As I write this we are just starting our first heat wave of the summer. When did “heat dome” become a regular word in our vocabulary? Stay cool my friends and think of us as we try to harvest and do our farm work in these blazing temperatures. By now I assume everyone is getting back into (or have started) your weekly routine of dropping in to pick up your weekly share every Wednesday. It has been great seeing all our return members and welcoming our new ones. Just a reminder to please bring your Rumar bushels back each week. We also appreciate you returning all baskets, quarts, pints, bags and elastics…..why send them to the landfill when we can repurpose most of them. Also, make it a habit to look at my weekly write up, it will give you some new ways to prep your veggies. On a special note: we are always in need of egg cartons. If you can bring those 1/2 egg cartons back along with any other ones you have kicking around the house (and from your family and friend’s houses) we would be very grateful.
Don’t forget, you can supplement your share with a purchases from our on-line store. Just place the order by Tuesday and we will have it ready for pickup when you arrive.
Here is what you can expect this week:
Arugula The peppery taste pairs nicely with other strong flavours. My favourite arugula salad uses 4 cups arugula leaves, 1 cup cherry tomatoes, 1/4 cup pine nuts, 2 tbsp olive oil, 1 tbsp rice vinegar, 1/4 cup grated parmesan cheese, salt and pepper. Takes only minutes and tastes great.
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.
Rhubarb We added rhubarb again this week because they are such a nice match to strawberries. We are bring two of spring’s best ingredients together for a winning combination. Not just for pies…..but chutney, punch, crumble. muffins, cobbler, and jam. The ideas are endless.
Stir Fry Mix – A mix of greens for stir-frying, braising, blanching or eating raw in a hearty salad. Wilt into soup, add to scrambled eggs or omelets.
Green Onions – You can never get enough of these sweet and mellow onions because they are so versatile. They add a wonderful fresh flavour to salads and sandwiches when sliced and eaten raw. They have a delicious sweet, savory and mild flavour when cooked. Store in a vegetable bag in the fridge and use within five days.
Romaine Lettuce Its BBQ season and an amazing way to transform romaine lettuce into something delicious is to grill it. Slice the head vertically, which keeps the leaves connected to the core. Drizzle with olive oil and on medium high grill it to give sear marks and infuse a smokiness. After, splash of lemon juice and shaved parmigiana, you have a wonderful dish.
Wild Flower Honey Sample of our unpasteurized honey from wild flowers, clover and fruit blossoms. We have partnered with our friend Anthony Pasto from Happy Bees Apiary in Fenwick. If you like it, you can find 500g jars in our online store.
Enjoy
