In the landscape of sustainable agriculture, organic farms are often celebrated for their commitment to eco-friendly practices and their role in promoting biodiversity. However, one critical yet sometimes overlooked component of our success is the dedicated volunteers who have contributed their time and energy over the years. We are blessed again this year with a volunteer that works hard and believes in our vision. Joanne Moore has been helping us throughout the growing season and we are so grateful for her contribution. This week she brings her signature tea blend to your basket, mixing some of her special home grown herbs with some from Rumar. As organic farms continue to champion sustainable practices, the role of volunteers will remain central to their success, illustrating the profound impact that collective effort and community engagement can have on nurturing both the land and the people who care for it.
Here is what you can expect this week:
Bartlett Pears Seconds – Considered number 2 pears with slight imperfections. Bartlett Pears are one of the most common varieties in Ontario, considered a classic. These have slight surface marks, otherwise perfectly good cut up or for canning. Nice size, sweet green skin that turns yellow when fully ripe. Some rather eat them hard and crunchy, Bartlett’s have a slightly buttery flavour.
Farm Fresh Eggs – Back this week by popular demand are farm fresh eggs. Many of you have commented on how great they taste compared to store bought varieties. As we designed the basket this week we kept a family favourite recipe in mind. Its called Eggs in Purgatory. It’s fast and simple for brunch or a light summer supper, I can make it in less than 15 minutes so give it a try. Heat up 1/4 cup olive oil in a medium skillet, add 5 cloves of chopped garlic, salt and black pepper. Simmer for 2 minutes. Stir in 1/2 tsp red pepper flakes then add a 1/2 pint of cherry tomatoes and cook for about 2 minutes until the tomatoes split. Reduce heat and cover pan smashing the tomatoes from time to time with a wooden spoon until saucy (5 -7 minutes), Crack 6 eggs into mixture spacing them evenly and season, cover until the whites are set (4-6 minutes). Carefully spoon eggs into shallow bowls and add the tomato sauce around the eggs. Serve with a baguette (or your sour dough for our bread people) and salad. Trust me you will love this!
Cherry tomatoes – Enough for the above recipe.
Plums – Can you ever get enough? This week you can expect Victory Plums which are large, blue and heart shaped. Juicy with a greenish-yellow flesh and excellent flavour. Good for eating fresh, canning and drying.
Sweet Sheppard Peppers – Great big beautiful sweet peppers. Juicy firm flesh and great for eating, grilling or stuffing.
Carrots – Sweet tender carrots harvested young. Nice roasted and glazed. Green carrot tops can be added to your salad, made into pesto or dried and used as an herb.
Joanne’s Signature Tea Blend – Use boiling water to brew these herbs. Use 3-5 tbsp of fresh herbs per 1 cup of hot water. Muddle or crush gently to release aroma. Cover and steep for 3-5 minutes. Sweeten with honey and enjoy. You can also use your herbs for iced tea and lemonades.
Enjoy
