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
Place all ingredients except coconut milk in a slow cooker on high. Cook 4-5 hours.
Transfer to blender or blend with immersion blender, being extra cautious with the hot liquid.
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!)
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!)
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/
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.
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
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!
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
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!
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.
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. layer ingredients, divided onto 2 plates
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 HouseNew Blackboard and lots of variety at the Open HouseGrowing from seed can be a challenge- let us get your started with a ready-to go herb garden of parsley, basil, mint, and chives
Hi everyone! I (Jennifer) wanted to wake up the blog to provide you with an update from the farm and share a recipe that I think just about everyone will enjoy.
My family and I had the privilege of travelling to central Florida to meet up with some farms we will be shipping produce to in the summer months, when Florida is just too hot to grow certain crops. Along the way we got to pick oranges right from the trees (which I was so excited about), and visit lots of friends and family in Florida and all over Virginia. Road tripping with the family, even *gasp* without a dvd player, went surprisingly well aside from the extra stops we made for our 4 1/2 year old and 2 1/2 year olds’ smaller bladders. We spent most of our trip visiting with people we wished lived a whole lot closer, and taking in the scenery, city by city. We even took a dip in the chilly Atlantic at Daytona Beach!
Picking oranges with family and friends in Clermont, FL.
We also continued our education and planning efforts (one major thing we like to do this time of year) at the Ontario Fruit and Vegetable Growers Conference in Niagara Falls, which is always a great opportunity to learn something and face to face with other growers and people in the agriculture industry.
While on our trip, our son was on an elimination diet of about 12 foods that his body was not processing. What a challenge! Gluten and dairy free seems so simple now by comparison. One of the most difficult foods to avoid was brewer’s yeast, which is in beer of course, but also used for flavour in so many foods including broth and in anything with vinegar (just about all condiments). I know you will tell me to make my own, but I don’t often have whole chickens or bone-on beef to make my own broth, therefore this is something I normally buy in the carton. I could not find a single brand without yeast! I was also instructed to load up my son with extra dark leafy greens.
Enter this soup from “www.gimmesomeoven.com”, which gets much of its flavour from tomatoes, which I was lucky enough to have still frozen from the summer. I managed to pack in a whole bunch of green swiss chard in here. You can also find this recipe on our pinterest page: https://www.pinterest.com/zephyrfarmshare/ .
Tomato Basil Chicken Stew
Serves 4
I wasn’t quite organized enough to have everything defrosted so I put the chicken and tomatoes together as the oven warmed up with a little olive oil, covered with tin foil and baked about an hour and 20 mins at 375 degrees.
All cooked and ready to make some scrumptious stew!
Ingredients
1 Tbsp. olive oil
1 small white onion, chopped
2 carrots, peeled and diced
2 stalks of celery, diced
4 cloves garlic
6 assorted whole tomatoes, roasted
1 (14 oz.) can cannelini beans (I used chickpeas due to a food sensitivity)
1 can water (or as needed)
3 cups shredded cooked chicken
1 bunch green swiss chard, main stems removed
¼ cup roughly chopped fresh basil (or dried to taste)
1 tsp. salt
½ tsp. black pepper
¼ tsp. crushed red pepper flakes
All ingredients in and simmering on the stove
Directions
Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.
Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.
Serve with freshly-grated Parmesan cheese.
All served up with some blue cheese for me. Fresh herbs would be lovely too.
Hope this stew warms you up as we wait for spring and that you are having some adventures of your own.
Phew! So summer’s having a little comeback this week. I hope you are enjoying the sun while we have it.
Half Share
Spinach
Beefsteak or Campari tomatoes
Carrots
Red beets
Savoy cabbage
Red or green scallions
Green peppers
Zucchini (yellow or green)
Turnip greens or green kale
eggplant
Whole Share
Spinach
Beefsteak or Campari tomatoes
Carrots
Red beets
Savoy cabbage
Red or green scallions
Green peppers
Zucchini (yellow or green)
Turnip greens
Eggplant
Campari tomatoes
Black or green kale
Spaghetti squash
Red sheppard or yellow bell peppers
Cantaloupe
Green leaf lettuce
Strawberries or apples
Leeks or garlic
This week I wanted to give you some ideas of how to use all of your veggies for the week, based on some of the tasty meals I’ve made with our veggies lately. I do not follow any specific diet except for the more veggies and unprocessed foods, the better, but I think most of these ideas could be adapted to vegetarian or gluten-free diets.
Monday:
Roasted chicken (legs and wings) and roasted veggies (beets, carrots, potatoes or squash). Roast whole chicken and save the breasts for tomorrow.
Tuesday:
Spinach, chicken, avocado and strawberry salad with mango chipotle dressing. A five-minute meal if you pre-roasted the chicken!
Wednesday:
Eggplant Parmesan with turnip green and beet green salad
Thursday:
Sweet and Sour Chicken (green peppers, carrot, cabbage and scallions)
Friday:
Burgers with tomato (reg or veggie) with savoy cabbage salad (carrot, savoy cabbage)
Saturday:
Fish filets and zucchini fries
Sunday:
Ground chicken chili (green peppers, tomatoes, zucchini, scallion) with cheese, plain yogurt, and scallions to garnish.
Hope these ideas get the wheels in your head turning. Here’s a tip if you are overwhelmed with tomatoes. Wash and put in the freezer in a bag, and simply pull out and use in your cooking later. I made a large watermelon and a few very ripe bananas into juice by throwing it all into a blender, doing a quick blend, seeds and all, and simply straining out the seeds and pulp. I also froze some juice for popsicles for my son.
Happy back to school everyone! I’m going to keep it brief but meaningful this week.
Half Shares
• Spinach
• Eggplant (or zucchini)
• Buttercup squash
• Grape tomatoes (great for lunches)
• Romaine lettuce
• Mini red romaine lettuce (a bonus item as it’s teeny)
• Carrots
• Parsley (if you are adventurous, you may want to try making tabouleh)
• Chinese cabbage (tasty in stir-fries and soups)
• Raddichio/chicory/turnips/turnip greens
• Cantaloupe/watermelon
Whole Shares
• Spinach
• Eggplant (or zucchini)
• Buttercup squash
• Grape tomatoes (great for lunches)
• Romaine lettuce
• Mini red romaine lettuce (a bonus item as it’s teeny)
• Carrots
• Parsley (if you are adventurous, you may want to try making tabouleh)
• Chinese cabbage (tasty in stir-fries and soups)
• Raddichio/chicory/turnips/turnip greens
• Cantaloupe/watermelon
• Field tomatoes
• Radish
• Red swiss chard
• Rhubarb
• Zucchini
• Green peppers
• Beets
And a few ideas for you….
Stuck with zucchini you don’t know what to do with. Try slicing and using the zucchini instead of crust (could work for eggplant also, though you might want to salt the slices and let them sit to reduce bitterness)
Overwhelmed with another watermelon? It makes wonderful juice or smoothies, or can be paired with feta and fresh mint for a delicious salad.
I’m about to try a spinach, tomato and quinoa frittata tonight. Feel free to add your own recipes in the comments sections.
Know your farmer: encouraging your kids to eat well and also seeing the value in the food you purchase are both bound to happen in the process. First of all, vegetables are fascinating! There is always something growing in our front field and if you come during store hours, I’m sure Jannette will be sure to let you take a peek. In case there was any doubt we’re organic, you’ll find some weeds too. As for your perspective on the cost of food- that is likely to change as you observe or take part in getting your own hands dirty to harvest some food. It just about kills me to see green onions sell 2 bunches for a dollar, knowing how labour-intensive they are post-harvest (peeling, washing and bunching). The other day, I was checking out tomato sauces in the grocery store because I was wondering why some varieties (ie. Ragu and store brands) sell for only $1.50 while even conventional sauces from other brands like Classico sell for $3.00 plus. Lo and behold, the mystery was solved- all cheap brands that I saw used soy protein (and likely GMO) as filler. Not tomato sauce, but tomato-GMO soy surprise! Funny, it didn’t highlight that feature on the label. So, case in point, growing food costs money, and suspicion should arise if one company is somehow able to provide the same product at half the price. Read the label, or better yet, make your own.
It’s a full basket this week- check below for a gorgeous and flavourful salad idea.
Half Shares
Red beets
Bokchoy
Field tomatoes
Campari tomatoes
Cucumbers
Carrots
Watermelon
Radicchio (red leafy head with white ribs) or chicory (light green leafy head with white ribs)
Broccoli, cauliflower or eggplant (sorry, very few broccoli due to crop losses)
Green Peppers
Sugar snap or snow peas
Green Beans
Colourburst Crunch Salad (inspired by recipe from Chatelaine magazine)
Trade turkey and cheese for nuts for vegan diets. Serves 1 as entrée.
Ingredients
3-4 leaves romaine lettuce, chopped across rib
3-4 raddichio leaves, sliced thinly across rib
3-4 small Bokchoy leaves, sliced thinly across rib
4-6 slices red beet, thinly sliced and halved or quartered
6 thin slices cucumber
2 slices orange, quartered
1/3 cup cooked turkey pieces
¼ cup finely grated or crumbled feta cheese (if desired)
balsamic dressing
Directions
Cut and wash romaine, raddichio and Bokchoy. Dry and arrange on plate.
Arrange beet, cucumber, orange and turkey as artistically as you desire. Sprinkle feta over top. Add drizzle of balsamic dressing and serve as a satisfying entrée.
Remember, read those labels…or better that- eat things without labels .
Our society craves conveience and ease, especially with food, and consequently now w e find we must wean ourselves off of those items that go through a lengthy manufacturing process while ending up something entirely different than its original form. It’s no surprise then with something like watermelon, that people don’t want to have to bother with seeds. Seeds however propagate life. A seedless melon is one incapable of reproducing, like when the first curious scientist bred a lion and a tiger, which yielded a seemingly healthy but sterile liger. I think part of what makes a plant or animal fully healthy is its ability to reproduce, so I’ll keep the seeds in my watermelon thank you very much! Producing these sterile plants means taking away the ability of the grower to replant the way the amazing cycle was designed and puts all the power in the hands of those ever-popular bioengineering companies, like Monsanto. I think you can see the trouble of the world’s food supply being controlled by corporate giants. So I say, take those seeds and with each one you spit out, spit it in the direction of injustice of our food being controlled by just a few. Ok- off the soap box now.
Half Shares
carrots
rainbow beets (red & golden)
burgundy beans or snow peas
cucumber-Tomato
spaghetti squash (see recipe from last week)
yellow doll melon (yes, the inside should be yellow)
field tomatoes (if they look a tad underripe, find a sunny spot on the counter and they will be looking very tempting in an extra couple days)
rainbow turnip greens (light green & purpley red- let these spicy greens wake up your salads)
green leaf lettuce
campari tomatoes
grape tomatoes
fennel
sugar snap peas
baby red romaine (that adorable, dark and gorgeous salad green)
red kale
green peppers
green onions
Meal-worthy Ratatouille
I made this hearty soup for a weekend meal with tons of veggies. A nice crusty loaf of bread would pair nicely. This should help if still have zucchini and/or eggplant from your last box. I left all skins on the veggies and did not regret it.
Ingredients
1lb. Pork loin, cut into 1 in. pieces (optional)
4 cloves garlic, minced
2 tbsp. butter
2 medium zucchini, washed and chopped
1 medium eggplant, washed and chopped
2 medium tomatoes, chopped
½ cup white cooking wine
1 carton chicken broth
½ tsp. Dried basil
2 bay leaves
pepper to taste
1 tsp. Salt (or to taste)
Directions
Heat butter in large pot and add pork loin. Brown on all sides and add garlic when almost done (2 mins or so).
Add wine, chicken stock and spices and bring to a boil. Add veggies and bring back to a boil. Turn heat down and let it simmer for 40 mins or until veggies are very tender.
Makes great leftovers! This recipe yielded about 7 bowls.
Green Kale: Ridiculously nutritious and versatile!
Picking the peas was a great way to start today in the nice cool morning. The weather is giving us some sweet relief from an incredibly hot and stormy week. Sugar snap peas are fresh out of the field this week and they are my favorite of all peas! They have sweet flavour paired with the ease of using the whole pod. So, please don’t sit there shelling your peas- the whole pod was made to be enjoyed.
Also new this week is cauliflower- and I must say, it is an achievement. Cauliflower is very vulnerable to pests that are extemely hard to control organically. This is the reason we have not grown more in the past. However, in the shelter of the greenhouse, it looks like the bugs were unsuccessful in finding their favourite treat. Why not try wrapping your cauliflower in tin foil and grilling it?
There are still many leafy greens decorating your box. Try to enjoy them for their versatility- salads, pastas, soups, sauteed on their own or with those sassy garlic scapes! You can even try adding them to smoothies for a little “green power” or using them in an omelette. As more of the other vegetables become available, they will gradually replace some of the greens.
So, here is what you are receiving this week and some recipe ideas.
Whole Share
-asparagus (last week folks, savour it!)
-green leaf lettuce
-red leaf lettuce
-cauliflower
-garlic scapes
-green kale
-spinach
-rainbow swiss chard
-large sugar snap peas
-snow peas (York & Durham) or black currants (Durham & Pickup)
-red beets (first crop this year!)
-kohlarabi (those light green or purple martian heads with big leaves)
-red radish
-Russian kale
-oregano
-green onions
Now for the recipes:
Snow Pea and Bean Sprout Stir-Fry: Try this Lightning-fast Vegetarian Main Dish!
(Adapted From Fresh Juice Magazine, June/July 2012)
Ingredients
-pint clamshell of snow peas
-4 cups bean sprouts
-2 tbsp. peanut or other oil
-3 garlic scape stems, chopped
-pinch salt
-1.5 cups julienned fresh shitake mushroom caps
-3 green onions, sliced thinly on a diagonal
-pinch granulated sugar
-1 tsp. light soy sauce
Directions
1. Pull off strings from peas. Stack 3 or 4 pods and slice lenthwise into 3 or 4 thin strips to make julienne.
2. Pinch off roots and brown seeds from bean sprouts.
3. In wok, heat oil over medium-high heat; add mushrooms, onions and garlic scapes, and stir fry one minute. Add peas, sugar and 3 tbsp. water, stir-frying until peas are tender and water has evaporated (1-2 mins). Add bean sprouts and soy sauce; stir fry for 1 minute. (Serves 4)
Cheese Canneloni
One of my customers was kind enough to share that her family’s favourite way to enjoy spinach was cheese canneloni. I found this recipe online, which is fabulous and hearty, but I must add a few tweaks. The recipe uses frozen spinach, which to me would be more suitable as hockey pucks. Instead, use your fresh organic Ontario spinach, chop it up, steam it for a few minutes (wilted but still vibrant in colour), and then drain it (I squish out the water to save time with my hands). Add as directed. Also, your garlic scapes can be used the same as garlic cloves, so you can easily use this instead of purchasing garlic. Here’s the basic recipe http://www.bestrecipes.com.au/recipe/Spinach-and-Cheese-Cannelloni-L1412.html .
Finally, a few ideas for the whole sharers with that odd vegetable called kohlrabi. Try it raw or roasted this week. The green are good to eat also.
Kohlrabi: cauliflower’s eccentric cousin, just loaded with vitamin C
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.
