Can’t Beet Fresh from the Farm!

Jul 4, 2022 | Box Contents, Nutrition Information

Happy Canada Everyone!

The past year has certainly shown us that our nation has seen some very dark days, and we have much to answer to. Though my heart feels much heavier with the knowledge of the evils done to our First Nations peoples, I still believe in Canada. I believe our understanding is so much greater and that we will use this knowledge to live up to our strong beliefs in freedom and equality for all. I believe that we are woven together in the very fabric of our nation.

The children were abundant at the park where we gathered for fireworks, and I desire with all my heart to share with them a Canada of understanding, healing, respect, equality and love, a Canada where even the thought of discrimination against another group is foreign.

Harvesting arugula together

Community Fireworks

Beets are in this week! These big beauties were growing right under my nose- driving by them I mistook them for swiss chard. The leaves can actually be enjoyed in the same way as chard. When you get your bunch of beets, separate the roots from the greens. Wash and enjoy the greens cooked or raw, and roast or boil the beets. Roasting certainly brings out the best flavour of the beets if you can find the time. If you are a food prepper, this is the perfect thing to do ahead of time so it’s ready for this Roasted Beetroot Arugula Salad with Balsamic Dressing

Arugula is also new this week. This amazing, peppery green is a cancer-fighter, rich in chlorophyll, is good for your bones and reduces toxins and inflammation in the body. You can enjoy it raw in the salad recipe above, or in Arugula Pasta.

Arugula Pesto

Souvlaki Sundays should be a thing!

Arugula Pasta

This meal is ready in 20 minutes. Just add a protein (we had salmon and added sugar snap peas to the pasta) and you have a meal!.

Ingredients

arugula, 4 cups washed
pasta (ie. spaghetti, penne, rigatoni) , 8 oz, 220g
1/4 cup extra virgin olive oil
1/3 parmesan cheese
1/4 cup cashews
1/3 cup sun-dried tomatoes
garlic scapes (I used 5 small ones- use to taste)
1/2 pint sugar snap or snow peas if desired, snapped in half and strings removed
salt and pepper

Directions

Cook pasta in plenty of boiling salty water until al dente, adding sugar snaps in the last 3 minutes of cooking.
When the pasta is nearly done, scoop out 1 cup pasta water and set aside.
Finally, drain the pasta and return it to the pot.
While the pasta is cooking, place arugula, parmesan, garlic scapes, cashews, tomatoes, salt and pepper in a food processor or high powered blender. Give a quick blitz just for a few seconds, until the mixture resembles a course pesto like consistency.
Scrape down sides as needed, add extra virgin olive oil and 1/4 cup pasta cooking water and give another quick whiz. Taste and adjust the seasoning.
Add the arugula pesto sauce to the drained pasta and toss well to combine. Stir in some pasta water as much as needed until you get a moist and juicy consistency.
Divide into 4 bowls and serve with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if you wish. Enjoy.