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Farm Share 2019 Week 1 (June 5-8)

Welcome to a new season of farm share everyone! In this unusually chilly start to June, we sure are thankful for our greenhouses and some lovely root crops to round out our veggie shares. This week I thought I’d give you a visual for what is in your box so you can identify each item easily. I also thought I’d share a recipe I just made up that got resounding “yums” from my family and uses tons of spring veggies! Finally, meal planning is an important part of enjoying your farm share baskets without seeing any of it go to waste. Do you have a plan day? It sounds like Tuesdays may be just the right time for us now, as I will be posting the blog each week on Tuesday nights.

In future blog posts we will be learning from other amazing farm members who have a lot to share, from naturopaths, to nutritionists, to minimalists and busy moms, all tied together in their passion for great food.

Check out your farm share box contents below in picture form, with labels!

Simply Six Share with asparagus, baby bok choy, radish, red potatoes, spinach and green onion.
Our first ever Simply 6 Share
Half Share with asparagus, radish, rhubarb, rutabaga, red potatoes, green onions, baby bokchoy, spinach, parsnips & turnip greens
The first half share
Whole share with 2 x asparagus, rhubarb, radish, turnip greens, spinach, garlic chives, baby bokchoy,  bokchoy, green onions, parsnips, cilantro, green kale. & red potatoes.
Your First Whole Share of the season 🙂
Our first fruit share of the season: 3lbs gala apples (Canadian), 3 large mangos, 1/2 pint raspberries, 1/2 pint blueberries, 1 cantaloupe (Mexico)
Allergy-Free, Veggie-packed Chicken Pot Pie

Allergy-Free & Veggie-Packed Chicken Pot Pie

Serves 6

As soon as I knew we’d be having parsnips this week, I knew I ought to give you a recipe for them. After all, you’re not going to want to gnaw on them raw like you would a carrot. You see, they are a tougher veg, but their delicious flavour means we need to find a way to coax some tenderness out of them! Enter the instant pot- if you don’t have one, this would also be great in a slow cooker. Now, for the recipe:

Ingredients

-600g chicken breast, chopped into chunks

-2 tbsp olive oil

-400g parsnips (about 3/4 of your bag)

-400g rutabaga

-3 large carrots

-600g red potatoes (with or without skin)

-3/4 bunch red radish

-1 can full-fat coconut milk (60% fat)

-3/4 cup chicken broth

-1 tsp. poultry seasoning

-1 tsp. dried thyme or 1 tbsp fresh

-salt and pepper to taste

-2 tbsp fresh chives

Directions

  1. Put chopped chicken and olive oil in instant pot and set to sautee. Ligthly sautee as you wash, peel and chop parsnips, carrots, rutabaga, potatoes and radish (can be left whole or halved)
  2. Add vegetables to instant pot when meat is partially cooked. Add in coconut milk, chicken broth, poultry seasoning, thyme, salt and pepper.
  3. Set the instant pot to pressure cook for 10 minutes. Remember to put the little dial in the “sealing” position. Meanwhile, prepare biscuits or socca/farinita (chickpea flatbread) to serve with (pictured).
  4. Alternatively, saute chicken in pan on stove and add all ingredients to slow cooker…and be patient…very patient 🙂
Lovely Spinach & goat cheese stuffed chicken breast and penne with tomato veggie sauce my mom made for us!

Now for a sample meal plan my family for the week (farm share veggies used in parentheses)

Monday- Chicken Pot Pie (parsnip, rutabaga, red potato, radish, chives)

Tuesday- Spinach & Goat Cheese Stuffed Chicken with Penne Pasta & Tomato veggie sauce (spinach, baby bokchoy in sauce)

Wednesday- Roasted Salmon, asparagus & Red potatoes (asparagus, red potatoes)

Thursday- Beef & bokchoy stir fry with rice (baby bok choy, bok choy)

Friday- Chicken & asparagus pizza with turnip green salad (turnip greens, asparagus)

Saturday- Homemade chicken nuggets, rutabaga fries & salad (rutabaga, turnip greens)

Sunday- Chicken fettucine with kale & asparagus (kale, asparagus)

The rhubarb I will stew with a little sugar and water (you can also add lemon juice) to enjoy with yogurt for a breakfast parfait.

I hope these ideas provide some inspiration. Happy creating!

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Farm Share 2012 Week 1

We’re back! I’m excited to bring you the fruits of our labours on the farm, and share a little in your culinary adventure as we hunt down new recipes to enjoy some wonderful foods that don’t come in a box.

It was a far from uneventful first day packing your Farm Share boxes. We had a new staff to train, a sudden storm complete with a little hail, and a power outage. After many half-blind trips to the cooler to distribute the freshly-picked vegetables, we came up with the little box of surprises we call Farm Share. Sometimes you just have to laugh at the curveballs life throws at you.

I hope you enjoy it- recipes will follow.

-Jennifer

Half Share
-Romaine Lettuce
-Red Leaf Lettuce
-Baby Bok Choy
-Red Radish
-Strawberries
-Garlic Chives
-Rhubarb
-Rutabaga
-Asparagus
-Green Swiss Chard

Whole Share
-Romaine Lettuce
-Red Leaf Lettuce
-Baby Bok Choy
-Red Radish
-Strawberries
-Garlic Chives
-Rhubarb
-Rutabaga
-Asparagus
-Green Swiss Chard
-Black Radish
-Cilantro
-Black Kale
-Red Kale
-Chinese Cabbage