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Farm Share Week 18 (Oct 2-4, 2013)

 

So this week I am joining you in the challenging endevour of eating both dairy and gluten-free. We saw a 4th year student at the Canadian College of Naturopathic Medicine (where we have quite a few wonderful Farm Share customers) overseen by a licensed practitioner at a fee that was so reasonable I ran out of excuses not to go. She suspects a food allergy in my 2 ½ year old son, so we are plunging into the world of gluten and dairy-free eating, a world that shuns most traditional packed products (almost all of which contain gluten and dairy in some form). I am not one to embrace convenience foods, but I think making flavourful sauces and replacing our beloved cheese will be the greatest area of challenge. I am re-learning to make all those classics that my family loves. My husband and I agree that this is a good thing for all of us, who consume far too many of these products anyway.

 

To top it off, I finally viewed the documentary Food Matters, and was struck by how a diet with a majority of cooked food vs. raw foods causes your body to produce white bloods cells in droves, as if it is fighting a foreign invader or illness! I cant say that Im eating mostly raw, and my friends think I’m the healthy-eating one. How did our culture get so far off the mark in what we eat? I am eating some humble pie here- some humble dairy-free, gluten-free, raw pie, that is.

 

Half Shares

 

  • red swiss chard
  • green peppers
  • honeycrisp apples (yay! Please excuse some spots- apples are very hard to grow organically and I sent the best ones in the orchard. The taste is awesome!)
  • eggplant or zucchini
  • green cabbage
  • butternut squash
  • green or yellow beans (we took a gamble and looks like we have beans in October…weird but wonderful)
  • green leaf lettuce
  • rainbow carrots
  • parsley
  •  

 

Whole Shares

 

  • red swiss chard
  • green peppers
  • honeycrisp apples (yay! Please excuse some spots- apples are very hard to grow organically and I sent the best ones in the orchard. The taste is awesome!)
  • eggplant
  • green cabbage
  • butternut squash
  • green or yellow beans (we took a gamble and looks like we have beans in October…weird but wonderful)
  • green leaf lettuce
  • rainbow carrots
  • parsley
  • red kale
  • red leaf lettuce
  • grape tomatoes
  • radish
  • cilantro
  • zucchini

 

 

 

Raw Food Green Bean Salad (www.vegetarian.about.com)

 

Ingredients

 

  • 2 cups green beans, sliced into ¼ inch pieces
  • 1 cup shredded peeled carrot (pick any or all colours!)
  • 2 tbsp. Diced leek, green onion whites or red onion
  • 1 tbsp. + fresh parsley or coriander
  • 2 tbsp. Cold-pressed olive oil
  • 1 ½ tsp. Grated ginger (if desired)

 

Directions

 

  1. Slice beans, shred carrots, chop onions and herbs. Add olive oil and mix, mix mix. I would think some quality time in the fridge might make it more flavourful. The recipe recommends 20 mins to let the flavours combine. Also, lemon juice or lime juice could add a little something.

 

Have fun discovering new ways to be good to your body! P.S. I’d love some comments about how you eat gluten or dairy free and love it.

 

 

 

 

 

 

 

Farm Share Week 18 – Summer 2011

Post-turkey day and we’re still enjoying lovely weather! (Though I hear we may have rain soon enough.)  Hope you all have delicious left-overs to enjoy this week – you’ll have yummy fresh organics to go with them!

Be well, have a great week and we look forward to your comments, recipes, photos etc. – as always.

Best, Heather

Half Share
-green leaf lettuce
-red leaf lettuce
-spinach
-red kale
-baby bok choy
-italian parsley
-carrots
-radishes
-red cabbage
-Brussels sprouts

Whole Share
-green leaf lettuce
-red leaf lettuce
-spinach
-red kale
-baby bok choy
-italian parsley
-carrots
-radishes
-red cabbage
-Medium hot wax peppers (good for pickling or fresh)
-pepper squash
-leeks
-cooking apples
-red beets
-saladette tomatoes
-garlic chives

Week 18 – Summer 2010

I hope everyone had a wonderful Thanksgiving. I would have to say that mine was absolutely amazing!

This week I am sending you out some surveys so you can give us your feedback on many aspects of your experience with the Farm Share Program.  Your input is greatly appreciated and heavily relied upon for our planning for next year.

This year to make it fun, everyone who submits a survey by completing it online or returning the paper copy in their box next week or the week after (which, can you believe, is the last week) will automatically be entered into a draw to win a beautiful gift basket stocked with home preserves, seasonal baking and other goodies. Remember, we appreciate all surveys but only the ones with names identified can be entered into the draw.

A new mark of the season is upon us – the appearance of frost overnight. Obviously this means that many crops are phasing out but of course we will still find your 10 or 15 items until the end of the season. You may notice your romaine this week has a few brown spots from the frost but it is still fine to eat though it might require a little trimming. The red leaf lettuce found in the whole shares is very vibrant this week – it responds to the frost by deepening in colour. Also, this probably the last week for leeks, so make sure you enjoy them while they are here.

Your local farm connection,
Jennifer Eng

Half Share

  • leeks
  • carrots
  • beets
  • green onions
  • romaine lettuce
  • black kale
  • butternut squash
  • green cabbage
  • radishes
  • broccoli

Whole Share

  • leeks
  • carrots
  • beets
  • green onions
  • romaine lettuce
  • black kale
  • butternut squash
  • green cabbage
  • radishes
  • broccoli
  • green peppers
  • field tomatoes
  • red leaf lettuce
  • swiss chard
  • baby bokchoy

Here are a few tips from Reader’s Digest on freezing your veggies for those weeks when you just don’t quite get a chance to use everything right up.  Or, maybe you just want to save some of your delightful produce for later on when delivery has ended.

I am a fan of freezing the kale and then crunching the frozen pieces into all sorts of meals — soups, stir fry, lasagna, you name it!  I hope these are helpful to you too.  Have a great week friends!

~ heather