My name is Stephanie Hofman and this is my 5th year with the farm share program.
I am an earth loving hippie-follower of Christ-lover of all people and love to try new things. I am not a blogger outside of zephyr organics-so please keep this in mind as I continue to learn the in's and out's of what it means to create a good blog and to be a good blogger!
My family and I do our best to make everything at home from scratch, but we are not fully organic, non-GMO, nor are we dairy free or gluten free. I do my best with what I have and am slowly but surely making changes towards a more healthy lifestyle.
I try and keep the recipes that I share to encompass all diets-some will be desserts, some will be juicing recipes (last year I failed epically at my juicing fast-FYI don't add 'more kale' just to use it up in a recipe) some gluten and dairy free-some vegan and many in between.
Most of the items in the box I am familiar with now-but a few years ago I didn't know what bokchoy was nor had I ever heard of swiss chard-now they are my 2 favourite items to get in my box!
I'm a free going spirit who has taught herself most things and love to help others out since I've only become who I am and gotten to where I am in life because of the love and generosity of those who've I've encountered. I've never been very good at spelling nor have I been very computer savvy. Any feedback and suggestions are always welcome.
Thank you so much for joining us on this journey towards supporting local farmers and supporting the growing organic food movement. May your box bless you and your family all season long and I look forward to sharing my recipe successes and failures with you.
Can you believe it-only 2 more weeks. Wow, time has Flown! We hope you have enjoyed eating with the seasons. A lot had changed over these 5 months of Farm Share. Believe it or not, there is still quite a bit of harvest to bring in. The collards and kale are stunning right now (they are loving the cool weather!) and the fennel was just too pretty to pass up.
I am a little obsessed with soup lately (just had a nice beef stew with carrots, brussels sprouts, potatoes and celery). For lunch I made some soup with some leftover rice, chicken stock, chicken and cabbage. So much nourishment and it warms you up from the inside out.
Now is a good time to take a cue from the lazy sun and slow down a little. Capture the moments where you can where you hit pause on your to-do list and just enjoy the people (or the quiet!) around you. Everyday moments can be so beautiful if only we have the eyes to notice them!
This weeks recipe is a wonderful kale vegetable stew with rutabaga noodles. I look forward to eating the rutabaga that’s not just boiled and mashed with sugar (that’s how our family eats it for thanksgiving). I had forgotten that I used to make noodles with it last share season, yay for a veggie spiralizer!
Here’s hoping these short days come with slow-cooked and hearty foods from our gardens to your table!
mint or parsley
lettuce (last of the season-enjoy!)
1/2 pint raspberries
3lbs gala apples
Hello from the farm! Hard to believe its mid-October with the summer like weather we’ve been having! I hope you all are enjoying the last few days of warmth before the cooler fall weather sets in. The farm is beautiful this time of year with lots of bounty to still be shared, however we only have a few more weeks in the summer share season. If you haven’t had a chance to look into signing up for our winter share please do! It’s well worth getting at least the fresh fruit delivered to your door, since it’s all lovely organic produce that brings the taste of summer to our winter Ontario produce selection.
This past weekend I had the pleasure of attending an art and meditation retreat, which was a blessed time away to recharge my own energy levels. However I had to bring pot luck foods for a very restricted diet/lifestyle choices, which included a couple of vegans. Sadly I forgot to get photos of the bounty but I made a wonderful vegan roasted butternut squash soup as well as a yummy potato and leek soup. I also made a lovely kale, quinoa, cranberries and feta salad which was a huge hit (I put the goat cheese on the side) and I have plans to try this stuffed butternut squash and quinoa recipe.
Hello October and hello harvest season! I am not sure about anyone else, but summers in Ontario are far too short and fly way to quickly for my liking. Never the less the beauty that comes with the changing of the seasons here in Ontario is a sight to behold, and we are blessed once again with another Thanksgiving season right at our door. This week you’ll get a wonderful bounty to help with the festivities, nothing like some beautiful organic pumpkin pie to make the welcoming of the season sting just a bit less as the temperatures drop and the signs of winter creep upon us.
Doug and Jenny had a blessed time taking a trip to Holland, and I apologize for the delay in the blog while they were away, some times the days just blur by for me into weeks with home schooling 3 kids and changes in schedule, I probably should eat more of my leafy greens to help with my memory from my share! If you are unaware there are studies saying that eating leafy greens help with memory loss (as well as a preventative!) so if you aren’t a big fan of them here is one way to get it into your diet (this blog has non-leafy ideas too, such as squash!) Yummy vegetable smoothie recipes! An amazing pumpkin pie recipe! This recipe has a lot of ‘tips’ for those who need changes for dietary purposes, its a lot of text but its one amazing pie and you can freeze the extra filling!
Happy back to school! The pumpkins may be hinting we’re heading into fall, but the hot weather and watermelon say otherwise! Hope you enjoy the last of our sweetest gift to you. The watermelon will last a couple weeks in the fridge but the cantaloupe goes a lot faster so I recommend digging in a.s.a.p.
Hope you find lots of lunch box inspiration with cherry tomatoes, ground cherries (like natures little pre wrapped candy), cucumber, field tomatoes and romaine. And yes, super fresh green beans can totally be lunch worthy too! Newsletter coming soon with some recipe ideas for the lunch box (subscribe by filling out your email at the bottom of the home page : https://zephyrorganics.com
Ground cherries (small clamshell with papery husked orange fruits)
Spaghetti squash (tawny to yellow in colour, slice in half legthwise, remove seeds and bake bake at 400 for 50 mins and enjoy a tasty and gluten free noodle!)
Red swiss chard
Whole Shares (same as above with…)
Red watermelon (Zephyr) lrg
Peaches, BC (5)
Valencia Oranges (4)
Can you believe this weekend marks September already!? Soon we will be seeing lots of pumpkins, apples and other fall festival goodies. The summer months are flying by and I have already seen a few leaves changing color-which I’m not ready for. But our box contents this week is full of color and a lovely sunshine squash! I finally used my spaghetti squash from a couple of weeks ago-I tried a version of this yummy stuffed spaghetti squash recipe. I added a little bit of cooked rice to the mixture, as well as a can of alfredo sauce but this recipe can be adapted many ways. Scroll down to see the wonderful organic bounty you can expect in your shares this week!
Half Carrots Cucumbers Beets Savoy cabbage Potatoes (red or yukon) Red watermelon Saladette tomatoes Field tomatoes baby bok choy Beans
Hello everyone! Hope you’ve been keeping in good shape because these boxes are heavy! We have yellow doll watermelon (yay!) And spaghetti squash to thank.
Just for watermelon season, I wish I had X ray eyes like Superman to see inside each and every watermelon to make sure it’s amazing for you. Sadly, I do not, but if you should open up and it’s not fully of yummy yellow deliciousness, we will happily replace it for you. Watermelon season is just too good to be anything but satisfied!
Feel free to purchase an extra one at the farm store. It’s the one thing that everyone wants…and the life of any good party (Ok, maybe I’m a little overexcited here but I have been anticipating these melons for a while).
There’s definitely a Mexican vibe in this box with the jalapenos, tomatoes and cilantro. If salsa is not your style, try out our jalapeno popper recipe from last week’s blog…or just give them to a hot shot!
Here is a lovely Mexican collard green wrap recipe to try out with your greens too!
Green beans are also here. Nothing makes a easier side than green beans steamed to perfection (when the colour is brightest) with a little bit of butter.
Half Cilantro Beans Rainbow swiss chard Saladette or grape tomatoes Collard Greens Snow peas Cucumbers Zucchini Jalapenos Spaghetti Squash Whole Grape tomatoes Sugar snap peas or radish Romaine Lettuce Green Peppers Broccoletti Green onions
Here are your veggies for this week. Some of the items I have been waiting on are keepimg us waiting 1 or 2 more weeks. In the mean time, hope you enjoy your veggies and maybe find a new way to enjoy some of the same items.
A tip for whole shares: jalapenos are spicy and beware after handling them what else you touch (ie. Not your eyes or a baby, both of which I have done). We recommend kitchen gloves, but if you get the oils on your hands, use dish soap to remove it and wash thoroughly. If you do irritate your skin, a little yogurt can soothe the skin. Hope the spicy treat is worth the special handling 🙂
Sugar snap peas
Green leaf lettuce
Red leaf lettuce
Rainbow Swiss chard
Cauliflower or broccoli or kohlrabi
Green onions (some are multiplying onions that may look a little larger than typical)Whole
Green peppers or blackberries
Purple bok choy
3lbs gala apples
3 large mangos
1/2 pint blueberries
1/2 pint blackberries (from the Uxbridge farm!)
Did you get that amazing rain on Monday? The ground was just begging for it and we got a thorough watering. I honestly thank God for irrigation, or we would not have made it this far!
In the spirit of the World Cup winners, we have the opportunity to try out some delicious french cooking. Tarragon, a green herb, is the main ingredient in béarnaise sauce, and endive is a staple in European cooking. It may be rather bitter raw, but one of my Dutch customers assures me it is delicious cooked in a roux (thick buttery sauce). Remember, there are great vegan and gluten free ways to recreate these sauces. I personally love MELT butter alternative because it is coconut oil based and oh so yummy!
This week the fruit share members are receiving black raspberries we sourced locally, right in Uxbridge. The grower is a retired home gardener (as much as you can be retired while maintaining a large garden!) With these gorgeous organic black raspberries. I had the pleasure of talking to and and learning from her while I hand picked your berries. Here is a picture of how they ripen from the centre of each cluster. Enjoy!
Fennel (try raw in salad or roasted. Celery’s funky cousin! The fronds can be used as an herb with fish as well)
Broccoli or kohlrabi
Sugar snap peas
Rainbow swiss chard or endive (curly leaves)
Green leaf lettuce
Same as above but with
Both broccoli and kohlrabi
Both rainbow swiss chard and endive
Red leaf lettuce
Red raspberries or blackcurrants
Tarragon (great in french cooking or help for tummy troubles)
3lbs granny smith apples
1/2 pint blueberries
2lbs red grapes
1/2 pint black raspberries
A few kiwis for good measure 🙂
In the other pictures: here is the broccoli growning in the fields. The broccoli has one thick stalk in the centre, closer to thr ground, and the broccoletti sends up multiple tall, skinny shoots that are visible above the plant.
The cauliflowers are growing now also. It looks like we have a smaller amount but of course farm share people have dibs!
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!
The other pictures: you can see the jerusalem artichokes growing well and lots of colour from the leafy greens over the hill: especially the red leaf lettuce and red kale stick out!)
Tons of flowers on our pickling cucumber plants! You know what’s next 😉
This week I used my spiralizer again-this delicious spiralized zucchini and beet salad is very refreshing in this heat.
I often forget to take photographs of my meals since by the time the cook sits down (myself) I’m famished and eat it all before remembering I needed to take a picture for the blog. It’ll take a few weeks to get back into the swing of remembering to photograph my food!