It feels like a bit of magic to make marshmallows.  When these firm up from fluff into solid marshmallows in the fridge overnight, and then slowly dissolve into sweet puddle in your hot drink.  Delicious!

Made the old fashioned way, with real marshmallow plant root powder, local raw honey, and we sprinkle ours with homemade spruce-tip sugar.  The variations are endless.  Herbal infusions can be used in place of the water in the recipe (for example, peppermint, rose, hibiscus, lemonbalm, lavender), or flavourings can be added such as cocoa, cinnamon, vanilla or mint oil.

Ingredients:
1 cup water, divided into two half cups
3 TBSP grass-fed gelatin (I have not tried with agar)
1 cup local raw honey
1/2 tsp sea salt
Dash of vanilla (or mint oil, lemon oil etc)
1 TBSP marshmallow root powder
1/2 cup arrowroot powder

1. Pour first 1/2 cup water into bowl, sprinkle gelatin, mix gently and let stand for 10 minutes.
2. Heat other 1/2 cup water with honey and salt, heat to 110-115C (careful not to let it boil over!). Use candy thermometre.  This will take about 10-15 minutes.
3. Slowly pour hot honey mixture into the gelatin water, mixing with a stand mixer slowly speeding up as mixture  starts to thicken.
4. When it looks like marshmallow fluff add marshmallow root powder and vanilla (or other flavours). Mix again for another minute.
5. Pour/scrape into small pan lined with parchment and dusted with arrowroot powder.  Dust top of marshmallow mixture with homemade spruce-tip sugar, cinnamon and/or more arrowroot.  It will feel very sticky but beginning to firm.
6.  Set pan in fridge for 12 hours until firm.  Cut into pieces/cubes, toss with more arrowroot to coat all sides.
7. Store in fridge in a covered container, keeps up to 2 weeks.  Enjoy a marshmallow or two in your hot cocoa, coffee, latte, or earl grey…

It’s the start of cold and flu season, and we recently held a workshop on making herbal cough syrups.  As you have heard by now, we like to use our food as medicine.  Herbal syrups are a simple effective way to sooth sore throats, using ingredients we already have in our kitchens - herbs and honey.  They are quick and affordable to make, use local ingredients, and are more delicious and nutritious than what you will find at the store.  We wanted to share our basic recipe which uses common culinary herbs you will be familiar with.  This recipe is adaptable based on what you have available or other herbs you may wish to try (see suggestions below). 

Sage Throat Soother Cough Syrup (with simple kitchen herbs)

Ingredients:
2 oz dried herbs (or 4 oz fresh) - we suggest sage, oregano, thyme, ginger root*
4 cups water
1 cup local raw honey

*other wonderfully soothing & immune boosting herbs you can include are mullein leaf, marshmallow root, hyssop, horehound, echinacea, rosehips, elderberries (we grow these on our farm so let us know if you would like to try any), or reishi mushroom

Method:
1) In a large pot bring water to a boil.  Then add herbs and let simmer for 15-30 minutes to make a strong infusion (tea).  The liquid should reduce by about half.
2) Strain herbs out and pour the leftover 2 cups infusion back into the pot.
3) Add 1 cup local raw honey (a 1:1 ratio, but you can add additional honey based on how thick and sweet you want your syrup).  
4) Simmer on low to dissolve honey, stirring to combine.  If you want a thicker syrup continue to simmer for about 30-45 minutes, stirring occasionally.  
5) Strain into mason jars or glass bottles, label with ingredients and date, and store in the fridge.  This syrup keeps in the fridge for about 4 months.

To use: adults take 1-2 Tbsp at first sign of sore throat.  Children take 1/2-1 tsp (based on size and age of child). 

Always research your herbs before using if you are pregnant or breastfeeding.  It is advised not to give honey to a child under age 2.  This site is for informational purposes only, and not meant to diagnose or treat any health conditions.  Always consult a qualified health practitioner before using herbs or herbal remedies.

COZY PUMPKIN SOUP WITH GARLIC-HERB CROUTONS
Makes approx. 2 litres (serves 2-4 people)

Ingredients:
2 Tbsp. butter or coconut oil, melted (or olive oil)
1 medium onion, minced
5 cloves garlic, peeled
1 Tbsp ginger root, grated
1 large baking pumpkin, butternut squash, or other winter squash (2 lbs)
1-2 apples, optional (or add a dash of honey)
4 – 6 cups water
2 tsp each dried thyme, oregano, sage, parsley, chives
1 tsp each curry, cumin, coriander, cinnamon powder, black pepper
1 tsp sea salt
1 TBSP apple cider vinegar

Method:
    1.  Preheat oven to 400°F.  Lightly oil a baking sheet and set aside.

1. Chop onions, peel garlic, chop pumpkin or squash into cubes, chop apple.  In a large bowl mix vegetables with the melted butter (or oil), plus herbs and spices, and sprinkle with a bit of salt and roast in the oven for about 30 minutes.
2. In a blender, puree roasted vegetables with water and apple cider vinegar.  Blend until smooth.  Add more salt or some miso paste to taste.   For a thicker soup use part coconut milk (or dairy) in place of the water.
3. Warm soup over medium heat, stirring constantly.  Serve topped with garlic croutons and a dash of yogurt.

GARLIC-HERB CROUTONS
Ingredients:
2 cups sourdough, cut into large cubes
1 TBSP olive oil
2 cloves garlic, finely minced or grated
1 tsp sea salt
1 tsp dried basil, thyme, sage or oregano
Method:

1. Preheat oven to 350 F.  
2. In a large bowl mix the bread cubes with olive oil, minced garlic, salt and herbs.  Toss well to combine.
3. Spread bread cube mixture on baking sheet and bake approx. 15-20 minutes until golden and crispy.  Serve immediately on the warm pumpkin soup.
   

Recipes adapted from My New Roots Cookbook.

MAYA’S PUMPKIN SPICE LATTE

We are fortunate to have a teen in our house who loves cooking, baking, food preserving, recipe experimentation, and making fancy drinks.  She is specializing in warm drinks made to order at breakfast, and makes incredible matchas, chai lattes, and what we call the “Seine River Fog”.  Since it is now pumpkin season, we asked Maya to share her Pumpkin Spice Latte for you to try at home.

INGREDIENTS (Makes 2 servings)
4 TBSP local pumpkin puree
2-3 TBSP local raw honey
2-3 tsp cinnamon powder
1 1/2 tsp ginger powder
1/12-2 cups milk of your choice (3% milk, or a barista type foams best)
1 cup organic locally-roasted coffee
local organic whipped cream, optional for on top

1) Mix all ingredients (except whipped cream) in a small saucepan using a whisk and stir until well combined.
2) Warm over medium heat, stirring constantly.  If you have a hand-held milk foamer then foam the mixture.  Otherwise use a whisk to foam.
3) Serve in two cups, sprinkle with more cinnamon.   Optional whipped cream!

MAKING TRADITIONAL FIRE CIDER

At this turn of the season where we head toward colder weather, I always make a huge batch of “fire cider” for our family.  We recently held a fire cider workshop here to share the making of this folk recipe with others.  Fire cider has been made for hundreds of years.  It was typically made by infusing “fiery” fall vegetables like garlic, onion, horseradish, hot peppers and ginger root, with apple cider vinegar.  Apple cider vinegar draws out the nutrients and medicinal qualities of these ingredients, as well as preserving them. This fire cider is steeped for several weeks in a cool dark cupboard (shaking jar daily), strained, and then has honey added. 

Fire cider is enjoyed anytime, but especially as a preventative whenever the feeling of a cold or flu is coming on.  It can be sipped (1-2 TBSP/day), added to salad dressings, drinks or marinades.  Fire cider promotes healthy digestion, boosts the immune system, and increases circulation to help warm up the body on a cold day.

INGREDIENTS (Makes 1 litre):
1/2 cup freshly grated ginger root (not peeled)
1/2 cup freshly grated horseradish
1 medium onion, chopped
10 cloves garlic, crushed or chopped
2 jalapeno peppers or other hot peppers, chopped
1 whole orange, chopped
1 whole lemon, chopped
organic raw apple cider vinegar (to cover completely)
local honey added to taste after fire cider has been strained

Optional add-ins: elderberries, rosehips, rosemary, lemon balm, cayenne, turmeric, chaga, reishi, cinnamon, oregano, thyme, sage and any other immune-boosting herbs

When I think of special foods they always go along with memories of special people.  People who I have lived with and cooked with, shared meals with on festive or every-day occasions, or who I learned a particular recipe from. 

I learned this favourite recipe for Chili Pickle (a hot pepper-garlic condiment) from my dear friend Taarini, who made it with her mother in India (who probably made it with her mother in India).  It is a great way to use up huge amounts of hot peppers and garlic in the fall, and is a very simple method of oil preserving with no canning involved.  Now I make a big batch of this chili pickle every single year to preserve my harvest, and always think of my friend.  If you have been getting our veggie boxes you will likely have a stockpile of hot peppers by now!  Here is a way to use them up.  The recipe can be adjusted to size based on how many hot peppers you have available.

Taarini’s Chili Pickle
2 kg hot peppers (chilies or jalapenos are best)
6 cups olive oil
8 inches ginger root, grated
48 cloves garlic
4 Tbsp cumin seed
4 Tbsp fenugreek seeds
4 Tbsp mustard seeds (black mustard)
4 cups vinegar (I prefer apple cider vinegar)
4 tsp haldi (turmeric)
4 tsp sea salt
4 Tbsp cane sugar

Method:
1) Remove stems and seeds from hot peppers.  Grate ginger and peel garlic cloves.
2) Mix all ingredients in a large bowl thoroughly.  Then blend in small batches in a food processor.
3) Store in 250 ml jars, filling jars with chili pickle mixture leaving 1 inch headspace.  Then top each jar with about 1 inch of olive oil to cover mixture completely and preserve it.
4) Label jars and store in cool cupboard or root cellar.
5) Once opened the jars need to be refrigerated.
6) Serve with rice, on burgers, as a condiment or pickle for charcuterie, etc

It’s been a tomato extravaganza here this week.  Bulk romas turned into sauce and soup, rainbows of cherry tomatoes eaten by the handful, slicing tomatoes on sandwiches for every lunch, tomatoes drying in the dehydrator day and night.  Here is our favourite quick roasted tomato sauce recipe that can be canned, frozen or turned into an instant soup for dinner.  Any tomatoes can be used, including the heirloom varieties in our veggie boxes.  However, if you are using low acid tomatoes then 2 Tbsp lemon juice needs to be added per litre of sauce for canning.

Simple Roasted Tomato Sauce

1. Slice/halve tomatoes, with onion, garlic, and a few hot peppers and arrange on a baking baking sheet.
2. Sprinkle with sea salt, black pepper and drizzle with generous amount of olive oil.
3. Roast in a 350F oven for about 30 min.
4. Puree all ingredients in food processor and then pour the hot sauce into clean litre-sized mason jars leaving a 1/2 inch headspace.  Cap with new clean lids & rings that have been prepared for canning.
5.  Follow specific instructions for hot water bath canning. (20 minutes for litres and we always add 2 Tbsp lemon juice into each litre jar before canning since we are using a variety of tomatoes and are not sure of their acidity levels.).  This sauce can also be frozen.

What to do with all that zucchini?  Since zucchini is still going strong, we will leave you with one of the most delicious zucchini brownie recipes we have ever made.  You can use any of our zucchini for this recipe (green, yellow, or striped Romanescu).  Inspired by our favourite Love & Lemons cookbook and blog.

Fudgy Zucchini Brownies
Yields: large 9x12 pan

4 Tbsp ground flaxseed
10 Tbsp cool water
2 1/2 cups unbleached flour
2 cups cane sugar
1 1/3 cups cocoa
2 tsp baking powder
1 tsp sea salt
1 cup butter, melted
4 cups roughly grated zucchini (not drained)
1 cup dark chocolate chips, optional (for sprinkling on top)
flaky sea salt, optional (for sprinkling on top)

1) Mix ground flaxseed with water in a large measuring cup and stir well to combine.  Let sit for about 5 minutes.  This mixture will thicken.
2) Mix dry ingredients together in a large bowl.
3) Add zucchini and melted butter, plus flax-water mixture.
4) Stir to combine.  Let stand a few minutes, then stir again.  The mixture will be thick but spreadable.
5) Spread into a greased (or parchment lined) 9x12 glass baking dish.  
6) Top with chocolate chips (optional) and flaky sea salt (optional).
6) Bake in preheated oven at 325F for about 50 minutes.  Test skewer should come out mostly clean with only a few crumbs.
7) Let cool and then slice.  Store in fridge.

Since we are a family with a busy schedule, our aim is to come up with quick and simple recipes that are healthy and nourishing.  We hope by sharing a few recipes we help you to get re-inspired in your kitchen.

We think chard is often under-appreciated, so thought we would share a recipe for our favourite “chard-phyllo” with you.  This is a crowd-pleasing eggy, fluffy, cheesey and chard-filled phyllo pastry that is easy to assemble and uses up a mountain of leafy greens!

Chard Phyllo
Yields: 1 large 9x12 baking dish (cut into 9-12 squares for serving)

Ingredients:
olive oil (aprox 1/4 cup)
1 box phyllo pastry (thawed)
8 cups chopped chard (or substitute kale or spinach)
2 cloves garlic, minced or chopped
2 cups mozzarella, shredded
1-2 cups feta, crumbled (or ricotta)
4 eggs
handful of fresh chopped basil & oregano, optional
salt and pepper, to taste

1. Thaw phyllo, then gently unfold the sheets and lay on the counter.  There should be aprox.18 sheets.  You will use them in batches of six.
2. Pre-heat oven to 350F.  
3. Lay one phyllo sheet in the 9x12 baking dish.  Brush a very thin layer of olive oil on this first phyllo sheet and spread evenly.  Repeat to make a layer of six lightly oiled phyllo sheets.
4. In large pot combine chard, garlic and herbs with salt and pepper.  Saute on medium heat with olive oil until tender.  Take off heat, add cheeses and eggs.  Stir well to combine.  Adjust salt & pepper as needed.
5. Put 1/2 cooked chard-cheese mixture on the first stack of oiled phyllo.  Spread evenly.
6. Make a second stack of six individually oiled phyllo sheets ontop of the chard-cheese mixture in the pan.
7. Top with second 1/2 of the cooked chard-cheese mixture, and then add the final six phyllo sheets (oiling each one individually as you lay them out).
8. Bake at 350F for about 45-60 minutes, until golden brown on top.
9. Cool slightly, then cut into 9-12 squares.  Serve warm or cold.
   
   

We have noticed that people tend to overlook chard (Swiss Chard) at the farmers market.  We love chard and think it is seriously under-rated.  It is a staple vegetable for a market gardener because it grows so easily and has a long growing season.  It is just as versatile as spinach in cooking, which means it can be used in a wide variety of ways.  Although chard is not as high in iron or calcium as spinach, it is a great source of vitamins A, K and C, as well as dietary fibre and antioxidants.  

Here are 14 ways we are using all that delicious chard in our kitchen.  Hopefully this list can offer some new ideas to you:

• chard pesto (with nuts, garlic and nutritional yeast/parmesan)
• chard frittatta (with eggs and potatoes)
• chard phyllo (with feta or ricotta, plus eggs)
  
• chard stir-fry (with tofu and carrots)
• chard egg scramble (with eggs and basil)
• chard with paneer (with garlic, curry and paneer cheese)
• chard green smoothie (with bananas and fruit, remove chard stems)
• chard bake (with zucchini, garlic and herbs)
• chard leaf rolls (leaves stuffed like cabbage rolls with rice and herbs/spices)
• chard and lentil pie (in a rustic pie crust)
• chard shakshuka (with tomatoes and eggs)
• chard potato cakes (with onions, herbs and yogurt sauce)
• chard soup (pureed)
• chard pasta (chard made into a creamy sauce over pasta)

Plus chard can be made into sweet cakes or tarts. Yes!  There are old recipes for this from the south of France.  Not so strange when you consider we commonly eat other vegetables in desserts, like carrot cake, beet brownies, zucchini loaf, sweet potato pie, pumpkin pie, avocado pudding, and so forth!  So, enjoy your chard this week!