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Farm Share Week 20 (Oct 17-20, 2018)

Hi Veggie lovers!

Im pretty excited about our first ever sweet potato harvest!

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 🙂

Half Shares

  • brussels sprouts
  • pumpkin
  • carrots
  • red beets
  • radishes
  • green peppers
  • cilantro
  • green leaf lettuce
  • green kale
  • celery

Whole Shares (add)

  • spinach
  • Red cabbage
  • Parsnips or watermelon radish
  • romaine lettuce
  • eggplant
  • jalapeno peppers

Fruit Shares

  • 2.5lbs bananas
  • 3lbs gala apples
  • 5 oranges
  • 1lb kiwi or 3 large grapefruit
  • 1 pineapple

Enjoy!

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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 17 (Sept 26-29, 2018)

Hello from Holland!

Father and son check out the varieties of one of their favourite crops-kale!

 

The littlest farmer looking at the different carrot varieties.

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 🙂

Half
Pumpkin
Pepper squash
Leeks
Eggplant
Red peppers
Field tomatoes
Green or red kale
Red leaf lettuce
Parsnips Alt carrots
Spanish onions

Whole
grape tomatoes
celery
beets
parsley
green beans
Swiss chard

bananas
pears
blackberries
silken apples
kiwi

Have a simple and beautiful week!

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Farm Share Week 16 (Sept 19-22, 2018)

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 info@zephyrorganics.com and Regina at the farm will help you out 🙂

Buildings over roads is an example of how the Dutch use space wisely.. 

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:

Half Shares

radishes

carrots

butternut squash

Red or green cabbage

field tomatoes

cherry tomatoes

Green beans

ground cherries

red leaf lettuce

Baby bokchoy

Whole Shares

Spanish onions

romaine lettuce

saladette tomatoes

spaghetti squash

zucchini

garlic chives

Fruit shares

3lbs bananas

2lbs prune plums (BC)

2lbs red grapes

4 oranges

bag of avocadoes

Hope you enjoy the new fall Veggies and savour the last tastes of summer!

 

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Farm Share Week 15 (Sept 12-15, 2018)

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.

Butternut squash ripe and ready in the fields! 

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!

some tomatillo salsa to spice up your life!

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!

Hard at work, enjoying an abundant harvest of baby bokchoy

Here is your list for this week:

Half Shares

  • green beans (great to blanch and freeze if you have too many 🙂
  • carrots
  • red beets
  • tomatillo salsa kit
  • field tomatoes
  • cherry tomatoes
  • bunch cilantro
  • green peppers
  • romaine lettuce
  • butternut squash

Whole Shares

  • ground cherries
  • eggplant
  • celery
  • bok choy/baby bokchoy
  • Collard greens
  • campari tomatoes
  • green onions

Fruit

  • 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!

 

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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 12 (Aug 22-25, 2018)

Well, you know that rain that has been on short supply these last few months…we got it! All of it. In one day! Yesterday was quite the downpour. While it’s nice to replenish the moisture in the soil, the heavy rains are not always favourable for certain items. If your romaine(s) are wee little things this week, it’s because I removed a plethora of outer leaves that had been damaged. What remains is more of a romaine heart. Lots of cruch for your caesar salad 😉

The cantaloupes are at their peak right now. I love how it is painfully obvious when they are ripe- the telltale orange shows right through and you can smell the sweetness when you hold up the stem to your nose. Also from being on the wet ground, you may notice brown/black on the outside. Don’t worry- this is just dirt I was unable to scrub away without damaging the fruit. There is lots of delicious sweetness inside, but enjoy it soon, as these are very ripe and ready to be eaten 🙂

Eggplant is here in a big way this week as well as green pepper. I find eggplant was a challenge for me at first, but now with a few recipes under my belt like eggplant lasagna

And baba ghanouj dip

I find myself excited that we have eggplant again :).

In all honesty I just make a simple lasagna by salting, slicing and pre-cooking the eggplant (or zucchini) in the oven until tender, and doing a fairly traditional lasagna but with goat cheese for my son. I have found I now prefer the creamy goat cheese taste to ricotta!

 Please store your eggplant in a cool dry place but not in the fridge (causes brown spots to appear). These last a good week or 2 at room temperature but after a week they start to get softer. 

Also new is spanish onions. I’m sure I don’t have to tell you what to do with them. They are fresh from the garden and not cured (dried out) for long term storage. Please take them out of the box and keep them somewhere dry until you use them. See how to cure (dry) onions here.

Our fruit this week is almost all Canadian! With our own melons, Niagara peaches, BC plums and BC apples, there are lots of great Canadian tastes to enjoy. Now if only we could figure out how to grow bananas here 😉

So, here’s your list!

Half Share

  • Carrots
  • Eggplant
  • Green peppers
  • Cantaloupe
  • Green beans
  • Spanish onions
  • Black kale
  • Romaine lettuce
  • Grape tomatoes
  • Saladette tomatoes

Whole Shares

  • Spaghetti squash
  • Cucumbers
  • Zucchini
  • Radishes
  • Extra tomato or broccoletti
  • Sweet cabbage (cone shaped)
  • Parsley (herb)

Fruit

  • Zephyr Organics yellow doll or red watermelon
  • 2L Ontario peaches!
  • 1.3lbs BC plums
  • 7 BC sunrise apples
  • 3lbs bananas

We also have a facebook contest going on where you can win a watermelon! With the help of a creative kid 🙂 see facebook for details.

Also, taste and see boxes will be available for purchase for delivery Aug 29-31 and Sept 5-7. This is also a great gift idea. See our website for details.

 

https://zephyrorganics.com/what-is-farmshare/products/

 

 

 

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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