Hello from the Farm!
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.
Here’s the lineup this week:
- green swiss chard
- turnip (purple and white root) or radish
- green beans
- Chinese cabbage
- sugar snap or snow peas
- green leaf lettuce
- collard greens
- green kale
Whole Shares: same as above with addition of…
- baby bok choy
- green peppers
- extra peas
- red leaf lettuce Stay Cool this week!
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
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:
-rainbow swiss chard
-sugar snap peas
-chicory or bok choy
Whole (same as above with)
-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 🙂
A couple of breakfast options-Black currant smoothie and other jucied recipes and a lovely muffin recipe.
For all the dessert lovers a black currant and white chocolate creme brulee.
Last but not least a black currant sauce for red meat.
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!
This week I decided to try cooking the collard greens that I still hadn’t used up. I found a Sweet and Tangy Sauteed Collard Greens recipe (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!