Quick update from the garden…
This week brought more rain and some warmer humid weather and so finally the beans are making an appearance – we’re hoping to have enough ready for next week’s CSA along with some amazing pattypan squashes. It’s kindof a fun time of year in the garden because our winter squashes are starting to form: pie pumpkins, butternut squashes, acorn squashes etc. and they are so cute in their mini version.

This is what it looks like when harvesting summer squash. Pattypans on the left and zucchini on the right!

This is what it looks like when harvesting summer squash. Pattypans on the left and zucchini on the right!

This past week the first cut on our new hay seeding has been taken off and the field is left to grow its protein rich alfalfa. First cut hay is typically more grassy and can be described as a “weaker” hay ideal for horses who can’t handle the protein rich 2nd and 3rd cut hay. It is also suited to beef production – which is where our hay is going. 2nd and 3rd cuts are more suited for dairy production (or beef, or…).

First cut hay

First cut hay on an overcast day

Coffee this week: We have a freshly roasted batch of organic fair trade coffee in the shop this week, straight from Engine House Coffee in Eganville. A pleasant combo of a Colombian and Ethiopian bean. Slightly heavier on the Colombian, it is a full bodied, rich, yet smooth taste. Coffee is $10/half lb. bag.

This week’s share of the harvest:
1 bag spring mix – with the inclusion of blonde chicory
1 bunch chioggia or “candy cane” beets!
1 English cucumber
1 box zucchini
1 garlic (variety: Music)
1 bunch kale – Rainbow or “Winterbor”
1 bunch yellow onions with big greens

Chioggia or "Candy Cane" beets

Chioggia or “Candy Cane” beets

How to use this weeks share:

Stuffed Tortillas with Summer Squash
1-2 garlic cloves (minced)
1 large onion
1 green pepper

Sautee garlic in 2 Tbsp. oil for 1 minute. Add onion and pepper and sautee until crisp-tender.

2 cups corn
1 medium zucchini
1 1/2 tsp. ground cumin

Add and continue to sautee until all vegetables are tender.

2 cups cooked black beans
1 cup vegetable broth
2 Tbsp. salsa

Add and cook until there is no excess moisture. 

To prepare, preheat frying pan and place a  flour/corn tortilla  in pan (you’ll need a dozen or so that fit in your frying pan). On half of the tortilla, sprinkle on some cheese and vegetable filling. When tortilla is crispy, fold over like a half moon and flip over. Cook until the other side is crispy. Nice to serve with sour cream and fresh sliced scallions/onions, chives and/or fresh cilantro.

Kale Salad from Steven and Chris on CBC
1 bunch kale
6 slices bacon
4oz. feta
1 large lemon (juiced)
1/4 cup olive oil
salt & pepper to taste
1 cup dried cranberries

Tear the kale off the stem (or include the stem if you like). In a bowl, combine with lemon juice and massage with your hands until the kale is dark and silky. Leave marinade for a few minutes. Then add the feta, bacon, oil, cranberries, salt, pepper and voila!

Kale salad

Kale salad

Quick Cucumber Kimchi (fridge pickle)
4 cups coarsely chopped cucumber
1 Tbsp. sea salt
2 Tbsp. miso paste
1 1/2 cloves garlic (minced)
2 Tbsp. chili flakes
1 Tbsp. sesame seeds
1 Tbsp. honey

Combine the cucumber with the salt and let sit 10 minutes. Meanwhile, combine the remaining ingredients into a paste. Rinse and drain the cucumbers and thoroughly combine them with the paste. Pack into a mason jar and let them sit in the fridge for at least 6 hours before eating. They can keep in the fridge for up to 2 weeks but we find they taste best when eaten within 3 days.