Week 4

July 13 & 14, 2011

For a pdf printable version of the Week 4 Newsletter please click here

Most of the crops seem to be doing fairly well.  We are getting a pretty good mix of sun and rain at the moment.  We (along with most of the other farmers in the area) are still playing a bit of catch up with the crops due to the late planting.  By this point last year there was a larger variety of items available.  The crops will come, it will just take a bit longer.  A couple of crops that aren’t doing well are the baby spinach crop, it never grew properly and has now bolted.  This is because the transplants were ready before we were able to get them in the ground (due to the rain), by the time we could get them in the ground the transplants were getting old, we had hoped they would be ok, but it didn’t work out.  We will be planting more, it just might be a bit before you see spinach in your box. 

We look forward to meeting many of you at the CSA day this Saturday from 10-1.  Bring along the kids or grandkids, it makes a wonderful “field” trip, to show them how and where their food is grown.  We will be opening up the strawberries field to pick your own strawberries for that day only.  If you are looking to make strawberry jam, pies or other goodies come on out to pick your own organic strawberries. 
Directions from Waterloo – Take Erb st Heading out of Waterloo towards St. Agatha, at the dead end Turn Right on ROAD 119  – Turn Left on LINE 44 – Turn Left on ROAD 130 – 1st farm on left!

Directions from London – head to Stratford on Highway 7.  Once in Stratford – Turn Right onto Ontario Street – Turn Left at first set of lights (Waterloo Street) – Bear right onto Mornington Street – Bear left to continue heading out of town on Mornington street towards airport – Turn Left on LINE 44 – Turn Left on ROAD 130 – 1st farm on left!
Directions from Stratford – head out Mornington Street towards the Stratford Airport ROAD 119  -  Turn Left on LINE 44 – Turn Left on ROAD 130 – 1st farm on left!

Meet The Team

Britney Nurse
CSA Program Director
August’s Harvest

Britney is enjoying her second year with August’s Harvest. She really takes pleasure in getting to know the CSA members and truly hopes that everyone has an amazing experience with our CSA!  She has grown up in the rural community and lives only a few minutes away from August’s Harvest farm!  Britney’s favourite part of her job is the crop tours she goes on every Thursday afternoon with Johan, together they check out what will be ready for the following week’s bins! “It really is a wonderful experience to see, smell and taste all of the great kinds of produce coming off the field!  She will be away July 18th to the 29th as she prepares and celebrates her marriage on July 23rd to Dan Van Nes, a local dairy farmer.

Hearty Shallot Soup

from www.augustsharvest.com

8 large shallots, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced (sub green garlic here)
8 cups of beef, chicken or vegetable stock
1/2 cup of dry white wine (Pinot Grigio or Sauvignon Blanc)
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned.  Serves 4-6.

I highly recommend this soup, I don’t usually care for onions, but made this soup for my husband and proceeded to eat most of it myself.  If you enjoy french onion soup you won’t want to miss this one made with the sweeter shallots. – Teresa

 

Tomato-and-Cucumber Salad with Dill

from www.pottedfrog.wordpress.com

-2 Tablespoons fresh lemon juice
-2 Tablespoons olive oil
-1 garlic clove, pressed or minced (sub green garlic)
-1/2 teaspoon salt
-2 large tomatoes, chopped into bite-size cubes
-1 cucumber, peeled, seeded and chopped
-1 shallot, sliced
-4 radishes, sliced (sub black radish if still have adds nice colour)
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh dill
Whisk together first 5 ingredients in a small bowl; set aside. Place all vegetables in serving bowl. Pour dressing over vegetables. Toss gently to coat. Yield: 4-6 servings.

Zucchini Brownies

 By Stephanie Gallagher, About.com Guide

· 4 Tbsp butter, melted
· 3/4 cup sugar
· 1 tsp. vanilla
· 1 cup all-purpose flour
· 1/4 cup unsweetened cocoa powder
· 3/4 tsp. baking soda
· 1/2 tsp. salt
· 1 cup shredded zucchini
· 1/3 cup chopped walnuts
· 1-1/2 cups chocolate chips
1. Preheat oven to 350 degrees F. Butter and flour 9-inch square baking pan.
2. With an electric mixer, beat melted butter, sugar and vanilla together until smooth. Dump flour, cocoa powder, baking soda and salt on top of wet ingredients. Mix on low. Stir in shredded zucchini and walnuts. Note: Batter may seem dry. Not to worry. This is what makes these zucchini brownies taste like fudgy chocolate brownies.
3. Spread into prepared pan. Bake 23-28 minutes until the top of the brownies are firm and springy when pressed with your fingertips. Spread chocolate chips over zucchini brownies. Return to oven and bake 2-3 minutes.
4. Remove zfrom oven, and, with a knife, immediately spread melted chocolate chips over brownies, so it forms a glaze. Let cool. Enjoy.

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Week 3 Newsletter

July 6 & 7, 2011

For a pdf printable version of the Week 3 Newsletter click here

What great weather for the Canada Day long weekend! 
This week in your bin you will see what will likely be the last of the asparagus for the season, so please enjoy!  Also appearing will be mushrooms, dill and/or parsley, kale and/or Swiss chard.  Throughout the season we will often switch back and forth with crops, for example Wednesday may receive Swiss chard and Thursday may receive kale, then the following week we will switch.  This is because certain crops  produce smaller amounts over longer periods of time.  If you didn’t receive kale this week just hold onto the newsletter for future reference of the recipes.  Back by popular demand is the kale feature.  Kale Chips went down as last years most loved recipes and the one that turned kale haters into kale lovers.
This weeks extras sheets will be the last week to pre-order meats for delivery July 20 & 21, if you are looking for a specific cut please be sure to place your order.

CSA Farm Day – July 16th, 2011
Where: August’s Harvest Farm 4727 Road 130 Gadshill, ON N0K 1J0 (Google maps or GPS Perth East). 

When: Saturday July 16, 2011   Time: 10am – 1pm
Who: CSA Members and their families and friends. What to bring: picnic blanket and picnic lunch, sunscreen, hat, rain boots or running shoes.  Available for purchase:
extras items.   
Back by popular demand are the kids garden, the chance for the kids or you to plant the way we do at the farm. Tractor rides, guided walking tours & face painting.  New this year: see the chickens and maybe even a lamb. 
There was not enough interest in a bus. 

Meet The Team

Johan & Maria Geisbrecht
Lead Farmers
August’s Harvest

Johan and Maria are a husband a wife team who lead the farming side here at August’s Harvest.  They have been with August’s Harvest for a combined total of 10 years.  Their hard work and long hours are what reap the benefits of the wonderful crops thus far.
They both grew up working on their parents farms in Mexico.  Their grandparents being from Canada, Johan and Maria decided 7 years ago to move to Canada to give their 4 children a better life. 

 

Kale - is one of the healthiest foods around.  It’s full of vitamins A, C and K, and it is a great source of manganese, calcium and iron. It also has no cholesterol and offers a serving of fiber and protein. Kale freezes well and actually tastes sweeter and more
flavourful after being exposed to a frost.

Top 10 ways to enjoy Kale: (Adapted from fruitsandveggiesmorematter.org)
10. With Your Favorite Noodles – Add chopped kale when pasta is about 5 minutes from being done. Season with a small amount of sesame oil, sesame seeds and salt.
9. Kale Salad – Toss canned sliced beets with cooked fresh kale, 1-2 chopped green
shallots, green garlic or scapes, and snap peas. Top with low fat balsamic vinaigrette.
8. One-Pot Meal – braise kale in chicken or vegetable stock. Add green garlic that has
been sauteed in olive oil before adding stock and kale. Add cooked or canned white or
cannelloni beans to make a delicious one-pot meal.
7. Steamed – steam kale and season with lemon juice, olive oil, salt and pepper.
6. Stir-Fry – add chopped kale to a stir-fry.
5. Substitute – use kale in recipes that call for spinach or collard greens.
4. Meat and Potatoes … PLUS – Cook sliced sweet potatoes until almost tender. Add
chopped kale (tough stems removed) and sliced low-fat turkey sausage. Cook until
kale is tender and sausage is cooked through.
3. Veggie Saute – Saute diced sweet potato, zucchini, mushrooms, green shallots and
green garlic (or garlic scapes) in a small amount of olive oil until tender. Add chopped
kale (tough stems removed) and cook until wilted. Season.
2. Soup – Add chopped kale to vegetable or bean soups.
1. Chips – 1 bunch kale – wash, remove stems, and tear into 3 to 4 inch pieces. 2
tablespoons

 grated parmesan cheese. 1/2 tablespoon apple cider vinegar. 1
tablespoon olive oil. Pinch of sea salt. Heat oven to 375 degrees. Mix vinegar and oil, pour over kale and toss to coat.  Sprinkle in cheese and salt. Toss again until kale is evenly coated. Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Enjoy by themselves, or try crumbling them up over baked potatoes, pasta dishes, or salads.

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Week 2 Newsletter

June 29 & 30, 2011

For a pdf printable copy of the  Week 2 Newsletter please click here

Thank goodness for the rain, it has given the crops a sudden burst of life. The lettuce has come a long way in a week.  Hopefully a good mix of sun and rain will continue throughout this summer! 
As you already know we do not use any chemicals or pesticides here at August’s Harvest.  We have our own organic tricks up our sleeves to help keep the plants healthy and rid off some of those pesky critters.  Here is what we do use; Fish emulsion; is a naturally derived organic fertilizer containing many trace elements needed by all plants. 
Molasses; helps bring greater health to their soils and plants. A great source of carbohydrates that stimulates the growth of beneficial microorganisms.  Also believed to help lower populations of plant parasitic nematodes Garlic emulsion; helps ward off aphids, grasshopper, June bugs and slugs (just to name a few). Garlic also helps prevent fungus and has antibacterial properties.
A couple of items that you may not be used to seeing in the grocery store will be appearing in your bins this week.  Garlic scapes are the tops of the garlic and considered the garlic industries best kept secret.  I hadn’t tried them before I began at August’s Harvest and now I love them in almost all my cooking!  I use them fresh when available and make into the pesto recipe on the back to freeze.  I usethe frozen pesto in stir-frys and fish to give that fresh taste.  Kohlrabi is loaded with antioxidants, it’s a good source of fibre, and its high vitamin C.  See back page for cooking tips and recipes on both these items.  You will also be seeing black radishes in the bin this week, use them just like you would a red radish.

The extras price list is the same as last week, minus the yogurt.  To save paper please refer to last weeks. Wishing you and your family a safe and happy Canada Day Weekend!

Meet The Team

Teresa Neshaw
Newsletter/Extras
August’s Harvest

I am excited to be part of August’s Harvest second season of the CSA.  Unlike most at August’s Harvest I have no farming background.  I love the experience that Warren has given me to learn about farming, and to share with you the world on the farm.  A world that most of us “city folk” don’t get the chance to experience on a regular basis.
My husband Andre and I live in Mitchell.  We are the proud parents of 7 year old and 10 month old boys.

 

Garlic Scapes – are the tops of the garlic.   They are removed to focus all the garlic’s energy into bulb growth.  Remove the stalk tip above the pod before using.  Do not overcook, scapes tend to get tough and/or loose flavour if overcooked.  Try scapes sauteed, chopped into stirfries, with eggs, grilled, added to salads, lightly steamed as you would asparagus, as a tasty cocktail swizzle, or as a hearty staple for any soup base.
Garlic scapes can be frozen: blanch for 3 min, 9-14 months.  However in my opinion they are best frozen in the peso in ice cube trays.

 

Scape Pesto 

Ingredients: 1 cup tender scapes –  (can add or substitute green garlic)
  1 cup fresh basil
  2/3 cup olive oil
  1/3 cup grated parmesan cheese
  1/3 cup chopped pine nuts
Preparation: 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.

Garlic Scape and Potato Salad

(Member submitted – Grow it, Eat it!)

Ingredients: 1 cup finely chopped scapes 
  10 new red potatoes
  3 ribs celery, chopped
  1 tbsp extra-virgin olive oil
  ½ cup finely chopped red onion.

Dressing:   2/3 cup buttermilk
  1/4 cup light mayonnaise
  3 tbsp chopped fresh dill
  1 tbsp Dijon mustard
  3/4 tsp each salt/peper

Preparation: In a saucepan of boiling salted water, cover and cook potatoes until tender, about 10 min.  Drain and place in large bowl.  Add celery.
Meanwhile in a nonstick skillet, heat oil over medium-high heat; cook garlic scapes and onion, stirring occasionally, until onion is softened and scapes are tender-crisp, about 5 minutes.  Add to potatoes.
Dressing: In a small bowl, whisk together buttermilk, mayonnaise, 2 tbsp of dill, mustartd, salt and pepper; pour over potato mixture and toss to coat.  Add more buttermilk for moister salad, if desired.  Garnish with remaining dill.

Kohlrabi - is a member of the cabbage family, the taste and texture are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.  They can be eaten raw or peeled, sliced and added to a salad or raw vegetable platters. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing.  Try it cooked like a turnip or substituted in recipes calling for radishes. Kohlrabi can also be steamed, boiled or roasted. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.

Stuffed Kohlrabi

(from cookit simply)

Ingredients: 
- 4 medium kohlrabi  - salt and freshly milled white pepper – 1 day old bread roll – 1 onion
- 350 g ground beef – 1/2 tsp paprika – 1 tbsp chopped parsley – 1 egg  -8 slices bacon

Preparation: 1. Peel the kohlrabi. Wash and chop the feathery leaves and keep them to one side in a covered dish. Boil the kohlrabi in salted water for 20 minutes, then drain, reserving  about 6 tablespoons of the cooking water, and leave them to cool.
2. Cut a lid in the top of each kohlrabi and spoon out the inside. Finely dice the insides.
3. Soften the roll in cold water. Finely chop the onion. Squeeze excess moisture from the roll.

4. Mix the minced meat with the chopped kohlrabi, the onion and the roll and season with salt, pepper and paprika. Work in the chopped kohlrabi leaves, the parsley and the egg.
5. Arrange the kohlrabi in a buttered ovenproof dish, fill each one with the minced meat mixture and cover the kohlrabi with the lids. Top each kohlrabi with 2 slices bacon.
6. Pour the reserved stock into the dish and bake at  400°F for 25 minutes.

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Week 1 Newsletter

June 22 & 23, 2011

For a pdf printable copy of the newsletter please click here: Week 1 Newsletter

♫ It’s the most wonderful time of year!  When every things growing, and planting and hoeing.  It’s the hap-happiest season of all.♪ I’ve been like a kid at Christmas, impatiently waiting for the harvesting to begin and it is finally here! Yay! 
All the rain may have stopped us from being able to get on the fields to plant most of our crops, but it brought on a wonderful strawberry crop!  So far we are beating the bugs and the birds to the crop.  There are a limited number of frozen strawberries for sale on the extras sheet that were picked last week but wouldn’t hold over to go in the bins, so we placed them in the freezer.  Great for jams or smoothies. 

Also featured in the bins this week you will find Rhubarb & Green Garlic (photo’s beside/below).  If you haven’t had the chance to try green garlic before, you may want to check out the back page for some recipe ideas.  Due to the late planting our lettuce on the field is not quite ready, your organic lettuce this week is from Sleagers greenhouse.
Included with the Week 1 newsletter you will find a master (fridge) copy of storage tips (click here for a copy of the Storage Tips ) for most of the vegetables/fruit you will see throughout the season.  If you require an additional copy at any point please let me know.  Included each week you will find a copy of the extras pricelist, please use the most recent copy of the price list to order from as the stock does change.  We require your order no later than Sunday afternoon to receive delivery that week.  The CSA farm day is scheduled for Saturday July 16th.  A great time was had by all last year.  Events will include  crop tours, tractor rides, kids garden planting and more.  Pies, meats and more will also be available for purchase that day.  More details will be available in next weeks newsletter.  If there is enough in

terest we can rent a bus from London and KW for that day.  It would be a small fee per person to ride the bus.  If you are interested please email orders@augustsharvest. com to let us know. 

As a Thank You for becoming a member, August’s Harvest has provided you with a bonus jar of Pickled Garlic Flowers.  The fresh version of the garlic flower will be in your bins starting next week (so this will give you a teaser).

PICKLED GARLIC FLOWERS
Don’t be embarrassed, as it is not uncommon for the scapes from the “first jar” to disappear before the lid is closed. Obviously they are appreciated “straight from the jar” but they can also be a unique enhancement to many dishes:
• Garnish the spectrum of entrees, salads and soups.
• Slice on to your favourite sandwich.
• Use in place of capers or chopped scallions.
• Add what is missing to your favourite salads.
• As cocktails swizzles – make Bloody Caesars & Martinis bloody good!
• When the flowers are gone, use the brine to perfect salsas, dressings, vinaigrettes, soups and sauces.

 

Meet The Team

Warren Ham
Owner
August’s Harvest

Around Ontario he is often referred to as “the garlic guy”.  He grew up on a small mixed farm in Northeastern Saskatchewan, and years after theatre school, financial service work, and industrial supply Warren returned to his farming roots.  For 21 years now Warren has been a garlic farmer, and over time he expanded to add Saskatoon berries and various other crops. Last year he launched the first season of the CSA program. Warren believes strongly in the farm to customer connection experienced by both grower and consumer in the CSA model.
Warren is married to Nicola and together they have 6 children age 13 and up and 2 grandchildren.

 

Green Garlic and Cheese Soufflés
Source: Cooking Light Bulletin Board (Gail)/Chez Panisse cookbook

5 tablespoons unsalted butter
5 Green Garlic, white to pale green part only, washed, halved lengthwise, and sliced thin
1/4 teaspoon salt & Freshly ground pepper
3/4 cup water
1/2 teaspooon white wine vinegar
1 cup milk
3 tablespoons all-purpose flour
1/4 teaspoon chopped fresh thyme
3/4 cup finely grated Gruyère cheese
5 tablespoons freshly grated Parmesan cheese
Butter for ramekins
4 large eggs, separated

Melt 1 tablespoon of the butter in a 3-quart noncorroding saucepan. Add the green garlic, salt, pepper, water and vinegar. Bring to a simmer, cover, and cook for 10 minutes. Remove the cover, raise the heat, and cook another 4 to 5 minutes, until all the water has evaporated. Add the milk and heat it just below the simmer. Transfer the mixture to a blender and purée it just for a minute.

Preheat the oven to 425 degrees. Melt the remaining 4 tablespoons butter in a small saucepan. Add the flour and thyme and stir until all lumps disappear. Over low heat, stir in the garlic purée little by little until the mixture is smooth and thick.  Transfer the mixture to a large (2-quart) bowl. Add the Gruyère and 2 tablespoons of the Parmesan and mix well. Let the béchamel cool.

In the meantime, lightly butter small ramekins.  Dust them with Parmesan, using about 2 tablespoons. Stir the egg yolks into the cool béchamel. In a clean bowl beat the egg whites to firm but not stiff peaks. Fold half the egg whites into the béchamel first, then the other half. (The mixture not need be uniformly combined.) Work quickly and keep the mixture light and fluffy.

Ladle the soufflé base into each ramekin, filling it to just below the top rim. Run your thumb around the inside rims of each ramekin so that the soufflés form a cap.  Sprinkle the tops with the remaining Parmesan. Set the ramekins on the middle rack of the oven and bake for 10 to 12 minutes, or until the soufflés are brown on top and just set everywhere except the center.  Serve Immediatley!
Yield: 6 (4-ounce) soufflés.

Green garlic is garlic that’s pulled from the ground before a bulb forms, when it looks more like a fat spring onion or skinny leek. It’s very aromatic and has a mild, fresh, herb-like flavour.

Raw Green Garlic Uses: mince and add to salads, pound into a paste to make green garlic aioli, use in salad dressings, sprinkle onto any creation using bread or noodles with cheese

Cooked Green Garlic Uses:  chop and add to stir frys, chop and add to soup.  Use it in the place of garlic, green onions or scallions. Most people cook with the white and pale green parts, but you can use the tougher green tops in broths or the like.

Cilantro: is best known for its addition to Mexican and Asian foods, essential to Mexican salsas, Chinese dim sum, Indian curries and Thai cuisine. Combine cilantro, garlic, chilies and lime juice to create a marinade for fish, chicken and vegetables. It also pairs well with avocado, coconut milk, corn, cucumbers, seafood, vegetables, lemons, and rice.

Try using cilantro with the following herbs and spices: garlic, basil, chili, chives, dill, ginger, lemon grass, mint and parsley.

 

Bow Thai Pasta With Shrimp
By Rhonda Parkinson

Ingredients:
· 5 stalks Green garlic
· 2 tablespoons minced fresh ginger
· 1 bunch fresh cilantro, stemmed
· 1/4 cup dry-roasted peanuts
· 1/2 teaspoon dried crushed red pepper
· 1/2 cup peanut oil
· 8 ounces bow tie pasta
· 12 ounces cooked peeled deveined medium shrimp
· 1 shallot chopped
· 3 tablespoons fresh lime juice
Preparation:
Pesto: In a blender (food proccesser) add green garlic, ginger, cilantro, peanuts and red pepper. Gradually add oil. Season to taste with salt. (Can be prepared up to 1 day ahead of time). Cover and refrigerate.

Bring pot of salted water to boil.  Add pasta and cook until just tender. Place shrimp in colander. Pour pasta into colander.  Return shrimp and pasta to pot. Add pesto sauce , onions, and lime juice. Toss to coat.

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Please Note:  Applications are still being accepted. 

We have now expanded the CSA to offer deliveries to the Toronto (Avenue & Eglinton Area) with a pickup location at 210 Stibbard Ave Toronto, On (Mount Pleasant and Eglinton).  Home delivery within our service area is available at a $6 per week charge, (Toronto areas being serviced are the M4P, M4R, M4N & M5N postal codes, if you are outside of these postal codes please contact for more details).  To sign up, click  Augusts Harvest CSA Application Form for a copy of our excel fomat application form (or pdf format Augusts Harvest CSA Application Form).

Toronto – Come meet the farmer – Thursday June 2, 2011 drop in between 5:30-7:30 at the Toronto Public Library – 40 Orchard Blvd  (Young and Eglinton)

The wet weather is significantly hindering the planting of crops.  Lets hope for some sunny weather to help dry up the fields so we can continue planting.   The crops that were on the fields are coming along nicely. 

 Rhubarb

 

The chicks have arrived!!!  We have received our first ever set of chicks.  We are beginning raising some free range Chickens as meat birds.   It will be near the end of the CSA before they are ready, but I wanted to share these adorable photos with you.

August’s Harvest will be receiving our first set of of Honey Bees in the next couple of weeks.  We are joining the effort to help stabilize the bee population.  We are also looking  forward to having our own honey!!  The movie Queen of The Sun: What Are the Bees Telling Us? deals with the collapse and mysterious disappearance of the honey bee.  Catch the movie beginning tomorrow at the Princess Cinemas in Waterloo from May 26^th-June 5.  Beekeepers and commercial beekeeping enterprises around the country are reporting losses of 30% – 90% of all of their colonies.  Follow this in-depth investigation to discover the causes and solutions behind Colony Collapse.  Log onto www.queenofthesun.com for more information.

The CSA Farm date is tentatively set for Saturday July 16^th, come and bring the family to enjoy the opportunity to plant some crops, see the fields, beehives, chickens and more.  We can’t wait to meet all of you!

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The opportunity to join for the 2011 CSA harvest season is still available! 

We have extended the application deadline.  If interested in joining please send in your application as soon as possible.

Please click on the application form page for pricing, details and for a copy of the application form.  Please fax 519-393-5556, call 519-393-5550 or email csa@augustsharvest.com to join the program or for further details.

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Thank you for your interest in August’s Harvest Community Shared Agriculture program.

August’s Harvest program gives you the opportunity to experience

 Local, Fresh, Organic

 vegetables grown on and around our farm throughout the harvest season.

 

- Once a week you will recieve your share of fresh, local, organic and nutritious produce.  We will deliver your share to a central pick up location in your area each week.   (See the pickup locations page for more information on the locations in your area.)

- You will receive a weekly letter with information about the farm, produce, recipes.  You will recieve a master copy on storage tips for how to best store your produce.

-  You can purchase additional local farm items such as eggs, milk, meats, cheeses, honey, maple syrup, preserves and pies.

- Many of last year’s members felt that by automatically receiving fresh produce each week encouraged them to make healthier food choices.

- You reduce everyone’s carbon “footprint”, by choosing lower local “food miles”.  The average food mile is over 4000 km the average foodmile for our CSA is under 100 km.

- This choice improves our surrounding environment by supporting sustainable food production thereby reducing pesticides and chemicals in the environment.

- Your choice supports our local farm and economy and helps protect the surrounding farm land. 

- You will be able to try new vegetables that are not typically seen in grocery stores.

 

Details on the program:

 

 - Program runs for 18 weeks from June 15 – Thanksgiving

 

- Deadline to register is May 1st, 2011

 

 - Deliveries are made either Wednesday or Thursday to a central pickup location and you will be required to pickup your bin each week

 

- All the produce that we supply through the CSA is Certified Organic or naturally grown (no chemical use at all!)

 

- The large majority of produce of the CSA comes from our farm.  We do however work with other local organic farms to make up any gaps in our CSA, this will help to ensure you get the best quality and value.  (for example we will be rely on other local organic farm for their expertise in growing some more challenging items such as broccoli, cauliflower and apples)

 

- In a cost comparison we went and purchased the equivalent of the regular share basket at Zehrs and the cost came out to $42.57 our basket cost is $38.50 for this size share.  There were 7 organic items and 3 convential items (for lack of the organic version).  The basket included romaine lettuce, leaf lettuce, eggplant, red potatoes, apples, cauliflower, carrots, peppers, tomatoes & parsley. 

 

Please click on the following link 2011 August’s Harvest CSA Brochure to view a copy of our brochure.  

Please click on the following link for a copy of our application form Augusts Harvest CSA Application Form 

 If you are interested in signing up or have any questions please email, fax or call.

Looking to share the news with family and friends on Facebook?  Type August’s Harvest CSA in the search and join the event.  Share this event with all your friends and family members on facebook.

If you are interested in receiving information on having a group/company delivery please contact us for more information.

If you have more questions on the program or would like to come out and meet us, we will be holding drop in sessions at the following locations near you;

Waterloo  -  Tuesday April 12, 2011 – 6:00-7:30pm  – at the Delesie Residence  -  739 Grandbanks Drive Waterloo 

(Please note the Waterloo presentation that was scheduled for the Kitchener City Hall for Monday April 11 has been moved to Tuesday April 12 and being held at the 739 Grandbanks Dr location for greater convenience.)

London - Wednesday April 13, 2011 – 6:00-7:30pm  – at the Landon Library  -  167 Wortley Road London

Stratford - Thursday April 14, 2011 – 6:00-7:30pm  – at the Kiwanis Centre  -  111 Lakeside Drive

Sincerely,

 Warren Ham,  Teresa Neshaw &  Britney Nurse

August’s Harvest Inc

csa@augustsharvest.com 

www.csaaugustsharvest.com

Phone 519-393-5550  

 

Fax 519-393-5556

 

We use natural, sustainable agricultural practices and are a certified organic farm.  

For more information check out the “Frequently Asked Questions” sections and “Reasons to Join a CSA” found on the left hand tab under About our CSA also visit the “Crops” tab for a list of items you will see in your basket and photo’s. 

Registrations is available now for the 2011 season.

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Baby bok choy belongs to the cabbage family and has a sweeter flavour than adult varieties.  The mild sweetness of baby bok choy is easily overwhelmed.  Perhaps the simplest approach is to coarsely chop the leaves (and stalks, if desired) add them to a hot skillet slicked with peanut oil and stir-fry (with slivered garlic if desired) until wilted. Tuck the greens into an egg-white omelet, toss with pasta or roast at 400 degrees for 7-10 min with oil, salt and pepper, add a squeeze of lemon.

Baby Bok Choy with Shiitake Mushrooms by The Canadian Living Test Kitchen
Ingredients: – 12 oz baby bok choy – 2 cups  shiitake mushrooms,
- 1 tbsp butter or vegetable oil – 1 shallot, thinly sliced – 1/4 cup  chicken broth – 4 tsp soy sauce – 1 tsp sesame oil – 1 tsp toasted sesame seeds
Preparation: Cut bok choy in half lengthwise; rinse well between leaves. In skillet of boiling water, blanch bok choy, turning once, for about 2 minutes or until darker; drain and set aside. Dry out skillet.
Trim off shiitake stems and discard; thickly slice caps.
In same skillet, melt butter over medium-high heat; saute mushrooms and shallot for about 2 minutes or until softened.
Add bok choy, broth, soy sauce and sesame oil; saute for about 5 minutes or until no liquid remains. Sprinkle with sesame seeds.

Jerusalem Artichokes look similar to ginger roots.  Although available year-round, prime season is from October to April, and they are best dug after a light frost.  Jerusalem Artichoke has a tasty nutty flavour and is one of the best non-meat sources of iron. Jerusalem artichokes may be eaten raw or cooked. Before eating or cooking, scrub thoroughly with a vegetable brush. Peeling can be difficult due and is not necessary. However, if you must peel them, slice off the smaller bumpy areas and remove skin with a vegetable peeler. If you will be eating them cooked, you will find it easier to boil for 25-25 min then season upon serving, also can try steam or microwave them whole.

Braised Jerusalem Artichokes From ifoodtv
Ingredients: - 2 teaspoons olive oil -  1/2 cup diced onion – 2 garlic cloves, minced – 2 cups sliced pared Jerusalem artichokes – 1/2 teaspoon salt – 1/4 teaspoon pepper – 1/2 cup each dry white wine and water – 1 teaspoon chopped fresh parsley (optional)
Directions: In skillet heat oil over medium-high heat; add onion and garlic and saute until onion is lightly browned.  Add artichoke slices, salt, and pepper and saute for 5 minutes; add wine and cook until almost all liquid has evaporated. Add water, cover, and let simmer, stirring occasionally, until artichokes are tender, about 15 minutes.

Storage Tips

Acorn Squash – will last up to a month in a cool dark cellar or storage area, but only about two weeks in the refrigerator.

Baby bok choy – place in a plastic bag – do not close – refrigerate up to three days

Baby Shiitake Mushrooms – store in your refrigerator wrapped in a paper bag for up to 10 days.

Jerusalem Artichokes -  store in the vegetable drawer of the refrigerator, wrapped in paper towels to absorb humidity, and sealed in a plastic bag.  Stores for up to 3 weeks.

Parsley: place the stems in a glass of water and leave on the counter; They should remain fresh for 5-6 days. Change the water daily. Or wash thoroughly remove excess water with a towel and refrigerate. Place in a plastic bag after wrapping with a paper towel. Freeze: Clean, dry thoroughly. Chop into small pieces, place 1-2 teaspoons in small plastic bags, freeze, best to use the refrigerator’s freezer.

Rosemary:  store in a plastic bag or in a glass of water in the refrigerator.  To dry your own rosemary, hang fresh sprigs in a warm, dry place.  Once dry remove from steam and store in airtight container.

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Horsey Parsnip Puree
allrecipes.com

Ingredients
· 3 parsnips &  2 potatoes, peeled/cubed
· 2 tablespoons horseradish · 1/4 cup evaporated milk · salt and pepper to taste
 Directions:
1. Place the parsnips and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20  minutes. Drain and allow to steam dry for a minute or two.

2. Place the vegetables into a food processor, and process until smooth. Add the milk and horseradish; season to taste with salt and pepper. Process until mixed.

Spiced Parsnip Soup
allrecipes.com

Ingredients · 2 tablespoons butter · 1 onion, chopped · 1 pound parsnips, peeled and cubed · 1 clove garlic · 2 teaspoons curry powder · 1 cube chicken bouillon     · 3 1/4 cups boiling water · 1/2 cup heavy cream · salt and pepper to taste · 1 pinch red pepper flakes or paprika for garnish

Directions
1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
2. Remove from the heat, and blend. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

BALSAMIC CHICKEN WITH BABY SPINACH
foodnetwork.com

Ingredients · 1 tablespoon olive oil · 3 cloves garlic, chopped · 2 (8-ounce) boneless, skinless chicken breasts, halved · 8 ounces baby spinach · 2 tablespoons balsamic vinegar · 1/3 cup low-sodium chicken broth · 1 cup low-sodium canned chopped tomatoes with juice · 2 cups whole wheat couscous, cooked
Directions: Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.  Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Storage Tips

Beets – bag and store in the refrigerator crisper drawer 7 to 10 days.

Parsnips – do not wash. Store in a plastic bag in the fridge.

Rutabaga – in a cool, dry place, or in the refrigerator

Spinach – Wash, spin away excess water, place layers of  leaves in between layers of paper towels, roll up jelly-roll style, stick in a plastic bag, squeeze or suck out excess air and tie closed. 

Sweet Potatoes – Do not wash. Store them in a single layer in an uncovered shallow box, preferably in a cold place.  Plan on using within one week of purchase and do not refrigerate. Cooked sweet potatoes can be stored in the refrigerator in a covered container for 4 to 5 days.

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Featured Item:

The artichoke is the edible flower bud of a thistle-like plant in the sunflower family which is eaten as a vegetable. The edible buds have a slightly nutty-flavor.  Once the flower matures, the artichoke becomes inedible so the buds are harvested by hand before flowering.  To eat the cooked artichoke, simply pull off each leaf and draw the base of the leaf through your teeth to scrape off the soft portion, discarding the rest of the leaf.  As you progress upward from the base, the leaves become more tender, with larger edible portions until you reach the choke (the undeveloped flower). Remove and discard the “hairy” choke, then dive into the hidden treasure known as the heart.  Although baking, boiling and steaming are the most popular cooking methods for the basic stand-alone artichoke, it can be used to enhance many dishes.  Artichokes are fully cooked when a bottom leaf can easily be pulled from the base.  Don’t throw away the stems. Peel them and cook along with the artichokes. Eat hot or chill and slice into salads or pasta dishes.

Artichokes with Roasted Garlic Mayonnaise 

By The Canadian Living Test Kitchen
Ingredients: – 1/4 cup lemon juice – 2 large artichokes – 1 tsp olive oil
- 2 cloves garlic – 1/4 cup light mayonnaise – 1 Pinch pepper
Preparation:  Brushing cut surfaces with lemon juice as you work, trim stems from artichokes to make flat base. Cut 1 inch (2.5 cm) off top. With scissors, trim leaves to remove spines. Place artichokes in saucepan of boiling salted water; weigh down with plate to keep submerged. Cover and simmer for about 40 minutes or until leaf from centre pulls out easily.
Let drain upside down until cool. Grasp central purplish leaves; twist out and discard core. Scoop out fuzzy choke; discard. (Artichokes can be prepared to this point, covered and refrigerated for up to 1 day; bring to room temperature before serving.)
In small saucepan, heat oil over low heat; cook garlic, covered and shaking pan often, for 20 minutes or until very soft; let cool. Squeeze out pulp and press pulp through fine sieve into bowl. Stir in mayonnaise and pepper.
Place small glass dish or eggcup into hollow of each artichoke; spoon in mayonnaise mixture.

Storage Tips

Artichokes – store unwashed in a plastic bag in the refrigerator for up to a week.

Broccoli – mist the heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed plastic bag. Raw broccoli requires air circulation

Kale - Store kale in a plastic bag in the coldest part of the fridge for 3-5 days.

Swiss Chard - Store unwashed leaves in plastic bags in the crisper in the refrigerator for 2 to 3 days

Turnip:  refrigerate turnip unwashed in open or perforated plastic bags up to 3 weeks.  Scrub turnips with a vegetable brush before use.

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