Thanks to all of you who made it out to our Open Farm Day (Don't
worry if you missed it, we'll be holding another sometime in
September!). It was a very hot day, but those who braved
the heat got to meet the sheep, ducks, chickens, ducklings, kittens,
the vegetable fields, as well as Jon, Camelia, and I.
My favourite Rooster, "Boyfriend" making some new friends
There's some extra goodies in store for you if you help us sign on
more full-share members (we have about 10 spots left). Or, don't
forget you can always upgrade to a full-size share if you're finding
the small is just not quite enough, or if you're jealous of some of
the early bonus items that the full-shares have been receiving (but
don't worry, you'll get cabbage and beans eventually, too!).
My Grandma in Manitoba and I have always shared a love of growing
things. All of the earliest garden memories that I have are from
her farm. I remember Grandpa going out to pick strawberries for his
cereal every morning and the little pot he picked them into. I
remember shelling peas on the lawn in the shade, hiding in the
asparagus ferns, and thinking how funny broad beans looked. My
Grandma also receives our weekly newletter, as I don't have much
time to write and this way she can see what's growing on our farm.
Last week she mentioned: "My Mother
would have been charmed with your project. When we grew up the
garden was a necessity and we didn't realize how healthy our
lifestyle was. I recall some relatives from Ontario wondering why
'everything tastes so good!'". It's true that
so many of us have become so detached from what real food
tastes like: Luckily, as part of our CSA, you're a part of the farm
and getting to experience eating locally and seasonally.
The meandering point of this story is that today is my Grandma's
birthday, and I wanted to officially wish her a Happy Birthday in
Just so you know, all of the newsletters are available on our Watershed Farm blog
shortly after I send them out to you (or the next morning, so if you
ever need to reference a previous newletter, that's where you can
find them. Also, if you use Facebook, you can Like Us to
keep up to date with our farm photos and news.
Here's what's in your basket this week:
Each week, we give you the makings of a great salad. Our head
lettuce are various types, such as red leaf, romaine, green leaf,
red butter, and red romaine. Jon saw my look of frustration in the
cooler today when I was packing them and asked, "Too big?". They're
HUGE and I could hardly fit them in the bags! You can invite all
your neighbours over for salad for the next week.
Our second planting of carrots is ready, which means these are
sweet babies. We gave you rainbow bunches again, so if you were
unsure about those purple ones, you're gonna have to try 'em!
Really, they're delicious. I love the seed names for heirloom
varieties, too: The purple ones are called things like "Cosmic
Purple" and "Purple Haze". I truly envy the person who has the job
of naming the vegetable varieties.
You'll be getting a bunch of turnips in your basket this week.
These are summer turnips, which means that they are a sweet and
tender early variety, a relative of the later turnips you may
already be acquainted with (Purple Top or Rutabaga). They have a
mild cabbage flavour and are nice and crunchy. You can slice them
raw into that great salad that you're making this week, or here's a
recipe from the Lunenburg Farmer's Market weekly newsletter that
Recipe: Glazed Turnips
1 bunch baby turnips, trimmed, greens reserved
2 tablespoons butter
2 tablespoons sugar (or honey)
Place turnips in a large skillet; add water to cover turnips
halfway. Add butter, sugar, and a large pinch of salt; bring to a
boil. Cook, stirring occasionally, until liquid is syrupy and
turnips are tender, about 10 minutes. (If turnips are tender before
liquid has reduced, use a slotted spoon to transfer turnips to a
plate and reduce liquid until syrupy. Return turnips to pan and stir
to coat well.)
Add turnip greens to skillet and cook over medium heat, stirring
occasionally, until just wilted, 2–3 minutes.
I had a nice experience at the market in
Bridgewater on Saturday. A man who was quite overweight,
headed towards my side of the market and just when I was sure he was
going in for the decadent pies at the vendor beside me, he came up
to our stall and exclaimed over the kale! It's nice to see all
sorts of people making healthy decisions: it's never too late! I
used to think that kale was only for the really crunchy granola
types, but now I love it. So, either I was wrong, or I have turned
into a crunchy granola type. Either way, it's delicious!
I like cilantro in small doses. One thing you can do that's
really great is add it to any canned salsa that you have around
(home-made or store-bought). It perks it up and makes it taste like
it was just freshly made by someone's Mexican grandmother. Another
thing I make with it is a great sauce for rice curries. We have
usually make it with lentils, but I imagine you could be really
creative and use some sort of critter, too.
Recipe: Cilantro Coconut Curry Sauce
1 cup almonds, toasted
1 can coconut milk
2 cups greens (turnip greens or spinach)
1 tsp sugar
1-2 tsp curry powder (to taste - I use 2)
Cilantro to taste (personally, I use 6-8 stems)
Chili pepper flakes to taste (I use about 1 tsp)
salt and pepper to taste
pinch of cinnamon
After I toast the almonds, I throw everything in the food
processor and blend until uniform. (A lot of the ingredients are
"to taste" because I just play with it until it tastes good.) After
it's processed, I usually add it to cooked green lentils and cook
until hot. Serve over rice or quinoa.
Green Garlic (2)
Our garlic is WAY ahead this year and begging to get out of the
ground already. We've pulled some of it and can't resist giving you
a couple of heads of what we call "green garlic", because the cloves
are just starting to form and the "papery" stuff hasn't developed
yet (as it does when it's cured). It's juicy and pungent and more
like garlic than those scapes you've been so dutifully devouring the
past few weeks. See below for Camelia's notes about this great
If you've never used a fresh onion before, you're in for a
treat! I love the slightly sweeter taste and the real "crunch!"
when you cut into it. This is something that can roll around in
your crisper for a long time before you use it, but it won't,
right?! I had an ex-boyfriend who claimed to not like onion, so I
grated it when adding it to nearly everything: It's an essential
flavour for cooking and your kids won't even know it's there if you
grate it. Be prepared to cry a lot, though!
YAY!! It's finally begun! As a farmer, you measure the seasons
by when your crops are ready, and to me summer squash is the gateway
to real summer. It IS summer. It's the middle of July!
Chew on a zucchini and think about that: Carpe diem!
The one you get may be green or yellow. You certainly may get a
striped one, or even a warty fella'. Some of them look like they
are straight out of Dr. Seuss, so that was my best attempt at a Dr.
Seuss impression. (I'm sorry! It's been a long day!)
Sautee the last 3 items together (Zucchini, Garlic, Onion), and add
eggs. MMMmm! Throw some kale in there, while you're at it.
Full-size share also gets:
Beans (Yellow and Green Mix)
If you thought I sounded excited about the potatoes last week,
know that I am just as excited about the beans! I could eat green
beans until I turned into one. The one thing I have never
understood is the "green bean - yellow bean debate". There are some
people who go nuts for the yellow beans, and some people who like
their simple green bean. I've never been able to taste the
difference. You would think being such a bean lover I would be more
of a connoisseur. Anyhow, they're delicious and it pains me to send
them away in the baskets (I'd rather have them all to myself!).
Purple Kohlrabi also known as: "Whoa! What is that purple
spaceship in our basket this week!?"
Kohlrabi is a crunchy vegetable in the cabbage family, and tastes a
bit like if cabbage and turnip had a baby. You can eat it raw or
lightly steam it. First, you remove the outer skin (easy on the
purple ones, as the skin is purple and the flesh is white) and then
chop it up as you like. If you've never had it before, I suggest
you try it raw with a nice dip, or sprinkled with some of that herb
salt you got in your basket last week.
Message from Camelia from the garlic and flower beds:
This week is the beginning of the garlic harvest. I look to see
whether there are at least two of the lower leaves that have dried
down completely before pulling the whole head out of the ground.
Each of the leaves represents another papery wrapper that is what
will eventually protect your garlic bulbs once it dries down. Curing
the garlic is a process that can take between 3-5 weeks and requires
the right temperature, ventilation and humidity levels or the garlic
will not store well over time and sometimes will succumb to molds
and rot. One of the most delicious ways to enjoy garlic, however, is
when it is still green. Fresh out of the ground and throughout the
next couple of weeks at the most, the garlic still has a juiciness
that is unbelievably delicious. When you peel back the white skins
you will see that they haven't dried into the thin papery wrappers
that you are used to seeing, just keep on peeling till you hit that
juicy plump bulb and then enjoy this short lived seasonal treat.
It's best stored in the fridge, if it even makes it there!
( OPTIONAL IF YOU WANT TO GO THIS ROUTE: We can always add more
green garlic to your next bag if you let us know that you are
interested. We sell bags of green garlic for $10.00 and this usually
represents 6-8 heads depending on size and weight. Again, this is
not storage garlic but is meant for fresh eating.
I want to introduce you to some of the amazing flowers that are in
your bouquets and perhaps entice a few more of you to consider
signing on for a flower share, especially as the variety of flowers
grows each week. I really enjoy both harvesting these beauties and
finding ways to combine the colours and shapes so that you can
appreciate the combination of different flowers that go into each
This week we seem to have an abundance of so many different lovely
blooms, including two of my new favourites, Cerinthe or Pride of
Gibraltar with their succulent leaves and stems and indigo blushed
drooping flowers and the cheerful Painted Tongue which is properly
called Salpigloissis. Both of them were Victorian favourites and
it's easy to see why. This week I am also able to incorporate
another Victorian charmer, the dramatic Love Lies Bleeding with
their drooping tendrils of red and green.
And of course, we have all of our wonderful colourful yarrows which
stand up so well in the vase along with the elegant and delicate
lilac and white of Agrostemma or Corn Cockle and for that burst of
orange or yellow you will find some calendula blossoms.
I would love to hear how you are enjoying your flowers and if they
are holding up for you in the bag and at home.
Please email Teri if you are interested in signing on for a flower
share ($35 for 5 weeks of bouquets).
I really hope you enjoy your bag this week, and look forward to
hearing from you!