:: Quick update from the garden ::

Wow, talk about a heatwave. Back when I spent my summers treeplanting, if the temperature reached the high twenties and even thirties, we would work “fire hours”. This meant working very early in the morning and then breaking during the hottest parts of the day, and then returning to work for the evening. The reason was to reduce the chances of igniting a forest fire when our shovels hit rocks causing sparks. While I’m not at risk of creating a forest fire out in the garden, I am working my “fire hours”, which means your CSA veggies were picked very early this morning!

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Garlic harvest is underway. Pulling each bulb from the garden and then arranging it in the greenhouse where it’s hot and the garlic has a chance to dry. My brother is coming to visit by the weekend and little does he know that I will be enlisting him to help clean the thousands of bulbs that need to be prepared for the Garlic Fest at the Carp Farmer’s Market Saturday August 8th and Sunday August 9th.

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:: Heritage Pork ::

A reminder that we are now carrying mixed boxes of heritage pork, raised by my childhood friend Allison Muckle in Wanup, ON. Allison raises Large Black pigs at her family’s Rowantree Farm. 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. You can pick up a box with your CSA share, while they last.

$90 Heritage Pork Box (9lbs) includes:

2 1lb packages              BACON
1
1lb package                 SAUSAGES (mild Italian)
1
1-2lb package            BUTT CHOPS (the neck)
3-4
1lb packages          LOIN CHOPS
1
1lb package                SMOKED HAM SlCES

:: This week’s share of the harvest ::
1 bag Lettuce
1 bunch Beets
2 pints Green Beans (in 1 bag)
1 Pepper
1 quart Zucchini
1 bunch Dill
Weekly only: 1 bunch Rainbow Chard
Bi-weekly only: 1 Kohlrabi

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:: What to try with this week’s share ::

Tarragon (or Dill) String Bean Salad
from the blog “My New Roots”

tarragonbeans
Salad:
4 cups green beans
1.5 cups cooked beans (romano, pinto, lima, navy, chickpeas)
1/2 red onion or a few shallots
1 bunch fresh tarragon (or dill)
½ cup hazelnuts or almonds, toasted
300 grams feta cheese (preferably goat feta)
Freshly ground pepper

Dressing:
3 Tbsp extra-virgin olive oil
1 Tbsp maple syrup
2 tsp strong mustard
1 Tbsp apple cider vinegar
Pinch sea salt

Directions:
1. Wash and top green beans. Steam for 4 to 5 minutes until crispy (do not over steam!).

2. Make dressing: Combine all ingredients in a jar and shake vigorously.

3. When beans are cooked, remove from heat and rinse in cold water. Place in a large bowl and add all other salad ingredients.

4. Toss green bean mixture in dressing; season to taste with sea salt and freshly cracked black pepper.

Beet Pesto
from the blog Wealth of Health
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1 lb red beets (4 to 5 medium), trimmed and scrubbed
1 clove garlic
1 tbsp fresh dill
1/2 cup roasted pine nuts
1/3 cup parmesan cheese, grated
1/4 cup olive oil (I used flaxseed oil)
1/4 tsp salt
1/4 tsp pepper
1 lb (450 g) whole wheat spaghetti (or any other pasta)

Directions:

-Preheat oven to 400 degrees F
-Drizzle beets and garlic clove with oil
-Individually wrap tightly in foil and roast until tender, about one hour
-Remove from oven, remove foil, and let cool
-Peel skin off beets with fingers (or a peeler) and coarsely chop
-Remove the roasted garlic from the clove
-In a food processor, combine roasted beets, garlic, oil, pine nuts, and parmesan cheese
-Pulse until smooth and creamy
-Season with salt and pepper to taste
-Cook pasta according to package directions. Drain, and return to pot
-Toss pasta with the beet mixture
-Garnish with pine nuts, Parmesan cheese, and fresh dill

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