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Farm Share Week 3: June 20-23, 2018

Hello from the fields of Zephyr Organics!
On week 3 we have cucumbers! (Here’s hoping they grow enough for me to send them to everyone!). They are just getting started and the vines are still small, just beginning to climb the netting we hung for them, but my oh my do they grow quickly!
Carrots are also just beginning, so the lucky whole share people get them this week, and everyone can anticipate receiving them next week and beyond. We still have asparagus for now, but the field is slowing down a bit, especially with the dry weather. I got caught in some pretty heavy rain in Uxbridge on Monday, but the farm just got a dusting! I have sad news in that our strawberries are not looking well at all. I was hoping we might get one more year out of our current plants but they are producing tiny, not so pretty little fruits. Happily, the redcurrants are slowly ripening, and we may even have a little raspberries come July.

Arugula I just planted 8 days ago.. wow, it’s fast!
Upcoming next week one of our amazing farm share members, Melissa Hutchins, is sharing her knowledge of fermenting and letting us get right in there and ferment some asparagus of our own! I am stoked, as I have always wanted to ferment, but been afraid to do it on my own!
Asparagus goes in everything, right?!
Next thurs it will be happening in Port Perry at the library. Check it out here:
https://www.eventbrite.ca/e/fermenting-workshop-organic-asparagus-2-ways-tickets-47224165751
Half Shares
-1lb asparagus
-cucumbers
-bunch beets
-green onions
-rhubarb
-red kale
-rainbow swiss chard
-romaine lettuce
-green leaf lettuce
-red radish
Whole Shares:  same as above with…
-1 bunch carrots
-1 pint snow peas
-1 bunch spinach
-1 bunch oregano
-baby bok choy
Fruit Basket
-1 watermelon
-3 lemons
– 3 mangos
-1lb strawberries
-1 pineapple
Hope you are inspired by the fresh spring veggies!

Here is the recipe for the week-I just made it the other night and while I’m not great at taking pictures it certainly looked AND tasted better than my awful photos make it out to.  I put the meatballs on top of squash noodles! Follow the hyperlinks below.

Lamb meatballs in roasted root sauce!

Spaghetti squash noodles.

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Farm Share Week 2 (June 13-16, 2018)

beets and cucumbers

Hello from the fields!

I am happy to have peas for you this week. They rebounded after the heat wave to make some lovely sweet peas. In case you are unfamiliar with sugar snap and snow peas, you eat the whole pod. They are wonderful on their own as a snack, in a salad or a stir fry lightly cooked. We also have beets this week from the greenhouse. Ok, they are still on the small side, but they are delicious and the beet tops are a wonderful extra cooking green for you. This is also basil pot week!

Basil just tastes so good on appetizers, salads, pastas…and makes a fantastic pesto. This year’s plants are very large already, so just chop off those leaves as needed and don’t forget to give them a little water every day so they can keep growing. Please note, basil does not like to be cold and will turn black. Just keep it on your counter by a window in the pot and snip off leaves as needed.

*Tip, most herbs like to be kept with their stems in water in a small jar in your fridge, with a bag over the top to retain their moisture.

lemon balm

Now for your farm share boxes:

Half Shares

  • 1lb asparagus
  • 1lb asparagus
  • 1lbs rhuabarb
  • 1lbs rutabaga
  • 1 bunch spinach or swiss chard
  • 1 head romaine lettuce
  • bunch beets
  • basil pot
  • bunch green kale
  • sugar snap or snow peas

Whole Shares

same as above with:

  • bunch green onions
  • bunch radish
  • baby bokchoy
  • turnip greens or arugula
  • bunch parsley

Fruit Shares

  • 3lbs gala appples
  • 1lbs kiwi
  • 3 mangos
  • 5 oranges
  • 1/2 pint blueberries

Hope you enjoy your spring treats!

This weeks recipe is a Beet and Rutabaga Borscht.
I think I’ll pair this with a lovely lettuce wrap or a grilled cheese sandwich since my boys love those so much.
If you have a recipe you’d really like to share please don’t hesitate to post it to our facebook page and I will try and feature it in our blog-as well as pictures from any recipes and meals you make.
https://www.facebook.com/Zephyr-Organics-FarmShare-105010862867589/?hc_ref=ARQ20b1CGYkA_HkaNyLDexJ4huNzy1N7stU2HrBMizV34ReBZI-MBXy7H9RX6yWKcrQ&fref=nf

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Final week of Summer share 2017-but wait! We have winter shares!

Hello fine Farm Share folks!
It’s the final week of summer Farm Share.
It’s not so hard to believe on this crisp, dark mornings, but it
came quickly. The frost-sensitive plants have been harvested and
stowed away in the cooler, but lots of items are still to be reaped:Jerusalem artichokes, kale, collards, parsley, beets, carrots,rutabaga and I’m sure more!
We are thankful you’ve been a part of our season from start to finish, taking a chance with us and  enjoying the spoils of the land. Many blessings to you and your household for the winter ahead.  You’ve probably heard that we now offer winter shares: both organic vegetables and fruits. Follow this link and read carefully as your options are a little different than our summer shares:

Monthly payment options are now available for your convenience. Look for the next post featuring winter shares on November 14th.

Here is a 7,000 word guide on 15 health benefits of brussels sprouts according to science, and includes 7 delicious recipes. Check out the review below.

Farewell for now!

Week 22
-sweet cabbage
-chicogga beets
-carrots
-Jerusalem artichokes (large root that looks like ginger- use
in cream soup, or slice and Sautee, skin and all in olive oil and
garlic until tender crisp)
-red pepper
-green kale
-baby bokchoy
 -radish or rutabaga
-cilantro
-Brussels sprouts
Whole
-onions
 -rapini
 -parsley
 -red cabbage
-eggplant
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Farm Share Week 20: Oct. 18-20, 2017

Hi everyone!
It looks like fall is really here now. I managed to get most of the red peppers in just before the frost (thanks to baby-wearing and one happy little guy). This is the time of year we start gambling with the weather, watching for any chance of frost. Any time it dips below 2 or so, especially on a clear and still night is enough to completely destroy some plants, like sweet peppers, and scarcely affect others, like parsley or kale. It’s a busy time bringing in the fall harvest, but a rewarding time also.
Have you heard? The goodness can continue all winter long for you in our winter share.
No, it won’t have the incredible variety of summer, but we still will have lots of yummy root crops, winter greens and some Quebec organic cucumbers and tomato especially just to keep it feeling fresh. We are also offering a fruit share for the first time ever. Register soon as we have spaces for only the first 40 registrants this year.
For the rest of you, next week or the following week will be your last delivery for summer Farm Share  (sigh). You will receive you last share in a cardboard box. Please don’t forget to return your plastic bins. We hope you enjoy your fall veggies this week.
Here is a recipe for collard green wraps (and another link on how to prep them for wrap use)
How to prep collard greens for wraps
hummus collard wrap recipe
Week 20
-chicoga beets (candy striped inside!)
-carrots
-sweet peppers
-sweet cabbage
-yellow potatoes
-Parsley flat
-Collard greens (nature’s perfect wrap)
-baby bokchoy
-leeks
-tomatillos
Whole
-black kale
-celery root
-Snow peas
-red lettuce
-squash
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Farm Share Week 18: Happy Thanksgiving!

Happy Thanksgiving!
I am sure looking forward to gathering before a feast with both my husband’s and my family (not at the same time, but that would be interesting). Just having a family that enjoys each other’s presence fills my heart with thanks. If you see someone around you who you’re not sure has a family to gather with, why not grab a chair and count your family a little larger this year?
Do you always make the same dishes for Thanksgiving? I think it’s about time I find a good gluten free stuffing recipe my son can enjoy, one that doesn’t involve using $15 worth of gluten free bread! I’ll post on Facebook if I find something goodles, and feel free to post on Facebook or reply here if you have a great Thanksgiving recipe to share with the Farm Share community.
This recipe is for Jenny and anyone else who doesn’t want to have to buy gluten free bread to make stuffing-here is a gluten free corn bread stuffing recipe!
For those who aren’t set on ‘traditional’ stuffing here are 5 gluten free stuffing alternatives.
If your not up for baking your own crust you can check out Charlottes foods in Richmond Hill.  They don’t have a website and their hours are a bit wacky because its run by an 80+ year old woman but she has dairy free, gluten free and amazing food options include GLUTEN FREE PIE CRUSTS.  They are talkers but really sweet and amazing so feel free to stop in (call first!) to pick up a gluten free pie crust for your pie making needs. Charolttes foods: (905) 709-9079  Address is 55 West Beaver Creek Rd, Richmond Hill, ON L4B 1K5

Your baskets this week are themed around a traditional Thanksgiving dinner. Potatoes, carrots, squash and even rutabaga! Our pumpkin patch turned out teeny tiny this year so we may not have enough for everyone. Here’s hoping a delicious pepper squash can get you in the Thanksgiving mood instead! Don’t forget to add the fresh herbs into your stuffing, or use the Parsley for an easy garnish wHich makes you look like you know your way around a Kitchen!
Blessed Thanksgiving, everyone!

Week 18 (Thanksgiving)
-butternut squash
-curly parsley
-sweet peppers
-rutabaga
-carrots
-beets
-red leaf lettuce
-pumpkin or pepper squash
-green cabbage
-yellow potatoes
Whole
-2nd carrots
-eggplant
-celery root
-grape tomatoes
-sage or oregano (for turkey stuffing)
-ground cherries
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Farm Share Week 17: Sept 27-30

Hi Everybody!
Wow…the heat! I was praying for some more heat for the farmers waiting for their crops to mature before the heat, so I guess I should say sorry- I asked for it! However, I hope you have been able to enjoy it. I managed a perfect beach day with family and friends on September 23rd. The water was great! So enjoy it.
By the end of the week you may be inspired by those potatoes and leeks to make potato leek soup.
Another not dairy free potato and leek soup recipe.
I met up with a friend of mine and we started talking about cabbage rolls (we’re both mom’s and wives, so dinner time is always needing some inspiration). I remembered how much I loved making them, but got a little discouraged when I had to make separate ones for my dairy and egg sensitive son.

I sought to make some tweaks to my go to recipe, and I’m happy with the results.
Recipe to come in the next newsletter.
Cabbage rolls before I smothered them with tomato sauce.
In your boxes this week:
Half
-delicate squash
-sweet cabbage (make beautiful cabbage rolls)
-carrots
-yellow potatoes
-leeks
-ground cherries
-zucchini
-green leaf lettuce
-green beans
-Sugar snap or snow peas
Sweet cabbages: they’re shaped like gnomes!
So pretty!
Whole
-grape tomatoes
-cherry tomatoes
-garlic
-jalapeños peppers
-tomatillos
-cilantro
-celery
-red bell peppers
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Farm Share Week 16: Sept 20-22, 2017

It’s week 16 of the farm share season-apples are ready at many orchards in my area making it prime time for apple picking which also means fall is right around the corner! Already the leafs are changing colors and falling to the ground-a sure tell sign that here in Canada the nip in the mornings are coming shortly.  Which also means soon we will have pumpkins and squash and Thanksgiving (somehow its only 3 weeks away roughly).  But no more talk about fall-we’ve had some beautiful weather recently giving us all the last bit of summer weather before getting ready to have hot apple cider and pumpkin pie.

This week I’m sharing a site that has 15 ways to cook your tomatillo’s! If your anything like me they have begun to accumulate in your fridge, though I did the other week cut them up and added them with tomatoes for tacos.   They can be blended up for sauces, sauteed and eaten raw.
Here is the link to a few different ideas how to use them 15 ways to use your tomatillo’s. 

Jennifer is always so on top of taking pictures of her meals.  I always forget! Here is some lovely things she cooked up for dinner-including some bok choy-which is one of my favorites-with a little ginger and maple syrup.

Also don’t forget to share with your friends the Taste and See boxes that we are doing next week. Send them the link
https://zephyrorganics.com/store/products/taste-and-see-box/

Each box contains an assortment of fresh-picked organic veggies to give you or a friend a taste of farm share without having to sign on for the whole season-bonus it comes in a in a re-usable shopping bag!
Each order will contain:
1 bunch organic carrots
1 bunch organic beets

1lb green beans  (alt. 1/2 lb garlic)

1 head romaine lettuce

1 bunch green kale

1 pint grape tomatoes

Here is the box contents for this weeks share members.

Week 16
-spaghetti squash ( see Facebook for lasagna boats recipe!
Gluten free and vegetarian)
-cilantro
-carrots
-beets
-mixed peppers
-ground cherries
-tomatillos
-baby bokchoy choy
-spinach
-beans

Whole
-cherry or grape tomatoes
-dandelion greens
-eggplant
-yellow potatoes
-leeks
-zucchini
-Sugar snap peas

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Farm Share Week 15: Sept. 13-15, 2017

Looks like summer is having a last hurrah this weekend! Sounds good to me because I feel like we didn’t quite get our fill of the hot weather just yet.
It’s been a rough year for fruit…hence the lack of watermelon and apples in your baskets this year, but some delicious plums grown organically by a friend of ours have come to the rescue this week!
They are a deep purple-black hue and a tad soft when most ripe and sweet. If they still feel quite firm they will taste more tart but still tasty. But the ripe ones…well lets just say they are converting me to loving plums!
We are coming to the end of tomato season, so enjoy them while they last!
More squash, cabbage, carrots and beets are yours to look forward to as well as this week and more weeks to come…potatoes! Some of you got russet and some got yellow flesh potatoes this week. I hope you enjoy this staple nice and fresh and organically grown!
Do you find yourself looking for some extra veggies to preserve for the winter or juice? We have lots of green beans, carrots, beets, potatoes, green peppers,  celery and more. Email Jennifer for prices and availability.

If you want to cure your onions here is a video to show you how: How to cure onions.

Use yoiur onions, peppers and zucchini in this recipe Zucchini Relish with Sweet Peppers.

Hope you enjoy the September harvest!
Week 15
Half Shares
-zucchini
-potatoes (russet or yellow flesh)
-green peppers
-green beans
-grape tomatoes
-Snow peas
-carrots
-plums
-romaine lettuce
-green kale
Whole
-cherry tomatoes
-spinach
-red Sheppard peppers
-green cabbage
-red leaf lettuce
-yellow onions (please note they have not
been cured and must be dried out for
longer shelf life)
-parsley
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Farm Share Week 14: Sept 6-8, 2017

Its already Sept which means back to school for most of the kids in our lives!  I’m adjusting to life with a newborn and 2 older boys but I was blessed with a beautiful baby girl so I’m over the moon right now.  Here is a note from Jenny:

Happy first week of school!

Whether you’re shedding tears or doing the happy dance, or having a week much the same as the week before, we hope it’s a great week of growth for you all.
This week is a gluten-free dream! The eggplant and spinach together are practically begging to be a spinach lasagna with eggplant noodles (just salt and pre-cook the eggplant in slices with a little olive oil and use just as you would other noodles). The only difference is they have a little liquid, so make sure your sauce is thick.
Have you ever tried spaghetti squash? As the name suggests, it has the texture of fine noodles when cut lengthwise and cooked facedown, seeds removed at 375 or so for about 49 mins or until tender.
It’s pretty amazing with Lemon juice and parmesean cheese or nutritional yeast for the vegan set. Or try your own sauce. Use the zucchini for zoodles if you have a spiralizer, and you’ll be enjoying a week of gluten free bliss!
We are hoping to send field tomatoes To everyone this week. They are not as perfect as I prefer them to be, but we hope you can appreciate them as our best on this wet, wet year. You may need to eat them more quickly than normal.
Hope you enjoy these freshly bunched beets. They are awesome for lowering your blood pressure. I may have used the fact that they colour a certain (ahem) output to entice my kids to try them. You do what you can to get the kids eating good things, right?
NOTE: The jalapeños are hot (small and slim green peppers). The hottest part is the seeds. You may want to chop them up wearing dish gloves to keep the oil from the seeds off your hands. If you like a milder taste, discard the seeds. I may have gotten the oils from them on my hands and in my eyes (it’s butns!), and accidentally gotten some on my baby #1. If you do this, dish soap will get the oils off and dairy products applied topically can soothe the skin. I’m sure Stephanie has an essential oil for this! (I do! I suggest lavender oil-if you are in need of any check out Healing Hollow oils-she is a Canadian company that has high quality essential oils/blends/products).
Hope you enjoy the bountyear this week!
WEEK 14
-beefsteak tomatoes (or 2nd tomato)
-mixed green and sweet red sheppard
peppers
-eggplant
-beets
-zucchini
-cherry or grape tomatoes (grape on tues)
-romaine lettuce
-spaghetti squash
-spinach
-green beans
Whole Shares
-carrots
-Parsley
-celery
-Broccoletti
-tomatillos
-cucumber
-banana peppers or jalapeños (hot, see
note)
-romaine
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Farm Share Week 13-Aug 30-Sept 1, 2017

Welcome to week 13 of your shares! Sorry for the missed blog post last week with your box contents but I had a week old baby and it totally slipped my mind.  I had a baby girl-my first after 2 boys and I am over the moon with joy to have a daughter.  Here is a recipe for ground cherries in case your wondering what to use them for!  I’m happy to see Jennys note below because after being gone a week with giving birth/camping I came home to sadly see my tomatoes that had been thriving look like they were dying! I was super sad and confused and now I know I lost them to blight.  I have a lot to learn about gardening and I’m so grateful that I still have the farm share to rely on as our little garden hasn’t done well this year at all.
Ground cherry muffins
Hello from the farm!
August is coming to a close on week 13 of Farm share. We’re a little more than half way through Farm share.  We hope you have been enjoying your veggies and discovering new ones along the way. If a certain Veggie has you stumped, please ask Stephanie on the blog, shout out to us on Facebook or send us an email.
We’re here to help!
This week we have green beans again, celery, and ground cherries for the whole shares. We hope to have them for everyone next week. They are a sweet little orange fruit in papery husks that fall to the ground when ripe.
Whole shares are also receiving Roma and field tomatoes. I hoped to have these for everyone but most of the crop has failed due to blight. The constant rain makes the spread of the disease rampant.
Thankfully, like in any garden, though one crop may fail, many other crops thrive and we are able to offer you boxes of bounty.
Soon to come are potatoes! Have a great last week of summer!
Half Shares
-green beans
-eggplant
-Snow peas
-cilantro
-cherry or grape tomatoes
-carrots
-green leaf lettuce
-celery
-cucumber
-green peppers
Whole Shares
-roma or field tomatoes
-delicata squash
-green kale
-romaine lettuce
-tomatillos
-saladette tomatoes
-ground cherries