We have some exciting crops emerging from the garden! Next week, you can expect the following:
- Leeks * poireaux
- Baby carrots * carottes
- Parsley * persil
- Onions with their green tops * oignons
- Garlic * ail
- Zucchinis * courgettes
- Cucumbers * concombres
- Cauliflower or Broccoli * chou-fleur ou brocoli
And most likely green beans * haricots verts!
For lunch, we ate baked patty pans stuffed with sautéed leeks, garlic, swiss chard, carrots and some of the patty pan innards, topped with a slice of tomato (from the market) and sprinkled with old cheddar and green onion tops. Unfortunately, we don't have enough patty pans for the entire CSA but you may have noticed them in the trades box at your weekly pickup. They are just like zucchinis, can be used the very same way and taste delicious.
The patty pans are the little yellow spaceships sitting on the zucchinis. Yum!
Leeks add flavour to every dish, like your onions, green onion tops, garlic and parsley. Here are some recipes that feature leeks and parsley:
Braised Leeks (with parsley garnish)
And for those of you with babies:
I won't bother providing recipes for carrots because most members tell me their baby carrots don't even make it to the fridge (they are quickly devoured during the car ride home!) Broccoli or cauliflower will be at your pickup this week; add them to an omelette, pasta dish, roasted on a pizza or raw with a creamy dip. You will find broccoli recipes in the past few newsletters so here are some cauliflower recipes to try:
Don't forget to check out the recipe tabs above for more ideas.
And here's a brief farm update:
Those tiny beans should be full-size for the next pickup!
Tomatoes will follow in a few more weeks!
On a sad note: Our intern Chloé has left the farm for a slower-paced city life. Luckily, she also left us the chickens and I'm now the proud mama of this flock! They are bringing me much joy these days.
Thankfully, we still have Sara and Rebecca who are wonderful workers and roommates. They've been working especially hard harvesting garlic and hanging it up in the barn to cure. They are awesome.
It's a beautiful sight!
And finally, Jonny needs to be recognized for his hard work. I truly admire his undying love of farming and ability to work 6-7 days/week without complaining. It must be genetic.