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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!

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Farm Share Week 14 (Sept 4-6, 2013)

Happy back to school everyone! I’m going to keep it brief but meaningful this week.

Half Shares
• Spinach
• Eggplant (or zucchini)
• Buttercup squash
• Grape tomatoes (great for lunches)
• Romaine lettuce
• Mini red romaine lettuce (a bonus item as it’s teeny)
• Carrots
• Parsley (if you are adventurous, you may want to try making tabouleh)
• Chinese cabbage (tasty in stir-fries and soups)
• Raddichio/chicory/turnips/turnip greens
• Cantaloupe/watermelon

Whole Shares
• Spinach
• Eggplant (or zucchini)
• Buttercup squash
• Grape tomatoes (great for lunches)
• Romaine lettuce
• Mini red romaine lettuce (a bonus item as it’s teeny)
• Carrots
• Parsley (if you are adventurous, you may want to try making tabouleh)
• Chinese cabbage (tasty in stir-fries and soups)
• Raddichio/chicory/turnips/turnip greens
• Cantaloupe/watermelon
• Field tomatoes
• Radish
• Red swiss chard
• Rhubarb
• Zucchini
• Green peppers
• Beets

And a few ideas for you….

Stuck with zucchini you don’t know what to do with. Try slicing and using the zucchini instead of crust (could work for eggplant also, though you might want to salt the slices and let them sit to reduce bitterness)

Overwhelmed with another watermelon? It makes wonderful juice or smoothies, or can be paired with feta and fresh mint for a delicious salad.

I’m about to try a spinach, tomato and quinoa frittata tonight. Feel free to add your own recipes in the comments sections.

Jennifer

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Farm Share Week 11 (Aug 14-16, 2013)

A case for seeds

Our society craves conveience and ease, especially with food, and consequently now w e find we must wean ourselves off of those items that go through a lengthy manufacturing process while ending up something entirely different than its original form. It’s no surprise then with something like watermelon, that people don’t want to have to bother with seeds.   Seeds however propagate life. A seedless melon is one incapable of reproducing, like when  the first curious scientist bred a lion and a tiger, which yielded a seeminglImagey healthy but sterile liger. I think part of what makes a plant or animal fully healthy is its ability to reproduce, so I’ll keep the seeds in my watermelon thank you very much! Producing these sterile plants means taking away the ability of the grower to replant the way the amazing cycle was designed and puts all the power in the hands of those ever-popular bioengineering companies, like Monsanto. I think you can see the trouble of the world’s food supply being controlled by corporate giants. So I say, take those seeds and with each one you spit out, spit it in the direction of injustice of our food being controlled by just a few. Ok- off the soap box now.

Half Shares

  • carrots
  • rainbow beets (red & golden)
  • burgundy beans or snow peas
  • cucumber-Tomato
  • spaghetti squash (see recipe from last week)
  • yellow doll melon (yes, the inside should be yellow)
  • dill (may I recommend dill dip- (greek yogurt+finely chopped dill+garlic=tasty dip)
  • field tomatoes (if they look a tad underripe, find a sunny spot on the counter and they will be looking very tempting in an extra couple days)
  • rainbow turnip greens (light green & purpley red- let these spicy greens wake up your salads)
  • green leaf lettuce

Whole Shares

  • carrots
  • rainbow beets (red & golden)
  • burgundy beans
  • cucumber-Tomato
  • spaghetti squash (see recipe from last week)
  • yellow doll melon (yes, the inside should be yellow)
  • dill (may I recommend dill dip- (greek yogurt+finely chopped dill+garlic=tasty dip)
  • field tomatoes (if they look a tad underripe, find a sunny spot on the counter and they will be looking very tempting in an extra couple days)
  • rainbow turnip greens (light green & purpley red- let these spicy greens wake up your salads)
  • green leaf lettuce
  • campari tomatoes
  • grape tomatoes
  • fennel
  • sugar snap peas
  • baby red romaine (that adorable, dark and gorgeous salad green)
  • red kale
  • green peppers
  • green onions

 

Meal-worthy Ratatouille

I made this hearty soup for a weekend meal with tons of veggies. A nice crusty loaf of bread would pair nicely. This should help if still have zucchini and/or eggplant from your last box. I left all skins on the veggies and did not regret it.

Image

Ingredients

  • 1lb. Pork loin, cut into 1 in. pieces (optional)
  • 4 cloves garlic, minced
  • 2 tbsp. butter
  • 2 medium zucchini, washed and chopped
  • 1 medium eggplant, washed and chopped
  • 2 medium tomatoes, chopped
  • ½ cup white cooking wine
  • 1 carton chicken broth
  • ½ tsp. Dried basil
  • 2 bay leaves
  • pepper to taste
  • 1 tsp. Salt (or to taste)

Directions

  1. Heat butter in large pot and add pork loin. Brown on all sides and add garlic when almost done (2 mins or so).
  2. Add wine, chicken stock and spices and bring to a boil. Add veggies and bring back to a boil. Turn heat down and let it simmer for 40 mins or until veggies are very tender.

Makes great leftovers! This recipe yielded about 7 bowls.

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Farm Share Week 10

Wow- are we half way through the season already?

Now is a good time to pause and think- am I getting everything I can out of my Farm Share? Please let me know if there is anything I can do to help, and I will try to make it happen if possible. Are you struggling to use a certain item? Let me know and I can post some recipes for that particular item.

This week we have watermelon for one and all! Let me assure you that the dark flesh is normal for the variety and the insides are a nice juicy pink like the typical supermarket watermelon. However, our melons get to ripen on the vine, since they don’t have to be harvested before they are ready to get prepared for cross-continental travel. I am sure you will taste the difference! I discoveredsome marvellous tips for selecting a ripe melon from one of our Jamaican workers. Apparently they grow watermelon in Jamaica too, which I think is a little unfair considering they are also able to grow tropical fruits like pineapple. Nonetheless, he introduced me to the “knock test”. While a sizeable yellow spot and more visible pattern emerging on the skin are also clues, giving the melon a knock with your knuckes should produce a hollow sound in a ripe melon, reminiscent of coconuts. I will admit that I may have knocked out a few beats while testing the melons.

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Stunning flowers of the okra plant- nice enough for a bouquet!

Here is your list of veggies for this week:

Half Share

  • green beans
  • cucumber
  • saladette tomatoes
  • green leaf lettuce
  • red kale
  • green peppers
  • eggplant
  • watermelon
  • potted bail
  • golden beets

Whole Share

  • green beans
  • cucumber
  • saladette tomatoes
  • green leaf lettuce
  • red kale
  • green peppers
  • eggplant
  • watermelon
  • potted bail
  • golden beets
  • heirloom or field tomatoes
  • okra
  • green swiss chard
  • red leaf lettuce
  • onion chives
  • fennel
  • sugar snap peas

And for the recipes:

Pasta-Less Eggplant Lasagna from www.foodnetwork.ca

Image
Tasty Lasagna minus the pasta!

 

Ingredients

  • large eggplant, very thinly sliced – think Paper
  • 2 tablespoons olive oi
  • 1 large onion, chopped
  • 1- 1½ cups cremini mushrooms, coarsely chopped
  • 4 cloves garlic, minced
  • 1 package Italian Veggie Ground Round
  • 3 cups Tomato sauce
  • 1 1/2 cups ricotta cheese
  • 3/4 cup fresh basil, coarsely chopped
  • 2-2½ cups low fat Mozzarella cheese, grated
  • 1/2 cup Parmesan cheese, grated

(Feel free to substitute based on what you have: I used an italian mixed cheese, added Italian seasonings and pepper, and substituted some of the eggplant with zucchini based on what I had in my fridge.)

Directions

  1. In a large skillet over medium high heat, brown the onions, garlic and Italian ground round. Sauté until the onions are translucent and the ground round is cooked through (about 5 minutes or so).
  2. In the meantime, baste the eggplant slices with olive oil and broil until they are brown around the edges and soft in the center (about 2-3 minutes per side). Remove from oven.
  3. Lower the heat to 350°F/180°C
  4. Layer the “lasagna” in an ovenproof dish as follows:
    • Thin layer of tomato sauce
    • Layer of eggplant slices
    • Thin layer of grated mozzarella
    • All the ground round mixture
    • Thin layer of sauce
    • All the ricotta, evenly spread over the sauce
    • Layer of fresh basil
    • Rest of the eggplant (I saved a few pieces for garnish)
    • More sauce
    • Lots of mozzarella
    • Sprinkle some Parmesan cheese
  5. Bake for 30-40 minutes. The top will be golden and it will be bubbling around the edges. Serve with salad.

Beef, Beet and Cabbage Soup from www.yummly.com with some extra veggies.

Image
Beef, beet and cabbage soup. Not the world’s prettiest photo, but it was easy, tasty, and satisfying.

I made this up to use leftover beets and other items in my fridge and have something to eat after a long day on the farm. I heated some fresh crusty buns that I had frozen in the oven, and they tasted like freshly baked bread, which made for a nice accompanyment.  

Ingredients

  • 2 tsps olive oil
  • 1/2 lb. stewing beef, cut into pieces
  • 1 onion (thinly sliced)
  • 6 small beets cut into quarters
  • 3 carrots, sliced
  • 1-2 cups cabbage, sliced (I used Chinese cabbage)
  • 1 sweet potato, cut into chunks
  • 1 cup of tomatoes, chopped
  • bay leaf
  • salt and pepper to taste
  • 1 L of beef broth or veggie broth

Directions

1. In a large skillet over medium high heat, heat the oil and add the beef chunks. Brown about 10 mins. and trasfer to slow cooker.

2. Add onions to pan and cook about 5 minutes. Add to slow cooker with remainder of ingredients.

3. Cover and cook on low for 8-10 hours.

4. Come home to a nice, hot, home-cooked meal and serve with fresh bread, or cheat and heat up previously frozen buns in the oven at 380 degrees. Remember to keep a close eye on them to prevent burning!

Hope you have fun experimenting this week!

-Jennifer

 

 

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Farm Share Week 5

Good morning Farm Sharers!

I hope you’ve been able to enjoy our hot summer outside, perhaps with some day trips to the lake or other summer standby’s. As we get further into summer, new vegetables are becoming ready each week, and the substancial quantities of leafy greens that occupied your box in the early ways are making way for new textures and colours. This week we all get to enjoy some skinny carrots– we just couldn’t wait any longer! Remember, for young carrots, you can get away with a good scrub and skip the peeling altogether. Your new adventurous item this week is fennel. Smell it or taste a leaf and you will see that it tastes like licorice. The good news is, the bulb (white part) is much more mild in flavour. Also, this is the first week for green beans. They too are still thin, but very tasty. I was only able to get enough cucumber and tomatoes for the whole shares this week, but next week there should be tons. See below for some recipe ideas. But first, your list of box contents:

Half Share
-green leaf lettuce
-green zucchini
-raspberries
-snow peas
-green beans
-carrots
-black kale
-fennel
-chinese cabbage
-green onions

Whole Share
-green leaf lettuce
-green zucchini
-raspberries
-snow peas
-green beans
-carrots
-black kale
-fennel
-chinese cabbage
-green onions

-cauliflower
-cucumber
-garlic scapes
-red leaf lettuce
-green swiss chard
-red beets
-mini field tomatoes (simply leave in the sun if some of yours are not fully ripened yet)

Easy Raw Black Kale Salad (Don’t be fooled by the name-One of our customers passed along this recipe & managed to get her 3-year old to gobble kale!)

Kale: anti-oxidant, anti-inflammatory, lowers cholesterol, fights cancer, and supports the body’s detoxification system. Not bad for a little bunch of greens!

Ingredients

  • 1 bunch of black kale, washed and leaves torn into pieces
  • 2 tbsp. olive oil
  • 1/2- whole lemon (or to taste)
  • 2-3 tbsp. nutritional yeast
  • black pepper to taste

Directions
1.massage kale leaves with olive oil.
2. When fully covered, add lemon juice, pepper and nutritional yeast flakes. Toss and serve immediately.

Here is one of Helen, our summer packing staff’s favourites. She also happens to be Greek, so needless to say, she knows a thing or two about good Greek cuisine.

Grecian Delight Casserole Recipe (from www.caloriecount,about.com)

Makes 8 servings

This casserole is a cross between two of my favorite Greek meals, moussaka and pastitsio. For the most traditional flavor, use ground lamb rather than turkey, and use authentic feta cheese made from sheep’s milk. Serve it with Honey-Glazed Carrots., may use lamb or vegetarian ground meat. Helen recommends the beef or turkey and to use more zucchini than this recipe calls for.

Ingredients

  • 1 cup orzo
  • 1 tbsp. olive oil, divided
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 yellow or white onion, peeled and diced
  • 1 tsp. dried dill
  • 1 lb. ground turkey
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tbsp. tomato paste
  • 1 oz. tomato sauce
  • 1 cup crumbled feta cheese

Directions
1. In a medium saucepan, bring about 4 cups of water to a boil. When the water is boiling rapidly, add the orzo and cook it for 6 – 8 minutes until it is al dente. Drain it.

2. Preheat the oven to 400 degrees and spray a large (2-quart) casserole dish with nonstick cooking spray,

3. Heat 1 Tbsp. of the oil in a large heavy skillet over medium to medium-high heat. Add the zucchini and onions and cook them until the onions are translucent and the zucchini is tender-crisp, about 10 minutes. Stir in the dill and put the vegetable mixture in the casserole. Stir in the cooked orzo.

4. Heat the remaining oil in the same skillet and brown the meat, breaking it up with a spatula. When it is almost browned, add the cinnamon, salt and garlic powder and mix evenly, then add the tomato paste and tomato sauce, and stir it until the mixture is bubbly. Pour the meat mixture over the vegetables and orzo, and top it evenly with the cheese.

5. Cover the casserole tightly and bake it for 20 minutes (alternatively, you can refrigerate it for up to 2 days or freeze it for up to 3 months at this point). (Meanwhile, prepare the carrots, if you are serving them.) Serve it hot, making sure to get some of each of the layers in each serving.

Scramble Flavor Booster: Add ½ tsp. dried oregano to the sautéed vegetables.

Honey Glazed Carrots

To make Honey-Glazed Carrots, heat 1 Tbsp. butter in a large heavy skillet over medium heat. Add 1 lb. of sliced carrots and 1 – 2 tsp. honey, and stir to coat the carrots with the butter and honey. Sauté the carrots, stirring occasionally, for 8 – 10 minutes until they are tender and slightly browned. If the carrots are getting too browned, reduce the heat. Season the carrots with up to 1/8 tsp. salt before serving, if desired.

Green Bean, Mushroom and Fennel Salad (from CanadianLiving.com)

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 tbsp chopped fresh dill
  • 1clove garliccloves of garlic, minced
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1lb small cremini mushrooms, quartered
  • 1 lb green beans , trimmed
  • 1/2 fennel bulb , thinly sliced

Preparation

In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring occasionally.

Meanwhile, halve green beans diagonally. Blanch in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain and cool in ice bath. Drain well and pat dry with towel.

Add beans and fennel to mushrooms; toss to coat well. Serve immediately or refrigerate for up to 4 hours.

Enjoy your new discoveries this week.

Jennifer

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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!

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Farm Share Week 4

Hello from the farm and Happy belated Canada Day!

It’s been hot, hot, hot on the farm for weeks now. Even the lakes are heating up for some early swimming, and I hope some of you were able to take advantage of the perfect July 1 long weekend we enjoyed. You’ll be delighted to know that all of that sunlight also means that more and more vegetables are being coaxed out of the ground, and some earlier than usual.

New this week we have zucchini- another fast-growing wonder. I spied the first thumb-sized zucchinis on Saturday (just the odd one) and by Tuesday, we had enough for the first 50 Farm Share boxes of the week. Zucchini must be cut every 2 days, or you risk them growing too large, which causes them to be less tender. Don’t worry, if the zucchini is larger than your cat, it will not be put in your box! You might already have plans for your zucchini, or perhaps you wonder what to do with them. How about introducing them to taco night- this is the only way my mother makes taco filling, and I love her for it. The zucchini flavour gives a subtle compliment to the peppy seasonings of taco filling, while adding a nice moistness to the ground beef (without the fat). I will attempt to make this into a proper recipe.

Zucchini Taco Filling

Ingredients

-1 lb. ground beef (or veggie ground round)
-1 medium or 2 small zucchini
-1 medium onion (or white parts of green onion)
-2 garlic scapes or cloves

-1/2 tbsp. chili powder
-1/4 tsp. garlic powder
-1/4 tsp. onion powder
-1 tsp. ground cumin
-salt to taste
-pepper to taste
-1/4 tsp. oregano
-1/4 tsp. paprika
-1/4 cup water (or as needed)

Directions
1. Brown ground beef or veggie ground round in large skillet on mediu,-high heat, adding oil only if using very lean meat. Drain excess fat if necessary.
2. Add chopped onion and garlic scapes until fragrant. Add zucchini, cover and cook until soft, stirring occasionally for even cooking.
3. Add seasonings along with 1/4 cup water or amount needed to mix in seasonings properly and stir well. Drain excess moisture if necessary (to prevent taco drip)
4. Remove from heat and serve in favourite taco shells along with finely chopped lettuce, tomato or salsa, shredded cheddar cheese, green parts of green onions, and a dollop of sour cream. Enjoy!

And did I mention raspberries?! I probably don’t have to tell you what to do with them ;). We also have garden peas, which you will need to shell, as their pods are not too tasty to nibble on. However, they would make a lovely addition to the stir fry recipe below or to some fettucine alfredo. If there are any vegetables you are lacking ideas for, comment below and I will focus my recipe efforts where you need it most.

Here is Your List of Goodies for this week:

Half Shares
-raspberries
-zucchini
-cauliflower or carrots
-snow peas
-garden peas (these ones need to be shelled- the pods are hard to chew!)
-romaine lettuce
-red leaf lettuce
-spinach or green swiss chard
-green onions
-baby bok choy
-red radish

Whole Shares
-raspberries
-zucchini
-cauliflower
-snow peas
-garden peas (these ones need to be shelled- the pods are hard to chew!)
-romaine lettuce
-red leaf lettuce
-spinach
-green onions
-baby bok choy
-carrots (the first crop of the season!)
-red beets
-red swiss chard
-asparagus or kohlrabi (definately the last week for asparagus- we have had a long asparagus season this year)
-red radish

Also, Durham and Pickup customers get their basil from the other week- Remember not to put the leaves in the fridge. Basil likes it damp and room temperature. Ideally, pick the leaves off your plant right before using!

Need a Recipe for some of those peas? If you still have your sugar snaps from last week, try this 3 pea stir-fry. Or, try adding other veggies that need to find their way into a recipe. I found this recipe in “Simply in Season” by Mary Beth Lind and Cathleen Hockman-Wert, an absolutely perfect gift I received for my birthday. The whole cookbook is about eating local produce in the U.S. and Canada. It even has recipes for those odd vegetables like okra and kohlrabi.

Three Pea Stir-Fry

My version of this tasty little stir-fry, using radish in place of the sugar snaps and julienning the snow peas. I also subbed rice vinegar for the sesame oil (because that’s what I had around). The red pepper added a nice snap to it.


-1 large clove of garlic (or scape of garlic)
-1 tbsp. ginger root, minced
-1/8-1/4 tsp. crushed hot chilis

1. Heat 1 tbsp. oil in large frying pan over moderately high heat until hot but not smoking. Add ingredients and stir-fry until fragrant, about 1 min.

-1 1/2 cups sugar snap peas (1 pint clamshell you received) cut in 1-in pieces
-1 1/2 cups snow peas (1 pint) cut in 1-in pieces

2. Add and cook until crisp-tender, about 3 minutes.

-1 cup garden peas (your 1 pint garden peas, shelled)

3. Add and stir-fry until hot, about 2 minutes. Remove from heat.

-1tsp. soy sauce
-tsp. sesame seed oil

4. Stir in. Sprinkle with toasted sesame seeds and salt to taste. Serve immediately.

* Also great with greens such as kale, swiss chard or spinach. Drizzle with olive oil before serving.

Stay tuned for next week, where we will hopefully have some cute little tomatoes and cucumbers. Also, our Farm Share packing staff (who has been doing a fabulous job by the way as she learns many new skills) shares a family recipe for Greek salad as it was meant to be.

Hope you relish the joy of raw, untainted foods and the company of people you love this week!

-Jennifer