Homemade Nachos

Who doesn’t love pub food? We sure do, however we dislike the overly processed aspect of eating out. To avoid this we end up making healthier and fresher versions with ours and locally grown and raised products at home.

We started by taking lime and corn tortilla chips laying them along a baking tray and added on a thick layer of diced shallots, red cabbage, bell peppers, tomatoes, frozen corn from last year, pickled pepperoncini, and seasoned ground chicken. Topped with freshly grated cheese and baked until the outsides are crispy. Garnished with homemade pickled onions, guacamole, cilantro leaves and heirloom tomato salsa.

Currently we have quarts of pickled onions, white beets, red carrots and green sauerkraut left on our online farm store and little more selection at the Old Strathcona Farmers Market booth. These will not last long and if you enjoy any of them, we recommend grabbing a jar this week to ensure you are able to get some before we are sold out. Kohlrabi and beets will be the first items back in our pickling rotation once they are fully grown!

Our goal is to expand our pickled and sauce line up this year. We are growing many different types of tomatoes and hot peppers this season. Some are already potted up or have been transplanted into the greenhouse already. We love having loads of different pickles, sauces and dips on hand, they make meals way easier especially in our peak summer season.

Is there any particular jarred or canned product that you would like to see from us this year? (Bare in mind that we prefer to use our own grown ingredients.)