It’s the first farm share of the season! What an exciting time-fresh veggies delivered right to your door. Farm to table freshness is waiting for us over the next 22 weeks as our summer unfolds-I can’t wait to taste my first bite of the amazing crisp bok choy that I just got in our first share box.
It’s hard to believe that the (seemingly never ending winter) is finally over-and we now have had enough warmth and sunshine to grow a beautiful array of vegetables to start the summer off right and to keep you recharged (and enjoying food/family/weather).
It’s hard to believe that the (seemingly never ending winter) is finally over-and we now have had enough warmth and sunshine to grow a beautiful array of vegetables to start the summer off right and to keep you recharged (and enjoying food/family/weather).
Here is what you can look forward to in your first box (depending on your area you can expect to see it Wed/Thursday/Friday of this week) and remember if you signed up and find you have too few (or too many) vegetables your able to change your share-just reach out to Jenny and she will accommodate accordingly.
Half
-boston lettuce
-radish
-asparagus
-rainbow swiss chard
-rhubarb
-purple top turnip
-rapini (dark leafy green with little broccoli flowers)
-green multiplier onions
-turnip greens (light green frilly one with a whitish stalk)
-double asparagus
Whole
(same as above with the addition of…)
-bok choy
-mint (smell or taste and you’ll know which one ois mint!)
-cilantro
-baby kale (in the bag)
-arugula
Below is a little hello from Jenny and a wonderful recipe I can’t wait to try!
Hello everyone!
From late frosts to sweltering heat, May comes to a beautiful conclusion. An array of colours awaits you this week. There’s loads of asparagus so we thought you would probably know what to do with a second bunch, and strawberries are just beginning to form out in the field (it shouldn’t be long now waiting for those sweet treasures.
Our Open House was a great time of learning, and of course, eating. Here’s a yummy and sophisticated snack or starter that managed to get my kids eating asparagus willingly :).
Asparagus, Goat Cheese and Garlic Chive Appetizer
Ingredients
-asparagus tops, cut from stem (1 for each cracker)
-1 tbsp. Olive or coconut oil (enough to lightly coat asparagus)
-salt and pepper to taste
-plain goat cheese log
-2 tbsp. Garlic chives
-Live Organic Raw Garden Crackers (or crackers of your choice)
Directions
1. Preheat over to 400 degrees. Line a cookie sheet with tin foil.
2. Toss asparagus tops with coconut oil until lightly coated. Spread out on pan so each top has room to cook. Bake for 10-12 minutes or until tender but still brightly coloured. Salt and pepper to taste.
3. Spread a generous layer of goat cheese on each cracker. Add a pinch of finely chopped garlic chives. Place an asparagus top on each cracker and serve. They are still tasty at room temperature.
Tip: use the asparagus stalks for creamy asparagus soup!
Have fun fueling your body with healthful foods this week. 🙂
Kind regards,
Jennifer Eng
Owner/Manager
Zephyr Organics Farm Share
Don’t forget you can use the mint in your water for a refreshing mint water to help with the heat 🙂 Here is a recipe I can’t wait to try from Canadian Living-Garlic-Sauteed Rapini Recipe
If you have any recipes to share or need ideas and inspiration check out the zephyr organic pinterest page!
https://www.pinterest.com/zephyrfarmshare/