Farm Share Week 8

Farm Share Week 8

Hello from the farm! It’s been a nice, hot July so far and many different plants are coming along nicely. Those carrots I have been stalking for weeks now are finally ready! Nothing like the taste of fresh carrots when you have been eating carrots from last fall’s crop (not so flavourful after a while). Speaking of things that sure taste better fresh, we have some fingerling potatoes! We mixed some of the different varieties together just for fun. They are very small because the plants were attacked by potato bugs and stopped growing while the potatoes were small. Sad indeed, but the wee potatoes we are left with are looking great, just small. We had to dig these tubers by hand and I got a whole education on. How a potato plant grows. (see picture). A potato, cut in half is used as seed. In spring, it sprouts and sends out roots that grow more little potatoes deep in the ground.
Those of you who didn’t get potatoes are lucky enough to get cauliflower‎…and it didn’t even cost you $8 (remember when the price of cauliflower spiked to an unbelievable high?!). The lucky whole share members will also get this or chinese broccoli (like regular broccoli but the heads are not as dense). I use them just like regular broccoli.
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Some of you are getting black raspberries from a generous neighbour of ours (also organic) with a surplus of fruit. The red raspberries come from our farm. For either one, they are super perishable, so do me a favour and eat them quickly! We did our best to get them to you as fast as we could. Some will receive sugar snap or snow peas, so there is something sweet for all. 🙂
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I am also stoked for the gorgeous Thai basil (see picture). It’s purplish and so flavourful with notes of mint and licorice. I am dying to make tea out of this stuff. ‎One of my staff makes “sun tea”, where she puts herbs and/or ginger in a tea diffuser in the sun and simply let’s it heat up and steep during the day. After a while she has tea! I think Thai basil would be amazing with some ginger root. Does anyone have experience making tea from fresh leaves?
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Week 8
-carrots
-zucchini
-raspberries, blackcurrants or peas
-potatoes or cauliflower
-black kale
-rainbow or green swiss chard
-lettuce (boston or romaine)
-lettuce (red leaf or sangria)
-cucumbers
-cilantro
Whole
-sugar snap or snow peas
-Thai basil
-pickling cukes
-Chinese broccoli or cauliflower
-dandelion greens
-green kale
I shared a collard green recipe last week-here was my attempt last night.  I couldn’t find the right type of flour…and I don’t recommend just using regular.  They didn’t steam properly and it wasn’t very good.  The rest of it was amazing-I was super sad that my hard work didn’t pan out but that’s how it goes.  Next time I’ll buy the proper corn flour the recipe calls for!   This week I’m sharing a page that has 10 ways to use dandelion leaves.  Hopefully one of those will spark your interest.  As always don’t forget to check out this page for more recipes http://pinteret.com/zephyrorganics
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.
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About the Author

Stephanie

My name is Stephanie Hofman and this is my 5th year with the farm share program.
I am an earth loving hippie-follower of Christ-lover of all people and love to try new things. I am not a blogger outside of zephyr organics-so please keep this in mind as I continue to learn the in’s and out’s of what it means to create a good blog and to be a good blogger!

My family and I do our best to make everything at home from scratch, but we are not fully organic, non-GMO, nor are we dairy free or gluten free. I do my best with what I have and am slowly but surely making changes towards a more healthy lifestyle.

I try and keep the recipes that I share to encompass all diets-some will be desserts, some will be juicing recipes (last year I failed epically at my juicing fast-FYI don’t add ‘more kale’ just to use it up in a recipe) some gluten and dairy free-some vegan and many in between.

Most of the items in the box I am familiar with now-but a few years ago I didn’t know what bokchoy was nor had I ever heard of swiss chard-now they are my 2 favourite items to get in my box!

I’m a free going spirit who has taught herself most things and love to help others out since I’ve only become who I am and gotten to where I am in life because of the love and generosity of those who’ve I’ve encountered. I’ve never been very good at spelling nor have I been very computer savvy. Any feedback and suggestions are always welcome.

Thank you so much for joining us on this journey towards supporting local farmers and supporting the growing organic food movement. May your box bless you and your family all season long and I look forward to sharing my recipe successes and failures with you.

View all posts by Stephanie →

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