Farm Share Week 1 (June 5-7, 2013)

Farm Share Week 1 (June 5-7, 2013)

Farm Share Week 1 (June 5-7, 2013)

 

Well, this chilly spring (April at least) had me a little anxious about how we would come up with 15 items for the whole shares. A challenging thing with growing vegetables is timing- we had some lovely rapini and gorgeous huge radishes ready last week, but that isn’t much help now. However, I was pleasantly surprised with lettuce being ready, and nice substantial heads of it as well. A few items that overwinter (keep fresh in the ground from last fall) were a big help: the parsnips and Jerusalem artichokes (sun chokes). Most of the other items ready this early are perennials like asparagus, sage and rhubarb, and leafy greens, like kale and Bokchoy which grow to maturation quickly.

 

Here are your items for week 1:

 

Half Shares

-asparagus

-rhubarb

-Jerusalem artichokes

-parsnips

-sage

-black kale

-white Bokchoy

-red swiss chard

-green leaf lettuce

-green onions

 

Whole Shares

-asparagus

-rhubarb

-Jerusalem artichokes

-parsnips

-sage

-black kale

-white Bokchoy

-red swiss chard

-green leaf lettuce

-green onions

-red radish

-garlic chives

-green kale

-chinese cabbage

-romaine lettuce

 

Now for the recipes: Admittedly my cooking adventures with a newborn have been limited, but I still found some ideas that looked simple enough for the Jerusalem artichokes and sage, which I thought would stump you as far as what to do with them. Jerusalem artichokes are from the sunflower family, and grow huge stalks with large flowers. They are tubers like potatoes, and while they have their own distinct flavour, they can be used similarly to potatoes. They are a great source of fibre, antioxidants and minerals like potassium, iron and even B-vitamins (http://www.nutrition-and-you.com/jerusalem-artichoke.html), making it a great choice for vegetarians. Sage is a great source of vitamin C and adds flavour to meat, eggs and some veggies without adding much fat, sodium or sugar! I hope you enjoy- if all else fails, they can be hung up-side down (in smaller bunches in a paper bag with little holes) to dry, and you’ll have a nice supply of dried sage.

 

Uncle Bill’s Simple Jerusalem Artichokes (from http://www.food.com/recipe/uncle-bills-simple-jerusalem-artichokes-143481). I tried some sun chokes cooked simply as in this recipe and thought it was a flavourful and crisp break from the same old potatoes.

 

Ingredients

Directions:

  1. 1  Scrub or peel artichokes.

  2. 2 Slice each artichoke to 1/4 inch thick slices.

  3. 3 In a Wok or frying pan, heat olive oil and butter on medium-high heat.

  4. 4 Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat

  5. 5 Stir-fry for about 4 minutes, stirring often.

  6. 6 Do not overcook artichokes, they should be slightly crunchy.

  7. 7 Serve immediately.

Cheddar and Sage Skillet Cornbread (http://www.canadianliving.com/food/cheddar_and_sage_skillet_cornbread.php)

Ingredients

 

  1-3/4 cups (425 mL) medium-grind cornmeal

  2/3 cup (150 mL) multigrain flour

  1 tbsp (15 mL) granulated sugar

  2 tsp (10 mL) baking powder

  1/2 tsp (2 mL) salt

  2 eggs

  1-1/2 cups (375 mL) milk

  1 cup (250 mL) shredded old Cheddar cheese

  1 tbsp (15 mL) chopped fresh sage, (or 1 tsp/5 ml dried)

  2 tbsp 2tbsp(30 mL) (30 mL) butter

 

Preparation

 

Place butter in 10-inch (25 cm) ovenproof cast-iron skillet. Heat in centre of 450°F (230°C) oven until smoking, about 6 minutes. Meanwhile, in large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In separate bowl, beat eggs until foamy; whisk in milk. Pour over cornmeal mixture. Add half of the cheese and the sage; stir just until combined. Scrape batter into hot pan; sprinkle with remaining cheese. Bake until golden and firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. If desired, invert onto rack; invert top side up. Eat while still hot or let cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)

 

I hope these recipes help! I will get more creative in the kitchen when my sweet little girl gets a little bigger. Thank you everyone for your patience and understanding as we find your houses for the first time this week and next.

 

 

 

 

  1. Pat Gappmayr
    Pat Gappmayr06-06-2013

    Hi Jennifer:
    First Congratulation on you new little bundle of Joy…how exciting …enjoy every minute they grow up so fast:)
    I arrived home to my first box go goodies and am so excited once more…can’t wait to try your recipe you shared! Everything looks great…Wonderful to be back in touch and part of the program for the 2nd year!

    • greenmere
      greenmere06-12-2013

      Thanks Pat:
      I am so in love with this little girl! I am so glad you are emjoying your veggies. I am so excited to have lettuce ready again, not to mention asparagus season.

      All the best to you and your family 🙂

  2. Jackie Pickering
    Jackie Pickering06-12-2013

    Excellent!!!

    I had missed my farm share sooooo much!

    Everything was so good I forget that lettuce melts in your mouth!

    Thanks so much for the recipes I really enjoyed the artichokes.

    You make food exciting, thanks so much for all you do.

    Cheers
    Jackie

    Date: Thu, 6 Jun 2013 02:15:32 +0000
    To: jpickering55@hotmail.com

  3. jackrussel1999
    jackrussel199906-20-2013

    Hi Jennifer! I can’t wait to try the artichokes.. Do the baskets include all of the items you have listed? Mine did not contain asparagus but what I did get was fantastic! Can’t wait to see what today brings!

  4. entertainment link tkts
    entertainment link tkts07-22-2013

    Thanks for finally writing about >Farm Share Week 1 (June 5-7, 2013) | Zephyr
    Organics <Loved it!

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