After writing the piece last week on the high levels of pesticides on conventional apples and that high levels are also found in apple juice and apple sauce.  It was interesting that this week the controversy hitting the news is that “The Dr. Oz Show” says in the 33 samples of five brands of apple juice it tested, some showed arsenic levels that exceed the federal level set by the U.S. Environmental Protection Agency for drinking water.”

The US Food and Drug Administration has launched a counter-attack noting that arsenic is present in the environment and many foods, both as a naturally occurring substance and from pollution.  It notes there are two kinds: organic arsenic and inorganic. The organic form is essentially harmless, it says.  The FDA suggests that the Dr. Oz show only tested for total levels of arsenic and did not separate the test results into organic vs inorganic.

Dr. Oz did state in the episode that the Organic brands of apple juice (those made in the US, although I would assume Canadian Organic would be fine) tested within safe levels.

For me the information I have learned in the last two weeks will have me going Organic when it comes to anything apples – especially when it comes to my kids.

We have added to the pricelist this week Organic apple cider for $3 per litre.  It is made from the apples off our trees, with no additives  and comes frozen in bags, (think milk bags).  No preservatives or additives are used in the preparation of this product.

I began writing a piece for this week on “When to go organic”, I learned – When the skin is thin organics in & when the it’s leafy greens—go green.  This prompted me to do some research into the pesticides used on thick skinned produce and I found an article called “Life on a banana plantation; Growing Chiquita bananas: pesticides and hard work.” by MIKE GALLAGHER & CAMERON McWHIRTER.  However the pesticides placed on the banana plants get into the Air: Airplanes drop toxic chemicals regularly from the air. Pesticides fall on the plants, but also on workers, the ground and irrigation canals & streams.

 Ground: Workers apply pesticides to the ground around the plants. These chemicals seep into the ground with every rainfall.

Water: Pesticides also get into water that is used to wash bananas in the packing plants. That water then flows back into the irrigation canals.

Bags: Plastic bags with the insecticide chlorpyrifos cover all the banana bunches from their inception. The chemical leaks off the bags in rain storms and flows into the ground and water.

Therefore even though we can save some money by purchasing conventionally grown thick skinned fruits, there are other factors to consider—what kind of long term effects are there on the environment when we vote with our dollars to support the continued use of pesticides.  Just a little bit of food for thought.

 

 

 

 

 

Tomato, Spinach and Feta Omelette

-Eggland’s Best

 Ingredients

4 large eggs 

1 cup baby spinach, chopped

1/2 tsp dried oregano

1/4 tsp salt

1 tomato, sliced

2 tbsp feta cheese, crumbled

1/4 onion, thinly sliced (optional)

Directions

Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended. Lightly coat skillet with cooking spray, heat over medium heat.

 Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes. Flip the omelet to the other side and cook 3 minutes more. Transfer omelet to a platter. Sprinkle tomatoes, cheese and onion on one half and fold over other half to cover.

 

Rocco’s Ranch Pasta

- by Rocco Dispirito

 

Ingredients

-fresh spinach

-1 clove of garlic, diced

-Pasta

-1 tsp extra-virgin olive oil

-Parmesan cheese to taste

 

Directions

Steam fresh spinach. Cook pasta according to directions on the package. Brown diced garlic clove and mix with extra virgin olive oil. Combine pasta, spinach and the garlic. Top with parmesan cheese. Enjoy!

 

Fresh Tomato Basil Soup

-basilbasics.com

 

Ingredients:

• 2 lbs of fresh tomatoes, coarsely chopped, juices reserved
• 1 large potato, peeled and finely chopped
• 2 tsp sugar
• 1 tsp salt
• 1/4 tsp fresh ground pepper
• 10 fresh basil leaves
• 1 cup chicken broth
• 1/2 cup sour cream

Preparation:

Put the tomatoes, with their juices, potato, sugar, salt, pepper and basil leaves into a large soup pot over medium-high heat. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally until potato is tender, about 20 minutes.

Add the chicken broth and return to a boil. Continue boiling for 5 minutes. Remove from heat and let cool for 5 to 10 minutes.

Put the soup through a strainer if you like a thicker consistency or puree in a food processor or blender for a creamier consistency. Return the soup to the pot.

Remove one cup of the soup to a separate mixing bowl. Whisk in the sour cream. Return the sour cream mixture to the soup pot and stir over medium heat until the soup has warmed through again.

* If you will be freezing this soup, do not add the sour cream. Defrost and heat the soup when ready to use, then add the sour cream as directed above.

 

Spinach Basil Pesto

- basilbasics.com

Ingredients

• 1 C fresh basil leaves (packed)
• 1/4 C grated parmesan cheese
• 1/3 C olive oil
• 2 Tbsp pine nuts
• 2 cloves garlic
• 1 tsp pepper
• 1/2 tsp salt
• juice 1/2 lemon
• 1/2 c spinach

 

Directions

Toss it all into a food processor, give it a whirl, and you are ready to eat! Serve over pasta or on a sandwich, with turkey, grated parmesan, sliced zucchini and tomato.

 

Thank you to Vicki Alb for this recipe suggestion.  She said “I tried it yesterday and it was yummy!”

 

Roasted Beet Dip

From simplefreshdelicious.com

 

Ingredients

• 1 lb beets trimmed
• 2 garlic cloves, minced
• 1/4 cup mayonnaise
• 1/2 cup feta cheese
• 1/3 cup plain yogurt
• 1 1/2 tsp chilli powder
• Salt and pepper
• Lebanese or pita bread toasted and into pieces.

 

Directions

Preheat oven to 375°F.  Wrap beets individually in foil place on baking sheet.  Roast beets for 1 hour until tender.  Open foil from beets and leave until cool enough to handle.  Peel and trim beets; cut into chunks.  Place in food processor.  Add garlic, mayonnaise, cheese, yogurt, chili powder and a pinch of salt and pepper. Process until smooth. Serve with toasted bread pieces. Makes about 3 cups.

 

 

 

 

 

 

 

 

 

 

 

Filed under: Uncategorized | Leave a Comment »

Week 13 Newsletter

September 14 & 15

The garlic festival this past weekend was a huge success!  Thank- you to those of you who could make it out to this event.

With The Garlic Festival coming to a close, it means that it is time for us to get into planting mode. The garlic will be planted now for next years harvest.

Warren and family are working hard to get the farm ready for the upcoming wedding of Eli Ham (Warren’s son).  The wedding will take place Thanksgiving weekend here at August’s Harvest.

Even in the crops I can see that Fall is on it’s way. Fall shows up in the form of winter              squashes and fall produce such as apples.  This week we have the butternut squash in the bins.  My favourite way to eat this squash is as a soup, see the back page for a butternut squash soup recipe. 

Organic Ontario Apples are finally here!  If there is only one item that you buy organic on a regular basis apples should be it.  They are among the most contaminated fruits – 98 per cent of all apples have pesticides on them.  Some apples are so toxic that just one bite can deliver an unsafe dose of OPs (pesticides) to a child under five.  Also be sure to go organic when buying apple sauce and apple juice, they are also packed with pesticides.  It is no wonder why they contain such high levels of pesticides, I managed to find a spraying schedule for Apples, they are to be sprayed every other week starting May 1 until harvest.

The apples this week are called Paula Red.  Most of the early harvested apples are tart, however Paula Reds are the exception, they have a good balance of sweet to tart.  They are best eaten fresh as they do not store well, they are a good apple for making apple sauce, but skip making apple  pies with this variety they will go mushy.

Possible items in your bin this week:

• Apples-Paula Red
• Broccoli
• Carrots
• Garlic
• Kohlrabi
• Leeks
• Lettuce—Mixed Leaf & Romaine
• Mushrooms-Crimini
• Onions—Red
• Potatoes—fingerling
• Squash—butternut
• Tomatoes– Roma

 

• Please note:   depending on harvesting, you may not receive all these items in your bin this week.

Butternut Squash Soup

By: Deana Rowland

 Ingredients:

- extra virgin olive oil
-1/2 stick butter
-1 or 2 large sweet onions, chopped
-1/2 large fennel bulb with “fern”
-1 large butternut squash
-2 large carrots
-white wine or Zinfandel
-fresh sage
-4 cans chicken broth

Directions:

Pour generous amount of olive oil to cover bottom of a stock pot. Add 1/4-1/2 stick butter. Heat over low-medium heat.

Add chopped onion. Cook until translucent.

Clean fennel bulb and the fern. Detach some fern from stems, discarding stems.

Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauté over low heat, stirring occasionally.

Peel squash and carrots. Cut squash into medium sized cubes; slice carrot.

Add approximately 2 teaspoons salt to pan and sprinkle with pepper.

Turn heat to medium, add 1/4-1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 4 to 5 minutes.

Add carrot and squash to pot. Add 4 or 5 cans of chicken stock and remaining butter. Cover and bring to a slow boil.

Mince several sage leaves and chop reserved fennel fern. Add to pot.

Reduce to simmer, and cook until vegetables are very tender.

Flavour with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.

Remove soup from heat and puree with hand mixer/blender.  Serve warm.

Puree Kohlrabi

by Julee Rosso & Sheila Lukins

Ingredients:
-4 kohlrabi bulbs with leaves
-2 Tbsp extra-virgin olive oil
-1 large onion, chopped
-3 cloves garlic, minced
-4 oz mushrooms, quartered
-3 Tbsp cream (or milk, chicken stock, olive oil, or water)
-salt and pepper to taste

 

 

 

 

Directions:
1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. But the bulbs into 1-inch chunks.

2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.

3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Don’t let the garlic brown.

4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.

5. Drain the kohlrabi chunks and place them in the bowl of a food processor.  Add the mushroom mixture and the cream.  Purée until smooth. Salt and pepper to taste.

6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm.

Roma Tomatoes Parmesan

From Bigoven

Ingredients:

-fresh spices (dill, coriander, etc); Your favourite, or dried

-Parmesan cheese

-Salt

-Roma tomatoes; Ripe

-Margarine; or butter; melted

Directions:

Cut tomatoes in half lengthwise and place on a baking pan cut side up. Drizzle margarine or a butter on each half. Sprinkle lightly with salt. Sprinkle finely chopped fresh herbs or dried on each half. Then, simply sprinkle a generous amount of Parmesan cheese on the prepared tomatoes. Place underneath a preheated broiler for 3 to 4 minutes and remove when the Parmesan cheese has melted. Also, this recipe will work in the microwave on medium-high for 1 to 2 minutes (watch closely, or tomatoes will overcook). Serve as either an appetizer or hors doeuvre, or as a tasty side garnish on a main plate entree.

Apple Lettuce Salad

By: Marlene Muckenhirn 

Ingredients

• 1/8 cup unsweetened apple juice
• 1/2 tablespoons lemon juice
• 1/2 tablespoons cider vinegar
• 1/2 tablespoons vegetable oil
• 1 teaspoons brown sugar
• 1/4 teaspoon Dijon mustard
• Pinch, salt, pepper, cinnamon & nutmeg
• 1 medium apple, chopped
• Lettuce

Directions:  In a large salad bowl, whisk the first 6 ingredients + seasonings until blended. Add apples; toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.

 

Filed under: Uncategorized | Leave a Comment »

Week 12 Newsletter

September 7 & 8, 2011

For a pdf printable version of the Week 12 Newsletter click here

The weather has taken a sudden cool off.  Pants and sweaters required for the first day of school.  This cooling trend will slow down the number of crops coming off the field next week, although it shouldn’t effect the quality.  This year we had great potato and onion crops, with over 3000 lbs of potatoes coming off and over 1500 lbs of onions.

My apologies to those of you who have been on the website searching for the recipes or newsletters.   The summer has been very busy and I fell far behind.  It is now up to date, so log onto www.csaaugustsharvest.com to check out any of the newsletters or recipes, you can also find some additional member submitted recipes and last years recipes there.  All the recipes are organized by there items down the left hand side of the page.  For example, if you are looking for a reminder on how to make the kale chips or other kale recipes click on Kale down the left hand side.  Please feel free to add any recipes to the site in the reply or member submitted sections  or email them to us, we love your input.

You can also find a copy of the storage tips on the site if yours has gone missing off your fridge.

This Saturday and Sunday is the annual Stratford Garlic Festival, being held at the old Stratford fairgrounds—20 Glastonbury Dr.  Gates open at 9am Saturday with exciting presentation, events and vendors until 4 pm.  Sunday gates open at 11am and run until 3 pm.  Be sure to stop by August’s Harvest booth for some garlic scape pesto, to sample the preserves and pies and say hi, we love meeting all our members in person!

Possible items in your bin this week:

• Beans
• Broccoli
• Cabbage—Red
• Carrots
• Kale
• Lettuce—Boston & Roxy Red
• Onions— Yellow
• Patty Pan Squash
• Peppers—Sweet
• Potatoes—Yellow
• Tomatoes
• Watermelon—Mini Red

Whole Wheat Penne with Cabbage

from Almost Vegetarian by Diana Shaw

Ingredients:

- 2 tsp olive oil.
- 1 onion, thinly sliced
- 1 large carrot, peeled, thinly sliced
- 2 cups shredded red cabbage
- 1 medium potato, peeled and sliced paper thin
- 1 tsp cumin seeds
- 4 oz. fontina or taleggio cheese, thinly sliced
- 3 cups whole wheat penne pasta

 Directions:

Heat the oil in a large non stick skillet over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and saute until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.

Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve.

Pickled Red Cabbage

by Linda Ziedrich

Ingredients:

- 1 red cabbage, trimmed and shredded
- 1 tbsp pickling or kosher or other uniodized salt
- ½ tsp whole cloves
- ½ tsp blade mace or small pieces of nutmeg
- ½ tsp whole allspice
- ½ tsp black peppercorns
- ½ tsp celery seeds
- 1 one inch cinnamon stick
- 1 1/3 cup red wine vinegar
- 1/4 cup brown sugar
- 4 tsp yellow mustard seeds

Directions:

In a large bowl or crock, toss the cabbage with the salt. Cover the container, and let it stand in fridge 8-12 hours. In a nonreactive saucepan (not aluminum), combine the vinegar, sugar, and mustard seeds. Tie the other spices in a spice bag or scrap of cheese cloth and add them to the saucepan. Bring the contents to a boil, and simmer 5 minutes. Let the liquid cool.

Drain the cabbage thoroughly, then pack it into pint mason jars. Pour the cooled liquid over the cabbage. If you don’t have quite enough liquid, divide what you have between the jars, then top them off with the vinegar.) Close the jars with hot two piece caps. Process the jars for 20 minutes in a boiling water bath. Store jars in a cool, dry dark place for at least 3 weeks before eating the cabbage.

Sunday Chili

the Vegetarian Times   

Ingredients:

- 3 cups dry kidney beans
- 2-3 onions
- 4 cloves garlic, minced
- 1 bell pepper, chopped
- 1-2 cups coarsely chopped cabbage
- 1/2 cup diced unpeeled potatoes
- 2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
- 1 to 2 tbsp chili powder
- 1/2 tsp cumin
- 1/2 cup uncooked brown rice
- 5 cups water or vegetable broth
- salt and pepper to taste

 Directions:

Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. (Or skip all this and use canned if in a hurry) In a large skillet over medium-high heat, water saute onion and garlic until soft, about 3 to 5 min. (or oil saute them in a tablespoon cooking oil) add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste.

Stuffed Pattypan Squash

By: Michele O’Brien 

Ingredients:

6 pattypan squash, stem and blossom removed

6 slices bacon

1/2 cup diced onion

1 1/2 cups soft bread crumbs

1/4 cup freshly grated Parmesan cheese

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.

4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven, or until squash are heated through.

Filed under: Uncategorized | Leave a Comment »

Week 11 Newsletter

August 31 & September 1, 2011

For a pdf printable version of the  Newsletter Week 11 click here.

 Summer is nearly over, where did the time go?  If you have school age kids hopefully you have had some time over the summer to get them involved in the cooking, if not September is a great time to start new routines.  Try giving them some simple tasks, washing the vegetables, breaking apart the lettuce, spinning the lettuce in the salad spinner, measuring out ingredients and/or adding them to the pot. 

Here are 10 reasons why you doing cooking activities with your children is beneficial. 

1. Learning to cook helps them to learn about nutrition and healthy eating.
2. Boost their self esteem.  They are accomplishing a task, learning something important and contributing to the family.

3. Create family time and bonding.

4. They will be more likely to eat what they make.
5. They learn practical lessons in science, language, math and creativity.
6. Learn life skills.   Knowing how to cook will help them once they are out on their own.

7. They are helping contribute to the family.

8. They learn how to work together as a team.

9. Cooking teaches them planning and making choices.

10. Practice creativity and imagination.

All kids need is:

• A dash of time
• A pinch of originality
• A cup full of enthusiasm

Read more at; http://www.kids-cooking-activities.com/#ixzz1WTSFmjUa
A new exciting vegetable called Romanesco Broccoli is appearing in the bin this week.  Some have referred to it as the alien vegetable, maybe that will get them excited to help prepare this vegetable.

Romanesco Broccoli also know as Romanesco Cauliflower will be appearing in your bins this week.  Although your first thought might be that this vegetable must be a cross between the Broccoli and Cauliflower, that is not the case.  It is an heirloom vegetable, first described in print in the 16th century.

The flavour is milder than either broccoli or cauliflower, often described as nutty and creamy.   If you have some picky eaters at home, be sure to give this one a try, they may take to the mildness of this vegetable.  Plus it’s got such a unique shape, the kids are bound to love it.  If you want you can add in a math lesson in at the supper table.  It’s tiny spiral shapes create one of only a few of the fractals found in nature.  If you are like me you weren’t exactly sure what that meant, it is an infinite series of numbers (patterns) that repeat themselves over and over again, like the spirals on the Romanesco.  Try having the kids count all the spirals they see on a  single head of Romanesco Broccoli, that ought to keep them busy until school starts on Tuesday.   It can be cooked using any method that’s suitable for broccoli or cauliflower, and may be substituted in any recipe which calls for them.  Try breaking off the spirals and steaming them for about 15 minutes or roasted in oil with salt and pepper.  For more recipe ideas on this vegetable see the recipes section on the back of this newsletter.   This uniquely shaped vegetable makes a great addition to any

vegetable platter or dish.   Store this vegetable wrapped in plastic in the vegetable drawer of the refrigerator to keep fresh for up to 6 or 7 days.

Broccoli Romanesco and Parmesan Puree

Adapted from Martha Stewart Living Magazine

Ingredients

• 3 tablespoons extra virgin olive oil
• 2½ pounds broccoli Romanesco (about two heads), cut into ¾ inch pieces
• 4 garlic cloves, thinly sliced
• ½ cup water
• Coarse salt (Kosher or sea)
• ½ cup whole milk
• ½ cup heavy cream
• ½ cup freshly grated Parmigiano-Reggiano cheese plus more for adding at the end

Freshly ground pepper, to taste.

Directions

Heat the oil in a large skillet over medium heat. Add the broccoli Romanesco and sliced garlic cook until brightly coloured and starting to turn golden brown. This should take about 8 – 10 minutes.  Remove and reserve a few pieces for garnishing but leave the rest.

Add water and 1 teaspoon of salt to the skillet. Cover and cook until the broccoli Romanesco until tender, about 10 minutes. Drain any remaining liquid from the skillet.

In your food processor or blender, puree half the broccoli Romanesco and transfer to a large bowl. Puree the remaining broccoli Romanesco.

In a separate saucepan, bring the milk and cream to a gentle simmer. Add the milk and cream mixture to the food processor with the second batch and pulse to combine. Add this mixture to the first batch in the bowl and mix gently together.

Add the Parmigiano-Reggiano, season with salt and pepper and mix together. Taste and adjust seasonings.

Garnish with the reserved broccoli Romanesco and a little more of the Parmigiano cheese.

 

Sauteed Romanesco Broccoli with Garlic

From www.cookography.com

Ingredients:

• 1 head of Broccoli Romanesco, cut into bite size pieces
• 1 tbs olive oil
• 1 good pinch of salt
• 2 cloves of garlic, pressed and mixed with 1 tbs water

Directions:

1. Bring some well-salted water to a boil.

2. Cook the broccoli pieces until just tender, about 3 or 4 minutes.

3. Drain the broccoli pieces and run under cold water until they are cool.

4. Heat the oil in a sauté pan until it is a hot and begins to shimmer.

5. Add the garlic and sauté for 30 seconds. It should start to smell good and garlicky.

6. Now add the broccoli and a pinch of salt and sauté for 2-3 minutes.

Chicken with Baby Bok Choy Recipe

Ingredients

3 boneless skinless chicken breasts
½ tsp garlic salt
3 bunches of baby bok choy
2 tbsp peanut oil
1½ tbsp cornstarch

Sauce:
1 cup chicken broth
2 tbsp soy sauce
¼ tsp ground ginger

1. Remove all of the fat from the chicken and cut it into 1 inch cubes. Sprinkle these cubes with the garlic salt.

2. Thoroughly rinse the baby bok choy and pull the stalks from the base, discarding the base. Cut the leaves and stalks into large 1½ inch chunks keeping them separate. Then set them aside.

3. In a small bowl, mix together the ingredients for the sauce and set it aside.

4. In a small cup, mix the cornstarch with a little warm water just so that it dissolves and set it aside.

5. Heat a non stick pot or wok on high. Once the wok is hot add 1 tablespoon of the peanut oil and let it get hot. Then add the chicken cubes and stir fry them for about 6 to 8 minutes or until brown. If you let the chicken sit on one side for about 2 minutes before stirring, it will brown quicker. Simply let it sit for 2 minutes and then stir, and then let it sit for another 2 minutes and stir again. Repeat this until most of the chicken is brown.

6. Once the chicken has browned, remove it from the wok and set it aside.

7. Add the remaining tablespoon of oil to the wok.

8. Once this oil is hot add the baby bok choy stalks and stir fry them for 2 minutes. Then add the leaves and stir fry for another minute. The stalks are stir fried first because they are denser than the leaves and therefore take longer to cook.

9. Return the chicken to the wok and add the sauce. Then bring everything to a boil.

10. Once it boils, add the cornstarch mixture and stir until thick.

11. Serve with either steamed or fried rice. Makes 3 servings.

Filed under: Uncategorized | Leave a Comment »

Week 10 Newsletter

August 24 & 25, 2011

For a pdf version of the Newsletter Week 10 click here.

Tornado’s in Goderich remind us that mother nature is all powerful.  We need to appreciate all that mother nature gives us, the sun and the rain to grow our crops.  Although we may not understand why tornados hit, in the words of Albert Einstein “We still do not understand one thousandth of one percent of what nature has to reveal to us.”  Our thoughts are with all of those affected by this catastrophe.

 We mourn the loss of Jack Layton and our sympathy goes out to his family. In the words of this wise man “Canada is a great country.  We can build a prosperous economy and a society that shares its benefits more fairly.  We can offer better futures for our children.  We can do our part to save the world’s environment.  My friends, love is better than anger. Hope is better than fear. Optimism is better than despair. So let us be loving, hopeful and optimistic. And we’ll change the world.  All my very best”- Jack Layton

Thank you to the member who was asking me at our CSA farm day about the health benefits of the purple potatoes we had planted, it prompted me to do my research.  I have found this wonderful Dr. Oz segment on the power of purple foods.  Purple foods are super charged with nutrients, the purple signify that they are

packed with antioxidants & anti-inflammatory healthy plant chemicals. They help to fight heart disease, cancers, boost your brain power and make you fantastically healthy.  Dr. Oz claims they are the foundation of his diet, he searches them out.  This includes purple potatoes, (photo below) which some members will be seeing in their bin this week, we also have purple beans and purple carrots which have been and will be appearing in the bins over the next little while.  Armed with this information I have put a request in that we plant significantly more of these powerful purple foods for next years CSA. View the Dr. Oz segment at http://www.doctoroz.com/videos/power-purple-foods-0

If you haven’t had the chance to view the eat local video before, be sure to check out this link and share it with your friends and family.  http://www.youtube.com/watch?v=Z6YhXnnYbNA

Also be sure to sign the Buy Local Pledge form at http://localfoodplus.ca/buy-to-vote/where-to-buy . Every member of our CSA program have already surpassed the qualifications to;

Pledge to shift $10 a week to Certified Local Sustainable food to support fare that’s fair, healthier communities and good food for tomorrow.

Purple Potato and Leek Salad

www.canadianliving.com

 

- 4 potatoes (a mix of purple and white makes a great pop of colour)

- 3 Leeks white and light green parts sliced

- 1 cup celery

- 2 tbsp fresh parsley

- 2 tbsp extra virgin olive oil

- 4 tsp lemon juice

- Pinch salt & pepper

- 3/4 cup feta cheese

- 1/2 cup black olives

- 1/4 cup of light mayonnaise

Directions: In large pot of boiling salted water, cover and cook potatoes until tender, 25 to 30 minutes. Purple potatoes will bleed while cooking so be sure to cook purple and white separate. With slotted spoon, remove and let cool; peel and cut into 3/4-inch (2 cm) cubes. Place in large bowl.

Meanwhile, blanch leeks and celery in same boiling water for 20 seconds; drain in colander. Chill under cold water; drain well and add to potatoes.

In small bowl, whisk together mayonnaise, parsley, oil, lemon juice, salt and pepper; pour over vegetables and mix well. Sprinkle with feta cheese and olives.

Leek and Mushroom Risotto

www.leekrecipes.org

Ingredients:

2 tablespoons unsalted butter
3 leeks, cleaned, light green part finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
1 cup chopped button mushrooms
½ teaspoon salt
½ teaspoon black pepper
¾ cup Arborio rice
¼ cup white wine
3 cups chicken broth
½ cup grated Parmesan cheese

Preparation Instructions:

1. Melt butter in a large pot over medium heat. Add leeks, onions, and garlic; cook until softened and lightly browned, 6 to 8 minutes, stirring occasionally. Add mushrooms and cook until softened and liquid has cooked out, 4 to 5 minutes. Add salt and pepper and stir.

2. Add rice to pot and stir to coat; cook 3 minutes, stirring. Add wine and cook until liquid evaporates, 6 to 7 minutes.

3. Add broth ¼ cup at a time, and bring heat to a gentle simmer. Allow each increment of liquid to be absorbed before adding the next, stirring occasionally. The entire process will take up to 45 minutes. When rice is sticky, smooth, and slightly al dente, remove from heat. Add cheese, stir to mix, and serve.

 

Golden Corn Fry

2 tablespoons of butter

4 to 6 medium ears fresh corn
1/2 cup of light cream
2 tablespoons of chopped chives
1 clove garlic, minced
a dash of salt
a dash of pepper
1/4 cup of shredded Parmesan cheese

Tear off a 3 foot length of an 18 inch wide aluminum foil and fold in half to make a square. With your fist, form in a pouch. Add butter or margarine, corn, light cream, chives, garlic, salt and pepper. Fold the edges of foil to seal pouch tightly. Place pouch on grill and heat about 10 to 15 minutes. Before serving, remove from heat, and open foil package, sprinkle corn with Parmesan cheese. Let set at side of grill until cheese melts.

 

Braised Leeks

 

www.leekrecipes.org

 

Ingredients:

2 lbs of leeks, trimmed, washed, and quartered lengthwise.
1/2 teaspoon of canola oil.
1/2 cup of chicken broth.
1 tablespoons of sugar

Preparation Instructions:

In a medium skillet with a lid, heat the oil over medium heat. Add leeks and chicken broth; then cover and braise, stirring occasionally for 12 minutes or until leeks are tender.  Remove the lid, and cook for about 10 minutes, or until the broth has almost evaporated.  Increase heat to high and sprinkle the sugar over the leeks.  Cook, stirring frequently, for another 10 minutes or until the leeks are lightly caramelized. 

 

Broccoli with Garlic Butter & Cashews

By: SALSIEPIE 

• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

 

Directions:

1.Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

 

 

Filed under: Uncategorized | Leave a Comment »

Week 9 Newsletter

August 17 & 18, 2011

For a pdf printable version of the Newsletter Week 9 click here

Wow we are half way through the harvest season already, I hope you are enjoying all the local, organic produce so far.

I saw fresh Ontario peaches in the grocery store today, and it reminded me of my desperate search last year to find organic Ontario peaches for the CSA members.  I called several organic suppliers and other organic box programs to see if anyone knew of an orchard in Ontario who grew organic peaches.  Although the Niagara Region is widely know for their peaches, it appears that they nor any other orchard are growing any peaches organically.  California with its ideal growing conditions and health conscious consumers seems to be leading the way in most of the organic farming including peaches.  My hope is that in time, the demand for locally grown organic fruits and vegetables will continue to grow and we will begin to see a larger variety of fruits and vegetables grown organically here at home. 

Potatoes are the number one vegetable eaten in the American diet.  They get a bad rap mainly because the most common way they are eaten is in the form of french fries.  Recent studies have shown that potatoes help to fight inflammation! The key is in the way you cook them.  Fried and even roasting potatoes can cause the formation of acrylamide, a cancer causing compound.  The best way to cook these spuds is to boil them, check out the recipe on the back for an exciting variation on the every day potatoes.

If you haven’t been eating up all the cilantro that we have been sending you, here are some reason why you are going to want to use up all of this healthy herb.  Cilantro leaves are rich in vitamin C, they contain antibacterial properties and can be used as a fungicide.  They aid the digestive system by simulating the secretion of gastric juices.  Cilantro is an excellent blood and lymphatic cleanser.  Most importantly they have been shown to help remove mercury, lead and aluminum from the bones, brain and nervous     system.  Mercury can be found is some of the fish we eat, in some dental fillings, and in some of the products we use.  By eating a minimum of 1 tsp a day we can help to detoxify these metals from our system.  Check out the back page for some ideas on how get eating more cilantro!

 

Crushed Heirloom Potatoes

From epicurious.com

Ingredients

· 2 pounds unpeeled whole heirloom potatoes

· 3 ounces crumbled Gorgonzola cheese or blue cheese

· ½ cup pecans, toasted, chopped

· 1/4 cup extra-virgin olive oil

· 2 cups baby arugula or substitute butter lettuce for a lighter flavour

Directions

Place potatoes in large pot. Pour enough cold water over to cover; salt generously. Bring to boil. Reduce heat and simmer until potatoes are just tender, 20 to 40 minutes. Drain. Return potatoes to pot. Using large wooden spoon, coarsely crush potatoes in pot. Add cheese, nuts, and oil. Stir in arugula and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

Butter Lettuce with Shallot Dressing

From recipewiki.com

Ingredients

·1 head butter lettuce

· 2 tbsp wine vinegar

· 1 tbsp Dijon mustard

· 2 tbsp minced shallots

· ¼ tbsp salt

· 7 tbsp oil

· ½ head Sierra lettuce

Directions

1. Arrange 3 to 4 Sierra lettuce leaves on each plate.

2. Separate butter lettuce into individual leaves and distribute on each plate.

3. Mix vinegar, mustard, shallots, salt and oil.  Blend well.  Spoon dressing equally over each salad.

Feature on Cilantro

For this amazingly healthy herb try adding it to your smoothies,  salads, topped on nearly any dish or for the brave try cilantro tea. 

Cilantro Slaw

                 from marquitafarms.com

- 5 cups shredded cabbage

- 1 cup  cilantro leaves minced

- ½ cup lime juice

- 1 tbsp. each water and honey

- ½ tsp cumin seeds

- salt and pepper to taste

In a bowl, mix all ingredients together.

Cilantro Pesto

simplyrecipes.com

Ingredients

· 2 cups, packed, of cilantro, stems removed

· ½ cup blanched almonds

· 1/4 cup chopped red onion (shallots)

· ½ teaspoon chopped, seeded chile pepper

· 1 teaspoon Kosher salt

· 1/4 cup olive oil

- I would add 1 clove garlic

Method

In a food processor, pulse the cilantro, almonds, onion, chile, garlic and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use. Whatever you don’t use, you can freeze.

BOB’S FABULOUS YUMMY MARINADE

from marquitafarms.com 

(For tofu, meats, noodles or rice, salad dressing)

5 tbsp. vegetable oil

1/3 cup packed cilantro with stems

1/4 cup fresh lime juice

1/4 cup tamari soy sauce

1 oz. fresh ginger

6 lg. cloves garlic

1 ½ tbsp. ground cumin

jalepeno or other chile optional

Combine and blend all ingredients together in a food processor or blender until the chile, garlic, ginger and cilantro are finely chopped.

Lime Cilantro Butter

(great on fish, corn or anywhere you use butter)

Ingredients

· 1 cup unsalted butter

· 1/4 cup chopped fresh cilantro

· 1 1/2 tablespoons lime juice

· 1/2 teaspoon crushed red pepper flakes

· salt to taste

 In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

Cilantro Salad

1/4 cup olive oil
2 tbsp. fresh lime juice
1 tbsp. grated peeled fresh ginger
3 heads lettuce hearts, chopped
1/2 cup chopped fresh cilantro

Whisk first 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens and cilantro in large bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper.

Black Beans with Garlic, Cumin & Cilantro

1 can black beans (16 to 19 oz.)
2 cloves garlic
1 tsp.  ground cumin
2 tbsp. olive oil
1/3 cup tomato juice or water
3/4 tsp. salt
2 tbsp. chopped fresh cilantro

Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.

Carrot Salad with Lime Cilantro

from marquitafarms.com

-4 med. carrots

-1 tbsp. fresh lime juice

-1/8 tsp. cilantro leaves chopped

-2 tbsp. vegetable oil

–1 tsp. cilantro sprigs

Finely shred carrots and toss together with remaining ingredients, salt and pepper to taste. Garnished with cilantro.

Filed under: Uncategorized | Leave a Comment »

Week 8 Newsletter

August 10 & 11, 2011

For a pdf printable version of the Newsletter Week 8 click here

THANK YOU FOR BUYING LOCAL BUYING FRESH!!!        

 

It’s a busy time of year here at August’s Harvest and we are loving every minute of it! August is typically the optimal harvesting season for garlic and as there is a plethora of garlic to harvest there is also an abundance of produce growing in our vegetable garden! As usual the lettuce is still coming on strong and we were able to use our new potato digger this week as you may find some fresh large yellow potatoes in your bin. Keep an eye out for the Jalapeno and banana peppers….both are considered to be HOT! Also appearing in the bins this week are some tomatoes. Be sure to check out the recipe for Salsa made with fresh produce, it’s a great one!!  Blueberries are the fruit this week and we have included a delightful Gluten-Free Blueberry Almond recipe for you to try.  

Benefits to Buying Local Buying Fresh!

Buying food from local Ontario farms, associations and distributors means getting food when it’s at its prime. Fresh food from local farms is packed with good nutrients and nutrition and therefore healthier for you! It has not spent weeks on a boat, plane or transport truck, losing nutritional value along the way just to end up on your table. Purchasing local also cuts down on the environmental footprint as less fuel and pollutants are used to transport the produce to you. Supporting local businesses is not only good for the environment but it’s good for you! Local businesses produce jobs for local communities. Many local businesses are more inclined to donate to non-profit organizations and are typically more accountable to local communities. We are grateful you have chosen to support a local business and appreciate your efforts in reducing your environmental footprint and promoting local jobs! 

 

Welcome Back Britney!

 

Welcome Back Britney!!!! After a busy yet enjoyable 2 weeks vacation, Britney is back at August’s Harvest feeling refreshed and rejuvenated! Her and Dan honeymooned at their cottage in Bobcaygeon and she is now ready to tackle the busy months ahead at August’s Harvest!                         

Vacation Time!!! Please don’t forget to contact the office to make other arrangements for your bins while you are away on vacation. Currently we are donating bins to non-profit organizations (ie, The Food Bank, Rotholme Women’s & Family Shelter & House of Blessing).

 

 

Possible items in your bin this week:

• Garlic Scapes
• Basil
• Yellow Potatoes
• Wild Blueberries
• Hot Jalapeño     Peppers
• White Turnip
• White Onions
• Beets
• Green Beans
• Lettuce
• Hot Banana Peppers
• Rhubarb
• Carrots
• Cucumbers
• Patty Pan Squash
• Tomatoes
• Please note:  depending on harvesting, you may not receive all these items in your bin this week.

Scape Pesto

 Ingredients

1 cup tender scapes

1 cup fresh basil

2/3 cup olive oil

1/3 cup grated parmesan cheese

1/3 cup chopped pine nuts

 

Directions

Blend all ingredients until even consistency in blender. Store in fridge for short term use, or in freezer to keep longer. This pesto is very versatile and can be used in many recipes. Try tossed with cooked pasta.

Gluten-Free Blueberry Almond Cake

Ingredients

1 pkg (100g) ground almonds                  

3/4 cup (175mL) Splenda

2/3 cup (150mL) cornmeal

2 tsp (10mL) baking powder

1/2 tsp (2mL) salt

1/2 cup (125mL) butter, softened

3/4 tsp (4mL) almond extract

3 eggs

1/2 cup (125mL) light sour cream

3/4 cup (175mL) fresh blueberries

1/2 cup (125mL) whipping cream

 

 

Directions

In bowl, whisk together ground almonds, all but 2 tsp (10mL) of Splenda, cornmeal, baking powder and salt; set aside.

In separate bowl, beat butter with almond extract until light. Beat in eggs, one at a time, beating well after each. Beat in sour cream. Stir in almond mixture. Fold in blueberries.

Pour into greased and parchment paper line 9inch (1.5L) round cake pan. Bake in 350F oven for 35 minutes or until wooden pick inserted in centre comes out clean. Let cool on rack for 10 minutes. Remove from pan; let cool completely.

In bowl , whip cream; fold in remaining Splenda. Serve a dollop of whipped cream over cake.

Potato Recipe

 Ingredients                               

4 baking potatoes

Salt to taste

Favourite seasoning

Vegetable Oil

Directions:

With mandoline or vegetable peeler, cut strips of unpeeled potato about 3-4 inches long and 1/2inch to 1inch wide. Immediately immerse the strips into bowl of cold water until ready to fry

Heat about 1 1/2 inches of oil in a large heavy saucepan. Oil is ready when it reaches a temperature of 375F

Drain strips of potatoes thoroughly and dry with a paper towel to remove any additional moisture

Fry potatoes in small batches for approximately 5 minutes or until they begin to turn brown. Remove from oil, drain on paper towel, season to taste and allow to cool

Once the potatoes have cooled, fry them once again in small batches for 1 to 2 minutes or until they become crips and brown. Remove and drain on paper towel. Lightly salt if desired, and serve immediately.

Fresh Salsa Recipe

Ingredients

3 Tbsp finely chopped onion

2 small cloves garlic, minced

3 large rip tomatoes, peeled, seeds removed & chopped

2 hot chile peppers, Serrano or Jalapeno, finely chopped

2 to 3 tbsp of minced cilantro

1 1/2 to 2 tbsp lime juice

Salt and pepper for seasoning

 

Directions

Put chopped onioin and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2 to 4 hour to blend flavours. Makes about 2 cups of salsa. Enjoy!

 

 

 

 

 

 

 

 

Filed under: Uncategorized | Leave a Comment »

Week 7 Newsletter

August 3 & 4, 2011

For a pdf printable version of the

Thank goodness for the rain we received last week, it is being totted as the million dollar rain in the farming industry. 
I hope that you had the chance to try the beet recipes, if not, golden/red beets will be in the bin again this week.  Also appearing in this weeks bin is corn.  You may want to think about adding corn to your meal the night you get your bin, it is always best fresh!  Also making an appearance in some of the bins will be mini red watermelons, beans, broccoli and carrots.  
Shallots are coming on hard!  They got lucky as they are 2-3 weeks later than garlic this year so they got the chance to take in some of the million dollar rain we had and are getting larger by the day. 
Shallots originate from Palestine and are an 11th century crop. Crusaders returning from the Middle East brought back an epicurean treasure from Ascalon, a town in South Palestine.  The shallot is often smaller, more elon-gated than an onion with copper, reddish, yellow or even gray skin. Once you peel them, they divide into portions like garlic, rather than one bulb with layers like an onion. For propagation we use  shallot “true seed” (like an onion) developed by (de Groot en Slot bv). The seed is started in a greenhouse in February and then transplanted in early spring. We look forward to this wonderful crop being harvested towards the end of next week.  You can look forward to seeing some fresh shallots coming in your bin in 2 weeks.

Warren purchased a new potato digger that we are using to harvest the remainder of the garlic crop and we look forward to harvesting the shallots and potatoes with it as well.  It should help to speed up the harvesting process greatly.  The potato digger has a knife that goes under the roots of the crop to remove them from the ground, the (garlic/shallots/potatoes) then roll on the conveyor belt to allow the dirt to drop off.   They are then caught in bins at the back of the conveyor belt.

 

Country Green Beans

from allrecipe.com

Ingredients
·1 pound fresh green beans, trimmed
·1/4 cup chopped onion
·1/4 cup chopped cooked ham
·1/4 cup butter or margarine
·1/4 cup water
·1 garlic clove, minced
·1/2 teaspoon salt
·1/4 teaspoon pepper
Directions
1.  In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

Candied Carrots

from allrecipe.com

Ingredients
·1 pound carrots, cut into 2 inch pieces
·2 tablespoons butter, diced
·1/4 cup packed brown sugar
·1 pinch salt
·1 pinch ground black pepper
Directions
1. Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
2. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Broccoli with Garlic Butter and Cashews

from allrecipe.com

Ingredients
· 1 1/2 pounds fresh broccoli, cut into bite size pieces
· 1/3 cup butter
· 1 tablespoon brown sugar
· 3 tablespoons soy sauce
· 2 teaspoons white vinegar
· 1/4 teaspoon ground black pepper
· 2 cloves garlic, minced
· 1/3 cup chopped salted cashews
Directions
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Filed under: Uncategorized | Leave a Comment »

Week 6 Newsletter

July 27 & 28, 2011

For a pdf printable version of Week 6 Newsletter click here

 

Although the warm weather has made it very difficult to be in the fields for any extended period of time, it has helped to bring the crops along quickly this week.  Several of the crops that just weren’t quite there are finally ready.  Melons are now in season, you will be seeing either honeydew or muskmelon in your bin this week.  The best way to tell if these melons are ripe is to smell them, if they smell sweet – get ready to eat!  Also appearing in the bins this week are broccoli and beets.  Be sure to put the beet leaf tops to good use by trying out the Beet Leaf Rolls – see the recipe on back page.  The regular and large bins will see the first of the winter squash – Acorn Squash.
The heat has caused some of the lettuce crop to bolt.  Up until last year I had never seen or realized that lettuce did this.  The photo beside show the image of bolting lettuce, with a normal lettuce in the foreground.  Don’t worry, there is still lots of lettuce on the fields for you to enjoy in your bins. 

Every year August’s Harvest is part of The Stratford Garlic Festival.  This year it is a 2 day event being held on Saturday September 10th & Sunday September 11th.  Don’t miss out on the cooking demonstrations, presentations, garlic inspired vendors and food court.  Also catch the garlic chef competition and be sure to get tickets for the gourmet garlic dinner.  Save the date for this exciting event!

Britney was a stunning bride on Saturday! Arriving up the winding laneway in a horse and carriage.  The day turned out beautifully and everyone in attendance had a wonderful time.  Congratulations Britney, we look forward to you returning to work the first week of August as a married women.

Meet The Team

Lindsay Bell
Administrative

Lindsay is new to the August’s Harvest Team this season and has joined us to assist with the day to day operations. Her educational background is Business Admin. and Accounting with a wide range of experiences. We are delighted to have her with us! Born and raised just South of Gadshill, she now resides in Shakespeare with her 8 year old son Joey.
Coming from a farming family herself, Lindsay enjoys the outdoors and loves the variety between office work and field work!  Purchasing foods from local farmers has been an important part of Lindsay’s life for some time. She
believes it is not only essential to feed our bodies high quality meats and produce, but it is also extremely important to give back to our local farmers and their families! She is looking forward to busy harvesting months ahead at August Harvest.

Thank you to Jennifer Johnson (Member) who gave us the lead on this tasty recipe. 
I made a version of this recipe on the weekend which I am going to term the “Busy Mom’s Beet Rolls”, although I am sure the real version is better, it was very tasty.
- 1 package Pillsberry cresent rolls
- beet leaves
- tzatziki or favourite vegetable dipping sauce
Pinch off pieces of the Pillsberry cresent rolls, wrap will beet leaves and cook, it took just under 30 min at 350, check for firm dough with lightly golden tips.

 Beet Rolls With Dill Sauce

From ehow.com

Ingredients
·1 lb. frozen, unbaked bread dough
· beet leaves

Dill Sauce
·1/2 cup butter 
·2 cups cream
·8 chopped green onions
·1 cup chopped fresh dill
·2 cloves minced garlic

1. Thaw the frozen bread dough completely, according to the instructions on the package. Place the dough in a greased bowl, cover it with a towel and set it in a warm place to rise until doubled.
2. Clean the beet leaves while the dough is rising. Trim the leaves away from their stalks and rinse the sand and dirt gently from the surface. Dry them thoroughly.
3. Punch down the doubled dough and pinch off pieces that are about the size and shape of a walnut. Place a piece of dough in the center of one end of a leaf, then roll the beet leaf loosely around the dough. Make sure the dough has room to expand in the leaf. Repeat until all dough and leaves have been used.
4. Lightly grease a baking dish with butter and line up the beet rolls in a single layer in the dish. Cover, place in a warm area and allow the dough to rise until doubled again.
5. Cover the dish with aluminum foil and bake at 350 degrees Fahrenheit for at least 30 minutes. Check the rolls at that time; they may need to go for another 15 to 30 minutes. The beet rolls should be puffy and firm, and any exposed bread should be lightly golden.
6. Melt the 1/2 cup of butter in a medium saucepan, then add the cream, green onions, dill and garlic. Bring the sauce to a boil over medium heat, then drop the heat to low until serving. Ladle the dill sauce over the rolls right before consuming.

Ukrainian Red Borscht Soup

By: Patti (allrecipes.com)

· 1 (16 oz) package pork sausage
· 3 medium beets, peeled and shredded
· 3 carrots, peeled and shredded
· 3 potatoes, peeled and cubed
· 1 tbsp vegetable oil
· 1 medium onion, chopped
· 1 (6 oz) can tomato paste
· 1/2 medium head cabbage, cored and shredded (substitute Kohlrabi)

· 1 (8 oz) can diced tomatoes, drained
· 3 cloves garlic, minced
· salt and pepper to taste
· 1 teaspoon white sugar, or to taste
· 1/2 cup sour cream, for topping
· 1 tbsp chopped fresh parsley
· 3/4 cup water

Directions
1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage (Kohlrabi), and the can of diced tomatoes.
3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
4. Ladle into serving bowls, and garnish with sour cream and fresh parsley.

Acorn Squash

Ingredients
·1 medium acorn squash, halved and seeded
·1 tablespoon butter

·2 tablespoons brown sugar
Directions
1. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F  until it begins to soften, approximately 30 to 45 minutes.
2. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish bake another 30 minutes.

Filed under: Uncategorized | Leave a Comment »

Week 5 Newsletter

July 20 & 21, 2011

For a pdf printable version of the Week 5 Newsletter click here

Thank you so much to everyone who made it out to the CSA day.  A great time was had by all.  We had our best planters ever, over ½ a row of purple basil, ground cherries and cabbage were planted by the children.  I can’t wait to see the progress of these crops, I will keep you updated. 
The weather forecast this week calls for temperatures in the 30′s most of the week.  We received some rain Sunday night but are hoping there will be more rain on Wenesday, the crops really need a good watering! 
It’s garlic time, this week we will begin pulling the garlic.   A large portion of our fields are planted in garlic so this is  one of the busiest times of year for us.  The entire crop is pulled by hand, then cleaned (the outer skin is removed thus removing the dirt).  Then the crop is dried.  One of the members was asking at CSA day “why with all this great Ontario garlic growing is it so hard to find in stores?”  The answer is that the garlic industry was hit really hard nearly 10 years ago when many consumers switched to buying the extremely low priced Chinese garlic.  Garlic is a labour intensive crop and Ontario farmers are unable to compete with a country who can employ workers for just dollars a day.  This caused some Ontario garlic farmers to go bankrupt and others to switch to a more profitable crop.  Consumers are now becoming more aware of where their food comes from and are demanding higher quality.  This has driven the demand for Ontario garlic beyond the current supply.   Garlic will be appearing in your bin this week.  If you would like any additional garlic please check out the extras price list.
Beef and Lamb are on sale now 10-15% off.  Email your selections to orders@augustsharvest.com or csa@augustsharvest.com.

Meet The Team
Elisabeth & Peter Bartch
Employees

Elisabeth is returning to August’s Harvest for her 3rd season.  She is thrilled to be able to work side by side with her husband Peter who generally works in a welding shop.  When the welding shop slowed down Peter happily volunteered to take a cut back in hours, knowing he might be able to go back into the work he grew up learning as a kid – farming.  Both Elisabeth and Peter grew up on dairy farms.  They love having the opportunity to work out in the sun, driving tractors and having a variation on their daily tasks. 
Elisabeth & Peter married in 1995 and moved from Mexico to Canada.  They have 4 beautiful children ages 4-15. 
August’s Harvest could not do what we do without the hard work of individuals like Elisabeth and Peter.

 Zucchini And Mushroom Risotto

From Nibbledish.com

Ingredients
· 150g risotto rice    
· 1-2 cloves garlic, crushed
· 150g mushrooms, sliced
· 1 small zucchini, chopped
· 500ml (or more) vegetable stock

· 50g bacon, diced
· 1 tbsp olive oil
· 1 small onion, diced
· 1 glass dry white wine
· salt, pepper, basil

1. Put the bacon in a heavy pan and melt away some of the fat off it.
2. If there’s too little fat from the bacon, add the olive oil & throw in the onion & garlic. Cook till transparent.
3. Add the zucchini & mushrooms. Simmer until cooked, but not completely soft & mushy. You can add a little stock to speed things up.
4. Add the rice, stir thoroughly and fry the rice a bit in the oil.
5. Pour in the wine, stir till it evaporates.
6. Pour in some stock, stir till the liquid is absorbed. Then add more stock.
7. Try some – if the stock wasn’t salty enough, sprinkle with salt.
8. Season with pepper and basil.

Need a switch up from the same old salad?  Try the stir-fry lettuce.  As a rule, the Chinese do not eat raw vegetables, and lettuce is no exception.  Lettuce is considered to be a “lucky” food.

Stir-fry Lettuce

By Rhonda Parkinson, About.com Guide

Ingredients:
·1 head lettuce
· 2 teaspoons soy sauce
· 1 1/2 teaspoons rice wine or dry sherry
· 3/4 teaspoon granulated sugar
· 1 1/2 tablespoons vegetable or peanut oil 
Preparation:
1. Wash the lettuce, drain and separate the leaves. It’s important to make sure the lettuce is dry). Cut across the leaves into pieces about 1 inch wide.
2. Combine the rice wine or dry sherry, soy sauce, and sugar in a small bowl, stirring. Set aside.
3. Heat a wok on medium-high heat and add oil. When the oil is hot, add the garlic, ginger and red pepper flakes. Stir-fry until aromatic (5 – 10 seconds) and add the lettuce. Stir-fry the lettuce, sprinkling with the salt, for 1 – 2 minutes, until the leaves begin to wilt.
4. Give the sauce a quick re-stir and swirl it into the wok. Stir-fry for 1 – 2 more minutes, until the lettuce turns dark green. Remove from the heat and stir in the sesame oil. Serve immediately.

½ the members will receive Swiss Chard ½ will receive Kale this week.  We will switch next time.
Swiss Chard – has a slightly bitter taste. Can be used raw in salads, cooked, steamed or sauteed; good in soups, stews and casseroles. Their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Its leaves serve as a good substitute for spinach in most recipes, but they will need to be cooked slightly longer.

Swiss Chard With Tomatoes Recipe

from ifood.tv

Ingredients
-1 pound Swiss chard, tough stems discarded, leaves coarsely chopped
-1/2 tablespoon canola oil
-1 garlic cloves, finely chopped 
-1-2 tomatoes, seeded and coarsely chopped
- Optional – ½ to 1 jalapeno pepper, seeded and minced

-1/2 teaspoon grated lemon zest
-1/2 onion, finely chopped
 -pinch salt
Directions
1 Bring a Dutch oven of lightly salted water to a boil. Add the chard and cook until bright green, about 1 minute. Drain.
2 Heat the oil in the same Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about
3 minutes. Add the garlic and jalapeno; cook, stirring frequently, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until softened, about 3 minutes. Add the chard and salt; cook, covered, stirring occasionally, until the chard is tender, 6-8 minutes. Stir in the lemon zest and serve at once.

 

Filed under: Uncategorized | Leave a Comment »