Amanda and Mark operate a family-run organic farm that produces mixed vegetables, berries, and livestock.
A versatile dip made with yummy sprouts.
A quick fresh salad that's big on flavour.
A moist cake, great for using up zucchini. From our board member, Helene.
A great recipe for zucchini pancakes. Good for any meal of the day.
A warm comfort dish that is a great side.
Think cabbage rolls, but with completely different ingredients.
Make as pancakes with a great sauce or as muffins to go.
A new take on pumpkin--eat dessert for breakfast!
This salad tastes better after it sits for a while and the lemon juice has time to break down the lignins in the kale. Leftovers are very good the next day. The ingredients are few, so quality is the key to success, as is finely chopping the kale.
From Mollie Katzen’s famous Moosewood Cookbook.
Yes, beets in cake! This recipe is from Farmer John’s Cookbook and is a great dairy-free dessert.
Kid-friendly beets--make red applesauce! A nice accompaniment to a pork roast, too.
Doesn’t get any simpler than this fresh, tasty salad! Make it ahead (up to the day before) and let the flavours mellow.
A great way to use up any leftover roasted turnips!
We know…you just can not imagine this combo! Very moist and delicious. Unique recipe from a Harvest Box customer’s Mom.
This is an excellent crunchy snack, unique savoury appetizer, or a yummy side-dish for salmon burgers.
This recipe is from the Local Kitchen Blog. Rise to the challenge of using every last veggie in your box!