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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 ¼ 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!

More Recipes: a take along side dish and grilled veggies for Barbecues

No doubt the unrelenting heat is inspiring you to cook outdoors or embrace salads in place of hot foods. Here are 2 more recipes to inspire you, however you end up tweaking them!

So I tried the cauliflower grilled- it is definately a do! If you cauliflower is a little small, try adding your asparagus (whole shares) or zucchini. I was proud to get my husband to enjoy cauliflower without the cheese sauce.

Cauliflower Asparagus Barbecued Vegetables

Grilling Vegetables on the Barbecue is definately a good idea!

Ingredients

  • 1 head cauliflower
  • 1/2 bunch (or more) asparagus or 1 medium zucchini, cut into thick strips (so it doesn’t cook too fast)
  • Juice of 1/2 lemon (or to taste)
  • Montreal Steak Spice or pepper, salt  and garlic to taste
  • olive oil cooking spray

Directions

1. Preheat barbecue to a medium-high heat. Meanwhile, cut/pull apart cauliflower into large pieces. Cut asparagus spears into 2-in pieces, or cut zucchini down the middle widthwise and cut into strips about 1/2 inch thick. Place vegetables on barbecue safe pan or tin pizza/pie plate (what I used) and spray a generous layer of cooking spray over them. Cover with tin foil. *Note, if using thin asparagus spears, add part way through cooking.

2. Place in barbecue with lid down and grill about 15 mins or until tender but not mushy, flipping part way to ensure even cooking. In the last few minutes, drizzle the veggies in lemon juice and add the seasoning. Enjoy!

I did a little “guesstimating” in this recipe, so please keep an eye on the veggies as they grill. This serves about 3 adults, but if you add more veggies it’ll easily go farther.

Also, I suddenly had the urge to make macaroni salad and noticed every recipe I could find used late summer/fall veggies. I thought, why can’t we make a recipe that uses local vegetables harvested  in June and July?

Early Summer Macaroni Salad

Early Summer Macaroni Salad- an easy take-a-long for summer barbecues!

Ingredients

  • 2 cups dry elbow macaroni (makes 4-ish when cooked)
  • 1 pint snow peas, stems removed and cut into 1/2 in. bits lengthwise
  • 1/2 bunch radish, finely chopped
  • 2 small kohlrabi, leaves removed and finely chopped (I didn’t peel it but cut a little off by the root)
  • 1-2 green onions, finely chopped
  • 1/2 cup cheddar cheese, cut into small cubes
  • 1/2 cup mayonnaise
  • 1 tbsp. dijon mustard
  • 1 1/2 tbsp. apple cider vinegar
  • 1 1/2 tsp. sugar
  • 1/2 tsp. salt
  • pepper to taste (I used white pepper)
  • 1-2 tbsp. fresh herbs or 1-2 tsp. dry herbs (parsley, dill or cilantro would be good)

Directions

1. Cook pasta until tender but still slightly firm. Drain and rinse with cold water.

2. In a large mixing bowl, combine macaroni, snow peas, radish, kohlrabi, green onions, cheddar cheese, mayonnaise, mustard, apple cider vinegar, spices and herbs. Mix well and place in serving dish with lid. Chill in refridgerator to combine flavours.

Feel free to get creative with this one. Amost any crunchy vegetable is great in this cost-effective salad. Serves 6.

With a little imagination and a few tweaks, seasonal vegetables can replace the late summer stand-by’s (like tomatoes, carrots and celery) in your basic recipes. Lucky for us, these staples are coming soon!

Enjoy and stay healthy and hydrated in the heat!