In this week’s share :
- Onions (green salad)
- Sweetheart Cabbage
- Tomatoes or Peppers!!
- Chard or Kale
- Herb (your choice)
Recipes and tips below!
The light is changing- the days are slightly shorter and the shadows are shifting as the Earth tips this part of herself further away from the sun. The plants continue to grow and fruit at a rapid rate and will for another month. Beans, zukes and cukes are machines, pumping out many pounds of fruit per foot. The tomato ripening club is starting to gain more members and I found one red pepper this morning. The flowers are flowering like it’s their last chance: I was was away in Nova Scotia for a family event for five days and came back to a tapestry of colour. This is the time of abundance.
Finally we can harvest some carrots! They aren’t huge but they’re delicious! If you don’t eat them raw before you get home, try roasting them whole (oil and salt). Notice how the coloured ones have a slightly different flavour from the orange varieties (this may take a couple of weeks as they are not mixed bunches :)).
Employee of the Week: Meet Derek Shaver!
Derek is currently enrolled in the Sustainable Agriculture program at Sir Stanford Flemming College in Peterborough Ontario. He is completing his apprenticeship here. He already has a BA in Political Science from Brock University. After working many years doing a diverse number of jobs including driving trucks and installing gas lines, he decided to go back to school to gain organic farming skills. Inspired by his Italian heritage, Derek has a passion for food and loves to cook He has been a great addition to our team and we hope to see him back after he finishes his schooling this fall.
Our irrigation pump sustainably draws water from the municipal creek that runs through our property. It is essential to germinating and growing our crops. We were lucky to inherit a farm with power next to the creek so we can run this pump!
Last week the Fennel looked perfect but this morning we noticed some of it going to seed. Things happen fast around here! So, we decided to harvest it and give it to our share members. Fennel has a licorice or anise flavour and is delicious raw or roasted. Cooking tends to eliminate the best parts– the crunch and flavour, but if you have a good recipe, let us know! See below for recipes and tips for using fennel.
A new variety (the name eludes me just now) of garlic that we’re saving for 2017 seed, hid its flowers in the base of the stem. We’re happy as this variety will not be for sale, but only to grow our seed stock for the coming years. Both the seeds and the cloves will be used to grow garlic for next year.
The chickens are slowly getting bigger. They are very active and loving eating veggies and grass. It’s a long process to eggs- we hope they’ll be laying by November.
This week (and last week’s) feature flower is the lisianthus. They are long lasting and rose like.
- I have also been including a couple everlasting flowers like celosia and strawflowers. You can rearrange your flowers once other stems start to die for a longer lasting arrangement.
- Don’t forget to recut your stems into warm water if they wilt on your way home. After they have perked up put the flowers in a clean vase with cold water. Changing the water and recutting the stems ever couple of days will lengthen their vase life.
- When you get home with your flowers and have perked them up with warm water, why not try your hand at arranging them. Always start by creating a ‘shape’ with your greenery. Then lace in the main flowers and finish with the “airy” ones.
Flower Shares and Farm-store bouquets are available .
Recipes and Tips
Veggie of the week: Fennel
Fennel and Cabbage slaw is one of my favourite salads. I slice fennel, cabbage and salad onion as thinly as possible and toss with a pinch of salt, good quality olive oil, a little seedy dijjon and some apple cider vinegar. If I want it creamy I’ll emulsify the dressing.
Here’s another straightforward Cabbage, Cucumber, Fennel Slaw recipe.
You can also barbeque or roast fennel. Slice into quarter inch lengths and toss with olive oil and salt and chunks of fresh garlic. Roast in your preheated oven at 375 for 15-25 min or until the edges start to brown. This is a great side dish and goes well with a bit of grated or shaved parmesan and a touch of lemon.
This Bean and Fennel Salad recipe uses beans and fennel. You may not have enough fennel that this recipe calls for, but you can still pull off a nice dish.
This garlic is potent! If you’re following a recipe, beware that you may need to halve the garlic. We never have a problem getting through garlic, but if you find it is accumulating, try roasting a bulb in tinfoil. The garlic will turn to a milder tasting paste that you can use in soups or dips, salad dressing or straight on some bread from garlic bread.
This fresh stuff should last a couple weeks but will not have the shelf life of our cured garlic we send out later in the year. Consider storing it in the fridge.
This chard soup uses fennel!!
We hope you’re enjoying your share. Let us know if you have more questions about preparation and storage. You can also ask your coordinator to help identify new veggies and for tips on preparation options.