After those crazy winds on Sunday night and Monday morning today turned out to be a wonderful day. Not a breath of wind with sunny skies and very few black flies making for a great harvest day. The shares today were very full with all kinds of farm fresh goodies. The large share had potatoes, carrots, beans, swiss chard, broccoli, cauliflower, zucchini, cucumbers, onions and beets. The grab box had baby fennel, dill, cilantro, sage, leaf celery, basil, parsley, cabbage and more of the above mentioned veggies.
This weeks beans were a mixture of yellow wax, french green and magic purple!! Yes, magic beans. As they are cooked they will turn to green, a great experiment for kids to watch. If you snap the purple beans in half you'll notice they are all green on the inside. A beautiful addition to a fresh bean salad!!
Potatoes, beans and carrots all lined up ready to be weighed out. I'm not sure how I ever managed to do all the weighing out last year. This is a much better system. It really gives a better meaning to "community" as members get a chance to interact and its great to watch the kids helping out
A few great recipes that folks have been sharing!
Pasta with Sausage, Swiss Chard & Pine Nuts
Everyday Food | March / April 2003
1/3 C pine nuts
1 tbsp olive oil
3/4 pound mild Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves, minced
Salt and pepper
1 pound short pasta such as gemelli or fusilli
3/4 C raisins, plumped in boiling water and drained
1/4 C freshly grated Parmesan cheese, plus more for serving
In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet. In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic and pepper: cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot. Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.
Potato & Broccoli Fritata
Natalie Woodburn-Heron | August 2011
1 tbsp butter
1 onion, chopped
3 medium potatoes, grated
6 eggs
3/4 C goat cheese, crumbled
1 garlic clove, grated
1 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh basil
1 cup broccoli, broken into florets
2 zucchini, sliced 1/2” thick
1 C gouda cheese, grated
salt and pepper
Preheat the oven to 350, with the rack in the centre of the oven. In a large oven proof skillet, heat up the butter over medium heat. Saute the onion until translucent, add the potato and continue cooking for about 5 minutes. Salt and pepper the onions and the potatoes to taste. While the onions and potatoes are cooking, in a large bowl, beat the eggs together with the cheese, garlic,parsley, rosemary & basil. Set aside. Add the broccoli & zucchini to the onion & potato mixture and saute for 2 more minutes. Add the egg mixture to the skillet, stirring to distribute the egg evenly throughout. Cook on the stovetop for 5 minutes allowing the bottom of the frittata to set. Transfer the skillet to the oven. Bake for 10-12 minutes. The frittata is ready when the eggs are set in the centre (they don’t move anymore when you jiggle the pan) and the edges are starting to turn a golden colour.
Check out this website for a great looking beet recipe forwarded by a member
Enjoy this weeks veggies and keep sharing those recipes.
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