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.
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!
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.
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!
Next thurs it will be happening in Port Perry at the library. Check it out here:
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.
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:
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.
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.
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!
Wow…the heat! I was praying for some more heat for the farmers waiting for their crops to mature before the heat, so I guess I should say sorry- I asked for it! However, I hope you have been able to enjoy it. I managed a perfect beach day with family and friends on September 23rd. The water was great! So enjoy it.
By the end of the week you may be inspired by those potatoes and leeks to make potato leek soup.
I met up with a friend of mine and we started talking about cabbage rolls (we’re both mom’s and wives, so dinner time is always needing some inspiration). I remembered how much I loved making them, but got a little discouraged when I had to make separate ones for my dairy and egg sensitive son.
I sought to make some tweaks to my go to recipe, and I’m happy with the results.
It’s week 16 of the farm share season-apples are ready at many orchards in my area making it prime time for apple picking which also means fall is right around the corner! Already the leafs are changing colors and falling to the ground-a sure tell sign that here in Canada the nip in the mornings are coming shortly. Which also means soon we will have pumpkins and squash and Thanksgiving (somehow its only 3 weeks away roughly). But no more talk about fall-we’ve had some beautiful weather recently giving us all the last bit of summer weather before getting ready to have hot apple cider and pumpkin pie.
This week I’m sharing a site that has 15 ways to cook your tomatillo’s! If your anything like me they have begun to accumulate in your fridge, though I did the other week cut them up and added them with tomatoes for tacos. They can be blended up for sauces, sauteed and eaten raw. Here is the link to a few different ideas how to use them 15 ways to use your tomatillo’s.
Jennifer is always so on top of taking pictures of her meals. I always forget! Here is some lovely things she cooked up for dinner-including some bok choy-which is one of my favorites-with a little ginger and maple syrup.
Also don’t forget to share with your friends the Taste and See boxes that we are doing next week. Send them the link https://zephyrorganics.com/store/products/taste-and-see-box/
Each box contains an assortment of fresh-picked organic veggies to give you or a friend a taste of farm share without having to sign on for the whole season-bonus it comes in a in a re-usable shopping bag! Each order will contain: 1 bunch organic carrots 1 bunch organic beets
1lb green beans (alt. 1/2 lb garlic)
1 head romaine lettuce
1 bunch green kale
1 pint grape tomatoes
Here is the box contents for this weeks share members.
Week 16 -spaghetti squash ( see Facebook for lasagna boats recipe! Gluten free and vegetarian) -cilantro -carrots -beets -mixed peppers -ground cherries -tomatillos -baby bokchoy choy -spinach -beans
Looks like summer is having a last hurrah this weekend! Sounds good to me because I feel like we didn’t quite get our fill of the hot weather just yet.
It’s been a rough year for fruit…hence the lack of watermelon and apples in your baskets this year, but some delicious plums grown organically by a friend of ours have come to the rescue this week!
They are a deep purple-black hue and a tad soft when most ripe and sweet. If they still feel quite firm they will taste more tart but still tasty. But the ripe ones…well lets just say they are converting me to loving plums!
We are coming to the end of tomato season, so enjoy them while they last!
More squash, cabbage, carrots and beets are yours to look forward to as well as this week and more weeks to come…potatoes! Some of you got russet and some got yellow flesh potatoes this week. I hope you enjoy this staple nice and fresh and organically grown!
Do you find yourself looking for some extra veggies to preserve for the winter or juice? We have lots of green beans, carrots, beets, potatoes, green peppers, celery and more. Email Jennifer for prices and availability.
Its already Sept which means back to school for most of the kids in our lives! I’m adjusting to life with a newborn and 2 older boys but I was blessed with a beautiful baby girl so I’m over the moon right now. Here is a note from Jenny:
Happy first week of school!
Whether you’re shedding tears or doing the happy dance, or having a week much the same as the week before, we hope it’s a great week of growth for you all.
This week is a gluten-free dream! The eggplant and spinach together are practically begging to be a spinach lasagna with eggplant noodles (just salt and pre-cook the eggplant in slices with a little olive oil and use just as you would other noodles). The only difference is they have a little liquid, so make sure your sauce is thick.
Have you ever tried spaghetti squash? As the name suggests, it has the texture of fine noodles when cut lengthwise and cooked facedown, seeds removed at 375 or so for about 49 mins or until tender.
It’s pretty amazing with Lemon juice and parmesean cheese or nutritional yeast for the vegan set. Or try your own sauce. Use the zucchini for zoodles if you have a spiralizer, and you’ll be enjoying a week of gluten free bliss!
We are hoping to send field tomatoes To everyone this week. They are not as perfect as I prefer them to be, but we hope you can appreciate them as our best on this wet, wet year. You may need to eat them more quickly than normal.
Hope you enjoy these freshly bunched beets. They are awesome for lowering your blood pressure. I may have used the fact that they colour a certain (ahem) output to entice my kids to try them. You do what you can to get the kids eating good things, right?
NOTE: The jalapeños are hot (small and slim green peppers). The hottest part is the seeds. You may want to chop them up wearing dish gloves to keep the oil from the seeds off your hands. If you like a milder taste, discard the seeds. I may have gotten the oils from them on my hands and in my eyes (it’s butns!), and accidentally gotten some on my baby #1. If you do this, dish soap will get the oils off and dairy products applied topically can soothe the skin. I’m sure Stephanie has an essential oil for this! (I do! I suggest lavender oil-if you are in need of any check out Healing Hollow oils-she is a Canadian company that has high quality essential oils/blends/products).
Welcome to week 13 of your shares! Sorry for the missed blog post last week with your box contents but I had a week old baby and it totally slipped my mind. I had a baby girl-my first after 2 boys and I am over the moon with joy to have a daughter. Here is a recipe for ground cherries in case your wondering what to use them for! I’m happy to see Jennys note below because after being gone a week with giving birth/camping I came home to sadly see my tomatoes that had been thriving look like they were dying! I was super sad and confused and now I know I lost them to blight. I have a lot to learn about gardening and I’m so grateful that I still have the farm share to rely on as our little garden hasn’t done well this year at all. Ground cherry muffins
Hello from the farm!
August is coming to a close on week 13 of Farm share. We’re a little more than half way through Farm share. We hope you have been enjoying your veggies and discovering new ones along the way. If a certain Veggie has you stumped, please ask Stephanie on the blog, shout out to us on Facebook or send us an email.
We’re here to help!
This week we have green beans again, celery, and ground cherries for the whole shares. We hope to have them for everyone next week. They are a sweet little orange fruit in papery husks that fall to the ground when ripe.
Whole shares are also receiving Roma and field tomatoes. I hoped to have these for everyone but most of the crop has failed due to blight. The constant rain makes the spread of the disease rampant.
Thankfully, like in any garden, though one crop may fail, many other crops thrive and we are able to offer you boxes of bounty.
Soon to come are potatoes! Have a great last week of summer!