We all have had carrot cake and pumpkin pie, so the idea is not far fetched. I’m not talking about broccoli or cabbage for dessert, think sweet potato pecan creme brulee or carrot ginger frozen yogurt. How about a butternut squash butterscotch pudding or a flourless chocolate orange beet cake (recipe to follow). Root vegetables and the squash family lend their tasty nutrient dense selves perfectly to dessert. They also grow abundantly here in the Pacific Northwest and are available year round! The other benefit to adding them to dessert is that they help reduce the amount of fat needed and add moistness.

By redefining the way a vegetable is presented and ultimately enjoyed, it just becomes part of your family’s food vocabulary. This does not mean that you shouldn’t still offer these vegetables in a savoury way, instead it’s a way to showcase their versatility. Sweetness is a way to most people’s heart’s and offering vegetables in a sweet way just makes them more lovable.

Beets were universally hated by my children but this cake recipe acted like a magical gateway for beets to get on their plate at dinner. Seeing as they are a nutritional powerhouse and a very affordable superfood, I really wanted them to be an accepted and loved veggie. Pairing them with chocolate is a flavour no-brainer and the synergy of dark chocolate’s heart health benefits combined with beet’s makes it a perfect Valentine’s day dessert.
I will be blogging about my adventures with vegetable desserts this year here at www.organicfoodie.com. The other desserts listed above will also all be here in the next few months. Cultivating a love for vegetables is so important because vegetables love your body back. The recommended “10 a day” will be literally be a piece of cake.

Flourless Chocolate Orange Beet Cake Recipe
Prep time 20 minutes Bake time 40-50 mins or until a test stick come clean
Preheat oven to 350F

Special Tools: Double Boiler (can simply be a metal bowl on top a pot), Parchment Paper, zester, whisk/mixer, 9 inch springform pan

Ingredients & Quantity – This recipe can be doubled for a thicker cake.

Bittersweet 70% cocoa Dark Chocolate-5oz or 150g
Light brown Sugar-3/4 cup
Local Eggs (room temperature,separated)-3 medium
Beet Puree-1/2 cup
(about 1 medium+1 small beet peeled, cubed and steamed tender)
Orange Zest-1 tsp
Ground Almonds-1 tables+1tsp
(pound almonds fine in mortar pestle, zip in a food processor or pulverize in a bag)
Unsalted Butter-1/4 cup
Sea Salt-1/4 tsp

Method
1) Place a circle of parchment paper on the bottom of your pan, grease the sides of the pan and paper with butter and dust with the teaspoon of ground almonds.
2) In a Double Boiler over gently simmering water heat the chocolate, butter, sugar, salt and orange zest
3) Beat together the egg yolk and remaining ground almonds
4) By hand or in a mixer beat the egg whites till they form soft peaks
5) When the chocolate has fully melted remove the bowl from heat and allow to cool for 1 minute. Give this mixture a good stir. If this mixture is hot to touch, allow it to cool to warm before adding it to the egg yolk mixture.
6) Beat in the egg yolk almond mixture and then add the beet puree, beat till the mixture thickens a bit
7) Then fold in the egg whites and blend gently but thoroughly
8 ) Pour the mixture evenly into the prepared pan and bake at 350F on the middle rack for 40 minutes or until a test stick comes clean from the center.
9) Allow to cool before serving. This becomes incredibly fudgey after being chilled overnight….. if you can stand the wait!

In the case of Nettles, prevention is clearly the best medicine. To enjoy harvesting: always wear long sleeve shirts, long pants and good gloves. I personally prefer leather gloves.

Nettles Urtica dioca are common here on the West Coast and often grow in the same areas as blackberries. The Ancient Greek physician Dioscorides wrote about the medicinal aspects of Stinging Nettles in the 1st century, so using this ‘weed’ is not a new idea! I feel very in touch with my Swedish heritage by my joy in harvesting Nettles. I imagine after cold,snowy winters the arrival of fresh greens would be a reason to celebrate. Nettles deserve their acclaim.

Eat Nettles because they are full of minerals like iron and potassium, approx. 25% protein, rich in chlorophyll and beta carotene or simply because they are so versatile and delicious. Any dish you would use cooked spinach, you can use Nettles, as heat will neutralize the sting. Think soups, pastas, sauces, spanokopita or my tarts (recipe to follow)! Always use tongs to add rinsed, fresh Nettle leaves to any dish you will cook. Nettles are also wonderful both used fresh and dried as a nutritive tea. On our farm we use our Nettles as an ingredient in Organic Fair’s Lemon Stinger tea. Some people juice them fresh which will neutralize the sting as well.

The best time to harvest the leaves is when they are young and tender. You can continue to harvest them until they flower, the leaves then become stringy. Pick the new leaves at their base on the stalk. Remember just like spinach these will shrink significantly when cooked, so pick more! Make healthy, tasty Nettles a part of your local diet. Happy Harvesting!

Nettle & Onion Tarts
An easy way for 1st time tasters to enjoy Nettles.
Serves 4 as an appetizer.
Active Prep time: 25 mins, Bake time: 25 mins

To Prepare Nettles:
Ingredients
Rinsed nettle Leaves-2 cups
Method
1.In a large pot of boiling water blanch the leaves for 2mins
2.Strain into a colander and place the Nettles in a ice bath for about 1min
3.Strain well and arrange the leaves on a clean towel to gently dry.
Tarts
Preheat oven to 375 F
Ingredients
Puff Pastry- 8 x 8 inch square rolled to 1/4 inch thickness cut into 4 squares. Plen Organics makes an excellent certified organic Puff!
Yellow Onion- halved and cut into 1/4 inch slices equaling 2 cups
Unsalted Butter-1 tablespoon
Plain Chevre (fresh goat cheese)- 2 ounces (local fav Hilary’s Cheese is excellent)
Blanched Nettle leaves-1/2 cup
Fresh Thyme-small bunch
Sea Salt and fresh Pepper to taste
Method
1. In a large pan on med. heat, melt the butter and add the onion slices. Cook stirring often for 10 mins.
2. Turn the heat down to low and cover, stirring occasionally for 10 more minutes. Your onions should be nicely caramelized.
3. Place the puff pastry squares on a baking sheet.
4. Divide the cooked onion evenly onto the center of each of the puff pastry squares.
5. Divide the nettle leaves into 4 portions and place on top of the onions. Sprinkle with salt and pepper to taste.
6. Crumble about 1 tablespoon of chevre on top of each tart and sprinkle with fresh thyme leaves.
7. Fold the edges of the puff pastry up around the sides.
8. Bake on the middle rack of the oven for approx 25 mins till lightly browned. You may want to re-season with more salt and pepper.
Serve immediately. This re-heats well and can be frozen. Enjoy !

Mexican food is a long abiding passion for me. Yes, I’m having affair with the tremendously diverse and wonderful food that is known generically north of the border as ‘Mexican food’. Rick Bayless (whom I have a serious crush on) has had a decades long affair with the tastes and traditions of Mexican cuisine. For good reason. Buy his cookbooks and be prepared to experience a delicious revelation.

I should really call this a riff on Posole because I did substitute local,organic corn for the traditional hominy corn in this recipe (only available in BPA lined cans in my area). It’s still wonderful with out it and the traditional flavours are very forward and present. I promise you this soup will become a favourite. It’s one of mine.

Feeds 6 people
Serve with excellent bread or we enjoy simple cheese quesadillas made with corn tortillas
This Soup is made in two simple parts
I do this over 24 hrs. So Step 1- right before bed, in the fridge the next morning for dinner that night.

Step 1: Prep time – 10 mins , Active cook time – 8hrs
Use a slow cooker(my preference) or large heavy bottomed pot

- 3 1/2lb chicken or rooster if you have
- 1 medium sized yellow onion rough chopped
- 1 1/2 teaspoons fresh ground cumin seeds or good quality ground
- 1/2 whole star anise-this spice combined with onion creates magical depth not a licorice flavour – muy importante!!!
- 6 whole peppercorns
- 8 cups of water
- 2 teaspoons of sea salt
- 2 large cloves of garlic smashed

1. In the bottom of a large slow cooker or large heavy bottomed pot stir the spices, onion and garlic together.
2. Place the chicken breast side down on top of the spice mixture.
3. Pour the water over the chicken.

Make sure your lid is placed snugly on your pot or slow cooker.

Simmer on low for 8hrs – don’t skimp on the time or the temp. This soup is a reward for patience because of the rich flavour that is developed. Separate the chicken, the resulting stock and place them into the fridge to chill.

Chill for at least 4 hrs or until the fat separates from the stock. Skim the fat off the stock. Shred the meat off the chicken and discard the skin (or eat it). This is a task for your hands!

Step 2 : Prep time- 15 min, Active Cook time- 1 hr
- 2 tablespoons of olive oil
- 2 cups yellow onion diced (1 large yellow onion)
- 3 large cloves of garlic minced
- 1 cup carrots cut into thin half moons (3 carrots)
- 2 cups chopped Kale (1 bunch)
- 1 1/2 cups frozen organic corn
- 1 tablespoon quality dried oregano
- 1 1/2 teaspoon fresh ground cumin seeds or quality ground
- 1/2 to 1 teaspoon of sea salt

Garnish
- small bunch of radish – thinly sliced
- 1/2 purple or green cabbage thinly sliced
- 1 small bunch of cilantro chopped fine
- lime wedges
- jalapeno diced *optional

1. In a large pot on med heat add in the olive oil and onion and cook till the onion is translucent.
2. Add in the carrots and garlic and cook stirring often for 10 minutes.
3. Then add in the shredded chicken, skimmed stock and simmer covered for 20 ish minutes till steaming hot.
4. Add in the kale and simmer for another 10 minutes.
5. Add in the corn, cumin and oregano and simmer for another 10 minutes.
6. Add the salt to your taste.
7. Serve immediately with a generous amount of sliced cabbage, chopped cilantro and thin sliced radishes with a squeeze of lime. Sprinkle with diced jalapenos if you wish. This freezes well and is even more delicious the next day….. if there is any left.

We already had chickens and had been eating our roosters in a myriad of ways like Coq au vin which is traditionally made of you guessed it …. rooster. If you came to the farm for the Cowichan Wine and Culinary Festival http://www.wines.cowichan.net/ and ate some Posole, it was made from rooster – wasn’t it delicious! This is the gamble when you hatch chicks, there is a 50/50 chance of a hen but it doesn’t always work out that fairly. Roosters are gorgeous playboys, the bird kingdom gives the males all the flash and dazzle. Unfortunately they are not passive pretty boys and on our farm, hen harassment is a capital punishment. The hens, I might add, approve of this dispatch.

In 2010 we added Muscovy ducks whom are endlessly entertaining. They actually get in a very egalitarian line to dive off the roof of their house into the pond. We had 15, slaughtered 10 and will hatch ducklings this spring. Duck is one of my most favorite meats and duck rilletes (recipe soon) are utterly delicious. What’s interesting about these ducks is they don’t quack and just hiss. Unlike our goats, who are breaking the sound barrier on a daily basis. Apparently knocking them up will fix this. Yes, we got Nubian Goats, adorable, friendly and a milk source after some babies. We will keep the baby does and eat/sell the baby kids. I think I’m ok with this part. This issue of eating small mammals, ones I will have delivered into this world. There is uncertainty in this omnivore’s voice. I do love to eat goat. I joke about a ‘hot kid on a spit’ party but this is a new frontier on our farm.

In 2009 we joined Slow Food here on Vancouver Island http://www.slowisland.ca/ , which is a movement we are very passionate about but the surprising perk has been becoming friends with Don Genova http://www.dongenova.com/ ( he is the island`s Convivium leader) and his lovely wife Ramona. This relationship of course is built on a love of good food, good conversation and the porcine delights that are embodied in the pig. With the help of Lucinda and Wayne at Frog Song Farm whom are raising the critically endangered breed of pigs called (unremarkably) Large Blacks. We shared one of these excellent pigs and made bacon together. Glorious bacon ! How I love thee ! I made 3 different types of bacon a Chinese 5 spice and ginger, a Beer, thyme and black pepper and a Maple with allspice, nutmeg and clove. All delicious.

Warning!! Once you make bacon you will never be the same. It unleashes this charcuterie making monster that dwells in the heart of any DIY’er. My name is Marisa and I’m addicted to making my own charcuterie. This year we will be raising some Large Blacks here at our farm. I’m more than a little excited and have started practicing my ‘sueeee piggeh’ call for them.

This was the 2nd time we raised Broad Breasted Bronze turkeys for Xmas. We raised 20 but one committed hara kiri into the duck pond just weeks before Xmas (no, we didn’t eat him). Selling meat for the highly anticipated Xmas dinner is stressful. My husband and I fretted over these turkeys. I literally could not sleep the week before slaughter. We let these turkeys have full run of farm with lots of harassing of our staff and showing off for farm customers. Thankfully none of the turkeys went home with anyone – not for lack of trying (shakes fist at friendly turkeys). They love people and despite the creepy habit of peering in the house at us, we loved them. Though on evenings when my husband wasn’t home and it was my job to ‘put the birds to bed’ coaxing turkeys down from trees with a rake, calling it love would be a stretch. I am happy to report that all our turkey stress was in vain. Though they were smaller than last year they were wonderfully moist and flavorful. We only kept two for ourselves and our Xmas dinner was a perfect bird.

Through our friends Heather and Brock at http://www.makariafarm.com/ whom organized a grass fed beef share with one of their neighbor’s steers, we purchased some wonderful beef. 8 people participated in this meat share. A collective meat share is the way to go to support a farmer directly and get a quality product. I have heard of many such clubs popping up everywhere. We also shared a lamb with our friend Don and were gifted locally caught halibut and salmon. Having so much great food in the freezer makes me feel rich and very lucky.

As incredibly challenging as this path towards family farm sustainability has been, it has been completely worth the effort. When you have animals to care for, your life is very different. You have a responsibility to them at least twice a day and they do reward you with a relationship beyond just being the meat you are going to eat. That in itself has been the most interesting part. Being dog and cat owners, we had love for our animals but farm animals that you are are going to eat are different. Not that different though, especially as small organic farmers that are simply tickled pink still about this whole wonderful process that is being responsible for your food. The personality that farm animals have (that you erroneously always compare to your dog) is profound. Having a farm is like living in the best zoo ever. It is hilarious on a daily basis. Teaching my children so many lessons about nature and the circle that is life and all life is an amazing gift. Though my 3 yr old is frighteningly practical. She wants to know exactly Where the feet and heads go?…Oh and the feathers Mommy ! I am thankful every day for this life that I have, for the opportunity to practice my beliefs in organic agriculture and that our little girls get to have a wonderful childhood. It is not easy but we love it. The many fruits of our labor make it all so gosh darn beautiful (did I mention delicious), some days it`s a just a dream.

Thanks for reading. Now get out there and meet your meat !

For me winter’s cold demands indian flavours this dish combines ubiquitous yellow curry powder with other indian flavours like coconut, cinnamon & almonds. The play of salty and sweet is duly honored in this dish- which I lovvvvve! My small person enjoys this and my feeling with kids and curry .. is dish it out early and dish it out often. An easy way to start introducing curry to the unexposed is added to mayo for dip with fries- I still dig this!

OK the only resemblance this dish actually has to Shepard’s Pie is that there is ground beef on the bottom,mashed starchy tuber on top and you bake it. It is still comfort food, easy to prepare, easy to reheat and enjoy tomorrow. Delicious, healthy, big flavoured real food!

Indian Style Shepard’s Pie

• 2 large yams peeled, halved and sliced into 1 inch chunks
• 1lb lean ground beef (sub turkey or chicken)-preferably organic or of known origin*
• half a yellow onion diced
• 1inch of peeled minced ginger approx.1 tbles
• 2 large cloves of minced garlic
• 1/2 cup raisins- use less if you are not a huge fan
• 1 packed cup of fresh baby or chopped large leaf spinach
• 1/3 cup of dried unsweetened fine coconut
• 1/4 cup of whole almonds -which you will fresh pound in a mortar & pestle(or other vessel) to a rough powder
• 1 tsp total of fine salt ( half for the yams after mashing and half for the meat mix)
• 1 tbles yellow curry powder- check if it contains salt ! and adjust salt accordingly
• 1 heaping 1/2 tsp of Ceylon cinnamon powder - Cinnamomum zeylanicum-medicine !
• 1 tbles + 1 1/2 tsp of virgin coconut oil -the kind that smells of glorious coconut !
• pinch or two of cardamom powder -which will be added to the almond meal
• pinch of salt -also added to the almond meal

You could substitute cooked millet(or tofu) for the meat in this dish to make it totally vegan

All the health benefits you may have heard about cinnamon are about real (true) cinnamon Cinnamomum zeylanicum

In a large pot cover the yams with water and boil until fork tender approx 20 minutes on med- high heat.
Preheat oven to 375F. Meanwhile to a hot pan add 1 1/2 tsp of virgin coconut oil and onion cook over med-low heat till translucent(do not brown), stir in garlic and ginger cook for 1 min, then stir in curry powder and 1/2 tsp of salt, increase heat to med, add meat and cook through so no pink is left. Remove from heat and add raisins and spinach.
Drain yams very well, mash till smooth add in the 1tbles coconut oil ,coconut, 1/2 tsp of salt and cinnamon then blend well.
In a bread loaf pan firmly press down meat mixture in a single layer then evenly spread mashed yam mixture on top. Freshly crush almonds into a rough meal(you can do this in a mortar and pestle or in a bag) add in cardamom and salt. Sprinkle this evenly on to the top of the yams.

Place on center rack in the oven for 30 – 40 minutes.Then broil on high for 1-2 minutes keeping on eye on it just so almonds lightly toast. Remove from oven and allow to sit for 5 -10 mins. Makes 4 servings- Hope you love it as much as I do!

Our Winter Squash are growing like gangbusters and we’ll soon have a full line up of spaghetti squash, hubbard, pumpkin, fairy and butternut. This is a surprisingly versatile and delicious vegetable. Even if you have no time or imagination you can’t really screw up squash ( I’m sure someone has a horror story but c’est la vie). This recipe uses butternut squash in the gnocchi and pumpkin seeds in the pesto .

Though I can’t live without EVOO ( the only good thing to come from Rachel Ray-snide..  I know) Extra Virgin Olive oil for the uninitiated the rest of this recipe is homegrown- my farm, canadian wheat AND california organic lemons (another can’t live without).  Make Gnocchi with a friend (glass of wine can stand in for friend) and music you can dance around too (Harry Belafonte is enjoying a renaissance in my house courtesy of the 21month old- surprisingly misogynistic,  listen to Angelique-O).  This makes enough to freeze.

ORGANIC BUTTERNUT GNOCCHI

• One smallish Butternut Squash peeled , seeded and cubed
• One medium yukon gold potato peeled and cubed
• 3 1/2 ish cups of white flour
• 3/4 tsp of good salt

The combined amount of squash and potato should be about 3 cups. In a large pot just cover with water and add salt . Steam for approx 12 minutes until fork tender. Strain well, mash until not lumpy add approx 3 cups of flour, stir with wooden spoon until mixed. Turn the dough out onto a floured surface and add the remaining amount of flour. Knead gently for 2-3 mins until still sticky but forms a ball. Divide dough into 4 pieces. With hands dusted with flour form each piece into a long rope about an inch thick and with a knife dusted with flour ( you may have to keep dusting it with flour repeatedly) cut into small pieces. Place onto a greased floured cookie sheet not touching one another. You will probably need 4 cookie sheets. This way any extra gnocchi are ready to be frozen. Boil water in a large pot add large pinch of salt, when at a rolling boil add gnocchi – when they float they are done. If you make the full amount it will serve 6 people main course servings. Strain and toss in pesto.

PUMPKIN SEED PESTO
Please use organic ingredients !

• 2 large handfuls of genovese basil leaves washed, dried and roughly chopped
• 1/4 cup of fresh toasted pumpkin seeds – put raw seeds in a hot dry pan over medium heat when they pop they are toasted on one side, stir and keep an eye on them -just lightly toast
• 1/2 cup EVOO- Extra virgin olive oil
• juice of one small lemon- strained
• large clove garlic smashed-use more if you like it !
• 1/4 tsp of good salt -use more if you like it !

I have been using my blender to make this . EVOO goes in first then basil, pumpkin seeds, lemon juice, smashed garlic clove, salt. Pulse a few times and use a spatula to clean the sides down. Blend until smooth. Taste and re-season if necessary – more salt, garlic, lemon juice. Refrigerate any extra for a max of 5 days or freeze. This makes about 4 generous servings. You can also add this pesto to fresh hot cream or further it with extra olive oil.

I usually finish this dish with a dusting of parmigiano-reggiano and some sweet cherry tomatoes halved.

Enjoy !

These are lovely Baby (4inch long)Royal Chantenay Carrots (these overwinter like rockstars) that are pan caramelized with honey and fresh tarragon. Simple, delicious and a wonderful way to celebrate your impatience.I would normally be in trouble for early harvesting but if these are served then peace reigns. Carrots love butter (important for absorption of beta-carotene) and tarragon(not just for fish) with honey makes for a lick the pan clean salted licorice caramel. Feel free to substitute the tarragon for thyme or rosemary if you can’t get either fresh or fragrant dried tarragon.

Here is the recipe for this all ages crowd pleaser.

• 16 ish 4 inch scrubbed but not peeled baby carrots ( if any are very fat- half ‘em)
• 1 1/2 tsp organic unsalted butter (please do yourself a favor and buck up for organic) ps. if you used salted butter use less salt
• 2 tsp organic extra virgin olive oil (this IS affordable now)
• 1/4 tsp good salt ( I like himalayan crystal or french sea salt)
• 1 tsp fresh or 1/2 tsp dried tarragon- use more if you like it !
• 1 tbles organic honey
• 1/3 cup water
• fresh pepper to finish

Serves 4 or in our house 2 plus a sprout

Heat a fry pan on medium high add in your butter and olive oil.When hot (how to know when your pan is hot? splash a drop of water on it ..did it dance? – good) add your carrots. Brown (not burn) on all sides see pic above for reference. When all sides are browned, add salt, honey and tarragon. Stir to coat carrots, the honey will caramelize quickly , add the water and cover for 3-5mins ( less if you like your carrots crisper). Remove the lid, stir once more and season with pepper. Enjoy immediately.

Please note that this type of simple recipe benefits hugely from quality ingredients.  Most of my recipes don’t call for grossly expensive ingredients just good basics.