Stephanie is taking a few weeks from the blog as she anticipates the birth of her new baby, so this is Jennifer bringing you the scoop from the farm (and a couple food ideas) this week.
Hello heat wave! It’s been an adventure picking out in the fields in this sweltering weather, and I’ve been so grateful for that sweet time packing the boxes in the ice cool building (not to mention trips to the cooler to grab more items). However, I am thankful that this is great growing weather! Veggies come along in leaps and bounds in this kind of heat. For the whole shares we have some new mid-summer treats like cauliflower, eggplant, and green peppers. I am hoping to get enough cauliflower (or broccoli if I run out) for everyone next week. Grape tomatoes and ground cherries look like they’ll be ready for the eating next week, and the other tomatoes shouldn’t be far behind. I hope you enjoy these last weeks of peas and beans as we trade them for new items.
Greetings from the farm! I hope that everyone has managed to keep cool during this lovely heat wave we’ve been having. My son has spent quite a bit of time in the pool and at the beach and we’ve been making smoothie pop-sickles that I’ve been adding lots of green’s from our share into, and he loves them 🙂 This is what you can expect to see in this weeks farm share.
-sugar snap or snow peas
-red swiss chard
-green leaf lettuce
-red leaf lettuce
-fennel (celery’s funky cousin)
-red kale (which is actually purple- go figure!)
Whole (same as above with…)
-raddichio (red head that you have seen before in salad mixes. It adds some wonderful punch and colour)
-raspberries or black currants
I hadn’t ever heard of or seen fennel prior to joining farm share and was clueless to what the funny big plant was the first time I laid eyes on it. I thought to myself, what on earth am I supposed to do with this? Since I’m a mom I like to keep things quick and simple and something that hopefully reheats and freezes well. Tomorrow I’m hoping to make some soup with it-I’m going to modify the recipe slightly by adding potatoes that need to be finished up, but the reviews are great and the recipe is simple and can easily be adjusted to suit your own personal tastes. Fennel Soup Recipe
Well it seems like summer is finally upon us, which means we actually busted out the air conditioners at home and the summer veggies are on their way! We caught a break this week because the old rows of beans are done, and the new ones are still a little young. The black currants are still going strong, and the raspberries are just starting. I am hoping the yields are better next week so I’ll have enough to send. The currants are late this year so why not raspberries too?
This is the first week for cucumbers and carrots, and I bet a few of your are enthusiastic about that! It’s crudite season folks, which of course goes with something tender from the grill. My family loved these chicken, pineapple and zucchini skewers on the BBQ for a quick, weeknight meal that’s got clean eating and paleo goodness in every bite. All I did is alternate the 3 ingredients on a wood skewer soaked in water (my 2 year old thought skewering pineapple was the bomb and didn’t do much complaining during meal prep), brush with a little oil and grill directly on the BBQ approx 20 mins. I was happy with how the ingredients all cooked at the same rate. Finish by seasoning to your tastes, but these ingredients have so much flavour on their own.
The heavy leafy green with a whitish head is chicory. Let’s be honest, the taste is definitely bitter, but this leafy green is a nutritional powerhouse with more than your daily value of vitamin K in one serving, with vitamin A and Omega 3’s and 6’s to boot!
Why not try it roasted with bacon (or a substitute for you vegetarians out there)?
It’s already week 6 for our farm share boxes and July is cruising by just as quickly for me as the rest of the year has. This week I am attempting to make kale chips for the first time-we have a potato chip addiction in our house and it would be lovely to find a healthy alternative that my almost 3 year old son will eat. After doing some research I found a nice blog with a great recipe with lots of tips and tricks. Here is the link to the Flawless baked kale chip recipe.
Everyone can look forward to these lovely items in your boxes this week:
Half -rainbow swiss chard -radish -romaine -blackcurrants -green beans -snow peas -sugar snap peas -chinese cabbbage -chicory or bok choy -zucchini
Whole (same as above with) -carrots -black kale -green onions -bok choy -parsley -red leaf lettuce
Last year I froze/saved all of my currents and made a black current/red current jam that my family really enjoyed and I plan on doing the same this year. If your unsure of what to use your red or black currents for here are a few recipe ideas that you can try them out on 🙂
Remember if you have any questions about your boxes contents-or recipe ideas don’t hesitate to ask, Jennifer or myself will happily help in any way we can. Enjoy your boxes this week and have a great rest of the week/weekend!
Happy Canada day from the farm! Below is a note from Jenny as well as what you can look forward to in your share this week. Jenny mentioned kale recipes-next week I will try to find something unique and different to try myself. I personally use it in pretty much all my cooking-in salads and many of the other share veggies-sauteed in salted butter.
Hello from the Farm!
Well, it’s been a very wet week but somehow we are managing to dodge the rain while we go about the slow business of picking sugar snap and snow peas, beans, and currants. (Lucky for us the beans which are a couple weeks early are in the greenhouse, sheltered from the rain). I always wonder how we will manage the labour with such challenging items to pick all ready at once, but with a few extra hands we are managing it just fine! The plants are bearing well now and I’m not at all worried about running short of peas or beans. The currants are looking nice but the yields can’t hold a candle to last year’s.
I’m very excited about this new crop of Chinese cabbage! It’s so lovely. I’m hoping to have enough for everyone next week. In our house it’s a staple in noodle soups! The texture and flavour hold up beautifully. They’re also great in stir-fries or for a twist on cabbage rolls (bonus: you don’t have to pre-cook the leaves because they are softer than green cabbbage).
How can I not mention zucchini?! I just grated a whole zucchini in our meatballs last night and of course had some veggies on the side and in the sauce. It kept them so moist and flavourful! Zucchini makes great noodles with a spiralizer or in lasagna and goes in just about everything.
Hope these veggies have you embarking on new culinary adventures and eating loads of vitamins! We’ve put a lot of heart and soul into making them beautiful for you. ~Jennifer Eng
-sugar snap peas
-endive. (looks similar to romaine, good in salad or cooked)
-black kale (massage with olive oil, add salt, pepper and nutritional yeast and enjoy as salad. It’s so cheesy tasting!)
-green leaf lettuce.
This week I decided to try cooking the collard greens that I still hadn’t used up. I found aSweet and Tangy Sauteed Collard Greensrecipe (click on the hyper link ‘sweet and tangy sauteed collard greens’ that’s in bold letters) that came out really amazing-although I did end up with more dressing than I needed. I considered adding swiss chard to it to have more volume since I didn’t have the amount of collard greens it required but just went with it. I recommend using about half the amount of dressing if your only using the batch you get from your share without adding other green’s to the mixture. Both my husband and myself were sceptical while making it but it was lovely and the sauce is very versatile and could easily be used with other share vegetables. I’ll get a photo of a full share box up as soon as mine is delivered. Happy Canada Day!
that came out really amazing-although I did end up with more dressing than I needed. I considered adding swiss chard to it to have more volume since I didn’t have the amount of collard greens it required but just went with it. I recommend using about half the amount of dressing if your only using the batch you get from your share without adding other green’s to the mixture. Both my husband and myself were sceptical while making it but it was lovely and the sauce is very versatile and could easily be used with other share vegetables. I’ll get a photo of a full share box up as soon as mine is delivered. Happy Canada Day!