What does it mean to eat seasonally? If you think about it, you’re simply eating foods that are in season. Seasonal food is considered produce that is purchased and consumed shortly after it is harvested. Season fruits and veggies are going to be fresher, tastier and more nutrient rich than produce that is out of season. We’ve all been there picking out tomatoes at the grocery store in the middle of winter and you may have noticed they just don’t taste the same as they do in July.
If you have been a member with our CSA before, you will remember how the first few weeks have a lot of leafy greens. Saturated in an alphabet of vitamins, minerals and antioxidants, leafy greens also lowers your risk of type 2 diabetes by 14% according to a recent study. Some of you may have trouble getting through them all so here are some tips to help. Firstly when you get your greens, process them by soaking in cold water in your sink. We wash all your produce, however having a sandy farm you should give it another dunk. Spin dry and store in vegetable bags in your crisper. Once a week make up a jar of vinaigrette and you will be able to have a salad made in a few minutes. If you are getting sick of salads, blend them into a smoothie, gently wilt them and add to beans, lentils, grains or roasted veggies. Make a bed for your eggs, fill out a sandwich or use as a bun for burgers, sausage or wraps. Here at Rumar we make a hot supper salad with grilled beef, feta cheese and sautéed mushrooms and onions on a bed of dressed lettuce. Serve with a baguette and you have a light summer meal.
Here is what you can expect this week:
Boston Lettuce Head Sometimes called Boston or Bibb lettuce, has loose round-shaped heads of tender, sweet leaves and a mild flavour. To store, wash and dry the loose leaves and wrap them in paper towels then seal in a plastic bag and refrigerate. Because of their delicate taste, they pair well with strong spicy foods. Use them as wraps such as Korean Grilled Beef Lettuce wraps or Mexican Chipotle Shrimp Lettuce Wraps.
Spinach A leafy green that is packed with nutrients, but you’ll absorb more calcium and iron if you eat it cooked. Marc makes a classic side dish. Start with a pan with butter and a bit of flour. Once its a nice golden colour roux, add onions, garlic, milk, parmesan cheese, salt and pepper. All the washed spinach leaves and stir until slightly wilted. Very yummy.
1/2 Dozen Farm Fresh Eggs We have been saving up to give you a real treat this week. If you haven’t ever tasted farm fresh eggs before, there is no comparison to the grocery store factory eggs. They are simply the best eggs you will ever eat! Enjoy our mix of brown and blue’s.
Fresh Picked Strawberries It’s that time of year that everyone looks forward to juicy, sun ripened strawberries. To keep them fresh, sort and store them unwashed with their stems on in a shallow loosely covered container in your fridge. Remove the stems after washing them to avoid diluting the flavour.
Garlic Scapes These are tender shoots that grow out of the ground from garlic and are an early summer treat. They have a garlicy punch, to tame their bite is to blanch them. They become milder and sweeter when cooked. They make a great pesto which you can add to yogurt for a nice vegetable dip. Whisk finely chopped garlic scape into your homemade salad dressing or put them in a frittata or scrambled eggs. Grilling them on the BBQ is our favourite way to use them. Coat in olive oil and place them directly on the got grill (or use a grill basket) for about 10 minutes turning. Season with salt and pepper, its a great steak topping or side.
Asparagus Back for a last time before its done for the season. Fresh hand picked, there are so many ways to prepare. Boiling, steaming, roasting, sautéing, broiling and pan roasting are ways to make the tender green spears pop with flavour. We love to grill it right on the BBQ for a 15 minute smoky and sweetly caramelized side dish. Just toss with olive oil, perpendicular to the bars so they don’t fall through! Squeeze a bit of lemon juice and top with grated parmesan cheese and kosher salt.
Potted Parsley Plant Parsley is a popular herb used for garnish, sauces, salad dressings, soups and stuffing. Finely minced makes a wonderful seasoning served over potatoes, salads, steamed veggies, egg dishes and much more. Plant it in your garden or keep it in your kitchen in a sunny window. Keep the soil lightly moist and empty the saucer under the pot after each watering so the roots don’t sit in water. Feed the plant every two weeks. Harvest the outside stems first by cutting close to the ground.
Enjoy
