Tuesday, July 28, 2015

CSA Newsletter ~ Week 7

Garlic harvest is nearly done and we have been spending our evenings cleaning, bunching and hanging the garlic to cure which is going slightly faster this year as we have additional help.
Along with Alex's help over the last week, we have to say another BIG THANK YOU to our  CSA members who have been out to the farm on hands and knees and getting stuck in to all the hand weeding. 
Seeding and transplanting continues at the farm and with this hot weather we have been getting over the last few days and possibly for at least another week we are hoping it will help bring on the eggplant, field tomatoes, hot peppers and cucumbers as they are a little slow this year).  Our solar water pump is back up and running and is busy every evening watering in our direct seeding and transplants. 
Alex prepping beds for seeding.

This weeks basket feels like summer is here!
Lettuce
Garlic - For anyone who has not used fresh garlic before please remember it will have a high water content as it has not been cured.  You will also notice that the skins are slightly thicker.  When using fresh garlic you are actually better to add it at the end of cooking rather than at the start as it is more likely to burn.
Salad Onions - Apart from adding them to your salads you could also try these pancakes.
Zucchini - zucchini salad with mint garlic red chilli lemon.
Tomatoes
Thai Basil -  Thai basil has a more peppery and anise flavour to it. Why not try a Thai Basil Pesto
Kale - You can use any type of kale for this pilaf. kale pecan cranberry pilaf. or try this lemon maple kale salad dates almonds
Onions - This week we have some lovely fresh Gladstone onions, they are amazing to cook with.
Carrots - Moroccan carrot salad.
Beans - beans with crispy garlic
Sweet Peppers - You will either have purple, red or light yellow!
Cucumbers - If you get the white ones they are called silver slicer and they will need peeling.The green cucumbers you can leave the skin on.
Eggplant - We are hoping that we are going to have enough for everyone this week.  I have told a few members about a ratatouille recipe we cook and I have managed to find the recipe by Hugh Hugh Fearnley-Whittingstall.  That is if you can bare to cook down your tomatoes!

Tuesday, July 21, 2015

CSA Newsletter ~ Week 6

Everyone had been wilting under the heat of the weekend but thankfully the vegetables got a good watering on Sunday evening with the huge storm we had along with the unplanned rain showers this morning just before we started picking!
Alex has rolled up his sleeves and is getting stuck into weeding and harvesting along with helping with animal chores.  He will shortly be helping us with our garlic harvesting and also with some of the Fall transplanting.  Michael and I are also getting used to having an extra set of hands to help with our work load.  
We also have to say a huge THANK YOU to two of our CSA members who put together a 'Canadian" Food Package for Alex which included Butter tarts, maple syrup, Canadian beer and lots of other food goodies. 



This weeks box:
Lettuce
Salad Onions
Fennel - 15 fabulous fennel recipes.
Red Cabbage - Do remember that cabbage will store in a cool dark place if you are not ready to use it this week.
Red cabbage braised with apple bacon and balsamic vinegar
Red cabbage slaw recipe
Beets - How about trying a beet bourguignon
Carrots - We are thinning carrots this weeks so everyone has baby carrots.  They are actually looking really good, so all being well they will be making more of a regular appearance in the vegetable boxes.  Please remember that with carrots this young all you need to do is wash the skins, no need to peel.
Peas - This year has been an amazing season for us for peas.  It is looking like this will be the last week for them.
Beans - Grilled courgette/zucchini tomato and bean salad
Zucchini -You can also grate your zucchini and place into freezer bags and freeze for winter cooking.
Chard -Love this idea of making meatless meatballs with your left over greens!
Basil
Tomatoes - The hoop house tomatoes are starting to ripen, so we are excited to have a small taster in the boxes this week.  Please remember to return your tomato tubs please.