Winter share Delivery 2
I’m getting in the Christmas mood, and I don’t think I’m alone: I was admiring the festive decorations I saw at many of your homes. Even if you do not celebrate Christmas, I hope you find opportunity to be generous to warm up your surroundings in this cool weather.
Your veggies this week:
-1 head red cabbage
-1lb baby bokchoy (the last of the season)
-1lb bunch collard greens (also last of the season from our farm)
-2lbs purple top turnip (instead of the spinach, which was sadly frozen 🙁
3lbs gala apples (QC)
1/2 pint blueberries
We had to make a couple changes to our original plan due to availability.
I’m guessing I don’t have to tell you what to do with cauliflower or carrots, but I figured red cabbage might be a little out of your comfort zones. To be honest, I generally resort to some sort of slaw with it, which is great, but I was looking to mix it up. I found many similar recipes, but settled on this one due to its quicker cooking time. Check out the recipe for Red Cabbage and Apples
I also tried making Sweet Potato Pizza Crust (gluten free) with the yams. Here are some pics of making it.
Sweet Potato Crust Pizza w/BBQ Chicken from www.bakosweet.com
- 3lbs sweet potatoes (or yams)
- 1 medium red onion, thinly sliced
- 1 cup chopped spinach
- 1 cup pre cooked rotisserie chicken, shredded
- 1 egg (I used a flax egg)
- 1 cup almond flour (I used Brown rice flour and had to increase the amount)
- are 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 Tbsp apple cider vinegar
- 1/2 cup bbq sauce
- 1/2 cup tomato sauce or paste
- Preheat oven to 400 degrees.
- Cook bake sweet potatoes until soft (40 mins or so)
- Peel sweet potatoes and add to large mixing bowl with 1 cup almond flour, 1 egg, spices and apple cider vinegar. Mash ingredients together until well combined and dough like.
- Use rubber spatula to spread on pizza stone until evenly distributed 1/3 inch thick (I used a fork and spread on parchment paper on a cookie sheet).
- Cook dough at 400 degrees for 30 mins.
- While dough is baking, shred 1 cup cooked chicken, chop 1 cup spinach, and Sautee on onion until soft.
- Remove pizza dough from oven. Let cool 20 mins to harden. Spread bbq and tomato sauce on top. Add cheese on top.
- Cover pizza with chicken mixture.
- Return pizza to oven and cook another 10-13 minutes. Slice and ebjoy.
Is anyone overwhelmed by 3lbs of bananas? I can’t seem to keep them in my house. Between easy snacks, slicing and adding to breakfasts and making great gluten free vegan pancakes and treats, my dreams of peeling them and throwing them in zip locks in the freezer for smoothies are often dashed. I love the versatility of a banana! If you haven’t tried that yet, they freeze beautiful with the skins off. There is no need to let even one go to waste!
Well that’s it for this delivery. Let the prepping (and eating…) begin!
Well you’ve got your lovely bunch of vegetables (and maybe fruit too). Could you use some inspiration? Maybe a slightly embarrassing story about my ineptitude and sheer ignorance with avocados?
But first, your veggies and fruit baskets for this week Nov 14/15
- 4lbs russet potatoes
- 3lbs yellow onions
- 1lb brussels sprouts
- 2lb carrots
- 2lbs rutabaga
- 1lb red peppers
- 1 caraflex (sweet) cabbage
- 1lb baby bokchoy
- 1 bunch green kale
- 3 grapefruits
- 4 avocados
- 2 pomegranates
- 3lbs bananas
- 3lbso apples
Well, here come the story and recipes. I was joining this group of farmer ladies for a luncheon, already feeling like a bit of an imposter because many of these women lead their own farms…bottle feed lambs, have kept them in their houses to protect against the cold…know all about livestock and germination and the like, and I married into this gig not knowing a bunch of kale from a head of bok choy. For some reason I thought it was wise to offer to bring the guacamole, a dish I loved but had never made. At least I knew you needed avocados…so I went to the store that same day and brought home my first bag of avocados.
My first challenge was getting into them. I think I used a vegetable peeler which worked ok, managed to wrestle the pits out and then as per the recipe, began to “mash” them. I put all of my might into the mashing and even bent my masher. No results. Then I got out the mixer and gave that a go. Still, nothing was mashed about those avocadoes. Next, I got out the blender and let that sad little thing try to get somewhere, stopping to mix it around. I think at the end I ended up with some half decent guacamole, but let me save you the trouble.
Green skin= not ripe
Rock hard= not ripe (my problem!)
Skin pulling away from insides= too ripe
Blackish skin, a little give or tenderness when lightly felt with your fingers= just right.
Now that I have at least a few hundred avocadoes under my belt, I like to cut mine around the middle, and twist the two halves in opposite direction tovopen. Then I normally cut square shapes right into the half and scoop out. You can also peel away the skin with a properly ripened avocado.
Then, make this pudding!
Avocado Coconut Milk Pudding
-2 – 2 1/2 ripe avocadoes
-3/4 cup pitted dates
-5 bsp. Cocoa powder
-1 1/2 Tbsp. Stevia, or to taste
-1 can full fat coconut milk (go organic if you can. I also like Arroy-D brand because it is free of additives)
-1 tsp vanilla extract
-peel the avocadoes and scoop flesh into blender. Add dates, cocoa powder, coconut milk and vanilla extract and blend on high until texture is smooth and pudding like. Add stevia to taste for added sweetness (plant based and doesn’t spike your blood sugar)
-enjoy! Add some berries or bananas for a delicious snack or dessert full of fruit and healthy fats.
And for the rutabaga…a few people swapped theirs out this week. I don’t think they’ve given these fries a try! While the dietary fibre, potassium, manganese and vitamin C make these a great choice, they really hold up on the taste end too.
They definitely are more filling then their potato counterparts and ended up with a nice tender crisp texture in the oven.
Rutabaga Fries (serves 4 as a side)
-2 lbs rutabaga, peeled and cut into 1/4 inch thick fry shapes
-2 Tbsp. Olive oil
-salt and paprika, liberally sprinkled
1. Preheat oven to 450 degrees. Toss rutabaga fries in olive oil and spread out on large baking sheet. Sprinkle with salt and paprika.
2. Cook about 30 minutes, turning part way for even cooking
Simple Steamed Brussels Sprouts
-1 lb Brussels Sprouts
-1 Tbsp MELT butter alternative
-sprinkle of salt
1. Put water in the bottom of a sauce pan and place washed brussels sprouts in steaming basket inside.
2. Place lid on. Bring water to boil and cook until slightly tender and bright green. Take off the heat when they seem a little under done as they will continue to cook in the steam. Remove steaming basket and sprouts, pour out water into sink and return sprouts only to pot. Toss in MELT and sprinkle with salt. Serve . (The kids even ate these without drama. Win!)
I can’t believe it’s week 21 and some folks are getting their last veggie boxes this week! It’s been a wonderful year, and full of surprises as always. We hope you’ve loved your bounty of organic goodies and discovered new tastes along the way.
I went out and managed to bring in most of the field of peppers just hours before a heavy frost last week thanks to baby-wearing. It was very tiring but my work paid off! Anything not sheltered by the rest of the plant had cooked!
Here’s your late fall haul:
-celery root (super ugly root veg but so yummy in soups or even mashed…also called celeriac)
-red Swiss chard
-red hot peppers *be careful with the seeds…nice and hot. Use gloves to cut and wash hands with dish soap after handling
I’ve been going a little crazy with the homemade snacks since falling in love with my dehydrator. A few successful batches of fruit roll ups gave me the courage to take on a gluten free baking recipe (and trust me, Ive had some epic fails in this category). I knew I wanted to include some veggies in my snack and went with the obvious choice of carrots. I found this recipe that fit the vegan and gluten free bill: https://minimalistbaker.com/one-bowl-carrot-apple-muffins-vegan-gf/, but considered how I would actually like to send these to school with the kids. Let the substitutions begin!
Of course I thought I’d add some more good fats to the mix and lure the kids in with some icing.
Lo and behold, it went over great with my sweet-tooth queen, myself and my oh-so-picky-about sweets son. I think we have a win here folks!
GF, Egg and Dairy Free Carrot Muffins with Creamy Goat Cheese Frosting
Makes 12 Muffins
1 1/2 flax eggs
1/4 cup olive oil
1/3 cup mashed very ripe banana
1/4 cup molasses (or honey, agave nectar or maple syrup)
1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
1/2 cup brown sugar (or sub muscavado)
1/2 tsp sea salt
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 cup plain almond milk, unsweetened
1 heaping cup (packed) grated carrot
2/3 cup unsweetened coconut flakes
1/2 cup flax meal (ground flax seed- I do mine in a coffee grinder)
1 cup + 2 Tbsp gluten-free flour blend (I used my favourite blend of tapioca starch, brown rice flour, sorghum and millet mixed with 1 heaping tsp guar gum)
Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).Prepare muffin tin with liners or lightly grease them.To flax eggs mashed banana, molasses, agave or maple syrup, olive oil and whisk to combine.Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.Add almond milk and stir.Add grated carrot and stir.Add coconut, flax meal, and gluten-free flour blend and stir.Divide evenly among 12 muffin tins, filling them all the way up to the top.Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.
Hello everyone! Well I think fall is officially here…and it feels a little shocking after Monday’s heat, but it is October after all. Stephanie is fighting off a bug so this is Jennifer with your weekly produce list and your meal ideas.
With the holiday closure on my shop day this week and a busy work week ahead, we’ve been going vegetarian for the week on most meals. In this vegetarian shepherds pie I used more rutabaga than potatoes in the potato part and the kids didn’t even notice! Plus, I used up leftover carrots and mashed rutabaga from thanksgiving dinner!
Here’s the recipe: https://minimalistbaker.com/?s=vegetarian+shepherds+pie
- spaghetti, butternut or pepper squash
- Yukon gold potatoes
- red bell peppers
- red kale
- green Swiss chard
- grape tomatoes
- rapini (dark leafy relative of broccoli: try steaming and tossing with soya sauce or in stir fries)
- green bell peppers
- savoy cabbage
- red leaf lettuce
Hey Veggie lovers!
There is a crispness to the night air these days (I, Jen, should know, as I went camping for the first time in 11 years with our family). I’m not sure why we waited until we had a newborn, as well as our 2 “big kids” to do it, but better late than never, right?
There is something wonderfully simple about doing virtually nothing all day camping in tents, cooking over a fire, and enjoying nature, but doing it all together with loved ones.
You can bet there were veggies involved! I am a newbie on the camping circuit but I new I would feel terrible if I didn’t get my quota of veggies. I prepped some snap peas, peppers, carrots and cucumbers to snack on, as well as bringing some grape tomatoes right in the clam and ready made salad to add to burgers or keep as a side. Of course, we had to stop by a Roadside stand for some sweet corn! We also made some yummy fish and cauliflower foil meals with a few lime slices that just burst with flavour!
Here’s a new way to enjoy zucchini, just in case you are running out of ideas. This Veggie really blows my mind with its versatility. My kids don’t flip over it on its own, but in taco mix, or in this fritter recipe, or added to pastas or stir fries, zucchini is often on the menu at our house.
But first, here is your list for the week: I am sorry to report that this will not be a good tomato year. The field tomatoes are heavily impacted by blight and if I can manage to find some tomatoes that are unaffected, I will send them your way. At least we have saladettes this week to get you your tomato fix. Delicata squash are new to the mix (whitish yellow squash with green stripes), which have a lovely sweet potato like texture. Let the cooking begin!
-delicata a squash
-Rainbow Swiss chard
Here’s a link to the recipend for Sesame Zucchini Fritters. Hope you enjoy!
The heat is here! And that means the growth of many items is accelerated. We are harvesting the asparagus and cucumbers every second day now. Any longer and we would risk letting the asparagus get seedy and the cucumbers get too large. With this combo of heat and rain, the strawberries, redcurrants and peas should be ready soon!
New this week we have cucumbers and mint. They happen to be wonderful- together! See below for a couple super simple ways to enjoy this pair.
More farm share members have been joining up these last couple weeks and we have an abundance of veggies to accommodate them- so if you know anyone that would love our csa, feel free to send them our way! Having trouble identifying items in your box? Many items are listed with pictures in our online store. https://zephyrorganics.com/custom-orders/
- mint: Worried your mint will spoil before you use it? Here are some herb storage tips: https://www.delishplan.com/how-to-preserve-fresh-mint-more-tips-for-herbs/
- green onions
- baby bok choy
- green swiss chard
- romaine lettuce
- red leaf lettuce
Whole Shares (same as above with the addition of)
- 2nd asparagus
- collard greens (makes an easy low carb, gluten-free wrap!)
- oregano (savory herb excellent in Italian and Greek foods)
- turnip greens
(makes one 2L pitcher)
- Fill 2L jug with filtered water. Add 1/3 of a cucumber and 8-10 large leaves of mint to jug. Let sit for a few hours for flavours to mix. Enjoy the refreshing taste!
Refreshing Cucumber Salad
Serves 2-3 as side. Kid-friendly recipe.
- 1lb cucumber (1 large or 2 smaller)
- 1 1/2 tbsp. chopped mint (I used kitchen scissors- so easy!)
- 1 1/2 tbsp. honey
- 3 tbsp. white vinegar
- salt and pepper to taste
- Peel and chop cucumber and wash and chop mint.
- Add all ingredients to a medium bowl and mix. Let refrigerate for 1 or more hours. Enjoy!
This recipe was born out of necessity when (gasp) we ran out of syrup on pancake day. I have a great gluten, dairy and egg free (and other allergen free) pancake recipe if anyone has been searching for such. This syrup was tasty with pancakes and great with yogurt the next day.
- 2 medium stalks rhubarb
- 1 cup blueberries (frozen)
- 4 tbsp. water
- 1/2 cup white or coconut sugar (or to taste- I am trying to remember the exact measure)
- 1 tsp. lemon juice
- Wash and chop rhubarb. Add to small pot with lemon juice, water and sugar.
- Heat on med-high until it comes to a boil. Lower heat to med-low and simmer until thickened.
- Add blueberries and continue to cook and stir until blueberries are soft and cooked.
- Enjoy hot with pancakes or chilled on yogurt!
Remember to keep hydrated this week as the temperatures climb!
It’s finally here! The new season of Farm Share, and I can’t believe all the items that are ready! Whether this is your first or 8th season with us, I hope you taste the local organic difference from the first bite. You’ll notice more leafy greens in the first few boxes, but there will be even more variety available as the weeks go by. This year we have cucumbers nice and early- only enough for the whole share boxes this week, but next week we should have quite a few, especially if we get some heat. As you might have guessed, these are coming from the greenhouse. The leeks are “over-wintered” which means they were planted last year and are ready in spring, kept safe by the blanket of snow. We also have lettuce nice and early, and quite substantial in size. Hope you are ready for some refreshing salads! It’s nice to lighten up our food choices along with the weather, and keep our bodies feeling their best.
Someone else is finally here: we are pleased to announce the arrival of our new son Boaz to the Eng family! We’re all doing well and very much in love with this little guy.
Stephanie will be returning to do the blog in a couple weeks, but for now, I (Jennifer) am here to ring in the new season with you.
Remember, you can get all new posts from us sent to your email inbox as soon as it is posted (Tuesday or Wednesday) each week. Enter your email in the box on the right hand side of this blog page. Now, let’s get to identifying the delicious veggies in your box:
Here are the contents from left to right of the HALF SHARES:
-rhubarb (long red and green thick stalks- try in cake, muffins, or cookies, or simply stew with lemon juice and a little sugar to taste and enjoy with yogurt)
-asparagus (green shoots with purple tips – lightly toss in olive oil and a sprinkle of salt and try them roasted at 400 degrees for 10-15 mins, or get creative with a salad. Also great paired with goat or feta cheese)
-baby bok choy (green leafy vegetable with light green, crunchy head- great in stir fries or enjoy it raw in salad)
-red radish (pinky-red roots with green tops- super in potato and egg salads, toss salad, as a crudité, or roast if you are looking for a milder taste)
-rainbow swiss chard (TOP- pink, white, orange and yellow stalks with green tops- delicious simply wilted with your oil or fat of choice, super chopped up and wilted in pastas, or add some colour to salads)
-green leaf lettuce (the perfect lettuce for salads, burgers and tacos)
-green kale (BOTTOM- bluish-green crunchy leafy green, makes great kale chips, great in soups, folded into mashed potatoes, or massage leaves with olive oil and enjoy in salad)
-leeks (add sweet onion flavour to soups or any savoury dish- especially potato leek, or try in dip
-2nd bunch asparagus
-basil pot (potted herb- keep soil moist and do not refrigerate), adds delicious flavour to salads, pastas, dips, etc.
If you have a WHOLE SHARE, you will receive all the above with the addition of:
-cucumber (super as a crudité or in salad)
-spinach (delicious lightly wilted or raw in salad)
-green onions (chop to add some kick to salads, dips, or onion flavour in cooked foods- also makes a great garnish)
-garlic chives (it may look like grass, but it’s full of yummy garlic flavour- skip the powdered stuff and enjoy the fresh taste, full of vitamin C)
-romaine lettuce (delicious in all different salads, and always a favourite in Caesar salad)
CUSTOMER TIP: Or if you have a juicer, anything goes! Experiment and you won’t waste any of the veggie goodness in your box! Apples make a good base for veggie juices if you enjoy a little sweet.
RECIPE IDEAS: Avocado Leek Dip:
HUNGRY MAMA SPRING SALAD
I have had quite an appetite lately, and needed something fresh to balance out all those yummy freezer meals, so this was my first attempt at cooking (or food prep) post baby.
-1 baby bok choy, washed and chopped
-1 bunch of radish tops, washed
-5 radish, thinly sliced
-5 spears asparagus (I had them raw but roasted would be delish)
-4 eggs, scrambled (optional, goat cheese would also be a nice addition)
-fresh parsley leaves, to taste
-half cup greek yogurt
-juice of half lemon
-salt, pepper and dill to taste
- 1. layer ingredients, divided onto 2 plates
- 2. Serve on it’s own as a meal, or with soup if you are super hungry.
ENJOY your veggies! And feel free to comment or email me if you are wondering what to do with an item. Let the adventures begin!
Greetings from the farm!
After a challenging week where we ran short of many items, it`s been smoother sailing this week. The zucchini crop I have been staring down is now ready, and of course, much more is to come. Zucchini is a beautifully versatile vegetable. The carrots are the size of my fingers now, and shouldn`t be too much longer. The strawberries are sadly, slowing down, but it looks like there will be a lot of black currants next week.
After some positive feedback where I heard that these little charts are helpful, I thought I`d help you identify, prepare and store your veggies. Please enjoy the chart below. I will try to update the blog with some pictures and a recipe over the next couple days. Thanks for helping us do what we love to do. We hope you are on a veggie adventure with our farm share boxes!
Week 6 Veggie Profile
|What is It?||Describe It||How Do I Prepare It?||How Do I Store It?|
|Romaine Lettuce||Dark green lettuce with crunchy heart||Salads, on sandwiches||In the crisper drawer of your refrigerator, in a Ziploc with airflow|
|Green Swiss Chard||Large-leafed leafy green with stalks of white||Use in Pastas, stir fries, as pizza topping or even in salad||In the crisper drawer of your refrigerator, in a Ziploc with airflow|
|Red Leaf Lettuce||Deep red, soft lettuce||Salads, on sandwiches||In the crisper drawer of your refrigerator, in a Ziploc with airflow|
|Sugar Snap Peas||Pint of round pods o peas||Eat the whole pod in stir fries, salads or with veggies and dip||In the crisper drawer of the refrigerator, cut off tops, wash and bag to keep moist|
|Snow Peas (or extra sugar snaps)||Pint of flat pods of peas||Eat the whole pod in stir fries, salads||In the crisper drawer of the refrigerator, cut off tops, wash and bag to keep moist|
|Flat-leaf Parsley||Dark green herb bunch||Add flavour to salads like tabbouleh, make parsley pesto, use as garnish||In the crisper drawer of the refrigerator|
|Chinese Cabbage||Oval-shaped cabbage with white stalks and green, frilly leaves||Perfect in noodle soups or in stir fries or salads. Very tasty sautéed with bacon||In the crisper drawer of the refrigerator|
|Cucumber||Dark green long, round fruit with small ridges on skin||Best raw in veggies and dip, excellent in salads||In the crisper drawer of the refrigerator|
|Red Beets (bunched)||Purple round root vegetable with green and red leafy tops||Best roasted on its own or in salads. Great with feta or goat cheese or made as chips. Use leaves in salad or with other cooked greens||Remove roots from leaves, store roots In the crisper drawer of your refrigerator, in bag, and store leaves in a bag with airflow|
|Zucchini||Dark green long, round veggie with smooth skin and thicker stem||Very versatile in stir fries, pastas, raw as zucchini noodles, stuffed zucchini, great in zucchini breads and in taco meat mix||In the crisper drawer of the refrigerator|
|Black currants||Purplish black tart berry in clamshell||Cook with sugar for a jam or sauce, use in muffins or add to salads or smoothies||In your refrigerator|
|Strawberries||Red berry with seeds on the outside in pint||Eat as they are, dip in chocolate, add to cereal, smoothies, or salads||In your refrigerator. Eat quickly as they spoil rapidly.|
|Green, lettuce-like head with jagged edges|
|Try in Caesar salad or as a spicy raw green or try cooking|
Great in stir fries, steamed or sautéed as a side
|In the crisper drawer of your refrigerator, in a Ziploc with airflow|
In the crisper drawer of your refrigerator
|Baby Bok choy||Leafy green with crisp, white stalks||Perfect for stir fries and salads, and great in soups||In the crisper drawer of your refrigerator, in a Ziploc with airflow|
|Green Onions||Green topped bunched onions||Sautee with other veggies, chop and add to any savory dish||As is in the crisper drawer|
|Green Kale||Leafy green with bluish frilly leaves in a bunch||Enjoy raw in salad, add to smoothies or chop and wilt||In the crisper drawer of your refrigerator, in a Ziploc with airflow|
Hi everyone! I (Jennifer) wanted to wake up the blog to provide you with an update from the farm and share a recipe that I think just about everyone will enjoy.
My family and I had the privilege of travelling to central Florida to meet up with some farms we will be shipping produce to in the summer months, when Florida is just too hot to grow certain crops. Along the way we got to pick oranges right from the trees (which I was so excited about), and visit lots of friends and family in Florida and all over Virginia. Road tripping with the family, even *gasp* without a dvd player, went surprisingly well aside from the extra stops we made for our 4 1/2 year old and 2 1/2 year olds’ smaller bladders. We spent most of our trip visiting with people we wished lived a whole lot closer, and taking in the scenery, city by city. We even took a dip in the chilly Atlantic at Daytona Beach!
We also continued our education and planning efforts (one major thing we like to do this time of year) at the Ontario Fruit and Vegetable Growers Conference in Niagara Falls, which is always a great opportunity to learn something and face to face with other growers and people in the agriculture industry.
While on our trip, our son was on an elimination diet of about 12 foods that his body was not processing. What a challenge! Gluten and dairy free seems so simple now by comparison. One of the most difficult foods to avoid was brewer’s yeast, which is in beer of course, but also used for flavour in so many foods including broth and in anything with vinegar (just about all condiments). I know you will tell me to make my own, but I don’t often have whole chickens or bone-on beef to make my own broth, therefore this is something I normally buy in the carton. I could not find a single brand without yeast! I was also instructed to load up my son with extra dark leafy greens.
Enter this soup from “www.gimmesomeoven.com”, which gets much of its flavour from tomatoes, which I was lucky enough to have still frozen from the summer. I managed to pack in a whole bunch of green swiss chard in here. You can also find this recipe on our pinterest page: https://www.pinterest.com/zephyrfarmshare/ .
Tomato Basil Chicken Stew
I wasn’t quite organized enough to have everything defrosted so I put the chicken and tomatoes together as the oven warmed up with a little olive oil, covered with tin foil and baked about an hour and 20 mins at 375 degrees.
- 1 Tbsp. olive oil
- 1 small white onion, chopped
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 4 cloves garlic
- 6 assorted whole tomatoes, roasted
- 1 (14 oz.) can cannelini beans (I used chickpeas due to a food sensitivity)
- 1 can water (or as needed)
- 3 cups shredded cooked chicken
- 1 bunch green swiss chard, main stems removed
- ¼ cup roughly chopped fresh basil (or dried to taste)
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper flakes
Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.
Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.
Serve with freshly-grated Parmesan cheese.
Hope this stew warms you up as we wait for spring and that you are having some adventures of your own.
Hello from the farm! I am loving August, as I stepped out into the field and these 2 beauties (ground cherries and tomatillos) surprised me with how fast they literally were exploding from their skins. These are both from the tomato family and grow on vines. The tomatillos are green and ready when then burst their husks. The ground cherries turn an orangey colour and have a fruity flavour. Finally, here’s the link that shows us how tomatoes are a fruit!
The other item that has me totally stoked is the potatoes. We sent you 2 lbs as we figured most of you could make those tasty tubers disappear pretty fast. Here’s an item where I really do taste the organic difference.