Good food grown in a good way for our local communities
Food isn’t a commodity, though we treat it that way. Food is one of the ways the earth nourishes and shows us love.
We want to introduce you to the food the earth gifts to us. On this website, you will find information about the different foods we produce on the farm, their nutritional value and recipes you can try out at home.
Warmer temperatures are just around the corner, and ramps (wild leeks) are just waiting for the soil to thaw before poking up through all the leaf litter.
An easy breakfast treat is to cut a couple of mature ramp leaves into thin strips and sauté in butter or oil for less than a minute before adding the eggs.
The ramp leaves will turn a dark green and crisp up under the eggs while cook. They tend to soak up some salt as well, leading to a nice crisp bite. If you miss bacon, you definitely want to try this.
Ramps are high in vitamin C and other nutrients and have a subtle scallion/garlic taste that adds an extra something great to your fried eggs.
Washed, dried and kept in the refrigerator, they will keep for up to two weeks.
On a sunny late autumn day in 2020, the Food Corps came down to plant 1100 cloves of garlic. We had a blast, worked muscles we never knew were in the human body and got the garlic planted all in one day!
This is an easy, refreshing and delicious salad made from simple ingredients and featuring taro stalk.
Yes, the stalk of the taro leaves are edible and delicious! They are similar to celery but not as crunchy.
You can add proteins like shredded chicken or cooked tofu to this recipe to make a light lunch.
Sauce Ingredients:
Like celery, taro stalks are mostly water and fibres. However, don’t let that mislead you as to the nutritional value of this little known vegetable!
The taro fibres help to regulate weight by making you feel full while doing what fibres do best: massage your intestines and give bulk to your poop.
Not only that but the nicotinic acid helps optimize your fat metabolism towards healthier parameters, like lower levels of LDL and higher levels of HDL cholesterol.
And don’t forget the other nutrients it has: vitamins B, C & E, calcium, magnesium, zinc, iron, copper, etc…all great for you!
Caution: The taro plant contains high levels of oxalates, which can irritate your skin and throat. It is mostly in the root but is present in the stalks in enough quantity to potentially irritate sensitive people. Do not eat raw. The stalks must be peeled of its outer fibres, chopped to desired size, then kneaded in a little salt to extract the oxalates. Rinse the taro stalks well and drain/squeeze out excess water. Now you can cook it for eating. See our Vietnamese Taro Stalk Salad recipe for more detailed instructions.
Fish Tree Farm