Uprooted Market & Cafe

Shifting the current food system by supporting local farmers and producers

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March 24, 2019 By Emma Murphy, Owner

Rootabaga – March 24, 2019

This week’s subscription includes locally grown spray free spinach, a welcomed sign of spring, tastes great in salads, soups on sandwiches, quiche, omelettes, you name it. This vegetable is so delicious and versatile, we can’t stop eating it!

Small Subscription includes:
Yukon Gem Potatoes – Grown spray free at Elmridge Farm in Centreville, NS
Spinach – Grown spray free by Bob Ansem in Greenwich, NS
Cortland Apples – Grown conventionally by Noggins Corner Farm in Greenwich, NS
Beets – Grown spray free at Elmridge Farm in Centreville, NS
English Cucumber – Greenhouse Grown by den Haan Greenhouses in Lawrencetown, NS
Tomatoes – Greenhouse Grown by den Haan Greenhouses in Lawrencetown, NS
Herbs – Riverview Herbs, Maitland, NS

Large Subscription includes everything listed above, plus the following:
Super Sweet Carrots – Grown spray free at Elmridge Farm in Centreville, NS
Frozen Butternut Squash – Grown Conventionally by Elmridge Farm in Centreville, NS

Meal Plan: March 24 to March 30

Sunday BLT sandwiches made with spinach, tomatoes and Snowy River bacon
Monday Mediterranean Spinach and Chickpea soup
Tuesday Pork Chops with roasted butternut squash and beets
Wednesday Leftover soup with grilled cheese sandwiches
Thursday Pan fried haddock with Cucumber & Dill Salad
Friday Pizza Night!
Saturday Whole Roast Chicken with leftover veggies from the week

Save Print
Mediterranean Spinach and Chickpea Soup
Author: Emma Kiley
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
 
Ingredients
  • 2 tablespoon olive oil
  • 2 yellow onion diced
  • 3-4 cloves garlic minced
  • 6 cups vegetable or chicken stock
  • 2 x 15 ounce canned diced tomatoes
  • 1 teaspoon honey
  • 1 tsp each: thyme, rosemary, oregano, parsley, basil
  • salt & pepper to taste
  • 2 (15 ounce) cans chickpeas, drained and rinsed or 1 cup dried chickpeas prepared according to the instructions on the package
  • ⅓lb fresh spinach
  • ¾ cup fresh grated Parmesan cheese (for serving)
Instructions
  1. In a large pot, heat olive oil over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes). Add in the stock, tomatoes, honey, herbs, salt and pepper.
  2. Bring to a boil, reduce heat and simmer for 15 minutes.
  3. Stir in the chickpeas and spinach. Continue to simmer gently until the spinach has wilted, about 2 minutes.
  4. Remove from heat.
  5. Serve immediately, sprinkling 2 tbsp of parmesan cheese on each bowl
3.5.3251

 

Category: Rootabaga

Emma Murphy, Owner

About Emma Murphy, Owner

Emma Kiley 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.

Categories

  • Food For Thought (1)
  • Recipes (11)
  • Rootabaga (60)
  • Sustainability (2)
  • Uncategorized (1)

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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 9am to 5pm
Thursday 9am to 5pm
Friday 9am to 5pm
Saturday 9am to 4pm
Sunday 9am to 4pm

Closed Tuesday & Wednesday

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