Farm Share Week 5

Farm Share Week 5

Good morning Farm Sharers!

I hope you’ve been able to enjoy our hot summer outside, perhaps with some day trips to the lake or other summer standby’s. As we get further into summer, new vegetables are becoming ready each week, and the substancial quantities of leafy greens that occupied your box in the early ways are making way for new textures and colours. This week we all get to enjoy some skinny carrots– we just couldn’t wait any longer! Remember, for young carrots, you can get away with a good scrub and skip the peeling altogether. Your new adventurous item this week is fennel. Smell it or taste a leaf and you will see that it tastes like licorice. The good news is, the bulb (white part) is much more mild in flavour. Also, this is the first week for green beans. They too are still thin, but very tasty. I was only able to get enough cucumber and tomatoes for the whole shares this week, but next week there should be tons. See below for some recipe ideas. But first, your list of box contents:

Half Share
-green leaf lettuce
-green zucchini
-raspberries
-snow peas
-green beans
-carrots
-black kale
-fennel
-chinese cabbage
-green onions

Whole Share
-green leaf lettuce
-green zucchini
-raspberries
-snow peas
-green beans
-carrots
-black kale
-fennel
-chinese cabbage
-green onions

-cauliflower
-cucumber
-garlic scapes
-red leaf lettuce
-green swiss chard
-red beets
-mini field tomatoes (simply leave in the sun if some of yours are not fully ripened yet)

Easy Raw Black Kale Salad (Don’t be fooled by the name-One of our customers passed along this recipe & managed to get her 3-year old to gobble kale!)

Kale: anti-oxidant, anti-inflammatory, lowers cholesterol, fights cancer, and supports the body’s detoxification system. Not bad for a little bunch of greens!

Ingredients

  • 1 bunch of black kale, washed and leaves torn into pieces
  • 2 tbsp. olive oil
  • 1/2- whole lemon (or to taste)
  • 2-3 tbsp. nutritional yeast
  • black pepper to taste

Directions
1.massage kale leaves with olive oil.
2. When fully covered, add lemon juice, pepper and nutritional yeast flakes. Toss and serve immediately.

Here is one of Helen, our summer packing staff’s favourites. She also happens to be Greek, so needless to say, she knows a thing or two about good Greek cuisine.

Grecian Delight Casserole Recipe (from www.caloriecount,about.com)

Makes 8 servings

This casserole is a cross between two of my favorite Greek meals, moussaka and pastitsio. For the most traditional flavor, use ground lamb rather than turkey, and use authentic feta cheese made from sheep’s milk. Serve it with Honey-Glazed Carrots., may use lamb or vegetarian ground meat. Helen recommends the beef or turkey and to use more zucchini than this recipe calls for.

Ingredients

  • 1 cup orzo
  • 1 tbsp. olive oil, divided
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 yellow or white onion, peeled and diced
  • 1 tsp. dried dill
  • 1 lb. ground turkey
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tbsp. tomato paste
  • 1 oz. tomato sauce
  • 1 cup crumbled feta cheese

Directions
1. In a medium saucepan, bring about 4 cups of water to a boil. When the water is boiling rapidly, add the orzo and cook it for 6 – 8 minutes until it is al dente. Drain it.

2. Preheat the oven to 400 degrees and spray a large (2-quart) casserole dish with nonstick cooking spray,

3. Heat 1 Tbsp. of the oil in a large heavy skillet over medium to medium-high heat. Add the zucchini and onions and cook them until the onions are translucent and the zucchini is tender-crisp, about 10 minutes. Stir in the dill and put the vegetable mixture in the casserole. Stir in the cooked orzo.

4. Heat the remaining oil in the same skillet and brown the meat, breaking it up with a spatula. When it is almost browned, add the cinnamon, salt and garlic powder and mix evenly, then add the tomato paste and tomato sauce, and stir it until the mixture is bubbly. Pour the meat mixture over the vegetables and orzo, and top it evenly with the cheese.

5. Cover the casserole tightly and bake it for 20 minutes (alternatively, you can refrigerate it for up to 2 days or freeze it for up to 3 months at this point). (Meanwhile, prepare the carrots, if you are serving them.) Serve it hot, making sure to get some of each of the layers in each serving.

Scramble Flavor Booster: Add ½ tsp. dried oregano to the sautéed vegetables.

Honey Glazed Carrots

To make Honey-Glazed Carrots, heat 1 Tbsp. butter in a large heavy skillet over medium heat. Add 1 lb. of sliced carrots and 1 – 2 tsp. honey, and stir to coat the carrots with the butter and honey. Sauté the carrots, stirring occasionally, for 8 – 10 minutes until they are tender and slightly browned. If the carrots are getting too browned, reduce the heat. Season the carrots with up to 1/8 tsp. salt before serving, if desired.

Green Bean, Mushroom and Fennel Salad (from CanadianLiving.com)

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 tbsp chopped fresh dill
  • 1clove garliccloves of garlic, minced
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1lb small cremini mushrooms, quartered
  • 1 lb green beans , trimmed
  • 1/2 fennel bulb , thinly sliced

Preparation

In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring occasionally.

Meanwhile, halve green beans diagonally. Blanch in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain and cool in ice bath. Drain well and pat dry with towel.

Add beans and fennel to mushrooms; toss to coat well. Serve immediately or refrigerate for up to 4 hours.

Enjoy your new discoveries this week.

Jennifer

  1. Danielle
    Danielle07-11-2012

    Hi Jen,
    Here’s an amazing recipe for next spring. It may not be healthy, but it was delicious with your rhubarb!

    Strawberry Rhubarb Tiramisu

    4 cups fresh rhubarb, sliced
    1 cup granulated sugar
    2 454 g packages of strawberries, preferably organic, about 8 cups, sliced
    475g container of mascarpone cheese
    1 orange, finely zested
    1/2 cup granulated sugar
    1 tbsp pure vanilla
    500 ml (2 cups) whipping cream
    1 tbsp granulated sugar
    3/4 cup orange juice
    1/4 cup orange flavoured liqueur like Grand Marnier, (I didn’t have so used rum, and it was fine)
    3 5.3 oz (150g) packages of lady fingers biscuits

    Place rhubarb and 1 cup of sugar in a saucepan, stir and bring to a boil, stirring often, over medium heat (no need to add water). Boil gently until a thick sauce is formed, 15-20 min. Stir in sliced strawberries and cook only 2 minutes. Don’t overcook or they’ll lose their colour. Refrigerate until cool, about 30 minutes, or make ahead a day or two.

    Place mascarpone in large bowl. Stir in finely grated orange zest, 1/2 cup sugar and vanilla. Set aside. In the bowl of a mixer, whip the cream and 1 tbsp sugar until soft peaks form. Fold this into the mascarpone filling, 1/3 at a time, until no white streaks remain.

    Stir orange juice with the booze in a pie plate. Dip both sides of the ladyfingers in the liquid, and place in the bottom of a 9×13 inch glass baking dish. On top of the ladyfingers spread a layer of the fruit filling, then the mascarpone filling. Repeat layers again, starting with the booze soaked ladyfingers, then the mascarpone, then the fruit on top. (If you have any of the orange juice/booze left, just pour it over your last layer of ladyfingers.) You won’t need all of the ladyfingers, but I found 2 boxes wasn’t enough. You’ll just have to use them up next time! Cover with plastic wrap, and place the tiramisu in the fridge for about 6 hours or overnight. Keeps well up to 2 days. Serves 12-16. Adapted from Chatelaine.

  2. greenmere
    greenmere07-11-2012

    Thanks for sharing! Sounds decadent. Acutually, the whole shares will probably get rhubarb next week (the stalks just need to fatten up a little), so we can use it this year too. -Jennifer

  3. Mary C
    Mary C07-11-2012

    Hi Jennifer,
    I’m loving my farm share so far! Great produce, so fresh and what an excellent variety my box always contains. Today at lunch I made a vegan black kale Waldorf salad. It was amazing. I got the recipie from Doug McNish ‘s new cookbook called
    “Eat Raw, Eat Well”

    Here’s what I did ( modified slightly)

    In a bowl toss…
    2 cups black kale thinly sliced
    1 Tbsp flax seed oil
    2 tsp lemon juice
    1 tsp apple cider vinegar
    Dash of sea salt

    Set aside to soften for 10 minutes.

    In a blender combine…
    1/2 cup thinly sliced tart apple
    1/4 cup celery diced
    1/2 water
    1/4 cup Soaked cashews ( cover with water and soak for 20 minutes. Rinse & Drain)
    1/3 cup lemon juice
    1 tsp apple cider vinegar
    Dash of salt

    Blend until smooth & creamy

    Pour over softened kale.
    ADD 1/2 of thinly sliced tart apple
    1/4 cup diced celery
    1/4 cup or so of raisins
    1/3 cup of walnuts or pecans

    Toss and Set aside for 5 minutes to marinade. Serve immediately.

    Yummy!!!!

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