Farm Share Week 20: Oct 12-14, 2016

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Farm Share Week 20: Oct 12-14, 2016

Greetings from the farm! Heavy frosts are finally hitting here so the games changes out there in the fields. We have to bid farewell to lettuce, swiss chard, tomatoes, tomatillos, and all of the more sensitive souls out there in the fields. Our beans were carefully covered so they survived the frost! What a treat for this time of year. If you are sick of beans, blanch and freeze them and take them out on a rainy day for a quick veggie side.
You may be overwhelmed with those big gorgeous bunches of cilantro. A fellow customer advises me she freezes them in olive oil with a dash of salt in ice cube trays, pops them into freezer bags and has a burst of cilantro flavour ready for weeks to come in her freezer.
You may be wondering what is up with that funny, tiny and dry corn you received. No, we didn’t send you terrible corn. It’s popping corn…as in pop corn! You can pop it right on the cob in your microwave (or I’m sure in the pot as well). Gather your spouse, the kids (even the teens). This is just plain cool! Just butter the kernels on the cob, place in one paper bag and then another (in the other direction forming a closed bag), and pop in the microwave for about 3-4 minutes. I like to listen for when the popping sounds are spaced a few seconds apart to know when it’s done. Here’s a youtube video for you visual folks: ‎https://m.youtube.com/watch?v=IawMV4Ll1Ao
A friendly reminder to remember to put out your boxes and ice packs please! Time is running out for us to collect them. On your last delivery, you will receive a cardboard box that does not need to be returned. Feel free to re-use, recycle or use it as kindling!
Your week 20 veggie lineup is as follows:
Half
-butternut squash (makes an amazing creamy soup)
-carrots
-popping corn
-eggplant (great noodle substitute in lasagna!)
-spinach
-red radish (roast them if you don’t dig the spicyness)
-apples
-cilantro
-beans
-saladette tomatoes
Whole
-green peppers
-baby boy choy
-celery
-green kale
-red cabbage

We had a red cabbage recipe sent to use from one of our customers, we are so grateful for those who take the time to share old childhood favorites.  This she said is from the Netherlands, which is neat since my husband and his family are dutch!

Quarter the cabbage, cut out the core, then cut into thin 1/4inch strips.  Put in pot, add about 1 cup water, or more as it evaporates, so there’s about an inch of water in bottom all the time.  Add 5-6 whole cloves.  Cook until tender, about 30-45 minutes.  In the meantime, in a separate pot, boil about 5-6 potatoes, quartered.  When both cabbage and potatoes are cooked, mash them together to make a delicious red cabbage stew.  Add salt and pepper to your own taste. Serve with smoked sausage or other meat or by itself.

The same method can be used to cook savoy cabbage (Green Cabbage Stew).  However, instead of cloves used in the red cabbage recipe, add some chopped garlic (if desired) and cook together with quartered potatoes in the same pot.  Add salt and pepper to your own taste. Then mash together and serve with sausages or smoked meat or by itself.

About the Author

Stephanie

My 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 →

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