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Box Contents Week 17 – Farmshare 2011

Hello everyone!

This has been one of the warmest falls in my recent memory – no real frost has hit the farm yet and we are supposed to have at least another week of it. I hope you are all able to enjoy it.

I included a pie pumpkin in case anyone is the designated pie-maker in their family. However, you can put pumpkin in many other things like muffins or even pumpkin-spiced lattes. If you really want to be efficient you could even toast and season the seeds for a snack. If all else fails, just stick it on your porch and you’ll instantly look more festive.

Also, for the first time ever, we have apples! The trees are now 3 years old (the first ones we planted), and just starting to bear nicely.

As organic apples have a lot of pests and diseases to fight off, they are not the waxy, photo-ready conventionally grown ones you see in the grocery store. They do have marks here and there, but I trust that you will appreciate the natural goodness of the apples without all the heavy sprays. The red ones are red delicious – good for snacking, and the green/red ones are best for baking.

We are truly blessed with an abundant (and longer) harvest season and a wonderful free land to live in. I hope everyone casts their vote this Thursday.

Enjoy and have a wonderful Thanksgiving.

Half Share
-eggplant
-rainbow carrots
-red beets
-romaine lettuce
-green leaf lettuce
-red and green sheppard peppers
-pie pumpkin
-butternut squash
-red delicious or baking apples
-rainbow or red swiss chard

Whole Share
-eggplant (recipe for quick stuffed eggplant)
-rainbow carrots
-red beets
-romaine lettuce
-green leaf lettuce
-red and green sheppard peppers
-pie pumpkin (one of my favourite pumpkin pie recipes! ~ Heather)
-butternut squash
-red delicious or baking apples
-rainbow or red swiss chard
-celery
-brussels sprouts
-radishes
-kale (red or black)
-oregano
-green onions

Have a good one,
Jennifer

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Box Contents – Week 16 – Farmshare 2011

Hi All,

While I often find myself frustrated with the romantic notions that some people have of farming (an idyllic, easy, low-stress lifestyle), I found myself out in the field this week picking tomatoes, thoroughly enjoying myself as I took in the array of colours, shapes and smells. Having access to fresh food is a wondeful priviledge and one we are trying to bring to you (though it comes already picked). Your support for us as your local organic farmers helps make it all possible. So thanks for putting your “money where your mouth is” so to speak, and I hope you find your tastebuds are richly rewarded.

A sidenote – I am giving you a break from peppers and eggplants this week although they are not done for the season. We are having a nice balmy fall (except for that one quick cold snap) and this means we will have more variety for longer. Also, we will be covering the peppers, eggplants and tomatoes to protect them from the frost, so even when it gets chilly at night we will continue to have these items. If you find you are getting too much, all of these items freeze well. http://www.ehow.com/how_2302765_freeze-fresh-vegetables.html. Try the right hand bar for how to freeze specific veggies. You can freeze tomatoes without even blanching them!

Here is your goodies list for week 16:

Half Share
-spaghetti squash
-leeks
-green leaf lettuce
-baby bok choy
-green kale
-grape tomatoes
-heirloom field tomatoes
-regular carrots
-dill
-snow peas

Whole Share
-spaghetti squash
-leeks
-green leaf lettuce
-baby bok choy
-green kale
-grape tomatoes
-heirloom field tomatoes
-regular carrots
-dill
-large snow peas
-spinach
-radish
-watermelon
-flat beans
-eggplant

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Box Contents Week 15 – Farm Share 2011

Hello all!

A first time here on the blog — a photo!

Here’s Jennifer busy packing boxes, getting them ready to head out to you and me.  We’re hoping to get you more photos in the next few weeks so that those of you who haven’t had a chance to visit the farm can get a peek.

In the box this week:

Half Share
-golden and red beets
-red sheppard peppers
-spinach
-rainbow carrots (or regular)
-romaine
-radish
-green cabbage
-watermelon
-butternut squash
-roma tomatoes (ideal for sauces and pastas)

Whole Share
-golden and red beets
-red sheppard peppers
-spinach
-rainbow carrots (or regular)
-romaine
-radish
-green cabbage
-watermelon
-butternut squash
-roma tomatoes (ideal for sauces and pastas)
-green leaf lettuce
-rhubarb
-saladette tomatoes
-eggplant
-extra carrots

Enjoy!!

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Week 13 – Summer 2011 (the back to school edition!)

Well, it’s been a very busy and challenging week on the farm. Despite many obstacles including some very determined weeds, some marvelous fall crops are emerging… and the colour! That was so exciting to me this week. I hope you enjoy.

I am starting to appreciate eggplant – which I never had before. I tried eggplant parmesan which was a hit – and a nice vegetarian option, even for meat lovers. It was baked instead of fried and was quite simple to do.

I also found a nice resource for preserving foods and I am currently drying some oregano for myself.

Best,

Jennifer

Here is the harvest this week:

Half Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage

Whole Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage
-oregano
-garlic chives
-red leaf lettuce
-grape tomatoes
-raspberries
-red hot peppers

TIP: If you like thyme I highly recommend cooking your carrots until just under-done (I like to steam them), then put a little butter in a frying pan, dump them in, fry them until they’re a little caramelized and then toss on fresh thyme and cracked black pepper just before taking them off the heat.  Delish!!

~ heather

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Last week’s box changes, a quick update and some Kohlrabi recipes

Hi all,

Just in case you were wondering about some variances between the posted box contents and what you did receive, here were the changes (and why):

– We had to give kohlrabi instead of corn as the crop was destroyed by raccoons
– We had to substitute red leaf lettuce for broccoli as we ran out of broccoli
– We had to substitute radish for zucchini in a couple boxes (we have no more zucchini for the rest of the year)

For those of you with kohlrabi still looking at you from your refrigerator, don’t fret! Here are a few simple recipes to try:

Kohlrabi & Carrots

Ingredients
1 medium kohlrabi, chopped into 3/4 ” cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper

Directions
1 Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
2 Drain.
3 Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes.
4 Add nutmeg and butter.
5 serve.

Kohlrabi Slaw

Ingredients
2 small kohlrabi
1 cup radish
1 tablespoon white wine vinegar
1 teaspoon sugar
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil

Directions
1 Peel two small kohlrabi.
2 Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
3 Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
4 Add shredded veggies and toss.
5 Chill for 30 minutes or more

Creamy Kohlrabi Salad

Ingredients
1 lb kohlrabi, each about 2 inches across
3 scallions, minced
1 tablespoon minced red onion
1/4 cup part-skim ricotta cheese
2 tablespoons mayonnaise
1 teaspoon coarse grain mustard

Directions
1 Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
2 When kohlrabi are cool enough to handle, remove the skins with your fingers.
3 Place kohlrabi in a medium bowl with scallions and onion.
4 In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
5 Pour ricotta mixture over kohlrabi mixture and toss well to combine.
6 Serve warm or at room temperature

Need more options?

Kohlrabi Kalan with coconut and chiles, from My Cookbook
Celeriac and kohlrabi rosti an Indian kohlrabi fritter from Rosa Jackson’s Edible Adventures
Kohlrabi and apple slaw from A Veggie Venture
Roasted kohlrabi from A Veggie Venture
Puréed kohlrabi from Farmgirl Fare
Spicy kohlrabi sukke from Aayi’s Recipes
Kohlrabi curry from Cook’s Hideout
Kohlrabi and squash empanadas from Straight from the Farm
Fennel and kohlrabi salad from Food Stories
Kohlrabi remoulade from Nourish Me
Quick kohlrabi pickles from Restaurant Widow

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Box Contents Week 11 – Summer 2011

Well this week marks the beginning of the second half of Farm Share. Take a minute to think of your experience so far. Did you try something new, discover a new favourite or decide a certain veggie just isn’t for you?

Perhaps you have had to throw away some things that never made it in a meal. May I just encourage you to make deciding to eat better easier on yourself. I recommend washing, drying, and sometimes even chopping off your produce right away so they are quick to grab. You will likely eat what is available and easy, especially when you are tired, so if you have already done the prep work, then that’s one more healthy eating victory you are likely to have.

Please feel free to offer your feedback on this blog, facebook or via email.

This week I am excited to include corn (a first for Zephyr Organics) and cabbage, a fall (gasp!) staple. It seems wrong to even think about the fall right now, but indeed there is an abundance of great produce coming your way soon. Unfortunately the broccoli is not going to win any beauty contests this week (the heat has discoloured it a little) but it still tastes good and you will find that there are 11 items in the half share this week. Zucchini and cucumbers are likely done for the season, so savour them.

Here are the contents:

Half Share
– beets
– green cabbage
– rainbow swiss chard
– corn
– broccoli
– saladette tomatoes
– romaine
– assorted sweet peppers
– zucchini
– cucumber
– carrots

Whole Share
– beets
– green cabbage
– rainbow swiss chard
– corn
– broccoli
– saladette tomatoes
– romaine
– assorted sweet peppers
– zucchini
– cucumber
– carrots
– eggplant
– raspberries
– spinach
– tomatoes
– chives

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Box Contents Week 10 – Summer 2011

Hello farmshare family!

I hope you are starting to see how your value evens out week to week. While last week consisted of more smaller, pricier items, this week there are a lot of bulky/heavy items and the boxes are looking nice and full.

This is about my favorite time of year for selecting items for your boxes because there are so many items to choose from. Instead of having to repeat certain items due to lack of alternatives, there are new things coming on all the time. Like melons – if I run out and cannot get enough for all of you, I will make sure the people who don’t get any this week get it next.

I had quite a time learning how to select the most ripe cantaloupes and hope the results are good. They are ready when their skin goes a tan or yellowy colour and the pattern on the skin rises. If you feel like your melon could get a tad riper you can put it in a loosely closed paper bag to trap the natural gases that ripen fruit. Enjoy!

Also, I hope you enjoy the parsley. Fresh herbs are amazing because you are adding flavour without adding salt, sugar or many calories and instead more health attributes like a very high vitamin C content (way more than an orange). I find parsley to be especially versatile, having added it to pastas (especially alfredo), stir frys, soups, omelettes and more.

~ Jennifer

Here are the box contents:

Half Share
-cucumber
-red leaf lettuce
-carrots
-cantaloupe
-curly parsley
-eggplant
-chinese cabbage
-green onions
-black kale
-green peppers

Whole Share
-cucumber
-red leaf lettuce
-carrots
-cantaloupe
-curly parsley
-eggplant
-chinese cabbage
-green onions
-black kale
-green peppers
-romaine
-saladette tomatoes
-baby bok choy
-broccoli
-green cabbage
-celery
-okra

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Box Contents Week 9 – Summer 2011

Hi everyone!

Just thought I would comment on a few items in your boxes for this week. One is, the large green and red peppers loose in your boxes are actually a sweet pepper, tasting very much like bell peppers (one of my favorite veggies- yum!).

The whole share boxes contain some hot peppers, which are tied with an “organically grown” tie. Please test before using them as they are quite hot. Also, you are again receiving roma tomatoes. While they can be used as regular tomatoes, they are the ideal tomato for cooking in pastas or sauces. Also, this week the radish has returned. If you do not enjoy the bite that radishes have, try steaming them- they mellow to quite a mild flavour with a nice crisp texture.

You may notice that your green leaf lettuce is much smaller than at other times of the year. The high heat slows their growth and makes it necessary to harvest them earlier so they do not go to seed and spoil.

Finally, the whole shares will receive watermelon this week which I am ecstatic about! They are huge and full of flavour. We will have some type of melon for everyone soon (we also are growing cantaloupes and honeydews).

In the boxes this week:

Half Share

-green onions
-green leaf lettuce
-zucchini
-cucumbers
-roma tomatoes
-grape tomatoes
-yellow or green beans
-italian flat beans/snap beans
-radishes
-sweet peppers

Whole Share

-green onions
-green leaf lettuce
-zucchini
-cucumbers
-roma tomatoes
-grape tomatoes
-yellow or green beans
-italian flat beans/snap beans
-radishes
-sweet peppers
-carrots
-chinese cabbage
-watermelon
-sage
-garlic
-hot chili peppers
-red kale

Have a good one,

Jennifer

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Box Contents for Week 8 – Summer 2011

Hello all!

Happy August to you, I hope it’s going great.

Here is a lovely little note from the folks at Zephyr:

Here are the box contents for week 8. Next week we will likely have cantaloupes and/or watermelon – they are the right size but just need to change colour. I am so excited about these because we had a crop failure of those last year and they look beautiful in the field!

~ Jennifer

(That’s a lot of what I love about being involved with Farm Share… the passion for the food, the love of growing something delicious and healthy close to home… so thanks everyone for supporting Zephyr!!)

Half Share
-romaine lettuce
-green leaf lettuce or bok choy
-red beets
-green beans
-grape tomatoes
-green swiss chard
-potted basil
-broccoli
-cucumber
-zucchini

Whole Share
-romaine lettuce
-green leaf lettuce or bok choy
-red beets
-green beans
-grape tomatoes
-green swiss chard
-potted basil
-broccoli
-cucumber
-zucchini
-roma tomatoes
-okra
-kohlarabi
-bok choy
-italian parsley
-green onions
-eggplant

And thanks again to Make, Jane, Make for the lovely recipes you share with us via your comments on the blog — so delicious looking and very informative!! You rock!

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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