I saw a recipe on the Guardian UK website for carrot cake with beets (or beetroot as they call it). I tried it since we still had a few beets in the garden and I loved the colour - can't say the taste was much different from regular carrot cake, but that was good - I like carrot cake. I used my usual recipe and put half grated carrots and half grated beets. I thought the beets might make the batter pink so I stirred just enough, but you can see the cake doesn't look much different with the beets -- please drop me an email if you'd like the recipe.
Surprise! Lots of the beans that looked dead actually had big beans in their pods, so we've picked them and are waiting for them to dry. They're so beautiful - and hopefully tasty.
Recipe for basic Beef Stew
2 pound pkg of stewing beef, oil for frying it, water, salt and pepper, small clove of garlic, vegetables and herbs.
Brown the meat by frying in oil until it's
cooked on all sides, then pour hot water over it just to cover
it. Boil until the water almost all evaporates, then add water
to cover it again. Boil again until water is almost all
evaporated and taste a piece of meat. If it's nice and tender
then you're happy - if it's still a bit chewy add another
covering of water and boil again - this is the secret to stew
meat that's tender - and it's a tip from a friend, Donna Arnold
of the Henday Association for Lifelong Learning in Innisfail.
Once the meat is well cooked, there's an infinite variety of
choices, but the basic ingredients are garlic, an onion, bay
leaves and parsley. Then add a couple of inches of water to the
meat and cook the vegetables -- carrots and peas, potatoes until
tender. If you like the broth/gravy thicker then stir a
tablespoon of flour into 1/4 cup of cold water and add it to the
boiling stew. My Mom used to make dumplings with our stew which
we loved - send me an email if you want her recipe.
Sept 3, 2019
We're so excited to have beans for drying! Our growing season was cut short by a frost on August 17th - shocking - but it was fairly light and the bingo beans in the garlic field survived. We'll plant more of them next year since they can prosper in our harsh conditions. They have a few gorgeous pods which we'll pick this week and dry. The beans inside are green and soft, but they'll dry brown with darker brown streaks. We're supposed to allow the pods to dry completely and then thresh them by hitting them in a sack to remove the pods :)
Aug 26, 2019
Our newest Youtube video is up showing our tried and true recipe for borscht.
Aug 19, 2019
We had a great time again this year at Open
Farm Days - thanks to everyone who came out to meet us and look
at the garlic growing. We're concentrating on watching garlic
dry right now, haha - preparing for braiding and fall planting.
July 25, 2019
We have found a great way to use our beet greens! Beet greens are so lovely at this time of year and we're trying to find new ways to use this nutritious, plentiful ingredient.
Bowl is a mix of raw and roasted seasonal vegetables - a
prairie spin on a Buddha Bowl. For sure the leaves can be
added to other greens in any salad, but for the Baba Bowl
they're the main base. I left the onions raw because they're so
awesome at this time of year. We have deer eating our peas this
year, so if we want any, we have to eat them before they fill
out, so we used them like snap peas fresh in the salad - but
shelled raw or cooked would taste great. Then we roasted
vegetables to serve hot on top and drizzled dressing over all.
We made a basic vinaigrette, but I also think a hollandaise
sauce would work with the Baba Bowl.
I put the recipes on the garlic goodness facebook page on if you're interested in them. The recipe name is a tribute to the great Ukrainian gardeners I've known - their ability to make everything they could grow to taste great and to never waste a thing!
We are eating garlic bulbs now!
They have a super great taste and texture – crisp and slightly milder than they will be when fully grown and cured, but so much better than garlic that’s been shipped from elsewhere. Local and fresh is the best, right? They're $1 each - same as they will be when they mature.
We are pleased to offer a small number of beef packages from our herd of Highland and Highland-cross cattle.
The Highland cross offers a superior-tasting well-marbled beef with a smaller carcass size than a commercial breed. There are well-researched health benefits to the Highland meat, including lower cholesterol levels and higher protein and iron content. We don't use any hormones and our grass is natural - no fertilizers or pesticides are used anywhere on our farm.
Please let us know if you’re interested in buying a side of beef. We have animals booked in for November 12th, and with a 14-21 day hanging period it will mean end-of-November or beginning of December for pick-up.
Please email for more information or if you have any questions.
are excited to have a few young highland cows with their
calves at the farm. They are so beautiful.
If you haven't checked out our instagram feed please do when you have time - we're posting more regularly as of summer 2019.
June 24, 2019
Last week I attended a soil workshop featuring Dr. Kris Nichols hosted by the GWFA in conjunction with RD County. What a fascinating presentation – the value of topsoil can hardly be overstated and there’s a lot we can do to preserve and build up our soil. We want to add carbon, hydrogen and oxygen in the soil – increase aggregates, create and encourage mycorrhizal fungi – and embrace diversity. Dr. Nichols said we need a brown revolution.
Everyone who’s been out here knows we don’t spray for weeds or pests and we have a wide variety of plants growing everywhere. Our inspiration is nature – in the woods we see so many different shrubs, flowers, legumes and grasses growing naturally among the spruce and aspen. We see mosquitos, wasps, bees, dragonflies, flies and so many different bugs – both pollinators and food for the huge variety of birds we see along the Red Deer River. Small animals like mice, weasels and rabbits thrive and support the eagles and owls – it’s a complex and hugely diverse system that we use as inspiration in our planting.
Dr. Nichols said that if you lose soil health you lose food nutrients – maybe we instinctively understand that, but it’s the first time I’d heard it said from someone who studies the matter. Vegetables grown in dirt taste great – and maybe they’re actually healthier for us! She has a soil consulting service and a website www.KRIS-SYSTEMS.com which I recommend, and for anyone local I highly encourage membership in the Grey Wooded Forage Association – they have a wealth of information and they host really interesting talks.