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Farm Share Week 11, Aug 15-17, 2018

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).
Enjoy!

I decided to hunt down last years blog post from this time and found a wonderful sausages with caramelized radicchio recipe.  I am so glad I looked because I was wondering what I did last time with it!

Here is also a yummy looking recipe for spaghetti squash with roasted tomatoes!

Half Share
Green beans
Yellow doll watermelon (you guessed it, yellow inside!)
Saladette tomatoes
Grape tomatoes
Spaghetti squash
Carrots
Spinach
Red leaf lettuce
Whole Shares
Eggplant
Green leaf lettuce
Broccoletti or green peppers
Bok choy
Pickling cucumbers
Garlic chives (small grass like herb)
Fruit
1 Watermelon (Zephyr Organics)
4 BC peaches
4 avocados
7 BC apples (sunrise)
3 mangos
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Farm Share Week 10, Aug 8-11, 2018

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
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Farm Share Week 9

Hello everyone!
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 🙂
Why not try some bacon wrapped jalapeno poppers for an awesome app! I am dying to try this with some yummy goat cheese.
For the kohlrabi try it roasted.
Week 9
Half Shares
Sugar snap peas
Snow peas
Green kale
Cucumbers
Zucchini
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
Jalapenos
Purple bok choy
Pickling cukes
Oregano
BeetsFruit Shares
3lbs gala apples
3 large mangos
2.5lbs bananas
1/2 pint blueberries
1/2 pint blackberries (from the Uxbridge farm!)

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Farm Share Week 7, July 18-22, 2018

Howdy from the 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!

Half Shares

Cucumbers
Zucchini
Carrots
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
Snow peas
Rainbow swiss chard or endive (curly leaves)
Green leaf lettuce
Baby bokchoy

Whole Shares

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)
Bunch beets

Fruit

2.5lbs bananas
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!

Not sure what to do with your kohlrabi? Here are 8 things to do with it!
Here are a few ideas for what to do with your tarragon and your fennel in one 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
-cucumbers
-green leaf lettuce
-carrots
-chinese cabbage
-beets
-sugar snap peas
-snow peas
-black kale
-zucchini

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

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!

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Farm Share Week 4: June 27-30th, 2018

Hi everyone!
The asparagus fermenting workshop is tomorrow at Port Perry Library at 7pm. Together we will be learning the tips and tricks of creating safe, fabulous ferments (basically the process whereby teeny tiny bugs transform food to make it more nutritious and tasty and last a whole lot longer!) All supplies included:) Hope to see you there! Register here: https://www.eventbrite.ca/e/fermenting-workshop-organic-asparagus-2-ways-tickets-47224165751?aff=efbevent
Here comes the rain! I hope it’s not ruining your plans…but we’re sure thankful for multiple good rains this past week. The peas are loving it, along with everything else. Growth is starting to accelerate as our cucumbers, peas, carrots and beets come on to more full production.
Asparagus is in its last couple days so we have a limited supply. I hope you’ve enjoyed asparagus season well with double bunches some weeks. Now we must let the plants go to seed: they shoot up like fuzzy bluish “dr seuss” trees this time of year. Zucchini, green beans and currants will be ready soon (redcurrants next week!) As we usher in the month of July. Broccoli, kolhrabi and cauliflower (all part of the Brassica family of veggies) are coming along and most summer and even fall crops are now in the ground.
I hope all the organic bounty helps you feel your best this week!
The pics enclosed: don’t throw away your beet tops- they make a lovely cooking green for pasta, soup or adding colour to salads.
Here is 7 things you can do with garlic scapes.
And recipe for beet greens.
Half Shares
-cucumbers
-radish
-black kale
-carrots
-beets
-garlic scapes
-snow peas
-red leaf lettuce
-baby bokchoy
-spinachWhole Shares (same as above with additional)…
-rhubarb
-asparagus or 2nd carrots
-mint
-sugar snap peas
-dandelion greens
Fruit
1 Watermelon
1lb strawberries (unfortunately could not find Ontario)
2.5lbs bananas
6 large gala apples
4 lemons
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Farm Share Week 3: June 20-23, 2018

Hello from the fields of Zephyr Organics!
On week 3 we have cucumbers! (Here’s hoping they grow enough for me to send them to everyone!). They are just getting started and the vines are still small, just beginning to climb the netting we hung for them, but my oh my do they grow quickly!
Carrots are also just beginning, so the lucky whole share people get them this week, and everyone can anticipate receiving them next week and beyond. We still have asparagus for now, but the field is slowing down a bit, especially with the dry weather. I got caught in some pretty heavy rain in Uxbridge on Monday, but the farm just got a dusting! I have sad news in that our strawberries are not looking well at all. I was hoping we might get one more year out of our current plants but they are producing tiny, not so pretty little fruits. Happily, the redcurrants are slowly ripening, and we may even have a little raspberries come July.

Arugula I just planted 8 days ago.. wow, it’s fast!
Upcoming next week one of our amazing farm share members, Melissa Hutchins, is sharing her knowledge of fermenting and letting us get right in there and ferment some asparagus of our own! I am stoked, as I have always wanted to ferment, but been afraid to do it on my own!
Asparagus goes in everything, right?!
Next thurs it will be happening in Port Perry at the library. Check it out here:
https://www.eventbrite.ca/e/fermenting-workshop-organic-asparagus-2-ways-tickets-47224165751
Half Shares
-1lb asparagus
-cucumbers
-bunch beets
-green onions
-rhubarb
-red kale
-rainbow swiss chard
-romaine lettuce
-green leaf lettuce
-red radish
Whole Shares:  same as above with…
-1 bunch carrots
-1 pint snow peas
-1 bunch spinach
-1 bunch oregano
-baby bok choy
Fruit Basket
-1 watermelon
-3 lemons
– 3 mangos
-1lb strawberries
-1 pineapple
Hope you are inspired by the fresh spring veggies!

Here is the recipe for the week-I just made it the other night and while I’m not great at taking pictures it certainly looked AND tasted better than my awful photos make it out to.  I put the meatballs on top of squash noodles! Follow the hyperlinks below.

Lamb meatballs in roasted root sauce!

Spaghetti squash noodles.

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Final week of Summer share 2017-but wait! We have winter shares!

Hello fine Farm Share folks!
It’s the final week of summer Farm Share.
It’s not so hard to believe on this crisp, dark mornings, but it
came quickly. The frost-sensitive plants have been harvested and
stowed away in the cooler, but lots of items are still to be reaped:Jerusalem artichokes, kale, collards, parsley, beets, carrots,rutabaga and I’m sure more!
We are thankful you’ve been a part of our season from start to finish, taking a chance with us and  enjoying the spoils of the land. Many blessings to you and your household for the winter ahead.  You’ve probably heard that we now offer winter shares: both organic vegetables and fruits. Follow this link and read carefully as your options are a little different than our summer shares:

Monthly payment options are now available for your convenience. Look for the next post featuring winter shares on November 14th.

Here is a 7,000 word guide on 15 health benefits of brussels sprouts according to science, and includes 7 delicious recipes. Check out the review below.

Farewell for now!

Week 22
-sweet cabbage
-chicogga beets
-carrots
-Jerusalem artichokes (large root that looks like ginger- use
in cream soup, or slice and Sautee, skin and all in olive oil and
garlic until tender crisp)
-red pepper
-green kale
-baby bokchoy
 -radish or rutabaga
-cilantro
-Brussels sprouts
Whole
-onions
 -rapini
 -parsley
 -red cabbage
-eggplant
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Farm Share Week 20: Oct. 18-20, 2017

Hi everyone!
It looks like fall is really here now. I managed to get most of the red peppers in just before the frost (thanks to baby-wearing and one happy little guy). This is the time of year we start gambling with the weather, watching for any chance of frost. Any time it dips below 2 or so, especially on a clear and still night is enough to completely destroy some plants, like sweet peppers, and scarcely affect others, like parsley or kale. It’s a busy time bringing in the fall harvest, but a rewarding time also.
Have you heard? The goodness can continue all winter long for you in our winter share.
No, it won’t have the incredible variety of summer, but we still will have lots of yummy root crops, winter greens and some Quebec organic cucumbers and tomato especially just to keep it feeling fresh. We are also offering a fruit share for the first time ever. Register soon as we have spaces for only the first 40 registrants this year.
For the rest of you, next week or the following week will be your last delivery for summer Farm Share  (sigh). You will receive you last share in a cardboard box. Please don’t forget to return your plastic bins. We hope you enjoy your fall veggies this week.
Here is a recipe for collard green wraps (and another link on how to prep them for wrap use)
How to prep collard greens for wraps
hummus collard wrap recipe
Week 20
-chicoga beets (candy striped inside!)
-carrots
-sweet peppers
-sweet cabbage
-yellow potatoes
-Parsley flat
-Collard greens (nature’s perfect wrap)
-baby bokchoy
-leeks
-tomatillos
Whole
-black kale
-celery root
-Snow peas
-red lettuce
-squash
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Farm Share Week 18: Happy Thanksgiving!

Happy Thanksgiving!
I am sure looking forward to gathering before a feast with both my husband’s and my family (not at the same time, but that would be interesting). Just having a family that enjoys each other’s presence fills my heart with thanks. If you see someone around you who you’re not sure has a family to gather with, why not grab a chair and count your family a little larger this year?
Do you always make the same dishes for Thanksgiving? I think it’s about time I find a good gluten free stuffing recipe my son can enjoy, one that doesn’t involve using $15 worth of gluten free bread! I’ll post on Facebook if I find something goodles, and feel free to post on Facebook or reply here if you have a great Thanksgiving recipe to share with the Farm Share community.
This recipe is for Jenny and anyone else who doesn’t want to have to buy gluten free bread to make stuffing-here is a gluten free corn bread stuffing recipe!
For those who aren’t set on ‘traditional’ stuffing here are 5 gluten free stuffing alternatives.
If your not up for baking your own crust you can check out Charlottes foods in Richmond Hill.  They don’t have a website and their hours are a bit wacky because its run by an 80+ year old woman but she has dairy free, gluten free and amazing food options include GLUTEN FREE PIE CRUSTS.  They are talkers but really sweet and amazing so feel free to stop in (call first!) to pick up a gluten free pie crust for your pie making needs. Charolttes foods: (905) 709-9079  Address is 55 West Beaver Creek Rd, Richmond Hill, ON L4B 1K5

Your baskets this week are themed around a traditional Thanksgiving dinner. Potatoes, carrots, squash and even rutabaga! Our pumpkin patch turned out teeny tiny this year so we may not have enough for everyone. Here’s hoping a delicious pepper squash can get you in the Thanksgiving mood instead! Don’t forget to add the fresh herbs into your stuffing, or use the Parsley for an easy garnish wHich makes you look like you know your way around a Kitchen!
Blessed Thanksgiving, everyone!

Week 18 (Thanksgiving)
-butternut squash
-curly parsley
-sweet peppers
-rutabaga
-carrots
-beets
-red leaf lettuce
-pumpkin or pepper squash
-green cabbage
-yellow potatoes
Whole
-2nd carrots
-eggplant
-celery root
-grape tomatoes
-sage or oregano (for turkey stuffing)
-ground cherries