Summer Vegetable Hash

The Martha Stewart Magazine



1 boneless, skinless chicken breast cut into 1/2" cubes

1 tbsp EVOO

1 1/2 cups of quartered potatoes (leave the skin of for added potassium, B6 and iron!)

2 cups fresh corn kernels

1 small leek, thinly sliced

1/2 jalapeno chili, stem, ribs and seeds removed, minced (1 tbsp)

1 cup grape tomatoes, halved

1/2 cup chicken stock

1 tsp coarse salt

1/8 tsp black pepper

1 tbsp fresh marjoram (roughly chopped)


  • Heat a large skillet over high heat. Add the chicken pieces and cook, stirring occasionally, until golden brown. Transfer to a bowl.
  • Add 2 tsp of the oil and the potatoes to the skillet. Cook, stirring occasionally, until golden brown (approx. 4 mins.). Transfer to a small bowl.
  • Add remaining tsp oil, the corn, 2 tbsp leek, and the jalapeno to the skillet. Cook, stirring occasionally until the corn turns dark brown in spots, about 2 mins. (Some kernels may pop!)
  • Add tomatoes and cook until the skin just begins to soften (approx. 1 min). Add stock, salt, pepper and reserved chicken; bring to a boil. Fold in the reserved potatoes, and sprinkle with marjoram and remaining 2 tbsp leeks. 
  • Place in a large serving dish and allow everyone to serve themselves!


Sweet Corn Casserole

From `The Harrow Fair Cookbook`comes a favourite recipe of author Moira Sanders and her sister!



3 cups fresh corn kernels

2 large eggs

1/4 cup milk

1/2 cup bread crumbs

1/4 cup unsalted butter, melted

1/4 cup grated carrots

1/4 cup finely chopped sweet red bell pepper

1/4 cup finely chopped yellow onion

1/4 tsp chili flakes

1/2 tsp fine sea salt

1/2 cup shredded aged Canadian cheddar cheese


  • Preheat oven to 350F. Butter an 8"x8" baking dish and set aside.
  • Pulse the corn kernels in a food processor until they are creamy, but not smooth.
  • Beat the eggs and milk together in a large bowl. Stir in the bread crumbs and set aside until all the liquid is absorbed.
  • Stir the corn, butter, carrots, red pepper, onion, chili flakes, and salt into the bread crumb mixture. Place the mixture into the baking dish. Sprinkle with the cheese.
  • Bake for 45 minutes and serve warm!


*It will take 4 to 5 ears of corn to make 3 cups of kernels. Once the kernels have been cut off, use the back of a knife to scrape the cobs to remove all the milky corn mush!

Corn and Dill Bruschetta

Tamara Stimpson



1 cup chopped tomatoes

2 tsp extra virgin olive oil

1/4 tsp each salt & pepper

1/4 cup corn kernels

2 tbsp finely chopped red onions

1 tbsp minced fresh dill

Shredded Asiago cheese

Toasted baguette slices (french stick)

1 clove garlic


  • In a bowl toss together the first three ingredients. Stir in the next three ingredients.
  • Toast the baguette slices under a broiler for approximately 4 minutes, turning once to ensure even browning. Remove from oven and rub slices with cut side of garlic.
  • Mound the bruschetta mixture on top of the baguette slices and sprinkle with cheese prior to serving.


Easy Strawberry Yogourt Freeze Pops

Kids and adults alike will love this healthier alternative to a tasty summer popsicle!


•1 ½ cups strawberries

•2 tbsps honey

•1 cup plain yogurt (2-4.5% fat works best)


  • Puree the berries in a blender with the honey (add a little water or yogurt if needed). 
  • Mix in yogurt by hand until well blended 
  • pour into “popsicle” forms and freeze! They also work well poured into small cups and eaten with a spoon once frozen. 


*To remove the pops from the mold, dip the form into a bit of hot water just to loosen the off the sides and pull out gently.

Fresh Berries


Berries are delicious, but they're also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.  


Well, with fresh berries just starting to hit farmers markets, we can tell you that how to keep them fresh! Here’s a tip I’m sharing on how to prevent them from getting there in the first place:  




When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them. 


You're so berry welcome!


Spaghetti Squash with Jalapeno Cream

Jacquie Peppler



1 spaghetti squash (about 3 lbs.)

2 cups milk

2-3 jalapenos, stemmed, seeded and chopped

2 Tbsp butter, plus more for pans

3 Tbsp flour

1 tsp salt  

1 cup shredded cheese (I use Parmesan)  


  • Preheat oven to 375.
  • Cut squash in half lengthwise and use a spoon to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork. (30-40 minutes). Let sit until cool.
  • Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form form along the edge of the pan. Remove from heat and let sit 15 minutes. Strain and discard jalapenos.
  • When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
  • In a medium saucepan over medium-high heat, melt 2 Tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeno infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes.
  • Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2 qt. baking dish. Sprinkle with cheese and bake until bubbling and brown on top, about 30 minutes.

Roasted Squash Gratin

Tamara Stimpson

This doubles as an entree or a seasonal side dish!



1 butternut squash

1/2 tsp each salt and pepper

1 cup fresh bread crumbs

1 cup grated Parmesan cheese

2 tbsp chopped fresh sage or 1 1/2 tsp dried

3 tbsp butter, melted

1 cup sliced sweet onion

2 cloves garlic, minced

3 tbsp all-purpose flour

1 1/2 cups milk

Pinch grated nutmeg


  • Peel squash, halve lengthwise, then crosswise. Remove seeds. Cut lengthwise into 1/2" thick wedges. Place in a 10-cup greased oval baking dish; sprinkle with half each of the salt and pepper. Roast in a 450F oven until tnder and browned on edges, approx. 25 minutes.
  • In a small bowl, toss together bread crumbs, Parmesan cheese, sage and 1 tbsp butter - set aside.
  • Meanwhile in a small saucepan, heat remaining butter over medium heat; fry onions and garlic, stirring often, until softened - approximately 5 minutes.
  • Sprinkle with flour; cook oven medium-low heat, stirring, for 1 minute. Whisk in milk, nutmeg and remaining salt and pepper; sook, stirring, utnil thick enough to coat back of spoon, 5 minutes.
  • Pour over squash; sprinkle with breadcrumb mixture. 
  • Bake in 350F oven until bubbly and crumbs are golden - approximately 25 minutes.

Hypnotizing Squash Dip

Tamara Stimpson

This makes a great dip or ravioli filling!



1 small butternut squash

5 cloves garlic, unpeeled

1 tbsp extra virgin olive oil

1/2 cup grated Parmesan cheese

1/4 cup sour cream

1/2 tsp each salt & pepper

Pinch ground nutmeg

1 tbsp basil pesto


  • Line a rimmed baking sheet with parchment paper or grease; set aside.
  • Cut squash in half lengthwise; scrape out seeds and membranes. Brush cut sides and garlic with oil. Arrange squash, cut side down, and garlic on prepared pans. Bake in 350F oven utnil tender, 45 to 55 minutes. Let cool slightly.
  • Scrape squash pulp into food processor; squeeze garlic pulp over top, discarding skins. Add Parmesan cheese, 2 tbsp of the sour cream, salt, pepper and nutmeg. Puree until smooth. Spoon into shallow serving bowl.
  • In a small bowl, blend remaining sour cream with pesto. Using small piping bag fitted with a plain tip and starting at centre, pipe spiral on dip.
  • If you don't have a piping bag, use a small resealable plastic bag with one corner snipped off!

Butternut Squash and Beef Chili

Tamara Stimpson

This is a colourful and tasty chili! Bonus: almost all the ingredients can be found at the farm store!



1 lb ground beef

1 cup chopped onions

1 cup chopped green bell pepper

3 cups chopped tomatoes

3 cups chopped, peeled & seeded butternut squash

3 cups water

2 tbsp tomato paste

1 1/2 tsp each of dried oregano, cumin, chili powder

1/2 tsp salt

1 - 16oz can of kidney beans, drained & rinsed

2 cloves garlic, minced

1/2 cup small, pitted olives

2 to 3 tsp minced, seeded jalapenos

6 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro


  • Combine the first 3 ingredients in a Dutch oven (beef, onions, and peppers). Cook over medium-high heat until browned.
  • Drain well, return to pot and stir in the next 10 ingredients (tomatoes - garlic) and bring to a boil. Reduce heat and simmer 20 minutes, or until squash is tender, stirring occasionally.
  • Stir in olives and jalapenos and cook for 5 minutes more.
  • Ladle into bowls and top with green onions and cilantro.

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!

Spinach and Blue Cheese Salad with Pears and Candied Pecans

Ingredients For Dressing:

1/2 cup granulated sugar

1/3 cup lemon juice

2 to 4 tbsp finely chopped red onions

1 tsp salt

2/3 cup oil (EVOO makes the dressing take on a greenier tone, but a vegetable or grain-based oil gives the dressing the bright pink colour you see in the picture above)


  • Combine the first 4 ingredients in a blender (I use my mini-chopper), and blend well.
  • While running, add oil in a steady stream until the dressing becomes thick and smooth.


Ingredients For Candied Pecans:

1 cup pecan halves (or 1/2 cup pecans and 1/2 cup walnuts)

1/3 cup brown sugar, firmy packed

2 tbsp butter, melted


  • Stir all ingredients together in a small bowl and then spread on a lightly greased baking sheet, or a baking sheet lined with parchment paper (which I prefer because it means less clean-up!)
  • Bake at 350F for 12-15 minutes, stirring frequently to ensure even coating.
  • Let cool and set aside. Once the mixture is cool and looks like brittle, just crumble and put into a container with a lid. The nuts can be kept in a fridge for at least two weeks (although they don't last that long at our house!)


  • 10 oz of spinach leaves
  • 2 ripe pears, peeled and cut into chunks
  • Crumbled blue cheese (frankly I don't measure this - as much as you would like!)
  • Red Onion Vinaigrette
  • Candied Pecans
  • Combine the first three ingredients in a large salad bowl.
  • Drizzle with the vinaigrette and sprinkle with the candied pecans
  • ENJOY!

Quick Spanokopita

Tamara Stimpson



3 tbsp Extra Virgin Olive Oil (EVOO)

1 large onion, finely chopped

3 garlic cloves, minced

1 lb baby spinach leaves

1 large farm-fresh egg

1/4 cup fresh parsley, finely chopped

1/4 cup fresh dill, finely chopped

6 oz feta cheese, crumbled (or as much as you fancy!!)

1 1/2 tsp coarse salt

1/4 tsp freshly ground pepper

10 sheets of phyllo dough, thawed if frozen

1/2 cup (1 stick) unsalted butter, melted


  • Preheat oven to 350F
  • Heat EVOO in a large skillet over medium heat. Add onion and garlic, and saute until softened and fragrant - approx. 8 mins.
  • Gradually add spinach and cook, stirring often, until wilted - approx. 5 mins.
  • Transfer spinach mixture to a bowl and stir in egg, herbs, feta, salt and pepper.
  • Lay 1 sheet of phyllo pastry on a parchment-lined baking sheet (cover remaining sheets with a damp towel to prevent them drying out), and brush lightly with butter. Repeat twice.
  • Spread spinach mixture in centre, leaving approx. 1" border.
  • Top with three more butter sheets of phyllo pastry. Fold in sides to make a rectangular package.
  • Lightly crumple remaining 4 sheets of phyllo pastry and place on top of spanokopita. Lightly brush with butter.
  • Bake until dark golden, approx. 40 minutes
  • ENJOY!


*A great addition is 3 chopped garlic scapes as well!!*

Cream of Turnip Soup

This one is an awesome soup to make on those chilly fall and winter nights! It's also a personal favourite of many of the Cooper's staff. 



2 medium onions, finely diced

2 stalks of celery, finely chopped

2 cloves minced garlic

4 cups diced turnip

1 medium potato, diced

3 cups chicken stock

tbsp sugar

1/4 tbsp pepper

2 cups cream


  • Cook all of the above for 30 minutes, simmering on medium heat
  • Cool slightly and process in blender until smooth
  • Return to pot and stir in cream. DO NOT boil
  • Stir gently and heat to serving temperature
  • While soup is cooking, fry 4 slices of bacon until crisp
  • Crumble and garnish soup when served

Oven Roasted Turnip Fries

Tamara Stimpson

My kids love these just as much as sweet potato or regular potato fries! Toss all three together and you've got something that's even better!



2 turnips, peeled and cut into 1/4" thick strips

2 tbsp extra virgin olive oil

3 tsp sea salt


  • Preheat oven to 375F and line a rimmed baking sheet with parchment paper to prevent sticking and burning.
  • Toss turnip fries with the other two ingredients in a medium sized bowl and lay in a single layer on the baking sheet.
  • Place in oven and turn once they begin to go a golden brown (approximately 10 to 12 minutes). Once both sides are brown, remove from oven, serve and ENJOY!

Rhubarb Squares

Bob and Chris Smith




3 cups rhubarb, chopped in 1/2" cubes

1 1/2 cups of white sugar

2 tbsp cornstarch

1 tsp vanilla


1 1/2 cups rolled oats

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon (optional)

1/4 tsp salt

1 cup brown sugar

1 cup butter or margarine, cold and cut into 1/2" cubes


  • Preheat oven to 350F.
  • Combine filling ingredients in a large saucepan over medium heat, and cook until thickened. Set aside.
  • Combine the first 6 crust ingredients in a mixer and mix well. Add butter and process until mixture is crumbly.
  • Pat 2/3 of the crust into a greased 8"x12" pan. Add filling. Sprinkle the remaining crumbs evenly over the top.
  • Bake for 30 to 35 minutes.
  • Cool and keep in refrigerator until ready to enjoy!

Rhubarb Sour Cream Pie

Another of Sandy's famous recipes - this is Steve's favourite way to eat rhubarb!



1 - 9" unbaked pie crust (deep dish is preferable)

4 cups chopped fresh rhubarb

1 free-range egg

1 1/2 cups white granulated sugar

1 cup sour cream

1/3 cup all-purpose flour

1/2 cup each of all-purpose flour and brown sugar

1/4 cup butter or margarine, melted


  • Heat oven to 450F.
  • Press pie crust into a 9" pie pan.
  • Spread rhubarb in an even manner over the bottom of the crust.
  • In a medium sized bowl, whisk egg, white sugar, sour cream and 1/3 cup flour until smooth. Pour over rhubarb.
  • In a small bowl, mix 1/2 cup flour and brown sugar. Stir in melted butter until mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes, then reduce the heat to 350F.
  • Continue to bake for 40 minutes, or until edges have puffed, and topping is golden.
  • The centre might be still somewhat jiggly, but once it is cooled completely it is perfect to slice and serve!
  • ENJOY!

Cream of Radish Soup


4-6 cups black radishes, peeled & sliced

1 cup onion, chopped

2 tbsp. butter or margarine

3 tbsp. all-purpose flour

2 bsp. butter or margarine

3 cups lowfat milk, warm

2 tsp. salt

1/4 tsp. black pepper

1 tsp. ground nutmeg



  • In a skillet, saute onions and radishes in 2 tbsp. butter or margarine until both are limp.
  • Put vegetables in blender and process until smooth.
  • In a medium pot, melt 2 tbsp. butter or margarine, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened.
  • Add vegetables, salt, pepper, and parsley. 

Braised Radishes


1 tablespoon olive oil

1 tablespoon unsalted butter

1 pound radishes (trimmed, peeled, and cut into chunks)

1/2 cup or more white wine

2 tablespoons fresh parsley leaves (finely chopped, divided)

1 tablespoon fresh tarragon leaves (finely chopped, divided)

1 tablespoon fresh lemon juice

sea salt and freshly ground black pepper


  • Combine the olive oil, butter, radishes, and wine in a saucepan, half the herbs, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the radishes are tender, 15 to 20 minutes, checking once or twice and adding extra wine as needed.
  • Uncover and raise the heat to boil off almost all the liquid, so that the vegetable becomes glazed in the combination of butter and pan juices; this will take 5 to 10 minutes. Remove from the heat; add the rest of the herbs and lemon juice. Taste and adjust the seasoning, if necessary.

Radish Slaw


2-3 black Spanish radishes, scrubbed and grated

3 cups finely shredded cabbage

1 cup coarsely grated carrots, any color

1/2 cup thinly sliced green or red onion

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

2 tablespoons olive oil

2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves


  • In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Radish Chips


2 large black radishes

Olive oil

Balsamic vinegar

Salt and pepper, to taste

Red pepper flakes


  • Preheat the oven to 425F. Grease a baking dish (unless it is non-stick).
  • Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly - very thin slices will be more chip-like, slightly thicker slices will be moister - and put the slices in the baking dish.
  • Pour a little olive oil, a little vinegar, sprinkle salt, pepper and red pepper flakes over top. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed - but not drenched.
  • Put in the oven to bake for about 40 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.