Green & Pink- May 31-June 4

It’s Here!

We had a wonderful open house- special thanks for those who made the trek to the farm. We had a gorgeous day for it and even people that had taken the tour before were amazed at some of the new technologies and expansion in greenhouses they see. We made some kids dirty but very happy (lol) and had some of Jannette’s famous rhubarb cake (recipe below). As unusual, I neglected to take photos of the action, but I can’t tell you how much seeing you and your families discover the farm and share your experiences energizes me as a farmer and person!

This week you are all getting basil pots. These little wonders can live happily in the pot for quite a while or be transplanted into your garden. They like to be watered at their roots and can be cut an inch or 2 above the soil when they get bigger and will send out new shoots so you can enjoy them again and again! Please do not put basil in the fridge- it will go black. Just snip off those leaves when you are ready to use them or let them grow in their pots in a sunny spot, keeping the soil moist.

We also have lots of bokchoy this week (no surprise there). We grow lots of this stuff, both the baby bok choy with a lighter green colour and the pak choi which has a crunchy white stem and dark green leaves. These asian veggies rock as they contain a whole host of vitamins as well as iron, which is hard to find in plants. They are up there with kale for being one of the most nutrient-dense foods you can eat! Try baby bokchoy raw in a salad (an asian inspired salad or even in casear salad it is really nice) or sautee with a little butter, salt and pepper. Garlic is always a good choice. This week I grilled mine with some steak and served it with chow mein noodles. I managed to get all those great vitamins into my kids, so that’s a win for me! If your kids are reluctant to try dark leafy greens, a tomato pasta sauce is a great vessel to carry healthy leafy greens into their bellies and they are pretty easy to hide once cooked down. (recipe below).

Remember: we offer some great local, natural, and organic goodies in our farm store  which can be delivered right to your door. We have a small amount of organic fed whole chickens and cuts  like chicken breast, whole ducks, coffee, maple syrup and honey, soaps, lip balm and a “winter salve” that’s perfect for problem skin like super dry skin or conditions like eczema or psoriasis. We also have lots of our wonderful pastured & organic fed eggs.
Check out the farm store goodies here.

You should have received a delivery schedule with dates and times to expect your delivery. Let me know if you have any questions. We will be using ice packs to keep your veggies cool on the hot days ahead, so please remember to return these with your bins each week by leaving them out for collection. Your ice pack could be a water bottle too. Please dont empty it, just leave it with the bin so we can disinfect it and use it again.

Keep an ear out for Jim’s knock or doorbell ring. It’s going to be hot for at least part of this week! Plus, if you note when he comes, that will give you a good idea for next time, though he might be a little faster after he does the run a couple times.

Recipe: Jannette’s Open House Rhubarb Cake

What to do with rhubarb? You can’t go wrong with this deliciously moist cake. No icing is needed. This one’s always a hit at the Open House.

From allrecipes.com

Ingredients

• ½ cup butter
• 1 ½ cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 cups rhubarb, chopped
• 1 tablespoon all-purpose flour
• ¼ cup butter
• 2 teaspoons ground cinnamon
• 1 cup packed brown sugar

Directions

1. In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
2. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
3. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
4. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Recipe: Bok Choy Salad

Serves 4. From thecozyapron.com
Bok choy is back! And when it’s this fresh and that beautiful, it seems a shame to cook it! Try this tasty asian inspired salad.

Ingredients

• 1lb baby bok choy, rinsed and dried, then thinly sliced, only discarding the bottom of the core
• 1/2 cup shredded carrot
• 8 radishes, sliced into thin matchsticks, or thin slices
• 1 tbsp. toasted sesame seeds for garnish
• my add: chopped green onions, to taste

Sesame-Soy Vinaigrette Ingredients

• 2 cloves fresh garlic, pressed through garlic press
• 2 tsp. toasted sesame seeds
• 1 tbsp. raw honey
• 3 tbsps. rice vinegar
• 1 tbsp. toasted sesame oil
• 3 tbsps. avocado or other neutral oil

Directions

1. Begin by gathering and washing/prepping salad ingredients according to instructions above.
2. Add the sliced bok choy, carrots and radishes to a bowl and chill in the fridge while you prep the dressing.
3. Prep dressing ingredients and add to a mason jar with lid and shake them until well combined.
4. Remove liquid and pat rounds down with paper towel until dry.
5. Toss salad in dressing right before serving and garnish with sesame seeds.

Tip: think low and slow and WATCH those sesame seeds. I have burned a batch or 2 in my day. You just want them lightly browned, not a deep colour change.

Enjoy!

Bonus Idea: Grill your bok choy by tossing lightly in olive oil, seasoning with salt and pepper and cooking in a grill basket in your barbecue. Stir for more even cooking, and remove when white stems are tender-crisp. Serve with grilled steak and chow mein noodles seasoned with sesame oil, soy sauce, oyster sauce, garlic and ginger.

Your Farm Shares this Week:

Simply 6 Share

• 1.5lbs organic yukon potatoes (tip I keep mine in the fridge in the spring time as these potatoes are organic and not sprayed with growth inhibitors. In the spring they want to sprout unless kept very cool and dark). If they do sprout, just remove the sprouts and the rest is ok to eat, but naturally, it’s better to keep them from sprouting.
• 1lb organic baby bokchoy
• 1 organic basil pot
• 1 bunch organic asparagus
• 1 bunch organic radish
• 1 bunch organic rhubarb

Half Shares

• 1.5lbs organic yukon potatoes (tip I keep mine in the fridge in the spring time as these potatoes are organic and not sprayed with growth inhibitors. In the spring they want to sprout unless kept very cool and dark). If they do sprout, just remove the sprouts and the rest is ok to eat, but naturally, it’s better to keep them from sprouting.
• 1lb organic baby bokchoy
• 1 organic basil pot
• 1 bunch organic asparagus
• 1 bunch organic radish
• 1 bunch organic rhubarb
• 1lbs Zephyr Organics rutabaga
• 1 bunch organic kale
• 1lb organic white bokchoy
• 2nd bunch organic asparagus

Whole Shares

• 1.5lbs organic yukon potatoes (tip I keep mine in the fridge in the spring time as these potatoes are organic and not sprayed with growth inhibitors. In the spring they want to sprout unless kept very cool and dark). If they do sprout, just remove the sprouts and the rest is ok to eat, but naturally, it’s better to keep them from sprouting.
• 1lb organic baby bokchoy
• 1 organic basil pot
• 1 bunch organic asparagus
• 1 bunch organic radish
• 1 bunch organic rhubarb
• 1lbs Zephyr Organics rutabaga
• 1 bunch organic spinach
• 1 bunch organic leeks
• 1 head organic romaine lettuce
• 2 organic cucumbers
• 1 bunch organic mint
• 1 bunch organic kale
• 1lb organic white bokchoy
• 2nd bunch organic asparagus

Organic Fruit Shares

• 1 organic cantaloupe
• 7 organic granny smith apples
• 4-5 organic lemons
• 1/2 pint organic blackberries
• 4-5 organic nectarines

Egg Shares

• Brown, pasture-raised and organically fed as advertised. You may notice a little variation in size. We have an older flock that lays larger, slightly lighter coloured eggs and a new flock that lays small, darker shelled eggs. This is a normal thing that happens as laying hens get older.

Bon Apetit!