Weekly Updates
August 24
EXPECTED LOCAL BAG CONTENTS:
honeydew or watermelon, cantaloupe, red pepper, green beans, sweet corn, heirloom cherry tomatoes, leeks, potatoes, green butterhead lettuce, ground cherries
EXPECTED COMBO BAG CONTENTS:
honeydew or watermelon, jersey mac apples, cantaloupe, sweet corn, green beans, slicing tomatoes, green butterhead lettuce, garlic, leeks, potatoes
EXPECTED LOCAL BOX CONTENTS:
honeydew or watermelon, cantaloupe, jersey mac apples, cauliflower, red pepper, green beans, sweet corn, heirloom cherry tomatoes, leeks, potatoes, mixed salad greens, red beets
EXPECTED COMBO BOX CONTENTS:
honeydew or watermelon, jersey mac apples, cantaloupe, sweet corn, green beans, slicing tomatoes, carrots, red pepper, mixed salad greens, garlic, heirloom cherry tomatoes, onion, leeks, potatoes
POTATO-LEEK SOUP
2 leeks, white and green parts washed and sliced into 1/4 inch slices
3 potatoes, peeled and cubed into 1/2 inch cubes
1 tablespoon olive oil
2 cups chopped onion
4 cups vegetable stock
2 cloves garlic, minced
1/2 teaspoon sea salt
Heat a 4 quart soup pot over medium head and add olive oil. Add leeks, onions and sea salt and saute for 5 minutes, stirring often. Add garlic and saute for another minute. Add potatoes and vegetable stock, cover and bring to boil. Reduce heat to simmer and cook for 20 minutes. Remove soup from heat and use stick blender to blend the soup in the pot or ladle soup into a blender. Blend until smooth and free of chunks. Serve hot. - From Care2.com
August 17
CANTALOUPE
This week we are fortunate to have a full harvest of fresh local cantaloupe which derives its name from the Italian village of Cantalup, where it was first cultivated around 1700 A.D. Cantaloupe is an excellent source of the vision nutrients vitamin A and beta-carotene (converted to vitamin A in your body). In a study of over 50,000 women aged 45 to 67, those who consumed the highest dietary amount of vitamin A had a 39% reduced risk of developing cataracts.
EXPECTED LOCAL BAG CONTENTS:
tomatoes, cantaloupe, watermelon, sweet corn, hungarian hot wax pepper, potatoes, onions, carrots, eggplant, english cucumber, cilantro
EXPECTED COMBO BAG CONTENTS:
bananas (fairtrade), cantaloupe, watermelon, sweet corn, tomatoes, eggplant, potatoes, onions, carrots, patty pan squash
EXPECTED LOCAL BOX CONTENTS:
tomatoes, cantaloupe, watermelon, sweet corn, mixed salad greens, red pepper, heirloom hot pepper, potatoes, onions, carrots, english cucumber, cilantro, patti pan squash
EXPECTED COMBO BOX CONTENTS:
bananas (fairtrade), cantaloupe, watermelon, sweet corn, tomatoes, mixed salad greens, potatoes, onions, carrots, english cucumber, green bell pepper, heirloom hot pepper, patty pan squash
August 10
WATERMELONS
We are fortunate to have fresh local watermelons this week. Watermelons were first cultivated in Egypt where testaments to their legacy were recorded in hieroglyphics. The fruit was held in such regard that it was placed in the tombs of many Egyptian kings. Perhaps they knew watermelons are a concentrated source of the carotenoid lycopene which is most commonly known to be abundant in cooked tomatoes. Lycopene has been extensively studied for its antioxidant and cancer-preventing properties.
EXPECTED LOCAL BAG CONTENTS:
apples, tomatoes, watermelon, sweet corn, green pepper, potatoes, onions, cabbage, carrots, garlic
EXPECTED COMBO BAG CONTENTS:
red plums, peaches, apples, green pepper, tomatoes, watermelon, sweet corn, onions, cabbage, carrots, potatoes
EXPECTED LOCAL BOX CONTENTS:
apples, tomatoes, watermelon, sweet corn, green pepper, potatoes, green beans, basil, eggplant, broccoli, heirloom hot pepper, onions, cabbage, carrots, garlic
EXPECTED COMBO BOX CONTENTS:
red plums, peaches, apples, green pepper, tomatoes, watermelon, sweet corn, eggplant, garlic, heirloom hot pepper, broccoli, onions, cabbage, carrots, potatoes
August 3
EXPECTED LOCAL BAG CONTENTS:
green pepper, apples, onions, collards, cabbage, carrots, field cucumber, italian beans, eggplant, garlic, green beans, patty pan squash, potatoes
EXPECTED COMBO BAG CONTENTS:
bananas (fair trade), lemons, bartlett pears, broccoli, onions, cabbage, carrots, italian beans, field cucumber, garlic, green beans, potatoes
EXPECTED LOCAL BOX CONTENTS:
watermelon, cauliflower, apples, onions, collards, red beets, cabbage, carrots, italian beans, field cucumber, garlic, green beans, patty pan squash, potatoes
EXPECTED COMBO BOX CONTENTS:
bananas (fair trade), lemons, bartlett pears, broccoli, onions, cabbage, carrots, italian beans, field cucumber, patty pan squash, garlic, green beans, potatoes
July 27
EXPECTED LOCAL BAG CONTENTS:
broccoli, onion bunch, zucchini, green beans, collard greens, english cucumber, golden beets, carrots, parsley, garlic, patty pan squash
EXPECTED COMBO BAG CONTENTS:
valencia oranges, spy apples, packham pears, onion bunch, zucchini, green beans, collard greens, english cucumber, carrots, garlic, potatoes
EXPECTED LOCAL BOX CONTENTS:
eggplant, onion bunch, zucchini, green beans, collard greens, english cucumber, golden beets, cabbage, carrots, swiss chard, parsley, garlic, patty pan squash, potatoes
EXPECTED COMBO BOX CONTENTS:
valencia oranges, spy apples, packham pears, onion bunch, zucchini, green beans, collard greens, english cucumber, golden beets, carrots, swiss chard, garlic, patty pan squash, potatoes
RECIPE OF THE WEEK:
Simmered Collard Greens
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
collard greens (rinsed, trimmed and chopped)
salt & pepper
Heat olive oil in in large pot over medium heat. Add garlic and saute. Pour in chicken stock. Cover pot and simmer for 30 minutes. Add collard greens to pot and turn heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally. Reduce heat to medium and season with salt & pepper to taste. Continue to cook until greens are tender and dark green (45 to 60 minutes). Drain greens and serve.
July 20
EXPECTED LOCAL BAG CONTENTS:
green beans, black currants, tomatoes, garlic, carrots, zucchini, onions, field cucumbers, green leaf lettuce, red potatoes, parsley
EXPECTED COMBO BAG CONTENTS:
bananas (fair trade), apples - spy variety, black currants, tomatoes, garlic, carrots, zucchini, onions, field cucumbers, green leaf lettuce
EXPECTED LOCAL BOX CONTENTS:
broccoli, green beans, black currants, tomatoes, snap peas, garlic, carrots, zucchini, onions, field cucumbers, green leaf lettuce, red potatoes, parsley
EXPECTED COMBO BOX CONTENTS:
bananas (fair trade), apples - spy variety, black currants, broccoli, tomatoes, garlic, carrots, zucchini, onions, field cucumbers, green leaf lettuce, red potatoes
July 13
This week we have included enough pickling cucumbers to make a litre jar of dill pickles (fresh dill and garlic are included as well). If you have never made pickles before here is an easy to follow, step by step video on the simple process. Enjoy!
VIDEO - HOW TO MAKE DILL PICKLES
THIS WEEK’S EXPECTED LOCAL BAG CONTENTS:
black currants or red cherries, tomatoes, garlic, carrots, zucchini, onion bunch, field cucumber, green butterhead lettuce, pickling cucumbers & dill
EXPECTED COMBO BAG CONTENTS:
bananas (fair trade), kiwi (fair trade), black currants, garlic, tomatoes, carrots, zucchini, onion bunch, green butterhead lettuce, pickling cucumbers & dill
EXPECTED LOCAL BOX CONTENTS:
black currants or red cherries, tomatoes, garlic, carrots, zucchini, beets, onion bunch, field cucumbers, green butterhead lettuce, red potatoes, pickling cucumbers & dill
EXPECTED COMBO BOX CONTENTS:
bananas (fair trade), kiwi (fair trade), black currants, garlic, tomatoes, carrots, zucchini, onion bunch, beets, field cucumbers, green butterhead lettuce, pickling cucumbers & dill
July 6
We are fortunate to have fresh local organic black currants this week. Black currants have a very high antioxidant and vitamin content. In particular, they are very rich in vitamin C. They also contain several rare nutrients including GLA (Gamm Linoleic Acid, a very rare Omega-6 essential fatty acid) and MAOI (Monoamine Oxidase Inhibitors) which are used in some therapies against depression.
THIS WEEK’S EXPECTED LOCAL BAG CONTENTS:
black currants, fresh garlic, beet bunch, carrots, zucchini, snap peas, onion bunch, green butterhead lettuce, red crispy lettuce, radishes or red potatoes
EXPECTED COMBO BAG CONTENTS:
black currants, valencia oranges, anjou pears, garlic, snap peas, carrots, zucchini, onion bunch, fava beans, green butterhead lettuce, red crispy lettuce
EXPECTED LOCAL BOX CONTENTS:
black currants, fresh garlic, beet bunch, carrots, zucchini, snap peas, onion bunch, green butterhead lettuce, red crispy lettuce, radishes, fava beans, parsley, red potatoes
EXPECTED COMBO BOX CONTENTS:
black currants, valencia oranges, anjou pears, garlic, snap peas, carrots, zucchini, onion bunch, green butterhead lettuce, red crispy lettuce, red potatoes
RECIPE OF THE WEEK
Black Currant Sauce
Rinse half pint of black currants and put into pan with 1-2 tbsp water, bring up to a simmer, cover and cook gently for 5-6 minutes, until berries begin to burst their skins and the juice runs. Add sugar to taste. Serve as is or blend into a smoother sauce. Serve hot or cooled and use to top vanilla ice cream, or yogurt.
June 29
THIS WEEK’S EXPECTED LOCAL BAG CONTENTS:
strawberries, snap peas, spinach, white onion bunch, green butterhead lettuce, red crispy lettuce, fava beans or yellow sweet cherries, red potatoes
EXPECTED COMBO BAG CONTENTS:
strawberries, valencia oranges, packham pears, snap peas, white onion bunch, fava beans, green butterhead lettuce, red crispy lettuce, red potatoes
EXPECTED LOCAL BOX CONTENTS:
strawberries, garlic, zucchini, snap peas, spinach, garlic scapes, white onion bunch, green butterhead lettuce, red crispy lettuce, fava beans or yellow sweet cherries, red potatoes, swiss chard, parsley, black turtle beans (dry)
EXPECTED COMBO BOX CONTENTS:
strawberries, valencia oranges, packham pears, snap peas, zucchini, garlic scapes, spinach, white onion bunch, fava beans, green butterhead lettuce, red crispy lettuce, red potatoes
RECIPE OF THE WEEK
Fresh Loft Stir Fry
fava beans
white onions
garlic
snap peas
ginger
olive oil
bottle of beer
Take the fava beans out of their shells and boil them. Chop up your onions and garlic and throw them in the stir fry with olive oil. Add the snap peas and fava beans to the stir fry. When everything softens up throw some sliced ginger in. Heat for another 90 seconds. Serve with beer and enjoy Canada Day.
June 22
THIS WEEK’S EXPECTED LOCAL BAG CONTENTS:
strawberries, snap peas, garlic scapes, white onion bunch (you can eat the whole thing), romaine lettuce, red butterhead lettuce, bok choy, red potatoes, swiss chard
EXPECTED COMBO BAG CONTENTS:
strawberries, avocados, ruby red grapefruit, snap peas, garlic scapes, white onion bunch (you can eat the whole thing), romaine lettuce, red butterhead lettuce, red potatoes
EXPECTED LOCAL BOX CONTENTS:
strawberries, snap peas, garlic scapes, kohlrabi, parsley, white onion bunch (you can eat the whole thing), romaine lettuce, red butterhead lettuce, bok choy, red potatoes, swiss chard
EXPECTED COMBO BOX CONTENTS:
strawberries, ruby red grapefruit, snap peas, garlic scapes, white onion bunch (you can eat the whole thing), romaine lettuce, red butterhead lettuce, red potatoes
RECIPE OF THE WEEK
Garlic Snap Peas
by CD Kitchen
1/2 pound snap peas
1 1/2 teaspoon butter
1/2 teaspoon olive oil
3 garlic scapes, finely chopped
1/2 teaspoon coarse salt
freshly ground black pepper
Bring a medium-size pan of water to the boil. Snap the ends from the peas and pull the strings. When the water comes to a boil, add the peas and time 2 to 3 minutes, until just tender. Drain in a colander and run cold water over the peas until cooled. Put the peas on a paper towel-lined plate and pat with another paper towel to absorb excess moisture. (The peas can be done 8 hours ahead to this point. Wrap in dry paper towels and then in a plastic bag and refrigerate.)
Heat the butter and oil over medium heat. Add the garlic and saute until soft. Put the peas into the pan and heat through, stirring often. Stir in the coarse salt, heating for 30 seconds. Season with pepper and serve.
June 15
THIS WEEK’S EXPECTED LOCAL BAG CONTENTS:
strawberries, dill, garlic scallions (green garlic), white onion bunch (you can eat the whole thing), spinach, crisphead lettuce, bok choy, red potatoes or snap peas, rhubarb
EXPECTED COMBO BAG CONTENTS:
ruby red grapefruit, kiwi, strawberries, garlic scallions (green garlic), white onion bunch (you can eat the whole thing), crisphead lettuce, red potatoes, rhubarb
EXPECTED LOCAL BOX CONTENTS:
strawberries, garlic scallions (green garlic), white onion bunch (you can eat the whole thing), spinach, crisphead lettuce, bok choy, red potatoes or snap peas, rhubarb
EXPECTED COMBO BOX CONTENTS:
ruby red grapefruit, kiwi, strawberries, garlic scallions (green garlic), dill, white onion bunch (you can eat the whole thing), crisphead lettuce, bok choy, swiss chard, red potatoes, rhubarb
RECIPE OF THE WEEK
Green Garlic Scrambled Egg Toasts
by Martin Bournhonesque
1 stalk green garlic for every 3 eggs
butter
milk or cream
whole wheat bread
Chop green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat eggs and add 2 tablespoons milk or cream to eggs. Slice bread thinly and leave near toaster.
Saute green garlic in desired amount of butter over medium flame for a minute or two. Add beaten egg mixture to pan and reduce flame to its lowest possible setting. Stir constantly. As the eggs heat up they will start to steam a little and maybe stick to the bottom of the pan. Add some salt and pepper. Take the pan off direct heat to slow the process down. The longer it takes, the better it’ll taste. It should take at least 10 minutes to cook 3-5 eggs this way. Throw the bread in the toaster. As the eggs finally congeal, spoon onto toast, and cut to desired size.
June 8
The first week of deliveries is upon us…here we go!!
NEW FEATURE:
We will have a Community Box at each depot this season. If you find something in your order that you don’t particularly enjoy eating you can put it in the Community Box and pull something out of the Community Box that you do enjoy eating.
BRING YOUR OWN BAG IF POSSIBLE:
If you bring your own bag to the grocery/market when you do your shopping try adopting the same approach when picking up your organic goodies from us each week. This will help reduce lost/unreturned bags and boxes.
YOUR ORDER WILL BE LABELED WITH YOUR NAME:
All bags and boxes will be clearly labeled with your name this season.
THIS WEEK’S EXPECTED LOCAL BAG CONTENTS:
asparagus, green garlic bunch (you can eat the whole thing), white onion bunch (you can eat the whole thing), rhubarb, buttercrunch lettuce, green leaf lettuce, red potatoes, dry soldier beans or black turtle beans, swiss chard
EXPECTED COMBO BAG CONTENTS:
avocados, bananas (fair trade), bartlett pears, asparagus, green garlic bunch (you can eat the whole thing), white onion bunch (you can eat the whole thing), buttercrunch lettuce, green leaf lettuce, rhubarb, red potatoes
EXPECTED LOCAL BOX CONTENTS:
asparagus, green garlic bunch (you can eat the whole thing), white onion bunch (you can eat the whole thing), rhubarb, buttercrunch lettuce, green leaf lettuce, red potatoes, dry soldier beans or black turtle beans, tomatoes, bok choy or swiss chard, red radish bunch
EXPECTED COMBO BOX CONTENTS:
avocados, bananas (fair trade), bartlett pears, asparagus, green garlic bunch (you can eat the whole thing), white onion bunch (you can eat the whole thing), buttercrunch lettuce, green leaf lettuce, rhubarb, red potatoes
RECIPE OF THE WEEK
Sour Cream Rhubarb Pie
from Edna Staebler’s ‘More Food That Really Schmecks’
First, Speedy Pat-In Pastry:
1-1/2 cups sifted flour
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 cup oil of your choice (grape seed/vegetable)
3 tablespoons cold milk
Sift the flour, sugar, and salt directly into a 9-inch pie plate. Combine the oil and milk in a measuring cup and beat with a fork until it is creamy. Pour all at once over the flour in the pie plate. Mix with a fork until the flour is completely dampened. Push the dough with your fingers to line the bottom and sides of the plate. If you’re fussy press it down with another pie plate to get it even. Flute the edges and fill with whatever filling you’ve chosen. If you are making a baked shell to be filled later, prick the entire surface of the pastry with a fork and bake at 425F for 15 minutes, but watch it.
Sour Cream Rhubarb Pie:
Pastry for a large pie
4 or 5 cups cubed rhubarb
1-1/2 cups white sugar
1/3 cup flour
1 cup sour cream
Topping: 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup soft butter
Arrange the rhubarb in the unbaked pie shell. Mix the sugar and flour; blend in sour cream; pour the mixture evenly over the rhubarb. Blend the topping ingredients until crumbly; sprinkle the crumbs over the rhubarb and bake at 450F for 15 minutes, then at 350F for an additional 30 minutes until the fruit is tender, the filling set, and the crumbs golden.
