Each week, we welcome volunteers to the farm from Sunday-Friday, 6:30am-3:30pm. If you are interested in helping on the farm, please rsvp to
jessica.gibson81@gmail.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm soon!
This can be served on top of chicken, fish or tofu. You can even throw in a can of beans and make it like a vegetarian chili!
2 tbsp olive oil
2 cloves garlic
1 cup diced leeks or onions
1 cup diced carrots
1 cup diced celery
3 cups mushrooms
½ cup finely chopped fresh basil or 1 tsp dried basil
2 tbsp fresh oregano or 1 tsp dried oregano
3 bay leaves
2 cups tomato sauce
1 tsp salt
½ cup finely chopped parsley
1-2 cups of cooked white beans
- Heat 2 tbsp oil in a large saucepan and cook garlic and leek or onion over medium heat until soft.
- Add carrot, celery, mushrooms, basil, oregano, bay leaves and tomato sauce, beans salt and parsley.
- Cook for 15-30 minutes until moisture has evaporated and dish is reduced and thickened.
Optional:
- Bake in oven (350F) for 15 minutes until heated through
- Serve along side whole grain pasta or enjoy on its own.
That’s all the news from the farm for this week. Until next time, Keep Livin’ on the Veg!
