Wow, its hard to believe we are already at the half way mark of our 2022 season. But don’t worry, there is much more exciting fruits and vegetables still coming your way. We have just finished our last fall planting of lettuce mix, Asian greens, peas and other shorter season veggies. Also, our wonderful later peaches pears and plums are ready for harvest. Don’t forget to go online to our store if there are other items you are interested in. We will have them ready for you when you come for your basket.
As we are now in the thick of summer vacations and some of you may not be able to pick up your baskets if you are away. Not to worry, you can either let us know of a substitute that will be here for your basket or we will be happy to donate your share to Pelham Cares. Either way its a win/win, but please give us a heads up.
Here is what you can except this week:
Shiro Plums Luminous bright yellow fruit with a mild sweet flavour and juicy flesh, excellent for fresh eating or in desserts. Try making a plum tart, slice the plums into wedges, toss with sugar (3 tablespoons) cinnamon (1/4 teaspoon) a pinch of nutmeg and use the frozen puff pastry sheets to make it even easier. Sprinkle with raw sugar on the crust and bake for about 20 minutes.
Rumar Farm Lettuce Mix 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.
Carrots This root vegetable are so full of flavour and can be stored for months. Remove the greens, tightly seal unwashed in a plastic bag in the coolest part of your fridge. Nice roasted and glazed. Green carrot tops can be added to your salad, made into pesto or dried and used as an herb.
Red Beets Earthy flavour with a touch of sweetness. If you are not familiar with beets try roasting them. Wrap in aluminum foil and roast them in the oven. When tender, slip off the skins and season with citrus juices, olive oil and a little vinegar. Add them to any salad or bowl or make them into a stunning side dish by tossing with herbs, parmesan or goat cheese and a handful of toasted nuts.
Swiss Chard This vegetable falls somewhere between spinach and kale in terms of taste. It is highly nutritious with one cup providing 3 times the recommended allowance of vitamin K and almost half of vitamin A daily requirements. Can be steamed, saluted, added to soups, casseroles, frittatas and quiches.
Onion Bunch Sweet and mellow with a med size bulb, mix of white and yellow in each bunch. Good either raw or cooked. Great grilled on the BBQ, coat with olive oil, salt and pepper and slightly char. Bunched with the edible greens attached.
Parsley This herb is often used for garnish, but it can also enhance the flavour of dishes and benefit your health too. Native to the Mediterranean, it contains a concentrated source of nutrients. Store at room temperature in water, can be frozen or dried to use later.
Enjoy
