Sunday, June 28, 2015

CSA Newsletter ~ Week 3

Well what can we say about last Tuesday! The rain overnight on Monday filled the cistern and flooded our basement.  We got all the shares picked and then at 10.30am the heavens opened for about 30 minutes!
We had directed seeded 400ft of beans the day before, they are doing great and have already germinated.  We are however, a little concerned about the 500ft of carrot seed we planted. Time will tell if they washed away!

We have to store the ladybugs in our fridge!!
We also found we had a lot of aphids on our storage kohlrabi and our rutabaga/swede transplants. So after washing each individual transplant in water we put in a call to the Natural Insect control and purchased 2000 lady bugs. We released them under insect netting which is protecting the crops from the bad bugs in the hope the lady bugs will deal with any remaining aphids.

One of the best tips we can give for using your vegetables is to exchange ingredients for what is in your box.  i.e if you need onions use your salad onions if you need garlic use your scapes, if you are making slaw and need cabbage and carrots then use your napa cabbage and kohlrabi instead. 

This Weeks basket:
Napa/Chinese Cabbage - A few different recipes for your Chinese cabbage 
Radicchio - Our radicchio is not like the traditional red variety, it is large and green! It has a bitter taste to it but I have to say it is in my top ten vegetable list! The following recipes are a great way to cut the bitterness so that everyone in the family will enjoy it radicchio mushroom frittata. grilled baked radicchio
Turnips - Try roasting your turnips,
Radish - You could even roast your turnips and radishes together.
Scapes - We like to freeze some scapes for winter.  Chop your scapes into chunks place them in the food processor with some oil and blitz.  Then place into ice cube trays and freeze.  Then during the winter months these scape cubes can be added into soups, stews or spread over a pizza base.
Beets - Beets can be boiled, roasted on the BBQ Grilled beet burgers, another burger recipe beetroot burgers kale quinoa salad, Don't forget to use the tops as well beetroot braised beet tops
Peas - Hopefully we do not need to give any recipe suggestions for these! Will they make it home even??
Kale - Add it to a lasagna.
Parsley - If you do not want to use your parsley you can place it in a Ziploc bag and put it in the freezer and then just grab out what you need when you need it! Our you can try one of the 10 best parsley recipes.

Don't forget you can post your photos and recipes of your meals on our FB page or e-mail them to us.

Monday, June 22, 2015

CSA Newsletter ~ Week 2

It was a great week last week catching up on all the news from our returning members and meeting all our new members.  We look forward to catching up this week with our week 2 half share members.

At this stage it is a bit of a juggling act between, transplanting, weeding, seeding and harvesting and of course the weeds are huge after all the rain we have had.   We are now waiting for a gap in the rain so that our neighbours can start cutting our hay! We have everything crossed that it will be this week!

Some other great resources for recipes.
I really like the Well Fed cook books by Melissa Joulwan
One of our members also recommended the following website. Yummly

This weeks basket:
Scapes -
Salad Onions - Never sure what to call these! In England we call them Spring onions, in North America it seems to be green onions or bunching onions!  These can be tossed into salads, or cooked as a replacement to onions.
Spring Turnips

Chinese/Napa Cabbage
Chinese/Napa Cabbage - Is an amazing vegetable and can be cooked in so many ways.  You can use it in coleslaws, make rolls with it, kimchi, roast it or even grill it on the BBQ.
We roasted ours this week on the BBQ and finished with a mustard glaze.
Cut the cabbage in half and then quarter.  Brush lightly with olive oil.  For the glaze you will need 3 tbsp of mustard (we used Dijon) 1 tbsp of honey, 1tbsp of extra virgin olive oil, 2 garlic cloves chopped and 2 tbsp of chopped basil.  Mix the glaze ingredients all together.  Place your cabbage quarters on a hot grill/BBQ cook for 5-7 minutes on each side all depends on how charred you like it.  Remove cabbage from the grill brush with the glaze and Enjoy!
Lettuce - Why not try cooking your lettuce in these tartlettes
Kohlrabi -We kept insect netting on the kohlrabi this spring and the leaves are amazing so do not forget to add these to salad or a stir fry.  We have attached the Riverford Farms video on how to use Kohlrabi.  We just love it raw grated into salad.


Kale - Found a great recipe for Kale Pesto
Chard - You can always use your chard to make this secret greens tabbouleh recipe.
Radish - Not everyone loves radish raw but roasted they become sweet and juicy and are amazing as a side or tossed into a salad!