2nd harvest!

Hi everybody!

Well, we’ve had our second vegetable harvest today and between the deliveries and pickups I hope everyone’s had a chance to take a look at what’s in their bins this week. You’ll find spinach, garlic scapes (the last ones of the year, sadly – but remember to try out that carbonara recipe if you haven’t had a chance yet!), lettuce, broccoli, beet greens and herbs (summer savoury, chives & oregano). Welcome to our Week B quarter shares, I hope you’ll enjoy your tasty veggies this week!

This is a good time to give everyone an update on what’s going on in the garden at Our Farm, too! We’ve got lots of blossoms on the peas, so it wouldn’t surprise me if we have some action on that front very soon. The swiss chard is coming along nicely and should be ready for a first cutting next week. The kale is coming along but it will still be a while. Cabbages are starting to form but I think it will still be another couple of weeks before you see those in your bins. The beans haven’t been growing as quickly as we’d hoped because of some shade issues… we’ll be working on that this week and I hope they’ll catch up quickly. We’ve got quite a few blossoms on the tomatoes and we’ve actually got at least half a dozen green tomatoes started! Can you believe it?! The peppers are coming along nicely and some blossoms have started to bud which is a very promising sign. There are blossoms on some of the potato plants as well, so it won’t be too long before you see some new potatoes in your bins. The carrots are probably going to be another two weeks before they’re sized up enough for harvest but they’re getting there. The onions, leeks and eggplants are growing away, but they’ll take quite some time before they’re ready. The ground cherries, celery, zucchini and yellow crookneck squash are started but they’re going to be a while, too. The radishes are coming along after a rough start, but they’re going to be another week or two, as well.

But back to one of the vegetables we do have this week – spinach. I took a quick peek over at food.com to check out some recipes and while it was tempting to go with everyone’s favourite spinach dip (1/2 cup mayo, 1/2 cup sour cream, 1 packet of vegetable soup mix – or 1/4 cup of homemade vegetable stock if you’re into that!), every recipe I could find called for a ten ounce package of frozen chopped spinach. Not exactly what we’re looking for, eh? After I specifically searched for fresh spinach, though, I came across a mouth-watering recipe for Fresh Spinach Mushroom Frittata by Mysterygirl. And she’s right – it really does only need things you’re likely to already have around. Doesn’t that just make life easier?

Fresh Spinach Mushroom Frittata

About This Recipe

“I had some fresh spinach that I needed to use and this recipe was born. Uses all the good stuff that I always have on hand.”

Ingredients

    • 2 tablespoons butter
    • 3 cloves garlic, minced*
    • 1/2 cup onions, sliced*
    • 8 ounces mushrooms, quartered
    • 2 cups fresh spinach, chopped
    • 6 eggs
    • 1/2 teaspoon salt
    • 1 dash pepper
    • 1/2 cup grated parmesan cheese**

Directions

  1. Melt butter in an oven proof skillet.
  2. Add garlic, onions and mushrooms cooking until onions are translucent.
  3. Add spinach, sautee for 2 minutes.
  4. Beat eggs, salt& pepper together.
  5. Pour over mixture in skillet, stirring to combine.
  6. Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.
  7. Sprinkle with cheese and put in oven.
  8. Broil 6″ from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.

* I would suggest that you could substitute about 1/3 – 1/4 of a cup of minced Our Farm garlic scapes here and come out with a very similar result.

* That would be grated fresh parmesan cheese. You could probably substitute gouda, or even mozzarella, if you wanted.

So, eaters of Our Farm veggies – bon appetit! If you have any recipes you’d like to suggest to fellow CSA members please feel free to leave them in the comments, or if you try this recipe out yourself please let us how it was. Have a great week everyone!


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First harvest!!!

Hi there everybody!

I’m very happy to finally be posting the news that we had our first harvest today. For those of you getting a full or half share, or the Week A quarter shares, your bins this week contained spinach, beet greens, garlic scapes, summer savoury, chives, oregano and either broccoli or lettuce.

Since there are only going to be a couple of weeks of garlic scapes, I thought I’d focus on those for a recipe this week. Everything else can go in a salad (or if the mood strikes you you could sautee the greens & use them as a bed for a meat dish or in a stir fry), but garlic scapes are special. I found a recipe for garlic scape carbonara at Sarah’s Cucina Bella along with a write-up about garlic scapes that really helps to get across just how awesome these little sprigs of Springtime really are.

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Garlic Scape Carbonara
serves 4

This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).

1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese

Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).

While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

Whisk together the eggs, salt and red pepper flakes.

When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).

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Hope you enjoy your veggies this week! We’re looking forward to hearing how things tasted, and we’re also looking forward to seeing what comes out of the garden next week. Stay tuned!


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