Sunday, September 30, 2012

Eggplant for Breakfast...

Hi... Sean here.
Here's a really simple way to spice up your breakfast.  In the image above, I've prepared broiled (The Greenhouse) eggplant with a fried-steamed egg (From our local free range Egg supplier - can't give her name since she's maxed out on customers).

For the egg plant recipe:
  1. soak 1/4 to 1/2 inch thick slices of eggplant in milk (I use Lactese due to lactose intolerance) for 5 -10 minutes;
  2. pre-heat the broiler in your oven;

Wednesday, August 29, 2012


                                                              Mizuna Microgreens                                                

Microgreens are tiny, delicate and incredibly flavourful young plants that are harvested while tiny, tender, and tasty. They are intensely flavorful and are used as garnishes, toppings, and also provide bursts of flavor in fresh salads, sandwiches, soups, and vegetable dishes.  They have been touted to be 'packed' with nutrients however, this has not yet been scientifically proven.  They certainly have the same nutrient content as their larger counterpart, tho.  My favorite method of using them is on a sandwich with fresh tomato and cucumber.  Delicious!

                                                        Mighty Mustard Microgreens

The mustards are spicy and hot.  They are very good with curries or just on their own.  They certainly add a zing to salads, too.

                                                                Tatsoi Microgreens

Tuesday, August 21, 2012

Easy Tomato Basil Salad

4-6 Vine Ripe or Roma Tomatoes
Olive Oil
Sea Salt
1/3 cup Fresh Basil chopped
Chop the tomatoes into relatively small chunks.  Add the basil. Drizzle 2-3 tablespoons of olive oil over mixture and then sea salt to taste.  Enjoy!
Bonus: If you want to turn this into a Caprese Salad, just add 2 cups of cubed cut skim mozzarella cheese and a splash (3-4 tablespoons) of Balsalmic Vinaigrette.
Either way you choose to prepare, it’s a super simple and tasty way to add a salad to your day!

Fava Bean Potato Salad Recipe

Tender, young broad beans, bright roma tomatoes, and an herbed vinaigrette dressing give a fresh spin to this fava bean potato salad recipe. This salad tastes great right after mixing it up, but give the ingredients a day to mellow and develop in the refrigerator for maximum flavor.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
  • 1 lb fava beans (broad beans), shelled
  • 1 1/2 lbs. new potatoes, quartered and boiled until tender
  • 1 plum tomato, finely chopped
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Boil the fava beans for 3 to 4 minutes, until they are tender, and immediately rinse them in cold water to stop the cooking process. Place the fava beans, potatoes, and tomatoes in a large bowl and set it aside.
In a small bowl, whisk together the olive oil, red wine vinegar, onion, parsley, salt and pepper. Add the vinaigrette to the prepared beans and potatoes and toss the salad gently until it is coated with the dressing.
This fava bean potato salad recipe makes 8 to 10 servings.

Once you shell your fava beans (take them out of the green pod), you should pop the inner bean out of the tough outer membrane.  The inner bean is much more tender. 

Tuesday, August 14, 2012

Lamb and Broad Bean Curry

2 tbsp of sunflower oil
4 tbsp of garam masala
1tsp of mustard seeds
1tsp of tumeric
1 thumb of ginger peeled and finely chopped
500g of shoulder or leg of lamb cut into bitesized
100g of red lentils
1/2 pint of vegetable stock
500ml of plain yogurt
2 cloves of garlic finely chopped
1 large onion thickly sliced
500g of fresh broad beans *
Heat the oil and fry the garam masala, tumeric , ginger, chillis and mustard seeds
Stir in the meat and allow it to brown , once browned remove and add the onions and garlic
Fry until softened then return the meat to the dish, add the lentils and stock
Simmer for 3 hours on a low heat ( check occassionally that it has not boiled dry and add extra water accordingly) or place in the slow cooker on low for 5 hours
The meat will be tender and falling apart, add the beans and yogurt for the last 15 minutes ( or 30 minutes for slow cooker)
Serve with rice

* Broad beans should be podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.
To double pod - or remove the thin skin that covers each individual bean - use your nail to slit the skin, then pop out the bright green bean.

Wednesday, August 8, 2012

Peter MacDonald's Bean Salad

With all the lovely beans lately I've made this concoction.

Asian Bean Salad


1 tablespoons white-wine vinegar
2 tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoon hoisin sauce
1 garlic clove, minced
1-inch piece fresh ginger root, peeled and minced (about 1 tablespoon)
2 teaspoons Asian sesame oil
1 teaspoon olive, grape seed or other light tasting oil
optional pinch of red pepper flakes to taste


2 tablespoons sesame seeds
2 pounds green/purple/yellow beans, trimmed
1 red pepper diced
2 scallions, chopped fine (about 2 tablespoons)

In a small bowl, whisk together vinegars, soy sauce, hoisin, garlic, ginger root, and sesame oil. Add remaining oil in a stream, whisking, and whisk until emulsified. Season dressing with salt, pepper, and chili flakes.

In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.

In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well.
* Note-I've made this with raw beans as well.

In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well.

Tuesday, August 7, 2012

Kim's Basil and Tomato Bruschetta

12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
24-36 basil leaves, torn into small pieces
2-3 garlic cloves, peeled, and minced
a handful of kalamata olives, pitted and chopped
sliced mozzarella or feta
salt and pepper

 In the morning when you are getting breakfast, mince 2-3 cloves of garlic and put them in a bowl with  olive oil and about 2 tbsp. balsamic vinegar.  Cover and refrigerate.
When you get home from work, toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. Remove and brush with oil mixture. In a bowl combine tomatoes, olives, oregano and basil (oregano is optional).  Top bread with tomato mixture and slices of mozza cheese or fetta.  Sprinkle with salt and pepper.  Broil till browned and cheese is melted.

Lentil Arugula Salad

Lentil Arugula Salad

Lentils cooked until just tender and ribbon-sliced arugula are tossed with a simple vinaigrette and topped with a bit of feta cheese in this Lentil Arugula Salad.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 to 6 servings
  • 1 1/2 cups brown or green lentils
  • 1 onion
  • 1 bay leaf
  • 1 clove garlic or shallot
  • 1 Tbsp. red or white wine vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 3 Tbsp. extra virgin olive oil
  • 1 bunch arugula
  • 1/2 cup crumbled feta cheese (or more to taste!)
  1. Rinse lentils, put them in a pot, and cover them with cold water by at least two inches. Peel and halve the onion and add it and the bay leaf to the pot. Put the pot on to boil. Cook lentils just until tender to the bite, about 20 minutes (note: cooking time of lentils can vary widely; being tasting them after 15 minutes, but it may take up to 40 minutes for them to cook properly). Drain lentils and discard onion and bay leaf.
  2. Mince garlic or shallot and put in a large salad bowl. Add the vinegar, salt, and pepper to the bowl and let sit about 10 minutes. Whisk in the oil to finish the dressing.
  3. Add lentils to the dressing and toss to coat lentils thoroughly.
Rinse arugula leaves and pat thoroughly dry. Lay them in a stack and cut into ribbon-like shreds. Add to the lentils and toss to combine. Toss in feta cheese or use it to garnish

Tuesday, July 24, 2012

This weeks recipe features arugula

 The recipients of the weekly vegie basket from us have been getting Arugula each week.  I am not sure if any of you know what to do with it, but it is very versatile.  I like it in  mixed green salad, potato salad and best of all on a sandwich with tomato and brie cheese.  Try this salad on for size.  It will give you an idea of how it tastes and how it can be used.


Arugula, Egg and Tomato Salad

1 bunch arugula
4 tomatoes
2 hard-boiled eggs
1 onion or 4-6 scallions, finely chopped
1 clove garlic, minced
2 Tbs. red wine vinegar
6 Tbs. olive oil
4 Tbs. chopped parsley
salt and pepper to taste

Wash and spin excess moisture off the arugula. Cut tomatoes into 1 in. cubes. Peel and quarter eggs. Combine all ingredients and mix. Sauté in olive oil for only 5 seconds and toss with pasta, if desired. 

Did any of you try the corn cake with lavender last week?  I did and it was yummy.  I also made scones and added a few lavender flowers to butter to use on them.  It was delicious.  Don't over use the lavender, tho, as it has a very strong taste.

Wednesday, July 18, 2012

Lavender Shortbreads

1 tablespoon dried lavender blossoms
1/2 cup plus 1 tablespoon raw sugar (you can also use granulated sugar)
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cup all-purpose flour
1/4 teaspoon salt
1 egg, beaten (for egg wash)
sugar for sprinkling on top

In a medium bowl, whisk together flour and salt.  Set aside.
Grind 1 tablespoon lavender and 1 tablespoon sugar in a mortar and pestle.   In a large bowl  mix butter, ground lavender mixture, and remaining 1/2 cup sugar.  Cream on medium speed until  pale and fluffy, about 5 minutes.  Gradually add the flour.  Mix on low speed until dough comes together.  The dough will be crumbly.  Continue to mix until it forms a ball.  Refrigerate 30 minutes.  Line baking sheets with parchment paper.
Divide refrigerated dough into quarters.  On a lightly floured work surface, roll dough out to a 1/4-inch thickness.  Use a 1 1/2-inch round cookie cutter to cut cookies.  Use a fork to prick cookies.  Brush very lightly with egg wash and sprinkle with sugar.  Refrigerate cookies while oven preheats.
Place racks in the center and upper third of the oven.  Preheat oven to 350 degrees.  When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven and allow cooling on the cookie sheet for 10 minutes. Then remove to a wire rack to cool completely.

Tuesday, July 17, 2012

Amy's Wedding Brunch Cake

My niece, Amy, is to be wed on Friday.  She is very lucky to have found a husband who is deserving of her.  Wedding brunch is to be held at my house on Saturday so of course the menu must consist of many and various fresh herbs and veg from Auntie's garden.  I have decided to do a lavender corn cake for 2 reasons.  Firstly, Amy often wears lavender oil and the scent of it will remind me of her for evermore.  Secondly, lavender seems like it should be part of every wedding.  The recipe is as follows....

Sweet Corn Cake with Blueberry Lavender Compote

For the cake

6 oz (12 TBSP) unsalted butter, softened
4 1/2 oz. (1cup) unbleached flour
2 tsp baking powder
1/4 tsp. salt
2 1/4 oz (1/2 cup) cornmeal
1 cup cooked fresh corn kernels
1/2 cup sour cream at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature and lightly beaten

For the Compote

1 cup granulated sugar
2 tsp lavender
1 1/4 cup cooked fresh corn kernals
1 cup fresh blueberries

The cake

Position a rack in the center of the oven and heat the oven to 350 degrees.  Butter the sides and bottom of a 9X2" round cake pan.  Fit a circle of parchment in the bottom of the pan and butter that as well.

Sift the flour, baking powder, and salt into a medium bowl.  Whisk in the cornmeal; set aside.  

Puree the corn kernels in a food processor until smooth.  Strain the puree through a fine sieve, pressing with a rubber spatula to extract the liquid;  scrape any puree off the bottom of the sieve into the liquid and then discard the remaining solids.  Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid).  Stir in the sour cream.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes.  Stop and scrape the sides of the bowl.  On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides.  The mixture will be loose and curdled-looking.)

On low speed, add one-third of the flour mixture and mix until just blended.  Add one-third of the sour cream-corn mixture and mix until just blended.  Alternate adding the remaining flour and sour cream mixtures in two additions each.  Do not over mix.

Scrape the batter into the cake pan and spread it evenly with a spatula.  Bake until the cake is golden brown and springs back when lightly pressed in the center, 30-35 minutes.  Transfer to a rack to cool for 10-15 minutes.  Run a knife areoun the edge of the pan and then gently invert the cake onto the rack, removing the pan.  Remove the parchment, turn the cake right side up onto the rack , and let cool completely.

Make the compote:

Combine the sugar and 2/3 cup water in a small saucepan.  Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely.  Remove from the heat.  Add the lavender and stir to combine.  let infuse for 10 minutes, then strain the syrup into a small bowl and let cool.

When ready to serve the cake, stir the corn and blueberries into the syrup.  Cut the cake into wedges, and top each serving with about 3 TBSP of the mixture, letting most of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.

To Amy and Jean... we wish you both the happiest of ever afters!!!!!!!!!!!!!!!!!!

Wednesday, July 11, 2012

Garlic Scape Recipe

We sent out our first vegie baskets (CSA's) yesterday.  I am sure that I have a few people wondering what the curly things are in the bag.  They would be garlic scapes... the flower head of the garlic.  They can be used in place of garlic in a recipe or used as a vegetable in stir fry.  Roasted garlic scapes are delicious.  The recipe is as follows.

Roasted Garlic Scapes

  • oil
  • scapes
  • salt
Preheat the oven to 475 degrees Farenheit. Line a rimmed cookie sheet with tin foil.
Trim off the woody bottom parts of each scape as well as the seed pods at the top.
Toss the remaining middle sections with oil and salt, and bake until tender and slightly browned, approximately 7 minutes.
Alternatively, grill the scapes in a grill basket, turning them from time to time.

Friday, April 27, 2012

Recipe for Pasta with fresh chives


Lemony, Chivey, Chickeny, Pasta Sauce

  • Some sort of pasta, maybe even some Fresh Pasta
  • 2 chicken breasts
  • 1 bunch chives
  • 1 lemon
  • 2 Tbs olive oil
  1. Bring water to a boil for the pasta. Don’t forget some salt. Cook the pasta.
  2. Cut the chicken breasts in half horizontally so that they are half as thick. Season the chicken with salt and pepper.
  3. Cook the chicken filets over a medium-high heat with a little bit of oil. It should take 3-4 minutes per side to cook the chicken.
  4. Zest the lemon, removing as little of the white part as possible. Juice the lemon into a large bowl and add the zest and olive oil.
  5. Finely chop the chive and add them to the bowl. Chop the chicken width-wise into bite size strips. Add the chicken in with everything else.
  6. When the pasta is done, drain and toss in the bowl with all the other stuff. Yum. 

Monday, February 27, 2012

Community Supported Agriculture

Do you remember your grandmother's vegetable garden? That mouth watering, intense flavour of home grown vegetables? Remember going to the garden with a basket and harvesting only what you needed for the evening meal? You can have that again!

Last year The Greenhouse and Garden Store began a new project on a trial basis. We had been supporting the West Coast Farmers Market for the past couple of years but it we were losing our shirt. The manpower required to get ready for it and then attend was costing us more than we were making. On to plan 'b'. We decided to start a weekly vegetable basket, commonly known as a CSA. This is a trend sweeping North America that gives consumers an opportunity to purchase local produce without having to search for it. It develops a relationship between the consumer and the people growing your food. Studies show that fresh produce is much higher in vitamins than vegetables that have been shipped long distances in less than ideal conditions.

Consumers sign on at the beginning of the season and receive a basket once a week that contains locally grown, pesticide free produce. The vegetables are harvested the previous day and the basket contains whatever is in season. A sampling of what you may get; beans, beets, bok choi, carrots, cucumbers, eggplant, ground cherries, herbs, kale, kohlrabi, leek sugar snap peas, mixed baby greens and lettuces, onions, shallots, bunching onions, radish, spinach, swiss chard, tomatoes, tomatillos and zucchinni. There will also be surprises from time to time.

Weekly recipes and produce care tips will be posted to our blog to help you out with some of the vegies you may not be familiar with. These baskets are $25 per week and will comfortably feed two people. A larger family may want to consider a double basket at a cost of $50.

If you are interested in signing up or if you would like more information, contact us at or call 634-5757. Baskets are available for pickup at a central location in Corner Brook or at our greenhouse in Little Rapids.

To be sure of your place in the queue submit your application by April 15th, 2012 as we have to start planting and aim to grow only enough for the orders that we have.