Archive for the ‘Week 13’ Category

Week 13 – Summer 2011 (the back to school edition!)

Well, it’s been a very busy and challenging week on the farm. Despite many obstacles including some very determined weeds, some marvelous fall crops are emerging… and the colour! That was so exciting to me this week. I hope you enjoy.

I am starting to appreciate eggplant – which I never had before. I tried eggplant parmesan which was a hit – and a nice vegetarian option, even for meat lovers. It was baked instead of fried and was quite simple to do.

I also found a nice resource for preserving foods and I am currently drying some oregano for myself.

Best,

Jennifer

Here is the harvest this week:

Half Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage

Whole Share
-carrots
-red beets (remember the greens are tasty too!)
-black kale (use just like spinach)
-leeks (like a milder, sweeter onion- great in soups)
-radish
-watermelon
-red shepherd peppers
-Japanese eggplant (nice shape for slicing)
-green leaf lettuce
-red cabbage
-oregano
-garlic chives
-red leaf lettuce
-grape tomatoes
-raspberries
-red hot peppers

TIP: If you like thyme I highly recommend cooking your carrots until just under-done (I like to steam them), then put a little butter in a frying pan, dump them in, fry them until they’re a little caramelized and then toss on fresh thyme and cracked black pepper just before taking them off the heat.  Delish!!

~ heather

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Week 13 – Summer 2010 (the back to school edition)

Hello friends,

This week marks the beginning of squash season! Hopefully you enjoy all the variations that will come your way. Butternut squash is very simple to prepare (although it takes a long time to cook) and I enjoy pre-softening it in the microwave, peeling and cubing it, and adding a little butter, sugar, cinnamon and nutmeg to it before placing it in the oven, covered.

I also included some fresh basil in this week’s box because it is so fantastic with your tomatoes and zucchinis in sauces, bruchettas, and definately pastas (think pestos..mmm). Plus, basil is said to combat depression, so if you are feeling a little low with the recent dip in temperatures, add some flavour and cheer to your meal. Mind you, it smells no nice on its own that just smelling it can make you feel good!

I sincerely hope you are all having a wonderful back to school time (even if you don’t have kids to send back this year) and that you are enjoying all the tasty surprises found in your box this week.

Have a good one,
Jennifer 

Half Share

Whole Share

  • Bunch Basil
  • Broccoli (recipe for Broccoli soup)
  • Butternut Squash
  • Carrots
  • Green Kale
  • Romaine Lettuce
  • Green Onions
  • Radish
  • Field Tomatoes (assorted)
  • Zucchini
  • Green Peppers
  • Grape or Saladette Tomatoes
  • Red Cabbage (recipe for red cabbage with apples)
  • Golden Beets
  • Cucumber or Eggplant
  • Red Leaf Lettuce
  • Strawberries (or substitute)