We are so excited about the amazing flavour of the fruit this year, it has been good growing conditions and ripening weather. What a healthy snack to give to your family. Fruit supplies us with an abundance of vitamins and minerals that are important for a variety of functions in the body. Its an excellent source of fibre that helps manage chronic diseases, supports your digestive system not to mention fruit is a delicious staple. Your body actually needs some sugar to fuel energy. Heath Canada recommends we get about 45-65 percent of our daily calories from carbohydrate foods such as grains, starches, vegetables and you guessed it – fruit. So, get your healthy dose of sugar from Rumar Farm’s certified organic and biodynamic orchard. If you want to supplement your share this week with more fruit, visit our online store. We will have your purchase ready for you on Wednesday. Thank you for everyone that is returning all our baskets, quarts and pints each week. Remember we recycle as much as we can!
Here is what is in your basket this week:
Clapp 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.
Blue Plums Keep plums in the fridge in an open container in the crisper drawer. Some people place them in an old egg carton to reduce the possibility of bruising. Plums make a great crumble or plum cake. They bring bright, tangy flavour to salads or sauces and pair well with meat such as pork. We just like to eat them fresh from the tree.
Cylindra Beets with greens This Heirloom variety of beet is delicious and the leaves are a bit sweeter than other varieties which make it perfect to add to your salads.
Swiss Chard One great recipe we return to each year when swiss chard is in season is our Rumar Farm Spicy Sausage and Chard Pasta. If you have been with us for a while you should know it well. So easy, you just cook 12 oz. of pasta (I prefer linguine). Sauté in a large wide pan hot Italian sausages (3-4 links) castings removed with chard stems. Add your chard leaves, couple of tomatoes, 1/2 cup onions, and two large garlic cloves…everything chopped up. Cook for 4 minutes then stir in 1/2 cup cream. Portion into bowls over the pasta and top with fresh slivered basil leaves and shave fresh parmesan cheese. Serve with a large salad.
Summer Squash Tender, glossy skins and so many ways to prepare! Try a summer squash casserole perfect for a BBQ or potluck. Layer sautéed squash with peppers and onions. Pour a mixture of sour cream, beaten eggs, salt and pepper with grated old cheddar, chives and thyme over the squash. Bake and serve.
Sweet Yellow Peppers Use them in all sorts of ways. Chopping and sautéing them as part of your mirepoix, making salsas, tossing them into salads or pickling them. One of our favourite ways is stuffing them because they are just big enough to hold whatever stuffing you’re in the mood for. Their walls aren’t very thick, yet they offer a bit of sweet crunch when eaten raw and soften up nicely in the cooking process.
Flat Leaf Parsley Dark, flat leaves that taste robust and fresh. Use the leaves to flavour stocks, soups and sauces. Pairs especially well with chicken and fish. Can also be dried for later use.
Enjoy.
