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Monthly Archive for: ‘November, 2017’

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Winter Share Delivery 2 (Nov 28/29, 2017)

Winter share Delivery 2

I’m getting in the Christmas mood, and I don’t think I’m alone: I was admiring the festive decorations I saw at many of your homes. Even if you do not celebrate Christmas, I hope you find opportunity to be generous to warm up your surroundings in this cool weather.

Your veggies this week:
-2lbs Zucchini
-head cauliflower
-3lbs yams
-2lbs carrots
-2lbs beets
-1 head red cabbage
-1lb baby bokchoy (the last of the season)
-1lb bunch collard greens (also last of the season from our farm)
-2lbs purple top turnip (instead of the spinach, which was sadly frozen ūüôĀ

Your fruits
3lbs bananas
3 grapefruits
3lbs gala apples (QC)
1/2 pint blueberries
4 oranges

We had to make a couple changes to our original plan due to availability.

I’m guessing I don’t have to tell you what to do with cauliflower or carrots, but I figured red cabbage might be a little out of your comfort zones. To be honest, I generally resort to some sort of slaw with it, which is great, but I was looking to mix it up. I found many similar recipes, but settled on this one due to its quicker cooking time.¬† Check out the recipe for Red Cabbage and Apples

Why don’t people feed babies beets? Maybe this is why (the mess) but he sure liked it!

This recipe is quite easy and very tasty!

I also tried making Sweet Potato Pizza Crust (gluten free) with the yams. Here are some pics of making it.

The pizza crust is finally cooked and getting topped up with tomato paste.

The finished product. I loved it and found it very satiating compared with regular pizza, but the family was less than enthusiastic and it was a lot of work. I think I’ll stick to my regular pizza crusts and enjoy the yams in a curry or as fries.

 

 

 

 

 

 

 

Sweet Potato Crust Pizza w/BBQ Chicken from www.bakosweet.com

Ingredients

  • 3lbs sweet potatoes (or yams)
  • 1 medium red onion, thinly sliced
  • 1 cup chopped spinach
  • 1 cup pre cooked rotisserie chicken, shredded
  • 1 egg (I used a flax egg)
  • 1 cup almond flour (I used Brown rice flour and had to increase the amount)
  • are 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 Tbsp apple cider vinegar
  • 1/2 cup bbq sauce
  • 1/2 cup tomato sauce or paste

Directions

  1. Preheat oven to 400 degrees.
  2. Cook bake sweet potatoes until soft (40 mins or so)
  3. Peel sweet potatoes and add to large mixing bowl with 1 cup almond flour, 1 egg, spices and apple cider vinegar. Mash ingredients together until well combined and dough like.
  4. Use rubber spatula to spread on pizza stone until evenly distributed 1/3 inch thick (I used a fork and spread on parchment paper on a cookie sheet).
  5. Cook dough at 400 degrees for 30 mins.
  6. While dough is baking, shred 1 cup cooked chicken, chop 1 cup spinach, and Sautee on onion until soft.
  7. Remove pizza dough from oven. Let cool 20 mins to harden. Spread bbq and tomato sauce on top. Add cheese on top.
  8. Cover pizza with chicken mixture.
  9. Return pizza to oven and cook another 10-13 minutes. Slice and ebjoy.

 

Is anyone overwhelmed by 3lbs of bananas? I can’t seem to keep them in my house. Between easy snacks, slicing and adding to breakfasts and making great gluten free vegan pancakes and treats, my dreams of peeling them and throwing them in zip locks in¬† the freezer for smoothies are often dashed. I love the versatility of a banana! If you haven’t tried that yet, they freeze beautiful with the skins off. There is no need to let even one go to waste!

Well that’s it for this delivery. Let the prepping (and eating…) begin!

Winter Share Delivery 1 (Nov 14/15 )

Well you’ve got your lovely bunch of vegetables (and maybe fruit too). Could you use some inspiration? Maybe a slightly embarrassing story about my ineptitude and sheer ignorance with avocados?

But first, your veggies and fruit baskets for this week Nov 14/15

Vegetables

  • 4lbs russet potatoes
  • 3lbs yellow onions
  • 1lb brussels sprouts
  • 2lb carrots
  • 2lbs rutabaga
  • 1lb red peppers
  • 1 caraflex (sweet) cabbage
  • 1lb baby bokchoy
  • 1 bunch green kale

Fruits

  • 3 grapefruits
  • 4 avocados
  • 2 pomegranates
  • 3lbs bananas
  • 3lbso apples

 

Well, here come the story and recipes. I was joining this group of farmer ladies for a luncheon, already feeling like a bit of an imposter because many of these women lead their own farms…bottle feed lambs, have kept them in their houses to protect against the cold…know all about livestock and germination and the like, and I married into this gig not knowing a bunch of kale from a head of bok choy. For some reason I thought it was wise to offer to bring the guacamole, a dish I loved but had never made. At least I knew you needed avocados…so I went to the store that same day and brought home my first bag of avocados.

My first challenge was getting into them. I think I used a vegetable peeler which worked ok, managed to wrestle the pits out and then as per the recipe, began to “mash” them. I put all of my might into the mashing and even bent my masher. No results. Then I got out the mixer and gave that a go. Still, nothing was mashed about those avocadoes. Next, I got out the blender and let that sad little thing try to get somewhere, stopping to mix it around. I think at the end I ended up with some half decent guacamole, but let me save you the trouble.

Green skin= not ripe
Rock hard= not ripe (my problem!)
Skin pulling away from insides= too ripe
Blackish skin, a little give or tenderness when lightly felt with your fingers= just right.

Now that I have at least a few hundred avocadoes under my belt, I like to cut mine around the middle, and twist the two halves in opposite direction tovopen. Then I normally cut square shapes right into the half and scoop out. You can also peel away the skin with a properly ripened avocado.

Then, make this pudding!

Avocado Coconut Milk Pudding

Ingredients
-2 – 2 1/2 ripe avocadoes
-3/4 cup pitted dates
-5 bsp. Cocoa powder
-1 1/2 Tbsp. Stevia, or to taste
-1 can full fat coconut milk (go organic if you can. I also like Arroy-D brand because it is free of additives)
-1 tsp vanilla extract

Directions
-peel the avocadoes and scoop flesh into blender. Add dates, cocoa powder, coconut milk and vanilla extract and blend on high until texture is smooth and pudding like. Add stevia¬† to taste for added sweetness (plant based and doesn’t spike your blood sugar)
-enjoy! Add some berries or bananas for a delicious snack or dessert full of fruit and healthy fats.

And for the rutabaga…a few people swapped theirs out this week. I don’t think they’ve given these fries a try! While the dietary fibre, potassium, manganese and vitamin C make these a great choice, they really hold up on the taste end too.

They definitely are more filling then their potato counterparts and ended up with a nice tender crisp texture in the oven.

Rutabaga Fries (serves 4 as a side)

Ingredients

-2 lbs rutabaga,  peeled and cut into 1/4 inch thick fry shapes
-2 Tbsp. Olive oil
-salt and paprika, liberally sprinkled

Directions

1. Preheat oven to 450 degrees. Toss rutabaga fries in olive oil and spread out on large baking sheet. Sprinkle with salt and paprika.

2. Cook about 30 minutes, turning part way for even cooking

Simple Steamed Brussels Sprouts

Ingredients
-1 lb Brussels Sprouts
-1 Tbsp MELT butter alternative
-sprinkle of salt

Directions
1. Put water in the bottom of a sauce pan and place washed brussels sprouts in steaming basket inside.

2. Place lid on. Bring water to boil and cook until slightly tender and bright green. Take off the heat when they seem a little under done as they will continue to cook in the steam. Remove steaming basket and sprouts, pour out water into sink and return sprouts only to pot. Toss in MELT and sprinkle with salt. Serve . (The kids even ate these without drama. Win!)

Enjoy!

 

 

ThankYou

Final week of Summer share 2017-but wait! We have winter shares!

Hello fine Farm Share folks!
It’s the final week of summer Farm Share.
It’s not so hard to believe on this crisp, dark mornings, but it
came quickly. The frost-sensitive plants have been harvested and
stowed¬†away in the cooler, but lots of items are still to be reaped:Jerusalem artichokes, kale, collards, parsley, beets, carrots,rutabaga and I’m sure more!
We are thankful you’ve been a part of our¬†season from start to finish, taking a chance with us and ¬†enjoying the¬†spoils of the land. Many blessings to you and your household for the¬†winter ahead.¬†¬†You’ve probably heard that we now offer winter shares: both organic¬†vegetables and fruits. Follow this link and read carefully as your¬†options are a little different than our summer shares:

Monthly payment options are now available for your convenience. Look for the next post featuring winter shares on November 14th.

Here is a 7,000 word guide on 15 health benefits of brussels sprouts according to science, and includes 7 delicious recipes. Check out the review below.

Farewell for now!

Week 22
-sweet cabbage
-chicogga beets
-carrots
-Jerusalem artichokes (large root that looks like ginger- use
in cream soup, or slice and Sautee, skin and all in olive oil and
garlic until tender crisp)
-red pepper
-green kale
-baby bokchoy
 -radish or rutabaga
-cilantro
-Brussels sprouts
Whole
-onions
 -rapini
 -parsley
 -red cabbage
-eggplant