Friday, 22 June 2012

CSA Week 3— Meet this week's vegetables

  • Heirloom leaf lettuce mix
  • 1 pint sugar snap peas
  • Mixed beets — A mix of red beet, bull's blood and chioggia.
  • Garlic scapes — As they begin to enlarge their bulbs, garlic plants produce a flower stalk, or scape. Use as you would garlic, lending a mild garlic flavour.
  • Spring onions — Last week was the last of our over-wintered onions, this week we’re starting on our new crop sown this year. We also grow from seed for the best quality and taste
  • Hakurei turnip — AKA the Japaneese salad turnip. Our kids love them cut up like carrot sticks, also good steamed along with the greens.
  • Zuchinni 
  • Cilantro

Friday, 15 June 2012

CSA week 2 — Meet this week's vegetables

  • Spicy salad mix
  • Romaine lettuce head
  • Baby carrots — First of the season!
  • Baby rainbow Swiss chard
  • Easter egg radishes
  • Kohlrabi
  • 2 zucchini
  • Baby leeks  

    In praise of carrots

    Perhaps more than any other vegetable, carrots take up the taste of the taste of the soil, report the conditions in which they were grown, and in short, represent a sense of terroir, to use the term that often is used to describe grapes grown for wine. The high-mineral glacial soil of this part of the seaway valley promotes the quick growth of carrots. Like so many crops, carrots taste best when they have rapid, uninterrupted growth.

    Nutritional Benefits
    Carrot is one of the most healing foods that provides the finest and highest quality in nutrients, especially from its juice. It is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6.

    Health Benefits
    Carotenes, the famous ingredient in carrots, is an anti-oxidant that has powerful healing virtues for many diseases. Drinking a glass of carrot juice daily will do much more for you than many bottles of supplement tablets

    Healthy lemon carrot salad   
    1 tablespoon freshly squeezed lemon juice
    1 tablespoon extra-virgin olive oil
    1/2 small clove garlic, minced
    1/8 teaspoon sea salt
    Freshly ground pepper, to taste
    1 cup shredded carrots
    1 1/2 tablespoons chopped fresh dill
    1 tablespoon chopped scallion

         Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl, Add carrots, dill and scallion, toss to coat.

    Special thanks to Sylvie Thibert for this recipe and advice.

    Friday, 8 June 2012

    CSA main season week 1— Meet this week's vegetables

    •  Spring salad mix — Baby lettuce, arugula, and a little spinach and mustard greens
    • Boston head lettuce
    • Spring onions — Still getting bigger
    • Green Garlic
    • Baby Beets — Perfect sautéed with a little olive oil and some of the green garlic and onion. Make sure to wash them well before eating to remove any remaining soil.
    • Baby Rainbow Swiss Chard — This crop is from our new field planting. Tender enough to be eaten raw, or throw them in with some baby beets.
    • Kohlrabi — We like to cut it in sticks and eat raw, or you can steam or stir-fry. The stems and leaves can be eaten as well.
    • A sprig of dill & parsley

    Saturday, 2 June 2012

    Early Season week 4 — Meet this week's vegetables

    • Heirloom leaf lettuce mix
    • Bronze Arrow head lettuce  — An heirloom oak-leaf type with great texture and flavour.
    • Spring onions — Getting bigger by the week!
    • Over-wintered baby leeks — Use as you would onion, but with a milder flavour
    • Kale
    • Baby Beets!
    • Fresh dill