It’s Valentine’s week! We’re planning a night out for dinner, are you making a special dinner or letting someone else cook? Why not grab a Snowy River Farms Pork Tenderloin to cook up with some of these delicious root veggies for a special meal? If you’ve signed up for the large subscription we’ve included some organic grape tomatoes from Taproot Farms that would be great roasted up and served over your favourite pasta with a bit of garlic or pesto (recipe below). We can’t wait to see what you do with your subscription this week, take a photo and share with us on Instagram or Facebook by using the hashtag #rootabagasubscription
This weeks subscription includes:
Small Subscription
Carrots – Grown spray free at Elmridge Farm in Centreville, NS
Parsnips – Grown spray free at Elmridge Farm in Centreville, NS
Garlic – Grown spray free at Soggy Owl Farm in Middle Musquodoboit, NS
Potatoes – Grown spray free at Elmridge Farm in Centreville, NS
Celeriac – Grown spray free at Elmridge Farm in Centreville, NS
Cortland Apples – Grown conventionally by Noggins Corner Farm in Greenwich, NS
Butternut Squash – Grown spray free at Elmridge Farm in Centreville, NS
Large Subscription includes everything listed above plus the following:
Grape Tomatoes – Certified Organic, grown by Taproot Farm in Port Williams, NS
Pea Shoots – Grown without the use of pesticides by Snowy River Farm in Cooks Brook, NS
Meal Plan February 10 to 16th
| Sunday | Pork Chops with apple sauce and roasted butternut squash (roasted parsnips and celeriac for Tuesday’s soup) |
| Monday | Halibut Fillets with herb butter served with roasted carrots and potatoes |
| Tuesday | Parsnip & Celeriac Soup with Rosemary Cheddar Irish Soda Bread |
| Wednesday | Homemade pasta with roasted garlic and cherry tomatoes (save a few cherry tomatoes for Saturday’s supper) |
| Thursday | Valentine’s Dinner (we’re swapping our regular pizza night this week for a night out!) |
| Friday | Whole roasted chicken with left over root veg from the week |
| Saturday | Chicken pitas with pea-shoots, roasted tomatoes & garlic mayo |
- 2lb frozen grape tomatoes
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp fresh ground pepper
- *optional add coarsely chopped garlic
- Pre-heat oven to 400F
- Toss whole grape tomatoes with olive oil, salt, pepper and garlic (if using)
- Evenly distribute tomatoes in a single layer on a baking sheet
- Roast in oven for 30 minutes, halfway through cooking give the pan a shake to turn tomatoes
- Serve hot or cold!
