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Box contents for week 2 and a recipe for rhubarb bread!

Good day to you all!

Apologies for the delay in posting this entry, I was travelling yesterday and that storm we had made for a tricky flight into Toronto. We were bounced around until they decided we couldn’t land and then re-routed to Buffalo. A very long and nerve-wracking jaunt!

But back to the boxes! Here are the contents for this week (which many of you know by now) and a great recipe from one of our farm share subscribers, thanks Danielle! I love the idea of making break with rhubarb, so different.

You can also find some great (and quick to make) salad dressings over on the Canadian Living website — I love trying new ones and they are a great way to jazz up your leafy greens.  My salad “formula” is to mix up the greens, pick one type of nut, one type of fruit, one type of cheese and several crunchy veggies and toss them all together with a complementary dressing.  Easy peasy!

Half Share
-green leaf lettuce
-romaine lettuce
-baby bok choy
-black kale
-strawberries
-carrots
-mini onions
-garlic scapes
-asparagus
-radishes

Whole Share
-green leaf lettuce
-romaine lettuce
-baby bok choy
-black kale
-strawberries
-carrots
-mini onions
-garlic scapes
-asparagus
-radishes
-red kale
-chinese cabbage
-curly parsley
-extra strawberries
-rhubarb
-red swiss chard

Light Rhubarb Bread Recipe (from bellybytes.com)

Ingredients:
2-1/4 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 eggs
1 cup low-fat buttermilk
1 cup packed brown sugar
1/2 cup applesauce
2 teaspoons vanilla extract
2 cups finely chopped rhubarb
1/4 cup chopped walnuts, toasted

TOPPING:
2 teaspoons butter
1/4 cup chopped walnuts, toasted
1/3 cup packed brown sugar

Directions:
Preheat the oven to 350 degrees. Coat two standard-size loaf pans with nonstick cooking spray and set aside.
Combine the all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a bowl and set aside.
In another bowl, beat the eggs, buttermilk, brown sugar, applesauce and vanilla. Add the dry ingredients all at once, and stir until just moistened. Do not over mix. Stir in the rhubarb and walnuts. Spoon the batter into the prepared pans.
To make the topping, mix together the butter, walnuts and brown sugar. Spread evenly over the top of both loaves. Bake in the preheated oven for about 50 minutes, or until a sharp knife inserted into the center comes out clean.

Recipe makes 24 servings.

Each serving contains approximately:
126 calories, 3 grams fat, 17 milligrams cholesterol, 140 milligrams sodium, 23 grams carbohydrates, 3 grams protein and 1 gram fiber.

I hope you enjoy it, I’m going to try it the next time we have rhubarb in the bins!

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Welcome back friends of Farm Share! Box contents for week one…

Happy Wednesday everyone!

Welcome back from all the folks at Zephyr, and me, your friendly blogger Heather.

Here are your box contents for the week, along with a great kale recipe created by our very own Jennifer from Zephyr Farms.

We’re looking forward to providing you with delicious, fresh organics this 2011 season.  Feel free to drop us a note here on the blog to let us know what we can do to make the farm share experience even better for you.

Have a great day everyone!

Box Contents for Week 1

Half Share
-romaine lettuce
-red leaf lettuce
-green kale
-rainbow swiss chard
-baby bok choy
-chives
-asparagus
-rhubarb
-strawberries
-radishes

Whole Share
-romaine lettuce
-red leaf lettuce
-green kale
-rainbow swiss chard
-baby bok choy
-chives
-asparagus
-rhubarb
-strawberries
-radishes
-red beets
-onion bulbs
-amaranth (calliloo) Used in Carribean cuisine, steamed as side or in stews
-italian parsley
-black kale

Recipe for the week – Kale & Tomato side dish

Ingredients:
-1 bunch of green kale
-1 tbsp. olive oil
-salt to taste
-1 tomato, medium chopped
-1/4-1/3 cup feta or other soft cheese

1. Wash kale, remove steps and coarsley chop leaves.

2. Sautee Kale in pan with the olive oil until wilted but still vibrant in colour. Sprinkle liberally with salt.

3. Add tomatoes and feta just before kale is done cooking.

Serves 3.

Enjoy!