Diane’s Chocolate Zucchini Cake

Ingredients

• ¼ cup brick margarine (softened)

• ½ cup vegetable cooking oil (not olive oil)

• 1 ¾ cups white sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 ½ cup all-purpose flour

• 4 tablespoons cocoa

• ½ teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon cinnamon

• ½ teaspoon ground cloves

• 2 cups grated zucchini

• ½ cup chocolate chips (divided)

• ½ cup sour milk

Instructions

Combine all ingredients except ¼ cup chocolate chips.  Sprinkle them on top of the batter.  Pour into a greased 9” X 13” pan.  Bake at 325 F for 45 minutes.  Check for doneness with a wooden toothpick.  May take a little more time if the zucchini is moist.

Ross likes this cake because there is no icing.  Freezes well too.  During zucchini season I often make two at a time and cut up and freeze one.  Helps use up the zucchini as well.

Garlic and Red Wine Braised Short Ribs

Ingredients

• 2 Tbsp vegetable oil

• 5 lbs bone-in Springford short ribs, at least 1.5 inches thick

• Kosher salt and freshly ground pepper

• 2 large heads garlic, halved crosswise

• 1 medium onion, chopped

• 4 ribs celery, chopped

• 2 medium carrots, chopped

• 3 tablespoons tomato paste

• 2 cups dry red wine (about half a bottle)

• 2 cups beef stock or bone broth, plus more as needed

• 4 sprigs thyme

• 1 cup parsley, coarsely chopped

• ½ cup finely chopped chives

• 1 tablespoon finely grated lemon zest

Instructions

1. Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.

2. Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.

3. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.

4. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.

5. Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

Original recipe from the New York Times

The Springford Family’s BBQ Beer Marinade

Ingredients

• 1/4 cup olive oil

• 1-1/2 cup beer (12oz. can)

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1 tbsp The Mustard Lady Mustard (your choice of flavour - we like to mix it up)

• 1 clove garlic, minced (leave out if using a garlicky mustard flavour)

Instructions

1. Mix all the ingredients together in a bowl.

2. Put steaks in a dish or Ziploc bag and cover with marinade.

3. Massage to coat, cover and store in the fridge until ready for grilling.

We told you it was easy!

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Top tip #1:
For best results, marinate your steaks overnight or make up the marinade in the morning and leave them to soak up all the flavour before dinner.

Top tip #2:
Leftover marinade? It's perfect for basting while you grill, or pop in a pan over a med-high heat (to cook the raw meat juices) and drizzle on your meat before serving.

Slow Cooker Steak with Gravy

Prep time: 5 mins
Cook time: 6 hours
Total time: 6 hours 5 mins
Serves: 4-6

Amazing slow cooker steak recipe with mouth-watering flavor!

Ingredients

• 2 - 2½ lbs Inside Round Steak (Outside Round or Rump Steak)

• 1 oz pkg onion soup mix

• ¼ c water

• 10¾ oz can of cream of mushroom soup

Instructions

1. Cut steak into serving-size pieces and place in a slow cooker

2. Put soup mix, water, and soup in a bowl and mix well

3. Pour over steak

4. Cover and cook on low for 6-8 hours.

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The Springford’s Chicken Rebozado Con Miel

Ingredients

• 2-3 Springford chicken breasts

• 3 Springford eggs

• Flour, enough to coat the chicken pieces (add breadcrumbs for extra crunch)

• 5 tbsp. olive oil

• Salt and pepper for seasoning

For the sauce:

• 1/2 cup of honey

• 1 tbsp. The Mustard Lady mustard

• 1 tsp. soy sauce

Instructions

1. In a small bowl, mix honey, mustard and soy sauce. Cover and leave for an hour to allow flavours to blend.

2. Place chicken pieces in a bowl or Ziploc bag.

3. Beat eggs and add to chicken. Mix thoroughly with your hands (or in a bag) until the chicken is completely coated.

4. Add flour (and breadcrumbs if using) and thoroughly coat the chicken. The mix will be very wet, but shouldn't drip. If too runny, add a little more flour.

5. Heat oil in a large pan, add chicken and fry until golden on all sides. Remove from heat and season with salt and pepper.

6. Drizzle honey mix over the chicken or serve in a small dish for dipping. Enjoy!

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‘Eggs in Bed’

Preperation:

10mins | Cooking: 20mins

Ingredients

• 4 Springford's free-range eggs

• 4 slices of Tannadice Farm bacon (cooked and crumbled)

• 1 cup Cowichan Milk Co cream

• 2 tbsp butter

• 1/4 cup cheese (we love Little Qualicum Cheesework's Sunshine Feta)

• 4 small potatoes, cooked and diced

• 1 handful of chopped fresh greens

• salt and pepper

Instructions

1. Butter your ramekins. This recipe will give you enough for 2 - 4 ramekins, dependent on size.

2. Divide and layer potatoes, remaining butter, cheese, bacon, and greens into ramekins. Sprinkle with salt and pepper. If prepared in advance, ramekins can be refrigerated overnight at this stage.

3. Preheat oven to 400F. Add enough cream to almost cover the potatoes in each ramekin. Crack an egg onto each. Season with salt and pepper.

4. Bake for 15-20mins until eggs are cooked to your preference. Serve warm.

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Top tip:

Save more time for cuddling up in bed!
Prepare your ramekins the night before and refrigerate. Then all you need to do in the morning is add the cream and eggs.

Love our eggs? If your ramekins are big enough, double up with 2 eggs and enjoy!

Diane’s Best Burgers

Ingredients

• 2 lbs. Springford Farm ground beef

• 2 eggs

• ¾ cup onion, finely chopped

• 2/3 cup oatmeal (quick oats)

• ¼ cup bar-b-que sauce

• ½ tsp salt

• ½ tsp ground pepper

Instructions

1. Combine all ingredients.

2. Scoop a ½ cup measure per burger and gently form into

   patties

3. Grill over medium-high heat on lightly oiled grill for 5 to 7

   minutes per side or until digital instant read thermometer

   inserted sideways into center of patty reads 160°F (71°C)

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‘Cream Top’ Hot Choc

Ingredients

• 2 cups Cowichan Milk Company's

• Cream Top milk

• 2 tblsp sugar (unless using sweet chocolate)

• 1 cup bittersweet chocolate (we love Denman's

• dark choc bars for extra richness)

• Splash of vanilla extract

• Extra cream or marshmallows to serve

Instructions

1. Shake your cream top bottle well to combine.

2. Optional: reserve a spoonful of the cream for serving.

3. Combine milk and sugar in a saucepan and warm on low-med heat on the stove. Keep an eye on the milk - you do not want it to boil!

4. Chop or grate chocolate. Melt for 30 secs in the microwave. Stir well and melt for further 15 secs if needed.

5. When milk reaches scalding point (180'F) with bubbles on the sides, turn off heat and add melted chocolate. Whisk to combine.

6. Add vanilla extract. Stir and serve with your choice of toppings.

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Top Tip:

Try a sprinkle of cinnamon for some warmth to beat that cold weather or add a sprinkle of Saltwest's Sea Salt Chocolate Caramel for something extra special!

The Springford’s Cheeseburger Soup

Ingredients

• 5 large potatoes, chopped

• 5 carrots, diced

• 2 onions, diced

• 5 stalks celery, diced

• 5 cloves garlic, minced

• 6 cups Springford chicken broth

• 3 teaspoons salt

• 2 pounds Springford ground beef, browned (or leftover Springford patties)

• 10 ounces Natural Pastures Aged Farmhouse cheese, shredded/grated

• 2 teaspoons dried parsley

• Several grindings fresh black pepper

• Oil for cooking

Instructions

1. Add a little oil to a large soup pot on a medium-high heat. Fry the vegetables and garlic for 1-2 minutes until they gain a little colour.

2. Add broth and bring to a simmer. Allow to cook for 20mins or so.

3. Brown the beef/patties. If using leftover cooked ground beef/patties, break up and warm through in a pan.

4. Add the dried or fresh parsley.

5. To the soup, add salt and pepper to taste. Then add your beef to the pot.

6. Shred or grate cheese and add to the pot. Stir to mix.

7. Serve warm with leftover burger buns and your choice of toppings. Enjoy!

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Top Tip:

When it comes to toppings, think about all those BBQ burger extras - avocado, bacon, tomato, sour cream, pickles or fried onions - all work well! 

Springford Farm Beef Pot Roast

Ingredients

• 2 tbsp fennel seeds, crushed

• 1 tsp each of salt and pepper

• 3 lb (1.36 kg) Springford boneless beef roast

• 3 tbsp vegetable oil

• 2 onions, chopped

• 4 carrots, diced

• 2 tbsp all-purpose flour

• 1 ½ cups Springford beef stock 

• 3 bay leaves

Instructions

1. Combine crushed fennel seeds with 1/2 tsp each of the salt and pepper, rub all over roast.

2. In Dutch oven or stockpot, heat 2 tbsp of the oil over medium-high heat; brown beef all over, turning with tongs (about 10 minutes).

3. Transfer pot roast to slow-cooker; set aside. Reduce stove-top heat to medium.

4. Add remaining oil to Dutch oven if necessary; cook onions, carrots and remaining salt and pepper, stirring, for 4 minutes or until just golden.

5. Sprinkle with flour; cook, stirring, for 1 minute. Add beef stock and bay leaves to Dutch oven; bring to boil, stirring and scraping up brown bits from bottom of pot.

6. Transfer vegetables, broth and bay leaves to slow-cooker. Cover and cook on low for 7 to 8 hours or until fork tender. If you don't own a slow cooker, cook the pot roast and vegetables in a heavy Dutch oven pot at 325°F in the oven for about 3 hours or until fork-tender.

7. Remove bay leaves and discard; skim fat from sauce, if necessary.

8. Remove from slow cooker and carve roast across the grain and serve with sauce and braised vegetables. Enjoy!

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Top Tip:

Looking to mix it up with some different flavours? Try replacing the fennel seeds with one of the delicious herb and spice rubs from Coastal Cowboy or Metropolitan Chef.

Banana Squash Coconut Curry

Ingredients

• 1 Tbsp canola (or vegetable) oil

• 1 onion, diced

• 2-3 cloves garlic, finely minced

• 2-3 tsp curry powder 

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• 1 Tbsp ginger, freshly grated (or 1 tsp ground)

• 1-2 tsp salt

• 1 can coconut milk, plus 1 can of water

• 3 cups banana squash, peeled, seeded, and cut into ½” cubes

• 1-2 cups chickpeas, cooked

• 2 cups potatoes, cubed

• 1 bunch kale (6-8 leaves), stems removed, and chopped

• 4-5 cups rice, cooked

Instructions

1. Heat the oil in a large pan over medium-high heat. Add the onion, and cook until it starts to soften. Add the garlic, and cook a little longer, until fragrant.
   

2. Add the curry powder, coriander, cumin, cinnamon, and ginger. Cook for about 30 seconds. Add the salt, coconut milk and water, followed by the squash and chickpeas.
   

3. Lower heat, and simmer for 10 minutes. Add the potatoes, and continue cooking until all of the vegetables are tender.

4. Add the kale last, and simmer a few more minutes. Taste and adjust any seasonings, particularly the salt, if needed.

5. Ladle over hot, cooked rice. Serve and enjoy!

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Top Tip:  
Try using Mori Greens’ Kale (freshly harvested from Springford Farm) and Eco Valley Farms’ potatoes, for additional local flavours!