Farm Share Week 12 (Aug 21-23, 2014)

Know your farmer: encouraging your kids to eat well and also seeing the value in the food you purchase are both bound to happen in the process. First of all, vegetables are fascinating! There is always something growing in our front field and if you come during store hours, I’m sure Jannette will be sure to let you take a peek. In case there was any doubt we’re organic, you’ll find some weeds too. As for your perspective on the cost of food- that is likely to change as you observe or take part in getting your own hands dirty to harvest some food. It just about kills me to see green onions sell 2 bunches for a dollar, knowing how labour-intensive they are post-harvest (peeling, washing and bunching). The other day, I was checking out tomato sauces in the grocery store because I was wondering why some varieties (ie. Ragu and store brands) sell for only $1.50 while even conventional sauces from other brands like Classico sell for $3.00 plus. Lo and behold, the mystery was solved- all cheap brands that I saw used soy protein (and likely GMO) as filler. Not tomato sauce, but tomato-GMO soy surprise! Funny, it didn’t highlight that feature on the label. So, case in point, growing food costs money, and suspicion should arise if one company is somehow able to provide the same product at half the price. Read the label, or better yet, make your own.

It’s a full basket this week- check below for a gorgeous and flavourful salad idea.

Half Shares

Whole Shares

  • Red beets

  • Bokchoy

  • Field tomatoes

  • Campari tomatoes

  • Cucumbers

  • Carrots

  • Watermelon

  • Radicchio (red leafy head with white ribs) or chicory (light green leafy head with white ribs)

  • Savoy cabbage (simple fast idea at http://chinese.food.com/recipe/ginger-garlic-savoy-cabbage-15832 )

  • Romaine Lettuce

  • Fennel

  • Parsley

  • Extra lettuce

  • Extra tomato

  • Broccoli, cauliflower or eggplant (sorry, very few broccoli due to crop losses)

  • Green Peppers

  • Sugar snap or snow peas

  • Green Beans

Colourburst Crunch Salad (inspired by recipe from Chatelaine magazine)

 

Trade turkey and cheese for nuts for vegan diets. Serves 1 as entrée.

Ingredients

  • 3-4 leaves romaine lettuce, chopped across rib

  • 3-4 raddichio leaves, sliced thinly across rib

  • 3-4 small Bokchoy leaves, sliced thinly across rib

  • 4-6 slices red beet, thinly sliced and halved or quartered

  • 6 thin slices cucumber

  • 2 slices orange, quartered

  • 1/3 cup cooked turkey pieces

  • ¼ cup finely grated or crumbled feta cheese (if desired)

  • balsamic dressing

Directions

  1. Cut and wash romaine, raddichio and Bokchoy. Dry and arrange on plate.

  2. Arrange beet, cucumber, orange and turkey as artistically as you desire. Sprinkle feta over top. Add drizzle of balsamic dressing and serve as a satisfying entrée.

Remember, read those labels…or better that- eat things without labels .

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