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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

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Farm Share Week 12 Aug. 20-23, 2014

This week Jenny is sharing what has been happening at the farm.  This weeks recipe features the lovely watermelons that you’re getting in your box this week.  I figured  a nice refersing beverage recipe would be fun to change things up a bit since the end of summer draws near.  This is from the Eat Clean Cookbook by Tosca Reno and Jenny also included a recipe for us this week 🙂

Watermelon Sangria
Yields: 12 cups
1 small watermelon rind removed and cut into 3″ chunks
Juice of 1 lime
Juice of 1 lemon

3 1/2 cups / 750ml bottle pink wine 3 fresh oranges washed/peeled/quartered/sliced

6 cups lemonade chilled

ice cubs

1.Place the watermelon chunks in a food processor.  Add the juice of the lemons and limes.  Process until smooth.  Strain mixture though a fine mesh sieve into a large bowl.

2. Add pink wine. Stir to combine.

3. Prepare two large pitchers by filling one-third with ice and layering the sliced orange segments among the ice cubes.  Pour sangria mixture into pitchers. Serve cold.

Hello from the farm everyone! I’m not sure if I’ve shared this but I have had some obstacles to overcome lately on the farm. A few weeks ago, I lost both of my harvesting/packing staff suddenly, just as they were gaining skill at their work. In all that I felt blessed and taken care of, as one of my best friends had both the availability and desire to work for me. We shuffled things around at the farm to get things done. It also means me doing more labour myself. If my email reply timing is a little slow, now you know why! However, I think things are getting back into a better rhythm.

The cool, rainy weather has posed a constant challenge, especially for the tomatoes (sigh). Looking into our tomato field is about enough to make someone cry, however the grape and saladette tomatoes are doing ok. We also have a new crop of lovely beans and peas, looking better than ever! They always seem like a bonus in August. The carrots are beautiful giants and the zucchini and cucumbers continue to produce well. We also have produced the largest, nicest fennel I’ve ever seen. Even the strawberries are coming in larger (though still few in number) and a better shape.

We are rolling with the punches here, dodging rain and storm by careful planning, and rejoicing with every fragrant, beautiful bunch of something. I hope you feel like your along for the ride.

Jennifer

Half Shares
-saladette tomatoes
-cucumbers
-zucchini
-carrots
-green or flat green beans
-snow peas
-bok choy
-green kale
-romaine lettuce
-green pepper

Whole Shares
(Same as above with)
-fennel
-eggplant
-cauliflower or broccoli
-watermelon
-strawberries
-field tomatoes or onions
-green leaf lettuce
-parsley

Hi everyone!
Here is my super healthy, filling and fast lunch idea:
Zucchini pasta with kale, red pepper, green onions and peanut sauce
IMG_00000893
Serves 2
Ingredients
-1 large zucchini or 2 medium
-1/2 red pepper, thinly sliced
-2 green onions, finely chopped
-a few sprigs fresh cilantro (optional)
Directions
1. Melt approx 1/2 cup natural peanut butter in saucepan. Add a few tbsps. Water, a couple tbsps apple cide vinegar until it is a nice sauce-like consistency. Add cayenne pepper, salt and garlic powder to taste. Add more water if needed.
2. Meanwhile, cut zucchini into noodles with a round veggie slicer device (or try with a peeler) into thin noodles.
3. Arrange noodles, red pepper, kale, and green onions onto 2 plates. Pour sauce over top and serve hot or cold.
4. Get ready to kick butt because you have fueled your body so well!
Jennifer
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Farm Share Week 11 Aug 13-16, 2014

We are halfway though farm share with the arrival of this weeks box!  Summer seems to have been very mild thus far and we haven’t had the heat that we’ve seen the the previous summers and the tomato’s aren’t as abundant as previous years.  Here is what you can look forward too in this weeks boxes:

IMG_3245
Half Shares
-cauliflower of broccoli
-turnip greens or green leaf lettuce
-romaine lettuce
-green cabbage
-dill
-carrots
-beets
-eggplant
-sugar snap or snow peas
-cucumbers

Whole Shares (same as above with addition of)
-grape tomatoes
-endive (looks like a lettuce with a more jagged, edged leaf)
-spinach
-parsley
-green kale
-green peppers

This weeks recipe is for the lovely egg plants that you are getting in your boxes-Eggplant parmesan (this serves 8/10 people)

  • 3 eggplant, peeled and thinly sliced

  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
    3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
    4. Bake in preheated oven for 35 minutes, or until golden brown.


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Farm Share Week 10 Aug 6-9, 2014

Week 10 is here and  we’re nearly half way though the farm share program!  Jennifer has a greeting from the farm below 🙂

Greetings from the farm:

Our strangely cool summer continues as the East and West coasts of Canada bake like enchiladas (sorry, I couldn’t resist the food reference). Even the weed “explosition” which normally comes in July is just happening now. Normally around that time I think, “boy, we are doing such a great job keeping the weeds down and BOOM! They turn into man-sized jungles seemingly overnight. The main effect on the farm of the cool weather is slower growth, and thus lower yields. This doesn’t effect your box too much because we use smaller quantities.

One more note, thanks again for buying local, and keep fighting for it in your other purchases! We have noticed many times that wholesalers or retailers are buying a very small amount of Ontario produce and a large amount of Quebec and U.S. produce (both of which have lower labour costs and thus are usually cheaper) and claim to have “run out” of Ontario produce, which though available sometimes goes to waste. It’s pretty rare to find a big business that keeps the consumer’s and farmer’s best interests in mind, hence the beauty of a CSA like Farm Share. Aren’t you glad for the simplicity of getting your food right from the farmer: no games…just great food?

This week we have cauliflower, which I am so excited for. Normally because of this pest that is extremely difficult to control called swede midge, our cauliflower, broccoli and Brussels sprouts yields are abysmal! But, I think we can manage to do cauliflower for all this week. The colouration may be a little more yellowy or purple than people are used to. This is because they were exposed to sunlight. I hope that everyone can appreciate this delicious, nutritious and versatile veg even if they are not 100% perfect. There is some broccoli actually growing as well so we will likely have these for whole shares next week. I think our total yield from an entire field of broccoli was like 12 bunches last year, so I take none of these wonderful veggies for granted. They are a huge blessing!

What else is new? Turnips and rutabaga. I think this is the first year I can actually recognize the difference. Your turnip will come in bunches and rutabaga, just the roots. The turnips have softer, green leaves and are generally smaller while the rutabagas grow very large and have hearty, purple-stalked leaves. Both are a suitable potato substitute and make a mean mash with garlic and butter of course. You can even enjoy them raw, especially the rutabaga. They also rock in stews and soups. Also, everyone’s favourite clove, garlic! You will see only 2-3 heads because they are worth about $8 a pound for Ontario organic. I bet you can figure out what to do with those ;).

Half Share
-grape or saladette tomatoes (grape tomatoes are smaller and saladettes are larger and look similar)’
-green beans
-snow or sugar snap peas
-zucchini (if you are getting sick of these, google it and the recipe possibilities will blow your mind!)
-cucumber
-green leaf lettuce
-black kale
-turnips or rutabaga (root veggies with a white/purple colouration)
-garlic bulbs
-cauliflower

Whole Share
-grape and saladette tomatoes (grape tomatoes are smaller and saladettes are larger and look similar)’
-green beans
-snow or sugar snap peas
-zucchini (if you are getting sick of these, google it and the recipe possibilities will blow your mind!)
-cucumber
-green leaf lettuce
-black kale
-turnips or rutabaga (root veggies with a white/purple colouration)
-garlic bulbs
-cauliflower
-fennel (used in Greek foods, nice cooked or raw)
-garlic chives
-carrots
-red swiss chard
-beets
-red leaf lettuce

Recipe this week is caramelized turnips or rutabaga

  • 3 cups diced peeled turnips
  • 1/4 cup water
  • 1 cube chicken bouillon
  • 1 tablespoon butter, or more as needed
  • 2 tablespoons cane sugar

Directions:
Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

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Farm Share Week 9 July 30-Aug , 2014

This is our last share for the month of July and our first for the month of AUGUST! It’s hard to believe that the end of summer is almost upon us and that the kids will be heading back to school in a few short weeks.

This weekend my family is camping with another family.  I like to prep some meals so we have less work (chopping with dirt all around and a dull knife isn’t what I consider fun) and Saturday night we are having tin foil dinners (healthy style).

I figured I would share a simple (but delicious) dish that can be cooked over or in the campfire with some lovely veggies from our farm share.  These recipes can easily be adapted to be used with different oils to give them different flavours as well as different herbs/meats used as long as you are aware of the cooking times.  I try and keep in mind how quickly each veggie cooks up and slice them accordingly so their cooking times are close.  You can change up the recipes to suit what veggies/meat you have on hand as well.

Ready a large sheet of tin foil (depending on how many people adjust the size)

Put cut up veggies (we use potatoes as a base)
Carrots
Bok Choy
Onion
Zucchini
Corn
Basil
Thyme
Hamburger (we’re going to try Salmon for a veterinarian version this weekend-I’ll report back next week and let you know how it goes)
Sea Salt and Pepper to taste
Drizzle with a hefty amount of oil or cut up butter slices

Fold tin foil into a package.  Get another piece of foil and cover the fold with the solid part of the tin foil and add a 2nd layer.  Repeat until you have 3/4 layers of tin foil.  Place on hot bed of coals while camping or on the grate.  Flip and rotate every 15 minutes.  Ours are quite large and take usually an hour or more to cook.  You can check it (with difficulty) by creating a small opening and checking the veggie softness.

Do you have amazing camping snack recipes or meal recipes that you can prepare before you get there that uses some of the vegetables that you get in your farmshare? Please share it with us-pictures are always welcome.

IMG_3207

Half Shares:
-sugar snap or snow peas
-grape tomatoes!
-basil (please keep out of the fridge in water or they will turn black)
-zucchini
-cucumber
-carrots
-baby bokchoy
-green swiss chard
-red leaf lettuce
-raspberries (or beans if we run out)
Whole Shares
-sugar snap or snow peas
-grape tomatoes!
-basil (please keep out of the fridge in water or they will turn black)
-zucchini
-cucumber
-carrots
-baby bokchoy
-green swiss chard
-red leaf lettuce
-raspberries
-green beans
-coriander (try in fresh salsa with your tomatoes)
-saladette tomatoes (the bigger ones)
-cauliflower (yay!)
-romaine lettuce
-green kale
-green onions
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Farm Share week 8 July 23-26, 2014

Week 8 of farm share has arrived! Just a few more weeks and we’ll already be half way though our farm share.  Time is flying and with the more weeks that pass the more variety we continue to see in our boxes.  This week we have raspberries!

Half Shares
-green beans
-baby bok choy
-rapini (leafy
green with roots still attached and little mini broccoli
florets- very yummy in Asian stirfries)
-carrots
-red beets
-boston lettuce (lighter green colour and
beautiful round shape)
-green onions
-raspberries or alterative (cross your fingers
that we have enough!)
-zucchini
-cucumber

Whole Share
-green beans
-baby bok choy
-rapini (leafy
green with roots still attached and little mini broccoli
florets- very yummy in Asian stirfries)
-carrots
-red beets
-boston lettuce (lighter green colour and
beautiful round shape)
-green onions
-raspberries or alternative (cross your fingers
that we have enough!)
-zucchini
-cucumber
-extra carrots
-radishes
-green leaf
lettuce
-parsley (try in salads or pesto0
-red or rainbow swiss chard
-sugar snap peas

The recipe this week comes from Jen-who is gulten and dairy free for her family 🙂

zucchini pizza boats
slice zucchini (you can salt and drain to help with water), precooked drizzled in olive oil in the oven until partially cooked, add pizza toppings. Be sure that the pepperoni is gluten-free also. I used Pillars simply free. It can be dairy free also with Daiya cheese (actually tasty dairy-free cheese shreds).
IMG_00000713

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Box Contents Week 7

Oops! We forgot to tell you what is in your box this week. Wonder no more!

Half Share
-green beans
-sugar snap or snow peas
-carrots
-red beets
-zucchini
-green swiss chard
-green onions
-collard greens (the giant flat-leafed ones- see Stephanie’s recipe)
-green leaf lettuce or romaine
-black currants

Whole Share
-green beans
-sugar snap and snow peas
-carrots
-red beets
-zucchini
-green swiss chard
-green onions
-collard greens (the giant flat-leafed ones- see Stephanie’s recipe)
-green leaf lettuce or romaine
-black currants
-red leaf lettuce
-turnip, turnip greens or black kale
-red or white bok choy
-extra carrots
-cucumber
-cilantro

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Farm Share week 7 July 16-19, 2014

Week 7 of your farm share has arrived! The variety that the boxes will bring you this week will surely bring a lovely mix up to your meals all week long 🙂

The carrots are big and beautiful-and we also have collard greens!  I must admit I’ve never really known what to do with them but there are quite a few options other than just cutting them off their stems and sauteing them up or adding them to salad.  This weeks recipe is a wonderful side (or I’m sure you could add more meat to them and make them a main dish similar to cabbage rolls) that I can’t wait to make!

Here is a link to the recipe: Note that they are using frozen collard greens but we have fresh ones so I’m sure it will be even more amazing 🙂
http://www.chow.com/recipes/30134-collard-greens-egg-roll#!

  •  collard greens
  • 8 ounces of chicken stock
  • 1 tsp. of granulated garlic ,crushed red pepper, onion powder and kosher salt. (salt will not be added until greens are cooked)
  • 1/2 medium onion chopped
  • 2 strips of thick cut nitrate free bacon roughly chopped
  • egg roll wrappers
INSTRUCTIONS
  1. In a cast iron pot fry bacon until crispy remove from pan add onion cook until translucent, add greens seasonings and bring to a boil. Lower heat and simmer for about an hour until tender. Let cool drain and add salt and bacon. Taste greens for seasoning and salt adjustments.
  2. In a 12 inch frying pan add enough oil to fill pan half way. I use safflower oil do not use olive oil. Heat oil to about 315-325 degrees. Roll your egg rolls. Fry turning constantly until golden brown about 12 min. Makes 10 egg rolls.

    If you have a yummy unique recipe to share please feel free to share it in the comments section.  I know there are many great cooks out there who are receiving the farm share boxes and we’d love to see and hear what you are making with the veggies you get in your boxes 🙂

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Farm Share Week 6 July 9-12, 2014

I can’t believe we’re already in the second week of July already! The summer is flying by and the veggies that are ready for harvest on the farm continues to grow.  Here is what you can look forward to in your boxes this week-

Half Shares
-sugar snap or snow peas (eat the whole pod)
-red beets
-carrots
-red leaf lettuce
-zucchini
-cilantro/coriander
-spinach or green swiss chard
-red kale
-red or black currants
-chinese cabbage
Whole Shares
-sugar snap or snow peas (eat the whole pod)
-2 bunches red beets
-carrots
-red leaf lettuce
-romaine
-zucchini
-green beans or cucumber
-cilantro/coriander
-green swiss chard
-spinach or black kale
-red kale
-red or black currants
-chinese cabbage
-green onions
-chicory (looks kind of like romaine, can be cooked) or alternate
-baby bokchoy

The recipe this week is Cabbage rolls!  Can you believe that I hadn’t even heard-let alone eaten-a cabbage roll until I was drowning in them last fall because of the farm share?  I made them once and we LOVED them.  First cabbage we got last week it was the first thing I made 🙂

I follow a simple recipe on allrecipes but adapt it to our household needs.  My food processor is my best friend-throwing in bok choy-kale-onions-and all sorts of other greens (including basil and oregano) as well as radish and jerusalem artichoke.  I added this mixture to a pan with garlic and butter and sauteed them for a shot bit.  I then created a mixture of (I know-not healthy) cottage cheese (the whole container), half a container of softened cream cheese-threw an egg in and parmesan cheese-cooked rice and finally-the ground beef.  Salt and pepper to taste-and put them inside of steamed cabbage leafs and rolled them up.

I used some more butter and garlic to soften the zucchini and onion and added that to a jar of organic tomato pasta sauce we get a costco and poured it over the cabbage rolls and baked them in the oven.

Here is the recipe I really didn’t follow but doesn’t have any of the cheese that I added to our dish
http://allrecipes.com/recipe/stuffed-cabbage-rolls/detail.aspx
P1050232

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Farm Share Week 5 July 2-5, 2014

Week 5 of farm share is here! The farm worked hard all day on Canada Day to harvest our beautiful veggies and to get them into the boxes for us to enjoy for this week 🙂 I’m hoping to share a photo in the next few weeks of what it looks like when they are packing up the veggies in the boxes-just so everyone can see the amount of hard work and love involved into putting them together (and that isn’t even the harvesting or cleaning/prep work involved before they are ready to go in).  I’m very grateful for all the hard work that Zephyr organics does in order to provide us all with yummy veggies though out the summer/fall months.

The recipe for this week is something sweet-chocolate cupcakes made with beets! I plan on making it this week so that way I can share it with people-if I make it too soon I have a habit of eating all the chocolate baked goodies in my house myself 🙁

What could be better than chocolate and nutella? Not much I say!

http://wonkywonderful.com/1/post/2013/05/nutella-glazed-chocolate-beet-cupcakes.html

Cupcakes
  1. 1/2 cup Buttermilk
  2. 1 Egg
  3. 1/3 cup Sugar
  4. 2 Tb Melted Coconut Oil
  5. 2 tsp Vanilla Paste
  6. 1/2 cup Flour
  7. 1/4 cup Unsweetened Cocoa
  8. 1/2 tsp Baking Soda
  9. 1/4 tsp Baking Powder
  10. 1/4 tsp Salt
  11. 1/2 cup Pureed Beet (1 large beet, cooked & pureed)
    Glaze
    1. 2 Tb Nutella
    2. 1 Tb Powdered Sugar
    3. 1-2 Tb Hot Water (depending on desired consistency, I used 1.5 Tb)
      Beets
      1. Wash beet and remove the greens and long stringy tip.
      2. Place into a small sauce pan and cover with water.
      3. Boil over medium heat until a fork can be inserted without resistance.
      4. Remove from pan and allow to cool to room temperature.
      5. Once beet has cooled, rub the outside with a paper towel to remove the skin.
      6. Puree in a blender or processor and measure 1/2 cup puree.
      Cupcakes
      1. Preheat oven to 375 degrees.
      2. Using a hand mixer; beat the sugar, beet puree, melted coconut oil and vanilla paste until combined.
      3. Add the buttermilk and egg. Mix.
      4. In a separate bowl combine the dry ingredients. (flour, cocoa, baking soda, baking powder and salt)
      5. Gradually incorporate the dry ingredients with the wet while mixing.
      6. Fill cupcake liners 3/4 full with batter.
      7. Bake cupcakes for approximately 20 minutes or until a toothpick can be inserted and comes out clean.
      8. Remove cupcakes from pan and allow to cool completely.
      Nutella Glaze
      1. Mix together Nutella, powdered sugar and hot water until completely smooth.
      2. Once the cupcakes have cooled, drizzle or smear the glaze over the tops.
      Notes
      1. This recipe yields 9 cupcakes.

This week we have carrots and cabbage!
P1050229

Half

-beets
-garlic chives
-carrots
-rainbow swiss chard
-romaine
-red leaf lettuce
-redcurrants
-turnip greens
-zucchini-bok choy or purple baby bok choy

Whole (same as above with…)
-radish

-chinese cabbage
-green onions
-green leaf lettuce
-green kale
-oregano or dill