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Box Contents – Week 16 – Farmshare 2011

Hi All,

While I often find myself frustrated with the romantic notions that some people have of farming (an idyllic, easy, low-stress lifestyle), I found myself out in the field this week picking tomatoes, thoroughly enjoying myself as I took in the array of colours, shapes and smells. Having access to fresh food is a wondeful priviledge and one we are trying to bring to you (though it comes already picked). Your support for us as your local organic farmers helps make it all possible. So thanks for putting your “money where your mouth is” so to speak, and I hope you find your tastebuds are richly rewarded.

A sidenote – I am giving you a break from peppers and eggplants this week although they are not done for the season. We are having a nice balmy fall (except for that one quick cold snap) and this means we will have more variety for longer. Also, we will be covering the peppers, eggplants and tomatoes to protect them from the frost, so even when it gets chilly at night we will continue to have these items. If you find you are getting too much, all of these items freeze well. http://www.ehow.com/how_2302765_freeze-fresh-vegetables.html. Try the right hand bar for how to freeze specific veggies. You can freeze tomatoes without even blanching them!

Here is your goodies list for week 16:

Half Share
-spaghetti squash
-leeks
-green leaf lettuce
-baby bok choy
-green kale
-grape tomatoes
-heirloom field tomatoes
-regular carrots
-dill
-snow peas

Whole Share
-spaghetti squash
-leeks
-green leaf lettuce
-baby bok choy
-green kale
-grape tomatoes
-heirloom field tomatoes
-regular carrots
-dill
-large snow peas
-spinach
-radish
-watermelon
-flat beans
-eggplant

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Box Contents Week 15 – Farm Share 2011

Hello all!

A first time here on the blog — a photo!

Here’s Jennifer busy packing boxes, getting them ready to head out to you and me.  We’re hoping to get you more photos in the next few weeks so that those of you who haven’t had a chance to visit the farm can get a peek.

In the box this week:

Half Share
-golden and red beets
-red sheppard peppers
-spinach
-rainbow carrots (or regular)
-romaine
-radish
-green cabbage
-watermelon
-butternut squash
-roma tomatoes (ideal for sauces and pastas)

Whole Share
-golden and red beets
-red sheppard peppers
-spinach
-rainbow carrots (or regular)
-romaine
-radish
-green cabbage
-watermelon
-butternut squash
-roma tomatoes (ideal for sauces and pastas)
-green leaf lettuce
-rhubarb
-saladette tomatoes
-eggplant
-extra carrots

Enjoy!!

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Week 13 – Summer 2011 (the back to school edition!)

Well, it’s been a very busy and challenging week on the farm. Despite many obstacles including some very determined weeds, some marvelous fall crops are emerging… and the colour! That was so exciting to me this week. I hope you enjoy.

I am starting to appreciate eggplant – which I never had before. I tried eggplant parmesan which was a hit – and a nice vegetarian option, even for meat lovers. It was baked instead of fried and was quite simple to do.

I also found a nice resource for preserving foods and I am currently drying some oregano for myself.

Best,

Jennifer

Here is the harvest this week:

Half Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage

Whole Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage
-oregano
-garlic chives
-red leaf lettuce
-grape tomatoes
-raspberries
-red hot peppers

TIP: If you like thyme I highly recommend cooking your carrots until just under-done (I like to steam them), then put a little butter in a frying pan, dump them in, fry them until they’re a little caramelized and then toss on fresh thyme and cracked black pepper just before taking them off the heat.  Delish!!

~ heather