:: Quick update from the garden ::

I was speaking with a farmer friend of mine this morning and she told me that sometimes its like you don’t need a calendar… the garden tells you everything! For example, all of a sudden this week the onion tops went brown and fell over. This told me, “hey it’s mid-August and I’m pretty sure you should harvest me”. So that’s what I did this week. Brought in some onions and put them in the greenhouse to dry. The squashes also do this thing where the plants suddenly start to die back – sometimes due to the powdery mildew that builds up over a season – but also because the actual squashes are starting to ripen. The spaghetti squash are very very close and I hope everyone enjoys this one because we have SO MANY! Also, the butternut squashes are appearing in clumps!

IMG_20150824_115207

IMG_20150825_104921:: This week’s share of the harvest ::
1 bunch Carrots
1 box Beets
1 box Potatoes
1 bulb Garlic
CHOICE: Beans OR Tomatoes
Weekly ONLY: 1 bag Lettuce + 1 Eggplant + 1 Pepper
Bi-weekly ONLY: 1 Cabbage + 1 Watermelon

Don’t worry weekly members, we have loads of melon ripening in the garden now and we’re hoping to have some for the CSA next week and if not, the week after.

:: How to use this week’s share ::
This week’s share fits perfectly with some very traditional Danish dishes… so out comes my “the Scandinavian Kitchen” cookbook, by Denmark’s more rugged version of Martha Stewart: Camilla Plum. Try something new! Yes, Danes love their cheese and cream!!

Traditional Danish Red Cabbage Salad
1 small red cabbage
50ml very coarse sea salt
1 litre unfiltered apple juice
100g sugar
1 1/2 tsp. caraway seeds

Cut the cabbage into quarters, remove and discard the stem and cut them into very fine strips. Place in a bowl and toss with the salt. Now squeeze the cabbage with your hands until it releases some of its water. Transfer the cabbage to a large colander and let sit in the sink for an hour, then rinse with cold water. Let the cabbage start to dry on a clean towel for 30 minutes, then pat dry. Meanwhile, reduce the apple juice to a syrup with the sugar. Turn the cabbage in the syrup in a large bowl, while the syrup is still hot. Toast the caraway seeds in a dry pan until they wriggle. Scatter seeds over salad and serve.

Beetroot Salad with fresh Smoked Cheese
*Given that we don’t have the same smoked cheese here in Canada, you can use ricotta or try cold smoking the ricotta if that’s something you know how to do!

4 medium Beets
salt & pepper
1 bunch dill
for the cream:
150g fresh smoked cheese
100g Greek yogourt
3 Tbsp. mayonnaise
1 Tbsp. cider vinegar
2 garlic cloves, crushed
1 Tbsp. sugar

Clean the beets and bake them at 325F until tender. Leave to cool. Meanwhile, mix together the ingredients for the cream. Season to taste. Peel the beetroot and grate them coarsely, then mix with the cream. Serve & garnish with dill.

Dill Creamed Potatoes
1kg small, waxy new potatoes
salt & pepper
200ml whipping cream
1 large bunch dill

Scrub the potatoes until most of the skin comes off. Boil in salted water until half cooked. Drain. Put the potatoes in a wide pan with the cream, salt and pepper. Simmer until the cream has been reduced and potatoes are done. Add the dill before serving.

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