News on the 2014 Season

Hello to all our 2014 CSA members!

Welcome to a new season! We writing and sending this first post out to all  members just to touch base on a few things.  So, before I get started I'd like to say thank you for supporting us and we are optimistic that this year will be a great one! We have lots of great crops on the way which should make for a delicious season!

Every week,  I write a newsletter and post it on our website under CSA Newsletter. It is usually ready for viewing Friday evening.  My husband also sends out a reminder email when it is up and posted.  You will only get the reminder newsletter emails for your particular package but I am letting you all know so that even if you aren't signed up for Spring..you can follow farm developments throughout the season by going to our site.  Something to read Saturday mornings as you drink your coffee....

Also, if you are on a waiting list for a particular package, don't despair there is a chance that you may get an invitation during the season if we see that we could handle it.  Our spring package this year went from 20 members every other week to 30 members every week. Our summer season from 30 to 40.  We'd rather be cautious and only take what we can comfortably manage!

We know many of you are wondering when do the baskets start?  There will be a first Spring CSA basket this Friday April 4th, there will not however be a basket the following week.  The reason for this is that many winter crops need to be harvested while the spring ones are not to far behind but we think it would be good to let them grow and extra week. Also, this harvest is a special one because many of these crops are sending up delicious buds and we didn't want you to miss out on them! So, unless notified otherwise the following basket will be April the 18th and should continue weekly for the remaining 11 weeks.  


 This year the baskets will be in the store at around 4. You pick them up anytime after that including Sat if that's easier.  If you can't make it we can hold your basket in the cooler until Sunday or the beginning of the week but please advise us. We ask that you not do this too often as we are really busy and it can get confusing and  sometimes we forget...to put it in the store at your required time.

We have a few spots available for those who would like to pick up in Niagara Falls on Saturdays so please let us know.  Niagara Falls pick up are not flexible and baskets need to be picked up that day.  If you think that may be a challenge for you please stick with farm pick up.For those who are new, on your first pick up day please arrive with a bag.  You will find a container with your name on it. Please empty contents of your basket and stack empty bin with others. That's it!

 We are optimistic that it will be a great one! It will be interesting to see if there are any noticeable consequences after the very cold and long winter we have just had. Some say less pests perhaps...that would be great as long as there isn't less beneficial insects too. Let's hope for a perfect balance of hot and cold, wet and dry with a nice spring to get everything in on time.  As for now, we are ready for springlike weather and it looks like today may be one of those days...  We have lots going on in the greenhouse but haven't been able to do anything outside yet.

  We also have a new tab on the blog called crops and recipes, it's a work in progress but I am trying to group up the crops we grow with some recipes that i like. This way year after year, I won't need to keep repeating the same things about how to prepare certain vegetables and it will be easier for you also.

Well that's all for now, we'll be in touch soon.

Winter CSA #8

Winter CSA #8
January 17th

Good afternoon everybody!

Our last Winter CSA basket.  Thank you for participating and supporting us. We have really enjoyed our winter crops and our continued farming at this time of the year...a little less during our -20 week though!  We have already begun our prep for the new season and will need to juggle that while maintaining the farm and trying to relax a little before it gets crazy.  We still have quite a bit to harvest from the greenhouse and will be putting it all out in the farm store until it is gone so if you need something green were still here! Thank you to all that have already forwarded payment for next season and for those that haven't please do so asap-we will continue to save your spot until the end of January. Also, for those who grow a summer garden please check out our Seedling Sale this May Long Weekend or visit our soon to be posted pre-order option online.

In your basket this week:

1 bag of Chez Nous Mix...with lots of Sunflower Sprouts..mmmm!
1 Bag of Mustard Greens
1 Bag of Tokyo Bekana (Asian Green)
1 Bag of Assorted Greens Kale, Groninger Blue, Spigiarello Leaf Cabbage, Swiss Chard
2 Garlic
1 complimentary African Pepper Sauce for those who requested

You may find some Spigiarello florets in your Chez Nous Mix this week and in your greens mix bag.

Spigiarello 

Spigiarello and Purple Peacock Broccoli

Also know as Dragon's Tongue

Making sure everyone gets the same Lol!

See you soon!

Shirley and Rick

Chez Nous Farms

Winter CSA #7 2014

Winter CSA #7
Friday January 10th 2014

Inside greenhouse door

Well we made it through, I must admit I was nervous... Tuesday morning, when my husband told me I'd be better to just stay in I was convinced that he was trying to spare me from seeing something terrible that i did not want to see.  After much questioning, he finally invited me to go see for myself but he just didn't think it was worth it to work out there.  So, I stayed in... for 2 days...felt like I was getting so behind, not my usual work style and I knew I would have to make up for it...  My husband spent the better part of both days outdoors during which I could be found trying to see out of our snow covered windows for any sign of life out there.  All was fine in the greenhouse, the animals were ok too, we did however end up with some broken pipes...The below average temperatures did confirm that our greenhouse setup was good.  The last few years, our first farming years, have seen some extremes in weather and I figure if we haven't run the other way by now...we are where we are meant to be.  I will however be ready with open arms to welcome that perfect growing season! In the meantime, we'll take the lessons and fine tune things until we can handle whatever comes our way.

Eggs were freezing fast!

In your basket:

1 bag of Chez Nous Mix
1 bag of spinach
1 bag of Kale
1 bag of Hon tsai tai
1 bag of Mizuna

Top left Hon Tsai Tai and bottom left Mizuna both are nice and mild.  The Hon Tsai tai should have tender stalks coming up but there have only been a few so far...delicious anyway!

Chez Nous Mix still going strong.

During my 2 days off farm, I did some cooking and I made my last hot sauce...a hot hot sauce!  It is a scotch bonnet and habanero sauce.  Last year, we received a sample from an African lady and I was blown away by the unique flavor of these peppers. I was also intrigued by how she used oil as opposed to vinegar. I was able to find some African pepper sauce recipes and made my own with organic ingredients of course... Anyway, I am in love with it and the flavors it has- it's hot though so maybe not for everyone! If you would like to try it, I would be happy to send some your way in your last basket next week. Just let us know! via email: cheznousfarms@cogeco.ca

Have a great weekend everyone!

Winter CSA #6 January 3rd

Winter CSA #6
Friday January 3rd 2014

For those of you who have gotten used to receiving the newsletter much earlier in the day you may have been wondering if everything was ok...with the extremely cold weather and all.  We are both pretty tired but it's business as usual and we've got your baskets! Boy was it cold, squeaky snow cold! I feel kinda guilty making any complaint of being tired  when I am around my husband though who has pulled a 2 hr night shift for quite a while now.  Even though, we are mostly equipped to handle cold nights, there have been some really cold ones.  At first it was the greenhouse, being our first season, he would often go out to check that everything was working properly and now that he's pretty confident with that it's been keeping pipes, produce and eggs from freezing followed by a few hours of rest to get back up and plow snow.

In you baskets this week:

1 bag of Chez Nous Mix
1 Bag of Yukina Savoy (similar to Tatsoi, an Asian Green)
1 Bag of Napa Cabbage
1 bag of Leeks and Rosemary
1 Tomato Sauce

I am really surprised at how well the lettuce has done. 

Every week I harvest a few leaves off each.

Yukina Savoy can be used in any green recipe especially as a spinach substitute. Here's a link to the recipe index I am slowly putting together. It has a link for a brown butter and sage tatsoi pasta recipe.  Brown butter and sage is a new favorite thing of mine!
Asian Green recipes

My husband outside Shoveling snow from the greenhouse wall.

Last night, when I came in chilly fingers and all...I wanted some soup as I had my beans from last week soaking and ready.  I was delighted to find a member had sent me a recipe that was perfect.  I used things I had leeks, Napa, chicken broth instead of water, Chez Nous Tomato Sauce, Nitrite Free Prosciutto  and as she suggested the Chez Nous Hot Sauce.  I just love the Heirloom Beans..if you haven't used your yet ....It really hit the spot! Thank you! 

Cranberry Bean Pasta Fagioli

Two more weeks!

Shirley and Rick

Winter CSA #5

Winter CSA # 5

Friday December 27th

The holidays which seem to have an overabundance of treats, meats and drinks leave me craving greens more than ever!    Over the holidays we needed to squeeze in some work time here and there to keep things running well and to have our weekly baskets ready.  I am grateful that it’s not a chore though and that some time outback feels good. I hope you also take some time to yourself during these sometimes busy and hectic days!

Inspiration for this week’s baskets were soup…in case you have made some broth with your turkey carcass, or need a nice comforting light healthy meal!

In your baskets this week:

1 Bag of Chez Nous Salad Mix

1 Bag of Kale Mix

1 Bag of Mustard Greens

1 small bag of Flower Sprouts (cook like Brussels, also good in soup!)

1 Bag of Red Cranberry Heirloom Dry Beans

1 small but mighty container of Spice Mix

The spice mix which seems so small, is pure ground farm grown garlic, paprika peppers, smoked paprika peppers,  chipotle peppers (smoked jalapeno), other peppers and a very small amount of Real Salt. It is delicious on garlic bread, deviled eggs or egg salad sandwich, potatoes, chicken etc…. The time that goes into making such an ingredient is quite ridiculous but it’s something I like to play around with and maybe one day make it profitable but for now I just like to share!

Whole pepper plants harvested

Some peppers were dried in the dehydrator and others in the smoker.

Dried garlic being ground into garlic powder.

The dry beans which I left in there pods are ready to be shelled and I thought would be a fun thing for kids to do! The beans need to be soaked overnight or even longer but make sure to change the water. Once soaked they could be added to your favorite soup or chili in which they will still require and good amount of cooking to tenderness. You can even save them for planting in a pot or garden along a fence or trellis as they are pole beans.

 The mustard greens many of you have already had in the spring baskets, are good cooked like any Kale but with a pronounced mustardy flavor. The stems are good also.  If you want to cut down on the flavor, many recipes suggest boiling them a little first and cooking them in your recipe later. They can even be prepped by boiling the previous day. Added to soup and cooked over a longer period will take away all bitterness.  I usually cook mustard greens with the traditional bacon and broth and i am including a recipe for that. I like the mustard taste!   I also came across an interesting recipe where mustard greens were substituted for spinach in a dip-I am going to try this one!

Mustard_Greens_With_Bacon_And_Shallots 

Mustard Greens Artichoke Dip

Mustard Greens and Bacon over Pasta

Thanks everyone!

Till next week

Shirley and Rick

Chez Nous Farms

Winter CSA # 4 2013

CSA #4 Friday December 20 th

Good morning everyone!

I've gotten into the habit of writing my newsletter with my morning coffee, a great idea in the winter as I wait for things to warm up just a little. This week consisted of some baking, hot sauce making and the final steps of mixing up a Seasoning Mix as I dehydrate the last component garlic.  The baking which took place in the first part of the week and has my son eating cookies as a part of breakfast, lunch and supper certainly won’t last long…they even taste good frozen, I figured that one out!  

The hot sauce on the other hand doesn't have any sneaky fingers trying to get at it like the cookies do, it’s pretty safe!  I was quite pleased with the results weeks ago but my husband found it way to hot so I knew I needed to cut it down some which I did this week and bottle it up only to bring it back to the pot and cut its heat down one more time!  In the house, I have no say as to whether something is spicy since as they say I put hot sauce on my hot sauce! This year’s version is what I call a deeply flavorful sweet heat.  A variety of peppers were used as well as our tomatoes, garlic and herbs- some organic onions- Real Salt, organic raw honey, maple syrup from our family’s sugar bush in Quebec, and some freshly processed organic apples. Try it on Chicken Wings Mmmm!  Next I’ll be making my Scotch Bonnet’s into an African Style pepper sauce.

In this week’s basket:

1 bag of Chez Nous Mix

1 bag of Spinach

Leeks

Turnips

1 bag of Broccoli/Kale type leaves

1 2013 Chez Nous Hot Sauce

Your greens bag this week Groninger Blue Leaves, Purple Peacock Broccoli Leaves and Spigarello.  Taste them raw...which one to you like best?

Purple Peacock Broccoli...a cross between Kale and Broccoli

Spigarello (leaf Broccoli)

In case you are not Hot sauce Fans....there are many other way to use this flavorful condiment! My kids don't eat hot sauce but do eat many things with hot sauce in it! Some ideas are to add it to chilli, taco meat or a few drops to a macaroni and cheese- where it adds flavor but not so much heat. I also make a dipping sauce for fish with a part hot sauce- honey and ketchup, a sandwich sauce with a part hot sauce-pesto and mayo. And last a popular recipe for the holidays is the Buffalo Chicken Dip in which you substitute the Franks Hot sauce for this one.  I made it a few weeks ago and used 1/4 instead of 1/2 since mine is hotter ( and this was before I cut it) and the kids said it wasn't hot at all so next time i will put more.

Redhot-buffalo-chicken-dip-

Time to go finish harvesting for the salad mix...doesn't get any fresher than that!

Happy Holidays to everyone!
Rick and Shirley
Chez Nous Farms

Winter CSA # 3 2013

CSA #3 Friday November 13

Good afternoon everyone and a few new members

I see that they are calling for a good amount of snow tomorrow and hope you all make it to pick up your baskets safe and sound. Remember that we do pack the baskets for 4 on Friday afternoon so it may be best to pick up tonight. 

When the weather is cold like it is right now, I am grateful for my husband who keeps it all under control which often includes a night patrol just to make sure everything is ok.  This seems to have become part of his routine no matter what the season; it’s really quite a walk out back, in the dark, and half asleep. I don’t know how he does it- he never complains and never forgets all the little jobs he has to do.

Last year at this time, there were no more harvests and I was planning and organizing and really on top of computer and paper work compared to this year.  I did not anticipate how much time running a winter CSA would occupy leaving me only to slowly chip away at the “office” part of farming. I love the fact that I am outdoors every day and these few hours leave me with the same satisfied tired feeling of a 12 hour summer workday!

In your basket this week:

1 bag of Chez Nous Salad Mix

1 bag of Kale Mix

1 bag of Greens Mix ( Napa cabbage, Tokyo Bekana, Mizuna and Jade Springs)

1 bag of spinach

Garlic

We will be cutting into the Kale regularly now and are planning to offer a bag every other week.

Napa Cabbage seems to be a miracle crop in the greenhouse! It grows like crazy and I have been using it for our salad mix and cooking greens mix.  

A recipe that I would like to share this week is one that I made last night.  Napa Cabbage is new to me and I told myself that I needed to start cooking with it as opposed to juicing it.  As usual my recipe lacks precise measurements and relies on tasting to create a dish that is perfect for you. We served this dish over noodles (Mung Bean Pasta) along with some delicious pastured pork honey garlic sausage from Gate to Your Plate in Grimsby. It was perfect.

Asian Greens Noodle Dish

1 tsp of chopped garlic

1 tsp of grated peeled ginger

2-3 cups of chicken broth

Tamari or soya sauce

 2 tsp Apple cider vinegar or rice wine vinegar

1 tbsp of cornstach

4 cups of chopped greens ( nappa, Asian greens)

Sliced carrots
Shitake Mushrooms stems removed ( Zerhs sells organic Shitake)

Hukurei Turnips would do well in here

Prepare all ingredients: garlic, ginger, thinly chop napa cabbage stems and leaves and slice or grate carrots.

Heat some oil or butter in a pan and add garlic and ginger and cook for a minute.

Add carrots and longer cooking items like napa stems and cook for 3 minutes

Add leafy parts, mushrooms and 2 cups of chicken broth, 1-2 tsp of vinegar. As for the tamari keep adding a little at a time and taste to see if you like the flavor. I kept mine on the subtle side because I knew I had a strong flavored meat.

Cook down a little and reduce flame.

Mix last cup of chicken broth with cornstarch and add to pan and raise heat to allow a boil and sauce to thicken. Sauce should thicken a little but not too much.

Serve in a bowl over noodles or rice.

These noodles are delicious with this type of dish. They cook super fast too! Purchased these at Healthier You on Garrison Fort Erie 

Note: To cook the Sausage: Place in oven dish with about 1/2 cup water, red onion slices, olive or coconut oil and cook. When done remove sausages and deglaze pan with some water- this will make the most amazing honey garlic sauce that will compliment your dish...mind you I would only do this with pasture raised pork.

Even after working the night shift I get my favorite bouquet! Lol! Kale! 

 Have a great week everyone and drive safe!
Shirley and Rick

Winter CSA # 2 2013

Winter CSA #2 November 6

Hello CSA members

I am finding it particularly difficult to believe that it is Christmas time, we have our Advent calendars up and should be getting our tree this weekend but it all seems out of place this year.  When we are driving around, I see the houses all decorated and it confirms that it is indeed that time but it just doesn't feel like it. It may be that we just don’t leave the farm much and that we are still growing and harvesting daily compared to last year and all previous years when our greenhouse wasn't complete.    Another explanation would be that we haven’t really started our shopping yet something I find harder and harder as the years go by I would much prefer shopping online from authentically green sites offering sustainable and organic products.  We have done our share of thoughtless consuming  and wasting and i find it difficult to see my children getting caught up in it all and i never want to force our ways of thinking upon them but i do hope to build an awareness in them that will help them navigate in a world that fosters endless spending on useless junk that is purposely not meant to last.

In our greenhouse, away from it all is where I love to be and this week we harvested for your baskets:

1 bag of Chez Nous Mix ( yummy pea shoots in it this week)

1 bag of Brussels Sprouts Greens (this are still from outside)

1 bag of Spinach

1 bag of Hakurei Turnips

celeriac

leeks

Beira Cabbage ( a.k.a. Portuguese Kale)

Thyme

If you have never used Celeriac before, it is a wonderful root vegetable that is mildly flavored like celery. It needs to be peeled and can then be boiled and added to your mashed potatoes or mashed on their own with butter and salt.

The the far left you can see some of the Portuguese Kale the leaves are large and the stocks can be used as in the same way as celery. It is the classic ingredient in Portuguese Kale Soup. The leaves have some yellowing at outer edges, guess i should have picked them earlier. 

Here’s a recipe that i make with pretty much any green and last night it was the Brussels Sprout Greens with the midribs cut out.  We also always have frozen cooked chicken and broth available from our stew hens makes quick suppers so much easier. In this recipe you can use some of your greens and your Turnips.

Thai Chicken Curry

The Book of Kale by Sharon Hanna

Ingredients:

2 tsp coconut oil

3 garlic cloves

1 Tbsp of fresh grated ginger

2 Tbsp of red curry paste

3 dried Kaffir lime leaves ( I usually don’t have these but they do add such an authenticity to the dish and i have previously purchased them at Thai Binh Variety on Drummond Road in Niagara Falls.  

1 can of coconut milk

2 tsp brown sugar ( coconut palm)

2 cups of chicken stock

2 chicken breast cut up in bite-sized chunks

6 cups of Kale sliced thinly ( or whatever cooking greens you have)

fresh or frozen green beans

1 sweet red pepper ( or other veggie last night i added Hakurei turnips)

Jasmine rice

Melt coconut oil and sauté garlic, ginger , Kaffir Lime leaves and red curry paste for about 5 minutes.

Add coconut milk and chicken stalk mixing all well and cooking another 5 minutes.

Add chicken and Kale and beans and simmer 5 min or till chicken is cooked.

Add peppers and cook 2 min.

Serve with Jasmine rice.

My children's advent calenders, son has a doorway and daughter has the staircase. This year we added a new element of one antique or secondhand item...to teach them about re-using and sparing the landfills.

Enjoy your basket and see you next week!

Winter CSA # 1 2013

Winter CSA # 1

First winter CSA on what surely felt like the first week of winter! It was a sight to see and seemed to have everyone taking pictures! I was taken by it's beauty but also eating away at me was a little worry that it would somehow damage my crops.  It still amazes me as I sit here and write, in my snowy town of Stevensville tucked away in my backyard is a greenhouse full of bright crispy greens.  Each morning, I get all bundled up and walk down the snowy frozen path that leads to the farm to open the door of my greenhouse and see, yup it's still there! My husband still works at a school this year and this week they harvested and enjoyed some salad greens, people really are blown away by the fact that it is possible to pick something green and edible out there!

In your basket this week:

1 bag of Chez Nous Mix

1 Bag of premium Kale Mix ( i say premium because this kale has frozen a few times and is at it's sweetest!)

1 bag of Sunflower Greens

1 bunch of Swiss Chard

1 small bag of Beets

1 garlic

rosemary

 We also did a large Hakurei Turnips harvest this week. They were the nicest ever!

 When the weather gets colder and daylight hours get shorter not much growth goes on but greens are preserved and grow very slowly.  Our plan was to get as much growth as possible before the cold weather to maximize what we could get from the greenhouse space. Many of the greens in your Lettuce mix are larger leaves trimmed bite size.

 Mustards, Kales, Asian Greens all ready to be snipped for salad mix.

Crisp spinach

Fall CSA # 12 2013

Fall CSA #12 November 22

Hello on this rainy afternoon and our last Fall CSA for the season.   People often ask us how our season was and i say that it's been our best so far, not because of the weather though..which i think has been the worst but because of our building knowledge and experience.  I already know that next year will be even better even if the weather doesn't cooperate.  Another comment we've been hearing is " you must happy things are slowing down now!" well not yet we have been really busy and i am looking forward to  a smaller winter CSA which starts next week.  Picking and washing greens and only greens is pretty time consuming as opposed to harvesting tomatoes and zucchini.  My husband has many outdoor projects to build and finish and i am needing to get on my plans for next year as well as work on the website.   I am putting together a recipe index for CSA, it will be a good reference for new members and avoid me repeating myself too much and boring old members with the same things. 

In your last basket:

1 bag of Chez Nous Mix
1 bag of cooking greens ( Napa Cabbage, Tokyo Bekana, Swiss Chard and Brussels Sprout Greens)
1 bag of Hakurei Turnips/ Jade Spring / slivers of garlic ( too small for planting)
1 bag of carrots/ Flower Sprouts

Greens in your greens bag

Napa Cabbage an amazing and prolific greenhouse crop. Pick it leaf by leaf and it just keeps giving!

Here's a photo of your Hakurei turnip, Jade Spring and garlic bag

Tokyo Bekana -salad or cooked

Jade Spring, such a yummy little treat! Stalks cook fast and are best a little firm.

While I was researching recipes i came across one that blew me away, one because the combination was so crazy and  another because it was some of my favorite things.  Hot sauce and goat cheese with Hakurei Turnips!  I eat hot sauce with everything and i would never have thought of this.  Half way through washing turnips today I just could take it anymore and had to come into the house and quickly try this recipe:

  

http://www.kilpatrickfamilyfarm.com/2013/06/hannahs-buffalo-style-hakurei-turnips-3/


We usually just saute Hakurei turnips with garlic and olive oil or bacon and sometimes add a little organic Ponzu sauce or Tamari but this recipe really kicks things up and is great if your looking for something unique. If you like spice or hot sauce you will love this! If you don't, consider it with a sauce you do like! But please, cook your greens!  I cooked mine beforehand and set them aside with a little garlic, olive oil and a dash of Ponzu then prepared the turnips and then served the hot-sauced veggies atop and of course used my own hot sauce...

My lunchbreak from washing Hakurei Turnips...was eating Hakurei Turnips....these suckers were hot and warmed me up on this cold wet day!

I am not usually one for pre-made sauces but this ponzu sauce available at Healthier You 1237 Garrison Road Fort Erie is often just the right amount of flavor for veggies letting their flavors shine through.

Always a huge thank you for your support.  For those who are on for winter we will be sending out an email soon.  Keep an eye out Jan 1st for our 2014 CSA sign up with some changes. We are looking to have a + greens add-on for all you juicers or big green eaters!  If ever you are wondering what we have in store - don't forget to check our "What's Available Today" page.

Have a wonderful night!

Shirley and Rick
Chez Nous Farms