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

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!