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Farm Share Week 2, 2017

The heat is here! And that means the growth of many items is accelerated. We are harvesting the asparagus and cucumbers every second day now. Any longer and we would risk letting the asparagus get seedy and the cucumbers get too large. With this combo of heat and rain, the strawberries, redcurrants and peas should be ready soon!

New this week we have cucumbers and mint. They happen to be wonderful- together! See below for a couple super simple ways to enjoy this pair.

More farm share members have been joining up these last couple weeks and we have an abundance of veggies to accommodate them- so if you know anyone that would love our csa, feel free to send them our way! Having trouble identifying items in your box? Many items are listed with pictures in our online store.

Half Shares

Whole Shares (same as above with the addition of)

  • leeks
  • 2nd asparagus
  • collard greens (makes an easy low carb, gluten-free wrap!)
  • oregano (savory herb excellent in Italian and Greek foods)
  • turnip greens


Cucumber-Mint Water

(makes one 2L pitcher)


  1. Fill 2L jug with filtered water. Add 1/3 of a cucumber and 8-10 large leaves of mint to jug. Let sit for a few hours for flavours to mix. Enjoy the refreshing taste!

Refreshing Cucumber Salad

Serves 2-3 as side. Kid-friendly recipe.


  • 1lb cucumber (1 large or 2 smaller)
  • 1 1/2 tbsp. chopped mint (I used kitchen scissors- so easy!)
  • 1 1/2 tbsp. honey
  • 3 tbsp. white vinegar
  • salt and pepper to taste


  1. Peel and chop cucumber and wash and chop mint.
  2. Add all ingredients to a medium bowl and mix. Let refrigerate for 1 or more hours. Enjoy!

Rhubarb-Blueberry Syrup

This recipe was born out of necessity when (gasp) we ran out of syrup on pancake day. I have a great gluten, dairy and egg free (and other allergen free) pancake recipe if anyone has been searching for such. This syrup was tasty with pancakes and great with yogurt the next day.


  • 2 medium stalks rhubarb
  • 1 cup blueberries (frozen)
  • 4 tbsp. water
  • 1/2 cup white or coconut sugar (or to taste- I am trying to remember the exact measure)
  • 1 tsp. lemon juice


  1. Wash and chop rhubarb. Add to small pot with lemon juice, water and sugar.
  2. Heat on med-high until it comes to a boil. Lower heat to med-low and simmer until thickened.
  3. Add blueberries and continue to cook and stir until blueberries are soft and cooked.
  4. Enjoy hot with pancakes or chilled on yogurt!


Remember to keep hydrated this week as the temperatures climb!


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Farm Share Week 12 (Aug 21-23, 2014)

Know your farmer: encouraging your kids to eat well and also seeing the value in the food you purchase are both bound to happen in the process. First of all, vegetables are fascinating! There is always something growing in our front field and if you come during store hours, I’m sure Jannette will be sure to let you take a peek. In case there was any doubt we’re organic, you’ll find some weeds too. As for your perspective on the cost of food- that is likely to change as you observe or take part in getting your own hands dirty to harvest some food. It just about kills me to see green onions sell 2 bunches for a dollar, knowing how labour-intensive they are post-harvest (peeling, washing and bunching). The other day, I was checking out tomato sauces in the grocery store because I was wondering why some varieties (ie. Ragu and store brands) sell for only $1.50 while even conventional sauces from other brands like Classico sell for $3.00 plus. Lo and behold, the mystery was solved- all cheap brands that I saw used soy protein (and likely GMO) as filler. Not tomato sauce, but tomato-GMO soy surprise! Funny, it didn’t highlight that feature on the label. So, case in point, growing food costs money, and suspicion should arise if one company is somehow able to provide the same product at half the price. Read the label, or better yet, make your own.

It’s a full basket this week- check below for a gorgeous and flavourful salad idea.

Half Shares

Whole Shares

  • Red beets
  • Bokchoy
  • Field tomatoes
  • Campari tomatoes
  • Cucumbers
  • Carrots
  • Watermelon
  • Radicchio (red leafy head with white ribs) or chicory (light green leafy head with white ribs)
  • Savoy cabbage (simple fast idea at )
  • Romaine Lettuce
  • Fennel
  • Parsley
  • Extra lettuce
  • Extra tomato
  • Broccoli, cauliflower or eggplant (sorry, very few broccoli due to crop losses)
  • Green Peppers
  • Sugar snap or snow peas
  • Green Beans

Colourburst Crunch Salad (inspired by recipe from Chatelaine magazine)


Trade turkey and cheese for nuts for vegan diets. Serves 1 as entrée.


  • 3-4 leaves romaine lettuce, chopped across rib
  • 3-4 raddichio leaves, sliced thinly across rib
  • 3-4 small Bokchoy leaves, sliced thinly across rib
  • 4-6 slices red beet, thinly sliced and halved or quartered
  • 6 thin slices cucumber
  • 2 slices orange, quartered
  • 1/3 cup cooked turkey pieces
  • ¼ cup finely grated or crumbled feta cheese (if desired)
  • balsamic dressing


  1. Cut and wash romaine, raddichio and Bokchoy. Dry and arrange on plate.
  2. Arrange beet, cucumber, orange and turkey as artistically as you desire. Sprinkle feta over top. Add drizzle of balsamic dressing and serve as a satisfying entrée.

Remember, read those labels…or better that- eat things without labels .