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Farm Share Week 5: July 1-3, 2015

Happy Canada day from the farm! Below is a note from Jenny as well as what you can look forward to in your share this week.  Jenny mentioned kale recipes-next week I will try to find something unique and different to try myself.  I personally use it in pretty much all my cooking-in salads and many of the other share veggies-sauteed in salted butter.

Hello from the Farm!

Well, it’s been a very wet week but somehow we are managing to dodge the rain while we go about the slow business of picking sugar snap and snow peas, beans, and‎ currants. (Lucky for us the beans which are a couple weeks early are in the greenhouse, sheltered from the rain). I always wonder how we will manage the labour with such challenging items to pick all ready at once, but with a few extra hands we are managing it just fine! The plants are bearing well now and I’m not at all worried about running short of peas or beans. The currants are looking nice but the yields can’t hold a candle to last year’s.
I’m very excited about this new crop of Chinese cabbage! It’s so lovely. I’m hoping to have enough for everyone next week. In our house it’s a staple in noodle soups! The texture and flavour hold up beautifully. They’re also great in stir-fries or for a twist on cabbage rolls (bonus: you don’t have to pre-cook the leaves because they are softer than green cabbbage).
How can I not mention zucchini?! I just grated a whole zucchini in our meatballs last night and of course had some veggies on the side and in the sauce. It kept them so moist and flavourful! Zucchini makes great noodles with a spiralizer or in lasagna and goes in just about everything.
Hope these veggies have you embarking on new culinary adventures and eating loads of vitamins! We’ve put a lot of heart and soul into making them beautiful for you.   ~Jennifer Eng
Half
-green beans
-sugar snap peas
-snow peas
-currants
-zucchini.
-green onions.
-romaine.
-endive.  (looks similar to romaine, good in salad or cooked)
-black kale (massage with olive oil, add salt, pepper and nutritional yeast and enjoy as salad. It’s so cheesy tasting!)
-green chard
Whole
-dandelion greens.
-parsley
-green leaf lettuce.
-Chinese cabbage.
-bok choy.

This week I decided to try cooking the collard greens that I still hadn’t used up.  I found a Sweet and Tangy Sauteed Collard Greens recipe (click on the  hyper link ‘sweet and tangy sauteed collard greens’ that’s in bold letters) that came out really amazing-although I did end up with more dressing than I needed.  I considered adding swiss chard to it to have more volume since I didn’t have the amount of collard greens it required but just went with it.  I recommend using about half the amount of dressing if your only using the batch you get from your share without adding other green’s to the mixture.  Both my husband and myself were sceptical while making it but it was lovely and the sauce is very versatile and could easily be used with other share vegetables.  I’ll get a photo of a full share box up as soon as mine is delivered.  Happy Canada Day!

that came out really amazing-although I did end up with more dressing than I needed.  I considered adding swiss chard to it to have more volume since I didn’t have the amount of collard greens it required but just went with it.  I recommend using about half the amount of dressing if your only using the batch you get from your share without adding other green’s to the mixture.  Both my husband and myself were sceptical while making it but it was lovely and the sauce is very versatile and could easily be used with other share vegetables.  I’ll get a photo of a full share box up as soon as mine is delivered.  Happy Canada Day!

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