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Rhubarb Squares

This recipe is out of the recipe book From the Kitchens of Lanark County: Rural Expo 2003: Lanark County International Plowing Match, p. 170, except modified a little to taste.
Bottom:
12 soda crackers, crsuhed fine
1/4 cup white sugar
1/2 cup coconut
1/2 cup unsalted butter
1/2 cup whole wheat flour
Roll the soda crackers. Add the sugar, butter and other […]

Kohlrabi

Kohlrabi was described by the farmer market man as tasting like a potato. Boil it like one and mash it. It tastes more like a very mild cabbage with a root veggie texture. It’s served with sliced baked potatoes, golden beats (boiled) and a corn chowder made from frozen corn, milk, semi-firm tofu, chives and […]

With Fresh Fruit Dessert

Carrot-Nut Loaf

The veggie loaf was improv with lets see what’s in the fridge — about 2 cups of soaked pecans, 1/2 a cup of walnuts and 1/2 cup of pecans toasted, 2 cups of grated carrots, half an onion, 5 ot 6 shiitake mushrooms, 1/4 cup cilantro and basil and marjoram, half a lemon’s juice, curry, […]

Loaf

The veggie loaf is here sliced with 2 chutneys. The recipe coming in the next post. The carrot-nut loaf is seen here with dill mashed potato, a variation of the wild rice salad with brown rice too.

Picnicking

Taking it to a picnic table in a park is a perk of a simple meal, but enough food to feed an army: A loaf of bread from the bakery, some honey, a peach, some drinks, some pistachios, some gherkins, a tomato and brick of cheese, a dill dip from the store, some pita chips, […]

Wild Rice Salad

Green beans, a veggie ball in sauce by Ishina pops well for size into a croustade shell by Sitjans for a crunchy shell around the ball. Wild rice (cooked for about 50 minutes) was made into a salad with approximate proportions of 1 cup rice, 1 cup shitake, 1/2 cup pecans, 1 cup celery, heavy […]