Archive for the ‘Recipes’ Category

Protect Your Garden, The Natural Way: Compost Tea Recipe

 Compost Tea is a natural product, simple to make, easy to use helps control common garden ailments.

This is the first in a series of posts about Compost Tea. In this post we cover the basics: What it is. What it is used for. And how to make it.

What is it?
Compost tea is exactly what it sounds like; compost that has been steeped in water.
The water that is drained is known as the ‘tea.’

What is it used for?
Compost tea, when sprayed on your plants, serves as a mild fungicide and disease controller due to its high content for natural beneficial microbes and nutrients. It will also act as a mild insect repellent – which is very handy.

How to make it?


  • Minimum 5L bucket with lid or cover
  • Pillowcase
  • Homemade compost or store bought organic compost
  • Sprayer


  1. Place the pillowcase in the bucket
  2. Add compost to the pillowcase, filling the bucket approximately ½ – ¾ full. Remeber to tie the top fo the pillowcase.
  3. Add water to fill the bucket, enough to submerge the pillowcase
  4. Cover and let sit for at least 2 weeks. The tea needs time to ferment and brew.
  5. After 2 weeks, remove the pillow case with compost, allowing it to drain as completely as possible first (you can return this compost to your composter if desired)
  6. Dilute the remaining mixture 1 part compost tea to 3 parts water
  7. Use this mixture to spray on your plants, liberally


  • If using to control bugs then be sure to spray the underside of the leaves as well.
  • For maximum effectiveness apply first thing in the morning before full sun.
  • Re-application is required after watering or rain.
  • If using as a root fertilizer, dilute the tea as above and pour directly on top of the soil instead of spraying. Use every few days.

Eat drink and be merry,
At Home Organic Farms


Mushrooms! Mushrooms! Mushrooms! (and Mushroom Risotto)

There’s no hiding it, we love mushrooms around here.  I guess our passion for them got picked up along the way as we were asked to guest blog for Mushrooms Canada

Check out our guest post for them here.

We hope you like the recipe for Mushroom Risotto too. 

Eat drink and be merry.

The At Home Organic

Recipe: Yumminess Bread

What’s In It?


What you do with it

  1. Sauté the apples in butter until soft then mash up with a potato masher – leave a little chunky for texture in the bread
  2. Mix up the eggs in a bowl, add the apples mixture and vanilla
  3. In a separate bowl mix the dry ingredients – flour, powder, salt, soda
  4. Add the wet to the dry and mix – once combined add the chopped nuts and cranberries
  5. Bake in a loaf pan at 350 until a knife inserted into the center comes out clean


You can substitute any fruit you want – then tell us how it worked out!

I have also substituted whole wheat flour and the results were tasty!

Eat drink and be merry.

The At Home Organic

Recipe: Pasta Putanesca with Basil

I know that purists will dismiss this as non traditional but my wife isn’t an oregano fan so that’s life I suppose

What’s In It

  • 1L preserved tomatoes OR 796 canned tomatoes (I like the no salt ones)
  • 1 cup chopped black olives
  • 5 anchovies chopped (a light rinse will take some of the saltiness off)
  • Handful of chopped basil
  • 3 tsp capers chopped (a light rinse will take some of the saltiness off here too)
  • 1 onion chopped
  • 2 clove garlic chopped


What You Do With It

  1. Get a pot on the stove at medium heat with a splash of olive oil – add onions – don’t add salt now because you’re going to be adding 3 more ingredients that are salty
  2. Cook onions for about 10 min – don’t let them burn – you’re looking for a light caramel colour
  3. In the meantime add olives, capers (drained), anchovies (lightly rinsed), basil and garlic to your chopping board and chop until a rough dice
  4. Add to pot with onions
  5. Add tomatoes
  6. Simmer for 15 min and check seasoning (might need some pepper)


A note on cheese: go for it, but be careful, parmesan and grano padano are salty cheeses and they can throw off the flavour. 

Now it’s up to you, the longer you simmer the thicker the sauce will become. 

Cook up your favourite pasta, grab a glass of Chianti and some crusty bread and enjoy.

Eat drink and be merry.

The At Home Organic

Recipe: French Onion Soup

french onion soup



What You Do With It

  1. Half and slice as many onions as it takes to fill your biggest pot, add 2 good pinches of salt and ¼ cup butter.
  2. Roast in 400 degree oven with a lid ½ ajar for about 3 hours – check every hour to make sure nothing is burning – the objective is to evaporate the liquid in the onions, slowly brown them into a fond at the bottom of the pot – don’t burn them – it will ruin the soup.
  3. Once you have a layer of fond or the onions are cooked down and are brownish – it’s time to move to the stove – CAREFUL: the pot is hot!
  4. On medium heat on the stove continue to cook the onions.  Now that you’re on the stove the objective is to get the onions a deep molasses colour – the only way to do that is to slowly cook them down until the onions are stuck to the bottom (the fond) – add 125ml water and loosen up the fond – repeat this stage until the onions are very, very brown – but not burnt – probably about 4 times.
  5. Get a final layer of fond but use the sherry this time and loosen it up so that the bottom of the pan is free from all the stuck on onions.
  6. Once the sherry cooks out add the stock, water, thyme and simmer for 1hour
  7. Remove thyme, taste for seasoning, adjust if necessary


To serve

Slice the baguette into 1-2 cm rounds. Toast in oven to dry them out – if there’s some colour that’s fine but you’re mostly drying the bread out.  Once the bread is dry, rub with fresh garlic.  Ladle the soup into oven proof bowls, top with the dry garlic rubbed bread add a bunch of gruyere to the top of the bowl and broil until melted and the cheese is a little brown.

Eat drink and be merry.

The At Home Organic

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