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Farm Share Week 7

Hi everyone! I hope you are all taking advantage of the weather. Summer really goes by too fast. Crops come and go rather suddenly as well. This week the raspberries are done, but they are bi-annuals and should produce another crop in the fall if we cut them back. The new chutes that the mature raspberry bush plants by itself bear in the fall, and they will be the main bush come next season.

We should have some watermelon next week! They are almost to size and are already starting to develop the big yellow spot that indicates that they are ripe and bright pink inside. The tomatoes in the field are starting to ripen, and there are loads of them out there that just need another few weeks to ripen.

We are onto a new field of peas now that were planted later. Beets are finally ready- I have been eager for these to be ready for weeks now and we’ve just had a few that were ready. Remember, the beet tops are delicious. Add them to your spinach to make the greens go farther or even try them in your salad to mix things up.

The whole shares are receiving spanish onions this week. This is the first time we’ve grown them since I’ve been around, as I thought they would be very useful to everyone. Also, okra is new this week. They are another Carribean favorite which I prefer cooked and they look awesome (star-shaped) when sliced widthwise. Some recipes are provided below as well as your list of vegetables.

Half Share

  • carrots
  • beets
  • green beans
  • snow peas
  • cucumber
  • zucchini
  • cauliflower (from Kawartha Organics)
  • spinach or green/black kale
  • saladette or grape tomatoes
  • green leaf lettuce

Whole Share

  • carrots
  • beets
  • green beans
  • snow peas
  • cucumber
  • zucchini
  • cauliflower (from Kawartha Organics)
  • spinach or green/black kale
  • saladette or grape tomatoes
  • green leaf lettuce
  • green onions or garlic scapes
  • okra or mini field tomatoes
  • red swiss chard
  • red leaf lettuce
  • spanish onions
  • kohlrabi or eggplant
  • radish

Roasted Okra from Fatfreevegan.com

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Okra- note the awesome star shape! It’s a source of protein, potassium, zinc, fibre, Vitamins A, B6, C & K, Calcium and Magnesium…and that wasn’t even the whole list!

Preheat oven to 450 degrees. Spray shallow baking dish with cooking spray, place washed okra on top, and spray again with cooking spray. Sprinkle with salt and pepper or try garam masala, curry powder, chili powder, creole or jerk seasoning for a variation. Bake for 15 minutes or until okra is browned on all sides, stirring occasionally.

Okra Curry from Simply in Season Cookbook

Why not try will green beans if you have a half share? Remember to reduce cooking time though! Now this recipe is more true to the Jamaican style!

Ingredients

  • 1/2 cup onion
  • 1/4 tsp. garlic (or a couple garlic scapes), minced
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. chili powder
  • 1 lb. okra (there is less in your box- try adding carrots or zucchini to make the full pound)
  • 1/2 tsp. salt
  • 1 cup tomatoes, sliced

Directions

1. In frypan saute onion in 2 tbsp. oil until golden. Add ginger, garlic and spices and saute a few minutes.

2. Add okra and salt and cook as few minutes.

3. Add tomatoes and fry a few minutes until liquids evaporate.

 Zucchini Cookies from Simply in Season

(These tasted more like muffin tops to me but they were still delicious and decadent! Peel the skin off if you are trying to be sneaky about feeding someone zucchini. You can’t really taste the zucchini but it adds nice moisture and nutrition). Add spices, raisins and nuts for one version and chocolate chips and vanilla for the version I made.

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A little indulgence infused with zucchini! Make your own baked treats and save on calories, salt, sugar and money!

Ingredients

  • 3/4 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 cups whole wheat flour
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon and 1/2 tsp. ground cloves OR 1 tsp. vanilla
  • 1 1/2 cups zucchini, shredded (about 2 small zucchini)
  • 3/4 cup raisins and 3/4 cup walnuts OR 3/4 cup chocolate chips

Directions

1. Cream butter and sugars together.

2. Add egg and beat until fluffy. (and vanilla if using)

3. Mix together flours, baking powder, salt and spices (if using) in separate bowl.

4. Add zucchini, then dry ingredients, then raisins and nuts OR chocolate chips to batter and mix well.

5. Bake immediately at 375 degrees for about 12 mins (mine were still soft at this time).

Why not share your recipe ideas or ways to modify the recipes above to make them tastier or healthier?

Your fellow veggie enthusiast,

Jennifer

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Farm Share Week 6 & DIY Healthy Eating Toolkit

Greetings from the farm! Those roasting hot days keep on coming, but it was a blessing for me this week, as most of the workers who would normally be somewhere in the fields were working in the building and the cooler due to the off-the-charts heat. That meant an unrushed and earlier night for me, though I had to be a little more flexible in what I put in the boxes (I decided this is not the ideal week to be harvesting things from the greenhouse!)

This week I thought I would share my DIY Healthy Eating Toolkit– basically just the things I regularly use to help me consume more veggies. I would recommend on the same day you receive your box if possible, set aside an hour (or maybe more for a whole share) to wash and cut up your vegetables for easy use later. This will cut down on dishes (cutting board, knives and salad spinner) when all they need is a quick rinse between washing various items.

Farm Share Tool Kit, L-R: Handy Recipe Books, Chopping knives (I use the cruved one for greens and the straight one for most others, salad spinner, zip-loc bags and containers (I love my glass ones!)

1. Wash: First, give each item a good wash. A collander is very helpful for this, but if you have a salad spinner, there is a collander right in it. Root vegetables such as carrots can get a little scrub with a kitchen scrub brush as they don’t give up their dirt easily. I often soak spinach, even three times if it is especially girtty as it seems to hold dirt all too well. Other items like lettuce can be easily rinsed. The only things I don’t wash innitially are the raspberries, strawberries and tomatoes (which don’t like too much moisture) and baby bok choy or chinese cabbage, which I have found are impossible to clean properly until their leaves are removed (which makes them spoil faster).

2. Dry/ Place in Zip Loc or Container: After a nice wash, your leafy greens can be dried and placed in zip-loc bags or containers. A little bit of air getting to them is nice, but they should be fine if you plan to eat them in the next few days. Place a paper towel in with it to absorb excess moisture. Whatever you do, make sure your greens are not left open in the main part of your fridge. They will wilt! Even if you don’t have time to wash or prepare, clear out a little space in the crisper drawer or at least tuck them inside a plastic bag, tied loosly until you have time to wash them. If your leafy greens do suffer wilt, revive them with an ice bath or soak them in cold water with a little lemon juice (a tip I learned from my “Green Cleaning” book), about an hour. Leafy greens wilt when they lose moisture, so this is why they need the water put back into them to look their best.

3. Remove Leaves and/or Cut: (some vegetables). Root vegetables with their leaves still attached are happiest when the leaves are removed. Remember, beet leaves are very much edible (just like Swiss Chard) and I recently learned from a customer that carrot leaves are excellent to use in a juicer and filled with flavour. Normally leaving about 1/2 inch of stem left on the roots is ideal, but again if you plan to eat them in the next few days, I suggest cutting them up or right at the point where stem and root meet so they are easy to throw into your dinner. Leftover clamshells cleaned out make great containers for your trimmed radishes.

4. Store: Next, put everything in the refridgerator crisper drawer or containers where possible. Even hardy vegetables like carrots can go soft quickly when left in the open. The crisper drawer is kept a little colder and locks moisture in. The exceptions are tomatoes (much tastier and nicer texture when kept at room temp.), squash (cool room temp.) and basil (will charr if placed in fridge).

I hope these tips help you for now.

Here is your list for this week. I was sure we’d have tomatoes this week, there are oodles of tomatoes that would be great salad size, but alas they are still green. The grape tomatoes are still in their beginnings, and in limited supply. For the whole shares, we should have okra this week. I picked a tiny amount of beautiful looking okra. Also, I am impatiently awaiting more beets to become ready as well as the next rows of peas, but in the mean time, the beans are looking great and the raspberries just keep coming.

A very versatile green- use just like spinach!

Half Share

  • carrots
  • radish
  • green beans
  • yellow zucchini
  • cucumbers
  • garlic scapes
  • rainbow swiss chard
  • romaine
  • red leaf lettuce
  • raspberries

Whole Share

  • carrots

    Yummy, spicy, radishes!
  • radish
  • green beans
  • yellow zucchini
  • cucumbers
  • garlic scapes
  • rainbow swiss chard
  • romaine
  • red leaf lettuce
  • raspberries
  • green leaf lettuce
  • green onions
  • fennel
  • snow peas
  • rhubarb
  • baby bok choy

Enjoy the bounty!

Here are a few recipes to try:

Cucumber Chard Salad(from yummly.com)

First 3 Ingredients, Ready to Cook

Ingredients

  • 2 cucumbers
  • bunch of swiss chard (stems and leaves seperated and chopped)
  • 1 1/2 tbsp. balsamic vinegar
  • 1/2 cup water
  • 1/2 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1 tsp. pepper

Directions

1. Add the balsamic vinegar, cucumber, and swiss chard stems to a pot or frying pan with lid. Cook, while stirring, until all the vegetables are coated with the balsamic vinegar and are heated through.

2. Add the water and lemon juice, bring to a boil and simmer until the stems are halfway done.

3. Add the swiss chard leaves, salt and pepper, and simmer until lightly wilted.

Serves 2-3 as a side. Tip: Cook as little as you can so that veggies retain their colour and nutrients.

Beyond Cucumber Pickles

I’ll admit that I normally steer away from making my own pickles, thinking that since they are normally canned they are out of my league. I found some exciting options on Canadian Living’s website using different vegetables to make up fresh pickles. Perhaps I will yet overcome my fear of pickle-making.

Radish Pickles

Ingredients

  • 4 cups thinly sliced radishes
  • 1/2 tsp. salt
  • 2 tbsp. rice vinegar
  • 1/2 tsp. sugar
  • 1/2 tsp. sesame oil
  • 1 green onion (just green part, sliced)

Directions

In bowl, toss radishes salt, let stand for 15 minutes. Drain and squeeze out liquid. Add vinegar, sugar, sesame oil and green onion. Toss to combine.

Serves 4

Asian Quick Pickles (Beans and Julienned Carrots) http://www.canadianliving.com/food/quick_and_easy/asian_quick_pickles.php 

Quick Zucchini Pickles http://www.canadianliving.com/food/quick_and_easy/quick_zucchini_pickles.php

Kid-Friendly Chef Salad from yummly.com

Ingredients

  • 1/2 cup grape tomatoes or quartered mini tomatoes (we will have some next week!)
  • 1 carrot
  • 1 cucumber
  • 1 head romaine lettuce
  • 1 red pepper (not until August 🙁
  • 1 slices whole wheat bread
  • 6 tbsp. sour cream
  • 3 eggs
  • 2 tbsp. butter
  • 1 tsp. white vinegar
  • 1 tbsp. parsley flakes
  • 6 tbsp. milk
  • 1 tsp. dill
  • 3/4 tsp. garlic powder
  • 1/4 lb. swiss chard (cured)
  • 1/2 lb. chicken breast or cubed cooked ham
  • salt to taste
  • pepper to taste

Directions

1. For hard-boiled eggs, place three eggs in a heavy saucepan and cover with cold water. Boil for 1 minute, then turn off the heat. Cover and let sit for 15 minutes in the hot water. Next, drain the hot water and run cold water over the eggs. Roll each egg gently to crack the shells, then peel. Rinse well, then slice into 4 wedges. TIP: For easy peeling, work under a running tap or in a bowl of water.

2. For garlic croutons, cut 2 slices of whole wheat bread into 16 squares each. Melt butter and add to bread pieces along with 1/4 tsp. garlic powder. Arrange the cubes in a single layer on a baking sheet or toaster oven tray. Broil for 1 to 2 minutes, checking frequently to prevent burning. Turn and brown the other side. Transfer to a paper towel to drain and cool. TIP: For fun, cut the bread into shapes using miniature cookie cutters.

3. For ranch-style dressing, whisk the sour cream, milk, and vinegar in a small mixing bowl. Add 1/2 teaspoon of the garlic powder along with the parsley, dill, and a pinch of salt and pepper. Chill for at least 30 minutes while preparing the remaining salad ingredients.

4. To prepare the lettuce, cut 1 and 1/2 inches off the end of the romaine head and discard. Break the leaves off and wash in cold water. Place in a salad spinner and spin until dry (or pat dry with paper towels). If you have a toddler or preschooler or even an older child, let them help spin the lettuce dry. These are fascinating to kids and even if they aren’t able to do a perfect job, they are staying out of trouble and taking part in meal preparation all at once- hooray!

5. Older kids can peel and grate the carrot; wash, peel, and slice the cucumber; and wash and cut the pepper into strips with a knife or into shapes with a mini cookie cutter. Wash the tomatoes and remove any stems. Cut if needed. Place the ham or chicken, cheese, croutons, and hard-boiled eggs in bowls and serve along with a pitcher of the dressing. You may also do it salad bar style and kids could try making a face with tomato eyes and grated carrot hair. Pour the dressing over the salad or serve on the side for dipping.

Serves 4.

Enjoy!

 

 

 

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Farm Share Week 5

Good morning Farm Sharers!

I hope you’ve been able to enjoy our hot summer outside, perhaps with some day trips to the lake or other summer standby’s. As we get further into summer, new vegetables are becoming ready each week, and the substancial quantities of leafy greens that occupied your box in the early ways are making way for new textures and colours. This week we all get to enjoy some skinny carrots– we just couldn’t wait any longer! Remember, for young carrots, you can get away with a good scrub and skip the peeling altogether. Your new adventurous item this week is fennel. Smell it or taste a leaf and you will see that it tastes like licorice. The good news is, the bulb (white part) is much more mild in flavour. Also, this is the first week for green beans. They too are still thin, but very tasty. I was only able to get enough cucumber and tomatoes for the whole shares this week, but next week there should be tons. See below for some recipe ideas. But first, your list of box contents:

Half Share
-green leaf lettuce
-green zucchini
-raspberries
-snow peas
-green beans
-carrots
-black kale
-fennel
-chinese cabbage
-green onions

Whole Share
-green leaf lettuce
-green zucchini
-raspberries
-snow peas
-green beans
-carrots
-black kale
-fennel
-chinese cabbage
-green onions

-cauliflower
-cucumber
-garlic scapes
-red leaf lettuce
-green swiss chard
-red beets
-mini field tomatoes (simply leave in the sun if some of yours are not fully ripened yet)

Easy Raw Black Kale Salad (Don’t be fooled by the name-One of our customers passed along this recipe & managed to get her 3-year old to gobble kale!)

Kale: anti-oxidant, anti-inflammatory, lowers cholesterol, fights cancer, and supports the body’s detoxification system. Not bad for a little bunch of greens!

Ingredients

  • 1 bunch of black kale, washed and leaves torn into pieces
  • 2 tbsp. olive oil
  • 1/2- whole lemon (or to taste)
  • 2-3 tbsp. nutritional yeast
  • black pepper to taste

Directions
1.massage kale leaves with olive oil.
2. When fully covered, add lemon juice, pepper and nutritional yeast flakes. Toss and serve immediately.

Here is one of Helen, our summer packing staff’s favourites. She also happens to be Greek, so needless to say, she knows a thing or two about good Greek cuisine.

Grecian Delight Casserole Recipe (from www.caloriecount,about.com)

Makes 8 servings

This casserole is a cross between two of my favorite Greek meals, moussaka and pastitsio. For the most traditional flavor, use ground lamb rather than turkey, and use authentic feta cheese made from sheep’s milk. Serve it with Honey-Glazed Carrots., may use lamb or vegetarian ground meat. Helen recommends the beef or turkey and to use more zucchini than this recipe calls for.

Ingredients

  • 1 cup orzo
  • 1 tbsp. olive oil, divided
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 yellow or white onion, peeled and diced
  • 1 tsp. dried dill
  • 1 lb. ground turkey
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tbsp. tomato paste
  • 1 oz. tomato sauce
  • 1 cup crumbled feta cheese

Directions
1. In a medium saucepan, bring about 4 cups of water to a boil. When the water is boiling rapidly, add the orzo and cook it for 6 – 8 minutes until it is al dente. Drain it.

2. Preheat the oven to 400 degrees and spray a large (2-quart) casserole dish with nonstick cooking spray,

3. Heat 1 Tbsp. of the oil in a large heavy skillet over medium to medium-high heat. Add the zucchini and onions and cook them until the onions are translucent and the zucchini is tender-crisp, about 10 minutes. Stir in the dill and put the vegetable mixture in the casserole. Stir in the cooked orzo.

4. Heat the remaining oil in the same skillet and brown the meat, breaking it up with a spatula. When it is almost browned, add the cinnamon, salt and garlic powder and mix evenly, then add the tomato paste and tomato sauce, and stir it until the mixture is bubbly. Pour the meat mixture over the vegetables and orzo, and top it evenly with the cheese.

5. Cover the casserole tightly and bake it for 20 minutes (alternatively, you can refrigerate it for up to 2 days or freeze it for up to 3 months at this point). (Meanwhile, prepare the carrots, if you are serving them.) Serve it hot, making sure to get some of each of the layers in each serving.

Scramble Flavor Booster: Add ½ tsp. dried oregano to the sautéed vegetables.

Honey Glazed Carrots

To make Honey-Glazed Carrots, heat 1 Tbsp. butter in a large heavy skillet over medium heat. Add 1 lb. of sliced carrots and 1 – 2 tsp. honey, and stir to coat the carrots with the butter and honey. Sauté the carrots, stirring occasionally, for 8 – 10 minutes until they are tender and slightly browned. If the carrots are getting too browned, reduce the heat. Season the carrots with up to 1/8 tsp. salt before serving, if desired.

Green Bean, Mushroom and Fennel Salad (from CanadianLiving.com)

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 tbsp chopped fresh dill
  • 1clove garliccloves of garlic, minced
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1lb small cremini mushrooms, quartered
  • 1 lb green beans , trimmed
  • 1/2 fennel bulb , thinly sliced

Preparation

In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring occasionally.

Meanwhile, halve green beans diagonally. Blanch in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain and cool in ice bath. Drain well and pat dry with towel.

Add beans and fennel to mushrooms; toss to coat well. Serve immediately or refrigerate for up to 4 hours.

Enjoy your new discoveries this week.

Jennifer

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More Recipes: a take along side dish and grilled veggies for Barbecues

No doubt the unrelenting heat is inspiring you to cook outdoors or embrace salads in place of hot foods. Here are 2 more recipes to inspire you, however you end up tweaking them!

So I tried the cauliflower grilled- it is definately a do! If you cauliflower is a little small, try adding your asparagus (whole shares) or zucchini. I was proud to get my husband to enjoy cauliflower without the cheese sauce.

Cauliflower Asparagus Barbecued Vegetables

Grilling Vegetables on the Barbecue is definately a good idea!

Ingredients

  • 1 head cauliflower
  • 1/2 bunch (or more) asparagus or 1 medium zucchini, cut into thick strips (so it doesn’t cook too fast)
  • Juice of 1/2 lemon (or to taste)
  • Montreal Steak Spice or pepper, salt  and garlic to taste
  • olive oil cooking spray

Directions

1. Preheat barbecue to a medium-high heat. Meanwhile, cut/pull apart cauliflower into large pieces. Cut asparagus spears into 2-in pieces, or cut zucchini down the middle widthwise and cut into strips about 1/2 inch thick. Place vegetables on barbecue safe pan or tin pizza/pie plate (what I used) and spray a generous layer of cooking spray over them. Cover with tin foil. *Note, if using thin asparagus spears, add part way through cooking.

2. Place in barbecue with lid down and grill about 15 mins or until tender but not mushy, flipping part way to ensure even cooking. In the last few minutes, drizzle the veggies in lemon juice and add the seasoning. Enjoy!

I did a little “guesstimating” in this recipe, so please keep an eye on the veggies as they grill. This serves about 3 adults, but if you add more veggies it’ll easily go farther.

Also, I suddenly had the urge to make macaroni salad and noticed every recipe I could find used late summer/fall veggies. I thought, why can’t we make a recipe that uses local vegetables harvested  in June and July?

Early Summer Macaroni Salad

Early Summer Macaroni Salad- an easy take-a-long for summer barbecues!

Ingredients

  • 2 cups dry elbow macaroni (makes 4-ish when cooked)
  • 1 pint snow peas, stems removed and cut into 1/2 in. bits lengthwise
  • 1/2 bunch radish, finely chopped
  • 2 small kohlrabi, leaves removed and finely chopped (I didn’t peel it but cut a little off by the root)
  • 1-2 green onions, finely chopped
  • 1/2 cup cheddar cheese, cut into small cubes
  • 1/2 cup mayonnaise
  • 1 tbsp. dijon mustard
  • 1 1/2 tbsp. apple cider vinegar
  • 1 1/2 tsp. sugar
  • 1/2 tsp. salt
  • pepper to taste (I used white pepper)
  • 1-2 tbsp. fresh herbs or 1-2 tsp. dry herbs (parsley, dill or cilantro would be good)

Directions

1. Cook pasta until tender but still slightly firm. Drain and rinse with cold water.

2. In a large mixing bowl, combine macaroni, snow peas, radish, kohlrabi, green onions, cheddar cheese, mayonnaise, mustard, apple cider vinegar, spices and herbs. Mix well and place in serving dish with lid. Chill in refridgerator to combine flavours.

Feel free to get creative with this one. Amost any crunchy vegetable is great in this cost-effective salad. Serves 6.

With a little imagination and a few tweaks, seasonal vegetables can replace the late summer stand-by’s (like tomatoes, carrots and celery) in your basic recipes. Lucky for us, these staples are coming soon!

Enjoy and stay healthy and hydrated in the heat!

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Farm Share Week 4

Hello from the farm and Happy belated Canada Day!

It’s been hot, hot, hot on the farm for weeks now. Even the lakes are heating up for some early swimming, and I hope some of you were able to take advantage of the perfect July 1 long weekend we enjoyed. You’ll be delighted to know that all of that sunlight also means that more and more vegetables are being coaxed out of the ground, and some earlier than usual.

New this week we have zucchini- another fast-growing wonder. I spied the first thumb-sized zucchinis on Saturday (just the odd one) and by Tuesday, we had enough for the first 50 Farm Share boxes of the week. Zucchini must be cut every 2 days, or you risk them growing too large, which causes them to be less tender. Don’t worry, if the zucchini is larger than your cat, it will not be put in your box! You might already have plans for your zucchini, or perhaps you wonder what to do with them. How about introducing them to taco night- this is the only way my mother makes taco filling, and I love her for it. The zucchini flavour gives a subtle compliment to the peppy seasonings of taco filling, while adding a nice moistness to the ground beef (without the fat). I will attempt to make this into a proper recipe.

Zucchini Taco Filling

Ingredients

-1 lb. ground beef (or veggie ground round)
-1 medium or 2 small zucchini
-1 medium onion (or white parts of green onion)
-2 garlic scapes or cloves

-1/2 tbsp. chili powder
-1/4 tsp. garlic powder
-1/4 tsp. onion powder
-1 tsp. ground cumin
-salt to taste
-pepper to taste
-1/4 tsp. oregano
-1/4 tsp. paprika
-1/4 cup water (or as needed)

Directions
1. Brown ground beef or veggie ground round in large skillet on mediu,-high heat, adding oil only if using very lean meat. Drain excess fat if necessary.
2. Add chopped onion and garlic scapes until fragrant. Add zucchini, cover and cook until soft, stirring occasionally for even cooking.
3. Add seasonings along with 1/4 cup water or amount needed to mix in seasonings properly and stir well. Drain excess moisture if necessary (to prevent taco drip)
4. Remove from heat and serve in favourite taco shells along with finely chopped lettuce, tomato or salsa, shredded cheddar cheese, green parts of green onions, and a dollop of sour cream. Enjoy!

And did I mention raspberries?! I probably don’t have to tell you what to do with them ;). We also have garden peas, which you will need to shell, as their pods are not too tasty to nibble on. However, they would make a lovely addition to the stir fry recipe below or to some fettucine alfredo. If there are any vegetables you are lacking ideas for, comment below and I will focus my recipe efforts where you need it most.

Here is Your List of Goodies for this week:

Half Shares
-raspberries
-zucchini
-cauliflower or carrots
-snow peas
-garden peas (these ones need to be shelled- the pods are hard to chew!)
-romaine lettuce
-red leaf lettuce
-spinach or green swiss chard
-green onions
-baby bok choy
-red radish

Whole Shares
-raspberries
-zucchini
-cauliflower
-snow peas
-garden peas (these ones need to be shelled- the pods are hard to chew!)
-romaine lettuce
-red leaf lettuce
-spinach
-green onions
-baby bok choy
-carrots (the first crop of the season!)
-red beets
-red swiss chard
-asparagus or kohlrabi (definately the last week for asparagus- we have had a long asparagus season this year)
-red radish

Also, Durham and Pickup customers get their basil from the other week- Remember not to put the leaves in the fridge. Basil likes it damp and room temperature. Ideally, pick the leaves off your plant right before using!

Need a Recipe for some of those peas? If you still have your sugar snaps from last week, try this 3 pea stir-fry. Or, try adding other veggies that need to find their way into a recipe. I found this recipe in “Simply in Season” by Mary Beth Lind and Cathleen Hockman-Wert, an absolutely perfect gift I received for my birthday. The whole cookbook is about eating local produce in the U.S. and Canada. It even has recipes for those odd vegetables like okra and kohlrabi.

Three Pea Stir-Fry

My version of this tasty little stir-fry, using radish in place of the sugar snaps and julienning the snow peas. I also subbed rice vinegar for the sesame oil (because that’s what I had around). The red pepper added a nice snap to it.


-1 large clove of garlic (or scape of garlic)
-1 tbsp. ginger root, minced
-1/8-1/4 tsp. crushed hot chilis

1. Heat 1 tbsp. oil in large frying pan over moderately high heat until hot but not smoking. Add ingredients and stir-fry until fragrant, about 1 min.

-1 1/2 cups sugar snap peas (1 pint clamshell you received) cut in 1-in pieces
-1 1/2 cups snow peas (1 pint) cut in 1-in pieces

2. Add and cook until crisp-tender, about 3 minutes.

-1 cup garden peas (your 1 pint garden peas, shelled)

3. Add and stir-fry until hot, about 2 minutes. Remove from heat.

-1tsp. soy sauce
-tsp. sesame seed oil

4. Stir in. Sprinkle with toasted sesame seeds and salt to taste. Serve immediately.

* Also great with greens such as kale, swiss chard or spinach. Drizzle with olive oil before serving.

Stay tuned for next week, where we will hopefully have some cute little tomatoes and cucumbers. Also, our Farm Share packing staff (who has been doing a fabulous job by the way as she learns many new skills) shares a family recipe for Greek salad as it was meant to be.

Hope you relish the joy of raw, untainted foods and the company of people you love this week!

-Jennifer