Welcome to our 2023 CSA season, Marc and I are so excited to get this great year started and share with you the wonderful things we grow. We are confident you will enjoy this culinary journey. Each week you can visit this page to see what you can expect in your upcoming week’s share. That way you can plan your meals and adjust your grocery shopping accordingly. Here are some tips for getting the most of your share, clear out your fridge and give yourself a refresher on best ways to store fruits and veggies. Deal with your produce right away to prevent waste. Clean, store and have a plan for how you are going to use everything. When in doubt, just about any vegetable can be roasted, stir fried or made into soup. Any excess can be shared with friends and family. We also carry lots of items in our on-line store so if you want to do some preserving or supplement your share with other items, please place your order by Tuesday and we will have it ready when you pick up your basket.
Here is what you can expect in your basket this week:
Green and Red Head Lettuce If you are sick of the tasteless grocery store lettuce you will welcome the earthy flavour of our certified organic/biodynamic greens. Large leaves can be used for sandwich wraps.
Stir Fry Mix A mix of greens for stir-frying, braising, blanching or eating raw in a hearty salad. Red and green mustard, kale, red and green mizuna, tatsoi and tsoi-sum. Wilt into soup, add to scrambled eggs or omelets.
Asparagus Fresh hand picked, with many delicious 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.
Rhubarb Fresh tasty bunch. There are so many ways to enjoy, starting with your classic crumble with ice cream for a fast dessert. But why not try something new, pickle it and add to your salad, slaws or with your sandwiches. Last year our farm intern Christian, shared an old Polish family recipe we tried and loved. Take 6 1/2 cups of water, 1/2 cup sugar, your rhubarb chopped, and juice from 1 lemon. Bring water and sugar to a boil, add rhubarb, boil and simmer for 5 minutes. Strain mixture into bowl and add lemon juice…chill for a delicious rhubarb lemonade. The pureed portion can be used as an ice-cream topping and for the grownups, the lemonade can make a great cocktail (add vodka, ice and sparkling soda for a rhubarb lemon fizz).
Fresh Mushrooms This year we again partnered with Fundy Funghi to add something special to your first basket. You will find local, organically grown oyster mushrooms. Very mild, woody taste with a meaty texture. Simply pan fry for an easy delicious way to prepare them. Oyster mushrooms make a great pulled pork substitute for any vegetarians out there. To order more, visit our on-line store, they are available now weekly.
Spring Garlic and Bunch Oregano A perfect combination for a delicious spring vinaigrette. Use olive oil (1.5 cups), red wine vinegar (1/2 cup), fresh oregano (1/2 cup leaves), diced garlic bulbs, salt and pepper. The dressing will last in the fridge for 3-4 weeks. Spring garlic is not cured so keep it in the fridge.
Enjoy
