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Tempeh BLT Pasta Salad
With BLT season upon us, now is the perfect time to whip up this simple vegetarian tempeh BLT pasta salad! In this satisfying dish, fusilli pasta is tossed with tomatoes, lettuce or kale, celery, cucumber, and lemony, herbaceous Greek yogurt dressing before being topped off with tempeh “bacon.” It’s the...
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Barbecue Tempeh Wraps with Beets, Peppers, Kimchi Tahini Sauce + Miso-Glazed Delicata Squash
These Korean-inspired barbecue tempeh wraps with kimchi tahini sauce from Up Beet Kitchen are bursting with flavour and colour thanks to all the vibrant veggies inside. Pair them with a side of miso-glazed delicata squash for a tasty and wholesome vegan autumn meal. Serves 4-6. Ingredients: Barbecue Tempeh 2 8-oz...
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Parsnip Fries with Rosemary
What are Parsnips? What do I do with them? Parsnips are cream-colored, carrot-shaped root vegetables that are a member of the parsley family. They can be eaten raw but are often roasted, boiled, fried, or steamed to bring out their sweetness. Parsnips have a nutty flavor with a unique sweetness...
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Meet the 2026 Farm Team
We believe the people behind your food deserve to be celebrated just as much as the food itself. While the veggies in the Farm Store may be the final product, they are the final link in a chain of dedicated people who work hard throughout the season to bring fresh...
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Egg and Zucchini Roll-Up with Roasted Cherry Tomato Filling
This week's recipe is all about the tasty zucchini that the fields have started pumping out! Egg and Zucchini Roll-Up with Roasted Cherry Tomato Filling 2 medium zucchini - one finely grated and one sliced into thin circles 8 eggs 1 quart cherry tomatoes Thyme 1 recipe basil pesto or...
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Spiralized Cucumber Salad
Sometimes the best way to enjoy fresh summer vegetables is simply in a salad. Using a spiralizer gives the cucumber an intersting texture, but the salad is just as delicious with the cucumber sliced into ribbons with a vegetable peeler, or just chopped into chunks. Spiralized Cucumber Salad 2-3 cucumbers*,...
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Beet Pesto Pasta with Miso Butter Charred Cabbage
This Beet Pesto Pasta with Miso Butter Charred Cabbage from Up Beet Kitchen sounds fancy, but it’s really quite simple to prepare, and so flavourful! Cabbage wedges are roasted to perfection with miso butter and served atop a bright pink beet pesto pasta that could very well become a summer...
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Creamy Spinach Soup
Get your greens with this simple vegan spinach soup recipe. 16 cups of spinach might sound like a lot but it’s only about 2 bags of raw spinach. Creamy Spinach Soup 3T olive oil2 onions, chopped3 yellow potatoes, peeled & cubed16 C baby spinach7 C vegetable stock¼ C nutritional yeast1...
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Pumpkin Chipotle Hummus
This pumpkin chipotle hummus from Up Beet Kitchen is incredibly simple to whip up. Use pie pumpkin or butternut squash in this flavourful dip that’s the perfect fall snack or appetizer. Serve with seed crackers, tortilla chips, and raw Ottawa Farm Fresh veggies like carrots, celery, radishes, peppers, and cherry...
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Creamy Sunflower Seed Salad Dressing
Use this simple sunflower seed salad dressing to jazz up some Farm Fresh greens, drizzled in a sandwich or wrap, or make it a bit thicker to use it as a spread of dip. Versatile recipes are the best recipes! Creamy Sunflower Seed Salad Dressing 1/2 C toasted sunflower seeds...