Posted on August 31, 2015 by renee@fermetournesol.qc.ca
4 bacon slices, cut into 1/2-inch pieces 1 garlic clove, minced 1/4 medium onion, sliced thin 3 1/2 cups thinly sliced cabbage (about 3/4 pound) 2 carrots, grated coarse 1/4 cup chopped fresh flat-leafed parsley leaves (wash and dry before chopping In a large non-stick skillet cook bacon over moderate heat until crisp and transfer… Read more »
Posted on July 15, 2015 by renee@fermetournesol.qc.ca
12 ounces zucchini, trimmed, coarsely grated 1/2 teaspoon salt 2 tablespoons olive oil 3/4 chopped onion 6 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 2 teaspoons minced garlic or garlic scapes 1/4 cup dry white wine 1/3 cup crumbled feta cheese 1/3 cup packed grated Parmesan cheese 6 tablespoons pine nuts, toasted 1… Read more »
Posted on June 12, 2015 by Dan
Fresh herbs are awesome. But you don’t always have the opportunity to use them all up as soon as you’ve picked them from your garden or brought them back from market. What is one to do? There is not one answer for all herbs. Depending on the type of herb, there are different techniques… Read more »
Posted on August 21, 2014 by Dan
Makes 1 1/3 cups For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil. For woody herbs, such as rosemary, sage, thyme, oregano or lemon verbena: Use 1 cup packed leaves to 2 cups pure olive oil. In a blender, puree the herbs… 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
1 large globe eggplant salt and pepper olive oil balsamic vinegar 1 clove garlic ¼ cup chopped parsley Preheat oven to 375 FPeel the eggplant and cut into 1 inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of olive oil. Sprinkle with… 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 bunch carrots, grated 2 tablespoons Sherry vinegar 1 tablespoon packed dark brown sugar 1 teaspoon cumin seeds, toasted 6 tablespoons extra-virgin olive oil 1/2 pound cabbage, thinly sliced (about 6 cups) 1 cup chopped parsley Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add… 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
