Delicious Recipes from the Comox Valley Farmers' Market

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News

2008 is our 16th Anniversary!

This page updated:
April 07, 2008

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Recipes

Please send in your delicious recipes to share and we will post them here. Thank you.

Bucket Pickles

4 cup Granulated Sugar
2 cups White Pickling Vinegar
2 Tbs. Coarse Salt
1 tsp Turmeric
1 tsp Celery Seed
1 tsp Mustard Seed
Combine the above ingredients into ice cream bucket
1 large Red Pepper
1 large Green Pepper
1 large Spanish Onion
Add the above to the ice cream bucket
Thinly Slice Pickling Cucumbers with the peel still on
Add enough pickles to fill the bucket to the level of the liquid
Let stand at least 2 hours
Will store in the fridge ,with a lid, for 6 months to 1 year.

Compliments of Good Earth Farms, 1-250-337-2261 www.GoodEarthFarms.com

Favorite Salad Dressing

!/4 cup balsamic vinegar
1/4 cup maple syrup
!/2 cup olive oil
1-3 cloves minced garlic
Mix ingredients in jar. Shake Well before using.
Will keep in fridge for 2 weeks.

Compliments of Good Earth Farms, (250)337-2261 www.GoodEarthFarms.com

Pumpkin Advice

When making a Jack-o-Lantern first scope out the seeds of the pumpkin. Clean off any flesh and soak seeds for at least an hour in salt water. Dry seeds, place on cookie tray, season to your taste and bake at 250 for an hour.

The flesh of the pumpkin can be used to make pie or soup. Just scoop out the flesh with a spoon and leave a thin wall so you can still make a Jack-o-lantern. This way you don’t waste any of the pumpkin and you can still enjoy a beautiful Jack-o-Lantern!!!!

Sun-Dried Tomato and Garlic BBQ Salmon

1 Salmon fillet
8 large cloves of garlic
1 tsp salt
4 Tbsp finely chopped parsley
2 Tbsp finely minced sun dried tomatoes
1/4 cup olive oil
Chop garlic, mix with all ingredients, except salmon. Let stand covered over night, or at least 2 hrs.
Soak CEDAR PLANK over night. With sharp knife cut length wise slits in salmon. Pour garlic mix over salmon filling the slits. Place skin side down on cedar plank. Place plank on BBQ, Close lid. Cook 20-30 minutes, or until done. Enjoy!!

Compliments of Good Earth Farms (250)337-2261 www.GoodEarthFarms.com

Salmon Barbecue Sauce Recipe (can also be cooked in the oven)
2/3 cup	salad dressing or mayonnaise	150 ml
1/3 cup or less	butter, melted	75 ml
2 heaping Tbsp.	liquid honey	30 ml
1 Tbsp.	white vinegar	15 ml
1/2 tsp.	dried dill weed	2 ml
1 tsp.	fresh lemon juice	5 ml
3 Tbsp.	green onion, chopped (	45 ml

This makes enough for about 2 pounds (1 kilogram) of fillets. BARBEQUE: Combine all the ingredients until smooth. Brush over both sides of the salmon steaks or fillets. Lay fish on barbecue grill, turning when sauce browns. Brush a second coating on the top side. Fish is done when sauce on top of fish glazes over - about 10 minutes per inch (2.5 cm) of thickness. Serve additional sauce alongside fish at the table. OVEN: The above recipe and method can also be used in the oven, without turning the fish over. Lay the salmon in a pan with the skin side down, and pour the sauce onto the salmon. Decorating with thin slices of lemon makes a nice decorative touch. As a commercial salmon fisherman for over 30 years, I brought home many salmon. This particular salmon recipe proved to be, time and time again, the favourite recipe with guests and family. Using the oven method, it makes cooking easy. Submitted by Alan Pattinson.