Hello Members!
This week has whizzed by without much ado. Robin went on vacation last weekend, to a good friends wedding, where he was photographer du jour, and came back with a sore belly. Cake! Jess held the fort through a miserable Sunday market, with far more rain than customers. With the support of Danny and Kelly she made it, though from all accounts it wasn’t pretty.
Jess is back in full force after narrowly surviving her first Art Vernissage last week at Zen Kitchen, which we miserably failed at putting in the newsletter last week. In any case, Jess is an accomplished painter, and she now has her works displayed at Zen Kitchen (a curated show) until November. Zen Kitchen also happens to be the biggest single purchaser of Roots and Shoots mesclun mix salad, so a great destination when you are looking for a real high-class, vegan night out on the town. Check it out at zenkitchen.ca , and you can see Jess’ paintings at her own website – www.jessweatherhead.com .
The manure spreader continues to break down, but hopefully today some of that wondrous stuff will be spread. The buckwheat in the back field is reaching up to chest height, and in full flower. It’s a veritable pollination fest out there in the fields right now, and next year we will have some nice hives to capture all that amber (or darker) goodness.
Next year, sigh. . . We talk a lot about next year, and how all the imperfections will be ironed out, how we will take our steep learning curve from this spring and lay it out flat for the coming season. We’re gonna have a sweet cold room, right next to our high pressure wash station, and on the other side from our enclosed outdoor kitchen, with a little hangout area, complete with a full-size shower. Yes folks, we at Roots and Shoots are real happy to be here, and to be growing veggies (especially your veggies), AND we’re looking forward to some nice amenities in the future as well.
We have been preserving a bit so far, and have made a purchase towards the good of our winter larder. It’s called a Robot Coupe R2N. It’s basically a cusinart with a 2 horsepower motor, and a side shooting spout, so you can shred veggies into a 5-gallon pail without stopping. Anyway, this thing is the most powerful device we have encountered so far on the farm, and we are all in awe of its strength when it devours 5 cabbages in less time than a flea-beetle hop. We’ve considered hooking this thing to the back of the tractor to try it out as a roto-tiller, but Jess said “no”.
So, for the sake of preserving, here is a recipe for fresh salsa that you may use your tomatoes, onions, and cilantro in (and maybe a pepper from last week?)
Tomato Salsa
1 Small onion
1/2 green pepper
small bunch cilantro
3 minced garlic cloves
chili pepper to taste
1 tablespoon honey
salt to taste
1 and 3/4 lbs peeled, fresh tomatoes
Process all ingredients except tomatoes in a food processor. Add peeled tomatoes. Process again, and its ready to eat. Will keep in refrigerator 1 week. Does not freeze well. (We canned 8 jars of this last week, and it is REAL good)
From From Asparagus to Zucchini – A guide to cooking farm fresh seasonal produce
In your shares this week:
1 head lettuce (or two small heads)
1 bunch Mizuna
1 head Bok Choy
1 bunch Leeks
2 lbs potatoes
2 lbs tomatoes
2-3 zucchinis
1 bunch parsley
1 bunch cilantro
4-5 onions
1 cucumber
1 bunch kale
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