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Farm Share Week 7 (July 14-18, 2020)

We got rain!!! Off and on all weekend. It was glorious! Every farmer facing this drought is united in our NEED of rain. It was getting rather desperate for some crops, even with the irrigation. Just a little rain and you can see the plants that were looking slumpy and sad perk up again. The drought has brought with us a delay in some crops- beets and carrots are normally here by now, but they weren’t able to thrive and grow as well under the sweltering temperatures and lack of rain. The beans grown ever so slowly, and now are just days away from being ready! Not for this week’s farm share, sadly, but they will be out in full force for next week. The hot and dry weather seems to bring out the insects with a vengeance. We’re kept hopping trying to manage it all organically, and for the greenhouses, to do it all before the heat becomes too unbearable for the workers. I’ll tell you- they are tough!

The blackcurrants are finally ready this week and tasting nice and sweet (for a currant of course, they are a tart berry :). Why not try this easy but sophisticated sauce with duck or chicken? You can also try making an easy jam. Rhubarb pairs very well with it in jam to make it go a little farther. If you have an ice cream maker, why not try making Minted Blackcurrant Sorbet?

The biggest surprise this week was finding ripe tomatoes….what!? I cannot recall ever finding them this early before. Don’t be alarmed if your tomatoes look dark red and partially green. We grew some of the brandywine variety and they are this colouration when ripe. When you notice it turn from hard to softer, you know it is ready to eat. Their delicious juicy insides and thin skins make them both scrumptious and sensitive, so treat them with care and eat them asap! I just cored mine and made it into little slices to go with a throw-together dinner of chicken and fries. I love the veggies that don’t require any cooking on a busy night! We also have some little red campari tomatoes, and others will receive japanese eggplant. Have you wondered why your box as written on the blog on Monday is not 100 percent the same? I do my very best to anticipate and plan for your boxes each week. More often than not, the fields have other plans and I don’t get all of what I hoped for or maybe don’t have the quantities I thought I had (like the redcurrants last week). That’s when we do our best to substitute with a similar item. The nature of gardening/farming is that things don’t always go exactly as planned, and you learn to “roll with the punches”, and enjoy what is there while being patient for what is not yet. I hope that farm share gives you a chance to experience that a little, while making sure you always have something good, wholesome and beautiful to eat!

L-R green leaf lettuce, radish, green kale, spinach (or alternate), cucumbers, rainbow swiss chard, romaine lettuce, bok choy, sugar snap peas, blackcurrants, tomatoes or japanese eggplant, mint, green onions & zucchini (not pictured: dill)

Fruit Shares: 3 red grapefruit, 3 avocadoes, 6 red plums, 6 bosc pears, 3 mangoes (all organic)

Recipes

Sesame Ginger Bok Choy

Loading with iron, calciumphosphorous, and potassium, vitamins A, C, K and folate, bok choy deserves a place at your table. It’s wonderful in stir fries, like this simple Sesame Ginger Bok Choy. If your family (or you) is reluctant to try it, slices it up small and have it with rice, in noodle soup, or even hidden in spaghetti sauce or lasagna!

https://cookieandkate.com/15-delicious-kale-recipes/Not sure what to do with your Kale? It’s a nutritional powerhouse, and also super versatile. Here are 15 Delicious Kale Recipes to Pick from.

And for that Mint, how about a Cucumber Salad With Mint?

I make a simpler recipe all the time with just cucumbers, vinegar, salt and pepper. The mint makes it all the more flavourful. I don’t worry about taking the seeds out either- I’d rather not waste any of the goodness in the cucumber 🙂

And for the radishes, dill and green onions, how about some nice Creamy Potato Salad with Radishes, Lemon and Dill?

It’s simply dill-icious!

Wishing you beauty, health and happiness this week!

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Farm Share 2020 Week 6: July 7-11, 2020

Hello from the dusty fields of Zephyr Organics! The high heat and dryness continues and we find ourselves praying for rain often (while of course busting our butts to keep everything watered). We have many ways of keeping the plants rolling along, but eventually we will need to receive the rain itself. Even lightning has the function of adding nitrogen to the fields to help plants grow. So join us in praying for that rain! And maybe celebrate with us too when it comes. I think some dancing would be most appropriate :).

All this heat has ripened up the redcurrants to perfection. These tart little berries might not be your go-to snack, but they sure are worth getting to know for their immune-boosting, heart-healthy vitamins and minerals. They also offer a great source of fibre, iron, Vitamin K and are loaded with vitamin C that will enhance your skin. So what to do with them, you ask? I enjoy them raw with some dark chocolate or over some vanilla ice cream. These yogurt cakes look amazing- I can’t wait to try the currants in this recipe. 2 Other simple options are adding them to smoothies or adding some colour and flavour to salads.

Keeping it fresh. Does your produce last you a long time? Or is it looking kind of sad and wilty after a day or 2? A little know how can keep most items fresh for weeks- that’s right- WEEKS!
Here is a blog post you can have a look at: https://zephyrorganics.com/tips-for-keeping-veggies-fresh/

Your items are harvested for you very fresh, most items look wilty or start to spoil as they lose moisture. Most veggies prefer your crisper drawer and like to be kept in produce bags or containers (even a ziploc will do – I often leave one one end a little open for ventilation). Hope this helps! Also, root items that come with the greens (ie radish or beets) should be separated roots from greens. With radish you can just discard and beets they have nice cooking greens.  If you have produce looking a little tired, most items will perk up nicely in a cold water soak in the sink. 

Hope this helps! Keep your veggies cool, keep the moisture in, and they will be looking good for a while. I was pretty blown away when a farm share in the cooler all of 2 weeks old still looked pretty darned good! Our cooler is kept about 2 degrees Celsius and the closed environment of the farm share bin was well appreciated by the veggies. The only exception is the cucumber and zucchini don’t like it too wet. Hope this info helps you keep it fresh!

Whole Shares Week 6
Fruit Shares Week 6: 6 organic pink crips apples, 6 organic kiwis, 5 organic peaches, 6 organic oranges, 5 organic avocadoes

Half Shares

  • redcurrants
  • snow peas
  • sugar snap peas
  • 1lb cucumbers
  • 1lb zucchini* new!
  • green swiss chard
  • dandelion greens
  • red leaf lettuce
  • romaine lettuce
  • green onions

Whole Shares received all items above plus:

  • bunch radish
  • bunch oregano (herb)
  • head fennel (celery-like head with fragrant fronds)
  • head endive (flat lettuce-like green)
  • bunch leeks

Simply 6 Shares

  • sugar snap peas
  • snow peas
  • romaine lettuce
  • green onions
  • 1lb zucchini
  • 1lb cucumber

Another new item this week is dandelion greens. No, we didn’t just go picking around the weeds in our yard. This is a cultivated type of dandelion greens and a true nutritional superstar:

Compared to spinach, one of our present-day “superfoods,” dandelion leaves have eight times more antioxidants, two times more calcium, three times more Vitamin A, and five times more vitamin K and vitamin E (Eating on the Wild Side by Jo Robinson, pg. 23) Woah! Does that make you want to find a way to enjoy it? It does for me 🙂

Recipes

Enter Sauteed Dandelion Greens with Eggs, a quick and easy balanced meal for breakfast and beyond. The recipe recommends blanching the greens in salted boiling water to further reduce the bitterness.

One of your fellow customers knows what we call endive as escarole. She has 2 great ideas for us:

Trout and potato fry up and the other a pasta. I cooked tri-colored pasta, then in a fry pan sautéed a few tiny tomatoes in a little olive oil, added pepper and then added chopped escarole.I drained the pasta, and added the vegetables, then chopped fresh herbs (oregano, thyme and savoury) and added a bit of cubed Gouda and a bit of milk, and stirred it through on low heat until the milk was warm. Then I baked it in the oven at 350 F for about 45 minutes with a lid, removing the lid the last ten minutes or so. The result was delicious as the escarole had retained colour, texture and flavour  without the bitterness. I tried the dish again with onion and that was not as good as the onion masked the flavour of the escarole and herb. My second dish was one with trout- filet skin removed.(Frozen fillets from Costco). I baked it first with lemon and herb, and also baked a potato. Then stir fried it in a non stick pan with herbs and escarole, black pepper and some chopped tomato. Very tasty and again the escarole was flavourful and not bitter. 

Thanks for sharing the great ideas, Pauline!

Fresh Red Currant Yogurt Cakes:

A simple tasty way to enjoy your tart red berries. Check out the recipe here:

Stir fried snow peas, snap peas, rainbow swiss chard and sweet peppers cook up in a flash satueed in butter and flavoured with butter, maple syrup, salt and ginger. A colourful-flavourful side dish.

Happy Creating, Friends, and Stay cool!

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Farm Share Week 5 (June 30-July 4, 2020)

Well hello summer! There has been no doubt about what season we are in. Temperatures have been soaring here which means our Jamaican workers are finally comfortable ;). There have been some storm systems rolling by, but we only seem to catch a dusting here or there of rain. We could use a good day or 2 of all day rain, and keeping everything irrigated has been keeping us hopping! Even the sugar snap and snow peas needed a little extra help in the rain department, so we’ve got our big metal irrigation pipes and sprinklers out, which used to be the only type we had when I first started working for the Eng family. They are not nearly as efficient as the drip-line system and are very laboursome to move, but we need every bit of water we can get right now!

Today I found one of the chicks (now 5 weeks old and getting big), lying on it’s back with a leg up, looking half-dead. I was worried about this poor thing, whose bare belly looked like it was going to get burned in the sun. I righted the poor thing and got him drinking some water and he seemed ok again. There chicken tractors always have shade and lots of water, so do not fear. This silly feathered friend just needed a little help and I’m thankful I could come to his rescue.

I just took the one picture of your veggie shares this week thanks to a toddler on my hip who was none too happy after waking up from one of those accidental naps. Such is life and work in the pandemic, eh, parents?! I would encourage you in the words of my dear friend who watched my kids for most of the day to have grace with yourself. Don’t set the bar too high, friend! Even I, the veggie lady, have crazy days (ok that seems to be most of them!), and ended up serving store bought jamaican patties for supper, but then of course, salad always has my back when I have like zero time! washed the green leaf lettuce and added a little dressing and I knew I had something decent in my little ones’ bellies and mine, even if it’s not my ideal.

This week I was hoping for recurrants, zucchini and beets (and strawberries), but they are all a little slow in coming, and likely to show up in next weeks’ boxes. Just when I wondered what exactly to replace them with the rainbow swiss chard came to my rescue! We grow seeds with mixed colours of stems and plant them all together in rows. When I harvest, I take a few stalks of red, pink, yellow and white and tie them into a cute and colourful bunch. Here’s an easy way to prepare swiss chard by sauteeing with garlic and lemon flavours . If you are cooking for kids who are suspicious of new leafy greens, try chopping them finely and adding to pastas, stir fries, or spaghetti sauce. My parents are big swiss chard fans and all they need is some butter and a sprinkle of salt to devour the stuff! Another great idea is sauteeing and adding some cheese and herbs and stuffing chicken breasts. So delish!

What I am seeing in the field as I harvest rainbow swiss chard=gorgeous!!

Your Farm Shares this Week:

Half Shares:

  • sugar snap peas (make an awesome snack on their own or with dip)
  • snow peas (also great alone for snacking or in salads and stir fries- only cook for a couple mins for best results)
  • rhubarb (see rhubarb crisp recipes below)
  • radish
  • spinach
  • rainbow swiss chard (recipes below)
  • parsley (recipe below)
  • cucumber
  • green leaf lettuce (the best lettuce for burgers and tacos)
  • red leaf lettuce (adds beautiful colour to garden salads)

Simply Six Shares

  • sugar snap peas (make an awesome snack on their own or with dip)
  • snow peas (also great alone for snacking or in salads and stir fries- only cook for a couple mins for best results)
  • spinach
  • rainbow swiss chard (recipes below)
  • cucumber
  • red leaf lettuce (adds beautiful colour to garden salads)

Whole Shares: Same as half shares with the addition of:

  • chinese cabbage
  • green onions
  • endive (try a Dutch favourite, Stampot, or endive with mashed potatoes) I simply sauteed mine in bacon grease and had alongside my eggs. A nice way to get some greens in at breakfast 🙂
  • green kale- have you tried kale chips? I like to massage my kale with a little olive oil and top my pizza with it. It crisps up and makes kale chips on your pizza.
  • garlic chives

Fruit Shares

Fruit Shares this week: 2.5lbs bananas, 1/2 pint raspberries, 4 lemons, 2lbs grapes, 1 pint blueberries or avocadoes (all organic!)

Recipes

Since we are blessed with another crop of rhubarb, I am going to re-share this great keto recipes for rhubarb crisp shared by a customer. There are other ways to sweeten up rhubarb other than white sugar. Here is a traditional recipe for rhubarb crisp if you don’t have fancy stuff like xylitol in your cupboard. Are you doing pick your own strawberries? Strawberries and rhubarb are a match made in heaven. I wish we had our own strawberries to send you but our plants are not producing enough to share just yet. We are hoping our ever-bearing strawberries will kick it up a notch soon so you can enjoy them. In the mean time, I hope you can find some nice berries close to home. They have some chemical free ones in Leaskdale at Spring View Farms my farm share packer raves about if you are in the Uxbridge area. Just don’t plan to pick on Sunday as they are closed. Here is the Keto Rhubarb crisp recipe:

Keto Rhubarb Crisp

 
Here is a revised recipe from https://www.ketoconnect.net/rhubarb-crisp-recipe/(I love it because it is just rhubarb, so it’s nice and tangy)

Ingredients:CRUMBLE TOPPING:     
1 cup almond flour      
1/3 cup unsweetened coconut flakes
1/3 cup pecans, chopped
2 tbsp coconut sugar     
 2 tbsp chia seeds
1 tbsp erythritol or xylitol
1/2 tsp ground cinnamon
pinch of salt
1/3 cup butter or coconut butter, room temperature
1 tsp vanilla extract

RHUBARB FILLING:1/4 cup water2 tbsp chia seeds1 lb rhubarb (about 3-4 cups), cut into 1/2 inch pieces (fresh or thawed from frozen)2 tbsp erythritol 10 drops liquid steviaInstructions:

CRUMBLE TOPPING:For the topping, preheat oven to 275F and line a baking sheet with parchment paper.In a large bowl, whisk together almond flour, shredded coconut, coconut sugar, chia seeds, pecans, erythritol sweetener, cinnamon and salt. In a small bowl, stir together the softened butter and vanilla.Add butter mixture to the almond flour mixture and use a pastry cutter or two knives to blend in until the mixture resembles coarse crumbs. Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly.Bake 10 minutes, then gently stir. Bake another 10-15 minutes, or until golden brown. Remove and let cool completely.RHUBARB FILLING:For the filling, preheat oven to 400F. In a large bowl, combine water and chia seeds and allow to soak for 5-7 minutes. Stir in rhubarb, erythritol sweetener, and stevia extract, tossing to coat.Spread rhubarb mixture into a 9×13 inch glass or ceramic baking dish. Cover tightly with foil and bake 30 to 35 minutes, or until mixture is bubbling and rhubarb is tender.Remove filling from oven and remove foil. Break cooled topping into pieces with your hand and place over filling to cover completely. Can be put back into oven at 300F for 5 minutes to warm topping. Serve warm. If desired, top with lightly sweetened whipped cream or coconut whip.
Enjoy. The whip cream really made this so delicious!

Tabouleh (middle-eastern salad featuring Parsley)

One more recipe for you. Wondering what to do with that big bunch of parsley? Tabouleh is a middle-Eastern salad filled with flavour and vitamins to keep you going all day. It also uses cucumber, mint and green onions but the whites of your leeks if you still have them, finely chopped would do the trick too. Get the recipe here. Serve with falafel if you want to go all out in delicious middle-eastern cuisine!

Ps- I love to see your creations and hear your ideas- and share them. If you have any ideas or new recipe finds you can post them on facebook or email myself and I will share it on the blog. We are in this good food journey together, all!

Wishing you a week of kindness and grace to yourself, that extends out toward others. It’s a beautiful thing!

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Farm Share Week 4 (June 23-27, 2020)

Enjoying exploring the wheat field
My son made a house using wheat and peas!
Hungry white rock chicks are now in week 4, feathering out, and on pasture full time!

It’s been hot, hot, hot here at the farm! While it is still super dry, we managed to get a little dusting of rain last night and a little dusting today. Every cloud I see I am cheering it on toward our farm to get some water for our fields. We wouldn’t be doing too well without irrigation! We use drip line irrigation for the most part, where lines run with water right at the root of the plant and let out tiny amounts of water continually out of tiny holes. Some crops like our snow peas, brand new this week, are not irrigated, so we rely on at least a little rain for them. They look lovely, and the sugar snap peas are soon to follow. They are on the plants and a decent size, but they need to plump out a little and get sweeter before we pick them. The kids had fun in the field with us picking (sort of- they were mostly playing and enjoying the available snack that the fields afforded us! In this picture there is a cover crop of wheat that we use to enrich the soil, and the pea plants in the foreground. Most vegetables take a lot of nitrogen out of the soil, and both grains and peas help bring the nitrogen back in, preparing the fields for future crops.

Asparagus is slowly down greatly and starting to go up to seed quickly. This time of year, the heads of the shoots open up and turn into branches of an almost fuzzy bluish tree. They look so cool when they are all grown up. Letting this process happen helps the plant stay healthy and get ready for next year’s season. The redcurrants are looking rosy and should be ready for picking next week. Some of the strawberry plants are starting now but growing very slowly! We have everbearing plants so even if we have to wait to get them started, we will get to enjoy them beyond the traditional berry season.

Whole shares week 4: Those curly green shoots on top of the leeks are garlic scapes (tops). Use them just like the cloves! The leafy green on the bottom right is endive. It looks like a lettuce but is flat rather than tall like the romaine and has a more bitter taste, best suited to cooked recipes.

Half shares this week:

  • 1lb cucumbers (1 large or 2 smaller)
  • 1 bunch radish
  • 1 pint snow peas
  • 1 bunch mint (see recipe below for a great salad using your first 4 items)
  • 1 Chinese cabbage (see recipe idea below)
  • 1 bunch green kale
  • 1 bunch garlic scapes (tops of the garlic plants, curly cylindrical herb)
  • 1 bunch spinach
  • 1 head romaine
  • 1 head red leaf

Whole shares receive the above as well as:

  • extra snow peas
  • curly endive
  • 1lb baby bokchoy
  • 1 bunch leeks
  • 1 bunch asparagus

Simply 6 Shares:

  • 1 Chinese cabbage
  • 1lb cucumbers
  • 1 bunch radish
  • 1 head romaine
  • 1 bunch green kale
  • pint snow peas

Fruit Shares

  • 3 organic mangoes
  • 6 organic Anjou pears
  • 2lbs organic green grapes (US)
  • 3lbs organic bananas
  • 3 organic avocadoes

Recipes

Snow Pea, Cucumber, Radish & Mint Salad

I made the recipe found at this site excluding the dill and even forgot the feta cheese! I still ended up with a very delicious little salad. I used scissors to cut my snow peas and about 3/4 of my mint bunch (seriously made it so much easier!), chopped up 1 small cucumber and 5 radishes. Very refreshing and different!

Chinese Cabbage Salad

You can try the delicious stir fry recipe we shared last week (scroll down), chop it up and add it to your noodle soup, or make this delicious salad. Chopped peanuts or cashews go great with this salad if you don’t have pine nuts around (seriously, $$$!)

Garlic Scapes Pasta

You don’t have to wait for the garlic bulbs to form to enjoy the garlicky taste! Whether on pizza, pasta or in a stir fry, chop and enjoy your garlic tops (scapes). Try this easy pasta recipe.

Stewed Rhubarb with Yogurt

Is that bunch of rhubarb hanging out in your fridge looking a little sad? Give it a nice soak in cold water and chop it up. Then add to a frying pan with a little water and a couple tbsp. sugar. Stew until nice and soft. They add to your yogurt. Add fresh berries for some extra pizazz. Yummy both hot and cold!

Keto Rhubarb Crisp

 
Here is a revised recipe from https://www.ketoconnect.net/rhubarb-crisp-recipe/(I love it because it is just rhubarb, so it’s nice and tangy)

Ingredients:CRUMBLE TOPPING:     
1 cup almond flour      
1/3 cup unsweetened coconut flakes
1/3 cup pecans, chopped
2 tbsp coconut sugar     
 2 tbsp chia seeds
1 tbsp erythritol or xylitol
1/2 tsp ground cinnamon
pinch of salt
1/3 cup butter or coconut butter, room temperature
1 tsp vanilla extract

RHUBARB FILLING:1/4 cup water2 tbsp chia seeds1 lb rhubarb (about 3-4 cups), cut into 1/2 inch pieces (fresh or thawed from frozen)2 tbsp erythritol 10 drops liquid steviaInstructions:

CRUMBLE TOPPING:For the topping, preheat oven to 275F and line a baking sheet with parchment paper.In a large bowl, whisk together almond flour, shredded coconut, coconut sugar, chia seeds, pecans, erythritol sweetener, cinnamon and salt. In a small bowl, stir together the softened butter and vanilla.Add butter mixture to the almond flour mixture and use a pastry cutter or two knives to blend in until the mixture resembles coarse crumbs. Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly.Bake 10 minutes, then gently stir. Bake another 10-15 minutes, or until golden brown. Remove and let cool completely.RHUBARB FILLING:For the filling, preheat oven to 400F. In a large bowl, combine water and chia seeds and allow to soak for 5-7 minutes. Stir in rhubarb, erythritol sweetener, and stevia extract, tossing to coat.Spread rhubarb mixture into a 9×13 inch glass or ceramic baking dish. Cover tightly with foil and bake 30 to 35 minutes, or until mixture is bubbling and rhubarb is tender.Remove filling from oven and remove foil. Break cooled topping into pieces with your hand and place over filling to cover completely. Can be put back into oven at 300F for 5 minutes to warm topping. Serve warm. If desired, top with lightly sweetened whipped cream or coconut whip.
Enjoy. The whip cream really made this so delicious!

Shared By Farm Share member Danielle

Hope all the colour and freshness makes you hungry for the good your body wants!

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Farm Share Week 3 (June 16-20, 2020)

Hello from the fields of Zephyr Organics! The middle of June has brought us cucumbers from the greenhouses! The kids were all excited and happy to discover all the beautiful cucumbers with us. As we harvest, we are weeding and lifting the vines up into the netting to offer them support. These vines can grow 10 feet in the air all the way to the top of the greenhouse, but for now, they are only about knee level.

While the sugar snap and snow peas are just flowering now (it may be 2 weeks yet) and the redcurrants are just starting to blush lightly, tomatoes are already growing on the vine. It is truly a strange year!

Due to some laying problems and losses, we have added some young ISA brown hens to our flock of laying hens. Thought they look almost identical, the eggs from the new hens are much darker and smaller. I bet you can tell which kind you receive in your egg shares this week!

In your Half Shares this Week:

  • Potted basil
  • bunch asparagus
  • bunch/bag spinach
  • Chinese cabbage
  • head green leaf lettuce
  • bunch radish
  • bunch leeks
  • 1lb baby bokchoy
  • 1lb cucumbers
  • 1 bunch kale

Simply 6 Shares

  • Potted basil
  • bunch asparagus
  • Chinese cabbage
  • head green leaf lettuce
  • bunch leeks
  • 1lb cucumbers

Whole Shares

  • Potted basil
  • bunch asparagus
  • bunch/bag spinach
  • Chinese cabbage
  • head green leaf lettuce
  • bunch radish
  • bunch leeks
  • 1lb baby bokchoy
  • 1lb cucumbers
  • 1 bunch kale
  • extra bunch spinach
  • bunch terragon (herb)
  • bunch garlic scapes
  • head Boston lettuce
  • head romaine

Fruit Shares

  • pint blueberries
  • 1lb strawberries
  • 6 Valencia oranges
  • 6 gala apples (BC)
  • 3 mangoes

Recipes

Chinese Cabbage, Bacon, Noodle Stir Fry

Makes a super easy lunch or even dinner.

Ingredients

  • approx. half Chinese cabbage, chopped finely
  • 4 slices bacon, cut with scissors into fine strips
  • 2 tbsp. soya sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. olive oil
  • 2 tsp. sesame oil
  • Chow mein noodles, 200g
  • Optional: add finely chopped leeks or garlic scapes for added flavour

Directions

In a large wok or frying pan, cut bacon into small strips and sautee until sizzling. Add finely chopped Chinese cabbage, and sautee until soft. Add soya sauce, rice vinegar, olive oil and sesame oil.

Boil water in a pot, add noodles and boil until lightly cooked. Add to wok and stir all together. Top with sautéed leeks for additional flavour. Enjoy!

Chicken with Tarragon Sauce

Up your cooking game with the addition of this savoury French herb in this creamy sauce. Pairs perfectly with roasted asparagus! Check out the recipe here.

10 Minute Lemon Garlic Sauteed Bok Choy

Wondering what to do with all that bok choy? It’s full of iron and loaded with vitamins, more than just about any other veggie, so there are lots of reasons to cook with bok choy. Enjoy it raw in a salad, add some flavour and taste to noodle soups, or try this simple side.

Quick, Spicy Leek and Shrimp Stir Fry

I love me some shrimp! Add in the mild, savoury goodness of leeks and you have yourself a fast and fine dinner. My only objection is where they say to discard the green parts of the leaves. Nonsense, all of the plant is useful and tasty (except for the roots). If you don’t use the greens of the leeks in this dish, try saving them to flavour soup stock. You can even freeze them for use later. No need to waste the goodness :). Try the recipe here. or just chop and add the leeks to anywhere you would use onions.

Enjoy the tastes of spring!

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Farm Share Week 2 (June 9-13, 2020)

Hello everyone! Week 2 of Farm Share is upon us with lots and lots of sunny skies. I find myself watching the forecast, hoping to see some serious rain! Most of our crops are on drop line irrigation but others like asparagus depend on the occasional rain! Thankfully they have nice deep root systems and are able to keep producing even in this dry, dry spring. I had some help in the asparagus field today! Some little helpers. Nothing makes me happier then when my little people decide they want to hang around and farm with me. Trust me, they are not willing helpers from dawn until dusk, but they have their moments that make me right proud, and this was one of them. Harvesting asparagus is both difficult and easy. Difficult because the most irritating bugs o the farm seem to all hang out there and you are constantly bending over to cut a new spear while moving up and down the many rows, and easy because the knife slices through the tender stalks with ease, and I always love the view from the top of the hill.

This week the cucumbers that survived those wicked May frosts are now like cute little pickles that will be ready in a few days. I was wise enough to let them grow nice and big (but not too big) and borrow from our Ontario organic greenhouse producers. We also purchased Ontario organic vine tomatoes this week while we wait for more vegetable options to become available.

The big surprise this week was the lettuce…I was checking them out just to see if I could cut out the doubles (when 2 seeds grow together) so the other lettuce plant in the pair could grow, and lo and behold we managed to harvest some proper lettuce heads for you! Lettuce is my fallback friend, ready in a moment when I’m exhausted and just need to make sure my kids are eating something decent! I made a salad with green leaf lettuce, raw spinach and sliced strawberries and topped it with a homemade dressing made of olive oil, balsamic vinegar, salt and pepper, and real maple syrup from Pefferlaw Creek farms. It was so simple but delicious!

In your Shares this Week:

Simply 6

  • bunched asparagus
  • bunched radish
  • 1/3lb spinach
  • head of romaine lettuce
  • approx. 1lb vine tomatoes (Ontario organic)
  • English cucumber (Ontario organic)

Half

  • bunched asparagus
  • bunched radish
  • 1/3lb spinach
  • head of romaine lettuce
  • approx. 1lb vine tomatoes (Ontario organic)
  • English cucumber (Ontario organic)
  • 1lb baby bokchoy
  • 1 bunch leeks
  • 1 bunch cilantro
  • 1lb bunch rhubarb

Whole

  • bunched asparagus
  • bunched radish
  • 1/3lb spinach
  • head of romaine lettuce
  • approx. 1lb vine tomatoes (Ontario organic)
  • English cucumber (Ontario organic)
  • 1lb baby bokchoy
  • 1 bunch leeks
  • 1 bunch cilantro
  • 1lb bunch rhubarb
  • 2nd bunch asparagus
  • 2nd bag spinach
  • 1 bunch mint
  • 1 bunch turnip greens
  • 1 head Chinese cabbage

Fruit

  • 1 honeydew melon (Mexico organic)
  • 6 granny smith apples (US organic)
  • 6 nectarines (US organic)
  • 1lb strawberries or 1/2 pint raspberries (US organic)
  • 2.5lbs bananas (Ecuador organic)

Recipes

Chicken Salad wraps with Chinese Cabbage crunch and radish flowers

I was gifted a can of flaked chicken, not something I often reach for, but it had me reminiscing of Sunday meals out at a diner in town that is long gone. Wish I could remember the name (in the Testa building). They used to have such lovely chicken salad. Chicken salad totally needs a crunch, but celery is so way out of season right now. I had just taken home a beautiful Chinese cabbage and thought, hey, that is crunchy too! So, I drained my can of chicken, chopped up 2 leaves of Chinese cabbage finely, added some garlic chives and mayonnaise, along with salt and pepper, and filled a sundried tomato wrap with it. So yummy! On the side, I decided to get all fancy and make a pretty radish flower with a blackberry centre. It definitely felt special but took all of 5 minutes to put together 🙂

Asparagus and Chicken Sheet Pan Dinner

The ultimate solution on a lazy Sunday when you still want home cooked goodness, but without spending forever in the kitchen or doing a pile of dishes.

Ingredients:

  • 1 bunch asparagus, ends lightly trimmed with a knife (I just make a cut to freshen up the very end and if the knife doesn’t go through cleanly I cut a little higher up until it does)
  • 1lb chicken, cut into a few even pieces and seasoned to taste or smothered in your favourite sauce. I just sprinkled it with salt, pepper, paprika, garlic and onion powder.
  • Potatoes and/or sweet potatoes, sliced thickly
  • a few tbsp. of live oil

Directions

Preheat oven to 400F. Arrange chicken on one side of the pan and potato slices on the other. Sprinkle olive oil on top and toss the chicken and potatoesin the olive oil, keeping them on separate sides of the pan. Cook for 25 mins uncovered on the middle oven rack. Remove from oven and add asparagus to middle of pan, adding more olive oil to toss asparagus in. Lightly salt and put back in the over to bake 10-15 mins more until chicken is cooked and both potatoes and asparagus are tender. Voila! Super simple 🙂

Rhubarb Cake

Jannette (My mother in law and hard working farm lady/Oma) normally makes this each year for the open house. It’s so amazing and moist! Rhubarb definitely makes a fine cake! Check out the recipe she uses here. Not much into baking? Rhubarb is delicious simply stewed with water and sugar and enjoyed with yogurt or ice cream and makes a find crisp with or without berries.

Tangy Cucumber and Avocado Salad with Cilantro

Wondering what to do with your cilantro bunch? Cilantro is a staple in Mexican, Indian and Thai cuisines. So think fresh salads and salsas like this recipe or make fresh tomato salsa. Make your tacos or pad thai really shine with the addition of fresh cilantro! Too much all at once? You can always freeze the leaves in olive oil in ice cube trays for later use.

Spinach Lasagna

Basically the only lasagna if you ask me! A little more effort but the kids eat lots of spinach with zero complaints. ‘Nuff said 😉 Get the recipe here.

Happy Creating!

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Farm Share Week 1 (June 2-6, 2020)

Farm Share Begins! We’ve gone from winter to summer and then back to spring this May, and I am ready for a month of steady warm growing weather, please! I did my first even facebook live on Saturday, which you can check out here (there are 2 videos to see the whole tour)

Virtual Open House tour

Posted by Zephyr Organics- FarmShare on Saturday, May 30, 2020

Posted by Zephyr Organics- FarmShare on Saturday, May 30, 2020

As you can see by the tour, we have just recently planted most items. We lost the first 2 greenhouses of cucumbers due to the extreme cold (even in a greenhouse, cucumbers do not tolerate heavy frosts). Thankfully, the third one survived and is already flowering. Once they get going, they will be producing new cucumbers every day! There is thankfully always good ‘ol asparagus. The first spears came up a little early and were quickly frozen, but when the weather heated up again they got back to work and now there is plenty! Don’t fear the thicker stalks of our asparagus- they are actually quite tender. I don’t want to waste any of the goodness by breaking off the ends, I just trim the ends, and if it is easy to cut, it is tender. If it feels a little woody, cut off a little more. I think my favourite way to enjoy asparagus is simply tossed in olive oil, salted and roasted at 400 degrees for about 10 minutes or until tender. The roasted spears make an amazing appetizer on a cracker with creamy goat cheese and fresh herbs (like your chives).

I’m going to let the pictures do most of the talking here:

Simply 6 Shares

Bunch of asparagus, bunch of radish, bunch of spinach, bunch of rhubarb, bunch of turnip greens (light green leafy green), potted grape tomato plant (perfect for growing in a container)

Half Shares:

2 bunches asparagus, bunch of radish, bunch of spinach, bunch of rhubarb, bunch of turnip greens, 1lb baby bokchoy, bunch of parsley, potted grape tomato plant, 1.5lbs red potatoes (Ontario Organic)

Whole Shares:

2 bunches asparagus, bunch of radish, 2 bunches of spinach, bunch of rhubarb, bunch of turnip greens, 1lb baby bokchoy, bunch of parsley, potted grape tomato plant, bunch dandelion greens, bunch onion chives, 1lb bok choy, 1.5lbs red potatoes (Ontario Organic), 1 cucumber (Ontario organic greenhouse)

Fruit Shares:

1 cantaloupe, 8 oranges, 3 mangos, 6 peaches, 1/2 pint blueberries

All are certified organic of course! We had to buy in potatoes and cucumbers with the limited options with this cold spring. I can’t remember a time when we had to do that before but these are extraordinary times. Rest assured they are still Ontario and organic.

*The leafy greens and herbs are best kept washed and then dried in Ziploc bags (or put a paper towel in with it if it’s still too wet)

*Radishes should be separated from their greens (also very tasty with a mildly spicy flavour) and kept washed and in a container in the fridge. Asparagus also should be kept in a Ziploc or container. Veggies get wilty as they dry out or get too warm. If you can trap the moisture in with them and keep them in the crisper drawer, they will last you much longer.

*Since it’s planting season, and your potatoes have not been sprayed with anything to prevent sprouting, they are best kept in the fridge

*You do not need a yard or garden to grow your grape tomato plant. They can be transplanted to a larger container with potting soil and grown indoors in a sunny spot. Don’t forget to keep the soil moist, but not sopping wet. Happy growing! If you and plants don’t have a good track record, it could also make a great gift to cheer up a neighbour.

Recipe Ideas:

Turnip Greens Salad with Apple Cider Vinegar Dressing

After a looong first day harvesting and packing your Farm Shares, my cooking ambitions were limited. We love having a nice light salad with burgers but alas the lettuce has just recently been planted and I am not even tempted to harvest it yet (way too tiny!). Turnip greens, despite their spicy sounding name, are actually quite a nice, mild and crunchy leafy green that make a lovely salad. I just called it “salad” and the kids ate it readily with their favourite salad dressing (raspberry vinaigrette- store bought sugar junk)…but hey, they are eating turnip greens here so I’ll call that a win. I went for a more sophisticated and much healthier Apple Cider Vinegar Dressing. I sliced up some radishes and cut up a mango for some extra texture, colour and flavour.

Need a new idea for spinach? My whole family loves Spinach Stuffed Chicken Breast . You can modify the type of cheese to your dietary needs and taste preference, or add mushroom or fresh herbs. Enjoy!

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Dreaming of Sunny Days in a Snowy May

Can you believe that I was hoping for some asparagus in this week’s farm share? Spoiler alert…asparagus prefers above zero temperatures -lol. Honestly though, all it takes is a few nice sunny days so we’ll get out there harvesting and have some ready for online ordering/pick up for our virtual open house on May 30th. But those greenhouses are saving us this week and we have some beautiful baby bokchoy ready, along with more tender spring leeks, spinach and garlic chives from the farm! Ontario organic vine tomatoes are now here, so you can bet I snapped those up, along with doubling your cucumbers since I keep getting requests for extra cucumbers anyways 🙂

Farm kids livin’ the life! My 2 youngest kiddos and beautiful niece

We’ve planted the strawberries in the field now and are again just waiting for some heat to get those growing. The chickens are settling in and feathering out. My neighbor described their current status as an awkward phase, but they will be fluffy-feathered beauties soon. They are gradually laying more eggs and I know they too would be encouraged with a little more heat and sun. They are trying out their feathers for flying and one especially daring hen managed to work her way to the very top of the chains supporting the nesting box. I offered to help her down but she was content to fly :). They are amusing me with their antics. Their pasture is nice and grassy but one chicken decided she needed a dust bath so she did an impressive job of digging down to some dirt and rolled around in it like she was in chicken heaven. Of course her sister hens wanted a turn too since she made it look so enjoyable!

Here’s Your LAST winter share of the season. You can order on our website from May 27-29 for PICK UP ONLY on May 30th. When you order we will give you a time to pick up so that we can minimize your wait times and limit how many people are on the farm at once. Only one customer will be permitted in the farm store at a time. If you text us when you arrive, we can even bring your order right over to your car! After that it is summer farm share time…which in my humble opinion, is the best! Best freshness, variety and value, since we grow it all and have some more cooperative weather to work with! https://zephyrorganics.com/what-is-farmshare/products/ Get your order in soon as our delivery routes are quickly filling up.

Veggie Shares:

-1 bunch or 1/2lb organic spinach (Zephyr Organics)

-1lbs organic baby bokchoy (Zephyr Organics)

-1 bunch leeks (Zephyr Organics)

-1 bunch garlic chives (Zephyr Organics)

-3lbs yellow potatoes (ON Organic)

-1.5lbs sweet potatoes (US Organic)

-2 english cucumbers (ON Organic)

-1lbs vine tomatoes (ON organic)

Fruit Shares

-7 organic oranges

-1 organic watermelon

-1lb organic strawberries

-1/2 pint organic blueberries

-3lbs organic granny smith apples

Do you know of any hard-working people looking for a low-risk job where they can stay fit and take home healthy veggies? We are looking for physically fit folks who are able to lift & bend to harvest, wash and pack vegetables and that have their own transportation to the farm in Zephyr. Interested candidates can send their resumes to [email protected]

Recipes

Baby bokchoy Salad with Asian sesame dressing

You probably have seen baby bokchoy somewhere in a stir fry, and yes, it rocks in a stir fry. One of the best plant-sources of iron and one of the most nutrient-dense foods you can eat, baby bok choy is worth getting to love if you don’t already! Some people don’t dig bok choy on the first try. If that’s you, don’t give up on this powerhouse so beautifully. It also makes great salads! I often add mine to caesar salad (where even the bok choy haters will eat it), or in this simple salad of baby bok choy, radish and cashews. I made a simple dressing of soya sauce, rice vinegar, local honey, sesame oil/olive oil and a little pepper. Your garlic chives would also be a stellar addition! If you would like a proper recipe, try this one. I love to wing it in the kitchen!

Cauliflower Crust Pizza with Leeks, spinach and chicken bacon

Not planning to make a big batch of soup with your leeks? Though that would be tasty, one other idea is to add some savoury and mild flavour to pizza, with spinach too. Add in more garlic chives for the win! I finally tried my hand at a simple cauliflower crust . This recipe appealed to the lazy (or busy) girl in me and was inspired by a sad-looking cauliflower in my fridge I had forgottem about, as well as running out of yeast (like everyone lol)! https://www.wholesomeyum.com/easy-low-carb-cauliflower-pizza-crust-recipe/ Since I was so not feeling like squeezing out cauliflower and wanted to make a nice big pizza that would stay together, I actually added whole wheat flour until I liked to texture better. I didn’t have Parmesan so I simply used mozzarella. Still a win for me, since I used up a forgotten head of cauliflower and we got a heck of a lot more vitamins in our pizza. I sauteed chicken bacon lightly, then added washed chopped leek, and finally the spinach and cooked until everything was lightly wilted. Then I smothered my pre-cooked crust with tomato paste, covered it in cheese and generously covered it with my sauteed toppings. I cooked for about 12 mins at 425 degrees. Home made pizza is a highlight of my week, even if I am the one who makes it. It’s kinda therapeutic working with the dough and serving something my kids get excited about 🙂

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Hello Chickens!

Hello everyone! This was a crazy week due to some new additions- laying hens! I have been dreaming of chickens for years now as I feel they are a great addition to an organic farm for their pest-eating and fertilizer-giving powers, along with of course being able to provide a nutritious protein source. We have the girls in what’s called a chicken tractor, which is a large hooped structure that lets them peck around the grass and look for bugs like chickens love to do, while protecting them from predators and contamination from wild birds. This girls are living the outdoor life and loving it so far. They came to us in the midst of their first hard moult (a normal part of a bird’s life cycle where they lose and replace all of their feathers), so they aren’t they prettiest yet, but everyday their feathers are looking more full and beautiful. They get moved to new pastures daily, along with being fed organic feed, so I am confident they will supply us with the most nutrient-dense eggs that money can buy. You can purchase them on our website starting Friday, when I finish packing and delivering all your veggies 🙂

Still getting everything organized and getting some feathers in, but they are here!

Here Are Your Veggie and Fruit Baskets this Week:

Vegetables

3lbs organic sweet potatoes (US)

1/2lbs organic spinach (Zephyr)

2lbs organic beets (Zephyr)

1 bunch organic cilantro or onion chives (Zephyr)

1 bunch organic radish (Zephyr)

1 head cauliflower (US organic)

1 organic cucumber (Ontario)

1lbs organic tomatoes (Ontario)

1 bunch organic leeks (Zephyr)

Fruits

3lbs organic bananas

5 red organic Bartlett pears

1/2 pint organic raspberries

1 organic watermelon

3 organic mangoes

Tomato Cucumber Salad…easiest side dish ever!

Today’s Recipe theme is Easy-Peasy. With long and physically taxing days at the farm, I cannot say I have been reaching new culinary heights…but still we are eating home-made, organic and local 🙂 I guess I’m one of those people who would rather get way behind on laundry than skimp on good food.

Tomato Cucumber Salad:

I confess that I just chopped up my tomatoes and cucumbers and tossed them in some olive oil, vinegar, honey, salt and pepper. Your fresh herbs, whether cilantro or chives would be awesome in this! Here’s an actual recipe if you want it to turn out just right https://www.dinneratthezoo.com/cucumber-tomato-salad/

Need a quick lunch soup without using the canned variety? Few canned soups are even options for us as we have a member with many food sensitivities, but when you read about the sodium, sugar and preservatives in canned soup, it makes home made seem all the more appealing.

15 minute Soup Recipe!

For this soup I did use a carton of vegetable broth and brought it to boil with about 3/4 cup of leftover spaghetti sauce (could also use tomato paste in smaller amount). I added leftover organic carrots that were already cooked, gluten-free rotini and washed and chopped Zephyr spinach. By the time the pasta was cooked (about 8 minutes), everything else was flavoured and ready to go. I added some salt, basil and oregano from my spice drawer to add some flavour. I topped it with grated mozzarella (dairy free for my son, of course) Again, I’m wishing I took home some fresh herbs from the farm!

I haven’t got my leeks home yet so here is some inspiration for leek recipes: https://www.olivemagazine.com/guides/best-ever/best-ever-leek-recipes/

They are a much milder, sweeter onion, and please do not throw away the green part- they are super yummy too. Really, you can add them anywhere you want a nice savoury flavour. Hope you enjoy!

Are you a fan of radishes? Their spicy flavour may have you loving or hating them. Did you know they can be cooked? Roasted they have a nice mild flavour and can add some welcome colour and variety to many dishes. Why not try roasting them? https://therealfoodrds.com/garlic-roasted-radishes/

I swear every time I look at this sweet potato slip it is taller than before!

Hope you enjoy all the new flavours of spring!

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Blessed Passover and Happy Easter to All!

It sure looked different this year thanks to the lockdown, but I hope you found creative ways to connect with others. Easter for me represents new life which makes it truly beautiful. Our family had lots of unorthodox Easter fun like making a paper mache octopus pinata (why not?!), but acting out our favourite Bible stories with our church family over zoom was the highlight for me! God has truly been my rock through these strange times. All the feelings like loneliness, sadness, gratitude, frustration, fear and joy crop up often unexpectedly, but I have my Rock, my centre to return to. If you are struggling in these times, please reach out- the person at the receiving end of your reaching will likely be just as grateful you did.

On the farm it has still been a family affair, with one of our migrant workers (and the most experienced one!) joining in the long list of tasks to do including daily seeding, planting/transplanting, weeding, harvesting (mostly spinach), washing, packing, preparing the land, and preparing the soil mix for seeding. And of course there is always fixing and maintaining the machines that help us get the work done.

This week I ordered chickens (both laying hens and broilers) which we are making chicken tractors for. Our plan is for them to live a happy life pasturing and eating organic feed and plant to be offering their eggs and meat to you starting in July (eggs) and August (meat). Stay tuned! I am so excited to have our own flocks here, and can’t wait for them to also start eating the bugs that want to feast on our veggies! Of course food safety is top of mind here and they will not be in with the crops of veggies directly. They will be busy fertilizing fallow land and cover crops for future production.

Another exciting bit of mail was strawberry plants. I ordered a whole 2,000 everbearing plants which came via courier all the way from Nova Scotia. Our more local suppliers were sold out this year. Now for the planting! We already re-used 366 pots we already had with hopes to be able to bring them in and out of the greenhouses with the changing weather, but the rest are going to have to go in the ground. Seriously, I hope you are around to help me eat them, as if I keep them well-fed, should be a good year for strawberries :).

Onto the winter shares: we are sold out again for this week and the rest of the spring season. To accommodate the extra spring share members we will be moving some of your deliveries to the Thursday (see email). It’s only possible to fit so many boxes in the vans and make so many stops in one day :). Thanks to all of you who shared with your friends about us and helped you friends enjoy a safe way to get healthy foods. We still have summer shares available and will be updating our website to make payment plans available by next week. This week we will be busy picking & preparing your veggies and fruits.

In your shares this week:

Veggies: 4lbs red potatoes (Canadian organic), 2lbs carrots (Ontario organic), 1.5lbs Jerusalem artichokes (Zephyr Organics), 1lbs tomatoes (QC Organic), 1 cucumber (Ontario organic), 1 bunch spinach (Zephyr Organics), 1 bunch green onions (Zephyr Organics), 1 pack romaine hearts (US organic)

Fruits: 2-3lbs Ambrosia apples (BC organic), 5 organic pears, 1lbs organic strawberries, 6 organic oranges, and 3+ organic avocados

A note on safety: All of the folks at the farm are feeling well and washing their hands frequently. The plastic veggie share bins are quarantined for 2 weeks and then bleached. The items not directly from our farm have been in our warehouse for a couple days before your delivery and not accessible to anyone but the person packing them. Covid-19 is not known to be transmitted through food but can last on porous surfaces up to 24 hours. So, to be on the safe side, you can quarantine your food for a couple days, remove leafy greens from their bags and place in a ziploc from home, and wash/scrub items with water and of course, wash your hands often with soap. Cooking also kills the bacteria. Here is some more info.

Recipes & Ideas

Instant Pot Jerusalem Artichoke Soup

Want to feel like a chef with minimal effort? This lesser known tuber is actually from the sunflower family, and the edible part is the root. It is loaded with iron (almost half your daily value in 100g!), and also contains lots of other trace minerals like copper and potassium with a nice complement of fibre.

Ingredients:

  • 2 small carrots, peeled and chopped
  • 9 Jerusalem artichokes, scrubbed and halved
  • 1 large or 2 medium potatoes, peeled and chopped
  • 1 medium onion, peeled and chopped
  • 1 large clove garlic, peeled and chopped
  • 1 tbsp olive oil
  • 3-4 cups veggie, chicken or beef broth
  • 1 tbsp apple cider vinegar
  • 3 cups water
  • 1 bay leaf
  • 1 tsp. parsley flakes
  • salt & pepper to taste

Directions:

  1. Wash, peel and chop carrots, Jerusalem artichokes, potatoes, onions and garlic as directed above. Toss in instant pot. Add vegetable broth, apple cider vinegar, water, bay leaf, parsley flakes and salt & pepper.
  2. Put instant pot nozzle in “sealing” position. Pressure cook for 7 minutes. I did a combo of gradual release and manually released it the rest of the way. *always use instant pot directions and do not try to open a sealed instant pot!!
  3. Remove bay leaf and transfer to blender (or use immersion blender). My recipe just fit in my 9 cup blender. Be careful blending hot stuff. I make sure the lid is secure and I start by pulsing slowly to make sure the soup won’t splash out. When I felt like it was going ok, I switched to low and then medium power and pureed a couple minutes. I garnished with a sprinkle of parsley flakes and full fat coconut milk, but heavy cream would also be great, by letting drips fall down from my spoon (it started out accidental and then I thought I’d go with it 🙂

You can also peel and julienne the sun chokes to add to salads or slaws, or slice thinly and sautee in olive oil and garlic until tender crisp. Hope you enjoy!

Spinach Ideas:

In case you haven’t discovered, lasagna just ain’t lasagna without some spinach. You can start with this basic recipe and tweak it to your needs by using gluten free oven ready noodles or even pre-baked zucchini or eggplant noodles and it can be made dairy and egg free by using creamy goat cheese and goat cheese or vegan mozzarella in the filling. The kids gobble this, spinach and all!

Spinach is also amazing as a salad. I’m dreaming a dream of leftover turkey over a bed of fresh spinach with strawberries and a little goat cheese. Top with your favourite vinaigrette or lemon poppy seed dressing. Delish and meal-worthy!

Tip: I like to keep the spinach in the bunch to trim the stems/roots off with a large knife all together. Then I remove from the bunch and soak in water in the sink or a large bowl 2-3 times or until all the grit is removed (it will fall to the bottom of the sink or bowl). I gently shake the leaves out of the water and they are ready to eat or cook 🙂

Enjoy-and I hope you have time to create some wonderful dishes with your organic veggies and fruits at home 🙂

-Jenny from the farm