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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

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

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

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

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

Farm Share Week 12: Aug 23-26, 2017

Hey Veggie lovers!

There is a crispness to the night air these days (I, Jen, should know, as I went camping for the first time in 11 years with our family). I’m not sure why we waited until we had a newborn, as well as our 2 “big kids” to do it, but better late than never, right?

There is something wonderfully simple about doing virtually nothing all day camping in tents, cooking over a fire, and enjoying nature, but doing it all together with loved ones.

You can bet there were veggies involved! I am a newbie on the camping circuit but I new I would feel terrible if I didn’t get my quota of veggies. I prepped some snap peas, peppers, carrots and cucumbers to snack on, as well as bringing some grape tomatoes right in the clam and ready made salad to add to burgers or keep as a side. Of course, we had to stop by a Roadside stand for some sweet corn! We also made some yummy fish and cauliflower foil meals with a few lime slices that just burst with flavour!

Here’s a new way to enjoy zucchini, just in case you are running out of ideas. This Veggie really blows my mind with its versatility. My kids don’t flip over it on its own, but in taco mix, or in this fritter recipe, or added to pastas or stir fries, zucchini is often on the menu at our house.

But first, here is your list for the week: I am sorry to report that this will not be a good tomato year. The field tomatoes are heavily impacted by blight and if I can manage to find some tomatoes that are unaffected, I will send them your way. At least we have saladettes this week to get you your tomato fix. Delicata squash are new to the mix (whitish yellow squash with green stripes), which have a lovely sweet potato like texture. Let the cooking begin!

Half Shares

-zucchini
-radish
-delicata a squash
-saladette tomatoes
-carrots
-romaine lettuce
-beets
-green peppers
-Rainbow Swiss chard
-green onions

Whole
-cucumber
-eggplant
-mint
-tomatillos
-cherry tomatoes
-savoy cabbage
-grape tomatoes

Here’s a link to the recipend for Sesame Zucchini Fritters. Hope you enjoy!

 

http://www.onegreenplanet.org/vegan-recipe/sesame-zucchini-fritters/

Ingredients all mixed and waiting to be cooked.

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Farm Share Week 11: Aug 16-18, 2017

Hello from the farm-week 11 of your share contents are below.  Here is a lovely Romanie, radicchio and cucumber salad recipe. 
The farm is always in bloom with something beautiful and delicious and here is some pictures of some of the items growing currently on the farm.  The dried out garlic you will see in your share this week is up first!
Look at these beautiful cucumbers! What yummy pickles they could make!
Cherry tomatoes

And look at how beautiful Oregano is in bloom! Pretty purple flowers!


HALF
-romaine or red leaf lettuce
-raddichio
-Snow peas
-grape tomatoes
-carrots
-cucumbers
-eggplant
-green peppers
-tomatillos
-garlic
Whole
-Broccoletti or beets
-Sugar snap peas
-oregano
-black kale
-radish
-orange cherry tomatoes
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Farm Share Week 10: Aug 9-11, 2017

It’s week 10 in our farm share-not quite halfway there but getting close.  You’ll see a lot more things in your boxes this week and Jennifer was kind enough to give us some extra garlic scapes! Here are 2 recipes (one a bit more in depth than the other) for the tomatillos (look like green tomatos in a soft covering).

Here is a simple verde salsa.
And another but a bit more work Tomatillo salsa recipe.

This past week I made a nice alternative to mashed potatos with the kohlrabi and my husband loved it.  I even made a separate dish with the greens and just sautéed them in oil with garlic and onions with the stems, then threw in the leafs in the final few minutes.  You could easily add wine to the mix, a balsamic vinaigrette and cheese to give it a bit more flare but I’m 39 weeks pregnant so I am keeping things simple lately.   I didn’t use a blender I did just use a potato masher but I must admit it was very difficult to do so next time I will be doing as the recipe calls!

Kohlrabi mash recipe

A note from the farm!

I loaded up the whole shares this week as we have some new items available, and everyone got a bonus item of garlic scapes because we had plenty and I thought everyone would be blessed with garlicky goodness. The Garlic bulbs are now curing (drying) so you will be seeing them in your box soon. Wahoo!  Finally everyone can enjoy some grape tomatoes! Beefsteaks and green peppers are coming soon.

Week 10
Half
-grape tomatoes
-cucumber
-Snow peas
-fennel
-tomatillos
-carrots
-cilantro
-bokchoy
-Garlic scapes *bonus (chop and add to
stir fries, pizza, pasta, etc for
garlicky goodness)
-kohlrabi or cauliflower
-green leaf lettuce
Whole
-eggplant
-Parsley
-Sugar snap peas
-green peppers
-green beans
-jalapeños
-Broccoletti or beets
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