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Farm Share Week 19 (Oct 11-14, 2017)

Hello everyone! Well I think fall is officially here…and it feels a little shocking after Monday’s heat, but it is October after all. Stephanie is fighting off a bug so this is Jennifer with your weekly produce list and your meal ideas.

With the holiday closure on my shop day this week and a busy work week ahead, we’ve been going vegetarian for the week on most meals. In this vegetarian shepherds pie I used more rutabaga than potatoes in the potato part and the kids didn’t even notice! Plus, I used up leftover carrots and mashed rutabaga from thanksgiving dinner!

Here’s the recipe: https://minimalistbaker.com/?s=vegetarian+shepherds+pie

Half Shares

  • beets
  • carrots
  • spaghetti, butternut or pepper squash
  • Yukon gold potatoes
  • red bell peppers
  • eggplant
  • red kale
  • green Swiss chard
  • grape tomatoes
  • rapini (dark leafy relative of broccoli: try steaming and tossing with soya sauce or in stir fries)

Whole Shares

  • bokchoy
  • rutabaga
  • green bell peppers
  • savoy cabbage
  • red leaf lettuce

Enjoy!

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Farm Share Week 19 (Oct 9-11, 2013) Thanksgiving!

Hi everyone:

Slowly I’m feeling for you who have food allergies or children with them. Never before was I aware. We went to a birthday party where my poor toddler son had to watch all the other kids eat pizza while he munched on snack foods. He has snuck forbidden foods when I turn my head for a second, or from relatives that are equally oblivious to the presence of gluten and milk in virtually everything prepackaged. I think the new dietary restrictions may be helping, though it’s early to tell. Eating well is sure not about instant results. At least I have a fresh start with my two young kids- as many of you do. I’m already noticing the benefit of an added sensitivity to others’ dietary needs. Now I can offer guests alternatives and leave the welcome mat open a little wider.

I hope everyone feasts this weekend with gratitude for the abundance we all enjoy and the others around your table. When you’re doing dishes for a gazillion people, grab a partner, reminisce a little, and remember, each dish represents someone dear to you whose company you have for another year.

Half Share

  • spinach
  • chinese cabbage
  • pumpkin
  • pepper or delicata squash
  • assorted sweet peppers
  • assorted beans
  • sage (great for adding savory flavour to stuffing)
  • carrots
  • radish
  • green leaf lettuce

Whole Share

  • spinach
  • chinese cabbage
  • pumpkin
  • pepper or delicata squash
  • assorted sweet peppers
  • assorted beans
  • sage (great for adding savory flavour to stuffing or roasted veggies- see recipe below)
  • carrots
  • radish
  • green leaf lettuce
  • rainbow carrots
  • garlic chives
  • eggplant
  • green kale
  • grape tomatoes or cucumbers
  • red beets
  • sugar snap or snow peas

Recipes

Spicy Asian Slaw With Napa Cabbage from www.cookincanuck.com

A twist on classic slaw- could be tasty on a leftover turkey sandwich, too!

Ingredients

  • 3 tbsp. Rice vinegar
  • 2 tsp. Sugar
  • 1 tsp. Peeled and grated fresh ginger
  • 1 tbsp. Sesame oil
  • 1 tbsp. Canola oil
  • ½ tsp. Grated lime zest
  • 1 tbsp. Lime juice
  • ½ serrano chile, seeded with membranes removed (or dial it down with sweet pepper), and finely chopped
  • 1 small napa cabbage (1 ½ lbs), halved lengthwise, cored, and cut crosswise into ½ inch slices
  • 1 ½ cups grated carrots
  • 4 scallions, sliced
  • ½ cup chopped cilantro

Directions

  1. In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice and chile. Set aside.
  2. Separate the cabbage leaves into a large bowl, add carrots, scallions and cilantro, and toss well.
  3. Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.

Serves 4-6

Have a blessed Thanksgiving with those you love!

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Farm Share Week 19* the last week for biweekly odd weeks

Greetings all! This week is the last week for those who receive their order every second week since June 15th (odd weeks). So, if it is your last week, thanks for supporting our farm through our csa box.

Hopefully you discovered a new vegetable favourite and some recipes that make your mouth water when a new vegetable comes in season. While many of the winter vegetables I was anitipating have been taking their time to be ready (celery root) or not looking so good (brussels sprouts), everyone will get either Jerusalem artichokes or parsnips this week. There are two different recipes in this post for parsnips, and the Jerusalem artichokes make a great substitute for potaotes in mashed potaotes or in shepherd’s pie. They also make a delicious creamy soup. Here is your list:

Half Share
-rainbow carrots
-Jerusalem artichokes or parsnips
-spinach
-green onions
-green kale
-delicatta squash
-eggplant
-sweet peppers
-green cabbage
-green leaf lettuce

Whole Share
-rainbow carrots
-Jerusalem artichokes
-parsnips
-spinach
-green onions
-green kale
-delicatta squash
-eggplant
-sweet peppers
-green cabbage
-green leaf lettuce
-red leaf lettuce
-golden beets
-leeks
-baby bokchoy
-grape tomatoes

Savory Tempeh and Vegetables (vegetarian main dish) from “Simply in Season”
I have not been able to make this yet because I need to shop for some tempeh. I was excited to find a recipe using carrots, parsnips, squash, green onions, sage and garlic (you may have some left over). While I am not one to tout soy products, tempeh is more nutritious and less processed than tofu, and if you can find organic, then it will not be made from GMO soy.

Ingredients
2 tbsp. butter
2 tbsp. olive oil
four 3-4 inch strips kombu seaweed (broken into 1 inch pieces)
3 cloves garlic
1 tbsp. ginger root (peeled and minced)
2 sprigs fresh rosemary or sage

1 lb. tempeh (cut into 1 inch squares

1 cup water
2 tbsp. soy sauce
1 tbsp. maple syrup

2 medium onions
1 1/2 lbs. winter squash (such as delicatta) (seeded and cut into 1 in. chunks)
2 medium parsnips (peeled and cut into 1/2 in. slices)
2 large carrots (peeled and cut into 1/2 in. slices)

1 1/2 cups cold water
2 tbsp. soy sauce
2 tbsp. arrowroot powder or cornstarch

Directions
1. Melt butter and olive oil in oven-safe pot or dutch oven over medium heat. Add seaweed, garlic, ginger root and herbs and sautee 2 minutes.
2. Arrange tempeh on a layer on top.
3. Whisk water, soy sauce and maple syrup in a small bowl and pour over tempeh.
4. Layer onions, squash, parsnips and carrots in that order on tempeh.. Sprinkle with coarse salt. Cover, and bring to a boil. Transfer to preheated oven and bake at 400 degrees until vegetables are tender, about 25 minutes.
5. With a slotted spoon, transfer vegetables and tempeh into a serving bowl. Drain back any juices into the dutch oven and place over medium heat.
6. Combine cold water, soy sauce and arrowroot powder or cornstarch and mix until dissolved. Whisk into the juices. Simmer, stirring constantly until sauce thickens. Pour sauce over the tempeh and vegetables. If desired, gently fold in 2 thinly sliced green onions. Serve immediately over rice or bulgur.

Winter Vegetable Crumble (another vegetarian choice- yay!)

Ingredients
2/3 cup rolled oats
1/2 cup cashews (finely chopped)
2 tbsp. whole wheat flour
2 tbsp. oil
1 tsp. dried rosemary, crushed, or 1 tbsp. fresh

2 lbs. root vegetables (carrots, parsnips, rutabaga, turnips, potatoes (scrubbed and peeled and cut into bite-sized pieces))

1 medium onion (finely chopped)
2 tbsp. cashews
2/3 milk
1 1/4 cups vegetable broth
2 tbsp. flour
1 tsp. dried rosemary
salt and pepper

Directions
1. Combine oats, cashews and flour in a medium bowl. Mix in oil and rosemary with fingers to form a crumble topping. Set aside.
2. Steam root vegetables for 10-12 minutes until just tender. Reserve the steaming water for stock. Transfer vegetables to lightly oiled 2 L baking dish.
3. In a large saucepan, saute onion in 2 tsp. oil until soft, 4-5 minutes. Stir in milk and vegetable broth. In a cup mix flour with a little milk to make a smoothe paste. Stir into saucepan. Add rosemary. Bring to a boil and simmer until thickened, stirring constantly. Season with salt and pepper. Cool sauce slightly, then puree until smooth. Pour over steamed vegetables, then sprinkle with oat topping. Bake at 375 degrees for 30 minutes.

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Box Contents Week 19 – Summer 2011

Hello everyone!

Here is a list of the goodies in the boxes this week – there are definitely some soups to be made this week, and we finally have celery (I have been waiting for it to be ready for weeks).

I intended to have garlic for everyone, but the plants met an unfortunate end with a tractor so we will have to settle for garlic chives (which are wonderfully flavourful and nutritious as well). We purchased some larger bulbs and planted them for next year (larger bulbs yield larger crops).

Enjoy!

Best,
Jennifer

Half Share
-green leaf lettuce
-green swiss chard
-green cabbage
-spaghetti squash
-rainbow carrots
-parsnips
-celery
-red beets
-garlic chives.
-red, green and in-between sheppard peppers

Whole Share
-green leaf lettuce
-green swiss chard
-green cabbage
-spaghetti squash
-rainbow carrots
-parsnips
-celery
-red beets
-garlic chives.
-red, green and in-between sheppard peppers
-pepper squash
-tomatoes
-apples
-black kale
-eggplant

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Week 19 – Summer 2010

Hello everyone,

So, as the barometre drops, things are beginning to slow down on the farm. There are fewer and fewer late nights and many of our migrant workers are going home this week. It is a little saddening but at the same time the change in seasons is a truly wonderful thing about our great nation.

The farm does not shut down entirely in the winter. Those later months are spent preparing countless bags of beets and carrots and finding a home for the remaining cabbage and squash (they are stored in giant bins stacked up in our building).

But, there are still things being harvested out in the fields. I know a lot of you mentioned our broccoli was sometimes affected by worms (and that was after painstakingly picking through to find the best ones) but I think you will find the broccoli this week to be the best yet. Prehaps the frost is doing us a little favour in killing off the pests, because the broccoli really does look lovely this week.

Thanks to those who have already returned your survey – I really appreciate it. Remember, you can also return it on the last week after which I will be announcing the winner of the draw.  Only one week left – enjoy!

Best,

Jennifer

 

Half Share

  • brussels sprouts
  • eggplant or peppers
  • baby bok choy
  • beets (chowhound’s message thread on ways to cook beets, broccoli and cauliflower has some great tips and recipe suggestions)
  • broccoli
  • carrots
  • green leaf lettuce
  • green onions
  • spinach or celery (celery soup)
  • squash

Whole Share