Friday, August 11, 2017

2017 CSA Week #9

Hello members,

Here is what you can expect at the pickup next week:
*Click on the vegetable above for more recipes!

It has been a tough growing season for farmers but the veg coming out of our field has continued to look and taste delicious. Our hardworking farm crew deserves all of the credit (and Mother Nature, of course!) We appreciate feedback, so drop us a line if you have comments or suggestions because we are at the halfway point in the CSA, and now is a good time to tell us how we're doing. You'll have a chance to comment anonymously at the end of the season as well.

And since we are halfway through, now is a good time to schedule any missed shares by emailing us with the date you'd like to collect those shares. Any Tuesday/Wednesday between now and Oct 18th are available. You can also "purchase" your missed share through your online account between 2 and 6 days before the intended pickup.
Here are your recipes for the week:
Happy cooking and have a great weekend!

Friday, August 4, 2017

2017 CSA Week #8

Hello members,

If you are picking up next week, you can expect the following:
  • eggplant
  • red cabbage
  • kale
  • beans
  • cucumber
  • zucchinis
  • onions
  • carrot
  • garlic
My favourite things to do with eggplants are: 
1) slice into 1/2 inch medallions and grill on the barbecue.
2) slice and coat with an egg then breadcrumb/panko and parmesan mixture and bake until tender.
3) BBQ or roast whole until the outside is black and the insides can be scooped out to make baba ganoush.
4) slice 1/2 inch pieces lengthwise and bake in a casserole dish with a jar of Patak's Butter Chicken sauce, a can of coconut milk, chopped onion, and garlic.
Have fun with your eggplants! They're totally underrated.
Here are some recipes you can try with your veg next week:
Check out Jamie Oliver's Perfect Roast Vegetables video! It's a game changer.
Happy cooking and have a great long weekend!

Thursday, July 27, 2017

2017 CSA Week #7

Hello members,
Here is your list of veg for next week's pickups:
Yes! My summer favourites are making their way into your shares! Hot and dry is what we need for the best results, so let's all do a sun dance and hope for a steady break from the rain. Here are some recipe ideas for next week:
Two variations of Eggplant Parmesan
Try adding zucchini if you don't have as much eggplant as the recipe calls for.

Happy cooking!

Monday, July 24, 2017

2017 CSA Week #6

Hello members,

Week 6 already! The summer always flies here on the farm. The crew is so busy harvesting, replanting (when the soil is dry enough), and endless weeding. Here is the list of veggies for pickup this week:

Remember to use the trade box at your pickup if you don't like an item or simply need a break from something. Here are your feature recipes for the week:

Bok Choy Stir-fry

Ingredients:

1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil

Directions:

1. Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender centre intact and clean under running water. Drain.
2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don't even bother peeling off the paper-thin skin)
3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.
Happy cooking!

Thursday, July 13, 2017

2017 CSA Week #5

Hello members,

Here is your list of veg for pick up next week:

*Click on the vegetable above for more recipe ideas!
We're still loading you up on greens while the summer veg ripens. Beet greens can be eaten the same way as Swiss chard; sauteed, raw in salads or sandwiches, in pesto and soups - be creative! This is your third week of basil because we wanted you to try the main varieties we grow, back-to-back. We hope you are enjoying the flavours of Luxy so far!
Here are your recipe ideas for the week:
*For this recipe, you will need to add your beet greens or purchase an extra bunch of chard from our webstore.
Happy cooking!
Team Luxy

Thursday, July 6, 2017

2017 CSA Week #4

Hello members,

Here is the list of veg you can expect next week:
*Click on the vegetable above for more recipes!

If there is something you've tried and just don't like, please use the trade box at your pickup! I do urge you to try something once before passing it up - you may be surprised at how different it tastes fresh out of the ground and pesticide-free.

If you're having trouble thinking up new ways to use your veg, stock up on puff pastry or frozen pie crusts for quick veggie quiches; eggs for quiches and omelettes; noodles for vegetable pasta sauces; cranberries, nuts, feta and goat cheese for salads; sesame oil for Asian-style stir-fry; and coconut milk and Patak's butter chicken sauce for quick veggie curry. I'm all about "quick" these days, what with two small children to feed, a business to run, and full-time practical nursing school starting up again in September. While school is out, I will be stuffing the freezer full of various pestos (garlic scape, kale, chard, basil, and carrot top), stews, sauces, pre-baked quiches - whatever I have time for to make things easier in September.
You can also freeze your veggies for winter when the only option is what has been exported from Mexico or California. See details here in our Food Saving Tips.

Get ready for zucchini season! We dole out lots of zucchinis during the season because it is such a delicious and versatile vegetable. Spiralize yourself some zucchini noodles, throw zucchini medallions on the BBQ with your steaks or pork chops, hollow them out and make zucchini boats with an endless combination of stuffings.

Now, here are your recipes for this week:

(By "yellow squash", they mean patty pans)
Happy cooking!
Daizy

Sunday, July 2, 2017

2017 CSA Week #3

HAPPY CANADA DAY!

Here is the list for next week's pickups:
*Click on the links above for more recipes!
We hope you are enjoying the spring veggies so far! This wet, cool weather has slowed down progress on the heat-loving summer veg such as tomatoes, eggplants and zucchinis but they will ripen eventually, so we just have to be patient. For now, enjoy the vitamin boost from your fresh greens and garlic!
Here are some tasty recipes to try:

Garlic scape pesto
*Make multiple batches to freeze in jars or ziplock bags and enjoy all year long!

Ingredients:
  1. 1/4 cup pine nuts.
  2. 3/4 cup coarsely chopped garlic scapes*
  3. Juice and zest of 1/2 lemon.
  4. 1/2 teaspoon salt.
  5. A few generous grinds of black pepper.
  6. 1/2 cup extra virgin olive oil.
  7. 1/4 cup grated Parmigiano Reggiano cheese.
  8. *Or use half scapes and half herbs such as basil, dill and chervil.

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.


Jonny's Dill Basil Coleslaw


Ingredients:

1/2 cabbage, grated
2-3 carrots, grated
1 kohlrabi, grated
4-5 hakurei turnips, grated
3-4 raw beets, grated
small bunch of dill, chopped
small bunch of basil, chopped

Dressing:

1/2 cup olive oil
1/4 cup apple cider vinegar
1 shallot, minced
3-4 garlic scapes, finely chopped
Juice of 1 lemon and/or lime
2 dollops of grainy mustard
1/4 cup maple syrup
Salt and pepper, to taste
*Optional: 3-4 dollops of mayonnaise

Combine dressing ingredients and buzz with a food processor or emulsion blender until smooth. Combine veg and pour desired amount of dressing on salad right before serving, or serve dressing separately to keep salad leftovers fresher for longer.

Enjoy and happy cooking!
Team Luxy