Support local cheese-making

I’ve written before about my CSA shares in Monforte Cheese, a local cheese-making company that used a CSA program to raise funds to build their own space. Well, they’ve just announced they’re selling another round of shares between now and December 31:

This second round of offerings is a means to continue development in the production of cheese, but also our goal of strengthening our local food infrastructure through a number of different means (production, education and innovation).

Three levels of investment are available, starting at $200. Find out more on Monforte’s website.

I invented this one based on what I had around the house. Between the green kiwis and the mixed bag of carrots (white, purple and orange), I was expecting an ugly colour, but instead it turned this lovely pinkish orange (it’s almost a salmon in real life). Four pears, six kiwis, six or so big carrots and a lime – made a lot of juice.

The Beetroot Frappé is one of my favourite drinks at Fresh, and their cookbook includes a recipe. Ginger, beets, apples and carrots, blended up with nutmeg and ice. I skipped the blending part and just whisked in the nutmeg.

Beets and carrots from Grow for The Stop via Fiesta Farms. Apples from Plan B.

Also: pumpkin chia pudding is excellent folded into plain Greek yogurt and topped with maple syrup and pecans.

Pretty, pretty juice

This is a citrus-cranberry blend (no beets this time) from The Juicing Bible. Grapefruit, lime and orange. Delicious! I love getting a power shot of vitamin C this time of year, and this is way healthier than chewing those tablets.

Purple kale salad, squash/leek/corn/wild rice salad, and farro with lentils, caramelized onions and feta (I made mine with spelt and red onions). Looks very wintry – appropriate for the first week after daylight savings ends.

Kale, squash, leek and onions from Plan B. Feta from Ewenity and beluga lentils from Mountain Path both via Fiesta Farms.

I headed up to the garden this morning to do the fall clean-up and found a bunch of green tomatoes left on the vine. I don’t think I’d ever made fried green tomatoes before, but they were really easy and made a great lunch with a salad (fresh indoor-grown greens from Plan B) and smoothie. I did a rough (not very measured) version of this recipe from Allrecipes.

I went to the Green Barn market on Saturday and stocked up on some deliciousness from Vicki’s Veggies, including bags of spinach, arugula and kale and a giant butternut squash. The squash was so big I used it for two squash salad recipes (both from Smitten Kitchen) that I’ve been enjoying for lunches all week: one with lentils and goat cheese (although I used a soft sheep’s cheese from Monforte) and one with chickpeas and a tahini dressing. It’s the latter that you see in the picture and that I’m eating for lunch today, alongside my standard kale salad.