FFF CSA - Week 12/12 - What's in the Box? - All good things must end... at least for the winter!

Alas we have come to the end of the summer... the end of our CSA share and its just about time to start putting the garden to bed for awhile. The season has been somewhat underwhelming with a number of veggies having a tough year. 

Our eggplants, broccoli and cauliflower, carrots and beets not to mention our kale - have all struggled or lacked vigor. The frequent and large rains were not conducive to high yields for those crops. Luckily when you diversify and have many different products you are seldom completely wiped out due to bad weather. Our baskets and bellies were never empty and nature's bounty was as always awe-inspiring.  

To our shareholders, thank you for sharing in our year, both when it was bountiful as well when things happened to be scarce! We love interacting with you each week both in person and online! We hope you will give us the opportunity to feed you again next year!  Just a reminder that we do have other products available throughout the rest of the year.... check back to our Products Available page on our website frequently for updated availability of meats, eggs and other goodies! 

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

• Bag of mixed greens (lettuce, kale, swiss chard)
• Zucchini  (fulls only)
• Cucumbers
• Potato
• Pumpkins
• Peppers (sweet and hot)
• Squash - its a surprise! May include spaghetti squash, butternut, acorn and a few romanesca)
• Kohlrabi (half shares only)
• Ground cherries 
• Tomatoes
• Onions
• Gourds (for your fall displays - not edible)

and a special farewell addition......

• Green Veggie powder - dehydrated greens that you can slip into smoothie, soups, stews and sauces to amp up the nutrition! 

Romanesco squash

If you haven't been out to the farm, you are always most welcome! Why not pop by this Sunday between 11-5 on Open Farm Day!  More information can be found at www.openfarmday.ca 

Note: 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. (unless of course, you are drying them for storage later.)

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FFF CSA - Week 11/12 - What's in the Box? - Melon-dramatic!

Our second last week of our 2016 CSA share and we are getting melon-dramatic! This week our shareholders will enjoy watermelon and cantaloupe! I must say they smell wonderful! 

Both melons can be eaten without any preparation besides cutting however you can certainly also get fancy by making sorbet or cocktails with them..  

If for some reason you aren't able to eat your melons right away and you want to freeze them for later, that works too.. they will be a bit more softer or mushier when they are thawed but can be great added to smoothies! 

When Farmer Phil was in Japan he saw that they take their melons very seriously. Cantaloupe and watermelon go for $10-$20 each! Watermelons are often grown in molds so they are square!  Have you ever had a square watermelon?

 

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

• Bag of mixed greens (lettuce, kale, swiss chard)
• Carrots
• Zucchini
• Cucumbers
• Potatoes
• Peppers (sweet and hot)
• Pattypan squash
• Watermelon New!
• Canteloupe (also called Muskmelon) New!
• Eggplant (fulls only)
• Ground cherries 
• Tomatoes
• Onions
• Herbs in a cup - oregano, parsley, chives, basil

Important - As next week is our last CSA week, please ensure that you return all baskets, pails, and cups and that you bring your own bags/boxes in which to pack your last delivery of veggies! 

Our shareholders will see an Open Farm Day brochure in their basket this week. We will once again be participating in this event this year. We, along with almost 50 other farms, will open our farms to visitors from across the Province for a day of learning and discovery. We will share our story and introduce visitors to everyone on the farm....both two legged and four! You can learn more about this event through the brochure in your basket or by visiting www.openfarmday.ca 

Note: 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. (unless of course, you are drying them for storage later.)

Follow us on Facebook or on Twitter at @FenezFollies

FFF CSA - Week 10/12 - What's in the Box? - Yellow gems!

I can't believe its the last week of August! Summer feels like it has evaporated overnight. Cooler nights and fall crops are upon us.

Week ten brings our shareholders another large haul of deliciousness but I specifically wanted to mention two yellow gems they will find in their box.

The first is a pale yellow oval shaped fall veggie known as a spaghetti squash. This vegetable gets its name from the texture of its fruit when baked. To cook, simply cut in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper, then bake at 400F for 35-45 minutes. Dragging a fork through the cooked squash results in noodle shaped pieces that can easily substitute for regular pasta in many noodle dishes.

The second yellow gem are ground cherries. Our CSA shareholders will find a sampling of these flavourful cherries in their baskets this week. Ground cherries are in the same family as tomatoes and closely related to tomatillos (same papery husk) and taste both sweet and tropical. Some people have said that they taste like a cross between a tomato and pineapple! Ground cherries are ready in early/late fall and thus we are sharing a snack size sample with our shareholders. As larger varieties are available, you can use ground cherries to make jam, chutney or wine!

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

• Swiss Chard (in with herbs this week... cause we are running out of room!)
• Beets
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Peppers 
• Pattypan squash
• Spaghetti squash
• Turban squash (fulls only)
• Ground cherries 
• Tomatoes
• Onions
• Herbs in a cup - oregano, parsley, chives, basil

Note: 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. (unless of course, you are drying them for storage later.)

Reminder: 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

FFF CSA - Week 9/12 - What's in the Box? - Squash of the season after autumn variety...

Squash.... one of the most varied and versatile crops in on our farm! As Week #9 of our CSA share comes round, we are seeing all varieties of squash maturing. Squash varieties are typically separated into two types or categories - summer and well... I hate to say it but well... that season that happens after autumn, starts with a 'w' and sticks around like an uninvited guest, you know the one. 

Anyway, suffice to say, there are two categories... Zucchini and pattypan squash are two summer squash that you have already enjoyed (or are sick of). The other variety.... ok, I'll say it straight, winter squash can include acorn, butternut, spaghetti, turban, and pumpkins! Over the next few weeks you will be getting all of these varieties. 

Winter squashes can be prepared in so many different ways.. Roasted, boiled, mashed, stuffed made into soups, sauces or fries - they are very versatile. I have made a faux cheese pasta sauce out of butternut squash that fooled my children! Of course spaghetti squash produces wonderful stringy noodles that can be used in place of traditional wheat noodles as well! Roasted squash, mashed and mixed with quinoa and black bean along with spices and breadcrumbs makes a great burger too! Mr. Google has oodles of more specific information and recipes, but the key to enjoying squash is being open to trying new things! 

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

• Swiss Chard
• Lettuce
• Beets
• Baby carrots
• Zucchini
• Cucumbers                   (regular and armenian)
• Potatoes
• Peppers 
• Squash - pattypan, acorn and/or turban
• Apples 
• Tomatoes
• Beans (fulls only)
• Onions
• Herbs in a cup - oregano, parsley, chives, basil

Note: 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. (unless of course, you are drying them for storage later.)

Reminder: 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

FFF CSA - Week 8/12 - What's in the Box - Sunshine in your mouth!

Week eight of our twelve week CSA share, is here and so begins the true bounty of tomotoes. While everyone got a taste of cherry tomatoes last week, this week everyone will be truly enjoying the ecstasy of no spray, sun ripen tomatoes. Like sunshine in your mouth! 

As the bounty of tomatoes begins, you may be dreaming of salsa and pasta sauce! I made my first batch of salsa on the weekend and am looking forward to many more. My two favorite ways to make salsa are fresh and oven roasted: 

Fresh - Simply put, cut all ingredients (tomatoes, onions, garlic, peppers) raw and place in bowl. Add lime juice, apple cider vinegar, cumin and herbs (cilantro and/or basil). And enjoy! Note: I'm sure I frustrate everyone with my lack of quantities... my apologies, my favorite way to make anything is test as you go. (except in baking... that doesn't end well). If you want more specific instruction... Chef Google should be able to give you a more exact recipe! 

Oven roasted - put whole or halved tomatoes, onions, garlic and peppers (remove insides and seeds) into roasting pan, drizzle with olive oil, roast in oven on 300 degrees for about 30-45 min. Place all in bowl and using an immersion blender, blend contents until desired consistency (I like mine chunky). Add lime juice, cider vinegar, cumin and herbs. Can in mason jars using the water bath method for about 10 minutes. 

Some of you will notice that you have or have had some weird looking cucumbers in your box! The pale green, wrinkly looking thing is an Armenian cucumber! Sometimes called the snake melon, this is a new variety of cucumber that we tried this year. Crunchier than regular slicing cucumbers, with greener flesh they grow over a foot long before they are ready to be harvested. Let us know what you think! 

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

• Swiss Chard
• Lettuce
• Beets
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Peppers 
• Rhubarb
• Pattypan squash
• Apples 
• Tomatoes
• Radishes
• Beans
• Onions
• Herbs in a cup - oregano, parsley, chives, rosemary, basil

Note: 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. (unless of course, you are drying them for storage later.)

Reminder: 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

FFF CSA - Week 7/12 - What's in the Box? - Pattypan and Pesto!

Our shareholders are going to need some solid muscles to move this weeks' box. As we move towards the fall, the produce becomes heavier and more dense in preparation for the cold weather. 

This week we add some wonderful cherry tomatoes, peppers and pattypan squash to the usual offerings. For those that are not familiar with pattypan or scallop squash, you are in for a treat! A mild summer squash that can be used in a variety of ways. You can chop it up and put it raw on your salad, bake it, stuff it, pickle it, make soup from it, and dry it into chips (with or without seasoning).  We call it the sunshine squash in our household for obvious reasons (looks like a tiny sun) and hope you enjoy it as much as we do! 

We also have tucked in a bag or two (depending upon share size) of basil this week as it is enjoying this weather and is growing rapidly. This presents a perfect opportunity to make some pesto! Below is a recipe that you can use as a guide either reducing or increasing the recipe depending on what you have on hand. 

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or even carrot tops! )

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

1/2 cup extra virgin olive oil

1/3 cup pine nuts (can sub chopped walnuts, or even almonds)

3 garlic cloves, minced (about 3 teaspoons)

Salt and freshly ground black pepper to taste

Chop basil, nuts and garlic very well or place in food processor. Add cheese, salt and pepper and oil. One of my favorite ways to keep pesto is by freezing it ice cube trays and then popping into a ziplock bag. That way when I just want a little bit I can grab a cube or two! Either way its important to store in an air tight container as basil will go dark if exposed to the air. 

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

• Swiss Chard
• Lettuce
• Beets
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Peppers New! 
• Rhubarb
• Pattypan squash New! 
• Apples 
• Cherry tomatoes New! 
• Basil

Note: 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. (unless of course, you are drying them for storage later.)

Reminder: 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

FFF CSA - Week 6/12 - What's in the Box? - Cucs and Zucs

Here we are half way through our CSA season and heading into the dog days of summer! The weather has been a bit challenging this season leaving us with some crops doing poorly while others are loving it. Our beets, kale, turnip, onions and spinach have been quite disappointing while our beans, rhubarb, squash, and cucumbers are doing very well. Zucchinis.... well I haven't ever seen weather that they don't seem to thrive in!

Today I thought I would spend some time exploring what you can do with zucchinis and cucumbers given their abundance and size these days! Both are versatile veggies that can be used in many different ways. 

Zucchini:

• split in half lengthways, drizzle with oil and rosemary and bake... or put some tomato paste and cheddar cheese...
• dehydrate into chips - spiced or plain
• make zucchini noodles by slicing very thin and boiling like pasta  - but just for one minute! 
• Cut up and throw in your salad.
• Make zucchini lasagna by replacing the noodles with zucchini
• Shred zucchini with a cheese grater (or food processor) and use in muffins, breads or cakes. (for Grandma Fenez's famous chocolate zucchini cake recipe check out my previous post)
• Use zucchini along with other veggies and eggs to make a yummy frittata or quiche. 
• Use it soup... either for the main ingredient or as one of many delicious items. 

Cucumber: 

• sliced (peeled or unpeeled) and plain or with salt or salad dressing 
• chopped into a green salad or added to your sandwich
• cucumber salad - there are hundreds of different versions of salads featuring cucumbers as the main ingredient
• tzatziki - our favorite - a yogurt based dipping sauce which is eaten in vast quantities in our household
• cucumber drinks - given the high water content of cucs and the light, refreshing flavour - they make wonderful additions to drinks. At the very least, slice a few and pop into your water glass! 
• cold soup - cucumbers make a great cool soup for the summer such as gazpacho

.... along with these thirteen ideas that I knew nothing about but are quite fun! 

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

• Swiss Chard
• Lettuce
• Beets
• Turnip
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Onions
• Apples 
• Beans 
• Bouquet of various herbs including: 
• Chives
• Parsley (flat and curled)
• Cilantro 
• Basil
• Oregano

Note: 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. (unless of course, you are drying them for storage later.)

Reminder: 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

FFF CSA - Week 5/12 - What's in your Box? - Blanching 101

As we prepare our last CSA basket of July, we are seeing the variety and quantity of what we produce grow significantly. At this time of year, we can't harvest fast enough and the week is a juggle of cooler space vs. finding time to harvest! Inevitably, we misjudge and end up with a zucchini or cucumber the size of a baseball bat! 

It is also the time of year that our CSA shareholders are required to actively put away the harvest (or eat a lot of veggies!). Each week, shareholders will need to devote a bit of time to freezing, drying or perhaps pickling to be sure that they can enjoy their veggies well into the fall and winter. 

This week I want to talk a bit about freezing produce. Many vegetables are great frozen but its imperative that you blanch them before you pop them in the freezer! Blanching stops the enzyme action that naturally occurs when they grow and ripen. Freezing only slows this action, resulting in a mushy, flavourless vegetables when you pull them out to eat! Blanching also helps maintain the nutrients within the vegetables and actually brightens their colour!

Blanching is essentially the act of scalding or immersing veggies into boiling water for a short time. This is best achieved by using a pot that has a strainer or basket that fits into it. I use my large pasta pot which has a strainer insert. Bring the water up to a boil and place the prepared/chopped vegetables into the strainer and lower into the water for the appropriate number of minutes. Each vegetable has a different recommended time depending upon how its cut/prepared and what type of vegetable. Here is a link to a handy chart that gives you some guidance on how long to blanch each vegetable. 

Once the appropriate number of minute have passed, pull the strainer out of the boiling water and cool the vegetables quickly via cold water. Otherwise the veggies continue to cook and can get mushy. You can put everything inside a bag or container and pop directly into the freezer, however, I like to lay my blanched veggies out on a cookie sheet and freeze that way before putting them in bags. This way the veggies freeze individually instead of in a large chunk, making it easier to pull out the desired quantity. 

This week you will find many vegetables that are easy and delicious frozen... peas, beans, and carrots would all work well using this method. 

A note about your beans this week! You will notice that you have a variety of beans - yellow, green and purple! Did you know that purple beans turn magically green when they are cooked? Guaranteed to impress, feel free to claim magical powers... we won't tell your kids! 

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

• Swiss Chard
• Lettuce
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Onions 
• Beans New!
• Peas 
• Bouquet of various herbs including: 
• Chives
• Parsley (flat and curled)
• Cilantro 
• Basil
• Rosemary
• Oregano

Note: 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. (unless of course, you are drying them for storage later.)

Reminder: 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

FFF CSA - Week 4/12 - What's in the Box? - Preserving Herbs

... and we are on to Week #4 of our twelve week CSA share and all our smart shareholders are munching on yummy veggies that they didn't have to lift a finger to grow! 

The new items this week include sweet garden peas and broccoli! Are you someone who thinks they don't like broccoli??? Promise me you will try some fresh out of the garden... and you will change your mind! Garden fresh broccoli tastes so mild and delicious its almost like a different food from that which you often get from the grocery store! 

This week's box comes with the usual bundle of herbs and I thought I would spend some time talking about how to use these gems each week! There are so many options! 

Eat fresh! Remove the leaves from the stems, chop or mince as desired and add them to salads, soups, sauces, or smoothies ... or any other recipe!

Dry! Hang the herbs in bundles in a cool, dry room until the leaves are dry and brittle. Strip the leaves from the stem in a bag or bowl, crush somewhat to create smaller flakes and you are ready to use! Note: it's important to be sure that the herbs are completely dry before you store in jars or bags or they may develop mold. If you have a dehydrator and want to speed the drying process, lay the herbs in the tray in one layer and dehydrate at 90-95F.

Freeze! Prepare the herbs as if eating fresh and then place in small freezable containers and cover in oil. My favorite tip is to place chopped herbs in ice cube trays and freeze. Then I put the small serving size cubes in a labelled ziploc bag ready to grab for any recipe I need! 

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

• Swiss Chard
• Lettuce
• Baby carrots
• Kale
• Zucchini or Cucumbers
• New Potatoes
• Broccoli New!
• Onions New!
• Beets New!
• Peas New!
• Bouquet of various herbs including: 
• Chives
• Parsley (flat and curled)
• Cilantro 
• Basil
• Rosemary
• Oregano

Note: 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. (unless of course, you are drying them for storage later.)

Reminder: 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