I also made a WONDERFUL dinner (seriously impressed myself and my husband and even my picky todder ate his whole taco) and for the side I just peeled and cut up a sweet potato, beets from the share and an onion. I used leftover bacon grease but you can use any oil (we love bacon what can I say?) and put them all cubed into a glass roasting pan with some salt and pepper and a bit of garlic and baked at 425 for about an hour stirring at random intervals to coat with the seasoning and oil.
And FINALLY-someone has SHARED A RECIPE! YAY! I’m so happy to see some feedback and easy recipes for staples in our boxes. a huge shout out goes to Chris-and I will for sure be making this with the next batch of endive I get! Thank you Chris for your contribution we always appreciate the recipes that you share so feel free to email Jenny with a suggestion to add to our blog.
As an aside, I make a soup with endive that is super easy and great if one has a cold.
A take on chicken noodle soup:
1 head endive cut up2 medium onions diced (use your leek whites instead and save the green parts for later)
6 cups chicken bone broth or homemade stock ( don’t bother with the commercial stuff- yecch) The real stuff is worth the time. Have slow cooker- can make stock!6T olive oil
garlic if desired
1/2 c noodles- I use rice noodles because I am gluten intolerant.
Salt and pepper to taste
Sautée leaves gently coating them with oil in pan. Add onions then garlic- throw in stock and boil for 5 minutes or so- Add noodles
Here is a note from the farm:
This is the week that I see how wonderful our farm share team of harvesters and packers (and the farm staff too!) really are! I have been seriously out of commission for almost a week I’ve been so ill. Thankfully, I’m on the mend now and their are some wonderful people working extra hard to bring you the best from our farm this week. Enjoy!
Please share anything you find great success with. Share recipes on the FB page or in the comments on the blog. Please remember to put out your boxes the day you get your next share too.
Week 7 of your farm share boxes are here! With the rain we got this past week as well as last night will no doubt be welcomed by all the plants (and us!) with the intense heat we’ve had this week. Here is what you can expect to see in this weeks box. Next week you will see beans and carrots in your boxes too.
Half (5 cases tues, 3 cases thurs)
-blackcurrants or black raspberries
-red leaf or sangria lettuce (pretty red)
(1 case tues, 1 case thurs)
-chinese broccoli or endive
Last week Jennifer was kind enough to do the blog for me while we went on a canoe/backpacking camping trip in Algonquin park. We took our 11 month old and our 3.5 year old out and did 2 portages and while it was intense (insane?) we had a wonderful time connecting with nature and each other. We did miss our week to get our box delivered but I just send Jenny a message requesting to have it delayed one week and voila! Yesterday my box showed up without even a reminder! So if you are going on vacation or will be away for whatever reason please don’t hesitate to contact us and have your share delayed until your return. The new recipe I am going to try with the collard greens is Collard wrapped roasted veggie tamales.
I haven’t ever made anything like this before-and I’m excited to try it when time permits. If you have any recipes that you care to share please don’t hesitate to link them in the comments below or share on our page on facebook. Check out the pinterest page for more recipes that Jenny has pinned over the years too!
Greetings from the farm!
After a challenging week where we ran short of many items, it`s been smoother sailing this week. The zucchini crop I have been staring down is now ready, and of course, much more is to come. Zucchini is a beautifully versatile vegetable. The carrots are the size of my fingers now, and shouldn`t be too much longer. The strawberries are sadly, slowing down, but it looks like there will be a lot of black currants next week.
After some positive feedback where I heard that these little charts are helpful, I thought I`d help you identify, prepare and store your veggies. Please enjoy the chart below. I will try to update the blog with some pictures and a recipe over the next couple days. Thanks for helping us do what we love to do. We hope you are on a veggie adventure with our farm share boxes!
Week 6 Veggie Profile
|What is It?||Describe It||How Do I Prepare It?||How Do I Store It?|
|Romaine Lettuce||Dark green lettuce with crunchy heart||Salads, on sandwiches||In the crisper drawer of your refrigerator, in a Ziploc with airflow|
|Green Swiss Chard||Large-leafed leafy green with stalks of white||Use in Pastas, stir fries, as pizza topping or even in salad||In the crisper drawer of your refrigerator, in a Ziploc with airflow|
|Red Leaf Lettuce||Deep red, soft lettuce||Salads, on sandwiches||In the crisper drawer of your refrigerator, in a Ziploc with airflow|
|Sugar Snap Peas||Pint of round pods o peas||Eat the whole pod in stir fries, salads or with veggies and dip||In the crisper drawer of the refrigerator, cut off tops, wash and bag to keep moist|
|Snow Peas (or extra sugar snaps)||Pint of flat pods of peas||Eat the whole pod in stir fries, salads||In the crisper drawer of the refrigerator, cut off tops, wash and bag to keep moist|
|Flat-leaf Parsley||Dark green herb bunch||Add flavour to salads like tabbouleh, make parsley pesto, use as garnish||In the crisper drawer of the refrigerator|
|Chinese Cabbage||Oval-shaped cabbage with white stalks and green, frilly leaves||Perfect in noodle soups or in stir fries or salads. Very tasty sautéed with bacon||In the crisper drawer of the refrigerator|
|Cucumber||Dark green long, round fruit with small ridges on skin||Best raw in veggies and dip, excellent in salads||In the crisper drawer of the refrigerator|
|Red Beets (bunched)||Purple round root vegetable with green and red leafy tops||Best roasted on its own or in salads. Great with feta or goat cheese or made as chips. Use leaves in salad or with other cooked greens||Remove roots from leaves, store roots In the crisper drawer of your refrigerator, in bag, and store leaves in a bag with airflow|
|Zucchini||Dark green long, round veggie with smooth skin and thicker stem||Very versatile in stir fries, pastas, raw as zucchini noodles, stuffed zucchini, great in zucchini breads and in taco meat mix||In the crisper drawer of the refrigerator|
|Black currants||Purplish black tart berry in clamshell||Cook with sugar for a jam or sauce, use in muffins or add to salads or smoothies||In your refrigerator|
|Strawberries||Red berry with seeds on the outside in pint||Eat as they are, dip in chocolate, add to cereal, smoothies, or salads||In your refrigerator. Eat quickly as they spoil rapidly.|
|Green, lettuce-like head with jagged edges|
|Try in Caesar salad or as a spicy raw green or try cooking|
Great in stir fries, steamed or sautéed as a side
|In the crisper drawer of your refrigerator, in a Ziploc with airflow|
In the crisper drawer of your refrigerator
|Baby Bok choy||Leafy green with crisp, white stalks||Perfect for stir fries and salads, and great in soups||In the crisper drawer of your refrigerator, in a Ziploc with airflow|
|Green Onions||Green topped bunched onions||Sautee with other veggies, chop and add to any savory dish||As is in the crisper drawer|
|Green Kale||Leafy green with bluish frilly leaves in a bunch||Enjoy raw in salad, add to smoothies or chop and wilt||In the crisper drawer of your refrigerator, in a Ziploc with airflow|