Fall CSA #8 2013

Fall CSA #8 October 25

This week was all about chicken - our Chanteclerc Heritage Chickens we cooked 5 in 3 days and sold more than we should have! We were so happy with this endeavor and are looking froward to  a great season next year! I am in the works of writing a post about it and it should be posted on the site soon.

In your basket this week:

1 Chez Nous Tomato Sauce
1 bag of Arugula
1 Bag of China Rose Winter Radishes / baby Hakurei Turnips (all greens edible)
1 bag of Carrots
1 bag of Brussels Sprouts Greens ( Taste like Brussels Sprouts)
Rosemary (perfected for roasted potatoes or vegetables...roast...last a long time!)

Much like last year this Fall has seen quite a bit of rain, after 2 years in a row of this you can bet nest year I will be getting that garlic in extra early since the saturated soils make it hard to plant them now. I have my fingers crossed that we are able to plant soon we have some really nice seed this year.  All the water, has also caused us to start pulling our carrots out early since they are getting damaged by all the water.  They are so tasty but you might get the odd one with a bit cut off!

We finally got some fantastic carrot beds...only to have them receive too much water. You will see some unique carrots shapes!

Needing to free up some room in the freezer, it was time to pull out some of our Tomato sauce which counts as 2 items.  We make it with a mixture of all our tomatoes- every color, shape and size and add organic onions and our garlic fried in organic olive oil or organic coconut oil and herbs.

China Rose Radishes are pretty spicy. They should be separated from the greens. The greens can be cooked or juiced. When making soup- it is surprising how the greens lose their spiciness and prickliness and become soft and delicious! See recipe for soup. The roots really last a long time and can be eaten raw or roasted.

Here are two different radish top soup recipes:

http://foodandstyle.com/2010/11/15/radish-top-veloute-and-slow-roasted-radish-roots-with-fennel/

http://allrecipes.com/recipe/radish-top-soup/

I included some baby Hakurei Turnips. I think cooking these whole would be great and look really nice!

That's all! Have a great weekend!

Shirley and Rich

Fall CSA # 7 2013

Fall CSA # 7

Hello everybody!

We're done a little early today! We hope you enjoyed your carrots and potatoes last week! We really didn't have much of those so we saved them for our CSA members as well as a little for ourselves... There will be more carrots but we are waiting for a little frost before we harvest them because it sweetens them up!  

In this weeks baskets:

1 bag of Chez Nous Mix
1 bag of Flower Sprouts
garlic
1 bag of Pea or Sunflower Shoots
Hakurei and Scarlet Queen Turnips ( can be cooked or eaten raw-leaves are also edible)
Peppers
Winter Squash

Flower Sprouts

You have already received some Flower Sprout Tops and this week we are sending out the actual sprouts.  These are suited to all green recipes and especially Brussels Sprouts recipes.  Our usual way of cooking them are to drop them in boiling salted water or stem them just until a fork easily goes into the stalk.  You will notice they smell quite cabagey cooking and turn the water purple (so take note if you are adding to soup!) but they are delicious and a green kids usually like!

Last week we went out for my birthday dinner and I was delighted to have my meal come garnished with Pea Shoots. A little while later, the table beside us was served and each person removed their pea shoots! It was hard to contain myself! I wanted to tell them your supposed to eat that! Pea Shoots and Sunflower Shoots are a new addition to our farm, they grow well, don't take much space and are highly nutritious!  Up to now we have mostly been enjoying them raw, in salads,omelettes, in sandwiches and in juices or smoothies but there are still many more options to try ... check out the recipes on this site! 
http://www.peashoots.com/peashoots-recipes.htm

I also enjoyed a wonderful winter squash soup as part of my meal.  I have had and made many winter squash soups but this one had my attention, it was really quite plain but delicious.  I made some this week and think i got it perfectly! Squash soup is really quite easy.  All you need to do is cook your squash-cut it in two and scoop out the seeds.  Rub with butter or oil and roast until cooked.  Once cooled remove flesh and it's ready to use for soup, breads or pie. For soup, brown a little onions and garlic (or use roasted garlic which can be made when you are roasting squash) add chicken broth and squash then some milk or cream a nice amount of cinnamon, some nutmeg and salt.  Puree and eat!

Red Kuri Squash (orange) Butternut (peanut), Acorn and Luxury Pie Pumpkin below. 

Here's two other recipes i use every year when i have Winter Squash I posted this last year:
http://www.cheznousfarms.com/2012/09/csa-18-and-our-busy-busy-week.html

Today we harvested all the sweet peppers. They are still green but starting to blush with a little color most will ripen when they come in but you can use them green also! We are smoking some Jalapeno's, Paprika peppers and Poblano's today. Can't wait to see how they turn out.

For those interested here's some items in your lettuce mix this week: top to bottom-left to right. Curly Endive, Spinach, Kales, Arugula, Napa piece, mustards, turnip leaf, asian greens, lettuce, sunflower green, pea shoot, radish green, herbs-lemon basil, parsley and fennel

Thanks and see you next week!

Shirley and Rick 

Fall CSA # 6 2013

Fall CSA #6 Oct 11

Happy Thanksgiving!    Gratitude is often on my mind and it was especially present this week not because i knew that thanksgiving was coming but because i was often overtaken by how happy my new life as a farmer makes me.  We have a saying here that we sometimes use about a meal or food that is served to us where we state : it was made with love....  However, sometimes we use this when we are served something that just looks all wrong by saying this wasn't made with love which usually makes us laugh and lessens the blow a little.  Well, let me tell you that your baskets are always made with love because we love what we do. I was especially happy with today's baskets and as usual got pretty excited about today's Chez Nous Salad mixture saying:"Oh this is going to be a good one!"

In your baskets this week:

-1 bag of Chez Nous Mix (this blend actually contains no lettuce ...but lots of spinach, arugula, baby mustards and Asian Greens, sunflower greens, pea shoots, radish microgreens, turnip leaves, napa leaves, parsley and lots of lemon basil.

-1 bag of potatoes

- 1 bag of Heirloom carrots and orange beets

-1 bag of mixed cooking greens (collards, flower sprout tops, kales)

-1 bag of curly endive

1 large bag of Herbs- parsley, thyme, Rosemary

Wow! I cut up the biggest ones to see if they were still good was in awe of their beauty!

Sliced and roasted with a little water, butter and rosemary -was delicious!

A nice bed of Asian Greens and Mustards 

Summer meet Winter Blend -winter greens such as spinach and arugula with the last of summers lemon basil, amaranth and orach leaves. This mix can also be cooked if you wanted.

Here's some Napa Cabbage Leaves that can be found in your salad mix-they were torn into pieces

Brassica Greens are perfect this year!

Curly Endive is a new green that we are still growing accustomed to. I often include it in the salad mix cut into smaller pieces.  It is bitter but loses the bitterness upon cooking and goes well in soups and quiches.  We  (as well as our children!) really enjoyed this Italian wedding soup recipe posted in the spring CSA
:http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-wedding-soup-recipe/index.html
I would love to hear of any recipes you enjoy using this new green!

This weeks herbs Rosemary, Thyme and Parsley

Have a fantastic weekend everyone!

Shirley and Rick

Fall CSA # 5 2013

Fall CSA #5 Oct 4

Hi everybody!
It has been, so far..., an incredibly wonderful Fall for us as I hope yours is too! We have slowly started the outdoor cleanup by harvesting the last of many crops and uprooting the plants.   It looks so messy at this time with brown and dying plants, toppled over Sunflower Giants and weeds that got the best of us. A lot of time and effort goes into growing food, more than many people realize. There is the obvious planting-weeding-watering-harvesting and washing but some of the big jobs are seeding and then potting up, preparing beds and then cleaning it all up!

This weeks baskets still say summer but definitely summers end...end of tomatoes, zucchini's, eggplants and beans.

In your baskets:

-A summer's end Eggplant, zucchini, beans, peppers bag
-Tomatoes
-A bag of Ground Cherries and a few purple tomatillos
-A Chez Nous Salad Mix
-Collards
-Pea Shoots
-Arugula
-Garlic

Absolutely gorgeous collard leaves in your baskets this week! 

Collards in their simplest form are wonderful cooked in oil and garlic but also make awesome wraps cooked or raw. Try googling collard wraps and you will be greeted with many healthy wraps full of items such as hummous and grated carrots or beets, sprouts, peppers etc....they keep well and are quite delicious!

Ground cherries - remove from paper husk and rinse they have a unique flavor that some compare to cantaloupe. The big purple ones are Tomatillos and they have more of a Kiwi flavor. 

The salad mix has quite a winter look to it this week. It contains many different leaves such ad turnip greens, spinach, arugula, mustard's. We had many people ask about the lemony flavor of a recent mix- it was lemon basil -lots of it!

Arugula also called rocket has a peppery kick.  It is awesome added to pizza or pasta last minute or upon serving depending on if you want it to wilt or not.   

Pea shoots are usually added to our Chez Nous Mix but we kept it out this week and offered it as it is.  Great in wraps, sandwiched or in a salad!

Thanks and have a great week!

Fall CSA # 4 2013

Fall CSA #4 Sept 27

Hi everybody

It's been a great week graced with some delicious meals and making our Heirloom Tomato sauce all week. Fall has always been my favorite season and now that we work such crazy hours during spring and summer I appreciate it that much more.  We are able to go about things at a slower pace which gives me more time for my other passion cooking! And not only do we work together, but my husband and i cook together too! It's really fun! This year we grew Scotch Bonnet peppers which are a pepper of the islands and i had been looking forward to making my own jerk chicken since this winter.  I was worried that the kids might not approve but they loved it and I highly recommend you try the Jerk Chicken recipe! The flavor is crazy!

In this weeks basket:

1 bag of Chez Nous Mix
1 Bag of Sunflower Shoots
1 Bag of Flower Sprout Tops
1 Bag of Tomatoes from the greenhouse (sweeter than our outdoor ones this year!)
1 Bag of Scotch Bonnets
Pepper/ eggplant/ Zuch Bag
Mint (scroll down to see last weeks Chocolate Chip Mint recipe)
Thyme


Flower Sprouts are a crop that we grow which are similar to Brussels Sprouts but instead of growing in a tight ball they open up.  To encourage the plants to push the buds out we cut the tops of the plants off- which are just as delicious!

Our flower buds probably about the end of November last year!

We've been transforming the greenhouse for our winter crops.

After all the weeds we had to deal with this winter we decided to lay down some fabric.

With heavy hearts pulling out many thriving tomato plants...how we wish we had a movable greenhouse right about now!

Taking out this...

 to plant this....this bed is lettuce and arugula.

 Scotch Bonnets in the large basket.  The jerk recipe calls for 2 to 3 I would recommend freezing any unused ones as they are for use later.

A quite terrible picture of our intensely  delicious jerk chicken. I would recommend using chicken pieces just to get more yummy sauce to chicken ratio! However, we saved the extra clean unused sauce and pan fried the extra meat for wraps the next day with sunflower shoots.

Ingredients

3 1/2 lb chicken leg with thigh (or 1 whole chicken cut up)

Jerk Marinade

4-6 Cloves garlic, finely chopped
1 Medium onions, chopped

1 to 3 sliced scotch bonnet peppers -mine are really small though..i used two and it was not hot at all perfect for the kids.
1 Tbsp.  dried thyme (or 2 Tbsp fresh thyme, chopped)
1 Tbsp. ground allspice ( I grind my own can be bought whole at the bulk barn)
3 Tbsp. brown sugar
1 Tbsp. salt
1 tsp. Black pepper
1 tsp Ground cinnamon
1 tsp Ground nutmeg ( also like to grind my own)
1 tsp Ground ginger 

1/4 cup olive oil
1/4 cup tamari or soy sauce
Juice of one lime
1/2 cup orange juice
1/2 cup vinegar apple cider or white

Puree the sauce in a blender or food processor.

Remove one cup to make basting sauce.

Poke holes in chicken to better adsorb flavors and pour over marinade. Marinade for 24 hours. 

Jerk Sauce

1 cup of marinade

2 tbsp of dark rum

2 tbsp of real Maple Syrup or Molasses.

It's been quite a symphony of rosters calls lately as the young cockerels are learning to crow.

Have a great week!

Fall CSA #3 2013

Fall CSA #3 Sept 20

Hi everybody

What a beautiful couple of days it has been…   We’ve had a lot of interesting things going on lately and I am excited to see what will come of it all. We have been participating in some filming project for the city of Fort Erie and were interviewed for an upcoming book on farming in Niagara.  Fun stuff but I am no movie star that’s for sure!  Put a camera on me and the simplest things like speaking or bagging lettuce become a challenge!  Anyways, I am really happy to be a part of it all and it makes for funny memories and a chance to let people know what it is we do here.

This week, we were able to get some planting done in the greenhouse but there is still more to be done. We pulled up all the hot peppers already and next are gorgeous sweet pepper plants full of green fruit – nicest plants we have ever had, but just not much going on for color change this year. Most are still edible green and i guess that's how we’ll be eating them. Tomatoes will come out too. Really, really hard to do when they would keep producing for a while…but we need to plant things that will carry us through the winter.  We may leave a few though, just to see!

This week’s baskets still contain many summer items but we have added some kale – know many of you have been anxiously waiting! Also, is the last Edamame harvest and possibly beans too.  Tomatoes I estimate 2 more weeks…

In your basket:

1 Chez Nous Lettuce mix

1 bunch Edamame ( scroll down to Fall CSA #1 for cooking instructions)

1 bag of beans

1 cherry tomato and 1 large tomato bag

1 Kale

1 Parsley

Also, I wanted to remind you that Edamame,  just like sweet corn, taste better the sooner you eat it. 

Next week,  we'll be sending out some mint I am looking forward to trying this recipe:
http://montcarte.ca/2009/07/17/real-mint-chocolate-chip-cookies/ Just thought i would share it now in case you need to pick up some ingredients .

I also thought I would re-share the Kale meatloaf recipe that i included in a spring newsletter for our new members since it got alot of rave reviews. 

Eat your Greens Meatloaf from The Book of Kale

2 pieces of sturdy bread

1/2 c. (125 ml) milk

1/2 tsp. (2 ml) salt

4 c. (1 l) kale leaves

1/2 c. (125 ml) onion

1 lb. (454 g) lean ground beef (subs with any ground meats you like)

1 lb. (454 g) lean ground pork

1 large egg

2 tsp. (10 ml) Dijon or grainy mustard

salt & black pepper

1/2 tsp. (2 ml) fresh thyme leaves

1 tsp. (5 ml) dried basil

1/2 tsp. (3 ml) dried oregano

1/2 c. (125 ml) parsley

Optional Glaze:

1/2 c. (125 ml) ketchup

2 tbsp. (30 ml) brown sugar

1 tbsp. (15 ml) tamari or soy sauce

Tear the bread into small pieces and soak in the milk and salt in a large bowl. Let stand for about 10 minutes until the bread soaks up the milk and the mixture is soft.

Pre-heat the oven to 350 F.

Cut the kale leaves into a chiffonade, long thin strips, if using a knife. Chop onion. Mince herbs.

Add the remaining ingredients to the bread and milk. Mix well, then pile evenly into a lightly greased casserole or a large loaf pan.

Bake for about 45 minutes.

For the glaze, combine ingredients and brush or spoon evenly on top of the loaf after it has baked for 20 minutes. 

* Changes I made I pureed the onions and cooked longer until the sauce was really baked on.  We thought this would make excellent party meatballs but you would have to double the sauce.

This recipe is a keeper for me tasted even better the next day!

Till next week!

Shirley and Rick

Fall CSA #2 2013

Fall CSA #2 Sept 14

Good afternoon

It’s that time of year when summer crops are still producing but quickly coming to an end and fall/ winter crops need to get in asap! Most home gardeners are getting ready to put their gardens to bed but for us it’s like another spring where gardens need to be planted. Gardens of the months to come are priority but it’s hard to focus when there is so much harvesting and preserving to be done! I am always so grateful when, in the dead of winter, I can pull out some frozen herbs, beans, tomatoes etc… to add to a dish I am preparing.   Life gets so busy though, I really understand how hard taking time to preserve some of the summer’s bounty is. Crazy isn't it? I have already frozen some herbs, pesto, and tomatoes but have beans and eggplant on my list.  I've made some sauce but with all there is to do this year we decided that we would start freezing and filling buckets for the cooler until we have time and the same is being done with hot sauce peppers.

Did you know that you could just pop tomatoes and cherry tomatoes in the freezer as is? When you take them out to add to your sauce or soups just rinse them under a little warm water or let them sit on the counter for a bit and the skins will just slip off! Beans will be blanched and eggplant will be roasted before freezing I’ll add some links.

This week’s baskets contained:

1 bag of Chez Nous Lettuce Mix

1 bag of beans

Zucchini / summer squash patty pans

Eggplant

2 bags of Tomatoes

Peppers

A green curry paste herb bag (recipe found in Green Curry Thai below)) which contains Thai Basil, Lemon Basil, Fresh Green Cilantro seeds (use seeds and all greens), Green Chilies, Sorrel Leaves and Garlic

Included in your herb bag were many items needed to make a delicious green curry paste which could be used in the recipe included or any of your choice. You can also use these ingredients to make a delicious Salsa if Thai isn't your thing!

We have lots of beans right now, so you had some last week, this week and probably next week too! Cream of bean soup? In your Thai Curry? Cold Bean Salad? Or maybe just freeze some for a delicious winter soup! http://www.wikihow.com/Blanch-Beans

There is a pretty noticeable difference between the flavor of the greenhouse grown and field grown tomatoes this year as the outside tomatoes are receiving alot more water than we would like! We do however, mix them 50/50 The ones above were harvested in the greenhouse this morning.

Thai Basil has won me over this year for it's flavor and excellent growth! They got a good trimming today though!

I really wish I would have saved the site I got this delicious batter recipe for eggplant. It was so yummy! I know it was a pretty basic recipe though and I substituted the milk for buttermilk and fried in coconut oil. We used eggplant, zucchini and patty pans.

Here's a Thai recipe that goes perfectly with the ingredients in your basket : eggplant, beans, zucchini, peppers and the contents of the herbs bag. All the contents in the herb bag could be ground into the paste - i replaced the lemongrass with lemony sorrel leaves and the cilantro leaves with fresh green coriander. The paste can be frozen for later use if you have other plans for the veggies.

Thai Green Curry

And last a wonderful post on freezing eggplant 3 different ways rounds, cubes, puree
http://www.traditional-foods.com/food-preservation/freezing-eggplant/

Next week's basket will probably include peppers, tomatoes, zuc, lettuce, kale and parsley etc...

Have a great week!

Fall CSA #1 2013

CSA #1 Sept 7 

Hi everybody!

And the 2013 Fall CSA begins!  We are so glad to have you join us!  Really! We love supporting real local businesses and food.  I love shopping in a small store. Our farm is slowly but surely being built with a huge help from our CSA’s.  Everything seems a little crazy now on the farm with lots of harvesting daily, crops coming to an end whether we are ready or for it or not and lots of Fall preparation going on. It will slow down soon though. 

So just a reminder, about pick ups.

Farm 10-9 on Saturdays…your bin will stay in there until Sunday evening.

Niagara Falls @ Naturally Healthy from 12-5:30

Like we mentioned if your not picking up your basket until Sunday let us know and we will keep it in the cooler until then and if you will not be able to up in the Falls on a particular week let us know in advance and you can pick up at the farm Sat evening or Sunday.  And most importantly, if you will not be coming at all please advise us so that we could donate it will the items are at their peak freshness- we have The Well Church pick it up.

One last thing about pick up, if you could take a double check at your name on the basket you empty to make sure it yours it would help any confusion of someone showing up to an empty basket!

Every friday evening you should receive your newsletter-sometimes it may be late! If ever you do not receive the email with the link you simply need to check our site www.cheznousfarms.com and click the CSA newsletter tab. I may just have forgotten to email it out.  There you could also view past baskets and recipes. 

In your basket this week:

1 bag of mixed heirloom beans

1 bag of Edamame

1 bag of Chez Nous Lettuce Mix

1 bag of Cherry Tomatoes

1 bag of Larger Tomatoes

1 larger bag of Basil

1 bag of Sunflower Shoots

What is Edamame?

It is a hairy little bean and a super healthy and yummy snack! To cook:  get water boiling and add lots of salt-drop beans in with pods on and boil for 4 min and no more. Drain you can add more salt, you can add a little butter, or even a little soysauce or tamari but just a few drops... We love just a little butter and salt. To eat put the pod in your mouth and slide the beans out.  Don't be scared of the hairs...haha they help hold all the flavors of the butter etc... By the way, if you decide to buy frozen edamame please make sure that you buy organic as soybean is a huge GMO crop and you'll avoid that by buying organic!

Basil. You are receiving a bag of basil. Delicious in any pasta dish! If ever you have too many herbs mainly to tender kind like parsley and basil or mint. A good way to preserve them is to chop them by hand or your processor and add some olive oil. Freeze in little cups or an ice cube tray. Then when you are making sauce or salad dressing you can pop some fresh basil oil and all in! It feels really good to use something that you have preserved in the middle of winter!

I love homemade salad dressings and have a few recipes that I make the most here's one of them:

This dressing makes a great Italian Salad just add cheese, tomatoes, cubed zucchini, peppers, cucumbers and a little onion

Mme Karolynn's Dressing ( a lady i used to work with)

1 cup of olive oil
1/4 cup of freshly squeezed lemon juice
1/2 tsp of celery salt
some salt to taste if you need more
white pepper
other add in...fresh herbs they all taste good! Parmesan, pesto


Thank you you and till next week...items to possibly expect next week zucchini, eggplant, parsley,tomatoes...

A beautiful evening, when I was picking beans....