Happy back to school everyone! I’m going to keep it brief but meaningful this week.
Half Shares • Spinach • Eggplant (or zucchini) • Buttercup squash • Grape tomatoes (great for lunches) • Romaine lettuce • Mini red romaine lettuce (a bonus item as it’s teeny) • Carrots • Parsley (if you are adventurous, you may want to try making tabouleh) • Chinese cabbage (tasty in stir-fries and soups) • Raddichio/chicory/turnips/turnip greens • Cantaloupe/watermelon
Whole Shares • Spinach • Eggplant (or zucchini) • Buttercup squash • Grape tomatoes (great for lunches) • Romaine lettuce • Mini red romaine lettuce (a bonus item as it’s teeny) • Carrots • Parsley (if you are adventurous, you may want to try making tabouleh) • Chinese cabbage (tasty in stir-fries and soups) • Raddichio/chicory/turnips/turnip greens • Cantaloupe/watermelon • Field tomatoes • Radish • Red swiss chard • Rhubarb • Zucchini • Green peppers • Beets
And a few ideas for you….
Stuck with zucchini you don’t know what to do with. Try slicing and using the zucchini instead of crust (could work for eggplant also, though you might want to salt the slices and let them sit to reduce bitterness)
Overwhelmed with another watermelon? It makes wonderful juice or smoothies, or can be paired with feta and fresh mint for a delicious salad.
I’m about to try a spinach, tomato and quinoa frittata tonight. Feel free to add your own recipes in the comments sections.
Well, it’s a week of brilliant colour, and I think a good part of that can be attributed to the sweet peppers finally taking on their red and yellow hues. We also have the attractively striped delicatta squash, which has a more “potato-like” texture than other types of squash.
So here are the items for your local cooking challenge this week:
Half Share -celery -coloured sheppard and bell peppers (mostly red & yellow, and a few that are still partially green- don’t fear the novel shape of the sheppard peppers- they are sweet and not hot) -delicatta squash (yellow and green stripes) -campari tomatoes -watermelon -romaine lettuce -red leaf lettuce -rainbow carrots -green beans -dill
Whole Share -celery -coloured sheppard and bell peppers (mostly red & yellow, and a few that are still partially green- don’t fear the novel shape of the sheppard peppers- they are sweet and not hot) -delicatta squash (yellow and green stripes) -campari tomatoes -watermelon -romaine lettuce -red leaf lettuce -rainbow carrots -green beans -dill -green cabbage -red swiss chard -green kale -eggplant -garlic chives -red radish -field/heirloom tomatoes (heirloom tomatoes can be all different colours and naturally have some gashes on the top)
So what to do with this week’s box? Again, veggies and dip would be an excellent choice- here is an example of all the great colours you could use. How about making the fresh dill into some tasty dill dip? Just add to some sour cream, finely chopped and stir along with some onions and garlic. I tried making some with some plain yogurt and a little lemon juice and cream cheese and putting it in the blender but it turned out extremely runny. I still took a pic so the blog would look pretty!
Another idea to incorporate your carrots and celery is chicken pot pie. It’s really not as intimidating as it sounds. I normally just chop up some carrots, celery potatoes and cauliflower (if you happened to save some from before) and mix them with a can of low sodium cream of mushroom soup mix and just enough milk to make it sauce-like. Savory herbs like thyme, rosemary and sage along with good old pepper are delish to add some flavour. I put it all in a greased corningware pot (or multiple little ones) and bake on 375 for about 25 minutes with the lid on. Then I take it out and carefully roll out some pie crust dough (not too sweet) to the size of the container(s) and then pinch the sides closed and poke with holes to let steam escape. It’s about another 25 mins. till the crust is ready (lightly golden and firm but not hard). Here is a simple recipe for the crust- feel free to use your own or even a bought one http://allrecipes.com/recipe/best-ever-pie-crust/ . My chicken pot pie recipe may not stay together like the commerical ones, but it sure is tasty. Feel free to comment on suggestions for improvement.
New this week is a new type of squash, delicato, and leeks, which are always amazing in soups and more.
I actually still remember this sweet lady who made potato leek soup for my family when we were all sick and that was half my life ago! So, leeks make me think of the kindness of others – sharing foods with others can be a small guesture that really makes a difference.
Hopefully my story was inspiring to someone, although some of you may not be inspired by the presence of zucchini again in your box. Well, can I encourage you to enjoy it once more or blanch and freeze it, because this should be the last week it is growing in the fields (how to blanch and free zucchini). I love zucchini as you can add some nutritional punch, texture and flavour to everyday favorites like italian dishes and tacos.
Also, this should be the end of the season for cucumber, so again I hope you enjoy the last of them.
The whole share boxes also received garlic this week (don’t worry, I will have some for all of you in later weeks) which I was shocked to learn is a very expensive item when Ontario grown and organic. Also, a visitor to the farm tried a clove on its own and was surprised by the potency of the flavour. So, you may need less cloves to get the same effect, or you could just enjoy the added flavour.
So, I hope you are all enjoying this new season (even though it is not yet officially here) and I thank the many of you that have given me your input – while I can’t make everyone’s ideal box every week, I sure can try to include various items that are requested, provided they are out there in the fields of course.
It has definately been a good growing year overall but I am sorry to say not a good one for our fruits. Our berry yields have been low and we have lost most of our melons to the local wildlife. However, we have had crops like broccoli which turned out very well this year despite being quite a challenge to grow organically due to pests. So thank you all for experiencing each week with me and standing behind the farm in all the ups and downs involved in agriculture.