It’s week 16 of the farm share season-apples are ready at many orchards in my area making it prime time for apple picking which also means fall is right around the corner! Already the leafs are changing colors and falling to the ground-a sure tell sign that here in Canada the nip in the mornings are coming shortly. Which also means soon we will have pumpkins and squash and Thanksgiving (somehow its only 3 weeks away roughly). But no more talk about fall-we’ve had some beautiful weather recently giving us all the last bit of summer weather before getting ready to have hot apple cider and pumpkin pie.
This week I’m sharing a site that has 15 ways to cook your tomatillo’s! If your anything like me they have begun to accumulate in your fridge, though I did the other week cut them up and added them with tomatoes for tacos. They can be blended up for sauces, sauteed and eaten raw.
Here is the link to a few different ideas how to use them 15 ways to use your tomatillo’s.
Jennifer is always so on top of taking pictures of her meals. I always forget! Here is some lovely things she cooked up for dinner-including some bok choy-which is one of my favorites-with a little ginger and maple syrup.
Also don’t forget to share with your friends the Taste and See boxes that we are doing next week. Send them the link
Each box contains an assortment of fresh-picked organic veggies to give you or a friend a taste of farm share without having to sign on for the whole season-bonus it comes in a in a re-usable shopping bag!
Each order will contain:
1 bunch organic carrots
1 bunch organic beets
1lb green beans (alt. 1/2 lb garlic)
1 head romaine lettuce
1 bunch green kale
1 pint grape tomatoes
Here is the box contents for this weeks share members.
-spaghetti squash ( see Facebook for lasagna boats recipe!
Gluten free and vegetarian)
-baby bokchoy choy
-cherry or grape tomatoes
-Sugar snap peas
If you want to cure your onions here is a video to show you how: How to cure onions.
Use yoiur onions, peppers and zucchini in this recipe Zucchini Relish with Sweet Peppers.
Happy first week of school!
Ground cherry muffins
Hey Veggie lovers!
There is a crispness to the night air these days (I, Jen, should know, as I went camping for the first time in 11 years with our family). I’m not sure why we waited until we had a newborn, as well as our 2 “big kids” to do it, but better late than never, right?
There is something wonderfully simple about doing virtually nothing all day camping in tents, cooking over a fire, and enjoying nature, but doing it all together with loved ones.
You can bet there were veggies involved! I am a newbie on the camping circuit but I new I would feel terrible if I didn’t get my quota of veggies. I prepped some snap peas, peppers, carrots and cucumbers to snack on, as well as bringing some grape tomatoes right in the clam and ready made salad to add to burgers or keep as a side. Of course, we had to stop by a Roadside stand for some sweet corn! We also made some yummy fish and cauliflower foil meals with a few lime slices that just burst with flavour!
Here’s a new way to enjoy zucchini, just in case you are running out of ideas. This Veggie really blows my mind with its versatility. My kids don’t flip over it on its own, but in taco mix, or in this fritter recipe, or added to pastas or stir fries, zucchini is often on the menu at our house.
But first, here is your list for the week: I am sorry to report that this will not be a good tomato year. The field tomatoes are heavily impacted by blight and if I can manage to find some tomatoes that are unaffected, I will send them your way. At least we have saladettes this week to get you your tomato fix. Delicata squash are new to the mix (whitish yellow squash with green stripes), which have a lovely sweet potato like texture. Let the cooking begin!
-delicata a squash
-Rainbow Swiss chard
Here’s a link to the recipend for Sesame Zucchini Fritters. Hope you enjoy!
And look at how beautiful Oregano is in bloom! Pretty purple flowers!
I loaded up the whole shares this week as we have some new items available, and everyone got a bonus item of garlic scapes because we had plenty and I thought everyone would be blessed with garlicky goodness. The Garlic bulbs are now curing (drying) so you will be seeing them in your box soon. Wahoo! Finally everyone can enjoy some grape tomatoes! Beefsteaks and green peppers are coming soon.
Can you believe it’s August already!? This summer is flying by. Jenny has written an update about the farm.
Southwest Steak Salad with Avocado dressing