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Box contents for week 7 – Summer 2011

Hello all!

Isn’t it lovely that the weather has cooled a bit? Still sunny and warm, but breezy and lovely for sleeping.

I’m happy to bring you the box contents update ON TIME this week and hope it helps you better plan for what you’ll do with your delicious organics over the next week. Enjoy!

Half Share
-Green Leaf Lettuce
-Kohlrabi (here’s some info on how to use it)
-Zucchini
-Green Beans
-Cucumbers
-Beets
-Grape Tomatoes
-Broccoli
-Snowpeas
-Plum Tomatoes

Full Share
-Green Leaf Lettuce
-Kohlrabi
-Zucchini (a vegan rice-stuffed zucchini recipe that sounds delish)
-Green Beans
-Cucumbers
-Beets (mmm…grilled beet salad)
-Grape Tomatoes
-Broccoli
-Snowpeas
-Plum Tomatoes (here’s a sauteed green bean with tomato recipe)
-Romaine
-Red Kale
-Eggplant (a selection of eggplant recipes from Canadian Living)
-Broad Beans
-Celery
-Garlic Chives

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Box Contents for Week 6 – Summer 2011

Hey folks!

Here are the contents for your boxes this week. I hope you have been finding everything is staying fresh until you get a chance to bring your box inside (if you aren’t home when it arrives).  This heat has been something else but we hope that the addition of ice packs has been enough to keep things cool until you get to them!

Sorry about the blog post confusion lately — we’ve got two of us posting now and I’m afraid our coordination and publishing of content was a bit out of sorts.  We’re back on track and you can expect consistency for the rest of the season!

Have a great day and, as always, if there’s anything you’d like to share (recipes, tips, comments or suggestions) please don’t hesitate to drop us a comment or email.

Half Share
-romaine
-red leaf lettuce
-carrots
-zucchini
-snow peas
-burgundy beans
-raspberries
-green onions
-broccoli
-grape tomatoes

Whole Share
-romaine
-red leaf lettuce
-carrots
-zucchini
-snow peas
-burgundy beans
-raspberries
-green onions
-broccoli
-grape tomatoes
-black kale
-radish
-red beets
-potted basil
-English cucumbers
-okra
-celery

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Farm Share Week 5

Please note:

In order to post earlier some things on this post may change with available. You never know for sure what looks ready and happy until you are out in the fields!

Half Share

-zucchini

-beets

-carrots

-green leaf

-swiss chard

-peas

-radish

-broccoli

-celery

-raspberries

Whole Share

-zucchini

-beets

-carrots

-green leaf

-swiss chard

-peas

-radish

-broccoli

-celery

-bok choy

-red kale

-strawberries

-coriander or garlic chives

-raspberries

-2 additional items

Here is a recipe for cold zucchini soup that I am eager to try. No cooking- so it’s easier and more of the nutrients of the veggies are preserved. http://www.marilyn.ca/Cooking/segment.aspx/Daily/May-2011/05_23_2011/SummerSoups

Also, here is an article on storing veggies. Please note NOT to wash berries before you are ready to eat them. They are very sensitive to moisture. http://articles.mercola.com/sites/articles/archive/2010/07/29/where-do-you-store-produce-in-your-fridge-for-maximum-shelf-life.aspx

Enjoy!

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Farm Share Week 4

Hello Veggie Connoisseurs!

Here’s a recipe to jazz up your salads and use those sugar snap peas. I’m sure balsamic dressing would also be stellar if you don’t have raspberry vinegar. http://allrecipes.com/recipe/sugar-snap-pea-and-berry-salad/detail.aspx

Box Contents:

Half Share

-romaine
-red leaf lettuce
-spinach
-zucchini
-sugar snap peas
-broccoli
-baby bok choy
-black kale
-chili peppers or other peppers
-carrots

Whole Share
-romaine
-red leaf lettuce
-spinach
-zucchini
-sugar snap peas
-broccoli
-baby bok choy
-black kale
-chili peppers or other peppers
-carrots

-garden peas
-green kale
-red beets
-currants
-parsley
-grape tomatoes

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Farm Share Week 3

Hi Everyone!

I (Jennifer) will be posting in the blog now too. I thought I would go back and make up for missed posts. I am sure you could use some more recipes! As the last week for asparagus, I thought I would share an idea for a different breakfast that I really enjoyed. When you don’t have any asparagus, you can experiment with different veggie and cheese combos- you could try broccoli, swiss chard or kale for instance.  See the bottom of this post for details.

Greetings from the farm!

This week I was challenged by the unpredictability of farming. Due to the cold weather this spring, most crops are about 2 weeks behind. Other crops ebb and flow with so many variables. This is unfortunately the last week for asparagus and I was not able to get them for everyone. Also, currants were in limited supply. I am trying to not give you all too many leafy greens but there are still many in the box this week.

However, the leafy greens are some of the most versatile veggies- This week I have enjoyed kale in an omelet, in baked beans and on a burger and baby bok choy with beets and soft cheese as a delicious side. Other possibilities include juicing, soups and stir fries, and I am eager to try kale this week steamed with white wine. On a positive note, your participation in Farm Share is protecting you from the volatility of the produce market’s prices. Kale for instance is in extremely limited supply in Ontario, and is selling at almost double wholesale what it does during the summer and this will undoubtably affect prices at the checkouts. So, enjoy- knowing that your decision to support Zephyr Organics has its perks.

Here are the contents of Week 3’s Farm Share Box:

Half Share

-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy

Whole Share
-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy
-red leaf lettuce
-red beets
-black kale or currants
-chives
-sugar snap peas

Recipe for Asparagus Breakfast Casserole

Ingredients

-4 slices whole wheat bread

-3 large eggs

-1/4 cup skim milk

-4 tbsp. unslated butter, melted

-1 cup havarti cheese (grated)

-1/2 tsp. salt

-2 tsp. sugar

– 1 small bunch thin asparagus spears in 1/2 in. pieces.

Directions

1. Preheat oven to 350 and butter a 8″ X 8″ baking dish. Cover the bottom of the dish generously with bread cubes.

2. In a large bowl, whisk together the eggs, milk, butter and cheese, salt and sugar. Mix until combined. Stir in the asparagus and pour the mixture over the bread.

3. Cover with foil and bake for 25 mins. Remove the foil and bake for another 10 mintues until golden brown on top. Serve hot.

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Last week’s post that didn’t post!

Hello all!

Here is a quick run-though of the contents for the boxes (LAST!) week. My apologies, I was travelling and apparently this didn’t post even though I am quite certain the ‘publish’ button was clicked.  As soon as I have this week’s list I will post it up tonight, no delays!!

Today’s tip, for those of you who don’t have one already, is to get a salad spinner! I always thought “I should get one of those, some day…” and finally picked one up this weekend (the Starfrit collapsible version in fact!).  And it is FANTASTIC.  Damp greens = soggy salads that just don’t taste as good as they could.  So go get one, for $30 or so, they are absolutely worth it.

Also, here’s a recipe for red currants used in an apple cranberry currant crumble pie (say that five times fast!). I think it sounds delicious and am going to try it tonight!

Here’s the list:

Half Share
-romaine
-red leaf lettuce
-spinach
-zucchini
-sugar snap peas
-broccoli
-baby bok choy
-black kale
-chili peppers or other peppers
-carrots

Whole Share
-romaine
-red leaf lettuce
-spinach
-zucchini
-sugar snap peas
-broccoli
-baby bok choy
-black kale
-chili peppers or other peppers
-carrots
-garden peas
-green kale
-red beets
-currants
-parsley
-grape tomatoes

Enjoy!

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Box contents for week 2 and a recipe for rhubarb bread!

Good day to you all!

Apologies for the delay in posting this entry, I was travelling yesterday and that storm we had made for a tricky flight into Toronto. We were bounced around until they decided we couldn’t land and then re-routed to Buffalo. A very long and nerve-wracking jaunt!

But back to the boxes! Here are the contents for this week (which many of you know by now) and a great recipe from one of our farm share subscribers, thanks Danielle! I love the idea of making break with rhubarb, so different.

You can also find some great (and quick to make) salad dressings over on the Canadian Living website — I love trying new ones and they are a great way to jazz up your leafy greens.  My salad “formula” is to mix up the greens, pick one type of nut, one type of fruit, one type of cheese and several crunchy veggies and toss them all together with a complementary dressing.  Easy peasy!

Half Share
-green leaf lettuce
-romaine lettuce
-baby bok choy
-black kale
-strawberries
-carrots
-mini onions
-garlic scapes
-asparagus
-radishes

Whole Share
-green leaf lettuce
-romaine lettuce
-baby bok choy
-black kale
-strawberries
-carrots
-mini onions
-garlic scapes
-asparagus
-radishes
-red kale
-chinese cabbage
-curly parsley
-extra strawberries
-rhubarb
-red swiss chard

Light Rhubarb Bread Recipe (from bellybytes.com)

Ingredients:
2-1/4 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 eggs
1 cup low-fat buttermilk
1 cup packed brown sugar
1/2 cup applesauce
2 teaspoons vanilla extract
2 cups finely chopped rhubarb
1/4 cup chopped walnuts, toasted

TOPPING:
2 teaspoons butter
1/4 cup chopped walnuts, toasted
1/3 cup packed brown sugar

Directions:
Preheat the oven to 350 degrees. Coat two standard-size loaf pans with nonstick cooking spray and set aside.
Combine the all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a bowl and set aside.
In another bowl, beat the eggs, buttermilk, brown sugar, applesauce and vanilla. Add the dry ingredients all at once, and stir until just moistened. Do not over mix. Stir in the rhubarb and walnuts. Spoon the batter into the prepared pans.
To make the topping, mix together the butter, walnuts and brown sugar. Spread evenly over the top of both loaves. Bake in the preheated oven for about 50 minutes, or until a sharp knife inserted into the center comes out clean.

Recipe makes 24 servings.

Each serving contains approximately:
126 calories, 3 grams fat, 17 milligrams cholesterol, 140 milligrams sodium, 23 grams carbohydrates, 3 grams protein and 1 gram fiber.

I hope you enjoy it, I’m going to try it the next time we have rhubarb in the bins!

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Welcome back friends of Farm Share! Box contents for week one…

Happy Wednesday everyone!

Welcome back from all the folks at Zephyr, and me, your friendly blogger Heather.

Here are your box contents for the week, along with a great kale recipe created by our very own Jennifer from Zephyr Farms.

We’re looking forward to providing you with delicious, fresh organics this 2011 season.  Feel free to drop us a note here on the blog to let us know what we can do to make the farm share experience even better for you.

Have a great day everyone!

Box Contents for Week 1

Half Share
-romaine lettuce
-red leaf lettuce
-green kale
-rainbow swiss chard
-baby bok choy
-chives
-asparagus
-rhubarb
-strawberries
-radishes

Whole Share
-romaine lettuce
-red leaf lettuce
-green kale
-rainbow swiss chard
-baby bok choy
-chives
-asparagus
-rhubarb
-strawberries
-radishes
-red beets
-onion bulbs
-amaranth (calliloo) Used in Carribean cuisine, steamed as side or in stews
-italian parsley
-black kale

Recipe for the week – Kale & Tomato side dish

Ingredients:
-1 bunch of green kale
-1 tbsp. olive oil
-salt to taste
-1 tomato, medium chopped
-1/4-1/3 cup feta or other soft cheese

1. Wash kale, remove steps and coarsley chop leaves.

2. Sautee Kale in pan with the olive oil until wilted but still vibrant in colour. Sprinkle liberally with salt.

3. Add tomatoes and feta just before kale is done cooking.

Serves 3.

Enjoy!

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Farm Share 2010 has officially ended…

Dear customers,

First of all I apologize if any of these email addresses are out of date. I am working from home so I have an older list to work from.

I just wanted to let everyone know that the end of October was indeed the final week of Farm Share for the 2010 season. I sincerely hope everyone enjoyed their experience and I will be informing you about the coming season in later months (which starts June 2011) unless of course you have requested otherwise.

If you forgot to leave any of the reusable plastic boxes for your delivery person to pick up, please find a time in the coming weeks where you can return them to the farm yourself, as they are costly to replace and they are still property of the farm. Thanks for your cooperation.

Also, I will soon be informing you of the results of the draw for returning your surveys to the farm over the last two weeks. Thanks again for your invaluable feedback.

A final thank you to all of you for supporting your local farmers. I hope the effort we placed into growing, selecting and packaging your vegetables showed how much we value you as customers and families.

Thanks again and keep warm!

Jennifer Eng

orders@zephyrorganics.com
www.zephyrorganics.com

(And thank you from me, Heather, for coming and reading the blog! Many thanks to all of you who took the time to post a comment or share a message about what you liked about the blog and what you would like to see more of here next year.  We’re going to focus on lots more content, more recipes and more information for you come the 2011 season!All the best!)

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Week 19 – Summer 2010

Hello everyone,

So, as the barometre drops, things are beginning to slow down on the farm. There are fewer and fewer late nights and many of our migrant workers are going home this week. It is a little saddening but at the same time the change in seasons is a truly wonderful thing about our great nation.

The farm does not shut down entirely in the winter. Those later months are spent preparing countless bags of beets and carrots and finding a home for the remaining cabbage and squash (they are stored in giant bins stacked up in our building).

But, there are still things being harvested out in the fields. I know a lot of you mentioned our broccoli was sometimes affected by worms (and that was after painstakingly picking through to find the best ones) but I think you will find the broccoli this week to be the best yet. Prehaps the frost is doing us a little favour in killing off the pests, because the broccoli really does look lovely this week.

Thanks to those who have already returned your survey – I really appreciate it. Remember, you can also return it on the last week after which I will be announcing the winner of the draw.  Only one week left – enjoy!

Best,

Jennifer

 

Half Share

  • brussels sprouts
  • eggplant or peppers
  • baby bok choy
  • beets (chowhound’s message thread on ways to cook beets, broccoli and cauliflower has some great tips and recipe suggestions)
  • broccoli
  • carrots
  • green leaf lettuce
  • green onions
  • spinach or celery (celery soup)
  • squash

Whole Share