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.
PS…Its Marc’s Birthday this week, he turns the magic number of 65! If you remember, please wish him a happy birthday!
Here is what is in your basket this week:
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:)
Plum and Peach Fruit mix A mix of Shiro Plums and Garnet Beauty Peaches. Sun ripened, hand picked. Shiro plums are juicy, mildly sweet and low in acid. Garnet Beauty are a yellow-fleshed semi free stone peach. Experience what biodynamic fruit tastes like. Be aware that unlike conventional farms that apply a finishing spray so the fruit holds longer, ours will need to be eaten or used right away. No problem right?
Farm Fresh Eggs – Back this week by popular demand are farm fresh eggs. Did you know according to Mother Earth News Study, farm fresh eggs have less cholesterol and saturated fat than those purchased from the store. Additionally, they also contain 25% more vitamin E, 75% more beta carotene and up to 20 times more omega-3 fatty acids.
Lettuce Mix – As we get into mid to late summer, outdoor grown lettuce changes to a more earthy, hardier taste. A wonderful base to create your own custom salads. I add whatever is in the fridge for toppings including sliced left over chicken, fish, rice or quinoa. Marc makes a big batch of dressing each week with whatever herbs we have on hand. It makes for a hearty fast lunch.
Kale – A delicious summer salad, peaches paired with crunchy kale, you have both! Chop up the bunch of kale and 2 peaches. slice thin red onions and toasted pumpkin seeds with 1/2 cup crumbled feta cheese. Mix together in large bowl. A great dressing for this would be a honey balsamic. In a small mason jar: 1/4 cup olive oil, 3 tbsp balsamic vinegar, 2 tbsp honey, salt and pepper. Shake well and pour some over salad and store the rest in the fridge.
Radish Mix – Have you tried roasting radish? Or a radish sauté for a quick side dish. Don’t forget the beautiful greens, they can be steamed, sauteed or used in pesto.
Slicing Cucumber – Every fridge needs a cucumber on hand for adding crunch to a buddha bowl or chop up in your salad. Try the classic cucumber sandwich with toasted bread, cream cheese, cucumber slices and dill.
Enjoy
