The 2025 season is well underway. What does it mean to eat seasonally? If you think about it, you’re simply eating foods that are in season. Seasonal food is considered produce that is purchased and consumed shortly after it is harvested. Season fruits and veggies are going to be fresher, tastier and more nutrient rich than produce that is out of season. We’ve all been there picking out tomatoes at the grocery store in the middle of winter and you may have noticed they just don’t taste the same as they do in July.
If you have been a member with our CSA before, you will remember how the first few weeks have a lot of leafy greens. Saturated in an alphabet of vitamins, minerals and antioxidants, leafy greens also lowers your risk of type 2 diabetes by 14% according to a recent study. Some of you may have trouble getting through them all so here are some tips to help. Firstly when you get your greens, process them by soaking in cold water in your sink. We wash all your produce, however having a sandy farm you should give it another dunk. Spin dry and store in vegetable bags in your crisper. Once a week make up a jar of vinaigrette and you will be able to have a salad made in a few minutes. If you are getting sick of salads, blend them into a smoothie, gently wilt them and add to beans, lentils, grains or roasted veggies. Make a bed for your eggs, fill out a sandwich or use as a bun for burgers, sausage or wraps. Here at Rumar we make a hot supper salad with grilled beef or chicken, feta cheese and sautéed mushrooms and onions on a bed of dressed lettuce. Serve with a baguette and you have a light summer meal.
Here is what you can expect this week:
Hearty Lettuce Mix A mix of sweet tender lettuce with a bit of red and green mustard, kale, red and green mizuna, tatsoi and tsoi-sum. Makes for a nice salad.
Asparagus – Back for a last time before its done for the season. Fresh hand picked, there are so many ways to prepare. Boiling, steaming, roasting, sautéing, broiling and pan roasting are ways to make the tender green spears pop with flavour. We grilled them right on the BBQ for a 15 minute smoky and sweetly caramelized side dish for Father’s Day. We squeezed a bit of lemon juice and topped with grated parmesan cheese and kosher salt. It was a family hit.
Farm fresh Eggs We have been saving up to give you a real treat this week. If you haven’t ever tasted farm fresh eggs before, there is no comparison to the grocery store factory eggs. They are simply the best eggs you will ever eat! Enjoy our mix of brown and blue’s.
Crunchy Radish Mix Finally our radishes are ready for harvest. The classic spring vegetable that can be eaten many ways. These peppery, crunchy bulbs can be eaten as a snack with dip, tossed into your salad or even roasted. Did you know you can also eat the greens? They don’t stay fresh for long so use them right away by adding to your salad or sandwich. They are a good source of antioxidants and vitamin C and calcium.
Garlic Scapes These are tender shoots that grow out of the ground from garlic and are an early summer treat. They have a garlicy punch, to tame their bite is to blanch them. They become milder and sweeter when cooked. They make a great pesto which you can add to yogurt for a nice vegetable dip. Whisk finely chopped garlic scape into your homemade salad dressing or put them in a frittata or scrambled eggs. Grilling them on the BBQ is our favourite way to use them. Coat in olive oil and place them directly on the got grill (or use a grill basket) for about 10 minutes turning. Season with salt and pepper, its a great steak topping or side.
Baby Kale Greens Mix A bit milder than full grown kale, still chocked full of vitamin, fiber and bucket loads of antioxidants. It has lots of vitamin K and even protein. That’s why its considered a superfood! This baby kale and pasta recipe is a quick and easy dinner that is delicious, filling and makes everyone happy at the dinner table. Just sauté the kale with a cup of cherry tomatoes in olive oil until kale is wilted. Stir in chopped garlic and mix for about one minute, then add about 1/2 lb. cooked penne pasta. You can also add cooked bacon or sausage and then season with salt & pepper. Top with grated parmigiana cheese. Serve with a big salad.
Potted Basil Plant Healthy basil plants for your kitchen herb collection. Find a sunny spot in your home (or kitchen garden) for quick access to this common herb. Basil likes to stay moist, so water frequently. Pinch leaves from the tips of your basil to encourage a full and bushy plant.
Enjoy
