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Farm Share Week 10, Aug 8-11, 2018

There’s definitely a Mexican vibe in this box with the jalapenos, tomatoes and cilantro. If salsa is not your style, try out our jalapeno popper recipe from last week’s blog…or just give them to a hot shot!
Here is a lovely Mexican collard green wrap recipe to try out with your greens too!
Green beans are also here. Nothing makes a  easier side than green beans steamed to perfection (when the colour is brightest) with a little bit of butter.


Half
Cilantro
Beans
Rainbow swiss chard
Saladette or grape tomatoes
Collard Greens
Snow peas
Cucumbers
Zucchini
Jalapenos
Spaghetti Squash
Whole
Grape tomatoes
Sugar snap peas or radish
Romaine Lettuce
Green Peppers
Broccoletti
Green onions
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Farm Share Week 9

Hello everyone!
Here are your veggies for this week. Some of the items I have been waiting on are keepimg us waiting 1 or 2 more weeks. In the mean time, hope you enjoy your veggies and maybe find a new way to enjoy some of the same items.
A tip for whole shares: jalapenos are spicy and beware after handling them what else you touch (ie. Not your eyes or a baby, both of which I have done). We recommend kitchen gloves, but if you get the oils on your hands, use dish soap to remove it and wash thoroughly. If you do irritate your skin, a little yogurt can soothe the skin. Hope the spicy treat is worth the special handling 🙂
Why not try some bacon wrapped jalapeno poppers for an awesome app! I am dying to try this with some yummy goat cheese.
For the kohlrabi try it roasted.
Week 9
Half Shares
Sugar snap peas
Snow peas
Green kale
Cucumbers
Zucchini
Green leaf lettuce
Red leaf lettuce
Rainbow Swiss chard
Cauliflower or broccoli or kohlrabi
Green onions (some are multiplying onions that may look a little larger than typical)Whole
Green peppers or blackberries
Jalapenos
Purple bok choy
Pickling cukes
Oregano
BeetsFruit Shares
3lbs gala apples
3 large mangos
2.5lbs bananas
1/2 pint blueberries
1/2 pint blackberries (from the Uxbridge farm!)

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Farm Share Week 8 (July 25-28, 2018)

Picking blackberries for the fruit shares…so gorgeous!

Hello from the farm,

Hope you are having a wonderful week. We’ve been busy picking all sorts of yummy things as usual (more broccoli, now some cauliflower, and kohlrabi). What do you do with some kohlrabi you say? It’s got a nice crunchy texture and is in the brassica family like broccoli. The taste I find is similar. I peeled and sloced mine as a crudite, and also peeled and grated another one for in some collard green wraps with salmon salad and lettuce. What a satisfying and easy meal it was, and it’s low carb, gluten and dairy free as well.

I am super stoked about Melanie at Sparks Honey’s first harvest of the year with the bees living on our farm. I never knew the taste could vary that much in honey, but seriously, this is the best honey I’ve tasted! Looks like the organic veggie life is agreeing with our 6 legged friends :). If you are dying to know how great it tastes, or want the health benefits of raw local honey, message me and I’ll send a jar with your farm share or pick it up from the farm store. The cost is $15 for 2lbs.

This week I had the immense but slightly painful pleasure of picking blackberries! Those thorns had my by the head and shirt at some points, but they are so worth it! What a treat for me. This was the first time I got to try them freshly picked. Hope you are as jazzed as I am fruit share people.

Watermelom will be ready so soon! They really look gorgeous out there. Maybe 1 more week, and green beans are coming soon too.

Another new item is those pickling cucumbers. We will have them for bulk orders soon, but we thought we’d give you the first taste. No, you do not have to go to great efforts to enjoy pickles. Here’s an easy recipe to savour the fresh pickles for longer.

Now, for your list:

 

Half Shares

  • Cucumber
  • Zucchini
  • Snow or sugar snap peas
  • Beets
  • Broccoli, cauliflower or kohlrabi
  • Endive or dandelion greens (curly leafy veg. We recommend them as a cooking green as they are a bitter veg)
  • Collard greens (make amazing raw wraps)
  • Red kale
  • Romaine lettuce
  • Pickling cucumbers

Whole Shares (same as above with…)

  • Carrots
  • Radish
  • Cauliflower or broccoli and kohlrabi
  • Fennel
  • Mint (remember, it’s mojito season!) Try mint syrup with some club soda…yumm
  • Red leaf lettuce

Fruit Shares

  • 2.5lbs bananas
  • 1lb strawberries
  • 1/2 pint locally picked (and organic of course) blackberries
  • 4 grapefruits
  • 1 pineapple

Hope you enjoy the fruits of our labours!

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Farm Share Week 7, July 18-22, 2018

Howdy from the farm!

Did you get that amazing rain on Monday? The ground was just begging for it and we got a thorough watering. I honestly thank God for irrigation, or we would not have made it this far!

In the spirit of the World Cup winners, we have the opportunity to try out some delicious french cooking. Tarragon, a green herb, is the main ingredient in béarnaise sauce, and endive is a staple in European cooking. It may be rather bitter raw, but one of my Dutch customers assures me it is delicious cooked in a roux (thick buttery sauce). Remember, there are great vegan and gluten free ways to recreate these sauces. I personally love MELT butter alternative because it is coconut oil based and oh so yummy!

This week the fruit share members are receiving black raspberries we sourced locally, right in Uxbridge. The grower is a retired home gardener (as much as you can be retired while maintaining a large garden!) With these gorgeous organic black raspberries. I had the pleasure of talking to and and learning from her while I hand picked your berries. Here is a picture of how they ripen from the centre of each cluster. Enjoy!

Half Shares

Cucumbers
Zucchini
Carrots
Fennel (try raw in salad or roasted. Celery’s funky cousin! The fronds can be used as an herb with fish as well)
Broccoli or kohlrabi
Sugar snap peas
Snow peas
Rainbow swiss chard or endive (curly leaves)
Green leaf lettuce
Baby bokchoy

Whole Shares

Same as above but with

Both broccoli and kohlrabi
Both rainbow swiss chard and endive
Red leaf lettuce
Red raspberries or blackcurrants
Tarragon (great in french cooking or help for tummy troubles)
Bunch beets

Fruit

2.5lbs bananas
3lbs granny smith apples
1/2 pint blueberries
2lbs red grapes
1/2 pint black raspberries
A few kiwis for good measure 🙂

In the other pictures: here is the broccoli growning in the fields. The broccoli has one thick stalk in the centre, closer to thr ground, and the broccoletti sends up multiple tall, skinny shoots that are visible above the plant.

The cauliflowers are growing now also. It looks like we have a smaller amount but of course farm share people have dibs!

Not sure what to do with your kohlrabi? Here are 8 things to do with it!
Here are a few ideas for what to do with your tarragon and your fennel in one recipe!

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Farm Share Week 6 (July 11-14, 2018)

Hello from the fields of Zephyr Organics! You’ll never guess what I found today…a watermelon that looks and feels ripe! I was not brave enough to pick it…it is so early for melons and most of the melons are still growing but I take it as a sign of things to come.i

I also found the coolest bug today: it was shimmering gold! Now if only I had a picture so you dont think I’ve been out in the sun too long!

Broccoli, broccoletti and kolhrabi are just starting, with more to come. Broccoli plants form one larger tight head in the centre of each plant, whereas broccoletti sends out multiple shoots of smaller, less dense heads. Either is extremely tasty!

If you are in doubt of what to cook this week, stir fry is probably the answer. I have the best mom ever, and while I harvested your veggies and packed your boxes, she was caring for our 3 kids, cleaning my house, and whipping up this tasty number with zucchini, spinach, snow peas, chicken and red pepper from the freezer. Hope you have an epic stir fry this week too!

So here are your veggies:

Half Shares

Cucumbers
Zucchini
Carrots
Beets
Romaine
Red leaf lettuce
Collard greens (a zero effort low carb wrap!)
Sugar snap peas
Snow peas

Red kale

Whole Shares (same as above with…)

Radish
Cilantro
Bok Choy
2nd carrots
Kohlrabi, broccoli or broccoletti

Fruit
2.5lbs bananas
2lbs red grapes (sooo good!)
4 nectarines
8 kiwis
6 anjou pears

Enjoy some great food with those you love this week!

Here is a great easy recipe that can easily have any veggie added and ingredients changed up for a quick beef and beet stir fry recipe.

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Farm Share Week 5, July 4-7, 2018

Hello from the scorching greenhouses of the farm!
This crazy heat has ushered us into zucchini season (yay!) And the options with zucchini abound: from old favourites like zucchini bread or sauteed zucchini and carrots, to trendy fare like zoodles or zucchini boats, we hope you welcome this addition to your box.

Also new this week is chinese cabbage. We cut them in half this week because they were overwhelmingly large (some 5 or 6 lbs). Instead of leaving you drowning in chinese cabbage, we thought you could share your other half with another farm share customer out there. We added the plastic wrap to avoid browning. Now if you are wondering what to do with your half chinese cabbage, think asian stir fries, noodle soups or even raw in salad. Hope you enjoy.

New at the farm there is a new litter of kittens. We are loving the little kitty snuggles and abundant cuteness 🙂 if you’re coming to the farm for your box, you may even get a peek!

Your veggies and fruits this week:

Week 5
-redcurrants or blackcurrants
-cucumbers
-green leaf lettuce
-carrots
-chinese cabbage
-beets
-sugar snap peas
-snow peas
-black kale
-zucchini

Whole (same as above with…)
-red radish
-gatlic chives
-2nd carrots
-red leaf lettuce
-green swiss chard

The other pictures: you can see the jerusalem artichokes growing well and lots of colour from the leafy greens over the hill: especially the red leaf lettuce and red kale stick out!)

Tons of flowers on our pickling cucumber plants! You know what’s next 😉

This week I used my spiralizer again-this delicious spiralized zucchini and beet salad is very refreshing in this heat.
I often forget to take photographs of my meals since by the time the cook sits down (myself) I’m famished and eat it all before remembering I needed to take a picture for the blog.  It’ll take a few weeks to get back into the swing of remembering to photograph my food!

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Farm Share Week 5 (July 4-7, 2018)

Hello from the scorching greenhouses of the farm! This crazy heat has ushered us into zucchini season (yay!) And the options with zucchini abound: from old favourites like zucchini bread or sauteed zucchini and carrots, to trendy fare like zoodles or zucchini boats, we hope you welcome this addition to your box.
Also new this week is chinese cabbage. We cut them in half this week because they were overwhelmingly large (some 5 or 6 lbs). Instead of leaving you drowning in chinese cabbage, we thought you could share your other half with another farm share customer out there. We added the plastic wrap to avoid browning. Now if you are wondering what to do with your half chinese cabbage, think asian stir fries, noodle soups or even raw in salad. Hope you enjoy.
New at the farm there is a new litter of kittens. We are loving the little kitty snuggles and abundant cuteness 🙂 if you’re coming to the farm for your box, you may even get a peek!
Your veggies and fruits this week:
Week 5
-redcurrants or blackcurrants
-cucumbers
-green leaf lettuce
-carrots
-chinese cabbage
-beets
-sugar snap peas
-snow peas
-black kale
-zucchini

Whole (same as above with…)
-red radish
-garlic chives or scapes
-2nd carrots
-red leaf lettuce
-green swiss chard

  1. Stay cool!
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Farm Share Week 4: June 27-30th, 2018

Hi everyone!
The asparagus fermenting workshop is tomorrow at Port Perry Library at 7pm. Together we will be learning the tips and tricks of creating safe, fabulous ferments (basically the process whereby teeny tiny bugs transform food to make it more nutritious and tasty and last a whole lot longer!) All supplies included:) Hope to see you there! Register here: https://www.eventbrite.ca/e/fermenting-workshop-organic-asparagus-2-ways-tickets-47224165751?aff=efbevent
Here comes the rain! I hope it’s not ruining your plans…but we’re sure thankful for multiple good rains this past week. The peas are loving it, along with everything else. Growth is starting to accelerate as our cucumbers, peas, carrots and beets come on to more full production.
Asparagus is in its last couple days so we have a limited supply. I hope you’ve enjoyed asparagus season well with double bunches some weeks. Now we must let the plants go to seed: they shoot up like fuzzy bluish “dr seuss” trees this time of year. Zucchini, green beans and currants will be ready soon (redcurrants next week!) As we usher in the month of July. Broccoli, kolhrabi and cauliflower (all part of the Brassica family of veggies) are coming along and most summer and even fall crops are now in the ground.
I hope all the organic bounty helps you feel your best this week!
The pics enclosed: don’t throw away your beet tops- they make a lovely cooking green for pasta, soup or adding colour to salads.
Here is 7 things you can do with garlic scapes.
And recipe for beet greens.
Half Shares
-cucumbers
-radish
-black kale
-carrots
-beets
-garlic scapes
-snow peas
-red leaf lettuce
-baby bokchoy
-spinachWhole Shares (same as above with additional)…
-rhubarb
-asparagus or 2nd carrots
-mint
-sugar snap peas
-dandelion greens
Fruit
1 Watermelon
1lb strawberries (unfortunately could not find Ontario)
2.5lbs bananas
6 large gala apples
4 lemons
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Farm Share Week 3: June 20-23, 2018

Hello from the fields of Zephyr Organics!
On week 3 we have cucumbers! (Here’s hoping they grow enough for me to send them to everyone!). They are just getting started and the vines are still small, just beginning to climb the netting we hung for them, but my oh my do they grow quickly!
Carrots are also just beginning, so the lucky whole share people get them this week, and everyone can anticipate receiving them next week and beyond. We still have asparagus for now, but the field is slowing down a bit, especially with the dry weather. I got caught in some pretty heavy rain in Uxbridge on Monday, but the farm just got a dusting! I have sad news in that our strawberries are not looking well at all. I was hoping we might get one more year out of our current plants but they are producing tiny, not so pretty little fruits. Happily, the redcurrants are slowly ripening, and we may even have a little raspberries come July.

Arugula I just planted 8 days ago.. wow, it’s fast!
Upcoming next week one of our amazing farm share members, Melissa Hutchins, is sharing her knowledge of fermenting and letting us get right in there and ferment some asparagus of our own! I am stoked, as I have always wanted to ferment, but been afraid to do it on my own!
Asparagus goes in everything, right?!
Next thurs it will be happening in Port Perry at the library. Check it out here:
https://www.eventbrite.ca/e/fermenting-workshop-organic-asparagus-2-ways-tickets-47224165751
Half Shares
-1lb asparagus
-cucumbers
-bunch beets
-green onions
-rhubarb
-red kale
-rainbow swiss chard
-romaine lettuce
-green leaf lettuce
-red radish
Whole Shares:  same as above with…
-1 bunch carrots
-1 pint snow peas
-1 bunch spinach
-1 bunch oregano
-baby bok choy
Fruit Basket
-1 watermelon
-3 lemons
– 3 mangos
-1lb strawberries
-1 pineapple
Hope you are inspired by the fresh spring veggies!

Here is the recipe for the week-I just made it the other night and while I’m not great at taking pictures it certainly looked AND tasted better than my awful photos make it out to.  I put the meatballs on top of squash noodles! Follow the hyperlinks below.

Lamb meatballs in roasted root sauce!

Spaghetti squash noodles.

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Farm Share Week 2 (June 13-16, 2018)

beets and cucumbers

Hello from the fields!

I am happy to have peas for you this week. They rebounded after the heat wave to make some lovely sweet peas. In case you are unfamiliar with sugar snap and snow peas, you eat the whole pod. They are wonderful on their own as a snack, in a salad or a stir fry lightly cooked. We also have beets this week from the greenhouse. Ok, they are still on the small side, but they are delicious and the beet tops are a wonderful extra cooking green for you. This is also basil pot week!

Basil just tastes so good on appetizers, salads, pastas…and makes a fantastic pesto. This year’s plants are very large already, so just chop off those leaves as needed and don’t forget to give them a little water every day so they can keep growing. Please note, basil does not like to be cold and will turn black. Just keep it on your counter by a window in the pot and snip off leaves as needed.

*Tip, most herbs like to be kept with their stems in water in a small jar in your fridge, with a bag over the top to retain their moisture.

lemon balm

Now for your farm share boxes:

Half Shares

  • 1lb asparagus
  • 1lb asparagus
  • 1lbs rhuabarb
  • 1lbs rutabaga
  • 1 bunch spinach or swiss chard
  • 1 head romaine lettuce
  • bunch beets
  • basil pot
  • bunch green kale
  • sugar snap or snow peas

Whole Shares

same as above with:

  • bunch green onions
  • bunch radish
  • baby bokchoy
  • turnip greens or arugula
  • bunch parsley

Fruit Shares

  • 3lbs gala appples
  • 1lbs kiwi
  • 3 mangos
  • 5 oranges
  • 1/2 pint blueberries

Hope you enjoy your spring treats!

This weeks recipe is a Beet and Rutabaga Borscht.
I think I’ll pair this with a lovely lettuce wrap or a grilled cheese sandwich since my boys love those so much.
If you have a recipe you’d really like to share please don’t hesitate to post it to our facebook page and I will try and feature it in our blog-as well as pictures from any recipes and meals you make.
https://www.facebook.com/Zephyr-Organics-FarmShare-105010862867589/?hc_ref=ARQ20b1CGYkA_HkaNyLDexJ4huNzy1N7stU2HrBMizV34ReBZI-MBXy7H9RX6yWKcrQ&fref=nf