Update from the garden
The buckwheat was turned in this week for the second time this season. We will now wait for it to break down a bit before cultivating it in to the soil and preparing our beds. Looks great so far and the perennial grasses have been eradicated. We’re all pretty darn excited about that!!

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The squashes are starting to make themselves apparent in our patch. We have lots coming to you this fall including Spaghetti, Acorn, Delicata and a huge favourite: Kuri. I love how at this time of year, the plant starts to die back a bit revealing all these little gems throughout the garden.

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This week was our first harvest of potatoes. Because we don’t do a lot of early potatoes, I wanted to bring you some specialty varieties that you may not find even at the farmers’ market including the golden potato “Nicola” that you are getting this week and some gorgeous yellow and red fingerling potatoes that are still to come.

Some of our colourful peppers are ripening up and I hope you enjoyed the little rainbow basket to choose from this week. Why don’t grocery stores carry purple peppers? They are the coolest.

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I decided to give everyone elderberries to try this week because 1. we have so many 2. they are very healthy for you being SUPER full of antioxidants and 3. they taste pretty alright as is. I recommend sprinkling them on your yogourt, in pancakes or adding them to anything you might make with other berries. They are not very sweet so you can mix them with other berries. They can add a gorgeous colour to a jam or something similar. Be advised that these things stain like crazy so watch your clothes, children and kitchen utensils.

This week’s share of the harvest
1 bunch Beets
1 bunch Carrots
1 bag Beans
2 Peppers
1 bag Elderberries
1 Garlic “Marino” variety
1 Zucchini or Pattypan
1 Melon
1 box New Potatoes “Nicola” variety
Large size shares only: Take Extra Carrots OR Extra Beets & a choice item

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How to use this week’s share
If you are looking for a way to share the new potatoes as a warm meal, a Spanish Style Omelette is a great idea! I say “Spanish style” because we once had Spanish WWOOFers (travelling farm helpers) here helping us on the farm and they prepared authentic Spanish omelette, which was strictly potatoes and eggs. If you have our farm eggs, then even better.

  • 1 tablespoon olive oil, plus more for serving
  • ~ 1 pound Nicola potatoes, sliced inch thick
  • 1 bell pepper, thinly sliced
  • 1 medium onion, halved and thinly sliced
  • Coarse salt and ground pepper
  • 8 large eggs
  1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.

  2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.

  3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

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