of something to use them for if you didn’t grow up eating them. This is the best way to use all of them! You can spread this on a delicious bakery bread from the produce pack, or you can be weird like some farmers at DPP and put it on veggies like celery or even lettuce.

1 pint black currants
1 cup granulated sugar
1 tbsp lemon juice

*Feel free to add more or less of things to your taste. You can also experiment with different spices like cinnamon or vanilla.

Pour the black currants in a saucepan, cover with 1 cup of water and bring to the boil. Simmer for 20 minutes, or until the currants are very tender.
Add the sugar and lemon juice. Bring to a boil, then cook for 5 min.
Leave to cool for 15 minutes, then pour into clean jars and cover.

Patty’s Vegan Scones

If you pick up your pack up from Saint John West or Millidgeville this year, then you’ll know about our lovely deliverer, Patty. She has the kindest heart, is fierce in the kitchen, and has a wealth of knowledge. Related to produce, you can ask her just about anything about produce storage and recipes. She is the mastermind behind this delicious recipe ?

This recipe can also be made with berries. From experience, it is a good way to incorporate black currants.

2 cups flour
¼ cup white sugar
¾ tsp baking soda
½ tsp sea salt
½ cup club soda
2 TBL cider vinegar
¼ cup olive oil
Optional: brush with rice milk and sprinkle with sugar (I also use cinnamon). 1 cup of fruit.

Mix all ingredients together in order given to form a soft ball. Knead on floured surface 8 to 10 times.
Pat into 6 inch circles. Place on baking sheet greased with olive oil.
Bake in preheated 425-degree oven until nicely browned for approximately 15 minutes.
Optional: brush with rice milk and sprinkle with sugar (I also use cinnamon). 1 cup of fruit.

Patty’s Roasted Beet and Garlic Pasta

If you pick up your pack up from Saint John West or Millidgeville this year, then you’ll know about our lovely deliverer, Patty. She has the kindest heart, is fierce in the kitchen, and has a wealth of knowledge. Related to produce, you can ask her just about anything about produce storage and recipes. She is the mastermind behind this delicious recipe ?

1 pound whole grain spaghetti
1 1/2 pounds red beets, trimmed and scrubbed
4 whole garlic cloves, peeled
1/4 cup olive oil, divided
1/2 cup toasted walnuts
2 tablespoons sun dried tomatoes, chopped
freshly ground salt
red pepper flakes
2/3 cup ricotta

Prepare spaghetti according to package instructions. Reserve 1 cup of pasta water.
Preheat oven to 400F. Drizzle beets with olive oil and wrap beets and garlic cloves tightly in foil. Roast until very tender, approximately 1 hour. After removing from oven, remove foil and let cool slightly. Carefully peel beets and coarsely chop.
In a food processor, combine roasted beets, garlic, remaining olive oil, walnuts, and tomatoes. Pulse until smooth and creamy, adding reserved pasta water as needed. Season with salt to taste.
Toss pasta and beet mixture until well combined. Sprinkle with red pepper flakes and serve with a scoop of ricotta on the side.

Patty’s Curried Lentils with Sweet Potatoes and Swiss Chard

If you pick up your pack up from Saint John West or Millidgeville this year, then you’ll know about our lovely deliverer, Patty. She has the kindest heart, is fierce in the kitchen, and has a wealth of knowledge. Related to produce, you can ask her just about anything about produce storage and recipes. She is the mastermind behind this delicious recipe 🙂

Yield: 8 to 10 side-dish servings; 6 main-course servings.
Time: 1 hour

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.
2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.
3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Honey Garlic Cauliflower with a Kick

Traditionally, we grow 5 varieties of cauliflower at Dave’s Produce Packs. White Cauliflower is usually the first that comes to mind. Veronica cauliflower is green and has fractals (probably the coolest vegetable you’ve ever seen >> Vitaverde looks like white cauliflower, but is green. Graffiti cauliflower looks like white cauliflower, but is purple. Finally, “Cheddar” cauliflower looks like white cauliflower, but is orange.

In this recipe, white or cheddar cauliflower can be used. Cauliflower is very high in vitamin C. When it is cooked, it has a distinct flavour and texture, but the flavour can be modified easily with spices. Cauliflower is now being used in place of meat in traditionally meat-based dishes for meat-free options. It’s just as delicious!

This recipe is perfect for someone who enjoys a little bit of sweetness of flavour (honey), but wants to incorporate it into a meal, rather than a dessert or breakfast. The Sriracha in this recipe also adds a kick to it that makes it tangy and similar to spicy honey garlic chicken. If you don’t like your food spicy, the recipe is just as good without it.

Serves 4 (recipe halved in pictures)

1 head of Cauliflower, cut into thumb-sized florets
12 tbsp. Honey
8 Garlic Cloves, minced
2 tsp. Onion Powder
6 tsp. Cornstarch
2 tbsp. Sriracha Sauce
1/4 cup Green Onions, sliced
Optional: Turmeric for extra colour

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Preheat Oven to 400 F.
Line two baking sheets with with parchment paper.
Place cauliflower on parchment paper.
When heated, roast cauliflower for 20 minutes. It’s done when it’s slightly turned brown and easily chewable.

Make the sauce in a pot on the stove.
Add honey, garlic, onion powder, and sriracha sauce to pot. (Optional: turmeric)
Bring to low boil while stirring.
Add cornstarch bit by bit evenly distributed into pot while stirring.
Stir until sauce the sauce begins to boil again and the sauce begins to thicken.

When the cauliflower is finished, toss into bowl with sauce. Stir until coated. Stir in green onions for garnish.

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Marvellous Macaroni

Serves 4

(vegan)(soy free)(oil free)

This recipe is quick, easy, and flavourful. We ate ours at Spy Glass Hill in Rothesay, NB. What a gorgeous view to match our delicious meal. 🙂

*Credits to our farmer, Stephane, for cooking and titling.

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1 box of macaroni noodles
500 ml of tomato sauce (homemade is extra delicious, but canned is sufficiently delicious)
2 ears of corn (or 1 can of corn)
5 white or cremini mushrooms, sliced
Italian Seasoning
Garlic Powder
Salt and Pepper

Cut corn off cob. (Skip this direction if you’re using canned corn)
Boil water, adding a tbsp. of salt.
Add macaroni and fresh (non-canned) corn. Turn stove down to medium.
Cook macaroni to approximately half the cooking time. Tasting is the only way to know 😉
Strain macaroni and corn.
Add tomato sauce, the half-cooked macaroni and corn, (canned corn), mushrooms, and generous amounts of Italian seasoning, garlic powder, and pepper to the pot.
After a few minutes, add 3/4 cup water.
Stir frequently.
It’s finished when noodles have been cooked to your texture preference.
Serve, and dig in 🙂

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Scrumptious and Simple Veggie-loaded Pizza

Serves 5 (or 1, if you’re a hungry farmer)

(vegan)(oil-free)(soy free)

This pizza is incredibly simple and guilt-free. A couple of our farm team members make it quite often for fulfilling, plant-fuelled energy that’s packed with a lot of flavour. Once you make it for the first time, you’ll realize that you can swap out and add any vegetables at all! It’s a great recipe for being inventive in the kitchen, as well as adhering to a budget, because you can use seasonal produce.

-1 bag of Mother Nature’s Whole Wheat Pitas (There are 5 in a bag)
-A tall can of tomato sauce (make sure it only has a few ingredients, and as little to no added sugar as possible- it’s cheaper and healthier)(Better yet, make your own sauce!)
-Garlic Powder (or minced garlic or garlic scapes)
-Italian Seasoning
-Dried Parsley
-Dried (or fresh) Basil
-Salt and Pepper
-Optional: Crushed red pepper flakes- for spice
-Two tomatoes, diced small
-Spinach (or arugula or any green suitable for the oven- we also like Lamb’s Quarters, a common and nutritionally dense weed found in NB)
-An onion (or green onions, or leeks), chopped
-A bell pepper or a couple of banana peppers (any colour), diced
-Mushrooms (whatever kind!- We find Kredls has the best prices for mushrooms), sliced
-Optional: broccoli or asparagus or ZUCCHINI

Preheat oven to 425 F.
Lay out pitas on cookie sheets. (It takes us 2 1/2 cookie sheets)
Optional: Spray cooking spray on sheets before laying out pitas. (We find that the pitas don’t really stick, so it’s up to you)
Add spoonfuls of tomato sauce to each pitas and spread around to the edge. The amount of tomato sauce is up to personal preference. When you’ve made it once, you’ll know if it should have more or less the next time.
Add garlic, Italian seasoning, parsley, basil, salt, and pepper. The amounts are up to you.
Optional: Add crushed red pepper flakes
Add spinach and/or other greens.
Add diced tomatoes.
Add onion.
Add bell pepper.
Add mushrooms.
Optional: Add broccoli or asparagus.
Put in oven. Cook for 10-20 min. Depending on how soft or crispy you like it. (Sonya likes it pretty crispy)

Optional: Add Sriracha sauce for spice after it has been cooked.

Easy-peasy. Eat up! 🙂

Classic and Easy Strawberry and Spinach Balsamic Salad

Serves 4-6

(vegan)(gluten-free)(soy free)(paleo)(oil-free)

Spinach may as well be crowned the world’s greatest food. It is packed with nutrients, is available abundantly, and is easier to digest compared to some of its other dark leafy green counterparts. Spinach is high in zinc, protein, fiber, vitamins A, C, E and K, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, and many more important vitamins and minerals.

At Farmer Dave’s Produce, we grow it earlier in the season, and later in the season, as spinach likes cool (but not cold!) weather. We harvest it morning of our produce pack or wholesale delivery, so that our customers can eat it as fresh as if it had come out of their own garden. Though we recommend washing your vegetables for bugs, we don’t use any pesticides, fungicides or other chemicals, so a broad-leafed crop like spinach can be safe for the environment and our consumers.

Strawberry season starts around late June, early July, so why not add NB or NS local strawberries for added flavour and a punch of antioxidants. In our produce packs, we source local, no-spray strawberries to accommodate our philosophy on eating chemical-free.

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1 bag of Spinach, rinsed and patted dry, torn
2 cups of Strawberries sliced lengthwise ½ cm thick
2 tbsp. Poppy seeds
2 tbsp. Sesame seeds
⅓ cup Balsamic vinegar
Bonus: Add sliced mushrooms!

Whisk together balsamic vinegar and poppy seeds in a small bowl.
Toast sesame seeds in a non-oiled frying pan at medium heat. Stir often until seeds start browning and popping. Remove from heat.
Slice washed strawberries in a small bowl. Chill.
Tear spinach into 2 in. by 2 in. (approx.) pieces.
In large bowl, toss spinach, strawberries, sesame seeds, and balsamic poppy seed dressing.

Voila! Easy and delicious 🙂
Great for summer parties, light lunches, and as a beautiful side dish.

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