Posts Tagged ‘recipe’

The Stop’s Green Barn Market

Sunday, January 4th, 2009

Yesterday, Tanny, Ella and I went down to The Stop’s Green Barn Market near Christie and St. Clair. It’s not far from our house and with our CSA deliveries on hold over the holidays we were tired of staring at empty produce bins in our fridge. 

It’s a nice little market. Everyone is super friendly. It’s bigger than the market at Distillery (at least the last time we were there) but not as big as the market at the Brickworks. The market is held at Artscape’s Wychwood Barns - a converted TTC streetcar repair barn. It looks a bit like the Distillery Farmer’s Market, though much much smaller; the Distillery is also an Artscape project. The Stop, which runs the market, is an organisation which works to increase access to healthy food. 

We picked up some sweet potatoes from Round Plains Plantation. They have Tanny and Ella’s favourites: Chinese purple sweet potatoes. They also had O’Henry sweet potatoes of which we bought one to try. 

We got some eggs and ground beef from two vendors and some white potatoes as well. That night we made sheppard’s pie with the ground beef and potatos and it was delicious! They potatoes were the most favourful we’ve had in months.

Since we’ve been slow to upload recipes, here’s my Mom’s Sheperd’s Pie Recipe:

  • 1lb ground beef
  • 1 tsp salt
  • dash of pepper
  • 1 cup water*
  • 1 beef boullion cube*
  • 1 chopped onion
  • 1 tbsp flour
  • 1 stick of celery (chopped)
  • pinch of thyme
  • dash of worchestershire sauce
  • milk (to taste)
  • a few parsley sprigs
  • 1 tsp of paprika
  • (optional) 1 carrot (chopped)
  • (optional) 1 cup corn kernals (cooked or canned)

* You can substitute 1 cup of homade beef stock for the 1 cup of water and boullion cube

  1. Brown beef and onions
  2. Stir in salt, pepper, flour, beef boullion*
  3. Add celery, water*, thyme, worchestershire sauce (and carrots)
  4. Simmer 20 minutes, stirring occasionally
  5. Meanwhile or before: peel and boil potatoes
  6. When cooked, drain and mash with butter, milk and salt
  7. Put beef mixture into an oven-proof dish
  8. (optional) Add layer of corn
  9. Top with mashed potatoes
  10. Sprinkle with paprika and parsley
  11. Put in oven at 400F for 25-30 minutes

p.s. We left our camera at my parent’s house at Christmas so the blog will be pretty textual for a while.


Rhubarb!

Thursday, June 19th, 2008

Rhubarb on the stove

Tonight I cooked up a little rhubarb sauce for Tanny and I. Delicious! My Mom used to make it for us when I was a kid and I haven’t eaten it for a long time. I called her up for the "recipe". Based on what I made tonight, here it is:

  • five stalks rhubarb, chopped
  • 3 tbsp sugar

Heat the rhubarb in a saucepan on low heat with a tiny bit of water. Stir as the rhubarb cooks until the rhubarb gets to a stringy, saucy consistency (see picture). Stir in sugar. That’s it.

We eat it on toast.

Tanny made rhubarb-apple muffins with our first load of rhubarb and they were also excellent. Anyone have a good strawberry-rhubarb pie recipe they’d like to share?


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