CSA # 33

November 28

It's been such a great week!  We especially enjoyed our "very mini vacation" last weekend, it's amazing what just a little time off farm will do.  This week was also the nominee breakfast for the Niagara Entrepreneur of the Year Awards in which we were nominated. How great is that? The awards Gala will be held in February.  Finally, one of the best developments we were able to watch unfold has been our egg count which rose significantly!

After the relocation of the hens to their winter coop, we expected a week or two drop but egg count just kept going down and we were getting less than a dozen per day from 100 chickens. That's crazy! To be honest, even before, the eggs were slowly going down and we were somewhat puzzled.  We were pulling out the chicken books and doing online research  and started to wonder if it was something physical. The only problem was, they looked vibrant and healthy and nothing was to be found.  Then we started getting phone calls and emails asking if we were going to go for a feed run soon because our customers were noticing an egg drop in their chickens since they had to get some organic feed from the local feed mill, same as us since we hadn't been able to make the trip to our regular small organic feed supplier.   Could the feed really be the problem?  We couldn't wait to find out, so we made the trip.  The change for us was pretty much instant! From the first day my husband also noticed that the birds were satisfied earlier actually leaving the feeders with feed, they also took longer to look for more. Don't really know what the problem was with that other feed but in about 1 week and a half we are getting nearly an egg from each hen! And this is why, i always prefer to support small enterprises and farms who worry more about quality than bottom dollar! All egg members received an extra 6 eggs this week.  We will be giving extra eggs to make up for the ones missed.

In your baskets this week:

Chez Nous Salad Mix
Flower Sprouts
Heirloom Carrots
Mustard Greens ( this batch on the spicy side )
Thyme
Homemade Chili Powder

X-tra Greens: Pea Shoots, Tatsoi and Cilantro

I've realized that we are setting ourselves up to be  busy for a long time to come.  As we keep adding elements to our farm they become a necessity and we say we could never live without them, items such as eggs, chickens, homemade broth, hot sauce, tomato sauce etc....  Well, this years new must is pepper based spices- my paprika and chili powder have blown me away. I would have loved to have kept it all but my love to share overpowered me!  Please take the time to taste this stuff compared to what you may have in your cupboard - it's a whole new product to me! I would love to hear your feedback on them.  To really appreciate the flavor we have been sprinkling it over warmed olive oil and using as a dip. Yummy!

So many pepper varieties when into making this spice such as Pascilla, Guajillo, Ancho, Paprika etc...

 Flower Sprout Harvest was not as grand as we expected but we were glad to send them out to you at least once!   These little guys just need a short steam till stem is tender and butter!

Items in this weeks with extra greens and eggs.

  

Mustard Greens have different heat levels depending on weather and variety.  These are on the hotter side compared to those we will have from the greenhouse this winter.  I tell you this so you can adjust your cooking.  Full flavored greens can be cooked to alter the levels of bitterness or heat. An easy way to do this is to blanch them in water.  Some items such as dandelion greens can be blanched up to 3 times depending on how much of the bitterness you want to take out.  I like these stronger flavors but my kids do not, so i adjust depending on who i'm cooking for.

You can blanch in a pot of water or simply in your frying pan if you plan on using it for the dish.  Blanch for 3-4 min drain water and cook with butter or oil or use in any recipe calling for greens.

I am including 2 creamy recipes, i find the cream further neutralizes the stronger flavors.  If you don't have shallots bacon is really good on the 2nd recipe! 

hot-mustard-greens-artichoke-dip/

creamed-kale-with-caramelized-shallots-recipe.html

Thanks

Have a great weekend!

Shirley and Rick

Fall CSA #32

November 20th

Good morning everyone

This weeks mission was to try and get things done a little earlier than usual.  It's been a challenge. We are desperately trying to get away for 1 night so we can enjoy our son's basketball tournament as a family.  We have a few weekends tournaments scheduled this winter and knew that i might have to attend them myself, we did however expect this early November one, to be, not such a challenge.  This weather had me a little worried but i guess we got lucky and it looks like the worst is over.

This week's baskets:

1 large head of Escarole
Bok Choy
Beets
turnips
Shallots
Heirloom Beans
Homegrown Paprika

Greens Upgrade: Salad Mix, Napa Cabbage

No Eggs this week- We think we have figured out the problem...our egg count is rising daily and we should have eggs throughout the winter for you. Again, really sorry. We will give you more details soon.

There was not enough time for salad mix this week but there are a few bags available to purchase in the store.

I wanted to share with you a study that evaluated the nutrient density of vegetables.  I was surprised by some of the findings, especially Kale and Napa Cabbage rankings. Napa Cabbage is a crop we use alot in the colder months and sometimes is the base of our salad mix, it's mild and juicy and i never would have expected it to be such a nutritional powerhouse! Most of the items found on this list are things you find in your basket. http://articles.mercola.com/sites/articles/archive/2014/06/23/top-fruits-vegetables.aspx


This weeks baskets contains a goodie bag of a few items that are dear to me- their small in quantity but huge in value.   You've received a brown paper bag in which you will find:

Shallots- quite a pricey item in the grocery store. It is our first year growing them- next year we are expected to have a much bigger crop. Please don't drown out your shallots in a soup or stew...Shallots need a special place in your dish where they will be noticed! Crispy fried shallots on a burger, soup or casserole let's them be the star!

Heirloom Beans- I love Heirloom Beans! To grow enough for a large portion in a large CSA is not really profitable yet I haven't been able to give them up.  I have included a small bag, you can plant them or cook them.  They double to triple in size so there is enough for a soup or dish. I let mine soak for 12-24 hours before cooking and then it's still takes a good amount of cooking time to make them tender. I have also included some pods that need to be shelled.  I love opening those crispy, weathered pods to reveal a shiny and colorful bean! It's a good job for kids!

Paprika- I have grown very fond of peppers and have been experimenting with different ways to preserve them for a couple years.  Again this year, I have made paprika. It takes alot of peppers for such a small amount of spice.  Seeing this, last year, I turned it into a season salt so i could get more out of it.  This year, I am keeping it as is. The flavor and color is incredible! It needs to be refrigerated as it has a high oil content.  Just a note that it is a little spicy.  It is made with Leutschauer, Boldog and Sweet Paprika Peppers.  I can't wait to make deviled eggs topped with paprika- I did however read that Paprika's best use heats is slightly to release the oils.

From purchasing and growing seed, to drying, grinding and packaging product, alot of work goes into making spice.

Bottom left is a Paprika sample and to the right is my chili powder in progress- I still need to dry and add those Pascilla peppers (black) also pictured are Guajillo and New Mexico peppers.

Getting pods ready for baskets.

They are just dying to open and sometimes just a touch makes them pop open. Pictured above is the Ocra Bean

Being able to lift a row cover to reveal a gorgeous crop of green is really cool. This weeks escarole is really nice. I enjoyed some last night as a side cooked like this http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=218121&sc=3022

It is also wonderful in soups:

This recipe was shared by a member last season and uses heirloom beans replace the kale with escarole: http://www.pinterest.com/pin/472455817130638122/

Another bean and escarole option: http://www.foodandwine.com/recipes/cannellini-and-escarole-soup-with-garlic-oil

Or the classic Wedding soup:
http://www.weareneverfull.com/you-dont-have-to-be-italian-or-at-a-wedding-to-enjoy-this-italian-wedding-soup-or-escarole-soup/#sthash.ixF5HVzt.2G4Z8MDT.dpbs

 And this is why i do most of the picture taking around here...looks good i was told!

Just a reminder baskets will be ready early Today by 4pm.

Thanks

Have a great weekend!

Fall CSA #31

November 15

Well it looks and feels quite official outside now.   We've been pretty lucky as far as frost goes until yesterday when some items froze quite hard.  Today I will be getting as much as i can save harvested up into bins to be washed and prepared later, it's something I wish had already been done but we have been going non-stop for quite awhile now and i just couldn't get to it.
 Still, this year, we are further ahead than we've ever been but it still would be nice to have a few more things done.  There is always more to do and it's hard not to work all the time. Thankfully this time of year the days are shorter because it's so dark out there and there's no point going out too early because everything is frozen.  However, we still cheat Mother Nature's limits by erecting greenhouses and washing and bagging produce at night.
Last night, when my husband got in from closing up the farm he said in a discouraged voice and now i have to start worrying about things freezing (water). Last winter was brutal! I really hope we have an average winter when it comes to temperature and snowfall. Our son has joined a travel basketball team and we are hoping to be able to enjoy the events together but if the weather is too bad I will have to go at things alone while my husbands stays back to keep things going.  It would, however, be nice to get away just a little something we haven't been able to do in a very long time!

This weeks baskets:

1 bag of Chez Nous Mix
Kohlrabi
Tatsoi Greens (so sweet and crisp- use in place of spinach)
Celery
Butterhead Lettuce ( I did get at this a week too late, a little bit of damage on tips of leaves but gorgeous inside)

Greens upgrade: Bag of mixed leaves broccoli and Flower Sprouts and a bag of spinach

 Here is the beautiful butter lettuce before damage...

As bittersweet as frost is....it's beautiful!  It does make veggies sweeter however it can change their texture somewhat by making them floppier which isn't really an issue because it taste amazing!

Here are some pictures of out side crops this morning:

Cabbages were put in very late and i am surprised they even came along this far. Will more likely be used as looser leaf cooking greens.

Little broccoli sprouts

These carrots need to come out

 When crops are frozen they look very droopy and perk back up when they thaw, for the most part.

Mustard seemed the hardest hit.  Leaves that have grown in warmer weather can't tolerate as much cold as new leaves that grew while it was cold.  

Swiss Chard

Collards

Escarole which should appear in your baskets next week.

Very small golden beets

Bok Choy

Turnips and celery

Flower Sprouts, really hoping to send some out soon.

Leeks look un-bothered.

Next week baskets will be available earlier on  friday as we are leaving for a basketball tournament in the afternoon.

Have a great weekend!

Fall CSA # 30

November 7th

Lately things have been feeling, well, a little cramped.  Our CSA has gotten bigger, our production too and though i never pictured it happening, our cold room and Harvest Room (wash station)  have gotten too small.  After a few weeks of bumping into each other and bickering about who's working where and who's side is who's...today we finally said it...this is just too small! Expanding this area was not officially on the to-do list until now and still, there are other jobs first in line so, for now, were going to have to make it work .

I just can't believe how long the decent weather has been holding on, we are so grateful. It's allowing us to get alot of jobs done. This week the move able greenhouse had both ends put on and equipment was put away for winter.

We were only able to give everyone 8 eggs this week making us behind 16 eggs.  Since we have moved the hens into the permanent coop the Heritage hens which are the "new girls" on that side of the farm have quickly moved to the top of the pecking order.  They have the top of the roost at night...always the preferred spot.  Our plan to group the two together to make things easier has backfired and we are thinking of moving the Chanteclers back to their coop so the layers can have their grounds back.

In your baskets this week:

1 bag of Chez Nous Mix
1 bag of baby Asian Greens
1 bag of Potatoes
1 bag of Fennel
1 bag of Garlic Slivers from our new seed ( we are growing 3 new garlic's next year)
1 small amount of Sweet Potatoes in a bag with a Guajillo Pepper some may be dry or in the process.

Juicers upgrade also got a Kale/ kohlrabi greens bag, Pea Shoots and Parsley

Fennel is a new vegetable for us this year and it's growing on me. I really liked the following recipe for easy and quick pan fried Fennel which i served with a yummy kale and leek Quiche.

http://www.eatpress.com/?p=3623

Here's another recipe I haven't tried yet:

http://alittlesaffron.com/2013/05/06/braised-fennel-wedges-with-saffron-and-tomato/

These are the Guajillo Pepper most are already partially dried. You can continue to dry them or use them as they are. They are moderately hot.  When dry they can be re-hydrated.

This weeks Asian Greens can be eaten raw as salad or cooked but i wouldn't cook too long as they are so tender. 

This weeks basket marks the halfway point of the Fall baskets. There are 6 weeks left.  I hope you are enjoying everything.  Thankfully for the shorter days and school schedule we have a normal work schedule at this time of year and i get to cook alot more.  Not surprising but we have been enjoying the greens so much! Till next week. Have a great weekend!

Shirley and Rick

Fall CSA #29

Fall CSA #29

Good morning

It looks like cooler temperatures have arrived, crops like Kale and Mustards don't mind so we aren't too stressed about getting them all harvested, they will, in fact sweeten up a little as the temps dip. Other crops will tolerate some frost with a little protection such as celery, Asian Greens and Swiss Chard so we worry about harvesting them first.  This explains two similar itens in your baskets this week- Swiss Chard and Bok Choy. We do our best to vary items as much as possible but thought they both needed a good harvest.


In your baskets this week:

1 Chez Nous Mix
1 Rainbow Swiss Chard
1 Bok Choy
leeks
Rainbow Heirloom Carrots
Green Tomato Ketchup ( a french tradition made with green tomatoes- goes well with meat dishes (such as tourtière or stew, eggs, pasta)

This week we had an Organic inspection and it took a good part of the day, setting us a little behind. As we toured the grounds, I heard my husband tell the inspector how it was unfortunate that we would not be able to move our Move-able hoop house.  It was the first time i heard this news and i was a little devastated as we have some beautiful crops there that i wanted to protect.  So, after the inspection and my obvious disappointment, my husbands wheels started turning as he plotted out how he was going to manage it.  And there it went, from the tomatoes, over the carrots to finally rest over the Greens where it will stay during the winter allowing us to continue to harvest some sweet Kale.

Our biggest and nicest tomatoes were grown in the open hoop house this summer.

The plan was to cover these carrots to be harvested mid- winter as candy carrots because they should be super sweet! However after seeing the beautiful patch of greens in the 3rd plot we decided that it would be much easier to try and cover the carrots with fleece and plastic and continue to pull the hoop house over the greens.

Ideally we would like to have this upon a track system allowing us to easily slide it back and forth.   

We still need to cover both ends.
  

By now most gardens are saturated with water and the limited sun we get in the Fall is not enough to dry the beds up. However, uncovering the summer plot gave us a few nice dry beds to till and plant- garlic will be going in here.

My husband harvesting the gorgeous colored Heirloom carrots you received this week.

A few of the crops i plan on harvesting next week. Asian Greens, baby turnips and celery.

As well as the lettuces.

Last I would like to share a new recipe i made recently.  I absolutely loved this!   It was shared by a site where i do lots of online shopping. It's called Life Without Plastic.  This recipe is a great way to use a variety of veggies, the flavor is so vibrant. I served it with a side of Mustard Greens/ leeks and some fire bread.  ( we love to flame bread and wraps over the gas stove the char adds a wonderful extra!)

http://www.lifewithoutplastic.com/store/ca/blog/fall-for-dal.html

 Next week's basket should contain 1 sweet potato ( yea not a huge crop) and a few hot peppers which would fit nicely into this dish.   I used bok choy in mine.

Have a great weekend!