Week Two CSA Recipe

Green garlic, spring onion, and asparagus egg clouds

Recipe found here



  • 1 bunch asparagus, blanched

  • 1 tablespoon butter

  • 1 stalk green garlic, white and pale part only, finely chopped

  • 1 spring onion, finely chopped

  • 5 eggs, yolks and whites separated

  • ½ cup Parmesan cheese, grated


  1. Pre heat oven to 450F. 
  2. Blanch the asparagus and set aside.
  3. Sautee the green onions and green garlic for a few minutes on medium heat in butter.
  4. Separate the egg whites from the yolks and beat the egg whites until stiff peaks form. Gently fold in the sauteed greens and scoop the mixture onto a parchment lined baking sheet. Make indents in the middle of the egg whites.
  5. Bake the egg whites for 4-5 minutes until golden, then add the yolk into the indent and bake for an additional 1-2 minutes.
  6. Gently remove the eggs and place on top of several asparagus spears, add some parmesan and enjoy!

Image Credit


Week One CSA Recipes

Red Russian Kale with Garlic and Lemon

Recipe found here



  • 1 large bunch of red Russian kale, washed, stems removed and roughly chopped
  • 2 tbsp olive oil
  • 5 cloves garlic, finely chopped
  • Sea salt and freshly ground pepper, to taste
  • ½ cup water
  • Juice of half a lemon


  1. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.
  2. Add kale and stir until kale is fully coated with oil. Add salt, pepper and water. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.

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Classic Rhubarb Crisp or Rhubarbecue Sauce

Rhubarb Crisp Recipe

Find the recipe here
Rhubarb crisp is one of my favourite spring deserts. Quick tip with the recipe above is to cut in cold butter instead of melted butter for a lighter, flakier texture.


For those of you that want to really try something different. Give this rhubarb-based barbecue sauce a go. Recipe found here. We used this with pork side ribs and it was delicious.


  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 1 teaspoon coarsely ground pepper
  • 3 to 4 pounds boneless country-style pork ribs


  • 3 cups sliced fresh or frozen rhubarb (about 7 stalks)
  • 2 cups fresh strawberries, halved
  • 2 to 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 1/2 cup red wine vinegar
  • 1/2 cup bourbon
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon coarsely ground pepper


  1. Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
  2. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended.
  3. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.
  4. Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

Image credits here and here




Duck Egg Pancakes!

2 cups AP Flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 tbsp white sugar
2 cups buttermilk
1 Duck egg, beaten
3 tbsp melted butter 
1 tsp vanilla extract

In a large bowl, whisk together dry ingredients.

In another bowl, combine the buttermilk, beaten egg, melted butter, and vanilla, whisking until well combined.

Make a well in centre of the dry ingredients and pour wet mixture in. Stir until just combined. Rest batter in the fridge for 10-30 minutes.

Heat a lightly oiled griddle over medium high heat. When droplets of water sizzle on the griddle it is hot enough for pancakes. Drop batter on griddle (by large spoonful or small measuring cup) for preferred size of pancake. Cook til brown on both sides and serve hot with butter and/or syrup


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