CSA week 7

Manure Mania!

It has been a busy week at Roots and Shoots.  Last Saturday, we went to the new Kanata market to sell our veggies.  The Kanata market-goers were very appreciative of our farm offering easy access to local, organic vegetables to the Kanata community.  Back on the farm, the plants are growing beautifully, but so are the weeds, especially Lambs Quarter. This plant that looks so cute and innocent in the spring with its tender edible leaves is now attempting to strangle the winter squash plants with their lanky stems and rapidly developing seed pods.  On Wednesday we spent the entire day battling the weeds by pulling them out of the ground before they go to seed.  Pulling monster-sized weeds all day in the hot sun is a monotonous task, and it was challenging for Rozzy, Meg, and Danny to keep their sanity, especially when they were being sprayed by the irrigation sprinklers every 11 seconds.

Even though we are in peak growing season, we are also planning for next year. In order to replenish the nutrients in our soil for next season, we have acquired several hundred tonnes of composted manure this week and Robin has bought a manure spreader. He also purchased a crazy weeding contraption (circa 1910) that is pulled behind a tractor, while another person sits on it pulling various levers that up-root weeds. Danny is so intrigued by this tool that he has decided that he is definitely returning to work at Roots and Shoots next year.

In your shares this week you will find:

Tomatoes

Bok Choi

Scarlet Queen Turnips

Zucchini

Carrots

Peppers

Onions

Kale

Head Lettuce

Cilantro

Potatoes

Cucumber

Recipes and Cooking Ideas:

Scarlet Queen Turnips (those pinky-red roots vegetables that look like a cross between a beet and a radish) are great sliced thinly in salads, or stir-fried until tender in a bit of oil.  You can eat the greens too! These leaves are high in vitamins A, C, and B complex, and the minerals potassium, magnesium, and calcium, so add them to your stir-fries and soups, and generally use them as you would use greens like Kale or Chard.

In this week’s share you will find kale. To keep kale fresh, store it in your refrigerator in a plastic bag or wrapped in a damp towel.   Here are some recipes that use kale along with other vegetables from your Roots and Shoots share:

Easy Kale and Tomatoes

1 bunch of kale, stems removed and leaves coarsely chopped

1 large tomato, chopped

1 large onion (or several small ones), chopped

Water or tomato juice

Olive oil

Salt and pepper

Sundried tomatoes (optional)

Place kale, tomatoes, and onions in pot with just enough water or tomato juice to keep them from burning while it cooks. Cook over medium heat until kale is tender. Add a little olive oil, plus salt and pepper, to taste, and a sprinkle of chopped sundried tomatoes.

Serve as a side dish, or over rice, quinoa or polenta.   Makes 2 servings.

Kale and Potato Tarragon Salad

1 pound of small potatoes (equivalent of 1 qrt. of our potatoes)

3 tablespoons of olive oil

1 medium onion

1 bunch of kale, large stems removed and leaves chopped into 1-inch pieces

1 clove of garlic, minced

1 tablespoon white vinegar

1 tablespoon lemon juice

¼ teaspoon of tarragon

Salt and pepper to taste

Steam or boil potatoes until fork-tender. Drain, cut into large bite-size pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 tablespoon of olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and lemon juice, ¼ teaspoon of dried tarragon, remaining olive oil and salt and pepper. Add kale mixture to potatoes and pour dressing over everything while salad is still warm. Toss, and add salt, pepper, and more tarragon, if desired. Serve warm or at room temperature. Makes approx. 3 servings.

-          Recipes from From Asparagus to Zucchini: A Guide to Cooking Farm-fresh Seasonal Produce

That’s all for this week!

- The Roots and Shoots Team