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Farm Share Week 19: Oct 10-13, 2018

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.

 

Half
leeks
rutabaga
savoy cabbage
ground cherries
romaine lettuce
Baby bokchoy
carrots
radish
butternut squash
brussels sprouts

whole
beets
zucchini or green leaf lettuce
lemon balm (herb)
bell beppers
Parsnips
Collard greens

Fruit
3lbs Bartlett pears
1/2 pint raspberries
1lbs kiwi
5 oranges
1 pineapple

Here of some images of the brussels sprouts field, the Jerusalem artichokes flowering, and some of our farm store produce. Fall colours are really starting to beautify our surroundings at the farm!

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Farm Share Week 18: Oct 3-5, 2018

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!

Week 18

Half
Pumpkin
Pepper squash
Red peppers
Celery
Romaine lettuce
sage
rutabaga
carrots
leeks
brussels sprouts

Whole
oregano
spinach
Red leaf lettuce
ground cherries
2nd carrots
Snow peas
Radish
Spanish onions

Fruit
1lb Strawberries
3lbs bananas
1lb kiwi
3lbs pears
1 bag cranberries

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Farm Share Week 14: Sept. 5-8th, 2018

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
I never know what to do with my eggplant, so here are 2 recipes if you’re not a huge fan of eggplant like our family to try! eggplant and swiss chard stir fry as well as an eggplant parmesan rolls with swiss chard and mint.
Don’t forget if you ever need recipe ideas that we have a pinterest page that you can check out with ALL sorts of yummy recipes all sorted by different sections.
Here is your list!
Half Shares

Field tomatoes
Cherry tomatoes
Ground cherries (small clamshell with papery husked orange fruits)
Assorted melons
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!)
Beans
Cucumbers
Carrots
Romaine
Red swiss chard

Whole Shares (same as above with…)
Saladette tomatoes
Eggplant
Beets
Parsley
Green kale
Spanish onions
Green peppers

Fruit Shares

Bananas 3lbs
Red watermelon (Zephyr) lrg
Peaches, BC (5)
Strawberries 1lb
Valencia Oranges (4)

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Farm Share Week 13, Aug 29-31, 2018

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

Whole
Ground cherries
Cherry tomatoes
Tomatillos
Sunshine squash
Rainbow swiss chard
Mint

Fruit

3lbs bananas
2lbs plums (bc)
6 peaches (bc)
Cantaloupe (Zephyr)
4 grapefruit
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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