Happy July Everyone!
The month rang in on a solemn note with the discovery of all the unmarked graves of First Nations children, and we are all grieving with our aboriginal brothers and sisters. Canada stands for so much good and equity and generosity in the world, but we have some serious bridges to mend here at home with our First Nations peoples. We are now facing this grim revelation of what took place here and we MUST learn from the wrongs of the past and never let anything like this happen again. May we learn to respect the ways of our Aboriginal neighbours and make their well-being a high priority.
On the farm July brings us garlic! (who doesn’t love that)- the bulbs now. You’ll notice just a small amount in your shares as these little gems go for at least $8/lb when local and organic. They take up quite a lot of field space and each head must be carefully dug from the earth. Good thing they are so potent! Taking garlic daily actually can help you fight off illnesses like the common cold as it’s so great for your immune system. Top that off with it’s ability to lower blood pressure, lower cholesterol and prevent dementia, and the amazing taste feels like a bonus.
Zucchini is also new this week. Have you tried grilling it? It really brings out the flavour. Lightly brush with olive oil, put it in foil, a grill basket or on a skewer and it get’s all juicy and richer in flavour. Don’t forget the garlic!
You may wonder why you see strawberries and raspberries on the list but there is none in some of the shares. That’s because we tend to have pretty small yields of them due to a lot of pest issues. We are trying our best to have these as we know they are fan favourites. The whole shares are the lucky ones this week. Luckily I went out in the morning for these because it’s pouring now!
Simply Six Shares
- zucchini
- green leaf lettuce
- cucumber (1-2 depending on size)
- bunch carrots
- sugar snap or snow peas
- garlic
Half Shares
- zucchini
- green leaf lettuce
- cucumber (1-2 depending on size)
- bunch carrots
- sugar snap peas
- garlic
- snow peas
- cilantro or mint
- baby bokchoy
- rainbow swiss chard
Whole Shares
- zucchini
- green leaf lettuce
- cucumber (1-2 depending on size)
- bunch carrots
- sugar snap peas
- garlic
- snow peas
- cilantro or mint
- baby bokchoy
- rainbow swiss chard
- kohlrabi (see last week’s blog for a fritter recipe)
- raspberries or strawberries (pinch me- so happy to send these!)
- red leaf lettuce
- blackcurrants Try this simple blackcurrant sauce with meat https://food52.com/recipes/35137-black-currant-sauce
- red beets
Fruit Shares
- 5 organic granny smith apples
- 4 HUGE organic navel oranges
- 4 large organic white flesh peaches
- 5 organic apricots
- 2-3 organic mangoes
Recipes
Roasted Beet and Feta Nourish Bowl (adapted from Chef’s Plate)
Directions
- Wash and dry all produce. Finely Chop Swiss chard. Cut zucchini into half moons.
- Peel and cut beets into thin wedges.
- In a medium bowl, add quinoa, vegetable broth concentrate and water. Bring to a boil and simmer 15 minutes. Fluff with a fork.
- Set aside, still covered, for 5 minutes.
- Stir in pesto, 1/4 of swiss chard, balsamic vinegar and 1 tbsp oil. (double for 4 portions). Season with salt and pepper.
- Meanwhile, heat a large non stick pan over medium-high heat. When the pan is hot, add slivered almonds and toast, stirring often, 2-3 minutes, until golden.
- Transfer to plate and set aside. To the same pan, add 2 tsp oil (double for 4 portions) and add zucchini. Cook, stirring occasionally for 4-6 minutes. Season with salt and pepper.
- In a medium bowl, whisk together mustard, balsamic vinegar, maple syrup, 2 tbsp oil (double for 4 portions). Season with salt and pepper. Add lettuce and/or swiss chard/beet greens.
- Add dried cranberries or currants. Toss to coat.
- Serve salad with quinoa pilaf and top with zucchini and beets.
