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How to make varied and delicious rice bowls with your local vegetables in winter and summer!
For her party last week, my daughter wanted rice bowls!
Armed with my new favorite tool, my mandolin, I set about preparing rice bowls for him with vegetables we lovingly grow at Tourne-Sol Farm! I made small julienne strips of raw carrots and daikon. I also roasted cubes of butternut squash and parsnips in the oven.
By adding tofu sautéed in tamari, chopped nori seaweed and sunflower shoots bought at the Saturday market, we had lovely bowls of rice, ready in no time!
As a farmer who has grown his own tomatoes for 20 years, I know that the late summer harvest is both a blessing and a challenge. You have baskets of beautiful tomatoes—but a limited time to preserve them.
In this guide, I'll share three preservation methods that fit even the busiest schedule, drawn from my years of experience on the farm.
Okay, we want to eat local in winter, but are you also wondering if lettuce grown in a greenhouse at -20°C really makes sense?
For my part, I try to avoid greenhouse-grown lettuce in winter... but it creates a bit of a void... How can we renew the way we prepare our root vegetables to diversify our plate during the cold season?
Here's my favorite way to replace lettuce and add freshness and winter crunch to all kinds of recipes!
This year, as it becomes more important than ever to turn to our local products and strengthen our local economy, we have decided to get closer to your communities in quite a significant way!
It will now be much easier for the residents of Vaudreuil-Soulanges to have easy and nearby access to our organic baskets because we are opening, not 1, not 2, not 3… but a total of 5 new delivery points!!!
In addition to Ste-Anne-de-Bellevue, you will now have 4 new options to receive a surprise pre-assembled vegetable basket and your special orders on Wednesdays (Rigaud, St-Lazare, Hudson, and Île Perrot) and a new delivery point at the Écolocal market in Les Coteaux on Thursdays!
You open your fridge, it's full of good ingredients, root vegetables of all kinds, broth, cheese, eggs, meat, fruits. You know that your pantry is full of grains, lentils, other legumes and spices. You even have vegetables in the freezer... but you're flat, you have no inspiration to cook...
It is exactly for these days that I created Robo-Cuistot !
When I started growing vegetables on our small farm, beets were a veggie I didn't know much about. At first, I found it tricky to use and a bit messy. But over time, I discovered recipes and methods that totally changed my perception of this veggie. In this article, I'll share how to prepare beets with minimal effort and why it deserves a spot in your kitchen.
When winter really starts to set in and spread its gray coat over our plates, we need to find antidotes of color and flavor. My secret solution this year? Salsa Verde prepared during the fall and stored in the freezer!
Recette de potage au chou chinois.
Discover the rich flavors of autumn with this simple and satisfying recipe. This tofu with vegetables will allow you to use 7 typical autumn vegetables that you might receive in your November basket.
I created this recipe based on some suggestions from Robo-Cuistot, our virtual culinary assistant, and I added my own twist! My children asked me to reduce our meat consumption, so I chose tofu as the protein!
When you first saw garlic scapes, do you remember what you thought?
Did you say to yourself "look at those beautiful, delicate, curved stems with their intoxicating fragrance"? or rather "look at that funny vegetable that looks like a rodent's tail, I think I'll put this in the exchange basket and pick up something else I know…"?
Here are 6 ideas that might just spark your imagination and make you want to try these tender stems in your next basket!
Here's a recipe introduced to our family by our friend Lise, a loyal customer of our organic baskets, which has transformed our vision of kale salads!
The tahini dressing is now one of my wife's favorites. It adds flavor and richness to a salad, as well as nutritional value in protein, vitamins and calcium, to name but a few.
By roasting the beets, you can preserve their color and flavor, making them a tasty addition to the tangy feta cheese and peppery arugula. The salad is topped with toasted pumpkin seeds for a satisfying crunch,
Recette de pomme de terres pilées au chou frisé et à la saucisse.
100% Organic
No GMOs
++ Biodiversity
