Cabbage Love

Savoy Cabbage

Savoy Cabbage

Cabbage! CSA members are finding a green cabbage in their harvest boxes this week, and market goers will also see cabbages on our tables most weeks. At Rootdown, we grow four different kinds of cabbage. Green and red cabbages, which people are most familiar with, as well as Savoy (a darker green, more crinkly variety) and Napa (more Chinese-cabbage style).

Such a large vegetable, and sometimes it’s hard to know what to do with it. Here are a few suggestions.

Green, Red and/or Savoy Cabbage

The first, and probably most obvious choice, is coleslaw, and is a great use of cabbage. For best results, slice the cabbage very thinly (try a mandolin slicer), and add other veggies like carrots or hakurei turnips (Rootdown favourites!), or even shredded beets. Dressings can be creamy or vinegary, whatever your preference.

Although I haven’t personally tried to make it, I have immensely enjoyed eating the Japanese Okonomiyaki that our friends at Jeggs make (find them at the Whistler Farmers Market). They use our cabbage to make these, which are like Japanese omelets or pancakes – reminds me of my years in Japan! I have found an Okonomiyaki recipe that would be worth trying.



For other cabbage recipes, check out these 23 Easy Cabbage Recipes.

Napa Cabbage

This version of cabbage may or may not be familiar to you. It is a longer, milder cabbage, and is great in stir fries or sliced thinly into salads and wraps of all kinds.

If ever you find yourself at our market stall or picking up your CSA box, and there’s a vegetable that you’re not familiar with, not sure what to do with, or want to know the tastiest way to prepare it, please ask! We can also give you great information on how to make your vegetables last even longer.

Battle of the Zucchinis


As any vegetable gardener or farmer knows, at this time of year, it can seem as if the zucchinis are never ending! With all of the sunshine, they often grow so fast that they need to be harvested every 2-3 days, and even so, each harvest yields a few giants.
If you visit our market stall, you’ll find lots of zucchini of all sizes there, and to help you with the dilemma of what to do with them, here are some of our favourite zucchini uses.

Grilled Zucchini

One of the easiest ways to use large zucchinis is to grill them. Here is a Rootdown farm favourite:

  • Start with thick slices of zucchini – for a firmer zucchini, try the Romanesco variety, which stays firm when cooked
  • In a bowl, mix olive oil, nutritional yeast, salt and pepper into a paste
  • Brush onto both sides of each slice of zucchini
  • Grill on bbq or in the oven

Zucchini Bread

A popular use of giant zucchinis because the zucchini can be grated and frozen into zucchini bread portions to be used throughout the winter. This recipe is from the cookbook How It All Vegan! by Tanya Barnard and  Sarah Kramer, and is a popular morning snack at Rootdown.

Preheat oven to 350ᵒ.


  • 1 ½ cups flour
  • 2 tsp baking powder½ tsp salt
  • 1 ½ tsp cinnamon
  • 1 egg or egg replacer equivalent
  • ½ cup sweetener
  • 1/3 cup oil
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 1 ½ cups zucchini, grated
  • ½ cup chocolate chips or raisins
  • ½ cup nuts, chopped (optional)
  • ¼ cup water (if needed)

Sift together dry ingredients. Add egg, sweetener, oil, vinegar, vanilla, and mix. Stir in zucchini and other ingredients until “just mixed.” Add a little water if dough seems too dry. Spoon into lightly oiled loaf pan. Bake for 45-50 minutes.

Zucchini Fritters

This vegan version has added tasty protein.

  • Grate zucchini and place in colander. Add salt and leave for at least 30 min to allow water to drain out.
  • Boil yellow or orange lentils until ready to eat.
  • Mix together zucchini, lentils,1/2 cup flour, and spices (suggested: salt, pepper, thyme, sage; alternatively, try indian spices)
  • Heat oil, and drop in balls of the batter. Flatten and fry to the desired consistency.

Summer Stir Fry

A simple but tasty dish. Slice zucchini thickly and add near the end to avoid mushiness.

  • chop a variety of in-season veggies, such as carrots, spring onions, garlic (or scapes), zucchini/summer squash, beans, peas, broccoli, kale.
  • Stir fry in a small amount of oil, or water, starting with the firmer veggies such as carrots, and adding the softer ones closer to the end.
  • Flavour with a simple sauce of soy sauce, mirin or sweet vinegar, sesame oil and chilis, or any other favourite sauce.
  • Serve with rice or noodes.

Raw Vegan Spaghetti

For a gluten-free, raw, vegan version of pasta, try zucchini noodles, a great way to use large zucchinis. See this Steamy Kitchen recipe.


For other recipes and suggestions for using summer squash and zucchini, see this page from Bon Appetit.

A Day in the Life

Greens like kale are heat sensitive, and need to be harvested early in the day

Greens like kale are heat sensitive, and need to be harvested early in the day

Do you ever wonder what your Rootdown farmers do every day? Well, you probably have some idea, in the sense that we grow vegetables and bring them to you either at market, in the CSA, at local stores and restaurants, but what exactly occupies us for hours every day?

Well, for certain, it changes with the seasons. But at this time of year – mid-July, full high season – our days have established themselves in a solid rhythm of harvesting, processing, packing, and, when we have time left over, weeding.

Heat Sensitive Crops

Some of our crops are very heat sensitive, and need to be harvested early in the morning, preferably before the sun dries the dew, so those are always our priorities. These same crops also don’t store as well in the cooler, so they must be done as close to the time of delivery as possible.

These sensitive crops are the leafy greens, including our salad greens, kale, collards, lettuce heads, and chard. We harvest these from the field first thing in the morning, get them into the shade of our processing area, cool them down with water, and store them in the cooler as quickly as possible.

Some of these crops, such as lettuce heads, and others like radishes and spinach, do less well in the heat, and radishes and spinach are finished for the season, and lettuce will be struggling in the heat!

Speedy Growers

If left unsupervised, zucchinis can grow to enormous sizes!

If left unsupervised, zucchinis can grow to enormous sizes!

There are a few crops that grow very quickly in this weather, and need to be harvested every couple of days. With crops like zucchini and cucumbers, especially field cucumbers (a.k.a. pickling or snacking cukes), if we aren’t on top of collecting them, they can easily get oversized. And even with our frequent harvesting, a few will inevitably get overlooked in the jungle of the large, leafy plants, and we come across some giants with regularity.

Weeding in our Free Time

While the hot weather and sunshine is great for most of our crops, it is also good for the weeds, and if we don’t keep on top of them, weeds can easily overwhelm our pathways and rows. Weeds also take nutrients and water away from our crops, and so we try to keep on top of removing them, especially from slower growing crops like beets and carrots.

Beating the Heat

With the extreme heat of mid-July (37-39 degrees Celsius this week!), we the farmers, like the lettuce and spinach, can also struggle with the heat. We combat it by starting earlier, keeping coolers of cold water with us in the fields, and occasionally ending the days with a bit of ice cream.

Weeding is good, old-fashioned manual labour.

Weeding is good, old-fashioned manual labour.


Farm Friends – Lambs

The lambs hang out in their house

The lambs hang out in their house

In another introduction to our farm friends, in this instalment we introduce you to our resident lambs, Blacky and Pinky – you can see we’re creative in our naming, as one has a pink nose and one has a black nose! These lambs arrived to us at a couple of months of age, both male, and will be raised on the farm for personal meat production.

Sheep don’t need much from us except shelter, fresh grass, water, and a handful of oats each day. We move their fenced area about once per week to put them on fresh grass, and when they feel they have been on one patch for too long, they let us know by escaping and running around the farm in search of the tastiest dandelions and clover.

The lambs spend their days munching on grass, then sitting down in the shade to chew their cud. They spend all of their time side by side, because clearly the grass that the other one is eating is much better and must be taken from him!

Lambs, pigs, chickens, dogs and turkeys (stay tuned!)… our farm family is multi-faceted, sometimes needy, and always entertaining!

Oats time!

Oats time!


Our CSA members have had two of their weekly harvest boxes so far this season! One of the best, but also most daunting, aspects of getting a harvest box is being introduced to new and unfamiliar vegetables, or vegetables that you have a lot of and are not quite sure what to do with.
One thing we definitely don’t want is for vegetables to waste away in the refridgerator, unused and unloved, and eventually composted (please, oh please, don’t put it in the garbage!). So here are a few of our favourite recipes for some of the either less familiar or highly plentiful vegetables. Remember, especially early in the season, vegetables are young and tender and flavourful, so keeping it simple is best. And when in doubt, just chop everything up and stir fry with your favourite sauce!

collardsCollard Wraps
Collard leaves are highly nutritious, but their size and unfamiliarity makes them one item that you may be tempted to let waste away in the fridge. We had this one for lunch last week on the farm, and it was very tasty.


  • Cook a grain staple such as rice or quinoa
  • Mix in a few tasty vegetables and/or beans, such as small pieces of broccoli, garlic, onions, and stir fry in some oil.
  • Season with salt, pepper, and fresh herbs, such as parsley, if available, or dried herbs and spices such as sage, basil.
  • When all of it is cooked, mix together


  • Cut out the thickest part of the stem. Depending on the size of the leaf, you may want to cut the leaf in half.
  • Steam collard leaves lightly, until soft but not falling apart.
  • Allow leaves to cool.
  • Using one collard leaf, take a spoonful or two of the inside mixture, place in the centre of the leaf, tuck in the sides and roll up, and place the roll on a platter.


Garlic Scape Pesto

Garlic scape

Garlic scape

Garlic scapes are the flowering top of the garlic plant, and has a milder garlic flavour.

Using a food processor or blender, combine the following:

  • 3-4 garlic scapes
  • 2 cups of fresh basil leaves
  • 2 tablespoons olive oil (can be replaced with water or stock for lighter pesto)
  • 2 tablespoons toasted pine nuts (or other nut such as peanuts)
  • Serve pesto on top of pasta, rice, salmon, chicken, in sandwiches, or anywhere else! A great way to add some flavour to any dish.

Crunchy-Top Cauliflower
While probably familiar from childhood, you may be wondering how to make this vegetable new and exciting. This recipe is one of my favourites.
Crunchy-Top Cauliflower recipe – Canadian Living

We’ll continue to post recipes for those difficult to use vegetables. Please feel free to comment with your favourite recipes, or requests for other recipes for certain veggies!

Whistler Farmers Market for 2014

Simone at our market stall

Simone at our market stall

Since opening day on June 16, Rootdown has had a booth at the Whistler Farmers Market. Every Sunday, two of us can be found at our booth near Portabello restaurant, selling a wide variety of produce freshly harvested from our farm.

Farmers’ Markets are a great place not only to sell our produce, but also to interact with a wide variety of people, some of whom are familiar with the farm, and others who are being introduced to us for the first time. Here are some of the questions that we frequently get asked at the market:

Are these vegetables organic?

Yes! Rootdown is a certified organic farm, and everything that we sell is completely organically grown. In order to maintain our status as a certified organic farm, we undergo an inspection every year to prove that our growing practices fit within the guidelines. We are also certified as a Salmon Safe farm.

Where is your farm? How far is it from here?

Rootdown is located on Pemberton Meadows Road, about 45km away from Whistler, about a 45 min drive. We bring our food to market with our truck and trailer, arriving at market around 7:30am.

My, what large veggies you have!

My, what large veggies you have!

How do these veggies get so big?!

Well, probably different from the average garden, the farm is our full time job! So we take great care of our plants, starting most of them inside a greenhouse as seedlings, with monitored temperature and watering. When they are the right size and strength, we transplant them into soil that has been tilled and amended with nutrients like compost and manure. From there, the plants are protected from insects if necessary with floating row cover, and watered, weeded and thinned as needed. We harvest our veggies as close as possible to the time when they will be delivered or sold, so they are fresh for our customers, and are cleaned and stored in our market cooler. We take great care of our vegetables so they taste and look fantastic!

What can I do with ________?

There may be some unfamiliar veggies on our market stand, and we are always happy to share our favourite recipes with you. Being fresh, local and organic, most of our vegetables are delicious with minimal interference, cooked with light seasonings or eaten raw in salads.

Here is a favourite kale chip recipe, adapted from Vegweb:
Wash one bunch of kale and tear into chip-sized pieces. In a blender, combine and blend the following ingredients:
• 3/4 cup nuts (cashews or almonds work great), soaked
• 1 or 2 green onions
• 2 cloves garlic or 1-2 garlic scapes
• 3 TB nutritional yeast
• 1 TB soy sauce
• 3 TB apple cider vinegar
• 1 TB lemon juice
• Water – enough to make the mixture liquid, but not too runny
Once all of these ingredients are blended together smoothly, pour over the kale in a large container with a lid, close the lid, and shake until all of the leaves are well coated.
To cook the chips, my preferred method is to use a dehydrator, which dries the chips but will not burn them. 2-4 hours at 124-140 degrees works well, just keep checking until they are nice and crispy. They can also be baked in the oven at a low temperature – the higher the temperature, the faster they will cook, but they can go from cooked to burnt in less than a minute, so you have to keep an eye on them!
It can be hard to maintain the crispiness of kale chips for more than a couple of days. Store in an airtight container to maintain freshness, but we usually find that we eat them all right away!

See you at market! Every Sunday 11am-4pm in Whistler village

Garlic scapes on display

Garlic scapes on display

First Harvest Box

Our first CSA (Community Supported Agriculture) box went out last Thursday to our members in Pemberton and Whistler. Even though it’s still early in the season, the box was packed full of great veggies, including broccoli, Napa cabbage, green onions, garlic scapes, radishes, lettuce, cilantro and Hakurei salad turnips.

Some of these veggies are pretty familiar, but others might be new for members and others buying these items from the market, so here are a few ideas to using them.

1st Harvest box of the 2014 season

1st Harvest box of the 2014 season

Garlic Scapes

These are the tender tops of the garlic plant, and can be used the same way you would use garlic, or sautéed with butter. A great use for them is to blend with fresh basil, olive oil, and a nut like pine nuts or peanuts.

Hakurei Turnips

These mild-tasting turnips are great in salads and sandwiches, or brushed with salt, pepper and olive oil and grilled. If you like your greens, you can sautée the turnip greens with butter and garlic.

For more information on Rootdown’s CSA program, see here.