Wednesday, October 19, 2016

Pumpkin Loaf Recipe

We can't get enough of the delicious variety of squash, pumpkins, and root vegetables that are in season this time of year. Today, we are pleased to share one of our favourite fall recipes with you: a healthy, delicious pumpkin loaf. This recipe is curtesy of the School of Dietetics and Nutrition and Student Housing & Hospitality Services.

  • 1 cup pumpkin purée 
  • 1 cup lentil purée
  • 1/4 cup canola oil
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 tbsp orange rind
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • Pinch of salt
  1. Mix pumpkin purée, lentil purée, canola oil, eggs and granulated sugar in a medium bowl. Stir in the orange rind.
  2. Combine flours, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a bowl. Add dry ingredients to pumpkin mixture and stir well.
  3. Pour batter into a 9 inch pan, lined with parchment paper.
  4. Bake at 350 Fahrenheit for 1 hour, or until a toothpick inserted into the centre comes out clean.
  5. Cool for ten minutes, then remove from pan and let cool completely on a wire rack.

Tuesday, October 4, 2016

Butternut Squash & Apple Soup

This soup celebrates our favourite seasonal flavours and is the perfect comfort food on a crisp fall evening. Many thanks to our volunteer Sophie for sharing this delicious recipe with us!

Butternut Squash & Apple Soup

  • 1 large onion
  • 2 cloves of garlic
  • 1 butternut squash, peeled seeded and chopped
  • 4 Macintosh apples chopped
  • 1/8 tsp of cayenne
  • 1/4 tsp of curry salt and pepper
  •  1 ½ tsp of cumin
  • ½ tsp of ground ginger
  • 2 cups of vegetable or chicken broth
  • 1 ½ cups of coconut milk
  • ½ to 1 cup of water (based on desired consistency)

  1. Pour olive oil in saucepan and cook onions until softened, on medium heat. Add garlic and squash and cook for approximately 10 minutes. 
  2. Add all other ingredients: apples, spices, stock, water and coconut milk. Bring to a boil and simmer on low for about 30 minutes.
  3. Purée in blender.
  4. Top with grated cheese or roasted pumpkins seeds.

If you enjoyed this recipe, be sure to check out more of Sophie's recipes on her Instagram account: 

Tuesday, September 20, 2016

Marinated Tomato Salad

One of our favourite things about the last days of summer is enjoying those sweet cherry tomatoes that are abundant at the Farmers' Market. While these guys are great to enjoy as a snack right out of their container, they also add a wonderful flavour boost to salads and pastas. Here, we share a simple marinated tomato salad recipe, courtesy of McGill Dietetics and Student Housing & Hospitality Services.

Servings: 6


4 cups of halved cherry tomatoes
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1.5 tsp brown sugar

  1. To make the marinade, mix together oil, vinegar, herbs, salt, and sugar in a small bowl.
  2. Pour the marinade over the halved tomatoes and gently stir to coat. Chill for about two hours and gently stir again before serving.

Tuesday, September 13, 2016

Yogi Belly

This fall, we are pleased to have many new and returning vendors at the Market. One of our newest additions is Yogi Belly, a husband and wife team specializing in homemade, Indian cuisine. Meet Sameer and Marie-Pierre of Yogi Belly in their own words:

We are Sameer & Marie-Pierre, 2 graduates from McGill, and parents of 2 little boys, Louis and Mathieu. Life is busy with young children, and we have have been lucky to have Sunita, their grandmother from New Delhi, come and help us every week by bringing us a homemade, delicious, fully balanced vegetarian meal. We started Le Club YogiBelly to share with you the incredible variety of Indian vegetarian, and often vegan cuisine.

Our priority is on healthy Indian food you could eat everyday. You will be surprised to see how much more there is to Indian cuisine than what you find at Indian restaurants. We hope to help you discover how people really eat in a culture rooted in the longest tradition of vegetarian cooking.

The values that guide our business include Sustainability (all our food is packaged in reusable glass jars), Balanced nutritous vegetarian meals (you always get one protein dish, 2 vegetable dishes and 1 rice) and the fun idea of a Surprise menu every week featuring authentic Indian dishes.

Come and see us at the McGill Farmer’s Market to try our Surprise Vegetarian Lunchboxes !

Friday, September 9, 2016

Good Food for a Good Cause

The summer months are a busy time for many of us, which is why we often have leftover produce after our community-supported agriculture (CSA) basket pick-up. Vacations and personal commitments make it difficult for our CSA members to pick up every weekly vegetable basket.

So what happens with the leftover produce? This summer, the McGill Farmers' Market has had the pleasure of partnering with Robin des Bois. More than a restaurant, Robin des Bois is staffed, for the most part, by volunteers, and donates all of its profits to four field organizations working in Montreal to ward off solitude, social isolation, and poverty. These four organizations are Santropol Roulant, Le Chaînon, Le Refuge des Jeunes, and Sun Youth. By donating our leftover CSA produce, the McGill Farmers' Market is able to support the restaurant's mission and its beneficiaries.

To learn more about Robin des Bois or become a volunteer, please visit the restaurant's website.

Tuesday, August 2, 2016

CSA Member Spotlight: Shannon

The Market often shares the stories of the hardworking and inspiring farmers behind our CSA program; however, this summer we are going to put a little spin on things.

Throughout the summer, we are going to introduce some of our CSA members, who are going to explain why they have chosen to support local farmers through our CSA program.

Today, we introduce you to Shannon. Shannon is a summer volunteer at the Market and a CSA member with Les Jardins de la Résistance. She says:

"I signed up for a community-supported agriculture basket because I really love summer produce and wanted to support local farmers."

Let us know why you signed up by contacting Monica at We look forward to hearing from you!

Monday, August 1, 2016

Preserving the Harvest: Fresh Herbs

Since early July, our community-supported agriculture baskets have featured generous bunches of fresh herbs, such as parsley, coriander, and basil. Garden-fresh herbs can add wonderful flavour to your favourite dishes and with proper storage and preservation, can be used all-year long. In this first blog post of our summer series, Preserving the Harvest, we share a few tips for storing and preserving fresh herbs. 

Storing Fresh Herbs

Fresh herbs are a great addition to your meals but need to be used right away as they have a very short shelf life. With proper storage however, the shelf life of herbs can be extended a few days. To preserve soft herbs such as basil, parsley, and coriander, snip the bases of the stems and put the bunch in a glass of water. Cover herbs with a plastic bag and place the glass in the refrigerator  Herbs with harder stems, such as sage and tarragon, should first be wrapped in a damp paper towel and then plastic wrap, before storing in the refrigerator. 

Drying Herbs

An easy and effective way to preserve your summer herbs for the colder days ahead is by drying them. Homemade dried herbs will remain fragrant for six to twelve months. The two methods for drying herbs that we recommend are air drying and oven drying.

  • Air Drying: Brush the leaves to remove any dirt or gently wash them, making sure to dry them thoroughly. Using a rubber band, tie the stems of the herbs herbs together and hang the herbs upside-down in a dark, warm, and well-ventilated place. The herbs should be hung away from sunlight or covered with a paper bag. Leave the herbs to dry for one to four weeks and then store in an airtight container for up to a year.
  • Oven Drying: To dry herbs more quickly, spread them out on a baking sheet lined with parchment paper. Dry the herbs until crumbly in the oven at 150 degrees Fahrenheit for one to four hours, checking them frequently. Store in an airtight container for up to a year.

In addition to air and oven drying, fresh herbs can easily be frozen by stripping the leaves off the stems and spreading out on a baking sheet in a single layer. Once they are frozen, place the leaves in a freezer bag. 

How do you preserve fresh herbs? Share your methods with us below, in the comments section!