Can you believe we have just 4 more weeks of farm share left? For those of us who get our shares biweekly that means just 2 more boxes! The summer has flown by and now we are tasting fall, our turkey is on order from Don Howard Farms in Newmarket-which means thanksgiving is just around the corner. Home made pumpkin pies, apples from the orchard and of course, amazing stuff from Zephyr Organics will be on our table to enjoy this Thanksgiving. Here is a note from Jen:
Happy fall everyone! I think I’m finally ready to embrace cozy sweaters, yummy soups and lots and lots of tea! I’m excited to share more honey crisp apples with you. If you notice a whitish film on the apples- no worries. We use clay (naturally found in soil) as a physical barrier to protect the apples from the abundant pests and diseases that attack them. This will wash off with water. I hope you fal in love with apples all over again enjoying them fresh like that. Here are some photos of beautiful things I spot around the farm: an apple tree makes a perfect place for a bird’s nest and the eggplant greenhouse is looking fantastic after being almost destroyed by potato bugs. These gorgeous purple flowers show us the plant is happy and ready to produce more eggplant! Enjoy your tomatoes as all the vines are dying out. We had a mild frost unexpectedly and saw some damage to plants but I think they’ll pull through (well except for the tomatoes). Stay tuned for a Thanksgiving themed basket next week!
-watermelon or green beans
-snow peas (or sugar snap)
-apples (honey crisp)
-rainbow swiss chard (or green)
-green leaf lettuce
I’m not sure about any of you, but I’m still struggling with my egg plant recipes. I’ve been reading up on some tips and tricks and plan on trying this eggplant meatball recipe.
I am hoping we have better luck since we didn’t care much for the recipes I’ve shared before.
Can you believe it’s already the end of September? I certainly can’t, I knew summer would fly by but I had no clue just how quickly these few months could pass. Every morning and evening though it drops down in temperature and there isn’t any denying it, the leaves will begin changing soon enough and thanksgiving is just a few short weeks away! Here is a note from Jennifer 🙂
Every day’s an adventure at the farm! I thought I’d share some moments from my day:
-singing as I bunch cilantro in the greenhouse
-some serious apple picking: ten bins of the best apples out there
-discovering this large spider on my neck in the apple orchard
-fitting a full-sized ladder in my sedan
-trying to make friends with an unhappy dog while I picked asian pears from a friend’s orchard up on a ladder: I kept feeding him pears and he loved it but kept barking for more!
-attempting to communicate in Spanish with the friend’s neighbour
Now don’t you feel like you were right there with me today? Sometimes I just have to smile at the funny little moments of my days on the farm.
-honey crisp apples (no, they’re not perfect, but yes, they sure are tasty and we’ve sent our very best to you)
-green sweet peppers
-lettuce (green leaf)
-sugar snap peas
-green beans or beets
-red swiss chard
-cantaloupe, honey dew or watermelon
I must admit I haven’t been too adventurous this week in my cooking. Although since I didn’t get a share last week I will try to make a mini-apple pie from the asian pears! This week’s box is filled with such a lovely array of colors I can’t wait to do some more blanching and canning to save for this winter.
Here are a few different recipes for your fennel-fennel and cucumber salsa
and a carrot and fennel recipe,
and last but not least fennel in wine and honey.
Many changes this week are making it feel a lot like fall! Lots of harvest to bring in, those cool nights and (gasp) dark mornings. Fall on the farm is nothing to get upset about, though, because the harvest is rich. New this week we have beets, green peppers (finally in plenty!), and red cabbage and Asian pears for whole shares. Tomatoes are still going on strong as well as tomatillos: email Jen if you have any canning and preserving plans for bulk items.
In just a couple of weeks it will be Thanksgiving already. The summer has flown by and the shorter days and cooler nights are a sure sign that winter is just around the corner. This week I canned zucchini relish
and this rockin salsa recipe.
I had a ton of tomatillos from all of my boxes and so I substitued some of the tomato weight for tomatillos and it gave it a bit more of a sweet flavor. I must say, I am impressed with myself since it’s my first go at canning and they both taste amazing! Here is a great recipe for asian pear pie recipe
as well as a recipe for asian pear slaw recipe.
Here is what you can expect in your boxes this week:
-watermelon (sugar baby)
-asian pears (look like apples)
Hello from the farm! Sorry for the delay in your share contents-the week got away from both Jennifer and myself. Just in case you have issues identifying what’s in your share here is what you got this week below.
-baby blue, Hubbard, golden nugget or butternut squash
-cherry or grape tomatoes
-red leaf lettuce
-ground cherries or plums
This week I tried to make something with the radishes as well as the dandelion greens. This recipe
I substituted the dandelion greens in and added cucumber. I found that the ratio of dressing was WAY to much (more like a soup) and my husband said he didn’t like the strong vinegar taste so next time I’ll be reducing it by at least half-but over all it was my first not lettuce salad and I enjoyed it.
This week I will be making salsa with all the tomatoes as well as making zucchini relish. I’ll let you know how they turn out!
I can’t believe it’s September already! Over this past 2 weeks my husband and I have been doing a fast-we have been juicing, or having a smoothie or other liquids during the day and in the evening our regular meal. Since we’ve started I’ve begun taking a bit more pride as well as venturing out of my usual dinner ideas for supper. My husband thinks he’s being spoiled since with all the tomatoes and other lovely veggies I’ve really stepped up my game making stuff from scratch. This past week I had so many tomatoes (we also have a garden, and a friend stopped by with some too-this on top of my share) that I had no choice but to try my hand at making my own pasta sauce. It’s amazing just how many it takes to get such a small yield but we had a wonderful vegetable pasta sauce (that I forgot to take a picture of again) this past week. What I did try this week was a quiche! From my share I used zucchini, tomatoes, spinach (which I also used on my home made pizzas from this week too). I gave my first go at making a pie crust-which turned out great! Has your share inspired new dishes? Tonight I’m trying a Mexican salad recipe.
Which hopefully will use up some more tomatoes and tomatillos but I plan on making at least another batch or two of pasta sauce after the long weekend. If you have a nice salsa recipe you care to share please post it to the wall at zephyr organics on facebook and don’t forget to check out our pinterest page
for more ideas!
A quick note from Jennifer:
Where has the summer gone, everyone?! My son is looking forward to school starting next week, and there will be lots of farm goodies to send as snacks, especially all the melons and tomatoes!
It’s been a funny sort of year with our field tomatoes just ready now at the same time as apples are almost ready! We have the most beautiful beans I have seen all year and celery for the first time this season. And of course there are the tomatoes!
TIP: Hopefully you are eating them up for now…but if you find you are getting behind on your tomato consumption, just core them (field tomatoes) and pop in a freezer bag without blanching, and they will be ready when you are for chili, soup, tomato sauce or just adding flavour to meals.
Enjoy the bounty! I love this time for year for the hot days, cooler nights and abundant harvest. Hope you enjoy each flavour.
-red swiss chard
-watermelon or cataloupe
-chinese cabbage or bok choy
-orange cherry tomatoes
-second romaine lettuce
-eggplant or onions