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Monthly Archive for: ‘July, 2011’

Box contents for week 7 – Summer 2011

Hello all!

Isn’t it lovely that the weather has cooled a bit? Still sunny and warm, but breezy and lovely for sleeping.

I’m happy to bring you the box contents update ON TIME this week and hope it helps you better plan for what you’ll do with your delicious organics over the next week. Enjoy!

Half Share
-Green Leaf Lettuce
-Kohlrabi (here’s some info on how to use it)
-Zucchini
-Green Beans
-Cucumbers
-Beets
-Grape Tomatoes
-Broccoli
-Snowpeas
-Plum Tomatoes

Full Share
-Green Leaf Lettuce
-Kohlrabi
-Zucchini (a vegan rice-stuffed zucchini recipe that sounds delish)
-Green Beans
-Cucumbers
-Beets (mmm…grilled beet salad)
-Grape Tomatoes
-Broccoli
-Snowpeas
-Plum Tomatoes (here’s a sauteed green bean with tomato recipe)
-Romaine
-Red Kale
-Eggplant (a selection of eggplant recipes from Canadian Living)
-Broad Beans
-Celery
-Garlic Chives

Box Contents for Week 6 – Summer 2011

Hey folks!

Here are the contents for your boxes this week. I hope you have been finding everything is staying fresh until you get a chance to bring your box inside (if you aren’t home when it arrives).  This heat has been something else but we hope that the addition of ice packs has been enough to keep things cool until you get to them!

Sorry about the blog post confusion lately — we’ve got two of us posting now and I’m afraid our coordination and publishing of content was a bit out of sorts.  We’re back on track and you can expect consistency for the rest of the season!

Have a great day and, as always, if there’s anything you’d like to share (recipes, tips, comments or suggestions) please don’t hesitate to drop us a comment or email.

Half Share
-romaine
-red leaf lettuce
-carrots
-zucchini
-snow peas
-burgundy beans
-raspberries
-green onions
-broccoli
-grape tomatoes

Whole Share
-romaine
-red leaf lettuce
-carrots
-zucchini
-snow peas
-burgundy beans
-raspberries
-green onions
-broccoli
-grape tomatoes
-black kale
-radish
-red beets
-potted basil
-English cucumbers
-okra
-celery

Farm Share Week 5

Please note:

In order to post earlier some things on this post may change with available. You never know for sure what looks ready and happy until you are out in the fields!

Half Share

-zucchini

-beets

-carrots

-green leaf

-swiss chard

-peas

-radish

-broccoli

-celery

-raspberries

Whole Share

-zucchini

-beets

-carrots

-green leaf

-swiss chard

-peas

-radish

-broccoli

-celery

-bok choy

-red kale

-strawberries

-coriander or garlic chives

-raspberries

-2 additional items

Here is a recipe for cold zucchini soup that I am eager to try. No cooking- so it’s easier and more of the nutrients of the veggies are preserved. http://www.marilyn.ca/Cooking/segment.aspx/Daily/May-2011/05_23_2011/SummerSoups

Also, here is an article on storing veggies. Please note NOT to wash berries before you are ready to eat them. They are very sensitive to moisture. http://articles.mercola.com/sites/articles/archive/2010/07/29/where-do-you-store-produce-in-your-fridge-for-maximum-shelf-life.aspx

Enjoy!

Farm Share Week 4

Hello Veggie Connoisseurs!

Here’s a recipe to jazz up your salads and use those sugar snap peas. I’m sure balsamic dressing would also be stellar if you don’t have raspberry vinegar. http://allrecipes.com/recipe/sugar-snap-pea-and-berry-salad/detail.aspx

Box Contents:

Half Share

-romaine
-red leaf lettuce
-spinach
-zucchini
-sugar snap peas
-broccoli
-baby bok choy
-black kale
-chili peppers or other peppers
-carrots

Whole Share
-romaine
-red leaf lettuce
-spinach
-zucchini
-sugar snap peas
-broccoli
-baby bok choy
-black kale
-chili peppers or other peppers
-carrots

-garden peas
-green kale
-red beets
-currants
-parsley
-grape tomatoes

Farm Share Week 3

Hi Everyone!

I (Jennifer) will be posting in the blog now too. I thought I would go back and make up for missed posts. I am sure you could use some more recipes! As the last week for asparagus, I thought I would share an idea for a different breakfast that I really enjoyed. When you don’t have any asparagus, you can experiment with different veggie and cheese combos- you could try broccoli, swiss chard or kale for instance.  See the bottom of this post for details.

Greetings from the farm!

This week I was challenged by the unpredictability of farming. Due to the cold weather this spring, most crops are about 2 weeks behind. Other crops ebb and flow with so many variables. This is unfortunately the last week for asparagus and I was not able to get them for everyone. Also, currants were in limited supply. I am trying to not give you all too many leafy greens but there are still many in the box this week.

However, the leafy greens are some of the most versatile veggies- This week I have enjoyed kale in an omelet, in baked beans and on a burger and baby bok choy with beets and soft cheese as a delicious side. Other possibilities include juicing, soups and stir fries, and I am eager to try kale this week steamed with white wine. On a positive note, your participation in Farm Share is protecting you from the volatility of the produce market’s prices. Kale for instance is in extremely limited supply in Ontario, and is selling at almost double wholesale what it does during the summer and this will undoubtably affect prices at the checkouts. So, enjoy- knowing that your decision to support Zephyr Organics has its perks.

Here are the contents of Week 3’s Farm Share Box:

Half Share

-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy

Whole Share
-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy
-red leaf lettuce
-red beets
-black kale or currants
-chives
-sugar snap peas

Recipe for Asparagus Breakfast Casserole

Ingredients

-4 slices whole wheat bread

-3 large eggs

-1/4 cup skim milk

-4 tbsp. unslated butter, melted

-1 cup havarti cheese (grated)

-1/2 tsp. salt

-2 tsp. sugar

– 1 small bunch thin asparagus spears in 1/2 in. pieces.

Directions

1. Preheat oven to 350 and butter a 8″ X 8″ baking dish. Cover the bottom of the dish generously with bread cubes.

2. In a large bowl, whisk together the eggs, milk, butter and cheese, salt and sugar. Mix until combined. Stir in the asparagus and pour the mixture over the bread.

3. Cover with foil and bake for 25 mins. Remove the foil and bake for another 10 mintues until golden brown on top. Serve hot.

Last week’s post that didn’t post!

Hello all!

Here is a quick run-though of the contents for the boxes (LAST!) week. My apologies, I was travelling and apparently this didn’t post even though I am quite certain the ‘publish’ button was clicked.  As soon as I have this week’s list I will post it up tonight, no delays!!

Today’s tip, for those of you who don’t have one already, is to get a salad spinner! I always thought “I should get one of those, some day…” and finally picked one up this weekend (the Starfrit collapsible version in fact!).  And it is FANTASTIC.  Damp greens = soggy salads that just don’t taste as good as they could.  So go get one, for $30 or so, they are absolutely worth it.

Also, here’s a recipe for red currants used in an apple cranberry currant crumble pie (say that five times fast!). I think it sounds delicious and am going to try it tonight!

Here’s the list:

Half Share
-romaine
-red leaf lettuce
-spinach
-zucchini
-sugar snap peas
-broccoli
-baby bok choy
-black kale
-chili peppers or other peppers
-carrots

Whole Share
-romaine
-red leaf lettuce
-spinach
-zucchini
-sugar snap peas
-broccoli
-baby bok choy
-black kale
-chili peppers or other peppers
-carrots
-garden peas
-green kale
-red beets
-currants
-parsley
-grape tomatoes

Enjoy!