We made it! 22 weeks of eating from the fruits of the land, trying a new recipe or 2, or 30 and perhaps even learning a new vegetable. We are so thankful you’ve taken this journey with us. It’s easy to put good food at the bottom of your priority list in this busy world, but taking the time to enjoy unprocessed, organic produce is worth your time for your health, and even enjoyable!
We hope you enjoyed this little adventure and are ready for one last summer box, although I don’t think any of us are still calling it summer out there ;).
A heavy frost this Wednesday but such a beautiful day!
So let me say thank you, thank you, thank you from the bottom of my heart for caring about your food, and how and by whom it’s grown! We sure appreciate it.
If you want this local food journey to carry on throughout the fall, winter and spring, we offer winter vegetable and fruit shares. Please Register asap so we can save a spot for you https://zephyrorganics.com/what-is-farmshare/products/
Now, for this week’s list….
Finally we have those potatoes I have been nagging my husband about for weeks and weeks! They look really lovely, and I think you’ll find they have a wonderful taste.
chicogga beets (candy-striped! cut ’em open and discover the awesomeness. Slice them thinly and they can be used like a cracker)
Can you believe it-only 2 more weeks. Wow, time has Flown! We hope you have enjoyed eating with the seasons. A lot had changed over these 5 months of Farm Share. Believe it or not, there is still quite a bit of harvest to bring in. The collards and kale are stunning right now (they are loving the cool weather!) and the fennel was just too pretty to pass up.
Im pretty excited about our first ever sweet potato harvest!
I am a little obsessed with soup lately (just had a nice beef stew with carrots, brussels sprouts, potatoes and celery). For lunch I made some soup with some leftover rice, chicken stock, chicken and cabbage. So much nourishment and it warms you up from the inside out.
Now is a good time to take a cue from the lazy sun and slow down a little. Capture the moments where you can where you hit pause on your to-do list and just enjoy the people (or the quiet!) around you. Everyday moments can be so beautiful if only we have the eyes to notice them!
This weeks recipe is a wonderful kale vegetable stew with rutabaga noodles. I look forward to eating the rutabaga that’s not just boiled and mashed with sugar (that’s how our family eats it for thanksgiving). I had forgotten that I used to make noodles with it last share season, yay for a veggie spiralizer!
Here’s hoping these short days come with slow-cooked and hearty foods from our gardens to your table!
mint or parsley
lettuce (last of the season-enjoy!)
1/2 pint raspberries
3lbs gala apples
Hello from the farm! Hard to believe its mid-October with the summer like weather we’ve been having! I hope you all are enjoying the last few days of warmth before the cooler fall weather sets in. The farm is beautiful this time of year with lots of bounty to still be shared, however we only have a few more weeks in the summer share season. If you haven’t had a chance to look into signing up for our winter share please do! It’s well worth getting at least the fresh fruit delivered to your door, since it’s all lovely organic produce that brings the taste of summer to our winter Ontario produce selection.
This past weekend I had the pleasure of attending an art and meditation retreat, which was a blessed time away to recharge my own energy levels. However I had to bring pot luck foods for a very restricted diet/lifestyle choices, which included a couple of vegans. Sadly I forgot to get photos of the bounty but I made a wonderful vegan roasted butternut squash soup as well as a yummy potato and leek soup. I also made a lovely kale, quinoa, cranberries and feta salad which was a huge hit (I put the goat cheese on the side) and I have plans to try this stuffed butternut squash and quinoa recipe.
Hello October and hello harvest season! I am not sure about anyone else, but summers in Ontario are far too short and fly way to quickly for my liking. Never the less the beauty that comes with the changing of the seasons here in Ontario is a sight to behold, and we are blessed once again with another Thanksgiving season right at our door. This week you’ll get a wonderful bounty to help with the festivities, nothing like some beautiful organic pumpkin pie to make the welcoming of the season sting just a bit less as the temperatures drop and the signs of winter creep upon us.
Doug and Jenny had a blessed time taking a trip to Holland, and I apologize for the delay in the blog while they were away, some times the days just blur by for me into weeks with home schooling 3 kids and changes in schedule, I probably should eat more of my leafy greens to help with my memory from my share! If you are unaware there are studies saying that eating leafy greens help with memory loss (as well as a preventative!) so if you aren’t a big fan of them here is one way to get it into your diet (this blog has non-leafy ideas too, such as squash!) Yummy vegetable smoothie recipes! An amazing pumpkin pie recipe! This recipe has a lot of ‘tips’ for those who need changes for dietary purposes, its a lot of text but its one amazing pie and you can freeze the extra filling!
Happy back to school! The pumpkins may be hinting we’re heading into fall, but the hot weather and watermelon say otherwise! Hope you enjoy the last of our sweetest gift to you. The watermelon will last a couple weeks in the fridge but the cantaloupe goes a lot faster so I recommend digging in a.s.a.p.
Hope you find lots of lunch box inspiration with cherry tomatoes, ground cherries (like natures little pre wrapped candy), cucumber, field tomatoes and romaine. And yes, super fresh green beans can totally be lunch worthy too! Newsletter coming soon with some recipe ideas for the lunch box (subscribe by filling out your email at the bottom of the home page : https://zephyrorganics.com
Ground cherries (small clamshell with papery husked orange fruits)
Spaghetti squash (tawny to yellow in colour, slice in half legthwise, remove seeds and bake bake at 400 for 50 mins and enjoy a tasty and gluten free noodle!)
Red swiss chard
Whole Shares (same as above with…)
Red watermelon (Zephyr) lrg
Peaches, BC (5)
Valencia Oranges (4)
Can you believe this weekend marks September already!? Soon we will be seeing lots of pumpkins, apples and other fall festival goodies. The summer months are flying by and I have already seen a few leaves changing color-which I’m not ready for. But our box contents this week is full of color and a lovely sunshine squash! I finally used my spaghetti squash from a couple of weeks ago-I tried a version of this yummy stuffed spaghetti squash recipe. I added a little bit of cooked rice to the mixture, as well as a can of alfredo sauce but this recipe can be adapted many ways. Scroll down to see the wonderful organic bounty you can expect in your shares this week!
Half Carrots Cucumbers Beets Savoy cabbage Potatoes (red or yukon) Red watermelon Saladette tomatoes Field tomatoes baby bok choy Beans