Wednesday, July 3, 2013

CSA Week #3 Newsletter (2013)


Good afternoon members,

Welcome to week 3 of the CSA!  We’ve been having a real problem with our internet service so I’ve been going to Tim Horton’s or my mother-in-law’s to work for two weeks now.  That being said, my email responses are not as prompt as usual and my newsletters have been late so I apologize for any inconvenience.  Ideally, the newsletter would be available Sunday evenings so you can plan your grocery shopping for the week.  It’s hard for us to know what will be ready for harvest any earlier than that.  You can almost always expect some sort of leafy green for your daily salads, so make sure your shopping list includes ingredients for salad dressings and salad toppings, such as avacados, nuts, dried cranberries, feta, goat and bocconcini cheeses, as well as proteins to make your salad a meal, such as grilled chicken or steak strips, hard boiled eggs and fish.

I wrote a farm update last week; if you missed it, read the post below this one for details on how the garden is dealing with all of this rain.  We’d like some dry days to get the weeding done.  If you’re feeling up to it, we’d love to have some volunteers join us for a morning or afternoon of weeding! 

CSA Week 3 veggies:

 Zucchinis * Courgettes
 Cucumbers * Concombres
 Cabbage * Chou
 Italian basil * Basilic Italien
 Purple basil * Basilic violet
 Sweet thai basil * Basilic doux Thailandais
 Red oak leaf lettuce * Laitue feuille de chêne
 Green oak leaf lettuce * Laitue feuille de chêne
 Fresh garlic * Ail frais
 Purple top turnips * Navet
 Broccoli * Brocoli

I’m so excited the zucchinis are ready!  They are a big hit in our house because they are so versatile.  I make zucchini breads and cakes, slice them up to grill on the BBQ, sauté for omelets, soups, quiches, chicken pot pie, risotto; you name it!  You can even eat it raw as veggie carpaccio.  Cucumbers are also wonderful and easy to prepare; slice for salad or puree for cold soup.  Cabbage is back for another week (new for the bi-weekly A members) and will last in your fridge for at least two weeks if you keep it sealed in a plastic bag.  There are some ideas for cabbage and broccoli in the Week 2 recipes.  Basil is my favourite herb.  I love it on salad, chopped into omelets or frittatas, on pizza, pasta dishes or made into pesto.  A simple salad of basil, sliced tomatoes and bocconcini drizzled with balsamic vinegar and olive oil is always delicious.

You will receive both the red and green oak leaf lettuces for colourful salads.  The fresh garlic has now formed small cloves.  You’ll find the cloves to be tender and juicy.  Purple top turnips can be chopped and roasted with a variety of other veggies, such as garlic scapes, carrots, peppers, potatoes, sweet potatoes, zucchini, broccoli, garlic cloves – whatever you’ve got lying around.  Chop and add to a roasting pan with olive oil, apple cider vinegar, herbs, salt and pepper.  Roast for 45 min and enjoy hot with a dollop of garlic aioli (use your fresh garlic - it's amazing!).  Use your turnip greens in soup – they are very healthy!  For this week's recipes see Week 3 recipes.

Last week, a member reported that she had made a pan of kale chips and napa cabbage sautéed with coconut oil, scapes, pine nuts, sesame seeds, chopped pickled beets and served over mahi mahi.  Delicious idea, Gayle!  If you have recipe ideas you’d like to share, please post them in the comment box below or email me and I can transfer them to the recipe pages for everyone to enjoy!
Happy cooking everyone!

P.S. For some reason, the website is not cooperating and the font has a mind of its own!

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