Monday, August 31, 2015

CSA Newsletter ~ Week 12

Turf grubs!
The heat is back on this week and we are feeling a little thankful for it as it is helping to ripen our melon crop at last!  Sprinklers are back on the market garden and we are in the middle of clearing out our seeding greenhouse to transplant a few winter greens into.  We will shortly start work on our tomato hoop houses as well.




This year among other things we have had a huge problem with turf grubs! Lucky for us the chickens find them a great protein treat!










This weeks basket:
Potatoes - potato flat breads
Sweet Peppers
Tomatoes - We are hoping to get you each a quart of field and a quart of cherry tomatoes again.
Eggplant - Eggplant stir fry and you can replace the spinach with your Asian greens!
Cucumbers - Cucumber and melon cooler!
Asian Greens - This week we have Bekana,  light green with a slight peppery taste.  Can be eaten raw or cooked.
Lettuce
Carrots - This salad will be on my list to make this week! Zatar bazaar!
Onions
Leeks - If you are not in the mood to eat leeks with this heat you can just slice them place in a Ziploc bag and freeze.  If you do want to cook them how about char-grilled leeks!
Melons - We are starting to pick our cantaloupe melons. If we do not have enough this week then you may find a watermelon in your baskets instead!  The cantaloupes are ripe so don't leave them too long before you eat them.
Zucchini or beans - The zucchini and currant bean patch are both slowing down.  We are going to start the week with zucchini and if we do not have enough for the whole week we will move into beans.  We will have beans again in a few weeks.
Hot peppers - we do not include these as part of your box so take what you need!

Monday, August 24, 2015

CSA Newsletter ~ Week 11

Weed free parsnip bed
We have had another mini heat wave along with more rain this last week.  Some things are loving the weather some things are not and we are dealing with a few things that we have not dealt with before due to the weather this year!
This newsletter is a note of caution for those of you who grow your own gardens!! More and more people are becoming more aware of wild parsnip.  We have had our own experience with this over eight years ago, Michael got burnt by this plant on his arms and legs so we have always been very cautions of it.  Now we are being more cautions of our parsnips for eating! A week Saturday I spent most of the day weeding our parsnips being very careful (but not careful enough) and within 24 hours I started to get blisters on my wrists. They had been caused by the parsnip sap (in conjunction with sunlight) when I had been placing my arms between the leaves to pull weeds! So for anyone who is weeding their own parsnips long sleeves and gloves are recommended!!

blisters caused by parsnip weeding!!














This week Vegetables:
Onions
Sweet peppers - Ina Garten's Spanish Tapas peppers
Tomatoes - 1 quart field and 1 quart cherry tomatoes. (Thank you to everyone who are returning their tubs please keep bringing them back!)
Eggplant - Roasted eggplant slices is a great base for any topping! Pre heat oven to 450. Slice the eggplant to about 1/4" then place on a cookie sheet lined with tin foil. Melt some coconut oil and brush onto the eggplant then roast in the oven till cooked. Crispy and golden if possible!!
Then top with what ever you like! Our favourite is sauteed onions, seasoned ground pork and then some cherry tomatoes to top it off!
Cucumbers - Cucumber soup
Celery - It is not the best celery we have grown but it is very juicy with all the rain we have had! If you are not a celery lover then just chop into chunks and place into a Ziploc bag in the freezer then you can just add it to winter soups and stews.
Lettuce
Beans - Roasted tomato nicoise salad
Beets - Beetroot gravadlax
Zucchini tacos, roasted pork hock, onions & tomatillo salsa.
Tomatillos - We are not going to have a bumper crop of these.  We know that most have forgotten the very late frost but that frost killed our first planting of tomatillos even though we covered them with two layers of fleece and kept the plants sheltered by the greenhouse.  We did a second seeding, the plants have grown but do not have a lot of fruit on them. 
If you are trying these for the first time they are a Mexican tomato and all you need to do is peel the paper husk from them.  They can be eaten raw or most like to roast them, saute them or make into salsa. Here is a link to 15 delicious ways to use tomatillos.
Watermelon - They are going to be watery for sure, but not sure how sweet they have become as when we compare the temperatures over the last few years we have not had as hot a summer as usual.
Zucchini - We hear the cheers as we say this might be the last week as the patch is really slowing down! Going to miss them if it is!

Help yourself to Hot Peppers.