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Farm Share Week 22 Oct 29-31, 2014

Well it’s the last week of farm share again. 22 weeks just fly by for me when I’m working hard, but I suppose those warm, sunny days fly by for everyone. Believe it or not, there are still things coming out of the fields (in droves), like jerusalem artichokes, turnips, sugar beets and leeks. Our cooler is a veritable labyrinth of giant bins stacked up so high you can’t see another person in the cooler with you. It’s an overwhelming but a beautiful sight. How sad would it be if the cooler were empty this time of year? It’s those blessed root crops that bring a steady income for us on those chilly winter days when even the things that can survive the cold slow down their growth to a craw.

This week I hoped to send you brussels sprouts, but was very disappointed with the yeild. Thankfully, there were other great options to use instead. I was delighted to discover broccoli and broccoletti this week and last. I can now tell the difference between the two in the field. The foliage is smaller and lighter in colour in the broccoletti and it shoots out loose little broccoli florets from all over the plant. Broccoli, in contrast, forms a single densely-packed head in the centre of a slightly larger-leafed plant with a thick stalk in the centre. Both are extremely tasty- I wish I had enough to give some to all of you, though I had to pick them small to get enough even for the whole shares.

Two other newbies this week are jerusalem artichokes (aka sunchokes) and turnip. Jerusalem artichokes, while they have some of your standard veggie vitamins like C and A, contain loads of fibre, potassium and iron. Definately worth trying! It makes a stupendous cream soup, or can be simply sliced (no need to peel) and sauteed in butter and garlic. Turnips are a great source of vitamin C as well as some calcium. They are lighter than calories and more nutritious than potatoes. I am not the biggest fan of a strong turnip-y taste, so I like mine slow-cooked in stew or roasted with other veggies. Both items also keep for months (in cool, moist conditions) so you can always cook them in a couple weeks if you don’t feel inspired to eat them right away. Hope you enjoy!

Check out these links if you want the numbers: http://www.nutrition-and-you.com/jerusalem-artichoke.html ; http://www.nutrition-and-you.com/turnips.html

Here’s the final list of fall goodies:

Half Share
-rainbow carrots
-red beets
-buttercup squash
-jerusalem artichokes (simplest way to enjoy these is sliced, sauteed in butter/olive oil with garlic)
-green peppers
-black kale
-baby bokchoy
-red swiss chard
-leeks (make the classic soup or simply use like onions)
-turnips (I had mine in a slow-cooker beef stew after a long day at the farm and they were very flavourful but mild)

Whole Share
-rainbow carrots
-red beets
-buttercup squash
-jerusalem artichokes
-green peppers
-black kale
-baby bokchoy
-red swiss chard
-leeks
-turnips
-broccoli/broccoletti
-celery
-parsley (did you know chewing a sprig of this can freshen your breath?)
-red sheppard peppers
-golden beets (enjoy beets mixed with other veggies without turning everything pink)

Thanks everyone for taking this culinary journey with us. From the first tender greens of spring to the colourful variety of summer, to the array of hearty roots this fall, you have had a wide sampling of what amazing organic vegetables our beautiful country has to offer. May you savour your last box with gratitude. We hope we have left you hungering for more next season. Registration for next year will start the first week of January. I’ll keep you posted. Also, you can find a wide assortment of our veggies at Teddy’s Organic Market in Uxbridge at some pretty incredible prices. http://teddysorganicmarket.com/
This weeks recipe is for your jerusalem artichokes-brought to you by Jamie Oliver
http://www.jamieoliver.com/recipes/vegetables-recipes/saut-ed-jerusalem-artichokes-with-garlic-and-bay-leaves/

Hope you all have a cozy, adventurous, wonderful winter. Sincere thanks from us at Zephyr Organics!

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Farm Share Week 21-Oct 21-25, 2014

It’s hard to believe it’s already week 21 in our farm share program-this is my last box of the season but a few of you might still be getting one more box if you get them weekly 🙂 I had great success with the squash pasta recipe I shared (I did add chicken to our recipe) and here is a photo-it was yummy!

photo(6)

This weeks recipe since we have peppers will be Melissa’s roasted red pepper soup-it looks delicious and I’m sure easily adapted to fit your dietary needs.  Jenny has also included a message from the farm 🙂

http://mywholefoodlife.com/2014/09/23/roasted-red-pepper-soup/

Hi Everyone,

It’s the last week for some folks with biweekly shares (sigh). This is always a bittersweet occasion for me. On one hand, I start to lose feeling in my feet the last month because it’s so cold and I’m just plain exhausted from the physical labour. On the other hand, I will miss the joys of discovering fresh and beautiful things out in the fields, or carefully bunching, washing and scrubbing carrots to take them from a muddy pile to things of beauty, knowing that they will adorn your plates with something both enjoyable and healthful.

I hope you have added a few veggies, fruits or herbs to your food preparation repertoire, enjoyed the depth of taste that comes from organic foods picked ripe, and also feel good about helping make organic vegetable farming more viable for your local farmers (us). Whether this is a one-time experience for you or you’re counting down the days till June, I hope you have enjoyed the season with us, which despite it’s climate challenged yielded many delicious crops.

Remember, our veggies are available every day of the week at Teddy’s Organic Market in Uxbridge all winter long, along with a wide array of organic products: www.teddysorganicmarket.com. Your selections this week (no, it’s not all kale…):

Half Share
-red sheppard peppers
-rainbow carrots
-golden beets
-buttercup squash
-celery or fennel
-leeks (use just like onions or make the famous potato leek soup)
-baby bok choy (make a fun substitute for lettuce in salads)
-green kale
-celery
-eggplant
-spinach or green swiss chard

Whole
-red sheppard peppers
-rainbow carrots
-golden beets
-buttercup squash
-celery
-leeks (use just like onions or make the famous potato leek soup)
-baby bok choy (make a fun substitute for lettuce in salads)
-green kale
-eggplant
-spinach or swiss chard
-broccoli!!
-fennel
-green peppers
-butternut squash
-turnip

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Farm Share Week 20, Oct 15-18, 2014

Hello from the farm:
A few frosts mean we are spending more time bunching and washing than harvesting. Now that we have had the little warm-up we may get a few more things out of the fields yet. Sadly, lettuce is now done (sigh). Time to look to our hardier greens like swiss chard, bok choy and kale for our leafy green fix. The carrots are nice and colorful this week and I hope you enjoy the last few week’s of the harvest.
This weeks recipe I am very excited to share (as soon as I make some more chicken stock I’m whipping up a batch to try myself) and I just found the blog while hunting for a yummy squash/mushroom pasta recipe. I plan on adding chicken to mine but it’s not called for in the recipe.  It looks delicious and I’ll take a picture when I finally get it made 🙂
http://addapinch.com/cooking/fettuccine-with-butternut-squash-and-mushroom-cream-sauce/

Half Share
-red radish (can be cooked if you like it mild)
-rainbow carrots
-buttercup squash
-green cabbage
-chicoggia (candy-striped inside!) or golden beets
-green onions
-bok choy
-red or green swiss chard
-red sheppard peppers
-celery
Whole Shares (same as above with…)
-parsley
-green peppers
-green kale
-pepper squash
-leeks
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Farm Share Week 19: Oct 8-11, 2014

As promised this week I am going to share my favourite pumpkin pie recipe with you all (you can easily use the squash too) and I will be linking you to the website because they have wonderful pictures and also alternative recipe options for those who choose the less sugar options 🙂

Since my pie crusts never seem to bake properly I have resorted to using Graham cracker crust pies (or wafers-whatever I have on hand) and they always come out amazing-I hope you enjoy this pie as much as I do.  It wasn’t until I made my own from scratch that I even LIKED pumpkin pie.

http://www.pickyourown.org/pumpkinpie.php

It’s hard to believe that Thanksgiving is upon us-the weather and leaves are a reminder of the winter snowfall that is just around the corner.  Here is a message from Jenny-”

My heart was a little sad this week to discover that the pumkins did not keep well in storage. Sadly, I was only able to squeeze out enough pumpkins for the whole share. However, you can try a twist on pumpkin pie with butternut squash. Why not?!
However, this is my favorite week of Farm Share because of Thanksgiving. With squashes, sage (stuffing), carrots and celery, I picture you all sharing a feast with those you hold most dear, in the spirit of gratitude. There are many cultures represented among our wonderful members, but sharing a meal with a thankful heart is something I bet we could all come together on.
I’m thankful for such good food available to me. Though the budget may be tight, and I may be very tired and dirty at the end of a day, I have my pick of the bounty of vegetables to cook my family something nutritious at home, and my dear husband and kids to share it with. I love the country crisp air and vibrant shades of October, the satisfaction of working in partnership with the land, and doing something I’m proud of.
I thank God for all he has given me. Have a very wonderful Thanksgiving everyone, and may you find many blessings to count over a great meal, turkey or none!
Half Share
-pepper squash (cut in half, bake with butter and brown sugar (optional)- done!
-butternut squash
-sage (for your stuffing)
-celery
-red sheppard peppers
-red leaf lettuce
-romaine
-rainbow carrots
-green beans
-turnip/rutabaga, potatoes or watermelon radish (greenish on the outside, multicolor and radish taste on the inside)

photo(5)

Whole
Same as above with
-extra rainbow carrots
-green peppers
-pumpkin
-green onions
-radish
-sugar snap peas
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Farm Share Week 18: Oct 1-4, 2014

October has arrived and fall is in full swing.  The weather has begun to cool down after a beautiful week of warmer weather and Thanksgiving (believe it or not) is just a couple of weeks away.  This week I finally used up some cabbage that’s been hiding deep in my fridge and made some incredible soup that I’m very excited to share with you.  I plan on trying it with the red cabbage from this weeks farm share and I’m sure it will turn out just as good-and I know it will freeze well for this winter.
I must admit that I have a love/hate relationship with fall-while I love the colors of the leaves while they change (as well as the holiday season and my son’s birthday) I dread the season that is to come.  Last winter was never ending in my mind and I can only hope that it goes more quickly this year.  Just a few more weeks in the farm share season to enjoy before it comes to an end-where did the time go?

Here is what you can look forward to in this weeks boxes

Half Share
-carrots
-red beets
-snow peas
-eggplant
-red sheppard peppers (sweet)
-green onions
-red or rainbow swiss chard
-romaine lettuce
-spaghetti or butternut squash
-red cabbage
Whole Share
(same as above with)
-green peppers
-cilantro
-green beans
-tomatillos
-red leaf lettuce
-green kale

This weeks recipe I found on this site (I should note I didn’t use any lemon as the recipe suggests)-I hope you enjoy it as much as my family did.
photo(2)
http://www.food.com/recipe/cabbage-and-ground-beef-soup-339284

  • 3/4 lb lean ground beef
  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 dash ground cloves
  • 3 cups roughly chopped cabbage
  • 2 carrots, cut in half on the lenght, then sliced
  • 2 celery ribs, sliced
  • 3 cups reduced-sodium beef broth
  • 3 cups water
  • 1/4 cup tomato paste
  • 2 bay leaves
  • 1 cup cooked rice
  • lemon, quarters

    Directions:

    1. 1
      In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
    2. 2
      In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
    3. 3
      Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.
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Farm Share Week 17 Sept. 24-27, 2014

It’s week 17 already-and I’m not sure if this month has flown for anyone else but for my family-it’s zipped by quicker than I realized.  With Thanksgiving just a couple of weeks away (and my son turns 2!) we are nearing the end of the farm share season 🙁 Until then though we’ll still be getting some amazing goodies in our boxes and this week Jenny informed me that everyone gets 11 items in their boxes-score!

This weeks recipes is one that I discovered last year when I had piled up all the squash from nearly every box and had no clue what to do with them.  It’s a staple in our house during this time of the year and it’s AMAZING! What is better than baked squash? Why baked squash with maple syrup (a super food to boot).  This recipe is from all recipes-enjoy!

http://allrecipes.com/recipe/baked-squash-and-maple-syrup/detail.aspx

  • 3 1/2 pounds butternut squash
  • 1/4 cup butter
  • 1/2 cup diced onion
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chicken stock
  • 1/3 cup real maple syrup

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
  3. In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
  4. Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.

Here is what you can look forward to with the delivery of this weeks farms share:

Half
-radish
-carrots
-pepper/acorn squash
-ground cherries or tomatillos
-green or black kale
-green leaf lettuce
-green/red Sheppard peppers (they are slowly turning!)
-parsley
-potatoes
-eggplant
-sugar snap or snow peas

Whole
-radish
-carrots
-pepper/acorn squash
-ground cherries
-green or black kale
-green leaf lettuce
-green/red Sheppard peppers (they are slowly turning!)
-parsley
-potatoes
-eggplant
-sugar snap or snow peas
-tomatillos
-golden beets
-zucchini
-delicate squash
-green onions
-Sheppard peppers
-baby bok choy

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Farm Share Week 16: Sept 17-20, 2014

Hi from the farm! September is a big month for a lot of us: back to school, back from summer vacations (sigh), new classes, and the likes. Here on the farm it’s the month of reckoning, so to speak. It’s impossible to tell how the year has been until around this time, when some of the crops that have been growing all season, like squash and cabbage, are ready to harvest. Cool, crisp nights are actually a bonus to some crops like carrots and other root crops, which become sweeter after the frost. All the sugars from the plants move into the root as the leaves begin to wither. Sometime in October your bunched beets may have to turn into loose beets, but for now, we haven’t seen much frost.

It was an exciting week on the farm. A small army of amazing volunteers came from Intact Insurance in Ajax, where we have many awesome customers all under one roof. They tried their hand at everything from eggplant-picking, to carrot-bunching (messiest job!), to ground cherry picking and clamshelling, to even packing the boxes. We tackled things I wouldn’t have attempted alone- those things like the tomatillos that needed to be picked but I wondered when I would have the time. So a huge THANK YOU for the encouragement, help and great attitudes you all brought us this week! Sadly, I was too busy to take photographs. Terrible!

For your lunch boxes this week we have some lovely celery, peppers, carrots and peas, lettuce for some tasty wraps and salads, cantaloupe, and some very packable ground cherries for the whole shares. May I recommend if you have not already started, make your own hummus dip. It’s 100 percent better than store-bought, economical and so healthy. Just mix drained chickpeas, a couple tbsp. olive oil, a couple tbsp. lemon juice, garlic to taste, salt and pepper to taste and blend. Add a little water to allow it to blend. Try using roasted eggplant (whole shares) in the place of chickpeas for baba ghanouj.

This week’s list:

Half
-carrots
-golden beets
-sugar snap or snow peas
-romaine lettuce
-red leaf lettuce
-red swiss chard (add beet leaves to make this go further)
-butternut squash (bake and drizzle with butter, use with beets and carrots for roast veggies, make soup, or use as a base for sauces- yum!)
-cantaloupe
-celery
-green peppers (next week I think we’ll have coloured peppers!!!!)

Whole
-carrots
-golden beets
-sugar snap or snow peas
-romaine lettuce
-red leaf lettuce
-red swiss chard (add beet leaves to make this go further)
-butternut squash (bake and drizzle with butter, use with beets and carrots for roast veggies, make soup, or use as a base for sauces- yum!)
-cantaloupe
-celery
-green peppers (next week I think we’ll have coloured peppers!!!!)
-ground cherries
-tomatillos
-red cabbage
-radishes
-eggplant
-collard greens
-fennel

This weeks recipe once again comes from Melissa’s blog-her recipes always look amazing and use all sorts of healthy goodies that we usually have in our boxes.  I’m sharing her Stuffed Delicata Squash recipe 🙂
If you end up making it please share photos-I think I will save this one for thanksgiving for the family-always trying to figure out new ways to get healthy mixes into our large family get togethers.  I know without a doubt mine will not be as pretty as Melissa’s but some of our farm share members must be good cooks-so post your pictures of whatever it is that you make if it comes out well so we can all try it out too 🙂
http://mywholefoodlife.com/2013/12/09/stuffed-delicata-squash/

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Farm Share Week 15 Sept 10-13, 2014

Hello from the farm! Sorry that this post is coming a day late-days this week have gotten away from me and I thought it was Wednesday! I guess it’s not just the summer that has flown by-it’s the days and weeks too!

The last breath of summer is upon us and we are enjoying what the end of the season is blessing us with during the harvest.  To think that Thanksgiving is in a few short weeks already-I know I have home made pumpkin pie on my list of things to bake in the next coming weeks and I’ll share my favourite recipe with you closer to the holiday.  The boxes this week are colorful and quite the variety-I’m excited to cook this week.

photo

Here is what you can look forward to in this weeks boxes:

Half
-green cabbage
-green peppers
-buttercup squash
-carrots
-ground cherries (just remove the husk and eat, they also make an awesome garnish for cupcakes with the husk pulled back)
-grape tomatoes
-green kale
-sugar snap peas
-baby bok choy
-watermelon or cantaloupe

Whole
-green cabbage
-green peppers
-buttercup squash
-carrots
-ground cherries (just remove the husk and eat, they also make an awesome garnish for cupcakes with the husk pulled back)
-grape tomatoes
-green kale
-sugar snap peas
-baby bok choy
-watermelon or cantaloupe
-spinach
-beets or cucumber
-potatoes
-cilantro
-green beans
-eggplant

Jenny was kind enough to share a lovely cupcake recipe for those lovely ground cherries that we got in our boxes too.  I’m hoping to bake some and bring them along to a play date tomorrow but I might only have time to bake cookies-we shall see how the day goes.  Here is a link to the recipe (I would copy and paste but she has such a lovely blog with step by step photos and a lovely bit on the ground cherries too-and they look yummy that I figured if your interested you can follow the link)
http://veganyumyum.com/2008/09/ground-cherry-cupcake-pies/

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Farm Share Week 14 Sept 3-6, 2014

Greetings from the farm. So you might have thought that I was so desperate to get the tomatoes to you before blight set in, but no, those green perfect little round fruit in those adorable leaf “pockets” are tomatillos, and yes they are supposed to be green. After some research I learned that they are ready to harvest when their little pouch breaks open. While they are most used in green sauces or salsas in Mexican food, I found this recipe idea that the average Joe-veggie-lover might feel comfortable tackling, just in time for the cooler evenings welcoming us into September: white bean chili chicken chili. The original recipe can be found here, but I adapted this for use with some fresh veggies. http://allrecipes.com/recipe/white-bean-chicken-chili/ I am excited to try this recipe for Sunday lunch when we have company. Chili is dependably delicious, right? Also, this is SO going in my slow-cooker not stovetop.

First here is what you can look forward in this weeks boxes:

Half Share
-saladette tomatoes
-romaine lettuce
-carrots
-tomatillos (labelled to save the confusion!)
-green beans (they just keep coming! If you’re sick of them, consider blanching and freezing. Then in November you can reminisce about your fresh Farm Share bins)
-sugar snap peas
-eggplant
-delicata squash (similar to sweet potato in texture. Small, beautiful and delicious when roasted, or cut into cubes and add to stews, etc.)
-cucumber
-Chinese cabbage or raddichio (whichever one you didn’t try last week)

Whole Share (same as half with these additional)
-parsley
-green peppers
-green or black kale
-zucchini
-cantaloupe or watermelon
-red leaf lettuce
-dandelion greens

Original recipe makes 8 – 10 servings Change Servings

Ingredients
-2 tablespoons vegetable oil
-1 onion, chopped
-2 cloves garlic, minced
-1 (14.5 ounce) can chicken broth (I will likely use water with a little soup base)
-approx. 6 tomatillos (the whole bag)
-pint saladette tomatoes, diced
-1 (7 ounce) can diced green chiles (or use fresh. I wanted to send you some but they’re not ready yet 🙁 I may use green pepper and some chili powder)
-1/2 teaspoon dried oregano
-1/2 teaspoon ground coriander seed
-1/4 teaspoon ground cumin
-2 ears fresh corn
-1 pound diced, cooked chicken meat
-1 (15 ounce) can white beans
-1 pinch salt and black pepper to taste

PREP: 10 mins
COOK: 25 mins
READY IN: 35 mins

Directions

1.Heat oil, and cook onion and garlic until soft.
2.Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3.Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

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Farm Share Week 13 Aug 27-30, 2014

The weather has been beautiful this last week as signs for the end of summer draw near.  This week’s box is a veritable cornucopuia of colours, flavours and textures! Look for the August newsletter coming out in a few days for a farm update, kid-friendly snack idea and some upcoming events.  This weeks recipe uses some of those lovely salad tomoatos that you’ve been getting in your box.  I use her site often to help me find recipes for the blog since they are all clean and amazing 🙂

This weeks recipe is from Melissa’s site.

Corn, Tomato and Avocado Salad

Ingredients

  • 2 cups cherry tomatoes halved
  • 3 cups corn
  • 1/4 cup diced purple onion
  • 1 T chopped cilantro
  • 1 T avocado oil
  • Juice from half a lime
  • 1 avocado cubed
  • sea salt to taste

Instructions

  • If using frozen corn, let it thaw on the counter before using in this recipe.
  • Mix all ingredients in a bowl well.
  • Cover and place in the fridge.
  • You can eat it right away, but I think the flavor develops even more as it sits in the fridge. If you can, try and let it sit for at least an hour.

This salad should keep for at least a week in the fridge. Enjoy!

Read more at http://mywholefoodlife.com/2014/08/26/corn-tomato-avocado-salad/#IFB6cMk6WHDAvAC2.99


Half
-carrots
-cucumber
-romaine
-raddichio (a new item- saucy, red salad green with a
cabbage-like head)
-green swiss chard
-green peppers
-grape tomatoes
-sugar snap peas
-watermelon (red or yellows? Open it to find out!)
-spaghetti squash (Awesome low carb, gluten-free option. Can
be baked, flesh used as noodles, or I pureed in a “cheese”
sauce for my picky preschooler)

Whole
-carrots
-cucumber
-romaine
-raddichio
-green swiss chard
-green peppers
-grape tomatoes
-sugar snap peas
-watermelon
-spaghetti squash
-zucchini
-eggplant
-radish or beets
-green onions
-dill or cilantro
-green leaf lettuce
-saladette tomatoes