Baby Artichokes with Fingerling Potatoes

By | Recipes

Ok, a customer at our Farmers Markets suggested this recipe to me and we can’t get enough! It is on the regular rotation until the artichokes are done.  We haven’t been adding the shrimp but I am sure that would be tasty too.

Check out this video to see how to prep baby artichokes


  • About 10 baby artichokes prepped and soaked in lemon juice
  • water
  • Lemon juice and wedges for serving
  • 5 tablespoons extra virgin olive oil
  • 1 pound waxy potatoes, like our fingerlings, cut into 1/2 inch cubes
  • Salt and pepper
  • Several sprigs of thyme
  • 1/2 cup dry white wine, stock or water
  • 1 cup small black olives, like niçoise, pitted if you like
  • 1 pound shrimp, peeled
1 tablespoon minced garlic
  • Chopped fresh parsley leaves for garnish


 1. Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it (it is hard to distinguish between baby and small artichokes, if it is a small artichoke it will have some choke/hairs in there, they are easy to remove). As each artichoke is finished, drop halves into a bowl of cold water with about 10 percent vinegar or lemon juice.
2. Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
3. Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.
Taken from


Cauliflower Tabbouleh

By | Recipes

I was inspired by Solfeggio’s awesome Cauliflower Tabouleh they have been making with our cauliflower so I found a recipe to make at home, pretty tasty!  It was easy and a hit with the kids!


  • 1 medium head of cauliflower (about 400g), grated (I put it in the blender until no big chunks)
  • 2 tsp ghee or butter
  • 1 Tbsp red onion chopped finely (try with the shallot?)
  • 4  tomatoes, seeds removed and diced
  • ½ medium cucumber, deseeded and diced
  • 4 large handfuls of parsley, finely chopped
  • 1 large handful of mint leaves, finely chopped
  • 1 tbsp pomegranate seeds, nuts or other seeds (optional)

For the dressing

  • 1½ tbsp apple cider vinegar
6 tbsp extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 tsp raw honey
¼ tsp ground cinnamon
½ tsp ground cumin
  • Salt and black pepper


1 Place the grated cauliflower in a large bowl and fold in the other tabbouleh ingredients, apart from the pomegranate seeds.
2 Mix the dressing ingredients together and pour over the tabbouleh. Season to taste.
3 Add pomegranate or seeds

My take on