Posts tagged recipes

May happenings in the garden

May is here! We have an upcoming work party on Thursday May 10 from 1-4pm, a great chance to get some volunteer hours in.  Also, the Local Hero’s Dinner planning committee is meeting on Tuesday, May 8.  This would also count towards volunteer hours.

Check out the May newsletter for more information on May events, a great spring-time recipe, and more!  Here is a link to the May newsletter: MOBY May 2012 Newsletter.


Leave a comment »

Food Preservation: Drying Foods Feb 25 2012

Food Preservation: Drying Foods

February 25, 2012 1:00 pm – 4:00 pm

Rooted Nutrition Classes

3 Hours

Food preservation: Drying Foods with Andrea Potter
(dairy-free, egg-free, veggie, hands-on)
One of the most ancient techniques for food preservation is drying. You don’t need an expensive food dehydrator to dry food! A conventional oven can be used for all recipes.
Essential for food security, drying solves storage problems in the fridge and takes up less space in the pantry than canning. Not to mention that unlike canning, we can preserve these foods without added sugar or vinegar.
We’ll be:
• making oven-dried root vegetable chips ( And a tasty dipping sauce for healthy appetizer idea!)
• making apple and pear chips
• making naturally sweet ‘fruit roll-ups’ with apples, pears, stone-fruits and berries
• Drying herbs and chillies


728 main st vancouver bc, v6a 2v7  canada

go to

Andrea Potter

Leave a comment »

Cool Greens cooking Class Jan 29th 2012

anuary 29, 2012 1:00 pm – 4:00 pm

Rooted Nutrition Classes

3 Hours

Greens! with Andrea Potter
(*seasonal, egg-free, veggie, gluten-free)
Much more than lettuce! Everybody has heard that ‘getting your greens’ is important for

overall health. But did you know that green foods are alkalizing? Alkaline foods help to prevent illness in the body, revitalizing us on a cellular level. Learn the benefits and cooking methods for all sorts of greens! Learn:
• Tasty recipes and unique ways to incorporate greens like ( locally abundant) kale and chard into your diet.
• Cooked or raw? How to optimize the nutrition that green foods provide
• How alkalizing foods like greens benefit our health
make your own kale chips
chard rolls with quinoa and kale pesto
roasted garlic and winter greens soup
and what to do with mustard greens!
Freezing greens and many other recipe ideas


go to


728 main st vancouver bc,

v6a 2v7  canada

Andrea Potter

Leave a comment »

Spicy Pumpkin Soup Recipe


  • 4 Tbsp unsalted butter
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper (optional)
  • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  • 5 cups of chicken broth (or vegetable broth for vegetarian option)**
  • 2 cups of milk
  • 1/2 cup brown sugar- I think I used less
  • 1/2 cup heavy cream- I just use 3% milk
  • I add 1 to 2 tsp of freshly ground ginger

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.


1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

Yield: Serves 8.

**If cooking gluten-free, use gluten-free broth.


Leave a comment »

Pickling Tomatoes …. red or green

1 gallon green tomatoes
6 large onions
3 cups brown sugar
1/2 lemon
1 small whole hot red pepper (for each jar – optional)
3 red bell peppers
1 pint vinegar
1 pint water
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon crushed celery seed
1 tablespoon whole mustard seed
1 tablespoon dry ground mustard
1 tablespoon whole black peppercorns

Wash and thinly slice the tomatoes and onions. Discard any with blemishes.

Sprinkle over the vegetables, one half cup of canning salt. Let stand overnight in a stainless steel or enamel pan or crock.

Tie the pepper, cloves, allspice and celery seed in a square of cheesecloth; fasten with cotton string. Slice the lemon and chop two peppers very finely.

Drain the tomato and onion well. Add all the seasoning except one of the pepper pods to the vinegar, then add the tomato and onion. Cook for 1/2 hour, stirring gently at intervals to prevent burning.

Remove spice bag to prevent darkening.

Pack in pint jars and garnish with slender strip of red bell pepper and 1 small hot pepper per jar (near the outer edge as decoration). Ladle hot vinegar mixture over jars, leaving 1/4 inch headspace.

Adjust lids. Process for 15 minutes in a boiling water bath canner.


Great way to save tomatoes!

Russian Pickled Tomatoes

Most of the recipes i have seen for pickled tomatos are for green tomaotes- this one you can use red, yellow or green tomatoes. Enjoy

It’s a tradition in Russia to preserve vegetables, fruits and berries
for winter. Almost every family has a dacha ( little summer house with a
garden). People grow vegetables and fruits there. Some people do it to save
money, other ones want to be “closer to the ground”. So, they spend summer
time growing vegetables and gathering mushrooms and berries in the wood. And then they preserve them for winter time.
Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3
l jars ). If you want you can use little ones, it’s more comfortable to
open them.
Clean the jars very well. Sterilize them in the boiling water for 20
minutes. Put a leaf of horse-radish, dill and few cloves of garlic on the
bottom of the jar. Then put the tomatoes up to the top. Sterilize the
covers ( there are special ones for preserving) in the boiling water for
15 minutes. Add sugar and salt into water and boil it. After boiling add
vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar
to the brim. Close the jars with covers. Turn the jar upside down to check
the leaking. Put somewhere some warm things (it can be an old blanket or a
jacket), put the jars upside down. Cover them with a blanket. Leave then
for 4-6 hours. After that if the jars are still warm, let them cool down.
Then place them in a cool place (fridge, cellar) and keep for months.
Pickled tomatoes can be served with anything you like.


  • 2 kg average tomatoes.
  • 1 l water.
  • 1 tb salt.
  • 2 tb sugar.
  • 1/3 c vinegar 9%.
  • 3 tb vegetable oil.
  • horse-radish leaves.
  • dill, garlic cloves.

Leave a comment »

Kale Slaw…. yes Kale slaw…. yum!

   The Kale is just sooooo amazing this year.

   Try one of these yummy recipes!

There is tons of kale in our garden, and we got some from Fresh Roots CSA .

Kale Slaw #1


  • 1 head kale, stems removed and thinly sliced
  • 1 large carrot, grated
  • 1/2 an orange, juiced
  • 1/2 a lemon, juiced
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 red onion, sliced very thinly
  • 1 slice bacon, cooked crisp and chopped
  • 1 rounded tablespoon mayonnaise


Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

Kale Slaw #2
Makes 4 servings

I like the flavor of lacinato kale, an heirloom kale variety from Tuscany. It’s dark blue-green leaves retain their firmness in this slaw recipe. Feel free to substitute or combine other kinds of kale for a variety of color and texture.

2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon-style mustard
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 bunch lacinato or Tuscan kale, tough ribs removed, leaves thinly sliced
1 large carrot, grated
1 small red bell pepper, stemmed, seeded, membranes removed, cut in 1/2 inch slivers
1-2 red fresno or serrano peppers, stemmed, seeded, membranes removed, minced
2 scallions, white and green parts thinly sliced
1/4 cup chopped fresh dill sprigs
1/4 cup cilantro or Italian parsley leaves

Combine lemon juice, mustard, cumin, salt and pepper in a small bowl. Slowly whisk in oil in a steady stream to emulsify. Set aside.
Combine remaining ingredients in a large bowl. Drizzle half of the vinaigrette over the salad and toss to thoroughly coat. Add additional vinaigrette to taste. Cover and refrigerate at least one hour and up to 4 hours. Serve with additional dill, cilantro or parsley sprigs as garnish.

Leave a comment »

Parsnip Soup… really yummy- and buy local!

Last winter I joined a communal garden off Cambie in Vancouver ( yes winter) The only thing really coming up was parsnips. I thought yuck, but turned to the trusty google and found a parsnip soup made with apple cider and leeks.
I have always replaced the cream with milk
I sometimes I have just used plain old apple juice… there did seem to be something missing but it still was so yummy
I have never done the parsnips chips but carmalizing onions and putting them on top not only did it look very elegant but really adds flavor and texture.
So why parsnips you say?
Well last winter I was surprised how many grocery stores still had local parsnips even in February.. good prices too plus supporting our local farmers… alway a good thing.  They are filled with nutrients like vitamin C and Folate, they are also full of fiber. So try this yummy soup or others.

Parsnips- eat local all through winter!

For soup
  • 1 large boiling potato
  • 2 parsnips (about 1/2 pound), peeled and chopped fine
  • 3 shallots, chopped fine (about 1/4 cup)
  • 1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 to 2 1/2 cups chicken broth
  • 1 cup apple cider or juice
  • 1/2 cup heavy cream

For fried parsnip

  • vegetable oil for deep-frying parsnip
  • 1 parsnip, peeled and cut into thin strips

print a shopping list for this recipe


Make soup:
Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.

Make fried parsnip:
In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.

Serve soup topped with fried parsnip.

Read More

Leave a comment »