This weeks subscription includes Celeriac (Celery Root) a strange looking vegetable with a mild, sweet and celery-“ish” flavour. Celeriac tastes great cubed up and added to soups, mashed in with your favourite root vegetables or grated on top of a salad. We’re planning to add our celeriac to our cottage pie and to our stir fry this week.
This weeks subscription includes:
Leeks – Grown spray free at Elmridge Farm in Centreville, NS
Rainbow Carrots – Grown spray free at Elmridge Farm in Centreville, NS
Parsnips – Grown spray free at Elmridge Farm in Centreville, NS
Celeriac (Celery Root) – Certified Organic, grown by Taproot Farm in Port Williams, NS
Kale – Grown spray free at Elmridge Farm in Centreville, NS (included in large subscription)
Yukon Potatoes – Grown spray free at Elmridge Farm in Centreville, NS
Jonagold Apples – Certified Organic, grown by Taproot Farm in Port Williams, NS
Red Cabbage – Certified Organic, grown by Taproot Farm in Port Williams, NS
Pea-shoots – Grown organically by Snowy River Farms in Cooks Brook, NS
Meal Plan – January 13th to 19th
| Sunday | Cottage Pie with carrots, leeks, celeriac and yukon gem topping & kale & apple salad |
| Monday | Maple Glazed BucksWild Alaskan Salmon with Red Cabbage & Apples |
| Tuesday | Leftover Cottage Pie |
| Wednesday | Stir fry with carrots, celeriac & tofu on rice |
| Thursday | Ground Turkey Burgers with Pea Shoots |
| Friday | Pizza Night! |
| Saturday | Snowy River Farms Pork Tenderloin with sauteed leeks & roasted veg left from the week (ex. parsnip, carrots, potatoes) |
- Four x 6oz portions of Salmon
- 3 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tsp fresh ginger finely grated
- 1 tbsp cornstarch
- 1.5 tbsp water
- 2 cups red cabbage, finely shredded
- 2 apples, peeled and julienned
- 0.5 cup water
- 1.5 tbsp maple syrup
- 2 tsp soy sauce
- Preheat oven to 450 F.
- Place the salmon on a baking sheet, skin side down.
- Bake for 12 - 15 minutes, or until the salmon flakes easily with a fork.
- While the salmon is cooking, place the cabbage, apple, water, maple syrup and soy sauce in a pot over medium heat, salt and pepper to taste. Bring the cabbage mixture to a simmer, cover and cook about 10 minutes, until the cabbage wilts and becomes soft. If you find the pot starts to get dry, add another ¼ cup of water.
- While the salmon and cabbage are cooking, mix together all of the ingredients for the maple glaze in a small sauce pan. Stirring frequently, heat the glaze on medium until it thickens and bubbles, about 3 to 5 minutes.
- To serve, brush the maple glaze onto the salmon, divide the cabbage and apple mixture between four plates and top with the glazed salmon.
