Hello from the farm! This week I spy something new in my box (or maybe I am just forgetting due to pregnancy brain) but we have something called kolhrabi in our shares this week. Below is a picture of it to help you identify it. Here are a couple of recipes that I found interesting that I am hoping to try. If you have a recipe please remember to share it-we have a facebook page your welcome to post any questions/recipes.
Kohlrabi fritters with avocado sauce
Mashed cauliflower and kohlrabi
-green beans or beets
-Sugar snap peas
-kolhrabi or cauliflower
-Rainbow Swiss chard
Its week 7 at the farm and halfway though July already-can you believe it? We’ve had a lot of sunshine and a lot of rain.
I’ve picked 2 recipes this week to share, both for endive.
Here is a very simile appetiser recipe: endive with walnuts and goat cheese.
The second is braised belgian endive recipe.
Here is an update from Jenny and the farm.
Now that I’m not spending the day picking Blackcurrants it’s time for a farm update. We’re loving the heat this week, as it really accelerates the growth of the veggies.
Zucchini is now in full swing, as well as the beans and a staggering amount of peas (see the picture). I’ve seen pea fields in my day but the sheer amount here is staggering!
It’s taken a lot of hands to pick all those peas, but if some don’t get picked they make a great cover crop and add nitrogen to the soil, which most veggies need to grow well.
Cover cropping is used extensively on our farm and Doug is always looking for the ideal mix to prevent erosion and enrich the soil. With the wet weather, some fields will only see a cover crop this year, or nothing at all if they are too wet. The wet has been a challenge but us farmers adapt as usual and there are lots of plants doing well.
Soon to be ready are eggplants, tomatoes and tomatillos, and cauliflower. Many of these plants flower as a promise of the fruit to come.
Try guessing what flowers belong to what plant on Facebook for these next couple weeks and you could win the item when it’s ready. Good luck and enjoy the pretty flower picks.
Sugar snap peas
Red leaf lettuce
Endive or dandelion
Hello from the farm! I hope that you all are enjoying July with its heat and its rain. Last week I suggested a nice recipe for the parsley and turnip and I have yet to make it-I did however make a nice (maybe not healthy) recipe out of the zucchini-they are called zucchini potato skins. Click on the name for a hyperlink to the recipe-I actually did it for dinner for me and the kids and they were a hit! You can easily omit the meat and cheese and sub for other goodies on there to suit your dietary needs.
Here is what you can expect to find in your boxes this week.
Sugar snap peas
Green leaf lettuce
Rainbow Swiss chard
kohlrabi or turnip
or 2nd beans
Hello from the farm! It’s already week 5 in our farm share season and July already-how did this happen? I hope that you all had a wonderful 150th Canada Day filled with good food from your share and with family and friends. This week we will start to see some other great things coming into harvest-such as zucchini! This may not excite everyone as it does me-but I bought a pampered chef veggie spiralizer this past winter and I’ve been waiting for farm share season to try it out.
Here is this weeks share contents:
-endive (curly green leafy green)
-red leaf lettuce
-purple top turnip
This week I hope to try out this totally tasty turnip slaw recipe
since I usually have no clue what to do with them. I have a friend who makes turnip fries from them-but I’ve always just roasted them in the oven with garlic and onions so this will be something new and different to try. I’ll try and remember to post results! I haven’t used my parsley yet from my share 2 weeks ago so this will use up 2 things from my share.
If you have any recipes please feel free to post them to our facebook page-we would love to see pictures of your beautiful creations with the produce from the farm. It’s always helpful for many of our members who are unfamiliar with different items in the shares and its always wonderful to see it from farm to table.