:: Quick update from the garden ::

My grandmother always says that summer turns a corner when the rural fairs begin and this weekend is Beachburg Fair. This is somewhat a landmark week for the garden as the bean production completely explodes and I start peeking to see where the potatoes are at. The garlic is looking good – nearly ready for harvest next week if I can get some of the lower leaves to dry off a bit. We’re also getting the first ripe cherry tomatoes and as soon as that is in full production, you will see the little gems in the CSA!

Potatoes are just starting to form.

Potatoes are just starting to form.

We plant our onions in small clusters. Saves space and is easier for cultivating.

We plant our onions in small clusters. Saves space and is easier for cultivating.

:: Locally Roasted Organic Coffee ::
I’m always looking for ways to encourage support for local, small-scale and often young producers and this is why we are offering a few additional products for sale in the farm shop, including fresh and locally roasted, organic, fair trade coffee beans from Engine House Coffee in Eganville. We have both medium and dark roasts available for $10/half lb. bag.

:: Free-range Heritage Pork Mixed Boxes ::
We are also offering for sale, mixed boxes of Heritage Pork produced by my childhood friend and Pembroke-native, Allison Muckle and her young family in Wanup, ON.

Nothing quite compares to the rich succulent flavour of Heritage Pork. Allison’s pigs live a comfortable life at her farm and are on a mix of pasture and grain. We chose cuts that would be convenient to use in the summer for quick meals (i.e. the smoked ready-to-eat ham) or the chops and sausages for the BBQ. Let me know if you would like a mixed box.

$90 (9lbs) Heritage Pork Box includes:

2 1lb packages     BACON
1lb package       SAUSAGES (mild Italian)
1-2lb package    BUTT CHOPS 
1lb packages      LOIN CHOPS
1lb package       SMOKED HAM SlCES

Piggies roaming on Allison's Rowantree Farm

Piggies roaming on Allison’s Rowantree Farm

:: This week’s share of the harvest ::
1 bag Lettuce
1 bunch Carrots
1 bunch Garlic Scapes
1 small bunch Onions
1 Zucchini
1 large Kohlrabi
1 bag Sugar Snap Peas
1 bag Beans

:: What to try with this week’s share ::
In case you are getting backed up with greens i.e. turnip tops, radish tops, beet tops, cabbages… you can try these out:

Fried Greens Meatlessballs (Alexandra Stafford)
Serves 3 to 4 as an appetizer


1 bunch greens
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
Salt, to taste
2 cloves garlic, chopped
1/2 cup cilantro
1 tablespoon cumin seeds
1 cup fresh breadcrumbs
1/4 cup crumbled feta
1 or 2 eggs
Oil for frying

  1. Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
  2. Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.
  3. Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.
  4. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg. I usually find one egg to be enough.
  5. Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

Sauteed Kohlrabi, Onions & Cream (Martha Stewart)

Cubes of peeled kohlrabi
Thinly sliced white onion
Unsalted butter
Finely shredded kohlrabi leaves
Heavy cream
Salt and pepper
Grated nutmeg

Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.