Commonly known as stinging nettle, Urtica dioica has become a trending recipe ingredient, and for good reason. It’s plentiful, has a long growing season, can be used fresh, dry or frozen, tastes like spinach, is rich in chlorophyll, protein, minerals like iron and calcium … [Read more...] about FALL RECIPE BOOK: Sarah’s Wild Nettle Croisstini
FALL RECIPE BOOK: Roast Squash and Ricotta Risotto
Head Chef Chris Remington, Penticton Lakeside Resort An Okanagan autumn offers plentiful fruits and vegetables including a wide variety of squash. Healthy, delicious and so versatile – make sure to load up at your next Farmer’s Market visit and try new things like … [Read more...] about FALL RECIPE BOOK: Roast Squash and Ricotta Risotto
FALL RECIPE BOOK: Covert Farms Family Estate; Elote Con Crema
“At Covert Farms we grow the most amazing Peaches & Cream Corn, which inspired us to make a classic “Antojito” or Mexican street snack. “Elote con Crema” is a simple dish that translates as “Corn with Cream” but the secret is the … [Read more...] about FALL RECIPE BOOK: Covert Farms Family Estate; Elote Con Crema
FALL RECIPE BOOK: Prawn & Avocado Bruschetta
Chef Colin Rayner, Bonitas Bistro, Summerland Ingredients Three slices of baguette spread with basil pesto. - Three 16/20 sized tiger prawn peeled and de-veined tail on. Tbsp. each of: - Roasted shallot - Roasted garlic - Red onion - Tsp. of minced … [Read more...] about FALL RECIPE BOOK: Prawn & Avocado Bruschetta
The Farm Chef – Derek Uhlemann Covert Farms
Fall is the pinnacle of seasons at Covert Farms Organic Estate. It is not only the busiest with our visitors it is also the most bountiful with almost all of our crops available. With over 65 different varieties of produce coming online it is a huge relief when our staff is able … [Read more...] about The Farm Chef – Derek Uhlemann Covert Farms