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Farm Share Week 16 (Sept 18-20, 2013)

First frost of the season. It came rather early this year. We farmers watch the forecast with holy fear, playing a game of odds as we decide when to spring into action to defend our crops. Many things affect a frost other than temperature. Even temperatures above zero can cause burning out in the fields, especially on a clear, windless night. Monday night was a flurry of activity- harvesting all the squash and carrots we could get our hands on, covering eggplants and peppers in fabric forming mini greenhouse shelters, and turning on sprinklers in the wee hours of the morning. Most things seemed to have escaped harm, but that late crop of peas we hoped to harvest soon may never be.

 

Even the weeds can sometimes shelter plants. I feel rather satisfied as I harvest some green onions among weeds that have been charred by the frost. The bugs begin to die down, gratefully, aside from the friendly abundance of flies that seek shelter indoors. Root veggies like carrots and parsnips, as well as apples, fill up with sweet sugars in response to the chill. It’s a mixed blessing, something powerful and uncontrollable like a wave of the sea, propelling forward the one who is positioned well, and capsizing the one that is not.

 

Our adorably sized butternut squash testify to the way climate can vary the produce. Last year the same squash were too large to sell to retailers and ended up being sold cheaply to be pureed for baby food. This year the gap between the last frost of the spring and the first one of the fall was uncomfortably narrow. But still, some things grew beautifully and us farmers are nothing if not adaptable. I love this country and it’s worth living here, short growing season and all, to enjoy the freedoms we take as givens.

 

Half Share

  • Turnips (yes, these ones have the bulbs also)
  • Carrots
  • Butternut squash
  • Eggplant
  • Campari tomatoes
  • Watermelon or cantaloupe
  • Collard greens: try sautéing with a little garlic, bacon and chicken stock: http://allrecipes.com/recipe/kickin-collard-greens/
  • Green kale
  • Romaine lettuce
  • Assorted sweet Sheppard and bell peppers (despite the shape, none of these are at all hot!)

Whole Share

  • Turnips (yes, these ones have the bulbs also)
  • Carrots
  • Butternut squash
  • Eggplant
  • Campari tomatoes
  • Watermelon or cantaloupe
  • Collard greens: try sautéing with a little garlic, bacon and chicken stock: http://allrecipes.com/recipe/kickin-collard-greens/
  • Green kale
  • Romaine lettuce
  • Assorted sweet Sheppard and bell peppers (despite the shape, none of these are at all hot!)
  • Green peppers
  • Saladette tomatoes
  • Green onions
  • Parsley
  • Green cabbage

 

Hope you enjoy your veggies this week. I am stoked to have some sweet peppers!

Farm Share Week 17 *Thanksgiving!

Cilantro: adds some zing to Mexican, Thai and Indian dishes, along with loads of vitamin C.

First of all, apologies for missing my post last week. My country internet has been making it an extremely slow task.

Your week 16 list was:

Half Share
-cilantro
-assorted tomatoes (*sigh- the last of the tomatoes)
-celery
-romaine
-spinach
-rainbow carrots
-delicatta squash
-watermelon
-coloured sweet peppers
-eggplant

Whole Share
-cilantro
-assorted tomatoes (*sigh- the last of the tomatoes)
-celery
-romaine

-spinach
-rainbow carrots
-delicatta squash
-watermelon
-coloured sweet peppers
-eggplant
-green kale
-green onions or garlic chives
-green leaf lettuce
-leeks

If the cilantro is still sitting in your fridge without any plans of what to do with it, it’s great to jazz up a salad, in a fresh salsa, or in Thai, Mexican or Indian cuisine. I used my whole bunch for cilantro peanut noodles (recipe at www.food.com/recipe/peanut-cilantro-noodles-172604)

But onto Week 17, Thanksgiving! I love this holiday, as it always brings my families together and involves an indulgent feast of plenty. As you gather with your family, or even if you don’t, do everything in Thankfullness. Just check out the array of foods before you- we are rich like few other nations in the world. Doing loads of dishes? Be thankful for the family that created the dirty dishes, and the blessing of having so many. Take a walk outside and enjoy the vibrant colours of fall alongside the crispness of the air. I am always enamoured with the way the world is lit up before and after sunset, highlighting everything with a golden glow. Also consider, is there someone who is far from family that will be spending Thanksgiving alone? What’s one more mouth to feed, and I’m sure a new face will enliven the dinner conversation.

Now to your week 17 list:

Half Share
-fresh sage (very delish in stuffing or to season the bird itself)
-pie pumpkin
-rainbow carrots
-carrots (we doubled up this week for your large gatherings)
-romaine lettuce
-black kale (see dressing recipe below)
-leeks
-green cabbage
-celery

Note: I wanted to give everyone squash again, but I ran out of room in the box. Look for some next week.

Whole Share
-fresh sage (very delish in stuffing or to season the bird itself)
-pie pumpkin
-rainbow carrots
-carrots (we doubled up this week for your large gatherings)
-romaine lettuce
-black kale (see dressing recipe below)
-leeks
-green cabbage
-celery
-red kale (see Kale salad recipe below)
-sweet peppers
-eggplant
-oregano or green onions
-spaghetti squash
-hot peppers
 
Dressing With Turkey Sausage, White Beans and Kale (from Fresh Juice Magazine, October 2012)

I got excited about this stuffing recipe with black kale, fresh sage, oregano and celery! Much of your box was inspired by this receipe. Perfect for Thanksgiving.

Ingredients
1 cup uncooked spelt (I’m sure wheat bulgar or quinoa could substitute if you don’t have any)
10 cups cubed day-old whole grain bread
140g thickly sliced pancetta, diced
170g extra lean turkey sausage, casings removed
2 yellow onions, diced
2 stalks celery, diced
2 cloves garlic, minced
2 tbsp. each fresh sage and oregano
5 cups coarsely chopped black kale
1 cup sodium reduced chicken broth
1 1/2 cups diced tomatoes
1 cup sodium reduced canned navy beans
1/4 tsp. each sea salt and freshly ground pepper
1/2 cup freshly grated parmesan cheese

Directions
1. In medium saucepan, bring spelt and 4 cups water to a boil. Cover, reduce heat to low and simmer until tender, about 25 mins. Drain.
2. Meanwhile, on 2 baking sheets, arrange bread on single layer. Toast at 300 degrees until crisp, about 20 minutes. Transfer to large bowl.
3. Heat large, nonstick skillet over medium-high heat. Add pancetta; fry, stirring frequently, for 2 minutes. Add sauage and cook, breaking up sausage, until pancetta is crisp and sauage is golden brown, about 5 minutes. With slotted spoon, transfer [ancetta and sauage to paper-towel lined bowl to drain. Discard excess fat in skillet.
4. In skillet, stir together onions, celery, garlic, sage and oregano. Cook, stirring frequently, until onions are translucent, about 8 mins. Scrape over bread.
5. In skillet, stir together kale and broth. Cook, stirring frequently, until kale is just wilted, about 2 minutes. Scrape over bread mixture.
6. Stir pancetta mixture, spelt, tomatoes and beans into bread mixture. Season with salt and pepper if desired. Scrape into 13×9 inch pan, sprinkle with parmesan and cover with foil.
7. Bake at 400 for 20 minutes, uncover and bake until top is crisp and dressing is hot, about 10 to 15 minutes.

Bon appetit!

Psychedelic Kale Salad (from Fresh Juice Magazine, October 2012)

Ingredients
6 to 7 cups chopped red kale
1/3 cup chopped sugar snap peas
1/3 cup dried cherries
1/4 cup lemon juice
3 tbsp. olive oil
1 1/2 tsp. umami paste
1/3 cup slivered almonds, toasted.

Directions
1. In large bowl, combine kale, peas and cherries.
2. In seperate bowl, whisk together lemon juice, oil and umami paste. Toss with kale mixture to coat.
3. Top with almonds just before serving.

This week, choose to overlook the hangups and headaches and focus on the blessings around you. I bet you won’t have to look far!

Jennifer

Box Contents – Week 16 – Farmshare 2011

Hi All,

While I often find myself frustrated with the romantic notions that some people have of farming (an idyllic, easy, low-stress lifestyle), I found myself out in the field this week picking tomatoes, thoroughly enjoying myself as I took in the array of colours, shapes and smells. Having access to fresh food is a wondeful priviledge and one we are trying to bring to you (though it comes already picked). Your support for us as your local organic farmers helps make it all possible. So thanks for putting your “money where your mouth is” so to speak, and I hope you find your tastebuds are richly rewarded.

A sidenote – I am giving you a break from peppers and eggplants this week although they are not done for the season. We are having a nice balmy fall (except for that one quick cold snap) and this means we will have more variety for longer. Also, we will be covering the peppers, eggplants and tomatoes to protect them from the frost, so even when it gets chilly at night we will continue to have these items. If you find you are getting too much, all of these items freeze well. http://www.ehow.com/how_2302765_freeze-fresh-vegetables.html. Try the right hand bar for how to freeze specific veggies. You can freeze tomatoes without even blanching them!

Here is your goodies list for week 16:

Half Share
-spaghetti squash
-leeks
-green leaf lettuce
-baby bok choy
-green kale
-grape tomatoes
-heirloom field tomatoes
-regular carrots
-dill
-snow peas

Whole Share
-spaghetti squash
-leeks
-green leaf lettuce
-baby bok choy
-green kale
-grape tomatoes
-heirloom field tomatoes
-regular carrots
-dill
-large snow peas
-spinach
-radish
-watermelon
-flat beans
-eggplant

Week 16 – Summer 2010

Hi Everyone!

I can’t believe it is already week 16 (only 4 weeks left after this one!). The fall colours are out in glorious display and even can be seen in colouring changes to some of the vegetable plant leaves.

Many Ontarians are surprised at how late the growing season goes here as some grocery stores are already switching to imported produce even though there is still so much coming out of the fields.

I am very glad to have spinach back this week and I am eager to experiment with a new type of squash – delicata.

You will notice in your box this week there are a few slow-cooker/soup staples and hope you enjoy the satisfaction of a cook-all day meal sometime this week.

Remember, any recipes you have found or created and enjoyed, please feel free to share with myself or our faithful blogger Heather, who you can contact by emailing her here.

Enjoy your week of culinary experiences!

Have a good one,
Jennifer Eng

Half Share

Whole Share