Cook book

Here is a summary of all our recipes. Scroll down, find one you like and get to work. Bon appetit!Roasted Tomato Soup

So absurdly simple; so incredibly  tasty!Giambotta (Italian Ratatouille)

This is the Italian cousin of French Ratatouille, made a little bit heartier with the addition of potatoes and fennel. And – with the exception of the olive oil – every ingredient can be found at the market!Blueberry Pavlova

Sometimes, it’s just about a decadent dessert (but, oh, what a great way to use those seasonal blueberries)!Eggplant & Peppers on polenta cakes

A perfect blend of flavours and textures, this is a beautiful vegetarian main dish, or serve with salmon or chicken and a fresh salad.Conchiglie al Cavolo Nero (Seashell Pasta with Lacinato Kale)

A rich, spicy pasta that uses Black (or Lacinato) kale, garlic and chilies. Kale is a most versatile, healthy and winter-growing green, and local garlic is available all winter long! This is a recipe forwarded by a loyal market customer!Individual Pizzas with Caramelized Onions, Apples & Gruyere

The longest part of this easy recipe is caramelizing the onions, everything else is quick and easy! Most of the ingredients can be sourced locally, especially if you try it with toasted hazlenuts instead of pecans.ZUCCHINI POTATO FRITTERS with honey-miso glaze

There are a million things to do with zucchini – this may be one of the simplest and is a perfect recipe for those giant “ones that got away”!Pasta Aglio e Olio (Pasta with garlic and oil)

As always, the perfect recipe for a key ingredient that’s local, fresh, and plentiful at the market right now: Garlic!White Bean & Garlic Scape Dip

Scapes, scapes, scapes: a bounty at the market in early summer, but what to do with them?  Here’s a great, simple recipe from Kathy Scott of Flour Power!Eggs In A Puff with Asparagus

A perfect spring brunch dish, when eggs and asparagus are fresh and plentiful, but good any time of the year – be adventurous with your veggies*!Quinoa Tabouli

Unbelievably quick and easy to make! Perfect for potlucks, picnics and any meal you can think of.  (And, another great way to sneak in some kale.)Ratatouille-Pesto Tart

Ratatouille is a peasant recipe created to use the bounty of the late summer garden. It’s the most versatile recipe we know of: it can be eaten hot or cold, it freezes well, it can be used as a stuffing for crepes, as a casserole, or dressed up as a tart with pesto, as with this recipe!BLUEBERRY CREAM SCONES

You’ve probably lined up at the Flour Power table at the market for these – now you can make them for yourselves! Make them while local blueberries are fresh and plentiful, or pull out that bag that you froze to remind you of summer during the dark days of winter.Sweetened Fruit Vinegar

This is a wonderful way to use the excess bounty of summer fruits.  You can use strawberries, raspberries, cherries or blueberries. A tart-sweet vinegar that can be used in salad dressings, or even just for sipping!Strawberry-Blueberry Waffles

With the first of the fresh strawberries and the last of the frozen blueberries! Healthy, protein-full, fruit-full, fast and amazing!Broccoli & Pesto Souffle

Souffles have a reputation for being finicky and difficult – but that’s just not so! You don’t need a special dish or a special touch, just 45 minutes and a minimum of fresh, easy-to-source-locally ingredients.Potato-Mushroom Frittata

With plentiful spring eggs, a frittata is a tasty, quick brunch or light supper dish! This one features potatoes and mushrooms, but you can add or substitute red peppers, tomatoes, asparagus – whatever takes your fancy.Roasted Squash Polenta

Simple, quick, and still using local late-winter produce!Pan con Tomate (Spanish Tomato Bread)

A delicious Spanish tapas, featuring – as always – local produce that’s plentiful and at its peak right now: tomatoes and garlic!Golden Plum Jam

In our tradition of presenting recipes to make the best use of local produce when it’s available and abundant, this is a fabulous way to preserve the bounty of local golden plums! And, you can use either the freezer or canning method to fill 6 mason jars.Stir-fried Italian greens

This is a fast and simple recipe that takes advantage of the healthy fresh greens (any combination of escarole, endive, radicchio, dandelion greens, chicory, Giant Red mustard) available now (you can buy them premixed at Echo Valley Farm’s stand at the market!).Celeriac Remoulade

A recipe for everyone who’s ever looked at celeriac at the market and said, “But what do I do with it??”Root Veggie Ribbons with Sage

Root vegetables are available year-round, but they’re available at our spring markets (while we wait for the first of the spring greens!).  This recipe is easy, quick and healthy.Roasted Tomato, Zucchini & Garlic Tartlets with Pistachio-Mint Pesto

A unique and delicious way to use ingredients that are plentiful at the market right now.St. John Salad

With only 3 ingregients not available at the market (olive oil, parmesan and lemons), this is the perfect local summer salad (especially from a market in the garden behind St. John’s church!).New Potatoes Baked in Parchment

This simple recipe takes advantage of local potatoes, plentiful at the market right now.Garlic Scape Soup

Another delicious way to use those plentiful scapes in season now.Apple Kale Spice Muffins

This recipe takes advantage of late local apples and early local kale.  Healthy, hearty and tasty!Winter squash gnocchi with crumbled sage and walnut oil

A terrific way to use winter squash, with a light, healthy, complex flavour.  These gnocchi are tender and sweet, quite unlike heavier, doughy potato gnocchi.Brussels Sprouts with walnut vinaigrette

A tasty recipe that uses local ingredients – and will convert even sprout haters!Cranberry Beet Soup

A beautiful, delicious soup that’s perfect for the holidays!  All the ingredients (except the cranberries, which will probably have to be from the mainland) are grown locally and are available fresh right now.Zucchini Cheese Turnovers

An excellent way to use up all the zucchini in your freezer!  Great for lunches, these turnovers are healthy, satisfying and freeze well.Upside Down Pear Cake

Sweet, spicy and delicious – a beautiful fall desert.Pear and Parsnip Soup

A unique and delicious soup using seasonal ingredients available at the market now.Smokey Beet Salad with Goat Cheese

This is the time of year when beets are so ready for your table.  You can cook your beets on the barbeque in tin foil, stabbing the foil to let the steam escape, or you can cook them on the stove, as below, in a cast iron frying pan on a bed of thyme or rosemary.Lavender Shortbread

Sweet taste of summer!Raspberry Fool

This recipe pays homage to most seasonal fruits, a favourite being raspberries.  The term ‘fool’ is derived from the French word ‘fouler’, which means to mash.