Farm Share-Week 1: June 1-3, 2016

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Farm Share-Week 1: June 1-3, 2016

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).

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.

-boston lettuce

-rainbow swiss chard
-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
(same as above with the addition of…)
-bok choy
-mint (smell or taste and you’ll know which one ois mint!)
-baby kale (‎in the bag)
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
-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)
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
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!

About the Author

StephanieMy name is Stephanie Hofman and this is my 5th year with the farm share program. I am an earth loving hippie-follower of Christ-lover of all people and love to try new things. I am not a blogger outside of zephyr organics-so please keep this in mind as I continue to learn the in's and out's of what it means to create a good blog and to be a good blogger! My family and I do our best to make everything at home from scratch, but we are not fully organic, non-GMO, nor are we dairy free or gluten free. I do my best with what I have and am slowly but surely making changes towards a more healthy lifestyle. I try and keep the recipes that I share to encompass all diets-some will be desserts, some will be juicing recipes (last year I failed epically at my juicing fast-FYI don't add 'more kale' just to use it up in a recipe) some gluten and dairy free-some vegan and many in between. Most of the items in the box I am familiar with now-but a few years ago I didn't know what bokchoy was nor had I ever heard of swiss chard-now they are my 2 favourite items to get in my box! I'm a free going spirit who has taught herself most things and love to help others out since I've only become who I am and gotten to where I am in life because of the love and generosity of those who've I've encountered. I've never been very good at spelling nor have I been very computer savvy. Any feedback and suggestions are always welcome. Thank you so much for joining us on this journey towards supporting local farmers and supporting the growing organic food movement. May your box bless you and your family all season long and I look forward to sharing my recipe successes and failures with you.View all posts by Stephanie →