RECIPE SPONSORED BY RIVERBEND GARDENS
Photos by Sara Jewell Photography
On farm dinners
Ever get that feeling like you did something just yesterday and the stream of time just slipped on by without you truly noticing?
That’s how I feel about the dinner I hosted this summer at Riverbend Gardens. When I get out there, all I want to do is kick off my shoes and feel the earth beneath my feet. It seems to me like I was doing that just yesterday.
I’ve included a few photos from the dinner, because I also want to slip you a quick word that this may be a more frequent thing in years to come. Farm to table right there on the farm. Maybe with some workshops. Hopefully with lots of laughter. Definitely with lots of food.
Vegetarian menu for our farm dinner
The menu was an easy one, made for sharing & inspired by the season but with ingredients that can easily be found from the Riverbend farmstand even now that the city is covered in an icy slick. You could just as easily make the roasted beet salad on a bed of winter mix, the roasted carrots with honey & cayenne (see recipe below) or the potato salad from my youth. They are all recipes that transcend the seasons because at their core is veg that grows in the summer but stores incredibly well during the colder months.
These are all recipes that are still featured on our table, long after the last carrot has been plucked from the ground.
Though you can no longer get carrot tops this time of year, you could easily replace those with parsley, and it would most likely be quite different but just as good.
Our CSA share
*CSA stands for community supported agriculture*
While the Riverbend Gardens winter CSA season is now over (their farmer’s market stands are still going strong), looking back at this season my heart is filled with joy. I would have never guessed when I arrived in Alberta a few short years ago that I would meet this lovely farm family and the wonderful people who support and surround them. Never mind host a dinner for some of my favorite women right there on their land.
For our family, getting a CSA is about more than just knowing where our produce comes from. It’s about being part of something bigger than ourselves. It’s the being part of this larger farm family and feeling welcomed among them, that’s what gets me every time.
So, here’s to another great CSA season next year & cheers to all of you who support your local farms. May your coffee be strong and your veggies be fresh.
2 lbs carrots
10 MIN PREP + bake 25 mins
- Wash your carrots well and trim the tops off if there are any.
- Place on a baking tray, over parchment paper and drizzle with olive oil.
- Bake at 400 for 15 mins, flip your carrots and bake for another 10 mins.
- Pull from the oven, sprinkle with salt, a small pinch of cayenne & a drizzle of honey.
- Serve hot or room temperature.