Farm Share Week 5 (July 3-5, 2013)

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Checkin on the apples- sure looks more promising than last year!

Summer is upon us! The kids are finally out of school and hopefully there’s a vacation in your future. The asparagus patch is shutting down while the zucchini and raspberries are coming into season. But for this week we have tart but delicious currants. I adore these right from the container (washed of course) with dark chocolate. A beautiful combination. Also, they would be lovely atop a salad. All I know is I’m dying to try some with goat cheese and maybe basil on a cracker as an appetizer- I think the flavours would really compliment each other. We also have some parsley for you, which is a great flavour booster for soups, salads, pastas- pretty much anything. See below for storage tips. Also, if you have a favorite recipe for one of these items- please share in the comments section and share your ideas. You could be giving someone a new standby recipe!

 

Half Share

  • currants

  • snow peas

  • carrots

  • baby bokchoy

  • spinach (sorry, it’s a little yellowy this week even though it wast picked- still very tasty)

  • parsley

  • zucchini

  • green leaf lettuce

  • red swiss chard

  • red radish

Whole Share (16 items this week- yay! And I’ll keep increasing the amount as the abundance of summer permits)

  • currants

  • snow peas

  • carrots

  • baby bokchoy

  • spinach (sorry, it’s a little yellowy this week even though it wast picked- still very tasty)

  • parsley

  • zucchini

  • green leaf lettuce

  • red swiss chard

  • red radish

  • asparagus

  • red leaf lettuce

  • garlic scapes

  • green kale

  • cauliflower or extra carrots

  • green beans

Herb Storage Tips from www.simplyrecipes.com

Long live your bunch of parsley!

1. Snip off the bottom of the stems.

2. Make sure the leaves are completely dry. Better to hold off rinsing them until you’re about to use them.

3. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

4. If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. According to Harold McGee, basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold (It goes black actually!).

5 Change the water after several days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Enjoy your veggies this week. Remember to pass on any tips you have learned of your own.

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2 responses to this post.

  1. Posted by Michael Coughlan, PFP on July 5, 2013 at 10:58 am

    Hi guys, sorry I didn’t get the old plastic bin out for your recent delivery, I will have both out for next time.

    thanks

    Michael S. Coughlan, PFP Investment Advisor Dundee Wealth Management 2075 Kennedy Road, 5th Floor Toronto, Ontario, M1T 3V3 F644 – 9212 Office#: 416-412-4278 Fax#: 416-412-4280 Cell#: 416-529-3957 email: mcoughlan@dundeewealth.com

    PLEASE BE ADVISED THAT TRADING INSTRUCTIONS SHOULD NOT BE COMMUNICATED VIA E-MAIL, AND IF RECEIVED WILL NOT BE ACTED UPON. Without the use of secure encryption, the Internet is not a secure medium and privacy cannot be ensured. Internet e-mail is vulnerable to interception and forging. DundeeWealth Inc. cannot ensure the privacy and authenticity of any information, and will not accept any instructions, that you send to us over the Internet. DundeeWealth Inc. will not be responsible for any damages you may incur if you communicate confidential information to us over the Internet or if we communicate such information to you at your request.

    Reply

  2. Thanks Michael!

    Reply

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