Week 10???? How did we get here so fast. It's hard to believe its August 31st with the weather we had today and will continue to have for the rest of the week. 30 degrees of hot PEI weather, it would be good if I were a beach bum but harvesting veggies in that heat is rather tiring. Luckily we had a wonderful breeze all morning which made the harvest bearable.
We had a small turnout for our Saturday open farm day but those that were able to make it had a good time and we were glad to see all of those smiling faces, especially Angus!!!
I planted another round of veggies on the weekend including lettuce mix, spinach, Asian greens (komatsuna, bok choy, tatsoi), arugula, radish, baby carrots & mache. I may be pushing the lateness of the plantings but if we are going to have a nice warm fall we should have time for the veggies to mature enough to be able to harvest before the end of the CSA pick-ups in late October. I'm hoping to have lettuce mix in next weeks share, it has grown alot since last weeks rain storm.
This weeks large share includes:
carrots - wonderful sweet delicious carrots
beets (candy cane) - these beets are very pretty and oh so sweet. Simply cook as you would regular beets, they are not as dark as a regular beet but just as good if not better. I boiled a few and added into a stir fry this week and it was delicious
basil or parsley or lovage - fresh tomatoes and basil go perfect together. A simple toasted tomato sandwich with basil leaves, cucumber and cheese. Lovage can be used like celery and adds an awesome flavour when used to make soups, stews or chili.
Chinese cabbage - check out a new recipe below
kale- Kale is a super food. It is the same family as cabbage, broccoli & cauliflower but does not form a head as the others do. Kale is really yummy served with sausages in a soup or for a simply tasty treat check out the recipe below.
zucchini - over run with zucchini yet?check out the recipe below for a great way to use up these summer super stars
cucumbers - Cucumber sandwiches are also yummy with salt and pepper and mayo
red onions - chop up and add to a salad or stir-fry.
garlic - Everyone loves garlic!!!
yellow beans - this is our third bean planting and the harvest is huge again. We like to steam our beans and add butter, oh yum.
tomatoes - A mixture of slicers and cherries. Nothing beats fresh tomatoes. Layer tomatoes, basil and havarti dill cheese on your favorite bread and place in the toaster oven and enjoy.
The grab box included lots of the above and fennel green & purple cabbage & cauliflower. The small shares get to enjoy the broccoli florets this week.
1 bunch of kale
coarse sea salt
1. Preheat oven to 350 degrees.
2. Wash the kale and trim it by stripping each half of the leaves away from the tough center stems.
3. Place leaves on a baking sheet and toss with olive oil to coat (I used about a tablespoon).
4. Spread leaves in a single layer and roast for 5 minutes. Turn the leaves over and roast another 5-10 minutes until kale begins to brown and is thin and brittle. Remove from oven and sprinkle generously with sea salt.
In a large saucepan sauté 2 large onions in 1/4 cup margarine or butter until tender. Add 8 cups sliced zucchini, 4 cups hot water, 2 chicken bouillon cubes, 1/4 tsp garlic powder, 1/4 tsp celery salt, and seasoning salt. Add salt and pepper to taste. Cook over medium heat 5-10 minutes. Cool. Stir in 1/2tsp chopped parsley and dill. Whirl in blender 3 cups a a time till smooth. Bring to a boil. Serve hot or cold. This can be frozen for up to 6 months.
Makes 12 servings.
Thanks to Mary-Claire for this great recipe.
Asian cole slaw
Big hit at pot lucks
16 ounces of cabbage, shredded, or cut thinly ( I use a small/med head, somewhere around 6 cups)
you can do this with Chinese cabbage or broccoli slaw
1 pack of Ramen noodles (or any instant asian noodles), UNCOOKED
1/4 cup green onion chopped, or more, or red onion instead
big handfuls of sunflower seeds, pumpkin seeds, toasted sliced almonds (any combination)
grated carrot, optional
chopped red pepper, optional
Put all of above into bowl, just smush up the noodles with your fingers - they are terrific and crunchy and absorb the dressing.
Whisk together :
3/4 cup oil (could be vegetable, olive, maybe with dash of sesame oil?)
6 T sugar
6 T vinegar (could be rice vinegar)
Dash of chili sauce?
Pour on top, at least 10 minutes before serving.
Thanks to Marti for this recipe
If you have any cauliflower left from last week here is a wonderful recipe to help use it up.
Cream of Cauliflower Soup II (from allrecipes.com)
2 Tbsp butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 oz) cans chicken broth (I started with 4 cups)
1 head cauliflower, chopped
1 cup milk
1 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1 Tbsp dry sherry
1 Tbsp chopped fresh parsley
In a large pot, over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 mins. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 - 20 minutes. Remove from heat.
Puree in batches in blender, food processor or with an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through.
Thanks to Laura for sharing this recipe.
What's coming up in the garden? Leeks, winter squash (butter-nut, buttercup, blue Hubbard, delicata) cilantro, dill, greens, pumpkins & shallots.
Garden and harvest photos to come later this week!!!!
Bush delicata winter squash
Onions laid out to start the curing process, over 600 storage onions
Butternut winter squash
The latest plantings