Hail To The Kale

 

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According to the master plan, peas and broccoli should be in the baskets this week. They are in the field, but they are delayed due to the drought earlier in the Spring. Luckily, we have lots of kale and turnip to hold us over! Believe me, we’ve been on a mission to find new and interesting recipes to deal with the kale bounty. We made Kale and Lemon Pasta with Toasted Walnuts today and it is sure to please many. Above is a photo we took of the dish.  It can be made in 30 minutes or less and its picky teenager approved. We made it using garlic scapes instead of garlic cloves. If you shop at No Frills, try the Molisano brand of pasta. It’s a little more expensive, but it is superior. Que bueno!

We were pleased to hear reports of members making use of the turnip greens. Some have made soup with the bulbs and others have roasted them.

What’s new in the basket this week?
We had fun picking strawberries at Fruition yesterday and were glad to have beat the rain. The air smelled so sweetly of ripe berries that it reminded me of the cotton candy scent at the fair. The season is short, so if you want more for jam, you’d better head out there soon. I ordered a bottle of whipping cream from Limestone Creamery to top the berries for when the Parisians arrive, which is tomorrow.  What a difference cream without additives makes!  The girls have been primping and priming for a week. They even vacuumed!

Garlic scapes are the curly green stems. Scapes are the actual stem and flower bud of garlic. It needs to be removed in order to allow the bulb to develop properly. The bonus is a delicious vegetable that can be used in a variety of ways. Our favourite is to lightly oil and then grill them. They also make a great pesto and garlic butter. Try them chopped into scrambled eggs, in salad, or in the middle of a grilled cheese.

The little herb bundle is summer savoury. We like it tucked underneath chicken skin, or used in dressing. It also goes well with pork and with roasted potatoes. Green beans are this herbs best friend! Click here for the lowdown on summer savoury.

Housekeeping
We may have made a mistake in choosing our new containers. White probably isn’t the best colour to try to keep clean and the frames are starting to rust! Kindly keep them out of the rain if possible.

Every share should have received a jar of maple syrup. Please let us know if you were missed.

Farm News

Greenhouse #1 is filled with cherry tomatoes, peppers, eggplants, rosemary and thyme.  We’re now calling it, Little Eataly.  There are lots of blossoms on the tomatoes and even some fruit!  We can’t wait for those little golden balls of sunshine.

Until next time,

Happy Savouring!

We’re Singing In The Rain!

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What a relief! I was so worried that the weather would get the best of us and that there would be little to offer. This time, I’m happy to have been wrong. There is a bevy of greens: mesclun, kale, arugula and spinach. Don’t forget to wash them, first. The arugula is nice and spicy. The spiciness diminishes when cooked, or made into a pesto. There’s green onions, radishes and white Hakurei turnip. For our new customers, the greens of radishes and the turnip can be sauteed, thrown into a soup, or even eaten fresh! Just google it. The bulbs stay fresher longer if you remove the greens quickly. Aren’t the turnips sweet and juicy? Kids love them. There’s a little bag of pea shoots. Throw them into a salad, or eat them in a sandwich. Some people like them in a smoothie. Finally, you’ve got bok choi. Again, it can be eaten fresh, or cooked. Try it in a stir fry. We had a delicious salad this week using the kale. If you find the leaves too big, gather them together and cut them into strips. Try this tahini dressing with it.

Our only disappointment was the rhubarb.  The lack of water and the heat gave it some kind of rust and we just don’t have enough to go around.

We included a little jar of our first crop of the year… maple syrup! If you can manage not to drink it right out of the jar, it makes a great sweetener in dressings. We’d appreciate getting the jars back. Just leave them in the basket when you’re done. We also included a copy of Edible Ottawa. This magazine for foodies wants to expand more into this area with more pertinent editorial coming soon.

We wish there was a way to limit the amount of plastic bags that we use.  If anyone has a creative idea that won’t compromise quality, please send it along.  We’d also love to see pictures of any dishes you create with the bounty!
Until next time…. Happy Savouring!

Hope Springs Eternal

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Everyday I walk down the driveway and up the road or, I follow the path that Will blew out with the snow blower to the sugar bush, looking for signs of spring.  I hear the new birdsong of the chickadees asking for their feeders to be filled; I’ve seen plumped up robins from trying to keep warm and not from a belly full of worms.   The maples are tapped, but there is no tip tip tap of the sap.  Normally by now we’re tired of gathering and boiling.  Normally by Easter we’re picking pussy willows and listening to frog songs.  There is no normal no more.

Inside the greenhouse, there are signs of hope, dreams of greens.  The kale, mesclun &  beet tops are poking through.  The transplanted spinach is doing fine.  Please little plants, be ready for Mother’s Day, the first market of the season.  It’s only six weeks away.  Patience my dear, patience.