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Monthly Archive for: ‘July, 2014’

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Farm Share Week 9 July 30-Aug , 2014

This is our last share for the month of July and our first for the month of AUGUST! It’s hard to believe that the end of summer is almost upon us and that the kids will be heading back to school in a few short weeks.

This weekend my family is camping with another family.  I like to prep some meals so we have less work (chopping with dirt all around and a dull knife isn’t what I consider fun) and Saturday night we are having tin foil dinners (healthy style).

I figured I would share a simple (but delicious) dish that can be cooked over or in the campfire with some lovely veggies from our farm share.  These recipes can easily be adapted to be used with different oils to give them different flavours as well as different herbs/meats used as long as you are aware of the cooking times.  I try and keep in mind how quickly each veggie cooks up and slice them accordingly so their cooking times are close.  You can change up the recipes to suit what veggies/meat you have on hand as well.

Ready a large sheet of tin foil (depending on how many people adjust the size)

Put cut up veggies (we use potatoes as a base)
Carrots
Bok Choy
Onion
Zucchini
Corn
Basil
Thyme
Hamburger (we’re going to try Salmon for a veterinarian version this weekend-I’ll report back next week and let you know how it goes)
Sea Salt and Pepper to taste
Drizzle with a hefty amount of oil or cut up butter slices

Fold tin foil into a package.  Get another piece of foil and cover the fold with the solid part of the tin foil and add a 2nd layer.  Repeat until you have 3/4 layers of tin foil.  Place on hot bed of coals while camping or on the grate.  Flip and rotate every 15 minutes.  Ours are quite large and take usually an hour or more to cook.  You can check it (with difficulty) by creating a small opening and checking the veggie softness.

Do you have amazing camping snack recipes or meal recipes that you can prepare before you get there that uses some of the vegetables that you get in your farmshare? Please share it with us-pictures are always welcome.

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Half Shares:
-sugar snap or snow peas
-grape tomatoes!
-basil (please keep out of the fridge in water or they will turn black)
-zucchini
-cucumber
-carrots
-baby bokchoy
-green swiss chard
-red leaf lettuce
-raspberries (or beans if we run out)
Whole Shares
-sugar snap or snow peas
-grape tomatoes!
-basil (please keep out of the fridge in water or they will turn black)
-zucchini
-cucumber
-carrots
-baby bokchoy
-green swiss chard
-red leaf lettuce
-raspberries
-green beans
-coriander (try in fresh salsa with your tomatoes)
-saladette tomatoes (the bigger ones)
-cauliflower (yay!)
-romaine lettuce
-green kale
-green onions

Farm Share week 8 July 23-26, 2014

Week 8 of farm share has arrived! Just a few more weeks and we’ll already be half way though our farm share.  Time is flying and with the more weeks that pass the more variety we continue to see in our boxes.  This week we have raspberries!

Half Shares
-green beans
-baby bok choy
-rapini (leafy
green with roots still attached and little mini broccoli
florets- very yummy in Asian stirfries)
-carrots
-red beets
-boston lettuce (lighter green colour and
beautiful round shape)
-green onions
-raspberries or alterative (cross your fingers
that we have enough!)
-zucchini
-cucumber

Whole Share
-green beans
-baby bok choy
-rapini (leafy
green with roots still attached and little mini broccoli
florets- very yummy in Asian stirfries)
-carrots
-red beets
-boston lettuce (lighter green colour and
beautiful round shape)
-green onions
-raspberries or alternative (cross your fingers
that we have enough!)
-zucchini
-cucumber
-extra carrots
-radishes
-green leaf
lettuce
-parsley (try in salads or pesto0
-red or rainbow swiss chard
-sugar snap peas

The recipe this week comes from Jen-who is gulten and dairy free for her family 🙂

zucchini pizza boats
slice zucchini (you can salt and drain to help with water), precooked drizzled in olive oil in the oven until partially cooked, add pizza toppings. Be sure that the pepperoni is gluten-free also. I used Pillars simply free. It can be dairy free also with Daiya cheese (actually tasty dairy-free cheese shreds).
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Box Contents Week 7

Oops! We forgot to tell you what is in your box this week. Wonder no more!

Half Share
-green beans
-sugar snap or snow peas
-carrots
-red beets
-zucchini
-green swiss chard
-green onions
-collard greens (the giant flat-leafed ones- see Stephanie’s recipe)
-green leaf lettuce or romaine
-black currants

Whole Share
-green beans
-sugar snap and snow peas
-carrots
-red beets
-zucchini
-green swiss chard
-green onions
-collard greens (the giant flat-leafed ones- see Stephanie’s recipe)
-green leaf lettuce or romaine
-black currants
-red leaf lettuce
-turnip, turnip greens or black kale
-red or white bok choy
-extra carrots
-cucumber
-cilantro

Farm Share week 7 July 16-19, 2014

Week 7 of your farm share has arrived! The variety that the boxes will bring you this week will surely bring a lovely mix up to your meals all week long 🙂

The carrots are big and beautiful-and we also have collard greens!  I must admit I’ve never really known what to do with them but there are quite a few options other than just cutting them off their stems and sauteing them up or adding them to salad.  This weeks recipe is a wonderful side (or I’m sure you could add more meat to them and make them a main dish similar to cabbage rolls) that I can’t wait to make!

Here is a link to the recipe: Note that they are using frozen collard greens but we have fresh ones so I’m sure it will be even more amazing 🙂
http://www.chow.com/recipes/30134-collard-greens-egg-roll#!

  •  collard greens
  • 8 ounces of chicken stock
  • 1 tsp. of granulated garlic ,crushed red pepper, onion powder and kosher salt. (salt will not be added until greens are cooked)
  • 1/2 medium onion chopped
  • 2 strips of thick cut nitrate free bacon roughly chopped
  • egg roll wrappers
INSTRUCTIONS
  1. In a cast iron pot fry bacon until crispy remove from pan add onion cook until translucent, add greens seasonings and bring to a boil. Lower heat and simmer for about an hour until tender. Let cool drain and add salt and bacon. Taste greens for seasoning and salt adjustments.
  2. In a 12 inch frying pan add enough oil to fill pan half way. I use safflower oil do not use olive oil. Heat oil to about 315-325 degrees. Roll your egg rolls. Fry turning constantly until golden brown about 12 min. Makes 10 egg rolls.

    If you have a yummy unique recipe to share please feel free to share it in the comments section.  I know there are many great cooks out there who are receiving the farm share boxes and we’d love to see and hear what you are making with the veggies you get in your boxes 🙂

Farm Share Week 6 July 9-12, 2014

I can’t believe we’re already in the second week of July already! The summer is flying by and the veggies that are ready for harvest on the farm continues to grow.  Here is what you can look forward to in your boxes this week-

Half Shares
-sugar snap or snow peas (eat the whole pod)
-red beets
-carrots
-red leaf lettuce
-zucchini
-cilantro/coriander
-spinach or green swiss chard
-red kale
-red or black currants
-chinese cabbage
Whole Shares
-sugar snap or snow peas (eat the whole pod)
-2 bunches red beets
-carrots
-red leaf lettuce
-romaine
-zucchini
-green beans or cucumber
-cilantro/coriander
-green swiss chard
-spinach or black kale
-red kale
-red or black currants
-chinese cabbage
-green onions
-chicory (looks kind of like romaine, can be cooked) or alternate
-baby bokchoy

The recipe this week is Cabbage rolls!  Can you believe that I hadn’t even heard-let alone eaten-a cabbage roll until I was drowning in them last fall because of the farm share?  I made them once and we LOVED them.  First cabbage we got last week it was the first thing I made 🙂

I follow a simple recipe on allrecipes but adapt it to our household needs.  My food processor is my best friend-throwing in bok choy-kale-onions-and all sorts of other greens (including basil and oregano) as well as radish and jerusalem artichoke.  I added this mixture to a pan with garlic and butter and sauteed them for a shot bit.  I then created a mixture of (I know-not healthy) cottage cheese (the whole container), half a container of softened cream cheese-threw an egg in and parmesan cheese-cooked rice and finally-the ground beef.  Salt and pepper to taste-and put them inside of steamed cabbage leafs and rolled them up.

I used some more butter and garlic to soften the zucchini and onion and added that to a jar of organic tomato pasta sauce we get a costco and poured it over the cabbage rolls and baked them in the oven.

Here is the recipe I really didn’t follow but doesn’t have any of the cheese that I added to our dish
http://allrecipes.com/recipe/stuffed-cabbage-rolls/detail.aspx
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Farm Share Week 5 July 2-5, 2014

Week 5 of farm share is here! The farm worked hard all day on Canada Day to harvest our beautiful veggies and to get them into the boxes for us to enjoy for this week 🙂 I’m hoping to share a photo in the next few weeks of what it looks like when they are packing up the veggies in the boxes-just so everyone can see the amount of hard work and love involved into putting them together (and that isn’t even the harvesting or cleaning/prep work involved before they are ready to go in).  I’m very grateful for all the hard work that Zephyr organics does in order to provide us all with yummy veggies though out the summer/fall months.

The recipe for this week is something sweet-chocolate cupcakes made with beets! I plan on making it this week so that way I can share it with people-if I make it too soon I have a habit of eating all the chocolate baked goodies in my house myself 🙁

What could be better than chocolate and nutella? Not much I say!

http://wonkywonderful.com/1/post/2013/05/nutella-glazed-chocolate-beet-cupcakes.html

Cupcakes
  1. 1/2 cup Buttermilk
  2. 1 Egg
  3. 1/3 cup Sugar
  4. 2 Tb Melted Coconut Oil
  5. 2 tsp Vanilla Paste
  6. 1/2 cup Flour
  7. 1/4 cup Unsweetened Cocoa
  8. 1/2 tsp Baking Soda
  9. 1/4 tsp Baking Powder
  10. 1/4 tsp Salt
  11. 1/2 cup Pureed Beet (1 large beet, cooked & pureed)
    Glaze
    1. 2 Tb Nutella
    2. 1 Tb Powdered Sugar
    3. 1-2 Tb Hot Water (depending on desired consistency, I used 1.5 Tb)
      Beets
      1. Wash beet and remove the greens and long stringy tip.
      2. Place into a small sauce pan and cover with water.
      3. Boil over medium heat until a fork can be inserted without resistance.
      4. Remove from pan and allow to cool to room temperature.
      5. Once beet has cooled, rub the outside with a paper towel to remove the skin.
      6. Puree in a blender or processor and measure 1/2 cup puree.
      Cupcakes
      1. Preheat oven to 375 degrees.
      2. Using a hand mixer; beat the sugar, beet puree, melted coconut oil and vanilla paste until combined.
      3. Add the buttermilk and egg. Mix.
      4. In a separate bowl combine the dry ingredients. (flour, cocoa, baking soda, baking powder and salt)
      5. Gradually incorporate the dry ingredients with the wet while mixing.
      6. Fill cupcake liners 3/4 full with batter.
      7. Bake cupcakes for approximately 20 minutes or until a toothpick can be inserted and comes out clean.
      8. Remove cupcakes from pan and allow to cool completely.
      Nutella Glaze
      1. Mix together Nutella, powdered sugar and hot water until completely smooth.
      2. Once the cupcakes have cooled, drizzle or smear the glaze over the tops.
      Notes
      1. This recipe yields 9 cupcakes.

This week we have carrots and cabbage!
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Half

-beets
-garlic chives
-carrots
-rainbow swiss chard
-romaine
-red leaf lettuce
-redcurrants
-turnip greens
-zucchini-bok choy or purple baby bok choy

Whole (same as above with…)
-radish

-chinese cabbage
-green onions
-green leaf lettuce
-green kale
-oregano or dill