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Week 2 Farm share June 11-14

I hope you all enjoyed the yummy produce that you got last week in your boxes-I know we have! We enjoyed steaks from the farm (Howards Farm in Newmarket is where we get our meat/fish)with baked potatoes and grilled asparagus-it was a wonderful way to welcome in the warm weather that we had last weekend.

As promised-this weeks recipe is a bit more adventurous than last weeks.  Last night I made pitas  and soup (sauteed onions-mushrooms-jerusalem artichokes in a pan and then added chopped cooked bacon and smoked chicken breast-and lastly throwing in chopped bok choy and spinach) we had it with sour cream and another sauce that we get at costco and a little cheese.
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The receipe I am sharing is a parsnip and carrot soup.  I found it on a lovely blog.  http://www.eatingbirdfood.com/2012/11/amazing-carrot-and-parsnip-soup/

Now I will I couldn’t find miso paste so I had to omit that-I also forgot the shallots and didn’t do the garnish.  Overall it came out pretty well but for me-it had too much cumin-so next go I’ll reduce it by half.

It uses a ton of stuff that you’ll be getting in your box-including fresh sage.

Here is what you can expect to see in your boxes this week-enjoy!

Half Share
-baby bok choy

-asparagus
-basil pots
-green leaf lettuce
-kale
-jerusalem artichokes
-rhubarb
-red leaf lettuce
-radish
-double asparagus
Whole shares: same as above but also with:
-leeks
-parsnips
-big bok choy
-garlic chives

-sage

Amazing Carrot and Parsnip Soup (credit to Brittany Mullins-Eating Bird Food)
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Serves: 4
Ingredients
  • 1 Tablespoon coconut oil
  • 1 onion, chopped
  • 1 shallot, chopped finely
  • 1 teaspoon minced garlic
  • 1 lb. carrots, peeled and chopped
  • ½ lb. parsnips, peeled and chopped
  • 5 cups of vegetable broth or water
  • ⅓ cup uncooked quinoa, rinsed and drained
  • 1 teaspoon fresh thyme
  • 3 fresh sage leaves, finely chopped
  • 1 teaspoon cumin
  • ¼ teaspoon turmeric
  • sprinkle of cayenne pepper
  • ground black pepper, to taste
  • 1 Tablespoon miso paste, dissolved in 1 Tablespoon warm water
  • sea salt, to taste
  • scallions, as garnish
  • 1 ounce gruyere cheese (optional)
Instructions
  1. In a large stock pot, heat coconut oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
  2. Add herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
  3. Add chopped carrots, parsnip and quinoa to the pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
  4. Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don’t have an immersion blender, you can blend the soup in your blender in small batches.
  5. Dissolve miso in warm water and stir into the soup. Miso gives the soup a wonderful flavor but if you don’t have miso, simply season the soup with a little sea salt.
  6. Serve immediately garnished with scallions and shredded gruyere cheese. Enjoy!
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Farm Share week one June 4-7, 2014

After a seemingly never ending winter the first week of farm share is here! I hope you all are as excited as I am about the sun shining and the wonderful fruits and veggies that the farm will provide us all again this year for the next 22 weeks 🙂

Last year was my first year as a member of the farm share-and my family and I picked up a weekly half share and decided this year to do a bi-weekly whole share since the produce lasted so long from week to week (I even had some for 4 weeks without issues…what can I say-I am still learning to love beets lol!)

The recipe this week is something simple-since it’s my husband’s birthday today and he requested lasagna and garlic bread-neither of which things from the share could help much with.  I decided to make a simple salad-which easily could be adapted to your families tastes (feta cheese-nuts-apples-croutons-etc).

Growing up I wasn’t a big fan of salad-because it was pretty much lettuce and dressing.  Last year was my first experience with bok choy (other than ordering stir fry from the restaurants) and I decided I loved how fresh and crisp and refreshing it was.  So I began throwing it in pretty much everything-our salads included.   This simple salad everything came from the share.  Super exciting I know-but I promise more adventurous recipes as the weeks pass 🙂

One baby bok choy-bottems chopped off (kept the stems but separated them from the leaves just so they are in a more manageable size)
One green onion chopped
Spinach
A few pieces of kale
One radish

Here is what you can look forward to in your boxes this week.

Half Share
  • asparagus
  • rhubarb
  • green onion
  • leeks
  • green kale
  • baby bok choy
  • radishes
  • jerusalem artichokes
  • parsnips
  • spinach or 2nd kale

Whole Share

  • asparagus
  • rhubarb
  • green onion
  • leeks
  • green kale
  • baby bok choy
  • radishes
  • jerusalem artichokes
  • parsnips
  • spinach
  • garlic chives
  • basil pots (please do not refridgerate)
  • turnip (nice and mild)
  • 2nd asparagus
  • 2nd baby bok choy