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Farm Share 2019 Week 2 (June 12-15)

This may be your second week in or maybe this is your first taste of the season. With the cool spring we have been having, our greenhouses have been even more essential to provide you with the variety you expect. This week offers many different leafy greens, from spinach, to kale, to bokchoy and turnip greens. We hope to inspire you in this blog that yes, you can handle all this leafy goodness, and your body will thank you for it, as these are the most-nutrient-dense veggies around!

Cucumbers are bearing their fruit! Can you spot them?

A couple of crops we are eagerly anticipating are greenhouse cucumbers (little babies are on the plants now- can you spot them?) which will be ready in a week or 2, and carrots, which are the size of my pinkie fingers now and will be quite lovely in a couple weeks. Of course there is also lettuce, which is in the field and finally starting to grow! We are watching hopefully to see if we will have some next week, and in the mean time, our whole share holders get to sample them as baby lettuces.

Whole share contents: Chinese cabbage, mixed baby lettuces, potted basil, rutabaga, parsnips, radish, 2 bunches asparagus, green onions, cilantro, rhubarb, bok choy, green kale, turnip greens & spinach
half share contents: green kale, turnip greens, spinach, radish, rhubarb, cilantro, bok choy, asparagus x 2 & potted basil
simply six share: red potatoes, radish, green kale, spinach asparagus & potted basil
Beef & bok choy stir fry
asparagus & kale fettucine with turnip green Caesar salad
Thai Kale, quinoa & turnip green salad

Thai Kale, Quinoa & Turnip Green Salad

Ingredients

3 cups green kale, finely chopped (I used scissors)

2 cups turnip greens, finely chopped

1/2 cup cilantro, chopped

1/2 bunch radish, thinly sliced

1 carrot, shredded

1 tsp fresh ginger

1/4 cup green onion, chopped

1/2 lime

1/4 cup peanuts, almonds or cashews

1 tbsp. maple syrup or honey

1/4 cup peanut butter, smooth

3 tbsp. soy sauce

3/4 cup quinoa

1 pinch red pepper flakes

1 tbsp. rice vinegar

1 tsp sesame oil, toasted

1 1/2 cups water

Directions

  1. Wash and chop produce and cooked quinoa and add to large mixing bowl.
  2. Mix liquid ingredients for dressing (heating lightly if needed to mix) and toss with salad.
  3. Enjoy, topped with nuts or chicken.

Happy grazing!

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Farm Share Week 21 (Oct 23-25, 2013)

This is the second-last week of farm share, and the last week for some of you with biweekly boxes. It’s hard to believe another season is over, but admittedly my motivation go harvest out in the fields cools off with my frozen toes. On a warmer note, this week’s bin is just crying out for some good soups. I believe everything in your box would be delightful in one of 3 soup ideas listed below. This week there are some back to back frosts happening, so the fields are pretty much empty now, save a few frost-hardy crops. Delightfully, there are still many different items available and I didn’t have a need to desperately hoard things to have enough for your last few boxes. This time of year I get very possessive of everything grown on the farm that’s in limited quantity. I don’t want to end up giving you 3 types of kale in your box at once, and I won’t need to. Phew!

Perhaps you are eager to pick out your own comfort food staples from the grocery store after a season of creatively cooking the farm-fresh variety we sent your way. For those faced with a limited organic selection (especially in Durham), one of the farm’s owners, Ted has opened up Teddy’s Organic Market in downtown Uxbridge, (www.teddysorganicmarket.com). Those of you from urban areas still wanting home delivery and as much of local produce as you can get through the winter and spring may wish to check out https://toronto.greenearthorganics.com . I have long wanted to create a winter share myself, but desiring to put my best into both home and work life means keeping farm share seasonal for now.

 

Half Shares

  • red swiss chard
  • green kale
  • jerusalem artichokes (not sure about this new tuber? Learn to love it for all the good stuff in it- see a nutrition profile here on this iron and potassium powerhouse http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2456/2 ). Mash it together with mashed potatoes for an easy nutrition boost. No need to peel the skin, just wash well). I’ve even eaten mine in a twist on shepherd’s pie.
  • Buttercup, butternut or delicata squash
  • carrots
  • red beets
  • garlic chives
  • red radish
  • celery
  • green peppers

Whole Share

  • red swiss chard
  • green kale
  • jerusalem artichokes (not sure about this new tuber? Learn to love it for all the good stuff in it- see a nutrition profile here on this iron and potassium powerhouse http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2456/2 ). Mash it together with mashed potatoes for an easy nutrition boost. No need to peel the skin, just wash well). I’ve even eaten mine in a twist on shepherd’s pie.
  • Buttercup, butternut or delicata squash
  • carrots
  • red beets
  • garlic chives
  • red radish
  • celery
  • green peppers
  • red cabbage
  • leeks
  • baby bokchoy
  • eggplant
  • coloured peppers

 

Recipes

This one’s been circulating around facebook and it made me happy to see a recipe with in-season produce! From www.mindbodygreen.com

Harvest Minestrone With Quinoa and Kale

Ingredients

  • 1 sweet onion (or sub one leek- save greens of leek and add later in cooking)
  • 2 celery stalks
  • 3 carrots, finely diced
  • 2 tbsp. Olive oil (or enough to cover the bottom of the pot)
  • 2 cloves garlic, finely chopped
  • 2 cups fresh zucchini (sub for chopped radish)
  • 2 cups green beans- cut in 1 in. pieces
  • 1 bell pepper- medium diced
  • 1 28oz can crushed tomatoes
  • 2 28oz cans water
  • 1 15oz can chickpeas
  • 1 cup quinoa
  • 2 cups kale, stems removed
  • 1 tsp. Turmeric (or to taste)
  • pinch of red pepper flakes
  • salt and pepper to taste
  • garnish with parmesan to taste and chopped garlic chives

Directions

1. Place a large stockpot over medium heat heat and add onions, carrot and celery. Cook for about 5 mins or until softened. Add the garlic and a pinch of red pepper flakes and cook for about 1 min or until garlic begins to colour.

2. Add the zucchini and green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 mins. Add the tomatoes and water, raise heat to high and bring to a boil.

3. Lower the heat to medium-low and allow the soup to gently boil uncovered for 20 mins. Add quinoa and cover for 15 mins. Remove the cover, add kale and canned beans (more water if needed), bring back to a gentle boil and cook for another 5 minutes or until the kale is tender.

  1. Grate the parmesan, add garlic chives and serve (or do in individual servings).

 

Creamy Dairy-Free Jerusalem Artichoke and Leek Soup

An easy and amicable soup that eats a potato soup’s heart out nutrition-wise.

Ingredients

  • 2 tbsp. Coconut oil
  • 2 tsp. Chopped garlic
  • 1 medium leek, chopped with greens separated from whites
  • 1 lb. Jerusalem artichokes (scrubbed, not peeled, sliced ΒΌ in. thick)
  • 3 cups chicken stock (or 2 cups chicken stock and 1 cup plain unsweetened milk alternative)
  • salt and pepper
  • 1 tsp. Chopped garlic chives

Directions

  1. Melt the oil in a medium-sized saucepan over high heat, add garlic and leek whites and cook until soft, about 2 mins. Add jerusalem artichokes and sautee about 2 mins. Add stock and leeks and simmer until chokes are tender. Add milk substitute (if using) and bring back to a boil. Season with salt and pepper.
  2. Puree in blender until smooth. Strain through a fine sieve (I never remembered doing this and it tasted fine to me). Keep warm. Sprinkle with chive and serve.

 

Enjoy your last (or almost last) taste of this year’s harvest!