Notebook — A day in the life

2011 CSA Registration Now Open

Updates February 22, 2011

Well, spring is right around the corner, and that means it time to sign-up for this year’s CSA.

Download the 2011 Kingston CSA registration form

Download the 2011 Ottawa CSA registration form

If you have any questions, please contact Sue or Jeff at csa@rootsdown.ca

Heirloom Tomato Tasting - September 10, 2011

Events February 22, 2011

Roots Down Organic Farm will be holding its annual CSA heirloom tomato tasting event Saturday, September 10th on the farm from 12-4 P.M. We will be tasting some of the more than 90 different varieties of tomato we grow and voting on our favorites. We’ll also have plenty of sweet corn and watermelon to enjoy.

Cauliflower-Cheese Pie with Grated Potato Crust

Recipes July 28, 2010

I first had this dish at a friend's place, and when I asked for the recipe I was pleasantly surprised to find that I already had the cookbook! With all of the cookbooks we have, it often makes me sad to think that most of the recipes in them we will not get to trying. However, trying this has inspired me to make it multiple times since first tasting it. It is likely that you already have this recipe on your shelf as it is from the Mooswood Cookbook by Mollie Katzen.

convenience tips: use food processor with grating attachment to grate cheese, potato, and onion in that order. (no need to clean in between.) Prepare the filling while the crust bakes. It may be helpful to allow your grated onions and potatoes drain slightly (or squeeze out some moisture) prior to using in this recipe.

Crust:

  • 2 cups (packed) grated raw potato
  • 1 egg white, lightly beaten
  • 1/4 cup grated onion
  • flour for your fingers
  • 1/2 tsp salt
  • a little oil

Filling:

  • 1 tbs. olive oil or butter
  • 1/4 tsp thyme
  • 1 cup chopped onion
  • 1 medium cauliflower, in small pieces
  • 2 medium cloves garlic, minced
  • 2 eggs
  • 1/2 tsp salt
  • 1/4 cup milk (lowfat ok)
  • black pepper to taste
  • 1 cup packed grated cheddar
  • 1/2 tsp. basil
  • paprika
  1. Preheat oven to 400 F. Oil a 9-inch pie pan.
  2. Combine grated poato and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides in a handsome edge.
  3. Bake for 30 minutes, then brush the crust with a little oil and bake it 10 more minutes. Remove from oven, and turn the temperature down to 375.
  4. Heat the olive oil or butter in a large skillet. Add onion, garlic, salt, pepper, and herbs, and sautee over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally (about 8-10 minutes).
  5. Spead half of the cheese on to the baked crust (ok if it's still hot). Spoon the sauteed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together, and pur this ove rteh top. Dust lightly with paprika.
  6. Bake 35 to 40 minutes, or until set. Serve hot or warm.