Hello everyone! Today feels frosty but fabulous because I am very grateful to have my kids be able to attend school in person. Don’t worry, York Region and Toronto, you’re next. I care very much about the risk of the virus and want everyone to stay healthy and safe, but I have confidence that our school is taking every precaution to keep our kids safe and learning.
This Valentine’s day will look different for all of us! Without restaurants to take your sweetheart too, ordering take out from a favourite restaurant or cooking up something special from home fits the bill. Apparently doughnut bouquets are a thing now. Would one of those really say I love you to your loved one? I think if I could just make a doughnut my son could eat, that would be a gift. I’m pretty sure he hasn’t had one since the age of 2 due to numerous food sensitivities and he’s coming up on 10 now, so you do the math! I found this recipe I’d love to try for Vegan Gluten Free Baked Doughnuts. Have you ever made your own doughnuts? It sounds like fun.
I am sorry but no doughnuts have been provided in your farm shares…but we can fix you up with some beautiful veggies to make your cold days a little warmer and tastier!
This week we get to enjoy the last of our golden beets for the season. Golden beets have a sweeter, less earthy taste but nutritional profile to red beets, which means a healthy dose of potassium and other nutrients that can lower blood pressure, support a healthy heart, prevent dementia and even improve athletic performance! (Maybe that’s Tom Brady’s secret- just kidding, i have not idea what he eats, but maybe we should find out ;). The point is, beets are pretty awesome, and while you could simply roast or boil them, here is another simple idea to mix it up: Roasted Golden Beets with Apple & Sage . The also juice beautifully, especially combined with some carrots or apples, or can be simply roasted like in this Honey Glazed Lemon Golden Beets . To top it off, the odd one is even shaped like a heart (sometimes the beet grows 2 sets of tops from the one root). If you are lucky you might find one in your bag!
One more simple idea for your rutabaga or really any veggie you are not sure what to do with: take a tip from fellow customer B:
“I tend to keep cooking simple and quick and, as mentioned, use béchamel sauce for a lot of things (approx. 1-2 tbsp margarine, 1-2 tbsp flour, cooked together for a couple of minutes, then add 1 cup or more of milk slowly and continue cooking, adding more milk if needed as it thickens). Add a sprinkling (about 1/2tsp) of grated nutmeg and a bit of salt. Into the sauce I add cooked, chopped spinach, or cubed, cooked turnips, or cooked endive, or pour it over cooked cauliflower. With added shredded old cheddar cheese melted in instead of nutmeg, it also makes a nice sauce for pasta.”
Now for the other items in your shares:
Regular Organic WInter Vegetable Shares
- 4lbs yellow potatoes (Ontario organic)
- 2lbs carrots (Quebec organic)
- hothouse tomatoes (Quebec organic)
- pint white mushrooms (Ontario organic)
- 1.5lbs golden beets (Zephyr Organics)
- 1lb watermelon radish (Zephyr Organics)
- 1 cauliflower (US organic)
- 1 bunch broccoli (US organic)
- 1.5lbs rutabaga (Zephyr Organics)
Family Organic Winter Vegetable Shares
- 6lbs yellow potatoes (Ontario organic)
- 4lbs carrots (Quebec organic)
- hothouse tomatoes (Quebec organic)
- pint white mushrooms (Ontario organic)
- 1.5lbs golden beets (Zephyr Organics)
- 1lb watermelon radish (Zephyr Organics)
- 1 cauliflower (US organic)
- 1 bunch broccoli (US organic)
- 1.5lbs rutabaga (Zephyr Organics)
- 1 green cabbage (Ontario organic)
Organic Fruit Shares
- 3 organic red grapefruits
- 5-6 large organic kiwis USA organic
- 1/2 pint USA organic blueberries
- 3lbs BC organic ambrosia apples
- 5-6 organic navel oranges