One of our favourite farmers market is The 19th Ave Farmers Market located just down the road from the Mill on the corner of 19th Avenue and Woodbine. These pictures were taken as we shopped for the vegetables for our "Discover Your Roots" cooking class held on Thursday, October 2nd.
Pumpkins and gourds abound! Mix them into still life arrangements to give an autumn ambience to any room.
Have fun creating bountiful baskets of gourds celebrating the colours of the season!
Our lovely Queen Bees gathered together celebrating their roots at our cooking class!
Nothing like a bowl of carrot ginger soup to warm the spirit at the start of a meal.
We are happy to share this delicious recipe:
CARROT SOUP WITH ORANGE & GINGER
3 tbsp. olive oil
2 leeks, including the tender green parts, sliced into round coin shape
6 carrots (about 1 lb.)peeled and thinly sliced
1 red potato, peeled and coarsely sliced
1 1/2 tsp. grated fresh ginger (make sure to peel before grating)
5 cups of vegetable stock
1/2 cup of freshly squeezed orange juice(about 2 oranges)
2 tsp. of orange zest
tub of sour cream
Warm the olive oil in a saucepan over medium heat and add leeks. Saute until slightly softened. Add the carrots, potatoes and ginger and saute for 5 minutes until they are just softened. Add the stock and simmer until the vegetables are completely fork tender, about 20 minutes. Remove from heat and let cool. Puree the soup in batches using a food processor. For a chunkier texture, use a hand-held blender in the pan until the desired consistency is achieved. Reheat the soup and stir in the orange juice and zest. Season to taste with salt and pepper. Ladel the soup into bowls and garnish with a dollop of sour cream on top. Delish!!!
We used farm fresh onions and potatoes from the local market to create a fabulous caramelized onion and potato galette.
A Galette is simply a quick and easy French country cooking method of creating a pie be it sweet or savoury. We love to use puff pastry especially the President Choice ready to roll out version at Loblaws. We recommend that you alway keep a box in the freezer when you need to make a quick appetizer, main or dessert. Once you make our Potato Galette, you will see how easy it really is:
POTATO GALETTE WITH CARAMELIZED ONIONS & GOAT CHEESE
3 tbsp. of olive oil
4 sweet onions, thinly sliced
8-10 baby red potatoes (love the colour but you can use any small variety)
1 log of goat cheese
2 sprigs of fresh rosemary
1 pkg. of puff pastry, thawed overnight in the fridge
salt & pepper to taste
1 egg beaten
Saute the onions in the olive oil on a medium/low heat until caramelized being sure not to burn them (they will turn into a dark rich colour and be very sweet). It usually takes 40-50 minutes to get them perfect. Add the potatoe slices and continue to saute until they are soft. Salt & pepper to taste. Roll out the puff pastry. Spread the goat cheese on the bottom leaving a 2 inch border around the edge. Add the potato/onion mixture on top of the goat cheese. Fold in the edges making sure that there is an opening. Remember the idea is to make it look rustic so do not worry about making perfect corners. Sprinkle fresh rosemary on top. Brush the pastry with the beaten egg. This will give the pastry a beautiful golden colour. Bake in a 350F oven for 20 minutes or until the top of the crust is golden brown.
HAPPY FEASTING!!!!
