Farm Share Week 1, 2017!!
It’s finally here! The new season of Farm Share, and I can’t believe all the items that are ready! Whether this is your first or 8th season with us, I hope you taste the local organic difference from the first bite. You’ll notice more leafy greens in the first few boxes, but there will be even more variety available as the weeks go by. This year we have cucumbers nice and early- only enough for the whole share boxes this week, but next week we should have quite a few, especially if we get some heat. As you might have guessed, these are coming from the greenhouse. The leeks are “over-wintered” which means they were planted last year and are ready in spring, kept safe by the blanket of snow. We also have lettuce nice and early, and quite substantial in size. Hope you are ready for some refreshing salads! It’s nice to lighten up our food choices along with the weather, and keep our bodies feeling their best.
Someone else is finally here: we are pleased to announce the arrival of our new son Boaz to the Eng family! We’re all doing well and very much in love with this little guy.
Stephanie will be returning to do the blog in a couple weeks, but for now, I (Jennifer) am here to ring in the new season with you.
Remember, you can get all new posts from us sent to your email inbox as soon as it is posted (Tuesday or Wednesday) each week. Enter your email in the box on the right hand side of this blog page. Now, let’s get to identifying the delicious veggies in your box:
Here are the contents from left to right of the HALF SHARES:
-rhubarb (long red and green thick stalks- try in cake, muffins, or cookies, or simply stew with lemon juice and a little sugar to taste and enjoy with yogurt)
-asparagus (green shoots with purple tips – lightly toss in olive oil and a sprinkle of salt and try them roasted at 400 degrees for 10-15 mins, or get creative with a salad. Also great paired with goat or feta cheese)
-baby bok choy (green leafy vegetable with light green, crunchy head- great in stir fries or enjoy it raw in salad)
-red radish (pinky-red roots with green tops- super in potato and egg salads, toss salad, as a crudité, or roast if you are looking for a milder taste)
-rainbow swiss chard (TOP- pink, white, orange and yellow stalks with green tops- delicious simply wilted with your oil or fat of choice, super chopped up and wilted in pastas, or add some colour to salads)
-green leaf lettuce (the perfect lettuce for salads, burgers and tacos)
-green kale (BOTTOM- bluish-green crunchy leafy green, makes great kale chips, great in soups, folded into mashed potatoes, or massage leaves with olive oil and enjoy in salad)
-leeks (add sweet onion flavour to soups or any savoury dish- especially potato leek, or try in dip
-2nd bunch asparagus
-basil pot (potted herb- keep soil moist and do not refrigerate), adds delicious flavour to salads, pastas, dips, etc.
If you have a WHOLE SHARE, you will receive all the above with the addition of:
-cucumber (super as a crudité or in salad)
-spinach (delicious lightly wilted or raw in salad)
-green onions (chop to add some kick to salads, dips, or onion flavour in cooked foods- also makes a great garnish)
-garlic chives (it may look like grass, but it’s full of yummy garlic flavour- skip the powdered stuff and enjoy the fresh taste, full of vitamin C)
-romaine lettuce (delicious in all different salads, and always a favourite in Caesar salad)
CUSTOMER TIP: Or if you have a juicer, anything goes! Experiment and you won’t waste any of the veggie goodness in your box! Apples make a good base for veggie juices if you enjoy a little sweet.
RECIPE IDEAS: Avocado Leek Dip:
HUNGRY MAMA SPRING SALAD
I have had quite an appetite lately, and needed something fresh to balance out all those yummy freezer meals, so this was my first attempt at cooking (or food prep) post baby.
-1 baby bok choy, washed and chopped
-1 bunch of radish tops, washed
-5 radish, thinly sliced
-5 spears asparagus (I had them raw but roasted would be delish)
-4 eggs, scrambled (optional, goat cheese would also be a nice addition)
-fresh parsley leaves, to taste
-half cup greek yogurt
-juice of half lemon
-salt, pepper and dill to taste
- 1. layer ingredients, divided onto 2 plates
- 2. Serve on it’s own as a meal, or with soup if you are super hungry.
ENJOY your veggies! And feel free to comment or email me if you are wondering what to do with an item. Let the adventures begin!