and so seeding begins… after a snowy beginning to May we are finally in the fields…  my mother-in-law handled meals this weekend and now it’s my turn to get the supper bags out to the farmers…

seeding is a bit different than harvest as far as a crew to feed goes…  the amount of supper bags doubles in harvest so I’ve always viewed seeding as a time for more interesting, healthy recipes due to the fact that I’m sure all these farmers are trying to get their bodies in shape for the beach this summer…

starting with salads… I am on a salad kick lately and so far everyone seems to be enjoying it!

homemade salad dressing not only tastes better but is really, really easy to make…  step one – get a Vitamix… step two – put ingredients in the Vitamix…  step three – turn the Vitamix on and blend…

did I also mention I like to get chickpeas into as many recipes as possible? if only we grew chickpeas like we do lentils I could save a lot of money!

root veg salad

Ingredients:

  • 2 cups carrots, cut into 1” pieces
  • 2 cups parsnips, peeled and cut into 1” pieces
  • 2 cups beets, peeled and cut into 1” pieces
  • 2 cups rutabaga, peeled and cut into 1” pieces
  • olive oil
  • 3 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 1 red onion, diced
  • 2 cans chickpeas, drained and rinsed
  • 6 cups arugula

Dressing:

  • 2/3 cup olive oil
  • 1/2 cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1/2 yellow onion, diced
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper

Directions:

  • heat oven to 425 degrees
  • place cut vegetables in a large bowl with oil and toss
  • pour out onto parchment lined baking sheets
  • season with cumin, salt and red pepper flakes
  • roast in oven for 15 minutes
  • add the onions and chickpeas
  • roast for 20-30 more minutes or until the vegetables are soft
  • toss the roasted veggies and chickpeas in a large bowl with arugula
  • serve immediately with dressing on the side or drizzled over the salad
  • for the dressing – place all ingredients in a Vitamix or blender
  • pulse on med/high until it appears creamy

I recently turned vegetarian (for like the third time – third times a charm right?)…  so it is difficult for me to have to supply the farmers with meat – but my farmer insists so it at least has to be healthy, well raised meat I’m delivering to them…

these meatballs are a mixture of what was in my freezer…  venison (my oldest son’s deer he shot), bison (from our neighbours) and beef (again from other neighbours)

I like to think these meatballs are almost a superfood… packed with eggs, kale, almond flour…  doesn’t get much healthier than that!

the worst thing about making meatballs is how much time it takes to form them… this is where the ice cream scoop comes in handy…  and gets the job done in half the time!

I like to bake these in the oven and throw them into a crockpot with a marinara sauce…  if you don’t have time to make a marinara sauce, a store bought one does the trick!

bison kale meatballs

  • Servings: roughly 48 meatballs
  • Print

Ingredients:

Meatballs:

  • 2 lbs ground bison
  • 1 lb ground venison
  • 1 lb ground beef
  • 4 eggs, beaten
  • 2 cups grated Parmesan cheese
  • 4 cups finely minced kale, no stems
  • 1 cup almond flour (or Panko breadcrumbs)
  • 1 bulb garlic, minced
  • 2 tsp oregano
  • 3 tsp sea salt
  • 2 tsp red pepper flakes

Marinara Sauce:

  • 3 tbsp olive oil
  • 2 large carrots, finely chopped
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 (28 oz) cans diced tomatoes
  • 2 tsp oregano
  • 1/2 tsp ground black pepper
  • fresh basil leaves, chopped

Directions:

  • in a large bowl, combine ingredients and mix well with hands
  • using a medium ice cream scoop, scoop meat mixture onto parchment lined baking sheets
  • place in 350 degree oven for 20 minutes
  • in a crockpot on warm, place marinara sauce and place the meatballs in there until you need to use them
  • serve over pasta

lastly… dessert… sort of…  it is baking and has butter so lets say it is a dessert…

my mom was recently in Mexico and brought me home my favourite thing from Mexico….  vanilla!

(I know some of you might have anticipated the answer to be tequila but this is how much I love Mexican vanilla)

spelt walnut banana bread

Ingredients:

  • 3 cups spelt flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 4 eggs
  • 7-8 bananas, mashed
  • 2 tsp vanilla
  • 1 cup chopped walnuts
  • 1 cup golden raisins

Directions:

  • heat oven to 350 degrees
  • spray two 8×4” loaf pans with PAM spray
  • combine dry ingredients
  • in a mixer, beat butter, sugar and eggs
  • add the dry ingredients and combine
  • add bananas and vanilla
  • fold in walnuts and raisins
  • pour evenly into the two loaf pans
  • bake for 60 minutes
  • transfer to wire rack and let cool for 10 minutes, flip to remove the loaves from the pans and let cool

happy seeding to all the farmers out there!