Better than candy! That’s what grape and cherry tomatoes are to me. They are finally ripening up in the fields- not a windfall yet, but once they start, the tomatoes carry on and on, with new varieties coming ripe along the way. We are getting close with the watermelon as well. Gosh I love August!
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- Grape tomatoes are here!!
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- Celery takes a LONG time to grow. That’s why no celery in June/July. It’s coming along though.
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- Whole shares are looking beautiful this week!
Beans are still rocking out in 3 different colours. Spinach and broccoli continue this week (good news if you missed last week!). I wish I had broccoli for you all, but it is more limited in supply.
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- Fresh Raw Honey is Here! $15/1 kg and $8 500g.
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- Simply 6 Shares Week 10
Simply 6 Shares
- 2 cucumbers
- 1lb zucchini
- 1 bunch spinach
- 1 pint grape tomatoes
- 1 head green leaf lettuce
- tri colour bean mix
Half Shares
- 2 cucumbers
- 1lb zucchini
- 1 bunch spinach
- 1 pint grape tomatoes
- 1 head green leaf lettuce
- tri colour bean mix
- 1 bunch red kale
- 1 bunch rhubarb
- 1 bunch parsley
- 1 bunch beets
Whole Shares
- 2 cucumbers
- 1lb zucchini
- 1 bunch spinach
- 1 pint grape tomatoes
- 1 head green leaf lettuce
- tri colour bean mix
- 1 bunch red kale
- 1 bunch rhubarb
- 1 bunch parsley
- 1 bunch beets
- 1 head chinese cabbage
- 0.4lb garlic
- yellow or green beans
- broccoli
- red leaf lettuce
Fruit Shares
- 6 organic Fuji apples
- 4-5 organic lemons
- 3 organic avocadoes
- 1lb organic strawberries
- 1lb organic kiwi
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Recipes
Roasted Beet Salad
Here’s a recipe for roasted beet salad, made with your beets and wonderful green lettuce. (I thought the red leaf lettuce would be a bit delicate for the beets.) Thanks Suzanne for the awesome recipe!
Used up the dregs of a bottle of commercial salad dressing, as the base of mine. ? enjoy!
One head Zephyr organic green lettuce
4 Zephyr organic beets
4 cloves garlic, unpeeled
1/2 slivered vidalia (or other) sweet onion
1/2 c. Pecans
2TBLSp zesty Italian dressing
2TBLSP honey
Oil
Red wine vinegar
Roast beets and garlic cloves at 350 F, covered, about 40 mins.
Cool, then slice beets into thick julienne (.5cmx.5cm x 3cm).
Break lettuce leaves into bite size pieces in bowl.
Combine lettuce, onions and beets.
In separate bowl, mash roasted garlic with honey. Combine with salad dressing, and 1 TBLSP ea of oil and vinegar. Colour of dressing should be pink (due to garlic and red wine vinegar). Onions will pick up some colour from the dressing, so no need to use red onion ( which I think are a bit too robust for this salad).
In small (ungraded) frypan, toast pecans. Be careful to stir or toss, to avoid burning!
When ready to serve, pour over dressing and sprinkle on pecans. Yum.
I tried this twice. For one photo (below), the beets, dressing and pecans were left in a blob on top, and then mixed together upon serving. Both versions were great. Don’t skimp on the Pecans!
Spinach, Grape Tomato & Feta Rotini with Italian Herbs
This one is a fave in our house- at least when grape tomato and spinach season are here!
Ingredients
- 1 bunch Zephyr Organics spinach
- 1 clam Zephyr Organics grape tomatoes
- 1 small package rotini (300g)
- 1/2 cup to 3/4 cup feta cheese (or choose goat feta if you have a dairy sensitivity)
- 1/4 cup olive oil
- garlic, fresh or powder
- salt & pepper to taste
- italian herbs to taste, fresh or dry: oregano, thyme, parsley, basil
Optional: Add 1lb of cooked chicken breast to make it extra hearty as a one pot meal.
Instructions:
- Sautee chicken breast until cooked, if using.
- Boil 2 pots of water, one for the pasta and the other for the spinach.
- Turn down heat on pasta water and cook pasta as directed and drain/rinse when cooked.
- Turn down water to medium high heat for spinach pot. Using a metal colander over the boiling water, steam spinach until lightly wilted (just a couple minutes!). Take out of pan and drain.
- Pour olive oil over pasta, add spices and crumbled feta, along with grape tomatoes. Do not cook! Toss to mix everything together. Serve hot or cold.
Happy August!