A labour of love- that’s what I hope you see in your boxes this week. It just so happens that peas, beans, raspberries and currants are all ready together, which take a pretty long time to pick! I really do enjoy being out there harvesting though, as it’s really a great chance to think. This week I am thankful for fruitfulness- the wonder of how new life grows, in the fields or in a mother’s womb. It’s all beautiful to me. So thanks for making it possible for me to be out enjoying such things.
For those of you wondering about little Naomi, my 8 week old little delight, she is growing amazingly and even letting me sleep! She’s my sweet companion in the fields, in the building- everywhere I am, and it’s a regular sight to see her with me in her carrier. She’s begun smiling and cooing and does a fabulous job of melting my heart.
Half Share
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sugar snap or snow peas
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carrots
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turnip greens (large leafy green- yes, they are supposed to have the reddish tinge)
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raspberries
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zucchini
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green leaf lettuce
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red kale
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fennel
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cauliflower or broccoli
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green onions or garlic scapes
Whole Share
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sugar snap or snow peas
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carrots
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turnip greens (large leafy green- yes, they are supposed to have the reddish tinge)
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raspberries
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zucchini
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green leaf lettuce
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red kale
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fennel
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cauliflower or broccoli
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green onions or garlic scapes
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baby bokchoy
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snow peas
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red leaf lettuce
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currants
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green beans
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rhubarb
Recipe Ideas
Overwhelmed with greens? Who would’ve thought you could slow-cook them?
http://www.diynatural.com/recipe-for-greens/
Fennel and Roasted Vegetable Salad with Hazelnut Dressing
Adapted from www.canadianliving.ca
Uses your zucchini, fennel, lettuce and turnip greens (well, some of them) all in one recipe.
Ingredients
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2 small zucchini (or 1medium)
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2 large portobello mushroom
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4 plum tomatoes
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2 tbsp (30 mL) extra-virgin olive oil
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2 tsp (10 mL) balsamic vinegar
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1 garlic clove, minced or 1 tbsp. Chopped garlic scapes
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1/4 tsp (1 mL) salt
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1/4 tsp (1 mL) pepper
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1 cup (250 mL) sugar snap peas, trimmed
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1/2 fennel bulb
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2 cups (500 mL) mixed lettuce and chopped turnip greens, chopped
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Dressing:
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1/4 cup (60 mL) chopped hazelnuts, toasted
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1/4 cup (60 mL) extra-virgin olive oil
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1/4 cup (60 mL) rice vinegar
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1 tsp (5 mL) grated orange rind
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2 tbsp (30 mL) orange juice
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1/2 tsp (2 mL) liquid honey
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1/4 tsp (1 mL) salt
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1/4 tsp (1 mL) pepper
Preparation
Cut zucchini into 1-inch (2.5 cm) chunks. Remove stems from mushrooms and, using spoon, gently scrape out dark gills; cut into quarters. Quarter tomatoes lengthwise. Place vegetables in large bowl.
Add oil, vinegar, garlic, salt and pepper; toss gently to coat. Spread on large rimmed baking sheet. Roast in 425°F (220°C) oven until tender, about 25 minutes. Let cool.
Meanwhile, in pot of boiling salted water, cook sugar snap peas until bright green, about 2 minutes. Drain and chill in ice water; drain and set aside on towel.
Dressing: In large bowl, whisk together hazelnuts, oil, vinegar, orange rind and juice, honey, salt and pepper.
Cut fennel crosswise into paper-thin slices. Add to dressing along with salad greens and sugar snap peas; toss to coat.
Evenly mound roasted vegetables in centre of each plate; top with salad.
Currant, Kale and Banana Smoothie
Get those red currants into you for the vitamins C & K and fibre! Add more vitamins A, C and K with kale, along with some serious anti-inflammatory power.
Ingredients
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a couple ice cubes
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2 small bananas
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2-3 leaves raw kale
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1/2 pt. Raw red currants
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1 cup apple juice
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6 tbsp. Plain yogurt
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1 tbsp. Honey.
Directions
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Place in blender in order above. Blend until smooth. Warning, it was a little “chunky” due to currant seeds. Consider using a fine strainer if this would bug you. My husband and I enjoyed it as is.
Be kind to your body this week!