Part of being biodynamic is to learn to use the wild natural vegetation on Rumar farm in our preparations to help the soil and plants thrive. Preparation 504 is made up of nettle which stimulates soil health and provides plants with the individual nutrition components needed. It also enlivens the soil. Preparation 508 is horsetail which serves as a preventative to lessen the effects when conditions conducive to fungus problems exist. Both are plentiful on our farm.
We also are very interested in other wild foraged plants that grow here such as Sumac. A variety of flowering shrub that belongs to a family of plants known as Anacardiaceae, people can steep the fresh fruits to make tea or dry and powder them for use as an herbal supplement or culinary seasoning. It is rich in antioxidants, which work to protect your cells from damage and reduce oxidative stress within the body. It may play a role in lowering blood sugar and alleviating muscle pain.
How to use Sumac? To make a sumac tea, soak the berry cluster in a pitcher of cold water over night or longer to enhance the flavour. Next strain the tea through a coffee filter or cheese cloth to remove the berries and particles from the fruit so all you are left with is the tea. You can add sugar, honey or other additives of your choice to suit your palate. Be aware that this plant is in the cashew family and if you have any allergies to nuts, especially cashews you may want to pass on this beverage. Want a boozy sumac-aide? Add 1 oz of your sprit of choice to a glass filled with ice, add ½ oz simple syrup and top with sumac tea. It has a tart, lemony flavour that makes a refreshing summer beverage.
Here is what is in your basket this week:
Clapp Favourite Pears – An heirloom variety and one of the five major pears grown in Ontario, it has white flesh and is exceptionally sweet. Suitable for eating raw, cooking and poaching.
Frisee Lettuce – Also referred to curly endive, a member of the chicory family. It has a deliciously bitter edge. Frisee can bring dimension and texture to any salad with its mildly peppery flavour and crunchy leaves. This green can be sautéed with olive oil and a few finely chopped garlic and bacon for an interesting side dish.
Italian Yellow Flat Beans – Very high in dietary fiber, and can be cooked or used in their raw form. They are a bit bolder in texture and flavour than their green bean cousins, but still very sweet.
Kale – Tender young leafy greens that we can never get enough of with so many ways to enjoy. Try in salads, soups, roast it or turn into kale chips the kids will love as a healthy snack.
Radish Mix – Beautiful mix of coloured radishes. Sliced radishes can be subbed for pickles on sandwiches, thick slices can be enjoyed with any type of dip or because of their different colours, they can be thinly sliced and featured in plated salads. Try something new, cut radishes lengthwise and cover with olive oil. Roast cut side down on a cookie sheet until crisp for about 18 minutes – turning occasionally then sprinkle with course salt. Transfer to a warm serving dish, drizzle with brown butter and sprinkle with chopped radish tops, ground pepper and flaky salt.
Garlic Bundles – A small bundle of cured garlic to get you through the next few weeks, there will be more to come. The cute bundles make a nice little hostess gift for those BBQ invites and summer parties. Order more through our online store and we will have them ready with your CSA share.
Wild Sumac Berries – We really wanted to expand our offering from time to time to include natural wild products that are new to you. If you are adventurous please be open minded and try Sumac berries (see recipe above). If not, pass it on to someone else. Let us know how it goes:)
Enjoy.
