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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 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 http://chinese.food.com/recipe/ginger-garlic-savoy-cabbage-15832 )
  • 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.

Ingredients

  • 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

Directions

  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 .