I’ve pretty much had my fill of cabbage, leeks, kale and turnip. They’ve been our staple go-to veggies for many months now, and with the spring harvest still a few weeks away, I need a change.
I love supporting local farmers and buy as much as I can from the Halifax Farmer’s markets.
Our regular Saturday morning routine includes stops at the Seaport Market for produce at Selwood Green, beef, chicken and lamb from Getaway Farm and single smoked bacon at Rose Lane Farm. We get our eggs, and occasionally a bit of goat cheese, from Ran-Cher Acres.
Then we head over to the Historic Farmer’s Market in the old Brewery building to see Mercedes at Pickled Pink for sauerkraut and other delectable fermented veggies. And our final stop is at Hutten Family Farm, where we get the rest of our veggies and usually have a good laugh with farmer Ted Hutten.
The highlight of our Saturday morning is breakfast at Selwood Green, Norbert’s Good Food. We meet friends, eat delicious local food, enjoy lively conversation and linger over hot cups of tea and coffee.
Lately, I’ve been thoroughly enjoying Norbert’s Selwood Harvest Salad. It’s a combination of finely chopped kale, cabbage, a few shredded carrots, roasted organic nuts and seeds, topped with Dutchman’s grated gouda cheese, a boiled Nova Scotia organic or free range egg. I don’t eat gluten so I skip the bread but definitely add Rose Lane Farm bacon. The dressing is a combination of apple cider vinegar, honey and olive oil.
I highly encourage you to pay a visit to Norbert at Selwood Green and try his delectable real whole foods! So good!
The last couple of weeks I have been making my own version of a harvest salad at home to breakup the monotony of the boring old root veggies and to keep things interesting. Plus now that the promise of spring is in the air, I’m feeling more like salads.
I usually have this salad, late morning after my Bootcamp workout. It’s a hearty meal that keeps me going until supper time.
Late Winter Harvest Salad
For the salad:
- 2 cups finely chopped kale
- 2 cups finely chopped Chinese or napa cabbage
- 1 cup spinach
- 1/2 an avocado
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 tablespoon slivered almonds
- 1-2 eggs depending on how hungry you are
- • optional 1/2 cup shredded raw carrots or beets, a bit of your favourite cheese and/or bacon
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar (I like the local brand Boates)
- 1 teaspoon unpasteurized honey (we have a lot of local honey producers here in Nova Scotia to choose from )
1. Boil the eggs. Place eggs in medium sized pot and cover with water. Set timer for 12 minutes. Bring to a boil, simmer until timer is done. Remove from heat, run eggs under cold water. Crack egg shells and let cool in cold water for a few minutes and then peel.
2. While eggs are boiling – toast your seeds and nuts. I do this in a small saucepan on the stovetop. Add a teaspoon of coconut oil, heat on medium heat, add seeds and nuts and stir until lightly toasted and brown. Let cool.
3. Chop up cabbage, kale and spinach and other veggies and place into medium mixing bowl.
4. Make the dressing by combining oil, vinegar and honey in a small bowl and whisk together until creamy.
5. Reserve about a tablespoon of the dressing. Pour remaining dressing over veggies and stir until well coated.
6. Place the veggies in a shallow bowl or pasta plate. Top with toasted seeds and nuts, chopped egg, avocado and the pour the remaining dressing over top. Season with salt and pepper.