Friday, 21 September 2012

CSA Weel 16 — Meet this week's vegetables































  • Bunch of baby carrots — Our new fall crop of sweet Nantes carrots. Although started at the height of the drought this summer, we gave them plenty of water, and they grew remarkably quickly. Late summer carrots grown in a high-organic matter soil with plenty of moisture are always the best tasting carrots of the season.
  • 1 cabbage — Light and crispy, perfect for a cole slaw.
  • 1 quart French fingerling potatoes.
  • 2 winter squash
  • Fall salad mix
  • 3 rutabagas — These guys keep practically forever in the vegetable crisper. Use as you need them.
  • 1 red and 1 yellow onion
  • 2 heads of garlic
  • 1 bunch of parsley

Vegetable spaghetti squash

Here's a quick and easy recipe for vegetable spaghetti squash:

Cook the spaghetti squash (cut in half, rid of seeds, upside down on cookie sheet at 350 degrees for 1 hour) Once baked, remove the flesh.
 
In a saucepan, heat 1 Tbsp coconut oil, sautee chopped celery, onion and garlic....then sage, rosemary and parsley, pepper and sea salt to taste.

Place squash in casserole, top with sauteed veggies and herbs...add shredded mozzarella cheese, broil in oven 5 minutes and voila....delicious!

Friday, 14 September 2012

CSA Week 15 — Meet this week's vegetables
































  • Savoy Spinach
  • Mix of red and chioggia beets — First pickings of the new fall crop. The greens are vigorous and  make a great addition to a stir-fry, or cook them up along with the beets just on their own.
  • Mixed heirloom carrots — The short, thick ones are called Oxheart, a now rare heirloom variety.
  • Celery
  • True Siberian kale
  • 2 sweet peppers
  • 1 onion 
  • 1 head of garlic
  • Vegetable spaghetti squash

Friday, 7 September 2012

CSA week 14 — Meet this week's vegetables





























  • Fall salad mix  — Cool nights and warm days make great growing weather for our fall salad green crops. This mix includes spinach, leaf lettuce, mustard greens and baby arugula.
  • 1 quart mixed gourmet new potatoes
  • 1 pint sugar snap peas
  • 1/2 pint ground cherries
  • 1 bunch red globe radishes
  • 1 rutabaga— Also know as Swedes (for Swedish turnip), they originated as a cross between cabbage and turnip. They make a nice, sweet addition to any roasted vegetables mix.
  • 1 sweet pepper
  • 1 onion
  • 1 head of garlic
  • Fresh herb mix: parsley, sage, oregano, and red sorrel. Sorrel has a lemony flavour, and adds a zesty twist to our roasted potatoes with fresh herbs recipe.

Wednesday, 5 September 2012

Mix it up with Kale




















Our new fall crop of True Siberian Kale is getting the attention of kale connoisseurs young and old!
Incredibly nutritious, and compliments so many other veggies coming out of the garden at this time of year.
Here's my favorite, a vegetable medley with sweet peppers and tomatoes.
Just fry up a little garlic and onion, add some celery and the stalk-end of the kale. Add a little water and soya sauce and allow to soften. Add the rest of the kale, peppers and tomatoes. Add a dash of lemon juice and more water if necessary and toss a few times. Fast, tasty, nutritious, and a great way to keep that vegetable crisper under control!

 

CSA Week 13 — Meet this week's vegetables


  • Heirloom leaf lettuce mix
  • 1 pint mixed gourmet new potatoes 
  • 1.5 L mixed heirloom carrots and beets
  • 1 bunch of mixed Kale and Swiss chard
  • 1 sweet pepper
  • 2 heads of garlic
  • 1 sweet onion
  • 1 large cantaloupe The key to a great tasting cantaloupe is to make sure it is a ripe as possible before eating. If it is still quite firm, leave it out on the counter until it gets more colour and begins to soften a little. 
  • 1 bunch easter egg radishes