Quick update from the garden…
Ahhh, finally time for our first CSA share. The garden is pretty much a jungle right now as we’ve had quite a bit of rain and warm weather. We’ve managed to get a lot of crops in earlier than ever before this year and so I expect a good variety early in the season.

Lush lettuce harvest this morning

Lush lettuce harvest this morning

Squashes covered with netting to protect from cucumbers beetles. We'll be uncovering them this week to allow pollination.

Squashes covered with netting to protect from cucumber beetles. We’ll be uncovering them this week to allow pollination.

Tomatillos developing.

Tomatillos developing.

A big change from last season is our new Milkhouse Farm Shop, which is where you will pick up all CSA items – veggies, eggs and pork. It was a project that we had planned on doing eventually and with all the snow hanging around this spring so long, we thought why not get it done!

Locally roasted, organic, fair-trade COFFEE!
We have teamed up with a local coffee roaster in Eganville, Engine House Coffee, to create a couple yummy coffee blends exclusive to Hedgeview Farm. We’re offering 2 blends – one is a Colombian/Ethiopian blend, rich in flavour and smooth – the second is a reduced caffeine blend with beans from Ethiopia and a surprisingly delicious de-caf. Coffee is roasted FRESH for our CSA members and is available each week in the Milkhouse Farm Shop. $10/half lb bag.


Locally roasted, organic, fair trade coffee. $10/half lb bag. Freshly roasted!

This week’s share of the harvest:
1 bag Spring Mix
1 bunch Radishes
1 bag Bok Choy
1 bunch Scallions
1 head Lettuce
1 bunch Rainbow Chard
Choice of herbs

This week's harvest waiting to be washed.

This week’s harvest waiting to be washed.

How to use this week’s share:
Now I know that some of us just don’t do radishes, but being a radish-convert myself, I know there are ways to ease into eating them. Radishes are a great veg to enjoy as they grow super early in the season, grow quick, and are a good source of Vitamin C in the early weeks of garden season. An easy way to try them out is sliced very thin into salads, added as toppings onto i.e. fish tacos, or even roasted with a little olive oil. For a purely radish recipe, try them marinated…

Marinated Radish Salad
1 bunch radishes – sliced, diced, or julienned
1 green onion – sliced
fresh dill

Stir together, pour over radish mixture and toss lightly:
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/4 tsp. sugar
1/4 tsp. dijon mustard
salt & pepper

Cover and refrigerate at least 2 hours, but no longer than 4. Remove 30 mins before serving. Stir. Sprinkle some shredded swiss cheese on top and serve.

Bok Choy Stir Fry (can use chard, kale, beet tops, etc.)

Combine Sauce and set aside:
3/4 cup broth
3 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
2 tsp ginger root
1 1/2 tsp. garlic
1/2 tsp. dried chilies

1lb chicken OR 1 block firm tofu
Heat olive oil in a large fry pan and saute over medium heat until cooked through.

1 head bok choy
Add to frypan. Add sauce and bring to boil stirring. Reduce heat and cook a couple minutes until the bok choy is wilted. You can also add chard and radishes!

Serve immediately over fettuccine, spaghetti, soba noodles or rice noodles. 350g serves 4. Top with chopped green onions!


Chard is a leafy green and easy veg to work with – eaten raw, steamed, added to soup, added to pestos, stirfry, used as a bed for some kind of saucy dish. Here is a snack style recipe that could go well in a lunch pack or as part of a brunch.

Chard Squares
Mix together:
3 eggs
1 cup milk
1 cup whole wheat flour
1 tsp. baking powder

Mix in: 250g chopped fresh chard (or spinach, or beet tops, or kale) and sprinkle with shredded cheese.

Press into greased square baking pan. Bake at 350F for 30-35 minutes.

Salads we all know – use your lettuce, mesclun, scallions, herbs, radishes, salad turnips, even chards and kale. I think homemade dressing is the key to keeping garden fresh salads tasting like garden fresh salads. Mathias and I mix up a dressing every couple days and shake it in a mason jar. You can keep it in the fridge and top it up as needed. Very easy to do and you can make each dressing to taste…

Dressing 1: Honey Dijon
3 Tbsp. olive oil
1 Tbsp. dijon mustard (seedy one is great)
1 Tbsp. white wine vinegar
1 Tbsp. honey
salt to taste
* If it’s runny, add more dijon or honey. If it’s thick, add more olive oil or vinegar.

Dressing 2: Maple Balsamic
3 Tbsp. olive oil
2 Tbsp balsamic vinegar
1 Tbsp. maple syrup
1 tsp. mustard
salt to taste