CSA Newsletter ~ Week 13

The heat has continued over the last week and we have had some amazing foggy mornings at the farm. 
The sprinklers have been running every night and we continued to labour on labour day by harvesting vegetables and unloading the second wagon of hay for the goats for winter.

This week vegetable basket:

Zatar bazaar

Carrots - If you did not try last weeks carrot salad we highly recommend it!
Beans - Roasted green beans with zaatar replace the sumac with cumin.
Broccoli - Toasted broccoli with sesame, garlic and soy sauce
Sweet Peppers 
Leeks - Kale and potato cakes just replace the kale with your broccoleaf!
Lettuce
Tomatoes - This might be the last week of tomatoes, we have had a good crop this year even with all the pests and disease. We are pleased with the amount we have been able to harvest for the CSA and we hope you have enjoyed them!
Pac choy - Ginger and garlic pac choy stir fry.
Eggplant - Lazy brinjal bhajis.

BroccLeaf - Our friends at McFadden Acres did this for their members and we thought it was a great idea! The plants have such amazing leaves on them it always seems such a shame they are left behind.
So this week we are introducing you all to BroccoLeaf! Will it be the next super food?  Who knows? The link does provide some great recipes along with this one that McFadden Acres shared with us!
Broccoli and Rice au Gratin 
1/4 cup butter, 1 small onion chopped, 2 garlic cloves finely chopped, 1/4 tsp thyme, 1 cup long-grain rice, 1 tbsp all-purpose flour, 1 1/2 cups chicken broth, 1 cup chopped broccoli(I added extra broccoli plus 2 big brocco leaves or kale chopped) 1 cup (250 mL) milk 2 tbsp (30 mL) grated Parmesan cheese 1 tsp (5 mL) grated lemon zest Crumb Topping: 1/2 cup dried bread crumbs, 1/4 cup grated Parmesan cheese, 2 tbsp melted butter, 2 tbsp chopped fresh parsley (optional) Preheat oven to 375 °F (190 °C). In a large skillet sauté onion and garlic in butter for 1 minute over medium heat. Add thyme, rice and flour, stirring for 1 minute. Pour in chicken broth, stir and bring to a boil; cook for 1 minute. Remove from heat. Stir in broccoli, milk and Canadian Parmesan cheese. Mix well and pour into a buttered 6-cup casserole dish. Cover and bake for 35 minutes or until tender. Meanwhile, to make crumb topping, toss together all ingredients; set aside. Remove casserole from oven. Stir in lemon peel and sprinkle with crumb topping. Broil for 1 to 2 minutes or until golden. Serve immediately.
Potatoes
Melon - It will either be a watermelon or cantaloupe.
Hot Peppers - Help yourself!