This is a super simple salsa for canning from the book Canning for a New Generation. It makes more of a restaurant-type finer texture, not chunky like a fresh pico de gallo. I like that it uses weight for measurements, as jalapenos can vary greatly in size. Also, it gives you the flexibility to mix and match your peppers according to how spicy you like it. If you prefer a mild salsa, use all sweet bell peppers. Or be bold and incorporate some of the more unusual fresh field peppers we have available at the market in fall. I used a combination of jalapenos and Red Crimson peppers.
Makes 5 pint jars.
This recipe captures Greek flavours such as oregano, garlic, and lemon with a unique presentation.
My 5 year old son told me “Daddy, this is the best chicken ever!”
Let it rest at the end of the cooking time to help keep the juices in the meat rather than on the carving board.
Our son, Mike’s most requested recipe has always been the farmer brownies. It’s made an appearance at every birthday of his for as long as I can remember, and now proudly took center stage at his wedding as his and his wife, Kacey’s wedding cake!
This, folks, is a GAME CHANGER! I made my gravy ahead of time using this technique this weekend and it was the best gravy I’ve ever made. No huge mess at the last minute. You MUST deglaze the pan and get all those tasty brown bits that are stuck to the bottom and if you don’t cook with wine, use chicken broth. Basically, you are making a flavourful, condensed turkey stock.
Makes about 5-6 cups of the most delicious, golden brown gravy you’ve ever tasted! If you have a big family, you can easily double this recipe.
*Thank you to Sugarplum Sisters for this beautiful photo!
This light pasta dish showcases fresh, in-season vegetables – perfect for a summer night.
A light pasta recipe that doesn’t have a heavy sauce and showcases fresh, in-season vegetables is perfect for summer. The fresh BC grown tomatoes available in September are incredibly plump and delicious, and using a Lepp’s Deli Roasted Chicken makes this recipe a quick and easy dinner. The Sea to Sky flavour infused salts are excellent, and with many varieties available, the Garlic Rosemary mix is perfect in this recipe.
This is my most requested cake recipe from my family, and is a favourite with the corn picking crew. (They get treated every once in a while because they work so early and so hard!)
This (almost) one-pan dish from my favorite magazine, Fine Cooking, is simple yet perfect for guests. If you’ve never cooked with fennel, it’s a great way to experiment with it as it’s delicate flavour doesn’t overpower the dish. You’ll need a few fresh ingredients like the fennel and parsley, but you’ve likely got a handful—or more—of the ingredients in your pantry or refrigerator right now.
I have always loved this very popular retro backyard BBQ summer salad but stopped making it as I didn’t like using the seasoning packets from the noodles, which often contain MSG and are very high in salt. However when I recently saw a recipe on www.gimmesomeoven.com that tossed out the packages and made the dressing from scratch, I gave it another go and added freshly grated ginger to the dressing. I love the lightness of the vinaigrette, the addition of the edamame beans and the extra step of toasting the noodles. Of course, you can omit that step but it really doesn’t take long and gives the salad an extra nutty flavour.
Not only is Jason an exceptional butcher, he also loves to create cocktails and delicious non-alcoholic mocktails for our family dinners. This sunny and refreshing drink is perfect for a dark winter’s night, with or without the gin! If you prefer a less-sweet drink, simply omit the simple syrup.
Rob’s mom clipped this recipe from the MSA News in the 1980s, and it turned out to be one of his favourites! Fresh sweet blueberries are a perfect match for the light and fluffy “cloud”.
Turkey is probably the most popular meal during the holiday season, but for a small group or a regular family meal, a whole turkey can be too much. This Boneless Turkey Roast is the perfect answer. A turkey thigh wrapped up in a turkey breast will please all turkey lovers. Wrapping it with Lepp’s special double-smoked bacon not only gives it great flavour, but also helps to protect it from drying out. Serve this with your favourite cranberry sauce.
A great dessert to make with the bounty of zucchini available at Lepp Farm Market in September! The hint of cinnamon flavour and the sweet icing are a great finish to a Autumn menu, or perfect for breakfast with coffee.
Moscow Mules are usually made with ginger beer which can be high in sugar and often contain artificial flavours. Using Healthy Hooch Kombucha instead of ginger beer means you’re getting a naturally flavored and no-sugar-added refreshing beverage.
Back in the beginning of June, I whipped up this strawberry platter before heading off to a baby shower. Eating seasonally is so beautiful that it didn’t even need any garnish – leaving the leaves on the strawberries gave the platter enough of a contrast!
This dip comes together so quickly, you can throw it together and be on your way. It uses Marshmallow Whip (I know, but it’s so good!), cream cheese, whip cream and a little bit of Gran Marnier. Of course, that last part is optional.
You can add just a few strawberries to your mixture before blending it – they’ll break down into the dip and add a subtle rosy hue.
This simple recipe, a recreation of the regular family meatloaf, features the classic pairing of turkey and cranberries!
Ground turkey is a great alternative to ground beef and packed with protein. In this simple recipe I have recreated the regular family meatloaf into a classic pairing of turkey and cranberries. By using turkey thigh instead of turkey breast, it produces a more moist and flavourful loaf. What a great treat for a meal any day of the week. My six year old son told me that he didn’t know meatloaf could taste this good!
A creamy, cheesy, taco-flavoured pasta, a dish any child (or adult) will love!
This easy dessert showcases local, sweet Lepp’s strawberries, and is basically an assembly of ingredients. The sweet fresh berries, syrupy roasted berries, tangy whipped cream and crunchy graham crumbles all combine for a perfect flavour and texture combination.
Layer in whatever order you prefer!
Ahead of time you’ll want to roast some strawberries to serve alongside the fresh ones. Here is our recipe that shows you how to roast your strawberries!
This recipe from my friend, Shirley, involves a few steps, but is oh-so-worth-it! Plus, it serves a crowd and can be prepared ahead of time. I served this at a summer barbeque and one of my friends looked up at me wide-eyed and said “I can’t believe I ate that whole piece already. Where did it go?” It’s that delicious!
Every year Rob hosts a Superbowl party and these wings are always on the menu. Just be sure to provide lots of napkins!
Have you ever needed taco seasoning for a recipe, only to find out that you’ve already used up your last bit of store-bought taco seasoning? We’ve got you covered – if you cook at home regularly you likely can raid your spice drawer for everything you’ll need! It’s nice to make extra to keep in your cupboard for any occasion, like tacos, nachos, Creamy Mexican Pasta Bake or this Mexican Steak Taco Bowl.
From the splattered pages of my 1983 copy of MEI’s Cookery Carousel, with credit to Nora Martens, is the recipe exactly as I’ve made it for the last 30 years!
A customer shared this super-easy peach recipe with me, a favorite of her mother’s that was first published 20 years ago in a newspaper. And after some searching, lo and behold, I found the same recipe on the internet! The photo doesn’t properly show how delicious it was, with it’s crunchy Brulee topping and creamy peaches hiding underneath. I agree with the writer, I’d sprinkle some Kirsch or other fruity liqueur on the peaches. A great make ahead and serves a crowd!
Photo credit: Deanna’s Daughter (http://deannasdaughter.com/)
For those of you that know my mom, Charlotte Lepp personally, you know that when she is passionate about anything food related, you bet that you will know about it! So it is no surprise that I have inherited her love of potatoes, butter and garlic (and lets be honest..white wine!). Imagine my excitement when I found a way to incorporate all of these favorites in one recipe! I love using as many fresh ingredients as I can, and as soon as local potatoes and herbs come to the market, this dish quickly follows for dinner. I have made it with salmon, halibut, and cod, all with amazing results.
Our talented Kitchen Manager Leslie is raising her three girls to know what a good meal is all about;
how to make it taste good and knowing what to put in it to ensure healthy choices are being made!
Eating right and knowing how to cook your own healthy meal was a big part of Leslie’s upbringing
and there is no doubt she is on the right track with her three adorable and
very fun girls. Salads are always a huge hit at Leslie’s house, especially because
two of her girls declared themselves as herbivores early on.
For this reason, finding salads with protein is a must. Trust me, they have a lot of
energy and need the protein!
“I find it fun teaching my girls how to cook and the enjoyment that they get from
creating their own meals,” says Leslie.
“My girls are growing up in a house that is focused around food culture.
My husbands side of the family is Portuguese and my in-laws
live to eat rather than eat to live!”
A healthy attitude, a healthy meal, and passing down knowledge to the next generation.All of the above are so much better when shared.
Enjoy this fresh, crunchy salad with your family outside tonight – the perfect meal for an
early summer’s evening (or lunch!)
Mexican street corn, or elote, is a beloved street food-on-a-stick found all across Mexico, combining mayonnaise, crumbly cheese, chili powder, cilantro, lime and salt in as many different variations as there are chefs. And while it’s hard to believe you can get tired of feasting on delicious corn on the cob, this recipe blends all the tasty street corn ingredients into a warm dip, perfect for entertaining or cool fall evenings.
This creamy chowder is one of my favourites and I love that it’s thickened by mashing the cooked vegetables to a desired chunkiness rather than using a thickener, making this hearty soup gluten free as well. Our butchers have taken care to source Ocean Mama clams from a Vancouver based company that are Ocean Wise certified.
Pork Tenderloin is the skinless chicken breast of the pork cuts. It adapts well to a wide variety of spices and sauces and it’s relatively small size means you can have dinner on the table in under 30 minutes. Tenderloin is usually very lean, so you don’t want to overcook it, there should still be pink visible.
I lost count of how many times I made this simple rice dish as our kids were growing up. It was always a favorite, and made a fast and easy side dish. It’s wonderful served alongside grilled Chicken Sate. Add a tossed salad dressed with Brianna’s Ginger Mandarin Dressing and you have a healthy, homemade nutritious meal.
Serve this warm, fudgy, chocolately brownie with vanilla ice cream and hot fudge sauce to make a decadent dessert for guests!
Variations of this recipe have been all over the Internet, and for good reason: they are delicious! There are some unflattering names for them, but we prefer to just call them the unbelievable brownies that you will love!We especially like to serve the brownies warm with ice cream melting on top and hot fudge drizzled all over. Try them and you will know…
This is one of my favourite recipes that I’m glad I’d written down before the link from my Pinterest board stopped working! We haven’t had a chance to photograph it yet, but here are the ingredients and instructions.
I bought my wife 6 chickens for her birthday a few years ago, she named them all and they became our feathery pets. We loved having the fresh eggs on hand and sharing that with friends and family was always a highlight. My wife would say that I saw a business opportunity but I would say I saw an even greater opportunity. We could share that farm fresh quality product with a much larger family, our Lepp Farm Family. So off we went looking for some chickens and before we knew it, Moppet, Lucy, Miss Jemima, Rhubarb, Custard and Peck Peck had a whole bunch of new ladies that they welcomed onto our farm. We have adopted somewhat of a philosophy that we will call a ‘happy flock philosophy.’ The food you create with whole ingredients can dramatically change the outcome of your dish. Whether it be scrambled eggs, frittata, or breakfast hash, (note all egg dishes), using ingredients that you believe in and can stand behind will change your life!! No joke. We hope you enjoy this recipe and all the wonderful things that eggs have to offer because after all the egg came first! It’s kind of a big deal.
For some unknown reason, Farmer Rob’s Grandmother Lepp served this smoky and tangy soup only on New Year’s Day, along with deep fried New Years fritters, and the tradition carried on in Rob’s own family. No doubt the fact that the Great Depression era Saskatchewan family had run out of most other fresh root vegetables by January and were now looking for creative ways to use their precious preserves had something to do with it. As a young bride joining Rob’s family, I was initially very wary of soup made from sauerkraut, but after a few years the tangy concoction won me over. These days, fermented foods continues to be one of the hot food trends and this heritage family recipe is suddenly in vogue! Naturally fermented sauerkraut (made using only cabbage, water and salt – make sure to check the ingredient label), as opposed to the more readily available pickled sauerkraut (made using vinegar) would be one of the most familiar, but the list also includes kefir, kombucha and plain yogurt.Check here for an informative article on the health, and especially digestive, benefits of eating naturally fermented foods. I’m going to commit to cooking this soup on more occasions than just New Years!
This is a show-stopper of an appetizer, and a small cast iron frying pan is the perfect serving dish. The sweet cherries soften with roasting, and warmed with a well-aged Balsamic vinegar and finished with crunchy salt, this hits all the sweet, salty, and creamy notes that will have everyone coming back for seconds.
After the photographs were done, my son and friend wandered into the kitchen and happily devoured this all in about 2 minutes. You might want to double it if you’re serving more than 3-4 people!
Any leftover roasted cherries make a delicious accompaniment to grilled chicken or pork, or cover them with bourbon, refrigerate and use the cherries as a garnish in summer cocktails.
Happy nutrition month! I had a very slow start last Sunday. I slept in, spent the morning in the kitchen making my go to pancakes and combining a few of my favourite reoccurring recipes to whip up these to-die-for, one bite, on the go energy bites. These are perfect for mornings when you’re in a rush, a mid afternoon snack, or even a healthy dessert since they’re naturally sweet with honey and vanilla. These little bites are fiancé approved, which is a pretty big deal considering my chia hating guy didn’t even flinch at the taste of them!
If you haven’t tried chia seeds yet, nutrition month is the perfect time to go for it! They’re among the easiest super foods to incorporate into your diet as they can easily be thrown into a morning smoothie or tossed on top of a salad. Not only are they naturally gluten free but one tablespoon of these little guys has more calcium than a glass of milk, more Omega-3s than salmon, and more antioxidants than blueberries. Perfect, right? Almost! The one bad thing about them is they do have a tendency to get stuck in your teeth, which is never good. A little piece of advice…make sure you surround yourself with great people who will gladly check your teeth for these little bundles of goodness. Enjoy!
Rarely sold in Canada, Spot Prawns are usually sold to Japan for sushi… but they are now available at Lepp Farm Market. This simple recipe lets the real prawn flavour come to life!
Preparation of the Prawns:
In order for the prawns to cook at the same time, empty the container of frozen prawns into a deep bowl with enough cold water to cover them completely. Leave them for 5 minutes, at which time they can be separated from each other. Once they are separated, let them sit about 10 minutes on a plate so they are completely thawed.
This our new go-to recipe for a weeknight dinner, it’s easy quick and delicious! Our big brother Mike has feverishly worked on the fields this year to bring us the best fruits and veggies! Here we served up our protein with our very own corn and baby zucchini, and for dessert; Lepp’s strawberries topped with a little cream!
Thank you farmer Rob and brother Mike for all your early mornings and late nights. We just love reaping all the benefits, this one’s for you!
Perfect for taco or nacho night, these pickles only improve with time and will add some delicious zip to any Mexican meal. The recipe is very flexible. Don’t want cauliflower? Add more carrots! Don’t want it too spicy? Start with one jalapeno and see how you like it, or remove and discard the seeds and white membranes.
Want the veggies to be very crunchy? Don’t pre-cook them first, just pack them raw into the jar.
The bell pepper, celery & onion, along with garlic, tomatoes, thyme, sweet smoked paprika and cayenne, give this seafood dish delicious Creole flavour!
I love breakfast and I’m sure that there are many of you who, like me, think about breakfast as you’re falling asleep the night before. I’ve come to realize that some of the best thoughts occur at breakfast time just before our brains become trafficked with the to-do lists and clutter of the day. Though I seem to always be in full motion as soon as I wake up, my dream world would always start off with a slow morning allowing me to enjoy my favourite meal of the day.
These pancakes could easily be topped off with traditional maple syrup but I was craving a creamy yogurt topping which blended so well with the lemon and honey. Any flour will work well in this recipe, and feel free to substitute the coconut oil with whichever you have on hand. Happy almost weekend to all of you, I hope there is a slow morning with plenty of pancakes in your near future!
I’ve subscribed to and canceled, many different food magazines over the years, but Canadian Living has been faithfully arriving in my mailbox for my 35 years of married life. While I admired the beautiful cover photo of last month’s stacked crepe cake, I immediately dismissed it as being “too fussy.” However, a brave friend lacking my fear of fancy desserts shared a delicious slice of her success with me, and I was so inspired by the lovely taste and texture that I decided to tackle it myself. I feared a lopsided “Pinterest fail” in trying to recreate it, but the “oohs and aahs” of the people in the office as I brought it in for photos was proof that I had a winner on my hands! There were definitely a few people lurking around the office while the photos were happening, eagerly anticipating a taste once the camera was put away.
If you’re someone who loves to cook breakfast but the thought of baking and decorating fancy cakes sends shivers of fear up your spine, then this layer of crepes smothered in whipping cream/mascarpone/raspberry deliciousness is the perfect recipe for you! No baking of multiple layers of cake required. It takes a bit of time to cook the crepes, but once you’ve made them the rest is easy to assemble. The beauty of this recipe is that it doesn’t matter if some of the crepes aren’t perfect or have holes in them as the filling covers up all the mistakes! I’ll admit that I even took a scissor to trim a few of the edges that weren’t perfectly round and I dare anyone to tell me the photo doesn’t look delicious. Be prepared to accept all the compliments that are sure to come your way as you share this beautiful dessert at your family table.
This is the perfect recipe for a brunch at home because going to a crowded restaurant is no way to treat the special people in your life!
This Italian flavoured frittata is easy enough to prepare and will be the star of the show. I used sundried tomatoes, instead of fresh tomatoes for more robust flavour. Using true Italian Parmigiano Reggiano as your parmesan cheese of choice also brings great flavour to this frittata.
Growing up in a family where birthdays were a smaller celebration it was a big adjustment when I married into my husband’s American family. Birthdays are HUGE, sometimes a week… or two – a long event with a lot of great traditions. The birthday banner goes up in the kitchen, you get to pick out your own delicious, overly sweet “birthday cereal” that is yours and only yours; most importantly of all, you get to pick a meal in which my talented mother in law makes- whatever you want. For my birthday, I was particularly excited about this dessert… never made before, Samoa Chocolate Sheet Cake, oh baby! For those of you not familiar with Samoa Cookies, they are sold in the States through girls scouts as a fundraiser. Cookie, meets toasted coconut, meets dark chocolate; they are incredible! When I came across this recipe for Samoa Chocolate Sheet Cake, I knew this was my birthday dessert. Chocolate sheet cake topped with the delicious topping from the Samoa cookies- heaven in cake form. Thank you, Sharlene Wiebe, for being an incredible baker and making one of the best cakes I have ever had. A little extra work for this cake, but with Valentine’s Day quickly approaching (hint) this would make the perfect, indulgent dessert for the evening.
Yes, dill pickle dip! It might sound a little strange, but everyone who has tried it absolutely loves it. When you make it, you’ll want to have some salty pretzel sticks handy for dipping, and your favourite local craft beer to complete the ensemble. I originally found this recipe on the Noble Pig blog, run by a winery in Oregon (which is on my travel list!). I love all the easy and foolproof recipes she posts on her blog. And if you love pickle recipes, her website has a few interesting ones including a dill pickle soup, one of her most popular recipes!
And now, onto the recipe!
While I wouldn’t say a mixed vegetable soup is a heritage recipe, this particular version using fresh summer savory is the Mennonite traditional green bean soup my mother always made with fresh-from-our-garden green beans, potatoes and carrots. I wish I knew the origins of this recipe as it uses such an unusual herb to flavour it, but I need to record it for my family, so here you go! Summer savory is a woody annual herb with a peppery bite to it and we bring fresh summer savory into the market on my request so I can make this family favourite. I’ll usually purchase a few extra packages, tie them with butcher twine and freeze them to have on hand for making this soup year round. I’ve also included Instant Pot instructions, and I have discovered that an Instant Pot is a game changer for soup stock. I’ve enjoyed experimenting with an Instant Pot but my favorite use is for the clear and flavourful stock it makes as well as how quickly and consistently it cooks. Many a time I’ve been making soup stock on my stove, walked away and returned to find it either bubbling furiously or not cooking at all! Added bonus is that it doesn’t heat up your kitchen on a hot summer’s day.
These simple to prepare and flavourful little bites are perfect as a party appetizer, and the jewel-tone red jelly calls out “me first” from any holiday buffet . I love the contrast of the sharp cheese and the spiciness of the locally produced Cranberry Jalapeno Jelly, but for a less zippy version use a plain red pepper jelly.
My favorite way to prepare a baked ham is an old tried and true Canadian Living recipe I clipped out of their magazine many years ago. If a whole ham is too big for you, simply adjust the cooking time for a smaller piece of ham – bake for approximately 20 minutes per pound. Delicious served with a pineapple mango salsa.
True to a typical Mennonite recipe, this makes a LARGE amount! That’s never a problem at our house as they are usually all finished in one setting. However, leftover waffles can be lightly toasted the next day, and then it’s “leggo of my eggo!”
This old recipe is unique in that it calls for beating the egg whites separately from the rest of the ingredients and folding them into the batter at the end. The results are a beautifully crisp but fluffy waffle that’s begging for a delicious sauce to fill all those little suares. I’m not sure of the origins of this tradition, but the Mennonite way of eating waffles calls for a lightly sweet white sauce rather than maple syrup. Before the beaten egg whites are folded into the remaining ingredients, a small amount of the dough is used as a starter for the sauce. My recipe comes from my well worn and dirty copy of “The Mennonite Treasury of Recipes” that I received as a bride 30 years ago. It’s simply called “Good Waffles” (don’t you just love that name and the questions it inspires about the other waffle recipes in the book?) by Mrs. J. Poetker from Arnaud, Manitoba. This was one of those meals where we skipped the main course and went straight to dessert!
Before the last of the tomatoes disappear, make sure to enjoy this wonderful late summer appetizer. Our daughter’s birthday is this week, and it’s always the first thing she requests for her birthday meal and since it so beautifully highlights the tomatoes I’m talking about, I thought I’d highlight the recipe again. Like the peaches that disappeared overnight and have left many of you frantically calling and saying “what do you mean there’s no more peaches?” (but don’t say I didn’t warn you!) the end of the local tomato and corn season will be here within the next few weeks. Take advantage of the last warm days of the season and enjoy this tasty dish.
This recipe is seriously so simple, and can be thrown together in a pinch when you’re entertaining over the summer. It goes great in a potluck or a BBQ with a group served with chips. Or serve it on top of chicken breast or salmon for an easy weeknight dinner.
The best time of year to make this salsa is, of course, strawberry season! Reason being is that when you’re getting fresh, locally grown strawberries on the same day that they are picked (which is always the case when you buy Lepp Farm’s strawberries), the taste is significantly better. Lepp Farm’s strawberries typically come into season by late May, and the season lasts (on a good year, weather permitting) until early Autumn. We always announce these seasons through our weekly e-newsletter, so if you’re not already a subscriber be sure to sign up.
Now, onto the recipe!
This super simple pasta salad was a staple in our home when our children were young, but I stopped making it when I stopped purchasing commercially prepared salad dressings. Now that we have Lepp’s homemade Ranch Dressing in our produce case, it’s back in rotation, and still one of our family’s favorite. If you love spicy food, try making it with our Jalapeno Ranch Dressing, or use a combination of both to tame some of the heat! Of course, the amount of pasta and veggies is totally up to you, feel free to increase or decrease amounts. Chopped cucumber, cooked and crumbled bacon, broccoli or sliced sugar snap peas would all make delicious additions. These quantities serve 5-6, but you’re going to want to have leftovers for lunch the next day!
Being a mother of three school aged children, I find it hard to keep their lunches interesting enough to have them eat all of it. These easy to whip together pizza rolls can be adapted to please your munchkin’s taste buds and it’s a great way to sneak some vegetables into their meals. They’re also fun to make, so I encourage you to invite your children into the kitchen with you to help make these! If you don’t have time to make your dough ahead of time, there are some great pre-made options available as well. I promise your little ones and all of their friends will be asking to see these appear in their lunchboxes every week!
I have yet to meet a person that doesn’t exclaim “where did you get those pickles!” when I serve these crisp slices. I love to name the source of my favorite recipes on my cards and obviously I received this recipe from my good friend, Shirley! Equally at home with an elegant hors d’oeuvres course or a backyard BBQ, these easy pickles are always a crowd pleaser. There’s no canning involved, so if you can chop, stir and pour, you can make these!
Once we start picking pickling cucumbers from our farm in Abbotsford, we typically have until mid-August until the season runs out. The reason I’m telling you this is because once the season ends and rain sets in, we find that a lot of our guests are looking for ways to eat locally during those long winter months, but at that point there just isn’t quite as many options. But this year will be different for you because you’ll have a jar of your own homemade pickles, made from Lepp Farm grown cukes!
Being the Marketing Manager at Lepp Farm Market has many perks. I love food, and all day
I read or think about food – cooking it, eating it, enjoying it, sharing it and baking it. I couldn’t
begin to think about what career would better serve my always hungry family of 6 (yes, our
nanny happily trades my latest dinner creation for a quick empty of the dishwasher, which is
my very least favorite task on earth!) I love that whatever I can think of for dinner, is steps away
from the office – what a luxury!
My Mom, Kathy, has been making these chicken wings for as long as I can remember, and with
my two baby, but at 6ft. plus each, brothers around, I had to get them while they were hot, literally!
Mom always doubled or tripled the batch of wings and made them with a huge batch of simple homemade chow mein – and nowadays I would really go crazy and make these Baked Beans with Bacon as a side! Now these are a treat that my own three kids fight over and my boys aren’t going to eat any less than my brothers did, so I love anything that I can make it mass quantities!
We carry all of these ingredients, and simply ask our butchers to pack up a mix of drumettes and wings, throw it all in a freezer bag and into the oven. Most recently I took them to a Super Bowl party and watched them fly. It’s time for you to be a hit with these wings too!
Growing up on a farm in Abbotsford, my parents cultivated a large vegetable garden on our farm, the potato patch easily taking up half the plot. Thankfully we all enjoyed this inexpensive way to feed our family of nine. The dying foliage in mid-summer signaled harvest time, and Dad, with a pitchfork in his work-worn hands, would make his way up and down the rows carefully digging at the mounds to unearth the potatoes. We children followed closely behind, our hands sifting through the warm dirt and calling out in victory whenever we thought we had discovered the largest one. The harvest was stowed in wooden bins in the root cellar, covered in burlap sacks and lime dust for winter storage.
(Above: Charlotte Lepp digging for potatoes on her family’s Gladwin Road farm, approx 1970)
King Frederick II of Prussia introduced Europeans to the exotic South American tuber in 1700’s, tricking local farmers into planting more of the “apple of the earth” by posting soldiers around the potato fields to protect them, instantly making them a valuable commodity. I’m sure King Frederick and my German heritage are to blame for my potato obsession!
Today the Fraser Valley potato harvest starts with the delicate Warba nugget potatoes, easily recognized by their unique pink eyes and harvested before they set their skin. My family teases that I must be the only person who makes a meal entirely from potatoes, but once you try this recipe, I’m sure you’ll understand why. There simply is no better way to celebrate their spring arrival than with this simple, indulgent but oh-so-worth-it creamy recipe.
In a mixing bowl, combine all ingredients except meat and blend with a whisk. Place goat in roasting pan or bowls that will fit in refrigerator and pour marinade over meat, toss to combine, cover, and refrigerate about 24 hours.
Preheat oven to 350° F with rack in middle.
Nestle pieces in a hot sauté pan (you might need two depending on quantity of meat) and brown on all sides (this could take 10 minutes), moving around and out to make room for more as needed. cover with foil and move to oven. Roast for 2-3 hours, until meat is falling off the bone (see photo above left)
Remove from oven and let meat cool in its juices until cool enough to handle. Pull meat from bone, discarding bone and fat. Pour liquid through sieve into a fat-separating measuring cup or a tall straight-sided vessel such as a large canning jar. Let sauce sit until fat separates out and floats to the top. (see photo above right)
Meanwhile, start shredding the meat off the bone with your fingers. Pick through the solids in sieve and separate out some of the tomato and garlic bits. Add them to the meat. Discard remaining solids such as bones, chunks of fat and bay leaves.
When fat has separated from meat juices, skim off as much fat as possible and discard. Pour sauce over meat and turn to coat. At this point, meat can be refrigerated again, covered, for 24 hours. When ready to serve, turn meat to coat with sauce and place in a suitable heavy oven-safe dish, covered tightly with foil, and cook until bubbling, about 30 minutes, removing cover for last few minutes to get a crust on the top layer of meat.
Serve goat with warm tortillas, chopped onion, sprigs of cilantro, shaved radishes, sour cream, crumbled cheese such as queso fresco, cotija or a dry goat cheese, grilled green onion, sliced avocados, flame-broiled strips of chile pepper, your favorite salsa, small cubes of pineapple, etc.
Making tamales can be a fun food activity for the whole family. Creating this recipe reminded me again why I love all the spicy and interesting Mexican ingredients. The star in the flavourful filling is the fresh chorizo sausage made at Lepp Farm Market by our talented butcher team. Unwrapping these tasty little presents will make your Southwest loving taste buds sing!
Note: Masa Harina is the traditional corn flour used to make tortillas, tamales, and other Mexican dishes. You cannot substitute regular flour or corn meal as the results will be inconsistent. Both Masa Harina and dried corn husks are available at Vinh Tan Oriental Grocery, 2618 Cedar Park Pl, Abbotsford.
As the days grow shorter, what way to celebrate the beauty of the fall season than with using the best seasonal squash and hearty ingredients. Red Kuri squash adds sweet flavor with a delicate chestnut-like flavor and adds great texture to a stir-fry appetizer, add Lepp’s pork tenderloin with the mix and then raise a glass to toast the best of the season.
In honor of our fifth anniversary, I thought I would repost one of the first recipes we put on our website as it still remains one of my favorite ways to cook chicken for a crowd. As our children were growing up, this recipe adapted from Better Baking was often my go-to dinner on a busy day. It’s a great make-ahead dish, as you can even mix the ingredients together right in the baking pan, pop the dish in the fridge to marinate and it’s ready to place in the oven when you come home. By the time the homework is done and the rice is cooked, the chicken has baked into a gorgeous sticky, tangy and not overly sweet dish. I’ve passed this recipe on to countless people, and young and old can’t resist a simple “sweet and sour chicken”, making it special enough for company.
Kitchen Manager Leslie shares her most treasured family recipe with us today.
Trips to my Grandmother’s little brown Bown house (no, I did not forget the “r” in the last name) are a favorite childhood summer memory. I loved to wander down her garden path and throw open the creaky doors of the cedar canning cupboard where she stashed all of her preserves, breathing in the damp, woodsy aroma and admiring the jewel tones of her beautiful jams and jellies. Today the whooshing sound of a sealed jar opening up still brings back the smell that wafted out of the jar of her mustard pickles, the pungent aroma quickly permeating every corner of her tiny 750 square foot home. I loved to cook alongside Gram, her pulling up the little white stool or her weathered deacon’s bench to the counter so I could reach, especially when it was time to scrape out the little “tasting” she always left for me at the bottom of the pot. That stool and this family recipe, sure to be passed down through the generations of my family, are my most treasured possessions of my beloved Gram.
Sunday Roast beef dinner at Gram’s house was not complete unless these mustard pickles were served alongside.
This 1908’s throwback recipe is still always a favorite whenever it’s served. It makes a great appetizer for game days or winter parties, served it in a slow-cooker set to low heat to keep it warm. The sauce tastes just like the neon-red sauce served in Chinese restaurants, but without the artificial coloring and a lot less sugar.
Recipe inspired by Oh Sweet Basil.
These baked French Toast muffin cups from Two Peas and Their Pod were a huge hit when I brought them in to the office to sample. They’re easy, you can make them the night before and they offer a
not-too-sweet adorable little treat for brunch.
What a pleasant surprise it is every year when you glance out at what has been a mostly barren garden over the past winter months, and BAM- seemingly overnight a crop of fresh, local Rhubarb appears! This beautiful Bon Apetit cake recipe caught my eye with it’s crystallized sugar crust and strips of vibrant purplish red local rhubarb. We know you will enjoy the crunch and tartness of this moist cake as much as our office crew did who devoured it with flourish! It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!
I loved experimenting with this recipe as the meatballs cook right in the sauce, eliminating one messy pan to clean up! It’s crucial to let them rest in the fridge for a bit so they firm up, and not to disturb them while they’re cooking.
Get started by following this recipe to make the meatballs, and then come right back and continue on with this recipe!
This classic Canadian bar has been updated into the ideal summer dessert to celebrate our nation’s birthday. The chewy crust, creamy ice-cream and ganache topping are a perfect combination of flavours to end a summer backyard BBQ.
You’ll want to make this cake at least a day before you plan to serve it, as the ice cream needs to harden in the freezer for at least 12 hours before serving.
Makes 8 to 10 servings.
In this recipe, Chef Nick has taken our fresh BC Halibut, that was fished in the Hecate Straight of the Haida Gwaii, along with the best savoury ingredients that our Grocery Aisle One has to offer, along with the freshest, crunchiest veggies from our produce department and given you a new way of enjoying your halibut. He has topped them off with microgreens that we have recently started to stock, much to many a visiting chef’s happiness!
I subscribed to Canadian Living magazine as a young bride 35 years ago, and still remain a faithful reader. I’ve always loved their recipes, and back in 2000, they ran a burger contest to celebrate Canada Day. While technically not a burger, this recipe was one of the winners and has been in my menu rotation ever since. At that time, pesto was a very “gourmet” food, and even though it has been replaced by today’s hot flavours like kimchee and sriracha, I still love this chicken burger and the drippy pesto mayonnaise.
While our daughter was backpacking through Europe and eating as cheaply as possible, I asked her what she’d like for her first meal at home. This burger was on the menu, so you know it’s got to be good!
Be sure to give yourself some time to marinate the chicken. If you’d rather not spend time marinating the meat, feel free to replace it with a pre-marinated chicken breast from our meat case. I recommend the garlic pesto or Herb Willy flavour.
A sweet, spicy and salty flavour combination, this easy tapas inspired dish will have your guests coming back for one more nibble. A small chafing dish or crock pot will keep the delicious sauce nice and warm.
With this being my last Recipe of the Month for Lepp Farm Market, Charlotte gave me free rein to choose from some of my favorite ingredients from the market. With all the wonderful ingredients they carry on a regular basis, this was a very difficult task to pick my favourites – they’re all great! So in the end I chose to focus on their deli in a recipe in which I could utilize a larger variety of the great items they have to offer. A Muffuletta Sandwich is a huge classic sandwich of New Orleans that is cut in a number of wedges to feed a group of people. It is best known for the olive mix that gets soaked into the bread on both halves. Lepp’s olives and meats are a perfect match for this recipe!
This Orzo Salad with Roasted Red Peppers, Spinach, and Feta is a light, fresh dish that is a delicious choice for a summer BBQ menu. While you can use jarred roasted red peppers, it’s so easy to roast them yourself and the taste and texture difference is remarkable. My very favorite feta cheese is Sunshine Feta from Little Qualicum Cheeseworks as it’s already lightly seasoned. Cooking the orzo in broth really ups the flavour of the pasta.
In preparation for Father’s Day, this is the perfect steak and recipe for the men in your life. Beef Tri Tip is not the same cut as Sirloin Tip. Tri Tip is a specific triangular muscle located in the hip. It is a specific butcher’s cut and it is nicely marbled, tender and one of the most flavorful cuts of beef you’ll find. The more marbling also makes it juicier and thus the perfect grilling steak. This cut is a butcher’s well kept secret to the best tasting beef to come off the grill. Happy Father’s Day, and don’t forget to buy Dad a thermometer too – he will need one for this recipe! In preparation for Father’s Day, this is the perfect steak and recipe for the men in your life. Beef Tri Tip is not the same cut as Sirloin Tip. Tri Tip is a specific triangular muscle located in the hip. It is a specific butcher’s cut and it is nicely marbled, tender and one of the most flavorful cuts of beef you’ll find. The more marbling also makes it juicier and thus the perfect grilling steak. This cut is a butcher’s well kept secret to the best tasting beef to come off the grill. Happy Father’s Day, and don’t forget to buy Dad a thermometer too – he will need one for this recipe!
Recipe and photo courtesy of Jason and Megan Lepp
We love biscuits.Biscuits with gravy, biscuits with fruit, cheese biscuits, and until recently I thought I had tried just about every kind of biscuit possible.Neither of us really likes blue cheese, and when I saw this recipe on Joy the Baker, one of my favorite food blogs, I thought she’d gone too far by incorporating blue cheese into biscuits. But I decided to give it a try, and realized I’d been missing out on a great flavor combination! This dish changed our minds about blue cheese, as it’s equal parts light, hearty, sweet, and salty, and will fill your home with the most amazing aroma. It’s a complete meal all on its own, but we have also served it as brunch with a fried egg on top, or even better with a steak and some of Lepp’s finest sweet corn. Every time I make this now coveted dish, it has sent our guests into a state of blue cheese bliss!
This recipe from MEI’s Ladies Auxiliary 1983 Cookery Carousel is still my favorite meatloaf recipe, basic but so flavourful. The key to a great texture that’s not tough and dry is the added carrot and cheese, and taking care not to overmix it. Using your hands is the quickest and most efficient way but if you’re squeamish, a wooden spoon works well too!
There’s really no recipe for this flatbread. Slather some of your favorite pesto (my favourite locally made pesto is Golda’s Pesto, which we sell at the market) store-bought or homemade, on a flatbread, top with my favourite Roasted Roma Tomato Mix. Slice up some bocconcini cheese, lay the circles on the flatbread, or toss some of your favorite grated cheese on it. I love my Island Grillstone for these kinds of things, as it produces a heat similar to a pizza oven, and because there’s no flare-ups, it doesn’t burn the bread. My flatbread was a very thin one, so it literally took 5 minutes on the grill. Farmer Rob, being the meat-loving guy he is, grilled up some of his favorite spicy Italian sausage, sliced it and lay it on the top. And that was a good thing, he said!
We’re looking forward to sharing some of our Lepp Farm Family member’s favourite recipes with you. To start, our very own Chef Nick has created this recipe using Lepp’s pork along with the freshest ingredients he could get his hands on. All of the items that are used in this recipe are available in our market, and if you’re not feeling adventurous to try stuffing your own pork chops, we’ve made it easy for you to purchase ones from our meat counter that are ready to take home and cook!
Everyone always seems to have a few overripe bananas lounging on the kitchen counter, and this recipe I saw many years ago in the Taste of Home magazine quickly became a family favorite and a delicious way to use up those brown bananas. Years later my son told me that this cake had high “trade-in” value when he was bartering with his friends to trade lunch snacks. I still haven’t decided whether to be insulted or proud that he was swapping his home baked goods! You can leave the cake plain, but I always added a layer of sweet icing to satisfy my children’s sweet tooth.
I came across this recipe on one of our customer’s blogs, and was instantly inspired to try it using the Smoked Chorizo from our meat department. Paired perfectly with Abbotsford’s Campbell’s Gold Honey, this spicy, sweet, and highly addictive dish is great for taking to any Christmas potluck, and it’s recipe has been printed on tea towels which also make a great hostess gift to take along to your gatherings…trust me, they’ll be asking for the recipe anyways!
You made a farmer other than Farmer Rob very happy this summer! I tagged along on Rob’s weekly Osoyoos trip to pick up our orchard apples and collect tomatoes, pears and plums from other local farmers. I had the pleasure of meeting Roy Avila, one of the Oliver tomato growers we purchase from, and Roy expressed deep gratitude at being able to sell his sun-kissed field tomatoes to markets such as ours rather than being forced to sell to a produce wholesaler. He knows that our customers appreciate the value of locally grown produce and can overlook the occasional blemish on Mother Nature’s products. His calloused, dirt-stained hands held up three beautiful red tomatoes, all of which would have been rejected and dumped by a produce wholesaler, their only sins being a small black spot, a not-quite perfectly round shape, and a small split in the crown. I know that the food wastage problem our North American society has created because of our demand for perfect looking food upsets you as much as it does me. Thank you for embracing the not-so-perfectly shaped fruits and veggies, for being willing to cut out the occasional blemish, for enjoying our unwaxed orchard apples, but mostly, deep gratitude for supporting our farm, and so many hard-working and dedicated BC farmers like Roy through your visits to Lepp Farm Market.
The traditional French Cassoulet is usually a 2 day cooking affair that originated in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white beans. This simplified dish comes together in a few hours, most of which is time spent simmering in the oven while its delicious smells permeate your kitchen. Don’t skimp on the fresh thyme, it adds the decidedly French flavor to this hearty dish. Like most slow simmered meals, it tastes better the second day, and absolutely begs for a crusty baguette to soak up all those tasty juices. Add a green salad sprinkled with jewel colored dried cranberries, and you have a hearty winter comfort food meal fit for company. This dish is the perfect excuse to haul out the heavy Le Creuset cast iron pot sitting in your cupboard. If you’re lucky, you inherited your mother’s orange one from years ago! Be sure to ask our friendly deli staff to thick-cut the smoked bacon for you.
Note: Since the bacon and sausage are both salty pieces of meat, taste and add salt in small amounts.
If you’ve frozen corn from the summer harvest, you can enjoy this creamed corn all year long with the full flavours that eating local has to offer.
Yield: 22 to 24 small (about 1.5-inch or 1.5 tablespoon) meatballs. To ensure the meatballs are all an equal size, I first portion them out using a small ice-cream scoop and then roll them.
Don’t let the photo fool you, these meatballs can be used for a lot more than just spaghetti & meatballs (although, that’s a very good option!). You can also use this recipe as a starting point for Asian inspired Sweet & Sour Meatballs – but in that case, you can hold the parmesan cheese and supplement the milk with coconut milk.
When it seems that bacon is being used in every dish possible nowadays and with entertaining season just around the corner, this is the perfect recipe to provide to you. Made with Lepp’s delicious double smoked bacon, this incredible bacon jam recipe is the perfect topping for almost any appetizers you may be thinking of offering to your guests, like bruscetta, cheese & crackers, canapés, etc. My favorite is paired with soft unripened goat cheese (chevre) as the creamy tanginess is the perfect match for this sweet complex concoction. An even better idea would be to make a number of batches, and give them away as gifts in little fancy jars. I am also a huge fan of rosemary and have found that using just a tablespoon of chopped fresh rosemary gives it the herbal infusion I am looking for without it overpowering the other flavours. Enjoy!
Summer is rapidly coming to an end and so let’s enjoy every possible way to use Lepp’s fresh, sweet corn.
We often joke that you’ll find the grocery items in Aisle One (we only have one aisle in the market!), also referred to as “Charlotte’s pantry.” When we started the market, my dream was to build a place where I could source all my favorite products needed to prepare a home-cooked meal, and this recipe highlights one of my favorite products, Spiceworks.
As our grocery section has limited space, we are quick to remove a product that doesn’t sell well and try something new, but Spiceworks has easily held its spot since opening day and continues to be one of our best-selling lines. This family-operated South Surrey company was created by Nina and Dennis after they sold their successful gourmet food store but wanted to keep Nina’s favorite ethnic dishes available to the public. Their hand-blended spice mixes are quick and easy to prepare, using all natural ingredients, no added MSG and are gluten-free.
Since many ethnic dishes frequently call for a long list of exotic spices, Nina has done the work for you, and often all you need to add is one or two common pantry ingredients to create a delicious dish. The Peri-Peri marinade featured in this recipe is mildly spicy, and the fresh flavors of the herbs, lime, and smoky sweet corn make for a dinner that will be sure to become one of your family’s favorite meals!
If you’re feeding a bigger family, or especially hungry people, you may want to the entire chicken leg in this recipe instead of just the thigh. But for perfectly grilled drumsticks or thighs that aren’t burnt on the outside and raw on the inside, the best method is a two-step, two-temperature approach. First, cut the legs into 2 pieces, separating the drumsticks and thighs and trim away any loose, fatty skin. If you’re using a gas grill, turn half (or even just one) of your burners on high and leave the other ones off. Place your chicken leg pieces directly over the heat for a few minutes on each side, searing them beautifully. Then move them to the indirect heat, close the lid and cook them low and slow until they’re done, reaching an internal temperature of 175 degrees. You could also cover and bake them at 350 degrees for 45 minutes.
This delicious potato salad is perfect for when you don’t want a mayonnaise based dressing, and is suitable for someone on an egg and dairy free diet. David’s Dynamite Caesar Paste is an excellent and versatile Canadian made product that gives this recipe creaminess without adding any dairy product. You can make it just with potatoes, adding some snipped chives and a few herbs at the end, but including some grilled veggies give it beautiful color and added nutrients. And because it’s dairy free, it lasts up to 5 days in the fridge, perfect for lunches the whole week through!
*recipe and photo courtesy of the Cozy Apron
Packed full of flavour in every bite, this one pan chicken skillet dinner has become a favourite. There is a special something that happens, when every ingredient that you use in a recipe is delicious on it’s own. From our Lepp Farm Raised Chicken Breast, to the pan of fragrant onions, deepening in colour by the moment, to the distinct, nutty flavour of Gruyere cheese. MAGIC! The key to this chicken dish? The heap of silky mashed potatoes (this kitchen tool is very useful in achieving the silk factor – available in our produce department), that it rests itself on. This is a special meal – douse your potatoes in some cream and butter and gather your family around the table.
Prepare yourself for the oohs and aahs!
This recipe features ground pork from Lepp Farms, and this quick-to-prepare dish makes a nutritious economical and delicious meal your whole family will love. Use tortilla shells for a traditional burrito, or choose a lettuce for a lighter version. I recommend iceberg lettuce, as the crisp leaf compliments the savory pork mixture quite nicely.
We often get asked how our business began, and the simple answer is hog farming. Rob’s father, always a farmer at heart, began the hog operation in the 1970s and Rob’s high school graduation was the start of his farming career. While always proud to be a BC Pork producer, the dream of bringing our farmed products directly to the public began as we saw the desire for local food increase, and the idea for Lepp Farm Market was born.
The pork we feature at Lepp Farm Market is from pigs raised on Lepp Farms in the barns directly behind the market. The animals enjoy spacious pens, an all-vegetable diet, are not given routinely administered antibiotics and as all pork raised in Canada – there’s no administration of growth hormones. These days, there are 15 pork producers in our province, who are only able to supply about 10% of BC’s pork needs. All BC producers, including Lepp Farms, must adhere to strict biosecurity measures and are inspected annually to ensure we comply with the Canadian Quality Assurance Program.
So wherever you shop, be sure to look for the BC Pork logo and support the dedicated BC farmers who are committed to bringing you the best and highest quality product they can produce.
This dip is delicious with baguette slices, or for a gluten-free alternative, use corn tortilla chips.
Lepp Farm Market pancetta, zucchini and corn, Keremeos Russian Red garlic and Ashcroft sweet onions makes for a quick, “grown in BC” pasta dish. Sautéing the pancetta in a skillet crisps and intensifies its texture and flavor so it becomes like a refined version of bacon. Instead of overpowering the dish, the prosciutto complements the sweetness of the corn, brightness of the mint, and delicate flavor of the zucchini. Serves 4
We have many food traditions in our house. We love our food so the nightly tradition of sitting down to supper together is a big one for sure! One of our ‘go to’ meals each week is Taco Tuesday. We have a ton of different variations of tacos that keep this tradition interesting each week but this is definitely one of our favourites! It’s super easy to toss in the slow cooker for the day and to finish off in a few minutes when you get home from work. This recipe feeds our family and gives us some leftovers for lunch the next day. Also, one note on the tortillas: The small real corn flour tortillas are definitely the best for making tacos! If you don’t have these, sub in any type of wrap.
Fondue is always a fun way to get the family together or to impress dinner guests with an engaging meal option alternative.
This recipe from the Mennonite Girls Can Cook Cookbook looks like a perfect and easy Mother’s Day brunch recipe. (That’s a hint from your mom.)
The Fume – Eh Story:
FUME – eh Smoked Olives were dreamt up after a Coquitlam resident, Paula, tried her first smoked olive in a restaurant in San Fransico while visiting. As soon as she came back home, she set out in search of a place to buy her new favourite culinary staple, only to discover that this unique product was nowhere to be found north of the border! Determined to enjoy a smoked olive at home, Paula bought herself a smoker and worked with Bosa to source olives for her new venture. Shortly after that, FUME – eh was born!
As soon as we tasted them, we knew you’d love them too! And we knew just the recipe for them.
Smoked Olive Pasta with Lemon & Spinach
Since there isn’t really a “sauce” involved, you might be tempted to think that this dish will bland but that couldn’t be further from the truth. The saltiness of the feta and the smokiness of the olives blended with fresh lemon juice and drizzled in a buttery olive oil can be summed up in two words: sweet simplicity.
This recipe is so easy, I wouldn’t worry too much about the measurements for each ingredient. Go with your gut, and adjust everything to your own tastes – after all, you know what you like in a meal! You’ve been eating your whole life, so trust your instincts. Want to load your bowl up with more spinach? Go for it. Prefer a little less lemon? No problem! The only modification I would advise against is substituting the smoked olives – you have got to try FUME – eh! The bold smoky flavour adds so much depth to this dish, that even people who typically don’t enjoy olives love FUME – eh.
What I love about this recipe is how good it tastes with so little effort. Since you only need to boil noodles and chop the rest of the ingredients, there’s very little cleanup to do after cooking. Since the dish doesn’t need to be served warm, it also makes a very easy lunch to take to work the next day.
So what are we waiting for? Onto the recipe!
When Food In Jars Marisa Mclellan tells me that it’s one of her favourite tomato sauce recipes, then I know it’s going to be a winner. Originally from the Ball Canning site, this easy tomato sauce recipe is basic with just the additions of garlic, onion and herbs. That way, on a dark winter’s evening when you’re craving the taste of fresh, local produce, you can open a jar of this aromatic sauce and be as creative as you wish, adding all your favorite ingredients like peppers, mushrooms and sausages or meat. Besides imparting a subtle smoky flavour, roasting the tomatoes blisters the skin, making it easy to slip off, and saves you the cumbersome step of blanching and ice water chilling to remove the skin.
The original recipe even includes instructions on how to grill the tomatoes on the BBQ rather than broiling them in your oven, keeping your house nice and cool.
If you need some more information on canning, please visit Marisa’s site for an excellent article on all the basics.
This is a recipe that features all the best Greek foods – lemony hummus, feta cheese, greek salad… And it all starts with creamy chickpeas blended into a thick dip, just asking to be paired with pita bread hot off the grill. You can use chickpeas from the tin, or even start layering the toppings onto your favourite hummus if you’re in a hurry (we reccomend Habbibi’s!).
For those of you looking to go the extra mile for that extra creaminess, start with Grain Kabuli Chickpeas from your dry storage and soak them overnight to use (you can even set some aside to toss on top of the dip). Of course, the topping features some of the Abbotsford-grown greenhouse vegetables that have started finding their way into the market this time of year, mid March, for extra crunch and texture.
If you were cooking in the 1980’s, you most likely had a collection of Canada’s best selling Best of Bridge cookbooks. This ham ball from the yellow book (you would refer to the book by color when your friends asked you where your delicious recipe came from) was a Lepp family Christmas tradition and when I was packing school lunches would often make individual sized servings, which along with crackers made a tasty alternative to boring sandwiches.
I stopped making it a number of years ago because the original recipe called for tins of flaked ham, and frankly I just couldn’t stomach using them anymore. In a brilliant “a-ha” moment last year, I realized I could just use our delicious Lepp’s deli hams and chop it myself. Family tradition is saved, and ready to share with you all!
Best of Bridge’s Ham and Cheese Ball, the “abridged” version
This incredibly easy cake only needs a blender or food processor, and the rest simply stirs together with a wooden spoon.
It’s warmth and spice makes it a perfect ending to a holiday meal and you can easily adjust portion sizes to suit everyone’s appetite.
Recipe courtesy of Smitten Kitchen, and the photos are ours!
This snack food will keep you coming back for more! Sweet, salty and delicious.
A wonderful twist on the classic pairing of pork and apples. Using bone-in pork chops will yield not only more flavour but more moisture as well.
Spice up your dinner with this hearty and flavourful recipe. A perfect way to warm up after a day outside.
Many Canadians are unaware that Canada is one of the world’s largest producers of the best chickpeas, lentils, wheat, durum, and mustard seeds found anywhere – 80-90% of which are exported to global markets outside of Canada. And yet surprisingly, Canada’s grocery shelves are filled with imported chickpeas and lentils and pasta identified “Product of Italy” but made using Canada’s premium durum wheat. Meet Grain, a Vancouver company founded by two women with a dream to connect Canadian farmers with consumers by sourcing, packaging and selling high quality dry goods such as lentils, chickpeas, wheat berries and quinoa directly from Canadian farmers, each farmer highlighted on their beautiful packages.
This month’s nutritious recipe highlights two of their premium Canadian products – wheat berries, simply the whole grain which you will be more familiar with in its ground form of whole wheat flour, and chickpeas. I’ll admit to usually using tinned chickpeas when called for in a recipe, but was astounded to taste the creamy texture and delicious difference when cooking my own. The process is simple, but does require pre-planning as the beans need an overnight soak.
Be sure to also seek out a Canadian mustard, my personal favorite being Quebec’s Maison Orphee. Our thanks to all of you committed to supporting hard-working Canadian farmers, please enjoy this recipe which showcases the bounty of the many excellent Canadian grown products available to us.
Whiskey smoked duck breast sliced over a mix of hearty greens and drizzled with this brightly flavoured citrus dressing, to create an updated, healthier, and delicious version of duck a l’orange!
Now, about this dressing. After making a batch of it with apple cider vinegar & maple syrup, among other ingredients, I was already sampling it in large quantities straight off the spoon until I remembered the new Acetaia Dodi Balsamela (apple vinegar) that I had tried at Taste of the Market. I quickly whipped up another batch of dressing, only this time using my (not so secret) ingredient!
OH MY, it’s a game changer! Made in Italy, this traditional white wine vinegar has been combined with concentrated apple juice and then aged in wooden barrels for at least 12 months. It adds a whole new level of smooth and naturally sweet flavour that eliminated the need to add any more maple syrup to this recipe.
A note about the duck breast: we carry a plain smoked duck breast as well as a Whiskey-maple smoked duck breast. It’s entirely up to you which of the two you use in this recipe, either of them are excellent options.
Years ago, as you wound along Vedder Mountain Road, past Yarrow and on the way to Cultus Lake, you might not have noticed Fraser Valley Speciality Poultry. These days, it’s hard to miss them as their large (and previously boring) blue silage tanks have been creatively dressed up with brightly colored farm-themed wraps that proudly proclaim “Our family loves to farm and produce good food.”
Our relationship with the Falk Family reaches back three generations to the friendship between their grandparents and Farmer Rob’s grandparents as both farmed and raised large families near each other on Huntingdon Road. However, we wouldn’t be talking about our good friends unless we loved their products!
Commonly referred to as “the duck and goose farm” Fraser Valley Specialty Poultry has raised and provided BC with world-class quality poultry products for over 40 years, and you can find many of their speciality duck and goose products all across Chinatown and in countless restaurants. This video gives you a really good idea about where your duck has come from before you buy it here at Lepp Farm Market!
While we’ve always stocked their duck parts and brought in whole goose and duck over the holidays, recently our deli team has elevated the locally raised duck breasts to a whole new level. As if using their top-secret brine mixture isn’t enough of a treat, after five days of soaking up all that delicious flavour they ramp up the flavour even more by adding whisky and maple syrup to the brine and then finishing them with a smoky rest in our in-house smoker. Every time we sample them, people are amazed by the taste and texture of this unique product. Perfect all on their own sliced on a charcuterie platter, they’re also delicious mixed into a creamy pasta sauce or in a salad.
I love, love, love Thai red curry anything, and this delicious soup subtly showcases my favorite flavor. At the market we carry deSiam, a delicious and clean new line of Thai products we’ve got on our shelves and includes a Thai red curry paste. It comes as close in flavour to a restaurant red curry as anything I’ve tasted. You don’t want to skip the step of sauteing the paste with the garlic and onion mixture, as the heat brings out all those warm chili spice flavours in a way that simply stirring it into the liquid can’t accomplish. This delicious soup is quick and easy, and topped with crumbled, cooked bacon or accompanied by a hearty grilled cheese sandwich and a crunchy salad, it makes the perfect fall dinner. And which lunch-toting student wouldn’t welcome a sunny orange soup to sip on at midday?
This recipe is over-the-top delicious and your family members will be asking for seconds!
As soon as I leave the market every day, I am on the run.
If one of my three little charming children isn’t playing baseball (I am banking on big dollars
in the Major Leagues, preferably with the Yankees, but no pressure boys), we are on our way to dance, or more, and more, and more baseball. When the opportunity strikes for me to gaze dozily at my phone’s Facebook or Pinterest page, it is always either that next awesome recipe that the entire family will happily eat that I am on the hunt for, or ……photos of my family on what feels like the other side of the world. My two gorgeous nieces live in Auckland with my far away brother and sister in law. I have only met my oldest niece once and am sad to say I have not had the good fortune of a happy snuggle with baby Ava quite yet. My Mom and Dad have made the journey a couple times of year, and this time, I received a big treat from my sister in law. Her favourite cook books by Top Chef Finalist NZ, Chelsea Winter, made the long plane ride home
with my folks and I have been had my nose firmly buried in both books ever since, lost in their pages as if they were the latest Jeanette Walls, or Gillian Flynn fiction novels that I love so much.
So as I combed through I discovered this delicious pasta dish,
and I knew that it would please the entire family’s palate. I especially love recipes that include all ingredients that are right outside my office door, including BC Sockeye Salmon that is not in the least bit wasted in the fresh creamy ingredients that are all eventually topped by something that Miss Winter refers to as lemon cheeks?
When you find out where a lemon’s cheeks are, let me know!
When we celebrated the market’s 8th Anniversary last spring, many of you may remember that we had invited House of Q’s BBQ Brian Misko to come cook for us. His delicious Pork and Beans was an instant hit with Angela, our Cashier Supervisor and she took it upon herself to learn how to make her new favourite dish so she could share it with her family. What we love about Angela’s recipe is that she makes sure that no part of the meaty Ham Hock goes to waste. The bone makes the most flavourful broth, the meat is always tender and the skin can be used as cracklings. She even added double-smoked bacon for more meaty goodness. The entire thing would not be the same, however, without House of Q’s Sugar & Spice BBQ sauce!
This recipe takes some time, but yields a lot of food! It’s the perfect dish to make on a Sunday for a busy week ahead so that you always have a lunch or dinner ready when you need it.
As a recent convert to bacon-on-the-side (instead of sausage) with breakfast, our marketing coordinator has been on the hunt for creative ways to enjoy our housemade, locally raised, double smoked (yum!) bacon. With New Year’s Eve fast approaching, her search for the perfect bacon recipe crossed paths with her search for appetizers. Bacon & Beer Jam was found. Here’s our marketing coordinator’s take on this recipe:
Charlotte has made a Bacon Jam in the past, but when I was browsing through other versions of it, I found one that called for a dark, malty ale. I had been looking for a good excuse to visit Abbotsford’s local brewery, Field House, so I took this as my cue. Off I went with my ingredients in tow, and upon letting them know I was cooking up a batch of bacon jam, their team directed me to their Salted Black Porter. This proved to be a great choice! It wasn’t overpowering but instead added the right depth of flavour to the dish.
There’s no doubt that this concoction packed a punch, being abundant in onions, garlic and paprika, so I piled it on top of Lepp’s Crusty Artisan Baguette, and Okanagan’s Choice Maple Cheddar to add just the right hint of sweetness.
So to summarize – Bacon, Beer and Maple Cheddar. What more could a proud Canadian ask for in an appetizer?
One of the best things about Italian cuisine can be its simplicity. This soup is hearty and because it is loaded with Italian sausage, gnocchi, tomatoes, garlic, and incredible cheese it is everything you would expect from an Italian soup… but also very quick and easy to prepare. Don’t underestimate the choice of the Pecorino Romano cheese as the finishing garnish for this soup as it adds incredible flavour and compliments and balances all the other flavours in this soup beautifully. Large shavings of this cheese is easily prepared with a simple vegetable peeler – shave it directly onto the individually bowled soup portions just prior to serving.
The chunks of sweet papaya add a wonderful contrast to the smoky heat of the chipotle peppers.
May 5th is Cinco de Mayo, an annual celebration of Mexican Heritage and Pride, and a perfect opportunity to commemorate this at the table! With this as my motivation, I set out to create a unique recipe that focuses on the flavours of Mexico and the Caribbean. The number of chipotle peppers one uses will depend upon how much spicy heat they like in their food. The left over chipotle peppers from the can are able to be frozen for future use: remove from the can, place in a small freezer bag, and lay flat in the freezer separating the peppers from each other. Once frozen this makes for easy extraction from the bag. As an option, try this recipe with cubed Lepp’s chicken instead of the pork.
Enjoy Lepp Farm Market’s spicy Andouille sausage in this delicious soup.
No canning required! Simply warm the bourbon enough to dissolve the sugar, pour them into pretty jars and you’ll be the hero of the next cocktail party! Manhattans, Old Fashioneds, perfect for a mimosa at your next brunch, drizzle over some cheesecake, or garnish anything chocolate for instant Black Forest flavour. And don’t forget to sample one or two every night just to make sure they still taste good!
The flavours of both the rub and the sauce come together perfectly to create fall-off-the-bone ribs that are to-die-for!
With Father’s Day on the horizon, I set out to create a manly meal with BBQ flavour. Jack Daniels is a popular choice for creating BBQ sauces, but I have also added the technique of a doing a spice rub as well. Be sure to make the recipe with both the rub and the sauce; it has been created to bring the flavours of both aspects together for the most incredible, moist, mouth-watering, fall-off-the-bone ribs. Enjoy!
Enjoy a near-east influence on a French staple. Perfect for those who love using slow cookers.
Well hello, beautiful, glorious fall. ‘Tis the season for pumpkin spice lattes, pumpkin spice cookies, pumpkin pie, pumpkin bread, pumpkin scones, pumpkin…overdose. Although it may be October, and I do love a pumpkin treat once in a while, I do feel like the humble apple has been somewhat overlooked. I’m talking about apple pie, apple sauce, apple cider, apple crisp, and my personal favorite; apple chicken chili. This is my mothers recipe, and now one of my staple fall dinners. Its simple, hearty, and warms the whole house with the smell of fall.
Pumpkin, we love you but its time to let apple take first place this fall!
Well…we’re nearly one month into the New Year and like every year a common resolution made by many was the goal of living a healthier lifestyle. Whether it be eating more home cooked healthy meals or adding some exercise into your daily routine, we all have to start somewhere! Regardless of where you are in your journey to a healthier lifestyle, I encourage you to keep your mind set on why you’re making this switch and keep going! If you slip up, don’t beat yourself up over it and instead, learn from it and move forward!
This bowl is one of my signature dishes. If I’m feeling like I’m in a bit of a slump, I whip this up with whatever happens to be in my fridge and pantry at the time. It’s always different, and the variety helps it from becoming redundant. Mix in whatever you like, add some chicken or prawns for extra protien if you’d like and drizzle on the delicious ginger sauce which is to die for!
You can always count on Chef Nick for some major recipe inspiration! After you have dined on your Apple Chicken Chili, continue on with this week’s apple loving theme with Chef Nick’s favourite way to bake an Apple Pie… right in the apple! Ingredients include an apple plucked right from one of the hundreds of the trees in our Osoyoos orchard, a mixture of fall tasting spices like Cardamom and Cinnamon, and a topping of Krause Farms puff pastry.
The result is a perfect apple pie that,
like any good recipe, is better when shared.
There are a number of reasons to try this unique pairing of fragrant herbs with beautiful Okanagan cherries other than the fact that it’s just plain delicious! First, this dish smells amazing while it bakes. Second, it’s an incredibly easy one-dish dinner, no pre-browning or complicated sauces to make. Third, it’s elegant enough for company or perfect for a casual summer patio dinner. My kitchen workhorse pan is my Le Creuset braiser, it’s just the right pan for this dish, comes with a lid, and pretty enough to go right on to the table. This is by no means a sponsored post, I just love my Le Creuset that much!
This salad from Half-Baked Harvest combines all the best produce that fall has to offer into one big beautiful salad. Shredded kale, crisp apples, pomegranate, pumpkin seeds, and crispy prosciutto. Usually, I adapt and change ingredients, but this combination is perfect and the caramelized shallot vinaigrette is delicious. Mix up the greens if you like, but using all kale ensures the leftovers (if there are any!) are still crisp for lunch the next day. Healthy, simple and delicious, this salad is my new favorite fall staple.
Gorgeous rosy rhubarb and fresh, Lepp Farm strawberries served in a rustic cast iron pan make a show-stopping springtime dessert from Halfbaked Harvest. The biscuits soak up the lightly sweetened fruit juices, and while the drizzle of warm honey butter and whipped cream might seem extravagant, they perfectly finish this beautiful dish.
The sweetness from locally grown strawberries, picked in their prime, lends itself well to the tartness of the rhubarb. You can enjoy this recipe all year round by freezing your berries & rhubarb.
Most of my childhood summer memories revolve around corn season. The first day of corn season in late July meant the end of sleeping in and lazy summer afternoons, as now my Dad and brothers were out the door at sunrise to pick the day’s harvest. Mom and I got to sleep an extra hour, and then we were up organizing and boxing the many banana boxes of corn that were being sold wholesale, and sorting through what was going to the stand.
I logged many hours in that green and yellow stand, and one of the most frequently asked questions was “What do I do with the rest of the corn if I don’t eat the whole dozen right away?”
I wish I had been able to give this recipe to them! It is always a crowd pleaser, it’s easy to make ahead of time, and goes well with pretty much any side dish! I usually find myself doubling the ingredients, and freezing half for a quick weekday dinner. My favorite way to serve it is over halibut or salmon that I’ve grilled on our Island Grillstone, but it’s also delicious just served over rice I hope you enjoy!
Having just celebrated their 75th anniversary, Andersen’s Pea Soup embodies the spirit of wholesome family warmth that comes from a multi-generational family business.
I’m sure many of you, like our family, have cruised down the I-5 on the way to sunny California and stopped at Pea Soup Andersen’s for a bowl of their famous split pea soup.
We may not be able to enjoy the California sunshine, but we can warm ourselves up with a bowl of their hearty soup.
Thanks to Mennonite Girls Can Cook for sharing this recipe with us. The only way to improve this soup is by adding diced Lepp Farm Market’s Farmer Sausage to the soup as it’s simmering. Or better yet, fry some of our delicious bacon until crispy and garnish each bowl with some smoky bacon pieces.
Apricot season is so short that it can be an often overlooked fruit – but they’re so easy to work with, which makes them ideal for simple sauces & canning!
The title says it all, sweet and smoky and delicious. They’re going to end up charred and wrinkled in places, but that only adds another depth of flavour and means you don’t need to stand guard to make sure they don’t get overcooked. I’ve served these both hot as a side dish for dinner, or at room temperature as part of an appetizer evening and are fantastic either way.
Leisurely scrolling through my favorite food blogs one evening, this dish at Dinner with Julie attacked my curry-loving taste buds, and with Carnivore Rob gone for the evening I knew the time was right for a vegetarian meal. The delicious smells wafting through the kitchen was the only excuse I needed to put on my PJ’s, pour a glass of wine and enjoy a relaxing dinner for one. The lonely shriveled lime in my fridge drawer was going to have to suffice as I was already in my pajamas and there was no way I was running back to the market for another ingredient. (Owning a food store means that my slipper-clad feet often sneak into the market after hours to retrieve a forgotten ingredient! Believe me, it’s happened more than once.) The juice that I managed to coax out of the lime was enough citrus flavor for me, so I would go easy on the lemon juice the next time I make it. In my opinion, the only curry powder worth it’s weight in gold is Monsoon Coast‘s Moghul Curry, produced on Salt Spring Island and can be found in our market. The recipe says it serves 4, but that would only be appetizer sized portions. I have just enough left over for Friday night, when Rob heads to the ranch for weaning day.
While Britain claims the gregarious and super-hyper Jamie Oliver as their food ambassador, in true Canadian fashion we are privileged to call gentle and warm hearted Chef Michael Smith our advocate for simple, healthy, home cooked foods. During my child rearing years I would often hear my son’s call from the living room, ”Mom, the guy you have a crush on is on TV!” and I’d drop everything to go watch and be inspired to tackle easy meals without a recipe, and most importantly to involve my kids in the cooking process. His passion for teaching people to make connections through food begins with reminders to get to know the people who produce your food right through to sharing the joy of dinner with friends and family around a table. After many repeated attempts and incessant nagging, I succeeded in luring him to the market a few years ago, which many of you attended. That day I would have been content to close the market doors forever, as what else was there left for me to accomplish? Rest assured, I’m working on securing a future second appearance.
This month’s recipe is from Chef Michael Smith’s newest book Real Food, Real Good supporting his philosophy that “real food is easy to make, delicious and good for you”, and makes a perfect meal for these cold and blustery January days. Just make sure to sit down at a table and share it with someone you love!
Slow cookers are a great tool in the kitchen. I really enjoy drinking the apple cider at Lepp’s and so I decided to cook with it. The cider, along with beef paste, and the juice from the canned tomatoes, provides a tasty broth. Major brand beef paste is available in the cold case at Lepp’s and is a great supply of concentrated broth. One teaspoon of paste, mixed with one cup of water will make one cup of broth; however, instead of water I decided to use apple cider and liquid from the tomatoes which makes for a more complex flavour. I hope you enjoy this easy to make fall comfort food.
This compote makes an easy but elegant dessert sauce to top ice-cream, cheesecake or drizzle over a Pavlova. Honey sweetened mascarpone cream would also be divine and I promise not to tell anyone if you enhance your morning yogurt with these boozy cherries.
I used Mt. Lehman winery’s Reserve Merlot and owner and wine-maker Vern suggested using their Three Amigos which has black cherry nuances.
Soups are the perfect comfort food for winter, and my version of a classic French onion soup will definitely tantalize your taste buds and warm your soul.
Using a combination of beef broth and red wine, along with the caramelized onions makes this soup very complex in taste. Fresh thyme is a staple of any French onion soup and this recipe is no different in that respect. The simmering time is important as it brings out the flavour of this thyme and the bay leaves. Enjoy and happy new year to you!
After I heard a number of people at a recent breakfast meeting go on about how delicious Dorothy’s cake was, I knew I needed to get my hands on the recipe.
Dorothy Dyck, charter member of Abbotsford’s wildly successful Crystal Gala organizing committee agreed to share her famous coffee cake recipe with me, and the speed at which it disappeared when I brought it to the market to be photographed validated everyone’s claims.
This easy but elegant coffee cake with a cream cheese filling and berry topping would be equally delicious with any of summer’s juicy fruits or berries.
Add a dollop of whip cream or a drizzle of caramel sauce and you
have a dessert fit for special guests.
Our most asked for recipe, and top selling frozen soup is now available for you to make at home!
This is actually Fall in a bowl.
As the weather cools down, nothing says late summer like Okanagan Apples and warm oats. Make sure to try these oats while curled up with a warm drink!
Triple Smoke Prime Rub is a great all-purpose spice mix and enhances mashed potatoes with a slightly smoky flavor, perfect for serving with a beef or pork roast. Adding garlic cloves to the pot while you cook the potatoes softens them enough to completely mash into the finished dish.
Pure southern comfort food!
Sweet Okanagan nectarines, juicy BC heirloom tomatoes, fresh mint and basil, crunchy almonds and salty feta cheese…these are a few of my favourite things! Chop them up, drizzle a little bit of extra virgin olive oil over top, arrange on a platter and you’ve got a beautiful, refreshing salad that is perfect for the summer nights when it’s too hot to cook. Featuring an abundance of BC’s best produce, this salad is perfect for al-fresco inspired dinner parties!
I don’t know how someone who has an art degree and lives in a tiny New York city apartment consistently churns out such delicious recipes (I was expecting a Chef! Or a suburban housewife, maybe), but Deb from Smitten Kitchen has nailed it again with this easy one-pan dinner.
Farmer Rob declared FOUR times during the meal that it was absolutely delicious. I’ve since made it again for our family, and they unanimously also declared it a winner. Even with leaving the seeds in the the jalapeno it’s not overly spicy as the yogurt tames the heat. Don’t skip on the cumin seeds for the veggies, they add the extra Indian flavour you’re looking for.
Now, as for the condiments. I love serving this dish with pickled onions and Raita, a creamy herb-filled sauce. If you’re looking to get dinner on the table quickly, you can opt for a store-bought version of either of these – Raita is comparable to Tzaziki, so you can even use that if it’s in your fridge already.
That being said, the homemade versions of these are simple enough, so if you’ve got some time, go for it! You’ll love the satisfaction of making something so tasty from scratch. If you’re going to make them, start with the pickled onions so that they have time to sit and soak in their flavours before you get started on the chicken.
Using the fresh, local field tomatoes and the zucchini growing in our fields, this casserole features the best of the Autumn season! Enjoy as a side dish or as a vegetarian main course.
We are so privileged to live in the fertile Fraser Valley, likely one of the only places in the world we have access to juicy, local strawberries and cranberries at the same time! A jar of this ruby-coloured jam would make a thoughtful hostess gift, or be delicious served alongside still-warm-from-the-oven biscuits or scones. But this delicately spiced, orange infused jam would be equally at home served alongside the holiday turkey as a savoury condiment. Better yet, spread it on a crusty piece of bread and top with leftover turkey for quite possibly the best leftover lunch ever!
Using Pomona’s Pectin is easy, and calls for considerably less sugar than if you use regular pectin. The package of calcium water is supplied in the box as well as excellent instructions.
Yield: 4-5 cups
Farmer Rob declared that he only wanted a tiny piece of dessert, but after one bite of this cheesecake, he already stated he needed another piece! This recipe is courtesy of Smitten Kitchen, who got it from a 1999 copy of Gourmet Magazine, who got it from a long-closed Santa Fe restaurant. In other words, it’s stood the test of time! It’s perfect for the holidays as it serves a crowd, but I love it because it’s not too sweet, super simple to prepare and lighter than a standard cheesecake. I topped it with fresh strawberries and my new favorite preserve, Strawberry Vanilla sauce. The topping possibilities are endless. Feel free to pile on any of your favorite fruit in season, Caramelized apples or pears would be perfect for fall, swirl in a fruit sauce like here, or just drizzle with a chocolate or caramel sauce.
This recipe, originally from Northwest Edible Life, is one of the easiest preserves I’ve ever made. Sugar, strawberries, vanilla bean. Puree, simmer, water bath can. That’s it. The result is a sweet taste of spring in a jar, excellent as a topping for ice cream, swirled into yogurt, or spooned over waffles. If you’re scared of the water bath, you could also freeze it, just leave a little head space in the jar as it will expand as it freezes. Because it’s smoother than a strawberry preserve and thick-but-pourable, is also a great addition to summer beverages. Everything from lemonade to margaritas can get a pink makeover with a spoonful of strawberry vanilla sauce.
Perfectly fudgy and moist brownies that have an deliciously salted caramel center. These are certainly decadent, but cut them in small pieces and watch everyone enjoy every last gooey crumb! Place the caramels in the freezer for 30 minutes before you peel them and the wrappers come off much more easily.
Fleur de Sel is a gourmet finishing sea salt with beautiful, small, delicate flakes that make a great addition to desserts, especially over the holidays. The light and crunchy crystals, as opposed to fine sea salt grains, are the first to form during the evaporation process while harvesting sea salt. Fleur de Sel are then carefully hand-harvested, and comprise only 5% of the total salt harvest which is why it’s considered a premium product compared to regular sea salt.
Gourmet food lovers have been known to carry their own fleur de sel when they travel and sprinkle their own salt on the dishes when they eat out. For home cooks and avid bakers, Fleur de Sel makes a great finishing salt for all things sweet and savoury. Canada has been harvesting Fleur de Sel for almost ten years through the conscientious efforts of Vancouver Island Salt Co. Keep it local and taste the flavour of the Great Canadian Pacific with Canadian Fleur de Sel!
Fantastic accompaniment at your next BBQ – great on grilled steak, chicken, and fish… or serve it as an appetizer with your favourite tortilla chips
Like most people, I love fried chicken but hate the mess and extra calories of deep frying and found this recipe so flavourful and easy that I’m now a baked chicken convert! I experimented with two methods, first dredging the chicken in egg wash and then flour, or marinating in buttermilk, and I definitely prefer the extra tang and moistness the buttermilk provides. If you have a favorite bottled spice blend you prefer, by all means substitute that for the spices listed; our own Beer Can Chicken Rub or a steak spice like House of Q Rub would work. I also tried flipping the chicken over halfway through cooking but found that I lost some of the crispy coating in doing that. This chicken is delicious served at room temperature and so would make an excellent dish for a summer picnic or neighbourhood potluck.
It’s been so fun to see the growth in home canning in the last few years, and to meet the demand we’ve starting growing pickling cucumbers on Lepp Farms, our crop size continuing to increase each year! As the youngest child in my family, my mother always gave me the tedious job of scrubbing each cucumber individually with a brush, until my older sister learnt that you can actually wash them in a top loading washing machine. Genius! It really works, but just don’t let it go to a rinse cycle or you’ll end up with relish in your washing machine drum!
You can easily avoid that whole mess though if you purchase Lepp Farms pickling cukes, as we’ve already washed the cucumbers on the farm which removes the spiny black dots on the skins, saving you a lot of work. All they just need a quick rinse before using. You can also be sure that the pickling cukes you pick up at our market are fresh and crisp, because on a typical day the they’ve been picked the same day you’re taking them home.
Pickling cucumbers are grown primarily for preserves like pickles or relish, but they are also delicious for fresh eating, especially the larger ones. I still enjoy my favorite childhood way of eating pickling cucumbers, which is to peel the fresh cucumbers, slice them in half lengthwise and sprinkle them with a little salt. Rub the halves together to dissolve the salt and enjoy the fresh, juicy and briny crunch. Pickling cucumbers have thin skins, are short and blocky, and usually have a color gradient from dark green at the stem end to light green at the blossom end (so when recipes call for you to chop the blossom end, look for the end that’s a lighter shade of green).
You could use other cucumbers, like long English cucumbers, for pickles in theory, but they don’t hold up as well in the brine and are more likely to soften.
This heritage dill pickle recipe is courtesy of my friend Jan, who wrote out detailed instructions for her daughters. Most pickle recipes all share the same ingredients with only slightly varying amounts of salt, sugar and spices. Her recipe uses fresh baby dill, but I prefer the pickling dill with the fully developed heads as I feel you get a more pronounced dill flavour and I love the look of the dill seed heads in the jar.
You’ll notice that I didn’t give exact amounts for ingredients, as amounts depends on how many jars you’re going to make. For the cucumbers, count on using approximately 2lbs per jar. The brine recipe is enough for 7 jars. For adding dill, garlic, and other veggies and spices, that is entirely up to your taste. If you don’t like anything spicy, just leave out the red chili peppers.
I’m always in search of new recipes with fresh and healthy ingredients. My oldest daughter has shown an increased interest in cooking for our family over the past several months and her searches for new recipes often starts with looking on Pinterest. Together Jaida and I look for dishes that we think would be proven winners for our house of six!
On top of being super colourful, this salad is packed with wholesome, healthy and fresh ingredients. The peanut, ginger dressing is the true gem in this recipe! Easily made, it adds a fresh flavour that really sets this salad apart from others. This salad is a true hit and incredibly delicious! I hope you love this salad as much as we did.
Erica Strauss is a Pacific Northwest blogger and urban homesteader and has written The Hands-on Home, A Seasonal Guide to Cooking, Preserving and Natural Housekeeping. Sadly, she no longer posts on her blog however her book is an amazing resource for everything from natural cleaners to pickled beets! Farmer Rob loves pickled beets, and so I’ve been on the lookout for something more unique than just plain vinegar preserved beets. The warm spices in the simmering brine perfumed my kitchen with the most amazing fragrance and I can’t wait for the citrus season to start so I can make a beet, orange and feta salad with these delicious preserves!
Adapted from America’s Test Kitchen, this dish was so flavorful Farmer Rob had me make it twice in one week! There are a few steps involved, but you’ll be rewarded with a richly flavoured dish. Before the beef is stir-fried, it’s marinated in thin slices in soy sauce for an hour, drained, and cooked at a very high heat. The broccoli is sautéed and steamed in the same pan and the garlic is added last to keep it from burning. A bit of cornstarch makes the sauce cling to the meat and vegetables. To make slicing the steak easier, freeze it for 20 minutes. The recipe calls for 1 pound of flank steak, which is half of a steak. I immediately doubled the recipe to use the whole steak and the leftovers were delicious! Just make sure you double all the sauce ingredients as well. It’s crucial to take the time to sear the beef in small batches, as trying to do it all at once crowds the pan and makes the beef steam, rather than sear.
Thank you, Lovella S., of the Mennonite Girls Can Cook
, for sharing your recipe in our newsletter this week. This recipe is almost exactly like Oma’s, and her beautiful photographs and easy-to follow- step by step instructions will have you whipping up a perfect batch of jam in no time!
You’re never too old to try something new, and this month for me it was baking off a whole, rather large pumpkin. A Cinderella’s Carriage pumpkin, at that. When I asked our son and farm manager Mike, why he chose to grow this French heirloom variety this year, his answer was because Brent, our produce manager told him he had to as Brent wanted them in the market! So back I went to Brent to find out why he was so fond of this variety. In his own words “even though they’re very big, they are easy to cut open and you get lots of flavourful, non-stringy flesh with very little water. The flesh is so soft after baking that all you need to do is give it a light mash, no messy food processor or blender required” So I toted home a large pumpkin to try for myself, and he was right!
Here’s the very simple instructions. As pumpkin flesh is dense and low-acid, it’s not safe for home canning, even if you would use a pressure canner. But freezing it means you’ll have it available all year long for muffins and pies. Lepp Farm grown pumpkins are “spray-free” as we don’t use any pesticides or herbicides on the plants or fruit.
While the aromas of the lengthy roasting time may leave your kitchen smelling a bit like a tomato paste factory, the slightly chewy, intensely flavoured chopped tomato bits were the perfect base for the easy dressing and elevated simply chopped cucumbers into a beautiful side dish.
These delicious muffins are a perfect place to use the pumpkin puree you’ve stashed in the freezer. Make sure to let these moist muffins rest in the muffin tin for 15 minutes before you take them out to cool, or they may fall apart.
Yields: 12 muffins
One of our most asked about recipes is our coveted spinach salad. With summer just around the corner and beautiful local strawberries now in the market we thought this was the perfect time to let you in on the secrets behind our favourite salad. You’ll have enough dressing leftover for future salads, and the dressing is too good to throw out, so be sure to store the rest in your fridge! If you want to make this into more of a full meal, we like to add grilled chicken or hardboiled eggs for additional protein.
This fresh pasta salad just shouts spring with its vibrant green color and the grilled asparagus adds another layer of delicious, smoky flavour. The arugula pesto is so versatile and extra pesto can be used in a variety of ways or frozen for longer storage. Pasta salads are very flexible, so feel free to add crumbled feta or goat cheese, chopped olives, fresh tomatoes instead of sundried, or grilled green beans instead of asparagus.
Ways to use arugula pesto:
Spread it on a sandwich
Drizzle over a Caprese salad
Stir into ranch dressing or hummus for a dip
Drizzle over some grilled chicken skewers
Use as a dip for grilled or roasted vegetables
Apparently it’s permissible to experiment with side dishes at the holiday meal, but my family has given me very clear instructions that I can’t mess with the basics, so here is my “recipe” for the Lepp family’s favorite mashed potatoes.
I prefer a firm potato like a Yukon Gold (or any yellow potato), as I find Russets fall apart while cooking and make for a watery finished product. Any waxy potato like a red also works well. To determine quantity, I count on one good-sized potato per person, about softball sized. (This might be your first hint that we LOVE our mashed potatoes, and I count on generous servings per person) I prefer to peel mine, but if you’re using red potatoes and you like a rustic look, go ahead and leave some of the peel on to add some color. Cut the potatoes into large chunks. Now it’s time to add some of my secret ingredients!
Parsnips add a subtle sweetness no one can identify, and are a delicious way to use this underrated local root vegetable. Peel like a carrot, cut into large chunks and if the inside stem on the wide end seems woody, dig it out and discard it. One parsnip for every two potatoes is a good ratio.
Garlic – I peel a whole head of garlic and toss the cloves right into the pot with the potatoes. The cooking time mellows the sharpness, and you just mash it up with everything else.
I was also told by a trusted cook that a peeled and cubed celery root, about baseball sized, adds another layer of mild celery flavour to a pot of mashed potatoes.
Adapted from Preserving the Taste by Edon Waycott
A note on nectarines: If your nectarines aren’t soft to the touch when you bring them home from the market, let them sit on the counter for a day or two and allow them to ripen. To speed up the process, store them near apples!
The best part is that with nectarines you can leave the peel on, meaning less preparation time!
You’ll notice that this recipe doesn’t call for pectin. If you prefer a nectarine jam with more of a set to it, you can find nectarine jam instructions inside of the Pomona’s Pectin box, which is my go to pectin for all fruit jams and jellies.
Makes 6 half-pint jars
Recently we had the privilege of attending a “farm shop” conference/tour in the UK and enjoyed many delicious meals while there. Historically the British have not had the best reputation for their culinary skills, but I can enthusiastically say that it’s just simply not true! However, I did find that many of the vegetables they love are white, or tan, or beige. Potatoes, cabbage, leeks, and rutabagas were in abundance, but I needed some color! Our trip included a side jaunt to Dublin, and there I fell in love with my new favorite store. Avoca, Anthropologie on steroids, with the most eye-catching store displays I have ever seen, and a lovely café filled with mostly lady shoppers. I managed to convince Rob that he would survive waiting in line with all the women, and we both really enjoyed the tasty, lightly dressed salad along with our entrees. Of course I had to buy their cookbook, and thankfully it included a recipe for their signature salad dressing. It’s a very simple recipe that I have slightly adapted to suit my tastes.
Craving a good home-cooked dinner after all those restaurant meals, I invited some friends over and cooked up a batch of the Pork Cassoulet, one of my favorite recipes on our website, brought home a crusty baguette, and had fun creating my new favorite salad. I have the confidence that I can tackle almost any recipe, but I’ve come to grips with my lack of presentation skills. I’m just not good at garnishing, and I’ve decided that if the best I can do is pop a sprig of parsley in the corner, I may as well not even try and hope that the food speaks for itself. But this rainbow colored salad is so beautiful that it practically garnishes itself!
These sweet, smoky, salty Brussels Sprouts will convert even the most skeptical sprouts eater. This dish does require a bit of attention, so designate the job to a trusted friend while you attend to the turkey!
This is one of my favourite winter salads. I love the combination of roasted sweet pears and creamy shallots, and using the pan juices for the dressing gives it a delicious and easy twist.
It’s hard to imagine that you can improve on the sweetness of fresh, local strawberries, but roasting them takes them to another level First, the smell in your kitchen is second only to standing in the middle of a ripe strawberry field on a hot, summer day. Second, the juices thicken and turn into sweet, syrupy nectar, perfect for drizzling over desserts or stirred into yogurt. And third, roasting concentrates the sweetness of the berry, just be sure not to overcrowd the pan while roasting. Besides topping yogurt or waffles, mix the berries and syrup into club soda or create a new favourite summer cocktail, and they’re perfect for topping an oven-warmed Brie cheese.
Should you ever tire of eating Lepp’s sweet corn on the cob (highly unlikely, but you never know), or you’re looking for more ways to use up your over abundance of zucchini (a far more likely scenario), or you want to serve sweet, local corn for your elegant guests but you want to spare them the agony of picking corn out of their teeth post-dinner, then this winning recipe adapted from Taste of Yum is the one to cook this weekend. The ONLY way to improve on this delicious dish would be to add one of the fabulous Okanagan grown hot peppers Farmer Rob has brought us back from his trip to our orchard, just chop it up and sauté it along with the other veggies.
This burger recipe is one of Food 52’s most searched recipes, and I knew I had to try it with our delicious Lepp’s Pork and fresh Chorizo. Making this recipe is a labour of love, as there are more steps than usually associated with a burger, but the reward is a burger and sauce combination that makes a bold flavour combination unlike anything I’ve ever tried. Most burgers get their flavour from all the fixings you add to the bun, but this recipe incorporates most of the flavour into the patty itself.
Romesco is a Spanish sauce that might be new to you, but is so rich, creamy, and delicious that it’s hard to believe there’s only healthy ingredients in it!
This dinner salad is not just about having greens – it’s also about the flavous of the southwest: sweet corn, black beans, bell pepper and avocado.
The inspiration for this salad came from The Peach Truck’s newly released cookbook, but I added my favorite Smak Dab mustard and Acetaia Dodi White Balsamic Vinegar. This salad features our beloved Osoyoos peaches and Lepp Farms corn, and you’ll be thrilled with how fresh and summery it tastes.
When you’re tired of corn on the cob, try Char’s favourite summer salad.
Do you love the combination of sweet and salty, or do you prefer a fresh, light dressing? You choose with this recipe. But since either dressing is a winner, you may want to enjoy both while sun-kissed Osoyoos peaches and Lepp’s summer sweet corn are in season.
The Peach Salad dressing recipe comes from Fraiche Nutrition.
Serve the salad as a side, or add a grilled shrimp skewer or grilled chicken breast to turn it into a meal.
I realized as we had a new baby last year, bringing someone a hot casserole and crisp fresh salad was more than just a nice gesture, it was a lifeline, a sigh a relief that there is one less thing to worry about for the day. Our son was thankfully a great newborn, but it is amazing how you can get to the end of the day and realize that you haven’t eaten once, and forgot if you took a shower in the last few days!
I will never underestimate bringing a meal to someone in a time of need again, and am quick to whip up a pan of enchiladas or pot of chili when I know someone is going through a life change, as I was so grateful for every meal that came through our door!
It seems that my sisters and I are in the baby-growing business these last years, so we have started a tradition where a few weeks before the newest baby is set to arrive, Mom walks through the door with 10 bursting Lepp Farm Market bags, and the four of us start chopping, grating, boiling, and sauteing our way till the parents-to-be freezer is full! Now that we have gone through a few rounds of cook-days, there have been a few recipes that have been weaned out, and certain ones that have earned a permanent place on the roster! (Insider tip: we store all our favorite recipes on the “Freezer Meals” board of Lepp Farm Markets pinterest page! sshhhh….) This Pizza Pasta recipe by Michael Smith has earned a spot in every prep day we have! It is totally adaptable to suit everyone’s favorite pizza flavor, is both toddler and husband approved, super easy to put together, freezes and reheats amazingly well, and only dirties one dish! I have also brought this meal to many friends, and it always gets rave reviews! I have a good feeling we will be making this quite a few more times!
This burger is east-meets-west, and a welcome change from the usual burger fare. I love Little Saigon’s Hoisin Sauce, which is made right here in Abbotsford! It’s a little bit messy to eat, but the uniquely flavoured sauces and crunchy coleslaw are a perfect summer combination!
When going out to eat (now a rare occasion with a busy 9 month old at home!) my husband and I usually end up at an ethnic restaurant of some sort. We love all the different flavors and spices, and it seems like there is always something new to try. We are so fortunate that we live close to an abundance of excellent Thai, Japanese, Malaysian and Indian places to choose from!
As Marketing Manager of Lepp Farm Market, I can assure you that my love of food runs deep and is genuine – so I treasure my career choice!
Even more than cooking food, my friends and family all know how much I LOVE to eat a good hearty meal. I married a man who is very close to his Mom – and yes, what they say is true – he treats his wife just as well. Helga is my Mother in Law and lives with us in our home. I have been fortunate to eat some pretty amazing meals, but there is no one’s food that I prefer to Helga’s. With her thick Austrian accent, and ability to whip up the most incredible fried egg or clubhouse sandwich when you could have sworn there was nothing in the fridge, Helga never ceases to amaze me. For her, cooking comes as easily as taking a breath, or telling me another cool story about how when she came to Chicago at 19, she served this little sports team that did pretty well – they were called something like, the Bears, she always says nonchalantly…yes, Mom, that’s right, the Chicago Bears! She has a heart of gold, has worked her entire life to give her kids everything she could, and after 20 years, still misses her late husband terribly. I am thrilled to have Helga as a part of my home, and a safe, warm cozy place that my kids can go to giggle, and be fed a pound of bacon and ice cream when I’m not looking. I consider myself very lucky every day to come home to meals like this delicious Swiss Steak. This is her recipe, and I would advise keeping it simple, using a lot of hot oil and a lot of salt. You will end up with Inside Round Steak that you can cut like butter, with a fork. Enjoy, and as she likes to say – you be the judge!
This is such a great summer dish, and a definite crowd pleaser. Spooning it into individual serving cups makes a beautiful presentation for a party. It’s also delicious added to tacos or served with nachos. Cotija is a Mexican cheese, available here at Lepp Farm Market and is similar to feta, less salty with just a bit more tang.
Our Grocery Manager, Stephanie, is one of the busiest women that I know these days! When she isn’t at the market, cheerfully leading her team of cashiers, or restocking, ordering, and keeping track of everything that has to do with the a great deal of the superb goodies that you take home to your fridge and pantry from the market every day, you can likely find her rushing out to attend a course or two at UFV. She is serious about Lepp Farm Market, and also about gaining an education that both Steph and all of us who get to work with her every day will benefit from – this woman is going places!
All of us know how difficult it is to keep up a busy schedule like Steph’s AND eat a healthy, home-cooked meal. Plus together, Stephanie and her husband Tyler, like to make sure that they are eating right – these two can read a nutritional facts label like nobodies business! I love that this skillet for a few reasons – no mess, it’s healthy and simple ingredients, and most importantly it’s hearty Italian flavors give this dish the taste of a meal that has cooked in the oven all day. Finally, when it says to add the kale – do it – the taste and texture are the perfect finishing touch.
A touch of parmesan and dinner’s done!
Created by Grandma Wieler, refined by Aunt Lois Martens and my sister, Brittany Berglund
This summer we’ve been preparing spatchcock chickens for you to take home & BBQ. They’re already brined, so the finished chicken will be beautifully caramelized, incredibly tender and downright delicious. Here’s what to do once you take one home!
Here at Lepp Farm Market, we believe in balancing work with life – and encourage everyone on our team to do so! This means working passionately when we’re here, as much as it means playing hard on our time off. Back in April, our Grocery Manager Stephanie did just that!
Stephanie and her husband made the most of their vacation time with a trip to Europe, in which they visited 8 countries, 9 cities, and ate at countless little “mom and pop” style restaurants. Being a passionate food enthusiast, and well versed in great ingredients (she’s basically Charlotte’s appointed gatekeeper for what ends up on the pantry shelves of the market), Stephanie set out on the adventure of a lifetime with one thing on her mind: trying some really good food.
As you might imagine, her Instagram account lit up with envy-inducing snapshots of her new life experiences, including tantalizing dishes so vibrant they didn’t even need a filter. But the real magic happened when she got home. Once back in Abbotsford, Stephanie set out to recreate one her new favourite dishes she had tried in a little cafe in Budapest – Turkish Eggs.
Here’s the story from Stephanie, on how she happened across June’s Recipe of the Month.
Photo shot in Stephanie’s Abbotsford kitchen, when she recreated this dish!
My husband and I ended off our European vacation in Budapest, Hungary – a highlight by far. The city, the culture, the people, the FOOD! Working at Lepp Farm Market, I’m constantly surrounded by incredible local ingredients and a team of passionate food enthusiasts, so planning a trip around these food experiences seemed like a given. Knowing that my husband and I would want to go out for a leisurely breakfast one of our mornings in Budapest, I had done some research ahead of time to track down a cozy cafe. My search ended with a bright, colourful, vibrant cafe in the “hip” part of town – Cirkusz. From the moment I walked in the front doors, I knew I had made the right choice!
Photo from Cirkusz‘ Facebook page.
When presented with the menu, choosing just one dish proved quite the task – I hummed and hawed, weighing my options. A woman sitting next to us was listening to me struggle, and enthusiastically recommended the Turkish Eggs- I fell in love!
Soft poached eggs, nestled in rich garlicky yogurt, topped with a browned butter, infused with chili flakes and fresh herbs, with a slice of toasted crusty bread for dipping – OH MY! Creamy, savoury, a little bit of kick, full of bold flavours, yet so simple; it was divine. Throughout our travels, we never ate at the same place twice. Cirkusz was the exception. I could not leave Budapest without having those eggs twice.
Once I arrived back in Abbotsford, I grappled with the realization that I might never be back to Budapest to eat at this restaurant again. I knew it was up to me to figure out a recipe for making my new favourite brunch at home.
So here are my Turkish Eggs, discovered in Hungary, now made in Canada. How’s that for international food?
Photo by Pauline Boldt, recipe originally published by Smak Dab Mustard
I’m going to bet the farm (figuratively only, of course) that you are probably unaware that Canada is the world’s leading mustard seed grower, providing up to 80% of the world’s supply, exporting the majority of the crop to be refined into…you guessed it…mustard!
The hot, dry Prairie summers and long, cold winters are ideal conditions for the yellow, brown and Oriental seeds of this short growing season crop. So it’s only natural that it took a small-town Prairie chef to create the best line of flavoured mustards I have ever tasted.
While apprenticing in a fine dining establishment, young Chef Carly quickly learned the versatility of mustard and how effortlessly adding a spoonful to marinades, salad dressings, sauces, and meats could take dishes to new heights. After experimenting on her friends by adding quintessential Canadian flavours like beer, cranberries, and maple syrup, Smak Dab Mustard was born and in two short years, she has been named the “2017 Rising Star” by Food and Beverage Manitoba. But my favourite part of her story is that her 82-year-old Grandfather works on the assembly line with her!
You won’t get much more Canadian than this month’s Smak Dab original recipe, featuring Lepp’s Osoyoos orchard apples, Canadian smoked cheddar and Smak Dab maple mustard! This creative and easy small bite will be the star of your next dinner party as you surprise and delight the friends around your table with this uniquely Canadian product.
Monday was a great day for me. A stat holiday in summer is ignored, as we’re all busy at the farm and the market is open, and Christmas, Easter and Thanksgiving mean we’ve just come off a very busy few days at the market and my day off usually involves an extended family gathering. But a holiday in February meant Rob and I could enjoy a leisurely day at home with no agenda! With it being Family Day, the invitation went out to our children to join us for supper, and I knew that what my family would enjoy more than any fancy gourmet dinner was homemade chicken noodle soup and buns. In what I refer to as my “previous life” (pre-Lepp Farm Market) I regularly baked buns for my family. No, they weren’t healthy whole wheat buns, but big, fluffy white buns perfect to slather with jam or my personal favorite, peanut butter and Roger’s Golden Syrup. But now a recipe that had been etched into my brain had vanished from memory as I hadn’t made them in the last four years. A call to my long-time friend Jan was required.
Jan is the kind of friend every young mom needs. She had children just a bit older than mine, she cooked, baked and canned like a professional and was a constant source of encouragement to me as I raised our family. She was always there with a kleenex, a hug, and words of affirmation that I would survive toddlers and teenagers, and that my children would turn out to be just fine! But Jan was also a hairdresser, and while our children were small, I could book a morning with her and she would come to our house and cut and style everyone’s hair. Even Grandpa would stop his tractor long enough to take his turn in our kitchen. And in between the haircuts, she taught me how to bake buns. On this Monday, as I mixed, kneaded and pinched the soft, yeasty dough, the memories of the joy in my childrens’ voices as they burst in after school and their noses took in the aroma of freshly baked buns rushed back. My warm, slightly flour-dusted kitchen became a memory album of the many times we shared this simple meal at our family table. And as I set my dough in the oven to rise, I lovingly covered it with the hand embroidered tee towel set I received from my Oma as wedding gift 32 years ago, appropriately stitched “Monday”.
Using an apple that holds its shape when cooked, such as Braeburn and adding a side of squash makes this the perfect fall comfort food dish, and adding salty crumbled blue cheese and rich, fork tender beef brings every flavor element to the meal. Even if you are not a fan of blue cheese, I highly recommend trying this dish, and Goat’s Pride “Blue Capri” or Farmhouse Cheese’s “Castle Blue” are excellent local choices.
Tray bakes are the true heroes of make-ahead meals, and this sausage and apple bake is just the thing to bring to the table for everyone to dig in. To truly experience this dish at it’s best, you need to make sure to get a piece of sausage, apple and potato on your fork all at once!
Perfect for Sunday dinner or entertaining, this mostly hands-off roast is a crowd-pleaser. As pork loin is naturally a lean meat, this cut benefits from a quick oven roast, rather than a long braise which would end up making it a tough and chewy roast. Make sure to cook it only until the still-pink stage to ensure a tender meat.
This tender coffee cake beautifully showcases our sweet, local strawberries with it’s ruby-red filling. While you’re at it, quadruple the filling recipe, store it in individual zip-lock bags in the freezer so that during the long winter you can still enjoy the taste of Fraser Valley strawberries. Trying to substitute imported strawberries in winter will only disappoint you with it’s lifeless color.
This recipe also doubles well to fit a 9 x 13 inch pan.
Recipe courtesy of Angela Boon.
I’m sure you have favourite foods from your childhood that immediately trigger a memory.
Your mind whisks you back to a certain location and if you close your eyes and think really hard about it, you can probably still smell the aromas associated with it. For our family, one of those foods is sloppy joes. Or, Summertime Joe, as Jason calls it. For some unknown reason I only ever cooked it in summer, and it eventually evolved into the traditional dinner whenever we were bringing in the hay bales from the field. If you’ve never done any “haying” or watched anyone toss those heavy bales on to wagons, let me emphasize what a physically challenging job that is, and of course it’s always done on the hottest summer days after the hay has had a chance to dry. Our boys, and all the friends they could recruit, would come in off the fields hot, sweaty and covered in itchy straw and tiredly sink down into in a lawn chair, ready for a hearty meal. Served open faced over hamburger buns, covered in grated cheddar cheese and accompanied by juicy watermelon slices served in the big, green Tupperware bowl and Goodhost Iced tea poured out of the big, brown Tupperware jug, it was a meal that never failed to satisfy.
Yes, it had to be those exact dishes or it just wasn’t the same!
For hot summer hard working days, it’s Summertime Joes for lunch. You may eat it and wonder what all the hype is about, but for our family, it’s a special food memory I want to share with you all.
This Hard Cider Pot Roast with Mushrooms, Carrots, and Onions is so incredibly tender, that after braising away in the oven for a few hour all you need to do to serve it is simply break up the roast with the back of a wooden spoon. No cutting required. The silky textured meat just falls apart, all loose and juicy and tender. The combination of the cider slow cooked with the beef and earthy mushrooms plus carrots and onions creates a most spectacular gravy, perfect served over hot buttered egg noodles or creamy mashed potatoes. Adapted from A Farmgirl’s Dabbles.
A pork tenderloin naturally has a long, tapered end, which often means the ends are overcooked while the middle is perfect. However, filleting the tenderloin means it cooks quickly and evenly, and makes this delicious mid-week or company’s coming dish one of the easiest dinners you’ll ever bring to the table. The tender maple-and-mustard flavoured apples are the perfect accompaniment for this warming winter meal.
The best advice I can give you is to do as much of this outdoors as possible. It’s an easy, but messy job and it will be so much simpler to clean up after the job is done if you can hose off your work space!
Corn releases liquid as it thaws. If you’re adding the corn to soup, just add it all in. If using as a side dish, drain liquid before adding butter and salt and pepper.
- Make a fresh tasting corn chowder on a cold winter’s night
- Drain, add butter and salt and pepper to taste for a delicious side dish
- Bring out the cast iron frying pan and bake a tasty cornbread
- Mix into Mexican rice or risotto
- Toss on a pizza
- Add to any Southwestern dish such as burritos or enchiladas
This is my go to recipe for when I am entertaining. The beef is always fork tender, everyone loves it, and all the work is done 3 hours before your guests arrive! The best part about this recipe is that you have to open a bottle of red wine, so you might as well pour yourself a glass to enjoy while you are standing there browning the short ribs! I like to serve it alongside mashed sweet potatoes, green vegetables, and crusty bread.
This is a Pioneer Woman recipe… delicious just the way it is!
You can really use a combination of any fruit that’s in season, but I wouldn’t leave out the mango as the sweet creaminess of it pairs beautifully with the zesty lime juice in the poppyseed dressing. This makes a refreshing and beautiful summer dessert served with a scoop of vanilla ice-cream! Or, make it an after school snack for the kids with some yogurt, instead.
For a tender moist chop, be sure not to skip the brining! You’ll want to do that ahead of time, no less than 4 hours ahead.
Brining the chops, and cooking them only until some pink still remains ensures the best results. The sauce is easy and delicious!
I have an obsession with sour cherries and apricots, two fruits that most people generally pass over, and I blame my Dad’s love for them as both grew prolifically in his childhood home in the Ukraine. Our farm boasted a row of bright-red sour cherry trees which my Dad carefully tended, and each summer my parents would make the pilgrimage to Osoyoos to stock up on apricots, my mom turning both fruits into the most delicious jam. Now that we own an Osoyoos orchard, Farmer Rob will agree that I go a bit bonkers when apricot season arrives, and during harvest I’m always saddened that my Dad never lived to see the day when he could have picked apricots from our trees. As we’re slowly replacing our our aging orchard trees with newer, more interesting varieties, Rob’s promised me my very own row of sour cherry trees! What more could a woman possibly ask for?
If you’re looking for me, I’ll be at home pitting and processing 20 pounds of cherries. First I’ll make sour cherry jam with Pomona’s Pectin in the same way I make apricot jam . For each recipe I’ll use 4 cups fruit, 2 cup sugar and ⅓ less pectin (don’t change the amount of calcium water called for) than the recipe suggests because I like my jam a bit runny.
Also, I’ll be cooking up some sour cherry simple syrup, ready to mix into club soda (or stronger!) for a refreshing summer beverage: 2 cups fruit, 1 cup water and 1 cup sugar, simmer about 45 minutes, strain and store in fridge. The strained, stewed cherries left over are delicious stirred into yogurt!
I’ll freeze most in ziplock bags, 1 or 2 lbs/bag, making sure I note the size on the freezer bag, to make more jam for Christmas gifts, or to cook this delicious compote to use for just about anything that needs a fruity sauce!
And I’ll also make this bar, which won my heart at Starbucks a few years ago, but to my dismay was discontinued so I had to create my own recipe by adapting a few I found on the web.
One of the great things about the summer season is taking advantage of the beautiful weather by firing up the outdoor grill and cooking everything you can think of on it.
This grilled version of the classic Philly Cheesesteak has incredible “flame licked” flavour that would be non-existent in the traditional way of preparing it in a pan. I find the addition of mayonnaise is extremely important for not only adding richness, but also to help enhance the gooey drippy effect that a classic cheesesteak should have.
This light summer salad is a perfect accompaniment to any Asian inspired dish and BC Hot House Mini cucumbers are just the right size. You could also use a Long English cucumber but I don’t recommend using a field cucumber as they have too many seeds and a higher water content. This salad is actually better the next day, so feel free to make this the day before. Also, if you want it spicier, warm the dressing up, this will bring out the heat from the chiles. Just allow the dressing to cool completely before adding the cucumbers. Using a mandoline isn’t essential, but it does make for uniformly thin slices. Just remember to use the guard to protect your fingers!
Make it a meal, with Thai Chicken Skewers!
Often I tweak and adjust recipes, but these Thai chicken skewers marinated in coconut milk, curry and spices from The Recipe Critic turned out so perfectly that I didn’t change a thing. Except I used chicken thighs instead of chicken breast because, in my opinion, the thighs have so much more flavor. The Peanut Sauce is easy and delicious, in fact my 2 year grandson was using the “dip” on everything he could get his hands on! I did need to use my immersion blender to get it evenly smooth.
Make it a meal, with this Asian Cucumber Salad!
I knew this recipe would be delicious, after all, it involves potatoes, cheese, and Lepp’s Farmer Sausage! Everyone loves them and you can prepare them ahead until the final baking stage. The only step that takes a little patience is scooping out the potato flesh as it takes a gentle hand so you don’t break the potatoes. After that it’s stir, scoop and bake for a sure-fire winner.
Many thanks to our friends at Davison Orchards for sharing this recipe with us.
I can’t think of another preserved item that brings me as much joy to cook with in winter than these roasted Roma tomatoes. Not quite sun-dried, but thicker than a jar of canned tomatoes, whenever I want to ramp up the flavour of a tomato-based sauce or create a flatbread everyone will love, I dip into my precious stash in the freezer. Since it’s not canned, there is no boiling water bath to contend with, and once you’ve got everything chopped, all it takes is some glass pans, time at home and your occasional attention to stir them.
Concentrating the flavour with the long roasting time ensures there is no loss of quality in taste or texture so they’re perfect for the freezer. I love these so much I usually roast 40 pounds each summer.
One key is to start with really ripe tomatoes, so purchase your tomatoes a few days in advance so they all have a consistently rich, red colour.
Glass or porcelain dishes like a Le Creuset baking pan work much better than metal pans for this, as the thin metal pans tend to blacken the tomatoes too much before all the liquid has had a chance to evaporate. I line my pans with parchment paper for easier cleanup, but it’s not necessary. I’ve successfully used my stainless steel roasting pan as it’s thick metal, but avoid using cake pans or black enamel pans. You’ll need six pans for 20 pounds of tomatoes.
Their true glory is in their versatility and the many different dishes you can enhance with their rich roasted flavour.
- As a base for soup
- Added to a tin of diced tomatoes for a pasta sauce
- As a bruschetta on French bread
- As a side dish
- Blended as a pizza sauce.
- An additional layer in lasagna
- I always use them in this quick sausage and gnocchi bake, a favourite of Rob’s!
Smitten Kitchen for the win. Again! I love her recipes and this one is a delicious, dairy free (unless you smear it with cream cheese icing!) carrot cake, baked in a loaf pan. That just seems to make it okay to eat for breakfast! This recipe calls for apple cider, which is pure, unfiltered apple juice like Triple Jim’s Apple Cider made using Lepp Farm Market apples, not the “hard” or alcoholic apple cider you purchase at a liquor store.
This salad hits all the senses with sweet summer peaches, creamy burrata and salty prosciutto. Peppery arugula is perfect for this salad but feel free to substitute baby spinach or mixed greens. Summer on a plate, this needs to be enjoyed as often as you can during our too-short peach season! Burrata cheese is fresh mozzarella cheese, shaped into a ball with a soft, creamy center. If you’d rather serve this salad on individual salad plates or can’t find burrata, feel free to use bocconcini balls instead of one large burrata.
Here at the market we sell Okanagan peaches that we grow at our orchard in Osoyoos! Farmer Rob makes several trips a week in order to keep the market fully stocked. At the beginning of the peach season (usually mid July) it can be difficult to remove the stubborn fit from the fruit, which is commonly called clingstone, or semi-freestone. Freestone peaches come later in the season, usually around early to mid August, and are easier for handling if you’ll be doing large batches of canning. However, that doesn’t mean that you can’t make baked goods or jams and sauces with the semi-freestones! Here’s a video where Charlotte Lepp shows you how to handle a semi-freestone peach.
These Grilled Bacon Wrapped Meatballs are the perfect answer to having something new coming off of your grill! Whether using these as a starter or a main course you are sure to please even the most discriminating crowd. Ground chuck is the perfect meat for meatballs as it is screaming with beefy flavour – combine this with Lepp’s incredible bacon and you couldn’t ask for a better dish!
Using double pronged skewers will help to keep the bacon on the meatballs and for ease of turning the meat while cooking. Make sure you soak the skewers in water for 24 to 48 hours to prevent them from burning. The side dipping sauce can easily be heated on your side burner. I bring my handheld blender out to the BBQ to puree it, but you could easily puree the sauce first in your food processor or blender and then heat it afterwards.
Happy summer grilling to you!
This recipe comes from the 1992 M.E.I. Cookery Carousel, Volume 2 cookbook and I think I made this treat for every school event my kids were required to bring a snack to, always coming home with an empty pan. In fact, I think I could recite it from memory as so many people would ask me for the recipe. Of course, that was back in the day before the peanut allergies prevented bringing any food containing peanut butter. I have not tried substituting another nut butter nor have I tried using anything else besides corn syrup as a sweetener. This recipe just is what it is, a much-loved family treat that will make any peanut butter lover in your life a happy camper!
This is our family’s favorite green bean recipe, and it comes from a restaurant in Yaletown. (My friend sweet-talked the server into sharing the recipe.)
This recipe tempts me with my favorite chocolate-peanut butter combo, and if that’s a weakness of yours, I’d highly recommend giving away any leftovers to neighbours, co-workers or even strangers walking past your house. Otherwise you’ll be sneaking a piece every time you open the fridge, not that I speak from experience or anything. It’s a delicious variation of the butterscotch chip/rainbow marshmallow combo that I remember so clearly from the years of church potluck dinners. Calgary’s Dinner with Julie has long been one of my favorite food blogs, and I love that she posts retro recipes like this one every once in awhile to ensure we don’t get too pretentious with all the gourmet recipes available online today.
Did you know you can eat corn raw? Yup, that’s right. It’s crunchy and sweet and it’s how Farmer Rob tests the corn to see if it’s ready for picking, by chomping on a fresh cob right in the field. But raw corn is also perfect for this incredibly fresh tasting summer salad. Of course if you have left-over corn after dinner, you can make it with cooked corn as well, but try the fresh version, I know you’ll love it! It’s best dressed as you eat it, as the salad can get a bit watery if mixed with the dressing ahead of time.
Yields 36 Mini-Tarts
We always put photos with our recipes so you can see how delicious they look, and typically I’ll do a marathon of a number of different recipes at one time. After the photo session the food gets brought to the office for everyone to try and this recipe, hands down, was everyone’s favorite at our Christmas cooking day! You need to have a mini tart pan to bake them, and since they typically hold 24 tarts, you’ll have to bake these in two stages.
Really, this easy salmon dish is simply a vehicle to enjoy this finger-licking sauce I first saw on Damn Delicious. I hesitate to recommend a recipe that uses 1 ½ tablespoons of sweetened, condensed milk because you’re left with 9/10 of a can, and what are you going to do with that? So I did a taste comparison by substituting a mixture of honey and whipping cream, and found that the sweetened condensed milk adds a subtle creaminess you can’t duplicate. However I don’t think you’ll notice a difference when you aren’t tasting them side by side and you could even make the sauce with just mayo and Sriracha, but I love the bit of sweet with the spicy. And the sauce would be equally as good on grilled chicken, shrimp or beef. In other words, it’s so delicious that it will work on pretty much anything you put it on.
This easy recipe from The Pioneer Woman highlights the beautiful winter squashes that we are just harvesting at Lepp Farms. The amount of brown sugar and butter is up to you, depending on how much sweet and sticky sauce you want at the end!
Red wine pan sauces are the quickest path to an incredible tasting steak. You’ve never had a steak fried in a pan taste so good… until now!
Serve as a side to Chef Dez’s Prime Rib Roast for a guaranteed family dinner success.
*Many thanks to Foodie Crush Food Blog for this excellent tutorial and recipe on how to make Simple Roasted Tomato Sauce – the perfect creation to make with our Okanagan Field Tomatoes!
This recipe for Simple Roasted Tomato Sauce is the foundation for so many recipes I concoct aka pull together on a weekly basis. Of course it’s terrific in the Italian sense as a topping for pasta, but in it’s simplicity it’s so much more.
A few ways to use it:
- I add a cup or so of milk or half and half and warm it up for a flavorful tomato soup.
- Use it to bathe frozen meatballs on a solid sourdough bun to make a divine meatball sandwich.
- Of course it’s the base for a zesty lasagna. Or even for a short cut lasagna soup.
- A cup of the sauce is perfect as dipping sauce for fritti misto or fried calamari.
- Spread it on french bread halves, top with mozzarella and any other toppings for a French Bread pizza.
- Nestle a few chunks of chicken breast in warmed sauce and cook over medium for 25-30 minutes or until the chicken is cooked through.
- The kids go wild for stuffed pizza rolls.
- Polenta, gnocchi and ravioli. Need I say more?
Roasting tomatoes is the secret to a sweet and fresh tasting sauce, even after it’s been jarred or frozen. And it’s beyond easy to do. Lather tomatoes and garlic in olive oil, season with kosher salt and freshly ground black pepper, sprinkle with fresh basil leaves and roast low and slow. In cook speak that means ignore them while they sizzle in the oven. Give them a whir in the blender, and boom. You have sauce.
I like to keep my sauce in the fridge until ready to use or I freeze them flat in freezer bags and then stack in the freezer for later use. Pour the sauce in muffin tins or ice cube trays to use in smaller portions.
To make this as a shelf-stable, jarred sauce, add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar. Add a teaspoon of sugar to offset the added acidity if desired.
This simple soup is perfect for Fiddlehead Season – late spring. Add a nice side of crusty calabrese bread and fresh greens and you’ve got a great meal!
Fiddleheads, grown in Eastern Canada, are the edible fronds of the ostrich fern. They are harvested from wild ferns and are only available fresh for approximately two-weeks of the year.
This idea for a cheesecake & carrot cake crossover immediately caught my attention as the perfect dessert for spring, and combines two favorite flavours. While the instructions are lengthy, preparations are simple and straightforward. It’s best made the day ahead as it does require the noted cooling time to let it set properly.
Once it’s cooled and you’re ready to add the icing, prepare to be astounded. The icing is just the right combination of thick yet runny, for a smooth icing that pours on and stays put in the most beautiful drip patterns. It’s the simple things in life that bring joy, and the way this icing looks is one of those things!
Chef Dez gives detailed instructions to ensure a perfectly cooked and juicy roast. Combine with Au Jus for maximum flavour.
Chef Dez’s Overview
There are a number of tips to cooking a prime rib roast to perfection. The most important is to use a meat thermometer. You can choose from an oven-proof one that is inserted at the beginning of the cooking time and left in, or an instant read one that is used to check the internal temperature at chosen intervals (but not left in the oven). Although both work very well to keep your roast from over cooking, I recommend the oven proof one because you simply leave it in the roast. The result is less punctures to the meat and thus more juice retention.
Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150 to 155 degrees F
Well Done: 160 degrees F and above
I have also provided an approximate cooking time chart, but I stress that this is just an informal guideline and not to be used in replace of a meat thermometer. There are many variables that a time chart just cannot encompass: temperature of the meat prior to cooking, exact size/shape of the roast, oven temperature accuracy, etc.
Also, the closer you can bring your roast to room temperature before cooking (without jeopardizing food safety and leaving it out too long) will result in a more uniform doneness. If you put a cold roast in the oven the outer parts of the inside flesh will be overdone in comparison to the center of the meat (where you thermometer is inserted). This time chart is loosely based on this procedure with the result of a 130 degree F medium rare result:
Approx. Weight Oven Temp Est. Time
4 – 5 pounds 450/275 deg F 1.25 to 1.5 hours
7 – 8.5 pounds 450/275 deg F 1.75 to 2.5 hours
9 – 10.5 pounds 450/275 deg F 2.5 to 3 hours
11 – 13.5 pounds 450/275 deg F 3 to 3.5 hours
In order to create a flavourful crust, start with a cooking temperature of 450 degrees F for the first 15 minutes of the cooking time. Then reduce the oven temperature to 275 degrees F (without removing the roast from the oven) and continue cooking until your desired internal temperature has been reached. This lower temperature for the remaining majority of the cooking time will help to create a more even cooking of the meat.
Also, it is important to note that prime rib roasts should always be cooked with the bones intact to create more flavour in the meat. The bones also act as a natural rack for the meat to cook on when placed bone side down in your roasting pan. If desired, you can request that the bones be removed and then tied back on for easy removal before carving. By cooking with the bones on the bottom this leaves the fat cap on the top of the roast for maximum protection from drying out.
If a simple dipping “Au Jus” is desired for serving, remove the roast from the pan and remove almost all of the liquid fat, but leaving the beef drippings in the pan. Put the pan on the burners of your stove. Add 2 parts beef stock and 1 part red wine. Boil until reduced by half in volume. Season with salt & pepper to taste.
It’s an easy make-ahead summer barbeque side dish, and just begging for a crusty baguette to sop up all those garlicky, tomatoey olive oil juices.
As soon as I saw this recipe on Pioneer Woman, I knew that I had to make it with the beautiful heirloom tomatoes we sell. I cut back on the sugar in the original recipe, as the heirloom tomatoes and local green house tomatoes are much sweeter than ordinary grocery store tomatoes, and I also substituted olive oil for the canola oil. The result was just as beautiful as Pioneer Woman’s sister-in-law’s and I’m sure they are just as delicious! Enjoy these all summer long…
The other day when our produce manager let me know that he’d be getting a shipment of imported grapes into the market (such is necessary for winter in Canada), it sparked a question in my mind – what recipes can grapes be used in? Grapes are a long-time favourite fruit to snack on, simply because it’s so easy and delicious. You can put them in fresh salads for a pop of sweetness, you can chop them up in a fruit salad, or even a cold chicken salad. They can be dried to become raisins, and they can be fermented for… beverages. But that’s it, right?
Oh, was I ever wrong. After consulting with Pinterest, I discovered that roasting grapes is not uncommon in some households. For a quick, sophisticated appetizer, serve your guests some roasted grapes on crostini with a cheese of choice.
Adapted from Food 52, this delicious chowder is summer in a bowl. The poblano and jalapeno peppers give it a wonderful kick which is tamed by the addition of the cream. Use a good-quality heavy-bottomed pot so that the veggies don’t stick as they’re cooking in their own juices. If you have a Le Creuset, now’s the time to use it!
This is it dear readers, my first vegetarian dish. Not just vegetables as a side, but a recipe intentional about replacing meat with a plant-based alternative. Promise me you’ll only give glowing reports to Farmer Rob, as he is first and foremost a meat producing farmer and loves his beef! But it’s time. Time for us all to enjoy more plant-based foods as we begin to understand the health benefits of including more vegetables, nuts and legumes in our diet. But also time for us as a couple as we edge ever closer to sixty and need to adapt our eating habits for a slowing metabolism. Not that we’ll ever cut out meat, but I can certainly be more intentional about serving occasional meatless meals without skimping on flavor. So if you’re ready to begin that journey, then this month’s recipe is an excellent place to start. Recently I hosted a baby shower for a vegetarian new mom, stretching me to try recipes beyond my usual favorites and this one surprised us all with its tastiness. It hits all the right notes – “meaty”, full of flavor and creamy, just like you’d expect Mexican inspired potato skins to be. Try it at your Superbowl party, and I guarantee that even all those meat-loving men gathered around the TV will enjoy every bite!
This recipe is made up of 3 parts: the lentil walnut taco mix on top of a roasted potato slice, topped with cashew cream.
An easy and economical way to satisfy a hungry crowd with wild mushrooms providing a flavourful twist.
Pot roasts have always been a very easy and economical way to feed a hungry crowd and this still stands true today. I have made a simple, creative and delicious twist on the gravy by adding dried mushrooms, but they can be eliminated for regular gravy if desired.
I highly recommend using a cast iron, or enamel coated cast iron pot for this recipe. Pot roasts are best if braised in the oven with liquid over a longer period of time. Thus, using a heavy cast iron pot will not only guarantee even heat, but also the heavy lid will ensure liquids won’t be lost through escaping evaporation.
If making a roast of a different size (weight), then I would approximate the cooking time at 45 minutes per pound in a 325 degree Fahrenheit oven. Please keep in mind however, the larger the roast, the more broth and vegetables should be added for adequate cooking liquid and ample gravy and flavour when finished.
Pureeing the vegetables into the gravy makes not only complex tasting gravy, but also eliminates the need for a starch thickener.
The surprise flavour that you can’t quite describe is the sausage! Lepp’s Breakfast pork sausage would be perfect in this recipe.
The addition of a finely diced apple helps moisten the stuffing without adding more butter, and the sausage gives it an unexpected “I can’t identify it, but love the taste” flavor. We recommend using our Maple Breakfast Sausage, but you can use any kind that you like. Using a crock pot frees up oven space for all those tasty side dishes.
When I saw this recipe on Smitten Kitchen, I was very skeptical that something so simple and with so few ingredients (what, no cream?) could be so tasty and hearty enough for a meal. I’m very glad I tried it, and I’m happy to report that my skepticism was unfounded. Promise me you’ll try this super easy and super delicious pasta dish at least once this summer! Both my hard-working son and Farmer Rob declared it fantastic, and they didn’t even need miss the fact that there was no other meat on the menu!
These quarter-pound burgers are full of Greek flavours. Also included is Chef Dez’s recips for Greek Tzatziki – perfect for serving on the burgers!
These burgers are celiac friendly as they have no breadcrumb filler, and serve them wrapped in lettuce leaves instead of buns. Enjoy!
This recipe makes a good tangy, sweet salsa with a little bit of kick from the jalapenos. You can serve it in a bowl with chips for an easy party snack, use it on fish tacos, or serve with pulled pork on a bun. This recipe yields 8 small jars (250ml each), which I love because it’s just enough for a single serving, which means it won’t go to waste in the fridge after it’s opened. Or of course, you can use bigger jars, and cook several batches to get as much salsa as you can fit in your pantry.
Serve these “real” baked beans as is, or in bowls with crusty bread, biscuits or tortilla chips.
Meatballs are a staple with any football party, and you’ll love ones smothered with honey garlic sauce.
Superbowl Sunday is just around the corner, and although I am not a big sports fan, one cannot help but being inundated by the media that this annual game day is fast approaching. Many people, us included, love to entertain and hosting a SuperBowl party is a great way to bring people together over a bunch of foods.
Combining two different types of meat gives the meatballs more complex flavour and seasoned with Chinese 5 Spice powder they are perfect with this sauce. Enjoy!
This recipe is inspired by the traditional North African or Middle Eastern cooking method of using a tagine over an open charcoal fire. A tagine consists of two parts: the base, that is flat-bottomed with rounded sides, and a tall dome-shaped cover that sits on top of the base during cooking. The cover is shaped this way so that all the condensation that rises during the cooking process is looped around and returns back to the bottom, making a moist and flavorful dish.
Kitchen cupboard space is always in high demand, and while I would love to stock mine with every gadget and utensil you can find.. its just not realistic. As I don’t own a tagine, I adapted a traditional recipe to work with my cast iron pan and a tight fitting lid. This meal would be great as a brunch item, but I end up serving this mostly as a “breakfast for dinner”, along with either avocado toast, or a big piece of crusty bread to soak up all the amazing sauce that is left over.
I hope you enjoy!
Not truly an “appetizer” but it’s a Must Have at the Christmas dinner.
Slab pies are all the rage right now, and with good reason. The pastry to filling ratio is more even than a conventional pie and is a treat for those who love the flaky crust as much as the juicy filling. If you can’t source rhubarb, feel free to use all peaches, either fresh or frozen. But there’s something about this combination of tart and sweet rosy-coloured fruit that’s just perfect. A slab pie serves a crowd, but if you’re lucky enough to have leftovers, it makes an indulgent breakfast for the pastry chef the next day! The dough can be a bit tricky to roll out into such a large rectangle, but feel free to patch as you go, and just call it rustic. Whether rustic or bakery shop perfect, this pie makes a delicious summer dessert everyone will love.
We found this recipe in The Peach Truck cookbook. If you love all things peach, you’ve got to get your hands on this book! We don’t carry it at the market, but you can purchase it online here. This is not an affiliate link, we get nothing if you purchase it. It’s just an amazing cookbook.
This combination of beef and black beans are incredibly tasty in this enchilada recipe.
A great taste of Mexican cooking right in your own kitchen! The enchiladas make a very showy display at the table and are very easy to make. Your whole family will be impressed!
I first saw this recipe in Canadian House and Home and knew it would be the perfect recipe to highlight Lepp’s first ever strawberry crop. This would also be delicious with sliced peaches, apricots or plums.
This recipe was always a perennial summer favourite when I treated the early morning corn pickers to a freshly baked treat. A blueberry and peach combo was the favourite, with raspberry coming in a close second.
A tender Lepp’s flank steak rolled up with garlic, herbs, prosciutto ham and provolone cheese makes flavorful steak medallions that are delicious and elegant. Perfect as a light meal served with a tossed salad, orzo pilaf and a crusty baguette, or a hearty appetizer for a holiday party. For a truly beautiful presentation, sprinkle with Farmer’s Dotter Garlic Scape salt, drizzle with my favorite Nonna Pia’s Balsamic Reduction and Gourmet Inspiration’s Creamy Peppercorn Whiskey Sauce delicious dipping sauce.
Top Four Reasons to make this dish:
- Your kitchen will smell amazing while this dish cooks!
- Curry always tastes better the second day once the spices have a chance to sit together for a while, so this dish will make an incredible lunch or leftovers the next day.
- It freezes well so make a double batch and freeze half for another day.
- It uses 2 of my favorite, locally produced products. The ONLY curry powder I use is Monsoon Coast, blended on Salt Spring Island, and Umi’s Kitchen Mango Chutney adds just the right amount of sweetness and exotic flavor to this dish.
While it’s fantastic enjoyed right out of the jar, this would be a thoughtful and delicious home-made token to give to friends at Christmas time, especially if you gift it with a charcuterie board!
A note on peppers:
When it comes to jalapeno peppers, remember that seeds and white membranes = spicy heat! I kept half the seeds and membranes in and discarded the rest, and it still had great heat. You can keep all the seeds in for a lot of heat, but that would be a powerfully spicy jelly, or discard them all, according to your taste. You can also substitute sweet peppers, or do half of each, depending on your heat preference. Always wear clean rubber gloves when chopping hot peppers, and don’t touch your face or eyes!
A note on wine:
Use a wine that has some sweetness to it for this recipe, rather than a dry wine, like a Pinot Gris, Riesling or muscat. My favourite wine for this is Here’s The Thing Vineyard’s “Rich”, an orange Muscat wine, but you’ll have to travel to their Osoyoos vineyard to purchase it. Roadtrip!
It’s best to use bottled lemon juice for canning rather than fresh as it has a consistent acid level.
I used 2 cups of sugar and found the sweetness level to be perfect, it’s not overly sweet.
You may notice “fruit float” when you take them out of the canner. This is normal and doesn’t affect the jam at all, and you can simply stir the jam to redistribute the fruit before serving. However, if you want to try and fix the problem, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. Then come back and check to make sure they are all sealed.
If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. Turn the jars right side up again in about 30 minutes.
You always want the jars to end up right side up. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place.
This recipe, adapted from “The Fresh Egg” cookbook didn’t include meat, but Farmer Rob needs his meat and our own fresh Chorizo sausage is a great fit for this southwestern inspired dish! You can easily turn this simple dish into a vegetarian one by omitting the sausage and it would work as a breakfast, brunch or easy dinner dish. Packing it in your lunch will make you the envy of your work place lunch room! Black beans are an excellent source of protein, magnesium and iron.
Here’s a great way to use your tea, other than steeped to perfection! Recipe courtesy of Karla’s Specialteas.
This recipe is originally from Mennonite Girls Can Cook, and I love that it has all the flavours of Rouladen without all the fuss. It uses a less expensive cut of beef, plus anything dill pickle flavoured is very trendy right now so even if you don’t think you like German food, give this easy recipe a try.
Serve on a bed of buttered noodles or German spaetzle and make sure to pair it with a hearty German beer or dry white wine!
This outrageously fun recipe just had to be shared with our Lepp Farm Family. The cupcake is a peanut butter chocolate chip base, but it’s the rich and delicious frosting that steals the show. But don’t worry, the frosting recipe makes an ample amount, so go ahead and eat a few spoonfuls while no one’s looking!
At first, these potatoes appear to be ordinary roasted potatoes – but when you bite into each piece, the buttery softness that the Duck Fat provides is worth that extra ingredient.
This northern style dish is very simple. The best flavour is achieved by marinating for a longer time. This recipe can be used with any cut of chicken but I find that the thighs have more flavour and moisture than chicken breasts.
This delightful little spiced cookie is similar to many you’ll find in any Christmas cookie recipe collection, often named Mexican Wedding Cookies or Almond Snowballs to name just a few variations. However the addition of some exotic spices to the dusting of icing sugar gives these a unique twist for your cookie tray. The original cookie recipe called for Pistachio flour, which would be interesting to try but probably only available by special order. Almond flour is an excellent substitute and I’m sure that hazelnut, or any other nut flour would also work. A wonderful cookie for the Chai tea lover!
Barbecuing these on the Island Grillstone ensures you’ll be enjoying tender, perfectly cooked chicken, without any flare-ups! This dish would be amazing paired with Nasi Goreng, or if you’re looking for a lighter meal, simply lay them on a bed of salad and grilled veggies for a delicious summer meal.
Recently we were privileged to visit Vietnam on an agriculture tour, and while we saw many fascinating sites, naturally it was the food that captivated me. The triad of ginger, garlic and onion seems to be the base of almost every dish and the many varieties of bright, fresh herbs sprinkled on everything gave each dish such a flavourful boost.
Pho, pronounced “fuh” but with a lift at the end, like you are asking a question, is the popular food most commonly associated with Vietnamese cuisine, and is a hearty noodle soup usually eaten for breakfast. It was served at every breakfast buffet, surrounded by piles of fresh herbs and additions to customize it to one’s taste. Pho refers to the thin, long rice noodles used, Pho Ga is made with chicken and Pho Bo is beef. So when we returned from Vietnam, I wanted to recreate some of my favorite dishes for my family and impress them with my newly learned chopstick skills, and Pho was a hit!
When I first heard about the Instant Pot, I thought it would be just another passing fad and resisted the urge to purchase one, but after hearing many great reports, I broke down and I am loving it! Soup gets made in record time, and I’ve experimented with a number of unique recipes, including amazingly tender ribs and even duck confit! This recipe is a perfect introduction to cooking with an Instant Pot.
Soup always tastes better the next day, so if you can make the broth the night before, you’ll be rewarded with an even better flavour. I’m sure this soup could be made on the stove top, you’d just need to allow the bones, carcass, and spices to simmer for 2-3 hours. It’s the spices that give this soup it’s exotic flavours, so you could also prepare chicken stock the way you normally do, but with the addition of garlic, ginger and spices. The broth also freezes well, so even if you’re just one or two people, you can freeze it in some smaller containers and thaw for a quick bowl of Pho, even faster than takeout!
Before we get into the recipe, let’s talk about ingredients. At first glance, its a long list! But don’t let that put you off, the vast majority of ingredients here are spices, and if you cook from scratch often then you’ll already have most of these in your pantry. I also mention two different sauces from Little Saigon: Fish Sauce & Chili Oil. Now, while the ideal bowl of pho has both, you really only need the fish sauce, especially if you’re not a fan of very spicy food. If you already cook a lot of asian cuisine, chances are you have one of these sitting in your kitchen right now. As for the fresh toppings, you can pick and choose a little bit here and top your bowl of pho only with your favourites (but please don’t skip the lime!) In the summertime most of these will be readily available in your herb garden!
The outline of a piece of toast surrounded by a gritty layer of cinnamon sugar was a sight that often greeted me from my kitchen counter as our boys were growing up. They loved cinnamon toast, just not cleaning up after it and despite my best efforts I was never able to train them to put their toast on a plate BEFORE they sprinkled the cinnamon-sugar mixture on it. Really, that’s not too much to ask, is it? The Tupperware container that housed the pre-mixed cinnamon sugar still sits in my cupboard, and short of sand-blasting it to get it clean, the years of sticky fingers have left it permanently stained. I look forward to one day using the same shaker to introduce their children to the wonders of warm cinnamon toast! The memories of their favorite snack together with the fact that I’m a sucker for soft, chewy cookies and bars had me running to test this recipe I recently found on Pinterest. While it’s not a traditional Christmas cookie, using a star cookie cutter makes it perfect for my holiday cookie tray but I’m sure it will become a favourite all year long.
This heritage recipe from Farmer Rob’s mom is his favorite pickle and evokes lots of memories for him whenever I make them. She always made them in an ice-cream bucket and I remember her being very excited when she sourced a studier white bucket with a red lid, which is how I remember them being served at every extended family summer picnic.
Above: Farmer Rob with his parents
There probably would have been a cousin revolt if she hadn’t brought them, and I still hear his (now very adult) cousins rave about Aunt Elizabeth’s ice-cream bucket pickles. Today Mom’s “bucket pickles” are all the rage again with chefs and home canners, and are commonly referred to as a “quick pickle” or “refrigerator pickle”. They’re super simple to make as there’s no processing or canning involved, they just require a bit of space in your fridge and won’t last long if you have a pickle lover in your family.
December is the month for traditions. Every year my sister and I play the movie “Eloise at Christmas Time”, dress up in our Christmas onesies and sit down at the kitchen table to create THE gingerbread house of the year. What could be better than all of your favourite candies and chocolates piled high on top of an edible masterpiece!
Having moved out of the house and having a family of our own, I have learned how important it is to keep some of these traditions alive while creating a few new ones of our own. Jason and I made a goal this month to come up with 3 new holiday traditions! I highly recommend starting a tradition at the beginning of any new season. We’re saving instant photos from each time we do this, how great will it be to go back and look at them one day!
This is our family gingerbread recipe, they can also be cut into cookies and enjoyed over a cup of tea!
Add this quick and easy cookie to an already delicious bowl of Fraser Valley strawberries and ice-cream, drizzle with chocolate sauce, and you’ve got a dessert special enough for guests or perfect for a weeknight with the kids!
We decided to do a Beer Can Chicken this month because it’s one of our favorite low-labor meals. Plus, there is one lucky person who ends up with half a cold beer that needs to be disposed of! There’s nothing better than sticking a bird on a beer can, covering it with bacon, and letting it slow roast absorbing all that beautiful flavor pork fat has to offer. We hope you all enjoy this as much as we do! A suggestion is that this recipe is a whole lot easier if you purchase a beer can chicken holder, and they can be found at Lepp Farm Market. It reduces mess and the anxiety of a drunk chicken taking a big spill on your BBQ.
Careful research on the internet gave me no reason as to why these delicious bars are named after a swamp bird. Probably the same reason you wonder why someone would name their child a plain-Jane name when they should be called Amelia, or Francesca, or Genevieve or some other beautiful name. All I know is that I stumbled on this apparently time-honored recipe while lost in Pinterest land and I knew it would quickly become a family favorite. Don’t let the uninspiring name fool you, these easy, gooey and delicious bars with a crunchy meringue topping will vanish before your eyes and they make a great little take-along dessert to a potluck or a friend’s house.
We ended our Asia trip in Thailand, visiting friends who built an orphanage just outside of Bangkok for HIV positive children and have spent the last 20 years operating the joy-filled Abundant Life Home. Loving Thai women commit their lives to care for the children, each “house mom” raising her 6-8 children in a home-like setting. Taay supplements her income by painting and selling mortar and pestle sets, and I was thrilled to come home with my own Lepp Farm Market set. If only they weren’t so heavy, I would have filled my suitcase with them!
While I never used it for this dish, I’m so proud of my beautiful Thai souvenir that I had to show it to you.
This typical Thai dish is so quick and delicious, you should definitely double the recipe and have some amazing leftovers for tomorrow’s lunch. Cook the rice and allow to cool, preferably in the fridge, before making this dish. It’s best to spread it out on a cookie sheet to cool so the rice doesn’t clump together. While curry is not typically used in Thai cooking, its Indian flavour combines perfectly with all the other ingredients. White pepper is used more frequently than black pepper in Asian cuisine, both for aesthetic reasons and because it seems to have a spicier, yet less biting, heat. You could chop up all the shrimp and add them all to the dish, but leaving some whole creates a beautiful presentation. This dish comes together really quickly once you start cooking, so make sure you have all your ingredients prepped and ready to go.
Anyone who has met me knows my appreciation and love for the changing of seasons. I welcome fall and all of it colours, it’s crunchy leaves and cozy evenings. I look forward to crisp morning runs, the abundance of local squash coming from Lepp Farms and the promise that some of my favourite family holidays are just around the corner. Though I don’t dabble in baking very often, I have a hard time turning down the season of pumpkin spice and there is nothing that I enjoy more with my tea than this soft and not overly sweet loaf. Okay, my Oma’s koek and stropewaffels would definitely take first place but those are very secret family recipes that I can’t share! This recipe freezes well, so I like to make mini loaves and freeze the rest to enjoy throughout the season. It’s best when it’s warmed up just a bit so the chocolate chips are melted, and most would say that a generous slab of butter would make it that much better as well. I, humbly say that I think it’s perfect just the way it is!
Besides being delicious, this has to be the fastest stir-fry I’ve ever made as you don’t need to chop any vegetables and uses just a few common ingredients for the sauce, dinner was on the table in under 30 minutes. The recipe makes six generous servings, but you can easily halve it into a smaller recipe. I adapted the original recipe so that it doesn’t leave half packages of ingredients kicking around, as it uses one flank steak, a whole package of rice noodles and one bag of coleslaw. This way you have some excellent leftovers! Using Tamari (or gluten-free soya sauce) and the rice noodles makes this a gluten-free meal.
On the eve of our Peach Pie Competition I sat down with my daughter-in-law, Kacey, over a peach pie she had baked to discuss whether or not she should enter our competition. We didn’t think it would be fair for a family member to enter the Peach Pie Competition, as it wouldn’t have been appropriate to award the prize to someone whose last name was Lepp! However, if she entered the competition, she would have been a strong contender with her sister Brittany’s peach pie recipe. While it lacks a fancy lattice crust or golden crumble topping, that’s exactly what makes it so great. The filling comes together in minutes, and the simplicity of the delicious, creamy filling bursting with the sweet, sun-ripened peaches is a winning combination. In the end, Kacey decided to withdraw from the competition, and we sat and enjoyed the pie. Right away I knew we had to share this recipe with you!
Don’t wait too long to try this delicious recipe, as the peach season will soon come to a sudden end and then it will be too late!
When daughter Carrie announced that she “loved” enchiladas, Charlotte created this recipe for her.
I thought of changing the somewhat unappetizing name; however this recipe has so much nostalgia attached to it that I felt it was best to leave it in its original state! I’ve been making this recipe for Farmer Rob’s birthday for almost as long as we’ve been married, and in honor of his 50-something birthday on Sunday, It seemed like the right time to post it. There are never any leftovers at our house, but if you have some be sure to refrigerate them because of the egg!
As our children were growing up, this recipe adapted from Better Baking was often my go-to dinner on a busy day. It’s a great make-ahead dish, as you can can even mix the ingredients together right in the baking pan, pop the dish in the fridge to marinate and it’s ready to place in the oven when you come home. By the time the homework is done and the rice is cooked, the chicken has baked into a gorgeous sticky, tangy and not overly sweet dish. I’ve passed this recipe on to countless people, and young and old can’t resist a simple “sweet and sour chicken”, making it special enough for company.
One customer raved, “I have passed the Sticky Chicken recipe on to my friends after I had tried it and found it to be not only foolproof but also very, very tasty. Thank you!” ~ Hedda C.
If that salad I’ve served with it is catching your eye, I’ve got good news for you! The kitchen team here at the market have already made you some, and you can pick it up at the market in our grab & go. In the summer, we even use our own strawberries grown on Lepp Farms. If you’d like to make a bigger batch though, here’s the recipe that we use.
This is a show-stopper for any time of the year, not just summer BBQ’s.
The steak is pre-marinated with grilling directions on the back of the package, and if you follow them precisely to the minute, (set your timer folks!), you’ll be rewarded with the most tender slices of beef. The smell and crackle of the cedar board as it cooks adds some drama to the process!
I’ve found that people eat less meat when it’s already pre-sliced and usually only take 3 slices rather than eating an entire 8 oz. steak, so this easily feeds 4 people. Flat-iron steaks, along with skirt or flank steaks, need to be cooked to no more than medium doneness and thinly sliced against the grain, as preparing it until well-done will result in a tough, chewy steak that no one will enjoy.
Butchers have always known that these cuts are the most flavourful of all the beef cuts, and before they gained public popularity in recent years, would rarely even make it to the meat case as the butchers would keep them for themselves. This steak is excellent sliced onto a big salad, made into a Philly Cheesesteak, or served with dipping sauces as in the photo. Shown in the photo is House of Q Slow Smoked Gold, Smak Dab’s Honey Horseradish Mustard and Rufus Teague’s Mildly Sweet BBQ sauce, each one adding a unique flavor to the beef.
Another dipping sauce that is new to the market as of 2018, is Chef Trevor Bird’s Black Pepper Jam! If you’ve ever eaten at his Farm-to-Table restaurant in Kitsilano, Fable, then you probably know just how incredible this sauce is. Our Grocery Manager Stephanie boasts that it is “life-changing.” Be sure to pick up a jar next time you’re having steak for dinner!
This recipe was given to me by my friend Doris many years ago, and if I had a dollar for every one of these muffins that I baked over the years for school lunches, I would be living by a beach in Costa Rica by now. This has always been, and still is, our boys’ favorite muffin and when my newly married son asked for the recipe, I knew it was time to put it on the website. If you’re one of the rare people that doesn’t have a few overripe bananas lounging on your kitchen counter, you can always buy our “baking bananas” (slightly overripe bananas at a reduced price) at the market.
As a new bride I worked at Hooge’s Fabrics in Abbotsford, (long-time Abbotsford residents will remember them!) and my co-worker, Kathy, shared this recipe with me. Remember, this was the early 80’s. It was always served with a side of peas, and became a favorite of Rob’s, as well as two of our three children. I may have permanently scarred our son as he hated this meal, but was forced to eat this when I needed a quick dinner! He hates peas to this day. I’m sorry, son.
The best thing about “bowl” recipes is that you can whip them up using whatever you have on hand, improvising as you go. Or, you can take your time and make an exceptional dish with from-scratch sauces and marinades. It really is as time-intensive (or not) as you’d like it to be.
I’ve combined some of my favourite elements, like a flavourful grilled steak, two creamy from-scratch sauces and a cilantro-lime quinoa (or rice, you choose!) for the base. From there, you can add (or not add) as many other fresh chopped toppings as you’d like.
For this recipe, we’ll be preparing:
- Fresh Chopped Toppings
- Lime-Cilantro Quinoa or Rice Base
- Avocado Jalapeno Sauce (Mexi-bowl sauce)
- Chipotle Cream Sauce
- Grilled Steak
It may look like a lot of ingredients at first, but don’t worry – if you cook from home on any kind of regular basis, you likely already have a lot of these things in your fridge or cupboard. Plus, a lot of the components we’re making have similar ingredients. If you have a batch of homemade taco seasoning in your cupboard, you’re already partway there!
I recommend marinating the steak overnight before making this bowl, it really is worth that extra step. Just whip up a batch of marinade on a Sunday afternoon, and you’ll be all set later in the week when you want to make this! No time for that? No problem – to make this dish even easier, purchase a Lepp’s Cedar-Planked Flat-Iron Steak and grill according to directions. It won’t have the Mexican spices on it, but once you add all the other elements to the bowl, no one will ever know.
While this recipe takes 30-minutes to prepare and another two hours to cook, once you get to eat this home-cooked meal, it’s all worth it!
This is for all of you red velvet cake lovers out there!
This is one of my favourite cakes to bake and indulge in. The velvet silk cake brings back great memories of when my mother would prepare it for our family and also the times that I have featured it on menus throughout my career. The brilliant vibrant color of the moist layered cake is made by the combination of red food coloring and the chemical reaction between the cocoa powder, buttermilk, vinegar and baking soda. Finished with a vanilla cream frosting, this cake recipe is easily my best-loved.
Also called Cowboy Candy, these addictive little sweet, spicy, crunchy, garlicky pickled jalapeno bites are just fantastic. So delicious in fact, that my friend begged me to make him a whole case last year! You can make them year round with imported jalapenos, but August and September are the months for Osoyoos grown jalapenos, making these a truly locally grown treat. Layer them on burgers, sandwiches, tacos, nachos, rice or bake them into cornbread. And they won’t last long if paired with a soft creamy cheese on a delectable charcuterie board! This recipe yields between 4 and 6 half pints but I suggest you double the recipe, as you’ll have friends lining up for their own jar.
Perfect for a charcuterie board!
This recipe was originally featured in the Silver Palate Cookbook, and I bought the cookbook just for this recipe. I made it for the first time to bring to a potluck, and as I was taking it out of the oven, I already knew I would have to make copies of the recipe for my friends. Everyone loved it!
If you aren’t cooking for a crowd, this recipe can easily be halved.
Chef Nick’s winning recipe for Taste of Abby’s Top Chef competition highlights the fresh flavour of Fraser Valley raspberries and also makes a delicious mopping sauce for basting chicken or pork on the grill.
More like an angel food or sponge cake than a shortcake, this super-easy light, loaf is a perfect summer dessert showcasing our delicious Lepp Farm-grown strawberries.
Did you know that we grow two types of strawberries? If you’re as old as I am, then you probably remember when we only had BC strawberries for a few short weeks in early June and recent summers may have left you scratching your head as you stood in the market in late August, September and even into October, pondering the sign proclaiming “local strawberries”. The Albion, or “ever-bearing” strawberries, are fairly new to the Fraser Valley and produce the first flush of strawberries that appear in the market, and then take a break to rest for a bit. This is usually when June-bearing strawberries appear for their short 1 month season, before the ever-bearing start up again in early July. So depending on when in the summer you’re picking up strawberries from the market, you’ll notice some differences between the two!
The June-bearing strawberries are a softer berry, which makes them great for baking because they break down easier.
Now that we’re back into the ever-bearing variety, you’ll find that the strawberries we’re growing are a much firmer berry. They hold up really well in salads, great for eating fresh, but are still versatile enough to use in jams, pies, or this wonderfully light strawberry shortcake loaf.
So, back to this Strawberry Loaf!
All it needs is a dollop of whipped cream and sprinkling of icing sugar for a beautiful presentation. I would definitely recommend lining the loaf pan with a sheet of parchment paper as then removing it from the pan is a pain-free process. This would be lovely with any summer fruit such as blueberries, blackberries, raspberries or our very own Orchard-grown peaches.
This dish is a perfect late-summer comfort food. My favourite part of the chicken is the economical thighs, as they always cook up moist and tender and are more flavorful than chicken breasts. The local green beans, corn, tomatoes and sweet onions make it an easy and complete meal. Serves three to four.
Pecans are probably my favorite nut and especially in desserts, so when given the challenge by Lepp Farm Market to come up with a dessert for December’s recipe of the month I knew it would be with pecans. A traditional flan is a bit larger than a pie in diameter and only has a bottom crust. It is also much shallower than a pie. These attributes of a flan make it a perfect solution to feature a higher fat and calorie filling as less volume is actually served to each guest with each slice. Using the incredible pastry from Krause Berry Farms (available in the freezer section at Lepp’s) makes this recipe a lot easier to execute. I found that thawing in the refrigerator over a 48 hour period works best. I hope this dessert gets a chance to grace your holiday table and I wish you the very best of health and happiness this season.
Since we opened, Lepp Farms has raised all the pork, beef, and chicken for the market, but turkeys have been something that we sourced with great care from other local farmers. Always fresh, never frozen, they’ve always been ready for your special holiday celebrations.
In our continued commitment to bring even more of our own farmed products to you, our son Jason, who serves as leader of the market butcher team, along with a fellow farmer friend, have done just that! After sourcing available barn space they have begun raising fresh turkeys for our market, and in an exciting collaboration with the Froese family, farmers first and foremost with years of expertise in raising superior turkeys, you’ll now see JD Turkey Farms label on our fresh turkeys. These birds are fed a natural diet of grain, vitamins and minerals, without any antibiotics or animal by-products, raised in spacious, well-ventilated barns with free access to fresh water and a constant supply of fresh feed.
Now let’s elevate your fresh, local bird to a whole new level with Lepp’s Turkey Brine Spice Blend. As turkey is naturally lean, it can become dry and tough if overcooked. The salty brine helps to break down some of the turkey’s muscle proteins, which aids in overall moisture absorption. Don’t worry about it tasting over-salted, a quick rinse before cooking washes away the excess salt and you’re left with a beautifully golden, juicy and delicious bird for your holiday feast!
Plum season in the Okanagan Valley tends to land in late summer just as we’ve all finished canning peaches and making crunchy pickles, which is why I think it tends to be a very underrated fruit – after all, who would want to follow an act like peaches? But bite into a ripe, locally grown plum and you’ll be pleasantly surprised by the sweetness!
With many varieties pouring into the market, be sure to try a little of each to find your favourite, and use any of them to bake this torte (now that we can turn our ovens on again in the evening!).
This recipe was originally published in the New York Times at the end of every summer and has been one of their most popular recipes of all time.
Made with ground turkey, this chili is light and flavourful. Turn it into a perfect family dinner by serving it over a short pasta.
The sun may still be shining, but anytime this cake it made, it makes me feel like I should be bundled up under a blanket by the fire! As it’s baking in the oven, it fills our kitchen with some of my favorite scents which symbolize the upcoming fall season. This cake is moist and delicious, with a hint of spice, and it’s versatile, too! Serve it for dessert, with tea, or as a coffee cake for breakfast! Whichever way you choose, our Granny Smith or Golden Delicious apples are perfect for this recipe.
This is an easy winter casserole dish and delicious enough for company. I prefer chicken thighs as I always find them a tastier and less expensive option than chicken breasts. And if you ask really nicely the butchers will even debone them for you!
The Calgary based Best of Bridge cookbook series has been my go-to cookbooks over the years when I’m looking for tasty, easy and surefire winner recipes. I was thrilled to see a new title called Fan Fare, and even more excited to see that they revamped one of our family favorite recipes “The New Classy Chicken”. Much lower in fat, but still just as tasty. This is an easy winter casserole dish and delicious enough for company.
It also a great recipe to showcase my favourite curry powder “Monsoon Coast Moghul Curry” which is blended in Saltspring Island, BC. Since I’m always feeding more than 4 people, I doubled the recipe, which increased the cooking time by about 15 minutes. You want to make sure the sauce is bubbling all the way through to the middle of the dish so that the sauce thickens.
A note on pie shells:
I’ve given up making my own pastry, and now use the very convenient Krause Farms Pie Patties that we have available in the freezer. Or, if you’re looking for a gluten-free option we also carry Wendel’s True Foods pie shell.
Perfect for the cold, blustery days ahead, this comfort food recipe has been made even easier by using our rotisserie chicken and Krause Farms Pie Crust Patties
Old Time Chicken Pie
Page 138 in my well worn 1983 copy of Cookery Carousel, the MEI Ladies’ Auxiliary cookbook, is smudged and grease-stained from the countless times I’ve turned to this recipe. It’s a perfect dish to deliver to a friend in need, and I’ve had more than one mother say to me that her vegetable shunning children happily devoured the peas and carrots in this rustic dish. While there are more complex chicken pot pie recipes available, I find that I still love the simplicity of this easy to prepare dinner. It freezes well in an unbaked form, so if you’re already going to the trouble of preparing it, double the recipe and save one for a rainy day.
Makes enough for a 9×13 pan, serves 6-8.
Although this cold-weather, warm and delicious dessert requires five bowls, it’s worth it! You could also serve it at brunch too.
Thanks to Trish at tastykitchen.com for letting us borrow the recipe
Sometimes the simplest recipes are the best, especially in the summer when the produce is fresh and local! This easy recipe (I first saw on Dashing Dish) is adaptable to however many green beans you have on hand, or how many people are joining you for dinner, and so I won’t include any exact measurements. Just remember to use freshly picked Lepp Farms green beans!