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?

http://www.diynatural.com/recipe-for-greens/

Fennel and Roasted Vegetable Salad with Hazelnut Dressing

Adapted from http://www.canadianliving.ca

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

Ingredients

• 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

  Preparation

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.

Ingredients

• 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.

Directions

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!