Week #46 - Recipe for a heavy heart

This week was long, dark and scary! 

The time change and approaching winter solstice set the stage for a week of doing chores in the dark and feeling like you weren't completely sure what time it was. I've never been able to explain why gaining an hour creates such havoc in our sleep patterns! 

Like many folks, I found myself swept up in the American trainwreck on Tuesday. I cycled through a series of emotions from horror, to anger to sadness. I do not yet feel like I've fully processed what has happened and what it means for so many. The symbolism of Trump's victory casts long shadows on the progressive lifestyle that I so often feel so grateful for in North America. While I hope that all our fears are misguided and unfounded, I do not hold out much hope on that front. 

Tuesday's events in the US, seemed to make Friday's somber ceremonies of remembrance for the fallen, whose shoulders we all stand on, seem fragile and bittersweet. Add the loss of a much loved and talented Canadian icon and the week seemed too much to bear.  

All that being said, I find myself on Sunday night feeling more optimistic and content and ready to continue to celebrate and honour the values that are important to me. Looking back, I find a simple recipe has soothed my heavy heart. 

• Surround yourself with those you love
• Add in some cuddles and laughter with young souls (babies and puppies work best)
• Work until you hurt at something worthwhile
• Blend in plenty of fresh local food
• Marinate heavily in sunshine and gentle breezes
• Repeat...

Next week is going to be better! Be good to each other!

Week #19 - Candied delights

We are always looking to add value to what we produce on the farm and continue to explore what we can make from the various animal and plant byproducts we raise. 

Over the past year I've been experimenting with using our goat's milk to create caramel candies. My family has 'suffered' greatly acting as guinea pigs for various recipes until we created one that seems to the be favorite! 

We continue to experiment with the most efficient and economical way to package them but it seems like parchment paper has been the most effective. We can get about 150 candies out of each batch and we've got it down to a science on how to quickly wrap and package them all. 

As we don't always have a fresh goat's milk available we have experimented with freezing our raw milk and using it throughout the winter.. I can't tell the difference in the caramels so it seems to be a great way to extend our production all year round! 

Interested in trying some of our caramels.... you can check out our products page for more information!

Week #5 - 2015 FFF CSA - What's in the Box! - Mix 'n Match - Cool Summer Suppers

It's Week #5 in our CSA season and the hot weather and frequent rains are producing both blessings and burdens.... but it's all delicious! 

Our shareholders will enjoy their first tomatoes and cucumbers this week and I wanted to share a few ideas for some cool supper ideas that use these yummy treats and avoid having to turn the oven on! 

Summer is a great time to throw together a bowl of fresh veggies with a tossing of vinaigrette and a sprinkle of cheese (feta, old cheddar).  My favorite combination is sliced cucumber, quartered tomatoes, diced onion, chopped basil (or cilantro) all tossed with a splash of red wine vinegar or balsamic vinegar. If you don't like the sound of that you can use your favorite salad dressing as well. Add salt, pepper.... of course some garlic and chives, toss and serve. No hot stove and a flavour explosion in your mouth. Mix and match by leaving out the cucumber but throwing in more basil or perhaps some fresh beans, some zucchini or carrots. There is really no wrong way to do this! 

The scourge (bounty) of the zucchini plants has begun and you will undoubtedly be looking for ways to use this prolific producer. Check out one of my prior year's blogs for Grandma Fenez's Chocolate Zucchini Cake recipe... because who doesn't like cake!

So in summary... What's in the CSA Box this week?

Lettuce (mixed greens in bag)
Zucchini
Swiss Chard
Kale
Onion
Cucumbers New this week!
Tomatoes New this week!
Carrots
Beans New this week!
New potatoes
Broccoli
Peppers (spicy)
Beets 

Basil (in ziploc bag)
Herbs in the red cup:

• Oregano 
• Chives 
• Parsley 
• Cilantro
• Rosemary 

Notes to our CSA Share holders:

We pick the vegetables within 24 hours of the box being delivered. We do rinse the produce but it would be important to wash all vegetables before you eat them. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer.

Please return your empty box along with all re-usable containers (pails, cups, bags etc) so that we can reuse them all over again.

Follow us on Facebook, on Twitter at @FenezFollies or Instagram (Fenez Follies Farm)

Goat Milk Caramels

FFF Photo a Day - Day 111

Now that we have a steady supply of goat's milk, we've been enjoying fresh yogurt and creamy milk everyday. I'm looking forward to making some soap and cheese this weekend as well. 

Always on the hunt for something new, I tried making goats milk caramels the other night. While they are tasty, I'm hoping to make them again and see if I can make a softer version, much like the traditional cadbury version.

Week #5 - 2014 FFF CSA - What's in the Box - Cucumbers are Cool (on the inside)

Our cucumbers are exploding with fruit (yes, they are a fruit) so I thought I would share with you some thoughts on what to do with them over the next few weeks. Did you know that cucumbers are in the same family as watermelons and cantaloupe? Another cool fact (no pun intended) is that the inside of a cucumber can be up to 20 degrees cooler than the outside temperature... now you know where the phrase "cool as a cucumber" came from! 

There are generally two kinds of cucumbers, pickling and slicers. In your box you will only find slicing cucumbers. Pickling cucumbers as the name suggests are used to make pickles! Slicers can be eaten in many different ways. Our returning customers will know that our favorite is making tzatziki - a greek yogurt based dip made with cucumbers, garlic and dill. Recipe here!

For more info about cucumbers and their nutritional value, recipes, etc. follow this link.

So... What else is in the Box this week?

• Mixed Lettuce with Spinach
• Cucumber - New
• Beets
• Broccoli or Cauliflower
• Turnip for the full shares
• Beans - yellow and green - New
• Kale
• Peppers - New (gave everyone a taste of the peppers as they ripen up - this week, there is a mix of sweet green peppers, purple "musto gusto", jalapeno, & yellow hungarian wax)
• Potatoes
• Peas
• Basil
• Parsley
• Chives
• Oregano
• Dill
• Cilantro for the full shares
• Swiss Chard for the full shares

We pick the vegetables within 24 hours of the box being delivered. We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer.

Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 

Follow us on Facebook or on Twitter at @FenezFollies

Week #10 - FFF CSA update

This week the CSA boxes are so full we almost couldn't fit everything. You each get a very heavy box brimming full of goodies, so bring your muscles to pick up!

 

Peering into the box, so many recipes come to mind….. How about potato and leek soup? Salsa? Chocolate Zucchini cake? Baba Ganoush?  Simply click on the link below to see how to create these yummy items from this week's box contents!

 

Potato and Leek Soup

Salsa

Chocolate Zucchini Cake - Gramma Fenez's recipe

Baba Ganoush (eggplant dip)

What's in the box this week?!

Peppers (assorted sweet and hot)
Potatoes
Cucumbers
Carrots
Zucchini
Herbs (Basil, Parsley, Chives)
Ground cherries
Spring onions
Squash
Tomatoes (a rainbow of varieties)
Eggplant
Honeydew Melon
Leeks

This is a busy time of year for many reasons… we are bringing in the majority of our harvest, Philip helping to combine for a local farmer, we are getting ready for Open Farm Day and of course our kids are going back to school this week!

The gardens continue to grow well however we have had a fairly significant attack of flea beetles! They love plants like kale and other brassicas and can reduce a beautiful lush plant to a skeleton within hours. We are hearing from other farms that we are not alone as many others are suffering the same fate. Flea beetles typically only are an issue in the spring an we haven't been troubled with them in the late summer before. While there are chemical responses that could be used there are very few natural remedies  so … no kale this week!

Week #7 - What's in the Box..... this week - re-planting and re-framing!

Week #7 of our CSA finds us re-planting and re-framing.... with the hail damage last week, we have re-seeded some greens in hopes that we can quickly regain some of what is lost. Our seedlings are already up and we are watching them carefully and cheering them along.

In the re-framing department....we've taken the hail damaged green tomatoes that were scattered all around (don't worry there is still plenty good ones on the plants!) and turned it into Green Tomato Salsa (or Hail Salsa as I'm calling it!). As Florence said... if the world hands you lemons... make some lemonade! We made salsa instead!

There was enough to share with everyone, so you will all find a small sampling of Hail Salsa in your box today. I did not pressure can this (its so yummy - you need to eat right away) so please store in the fridge until you eat it.

What's in the box this week:
Carrots
Swiss Chard
Beans
Kohlrabi
Onions and Leeks
Potatoes
Cabbage
Cucumber or Zucchini
Herbs (cilantro, basil, parsley, oregano, chives)
Radishes
Kale
Jalepeno pepper
Parsnips
Beets
Hail Salsa

Thought I would include the recipe for the "Hail Salsa" I used... so you know what's in it and in the event you ever find yourself with an excess of green tomatoes.

Makes about 3 pints

Recipe may be doubled; increase cooking time by 10-15 minutes

Salsas are quite forgiving, so don't be afraid to adapt this recipe to what your end-of-the-season garden or farmers' market has to offer. Any type of tomato can be used, and you can mix and match varieties. Paste, or plum, tomatoes will require less cooking time since they're meatier and have less juice.

A touch of red on a few of the tomatoes is fine, as long as they're still very hard. Fully ripe tomatoes, though, will give your relish a completely different flavor and consistency. Partially green sweet red peppers can also be used, and you can adjust the amount of jalapeno peppers to suit your taste, or leave them out entirely.

2 lb. green tomatoes, cored and chopped

1 lb. white or yellow onions, chopped

3/4 lb. sweet red peppers, cored and chopped

1/2 lb. tart cooking apples, such as Granny Smith, cored and chopped

6 garlic cloves, finely chopped

1 cup 5% acidic organic raw apple cider vinegar (or less, see note below)*(I used about 50% of the recommended amount as I wasn't canning it)

1 Tablespoon kosher or sea salt

4 jalapeno peppers, cored, seeded if desired, and finely chopped

2 Tablespoons chopped cilantro

1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive pot and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender or in a traditional counter top blender, in batches if necessary, until still somewhat chunky. Do not overmix; you don't want it smooth.

This green tomato relish will keep in the refrigerator for several weeks.

If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling water canner. Store in a cool, dark place for up to a year.

Hope you are able to "re-frame" your challenges into something tasty!

Fenez Follies CSA - Week #6 - What's in the Box - This Week's Focus - Summer Squash

It's week #6 and we officially have the longest heat wave since 1936... add to that the hail storm that blew through the farm on Sunday and you could surmise that the stress level on the farm is a little high!

 

Most of the more tender large leaf plants took a beating (melons, cucumbers, squash, greens, etc), but some of the plants are already beginning to recover despite the gaping holes in their leaves. You'll find a few dents and scrapes in your veggies and a lot less greens until we can recover from this. Welcome to farming!

 

What's in the box this week:
Carrots
Broccoli
Swiss Chard (a bit battered by hail)
Beans
Zucchini
Kohlrabi
Onions and Leeks
Potatoes
Cucumber
Herbs (cilantro, basil, parsley)
Summer Squash
Radishes

This week's focus? Summer Squash (the yellow pumpkin shaped veggie)
The word “squash” is derived from “askutasquash,” which literally means “a green thing eaten raw” in the language of the Nahahiganseck Sovereign Nation. The squash is versatile. While some require cooking, others, like zucchini, can be prepared in every conceivable way: raw, sautéed, grilled, steamed, boiled, broiled, baked, fried, microwaved or freeze-dried. Easily puréed for soups, cakes, pies and quick breads, it also can be spiced and added to rice pilafs, cubed and grilled on skewers, added to stews and made into famous dishes like ratatouille and pumpkin pie. Served alone or as an side dish, the diverse flavors of squash lend itself to any occasion.

Some advice on storing squash:

• Avoid storing squash near apples, avocados or passionfruit, all of which are are natural ripening agents that release ethylene gas. While they are great to throw into a paper bag to aid the ripening process of other fruits like pears, bananas and tomatoes (and to quicken plant flowering), they only discolor and decay zucchini and other dark green squash.

Simple Sauteed Squash
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

Enjoy!

Fenez Follies CSA - Week #5 - What's in the Box - This week's focus - Zucchini - a vegetable or a dessert?

It's week #5 and the heat continues. The lettuce and spinach are bolting but the melons are happy! We have lots of green tomatoes on the plants so looks promising for you tomato lovers!

We are a bit distracted due to a cattle escape - so if you are heading out our way and have some time on your hands for a cattle rescue - let us know! :) It will likely require all hands to rustle Gilbert and Grace out of the neighbouring corn field!

Many of you will be happy to find fresh garden potatoes in this week's box! We had our favorite summer supper the other day - fresh beans and potatoes smothered in butter - nothing else needed! Yum!

What's in the box:

Carrots
Cauliflower and/or Broccoli
Kale
Swiss Chard
Beets
Peas
Beans
Zucchini
Kohlrabi
Onions and Leeks
Potatoes
Cucumber
Herbs (dill, basil, parsley)

This week's focus? Zucchini - a vegetable or a dessert?

Most of the zucchini's you will find in the boxes are on the bigger size - perfect for turning them into our favorite dessert!  Below I've revealed a Fenez Family trade secret - Grandma Fenez's Chocolate Zucchini cake! Our kids ate it for years before they realized that there was actually vegetables in it!


Just shred the zucchini using a cheese grater and away you go!  (of course you could also use it to make some fabulous zucchini chips or simply eat raw alone or in a salad!)

Grandma Fenez's Chocolate Zucchini Cake

1/2 cup soft margarine
1/2 cup vegetable oil
1 3/4 cup white sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk (add a tsp of vinegar or lemon juice to milk to make it sour)
2 1/2 cups flour
4 tablespoons cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups finely diced or shredded zucchini
1/2 cup of chocolate chips

Cream margarine, sugar and oil.  Add eggs, milk and vanilla, beat well.  Mix dry ingredients in a separate bowl and then add to mixture, beat well. Stir in zucchini. Spoon into greased and floured 9 x 13 inch pan. Sprinkle with chocolate chips, bake at 325 degrees for 40-45 minutes. Needs no frosting.

Enjoy! (Thanks Grandma for sharing the recipe!)

Week #4 - What's in the Box - This Week's Focus - Kohlrabi

Another hot week but at least we got a bit of rain on Sunday! The veggies are very happy with the cooler temperatures and the bit of moisture. (and so are we!). Some of you have been asking about our potatoes. We had some wind damage a few weeks ago and the plants are trying to recover thus not putting a lot of energy into the potatoes (more into the plant). But not to worry, a bit more time and everyone will be enjoying the heavenly taste of fresh potatoes from the garden!

What’s in the box:

Carrots

Broccoli

Kale

Swiss Chard

Romaine or Butternut Lettuce

Mixed Greens

Beets

Basil

Peas (you can eat like snap peas – pod and all!)

Zucchini

Kohlrabi

Cauliflower

Beans

 

This week’s focus? Kohlrabi

This week in your box you will find a round pale green vegetable (looks a bit like sputnik) that some of you might not be familiar with. Also known as the German turnip (its OK ... Dana it doesn't taste like turnip!). Kohlrabi is in the brassica family (cabbage, broccoli, cauliflower, kale, brussel sprouts) and tastes similiar to a broccoli stem or cabbage heart but milder and sweeter. Some people have suggested it tastes a bit like an apple!

Kohlrabi can be eaten raw as well as cooked. Raw - simply peel and slice and eat - also great in a salad. (you can also eat the leaves)

You will find numerous recipes on the internet on how to cook Kohlrabi and it is often found in Indian cuisine.

Below I've included a very simple recipe for Roasted Kohlrabi:

Ingredients

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Enjoy!