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Feb 20-21, 2018 Winter Shares

This week was an exciting one as all 3 of the farm owners, the owner of farm share (myself), and our littlest sprout were able to take a couple days away at the Ontario Fruit and Vegetable Convention in Niagara Falls. We go to this conference most years, but I especially enjoyed this one. I learned more about Jerusalem artichokes, the funky tubers in your veggie bins this week.

Some fun facts: the are indigenous to North America and one of the first cultivated plants in North America. The First Nations People were already using it in 1605 when it was first recorded by early settlers.

What was even more exciting to discover was that they are rich in inulin, a prebiotic that is stellar for our digestive and immune systems! I’ve learned you can make them into pickles, but for now, a creamy soup is the perfect way to enjoy these tubers.

Here’s a tip from fellow customer, environmentalist, herbalist, and overall awesome person Gloria:

“I made the most delicious sunchoke soup with the first winter veggie delivery. Didn’t peel, only washed well and scrubbed. Added leek, garlic, celery and a half bunch of kale.. Puréed in blender. Very elegant.”

I myself was torn between making butternut squash soup and jerusalem artichoke soup this week, having both items in our shares, so I decided on…both! I was excited to get all these nutrients into my family, from the grown-ups, to the kids, to the baby!

Butternut Squash & Jerusalem Artichoke Soup

After peeling, I slice the butternut squash thickly. The rounded end of the squash will have seeds.
I make about 5 angular cuts to separate the seeds from the flesh, creating cubes as I go.
All the ingredients in the slow cooker, ready to go!

 

Cooked, pureed, and ready to enjoy!Ingredients

Ingredients

  • 1   2lb butternut squash, peeled and cubed. (See photo for how I do this)
  • 1lb Jerusalem artichokes, scrubbed (I used a Norwex veggie and fruit cloth. A nylon bristle brush also works) and cubed
  • 2 medium sized potatoes, peeled and cubed
  • 4 cups water
  • 1 cube chicken boullion
  • 3/4 tsp stevia
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup coconut milk (optional) (from the carton or can- your choice)

Directions

  1. Place all ingredients except coconut milk in a slow cooker on high. Cook 4-5 hours.
  2. Transfer to blender or blend with immersion blender, being extra cautious with the hot liquid.
  3. Pour in coconut milk and mix. Enjoy!

In your shares this week:

  • butternut squash 2-4lbs
  • 1.5lbs zucchini
  • 2lbs carrots (Zephyr)
  • 2lbs red beets (Zephyr)
  • 2lbs purple top turnip (Zephyr)
  • 1lbs Jerusalem artichokes (Zephyr)
  • small package Cremini mushrooms (Ontario organic!)
  • 1 head romaine lettuce
  • 1 bunch broccoli or 1 head cauliflower

Fruit

  • 2.5lbs bananas
  • 1 red watermelon
  • 6 apples (Fuji, BC)
  • 4 oranges
  • 4 avocadoes

 

 

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Winter Share Delivery 2 (Nov 28/29, 2017)

Winter share Delivery 2

I’m getting in the Christmas mood, and I don’t think I’m alone: I was admiring the festive decorations I saw at many of your homes. Even if you do not celebrate Christmas, I hope you find opportunity to be generous to warm up your surroundings in this cool weather.

Your veggies this week:
-2lbs Zucchini
-head cauliflower
-3lbs yams
-2lbs carrots
-2lbs beets
-1 head red cabbage
-1lb baby bokchoy (the last of the season)
-1lb bunch collard greens (also last of the season from our farm)
-2lbs purple top turnip (instead of the spinach, which was sadly frozen 🙁

Your fruits
3lbs bananas
3 grapefruits
3lbs gala apples (QC)
1/2 pint blueberries
4 oranges

We had to make a couple changes to our original plan due to availability.

I’m guessing I don’t have to tell you what to do with cauliflower or carrots, but I figured red cabbage might be a little out of your comfort zones. To be honest, I generally resort to some sort of slaw with it, which is great, but I was looking to mix it up. I found many similar recipes, but settled on this one due to its quicker cooking time.  Check out the recipe for Red Cabbage and Apples

Why don’t people feed babies beets? Maybe this is why (the mess) but he sure liked it!
This recipe is quite easy and very tasty!

I also tried making Sweet Potato Pizza Crust (gluten free) with the yams. Here are some pics of making it.

The pizza crust is finally cooked and getting topped up with tomato paste.
The finished product. I loved it and found it very satiating compared with regular pizza, but the family was less than enthusiastic and it was a lot of work. I think I’ll stick to my regular pizza crusts and enjoy the yams in a curry or as fries.

 

 

 

 

 

 

 

Sweet Potato Crust Pizza w/BBQ Chicken from www.bakosweet.com

Ingredients

  • 3lbs sweet potatoes (or yams)
  • 1 medium red onion, thinly sliced
  • 1 cup chopped spinach
  • 1 cup pre cooked rotisserie chicken, shredded
  • 1 egg (I used a flax egg)
  • 1 cup almond flour (I used Brown rice flour and had to increase the amount)
  • are 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 Tbsp apple cider vinegar
  • 1/2 cup bbq sauce
  • 1/2 cup tomato sauce or paste

Directions

  1. Preheat oven to 400 degrees.
  2. Cook bake sweet potatoes until soft (40 mins or so)
  3. Peel sweet potatoes and add to large mixing bowl with 1 cup almond flour, 1 egg, spices and apple cider vinegar. Mash ingredients together until well combined and dough like.
  4. Use rubber spatula to spread on pizza stone until evenly distributed 1/3 inch thick (I used a fork and spread on parchment paper on a cookie sheet).
  5. Cook dough at 400 degrees for 30 mins.
  6. While dough is baking, shred 1 cup cooked chicken, chop 1 cup spinach, and Sautee on onion until soft.
  7. Remove pizza dough from oven. Let cool 20 mins to harden. Spread bbq and tomato sauce on top. Add cheese on top.
  8. Cover pizza with chicken mixture.
  9. Return pizza to oven and cook another 10-13 minutes. Slice and ebjoy.

 

Is anyone overwhelmed by 3lbs of bananas? I can’t seem to keep them in my house. Between easy snacks, slicing and adding to breakfasts and making great gluten free vegan pancakes and treats, my dreams of peeling them and throwing them in zip locks in  the freezer for smoothies are often dashed. I love the versatility of a banana! If you haven’t tried that yet, they freeze beautiful with the skins off. There is no need to let even one go to waste!

Well that’s it for this delivery. Let the prepping (and eating…) begin!

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Winter Share Delivery 1 (Nov 14/15 )

Well you’ve got your lovely bunch of vegetables (and maybe fruit too). Could you use some inspiration? Maybe a slightly embarrassing story about my ineptitude and sheer ignorance with avocados?

But first, your veggies and fruit baskets for this week Nov 14/15

Vegetables

  • 4lbs russet potatoes
  • 3lbs yellow onions
  • 1lb brussels sprouts
  • 2lb carrots
  • 2lbs rutabaga
  • 1lb red peppers
  • 1 caraflex (sweet) cabbage
  • 1lb baby bokchoy
  • 1 bunch green kale

Fruits

  • 3 grapefruits
  • 4 avocados
  • 2 pomegranates
  • 3lbs bananas
  • 3lbso apples

 

Well, here come the story and recipes. I was joining this group of farmer ladies for a luncheon, already feeling like a bit of an imposter because many of these women lead their own farms…bottle feed lambs, have kept them in their houses to protect against the cold…know all about livestock and germination and the like, and I married into this gig not knowing a bunch of kale from a head of bok choy. For some reason I thought it was wise to offer to bring the guacamole, a dish I loved but had never made. At least I knew you needed avocados…so I went to the store that same day and brought home my first bag of avocados.

My first challenge was getting into them. I think I used a vegetable peeler which worked ok, managed to wrestle the pits out and then as per the recipe, began to “mash” them. I put all of my might into the mashing and even bent my masher. No results. Then I got out the mixer and gave that a go. Still, nothing was mashed about those avocadoes. Next, I got out the blender and let that sad little thing try to get somewhere, stopping to mix it around. I think at the end I ended up with some half decent guacamole, but let me save you the trouble.

Green skin= not ripe
Rock hard= not ripe (my problem!)
Skin pulling away from insides= too ripe
Blackish skin, a little give or tenderness when lightly felt with your fingers= just right.

Now that I have at least a few hundred avocadoes under my belt, I like to cut mine around the middle, and twist the two halves in opposite direction tovopen. Then I normally cut square shapes right into the half and scoop out. You can also peel away the skin with a properly ripened avocado.

Then, make this pudding!

Avocado Coconut Milk Pudding

Ingredients
-2 – 2 1/2 ripe avocadoes
-3/4 cup pitted dates
-5 bsp. Cocoa powder
-1 1/2 Tbsp. Stevia, or to taste
-1 can full fat coconut milk (go organic if you can. I also like Arroy-D brand because it is free of additives)
-1 tsp vanilla extract

Directions
-peel the avocadoes and scoop flesh into blender. Add dates, cocoa powder, coconut milk and vanilla extract and blend on high until texture is smooth and pudding like. Add stevia  to taste for added sweetness (plant based and doesn’t spike your blood sugar)
-enjoy! Add some berries or bananas for a delicious snack or dessert full of fruit and healthy fats.

And for the rutabaga…a few people swapped theirs out this week. I don’t think they’ve given these fries a try! While the dietary fibre, potassium, manganese and vitamin C make these a great choice, they really hold up on the taste end too.

They definitely are more filling then their potato counterparts and ended up with a nice tender crisp texture in the oven.

Rutabaga Fries (serves 4 as a side)

Ingredients

-2 lbs rutabaga,  peeled and cut into 1/4 inch thick fry shapes
-2 Tbsp. Olive oil
-salt and paprika, liberally sprinkled

Directions

1. Preheat oven to 450 degrees. Toss rutabaga fries in olive oil and spread out on large baking sheet. Sprinkle with salt and paprika.

2. Cook about 30 minutes, turning part way for even cooking

Simple Steamed Brussels Sprouts

Ingredients
-1 lb Brussels Sprouts
-1 Tbsp MELT butter alternative
-sprinkle of salt

Directions
1. Put water in the bottom of a sauce pan and place washed brussels sprouts in steaming basket inside.

2. Place lid on. Bring water to boil and cook until slightly tender and bright green. Take off the heat when they seem a little under done as they will continue to cook in the steam. Remove steaming basket and sprouts, pour out water into sink and return sprouts only to pot. Toss in MELT and sprinkle with salt. Serve . (The kids even ate these without drama. Win!)

Enjoy!

 

 

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Farm Share Week 21: Oct 25-28, 2017

I can’t believe it’s week 21 and some folks are getting their last veggie boxes this week! It’s been a wonderful year, and full of surprises as always. We hope you’ve loved your bounty of organic goodies and discovered new tastes along the way.

I went out and managed to bring in most of the field of peppers just hours before a heavy frost last week thanks to baby-wearing. It was very tiring but my work paid off! Anything not sheltered by the rest of the plant had cooked!

Here’s your late fall haul:

 

Half Shares

-black kale
-yellow potatoes
-carrots
-green onions
-baby bokchoy
-red peppers
-chicoga beets
-rapini
-rutabaga
-celery root (super ugly root veg but so yummy in soups or even mashed…also called celeriac)

 

Whole Shares

-2nd carrots
-red Swiss chard
-red hot peppers *be careful with the seeds…nice and hot. Use gloves to cut and wash hands with dish soap after handling
-Collard greens
-mint

 

I’ve been going a little crazy with the homemade snacks since falling in love with my dehydrator. A few successful batches of fruit roll ups gave me the courage to take on a gluten free baking recipe (and trust me, Ive had some epic fails in this category). I knew I wanted to include some veggies in my snack and went with the obvious choice of carrots. I found this recipe that fit the vegan and gluten free bill: https://minimalistbaker.com/one-bowl-carrot-apple-muffins-vegan-gf/, but considered how I would actually like to send these to school with the kids. Let the substitutions begin!

Of course I thought I’d add some more good fats to the mix and lure the kids in with some icing.

Lo and behold, it went over great with my sweet-tooth queen, myself and my oh-so-picky-about sweets son. I think we have a win here folks!

 

 

 

 

 

 

 

 

GF, Egg and Dairy Free Carrot Muffins with Creamy Goat Cheese Frosting

Makes 12 Muffins

Ingredients
1 1/2 flax eggs
1/4 cup olive oil
1/3 cup mashed very ripe banana
1/4 cup molasses (or honey, agave nectar or maple syrup)
1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
1/2 cup brown sugar (or sub muscavado)
1/2 tsp sea salt
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 cup plain almond milk, unsweetened
1 heaping cup (packed) grated carrot
2/3 cup unsweetened coconut flakes
1/2 cup flax meal (ground flax seed- I do mine in a coffee grinder)
1 cup + 2 Tbsp gluten-free flour blend (I used my favourite blend of tapioca starch, brown rice flour, sorghum and millet mixed with 1 heaping tsp guar gum)

Directions

 

Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).Prepare muffin tin with liners or lightly grease them.To flax eggs mashed banana, molasses, agave or maple syrup, olive oil and whisk to combine.Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.Add almond milk and stir.Add grated carrot and stir.Add coconut, flax meal, and gluten-free flour blend and stir.Divide evenly among 12 muffin tins, filling them all the way up to the top.Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.

Notes

*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.

 

 

 

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Farm Share Week 19 (Oct 11-14, 2017)

Hello everyone! Well I think fall is officially here…and it feels a little shocking after Monday’s heat, but it is October after all. Stephanie is fighting off a bug so this is Jennifer with your weekly produce list and your meal ideas.

With the holiday closure on my shop day this week and a busy work week ahead, we’ve been going vegetarian for the week on most meals. In this vegetarian shepherds pie I used more rutabaga than potatoes in the potato part and the kids didn’t even notice! Plus, I used up leftover carrots and mashed rutabaga from thanksgiving dinner!

Here’s the recipe: https://minimalistbaker.com/?s=vegetarian+shepherds+pie

Half Shares

  • beets
  • carrots
  • spaghetti, butternut or pepper squash
  • Yukon gold potatoes
  • red bell peppers
  • eggplant
  • red kale
  • green Swiss chard
  • grape tomatoes
  • rapini (dark leafy relative of broccoli: try steaming and tossing with soya sauce or in stir fries)

Whole Shares

  • bokchoy
  • rutabaga
  • green bell peppers
  • savoy cabbage
  • red leaf lettuce

Enjoy!

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Farm Share Week 2, 2017

The heat is here! And that means the growth of many items is accelerated. We are harvesting the asparagus and cucumbers every second day now. Any longer and we would risk letting the asparagus get seedy and the cucumbers get too large. With this combo of heat and rain, the strawberries, redcurrants and peas should be ready soon!

New this week we have cucumbers and mint. They happen to be wonderful- together! See below for a couple super simple ways to enjoy this pair.

More farm share members have been joining up these last couple weeks and we have an abundance of veggies to accommodate them- so if you know anyone that would love our csa, feel free to send them our way! Having trouble identifying items in your box? Many items are listed with pictures in our online store. https://zephyrorganics.com/custom-orders/

Half Shares

Whole Shares (same as above with the addition of)

  • leeks
  • 2nd asparagus
  • collard greens (makes an easy low carb, gluten-free wrap!)
  • oregano (savory herb excellent in Italian and Greek foods)
  • turnip greens

Recipes

Cucumber-Mint Water

(makes one 2L pitcher)

Directions.

  1. Fill 2L jug with filtered water. Add 1/3 of a cucumber and 8-10 large leaves of mint to jug. Let sit for a few hours for flavours to mix. Enjoy the refreshing taste!

Refreshing Cucumber Salad

Serves 2-3 as side. Kid-friendly recipe.

Ingredients

  • 1lb cucumber (1 large or 2 smaller)
  • 1 1/2 tbsp. chopped mint (I used kitchen scissors- so easy!)
  • 1 1/2 tbsp. honey
  • 3 tbsp. white vinegar
  • salt and pepper to taste

Directions

  1. Peel and chop cucumber and wash and chop mint.
  2. Add all ingredients to a medium bowl and mix. Let refrigerate for 1 or more hours. Enjoy!

Rhubarb-Blueberry Syrup

This recipe was born out of necessity when (gasp) we ran out of syrup on pancake day. I have a great gluten, dairy and egg free (and other allergen free) pancake recipe if anyone has been searching for such. This syrup was tasty with pancakes and great with yogurt the next day.

Ingredients

  • 2 medium stalks rhubarb
  • 1 cup blueberries (frozen)
  • 4 tbsp. water
  • 1/2 cup white or coconut sugar (or to taste- I am trying to remember the exact measure)
  • 1 tsp. lemon juice

Directions

  1. Wash and chop rhubarb. Add to small pot with lemon juice, water and sugar.
  2. Heat on med-high until it comes to a boil. Lower heat to med-low and simmer until thickened.
  3. Add blueberries and continue to cook and stir until blueberries are soft and cooked.
  4. Enjoy hot with pancakes or chilled on yogurt!

 

Remember to keep hydrated this week as the temperatures climb!

 

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Farm Share Week 1, 2017!!

It’s finally here! The new season of Farm Share, and I can’t believe all the items that are ready! Whether this is your first or 8th season with us, I hope you taste the local organic difference from the first bite. You’ll notice more leafy greens in the first few boxes, but there will be even more variety available as the weeks go by. This year we have cucumbers nice and early- only enough for the whole share boxes this week, but next week we should have quite a few, especially if we get some heat. As you might have guessed, these are coming from the greenhouse. The leeks are “over-wintered” which means they were planted last year and are ready in spring, kept safe by the blanket of snow. We also have lettuce nice and early, and quite substantial in size. Hope you are ready for some refreshing salads! It’s nice to lighten up our food choices along with the weather, and keep our bodies feeling their best.

Someone else is finally here: we are pleased to announce the arrival of our new son Boaz to the Eng family! We’re all doing well and very much in love with this little guy.

Stephanie will be returning to do the blog in a couple weeks, but for now, I (Jennifer) am here to ring in the new season with you.

Remember, you can get all new posts from us sent to your email inbox as soon as it is posted (Tuesday or Wednesday) each week. Enter your email in the box on the right hand side of this blog page. Now, let’s get to identifying the delicious veggies in your box:

 

 

 

 

 

 

Here are the contents from left to right of the HALF SHARES:

-rhubarb (long red and green thick stalks- try in cake, muffins, or cookies, or simply stew with lemon juice and a little sugar to taste and enjoy with yogurt)

-asparagus (green shoots with purple tips – lightly toss in olive oil and a sprinkle of salt and try them roasted at 400 degrees for 10-15 mins, or get creative with a salad. Also great paired with goat or feta cheese)

-baby bok choy (green leafy vegetable with light green, crunchy head- great in stir fries or enjoy it raw in salad)

-red radish (pinky-red roots with green tops- super in potato and egg salads, toss salad, as a crudité, or roast if you are looking for a milder taste)

-rainbow swiss chard (TOP- pink, white, orange and yellow stalks with green tops- delicious simply wilted with your oil or fat of choice, super chopped up and wilted in pastas, or add some colour to salads)

-green leaf lettuce (the perfect lettuce for salads, burgers and tacos)

-green kale (BOTTOM- bluish-green crunchy leafy green, makes great kale chips, great in soups, folded into mashed potatoes, or massage leaves with olive oil and enjoy in salad)

-leeks (add sweet onion flavour to soups or any savoury dish- especially potato leek, or try in dip

-2nd bunch asparagus

-basil pot (potted herb- keep soil moist and do not refrigerate), adds delicious flavour to salads, pastas, dips, etc.

If you have a WHOLE SHARE, you will receive all the above with the addition of:

-cucumber (super as a crudité or in salad)

-spinach (delicious lightly wilted or raw in salad)

-green onions (chop to add some kick to salads, dips, or onion flavour in cooked foods- also makes a great garnish)

-garlic chives (it may look like grass, but it’s full of yummy garlic flavour- skip the powdered stuff and enjoy the fresh taste, full of vitamin C)

-romaine lettuce (delicious in all different salads, and always a favourite in Caesar salad)

 

CUSTOMER TIP: Or if you have a juicer, anything goes! Experiment and you won’t waste any of the veggie goodness in your box! Apples make a good base for veggie juices if you enjoy a little sweet.

RECIPE IDEAS: Avocado Leek Dip:

http://allrecipes.com/recipe/236858/green-avocado-leek-dip/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%203

HUNGRY MAMA SPRING SALAD

I have had quite an appetite lately, and needed something fresh to balance out all those yummy freezer meals, so this was my first attempt at cooking (or food prep) post baby.

Serves 2

Ingredients:

-1 baby bok choy, washed and chopped

-1 bunch of radish tops, washed

-5 radish, thinly sliced

-5 spears asparagus (I had them raw but roasted would be delish)

-4 eggs, scrambled (optional, goat cheese would also be a nice addition)

-fresh parsley leaves, to taste

-half cup greek yogurt

-juice of half lemon

-salt, pepper and dill to taste

Directions

  1. 1. layer ingredients, divided onto 2 plates
  2. 2. Serve on it’s own as a meal, or with soup if you are super hungry.

 

 

ENJOY your veggies! And feel free to comment or email me if you are wondering what to do with an item. Let the adventures begin!

 

 

 

 

 

 

For both farm share members and the public, we are open every Friday 12-6 and Saturdays 10-5pm in our cash market.
Some Pictures from our Farm Store at the Open House
New Blackboard and lots of variety at the Open House
Growing from seed can be a challenge- let us get your started with a ready-to go herb garden of parsley, basil, mint, and chives

 

 

 

 

 

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Farm Share Week 11

Sweet little ground cherries in their adorable paper wrappers. Pack 'em as is for a snack!
Sweet little ground cherries in their adorable paper wrappers. Pack ’em as is for a snack!
Tomatillos in there cute paper husks make one lean green salsa or addition to almost any Mexican food.
Tomatillos in there cute paper husks make one lean green salsa or addition to almost any Mexican food.

Hello from the farm! I am loving August, as I stepped out into the field and these 2 beauties (ground cherries and tomatillos) surprised me with how fast they literally were exploding from their skins. These are both from the tomato family and grow on vines. The tomatillos are green and ready when then burst their husks. The ground cherries turn an orangey colour and have a fruity flavour. Finally, here’s the link that shows us how tomatoes are a fruit!

The other item that has me totally stoked is the potatoes. We sent you 2 lbs as we figured most of you could make those tasty tubers disappear pretty fast. Here’s an item where I really do taste the organic difference.

Half
-carrots
-zucchini
-eggplant
-green peppers
-potatoes (cucumbers or tomatillos)
-green or red leaf lettuce
-black kale
-grape tomatoes
-ground cherries
-tomatillos (add to chili, quesadillas or make the classic salsa verde: Click here for Salsa Verde Recipe
Whole
-cauliflower or broccoli
-roma tomatoes or saladette
-fennel
-romaine lettuce
-cucumbers
-raddichio
Hope you’re squeezing all the memories you can into summer. There’s so much to savour.
Jennifer
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Farm Share Week 9- July 29, 2015

Hello from the Farm!

Stephanie is taking a few weeks from the blog as she anticipates the birth of her new baby, so this is Jennifer bringing you the scoop from the farm (and a couple food ideas) this week.

Hello heat wave! It’s been an adventure picking out in the fields in this sweltering weather, and I’ve been so grateful for that sweet time packing the boxes in the ice cool building (not to mention trips to the cooler to grab more items). However, I am thankful that this is great growing weather! Veggies come along in leaps and bounds in this kind of heat. For the whole shares we have some new mid-summer treats like cauliflower, eggplant, and green peppers. I am hoping to get enough cauliflower (or broccoli if I run out) for everyone next week. Grape tomatoes and ground cherries look like they’ll be ready for the eating next week, and the other tomatoes shouldn’t be far behind. I hope you enjoy these last weeks of peas and beans as we trade them for new items.

Here’s the lineup this week:

Half Shares

  • carrots
  • zucchini
  • green swiss chard
  • turnip (purple and white root) or radish
  • green beans
  • Chinese cabbage
  • sugar snap or snow peas
  • green leaf lettuce
  • collard greens
  • green kale

Whole Shares: same as above with addition of…

  • baby bok choy
  • green peppers
  • eggplant
  • cauliflower
  • extra peas
  • red leaf lettuce                        Stay Cool this week!
Have you ever tried zucchini as noodles? With a simple spiralizer tool you can sub out the starchy carbs for lean and nutritious zucchini.
Have you ever tried zucchini as noodles? With a simple spiralizer tool you can sub out the starchy carbs for lean and nutritious zucchini.
Sweet but shy kittens entertaining my kids in their own little jungle of tree and vines.
Sweet but shy kittens entertaining my kids in their own little jungle of tree and vines.
Lettuce, peas, radish, roast beef & mayo in a wheat wrap (or use collards for extra health punch). This was even yummier than I expected!
Lettuce, peas, radish, roast beef & mayo in a wheat wrap (or use collards for extra health punch). This was even yummier than I expected!
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Farm Share Week 6 July 9-12, 2014

I can’t believe we’re already in the second week of July already! The summer is flying by and the veggies that are ready for harvest on the farm continues to grow.  Here is what you can look forward to in your boxes this week-

Half Shares
-sugar snap or snow peas (eat the whole pod)
-red beets
-carrots
-red leaf lettuce
-zucchini
-cilantro/coriander
-spinach or green swiss chard
-red kale
-red or black currants
-chinese cabbage
Whole Shares
-sugar snap or snow peas (eat the whole pod)
-2 bunches red beets
-carrots
-red leaf lettuce
-romaine
-zucchini
-green beans or cucumber
-cilantro/coriander
-green swiss chard
-spinach or black kale
-red kale
-red or black currants
-chinese cabbage
-green onions
-chicory (looks kind of like romaine, can be cooked) or alternate
-baby bokchoy

The recipe this week is Cabbage rolls!  Can you believe that I hadn’t even heard-let alone eaten-a cabbage roll until I was drowning in them last fall because of the farm share?  I made them once and we LOVED them.  First cabbage we got last week it was the first thing I made 🙂

I follow a simple recipe on allrecipes but adapt it to our household needs.  My food processor is my best friend-throwing in bok choy-kale-onions-and all sorts of other greens (including basil and oregano) as well as radish and jerusalem artichoke.  I added this mixture to a pan with garlic and butter and sauteed them for a shot bit.  I then created a mixture of (I know-not healthy) cottage cheese (the whole container), half a container of softened cream cheese-threw an egg in and parmesan cheese-cooked rice and finally-the ground beef.  Salt and pepper to taste-and put them inside of steamed cabbage leafs and rolled them up.

I used some more butter and garlic to soften the zucchini and onion and added that to a jar of organic tomato pasta sauce we get a costco and poured it over the cabbage rolls and baked them in the oven.

Here is the recipe I really didn’t follow but doesn’t have any of the cheese that I added to our dish
http://allrecipes.com/recipe/stuffed-cabbage-rolls/detail.aspx
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