Farm Share Week 6 (July 10-12, 2013)

A labour of love- that’s what I hope you see in your boxes this week. It just so happens that peas, beans, raspberries and currants are all ready together, which take a pretty long time to pick! I really do enjoy being out there harvesting though, as it’s really a great chance to think. This week I am thankful for fruitfulness- the wonder of how new life grows, in the fields or in a mother’s womb. It’s all beautiful to me. So thanks for making it possible for me to be out enjoying such things.


For those of you wondering about little Naomi, my 8 week old little delight, she is growing amazingly and even letting me sleep! She’s my sweet companion in the fields, in the building- everywhere I am, and it’s a regular sight to see her with me in her carrier. She’s begun smiling and cooing and does a fabulous job of melting my heart.


Half Share

  • sugar snap or snow peas

  • carrots

  • turnip greens (large leafy green- yes, they are supposed to have the reddish tinge)

  • raspberries

  • zucchini

  • green leaf lettuce

  • red kale

  • fennel

  • cauliflower or broccoli

  • green onions or garlic scapes

Whole Share

  • sugar snap or snow peas

  • carrots

  • turnip greens (large leafy green- yes, they are supposed to have the reddish tinge)

  • raspberries

  • zucchini

  • green leaf lettuce

  • red kale

  • fennel

  • cauliflower or broccoli

  • green onions or garlic scapes

  • baby bokchoy

  • snow peas

  • red leaf lettuce

  • currants

  • green beans

  • rhubarb


Recipe Ideas


Overwhelmed with greens? Who would’ve thought you could slow-cook them?

Fennel and Roasted Vegetable Salad with Hazelnut Dressing

Adapted from

Uses your zucchini, fennel, lettuce and turnip greens (well, some of them) all in one recipe.


  • 2 small zucchini (or 1medium)

  • 2 large portobello mushroom

  • 4 plum tomatoes

  • 2 tbsp (30 mL) extra-virgin olive oil

  • 2 tsp (10 mL) balsamic vinegar

  • 1 garlic clove, minced or 1 tbsp. Chopped garlic scapes

  • 1/4 tsp (1 mL) salt

  • 1/4 tsp (1 mL) pepper

  • 1 cup (250 mL) sugar snap peas, trimmed

  • 1/2 fennel bulb

  • 2 cups (500 mL) mixed lettuce and chopped turnip greens, chopped

  • Dressing:

  • 1/4 cup (60 mL) chopped hazelnuts, toasted

  • 1/4 cup (60 mL) extra-virgin olive oil

  • 1/4 cup (60 mL) rice vinegar

  • 1 tsp (5 mL) grated orange rind

  • 2 tbsp (30 mL) orange juice

  • 1/2 tsp (2 mL) liquid honey

  • 1/4 tsp (1 mL) salt

  • 1/4 tsp (1 mL) pepper


Cut zucchini into 1-inch (2.5 cm) chunks. Remove stems from mushrooms and, using spoon, gently scrape out dark gills; cut into quarters. Quarter tomatoes lengthwise. Place vegetables in large bowl.
Add oil, vinegar, garlic, salt and pepper; toss gently to coat. Spread on large rimmed baking sheet. Roast in 425°F (220°C) oven until tender, about 25 minutes. Let cool.
Meanwhile, in pot of boiling salted water, cook sugar snap peas until bright green, about 2 minutes. Drain and chill in ice water; drain and set aside on towel.
Dressing: In large bowl, whisk together hazelnuts, oil, vinegar, orange rind and juice, honey, salt and pepper.
Cut fennel crosswise into paper-thin slices. Add to dressing along with salad greens and sugar snap peas; toss to coat.
Evenly mound roasted vegetables in centre of each plate; top with salad.


Currant, Kale and Banana Smoothie

Get those red currants into you for the vitamins C & K and fibre! Add more vitamins A, C and K with kale, along with some serious anti-inflammatory power.


  • a couple ice cubes

  • 2 small bananas

  • 2-3 leaves raw kale

  • 1/2 pt. Raw red currants

  • 1 cup apple juice

  • 6 tbsp. Plain yogurt

  • 1 tbsp. Honey.


  1. Place in blender in order above. Blend until smooth. Warning, it was a little “chunky” due to currant seeds. Consider using a fine strainer if this would bug you. My husband and I enjoyed it as is.


Be kind to your body this week!


2 responses to this post.

  1. Posted by Helen Brooks on July 12, 2013 at 4:01 pm

    Hi Jennifer:

    I am getting a delivery on Thursdays and another on Friday. This has now happened three times. As much as I love all the food, (and it is marvelous as are the recipes you send), it is a mistake. I am guessing it happened when I switched my order from a whole to a half share weekly.


    P.S. So happy to have seen your kale at my health food store in Whitby!! Good to know when I run out.

    Helen Brooks


  2. Hi Helen,

    Thanks for letting me know. I wish you had said something sooner- I hope you were able to find a home for the extra veggies. You will now just get deliveries on Fridays.

    That’s great to hear about the kale-it’s hard to find organic local stuff in Durham so kudos to them :). Isn’t it great when you know where the food is coming from?!

    Jennifer Eng


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