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/
- mint: Worried your mint will spoil before you use it? Here are some herb storage tips: https://www.delishplan.com/how-to-preserve-fresh-mint-more-tips-for-herbs/
- green onions
- baby bok choy
- green swiss chard
- romaine lettuce
- red leaf lettuce
Whole Shares (same as above with the addition of)
- 2nd asparagus
- collard greens (makes an easy low carb, gluten-free wrap!)
- oregano (savory herb excellent in Italian and Greek foods)
- turnip greens
(makes one 2L pitcher)
- 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.
- 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
- Peel and chop cucumber and wash and chop mint.
- Add all ingredients to a medium bowl and mix. Let refrigerate for 1 or more hours. Enjoy!
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.
- 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
- Wash and chop rhubarb. Add to small pot with lemon juice, water and sugar.
- Heat on med-high until it comes to a boil. Lower heat to med-low and simmer until thickened.
- Add blueberries and continue to cook and stir until blueberries are soft and cooked.
- Enjoy hot with pancakes or chilled on yogurt!
Remember to keep hydrated this week as the temperatures climb!
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:
-green leaf lettuce
-baby bok choy
-heirloom field tomatoes
-large snow peas
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!
-coriander or garlic chives
-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
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!
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!