Farmer John - baby food

I've made a few meals for Sadie with veggies from my farmer @eaglecreekfarms. So I thought I would share these recipes too. I must say, it also feels really good to share this deliciousness with my baby. I mean, part of the reason why I've gotten so into local food and organic farming is because I want to live more sustainably for my kids, not to mention I want to minimize my kid's exposure to harmful chemicals. After all, they have their whole lives ahead of them to bioaccumulate toxins...

My first baby food recipe was a mixture of carrots (3), parsnips (2) and swiss chard (3 leaves, ribs removed).

The next one was a mixture of carrots (3), potato (1 mid sized), and broccoli (1 floret and the stalk, peeled).

For both recipes I peeled, chopped, and boiled on the stove with a little water until the carrots were fork-tender. Then I cooled the mixture, cooking liquid included, and whizzed in a food processor until they were well pureed. I had to add a little water to get it to the right consistency. Too little water and the puree won't be smooth. Sadie's not quite ready for the chunky foods yet.

With all my baby food recipes, I freeze whatever she won't eat in the next day or 2 in ice cube trays. Once frozen, I put the cubes into a freezer bag and thaw as needed.

Getting Outta Town.

So we bought a tent trailer... I was somewhat skeptical, since I fancy myself a "purist camper" but the reality of having kids means that I've gotta take what I can get. So, we bought a tent trailer. I'm okay with it. In fact, I'm beginning to embrace it.

We are leaving for Banff for 2 (or 3, depending) nights. We plan on staying at Two Jack Lake campground. I'm excited because I've never been there before. As a kid, we ALWAYS stayed at Tunnel Mountain. But then, we ALWAYS did a lot of things when we went to Banff... the hot springs,  some interpretive show at the amphitheatre, and a chilli that cooked over the open fire all day, tended by my Father, while he drank beer. Good times.

We are hoping to stay at one of the Lakeside campsites at Two Jack. It is, however, bear season, so we'll see what happens.

My husband is also evidently beginning to embrace "glamping" - that's glamourous camping. He spent $70 at Dollarama on crap for the tent trailer. I KNOW, right!?!

Nevertheless, it should be a great time, and hopefully it means the start of a bunch of camping trips, or at least 2 or 3 before the snow flies again.e

Farmer John - Mixed Green Salad With Saskatoon Berry Vinaigrette

First of all, let me say that I'm not the greatest speller, so I had to look up how to spell "vinaigrette". Thanks google for not making me look stupid!

We are renovating our 1970's basement with the same contractor who did our kitchen and upstairs bathroom, so we had a planning session/dinner party with them on Sunday. I still had mixed greens from Thursday's delivery so I threw together a salad with goat cheese from Sylvan Star Cheese (avaliable at Kingsland Farmer's Market) and a Saskatoon Berry Vinaigrette. I also added some snap peas from my own garden. I can hardly believe I managed to have some on the vine, since Owen asks daily if there are any peas that are ready. Don't dress the salad until you're ready to eat. I once heard that there's no Viagra for salad.

Saskatoon Berry Vinaigrette

3/4 cup red wine vinegar
3/4 cup (175 mL) Saskatoon berries
2 Tbsp (30 mL) honey
1 cup (250 mL) canola oil
salt & black pepper to taste

Simmer berries, vinegar and honey in a saucepan for 4 minutes. Mash berries to desired consistency... I really mashed them up. Cool and mix up with the remaining ingredients. Store unused portion in the fridge.