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Farm Share Week 8: July 22-25, 2015

Greetings from the farm! I hope that everyone has managed to keep cool during this lovely heat wave we’ve been having.  My son has spent quite a bit of time in the pool and at the beach and we’ve been making smoothie pop-sickles that I’ve been adding lots of green’s from our share into, and he loves them 🙂 This is what you can expect to see in this weeks farm share.

Half
-carrots

-zucchini

-cucumber

-sugar snap or snow peas

-green beans

-red swiss chard

-green leaf lettuce

-red leaf lettuce

-fennel (celery’s funky cousin)

-red kale (which is actually purple- go figure!)

Whole (same as above with…)

-broccoli

-raddichio (red head that you have seen before in salad mixes. It adds some wonderful punch and colour)

-cilantro

-raspberries or black currants

-collard greens

-2nd peas

I hadn’t ever heard of or seen fennel prior to joining farm share and was clueless to what the funny big plant was the first time I laid eyes on it.  I thought to myself, what on earth am I supposed to do with this?  Since I’m a mom I like to keep things quick and simple and something that hopefully reheats and freezes well.  Tomorrow I’m hoping to make some soup with it-I’m going to modify the recipe slightly by adding potatoes that need to be finished up, but the reviews are great and the recipe is simple and can easily be adjusted to suit your own personal tastes.
Fennel Soup Recipe

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Farm Share Week 7: July 15-18, 2015

Greetings from the farm!
Well it seems like summer is finally upon us, which means we actually busted out the air conditioners at home and the summer veggies are on their way! We caught a break this week because the old rows of beans are done, and the new ones are still a little young. The black currants are still going strong, and the raspberries are just starting. I am hoping the yields are better next week so I’ll have enough to send. The currants are late this year so why not raspberries too?
This is the first week for cucumbers and carrots, and I bet a few of your are enthusiastic about that! It’s crudite season folks, which of course goes with something tender from the grill. My family loved these chicken, pineapple and zucchini skewers on the BBQ for a quick, weeknight meal that’s got clean eating and paleo goodness in every bite. All I did is alternate the 3 ingredients on a wood skewer soaked in water (my 2 year old thought skewering pineapple was the bomb and didn’t do much complaining during meal prep)‎, brush with a little oil and grill directly on the BBQ approx 20 mins. I was happy with how the ingredients all cooked at the same rate. Finish by seasoning to your tastes, but these ingredients have so much flavour on their own.
The ‎heavy leafy green with a whitish head is chicory.  Let’s be honest, the taste is definitely bitter, but this leafy green is a nutritional powerhouse with more than your daily value of vitamin K in one serving, with vitamin A and Omega 3’s and 6’s to boot!
Why not try it roasted with bacon (or a substitute for you vegetarians out there)?
 http://www.bbcgoodfood.com/recipes/1468/chicory-roasted-with-thyme-and-bacon
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Here’s a photo of the skewers! Hope you are eating up all the summer goodness that’s coming your way. Your body will thank you for it!
~Jennifer
Half
-carrots‎
-‎basil
-blackcurrants
-one pint peas
-zucchini
-cucumber or alternate
-red leaf ‎
-chicory or dandelion greens‎
-purple bok choy
-spinach‎
Whole
-broccoli or extra peas
-dandelion greens
-radish
-parsley
-romaine
-green kale
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Farm Share Week 6: July 8-10, 2015

It’s already week 6 for our farm share boxes and July is cruising by just as quickly for me as the rest of the year has.  This week I am attempting to make kale chips for the first time-we have a potato chip addiction in our house and it would be lovely to find a healthy alternative that my almost 3 year old son will eat.  After doing some research I found a nice blog with a great recipe with lots of tips and tricks.  Here is the link to the Flawless baked kale chip recipe.

Everyone can look forward to these lovely items in your boxes this week:

Half
-rainbow ‎swiss chard
-radish                      
-romaine                 
-blackcurrants    
-green beans        
-snow peas           
-sugar snap peas
-chinese cabbbage 
-chicory or bok choy
-zucchini

Whole (same as above with)
-carrots   
-black kale
-green onions
-bok choy
-parsley
-red leaf lettuce

Last year I froze/saved all of my currents and made a black current/red current jam that my family really enjoyed and I plan on doing the same this year.  If your unsure of what to use your red or black currents for here are a few recipe ideas that you can try them out on 🙂

A couple of breakfast options-Black currant smoothie and other jucied recipes and a lovely muffin recipe.
For all the dessert lovers a black currant and white chocolate creme brulee.
Last but not least a black currant sauce for red meat.

Remember if you have any questions about your boxes contents-or recipe ideas don’t hesitate to ask, Jennifer or myself will happily help in any way we can.  Enjoy your boxes this week and have a great rest of the week/weekend!

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Farm Share Week 5: July 1-3, 2015

Happy Canada day from the farm! Below is a note from Jenny as well as what you can look forward to in your share this week.  Jenny mentioned kale recipes-next week I will try to find something unique and different to try myself.  I personally use it in pretty much all my cooking-in salads and many of the other share veggies-sauteed in salted butter.

Hello from the Farm!

Well, it’s been a very wet week but somehow we are managing to dodge the rain while we go about the slow business of picking sugar snap and snow peas, beans, and‎ currants. (Lucky for us the beans which are a couple weeks early are in the greenhouse, sheltered from the rain). I always wonder how we will manage the labour with such challenging items to pick all ready at once, but with a few extra hands we are managing it just fine! The plants are bearing well now and I’m not at all worried about running short of peas or beans. The currants are looking nice but the yields can’t hold a candle to last year’s.
I’m very excited about this new crop of Chinese cabbage! It’s so lovely. I’m hoping to have enough for everyone next week. In our house it’s a staple in noodle soups! The texture and flavour hold up beautifully. They’re also great in stir-fries or for a twist on cabbage rolls (bonus: you don’t have to pre-cook the leaves because they are softer than green cabbbage).
How can I not mention zucchini?! I just grated a whole zucchini in our meatballs last night and of course had some veggies on the side and in the sauce. It kept them so moist and flavourful! Zucchini makes great noodles with a spiralizer or in lasagna and goes in just about everything.
Hope these veggies have you embarking on new culinary adventures and eating loads of vitamins! We’ve put a lot of heart and soul into making them beautiful for you.   ~Jennifer Eng
Half
-green beans
-sugar snap peas
-snow peas
-currants
-zucchini.
-green onions.
-romaine.
-endive.  (looks similar to romaine, good in salad or cooked)
-black kale (massage with olive oil, add salt, pepper and nutritional yeast and enjoy as salad. It’s so cheesy tasting!)
-green chard
Whole
-dandelion greens.
-parsley
-green leaf lettuce.
-Chinese cabbage.
-bok choy.

This week I decided to try cooking the collard greens that I still hadn’t used up.  I found a Sweet and Tangy Sauteed Collard Greens recipe (click on the  hyper link ‘sweet and tangy sauteed collard greens’ that’s in bold letters) that came out really amazing-although I did end up with more dressing than I needed.  I considered adding swiss chard to it to have more volume since I didn’t have the amount of collard greens it required but just went with it.  I recommend using about half the amount of dressing if your only using the batch you get from your share without adding other green’s to the mixture.  Both my husband and myself were sceptical while making it but it was lovely and the sauce is very versatile and could easily be used with other share vegetables.  I’ll get a photo of a full share box up as soon as mine is delivered.  Happy Canada Day!

that came out really amazing-although I did end up with more dressing than I needed.  I considered adding swiss chard to it to have more volume since I didn’t have the amount of collard greens it required but just went with it.  I recommend using about half the amount of dressing if your only using the batch you get from your share without adding other green’s to the mixture.  Both my husband and myself were sceptical while making it but it was lovely and the sauce is very versatile and could easily be used with other share vegetables.  I’ll get a photo of a full share box up as soon as mine is delivered.  Happy Canada Day!

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Farm Share Week 4: June 24-26, 2015

I hope everyone is continuing to enjoy their farm share boxes 🙂 This week you can look forward to seeing these items in your boxes.

Half Shares
-asparagus or green beans
-sugar snap peas
-snow peas
-collard greens
-red swiss chard
-green leaf lettuce
-red leaf lettuce
-bok choy
-green onions
-garlic scapes or garlic chives
Whole Shares (same as above with)
-green swiss chard
-zucchini
-green kale
-cilantro
-asparagus and green beans
This week I decided to make stir fry.  While at costco I had the chance to try Nonna Pias balsamic reductions and decided to use their classic sauce in this weeks honey-balasmic beef stir fry recipe.  I personally used asparagus, sugar snap peas, green swiss chard (seperate leafs from stems), red onion, carrot, bok choy and collard greens in my vegetable mixture but you can easily adapt the proteins and vegtables to whatever you have on hand.Here is our dinner from tonight-it was delicious.
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Farm Share Week 3: June 17-19, 2015

Greetings from the farm!
It’s been a wet couple of days and you may have guessed it’s a muddy adventure out there! Dryer weather is in the forecast which has us breathing a sigh of relief here: it’s easy for us to add water in a drought through irrigation but nigh impossible to rid certain fields of pooling water, which can drown the veggies. However, a few days of dry heat and we should see some rapid growth out in the fields.
New this week we have snow peas! They are slow picking right now but I just couldn’t wait to share them with you. Many more of these will be on the way. The beans and zucchini are flowering which means in the next couple weeks we should have both of those beloved items. The asparagus is still going strong- we harvest it daily when we need to. It’s one of those things you could almost see grow before your very eyes.
Hope you are enjoying the spring harvest, and don’t hesitate to email Jennifer if you are stuck on what exactly to do with an item.
Half Share
-asparagus
-snow peas
-green onions
-spinach
-red swiss chard
-romaine lettuce
-red leaf lettuce
-baby bok choy
-radish
-collard greens (make excellent wraps or Sautee them with garlic)
Whole share (same as above with)
-green leaf lettuce
-turnip greens
-green swiss chard
-green kale
-garlic chives

I’m excited to try another juicing recipe-since many of us get our boxes bi-weekly you may be like us and probably have some leafy greens leftover that didn’t get used up.  Juicing is packed full of health benefits and uses up a ton of those leafy green’s that maybe have gone a bit limp 🙂 This is the one I’ll be making tonight/tomorrow morning-we tried it once last farm share season and I was impressed on how good it was.  Remember to stain your juices before drinking to remove any excess pulp.  If your interested in a 3 day juice fast with a list of all the things you need here is a great site to get you started on that journey- 3 day juice fast

Morning Glory

  • 2 Apples
  • 1 Cucumber
  • 1 cup Blueberries
  • 2 cups of Grapes
  • 2 Kale Leaves
  • 1″ Ginger

We also have had some questions with regards to what to expect in your boxes weekly.  This is a growth chart for the season-your boxes will vary a bit but it should give everyone an idea of what to expect and when you’ll begin to see them in your boxes.  Growth season chart

I’ll share a photo after I juice tomorrow and update the blog after my box is delivered with a picture of the delicious products you can expect to see dropped off over the next couple of days.  If you have any questions please don’t hesitate to email or call the farm-enjoy your produce and the summer weather!

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Farm Share Week 2: June 10-14, 2015

Welcome to week 2 of Farm Share! I apologize for the delay in getting the blog up-without further delay here is what you can expect to see in this weeks boxes.  Coming soon are sugar snap and snow peas, green beans, currants and zucchini-so look forward to those in the next couple of boxes 🙂

Half
-asparagus
-rhubarb
-red radish
-red swiss chard
-green kale
-baby bok choy
-romaine lettuce
-red leaf lettuce
-turnip greens (light green leafy veggie with white stalk)
-‎basil bunch (please do not refrigerate: leave on counter with roots in water)

Whole
-asparagus
-rhubarb
-red radish
-red swiss chard
-green kale
-baby bok choy
-romaine lettuce
-red leaf lettuce
-turnip greens (light green leafy veggie with white stalk)
-‎basil bunch (please do not refrigerate: leave on counter with roots in water)
-giant red beets
-‎bunch mint
-‎garlic chives
-black kale
-green leaf lettuce

This weeks recipe I tried to keep it simple.  I ran out of olive oil and decided to saute up some of the sugar beet along with some other lovely veggies I had from the share as well as what I had on hand.  There isn’t a name and I was quite surprised at how delicious considering it was only the vegetables with butter and a bit of salt and pepper.  Throw in whatever you wish-don’t feel limited by what I used since I’m sure it will be great no matter what.

Simple Vegetable Saute (change amounts depending on how many your serving)

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1/4 butter or oil of choice

Asparagus chopped

1/2 sugar beet peel and chopped into small chunks

Bok Choy leaves-cut and separated from the leaf tops (tops to be thrown in after everything else has softened)

Swiss Chard (stems separated from the leaf-top to be thrown in with the bok choy tops)

Mushrooms sliced

Onion

Directions:
Melt butter or heat oil in pan-add onion (you can choose to add garlic or other seasons of your choice as well I didn’t), sugar beets and asparagus-season with salt and pepper.  When onions are soft add the bottoms of the swiss chard, bok choy and mushrooms.  When these have reached the desired tenderness add in the top leaf parts from the swiss chard and bok choy.  Serve warm as a side or add a protein and serve on top of rice or noodles.  The sugar beets added a nice hint of sweetness that my husband and I enjoyed-this was both our first experience eating sugar beet this way.  Enjoy!

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Farm Share Week 1: June 3-7, 2015

THE FIRST WEEK OF FARM SHARE HAS ARRIVED!!! YIPPEE!!!

Can you tell I’m excited? If you were able to make it to the farm and get a tour of where your veggies are gown as well as meet the hard working staff you may have already gotten to enjoy some of the vegetables that you’ll see in your boxes this week a bit early.  My husband and I were smiling and saying just how many memories having some bok choy and kale and spinach in our salad brought back 🙂

The taste of summer is here and things are beginning to ripen for harvest-and this is what you can look forward to in your first share of the season!
(Whole shares include everything that the half shares have listed)

Half Share
-asparagus
-green kale
-arugula
-rhubarb
-sugar beets (large root veg: tasty raw, or juice them, or ‎roast them, or try making beet chips!)
-garlic chives
-green swiss chard
-white bok choy
-extra asparagus
-‎cilantro pots
Whole
-radish
-spinach or red swiss chard
-green leaf lettuce
-baby bok choy
-turnip greensBoxes will be delivered Wednesday, Thursday or Friday depending on your area.  You can change your share at any time (running out of veggies before your next box-upgrade/change to a full share at any time and everything is pro-rated).  I had the pleasure of meeting many of you at the open house but I have updated my bio on my profile so feel free to check it out if you want to know more about me.  I welcome any and all comments and suggestions-I’m far from a professional chef (didn’t know what swiss chard was until my first share 3 years ago) nor am I a professional blogger.  This is a journey that I’m learning as I go-so I hope you all enjoy some of the recipes I share with you and my lack gliz and glamour when it comes to blogging.  Both will hopefully improve by the end of this season 🙂
Without further ado a little birdie told me that many of you enjoyed the rhubarb cake that Jannette made for the open house-so here is our first recipe of the season!

I was unable to get Jannettes recipe but I did find a lovely one I’ll try and make before the rhubarb season ends 🙂  This is not a gluten or dairy free recipe but I did a quick search and there are quite a few nice ones out there-I just don’t have all the correct ingredients to try it myself.  I picked this one since it’s called Oma’s Rhubarb Cake and we are dutch and we love our Oma so I’m certain this will hit the spot!

Oma’s Rhubarb Cake

Ingredients Edit and Save

THE FIRST WEEK OF FARM SHARE HAS ARRIVED!!! YIPPEE!!!

Can you tell I’m excited? If you were able to make it to the farm and get a tour of where your veggies are gown as well as meet the hard working staff you may have already gotten to enjoy some of the vegetables that you’ll see in your boxes this week a bit early.  My husband and I were smiling and saying just how many memories having some bok choy and kale and spinach in our salad brought back 🙂

The taste of summer is here and things are beginning to ripen for harvest-and this is what you can look forward to in your first share of the season!
(Whole shares include everything that the half shares have listed)

Half Share
-asparagus
-green kale
-arugula
-rhubarb
-sugar beets (large root veg: tasty raw, or juice them, or ‎roast them, or try making beet chips!)
-garlic chives
-green swiss chard
-white bok choy
-extra asparagus
-‎cilantro pots
Whole
-radish
-spinach or red swiss chard
-green leaf lettuce
-baby bok choy
-turnip greensBoxes will be delivered Wednesday, Thursday or Friday depending on your area.  You can change your share at any time (running out of veggies before your next box-upgrade/change to a full share at any time and everything is pro-rated).  I had the pleasure of meeting many of you at the open house but I have updated my bio on my profile so feel free to check it out if you want to know more about me.  I welcome any and all comments and suggestions-I’m far from a professional chef (didn’t know what swiss chard was until my first share 3 years ago) nor am I a professional blogger.  This is a journey that I’m learning as I go-so I hope you all enjoy some of the recipes I share with you and my lack gliz and glamour when it comes to blogging.  Both will hopefully improve by the end of this season 🙂
Without further ado a little birdie told me that many of you enjoyed the rhubarb cake that Jannette made for the open house-so here is our first recipe of the season!

I was unable to get Jannettes recipe but I did find a lovely one I’ll try and make before the rhubarb season ends 🙂  This is not a gluten or dairy free recipe but I did a quick search and there are quite a few nice ones out there-I just don’t have all the correct ingredients to try it myself.  I picked this one since it’s called Oma’s Rhubarb Cake and we are dutch and we love our Oma so I’m certain this will hit the spot!

Oma’s Rhubarb Cake

Ingredients

Original recipe makes 1 – 9×13 inch cake

1 1/4 cups white sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 cups all-purpose flour

2 eggs, beaten

1 cup sour cream

3 cups diced rhubarb

1 cup white sugar

1/4 cup butter, softened

1/4 cup all-purpose flour

ground cinnamon, for dusting


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.
  2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.