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Farm Share Week 22 Oct 29-31, 2014

Well it’s the last week of farm share again. 22 weeks just fly by for me when I’m working hard, but I suppose those warm, sunny days fly by for everyone. Believe it or not, there are still things coming out of the fields (in droves), like jerusalem artichokes, turnips, sugar beets and leeks. Our cooler is a veritable labyrinth of giant bins stacked up so high you can’t see another person in the cooler with you. It’s an overwhelming but a beautiful sight. How sad would it be if the cooler were empty this time of year? It’s those blessed root crops that bring a steady income for us on those chilly winter days when even the things that can survive the cold slow down their growth to a craw.

This week I hoped to send you brussels sprouts, but was very disappointed with the yeild. Thankfully, there were other great options to use instead. I was delighted to discover broccoli and broccoletti this week and last. I can now tell the difference between the two in the field. The foliage is smaller and lighter in colour in the broccoletti and it shoots out loose little broccoli florets from all over the plant. Broccoli, in contrast, forms a single densely-packed head in the centre of a slightly larger-leafed plant with a thick stalk in the centre. Both are extremely tasty- I wish I had enough to give some to all of you, though I had to pick them small to get enough even for the whole shares.

Two other newbies this week are jerusalem artichokes (aka sunchokes) and turnip. Jerusalem artichokes, while they have some of your standard veggie vitamins like C and A, contain loads of fibre, potassium and iron. Definately worth trying! It makes a stupendous cream soup, or can be simply sliced (no need to peel) and sauteed in butter and garlic. Turnips are a great source of vitamin C as well as some calcium. They are lighter than calories and more nutritious than potatoes. I am not the biggest fan of a strong turnip-y taste, so I like mine slow-cooked in stew or roasted with other veggies. Both items also keep for months (in cool, moist conditions) so you can always cook them in a couple weeks if you don’t feel inspired to eat them right away. Hope you enjoy!

Check out these links if you want the numbers: http://www.nutrition-and-you.com/jerusalem-artichoke.html ; http://www.nutrition-and-you.com/turnips.html

Here’s the final list of fall goodies:

Half Share
-rainbow carrots
-red beets
-buttercup squash
-jerusalem artichokes (simplest way to enjoy these is sliced, sauteed in butter/olive oil with garlic)
-green peppers
-black kale
-baby bokchoy
-red swiss chard
-leeks (make the classic soup or simply use like onions)
-turnips (I had mine in a slow-cooker beef stew after a long day at the farm and they were very flavourful but mild)

Whole Share
-rainbow carrots
-red beets
-buttercup squash
-jerusalem artichokes
-green peppers
-black kale
-baby bokchoy
-red swiss chard
-leeks
-turnips
-broccoli/broccoletti
-celery
-parsley (did you know chewing a sprig of this can freshen your breath?)
-red sheppard peppers
-golden beets (enjoy beets mixed with other veggies without turning everything pink)

Thanks everyone for taking this culinary journey with us. From the first tender greens of spring to the colourful variety of summer, to the array of hearty roots this fall, you have had a wide sampling of what amazing organic vegetables our beautiful country has to offer. May you savour your last box with gratitude. We hope we have left you hungering for more next season. Registration for next year will start the first week of January. I’ll keep you posted. Also, you can find a wide assortment of our veggies at Teddy’s Organic Market in Uxbridge at some pretty incredible prices. http://teddysorganicmarket.com/
This weeks recipe is for your jerusalem artichokes-brought to you by Jamie Oliver
http://www.jamieoliver.com/recipes/vegetables-recipes/saut-ed-jerusalem-artichokes-with-garlic-and-bay-leaves/

Hope you all have a cozy, adventurous, wonderful winter. Sincere thanks from us at Zephyr Organics!

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Farm Share Week 21-Oct 21-25, 2014

It’s hard to believe it’s already week 21 in our farm share program-this is my last box of the season but a few of you might still be getting one more box if you get them weekly 🙂 I had great success with the squash pasta recipe I shared (I did add chicken to our recipe) and here is a photo-it was yummy!

photo(6)

This weeks recipe since we have peppers will be Melissa’s roasted red pepper soup-it looks delicious and I’m sure easily adapted to fit your dietary needs.  Jenny has also included a message from the farm 🙂

http://mywholefoodlife.com/2014/09/23/roasted-red-pepper-soup/

Hi Everyone,

It’s the last week for some folks with biweekly shares (sigh). This is always a bittersweet occasion for me. On one hand, I start to lose feeling in my feet the last month because it’s so cold and I’m just plain exhausted from the physical labour. On the other hand, I will miss the joys of discovering fresh and beautiful things out in the fields, or carefully bunching, washing and scrubbing carrots to take them from a muddy pile to things of beauty, knowing that they will adorn your plates with something both enjoyable and healthful.

I hope you have added a few veggies, fruits or herbs to your food preparation repertoire, enjoyed the depth of taste that comes from organic foods picked ripe, and also feel good about helping make organic vegetable farming more viable for your local farmers (us). Whether this is a one-time experience for you or you’re counting down the days till June, I hope you have enjoyed the season with us, which despite it’s climate challenged yielded many delicious crops.

Remember, our veggies are available every day of the week at Teddy’s Organic Market in Uxbridge all winter long, along with a wide array of organic products: www.teddysorganicmarket.com. Your selections this week (no, it’s not all kale…):

Half Share
-red sheppard peppers
-rainbow carrots
-golden beets
-buttercup squash
-celery or fennel
-leeks (use just like onions or make the famous potato leek soup)
-baby bok choy (make a fun substitute for lettuce in salads)
-green kale
-celery
-eggplant
-spinach or green swiss chard

Whole
-red sheppard peppers
-rainbow carrots
-golden beets
-buttercup squash
-celery
-leeks (use just like onions or make the famous potato leek soup)
-baby bok choy (make a fun substitute for lettuce in salads)
-green kale
-eggplant
-spinach or swiss chard
-broccoli!!
-fennel
-green peppers
-butternut squash
-turnip

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Farm Share Week 20, Oct 15-18, 2014

Hello from the farm:
A few frosts mean we are spending more time bunching and washing than harvesting. Now that we have had the little warm-up we may get a few more things out of the fields yet. Sadly, lettuce is now done (sigh). Time to look to our hardier greens like swiss chard, bok choy and kale for our leafy green fix. The carrots are nice and colorful this week and I hope you enjoy the last few week’s of the harvest.
This weeks recipe I am very excited to share (as soon as I make some more chicken stock I’m whipping up a batch to try myself) and I just found the blog while hunting for a yummy squash/mushroom pasta recipe. I plan on adding chicken to mine but it’s not called for in the recipe.  It looks delicious and I’ll take a picture when I finally get it made 🙂
http://addapinch.com/cooking/fettuccine-with-butternut-squash-and-mushroom-cream-sauce/

Half Share
-red radish (can be cooked if you like it mild)
-rainbow carrots
-buttercup squash
-green cabbage
-chicoggia (candy-striped inside!) or golden beets
-green onions
-bok choy
-red or green swiss chard
-red sheppard peppers
-celery
Whole Shares (same as above with…)
-parsley
-green peppers
-green kale
-pepper squash
-leeks
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Farm Share Week 19: Oct 8-11, 2014

As promised this week I am going to share my favourite pumpkin pie recipe with you all (you can easily use the squash too) and I will be linking you to the website because they have wonderful pictures and also alternative recipe options for those who choose the less sugar options 🙂

Since my pie crusts never seem to bake properly I have resorted to using Graham cracker crust pies (or wafers-whatever I have on hand) and they always come out amazing-I hope you enjoy this pie as much as I do.  It wasn’t until I made my own from scratch that I even LIKED pumpkin pie.

http://www.pickyourown.org/pumpkinpie.php

It’s hard to believe that Thanksgiving is upon us-the weather and leaves are a reminder of the winter snowfall that is just around the corner.  Here is a message from Jenny-”

My heart was a little sad this week to discover that the pumkins did not keep well in storage. Sadly, I was only able to squeeze out enough pumpkins for the whole share. However, you can try a twist on pumpkin pie with butternut squash. Why not?!
However, this is my favorite week of Farm Share because of Thanksgiving. With squashes, sage (stuffing), carrots and celery, I picture you all sharing a feast with those you hold most dear, in the spirit of gratitude. There are many cultures represented among our wonderful members, but sharing a meal with a thankful heart is something I bet we could all come together on.
I’m thankful for such good food available to me. Though the budget may be tight, and I may be very tired and dirty at the end of a day, I have my pick of the bounty of vegetables to cook my family something nutritious at home, and my dear husband and kids to share it with. I love the country crisp air and vibrant shades of October, the satisfaction of working in partnership with the land, and doing something I’m proud of.
I thank God for all he has given me. Have a very wonderful Thanksgiving everyone, and may you find many blessings to count over a great meal, turkey or none!
Half Share
-pepper squash (cut in half, bake with butter and brown sugar (optional)- done!
-butternut squash
-sage (for your stuffing)
-celery
-red sheppard peppers
-red leaf lettuce
-romaine
-rainbow carrots
-green beans
-turnip/rutabaga, potatoes or watermelon radish (greenish on the outside, multicolor and radish taste on the inside)

photo(5)

Whole
Same as above with
-extra rainbow carrots
-green peppers
-pumpkin
-green onions
-radish
-sugar snap peas
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Farm Share Week 18: Oct 1-4, 2014

October has arrived and fall is in full swing.  The weather has begun to cool down after a beautiful week of warmer weather and Thanksgiving (believe it or not) is just a couple of weeks away.  This week I finally used up some cabbage that’s been hiding deep in my fridge and made some incredible soup that I’m very excited to share with you.  I plan on trying it with the red cabbage from this weeks farm share and I’m sure it will turn out just as good-and I know it will freeze well for this winter.
I must admit that I have a love/hate relationship with fall-while I love the colors of the leaves while they change (as well as the holiday season and my son’s birthday) I dread the season that is to come.  Last winter was never ending in my mind and I can only hope that it goes more quickly this year.  Just a few more weeks in the farm share season to enjoy before it comes to an end-where did the time go?

Here is what you can look forward to in this weeks boxes

Half Share
-carrots
-red beets
-snow peas
-eggplant
-red sheppard peppers (sweet)
-green onions
-red or rainbow swiss chard
-romaine lettuce
-spaghetti or butternut squash
-red cabbage
Whole Share
(same as above with)
-green peppers
-cilantro
-green beans
-tomatillos
-red leaf lettuce
-green kale

This weeks recipe I found on this site (I should note I didn’t use any lemon as the recipe suggests)-I hope you enjoy it as much as my family did.
photo(2)
http://www.food.com/recipe/cabbage-and-ground-beef-soup-339284

  • 3/4 lb lean ground beef
  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 dash ground cloves
  • 3 cups roughly chopped cabbage
  • 2 carrots, cut in half on the lenght, then sliced
  • 2 celery ribs, sliced
  • 3 cups reduced-sodium beef broth
  • 3 cups water
  • 1/4 cup tomato paste
  • 2 bay leaves
  • 1 cup cooked rice
  • lemon, quarters

    Directions:

    1. 1
      In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
    2. 2
      In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
    3. 3
      Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.