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Happy Easter!

Well the warm weather and sunshine has sure helped this long weekend be a special one. We were out giving the bicycles a tune up on our day off and the whole little town of Zephyr was alive with bikers and walkers. I certainly got a workout on the farm by moving all the potted strawberries from various greenhouses into the big one where they can get a regular watering and some nutrients added. A few of them are already flowering…and after flowering comes strawberries! Sure would be nice since berries have been very expensive wholesale lately. Many seeds have already been planted and are coming up in the warm and toasty new greenhouse. Sometimes it’s a little too toasty, so we are working on getting the automatic ventilating roof panels working.

New this week we have green onions- the official onion of salads (potato salad, toss salad, any salad)! It would make a lovely addition to the salad recipe below, though I hadn’t picked them yet when I made it. My nephew helped me pick some green onions. It’s as simple as gripping them carefully right at the bottom and giving them a little wiggle free (that is if the ground is moist enough). And of course, more spinach, because who can get enough of fresh, local spinach, really? Especially when there are no chemicals to worry about.

This week’s boxes are teeming with variety! Though the Ontario organic root veggies ran out early this year, ours and others’ greenhouses have come to our rescue. We have a colourful mix of lighten veggies that will suit sunny days spent outside, like spinach, sweet peppers, tomatoes & cucumbers, all Ontario organic.

Regular Vegetable Shares

  • 4lbs yellow potatoes (Ontario organic)
  • 1 bunch Zephyr Organics Spinach
  • 1 bunch Zephyr Organics green onions
  • 1lb Ontario organic sweet peppers
  • 1lb Ontario organic vine tomatoes
  • 1 Ontario organic cucumber
  • 1 head cauliflower (US/MX Organic)
  • 1 head celery (US Organic)
  • 1 clam cremini mushrooms (Ontario organic)

Large Vegetable Shares

  • 6lbs yellow potatoes (Ontario organic)
  • 1 bunch Zephyr Organics Spinach
  • 1 bunch Zephyr Organics green onions
  • 2lbs Ontario organic sweet peppers
  • 1lb Ontario organic vine tomatoes
  • 1 Ontario organic cucumber
  • 1 head cauliflower (US/MX Organic)
  • 1 head celery (US Organic)
  • 1 clam cremini mushrooms (Ontario organic)
  • 2lbs organic carrots (US organic)

Fruit Shares

  • bag on Ontario organic gala apples
  • 3 organic grapefruit
  • 7 organic valencia oranges
  • 1lb organic green grapes
  • 1.5lbs organic kiwi

Recipe

While spinach can really do into anything: lasagna, spinach dip, smoothies, soups, you name it, I find enjoying it raw is a lovely way to savour the flavour. I find the spinach to be almost sweet this time of year. Don’t forget to wash it well- we have washed it but we are not a salad processing plant so you’ll need to do some more washing at home. The best way to wash it is a good soaking or 2 in a sink or bowl- the sediment loosens and settles to the bottom of the sink.

Spinach, Apple, Almond & Camembert Salad with Raisins and Maple Mustard Dressing

A recipe to give you lasting energy and a nice balance of nutrients and protein, vegetarian friendly and with lots of beautiful textures and colours. This one was born out of…”Oh I would love to try that salad but I don’t have this ingredient or that one.” How many times does that happen to you. Luckily I am your willing guinea pig who is always eager to try something new.

Salad Ingredients

  • A plateful of spinach (for a meal, or divide into 2 for 2 sides)
  • 1.5 gala apples, cored, sliced and cut into chunks (they are much prettier with peels on)
  • 1/4 cup almonds, whole or sliced
  • 1/3 cup Camembert cheese (for a subtle taste or go with feta for a spunkier one)
  • Heaping tablespoon raisins
  • 2 tbsp. chopped green onions or to taste

Dressing Ingredients

  • 5 tbsp. local organic amber maple syrup
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. apple cider vinegar (Braggs or other “from the mother” vinegar
  • 2-3tsp. mustard of choice or to taste (dijon is perfect here if you don’t mind a little kick)
  • salt and pepper to taste

Directions

  1. Remove roots from spinach by cutting them off (I often do this while they are still bunched). Wash spinach by soaking it in a pool of clean water in the sink or a large bowl. Drain and repeat a second time (or even a third for extra gritty spinach). Dry with a salad spinner or pat with clean kitchen towel to absorb moisture. Place on plate(s).
  2. Core and slice apple, cutting each slice into thirds. Divide onto plates on top of spinach. Follow with Camembert cheese, sliced and cut into small chunks, as well as almonds, raisins and green onions, chopped into small rounds.
  3. Measure/eyeball ingredients into a small bowl or mason jar. Stir well or shake (make sure you have the lid on the mason jar well if you shake it). Pour on salad right before serving (it has a thinner consistency- for thicker try honey).