CSA #3

June 12 2015

Hi everybody

A classic wet spring week. The gardens are just saturated and we are grateful to have a  good amount of planting done...more would be better but we are ok.  All tomatoes, eggplant and peppers are planted. Some zucchini, beans, carrots, turnips and radishes too.  My seeding area is getting backed up with so many transplants needing to go in and more being started every few days.   I won't even mention the weeding that needs to be done.  I've learned to remind myself that it will be ok because it all works out and eventually everything gets planted...and weeded.   Weeding is actually one of my favorite farming tasks...quite relaxing actually with the instant gratification of a beautiful vegetable bed.

In your baskets this week:

Chez Nous Salad Mix
1 head of Lettuce
1 head of Escarole
1/2 portion of pea shoots
Garlic Scapes
Cucumber
Oregano

Greens upgrade: Kale and Bok Choy, cucumber

escarole

This past winter we wound up in Syracuse New York for a basketball tournament, after checking into our room, we drove to a nearby restaurant where i hoped to find a decent lunch. The restaurant was called Joey's and i ended up eating the best thing I have ever had in a restaurant!  You see, I'm used to not really finding many interesting vegetable dishes especially any consisting of greens.  It was called Utica Greens and it was made with escarole and it was simply delicious.

Here are 2 links for Utica greens Greens recipes. The first from Joey's (however the picture shows a different version than the actual recipe posted) and a second which looks like a perfect match.

http://www.joeysitalianrestaurant.com/pdf/Utica_Greens_Pg_76-77.pdf

http://feelingfoodish.com/utica-greens-escarole-with-proscuitto-hot-peppers-grated-cheese-and-breadcrumbs/

This type of dish is actually quite popular in the area and is served by many italian restaurants. The following adds oregano to the bread crumb topping, a great way to use some of the fresh oregano in your basket this week.

http://www.georgiosvillagecafe.com/our-greens.html


Unfortunately, our email was not always working this weekend.  I did have this newsletter posted (without pictures) but was unable to notify you of by email.  Also, sometimes we are late at getting that email out.  For future reference, you may check our blog www.cheznousfarms.com under the newsletter tab on friday evenings or Saturday mornings to see if is already posted.




Garlic Scapes another crop produced by the wonderful garlic bulb.  This is the bulb sending up a flower stalk which we harvest so that the bulbs grow bigger.  There are numerous recipes to be found online.  Here's a link http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

Some of the slightly holey napa cabbage

Tomatoes starting to ripen

Have a great night!
Shirley

Csa#2

June 5th 2015

Hello everyone

This week we are letting the young flock not yet into lay get used to the moveable chicken coop that they will soon be sleeping in.

Things are pretty busy here and we just cut it for time getting those baskets out tonight...not my ideal csa box assembly for sure.  We had a last minute wrong count on the green garlic and had to quickly improvise with extra cucumber on a few baskets....


In your basket this week:

 Chez Nous salad Mix
Kale Mix
Cucumbers
Green Garlic (or extra cucumbers)
Thyme

Xtra Greens also got Pea Shoots, Salad Mix and an extra cucumber


While we have lots going on in the fields, most things other than kale, cucumbers and salad greens seem to be about 2 weeks away.  Hence the basket which is quite similar to last week's. Tomatoes in the greenhouse are slowly starting to ripen and radish and turnips are looking good.

The rain really saturated the soil and made walking in freshly tilled soil like quicksand.  So we used the first part of the week to work in the greenhouse, weeding, pruning and tying which like everything else can get outta hand quickly.

 Some of the items in your salad mix...lots of variety and nutrition...lots of different lettuces, napa cabbage, endive, asian greens, kales and pea shoots

While this whole greenhouse is loaded with cherry tomatoes the back section is growing some trial determinate and semi determinate varieties.  Some are really neat, some just average and one down right crazy!

This here is a Sophie determinate variety. It will not produce all season long as a indeterminate plant will. However, i really wanted to try and grow it.  It needs no  pruning or staking ...none it's one solid little bush! Full of pretty big tomatoes.  Now some say that determinate don't have the best flavor...i wanted to see for myself.

On the opposite side i tried another determinate Taxi...this one is yellow. We did tie it and it is not as sold and bushy as Sophie. The tall one i have not idea...it was suppose to be a taxi....definitely not!

 This one here is my husbands worst nightmare lol!  I can't even describe it and the picture does not do it justice. Green Sausage...I am really excited about this sweet green sausage tomato but boy does it grow like a crazy mess. It is also a determinate so it doesn't need to be pruned or staked but it certainly doesn't look very tidy! I hope this latest must have tomato impresses with it's taste and looks.

 We are expecting alot of peppers this year. i have planted twice as much as i usually do. This one here is Chimayo

While this weekend i will be away at a basketball tournament my husband will be attending VeFest  in St-Catharines on Sunday.  It sounds like a alot of fun with some really interesting food!

Thanks

Have a great night!

CSA #1 2015

May 29 2015


For many of you the long wait is over, today you will be able to pick up your first CSA basket of the season!  If you were used to your baskets starting in early April, as before, the wait may have seemed like forever but thanks for waiting and let's begin! My husband Rick and I (Shirley) welcome you! We are the owners, operators, sowers,transplanters,  harvesters, washers, packers, carpenters, plumbers, electricians, accountants, photographers, writers, website designers, salespeople, egg collectors, veterinarians, composters, etc.....   We are especially happy to have you join us for this growing season in such an intimate way as a CSA member where you will become a part of the ups and downs of the season.

Before we begin i would like to personally thank you for choosing to support and purchase a product that is grown with the full intention of not harming anything or anyone in it's process and because i know that it's people like you that are making a difference for me and my children's children. It's not always cheap or convenient but it shows a commitment  and responsibility on your part and i think you deserve a sincere thank you.   While we are aware that many of our members join for a multitude of reasons, we do know that for most, the reason is health and i am confident we can help you achieve your goal because we believe in producing the most organic, nutrient rich food, flavorful farm fresh food.  This cause of protecting our environment, our bodies and our children's future, just because we know it's the right thing to do, is so dear to my heart and i am grateful for anyone who partakes in the journey with me. On the other hand maybe you are just here for the great tasting food, that's ok too, glad i could reel you in to support such an important cause.

I must admit that starting the CSA this week was a challenge still, running the plant sale and trying to get our crops all planted left me overwhelmed but a little less than usual so that's an improvement. Next year, we may need to push back an extra week.

In your basket's this week:

1 gorgeous bag of rustic country handcrafted Chez Nous Mix
1 bag of Kale
1 double portion of Green Garlic
cucumber
Chive Blossoms

Greens Upgrade; An extra bag of lettuce and some Sunflower Sprouts

Green Garlic...what is it? Well it's garlic that is picked before the cloves form and it's my favorite form of garlic. Favorite. It's alot of work to prepare and possibly hard to see the actual value in something that resembles a simple green onion.

 My favorite way to prepare it is as follows. I leave them whole or slice them vertically if thicker. Place in pan add some water and cover.  When tender and most water has evaporated i add a blob of butter.  Done! I often continue by adding some greens and then frying frying an egg in the middle. So good.  I am thinking of trying them as a pizza topping where i will soften them in frying pan first then top pizza.

The next item i wanted to cover was the Chive Blossoms (pink flowers) :

I prefer to use these in dishes by separating the flower. 

These little guys are delicious ...just a light onion flavor. Perfect for topping potatoes, adding to salad dressings or omelette's, sprinkling on pasta, topping a quiche or steak.  Many edible flowers are so-so when it comes to taste but these definitely enhance the flavor of you dish and look pretty fancy!  However, this year my chive blossoms will be used to make Chive Blossom vinegar to use later in salad. It's easy just cover your blossoms with a vinegar of your choice and let sit for 2 weeks. You will create a lovely pink onion flavored vinegar to use in your homemade summer vinaigrettes. Here's a link: http://www.jaxhouse.com/2011/06/01/chive-flower-vinegar/

Lastly, if you've never tried our salad mix before you may be surprised.  Our version is a slowly crafted rustic country home style creation which changes every week.  This week i was able to add some collard flowers/buds. They are similar to small broccoli florets.

I had some company which i loved!

Kale was in need of a good harvest!

Lots of cucumbers to come!

Thanks! till next time

Shirley and Rick

CSA #36

December 20

Good morning everyone!

With just a few days before Christmas we finish the 2014 CSA season!  If only my back could have waited 2 weeks things could have finished on a better note.  However, I do count myself lucky that I have some time to recuperate before things get too busy again.  The 2014 season was blessed with fantastic weather  and crops did really well. We did have some issues with egg production but that won't be of any concern next season.
Plans for the 2015 are already underway, many changes have been made and we are planning for an easy going season next year.   Our CSA has shortened in length dramatically and many of you have voiced your concern.  There is no need to worry, we still plan to grow all year long.  Our products will be available in our store on weekends and at the St-Catharines market on Saturdays.  We are thinking this will work better for us and want to give it a try.  With the new schedule, we have decided to continue our annual plant sale which after this year we were thinking of eliminating all together because it was just too stressful.

This weeks basket:

Potatoes
Carrots
Leeks
Celery
Garlic
Cooking Greens Mix
And everyone who had eggs received 2 times

Extra Greens: Salad Mix and Tatsoi

Unfortunately, this weeks lack of mobility made it impossible for me to make a large batch of salad mix.  There are some bags available in the store though.

Let me take a moment to thank you for a wonderful season.  Our customers, many whom have been with us forever, are very special to us! We wish you all that really matters.... health and happiness! Merry Christmas!

Shirley, Rick, Sky and Austin

Chez Nous Farms


Some pictures of the season:

CSA # 35

Good afternoon everybody

This weeks baskets were brought to you thanks to my husband who carried alot more of the load than usual. Thankfully, I got a head start on my salad mix at the beginning of the week because the second half I was bed bound, adding to the load of extra work for my beloved, needing him to wait on me.  I was struck by a sudden terrible back ache that i guess is  called a spasm. Today,  can walk a little but can't sit down, yes, I am standing to write this! Our family also had to deal with a car accident where thankfully no one was hurt but an inconvenience for certain.  Today, our egg washer blew a belt, so if the eggs are a little dirtier than usual, forgive us, the nesting boxes are keep pretty clean so it shouldn't be too bad.

In your baskets:

Salad Mix
Spinach
Bok Choy
Cooking Greens

Greens Upgrade: Beet Greens and Kale

Unfortunately there was a lack of time for celery, but hopefully it will be an extra next week.

Thanks and have a great week!

CSA #34

Good morning

I hope you have all caught on to the fact that my usual Friday night newsletters have been bumped to Saturday mornings. This Fall, basketball has taken over pretty much all our free time, Friday nights included.  This week I ran, like crazy....I didn't even take one single picture.  I am starting to think about slowing it down for a little bit, do some baking, organizing...make my hot sauce!  I can't believe I haven't made hot sauce yet. Even though, we have already posted next years CSA plans, we have been talking about making some changes, mostly regarding the length.  We can't deny how successful doing markets has been and we are more than likely to continue through the summer. So we'll continue to ponder and then make some changes.

At this point in the season, all crops have had a special treatment, they have been "Frost Sweetened" and are at their best!

Unfortunately, we had no 18 pack egg cartons or extra egg cartons to give out the extra eggs this week. We'll be on the lookout for some this week.

Some members purchased a fresh Organic Pastured Heritage Chantecler this week, here's the link to roasting, Enjoy!  http://cheznousrecipes.blogspot.ca/search/label/Roasting%20Heritage%20Chicken%20%28Chantecler%29

In your baskets this week:

Chez Nous Salad Mix
Curly Endive Frisee


Kale Hearts
Tatsoi
Arugula
Potatoes

Extra greens also got: Parsley, Hakurei turnips and Sprouts

The greenhouse is doing well.

This week all outdoor Kale was fully harvested.

I am so in love with Escarole and Endive this year! I just love it sauteed in butter.

Tatsoi! 

2 weeks left!

Shirley and Rick