Rumar Farm is a busy place and we are always excited when it’s raspberry season. We are working hard at adding natural nutrition to the canes and have been using local wood chip mulch to feed and keep them weed free. The patch is a work in progress and is showing great promise! Because these berries are in such demand, we have expanded our patch and are seeing some of the new rows just coming into production. We look forward to an even bigger crop in coming years.
If you are looking for a nutrient-packed superfood that is a deliciously sweet treat, look no further than raspberries. Not only are these vibrant little gems a low-calorie snack, but they also provide a medley of health benefits. Raspberries are a type of bramble fruit, which includes blackberries and loganberries. These fruits are packed with fiber, vitamins, minerals, and antioxidants. Raspberries contain high levels of vitamin C, folate, manganese, and copper. Vitamin C helps support our immune systems and folate is known for playing an important role in brain development. Manganese and copper are essential for bone-building, and their levels of naturally-occurring antioxidant compounds protect our cells from damage. It is important to eat raspberries organically grown due to their delicate and thin skin that takes up pesticides quickly. Furthermore, our organic raspberries are hand picked daily to ensure sweet, juicy berries.
Here is what you can expect this week:
Raspberries These sweet and tart beauties are summer-bearing which means they only ripen a few weeks in the summer and then they are gone. If you love raspberries and want more, check out our on-line store. We have “all hands on deck” picking this week and next.
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.
Napa Cabbage Here is a family recipe to makes the perfect coleslaw. Take 1/2 cup apple cider vinegar, 1/4 cup sugar, 1/2 cup oil, 1 tsp celery seeds and 1 tbsp salt. Heat up to boil in a small sauce pan. Shred 6 cups cabbage and one large carrot. Pour the hot brine over and mix well. Chill and serve.
Sweet Cherries Bursting with sweetness, these natural treats have zero added sugar (for those of us with a sweet tooth) Will last about a week in the fridge but best just washed and eaten right away. These powerful fruits are full of antioxidants, have anti-inflammatory properties, reduce stress and are a natural source of melatonin that can aid in improving the quality of your sleep.
Mixed Summer Squash Comes in all shapes and sizes, it has thin edible skin and is a fantastic low-calorie vegetable. If you are wondering how to cook summer squash, there are plenty of creative and delicious ways and here are just some ideas: Grilled vegetable skewers: Cut the summer squash and zucchini into chunks and thread them onto skewers. Brush with olive oil, sprinkle with salt and pepper, and grill until tender and slightly charred. Zucchini noodles (zoodles): Use a spiralizer or peel the zucchini into thin ribbons to turn the zucchini into noodles. Sauté them in a pan with garlic and olive oil and serve with your favorite pasta sauce or as a base for stir-fries. Stuffed zucchini boats: Cut zucchinis in half lengthwise and scoop out the centers. Fill them with a flavorful mixture of cooked ground meat (such as chicken or turkey), vegetables, herbs, and cheese. Bake until the filling is cooked and the zucchini is tender. Sometimes the simplest methods are often the tastiest! Cut squash lengthwise and brush with olive oil then grill on the BBQ until cooked. Sprinkle with herbs and finish with a bit of parmesan cheese and lemon juice. What a nice, easy way to enjoy summer squash and zucchini at the height of summer.
Baby Onions with greens Make a perfect summer side dish by grilling them on the BBQ along with your next main course. Drizzle with olive oil and season with kosher salt and black pepper. Place on preheated grill on medium high and cook for about 4 minutes (two minutes per side) to get a beautiful char. Sprinkle with chili flakes for a touch of heat. Adding fresh lemon juice or zest is also tasty.
Rosemary Plant Who doesn’t want access to fresh fragrant rosemary that can flavour dishes like meats, vegetables, soups and breads? Rosemary is a perennial shrub that thrives in well-drained soil and full sun. Can be grown in pots or containers indoors (with lots of light) or outdoors on the patio. It also does well planted directly in the garden. It is better to underwater than give it too much, rosemary is quite drought tolerant. Harvest and dry rosemary by hanging the stems upside down in a dry, cool well ventilated area for a couple of weeks.
Enjoy
