Monday, September 20, 2010

Charlottetown Drop-Off


This is just a quick post for anyone living in Charlottetown or beyond who wants to get their hands on some of the PEI's ONLY certified organic chicken and lamb.  We are doing our last drop-off in the capital city on Wednesday, September 22 from 4-6pm at Ellen's Creek Plaza.  We will have a freezer full of meaty delights for you to come take your pick!  
So, unless you want to be stuck, allll winter, eating that weird, watery, bland styrofoam that the store tells you is chicken, I recommend at least trying some of our pasture-raised, happy, healthy chicken or lamb.  And if you've never had lamb, here's a great recipe to get you started that I've actually made and REALLY loved.   (Yes, Roy and Jen, I sincerely, actually really liked this lamb recipe.)

Lamb Samosas in Phyllo  (a great intro for the first time lamb-eater, but an even better treat for the veteran lamb-fan)  (After you have this once, you will want to know that yes, this doubles nicely)

3-4 medium potatoes, finely diced, boiled to tender crisp. (about a cup)
1 onion finely chopped.
2 tsp curry powder (I usually end up adding more as I go along, tasting)
2 tsp. Cumin
1 tsp. Turmeric
Pinch of salt
Pinch of cayenne pepper

Mix these ingredients in saucepan over medium heat, then add

1/2 lb. ground lamb or lamb sausage.  Cook through.  Add

1/2 cup peas
3 tbsp. Broth (you can just use water)

Then a splash of lemon juice and honey, taste and adjust seasoning accordingly (ie. Add more curry if you like).

Allow the mixture to cool completely.  Meanwhile cut phyllo sheets (which you've bought at the store, because making phyllo is crazy hard) into four, 3" strips.
Brush melted butter onto the strips before spooning mixture onto the bottom of each strip.  (Use your judgement on how much will fit without busting the phyllo, but also fill it out nicely)  Fold like a flag to the top of the strip and bake at 375 C for 20 mins.  These can also be frozen before cooking and cooked from frozen for the same time. 
As a quick tip, the rolls of phyllo that you buy in the freezer section of the grocery store have enough for a double recipe.

Hope that this finds you planning your trip to Charlottetown for the last drop-off of the year!  hehehe.  Don't worry Summerside, we haven't forgotten you, we'll get there too.



  1. hey sal
    where did you learn the fancy cooking!!!

    i think i might get some lamb sausage ,remind me when i make my order

  2. I can vouch for how delicious Sally's recipe is. She treated the kids and I to some when I was to the Island playing hockey. I suppose COULD use chicken or beef in the recipe most likely? Organic of course!