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Farm Share Week 21:Oct 24, 2018

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.
Im pretty excited about our first ever sweet potato harvest!
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!
Half Share
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

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Farm Share Week 19: Oct 10-13, 2018

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.

 

Half
leeks
rutabaga
savoy cabbage
ground cherries
romaine lettuce
Baby bokchoy
carrots
radish
butternut squash
brussels sprouts

whole
beets
zucchini or green leaf lettuce
lemon balm (herb)
bell beppers
Parsnips
Collard greens

Fruit
3lbs Bartlett pears
1/2 pint raspberries
1lbs kiwi
5 oranges
1 pineapple

Here of some images of the brussels sprouts field, the Jerusalem artichokes flowering, and some of our farm store produce. Fall colours are really starting to beautify our surroundings at the farm!

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Farm Share Week 18: Oct 3-5, 2018

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!

Week 18

Half
Pumpkin
Pepper squash
Red peppers
Celery
Romaine lettuce
sage
rutabaga
carrots
leeks
brussels sprouts

Whole
oregano
spinach
Red leaf lettuce
ground cherries
2nd carrots
Snow peas
Radish
Spanish onions

Fruit
1lb Strawberries
3lbs bananas
1lb kiwi
3lbs pears
1 bag cranberries

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Farm Share Week 14: Sept. 5-8th, 2018

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
I never know what to do with my eggplant, so here are 2 recipes if you’re not a huge fan of eggplant like our family to try! eggplant and swiss chard stir fry as well as an eggplant parmesan rolls with swiss chard and mint.
Don’t forget if you ever need recipe ideas that we have a pinterest page that you can check out with ALL sorts of yummy recipes all sorted by different sections.
Here is your list!
Half Shares

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

Fruit Shares

Bananas 3lbs
Red watermelon (Zephyr) lrg
Peaches, BC (5)
Strawberries 1lb
Valencia Oranges (4)

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Farm Share Week 13, Aug 29-31, 2018

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

Whole
Ground cherries
Cherry tomatoes
Tomatillos
Sunshine squash
Rainbow swiss chard
Mint

Fruit

3lbs bananas
2lbs plums (bc)
6 peaches (bc)
Cantaloupe (Zephyr)
4 grapefruit
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Farm Share Week 12 (Aug 22-25, 2018)

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

And baba ghanouj dip

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!

Half Share

  • Carrots
  • Eggplant
  • Green peppers
  • Cantaloupe
  • Green beans
  • Spanish onions
  • Black kale
  • Romaine lettuce
  • Grape tomatoes
  • Saladette tomatoes

Whole Shares

  • Spaghetti squash
  • Cucumbers
  • Zucchini
  • Radishes
  • Extra tomato or broccoletti
  • Sweet cabbage (cone shaped)
  • Parsley (herb)

Fruit

  • Zephyr Organics yellow doll or red watermelon
  • 2L Ontario peaches!
  • 1.3lbs BC plums
  • 7 BC sunrise apples
  • 3lbs bananas

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.

 

https://zephyrorganics.com/what-is-farmshare/products/

 

 

 

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Farm Share Week 11, Aug 15-17, 2018

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).
Enjoy!

I decided to hunt down last years blog post from this time and found a wonderful sausages with caramelized radicchio recipe.  I am so glad I looked because I was wondering what I did last time with it!

Here is also a yummy looking recipe for spaghetti squash with roasted tomatoes!

Half Share
Green beans
Yellow doll watermelon (you guessed it, yellow inside!)
Saladette tomatoes
Grape tomatoes
Spaghetti squash
Carrots
Spinach
Red leaf lettuce
Whole Shares
Eggplant
Green leaf lettuce
Broccoletti or green peppers
Bok choy
Pickling cucumbers
Garlic chives (small grass like herb)
Fruit
1 Watermelon (Zephyr Organics)
4 BC peaches
4 avocados
7 BC apples (sunrise)
3 mangos
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Farm Share Week 10, Aug 8-11, 2018

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
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Farm Share Week 7, July 18-22, 2018

Howdy from the farm!

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!

Half Shares

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

Whole Shares

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

Fruit

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!

Not sure what to do with your kohlrabi? Here are 8 things to do with it!
Here are a few ideas for what to do with your tarragon and your fennel in one recipe!

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Farm Share Week 6 (July 11-14, 2018)

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:

Half Shares

Cucumbers
Zucchini
Carrots
Beets
Romaine
Red leaf lettuce
Collard greens (a zero effort low carb wrap!)
Sugar snap peas
Snow peas

Red kale

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!

Here is a great easy recipe that can easily have any veggie added and ingredients changed up for a quick beef and beet stir fry recipe.