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Posts Tagged ‘chinese cabbage’

We are praising the Sun and it’s heat, and the Rain and it’s moisture, for providing us with an abundant harvest on Week 10 of the season!

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Lettuce in Flower, the face of the Sun

VEGGIE OF THE WEEK IS GARLIC!!!

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We are finally able to offer our sought-after GARLIC in large quantities and to the public!!!

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Garlic hanging to dry and cure

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From last week’s market table

Garlic is a must for every meal in our house, it isn’t a meal without Garlic! The variety we grow is called Music and it thrives in our rich soil.

New this week is our much loved mix of fresh snap Beans, folks who’ve tried our mixes ask for them year after year. They include Dragon, Tongue of Fire, Rattlesnake, Blu Jay, Amethyst, as well as a variety of red, yellow, and green beans.

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Also new this week (in limited quantities, for now) – Candy Tomatoes!

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On our market tables this week we’ll also have: Red Cabbage and Cabbage Leaves, Chinese (Napa) Cabbage, Spaghetti Squash + Sweet Dumpling Squash, Mini-Cumcumbers, Mushrooms, Sweet Peppers, Eggplant, Summer Squash, Scallions, Grape Leaves, Rainbow Leafies, Kohlrabi (limited), Fennel, Basil and other fresh herbs, Broccoli, and small amounts of Beets.

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Week 10 is looking fabulous!

From around the farm this week …

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Polyphemus Moth

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Red Spotted Purple Butterfly

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Baby Ants, newly hatching from their nest under a Tree.

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The farm children were quite surprised with the Cucumbers they’ve been growing in their own personal garden! These were shared and enjoyed with all our neighbourhood children.

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Once again we find ourselves betwixt and between, a season that comes every year, when it’s too hot for salad, kale, and roots, and when the goodies of summer like tomatoes, peppers, and beans, aren’t quite ready. But take heart, the tomatoes and beans have indeed begun, we’ve had our first taste of them this week *smiles* This heat, while making harvesting quite a challenge for us, does wonders for Summertime veggie favourites.

This is also a week when we’re unsure of what we’ll find to fill out the weekly veggie shares so keep in mind there will be a lot of SURPRISES in the next couple of weeks. We found some spaghetti squash as well as delicata and sweet dumpling squashes that might find their way to our market tables next week.

A note about the purple peppers – these are actually green peppers that have been bred to have a purple skin so think of them as purple green peppers, if that makes sense, haha.

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Much thanks this week to our “extension” farmer, Siobhan P, who brought us big, juicy purslane and baby beet greens and who will later have beets and other treats for our members. This is a work share partnership where we exchange veggies for veggies and harvesting help for veggies. We’re very grateful for these farm friends.

The veggie of the week this week is: BASIL!

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A fragrant treat while we wait for the flush of Tomatoes, Basil is a versatile kitchen herb. Traditionally used to season tomato-based pasta sauces it stores better when it’s turned into Pesto (drying and freezing drastically reduce it’s volatile oils, those to which is owes is fragrance). There are as many ways to make Pesto as there are ways to use pesto.

A basic pesto recipe looks like this:

GARLIC SCAPE PESTO

1 pound Garlic Scapes or 1 whole head of garlic

1 bunch of Basil, Arugula, Kale, Fennel or any other leafy green

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 Basil or other leafy green and process until smooth. Add the parmesan or nutritional yeast and nuts or seeds and process until smooth again. Add lemon juice then slowly add the olive oil as the food processor is running and continue until all the oil is combined. You might need to slowly add the oil and lemon with the leafy greens to get your processor to blend everything properly. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.

A recipe for a nut free lacto-fermented pesto can be found here.

CSA member Wendy Rose shared this recipe last season (Basil can be swapped out for Fennel) ~

Fennel Fronds Pesto
Ingredients:
2 cups fennel fronds, stemmed removed and packed
1/2 cup almond flour or slivered almonds
2 tbsp hemp hearts
4 cloves garlic, minced
1/3 – 1/2 cup olive oil
1/2 tsp sea salt
1/2 tsp garlic powder
Directions:
  1. Add all ingredients into a high powered blender and blend until smooth.

Basil can also be blended with a small amount of water or with an oil and put into ice cube trays and into the freezer. Pop them out when frozen and put into a freezer bag. Each cube makes for an easy way to add flavour to a plain tomato sauce. Or use the pesto for a tomato sauce free alternative for your favourite pasta noodles. We love pesto on fresh tomatoes, as a veggie dip, on sandwiches.

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Veggies you might find this week include: Cabbage leaves, Grape leaves, Scallions, Red Cabbage, Napa/Chinese Cabbage, Kohlrabi, Portabella Mushrooms, mini Cucumbers, fresh Garlic, Peppers, Eggplant, Summer Squash, Winter Squash, Broccoli, and of course, Basil and other fresh and dried Herbs.

P.S. The Veggies tab has been updated with links to Summer Squash and Eggplant recipes!

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We took time this week to pick organic Blueberries from Blueberry Hill in Rodney.

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Veggie of the Week: Brassicas!

The Brassica family is a large one and includes Red + Green Cabbage, Savoy Cabbage, Kale, Collards, Kohlrabi, Broccoli, Cauliflower, Brussels Sprouts, Chinese (Napa) Cabbage, Turnips, and more!

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Photos by Susan Platsko

Savoy Cabbage

Savoy Cabbage

Chinese (Napa) Cabbage

Chinese (Napa) Cabbage

Kohlrabi

Kohlrabi

Q: How does a farmer fix their pants?

A: With a Cabbage patch

This is another odd choice because in previous weeks the Veggie Of The Week was plentiful and there was more than enough for every one. We decided to feature the Brassicas, even though we don’t have enough of any one item for every member, because it’s such a large family and eventually every member will get to enjoy several items from this prolific, and nutritious, family. As what usually happens with Cabbages (especially), they don’t all ripen at the same time and so they get harvested over several weeks.

Please make use of the search function on this website to find all the recipes we’ve posted over the years for all the members of this family! Here are some highlights: Using Chinese Cabbage to make Kimchi, Kohlrabi Bistro Salad, Everything you ever wanted to know about Savoy Cabbage. Red Cabbage adds a wonderful crunch and colour pop to any salad or stir fry and can be used to make raw lacto-fermented or cooked sauerkraut. The leaves can be used to make Cabbage rolls or sliced and added to soups and stir fries. Savoy Cabbage can be substituted for Red Cabbage in any recipe. Napa Cabbage is also a lovely addition to stir fries. Kohlrabi can be eaten like an apple, it’s a crunchy “mini-cabbage”, don’t be scared by it’s alien-like appearance, it’s leaves are also edible. Our Broccoli is finally producing more and we love the long stems and leaves. There are so many ways to enjoy Brassicas!

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Can you spot all the items in this pic? Red Cabbage head + bunches of leaves, fresh Garlic, Rainbow Leafies, Summer Squash, Radnips, Eggplant, Purple Peppers, Kohlrabi, fresh Mint, Broccoli

The Chinese Eggplant + Purple Peppers + Summer Squash (this includes Zuchini + Patty Pans) are just starting to come on! We’ll have more (limited quantities) of fresh Garlic available! Salad mix + Scallions are available but not pictured as well as a variety of fresh herbs including Basil, Dill, Thyme, Lemon Balm, and Mint. Mint and Lemon Balm make wonderful fresh teas, they can also be hung to dry and make into nutritious and healing wintertime teas.

New this week – we’ll have fresh flower bouquets available at ShopEco on Wednesdays!

This gal works hard to make beautiful bouquets ….

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We both work hard, and look darn cute, when we do markets 😉

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Pictures by cyborg and trixter Naty

We have grown many, many more Garlic than in any previous year and we are working at setting up a larger curing area. For those folks waiting for their Garlic fix, not to worry, it will be ready in large quantities soon enough! In the meantime, we enjoy the fresh, juicy, raw Garlic from injured heads …. (many thanks to our wonderful farm friend, Mr. Humble, who worked tirelessly today with the Garlic harvest) ….

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Yes, that’s raw garlic 😉

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“Music” Garlic is music for the heart, the body, the soul

And a random fun picture to end the week ….

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A little bit of housekeeping – Before the season began we intended to have a “swap box” so that folks could swap a veggie they don’t like for one they will enjoy. If you have a pre-packaged bag and you get something you won’t use please feel free free to swap it out for an item of equal value from the market table. If you’re on the “market shares” program please feel free to swap out a fixed veggies from the list for something of equal value from the market table. We want everyone to be happy with the veggies they receive each week *smile*

VEGGIE OF THE WEEK IS ….. ALLIUMS!

From Wikipedia, “Allium is a genus of monocotyledonous flowering plants that includes the cultivated onion, garlic, scallion, shallot and leek as well as chives and hundreds of other wild species.”

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Perennial Onions also known as Egyptian Onions and Walking Onions

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The Farm Children are comparing their Onion picks.

While not all Alliums are included in this week’s shares we will have plenty of Scallions (purple + white), whole Chives (they’re almost identical to Scallions), and Perennial Onions (the whole plant is edible – bulb, stem, and bulbils on the tops). The Allium family is among the most healthy of all plants, more info on the benefits from The Wonderful World of Alliums.

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Scallions, whole Chives, bunch of Chinese Cabbage , Rainbow Leafies, Grape Leaves, Peas, Radnips, Rainbow Radishes, Wild Rainbow Salad Mix, Allium Bulbils.

New this week: we’ll have whole grape leaves that can be used to make traditional dishes like Dolma and other stuffed grape leave tasties. They can also be used as a part of a green smoothie mix. The peas are pretty much petered out for the season but we’ve got new plantings of Radnips and Radishes that are wowing us! There won’t be mushrooms available for the next 2 weeks.

On Facebook we posted and interesting link to a map that shows where most of our food originates from. If you love food, plants, history, and geography this is a great resource! You can find it at NPR.org.

We also came across this great resource from Epicurious – A Visual Guide to Cooking Greens (we’ve added this to the Veggies! page).

Don’t forget that we’ve got Jackie from Another Way at the farm this Saturday June 2nd doing complimentary Angel Card Readings!

We’ll leave you with pictures from around the farm this week …. enjoy!

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This broody hen hatched out several baby chicks!

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Coming soon!

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Red Cabbage beds

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An Heirloom Cherry Tomato called 42 Days, these wonders will be ready in a few short weeks!

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Collected the dried up seed pods from a large variety of Kale plants that successfully overwintered. Now we’ve got our own regionally-adapted Kale seeds!

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Strange and mysterious “eggs” found on an Onion plant. Anyone know what this is? Friend or Foe?

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A Farm Child took these pictures of Mushrooms growing in a Lettuce bed and is curious about what kind they are …. any ideas?

 

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Here in the deep South we’ve still been enjoying warm days and warm nights with no threat of the F-word yet in sight, and that is a lot to be thankful for.

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A few interestingly-timed articles that I’ve come across in the past week ….

Most Farmers Are Not Rich

Confessions of a Community Supported Agriculture Failure – This author was part of a traditional CSA box program but it was fascinating to me that even when designing a more flexible program, one that avoids many of the pitfalls described, that there are still more unhappy consumers than I am comfortable with. It has been a life lesson in “you cannot please everyone and when you try, you will only hurt yourself.”

And in response to the above article ~ CSA Programs Are Essential To Farms

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On this week’s harvest list (may vary depending upon location) :

Cauliflower; Beans; Salad in jar; Crab Apples

Cauliflower; Beans; Salad in jar; Crab Apples

Beets, Salad, Kale, Chard, Broccoli, Cauliflower, Tomatoes, Tomatillos, Parsley, Sweet + Hot Peppers, Beans, Radishes, Hakurei Salad Turnips, Summer Squash, Eggplant, Fennel Fronds, Horseradish, Crab Apples, and the always to be expected unexpected surprises!

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Grab your green tomatoes while you can because you will miss the taste of Summer when you have to return to eating the tasteless greenhouse-grown Tomatoes. They ripen beautifully on the counter in just a few days.

The Horseradish root can be used fresh or you can plant it in your own garden for a perennial supply of this healthy herb for yourself. The leaves are a great addition to your own home-made lacto-fermented pickles as they keep them crisp and crunchy while adding a little bite. Some more ideas from HomeSpunSeasonalLiving.

5 Things You Can Do with Crab Apples

From Facebook this week: farm child Oddy was on a hunt for tasty edible mushrooms and came across these which, after getting them identified by professionals, made a tasty home-made pizza topping.

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In love with a bird-planted surprise Sunflower that has grown multiple heads rather than stretch up tall to the Sun. In a bed with Lettuce and Parsley, with Cauliflower + Compost in the background.

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We are at Week 10 – the halfway point, the middle – we are betwixt and between. To celebrate we’ve added up everyone’s total credit used so far this season, feel free to check in to see where you’re at. 🙂

An important note for members who pick up at ShopEco! Pickup will be at their NEW location this Tuesday August 18th – located at 1645 Wyandotte St E (with Envy Boutique). To reach the parking lot, just turn down Windermere, and then make a right at the little alleyway. The parking spaces for Envy and ShopEco are the first five spaces right outside the shop. ShopEco will NOT be open this Tuesday as they are moving but will re-open on Wednesday August 19th.

11112481_799600493493973_7599578116448054026_oOur Kale has been hit hard by little green caterpillars who somehow got under the insect netting and hatched out by the hundreds and have decimated the crop. We’re giving the Kale a break but will have more next week along with some delicious new recipes to try.

There are some caterpillars we don’t mind seeing…..We shared pics of Swallowtail caterpillars in with the Dill but now we are finding them in with the Fennel….Love these creatures!

fennel swallowtailNew this week is Fennel!

fennelSome recipes for Fennel….

From chef Dan at the Beacon Alehouse in Amherstburg: Apple Fennel Slaw, it’s great with pork dishes or a salad. I got a sample of this and it was awesome!

3 apples, shredded or mandolined

1 Fennel bulb, shredded

1/2 tbsp fresh cracked pepper

1 Garlic clover, minced

1/3 cup of oil

3 tbsp white balsamic vinegar (or malt vinegar)

Mix all ingredients together

We’ll have more chef recipes for Fennel next week but keep an eye on our Facebook page for more yummy ways to eat this unique veggie!

Other recipe ideas can be found on allrecipes.com, Canadian Living, Fennel Zucchini Tomato Soup, and if you’re adventurous on Martha Stewart’s website.

In limited quantities this week we have…..

Inter-varietal Carrot Love

Inter-varietal Carrot Love

bunching carrotsOn the pick list this week (will vary from location to location):

Rainbow Carrots

Heirloom Tomatoes

Wild Rainbow Salad Mix

Pea Shoots + Parsley

a variety of Herbs – Basil, Thyme, Oregano, Rosemary, Sage

Fennel

Garlic and Onions

Field Cucumbers

Sweet Peppers, Hot Peppers, Okra, Eggplant

Cabbage – Red, Chinese.

Delicata Squash

We may even see some early Cauliflower! We never know what surprises lurk…..

Kohlrabi

Cool Kohlrabi

Cool Kohlrabi

We had to pick most of our Squash and Pumpkins this week due to the Squash Vine Borer and it’s now curing for later use. More on that next week but at least the chickens got some good treats! Speaking of chickens…..some new chicks came this week and we discovered something sweet and cute with our broody mom and her wee ones ….

Broody mama has 4 chicks and they sleep like this every night - 2 under her wings, 1 underneath her, and 1 on top.

Broody mama has 4 chicks and they sleep like this every night – 2 under her wings, 1 underneath her, and 1 on top.

Time to sign off and get some rest in preparation for the Belle River Farmers Market tomorrow and another busy farm week ahead – can’t wait to hear what you’ve all been cooking up this week!

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It’s hard to believe that after all that Rain and flooding – and some areas that are STILL flooded – that we had to irrigate this week. But here we are. It’s important for Tomatoes and Peppers to have consistent watering and this year they have been accustomed to a lot of water but the soil has turned into cement underneath them and they are full of fruit! So we irrigated and fertigated with molasses (for calcium) to avoid blossom-end rot. Time will tell if it helps. With irrigation brings the inevitable holes in the irrigation lines that need to be repaired…

IMG_7694This broken line in the Rainbow Chard reminded me to take pictures of a Chard root. Most people are quite surprised to learn that Chard and Beets are the same plant – one was bred for it’s leaves and the other for it’s roots. But Beet leaves are tasty and edible just as Chard makes a Beet-root but a rather “ugly” one…

IMG_7707Around the farm this week … one of our broody hens hatched out 4 little chicks, each a different colour. We’ve been feeding them tent caterpillars to hone their foraging skills (the alternative would be to burn the caterpillars).

11754326_805178066269549_5341734747503205271_oGrowing around the farm this week…

Around the farm: various types of Squash; Kohlrabi starting to beautifully bulb out.

Around the farm: various types of Squash; Kohlrabi starting to beautifully bulb out.

From Facebook this week …

Kale and Chard made into soup and mac'n'cheeze

Kale and Chard made into soup and mac’n’cheeze

Some benefits to a wild edible you’ve likely found in your Wild Rainbow Salad mixes – Purslane.

Despite the heat alert last Saturday we had a wonderful turn out to our Foraging Walk. A reporter from the Tilbury Times was there and wrote a lovely article (unfortunately it’s not online), thank you Dan!

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Tasting Mulva (Common Mallow). Photo credit to Susan Platsko.

We will be highlighting some of the Orgunique fertilizers that we are selling on our Facebook page. Right now our featured fertilizer is Green Up – This garden amendment is a 0-0-15 water soluble mix of Kelp and Potash and the perfect choice for Vegan and Cruelty-Free Gardeners (we also carry ‘Rapidgrow’ as a Vegan fertilizer). Potassium deficiency affects plants such as potatoes, brassicas (kale, cabbage, broccoli, cauliflower, brussel sprouts, kohlrabi), tomatoes, apples, and raspberries. Unlike the production of nitrogen and phosphorus fertilizers, the manufacture of potassium fertilizer appears to be relatively harmless to the environment, not being a major pollution source. OMRI listed, 100% organic, Product of Canada. $12 for 350g. Mix 4-5g in a litre of water. Use every 3-4 weeks or as needed. We carry this at our farm (20600 Morris Rd or Canal St West, Tilbury), every Tuesday at ShopEco from 4-7pm, and at the Belle River Farmers Market on Sundays.

green upAnother new item we have for sale are 2016 Calendars. The photographs were taken by local nature enthusiast and photographer PAWS, this gorgeous calendar features wildlife shots taken in Rondeau Provincial Park.

11755705_805178219602867_2397866539883179801_nNow for this week’s pick list! A note….not all of these items will be available at every location this week, we will be rotating availability to make sure everyone gets all the produce but we don’t have enough quantity of each item to make them available at all 4 of our pickup locations.

Rainbow Kale + Rainbow Chard

Wild Rainbow Salad Mix

Garlic

Fresh Beans – Rainbow Mix

Field Cucumbers

Field Tomatoes

Onions, storage – limited

Red Cabbage and Chinese Cabbage – limited availability

Kohlrabi – I love to eat this raw – just peel, chop and chew. It’s a crunchy Cabbage! The leaves are also edible. Limited availability

Purple + Green Basil

a variety of fresh Herbs

Chinese Eggplant – a smaller version of eggplant, limited quantities

Purple Peppers – limited availability

Summer Squash (Zucchini) – very limited; how strange that the most productive veggie of all hasn’t grown well at all this year.

Rainbow Carrots (very limited quantities, only those grown in a raised bed have produced so far)

Portabella Mushrooms

Recipes to try!

Top 10 ways to cook Kale!

Kohlrabi Coleslaw!

5 Tasty Ways to Prepare Kohlrabi

How to cook your strange CSA vegetables!

Ethiopian Cabbage Dish

7 Asian Eggplant Recipes

Ideas on cooking Chinese Eggplant

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