We made it! 22 weeks of eating from the fruits of the land, trying a new recipe or 2, or 30 and perhaps even learning a new vegetable. We are so thankful you’ve taken this journey with us. It’s easy to put good food at the bottom of your priority list in this busy world, but taking the time to enjoy unprocessed, organic produce is worth your time for your health, and even enjoyable!
We hope you enjoyed this little adventure and are ready for one last summer box, although I don’t think any of us are still calling it summer out there ;).
So let me say thank you, thank you, thank you from the bottom of my heart for caring about your food, and how and by whom it’s grown! We sure appreciate it.
If you want this local food journey to carry on throughout the fall, winter and spring, we offer winter vegetable and fruit shares. Please Register asap so we can save a spot for you https://zephyrorganics.com/what-is-farmshare/products/
Now, for this week’s list….
Finally we have those potatoes I have been nagging my husband about for weeks and weeks! They look really lovely, and I think you’ll find they have a wonderful taste.
chicogga beets (candy-striped! cut ’em open and discover the awesomeness. Slice them thinly and they can be used like a cracker)
Can you believe it-only 2 more weeks. Wow, time has Flown! We hope you have enjoyed eating with the seasons. A lot had changed over these 5 months of Farm Share. Believe it or not, there is still quite a bit of harvest to bring in. The collards and kale are stunning right now (they are loving the cool weather!) and the fennel was just too pretty to pass up.
I am a little obsessed with soup lately (just had a nice beef stew with carrots, brussels sprouts, potatoes and celery). For lunch I made some soup with some leftover rice, chicken stock, chicken and cabbage. So much nourishment and it warms you up from the inside out.
Now is a good time to take a cue from the lazy sun and slow down a little. Capture the moments where you can where you hit pause on your to-do list and just enjoy the people (or the quiet!) around you. Everyday moments can be so beautiful if only we have the eyes to notice them!
This weeks recipe is a wonderful kale vegetable stew with rutabaga noodles. I look forward to eating the rutabaga that’s not just boiled and mashed with sugar (that’s how our family eats it for thanksgiving). I had forgotten that I used to make noodles with it last share season, yay for a veggie spiralizer!
Here’s hoping these short days come with slow-cooked and hearty foods from our gardens to your table!
mint or parsley
lettuce (last of the season-enjoy!)
1/2 pint raspberries
3lbs gala apples
I thought I’d give you a jump on things this week as you meal plan. Brrrr it was cold today. We are definitely in double socks season on the farm, which means we also had to go harvest all the lettuce!
New this past week we just harvested our first ever sweet potatoes! I was quite surprised at how large they turned out with our limited experience growing this crop. Now that they are harvested they are curing in the greenhouse. In this process the starches turn to sugars (thus making them super tasty!) and they are able to keep longer in storage. I will send them next week or on the last week. We’ll see how long I can wait, as I am so excited for them!
We also have some jalapeños for the whole shares to spice up your lives. Some of them have turned red and though they are definitely still spicy, there is some sweetness in there too. I made mine into jalapeno poppers again because I am a little obsessed.
Also this week we have Brussels sprouts again. My dear mother made me dinner while I worked today (I know, I am spoiled!) and sped along the cooking process while maintaining some amazing taste of a brussels sprouts-carrots combo by first boiling them until tender, then pan-frying them with cooked bacon pieces, garlic, onion powder and oregano. So good!
For those of you wondering: this is week 20 of 22. Those of you with weekly shares will get 2 boxes after this week, and those of you with biweekly shares are only due for one box after this one. The season has flown by! I hope you can savour every bite 🙂
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.
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!
We’ve spent just over a week here and we finally got to do a farm visit to the farm of one of our seed producers, Beyo. It’s cool to see some of the Dutch culture applied to farming. I love the “less is more” vibe I am experiencing here. The homes here are smaller, people travel less, enjoy tea with friends more, and space is used efficiently. Although we already grow cucumbers in a similar way, I loved seeing the pepper plants growing vertically. They look quite happy!
The food here consists of a lot of bread and very delicious cheese, though I have seen a beautiful assortment of vegetables and fruits in the open air markets we have gone to in a few different towns.
Fall is in the air and Thanksgiving is just around the corner, so I thought it was time to give you a gorgeous little pumpkin to add some hearty flavour to your dishes. No, you do not have to make pie! Pumpkin has a place on your dinner menus too! Here is a recipe idea for you. I can’t wait to dig into some pumpkin when I get home. Feel free to add peppers, greens and other veggies to this dish. To make the pumpkin puree, all you have to do is cut the pumpkin around the middle (using a large, sharp knife), scoop out the seeds (save for making a snack), and place halves facedown on a baking sheet and bake for about an hour at 400 degrees. Then scoop the flesh out of the skin and put in your blender. Blend until smooth. Voila! Pumpkin puree!
I should warn you, a few of the items below may have been changed based on availability. Each week I start with a plan, but nature can be surprising and sometimes a Veggie grows more quickly or slowly than I had planned. I hope you can embrace nature’s surprises along with me 🙂
Green or red kale
Red leaf lettuce
Parsnips Alt carrots
Hello from Holland! Doug and I are in the Netherlands to celebrate a family milestone and getting a little break from the busy days of late summer (just about fall now!).
Other family members and workers have stepped up to make sure you get your produce right on schedule. If you need to contact us, email email@example.com and Regina at the farm will help you out 🙂
I hope to visit one of the farms of one of the companies we get our seeds from, and take in some local markets! For now I have been inspired by the efficient use of space everywhere: farmers growing crops or pasturing animals on little straps of land alongside highways and buildings that stand above roads.
This weeks recipe I’m sharing a rainbow collard green spring wrap with shrimp recipe. Truthfully I rarely follow a recipe 100% since I usually don’t have all the stuff to complete one. This time I sautéed up some of the veggie from the share (tomatoes, peppers, cabbage from a few weeks ago, onions) and then cooked up rice and quinoa. I put that in the center of the wraps and topped it with shrimp I cooked up and the family loved it and I forgot to get a photo. It was our first time using collard greens instead of wraps and everyone enjoyed it! I’ll be doing it again.
In the mean time, here is the contents of your box this week:
Red or green cabbage
red leaf lettuce
2lbs prune plums (BC)
2lbs red grapes
bag of avocadoes
Hope you enjoy the new fall Veggies and savour the last tastes of summer!
Hello everyone. After a few days of reaching into that forgotten box of fall clothes, summer is giving us another surge of heat! Enjoy those last few days of shorts and sandals, and definitely catch some sun when you can.
The produce mix is still mostly summery, but with a nod to fall with some butternut squash. If you have never made butternut squash soup, you are missing out! Butternut is the creamiest squash in my opinion, and especially when you add a few potatoes and puree it…it’s pure creamy soup heaven!
We included a little tomatillo salsa kit with a recipe right in your boxes this week. I adapted it to a smaller size for you to try out, complete with a jalapeño (please use gloves when chopping it up and handling the seeds!) and a bunch of cilantro. Hope you enjoy some refreshing salsa in this heat. If you are getting overwhelmed with tomatoes at this point, why not think red salsa as well? Or load some tomatoes on tacos! Nothing is better than a tomato in season!
An exciting note for myself (Jennifer) personally- from the 18th-30th I will be travelling to Holland for my husband’s Oma and Opa’s 60th wedding anniversary! Kind of a big deal, and we just couldn’t miss it. But rest assured, your veggies and fruit will still be delivered on schedule. My lovely sister in law will be responding to my emails and you may also phone her in case of an urgent need (her phone number will be included in my voicemail message). We have some capable workers and family at the farm who will be harvesting and lovingly packaging up your shares. I am so excited but it is also so hard to leave the farm mid-season!
Here is your list for this week:
green beans (great to blanch and freeze if you have too many 🙂
tomatillo salsa kit
bok choy/baby bokchoy
6 sunrise apples (BC)
2lbs black plums (BC)
3 red grapefruit
3 nectarines (BC)
1.5lbs red grapes
Hope you can savour the summer and summery produce while it lasts!
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
Ground cherries (small clamshell with papery husked orange fruits)
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!)
Red swiss chard
Whole Shares (same as above with…)
Red watermelon (Zephyr) lrg
Peaches, BC (5)
Valencia Oranges (4)
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