Crockpot Chicken and Sausage Gumbo

A tasty gumbo made with chicken, sausage and shrimp!



3 tablespoons all-purpose flour

3 tablespoons oil

1/2 pound smoked sausage, cut into 1/2 inch slices

3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces

1 1/2 to 2 cups cut okra

1 cup chopped onion

1/2 cup chopped green bell pepper

3 cloves garlic, minced

1/4 teaspoon ground cayenne pepper, or to taste

1/4 teaspoon ground black pepper

1 can (14.5 ounces) diced tomatoes, undrained

1 cup frozen medium shrimp, cleaned and cooked

1 1/2 cups uncooked regular long-grain white rice

3 cups chicken broth or water


  • In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.
  • Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp, rice, and broth or water. Cover and cook on low for 7 to 9 hours.
  • Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on low for 20 minutes longer.
  • Meanwhile, cook rice in the broth or water according to package directions.
  • Serve gumbo over the hot cooked rice.

Curried Okra with Onions

A quick and easy side dish!


1 pound okra, washed, trimmed, cut into 1/2-inch thick slices

2 tablespoons vegetable oil

1 large onion, quartered and sliced

Dash cayenne pepper, or more to taste

1/4 teaspoon ground turmeric

1/4 teaspoon mild curry powder, or to taste

Salt and pepper, to taste


  • Heat the oil in a large heavy non-stick or well seasoned iron skillet; add okra and fry for 10 minutes, turning frequently to keep from sticking.
  • When the okra is lightly browned, add remaining ingredients. Continue cooking for an 3 minutes longer, or until onions are tender.

Southern Style Okra



1 1/2 cups sliced okra

1/4 cup chopped onion

1/2 green bell pepper, chopped

2 tablespoons vegetable oil

1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree

2 teaspoons sugar

1 tablespoon flour blended with 1 tablespoon cold water

1/2 teaspoon salt

1/4 teaspoon pepper


  • Cook okra in boiling salted water 10 minutes. Drain.
  • Brown onion and green pepper in oil. Add tomato juice, cook slowly 5 minutes.
  • Add okra and remaining ingredients.
  • Cook over low heat 5 minutes longer.
  • Serve & enjoy!


Chicken and Okra Gumbo 


3 1/2 pounds frying chicken

1 onion, cut in chunks

Celery leaves

1 teaspoon salt

5 cups reserved broth

6 slices bacon, diced

1 pound smoked andouille or smoked sausage, sliced 1/4" thick

1 1/2 cups chopped onion

2 green bell peppers, chopped

2 celery ribs, chopped

3 cloves garlic, minced

3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes

1 can (approx. 15 ounces) tomato puree

1 package (10 ounces) frozen corn kernels, thawed

10 ounces sliced okra

1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme


  • Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.
  • Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.
  • Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.
  • Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.
  • ENJOY!

Leek and Potato Soup

Tamara Stimpson

This is a classic, hearty soup that's awesome for freezing or canning. Our wonderful chef Wendy uses this recipe in our farm kitchen!



1/4 cup unsalted butter

1 bunch of Cooper's baby leeks, washed thoroughly and chopped

1 small onion, finely chopped

4 cups 1" cubed potatoes

3 3/4 cups homemade stock (I use chicken)

salt and ground black pepper


  • Heat 2 tbsp of the butter in a large pot over a medium heat. Add the leeks and onion and cook gently, for approximately 7 minutes, until they are softened.
  • Add the potatoes to the pot and cook for about 2 to 3 minutes, then add the stock and bring it to the boil. Reduce heat to a simmer, cover and cook gently for 30-35 minutes, or until the potatoes are tender.
  • Season to taste with salt and pepper, and remove from heat. Chop up and stir in the remaining butter.
  • Serve hot with fresh crusty bread 

Parmesan Crusted Chicken with Leeks and Apples

Tamara Stimpson

Another wonderful dish that uses the winning combination of apples and leeks to enhance chicken breasts. The smell of this dish cooking will definitely get your taste buds working overtime!



1 tbsp EVOO

2 1/2 cups coarsely chopped, peeled & cored apples

1 2/3 cup of thinly sliced leeks

1 tsp sugar

1/4 cup grated Parmesan Reggiano

2 tbsp all-purpose flour

1/2 tsp salt

1/8 tsp black pepper

4 skinless, boneless chicken breasts

1 tsp unsalted butter

3/4 cup apple juice or cider

1 cup chicken broth

1/3 cup whipping cream

1/8 tsp dried rosemary


  • Heat the olive oil in a large skillet over medium high heat. Add the apples, leeks and sugar. Saute until the leeks are golden and apples are soft. Remove to a bowl and set aside
  • Meanwhile, combine Parmesan, flour and 1/4 tsp salt and the pepper in a shallow dish. Dredge the chicken in the mixture to coat. Melt the butter in the skillet and add chicken to the pan. Fry until the coating on the chicken is crisp and golden brown. Remove to a plate and set aside.
  • Deglaze the skillet by adding the juice and broth and bringing to a boil. Reduce the liquid by half and add cream. Reduce heat and cook, stirring often, for 5 minutes. Stir in the reserved apple & leek mixture, rosemary and remaining salt. Cook for 2 minutes.
  • Serve chicken over a bed of cooked rice and top with the apple and leek sauce.

Irish Leek and Blue Cheese Soup


3 large leeks

1/4 cup butter

2 tbsp oil

4oz blue cheese (if I had Cashel blue I would have used an Irish cheese)

2 tbsp all purpose flour

1 tbsp wholegrain Irish mustard

6 1/4 cups chicken stock

Ground black pepper


  • Slice the leeks thinly. Heat the butter in a large Dutch oven and add the oil. Gently saute the leeks in the oil and butter until softened, but not brown.
  • Grate the cheese (or crumble it like I did!), and add it to the pot, stirring over a low heat until it is melted. Add the flour and stir constantly for 2 minutes. Add ground black pepper and mustard to taste.
  • Gradually add the stock, stirring constantly and blending it in well. Bring the soup to the boil. Reduce heat, cover and simmer for approximately 15 minutes.

Cheddar Apple Soup

Tamara Stimpson

Nothing hits the spot quite like a soup made with seasonal fruits and veggies!



1/4 cup unsalted butter

2 small apples, peeled, cored and chopped

2 small leeks, finely sliced

1 carrot, peeled and diced

1 stalk of celery, diced

1/4 cup all-purpose flour

2 1/2 cups chicken broth (homemade is best, but low sodium store bought is also fine)

1 1/2 cups apple cider/juice

1 tsp curry powder

1 tsp ground cumin

Pinch hot pepper flakes

2 cups grated cheddar cheese

1 cup Parmesan


  • Melt butter in a large Dutch oven or pot, add apples, leeks, carrots and celery and saute until softened. Add flour and stir in to the vegetables.
  • Stir in broth, cider, curry powder, cumin and pepper flakes. Bring to a boil and reduce heat. Simmer until the apples and vegetables are tender.
  • Using an immersion blender, or in batches in a food processor or blender, puree the soup. Return to the pot and bring to a simmer. Whisk in the cheeses and stir until melted.
  • ENJOY!

*To prepare leeks, cut off the root end and slice lengthwise in half. Under running water, rinse in between all the layers of the leek to remove any grit. *

Pasta with Kale Pesto #2

Serves 6



1 lb. (500 g) of pasta of your choice

1 cup (250 ml) of kale pesto

2 tbsp. (25 ml) lemon juice

1 cup (250 ml) of grated Parmesan cheese

2 tbsp. (25ml ) chopped, toasted walnuts



Bring a large pot of salted water to a boil.


Cook the pasta until al dente. (Reserve 1/2 cup (125 ml) of the hot pasta water and set aside).


Toss the pasta with the kale pesto and lemon juice adding the reserved pasta water as needed. Add the cheese and toss again. Season with salt if needed and toss again.


Transfer to a large pasta bowl. Scatter the walnuts over the top. Season with some freshly cracked pepper and serve.


Kale Pesto

(Makes 1 cup)


3 cloves garlic

1/2 cup (125 ml) toasted walnuts

3 cups (750 ml) of washed kale

1/3 cup (75 ml) parsley

1/2 cup (125 ml) grated Parmesan

1/2 cup (125 ml) extra virgin olive oil

salt and pepper to taste



Combine the garlic and walnuts in the bowl of a food processor. Pulse until well combined.


Add the kale, parsley and Parmesan. Pulse until combined.


With the machine running, add the oil and process until smooth. Add salt and pepper to taste. Refrigerate until ready to use.


Add grilled chicken or shrimp to this pasta dish to make it a substantial main course.


Pasta with Kale Pesto

Tamara Stimpson


•1 lb. (500 g) of pasta of your choice

•1 cup (250 ml) of kale pesto

•2 tbsp. (25 ml) lemon juice

•1 cup (250 ml) of grated Parmesan cheese

•2 tbsp. (25ml ) chopped, toasted walnuts



  • Bring a large pot of salted water to a boil.
  • Cook the pasta until al dente. (Reserve 1/2 cup (125 ml) of the hot pasta water and set aside).
  • Toss the pasta with the kale pesto and lemon juice adding the reserved pasta water as needed. Add the cheese and toss again. Season with salt if needed and toss again.
  • Transfer to a large pasta bowl. Scatter the walnuts over the top. Season with some freshly cracked pepper and serve.

Kale Pesto

Tamara Stimpson

If you add this to 1 lb of cooked pasta, it will serve 6. It also will include 24% of the recommended daily intake of iron, 68% of vitamin A, 88% of vitamin C, 16% of calcium and 15% folate! Yummy AND great for you!


1 bunch (approx. 1 lb) of kale

1 large onion, coarsely chopped

6 cloves garlic

3/4 tsp salt

1/4 cup EVOO

1/4 tsp black pepper

1/3 cup grated Parmesan Reggiano cheese


  • Grasping the stem of the kale between your thumb and forefinger, strip the kale leaves off the stems. Place the kale, garlic, onion and 1/2 tsp salt in a large lidded saucepan, and fill with 3 cups water. Bring water to a boil; cover and cook over medium heat until the kale is tender (approx. 15 minutes).
  • Reserving the cooking water, place the vegetables and 3/4 cup of the cooking liquid in a food processor. Pulse until minced but not smooth.
  • Remove the pesto and mix with the EVOO, black pepper, remaining salt and Parmesan Reggiano cheese.
  • Stir in to your favourite cooked pasta and serve with some freshly ground cheese and pepper on top!

Lemon Kale with Chickpeas

Tamara Stimpson

A quick and delicious side dish!



3 tbsp EVOO

1 onion, finely chopped

2 cloves garlic, sliced thinly

1/4 tsp each of salt & pepper

10 cups packed chopped kale

1 tsp grated lemon rind

1 cup canned chickpeas, drained & rinsed

1 tbsp lemon juice


  • Heat 2 tbsp EVOO over medium heat in a large shallow Dutch oven.
  • Saute onion, garlic, salt & pepper for approximately 4 mins. until softened.
  • Stir in kale and lemon rind and cook, stirring for approximately 2 minutes, until slightly wilted.
  • Pour in 3/4 cup of water, cover with a lid and cook stirring occasionally, for 15 minutes or until the kale is soft and wilted.
  • Stir in chickpeas and lemon juise and cook over medium-high for a couple of minutes, or until no liquid remains.
  • Drizzle with remaining oil and serve.

Kale Chips

Tamara Stimpson

This is a simple, healthy and satisfying snack (especially for someone like me who LOVES chips and could easily eat a bag in a sitting!) They're crispy but seem to almost melt in your mouth after that first delightful bite! Next time you're having a snack-attack, grab a bunch of kale and make your own chips!



1 bunch of kale, ripped into 'chip' sized pieces

1 tbsp olive oil

1 tsp seasoning salt (can also use lemon pepper,

cajun seasoning, sea salt...the sky's the limit!)


  • Toss the kale with the olive oil and seasoning salt. Spread evenly out on a rimmed cookie sheet lined with parchment paper.
  • Place the pan into a 350F oven for 10 to 12 minutes - keep an eye on the kale as it can go quickly from crispy to burnt!
  • Remove from oven and let cool slightly and enjoy!

Wheat Berry, Kale, and Cranberry Salad

Tamara Stimpson

With the weather getting much cooler, I must admit that a salad sounds far less appealing than a bowl of warm soup, however this one was too good to pass up! The chewiness of the wheat berries is nice with the crisp kale and sweet cranberries. If you don't want to use wheat berries, substitute 2 1/2 cups of quinoa, green lentils or brown rice!


1 cup dried wheat berries

1/2 cup dried cranberries

1/3 cup EVOO

3 tbsp balsamic vinegar

1/2 tsp salt

5 cups chopped kale

1/2 cup diced red or white onion

1 yellow bell pepper, diced


  • Rinse the wheat berries. Combine with 8 cups water in a medium pot. Bring to a boil over high heat, reduce heat to medium-high. Cook, covered, until wheat berries are tender (approx. 30 to 35 mins). Stir in cranberries during the last 2 minutes of cooking. Drain and rinse with cold water to stop the cooking process.
  • Whisk olive oil with vinegar and salt in a large bowl. Season with black pepper. Stir in wheat berry mixture, kale, onion and bell peppers. Serve immediately. Keeps really well refrigerated for up to 1 day!



Tamara Stimpson

What I usually do is wash and thoroughly dry them, then lay the leaves or sprigs out on a cookie sheet. I place the whole cookie sheet in the freezer - after a short while the herbs will freeze and then you can just collect them and put them in sandwich bags stored in your freezer for future uses in vinaigrettes, meat rubs, stirring in roasted veggies etc. I also like to incorporate them into my salads (and since we have so many greens, I'm sure you'll be preparing salads!)


To dry the herbs, simply ensure that they have plenty of air flow so mould won't occur. Leaves are best dried on the stem and hung at a good distance from the wall. When the leaves are crisp they're ready to be gently stripped from the stem and crumbled between your fingers. Store dried herbs in glass or ceramic jars. Ensure that the jars are not in direct sunlight and heat since this diminishes the flavour. For a natural air freshener, grind dried sage or thyme leaves to a powder. Place on a flameproof dish and set it alight.


Herbal tisanes or teas are the most common home remedy and sage is excellent for easing cougs, sore throats and indigestion. Thyme is commonly used for cold, indigestion and asthmatic complaints. To make a tea, add two level teaspoons ofdried herbs or two level tablesponsfuls fo fresh herbs for each cup. Place the herb in a warmed teapot, measure and pour in the boiling water and cover. Leave the infustion to steep for 10 to 15 mins (no longer) before straining and consuming.


As well, you can use the fresh thyme to create a bath sachet - simply tie the leaves and flowers into a piece of cheesecloth and suspend the sachet below the hot water faucet of your bath. It is considered to be stimulating and cleansing for the skin.


Another use could be to use 10 tbsp chopped thyme or oregano, which you pound to a paste and put in a heatproof container. Heat 2 1/2 cups white wine vinegar in a non-reactive pan and bring to the boil. Pour it over the herbs and let cool after stirring well. Pour the herb and vinegar into a sterilized jar, cover and set aside for 3 weeks, shaking or stirring 1x or 2x's a day. Strain the vinegar into sterilized bottles. Add 1 -2 sprigs of the herb to the bottle. Seal and store in a cool place. These vinegars are perfect for marinades, casseroles, sauces and salad dressings! (The recipe makes 2 1/2 cups) Do something similar to create herb oils (lovely for garlic breads or to dress salads!) Use 6tbsp of the pounded herbs and 2 1/2 cups of the best olive oil you can get.


Lastly I also like to occasionally add a few sprigs of fresh sage to the water when boiling potatoes, carrots and/or parsnips. It infuses the veggies with flavour!

Green Onion Soup


2 tbsp extra virgin olive oil

2 lbs green onions, trimmed and thinly sliced

2 1/2 tsp coarse sea salt

1 1 /4 cups low-sodium chicken stock

2 cups water

8 pieces of crisp flatbread for serving


  • Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally until translucent but not brown, about 15 minutes.
  • Stir in salt, stock and water. Bring to a simmer, and cook for 15 minutes. Remove from heat and let cool for 20 mins.
  • Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth. 
  • Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side!

Green Onion Drop Biscuits

Tamara Stimpson


2 cups all-purpose flour

1/2 cup thinly sliced green onions

2 tsp granulated sugar

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

6 tbsp cold butter

1 egg

3/4 cup buttermilk


  • In a small bowl, combine the flour, onions, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs (I usually use my fingers instead of a knife!)
  • Combine egg and buttermilk; stir into crumb mixture just until moistened.
  • Drop by 1/4 cupfuls 2" apart onto a greased baking sheet (or line it with parchment paper or use a non-stick sheet).
  • Bake at 400F for 12-15 minutes or until golden brown.
  • Serve warm alongside a soup or chili or even a salad!

Spinach and Garlic Scape Pesto


2 cups spinach leaves, rinsed and dried

1/2 cup roughly chopped garlic scapes

1/4 cup grated Parmesan-Reggiano cheese

1/4 cup EVOO

2 tbsp unsalted butter

salt & pepper


  • Place spinach, garlic scapes and cheese in a food processor. Pulse until chunky.
  • With machine running, pour in EVOO in a steady stream.
  • Process until smooth.
  • Add butter and salt and pepper (to taste), and continue processing until really smooth.
  • Enjoy on your favourite pasta, pizza, grilled meats, or in dips!

Garlic Scape Soup

Vanessa Barrett


2 tablespoons clarified butter or extra-virgin olive oil

2 dozen garlic scapes, flower buds discarded and green shoots chopped

3 large russet potatoes, unpeeled and cut into ½ inch dice

5 cups vegetable stock or water

2 large handfuls spinach leaves, stemmed

Juice of ½ lemon

½ teaspoon fine-grain sea salt

Freshly ground black pepper

¼ cup heavy cream (optional)

Chive blossoms, for garnish (optional)


  • Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.
  • Remove from the heat, add the spinach, and puree using a hand blender.
    (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.) 
  • Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop. 
  • Serve garnished with the chive blossoms.