Posted on August 25, 2014 by Dan
Let’s take a year by year look at one garlic variety that we bought in 2006 and have since bulked up to be one of our main cultivars using bulbils. 2006 Bought Siberian Marbled Purple Stripe garlic from another grower. October: Planted bulbs in trial garden to avoid introducing unknown disease into main crop…. Read more »
Posted on August 25, 2014 by Dan
What are bulbils? Garlic bulbils are the small bulbs that develop in the garlic scape if you leave it on the plant. Garlic scapes are often referred to as garlic flowers. However, scapes aren’t true flowers – the reproductive parts only partially form and they are not viable. As such, there is no cross pollination. The… Read more »
Posted on August 21, 2014 by Dan
Ingredients: 2 lbs fresh yellow beans 4 dried cayenne chile peppers, whole 2 teaspoons dill seed 4 garlic scapes or 4 garlic cloves, peeled 2 ½ cups water 2 ½ cups vinegar ¼ cup salt Remove stem tops from beans. Cut them if necessary so that they will fit standing upright in pint jars,… Read more »
Posted on August 21, 2014 by Dan
2 fleurs d’ail (ou 2 gousses d’ail pelées) 1 c. à thé graines d’aneth 1 piment fort, tranché 1 lb de haricots verts ou jaunes, parés 2 tasses d’eau 2 tasses de vinaigre 1 c. à soupe de sel pour marinades 1.Dans un pot à marinades de 1,25 L (5 tasses) ou deux pots… Read more »
Posted on August 21, 2014 by Dan
Serves 4 2 large eggplants, about 2 pounds Kosher salt 1/3 cup olive oil 2 tablespoons cider vinegar 1 tablespoon honey 1 teaspoon smoked paprika 1/2 teaspoon cumin 4 large garlic cloves, roughly chopped Juice of 1 lemon, about 2 tablespoons 1 tablespoon soy sauce 1 cup flat parsley leaves, roughly chopped 1/2 cup… Read more »
Posted on August 21, 2014 by Dan
Serves 4 1 pound boneless skinless chicken thighs 2 small fennel bulbs, between 1 and 1 1/4 pounds total 4 large garlic cloves, minced 2 tablespoons olive oil 2 tablespoons white wine 1 Meyer lemon 1 1/2 teaspoon kosher salt Freshly ground black pepper Heat the oven to 425°F. Place the chicken thighs in… Read more »
Posted on August 21, 2014 by Dan
For the Roasted Kale Salad 1 bunch kale leaves Extra-virgin olive oil 1 fennel bulb, leafy greens reserved 1 small seedless cucumber ½ cup roasted almond slices ¼ cup crumbled feta cheese Lemon zest Kosher salt and freshly ground black pepper For the Avocado Caesar Dressing 1 ½ large avocados 3 cloves garlic peeled… Read more »
Posted on August 21, 2014 by Dan
2 medium cloves garlic minced 1 teaspoon fine grain sea salt 1 cup / 240 ml buttermilk 1/4 cup / 60 ml white wine vinegar 1/4 cup / 60 ml extra virgin olive oil 1/4 cup chopped dill 1/2 cup chopped scallions (or chives) 1 tablespoon chopped parsley 7 small radishes, sliced paper thin 3… Read more »
Posted on August 21, 2014 by Dan
1 gros céleri-rave épluché et râpé 1 jaune d’œuf 1 c. soupe de moutarde dijon 3 gousses d’ail émincées Jus de 1 citron, réservé 1 c. à soupe ½ t. d’huile d’olive 1 c. à soupe de persil sel, poivre feuille de laitue Mettre le céleri-rave dans un bol avec le jus de citron (réservé… Read more »
Posted on August 21, 2014 by Dan
1 large bunch of greens (such as chard, spinach, kale, collards, rapini, mustard, mizuna or beet greens) 1 clove garlic, chopped (or 2 garlic scapes) 1 small onion, chopped butter or oil water salt and pepper fresh lemon juice Cut greens (and stems) into diagonal strips. Heat butter or oil in a large sauté… Read more »
Ferme Coopérative Tourne-Sol / Tourne-Sol Co-operative Farm
1035 Chemin St-Dominique
les Cèdres, QC, J7T 1P5
tel: 450-452-4271
Organic products certified
by Ecocert Canada
