Welcome to our 2022 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.
One last thing, Fathers day is coming up June 19th and we have a unique gift idea that was a hit last year. We have partnered with our local mushroom grower to offer again our famous Funky Funghi Mushroom Farm Kit. Its fun for the whole family to watch them grow and harvest your own crop of oyster mushrooms. You can find it on-line in our store, please order it by June 12th for pick up before Father’s day.
Here is what you can expect in your basket this week:
Green 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.
Arugula The peppery taste pairs nicely with other strong flavours. My favourite 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.
Asparagus 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 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. Our new 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.
Bunch Radish 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.