Farm Share Week 7: July 15-18, 2015

Greetings from the farm!

Well it seems like summer is finally upon us, which means we actually busted out the air conditioners at home and the summer veggies are on their way! We caught a break this week because the old rows of beans are done, and the new ones are still a little young. The black currants are still going strong, and the raspberries are just starting. I am hoping the yields are better next week so I’ll have enough to send. The currants are late this year so why not raspberries too?

This is the first week for cucumbers and carrots, and I bet a few of your are enthusiastic about that! It’s crudite season folks, which of course goes with something tender from the grill. My family loved these chicken, pineapple and zucchini skewers on the BBQ for a quick, weeknight meal that’s got clean eating and paleo goodness in every bite. All I did is alternate the 3 ingredients on a wood skewer soaked in water (my 2 year old thought skewering pineapple was the bomb and didn’t do much complaining during meal prep)‎, brush with a little oil and grill directly on the BBQ approx 20 mins. I was happy with how the ingredients all cooked at the same rate. Finish by seasoning to your tastes, but these ingredients have so much flavour on their own.

The ‎heavy leafy green with a whitish head is chicory.  Let’s be honest, the taste is definitely bitter, but this leafy green is a nutritional powerhouse with more than your daily value of vitamin K in one serving, with vitamin A and Omega 3’s and 6’s to boot!

Why not try it roasted with bacon (or a substitute for you vegetarians out there)?

 http://www.bbcgoodfood.com/recipes/1468/chicory-roasted-with-thyme-and-bacon

Here’s a photo of the skewers! Hope you are eating up all the summer goodness that’s coming your way. Your body will thank you for it!

~Jennifer