Young Urban Farmers

The First Sprouts Have Arrived!
This is our first newsletter of the year and we're happy to see your sprouts coming up from the ground. We were even able to harvest in the past week already - those with leaf lettuce and herbs can start eating the larger mature leaves now! Feel free to forward this newsletter to a friend

Recipe: Sun-Drenched Mint Tea
From your garden: Mint
Got lots of mint and don't know what to do with it? Try making your own sun-drenched mint tea. And best of all, it will take less than 15 minutes of your time.

  1. Pick about half a dozen leaves from your mint plant. (more if the leaves are still small and young)
  2. Wash the mint and place it inside a large glass jar (a canning jar or pitcher works great) with warm water
  3. Leave the jar covered with either a lid or cheesecloth
  4. Leave the mint out in the sun for several hours
  5. Serve over ice and enjoy, sweeten to taste
Other Notes:
The more mint leaves you put in, the more intense the mint flavour. You can also slightly bruise the leaves to release more flavour before putting it in your jar.

Boil and let your water cool before filling your jar to ensure the water is sterile.

Moroccan Mint Tea:
Add half a teaspoon of black tea leaves to your jar and allow to steep with the mint for a refreshing Moroccan style mint tea.

Recipe: Easy Rack of Lamb
From your garden: Rosemary, Thyme, Mint
In addition to Rosemary and Thyme, you will need one head of garlic, cumin, and a small rack of lamb (1lb). Usually New Zealand or Australian racks are about 1lb, while domestic racks can be 2lbs or more.

  1. In a large pan or foil wrap, rub lamb with a couple sprigs of rosemary and thyme and smashed garlic cloves on all sides.
  2. Sprinkle 1/2 tablespoon of cumin on each side of rack
  3. Drizzle with olive oil and a few pinches of salt; then store covered in the fridge for a few hours
  4. Roast in oven for 20-25 minutes at 350 F, longer for larger racks
  5. Cool, carve, and serve. Done.
Garnish with baby mint leaves - instead of serving with mint jelly just eat with the fresh mint garnish!

More information about cooking lamb on Chow.com

A Note About Our Recipes
For all the recipes provided in our newsletters we attempt to try them first before publishing. See our 'Recipe Set' on Flickr for photos.

YUF on Flickr
Radish Sprouts Check out more pictures on Flickr

Herbs Companion Tips:
Basil tastes great in tomato and pasta dishes. Can be crumbled over baked chicken, lamb, or fish. It blends well with garlic, thyme, and oregano.

Chives make an attractive garnish for many savory foods. Add Chives at the last moment to hot foods, since heat lessens their flavor.

Cilantro is a perfect addition to Mexican dishes; add Cilantro to salsas and bean dips. Sprinkle Cilantro over stirfried vegetables for color and Asian flavor.

Mint can be used in salad dressings, flavored tea, and zesty marinades. Works well with lamb, sprinked in peas, or chocolate dessert.

Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and oregano.

Parsley is generally used as a garnish. Add parsley to melted garlic butter as a vegetable topper.

Rosemary's assertive flavor blends well with garlic to season lamb roasts, meat stews, and marinades.

Thyme can add flavour to poultry stuffing, spaghetti or pizza sauce. Rub minced garlic and thyme over lamb, pork, or beef roasts. Season cheese, tomato, and egg dishes with thyme.

Friends of YUF
House of Verona

Featured Farmer's Market
The Stop's Green Barn Market is located in the historical Artscape Wychwood Barns at St. Clair & Christie. Operating year round the market is open every Saturday and focuses on local, sustainable, organic and artisanal products. Starting May 9th (to Oct 31st) the market moves outdoors to the "Market Walk" located at the Benson/Christie corner of the park.
Summer hours: every Saturday 8am to 1pm
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