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 |
- 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
- Cut centre core from cabbage leaving leaves intact
- Place cabbage in freezer for 24 hours, to make leaves easier to remove
- Peel leaves off of cabbage
- In a mixing bowl, combine uncooked ground beef, rice, salt, pepper and spices
- In another bowl, mix tomato sauce and canned tomatoes
- Form balls with ground beef mixture, roll cabbage around ground beef
- Layer rolls on base of roaster, layer onions on top of rolls
- Pour about ¼ of tomato mixture over onion layer and repeat until ingredients are gone
- Pour remaining tomato mixture over the top
- Cook at 300F covered for 2.5hrs or until meat is cooked
- Check after 1.5hrs, if cabbage rolls look dry add water to moisten
