Uprooted Market & Cafe

Shifting the current food system by supporting local farmers and producers

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Monday to Friday 9am to 5pm

Saturday and Sunday 9am to 4pm

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January 26, 2019 By Emma Murphy, Owner

Rootabaga – January 27, 2019

It’s hard to believe it’s the last week of January already, we hope everyone has been enjoying their local veggies and it’s encouraging you to eat more local food. We saw the first locally grown English cucumbers of 2019 this weekend at Noggins so you can expect to see one of those in your subscription in the coming weeks!

This week we are introducing Micro Mix from River View Herbs in our large subscription. Micro Mix is a mixture of micro-greens, which are basically the seedlings of edible vegetables and herbs and they are very high in nutrients. Micro-greens are great on sandwiches, salads or anywhere else you would typically use lettuce, they also look great as a garnish on any dish!

This week’s subscription includes:

Micro-greens* – Riverview Herbs, Maitland, NS
McIntosh Apples – Certified Organic, grown by Taproot Farm in Port Williams, NS
Garlic – Grown spray free by Soggy Owl Farm, Middle Musquodoboit, NS
Rutabaga – Certified Organic, grown by Taproot Farm in Port Williams, NS
Cabbage – Certified Organic, grown by Taproot Farm in Port Williams, NS
Kale – Grown spray free at Elmridge Farm in Centreville, NS
Carrots – Grown spray free at Elmridge Farm in Centreville, NS
Fingerling Potatoes – Grown spray free at Elmridge Farm in Centreville, NS
Cranberries* – Grown conventionally by Indian Garden Farms in Hebbville, NS
*Included in large subscription only

Meal Plan January 27 to February 2nd

Sunday Cabbage Rolls
Monday Baked free-range chicken breast and fingerling potato salad with lemon dressing and micro-greens
Tuesday Leftover Cabbage Rolls
Wednesday Kale salad with micro greens, grated carrot and apple topped with goat cheese
Thursday Pan fried haddock with kale & garlic and roasted fingerling potatoes
Friday Pizza Night! (We love having pizza on Fridays, sometimes homemade, sometimes we order in, usually if we make it at home it’s super simple with homemade crust, sauce made with the tomatoes we canned last summer, basil and fresh mozzarella cheese from Ciro Comencini (Roma Cheese) which you can find at Uprooted
Saturday Roasted free-range chicken thighs with carrots & turnip and apple & cranberry crisp

 

Save Print
Cabbage Rolls
Author: Emma Kiley
Prep time:  15 mins
Cook time:  2 hours 30 mins
Total time:  2 hours 45 mins
 
Ingredients
  • 1 large head cabbage
  • 1lb ground beef
  • 1 cup rice
  • 1 large can tomato sauce
  • 1 large can diced tomatoes
  • 2 onions, sliced
  • 2 tbsp dry basil
  • 3 tbsp dried parsley
  • 1 tbsp oregano
  • 1 tsp paprika
  • 1 tsp garlic power
  • salt & pepper
Instructions
  1. Cut centre core from cabbage leaving leaves intact
  2. Place cabbage in freezer for 24 hours, to make leaves easier to remove
  3. Peel leaves off of cabbage
  4. In a mixing bowl, combine uncooked ground beef, rice, salt, pepper and spices
  5. In another bowl, mix tomato sauce and canned tomatoes
  6. Form balls with ground beef mixture, roll cabbage around ground beef
  7. Layer rolls on base of roaster, layer onions on top of rolls
  8. Pour about ¼ of tomato mixture over onion layer and repeat until ingredients are gone
  9. Pour remaining tomato mixture over the top
  10. Cook at 300F covered for 2.5hrs or until meat is cooked
  11. Check after 1.5hrs, if cabbage rolls look dry add water to moisten
3.5.3251

Category: Rootabaga

About Emma Murphy, Owner

Emma Murphy is the founder of Uprooted Market & Café. Emma graduated from Dalhousie University in 2012 with a Bachelor of Science with a Double Major in Environmental Science and Environment, Sustainability & Society (ESS). Her degree focused largely on the negative impacts of our current food system, the importance of strengthening community, and the role of grassroots initiatives in supporting a local economy.

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Contact Us

Owner: Emma Murphy
(902) 889-9189
[email protected]
7992 Highway 7 (Marine Drive)
Musquodoboit Harbour
Nova Scotia B0J 2L0

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Hours

Monday to Friday 9am to 5pm
Saturday & Sunday 9am to 4pm

Kitchen closes at 3pm daily

 

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