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Farm Share Week 13 Aug 27-30, 2014

The weather has been beautiful this last week as signs for the end of summer draw near.  This week’s box is a veritable cornucopuia of colours, flavours and textures! Look for the August newsletter coming out in a few days for a farm update, kid-friendly snack idea and some upcoming events.  This weeks recipe uses some of those lovely salad tomoatos that you’ve been getting in your box.  I use her site often to help me find recipes for the blog since they are all clean and amazing 🙂

This weeks recipe is from Melissa’s site.

Corn, Tomato and Avocado Salad

Ingredients

  • 2 cups cherry tomatoes halved
  • 3 cups corn
  • 1/4 cup diced purple onion
  • 1 T chopped cilantro
  • 1 T avocado oil
  • Juice from half a lime
  • 1 avocado cubed
  • sea salt to taste

Instructions

  • If using frozen corn, let it thaw on the counter before using in this recipe.
  • Mix all ingredients in a bowl well.
  • Cover and place in the fridge.
  • You can eat it right away, but I think the flavor develops even more as it sits in the fridge. If you can, try and let it sit for at least an hour.

This salad should keep for at least a week in the fridge. Enjoy!

Read more at http://mywholefoodlife.com/2014/08/26/corn-tomato-avocado-salad/#IFB6cMk6WHDAvAC2.99


Half
-carrots
-cucumber
-romaine
-raddichio (a new item- saucy, red salad green with a
cabbage-like head)
-green swiss chard
-green peppers
-grape tomatoes
-sugar snap peas
-watermelon (red or yellows? Open it to find out!)
-spaghetti squash (Awesome low carb, gluten-free option. Can
be baked, flesh used as noodles, or I pureed in a “cheese”
sauce for my picky preschooler)

Whole
-carrots
-cucumber
-romaine
-raddichio
-green swiss chard
-green peppers
-grape tomatoes
-sugar snap peas
-watermelon
-spaghetti squash
-zucchini
-eggplant
-radish or beets
-green onions
-dill or cilantro
-green leaf lettuce
-saladette tomatoes

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Farm Share Week 12 Aug. 20-23, 2014

This week Jenny is sharing what has been happening at the farm.  This weeks recipe features the lovely watermelons that you’re getting in your box this week.  I figured  a nice refersing beverage recipe would be fun to change things up a bit since the end of summer draws near.  This is from the Eat Clean Cookbook by Tosca Reno and Jenny also included a recipe for us this week 🙂

Watermelon Sangria
Yields: 12 cups
1 small watermelon rind removed and cut into 3″ chunks
Juice of 1 lime
Juice of 1 lemon

3 1/2 cups / 750ml bottle pink wine 3 fresh oranges washed/peeled/quartered/sliced

6 cups lemonade chilled

ice cubs

1.Place the watermelon chunks in a food processor.  Add the juice of the lemons and limes.  Process until smooth.  Strain mixture though a fine mesh sieve into a large bowl.

2. Add pink wine. Stir to combine.

3. Prepare two large pitchers by filling one-third with ice and layering the sliced orange segments among the ice cubes.  Pour sangria mixture into pitchers. Serve cold.

Hello from the farm everyone! I’m not sure if I’ve shared this but I have had some obstacles to overcome lately on the farm. A few weeks ago, I lost both of my harvesting/packing staff suddenly, just as they were gaining skill at their work. In all that I felt blessed and taken care of, as one of my best friends had both the availability and desire to work for me. We shuffled things around at the farm to get things done. It also means me doing more labour myself. If my email reply timing is a little slow, now you know why! However, I think things are getting back into a better rhythm.

The cool, rainy weather has posed a constant challenge, especially for the tomatoes (sigh). Looking into our tomato field is about enough to make someone cry, however the grape and saladette tomatoes are doing ok. We also have a new crop of lovely beans and peas, looking better than ever! They always seem like a bonus in August. The carrots are beautiful giants and the zucchini and cucumbers continue to produce well. We also have produced the largest, nicest fennel I’ve ever seen. Even the strawberries are coming in larger (though still few in number) and a better shape.

We are rolling with the punches here, dodging rain and storm by careful planning, and rejoicing with every fragrant, beautiful bunch of something. I hope you feel like your along for the ride.

Jennifer

Half Shares
-saladette tomatoes
-cucumbers
-zucchini
-carrots
-green or flat green beans
-snow peas
-bok choy
-green kale
-romaine lettuce
-green pepper

Whole Shares
(Same as above with)
-fennel
-eggplant
-cauliflower or broccoli
-watermelon
-strawberries
-field tomatoes or onions
-green leaf lettuce
-parsley

Hi everyone!
Here is my super healthy, filling and fast lunch idea:
Zucchini pasta with kale, red pepper, green onions and peanut sauce
IMG_00000893
Serves 2
Ingredients
-1 large zucchini or 2 medium
-1/2 red pepper, thinly sliced
-2 green onions, finely chopped
-a few sprigs fresh cilantro (optional)
Directions
1. Melt approx 1/2 cup natural peanut butter in saucepan. Add a few tbsps. Water, a couple tbsps apple cide vinegar until it is a nice sauce-like consistency. Add cayenne pepper, salt and garlic powder to taste. Add more water if needed.
2. Meanwhile, cut zucchini into noodles with a round veggie slicer device (or try with a peeler) into thin noodles.
3. Arrange noodles, red pepper, kale, and green onions onto 2 plates. Pour sauce over top and serve hot or cold.
4. Get ready to kick butt because you have fueled your body so well!
Jennifer
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Farm Share Week 11 Aug 13-16, 2014

We are halfway though farm share with the arrival of this weeks box!  Summer seems to have been very mild thus far and we haven’t had the heat that we’ve seen the the previous summers and the tomato’s aren’t as abundant as previous years.  Here is what you can look forward too in this weeks boxes:

IMG_3245
Half Shares
-cauliflower of broccoli
-turnip greens or green leaf lettuce
-romaine lettuce
-green cabbage
-dill
-carrots
-beets
-eggplant
-sugar snap or snow peas
-cucumbers

Whole Shares (same as above with addition of)
-grape tomatoes
-endive (looks like a lettuce with a more jagged, edged leaf)
-spinach
-parsley
-green kale
-green peppers

This weeks recipe is for the lovely egg plants that you are getting in your boxes-Eggplant parmesan (this serves 8/10 people)

  • 3 eggplant, peeled and thinly sliced

  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
    3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
    4. Bake in preheated oven for 35 minutes, or until golden brown.


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Farm Share Week 10 Aug 6-9, 2014

Week 10 is here and  we’re nearly half way though the farm share program!  Jennifer has a greeting from the farm below 🙂

Greetings from the farm:

Our strangely cool summer continues as the East and West coasts of Canada bake like enchiladas (sorry, I couldn’t resist the food reference). Even the weed “explosition” which normally comes in July is just happening now. Normally around that time I think, “boy, we are doing such a great job keeping the weeds down and BOOM! They turn into man-sized jungles seemingly overnight. The main effect on the farm of the cool weather is slower growth, and thus lower yields. This doesn’t effect your box too much because we use smaller quantities.

One more note, thanks again for buying local, and keep fighting for it in your other purchases! We have noticed many times that wholesalers or retailers are buying a very small amount of Ontario produce and a large amount of Quebec and U.S. produce (both of which have lower labour costs and thus are usually cheaper) and claim to have “run out” of Ontario produce, which though available sometimes goes to waste. It’s pretty rare to find a big business that keeps the consumer’s and farmer’s best interests in mind, hence the beauty of a CSA like Farm Share. Aren’t you glad for the simplicity of getting your food right from the farmer: no games…just great food?

This week we have cauliflower, which I am so excited for. Normally because of this pest that is extremely difficult to control called swede midge, our cauliflower, broccoli and Brussels sprouts yields are abysmal! But, I think we can manage to do cauliflower for all this week. The colouration may be a little more yellowy or purple than people are used to. This is because they were exposed to sunlight. I hope that everyone can appreciate this delicious, nutritious and versatile veg even if they are not 100% perfect. There is some broccoli actually growing as well so we will likely have these for whole shares next week. I think our total yield from an entire field of broccoli was like 12 bunches last year, so I take none of these wonderful veggies for granted. They are a huge blessing!

What else is new? Turnips and rutabaga. I think this is the first year I can actually recognize the difference. Your turnip will come in bunches and rutabaga, just the roots. The turnips have softer, green leaves and are generally smaller while the rutabagas grow very large and have hearty, purple-stalked leaves. Both are a suitable potato substitute and make a mean mash with garlic and butter of course. You can even enjoy them raw, especially the rutabaga. They also rock in stews and soups. Also, everyone’s favourite clove, garlic! You will see only 2-3 heads because they are worth about $8 a pound for Ontario organic. I bet you can figure out what to do with those ;).

Half Share
-grape or saladette tomatoes (grape tomatoes are smaller and saladettes are larger and look similar)’
-green beans
-snow or sugar snap peas
-zucchini (if you are getting sick of these, google it and the recipe possibilities will blow your mind!)
-cucumber
-green leaf lettuce
-black kale
-turnips or rutabaga (root veggies with a white/purple colouration)
-garlic bulbs
-cauliflower

Whole Share
-grape and saladette tomatoes (grape tomatoes are smaller and saladettes are larger and look similar)’
-green beans
-snow or sugar snap peas
-zucchini (if you are getting sick of these, google it and the recipe possibilities will blow your mind!)
-cucumber
-green leaf lettuce
-black kale
-turnips or rutabaga (root veggies with a white/purple colouration)
-garlic bulbs
-cauliflower
-fennel (used in Greek foods, nice cooked or raw)
-garlic chives
-carrots
-red swiss chard
-beets
-red leaf lettuce

Recipe this week is caramelized turnips or rutabaga

  • 3 cups diced peeled turnips
  • 1/4 cup water
  • 1 cube chicken bouillon
  • 1 tablespoon butter, or more as needed
  • 2 tablespoons cane sugar

Directions:
Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.