Bruschetta – New Product

Grub & Shrug Farms new product a tomato based Bruschetta

This traditional Italian starter dish dates back to the 15th century but it has roots in ancient Rome . While it seem very simple, just a garnished bread – it is one of the most flavourful, enjoyable dishes in Italian cuisine.

The original Bruschetta (pronounced bru’sketta ) is grilled bread rubbed with garlic and topped with olive oil and salt. Another common variation is with tomatoes and basil, and while the quality of the olive oil – which should be extra-virgin – is important, great tomatoes are another key factor to making delicious bruschetta. The only thing that will make it even more enjoyable is if its accompanied by a glass of wine.

An old Italian proverb goes, “Day-old bread, month-old oil, and year-old wine”.

In Tuscany it is common to serve bruschetta with different cuts of meat like prosciutto crudo, chicken livers, fresh sausage or lard. But it pairs so well with eggplant, zucchini, muschrooms, bellpeppers or different kinds of cheese.

The Grub & Shrub Farm Bruschetta is made from a mix of our cherry tomatoes – black cherry tomatoes, tiny tims, sweetie tomatoes and sunchocola. The flavours raning from a smoky sweet to juicy and fruity. The extra virgin olive oil is a Hoijablanca – known for its full-bodied buttery consistency. It has a grassy aroma with flavors of grass, apples and nuts. It finishes with a slight bitter taste of unripe fruits and almonds. The Olive oil and vinegar we use in our Bruschetta are both from Vinesation .

The garlic we use is from our local garlic farmer Fox hill Farm. The basil is organic until we are able to harvest our own that’s currently growing. And for the cheese we will be using the Grana Padano cheese, a Parmesan type cheese – that is hard, crumbly-textured and made with unpasteurized cow’s milk that is semi-skimmed through a natural creaming process. The European Union passed a law in 1996 to preserve the authenticity of the manufacturing processes and raw materials used to make this cheese.

Be sure to stop by at the Camrose Campus Farmers Market on Saturday – we will have samples of this deliciousness – and jars with it for you to take home!

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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!

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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!

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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.


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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!

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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.


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