Produce Pack Week 3 and other farm news

This weekend we got set up for our new 4-legged friends to arrive.  The cows came from Parkside Farms, and our responsibility is to move them on to new pasture every morning.  So far so good.This week the produce pack will likely contain: spinach, peas, kale, salad mix, green onions, radishes, zucchinis, cilantro, basil, italian parsley, garlic scapes, and arugula.  Along with strawberries and eggs.

The heat and rain are great for crop growth!  Some english cucumbers surprised us this morning.  We didn’t know they were so far along.  The melons are taking over one of the hoop houses.  We can’t walk on the paths anymore… We are busy weeding, trellising the tomatoes, planting, mulching, harvesting, collecting eggs, and moving the livestock to new pasture every morning.

The melons are taking over!

Tomatoes are getting heavy

 

Strawberries from week 2

New people are joining the Produce Pack every week, and there is still room for more.  Please feel free to share your favourite ways to use your produce either by commenting on this post or on the Facebook page.  Debbie just sent in a suggestion for a great-sounding salad:  “Strawberry Avocado and Almond Salad (using the mixed greens from the produce packs) drizzled with a maple/honey/cider vinegar dressing. SO yummy!” Thanks Debbie, you’re getting the ball rolling.  Don’t forget about Open Farm Saturday on July 14, starting at 2pm.  You are all welcome to come out and visit the farm.

2 thoughts on “Produce Pack Week 3 and other farm news

  1. SFL Strawberry Avocado Salad:

    Mix 1Tbsp Maple Syrup, 2Tbsp oil, 1Tbsp honey, 1Tbsp cider vinegar, and 1 tsp lemon juice. Drizzle over a salad made of mixed greens of choice (spinach is also really nice), 5 slices strawberries, 1/2 and avocado, and 1/4 cup sliced almonds.

    Penne and Zucchini and Basil

    4-6 small zucchini, cut lengthwise, then crosswise into 1/4″ pieces
    5 Tbsp olive oil
    1 good size onion, peeled and cut in fine half rings
    1/4 cup vegetable stock
    30 fresh basil leaves, torn in pieces
    1/2 cup fresh mint leaves, coarsely chopped
    1 lb penne pasta
    Fresh ground pepper
    4-6 Tbsp Freshly grated Parmesan cheese

    Place cut zucchini into a bowl. Add 1tsp salt, toss, and set aside for 30 minutes. Drain thoroughly and pat dry to get off as much of the salt brine as you can.

    Put oil in a large frying pan or saute pan and set over medium heat. Add onion and cook 5 minutes without browning, stirring occasionally. Add the zucchini and stir and cook for another 5 minutes, or until soft. Taste and add some salt if desired. Add stock, stir once or twice, and turn off the heat. Add the basil and mint leaves and toss. Set aside in a warm place while pasta is cooking.

    Boil pasta as per package directions. When done, drain it and add the zucchini mixture, black pepper, and cheese. Toss to mix and serve immediately.

    Serves 4

    Lentils topped with Gingery Spinach and Yogurt:

    1cup dried green lentils
    3 Tbsp olive oil
    1 med onion (peeled, halved, thinly sliced)
    Dash of cayenne pepper
    3 garlic cloves, peeled and chopped
    1/2 tsp salt
    Freshly ground pepper

    3 Tbsp olive oil
    1″ piece of ginger, finely grated
    20 oz spinach, trimmed and washed
    1/8 tsp cayenne (optional)
    4 generous dollops of plain yogurt

    Heat oil in a saute pan over med-high heat and when hot, add onion. Stir and fry, adjusting heat as needed, until onion is reddish brown and crisp. Remove onion with a slotted spoon and spread on a paper towel. Add cayenne and garlic into the remaining oil. Stir for 10 seconds then add lentils and 2.5 cups of water. Bring to a boil. Turn down heat to low and partially cover the pan. Cook gently for 30-35 minutes, or until the lentils are tender. After cooking, stir in salt and pepper. Set aside.

    Put second amount of oil in a large pan or wok and set over high heat. When hot, add the ginger and stir for 20-30 seconds. Put in the spinach and cayenne. Stir and cook until the spinach has wilted completely, 4-5 minutes. Turn off the heat. Serve in a soup bowl with a scoop of the lentils on the bottom, the spinach next, and a final dollop of yogurt. Scatter the fried onions on top. Serve hot.

    Supposedly makes 4 portions, but in our households two people can make a hearty meal out of this.

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