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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!

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Farm Share Week 3

Hi Everyone!

I (Jennifer) will be posting in the blog now too. I thought I would go back and make up for missed posts. I am sure you could use some more recipes! As the last week for asparagus, I thought I would share an idea for a different breakfast that I really enjoyed. When you don’t have any asparagus, you can experiment with different veggie and cheese combos- you could try broccoli, swiss chard or kale for instance.  See the bottom of this post for details.

Greetings from the farm!

This week I was challenged by the unpredictability of farming. Due to the cold weather this spring, most crops are about 2 weeks behind. Other crops ebb and flow with so many variables. This is unfortunately the last week for asparagus and I was not able to get them for everyone. Also, currants were in limited supply. I am trying to not give you all too many leafy greens but there are still many in the box this week.

However, the leafy greens are some of the most versatile veggies- This week I have enjoyed kale in an omelet, in baked beans and on a burger and baby bok choy with beets and soft cheese as a delicious side. Other possibilities include juicing, soups and stir fries, and I am eager to try kale this week steamed with white wine. On a positive note, your participation in Farm Share is protecting you from the volatility of the produce market’s prices. Kale for instance is in extremely limited supply in Ontario, and is selling at almost double wholesale what it does during the summer and this will undoubtably affect prices at the checkouts. So, enjoy- knowing that your decision to support Zephyr Organics has its perks.

Here are the contents of Week 3’s Farm Share Box:

Half Share

-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy

Whole Share
-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy
-red leaf lettuce
-red beets
-black kale or currants
-chives
-sugar snap peas

Recipe for Asparagus Breakfast Casserole

Ingredients

-4 slices whole wheat bread

-3 large eggs

-1/4 cup skim milk

-4 tbsp. unslated butter, melted

-1 cup havarti cheese (grated)

-1/2 tsp. salt

-2 tsp. sugar

– 1 small bunch thin asparagus spears in 1/2 in. pieces.

Directions

1. Preheat oven to 350 and butter a 8″ X 8″ baking dish. Cover the bottom of the dish generously with bread cubes.

2. In a large bowl, whisk together the eggs, milk, butter and cheese, salt and sugar. Mix until combined. Stir in the asparagus and pour the mixture over the bread.

3. Cover with foil and bake for 25 mins. Remove the foil and bake for another 10 mintues until golden brown on top. Serve hot.

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Box contents for week 2 and a recipe for rhubarb bread!

Good day to you all!

Apologies for the delay in posting this entry, I was travelling yesterday and that storm we had made for a tricky flight into Toronto. We were bounced around until they decided we couldn’t land and then re-routed to Buffalo. A very long and nerve-wracking jaunt!

But back to the boxes! Here are the contents for this week (which many of you know by now) and a great recipe from one of our farm share subscribers, thanks Danielle! I love the idea of making break with rhubarb, so different.

You can also find some great (and quick to make) salad dressings over on the Canadian Living website — I love trying new ones and they are a great way to jazz up your leafy greens.  My salad “formula” is to mix up the greens, pick one type of nut, one type of fruit, one type of cheese and several crunchy veggies and toss them all together with a complementary dressing.  Easy peasy!

Half Share
-green leaf lettuce
-romaine lettuce
-baby bok choy
-black kale
-strawberries
-carrots
-mini onions
-garlic scapes
-asparagus
-radishes

Whole Share
-green leaf lettuce
-romaine lettuce
-baby bok choy
-black kale
-strawberries
-carrots
-mini onions
-garlic scapes
-asparagus
-radishes
-red kale
-chinese cabbage
-curly parsley
-extra strawberries
-rhubarb
-red swiss chard

Light Rhubarb Bread Recipe (from bellybytes.com)

Ingredients:
2-1/4 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 eggs
1 cup low-fat buttermilk
1 cup packed brown sugar
1/2 cup applesauce
2 teaspoons vanilla extract
2 cups finely chopped rhubarb
1/4 cup chopped walnuts, toasted

TOPPING:
2 teaspoons butter
1/4 cup chopped walnuts, toasted
1/3 cup packed brown sugar

Directions:
Preheat the oven to 350 degrees. Coat two standard-size loaf pans with nonstick cooking spray and set aside.
Combine the all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a bowl and set aside.
In another bowl, beat the eggs, buttermilk, brown sugar, applesauce and vanilla. Add the dry ingredients all at once, and stir until just moistened. Do not over mix. Stir in the rhubarb and walnuts. Spoon the batter into the prepared pans.
To make the topping, mix together the butter, walnuts and brown sugar. Spread evenly over the top of both loaves. Bake in the preheated oven for about 50 minutes, or until a sharp knife inserted into the center comes out clean.

Recipe makes 24 servings.

Each serving contains approximately:
126 calories, 3 grams fat, 17 milligrams cholesterol, 140 milligrams sodium, 23 grams carbohydrates, 3 grams protein and 1 gram fiber.

I hope you enjoy it, I’m going to try it the next time we have rhubarb in the bins!

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Welcome back friends of Farm Share! Box contents for week one…

Happy Wednesday everyone!

Welcome back from all the folks at Zephyr, and me, your friendly blogger Heather.

Here are your box contents for the week, along with a great kale recipe created by our very own Jennifer from Zephyr Farms.

We’re looking forward to providing you with delicious, fresh organics this 2011 season.  Feel free to drop us a note here on the blog to let us know what we can do to make the farm share experience even better for you.

Have a great day everyone!

Box Contents for Week 1

Half Share
-romaine lettuce
-red leaf lettuce
-green kale
-rainbow swiss chard
-baby bok choy
-chives
-asparagus
-rhubarb
-strawberries
-radishes

Whole Share
-romaine lettuce
-red leaf lettuce
-green kale
-rainbow swiss chard
-baby bok choy
-chives
-asparagus
-rhubarb
-strawberries
-radishes
-red beets
-onion bulbs
-amaranth (calliloo) Used in Carribean cuisine, steamed as side or in stews
-italian parsley
-black kale

Recipe for the week – Kale & Tomato side dish

Ingredients:
-1 bunch of green kale
-1 tbsp. olive oil
-salt to taste
-1 tomato, medium chopped
-1/4-1/3 cup feta or other soft cheese

1. Wash kale, remove steps and coarsley chop leaves.

2. Sautee Kale in pan with the olive oil until wilted but still vibrant in colour. Sprinkle liberally with salt.

3. Add tomatoes and feta just before kale is done cooking.

Serves 3.

Enjoy!

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Week 19 – Summer 2010

Hello everyone,

So, as the barometre drops, things are beginning to slow down on the farm. There are fewer and fewer late nights and many of our migrant workers are going home this week. It is a little saddening but at the same time the change in seasons is a truly wonderful thing about our great nation.

The farm does not shut down entirely in the winter. Those later months are spent preparing countless bags of beets and carrots and finding a home for the remaining cabbage and squash (they are stored in giant bins stacked up in our building).

But, there are still things being harvested out in the fields. I know a lot of you mentioned our broccoli was sometimes affected by worms (and that was after painstakingly picking through to find the best ones) but I think you will find the broccoli this week to be the best yet. Prehaps the frost is doing us a little favour in killing off the pests, because the broccoli really does look lovely this week.

Thanks to those who have already returned your survey – I really appreciate it. Remember, you can also return it on the last week after which I will be announcing the winner of the draw.  Only one week left – enjoy!

Best,

Jennifer

 

Half Share

  • brussels sprouts
  • eggplant or peppers
  • baby bok choy
  • beets (chowhound’s message thread on ways to cook beets, broccoli and cauliflower has some great tips and recipe suggestions)
  • broccoli
  • carrots
  • green leaf lettuce
  • green onions
  • spinach or celery (celery soup)
  • squash

Whole Share

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Week 17 – Summer 2010

Hello everyone!

We are getting down to the last couple of weeks here and it is getting to be more of a challenge to inject some variety into your Farmshare boxes. However, just as many varieties of veggies are fading away, the brussels sprouts are just coming ready. I included a whole stalk in your box because they look so interesting on the plant. Before coming to the farm I had only ever seen brussels sprouts frozen in a bag. So, if you have kids, make sure they check out the plant for a little agriculture education.

Also, this week I added some pie pumpkins. Contrary to the name, there are lots of other things you can do with pumpkin that don’t involve pastry-making. I made pumpkin pancakes (recipe) the other day, my sister-in law made some delicious pumpkin muffins with bursts of cranberry (recipe) and you can also make squares or even first course items like soup. They are in the squash family after all.

I think I must be in the thanksgiving mood because I put an extra item in your boxes this week without realizing it. No wonder I has such difficulty closing them!

Anyways, I would love to offer you a wonderful Thanksgiving where I hope you enjoy your family and friends and of course good food alongside.  Remember, the farm store is open Fridays and Saturdays from 10-6 for your last-minute shopping (lots of squash, carrots, beets, pumpkins and even jams if you do Thanksgiving brunch).

Happy Thanksgiving!

Jennifer

Half Share

Whole Share

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Week 16 – Summer 2010

Hi Everyone!

I can’t believe it is already week 16 (only 4 weeks left after this one!). The fall colours are out in glorious display and even can be seen in colouring changes to some of the vegetable plant leaves.

Many Ontarians are surprised at how late the growing season goes here as some grocery stores are already switching to imported produce even though there is still so much coming out of the fields.

I am very glad to have spinach back this week and I am eager to experiment with a new type of squash – delicata.

You will notice in your box this week there are a few slow-cooker/soup staples and hope you enjoy the satisfaction of a cook-all day meal sometime this week.

Remember, any recipes you have found or created and enjoyed, please feel free to share with myself or our faithful blogger Heather, who you can contact by emailing her here.

Enjoy your week of culinary experiences!

Have a good one,
Jennifer Eng

Half Share

Whole Share

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Week 14 – Summer 2010

Hi everyone!

New this week is a new type of squash, delicato, and leeks, which are always amazing in soups and more.

I actually still remember this sweet lady who made potato leek soup for my family when we were all sick and that was half my life ago! So, leeks make me think of the kindness of others – sharing foods with others can be a small guesture that really makes a difference.

Hopefully my story was inspiring to someone, although some of you may not be inspired by the presence of zucchini again in your box. Well, can I encourage you to enjoy it once more or blanch and freeze it, because this should be the last week it is growing in the fields (how to blanch and free zucchini). I love zucchini as you can add some nutritional punch, texture and flavour to everyday favorites like italian dishes and tacos.

Also, this should be the end of the season for cucumber, so again I hope you enjoy the last of them.

The whole share boxes also received garlic this week (don’t worry, I will have some for all of you in later weeks) which I was shocked to learn is a very expensive item when Ontario grown and organic. Also, a visitor to the farm tried a clove on its own and was surprised by the potency of the flavour. So, you may need less cloves to get the same effect, or you could just enjoy the added flavour.

So, I hope you are all enjoying this new season (even though it is not yet officially here) and I thank the many of you that have given me your input – while I can’t make everyone’s ideal box every week, I sure can try to include various items that are requested, provided they are out there in the fields of course.

It has definately been a good growing year overall but I am sorry to say not a good one for our fruits. Our berry yields have been low and we have lost most of our melons to the local wildlife. However, we have had crops like broccoli which turned out very well this year despite being quite a challenge to grow organically due to pests. So thank you all for experiencing each week with me and standing behind the farm in all the ups and downs involved in agriculture.

Sincerely,
Jennifer

Half Share

Whole Share

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Week 11 – Summer 2010

Hello everyone,

The nights sure have been cooling down lately and we can feel that we are getting to the end of summer. On the farm right now all of the seeding and planting is done – our focus now is on weeding the crops (much of which has to be done by hand) and harvesting the produce.

I have been trying to get you all some melons for your boxes but so far we are losing much of our crop to animals like groundhogs. That’s the difficult thing with organics – the animals find our food good to eat also! We will try our best to keep what we can and hopefully we will have a lot more next week.

Something we do have new this week is celery, which is just ready in the fields right now. I have tried to keep you informed about seasonal veggies by what I place in your box and by letting you know about things that are ready early because of the greenhouses. Most if not all of the leafy green vegetables are ready for almost the entire growing season in the fields.

Thanks again for your support of the farm and bon appetit!

Jennifer

(Quick note from Heather: I added in a few recipes that you might want to try, I made the spinach puffs and also the maple glazed carrots, they were both great! Also, I found a fantastic website that lets you add in what you have on hand and it gives you a selection of recipes you can make — visit supercook.com to check it out!)

Half Share
-broccoli (quick sauteed broccoli)
-spinach
-red leaf lettuce (leaf lettuce salad with honey dijon dressing)
-green leaf lettuce
-grape or saladette tomatoes (pasta with grape tomatoes)
-rainbow carrots
-green beans (potato and green bean salad)
-potatoes (new)
-sugar snap peas (quick ginger sugar snap peas)
-heirloom tomatoes
-celery (new)

Whole Share

-broccoli
-spinach (spinach and feta puff pastry bites)
-red leaf lettuce
-green leaf lettuce
-grape or saladette tomatoes
-rainbow carrots (maple glazed carrots — yum!)
-green beans
-potatoes (new)
-sugar snap peas
-heirloom tomatoes
-celery (new)
-cabbage (cabbage rolls, I add onions and green peppers!)
-yellow beans
-snow peas
-cauliflower (great recipe with almond, raisin and caper)
-green onions
-green peppers

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Recipes for Week 9

Looking for some great recipes to make with your organics? Look no further!

This week we have a great one from the Food Network’s Giada De Laurentiis, crisp, delicious fried zucchini!

Zucchini can get watery and mushy if not cooked carefully, so it’s always a nice surprise to find a recipe that gives you a cooked-but-not-soggy veggie.

This recipe is yummy, and quick to make too.  Prep is 5-10 minutes and cooking time is less than that.  While her recipe calls for a true ‘fry’ experience, I have found you can use a much thinner layer of oil and just add in a bit more if the pan gets too dry (it’s healthier!).

Storage Tip! Refrigerate yellow squash and zucchini, unwashed, in a plastic bag in the vegetable drawer. Wash just prior to using. You can expect your zucchini to last around a week.

Ingredients

  • Olive oil, for frying
  • 1 3/4 cups freshly grated Parmesan
  • 1 1/2 cups panko (Japanese breadcrumbs) or regular crumbs if you don’t have panko
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Directions

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan, salt and pepper, and serve. Delish!

Looking for more zucchini recipes? Try one of the over 800 recipes that use zucchini on the Food Network site.

Next we have a quick Cabbage Slaw recipe complements of Whole Foods Market, this one is great and uses your carrots, green onions and cabbage.

If you’re feeling creative go ahead and toss in some peppers, radish or even beets — just make sure they’ve been shredded to the same size as your carrots and cabbage.

Ingredients

1/3 cup white wine vinegar
1 to 2 tablespoons sugar (optional)
1 clove garlic, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
4 cups finely shredded green and red cabbage
2 cups shredded carrots
1 cup thinly sliced green onions
Salt and pepper to taste

Method

In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.

Garnish this bright coleslaw with toasted sesame seeds or chopped roasted peanuts. Or, toss it with shredded roasted chicken and serve it as the main course.  Yum!

More Recipes

Here are some more cabbage and carrot recipes for you, and Canadian Living has a lovely selection of radish recipes you might enjoy trying.

Check back for more recipes during the week and let us know what veggies you would like recipes for, we’ll see what we can find!