Archive for June, 2013

WEEK 3 PICK LIST (Variations will occur. When there is choice of veggies it’s first come, first serve.)


Sugar Snap Peas

Salad Mix OR Head Lettuce

Pea Sprouts (for Regular baskets only)

Spring (Green) Onions *

Garlic ** (for Regular and Large baskets only)

Chinese (Napa) Cabbage 

8 Things To Do With Napa Cabbage is as thorough as one could be. Last year we dehydrated some and added it to our soup mixes to use throughout the Winter. Slice thinly for stir fries.

There are recipe options for Chard and Arugula in our previous post.

Not sure what to do with Kale? Try this recipe from a local food and wine blogger (Spoiler: it involves bacon).

* When using the Onions you can use the whole thing – the green and the white parts – and dehydrated onions make a nice snack on their own or as part of a soup mix.

** The Garlic is fresh and uncured. It’s a small amount but this blog post gives info on how to cure it. In short, the bulb needs a cool, dry place to cure for about a month. You can use it fresh but it will be very strong … if you like that sort of thing!

Is Napa Cabbage a new food for you? Have you experimented with new Salad dressings for all the fresh leafy greens? Please share with other members here!


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Snap Peas are finally ready! Snap Peas have edible pods and plump, sweet Peas on the inside. A great treat for little, and big!, people – just wash and eat.

A note that if you want extra Kale or Chard for your basket that you need to let us know by noon on Tuesdays.


Some variations will occur. In cases where there is some choice it’s first come, first serve.

Small: 1 bunch of Rainbow Chard ($3), Arugula (Tilbury members will get an alternate item) ($2) , quarter pound Pea Sprouts ($2.50), quarter pound Salad mix ($2.50), half pound Snap Peas ($3).

Regular: 2 bunches of Rainbow Chard ($6), 1 bunch of Arugula ($2), quarter pound Pea Sprouts ($2.50), quarter pound of Salad mix ($2.50), half pound of Snap Peas ($3), Turnip (with big, edible leafy greens) + Giant Radish ($3)*, 1 pound Garlic Scapes ($6).

Large: 3 bunches of Rainbow Chard ($9), 2 bunches of Arugula ($4), 1 pound of Pea Sprouts ($10), 1 pound of Salad mix ($10), 1 pound of Snap Peas($6), 3 bunches of Turnips (with big, edible leafy greens) + Giant Radishes ($9).

*Terre Tremblay Farms in Tilbury aims to have at least one item each week grown on their farm for our Tilbury pickup members – it will be a surprise each week so if you’re interested ask us when you come to pick up. This week they are providing Turnips and Giant Radishes for all of our Regular shares.

Ideas for using Arugula (also known as Roquette) – throw some in a salad, omelet, on a pizza, in a sandwich, as a pesto, or to spice up your hummus and seed dips. Try dehydrating some and making it into a powder that can later be sprinkled on eggs, salads, tomato sauces, or in soups. A great pizza recipe can be found here.

Rainbow Chard is easily frozen if you find you can’t use it all in one week. You can freeze the leaves whole (no blanching required) and easily slice when frozen for use in stir-fries, soups, and more. The stems can be chopped separately and frozen, to be used later in soups in place of Celery. Try layering whole leaves of Rainbow Chard in place of Spinach in Lasagne.

Or try this Chard, Snap Pea, and Beef Stir-fry (substituting Scapes for Garlic).

Do you have a favourite Chard recipe? Have you ever tried Arugula/Roquette before? Please share your favs with us!

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A reminder to order your extra Kale for Saturday by noon on Friday!

Garlic Scape Heart

Garlic Scape Heart


Small: 1 Bok Choy ($2); 1 bunch of either Chard, Kale, or Collards ($3); quarter pound of Salad mix ($2.50); 1 bunch of Arugula ($2); half pound of Garlic Scapes ($3); quarter pound of Pea Sprouts + Pea Shoots ($2.50).

Regular: 1 Bok Choy ($2); 2 bunches of either Chard, Kale, or Collards ($6); half a pound of Salad mix ($5); 1 bunch of Arugula or Cilantro ($2); half a pound of Garlic Scapes ($3); half a pound of Pea Sprouts + Pea Shoots ($5), 1 pack of certified organic Baby Bella Mushrooms from Highline.

Large: 1 Bok Choy ($2); 3 bunches of either Chard, Kale, or Collards ($9), 2 bunches of Arugula ($4), 2 pounds of Garlic Scapes ($12), 1 pound of Pea Sprouts + Pea Shoots ($10), 1.5 pounds of Salad Mix ($15).

This week we made a meal with Garlic Scapes and Bok Choy similar to this one but with shrimp added.

Your Bok Choy might be long and slender like this one (more like a Pac Choy) –

Pac Choy

Or short, thick, and dense like this one –

Mei Quing

Or even red!

Red Choy

Excuse the toes, this was a picture taken to document the different Choy varieties not for the blog!

We’re very pleased with how the Bok Choy turned out this year. I guess having an April-like June makes for good Bok Choy!

Wondering what to do with Collard Greens? A recipe for a raw wrap can be found here.

How did you enjoy your Collards Greens and Bok Choy last week? Have you tried preserving your Garlic Scapes yet? Share your adventures and recipes with us!

If you haven’t already, find us on Facebook or Twitter for more frequent updates on what we’re up to on the farm.

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Can anyone guess who this beneficial insect is?




The aphids  – ie. the little black spots – are it’s meal. And don’t worry, this is a weed, lamb’s quarters, that the aphids are devouring. It seems to be a bad year for aphids so far. Maybe it’s the cool rainy weather? No matter what the reason we’re happy we have the habitat and conditions for these helpers on our farm!

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We will be starting delivery of the weekly baskets on Saturday for Windsor members and there will be baskets once a week for the next 20 weeks.

Please read this as it contains important information for ALL members.

If you are picking up in Windsor we will be delivering baskets on Saturdays from 8 am – 1 pm at Charles Clark Square as part of the Downtown Windsor Farmers Market. We will have two tents set up – 1 is for market go-ers and 1 is for CSA members. We are right near the Information booth. Your first basket will be on Saturday June 15th.

If you are picking up at the farm in Cottam or at the farm in Tilbury your first basket will be on Wednesday June 19th from 4 pm – 7 pm.

* If you’re using our payment plan your next payment is due with your first basket. Payment is 1/4 of your total share – $75 for a small, $125 for a regular.

* Please bring your own bags, boxes, or baskets in order to carry your veggies home as the produce will be in bulk containers.

* We cannot hold your basket or make it up the next week if you cannot make it. You can either change the location or send someone else in your spot if you can’t make it. If you’re a Cottam farm member we can leave produce out in the yard for you to pick up later in the evening if you miss the 7 pm end time but we don’t have cooler space to properly store missed baskets.

* If you want to change the location for your pick up please let us know 2 days before your scheduled day so that we can make the necessary changes. (By Monday for Wednesday members, by Thursday for Saturday members.)

* We can use all the help and volunteers we can get every Friday and Wednesday from now until the end of the season. If you are willing and able to help out please let us know. You can also pick up your basket when you come to volunteer or use a Friday as an alternate pickup for Windsor members (if you are also planning on volunteering). We would love if every member saw the farm at least once so that they have an idea of where their food comes from.

* We will be offering Kale at a discounted price to all members – $2/bunch – please let us know 2 days in advance if you want extra Kale in your basket that week (by Monday for Wednesday pickup and by Thursday for Saturday pickup). We plan to have a choice of Kale, Collards, or Chard every week with 1 of them being the main leafy green offering on a 3 week rotation.

* We may offer other items at a discounted price as extras from time to time, we will let you know so that you can pre-order those as well.

We hope that this blog can become a conversation between members, a place to share recipes and preservation tips for your produce, so please feel free to add to the conversation at any time!

WEEK ONE BASKET CONTENTS (may vary by location and with availability).

Small: a bunch of either Collard greens or Red Russian Kale ($3), Bok Choy ($2), 1 pound Garlic Scapes ($6), 1/2 pound of Spinach ($2.50) and either Radishes or Salad Greens.

Regular: 1.5 bunches of either Collard greens or Red Russian Kale ($4.50) 2 Bok Choy ($4), a bunch of Cilantro or Arugula ($2), 1 bunch of Radishes, 1 pound of Spinach ($5), 1 pound of Garlic Scapes ($6).

Large: 3 bunches of either Collard greens or Red Russian Kale ($9), 4 Bok Choy ($8), a bunch of either Cilantro or Arugula ($2), Salad Greens, 2 bunches of Radishes ($4), 2 pounds of Spinach ($10), 2 pounds of Garlic Scapes ($12), and either a pack of Mushrooms or Salad Greens.

Yes, it’s a lot of fresh greens! We’re just getting started but what a treat fresh greens are after a long Winter!

Ideas for Garlic Scapes can be found here and here.

Pickled or Lacto-Fermented Scape preserves.

Garlic Scapes can be used any way you would use Garlic and will stay fresh in the refrigerator in a sealed bag for 2-4 weeks.


1 pound Garlic Scapes

1 cup grated parmesan cheese or nutritional yeast

1/2 to 1 cup of Olive Oil

2 Tablespoons lemon juice (optional)

1/2 cup Walnuts, Almonds, Pecans, Pine Nuts, Sunflower seeds or Pumpkin seeds (optional)

Chop the Scapes into 3 inch lengths (for easier processing). Put it in the food processor and process until pureed. Add the Parmesan and nuts or seeds and process until smooth. Add lemon juice then slowly add the olive oil as the food processor is running and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.

Let us know, how do you use Garlic Scapes? What’s your favourite way to eat Bok Choy? Do you enjoy Collard greens?

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After hearing our piece on CBC’s The Early Shift, CBC Windsor’s Adam Burns decided to come out to the farm to film us for the 6 o’clock and 11 o’clock news. We’re about 10 minutes in.


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Rashel was interviewed about this year’s crop losses and Community Supported Agriculture on ‘The Early Shift’ this morning.


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