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Farm Share Week 22 (Oct 31-Nov 3)

Dear Farm Share Members,

Ice cream cone, anyone?

We made it! 22 weeks of eating from the fruits of the land, trying a new recipe or 2, or 30 and perhaps even learning a new vegetable. We are so thankful you’ve taken this journey with us. It’s easy to put good food at the bottom of your priority list in this busy world, but taking the time to enjoy unprocessed, organic produce is worth your time for your health, and even enjoyable!

We hope you enjoyed this little adventure and are ready for one last summer box, although I don’t think any of us are still calling it summer out there ;).

A heavy frost this Wednesday but such a beautiful day!

So let me say thank you, thank you, thank you from the bottom of my heart for caring about your food, and how and by whom it’s grown! We sure appreciate it.

If you want this local food journey to carry on throughout the fall, winter and spring, we offer winter vegetable and fruit shares. Please Register asap so we can save a spot for you

Now, for this week’s list….

Finally we have those potatoes I have been nagging my husband about for weeks and weeks! They look really lovely, and I think you’ll find they have a wonderful taste.


Half Shares

  • chicogga beets (candy-striped! cut ’em open and discover the awesomeness. Slice them thinly and they can be used like a cracker)
  • carrots
  • parsley
  • red or russet potatoes
  • pepper squash
  • baby bokchoy
  • red cabbage (so good German style: )
  • sweet potatoes
  • leeks
  • black kale
  • Whole shares add:
    pumpkin (try these gluten free vegan doughnuts if you are looking for a treat)
  • rutabaga
  • eggplant
  • peppers
  • tomatillos or Chinese cabbage (try the tomatillos in vegetarian chili!)


  • 6 kiwis
  • 4 midnight oranges
  • 2.5lbs bananas
  • 6 pears
  • 2 pomegranates
  • gala apples

We welcome your feedback! Thanks for choosing us as your farm this year!

Sincerely, Jennifer, the Eng fanily, and the Zephyr Organics team.

Such a gorgeous morning on the farm!






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Farm Share Week 20 (Oct 17-20, 2018)

Hi Veggie lovers!

Im pretty excited about our first ever sweet potato harvest!

I thought I’d give you a jump on things this week as you meal plan. Brrrr it was cold today. We are definitely in double socks season on the farm, which means we also had to go harvest all the lettuce!

New this past week we just harvested our first ever sweet potatoes! I was quite surprised at how large they turned out with our limited experience growing this crop. Now that they are harvested they are curing in the greenhouse. In this process the starches turn to sugars (thus making them super tasty!) and they are able to keep longer in storage. I will send them next week or on the last week. We’ll see how long I can wait, as I am so excited for them!

We also have some jalapeños for the whole shares to spice up your lives. Some of them have turned red and though they are definitely still spicy, there is some sweetness in there too. I made mine into jalapeno poppers again because I am a little obsessed.

Also this week we have Brussels sprouts again. My dear mother made me dinner while I worked today (I know, I am spoiled!) and sped along the cooking process while maintaining some amazing taste of a brussels sprouts-carrots combo by first boiling them until tender, then pan-frying them with cooked bacon pieces, garlic, onion powder and oregano. So good!

For those of you wondering: this is week 20 of 22. Those of you with weekly shares will get 2 boxes after this week, and those of you with biweekly shares are only due for one box after this one. The season has flown by! I hope you can savour every bite 🙂

Half Shares

  • brussels sprouts
  • pumpkin
  • carrots
  • red beets
  • radishes
  • green peppers
  • cilantro
  • green leaf lettuce
  • green kale
  • celery

Whole Shares (add)

  • spinach
  • Red cabbage
  • Parsnips or watermelon radish
  • romaine lettuce
  • eggplant
  • jalapeno peppers

Fruit Shares

  • 2.5lbs bananas
  • 3lbs gala apples
  • 5 oranges
  • 1lb kiwi or 3 large grapefruit
  • 1 pineapple


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Farm Share Week 17 (Sept 26-29, 2018)

Hello from Holland!

Father and son check out the varieties of one of their favourite crops-kale!


The littlest farmer looking at the different carrot varieties.

We’ve spent just over a week here and we finally got to do a farm visit to the farm of one of our seed producers, Beyo. It’s cool to see some of the Dutch culture applied to farming. I love the “less is more” vibe I am experiencing here. The homes here are smaller, people travel less, enjoy tea with friends more, and space is used efficiently. Although we already grow cucumbers in a similar way, I loved seeing the pepper plants growing vertically. They look quite happy!

The food here consists of a lot of bread and very delicious cheese, though I have seen a beautiful assortment of vegetables and fruits in the open air markets we have gone to in a few different towns.

Fall is in the air and Thanksgiving is just around the corner, so I thought it was time to give you a gorgeous little pumpkin to add some hearty flavour to your dishes. No, you do not have to make pie! Pumpkin has a place on your dinner menus too! Here is a recipe idea for you. I can’t wait to dig into some pumpkin when I get home. Feel free to add peppers, greens and other veggies to this dish. To make the pumpkin puree, all you have to do is cut the pumpkin around the middle (using a large, sharp knife), scoop out the seeds (save for making a snack), and place halves facedown on a baking sheet and bake for about an hour at 400 degrees. Then scoop the flesh out of the skin and put in your blender. Blend until smooth. Voila! Pumpkin puree!

I should warn you, a few of the items below may have been changed based on availability. Each week I start with a plan, but nature can be surprising and sometimes a Veggie grows more quickly or slowly than I had planned. I hope you can embrace nature’s surprises along with me 🙂

Pepper squash
Red peppers
Field tomatoes
Green or red kale
Red leaf lettuce
Parsnips Alt carrots
Spanish onions

grape tomatoes
green beans
Swiss chard

silken apples

Have a simple and beautiful week!

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Farm Share Week 16 (Sept 19-22, 2018)

Hello from Holland! Doug and I are in the Netherlands to celebrate a family milestone and getting a little break from the busy days of late summer (just about fall now!).

Other family members and workers have stepped up to make sure you get your produce right on schedule. If you need to contact us, email and Regina at the farm will help you out 🙂

Buildings over roads is an example of how the Dutch use space wisely.. 

I hope to visit one of the farms of one of the companies we get our seeds from, and take in some local markets! For now I have been inspired by the efficient use of space everywhere: farmers growing crops or pasturing animals on little straps of land alongside highways and buildings that stand above roads.


This weeks recipe I’m sharing a rainbow collard green spring wrap with shrimp recipe.  Truthfully I rarely follow a recipe 100% since I usually don’t have all the stuff to complete one.  This time I sautéed up some of the veggie from the share (tomatoes, peppers, cabbage from a few weeks ago, onions) and then cooked up rice and quinoa.  I put that in the center of the wraps and topped it with shrimp I cooked up and the family loved it and I forgot to get a photo.  It was our first time using collard greens instead of wraps and everyone enjoyed it! I’ll be doing it again.

In the mean time, here is the contents of your box this week:

Half Shares



butternut squash

Red or green cabbage

field tomatoes

cherry tomatoes

Green beans

ground cherries

red leaf lettuce

Baby bokchoy

Whole Shares

Spanish onions

romaine lettuce

saladette tomatoes

spaghetti squash


garlic chives

Fruit shares

3lbs bananas

2lbs prune plums (BC)

2lbs red grapes

4 oranges

bag of avocadoes

Hope you enjoy the new fall Veggies and savour the last tastes of summer!


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Farm Share Week 15 (Sept 12-15, 2018)

Hello everyone. After a few days of reaching into that forgotten box of fall clothes, summer is giving us another surge of heat! Enjoy those last few days of shorts and sandals, and definitely catch some sun when you can.

Butternut squash ripe and ready in the fields! 

The produce mix is still mostly summery, but with a nod to fall with some butternut squash. If you have never made butternut squash soup, you are missing out! Butternut is the creamiest squash in my opinion, and especially when you add a few potatoes and puree it…it’s pure creamy soup heaven!

We included a little tomatillo salsa kit with a recipe right in your boxes this week. I adapted it to a smaller size for you to try out, complete with a jalapeño  (please use gloves when chopping it up and handling the seeds!) and a bunch of cilantro. Hope you enjoy some refreshing salsa in this heat. If you are getting overwhelmed with tomatoes at this point, why not think red salsa as well? Or load some tomatoes on tacos! Nothing is better than a tomato in season!

some tomatillo salsa to spice up your life!

An exciting note for myself (Jennifer) personally- from the 18th-30th I will be travelling to Holland for my husband’s Oma and Opa’s 60th wedding anniversary! Kind of a big deal, and we just couldn’t miss it. But rest assured, your veggies and fruit will still be delivered on schedule. My lovely sister in law will be responding to my emails and you may also phone her in case of an urgent need (her phone number will be included in my voicemail message). We have some capable workers and family at the farm who will be harvesting and lovingly packaging up your shares. I am so excited but it is also so hard to leave the farm mid-season!

Hard at work, enjoying an abundant harvest of baby bokchoy

Here is your list for this week:

Half Shares

  • green beans (great to blanch and freeze if you have too many 🙂
  • carrots
  • red beets
  • tomatillo salsa kit
  • field tomatoes
  • cherry tomatoes
  • bunch cilantro
  • green peppers
  • romaine lettuce
  • butternut squash

Whole Shares

  • ground cherries
  • eggplant
  • celery
  • bok choy/baby bokchoy
  • Collard greens
  • campari tomatoes
  • green onions


  • 6 sunrise apples (BC)
  • 2lbs black plums (BC)
  • 3 red grapefruit
  • 3 nectarines  (BC)
  • 1.5lbs red grapes

Hope you can savour the summer and summery produce while it lasts!


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Farm Share Week 12 (Aug 22-25, 2018)

Well, you know that rain that has been on short supply these last few months…we got it! All of it. In one day! Yesterday was quite the downpour. While it’s nice to replenish the moisture in the soil, the heavy rains are not always favourable for certain items. If your romaine(s) are wee little things this week, it’s because I removed a plethora of outer leaves that had been damaged. What remains is more of a romaine heart. Lots of cruch for your caesar salad 😉

The cantaloupes are at their peak right now. I love how it is painfully obvious when they are ripe- the telltale orange shows right through and you can smell the sweetness when you hold up the stem to your nose. Also from being on the wet ground, you may notice brown/black on the outside. Don’t worry- this is just dirt I was unable to scrub away without damaging the fruit. There is lots of delicious sweetness inside, but enjoy it soon, as these are very ripe and ready to be eaten 🙂

Eggplant is here in a big way this week as well as green pepper. I find eggplant was a challenge for me at first, but now with a few recipes under my belt like eggplant lasagna

And baba ghanouj dip

I find myself excited that we have eggplant again :).

In all honesty I just make a simple lasagna by salting, slicing and pre-cooking the eggplant (or zucchini) in the oven until tender, and doing a fairly traditional lasagna but with goat cheese for my son. I have found I now prefer the creamy goat cheese taste to ricotta!

 Please store your eggplant in a cool dry place but not in the fridge (causes brown spots to appear). These last a good week or 2 at room temperature but after a week they start to get softer. 

Also new is spanish onions. I’m sure I don’t have to tell you what to do with them. They are fresh from the garden and not cured (dried out) for long term storage. Please take them out of the box and keep them somewhere dry until you use them. See how to cure (dry) onions here.

Our fruit this week is almost all Canadian! With our own melons, Niagara peaches, BC plums and BC apples, there are lots of great Canadian tastes to enjoy. Now if only we could figure out how to grow bananas here 😉

So, here’s your list!

Half Share

  • Carrots
  • Eggplant
  • Green peppers
  • Cantaloupe
  • Green beans
  • Spanish onions
  • Black kale
  • Romaine lettuce
  • Grape tomatoes
  • Saladette tomatoes

Whole Shares

  • Spaghetti squash
  • Cucumbers
  • Zucchini
  • Radishes
  • Extra tomato or broccoletti
  • Sweet cabbage (cone shaped)
  • Parsley (herb)


  • Zephyr Organics yellow doll or red watermelon
  • 2L Ontario peaches!
  • 1.3lbs BC plums
  • 7 BC sunrise apples
  • 3lbs bananas

We also have a facebook contest going on where you can win a watermelon! With the help of a creative kid 🙂 see facebook for details.

Also, taste and see boxes will be available for purchase for delivery Aug 29-31 and Sept 5-7. This is also a great gift idea. See our website for details.




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Farm Share Week 8 (July 25-28, 2018)

Picking blackberries for the fruit shares…so gorgeous!

Hello from the farm,

Hope you are having a wonderful week. We’ve been busy picking all sorts of yummy things as usual (more broccoli, now some cauliflower, and kohlrabi). What do you do with some kohlrabi you say? It’s got a nice crunchy texture and is in the brassica family like broccoli. The taste I find is similar. I peeled and sloced mine as a crudite, and also peeled and grated another one for in some collard green wraps with salmon salad and lettuce. What a satisfying and easy meal it was, and it’s low carb, gluten and dairy free as well.

I am super stoked about Melanie at Sparks Honey’s first harvest of the year with the bees living on our farm. I never knew the taste could vary that much in honey, but seriously, this is the best honey I’ve tasted! Looks like the organic veggie life is agreeing with our 6 legged friends :). If you are dying to know how great it tastes, or want the health benefits of raw local honey, message me and I’ll send a jar with your farm share or pick it up from the farm store. The cost is $15 for 2lbs.

This week I had the immense but slightly painful pleasure of picking blackberries! Those thorns had my by the head and shirt at some points, but they are so worth it! What a treat for me. This was the first time I got to try them freshly picked. Hope you are as jazzed as I am fruit share people.

Watermelom will be ready so soon! They really look gorgeous out there. Maybe 1 more week, and green beans are coming soon too.

Another new item is those pickling cucumbers. We will have them for bulk orders soon, but we thought we’d give you the first taste. No, you do not have to go to great efforts to enjoy pickles. Here’s an easy recipe to savour the fresh pickles for longer.

Now, for your list:


Half Shares

  • Cucumber
  • Zucchini
  • Snow or sugar snap peas
  • Beets
  • Broccoli, cauliflower or kohlrabi
  • Endive or dandelion greens (curly leafy veg. We recommend them as a cooking green as they are a bitter veg)
  • Collard greens (make amazing raw wraps)
  • Red kale
  • Romaine lettuce
  • Pickling cucumbers

Whole Shares (same as above with…)

  • Carrots
  • Radish
  • Cauliflower or broccoli and kohlrabi
  • Fennel
  • Mint (remember, it’s mojito season!) Try mint syrup with some club soda…yumm
  • Red leaf lettuce

Fruit Shares

  • 2.5lbs bananas
  • 1lb strawberries
  • 1/2 pint locally picked (and organic of course) blackberries
  • 4 grapefruits
  • 1 pineapple

Hope you enjoy the fruits of our labours!

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Farm Share Week 6 (July 11-14, 2018)

Hello from the fields of Zephyr Organics! You’ll never guess what I found today…a watermelon that looks and feels ripe! I was not brave enough to pick it…it is so early for melons and most of the melons are still growing but I take it as a sign of things to come.i

I also found the coolest bug today: it was shimmering gold! Now if only I had a picture so you dont think I’ve been out in the sun too long!

Broccoli, broccoletti and kolhrabi are just starting, with more to come. Broccoli plants form one larger tight head in the centre of each plant, whereas broccoletti sends out multiple shoots of smaller, less dense heads. Either is extremely tasty!

If you are in doubt of what to cook this week, stir fry is probably the answer. I have the best mom ever, and while I harvested your veggies and packed your boxes, she was caring for our 3 kids, cleaning my house, and whipping up this tasty number with zucchini, spinach, snow peas, chicken and red pepper from the freezer. Hope you have an epic stir fry this week too!

So here are your veggies:

Half Shares

Red leaf lettuce
Collard greens (a zero effort low carb wrap!)
Sugar snap peas
Snow peas

Red kale

Whole Shares (same as above with…)

Bok Choy
2nd carrots
Kohlrabi, broccoli or broccoletti

2.5lbs bananas
2lbs red grapes (sooo good!)
4 nectarines
8 kiwis
6 anjou pears

Enjoy some great food with those you love this week!

Here is a great easy recipe that can easily have any veggie added and ingredients changed up for a quick beef and beet stir fry recipe.

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Farm Share Week 5 (July 4-7, 2018)

Hello from the scorching greenhouses of the farm! This crazy heat has ushered us into zucchini season (yay!) And the options with zucchini abound: from old favourites like zucchini bread or sauteed zucchini and carrots, to trendy fare like zoodles or zucchini boats, we hope you welcome this addition to your box.
Also new this week is chinese cabbage. We cut them in half this week because they were overwhelmingly large (some 5 or 6 lbs). Instead of leaving you drowning in chinese cabbage, we thought you could share your other half with another farm share customer out there. We added the plastic wrap to avoid browning. Now if you are wondering what to do with your half chinese cabbage, think asian stir fries, noodle soups or even raw in salad. Hope you enjoy.
New at the farm there is a new litter of kittens. We are loving the little kitty snuggles and abundant cuteness 🙂 if you’re coming to the farm for your box, you may even get a peek!
Your veggies and fruits this week:
Week 5
-redcurrants or blackcurrants
-green leaf lettuce
-chinese cabbage
-sugar snap peas
-snow peas
-black kale

Whole (same as above with…)
-red radish
-garlic chives or scapes
-2nd carrots
-red leaf lettuce
-green swiss chard

  1. Stay cool!
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Farm Share Week 2 (June 13-16, 2018)

beets and cucumbers

Hello from the fields!

I am happy to have peas for you this week. They rebounded after the heat wave to make some lovely sweet peas. In case you are unfamiliar with sugar snap and snow peas, you eat the whole pod. They are wonderful on their own as a snack, in a salad or a stir fry lightly cooked. We also have beets this week from the greenhouse. Ok, they are still on the small side, but they are delicious and the beet tops are a wonderful extra cooking green for you. This is also basil pot week!

Basil just tastes so good on appetizers, salads, pastas…and makes a fantastic pesto. This year’s plants are very large already, so just chop off those leaves as needed and don’t forget to give them a little water every day so they can keep growing. Please note, basil does not like to be cold and will turn black. Just keep it on your counter by a window in the pot and snip off leaves as needed.

*Tip, most herbs like to be kept with their stems in water in a small jar in your fridge, with a bag over the top to retain their moisture.

lemon balm

Now for your farm share boxes:

Half Shares

  • 1lb asparagus
  • 1lb asparagus
  • 1lbs rhuabarb
  • 1lbs rutabaga
  • 1 bunch spinach or swiss chard
  • 1 head romaine lettuce
  • bunch beets
  • basil pot
  • bunch green kale
  • sugar snap or snow peas

Whole Shares

same as above with:

  • bunch green onions
  • bunch radish
  • baby bokchoy
  • turnip greens or arugula
  • bunch parsley

Fruit Shares

  • 3lbs gala appples
  • 1lbs kiwi
  • 3 mangos
  • 5 oranges
  • 1/2 pint blueberries

Hope you enjoy your spring treats!

This weeks recipe is a Beet and Rutabaga Borscht.
I think I’ll pair this with a lovely lettuce wrap or a grilled cheese sandwich since my boys love those so much.
If you have a recipe you’d really like to share please don’t hesitate to post it to our facebook page and I will try and feature it in our blog-as well as pictures from any recipes and meals you make.