October 6th CSA Harvest & Pick-Up

The contents of this week’s box will help you become a culinary legend by making the best mashed potatoes ever. Invite friends over to share, it’s the type of dish that they will tell their grandchildren about.

  • First, roast the Leningrad garlic (it may still remain spicy, but that’s fine, our solution will be dilution).
  • Next, make some mashed potatoes with the Chieftains and Fingerlings (don’t peel, leave the red flecks to stimulate the visual cortex). 
  • Sautee the Collard Greens a la Martha, but chop them quite thinly – tiny little strips. Very thin.
  • Then, chop up the fall scallions.
  • Mix it all together – roasted garlic, mashed potatoes, collards and scallions.
  • Serve and humbly receive accolades. 
  • (Roasted beets on the side – olive oil, salt & pepper – would be a nice touch too)
El pizarron

Leningrad

Mixed spuds

Red Ace Beets

Fall Scallions

Killer collards

Pick up!

We will have a harvest next week as well. See y’all then.

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August 25th CSA Harvest & Pick-Up

There have been a few different varieties of garlic in the CSA boxes (Chesnock Red, Leningrad, Persian Star, Russian Red). Each variety has unique characteristics that influence their culinary use. For example, Leningrad is quite spicy, great in stir fries and stews but a bit overwhelming when simply roasted and eaten right away. Here is a link to our garlic profiles with more of the specifics.

REMINDER: no pick-up next week due to long weekend, see you on September 8th.

And the list:

Strength in diversity
Garlic party
Art show
Pete’s heirlooms, just starting to ripen
Right display
Left display, plus Rosco and Brennan

Karen, Jess & Chris, plus Mellifera Bees workshop way in the back
ICF gear, previous offer still stands

A recipe for the basil, sungold and heirloom tomatoes:

Ingredients

  • 1 pound sungold and heirloom tomatoes
  • 1/2 pound cherry bocconcini, cut into halves
  • 1 cup fresh basil leaves

Dressing ingredients

  • 1 1/2 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, chopped
  • Salt and pepper, to season

Preparation Instructions

  • In a bowl, mix together the tomatoes, bocconcini and basil leaves.
  • In a screw top jar, mix dressing ingredients together, toss through salad, enjoy.

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August 18th CSA Harvest & Pick-Up

Some nice shots by Cam in the gardens and at the pick-up site today. One thing you might have noticed in our postings is the many one-of-a-kind articles of ICF swag. We make them all by hand. If you want one, bring a t-shirt/work-shirt/dress shirt to the Marche St George on a Sunday and we’ll hook you up.

4 years old, still crisp!

In the CSA:
– Carrots, Little Fingers
– Swiss Chard, Bright Lights
– Collards, Champion
– Garlic, Russian Red
– Summer Squash, Patty Pan or Butterstick or Ambassador
– Bay leaves, fresh
– Potatoes, Yukon Gold

Product Shots

Bay Leaves 
(Note: fresh bay leaves are more potent than dried, and a little more floral too)
Chard!
Sweet, sweet carrots
Carrot Top Pesto

Ingredients
1 cup basil leaves
1
cup (20 grams) lightly packed carrot leaves (stems removed)
6
Tbsp. (90 milliliters) extra-virgin olive oil
1
large garlic clove
¼
tsp. salt
3
Tbsp. walnuts, toasted 
¼
cup (30 grams) freshly grated Parmesan cheese
Steps
  1. In a food processor, combine the basil, carrot leaves, oil, garlic, and salt, and process until finely minced. Add the nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.
Yukon Gold
Hardneck All-stars: Russian Red
A switch of bay
Best bee pic yet!

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August 11th CSA Harvest & Pick-Up

You may have already noticed something different about your veggies this week as it was a very auspicious harvest day – King Josh, farmhand extraordinaire, got hitched this Sunday to the lovely Brad.

Good looking grooms (centre and right)

Here’s the record of the harvest, a recipe and some people pics…

La lista

Mixed bag of summer squash
Vibrant scallions, Apache variety
Dragon Tongue Bush Beans
Fun Fact: The siege of Leningrad was over this hardneck variety

And a quick recipe from CSA shareholder Josh (David) Bowie:

Morning Greens

1. De-vein and steam a bunch of kale
2. Mix in some tahini while kale is still warm
3. Add a spoonful or two of hemp seeds
4. Ride this wave all day long

Drill, winterbor and wa wa sei
ICF directors and associates!

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July 14th CSA Harvest & Pick-Up

Some nice diversity creeping into the boxes this week:

Harvest List

A common question we heard yesterday was, “What can I do with kohlrabi?” Here’s a recipe for one of our favourite ways to prepare the beautiful swollen stem (taken from conversations and experiences in Elaine’s kitchen):

1. Place the kohlrabi in the fridge for a few hours to get it nice and kool.
2. Peel off outer layer, compost peelings, then chop what remains into long slices, no more than 1/4 inch thick.
3. Add salt (to taste) and the juice of a lime, stir it up.
4. Serve with a nice pilsner, like Central City’s Red Racer Pilsner

Here are some images from yesterday’s work party. Especially nice are the warba potatoes!

Jen getting her hands dirty
Warbas!
Mills and Steph, sunhats in shade style.
Beautiful Tokyo Cross Turnips!
The soil in Southlands makes for some sweet carrots
Naz inspecting the spread

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Ngoc’s Kohlrabi Lettuce Wrap with Hoisin Sauce

A creative recipe from our shareholder Ngoc, sounds delicious! Feel free to send more recipes our way, we’ll gladly share them. 

Ngoc’s Kolrabi Lettuce Wrap with Hoisin Sauce

Ingredients

  • 1 lb ground chicken (or beef or pork depending on your preference) Can substitute the ground chicken with tofu for a vegetarian dish (just crumble a block of tofu instead of the ground chicken)
  • 1 kohlrabi peeled and chopped to about 1 inch cubes
  • 1 large carrot, peeled and chopped to about 1 inch cubes
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • 10 button mushrooms or shitake mushrooms, thinly sliced
  • 1 jalapeno pepper, finely chopped (optional)
  • 1 tablespoon hoisin sauce
  • 1/2 cup white wine
  • About 10 leaves of green lettuce, washed and dried
  • Mint leaves washed and dried
Directions

  • Heat a large non stick pan, brown the ground chicken, kohlrabi, carrots, garlic and jalapeno pepper.  Add the hoisin sauce and white wine, simmer until the vegetables soften (about 10 minutes); adjust the seasoning using a small amount of soy sauce if needed.  
  • Add the mushroom and cook for a further 3-4 minutes until the mushroom cooks through.  
  • Serve the filling hot and arrange lettuce leaves and mint leaves on the side and everyone can assemble their own wrap
  • To assemble: take a lettuce leaf, add the filling and some mint leaves, roll the lettuce to enclose the filling and enjoy!
Great as an appertizer or snack!

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