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Farm Share Week 18 (Oct 2-4, 2013)

 

So this week I am joining you in the challenging endevour of eating both dairy and gluten-free. We saw a 4th year student at the Canadian College of Naturopathic Medicine (where we have quite a few wonderful Farm Share customers) overseen by a licensed practitioner at a fee that was so reasonable I ran out of excuses not to go. She suspects a food allergy in my 2 ½ year old son, so we are plunging into the world of gluten and dairy-free eating, a world that shuns most traditional packed products (almost all of which contain gluten and dairy in some form). I am not one to embrace convenience foods, but I think making flavourful sauces and replacing our beloved cheese will be the greatest area of challenge. I am re-learning to make all those classics that my family loves. My husband and I agree that this is a good thing for all of us, who consume far too many of these products anyway.

 

To top it off, I finally viewed the documentary Food Matters, and was struck by how a diet with a majority of cooked food vs. raw foods causes your body to produce white bloods cells in droves, as if it is fighting a foreign invader or illness! I cant say that Im eating mostly raw, and my friends think I’m the healthy-eating one. How did our culture get so far off the mark in what we eat? I am eating some humble pie here- some humble dairy-free, gluten-free, raw pie, that is.

 

Half Shares

 

  • red swiss chard
  • green peppers
  • honeycrisp apples (yay! Please excuse some spots- apples are very hard to grow organically and I sent the best ones in the orchard. The taste is awesome!)
  • eggplant or zucchini
  • green cabbage
  • butternut squash
  • green or yellow beans (we took a gamble and looks like we have beans in October…weird but wonderful)
  • green leaf lettuce
  • rainbow carrots
  • parsley
  •  

 

Whole Shares

 

  • red swiss chard
  • green peppers
  • honeycrisp apples (yay! Please excuse some spots- apples are very hard to grow organically and I sent the best ones in the orchard. The taste is awesome!)
  • eggplant
  • green cabbage
  • butternut squash
  • green or yellow beans (we took a gamble and looks like we have beans in October…weird but wonderful)
  • green leaf lettuce
  • rainbow carrots
  • parsley
  • red kale
  • red leaf lettuce
  • grape tomatoes
  • radish
  • cilantro
  • zucchini

 

 

 

Raw Food Green Bean Salad (www.vegetarian.about.com)

 

Ingredients

 

  • 2 cups green beans, sliced into ¼ inch pieces
  • 1 cup shredded peeled carrot (pick any or all colours!)
  • 2 tbsp. Diced leek, green onion whites or red onion
  • 1 tbsp. + fresh parsley or coriander
  • 2 tbsp. Cold-pressed olive oil
  • 1 ½ tsp. Grated ginger (if desired)

 

Directions

 

  1. Slice beans, shred carrots, chop onions and herbs. Add olive oil and mix, mix mix. I would think some quality time in the fridge might make it more flavourful. The recipe recommends 20 mins to let the flavours combine. Also, lemon juice or lime juice could add a little something.

 

Have fun discovering new ways to be good to your body! P.S. I’d love some comments about how you eat gluten or dairy free and love it.

 

 

 

 

 

 

 

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Farm Share Week 15 (Sept 11-13, 2013)

Phew! So summer’s having a little comeback this week. I hope you are enjoying the sun while we have it.

Half Share

  • Spinach
  • Beefsteak or Campari tomatoes
  • Carrots
  • Red beets
  • Savoy cabbage
  • Red or green scallions
  • Green peppers
  • Zucchini (yellow or green)
  • Turnip greens or green kale
  • eggplant

Whole Share

  • Spinach
  • Beefsteak or Campari tomatoes
  • Carrots
  • Red beets
  • Savoy cabbage
  • Red or green scallions
  • Green peppers
  • Zucchini (yellow or green)
  • Turnip greens
  • Eggplant
  • Campari tomatoes
  • Black or green kale
  • Spaghetti squash
  • Red sheppard or yellow bell peppers
  • Cantaloupe
  • Green leaf lettuce
  • Strawberries or apples
  • Leeks or garlic

 

This week I wanted to give you some ideas of how to use all of your veggies for the week, based on some of the tasty meals I’ve made with our veggies lately. I do not follow any specific diet except for the more veggies and unprocessed foods, the better, but I think most of these ideas could be adapted to vegetarian or gluten-free diets.

Monday:

Roasted chicken (legs and wings) and roasted veggies (beets, carrots, potatoes or squash). Roast whole chicken and save the breasts for tomorrow.

Tuesday:

Spinach, chicken, avocado and strawberry salad with mango chipotle dressing. A five-minute meal if you pre-roasted the chicken!

Wednesday:

Eggplant Parmesan with turnip green and beet green salad

Thursday:

Sweet and Sour Chicken (green peppers, carrot, cabbage and scallions)

Friday:

Burgers with tomato (reg or veggie) with savoy cabbage salad (carrot, savoy cabbage)

Saturday:

Fish filets and zucchini fries

Sunday:

Ground chicken chili (green peppers, tomatoes, zucchini, scallion) with cheese, plain yogurt, and scallions to garnish.

 

Hope these ideas get the wheels in your head turning. Here’s a tip if you are overwhelmed with tomatoes. Wash and put in the freezer in a bag, and simply pull out and use in your cooking later. I made a large watermelon and a few very ripe bananas into juice by throwing it all into a blender, doing a quick blend, seeds and all, and simply straining out the seeds and pulp. I also froze some juice for popsicles for my son.

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Farm Share Week 13 (Aug 28-30, 2013)

Summer returns! Hopefully the rain doesn’t dominate the long weekend and we can squeeze some more sunshine out of summer. The thing I am most excited about this week is honey crisp apples- just for the whole shares for now. They should sweeten up more once we get a good frost, but the trees were bowing under the weight of the apples and some were beginning to fall. This is the best crop I have seen so far and anything seems like abundance after last year. There might be a couple spots on your apples but I picked the best ones for you and did a lot of taste-testing to make sure they would be enjoyed. Apples are near the top of the “dirty dozen” list, a list of the most sprayed fruits and veggies. If you see a little white residue on your apples, it is not a chemical spray- don’t be alarmed. We sprayed the apples with clay to create a physical barrier to the bugs and end up with nicer apples. We tried to get it all off but it just might need another rinse. The honey crisps are my absolute favourite type of apple because of their crispyness- a nice apple to munch as is instead of the softer ones that are ideal for baking. Hope you enjoy. There are more apples to come for you half sharers.

Also, we have some lovely spinach (our spinach crop was not going well at all before now, so I am stoked!) which I’m sure you will enjoy. See below for a recipe that uses 3 of the items below, requires no cooking, and is a crowd-pleaser!

Half Shares

  • field tomatoes
  • campari tomatoes
  • green or burgundy beans
  • green peppers
  • watermelon
  • cucumber
  • red leaf lettuce
  • spinach (woo hoo!)
  • green onions
  • carrots

Whole Shares

  • field tomatoes
  • campari tomatoes
  • green or burgundy beans
  • green peppers
  • watermelon
  • cucumber
  • red leaf lettuce
  • spinach (woo hoo!)
  • green onions
  • carrots
  • saladette tomatoes
  • eggplant
  • red beets
  • chinese cabbage
  • red romaine or green leaf lettuce
  • green kale
  • honey crisp apples
  • garlic chives

Easy Fresh Tomato Salsa

Ingredients

  • 9 campari tomatoes
  • 1 extra small green pepper
  • 1 green onion
  • 2 cloves garlic
  • 1/8 cup fresh cilantro (parsley or basil would also work)
  • 1 ½ tbsp. Fresh lemon or lime juice
  • fresh ground salt and pepper to taste
  • dash cayenne powder

Directions

  1. Dice tomatoes, green pepper and green onion. Mince garlic and finely chop cilantro.
  2. Add dash cayenne, along with freshly ground pepper and salt. Let flavours combine for at least one hour.
  3. Serve with whole grain tortilla chips or as a topping for bruchetta.

 

May you savour healthy, organic foods and the company of family and friends this weekend.