Monday, July 24, 2017

2017 CSA Newsletter 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

Monday, June 26, 2017

2017 CSA Week #2

Hello members!

Here is your list of veg for this week:
  1. Dinosaur/Italian kale
  2. Swiss chard
  3. Kohlrabi
  4. Green garlic
  5. Garlic scapes
  6. Bok choy
  7. Radishes OR Hakurei (salad) turnips
  8. Mini romaine lettuce trio
Jonny made this delicious kohlrabi soup 2 years ago for our CSA potluck and it was a hit. He didn't do a lot of measuring, so feel free to adjust/add to the recipe to make it even better.

Kohlrabi & Parsnip Soup
Ingredients:
  • 4-6 kohlrabis
  • 1/2 lb parsnips
  • 1 celeriac root
  • 2-3 onions
  • 1/2 bulb garlic or 1 bunch garlic scapes or 1 bunch green garlic (roasting your scapes or green garlic will add a warmer, richer flavour)
  • 5-6 cups broth or bouillon (chicken, beef, veg or a mix)
  • 1 cup cream or 2 cups milk
Instructions:
  1. Chop kohlrabi, celeriac, parsnips and onions into small chunks. Chop/mince garlic of choice.
  2. Saute onions in a soup pot with butter or olive oil and a pinch of salt.
  3. Add chopped veg, garlic, more salt and pepper to taste.
  4. Cook until veg is slightly browned.
  5. Add broth or bouillon and cream.
  6. Bring to a boil then simmer until veg is soft enough to mash.
  7. Let it cool slightly then use an immersion blender to create a smooth and creamy puree.
  8. Garnish with a dusting of paprika and a sprig of parsley, or a sprinkle of chopped bacon.

Happy cooking!

Thursday, June 15, 2017

2017 CSA Week #1

There are still spots available in our CSA - sign up here! *Check out the list below to see what was harvested for week 1!

Hello members, friends and veggie enthusiasts;

The CSA begins next week for 'Weekly' and 'Bi-weekly A' members! For the first couple of weeks, the harvest will be light. Due to a wet, cold spring, we were delayed getting into the field, resulting in smaller and fewer crops than are typical for this time of year. As the season progresses, we'll add more vegetables to your share, making sure you get exactly what you paid for, including 15% more than what you would get at market for the same price. That means, more of the premium summer/fall crops like tomatoes, potatoes, squashes and carrots! Jonny and I debated about postponing the first pickup but don't want to disrupt your schedules, especially if you planned out your summer around the CSA. We decided that it's better to keep on schedule and make up the loses later when the fields are bursting with vegetation.

We have delayed our start at the farmers' markets but hope to make it to Lansdowne with at least seedlings to sell, beginning June 25th. We will also attend the new Riverside South market on Sundays as well as our usual spot at the Westboro market on Saturdays, shortly thereafter. Stop by and say hello!

We currently have 2 new interns working on the farm, Ruth and Jeremy. Kimmy was an intern from 3 years ago who has returned as a full-time employee. We also have some part-time workers, Sarah and Damon, whom you might spot at the farm or farmers' markets. Together, we make an excellent team so I'm confident it will be a great season, despite the weather challenges we have faced.
Ruth & Jeremy
 Kimmy
 Jonny & the first kale bunch of the season.
If you visit the farm, make sure to say hello to Kimmy's chickens. 
 Kimmy, Ruth & Jeremy transplanting in the sun.
For more pictures taken this season, find us on Facebook, Twitter & Instagram!
Next week's share will include the following vegetables:
Here are this week's feature recipes:




And when in doubt, chop your veg, saute with salt/pepper/olive oil/herbs, then toss into a pasta, omelette, or quiche.
Happy cooking!

Thursday, February 2, 2017

Sign Up Now for the 2017 CSA!

Sign up here for the 2017 CSA!

Check out our CSA Policy.

Weekly Share Price and Location

Feeds 2-4 people for 18 weeks:

$576 Farm pickup: 1919 Route 900 West in St-Albert on Tuesdays from 5-7pm.

$594 Rockcliffe pickup: 360 Springfield Road in the community centre parking lot on Wednesdays from 5-7pm.

$594 Sandy Hill pickup: 150 Mann Ave in the Youville Centre parking lot on Wednesdays from 5:30-7pm.

$594 Beacon Hill pickup: 2064 Gatineau View Crescent on Wednesdays from 5-7pm.

Bi-weekly Share

Feeds 1-2 people every other week:

$315 Farm biweekly (schedule A or B on Tuesdays) - 9 pickups
$324 Rockcliffe, Sandy Hill & Beacon Hill biweekly (schedule A or B on Wednesdays) - 9 pickups
    2017 Bi-weekly A dates: Starting Tuesday, June 20 & Wednesday, June 21, every other week until Tuesday, Oct 10 & Wednesday, Oct 11.

    2017 Bi-weekly B dates: Starting Tuesday, June 27 & Wednesday, June 28, every other week until Tuesday, Oct 17 & Wednesday, Oct 18.

    *If you are only 1 or 2 people, save money by teaming up with a neighbour or family member to split the full share.

    Payment options

    We take cash, cheque or Interact e-transfers.

    Examples of early, mid and late-season shares:

    June 21, 2016

    1 bunch kale
    1 bunch Swiss chard
    1 bunch baby beets
    1 head bok choy
    1 red & 1 green kohlrabis
    1 bunch radishes
    1 bunch green garlic
    1 Napa cabbage

    Aug 26, 2015

    1 bunch carrots
    2 lbs cucumbers
    1 lb eggplant
    1 bulb 'Music' garlic
    1 bulb 'Korean Purple' garlic
    2 lbs potatoes
    1 bunch beets
    1 bunch kale
    2 lbs onions
    2 lbs zucchinis
    1-2 beefsteak tomatoes
    1 pint cherry tomatoes

    Oct 7, 2015

    1 bulb 'Music' garlic
    1 bulb 'Korean Purple' garlic
    1 bunch carrots
    2 lbs potatoes
    1 bunch beets
    150 g spicy mixed greens
    2 lbs onions
    1-2 beefsteak tomatoes
    1 pint cherry tomatoes
    1 butternut squash
    1 pie pumpkin