Carrots and Onions and Parsnips, oh my!
It’s officially Fall and it’s officially time to embrace delicious Canadian grown Fall veggies. We all know that we need to eat more vegetables and Fall is the perfect time to start filling #halfyourplate with colourful, nutritious, deliciousness.
What fall veggies are we talking about?
- Beets
- Cabbage
- Carrots
- Onions
- Parsnips
- Potatoes
- Turnip
Are you getting excited, like me? Or perhaps you are intimidated on what to do or what to make? Either way, help and encouragement is here!
Let’s start off with buying those veggies. Across Canada, it’s the time of year to seek out your local veggie fundraiser.
Support Veggie Fundraisers a win-win-win
From Ontario across to Alberta most schools and daycares can participate in a veggie fundraiser. In Manitoba, Northern communities can participate with no additional delivery fees which gives even the fly-in communities access to economical fresh vegetables.
It’s win – win – win. Your school/daycare raises money, your family eats more vegetables and you support your local farmers.
Check out the sites for more information:
In Alberta, Saskatchewan, Manitoba and Northwestern Ontario
Farm to School: www.farmtoschool.ca
In Southern Ontario
Fresh From The Farm: www.freshfromfarm.ca
Each province has put it’s own spin on what vegetables are included – some even have apples!
Lets Get Cooking!
Savoury Selection:
Caramalized Onions
Add a touch of sweet and savoury flavour to any dish with these caramelized onions.
They’re easy to make using just four ingredients you already have in the kitchen: onions, canola oil, garlic and pepper.
Use as a pizza topping or add to sandwiches, steaks, in dips or topped on crackers for a simple appetizer.
Sauteed Roots with Honey and Lemon Glaze
Don’t be shy, go ahead and swap the veggies in this recipe for what you have on hand.
Yellow onions instead of red onions or parsnips instead of turnips? No problem, just keep the honey lemon glaze!
Perk up limp carrots, parsnips and other veggies by placing them in a cold water bath for 15-30 minutes.
Cabbage Roll Casserole
Give your cabbage rolls a makeover by stuffing them with ground turkey and brown rice.
Add some vegetables and flavour with freshly chopped herbs.
Perfect for holiday buffets or potluck suppers.
Rustic Mashed Roots
What’s better than mashed potatoes? Mashed carrots, parsnips and potatoes!
They’re made even tastier by adding caramelized onions, sundried tomatoes, canola oil and freshly chopped thyme and chives.
Served best warm and can be reheated, but they’re so good we doubt you’ll have any leftover.
Japanese Sesame Slaw
A colourful, crunchy coleslaw made with green and red cabbage.
Tangy, but much lighter than a classic coleslaw.
Bring it along to your next potluck or enjoy as an accompaniment to fish or chicken.
Sweet Selection:
Carrot Cake with Cream Cheese Frosting
This classic carrot cake with cream cheese recipe tastes just like mom’s if not better!
You can smell the cinnamon, ginger and nutmeg while it’s baking—it tastes just as good as it smells!
Orange Carrot Cranberry Drops
These muffin drops have the texture of a muffin but the convenience of a cookie.
The not-so-secret ingredient are the finely grated carrots that make them moist and delicious.
Other healthy additions include applesauce, rolled oats, wheat germ and dried cranberries.
Order a copy of ‘Favourite Farm 2 School Recipes’
Fresh off the press is our brand new recipe book featuring the recipes above plus a few more. If you purchase a Farm 2 School veggie bag in Manitoba a copy will be included for you. Everyone else, please order your complimentary book today!
Eat well…Jenn
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