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Plenty of recipe options for using fresh local produce

Roasted beet and Kale Salad

It’s Tuesday and the LOFT boxes have arrived right on time. The boxes are brimming with local organic ingredients for our cooks to create new dishes and salads. This week there were onions, beets, cherries, tomatoes, rainbow chard and lots of other fresh produce to try.

Our shop is a pickup point for the organization that offers weekly selections of farm-fresh produce that can be ordered online (www.loftbox.ca). My favourite have been the greens, cherries and the snowpeas – so delicious! You can also add more produce through “the add on” section if you need more vegetables or fruit or if you like one item more. Each week there is a different list of items to play with and there are also recipes – this comes in handy when you are presented with an item such as garlic scapes. Not everyone is familiar with the bud but it sure is a treat pickled or in a pesto.

The beauty of the LOFT boxes is what grows together usually goes together. Your box will complement your meal but also it is natural to combine the ingredients to make a tasty dish: you don’t need to use a different recipe for each produce item. Recipes included in the boxes are simple and showcase the ingredients grown.

I have been very impressed with this organization. The quality has been excellent and the selection grows every week. If you are looking for a convenient way to join the local food movement and give your body a break from all those pesticides and chemicals, login and get started. Happy cooking!

 

Roasted beet and Kale Salad

 

5 beets cut into wedges

1 kohlrabi sliced

1 small onion sliced into rings

1 Tbsp. olive oil

1/2 Tbsp. balsamic vinegar

Sea salt and cracked pepper

 

Fresh salad

1 bunch washed and stemmed kale

1/2 bunch of Nevada lettuce

10 torn leaves of mint

20 snap peas, snipped and cut in half on an angle

3 oz goat cheese, crumbled

2 Tbsp. sunflower seeds toasted

 

Place beets, kohlrabi and onions on pan (keep the beets to one side of the pan to avoid coloring all vegetables) drizzle with olive oil, balsamic, season with salt and pepper.

Roast in oven for 35 minutes (or until tender) at 350 F. Drizzle some vinaigrette on the vegetables and allow to cool.

In a bowl add washed and stemmed kale, Nevada lettuce, snap peas, torn mint, toss together and place on platter. Top with cooled roasted vegetables, goat cheese and sunflower seeds.

 

Grainy Mustard Vinaigrette

 

2 Tbsp. vinegar

3 Tbsp. cider

2 tsp. grainy Dijon

2 tsp. chopped ginger

2 tsp. diced onion

2 sprigs of chopped fresh thyme

2 Tbsp. maple syrup

6 Tbsp. olive oil

 

Combine ingredients in a blender.

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