Farm Share Week 7 (July 17-19)

Farm Share Week 7 (July 17-19)

Happy siesta day!

I hope you have been finding places to cool off from the heat. Yesterday the whole farm crew (except for the farm share packers who work partly indoors) took a four hour siesta to beat the heat in the most intensely hot part of the day.

I remember in my summer as a general labourer, I got so desperate to cool off one day that I jumped in our pond fully clothed. I think farmers have a little bit of crazy in them – you have to have a passion to put up with the less glamourous aspects of growing things. I think the farm share packing staff have that little bit of crazy too. They wisely volunteered to stay later to pick raspberries for tomorrow. I hope you are crazy about your organic goodies, too!

 

Half Share

  • raspberries

  • green beans

  • basil (keep out of the fridge- put in container of water) or parsley

  • cucumber

  • zucchini

  • red beets

  • green cabbage

  • green swiss chard

  • romaine lettuce

  • red leaf lettuce

Whole Share

  • raspberries

  • green beans

  • basil (keep out of the fridge- put in container of water) or parsley

  • cucumber

  • zucchini

  • red beets

  • green cabbage

  • green swiss chard

  • romaine lettuce

  • red leaf lettuce

  • carrots

  • fennel

  • turnip greens

  • garlic scapes

  • sugar snap peas

  • green kale

 

Basil Tea

What to do with that fragrant little bunch? How about some basil tea? This one comes from our Jamaican workers.

 

Wow- who knew? Basil tea is used for improving memory and nerves, for the stomach, cold prevention, and for strengthening the heart and relieving stress in various cultures.

 

Simply take 6 basil leaves, place in boiling pot of water and boil for 2 minutes. Let steep for 5 minutes. Relax and enjoy a nutritious, virtually calorie-free beverage. Add honey if desired.

 

Spicy Summer Salmon Salad (note the alliteration 😉Image

 

Tonight we ate low-carb, vegetarian and paleo upon my carb-loving husband’s request to ditch the rice. I can’t say I missed the rice, and we ate heartily of all the good stuff pulled right from the ground/bush. The spicy comes from the turnip greens- they add some serious kick. If you prewash/chop the veggies, it could be dinner ready in 20 mins! P.S. It’s also quite pretty with all the colours and won’t heat up your house in the sweltering heat.

 

Ingredients

  • 1 fresh half salmon filet with skin on (454 g)

  • 2 garlic scapes, coarsely chopped

  • ½ head lettuce, washed and torn

  • ¼ bunch turnip greens, washed and torn, tough stems removed

  • 1 small cucumber, peeled, sliced and halved

  • ½ can peaches

  • 1 orange, divided and pieces halved

  • ½ of a ½ pt. Red currants (or raspberries if they have not already been eaten)

  • 2 green onions

  • ½ pint sugar snap or snow peas

  • toasted walnuts or almonds (I used untoasted and they didn’t quit pop. Toasted or carmelized nuts would be much more exciting)

Dressing/Marinade

  • 1/4 cup balsamic vinegar

  • 3/4 cup olive oil

  • 1 tbsp. Honey

  • ½ cup citrus fruit juice

  • salt and pepper

Directions

  1. Marinate salmon in half the dressing above for an hour. Heat up barbecue and cook salmon for 15-20 minutes in foil with small amount of marinade and chopped garlic scapes on top.

  2. Wash, dry and tear lettuce and turnip greens. Add cucumber, peaches (or mango), orange, currants, peas, green onions and mix. Top with nuts and serve with cooked salmon overtop. Serves 2.

 

Stay cool!

 

 

  1. acambden@rogers.com
    acambden@rogers.com07-18-2013

    Hi Jen,I won’t be able to pick up my half share this week…i am sad to be missing out on the yummy…Andrea Williams  Sent from my BlackBerry 10 smartphone on the Bell network. From: Zephyr OrganicsSent: Thursday, July 18, 2013 10:06 AMTo: acambden@rogers.comReply To: Zephyr OrganicsSubject: [New post] Farm Share Week 7 (July 17-19)

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    greenmere posted: “Happy siesta day! I hope you have been finding places to cool off from the heat. Yesterday the whole farm crew (except for the farm share packers who work partly indoors) took a four hour siesta to beat the heat in the most intensely hot part of the day.I”

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