Olde MacKenzie Farm

Fingerling Potatoes with Bacon and Onion

February 13, 2015


We have been growing the fingerling potatoes now for two years.  We were not sure what to think when we first decided to grow them to supply to Island Chef’s and Restaurants through Plate It.      Our first year growing them didn’t go over as good as we had thought, so we also included them in veggie boxes.

They have seemed to take off in veggie boxes.  This past year we grew more and supplied them to Arlington Orchard, Riverview Country Market, Plate It (for those restaurants we don’t deliver to ourselves) and then to the restaurants we do sell produce too.

We are often asked what they are like, and what to do with them since they are so small.  We try and give as many ideas as we can and provide recipes.  Here is one we just tried over the weekend.   Just the onions and bacon could be used as a side.  We used our own bacon smoked by Island Taylor Meats.

 

http://www.marthastewart.com/314132/potatoes-with-bacon-and-onion#Potato%20Recipes|/274750/potato-recipes/@center/276955/seasonal-produce-recipe-guide|314132



 

They are even tasty the next day, for left overs.  It was simple to make.   We did not peel them like it suggests.  Remember a recipe is only a guideline.  We used the Rose Finn fingerlings.  We also have the Russian Bananas and the purple Peruvians.  If you would like to order some (and not as part of veggie boxes) please let us know.  We can do up a custom bag, and varieties for you.  

 

Parsnip Cake

February 8, 2015

Parsnip Cake

Looking for something different to do with the parsnips?  What about cake?

You have heard of carrot cake?  This is very similar to carrot cake. 

Our friend Taylor had sent us a recipe to try for parsnip cake and we thought it was a great idea but we didn’t have everything that was needed for it.  I googled it and came across this one.

This is the recipe she suggested:  

www.bbcgoodfood.com/recipes/12983/catherine-berwicks-parsnip-and-maple-syrup-cake


Here is...


Continue reading...
 

Parsnip Soup with Toasted Almonds

February 2, 2015

Sometimes a stormy Sunday evening needs nothing more than a warm and cozy soup to take the chill out of the air.  After a bit of online hunting Martha Stewart came through for me with a fantastic “Parsnip Soup with Toasted Almonds”.  It’s also really quick and easy to whip up which made it a big plus in my books.

Parsnip Soup with Toasted Almonds

Serves 4

Ingredients

2 tbsp unsalted butter
3 small Shallots, chopped
1 pound Parsnips (about 4 medium), peeled and coarsel...


Continue reading...
 

Food Chain

January 16, 2015

We hope everyone is enjoying the winter, and the recent snow falls.   

Most of us know and understand the food chains.  All creatures big and small need to eat.  Some hibernate through the winter, some collect in the fall and store their food for the winter, some hunt year round and we humans typically just run to the grocery store to enjoy fresh produce from around the world any time of year. 

Depending on the time of year, what is accessible for food changes.  With the co...


Continue reading...
 

2014 in Review - Part 2 July to December

January 5, 2015
The second half of the year was a little less eventful, and a lot more bountiful.

Around noon the day Hurricane Arthur hit


An hour later.

July was Arthur.  Arthur took out the tunnels again after we spent all that time rebuilding them.  July we also got right down to business, got dirty and had lots of fun.  We had a bus tour of Seniors from Illionis.  It was a great experience for Olivia to work on public speaking skills.  We also had a group from Girl Guides of Canada from the...


Continue reading...
 

2014 in Review - Part One Jan to June

January 3, 2015

A quick glimpse at the past year.

Well 2014 sure wasn’t easy on us.  We got through it and are continuing on.

It started with the extended cold we had in January and February.  We lost everything at least once.  It was a tough start to the new year.    January we spent endless (but fun) hours digging out from all the snow. 

 


Olivia having fun in the snow.

Lots of snow on the tunnels and they still hold up. 

February was still lots of snow, Culinary Institute of Canada to...


Continue reading...
 

Briased Leeks

December 15, 2014

4 large leeks

a splash of cooking oil

a few glasses of your favorite red wine

salt and pepper

a splash of cream

 

Prepare a large sauté pan over medium heat for a few minutes.  Meanwhile prepare the leeks.  Trim off the roots, leaving the bottom intact.  Cut off the leafy top just past the point where they turn from white to light green.  Cut in half lengthwise, rinse under cold running water to remove any dirt or sand nestled in the layers.  Blot dry. 

 

Add enough...


Continue reading...
 

Sweet Potato Ginger Soup, and Spaghetti Squash Pie

December 15, 2014
We would like to thank Barbara for submitting the following recipes.


Sweet Potato Ginger Soup  (Serves 4)


1 teaspoon olive oil
1 pinch red chili flakes
1 cup chopped leeks or onions
1 tablespoon minced fresh ginger or 1 teaspoon powdered ginger
5 cups sweet potatoes, peeled and cubed
1 teaspoon coriander
1 teaspoon garam masala   (must have this)
6 cups vegetable stock
1/4 cup chopped fresh cilantro

Heat the oil in a soup pot over medium-high heat.  Add the red chili flakes, leeks, ginger.  Saute for 2 ...
Continue reading...
 

Mid December and water testing

December 13, 2014

Its almost Christmas, are you prepared?  Are you looking for some larger quantities of produce to help you through the season?  We might be able to help.  We could do up 5lbs bags of fingerling potatoes, sweet potatoes, beets, parsnips and carrots.  We also have leeks and squash we can prepare in larger quantities.   If there is anything you are in need of for the holidays please let us know.

 

We are looking forward to a little break over the holidays, and to allow some re...


Continue reading...
 

Sweet Potato Hummus

December 7, 2014
We made this Monday evening. It is addictive.   It went over well on Saturday at the Speed Skating meet.  For us though I would half the recipe as it can be a lot.



2 cooked sweet potatoes, cubed (use skin and all)
4 cloves of garlic
1/2 cup of tahini
Zest and juice of 1 lemon
1 Tbsp of ground cumin
1 Tbsp cinnamon
1 Tbsp of toasted sesame oil
1 tsp salt
1 tsp of favourite hot sauce
1 can of chickpeas, drained and rinses
1 cup plain yogurt

Add garlic, tahini, lemon zest and juice, cumin, cinnamon, sesame ...

Continue reading...