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Farm Share Week 4 June 25-28, 2014

With the arrival of this box-we have completed one month of farm share already! It’s hard to believe that 4 weeks can fly by this fast-but as they do the farm is harvesting more and more goodies for us to enjoy in our boxes.  The final day of school (for the kids I watch) is tomorrow and I am looking forward to a summer of camping and canning and freezing what extra goodies I can to enjoy all year round.

This next bit is from Jenny-and is an update on the farm.

Hi everyone! What an adventurous few weeks it’s been. We’ve had some pretty fearsome storms, especially the one that resulted in tornadoes for a couple nearby towns on June 17. Farmers live by necessity in rhythm with the weather. There’s no ducking into your cozy office on those wild weather days- there’s a whole lot of forecast-watching and “making hay when the sun shines”. We get out in the field right away if weather permits, to avoid as much as possible harvesting things in torrential rains (which I have definately also done ;).
Hopefully all this rain will give a few crops that final push to be ready for next week. If you have had your share of “what is this vegetable?” moments, know that some of the usual favorites are likely to appear next week: carrots, peas, beans and zucchini are almost ready! You cannot imagine my excitement. Also, red currants will be ready next week. They’re sour but yummy and antioxidant-packed, and no, you do not need to make them into a jam that is 80 percent sugar! They are a nice addition to salads, oatmeal, or as a snack with dark chocolate. Oh, yes! And if that doesn’t appeal, add it to a smoothie with some banana and whatever else you fancy.
So, in sum, the great variety of summer is coming! Try to enjoy all the bok choy and kale you can as you will see them in the coming weeks (especially for half shares).
Half Shares
-Strawberries, asparagus or zucchini (would that we had enough of any one of these!)

-green swiss chard
-red leaf
-black kale
-garlic scapes
-chinese cabbage
-green onions

Whole Shares
-green kale
-rhubarb or
-bok choy
-green leaf lettuce

This weeks recipe is my favorite although I have yet to make it this year.  Last year was our first year with the farm share program and neither myself of my husband had ever seen swiss chard (but it’s now our favorite!).  This recipe could easily have other greens added to it (the crunchy part of the bok choy could be added at the same time as the chard stems and then the leafy green part of the bok choy at the same part as the leafs of the swiss chard).  I will update with a photo as soon as I make it but we’re leaving this week for a camping trips.  If you do make it feel free to share it 🙂

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

  • 1/2 cup dry white wine

  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

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More Recipes: a take along side dish and grilled veggies for Barbecues

No doubt the unrelenting heat is inspiring you to cook outdoors or embrace salads in place of hot foods. Here are 2 more recipes to inspire you, however you end up tweaking them!

So I tried the cauliflower grilled- it is definately a do! If you cauliflower is a little small, try adding your asparagus (whole shares) or zucchini. I was proud to get my husband to enjoy cauliflower without the cheese sauce.

Cauliflower Asparagus Barbecued Vegetables

Grilling Vegetables on the Barbecue is definately a good idea!


  • 1 head cauliflower
  • 1/2 bunch (or more) asparagus or 1 medium zucchini, cut into thick strips (so it doesn’t cook too fast)
  • Juice of 1/2 lemon (or to taste)
  • Montreal Steak Spice or pepper, salt  and garlic to taste
  • olive oil cooking spray


1. Preheat barbecue to a medium-high heat. Meanwhile, cut/pull apart cauliflower into large pieces. Cut asparagus spears into 2-in pieces, or cut zucchini down the middle widthwise and cut into strips about 1/2 inch thick. Place vegetables on barbecue safe pan or tin pizza/pie plate (what I used) and spray a generous layer of cooking spray over them. Cover with tin foil. *Note, if using thin asparagus spears, add part way through cooking.

2. Place in barbecue with lid down and grill about 15 mins or until tender but not mushy, flipping part way to ensure even cooking. In the last few minutes, drizzle the veggies in lemon juice and add the seasoning. Enjoy!

I did a little “guesstimating” in this recipe, so please keep an eye on the veggies as they grill. This serves about 3 adults, but if you add more veggies it’ll easily go farther.

Also, I suddenly had the urge to make macaroni salad and noticed every recipe I could find used late summer/fall veggies. I thought, why can’t we make a recipe that uses local vegetables harvested  in June and July?

Early Summer Macaroni Salad

Early Summer Macaroni Salad- an easy take-a-long for summer barbecues!


  • 2 cups dry elbow macaroni (makes 4-ish when cooked)
  • 1 pint snow peas, stems removed and cut into 1/2 in. bits lengthwise
  • 1/2 bunch radish, finely chopped
  • 2 small kohlrabi, leaves removed and finely chopped (I didn’t peel it but cut a little off by the root)
  • 1-2 green onions, finely chopped
  • 1/2 cup cheddar cheese, cut into small cubes
  • 1/2 cup mayonnaise
  • 1 tbsp. dijon mustard
  • 1 1/2 tbsp. apple cider vinegar
  • 1 1/2 tsp. sugar
  • 1/2 tsp. salt
  • pepper to taste (I used white pepper)
  • 1-2 tbsp. fresh herbs or 1-2 tsp. dry herbs (parsley, dill or cilantro would be good)


1. Cook pasta until tender but still slightly firm. Drain and rinse with cold water.

2. In a large mixing bowl, combine macaroni, snow peas, radish, kohlrabi, green onions, cheddar cheese, mayonnaise, mustard, apple cider vinegar, spices and herbs. Mix well and place in serving dish with lid. Chill in refridgerator to combine flavours.

Feel free to get creative with this one. Amost any crunchy vegetable is great in this cost-effective salad. Serves 6.

With a little imagination and a few tweaks, seasonal vegetables can replace the late summer stand-by’s (like tomatoes, carrots and celery) in your basic recipes. Lucky for us, these staples are coming soon!

Enjoy and stay healthy and hydrated in the heat!

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Last week’s post that didn’t post!

Hello all!

Here is a quick run-though of the contents for the boxes (LAST!) week. My apologies, I was travelling and apparently this didn’t post even though I am quite certain the ‘publish’ button was clicked.  As soon as I have this week’s list I will post it up tonight, no delays!!

Today’s tip, for those of you who don’t have one already, is to get a salad spinner! I always thought “I should get one of those, some day…” and finally picked one up this weekend (the Starfrit collapsible version in fact!).  And it is FANTASTIC.  Damp greens = soggy salads that just don’t taste as good as they could.  So go get one, for $30 or so, they are absolutely worth it.

Also, here’s a recipe for red currants used in an apple cranberry currant crumble pie (say that five times fast!). I think it sounds delicious and am going to try it tonight!

Here’s the list:

Half Share
-red leaf lettuce
-sugar snap peas
-baby bok choy
-black kale
-chili peppers or other peppers

Whole Share
-red leaf lettuce
-sugar snap peas
-baby bok choy
-black kale
-chili peppers or other peppers
-garden peas
-green kale
-red beets
-grape tomatoes