Marc and the team have been very busy harvesting as so many of our major crops are now in full production. It takes careful planning to capture them at their best and each evening we debrief what was accomplished that day and what needs to be added to the list. We have super employees that are working hard to deliver your baskets each week. A big thank you to Kathleen, Sara, Laura, Mercedes and Jordan. This week we will be saying goodbye to Jordan who is going back to school and Laura who has completed her coop from Fanshawe College. We will miss them both and wish them all the best in their future endeavors. As all our past employees, we hope they keep in touch and visit often.
Here is what you can expect this week:
Bartlett Pears Versatile and delicious in so many recipes. They boast more fiber, potassium and folate than apples. Leave on the counter to ripen to your liking by checking the thinner stem end. The flesh should yield to gentle pressure when they are completely ripe and then should be transferred to the fridge.
Bok Choy Can be prepared in many ways, our favourite is a quick stir fry with garlic and ginger. In less that 10 minutes you’ll have a tasty side dish that’s full of nutrients with anti inflammatory health benefits. Best sliced into smaller pieces before cooking.
Heirloom Tomatoes If you are not able to eat all the tomatoes fresh, its easy to preserve them for later. They can be frozen whole by slicing the top of each tomato with a shallow X to prevent from bursting and place them on a cookie sheet to freeze until solid. Bag them according to how you will be using them. Because we are so busy during the summer, Marc and I like to stew them up, pour into glass canning jars (not too full) and freeze them. Whatever works best for you.
Shishito Peppers This is the easy, crowd-pleasing appetizer and such a simple dish. Maybe the addictiveness comes from the fact that you’re playing Russian Roulette with every bite – there are a few mega-spicy interopers in every batch of otherwise mellow peppers, The key to fantastic roasted peppers is high heat and quick cooking. You are aiming for charred blisters on both sides.
Easter Egg Radishes A multi colour mix. Roast them in a preheated oven to 450. Cut lengthwise and coat with olive oil and place them on a cookie sheet (cut side down). Sprinkle with coarse salt and roast for about 18 minutes stirring occasionally until crisp-tender. Sprinkle with chopped summer savory.
White Turnip Mashed turnips are less starchy and a more sharply flavoured alternative to mashed potatoes. They work well served with roasted meats of any kind. Alternatively you can add them to your roasted radish recipe.
Summer Savory Use in moderation, it is a strong herb. Usually paired with lighter dishes like eggs and summer vegetables. Maybe try a heirloom tomato summer savory bruschetta. You can also dry and add to your growing herb collection.
Enjoy
