Can you believe it-only 2 more weeks. Wow, time has Flown! We hope you have enjoyed eating with the seasons. A lot had changed over these 5 months of Farm Share. Believe it or not, there is still quite a bit of harvest to bring in. The collards and kale are stunning right now (they are loving the cool weather!) and the fennel was just too pretty to pass up.
I am a little obsessed with soup lately (just had a nice beef stew with carrots, brussels sprouts, potatoes and celery). For lunch I made some soup with some leftover rice, chicken stock, chicken and cabbage. So much nourishment and it warms you up from the inside out.
Now is a good time to take a cue from the lazy sun and slow down a little. Capture the moments where you can where you hit pause on your to-do list and just enjoy the people (or the quiet!) around you. Everyday moments can be so beautiful if only we have the eyes to notice them!
This weeks recipe is a wonderful kale vegetable stew with rutabaga noodles. I look forward to eating the rutabaga that’s not just boiled and mashed with sugar (that’s how our family eats it for thanksgiving). I had forgotten that I used to make noodles with it last share season, yay for a veggie spiralizer!
Here’s hoping these short days come with slow-cooked and hearty foods from our gardens to your table!
pepper squash beets carrots rutabaga red kale green cabbage sweet potatoes Collard greens baby bokchoy fennel
Whole (add) green peppers Chinese cabbage mint or parsley lettuce (last of the season-enjoy!) red radish
fruit 1/2 pint raspberries 4 avocados 2.5lbs bananas 1 pineapple 3lbs gala apples
Hello from the farm! Hard to believe its mid-October with the summer like weather we’ve been having! I hope you all are enjoying the last few days of warmth before the cooler fall weather sets in. The farm is beautiful this time of year with lots of bounty to still be shared, however we only have a few more weeks in the summer share season. If you haven’t had a chance to look into signing up for our winter share please do! It’s well worth getting at least the fresh fruit delivered to your door, since it’s all lovely organic produce that brings the taste of summer to our winter Ontario produce selection. This past weekend I had the pleasure of attending an art and meditation retreat, which was a blessed time away to recharge my own energy levels. However I had to bring pot luck foods for a very restricted diet/lifestyle choices, which included a couple of vegans. Sadly I forgot to get photos of the bounty but I made a wonderful vegan roasted butternut squash soup as well as a yummy potato and leek soup. I also made a lovely kale, quinoa, cranberries and feta salad which was a huge hit (I put the goat cheese on the side) and I have plans to try this stuffed butternut squash and quinoa recipe.
Hello October and hello harvest season! I am not sure about anyone else, but summers in Ontario are far too short and fly way to quickly for my liking. Never the less the beauty that comes with the changing of the seasons here in Ontario is a sight to behold, and we are blessed once again with another Thanksgiving season right at our door. This week you’ll get a wonderful bounty to help with the festivities, nothing like some beautiful organic pumpkin pie to make the welcoming of the season sting just a bit less as the temperatures drop and the signs of winter creep upon us. Doug and Jenny had a blessed time taking a trip to Holland, and I apologize for the delay in the blog while they were away, some times the days just blur by for me into weeks with home schooling 3 kids and changes in schedule, I probably should eat more of my leafy greens to help with my memory from my share! If you are unaware there are studies saying that eating leafy greens help with memory loss (as well as a preventative!) so if you aren’t a big fan of them here is one way to get it into your diet (this blog has non-leafy ideas too, such as squash!) Yummy vegetable smoothie recipes! An amazing pumpkin pie recipe! This recipe has a lot of ‘tips’ for those who need changes for dietary purposes, its a lot of text but its one amazing pie and you can freeze the extra filling!
Happy back to school! The pumpkins may be hinting we’re heading into fall, but the hot weather and watermelon say otherwise! Hope you enjoy the last of our sweetest gift to you. The watermelon will last a couple weeks in the fridge but the cantaloupe goes a lot faster so I recommend digging in a.s.a.p.
Hope you find lots of lunch box inspiration with cherry tomatoes, ground cherries (like natures little pre wrapped candy), cucumber, field tomatoes and romaine. And yes, super fresh green beans can totally be lunch worthy too! Newsletter coming soon with some recipe ideas for the lunch box (subscribe by filling out your email at the bottom of the home page : https://zephyrorganics.com
Field tomatoes Cherry tomatoes Ground cherries (small clamshell with papery husked orange fruits) Assorted melons Spaghetti squash (tawny to yellow in colour, slice in half legthwise, remove seeds and bake bake at 400 for 50 mins and enjoy a tasty and gluten free noodle!) Beans Cucumbers Carrots Romaine Red swiss chard
Whole Shares (same as above with…) Saladette tomatoes Eggplant Beets Parsley Green kale Spanish onions Green peppers
Bananas 3lbs Red watermelon (Zephyr) lrg Peaches, BC (5) Strawberries 1lb Valencia Oranges (4)
Can you believe this weekend marks September already!? Soon we will be seeing lots of pumpkins, apples and other fall festival goodies. The summer months are flying by and I have already seen a few leaves changing color-which I’m not ready for. But our box contents this week is full of color and a lovely sunshine squash! I finally used my spaghetti squash from a couple of weeks ago-I tried a version of this yummy stuffed spaghetti squash recipe. I added a little bit of cooked rice to the mixture, as well as a can of alfredo sauce but this recipe can be adapted many ways. Scroll down to see the wonderful organic bounty you can expect in your shares this week!
Half Carrots Cucumbers Beets Savoy cabbage Potatoes (red or yukon) Red watermelon Saladette tomatoes Field tomatoes baby bok choy Beans
Well, you know that rain that has been on short supply these last few months…we got it! All of it. In one day! Yesterday was quite the downpour. While it’s nice to replenish the moisture in the soil, the heavy rains are not always favourable for certain items. If your romaine(s) are wee little things this week, it’s because I removed a plethora of outer leaves that had been damaged. What remains is more of a romaine heart. Lots of cruch for your caesar salad 😉
The cantaloupes are at their peak right now. I love how it is painfully obvious when they are ripe- the telltale orange shows right through and you can smell the sweetness when you hold up the stem to your nose. Also from being on the wet ground, you may notice brown/black on the outside. Don’t worry- this is just dirt I was unable to scrub away without damaging the fruit. There is lots of delicious sweetness inside, but enjoy it soon, as these are very ripe and ready to be eaten 🙂
Eggplant is here in a big way this week as well as green pepper. I find eggplant was a challenge for me at first, but now with a few recipes under my belt like eggplant lasagna
I find myself excited that we have eggplant again :).
In all honesty I just make a simple lasagna by salting, slicing and pre-cooking the eggplant (or zucchini) in the oven until tender, and doing a fairly traditional lasagna but with goat cheese for my son. I have found I now prefer the creamy goat cheese taste to ricotta!
Please store your eggplant in a cool dry place but not in the fridge (causes brown spots to appear). These last a good week or 2 at room temperature but after a week they start to get softer.
Also new is spanish onions. I’m sure I don’t have to tell you what to do with them. They are fresh from the garden and not cured (dried out) for long term storage. Please take them out of the box and keep them somewhere dry until you use them. See how to cure (dry) onions here.
Our fruit this week is almost all Canadian! With our own melons, Niagara peaches, BC plums and BC apples, there are lots of great Canadian tastes to enjoy. Now if only we could figure out how to grow bananas here 😉
So, here’s your list!
Extra tomato or broccoletti
Sweet cabbage (cone shaped)
Zephyr Organics yellow doll or red watermelon
2L Ontario peaches!
1.3lbs BC plums
7 BC sunrise apples
We also have a facebook contest going on where you can win a watermelon! With the help of a creative kid 🙂 see facebook for details.
Also, taste and see boxes will be available for purchase for delivery Aug 29-31 and Sept 5-7. This is also a great gift idea. See our website for details.
Hello everyone! Hope you’ve been keeping in good shape because these boxes are heavy! We have yellow doll watermelon (yay!) And spaghetti squash to thank.
Just for watermelon season, I wish I had X ray eyes like Superman to see inside each and every watermelon to make sure it’s amazing for you. Sadly, I do not, but if you should open up and it’s not fully of yummy yellow deliciousness, we will happily replace it for you. Watermelon season is just too good to be anything but satisfied!
Feel free to purchase an extra one at the farm store. It’s the one thing that everyone wants…and the life of any good party (Ok, maybe I’m a little overexcited here but I have been anticipating these melons for a while).
There’s definitely a Mexican vibe in this box with the jalapenos, tomatoes and cilantro. If salsa is not your style, try out our jalapeno popper recipe from last week’s blog…or just give them to a hot shot! Here is a lovely Mexican collard green wrap recipe to try out with your greens too!
Green beans are also here. Nothing makes a easier side than green beans steamed to perfection (when the colour is brightest) with a little bit of butter.
Half Cilantro Beans Rainbow swiss chard Saladette or grape tomatoes Collard Greens Snow peas Cucumbers Zucchini Jalapenos Spaghetti Squash Whole Grape tomatoes Sugar snap peas or radish Romaine Lettuce Green Peppers Broccoletti Green onions
Did you get that amazing rain on Monday? The ground was just begging for it and we got a thorough watering. I honestly thank God for irrigation, or we would not have made it this far!
In the spirit of the World Cup winners, we have the opportunity to try out some delicious french cooking. Tarragon, a green herb, is the main ingredient in béarnaise sauce, and endive is a staple in European cooking. It may be rather bitter raw, but one of my Dutch customers assures me it is delicious cooked in a roux (thick buttery sauce). Remember, there are great vegan and gluten free ways to recreate these sauces. I personally love MELT butter alternative because it is coconut oil based and oh so yummy!
This week the fruit share members are receiving black raspberries we sourced locally, right in Uxbridge. The grower is a retired home gardener (as much as you can be retired while maintaining a large garden!) With these gorgeous organic black raspberries. I had the pleasure of talking to and and learning from her while I hand picked your berries. Here is a picture of how they ripen from the centre of each cluster. Enjoy!
Cucumbers Zucchini Carrots Fennel (try raw in salad or roasted. Celery’s funky cousin! The fronds can be used as an herb with fish as well) Broccoli or kohlrabi Sugar snap peas Snow peas Rainbow swiss chard or endive (curly leaves) Green leaf lettuce Baby bokchoy
Same as above but with
Both broccoli and kohlrabi Both rainbow swiss chard and endive Red leaf lettuce Red raspberries or blackcurrants Tarragon (great in french cooking or help for tummy troubles) Bunch beets
2.5lbs bananas 3lbs granny smith apples 1/2 pint blueberries 2lbs red grapes 1/2 pint black raspberries A few kiwis for good measure 🙂
In the other pictures: here is the broccoli growning in the fields. The broccoli has one thick stalk in the centre, closer to thr ground, and the broccoletti sends up multiple tall, skinny shoots that are visible above the plant.
The cauliflowers are growing now also. It looks like we have a smaller amount but of course farm share people have dibs!
Hello from the fields of Zephyr Organics! You’ll never guess what I found today…a watermelon that looks and feels ripe! I was not brave enough to pick it…it is so early for melons and most of the melons are still growing but I take it as a sign of things to come.i
I also found the coolest bug today: it was shimmering gold! Now if only I had a picture so you dont think I’ve been out in the sun too long!
Broccoli, broccoletti and kolhrabi are just starting, with more to come. Broccoli plants form one larger tight head in the centre of each plant, whereas broccoletti sends out multiple shoots of smaller, less dense heads. Either is extremely tasty!
If you are in doubt of what to cook this week, stir fry is probably the answer. I have the best mom ever, and while I harvested your veggies and packed your boxes, she was caring for our 3 kids, cleaning my house, and whipping up this tasty number with zucchini, spinach, snow peas, chicken and red pepper from the freezer. Hope you have an epic stir fry this week too!
So here are your veggies:
Cucumbers Zucchini Carrots Beets Romaine Red leaf lettuce Collard greens (a zero effort low carb wrap!) Sugar snap peas Snow peas
Whole Shares (same as above with…)
Radish Cilantro Bok Choy 2nd carrots Kohlrabi, broccoli or broccoletti
Fruit 2.5lbs bananas 2lbs red grapes (sooo good!) 4 nectarines 8 kiwis 6 anjou pears
Enjoy some great food with those you love this week!