This is the first week of our summer/fall boxes and we have lots of great veggies for you all! This first box will contain more greens and salad items, but they are good for you and we hope you will enjoy them all.
There are a couple of less familiar veggies coming this week so here are some use ideas for them:
Rapini is a green vegetable that is often steamed or added to a stir fry. It has a small broccoli type head but the entire stem and leaves are tender and the whole thing is eaten.
The picture here is a delicious sausage rapini stir fry on a crepe.
Mild white radish is another lesser known vegetable that quickly becomes a favourite. These white tubers are crisp and have a sweet spicy taste. They are milder than a regular red radish. The entire plant including the bulb and leaves can be eaten if you wish. The tops are steamed. The bottoms can be sliced thin and eaten raw or they can be cooked in a cream sauce. You can also chop them up in salads raw or add them to a stir fry for a little extra flavour.
Bok Choi and Parsnips should be pretty straight forward for you all this week. The parsnips will store well in the fridge but the Bok Choi should be used fairly soon. It will need to be bagged or it will wilt within a day or two in the fridge.
The garlic stems are used like a green onion. A little bit will go a long way in whatever you want to use them.
Things are growing well on the farm and it looks like we will have a good year with the exception of our strawberries. Unfortunately the strawberry crop is less than we had hoped for. Growing organic strawberries has proven to be a real challenge! We are changing our growing system for 2015 crop but the crop this year looks like it is going to be fairly small. We are not planning to supplement with conventional strawberries this year but we do expect there will be enough for you all to have some just probably not as many as you have had in the past. We appreciate your patience as we work to find effective solutions and alternatives to chemicals.
Raspberries are looking great. My brother just delivered the bees this last week and they have found the raspberry flowers as you can see in this picture. We have decided not to try to raise bees ourselves but rather to work with my brother to supply bee flowers and he provide the bees - hopefully this will be a win-win situation for both of us.
Here is a Rhubarb recipe from Kirsten which we all enjoyed very much.
Rhubarb Oat Bars
1 1/2 cups Rhubarb, cut into chunks
1/2 cup Brown sugar
3 Tb Water
1 tsp Lemon juice
Bring above ingredient to a boil in a pot over medium heat, then reduce heat and
simmer until rhubarb is tender.
4 tsp Cornstarch
1 TB Cold water
Combine cornstarch and water and slowly stir into rhubarb mixture. Cook until thickened.
1 cup Quick oats
3/4 cup White flour
1/2 cup Flaked coconut
1/2 tsp Salt
1/3 cup Coconut oil, butter, or margarine, melted
Mix above ingredients together. Press half into a greased 8 X 8 or 9 X 9 pan. Pour
rhubarb mixture over and sprinkle remaining crumble mix on top. Gently press into
Bake at 350 for 25 - 30 minutes until golden brown.
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