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Category Archive for: ‘Week 13’

Farm Share Week 13 (Aug 28-30, 2013)

Summer returns! Hopefully the rain doesn’t dominate the long weekend and we can squeeze some more sunshine out of summer. The thing I am most excited about this week is honey crisp apples- just for the whole shares for now. They should sweeten up more once we get a good frost, but the trees were bowing under the weight of the apples and some were beginning to fall. This is the best crop I have seen so far and anything seems like abundance after last year. There might be a couple spots on your apples but I picked the best ones for you and did a lot of taste-testing to make sure they would be enjoyed. Apples are near the top of the “dirty dozen” list, a list of the most sprayed fruits and veggies. If you see a little white residue on your apples, it is not a chemical spray- don’t be alarmed. We sprayed the apples with clay to create a physical barrier to the bugs and end up with nicer apples. We tried to get it all off but it just might need another rinse. The honey crisps are my absolute favourite type of apple because of their crispyness- a nice apple to munch as is instead of the softer ones that are ideal for baking. Hope you enjoy. There are more apples to come for you half sharers.

Also, we have some lovely spinach (our spinach crop was not going well at all before now, so I am stoked!) which I’m sure you will enjoy. See below for a recipe that uses 3 of the items below, requires no cooking, and is a crowd-pleaser!

Half Shares

  • field tomatoes
  • campari tomatoes
  • green or burgundy beans
  • green peppers
  • watermelon
  • cucumber
  • red leaf lettuce
  • spinach (woo hoo!)
  • green onions
  • carrots

Whole Shares

  • field tomatoes
  • campari tomatoes
  • green or burgundy beans
  • green peppers
  • watermelon
  • cucumber
  • red leaf lettuce
  • spinach (woo hoo!)
  • green onions
  • carrots
  • saladette tomatoes
  • eggplant
  • red beets
  • chinese cabbage
  • red romaine or green leaf lettuce
  • green kale
  • honey crisp apples
  • garlic chives

Easy Fresh Tomato Salsa

Ingredients

  • 9 campari tomatoes
  • 1 extra small green pepper
  • 1 green onion
  • 2 cloves garlic
  • 1/8 cup fresh cilantro (parsley or basil would also work)
  • 1 ½ tbsp. Fresh lemon or lime juice
  • fresh ground salt and pepper to taste
  • dash cayenne powder

Directions

  1. Dice tomatoes, green pepper and green onion. Mince garlic and finely chop cilantro.
  2. Add dash cayenne, along with freshly ground pepper and salt. Let flavours combine for at least one hour.
  3. Serve with whole grain tortilla chips or as a topping for bruchetta.

 

May you savour healthy, organic foods and the company of family and friends this weekend.

Week 13 – Summer 2011 (the back to school edition!)

Well, it’s been a very busy and challenging week on the farm. Despite many obstacles including some very determined weeds, some marvelous fall crops are emerging… and the colour! That was so exciting to me this week. I hope you enjoy.

I am starting to appreciate eggplant – which I never had before. I tried eggplant parmesan which was a hit – and a nice vegetarian option, even for meat lovers. It was baked instead of fried and was quite simple to do.

I also found a nice resource for preserving foods and I am currently drying some oregano for myself.

Best,

Jennifer

Here is the harvest this week:

Half Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage

Whole Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage
-oregano
-garlic chives
-red leaf lettuce
-grape tomatoes
-raspberries
-red hot peppers

TIP: If you like thyme I highly recommend cooking your carrots until just under-done (I like to steam them), then put a little butter in a frying pan, dump them in, fry them until they’re a little caramelized and then toss on fresh thyme and cracked black pepper just before taking them off the heat.  Delish!!

~ heather

Week 13 – Summer 2010 (the back to school edition)

Hello friends,

This week marks the beginning of squash season! Hopefully you enjoy all the variations that will come your way. Butternut squash is very simple to prepare (although it takes a long time to cook) and I enjoy pre-softening it in the microwave, peeling and cubing it, and adding a little butter, sugar, cinnamon and nutmeg to it before placing it in the oven, covered.

I also included some fresh basil in this week’s box because it is so fantastic with your tomatoes and zucchinis in sauces, bruchettas, and definately pastas (think pestos..mmm). Plus, basil is said to combat depression, so if you are feeling a little low with the recent dip in temperatures, add some flavour and cheer to your meal. Mind you, it smells no nice on its own that just smelling it can make you feel good!

I sincerely hope you are all having a wonderful back to school time (even if you don’t have kids to send back this year) and that you are enjoying all the tasty surprises found in your box this week.

Have a good one,
Jennifer 

Half Share

Whole Share

  • Bunch Basil
  • Broccoli (recipe for Broccoli soup)
  • Butternut Squash
  • Carrots
  • Green Kale
  • Romaine Lettuce
  • Green Onions
  • Radish
  • Field Tomatoes (assorted)
  • Zucchini
  • Green Peppers
  • Grape or Saladette Tomatoes
  • Red Cabbage (recipe for red cabbage with apples)
  • Golden Beets
  • Cucumber or Eggplant
  • Red Leaf Lettuce
  • Strawberries (or substitute)
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