Archive for the ‘Update’ Category

Farm Share Week 20 (The final week of the season)

I can’t believe it’s the last week of Farm Share! And I also can’t believe we are expecting such heat for this time of year.The forecast is promising 20 degrees with sunshine on Thursday, our last day to harvest and pack your veggies. I couldn’t ask for better.

This fall, I had some curveballs thrown my way with the apples, brussels sprouts, broccoli and celery root all not turning out. But amazingly, we still had abundance and I still had choices of what to put in your boxes for the last week. That’s the beauty of growing a diversity of crops- one failed crop is not the death of us! This is actually a wonderful time of year for the cooler weather crops. The radishes look the best I have ever seen them- apparently you can eat the tops and this might be just the week to try that considering how gorgeous they are. Also, the leafy vegetables and beet tops are happy as can be as their normal pests disappear with the cold nights.

This week I am excited to have chioggia or candy-striped beets for everyone. They are the rock stars of the beet world, with their striking pink and white stripes. Simply stunning in a salad or roasted and sliced to show off their hot colours. This week I tried them raw with some quinoa- and it looked pretty and was amazingly sweet and delicious with the natural taste of the beets.

In your box this week:

Half

-rainbow carrots
-chioggia beets
-pepper squash (from Kawartha Organics- our squash is gone already!)
-jerusalem artichokes (the roots in the mesh bag that look like ginger- see last week’s post)
-red radish (seem to taste mild this week)
-spinach
-baby bok choy
-sweet peppers
-green cabbage
-leeks

Whole

-rainbow carrots
-chioggia beets
-pepper squash (from Kawartha Organics- our squash is gone already!)
-jerusalem artichokes (the roots in the mesh bag that look like ginger- see last week’s post)
-red radish (seem to taste mild this week)
-spinach
-baby bok choy
-sweet peppers
-green cabbage
-leeks
-eggplant
-green onions
-parsnips
-red swiss chard
-regular carrots

Candy Striped Beet Quinoa Salad with Cheese from www.citylifeeats.com (see our facebook page for a picture)
Makes 4-6 servings

Ingredients
1 1/2 cups quinoa
4 medium candy striped beets (or a combo of whatever beets you have- I did half golden)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tbsp. avacado (or olive) oil
1 tbsp. mustard
salt and pepper to taste
1/3 cup water
3-4 green onions, roots removed
arugula or peppery green to serve
scallion cashew vegan cheese (recipe on their website, I just used cottage cheese although goat cheese would’ve been tastier)

Directions
Cook quinoa according to directions. While hot, add beets, lemon juice, oil, mustard, salt and pepper, water and green onions and mix. Remove from heat and chill in the refridgerator until cool. Serve over arugula or peppery greens with the cheese of your choice!

A final note:

I feel so totally blessed by the abundance of good, clean food I have access to, and sharing it has made it all the richer. Consider the joy it would be to share some homemade soup or that item that you still have plenty of with a neighbour or friend this week. It doesn’t even matter if they are truly needy, because everyone needs to know that someone cares.

A sincere thank you to you incredible Farm Share participants that chose to support the farm this year by purchasing a Farm Share and encouraging me by your kind words, enthusiasm and creativity all year. Getting my hands (and everything else) dirty on the farm was well worth it!

Feel free to drop by the farm for a free decorative pumpkin (while supplies last) to get ready for fall/Halloween.

Thank you for loving good, organic food.

Jennifer

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Farm Share Week 3

Green Kale: Ridiculously nutritious and versatile!

Picking the peas was a great way to start today in the nice cool morning. The weather is giving us some sweet relief from an incredibly hot and stormy week. Sugar snap peas are fresh out of the field this week and they are my favorite of all peas! They have sweet flavour paired with the ease of using the whole pod. So, please don’t sit there shelling your peas- the whole pod was made to be enjoyed.

Also new this week is cauliflower- and I must say, it is an achievement. Cauliflower is very vulnerable to pests that are extemely hard to control organically. This is the reason we have not grown more in the past. However, in the shelter of the greenhouse, it looks like the bugs were unsuccessful in finding their favourite treat. Why not try wrapping your cauliflower in tin foil and grilling it?

There are still many leafy greens decorating your box. Try to enjoy them for their versatility- salads, pastas, soups, sauteed on their own or with those sassy garlic scapes! You can even try adding them to smoothies for a little “green power” or using them in an omelette. As more of the other vegetables become available, they will gradually replace some of the greens.

So, here is what you are receiving this week and some recipe ideas.

Half Share
-asparagus (last week folks, savour it!)
-green leaf lettuce
-red leaf lettuce
-cauliflower
-garlic scapes
-green kale
-spinach
-rainbow swiss chard
-sugar snap peas
-snow peas (York & Durham) or black currants (Durham & Pickup)

Whole Share
-asparagus (last week folks, savour it!)
-green leaf lettuce
-red leaf lettuce
-cauliflower
-garlic scapes
-green kale
-spinach
-rainbow swiss chard
-large sugar snap peas
-snow peas (York & Durham) or black currants (Durham & Pickup)
-red beets (first crop this year!)
-kohlarabi (those light green or purple martian heads with big leaves)
-red radish
-Russian kale
-oregano
-green onions

Now for the recipes:

Snow Pea and Bean Sprout Stir-Fry: Try this Lightning-fast Vegetarian Main Dish!
(Adapted From Fresh Juice Magazine, June/July 2012)

Ingredients
-pint clamshell of snow peas
-4 cups bean sprouts
-2 tbsp. peanut or other oil
-3 garlic scape stems, chopped
-pinch salt
-1.5 cups julienned fresh shitake mushroom caps
-3 green onions, sliced thinly on a diagonal
-pinch granulated sugar
-1 tsp. light soy sauce

Directions
1. Pull off strings from peas. Stack 3 or 4 pods and slice lenthwise into 3 or 4 thin strips to make julienne.
2. Pinch off roots and brown seeds from bean sprouts.
3. In wok, heat oil over medium-high heat; add mushrooms, onions and garlic scapes, and stir fry one minute. Add peas, sugar and 3 tbsp. water, stir-frying until peas are tender and water has evaporated (1-2 mins). Add bean sprouts and soy sauce; stir fry for 1 minute. (Serves 4)

Cheese Canneloni

One of my customers was kind enough to share that her family’s favourite way to enjoy spinach was cheese canneloni. I found this recipe online, which is fabulous and hearty, but I must add a few tweaks. The recipe uses frozen spinach, which to me would be more suitable as hockey pucks. Instead, use your fresh organic Ontario spinach, chop it up, steam it for a few minutes (wilted but still vibrant in colour), and then drain it (I squish out the water to save time with my hands). Add as directed. Also, your garlic scapes can be used the same as garlic cloves, so you can easily use this instead of purchasing garlic. Here’s the basic recipe http://www.bestrecipes.com.au/recipe/Spinach-and-Cheese-Cannelloni-L1412.html .

Finally, a few ideas for the whole sharers with that odd vegetable called kohlrabi. Try it raw or roasted this week. The green are good to eat also.

Kohlrabi: cauliflower’s eccentric cousin, just loaded with vitamin C

http://kitchen-parade-veggieventure.blogspot.ca/2007/01/roasted-vegetables-roasted-kohlrabi.html
http://kitchen-parade-veggieventure.blogspot.ca/2008/02/kohlrabi-apple-slaw-with-creamy.html

Hopefully these recipes help you in your veggie adventures.

Box Contents Week 15 – Farm Share 2011

Hello all!

A first time here on the blog — a photo!

Here’s Jennifer busy packing boxes, getting them ready to head out to you and me.  We’re hoping to get you more photos in the next few weeks so that those of you who haven’t had a chance to visit the farm can get a peek.

In the box this week:

Half Share
-golden and red beets
-red sheppard peppers
-spinach
-rainbow carrots (or regular)
-romaine
-radish
-green cabbage
-watermelon
-butternut squash
-roma tomatoes (ideal for sauces and pastas)

Whole Share
-golden and red beets
-red sheppard peppers
-spinach
-rainbow carrots (or regular)
-romaine
-radish
-green cabbage
-watermelon
-butternut squash
-roma tomatoes (ideal for sauces and pastas)
-green leaf lettuce
-rhubarb
-saladette tomatoes
-eggplant
-extra carrots

Enjoy!!

Last week’s box changes, a quick update and some Kohlrabi recipes

Hi all,

Just in case you were wondering about some variances between the posted box contents and what you did receive, here were the changes (and why):

– We had to give kohlrabi instead of corn as the crop was destroyed by raccoons
– We had to substitute red leaf lettuce for broccoli as we ran out of broccoli
– We had to substitute radish for zucchini in a couple boxes (we have no more zucchini for the rest of the year)

For those of you with kohlrabi still looking at you from your refrigerator, don’t fret! Here are a few simple recipes to try:

Kohlrabi & Carrots

Ingredients
1 medium kohlrabi, chopped into 3/4 ” cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper

Directions
1 Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
2 Drain.
3 Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes.
4 Add nutmeg and butter.
5 serve.

Kohlrabi Slaw

Ingredients
2 small kohlrabi
1 cup radish
1 tablespoon white wine vinegar
1 teaspoon sugar
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil

Directions
1 Peel two small kohlrabi.
2 Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
3 Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
4 Add shredded veggies and toss.
5 Chill for 30 minutes or more

Creamy Kohlrabi Salad

Ingredients
1 lb kohlrabi, each about 2 inches across
3 scallions, minced
1 tablespoon minced red onion
1/4 cup part-skim ricotta cheese
2 tablespoons mayonnaise
1 teaspoon coarse grain mustard

Directions
1 Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
2 When kohlrabi are cool enough to handle, remove the skins with your fingers.
3 Place kohlrabi in a medium bowl with scallions and onion.
4 In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
5 Pour ricotta mixture over kohlrabi mixture and toss well to combine.
6 Serve warm or at room temperature

Need more options?

Kohlrabi Kalan with coconut and chiles, from My Cookbook
Celeriac and kohlrabi rosti an Indian kohlrabi fritter from Rosa Jackson’s Edible Adventures
Kohlrabi and apple slaw from A Veggie Venture
Roasted kohlrabi from A Veggie Venture
Puréed kohlrabi from Farmgirl Fare
Spicy kohlrabi sukke from Aayi’s Recipes
Kohlrabi curry from Cook’s Hideout
Kohlrabi and squash empanadas from Straight from the Farm
Fennel and kohlrabi salad from Food Stories
Kohlrabi remoulade from Nourish Me
Quick kohlrabi pickles from Restaurant Widow

Box contents for week 7 – Summer 2011

Hello all!

Isn’t it lovely that the weather has cooled a bit? Still sunny and warm, but breezy and lovely for sleeping.

I’m happy to bring you the box contents update ON TIME this week and hope it helps you better plan for what you’ll do with your delicious organics over the next week. Enjoy!

Half Share
-Green Leaf Lettuce
-Kohlrabi (here’s some info on how to use it)
-Zucchini
-Green Beans
-Cucumbers
-Beets
-Grape Tomatoes
-Broccoli
-Snowpeas
-Plum Tomatoes

Full Share
-Green Leaf Lettuce
-Kohlrabi
-Zucchini (a vegan rice-stuffed zucchini recipe that sounds delish)
-Green Beans
-Cucumbers
-Beets (mmm…grilled beet salad)
-Grape Tomatoes
-Broccoli
-Snowpeas
-Plum Tomatoes (here’s a sauteed green bean with tomato recipe)
-Romaine
-Red Kale
-Eggplant (a selection of eggplant recipes from Canadian Living)
-Broad Beans
-Celery
-Garlic Chives

Farm Share Week 3

Hi Everyone!

I (Jennifer) will be posting in the blog now too. I thought I would go back and make up for missed posts. I am sure you could use some more recipes! As the last week for asparagus, I thought I would share an idea for a different breakfast that I really enjoyed. When you don’t have any asparagus, you can experiment with different veggie and cheese combos- you could try broccoli, swiss chard or kale for instance.  See the bottom of this post for details.

Greetings from the farm!

This week I was challenged by the unpredictability of farming. Due to the cold weather this spring, most crops are about 2 weeks behind. Other crops ebb and flow with so many variables. This is unfortunately the last week for asparagus and I was not able to get them for everyone. Also, currants were in limited supply. I am trying to not give you all too many leafy greens but there are still many in the box this week.

However, the leafy greens are some of the most versatile veggies- This week I have enjoyed kale in an omelet, in baked beans and on a burger and baby bok choy with beets and soft cheese as a delicious side. Other possibilities include juicing, soups and stir fries, and I am eager to try kale this week steamed with white wine. On a positive note, your participation in Farm Share is protecting you from the volatility of the produce market’s prices. Kale for instance is in extremely limited supply in Ontario, and is selling at almost double wholesale what it does during the summer and this will undoubtably affect prices at the checkouts. So, enjoy- knowing that your decision to support Zephyr Organics has its perks.

Here are the contents of Week 3’s Farm Share Box:

Half Share

-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy

Whole Share
-romaine
-green leaf lettuce
-asparagus or rhubarb
-currants or red kale
-green kale
-dill
-carrots
-radish
-spinach
-bok choy
-red leaf lettuce
-red beets
-black kale or currants
-chives
-sugar snap peas

Recipe for Asparagus Breakfast Casserole

Ingredients

-4 slices whole wheat bread

-3 large eggs

-1/4 cup skim milk

-4 tbsp. unslated butter, melted

-1 cup havarti cheese (grated)

-1/2 tsp. salt

-2 tsp. sugar

– 1 small bunch thin asparagus spears in 1/2 in. pieces.

Directions

1. Preheat oven to 350 and butter a 8″ X 8″ baking dish. Cover the bottom of the dish generously with bread cubes.

2. In a large bowl, whisk together the eggs, milk, butter and cheese, salt and sugar. Mix until combined. Stir in the asparagus and pour the mixture over the bread.

3. Cover with foil and bake for 25 mins. Remove the foil and bake for another 10 mintues until golden brown on top. Serve hot.

Farm Share 2010 has officially ended…

Dear customers,

First of all I apologize if any of these email addresses are out of date. I am working from home so I have an older list to work from.

I just wanted to let everyone know that the end of October was indeed the final week of Farm Share for the 2010 season. I sincerely hope everyone enjoyed their experience and I will be informing you about the coming season in later months (which starts June 2011) unless of course you have requested otherwise.

If you forgot to leave any of the reusable plastic boxes for your delivery person to pick up, please find a time in the coming weeks where you can return them to the farm yourself, as they are costly to replace and they are still property of the farm. Thanks for your cooperation.

Also, I will soon be informing you of the results of the draw for returning your surveys to the farm over the last two weeks. Thanks again for your invaluable feedback.

A final thank you to all of you for supporting your local farmers. I hope the effort we placed into growing, selecting and packaging your vegetables showed how much we value you as customers and families.

Thanks again and keep warm!

Jennifer Eng

orders@zephyrorganics.com
www.zephyrorganics.com

(And thank you from me, Heather, for coming and reading the blog! Many thanks to all of you who took the time to post a comment or share a message about what you liked about the blog and what you would like to see more of here next year.  We’re going to focus on lots more content, more recipes and more information for you come the 2011 season!All the best!)