Posted on

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!)

Posted on

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!

Posted on

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!

 

Posted on

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

Posted on

Farm Share Week 5

Please note:

In order to post earlier some things on this post may change with available. You never know for sure what looks ready and happy until you are out in the fields!

Half Share

-zucchini

-beets

-carrots

-green leaf

-swiss chard

-peas

-radish

-broccoli

-celery

-raspberries

Whole Share

-zucchini

-beets

-carrots

-green leaf

-swiss chard

-peas

-radish

-broccoli

-celery

-bok choy

-red kale

-strawberries

-coriander or garlic chives

-raspberries

-2 additional items

Here is a recipe for cold zucchini soup that I am eager to try. No cooking- so it’s easier and more of the nutrients of the veggies are preserved. http://www.marilyn.ca/Cooking/segment.aspx/Daily/May-2011/05_23_2011/SummerSoups

Also, here is an article on storing veggies. Please note NOT to wash berries before you are ready to eat them. They are very sensitive to moisture. http://articles.mercola.com/sites/articles/archive/2010/07/29/where-do-you-store-produce-in-your-fridge-for-maximum-shelf-life.aspx

Enjoy!

Posted on

Tips For Keeping Veggies Fresh

You love our delicious, organic fruits and vegetables, but sometimes it seems like a lot of work to keep them fresh for the whole week. There are some simple steps that you can take to ensure that your produce lasts and lasts.

Try these 10 tips to keep your organics crisp and delicious!

1. To keep your celery happy for a long time, wash it right away, pat dry and wrap it tightly in aluminum foil, pressing it to conform to the shape of the celery.  Put it in the crisper drawer.  Crunchy!

2. Certain fruits and veggies produce ethylene gas which can prematurely ripen some other plants, and you don’t want that. Keep your ethylene-producing foods separate from their more sensitive counterparts. That means cantaloupes and tomatoes should never hang out with broccoli, carrots, leafy greens or melon!

3. Keep onions and eggplant out of the refrigerator and try to space them apart so that they are not touching. They’ll last longer when air is able to circulate around them.

4. Your leafy greens like it best in plastic zip bags or tupperware. When you get home and unpack your bin, give everyone a bath right away, spin or shake dry, then wrap lightly with paper towel (it will be slightly damp, that’s okay). Pop in the crisper. Enjoy!

5. For carrots, turnips and beets, cut off any green tops and store in a cold, dark place that is well-ventilated.

6. When storing herbs (and asparagus, too), try snipping off the ends and storing them upright in a glass of water, covered with a plastic bag.  Fresh!

7. Dear world, we tomatoes wish you’d leave us on the counter. Only put us in the fridge if absolutely necessary. We’ll taste better that way, honest.  Thank you!

8. I heard that storing your berries in a sealed glass jar (pre-wash) works like a charm to keep them from going bad – let me know if you try it!

9. What to do if your lovely organics are looking a bit on the wilted side?  You can revive most greens by covering them completely with cold water (you can even toss in some ice cubes) for up to an hour, this should help them regain crispness!

10. Remember: your veggies, and fruits in particular, are susceptible to mold – touch them as little as possible with your hands to give your organics the best chance at making it to your table!

Be well, see you next week!