Swedish Potato Pancakes in 5 easy steps

Swedish Potato Pancakes in 5 easy steps

You know when the rays of sunshine can’t quite reach and warm you, when the wind carries that first bite of coldness and the leaves starts to turn, that fall has arrived. In Sweden there’s a couple of dishes that becomes more popular as wool socks and knitted sweaters replaces shorts and bikinis.

The potato pancake with bacon and lingonberries is one of my go to dishes when the weather starts getting colder. The crispy fried potatoes with the greasy yummyness of the bacon and the tartness of the lingonberries creates a perfect combination of flavours, it warms you and it satisfy both your mind and your tummy.

Serves one person 2-4 potato pancakes depending on how big you make them

  1. You will need 2 medium sized potatoes. Peel and grate.
  2. There is only one way to make it taste even better. Add cheese! Grate and mix the grated cheese and potatoes together. Add a bit of salt
  3. Put a generous amount of butter in the frying pan. When it turns golden scoop the cheese/potato mix up in your hand so it cover your palm, smack it down in the frying pan and flatten with a spatula.

Slice the bacon in to strips and fry. You can fry them without cutting them in to smaller pieces to, it’s totally up to you. (We got our bacon from Lazuli farm )

4. The hardest part of the whole recipe. Wait…

When they start to smell amazing and getting golden – take your spatula and carefully slip it under the potato pancake, flip it over and get back to waiting…

5. When the other side of the potato pancake is a golden crispy brown they are done and you can transfer them from the pan to your plate. Add the bacon and a generous amount of lingonberry jam. I also added some micro collards that just made it really come together.


p.s There are some stores that carries Lingonberry jam, Ikea is one of them. Let me know if you find it anywhere else, Im always on the hunt for great lingonberry jam!

Spare ribs, sourdough pasta & Micro radish pesto

Spare ribs, sourdough pasta & Micro radish pesto

This dish is for those days when you just want to eat something really tasty or when you want to impress friends you haven’t seen in ages and you really want it to look like you got it all together 😉

Step 1. Buy spare ribs from Lazuli farm

Step 3. Buy sourdough pasta from The french raw chef

Nice catch, we didn’t skip 2, we’re just letting it breath for a bit.

Step 2. Pour yourself a nice glass of wine

For the Lazuli Spare Ribs- the secret ingredient is two parts. One, Smoked Olive Wood oil from Vinesation. It prevents you needing to use liquid smoke if you’re not so lucky to have a smoke house in your back yard. Pour a bit on, make sure it’s covered, but not saturated. Second, brown sugar. We use all sorts of things on our ribs, but it’s a safe bet to use the following – making a crust, or a coating over the entire ribs: Salt, Brown Sugar, Pepper, Garlic, Paprika, Mustard and a bit of Cayenne pepper. There’s all sorts of things you can add after that, but these things are pretty special, so use them first. Turn the oven to 305 degrees, let it cook for about 2 hours. You know it’s done when you can grab them with tongs, press down on them and they don’t just spring back at you. Like with all fine meat, let it sit a few minutes before cutting, or serving. To make it look real pretty, turn two bottom up, then place the rest perpendicular atop.

Get a rolling boil on your water, and pour in The French Raw Chefs Pasta. We cook it for a minute longer than recommended, for a total of six minutes. Of course, this is different depending on where you live. Once the pasta is el Dente (ready, just right) drain the water and add about 60 ml of Grub & Shrub Pesto per serving of pasta. Stir while it’s hot, to let the cheese in the pesto become melted beautifulness.

Pile Microgreens on top to make it look super nice and add even more deliciousness. Take a photo and then tag us #GrubAndShrubFarm

Enjoy with family and or friends and take all of the credit for it. Nice work!

Salmon and sourdough pasta with micro pesto

Salmon and sourdough pasta with micro pesto

When you don’t have a lot of time but you still want something delicious: this is the dish for you!

If you have access to fresh salmon we’re jealous – here on the Alberta prairies there are not a lot of them so we have to make do with frozen ones. If you have 12 hours, thaw the salmon in the fridge. Leave the fish in its bag or plastic wrapping and place it on a shallow plate or in a bowl to catch any liquid. (No one likes a fishy fridge.)

If you have an hour, defrost salmon in water Fill a large pot with cold water and place the fish in a leak-proof bag and submerge it in the pot, weighing it down if needed. Empty the bowl and refill it with fresh, cold water every ten minutes. Check the fish periodically by pushing the middle of each fillet—you want the middle to feel slightly soft and the fish to be flexible (this can take anywhere from 30 to 60 minutes). 

Put your pot on to get the water to a rolling boil.

While waiting, lay out your salmon and sprinkle goodness all over it. Like some garlic, salt, white pepper, rosemary of course.

Warm your grill, or pan for the fish to medium. Pour some Vinesation olive oil in the pan, enough so that the fish won’t stick. Place the fish down on the pan, for about 90 seconds, or until you see the colour lighten about 35% up the fillet.

While this is happening, put your serving(s) of pasta in the boiling water. We use sourdough pasta that The French Raw Chef makes available. The package said five minutes, but we like it at six.

Turn the Fish. Squeeze a tad bit of lemon on top, chuck the lemon in the pan and let it think about what it’s done.

Take a punch, not a pinch, but a punch of your Microgreen Salad Mix, and select your favorite Oil and/or Vinegar to compliment. Toss it together in a bowl real quick.

Remove your Pesto from the refrigerator.

Cook the salmon just until that colour change starts to reach the other side, kill the heat, remove the fish and set aside.

Drain the water once your pasta is just right, and add your pesto while the pan is still hot. 2/3 of our standard jar (125mL) is a great amount for two full servings of the pasta.

Sip your Mlama from NRG coffee

Put your Fish, Pasta with Pesto and Micro-salad down on the plate, with that lemon cut in half again for squeezing on everything. Maybe sprinkle some cheese on top, that’s always nice too.


Market vendor of the Week

Market vendor of the Week

When we officially started up the farm just before Christmas we didn’t quite know what to expect. We knew we had a delicious product that we liked – but would others too?

Camrose truly welcomed us with open arms – it’s heartwarming how helpful and supportive businesses and the amazing community have been. And once the snow was gone and the Downtown market started up we were there! From the very first day and every day since. It’s hard not to fall in love with the atmosphere and the community – all the people involved in making it happen – from Downtown Camrose to the ones organizing the Downtown market, to the vendors and of course all the lovely customers .

Elin & Brock of Grub & Shrub Farm at the downtown Camrose farmers market
Brock always say he wishes everyday was market day

Even though the weather haven’t been that great (no snow yet though!) people show up and support local . Each week you bring such great conversation, recipes and life stories. We love that so many of our customers return their jar each week – they do get a $1 off but it’s the thing of it all, that we’re making a difference and limiting the number of new jars that being purchased that is important. Together we’re stronger.

Market days are intense but once everything is unpacked and the baby is asleep we melt down into the couch with big grins on our faces talking about the highlights of the day.

Brock & Elin L Friesen

So, this week when we’re partners with Vinesation to be the business and market vendor of the week – we’re extra excited for Thursday. Bridget at Vinesation have been such a great supporter, inspiration and friend from the very start. We love how the micro greens and olive oils compliment each other and just makes everything paired with them delicious! And Vinesation is our official pick up location for micro green subscriptions.

For those of you who stop by at the market we’ll have a one time salad mix featuring a vinaigrette from Vinesation. We’re bringing Zeniths zingy pepper pesto and we will have saskatoons available as well!! We hope to see you there tomorrow 🙂

/Elin & Brock

Micro greens

micro Radish & Potato soup

micro Radish & Potato soup

It’s been a rainy and cold June (we even had some snow..) so we have been craving soup. We also had a little bit of extra micro radish on our hands so we figured we could combine the two and make something delicious!

It turned out so great that we just had to share it with you – so you too could feel warm in case this mosquito free weather continued 😉

You will need: (2 servings)

1 large yellow omion

2 medium potatoes

~ 160g micro radish

4 cups of vegetable or chicken broth (we used micro green vegetable broth)

1/3 cup heavy cream

2 table spoons of butter

Our triton radish has a really nice flavour and spice to them but the potatoes and cream tame the oumph

Dice the onion and slice the potatoes. Melt the butter in a large saucepan over medium heat and stir in the onion once the butter is a gorgeous golden brown. Saute until they’re tender. Mix in the potatoes and micro radishes, coating them with butter. Pour in the broth and bring the mixture to a boil. Reduce the heat once boiling and let it simmer for about 30 minutes.

Time to wait. Let the soup mixture cool for a while before transferring it to a blender. Blend until smoooooth.

Return the mixture to the saucepan and mix in the heavy cream. Stir as it gets warm and well blended. We served ours with radish flowers but you can also put micro radishes on top.

We paired our soup with a great steak, homemade garlic bread and fried mushrooms and onion. We didn’t mind that it was raining outside, it was quite nice to watch while enjoying this meal !

If you can’t resist and try this recipe – let us know how you liked it and if you post it on social media tag us @grubandshrub so we don’t miss your pictures!

Plastic is not so fantastic

We’ve all seen the pictures of animals injured or killed by plastic in nature, the ginormous island of plastic floating in the ocean and we just have to look around us to see tumbleweed of garbage rolling around or stuck in bushes and grass. Its everywhere. But what most of us don’t “see” is the plastic in our homes – and how they affect us.

Recent studies are showing that most things in our home – from building material to furniture – is leaking plastic and chemicals that is affecting us at very low concentrations and creating permanent change. Exposure to some of the plastic can in utero be linked to spontanious abortion, childhood obesity, neurodevelopment, behaivour problem – the lists goes on. And its at levels extremely lower than the recommended level deemed safe.

I was not aware of just how bad it really is until I stumbled over this podcast – The genius life and the episode “How plastic is wrecking your health”

Have a listen, dr Carol Kwiatkowski, PhD is the Executive Director of The Endocrine Disruption Exchange (TEDX), a science-based non-profit whose mission is to reduce the production and use of chemicals that interfere with healthy hormone function.

Lilac lemonade

Lilac in bloom
You can use the same recipe to make elderberry flower lemonade
recipe for lilac lemonade
  1. Placing the flower clusters on a flat surface for a while will allow all the bugs to evacuate. Rinse and remove all leaves and stems – they might make the lemonade bitter. Place them in a bowl.
  2. Wash the lemons and lime. Grate in to the bowl with flowers. Then squeeze the lemons and lime in to the bowl and add the citric acid.
  3. Add sugar to a pot of water and bring it to boil. Pour the hot water in to the bowl with the flowers, lemon and lime zest, lemon and lime juice and citric acid. Stir while you pour.
  4. Cover the bowl with a lid and let it rest in a cool place for 3-4 days. Stir once in a while.
  5. Filter the lemonade and pour in to clean bottles. Store in the fridge. It does not have a very long shelf life so freeze whatever you are not planning to use right away.