This past weekend marked 13 years for my farmer husband and I. We got married in July those years ago because we just couldn’t wait any longer to say I do! This year Doug surprised me with a getaway to St. Jacob’s, Ontario, an adorable little town with an amazing farmer’s/flea market and a thriving Mennonite community. It was certainly a challenge getting off the farm in the summer, even on a weekend, but a welcome reprieve from the long hours and stresses of the farm (yes, it’s not all holding hands in a perfectly kept garden). Sometimes a little time to spend enjoying each other’s company is the best couple’s therapy. We are so grateful to my parents who kept our 3 kids happy and cared for and the staff at the farm who managed the store, chicken-sitted for me, and kept the weekend orders and planting rolling.
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- Doug and I at the Kissing Bridge
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- A very cool kitchen mat we found- sums it up!
This week we have so much colour in the bins! 3 colours of beans: green, yellow and burgundy (actually looks purple). I was gladly surprised with spinach, which is such a treat in July. It’s often too hot for cold-loving spinach to tolerate, but this spinach did great and is here for us to enjoy. We are on to a new crop of much larger lettuces, and the beets are keeping things colourful with their moody purple hue. We have broccoli for the whole shares (also a rare treat for us as it is a tricky one to grow organically). Rhubarb also surprises us by returning to our menus. If you didn’t get your fill of rhubarb bread, stewed rhubarb, or strawberry rhubarb pie, your opportunity knocks again :).
Simply 6
- 3 bean medley
- cucumbers
- zucchini
- romaine lettuce
- bunch spinach
- bunch beets (keep the tops, they are a fabulously colourful and healthy green)
Half
- 3 bean medley
- cucumbers
- zucchini
- romaine lettuce
- bunch spinach
- bunch beets (keep the tops, they are a fabulously colourful and healthy green)
- green leaf lettuce
- baby bokchoy
- garlic chives
- rhubarb
Whole
- 3 bean medley
- cucumbers
- zucchini
- romaine lettuce
- bunch spinach
- bunch beets (keep the tops, they are a fabulously colourful and healthy green)
- green leaf lettuce
- baby bokchoy
- garlic chives
- rhubarb
- bunch broccoli
- grape tomatoes
- bunch radish
- sugar snap peas
- carrots
- thyme
Fruit
- 5 organic granny smith apples
- 4 organic nectarines
- 1.3lbs organic black plums
- 3 organic red grapefruit
- 1/2 pint organic blueberries
Recipe
Roasted Summer Vegetables with Garlic & Thyme
Ingredients
- 2lbs baby potatoes, scrubbed and halved if small
- 4 carrots, peeled or scrubbed with a veggie cloth, and sliced
- 3 large beets, peeled and chopped into small chunks
- medium zucchini, cut into thick rounds
- 3 tbsp. extra virgin olive oil
- pepper and salt to taste
- 3 large cloves of garlic, peeled and finely chopped
- leave from 4-6 sprigs fresh thyme, woody stems discarded
Directions
- Preheat oven to 435 degrees. Place potatoes, carrots and beets on a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat veggie pieces.
- Roast veggies for about 25 mins or until beets and potatoes are browning.
- Add zucchini, turn over and roast 10 more minutes.
- Add fresh thyme and roast 5-10 mins or until desired doneness.
Have a Fresh & Colourful Week!