Posts in Winter
MEL × RIVERBEND: On farm dinners, CSA & Roasted Carrots with Honey & Cayenne
Roasted Carrots with Honey & Cayenne | Recipe by The Nomadic Wife | Photo by Sara Jewell Photography

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.

 
Aga of Herbologie | On farm dinner at Riverbend Gardens Alberta
on farm dinner alberta by the nomadic wife | photography by sara jewell
on farm dinner alberta by the nomadic wife | sara jewell photography
 

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.

on farm dinner alberta by the nomadic wife | photography by sara jewell

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.

 
The Nomadic Wife on farm dinner edmonton alberta
easy roasted carrots with cayenne and honey recipe by the nomadic wife
 

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.

 
 


4 SERVINGS

2 lbs carrots
Olive oil
Sea salt
Cayenne
Raw honey

10 MIN PREP + bake 25 mins

  1. Wash your carrots well and trim the tops off if there are any.
  2. Place on a baking tray, over parchment paper and drizzle with olive oil.
  3. Bake at 400 for 15 mins, flip your carrots and bake for another 10 mins.
  4. Pull from the oven, sprinkle with salt, a small pinch of cayenne & a drizzle of honey.
  5. Serve hot or room temperature.

WANT TO TRY A FEW MORE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

MEL × RIVERBEND: Red Cabbage & Onion Soup
Red Cabbage & Onion Soup | Simple plant based lunch | The nomadic wife
DSC_6008.jpg

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Variation on a tried and true cabbage soup

I spend a lot of time telling people to "make recipes their own" and not to be afraid of swapping out an ingredient on a whim. So for this recipe, I figured I'd put my money where my mouth is and show you what a variation on one of my favorite soups.

Is the result exactly the same as the original? Of course not, the ingredients have shifted, so how could it be. However, it is no less delicious and actually has some slightly more umami undertones I was never able to attain with its predecessor. 

Grab the original recipe (with green cabbage and yellow onion, here)

 

 

4 servings

1 head of red cabbage
1 large red onion
2 T butter
4 C (vegetable or chicken) stock
3 T tamari
2 T apple cider vinegar
1 C sauerkraut
 

 

Directions

15 mins prep + 20 mins cook

  1. In a large soup pot, over medium heat, add the butter & the minced onions.
  2. Cook them until they begin to caramelize then deglaze with the vinegar.
  3. Thinly slice the cabbage, add it to the pot along with the tamari & stock.
  4. Cook until the cabbage is tender then serve with sauerkraut.

 


WANT TO TRY A FEW MORE CABBAGE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES:

MEL × RIVERBEND: Easy Hasselback Potatoes
Hasselback Potatoes | Photo by Emilie Iggiotti | The Nomadic Wife

RECIPE SPONSORED BY RIVERBEND GARDENS | PHOTOS BY EMILIE IGGIOTTI


 

Holiday traditions are evolving in our home

I love mash as much as the next gal, but we’ve traded in regular mash for sweet potato mash in our house during the holiday season as a means to get more color on the plate. We now make these fun little hasselbacks for those who still want a good ol’ potato side dish with their main. They’re incredibly simple to make and result in crispy outside, fluffy inside goodness.

 
Hasselback Potatoes | Photo by Emilie Iggiotti | The Nomadic Wife

 

Ingredients

Three to four small potatoes per person

Potatoes
Olive oil
Salt

Optional: cheese, fresh herbs like rosemary or flavored salts for an added twist

 

Directions

10 mins prep + bake 40 mins at 425°F

  1. Cut slits into the potatoes every ⅛ inch leaving the bottoms intact.
  2. Brush olive oil on & sprinkle with salt.
  3. Bake for 20 mins, then brush on more olive oil & bake for the remaining 20 mins.
  4. Serve immediately with fresh herbs or plain.

 


WANT TO TRY A FEW MORE Potato DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES: