Here are a few of our favourite ways to eat some of our produce.  Please feel free to send us your recipes! (and we’ll be sure to give you credit!) Email

Click Here for Recipes from the Foodland Ontario Site

Stuffed Zucchini Boats

Cut 2 or 3 large tender-skinned zucchinis in half lengthwise and scoop out the inside, lightly salt

Potato and Cheese Stuffing:

1 box of potatoes

1 cup of shredded sharp cheese

2 cloves of garlic – minced

1 bunch of green onions � chopped

Olive or vegetable oil


Scrub potatoes and dice into small cubes

Saute garlic and onions in several tablespoons of oil and add the potatoes.  Stir fry the potatoes until browned, remove the pan from heat and allow to cool before adding the shredded cheese, 1 tablespoon of Maia’s salted herbs and freshly ground black pepper.

* Meat and Rice Stuffing

1 pound of ground meat

2 cups of cooked rice

1 large onion – chopped

2 cloves garlic – minced

Olive or vegetable oil


Saute the garlic and onions in 2 tablespoons of cooking oil and add the meat.  Cook thoroughly, add 1 tablespoon of Maia’s salted herbs, ground pepper, or fresh herbs.  Mix in the rice.

Mix the filling(s) thoroughly and fill the zucchinis.  Place the boats on a baking sheet and bake at 400 C for about 30 minutes or until the zucchinis are tender. 

Collard Salad

Thinly slice one bunch of collards and place in a small bowl.  Prepare a dressing from 2 tbsp maple syrup, 2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard (optional), 1 level tsp Maia’s salted herbs or salt to taste and 1 crushed garlic clove.  Drizzle the dressing over the collards and refrigerate until ready to serve.

 Cooked Beets with Greens

1 bunch of beets, sliced up (tops and all).  Place in a pot with about 2 cups of water, bring to a boil and cook for no more than 5 minutes.  Rather than pour off the liquid, thicken with a mixture of 2 tablespoons of butter or margarine worked into a rounded tablespoon of flour.  Stir the flour and butter mix into the cooked beets. Add salt to taste and garnish with freshly chopped dill.

Stir-fried Swiss Chard
3 tbsp. olive oil
1 bunch of swiss chard (chopped)
1 bunch of chopped green shallots/green onions
3 garlic scapes (finely chopped) or 1 clove of garlic crushed
1 tsp of Maia’s salted herbs
Heat oil in a large pan and saute the shallots/onions and scapes/garlic, Stir in the
swiss chard and fry over medium heat until limp. Add salted herbs. Serve
on steamed rice or as a side dish.

Kale Chips

 (one of my personal favourite ways to eat Kale)

Spritz leaves with olive oil (or brush on very lightly), sprinkle with a little salt and herbs/garlic for flavouring. Bake in the oven until dry and crisp.  These are wonderfully crispy, melt in your mouth kale chips.

Raw Scape Pesto
2 bunches scapes (chopped into 1″ sections)
1/4 c. olive oil
3/4 c. grated parmesan cheese
1 tsp of Maia’s salted herbs

In a blender or food processor, combine the scapes, olive oil, and
salted herbs. Blend in the cheese. Use as a bread spread, with pasta, in
cream sauce, dips or dressings.

Scape Hummus
1 can of chick peas drained (leave half of the liquid for a smoother spread)
3 tbsp. tahini (sesame seed paste)
Juice of half a lemon
1 bunch of garlic scapes
1 tsp. of Maia’s salted herbs

Combine ingredients in a blender or food processor on high until smooth.
Garnish with a tbsp of olive oil, paprika and chopped parsley. Use as a
spread on pita wedges and top with fresh vegetables.

Bitter Melon 

Bitter melons are bitter! If you haven’t acquired a taste for them, about a 3-minute parboil before adding them to a recipe will reduce the bitterness.

Slice the bitter melon lengthwise; scoop the seeds out (as these are very hard seeds) slice the bittermelon into thin slices and saute in olive oil with garlic and onions.  Add some salted herbs and spice to taste (cumin or tumeric is nice)