Signs of Spring

 The snow has pretty much melted, the mud is drying up, and the Dutch chives (above) are poking through the soil. Must be spring!!

We had a lovely spring sign-up meeting in the Battlefords on Sunday afternoon — with thanks to Jen and Andrew, our hosts, and all who were able to attend! It’s always energizing to hear of your enthusiasm for good vegetables, and exciting to hear your ideas for the coming season. Thanks to member requests and fellow gardeners’ rave reviews at Seedy Saturday events, we’re hoping to try a few new things this year: curly kale (provided we can find seed), a slower-to-bolt spinach (lorelei), and filet beans (comtesse de chamborg). We’re also going to give bok choy another go — with seed that we saved from last year’s plants, many of which bolted before we realized it was time to harvest them.

I can’t wait to get started! As soon as the greenhouse gets going for the season (this weekend, I believe) I will be in there starting our pepper plants — both Red Bell and Hot Hungarian Wax. Garlic will probably be going into the ground within the next couple weeks, after which we’ll get the tomatoes seeded in the greenhouse before heading to Saskatoon at the end of the month for our first-ever Saskatoon sign-up meeting. We can feel the busy season drawing near!

It will be a little while yet though before we are able to enjoy spring greens. In the meantime, let’s continue to make the most of those roots! This  month’s order is down the the bare bones: potatoes, carrots, and beets — with a few bonus heads of garlic thrown in, thanks to the wonderful garlic storage space we’ve been able to make use of at Judy’s sister Betty’s place up the hill.

Here is a salad recipe from Amy Jo Ehman’s Out of Old Saskatchewan Kitchens that is just perfect for this time of year:

Vinegret

2 potatoes

2 beets

2 carrots

2-3 pickles, chopped

1/4 cup chopped onion

1 Tbsp vegetable oil

1 tsp vinegar (optional)

salt and pepper

Boil potatoes, beets, and carrots until cooked. Drain, cool, and peel. Mix vegetables with pickles, onion, oil, and vinegar. Season to taste with salt and pepper.

 

The Humble Potato

Spring is in the air, and with it the tantalizing promise of fresh veggies. But not yet. First we have a couple months of what was historically a hungry season. Fortunately, we are not hungry; there is still plenty in our cellars, on our pantry shelves, and in the deep freeze to keep us going until the new growing season. But the variety is declining. Until recently, winter squash played a leading role on our dinner table. I love the rich flavour of winter squash in all its forms. Most of my family does not. So they are not sorry to see that our supply is diminishing and, just in time for St. Patrick’s Day, the humble potato is making its way into the spotlight.

Before moving to the farm, I did not tend to cook many potatoes. As a long-time vegetarian, I was well-versed in the importance of combining beans and grains; rice and pasta were staples, with other grains making frequent appearances. But now that we are trying even harder to grow what we eat and eat what we grow, potatoes are appearing on our table far more often. Shawn, with his Irish blood and deep love for the potato, is most pleased.

So how did I transition to fewer grains and more potatoes? First, I have learned (though not yet perfected!) Judy’s potato cooking technique. She boils potatoes (usually whole) in a very small amount of water – just enough so that when the potatoes are cooked, the pot is dry. During the learning stages, this can of course result in scorched potatoes, but trust me, it is well worth the practise!

Secondly, I have experimented with some of my old favourite recipes and learned that most are equally delicious served with potatoes rather than rice or pasta. Sometimes I will cube the potatoes to make this substitution; sometimes I will mash them. Give it a try, play around, and find what works for you.

And finally, I have sought out new potato recipes. I haven’t bothered with some of the more finicky potato recipes that are out there, but I have found a number of relatively simple and tasty new ways to enjoy these winter staples.

Here are a couple potato cakes (one savoury and one sweet) shared in a slightly late tribute to St. Patrick:

Crispy Potato Cake

1/4 cup butter (or more to taste, melted)

1 1/2 lbs. baking potatoes (I use the white Belgians)

2 garlic cloves, finely chopped

1/4 cup mixed finely chopped fresh herbs (or about 4 tsp dried)

Brush a 10” cast iron skilled with some butter. Peel and very thinly slice the potatoes. (I use the slicer on the side of a box grater.) Layer 1/3 of the potatoes in the skillet, drizzle with butter, sprinkly with 1/8 tsp each salt and pepper and 1/3 of the garlic and herbs. Repeat with half of the remaining potatoes and seasonings, then with what’s left. Cook on the stovetop over medium heat for 6 minutes (until the bottom is lightly golden) then cover and bake about 30 minutes at 350. Let rest 10 minutes, invert, and serve.

Cocoa Lentil Cake with Cocoa Mocha Frosting (from Vegetable Desserts by Elisabeth Schafer and Jeannette L Miller)

24 servings

1 ½ cups sugar

1 cup oil

2 eggs

1 tsp. vanilla

1 ¾ cups lentil puree *

1 cup mashed potatoes (fresh cooked, leftover or instant)

1 cup flour

6 Tbsp. cocoa powder

1 ½ tsp. baking soda

½ tsp. salt

Preheat oven to 350. Spray a 9 x 13 inch pan with cooking spray; set aside. Beat sugar, oil, and eggs for 2 minutes. Add vanilla, lentil puree, and potatoes. Mix. Add flour, cocoa, baking soda, and salt and beat for 2 minutes. Pour into prepared cake pan. Bake for 30 to 35 minutes (I find it usually takes longer.) Cool, and frost with Cocoa Mocha Frosting.

* For the lentil puree, boil 2 ¼ cups (1 pound) lentils in 5 cups of water for 30-45 minutes. Puree while warm. Store in a covered container in the refrigerator up to one week or in the freezer for up to 6 months.

Cocoa Mocha Frosting

2 cups icing sugar

1 Tbsp. unsweetened cocoa

3 Tbsp. soft margarine

1 Tbsp. dry instant coffee

2 Tbsp. skim milk

1 tsp. vanilla

Sift sugar and cocoa into a medium bowl. Add softened margarine and beat until smooth and creamy Add instant coffee and milk. Continue beating about 2 minutes. Add vanilla and beat well.

Wanna Share?

wanna share.jpg

With the farm freshly blanketed in snow, these lovely green veggies are but a fond memory. But the veggies of winter have their own particular charm. The potatoes, carrots, rutabaga, and beets harvested last fall continue to go out to our CSA members, reminding us of the bounty of last year’s garden and pointing us towards what we hope will be another year of abundance.

In many ways, growing the vegetables is the easy part of what we do. Yes, it involves long hours of hard work under conditions we could never even hope to control. And yet it is straightforward enough to sow abundantly, weed zealously, haul manure, and pray for rain (or sun). What is more challenging for us is finding enough members to enjoy the fruits of our labour. And it is now, in the closing weeks of winter, when our inclination is to finish up the butchering and relax with a good book, that we need to turn our energies to expanding our circles of sharing.

So what exactly is it that we are sharing? Vegetables? Absolutely. Each week (during the summer) and each month (during the winter), Largo Farm members receive their share of the harvest. The vegetables are the centrepiece of our farm. We love our veggies, and so do our members. We save our own seed (for the most part), sow them with love, weed out the competition, and let nature take its course. We do not use any chemical fertilizers or pesticides, and very rarely irrigate. Summer veggies are picked fresh and sent out to members that same day.

But is it only vegetables that we are sharing? Absolutely not. On the most basic level, yes we are sharing the fruits of the land we inhabit and care for. We are also sharing the risks inherent in farming — nobody knows whether the rains will come at the right time, what pests we might encounter (though potato beetles seem pretty reliable!), what the temperatures will be, etc. We do our best to grow lots of everything, but if a crop fails, we all share in the loss. Chances are, conditions will favour another crop and we will share in the abundance as well.

What we are really sharing though is relationships: relationships between us farm families and our members, relationships amongst the members (particularly in our Battlefords, Saskatoon, and Birch Lake member circles), and relationships with the land and its non-human inhabitants. We encourage our members to consider this farm your farm too, your opportunity to connect with the life forces that sustain us both physically and spiritually. We encourage you to spend time on the farm — on pick up days, at farm celebrations, and whenever else you choose. This place is a treasured gift that we are keen to share.

And so we ask your help in connecting with others who would like to share with us.

Many thanks to all of our members who have already responded to our renewal notice. We are delighted that so many of you will be staying with us for another farming year (or season). We also appreciate that, for whatever reason, some of you are needing to move on, and are grateful that you have let us know. For those who are still uncertain (or who have been too busy to respond), please remember that our earlybird deadline is February 24th.

We also know that there are others out there who are craving both good food and the web of relationships that comes with membership in a farm community. If you are one of these, please give us a call at 306-481-5654 or email us at sanfordbeck@hotmail.com. If you think you might know some, please share this message (and the details on the CSA page of this blog) with them and encourage them to be in touch. We appreciate your assistance with this challenging aspect of our work.

 

Veggies for a Chilly Winter’s Night

I’m afraid this blog has been rather neglected this winter, what with the extended vegetable harvest season, bean cleaning, pig butchering, homeschooling, Christmas preparations … and a little bit of rest and reading thrown in there as well. I am comforted by the fact that winter vegetables don’t normally need explanation – you all know what carrots, potatoes, beets, rutabaga, and parsnips are. Nevertheless, we can all use some new recipes and inspiration from time to time, and I’m hoping to be back to regular postings on vegetable pick-up weeks.

One of our staples up till now this winter has been parsnips. I know some of you love them, and some of you hate them. Maybe there’s no changing that, but there are some great parsnip recipes out there that may convert some of you. In fact, just this week I saw on the In Season In Saskatchewan Facebook group that one of our members has been converted by a delicious new recipe, which she shares with that group. If you haven’t already, I encourage you to check it out; it was set up to help people like you, who are working on eating a more local, seasonal diet, know what to do with each season’s veggies.

I also have a few parsnip favourites of my own. The recipe section of this blog has a recipe for carrot-parsnip pudding, which is simply scrumptious. Another favourite in our house is Tunisian pumpkin soup (perfect if you still have a pumpkin or two kicking around:

2 cups chopped onions

2 Tbsp olive oil

1/2 cup peeled and diced carrots

1/2 cup peeled and diced parsnips

1/2 tsp salt

2 1/2 cups water or stock

1 1/4 cups apple juice

1/2 cup tomato juice

1 tsp cumin

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp paprika

1 3/4 cups pumpkin puree

Saute onions in oil until translucent. Add carrots, parsnips, and salt and saute about 5 minutes. Add liquids and spices, cover, boil, and simmer until vegetables are tender. Puree.

Top with spice swirl made by sauteing 1 tsp minced garlic in 2 Tbsp hot oil for 1 minute. Add 4 tsp ground coriander, 1 tsp ground caraway seeds, 1/4 tsp cayenne. Cook stirring constantly for 2-3 minutes until bubbles. Remove from heat and stir in 2 Tbsp lemon juice, 2 Tbsp chopped fresh cilantro, and 1/8 tsp salt.

Don’t get too excited about parsnips though, as this month’s will probably be the last for the year. They were so easy to dig in the wet soil this fall that we didn’t leave any for spring the way we sometimes do, and our current supply is coming to an end.

We do still have some squash though, which is why we sent a bonus this month. It would probably work with this soup too, though I’ve always made it with pumpkin. A new squash dish I tried this month, and highly recommend, is gnocchi made with

1 lb Belgian potatoes, cut in chunks, boiled until tender and drained

1 lb squash, baked until tender

2 egg yolks

3/4 cup flour

pinch allspice

3/4 tsp cinnamon

Pass the cooked potatoes and squash through a food mill and add remaining ingredients. Mix well to make a soft dough. Add more flour if necessary.

Bring a pan of salted water to a boil. Roll out pieces of the dough in flour to make 1/2” diameter logs. Cut into 1/2” pieces, mark each lightly with a fork, and cook (in batches) 3-4 minutes in boiling water (until they float to the top). Lift out with a slotted spoon and keep warm in a buttered dish.

Top with Parmesan cheese. Mmmm! We doubled this recipe and I imagine most families would want a double batch too.

One final note before I close: our carrots are not keeping quite as well as usual this year, most likely due to the wet harvest conditions and warm start to winter. We are doing our best to pull out any that have spoiled, but I encourage you to look yours over (and ideally even wash them right away) when you get them home to prolong their storage life.

Last Call for Beans!

The much-celebrated return of the sun this past week has significantly speeded up some of the fall farm work that was delayed by last month’s winter tease. One of the jobs most dependent on dry weather is bean thrashing. We have now been able to thrash most of both our dried beans and the bean seed we grew for Prairie Garden Seeds. In fact, we hope to finish the black coco pictured above — the last of our dried beans – this afternoon. Hooray!

After all the hard work that has gone into the beans, we are also pleased that Steep Hill Co-op in Saskatoon is interested in purchasing our supply. But before we confirm numbers with them, we wanted to give our members and friends one last chance to purchase directly from us. If you are still wanting beans, please let us know by November 15. You can find details of the varieties available on the dried beans page of this blog. Prices are $3/lb for CSA members. For others, prices range from $3.50/lb (for 10 or more lbs of the same variety) to $3.75/lb for 5-9 lbs and $4/lb for 1-4 lbs.

In other news, our first regular vegetable order of the season (after fall pickup and our bonus mid-October) went out to Saskatoon and the Battlefords this weekend. We are very pleased with the 2 bags stuffed with potatoes, carrots, beets, parsnips, rutabaga, onions, and kale and hope that you are too!

We would also like to thank are members for your patience with our egg supply. After being short of eggs all summer, our harvest is finally increasing, thanks to our young pullets. This is the reason why many of the eggs this month are a bit smaller, but it is also the source of our hope that next month we will be able to fill all our egg orders (or at least come considerably closer to doing so!).

At fall pick-up, some of you asked about our chili recipe – a great way to enjoy those dried beans. This is our version of the vegetarian chili recipe from Simply in Season:

2 lbs any combination of dried beans

Soak overnight, drain and cook in fresh water until soft, 45-60 minutes (less with really fresh beans).

1 cup red sweet pepper, chopped

1 cup green pepper, chopped

1 onion, chopped

3 cloves garlic, minced

In a large soup pot, saute in 1 Tbsp oil.

8 cups tomatoes, chopped

1 Tbsp salt

1 Tbsp honey

Add and heat to boiling. Add beans and

1 squash, peeled, seeded, and cubes

1 hot Hungarian wax pepper

1 Tbsp chili powder

1 tsp ground cumin

Simmer for 45 minutes and serve with cornbread.

The Land of Milk and Honey

beekeeping2

beekeeping1

Unfortunately, government regulations prevent us from selling (or even giving away) our milk — which is a moot point at the moment since our milk cow is dry anyways. However, the honey operation that Johnny set up last summer is now up and running and the cup runneth over with fresh, delicious honey. Our members got a taste of the honey about a month ago, and we are pleased to announce that we are now able to sell to anyone who would like some more. We will have 1 kg pails of honey available at fall pick-up for $12/kg. If you would like 3 or more kg and provide your own container, the price drops to $8.50/kg. Bulk honey is also available (again with your own container) for $8/kg. We are also happy to sell to people who are not part of our CSA. We can arrange delivery to Saskatoon or the Battlefords. Please contact us at (306) 481-5654 or (306) 386-2601 or post a comment to this blog or our facebook page if you are interested in ordering!

In other news, the last order of summer vegetables has now gone out (except for a few locals who will be picking up tomorrow). Although the cucumbers and zucchini slowed down considerably, they hung in there right till the end, along with lots of tomatoes, hot peppers, and a few sweet peppers. As always, there were potatoes, carrots, onions, and beets, as well as parsley, celery, and cooking greens (kale, perpetual spinach, and swiss chard). But the highlight of the order (in my humble opinion), was the gorgeous fall lettuce we were able to send. Sometimes fall lettuce is bitter, but conditions this year have produced a perfectly delectable crop. Winter members will be treated to more at fall pick up on Sunday, September 25th. We look forward to seeing you then!

No Frost Yet!

No frost yet … but it sure felt frosty when I went out to use the facilities before bed last night. It was then that Shawn heard voices in the garden and we realized that Judy, Tom, and Johnny were out gathering veggies. We had not heard the revised forecast, calling for a drop to zero with frost overnight, but they had been alerted and were getting prepared. Shawn and I quickly postponed our plans for sleep and headed out to gather peppers and melons in the dark. Fortunately, the bulk of the peppers had already been safely stowed in our living room, but the smaller ones remained and we didn’t want to risk losing them. Above is a glimpse of the fruits of our labours. A much larger pile of boxes is to be found in Judy and Tom’s dining room!

Nevertheless, it was a relief to awaken to the discovery that the winds and changed, bringing in clouds which prevented the temperature from dropping much below what it had been as we picked. We saved a lot, but there was still much that had not been brought in. It would have been sad not to have the beautiful cucumbers in your order today, nor the zucchini, diminished in number as they are. Cherry tomatoes, basil, and pole beans might also have been veggies of the past. As it is, we hope to have them at least another week. The abundance of peppers and muskmelon in your order today is thanks to last night’s efforts, and we hope that our nocturnal harvest will provide you with peppers and melons for the rest of the summer season.

The roots and greens, of course, would not have minded the frost. The supply of potatoes, carrots, beets, and onions will be steady for months to come, and the greens (kale, chard, perpetual spinach, and parsley) for at least another month. Celery can handle some amount of frost, so we hope to be able to continue sending you half a plant each week until fall pick-up, at which point we will divide up the remaining plants.

We thought there might be a gap in the corn supply this week, but it turns out the corn that has been supporting our pole beans has started to mature, so we were able to send some after all. There were fewer mature beans than we’ve had the last couple weeks, but we were able to send a couple good handfuls of those to each of you too. There has been a gap in the lettuce supply for a couple of weeks now, but the final seeding is looking promising. We expect to be able to send some next week.

Thanks to the seed varieties Judy’s neice Rachelle has been growing for Prairie Garden Seeds, we have been able to add some colour to your tomatoes this week. Each full order includes 4 yellow paste tomatoes and 3 Alma (small, round orange tomatoes) in addition to a couple of the usual Oxheart. We hope you enjoy the splash of colour!

Speaking of colour, I tried a new recipe yesterday from The Book of Kale and Friends: Kale Beet Bread. We enjoyed it, and I hope you will too! Here is my slightly modified recipe:

1 1/2 cups finely chopped kale

1/3 cup packed grated beets

1/2 cup packed grated carrots

3 eggs

1/2 cup honey

2/3 cup vegetable oil

1/2 cup buttermilk (or yogurt)

2 tsp vanilla

2 cups flour (I used half whole wheat and probably could have used all whole wheat if we’d had enough!)

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

a pinch of nutmeg

1/2 tsp salt

Beat the eggs, then beat in the honey, oil, buttermilk, and vanilla. Mix in the kale, beets, and carrots. Sift the remaining ingredients into a large bowl, stir well, and add the liquid ingredients and veggies, stirring only enough to combine. Transfer into bread pans and bake 40-45 minutes at 350.

Two sisters

At spring sign-up meeting, one of our long-time members requested that we grow pole beans. We have never grown them before, other than for seed. Part of the reason for this is that in order for the beans to be accessible for picking, the plants need something to climb, and we aren’t fond of messing with fencing and the like. But it occurred to us that we could attempt a traditional indigenous way of growing beans with corn as their support. As you can see above, it is working marvellously! (Though some of the beans have grown so enthusiastically that they’ve latched onto the corn in the adjacent row, making navigation a bit tricky!) You have the first pole beans of the season in this week’s order, which is good timing, since the bush beans, peas, and broad beans are all finished now.

Fortunately, there is no shortage of veggies in the late-summer garden. In the bag with your pole beans, you have 6 Hot Hungarian wax peppers and the first sweet peppers of the season. You have your usual bag of cooking greens (mustard greens, kale, perpetual spinach, and Swiss chard) and a bag of lettuce, celery, cherry tomatoes, and herbs (parsley, basil, and the season’s last coriander). And on the subject of herbs, do let me know if you’d like extra basil for making pesto (or freezing). We’d be happy to send a plant your way.

Cucumbers and zucchini continue to do well, and the corn is coming into its season. We sent a dozen cobs in each full share this week. I have to admit that I’m not a huge corn on the cob fan, but when the corn is ready I think immediately of my favourite black bean and corn salad, whose recipe I’ve shared below. And then of course there are the dependable roots — potatoes, carrots, beets, and onions — and 6 large tomatoes to top it all off. The tastes of summer…

Black bean and corn salad

2 1/2 cups of cooked black beans

2 cups roasted corn (or just cut straight off the cob if you’re wanting simplicity!)

1/4 cup fresh coriander, chopped

1/4 cup lime juice

2 medium tomatoes, chopped

1/2 cup onion, chopped

1 tsp cumin

1/2 tsp each, salt and pepper

Combine all ingredients in a large bowl. Serve!

 

Winter veggies seeking a good home!

  What you see above is one (of several) garden patches full of fabulous winter veggies. This one features squash, carrots, beets, and rutabaga. Elsewhere in the gardens we have potatoes, parsnips, onions, and garlic, as well as more squash, carrots, and beets. I can assure those of you who endured last year’s shortage that we will have lots of carrots and beets this winter!

But, we are a little short of where we’d like to be for members to eat all these scrumptious veggies. So if any of you have decided you’d like to get winter veggies this year, please let us know ASAP. And for those of you who have friends interested in becoming part of the CSA, please let them know that now is the time to call!

The winter season begins with fall pick-up on Sunday, September 25th. As many members as possible come out this day to help harvest the garden and enjoy a delicious potluck supper before taking home a carload of squash, pumpkins, tomatoes, peppers, celery, garlic, greens, root veggies and whatever else is still available in the garden.

Regular winter orders begin the first week of November, and consist of 2 bags of root veggies (potatoes, carrots, beets, rutabaga, onions, parsnips) per full share. This year, we are introducing the option to have fewer potatoes or no potatoes, with extra carrots and beets sent instead. The variety dwindles as the season proceeds, but the winter season ends with a treat: fresh asparagus in mid-May.

Until August 31, the cost for winter shares is $650 for a full share and $400 for a half share. After August 31, prices go up to $675 and $450.

If you have any questions, or would like to sign up, please email me at sanfordbeck@hotmail.com or call/text me at 306-481-5654 or call Judy at 306-386-2601.

Thanks!

Comings and goings

  
In theory, I find it easy to accept the principle that seasonal eating means that most produce is only available for a few weeks before it’s time to move on to the next veggie. In reality, it’s so much harder to say goodbye to certain favourites — like peas. But this week’s order makes it clear that pea season is coming to an end. After the season’s bounty, the only peas available this week were a half pail of Oregon Giant snow peas for each order. Where once stood our rows of shelling peas, now we have empty garden, nicely push cultivated to maintain soil texture and keep down the weeds. The good news is that our third seeding is coming along, so the peas will make a comeback soon, but nevertheless, I’m needing to accept that their season is almost over.

Our garlic also seems to think the season’s over. Probably because the early spring was so dry, much of our garlic has called it quits and dried up early. The bonus for you is that there was a small braid of garlic in this week’s order. The bonus for us is another patch of garden ready for fall. (And don’t worry, there will still be fall/winter garlic coming as well.)

  
On the other hand, our lettuce, which had taken a brief break, is now back. This week’s order contains a couple small heads as our newest patch gains strength. We also have two lovely rows just emerging from the soil, and the cool weather forecast for this week bodes well for its growth.

The mid-summer veggies are growing well (and not as out-of-control as we had feared last week!). Beans, zucchini, cucumbers, tomatoes, and Hot Hungarian wax peppers are all on the menu this week. Do let me know if you’d like to purchase pickling cukes ($1/lb for members).

The cherry tomatoes took a little break over the weekend, but there should be some on Wednesday and more for weeks to come. Mixed in with them will be some red currant tomatoes. I’m growing these for seed for Prairie Garden Seeds, but now that I’ve collected seed from 65 fruits this morning, the rest should be available for eating! In the next week or two, you can also look forward to celery and corn.

Our root crops are looking absolutely lovely this year, so of course you have potatoes, carrots, beets, onions, and kohlrabi (not exactly a root) in your orders this week.

As for herbs, the second seeding of coriander is in its prime, as is the basil. If you would like extras (especially of basil) please let me know. The parsley is also flourishing and the New Zealand spinach just keeps on coming. Summer savory is pretty much finished for the season now, but if you would like a little bit more, let us know (and the same goes for mint).

We’ve been working on the cooking greens patch in hopes of keeping the greens coming into the fall and early winter. I’ve been pulling the bolting mustard greens and the remaining ones are looking lovely. I’ve also been thinning the abundant kale so there’s more room for the plants to grow. We’ve been pretty much clear-cutting the perpetual spinach, as its ability to grow back is remarkable, and we’ve started sending the newest seeding of Swiss chard in hopes that the plants won’t get too enormous!

As always, we value feedback from our members. Do let us know if you are receiving too much or too little of anything and we will do our best to adjust quantities. We don’t want to be sending more food than you can use, nor do we want to hold back something that’s plentiful if you could use more!

Now that tomatoes are in season, I thought I’d share another of our favourite greens recipes:

Garlicky garbanzos and kale

1 bunch kale

1 tsp oil

4 cloves garlic

1 Tbsp ginger

2 tomatoes, chopped

2 cups cooked chick peas (or other dried beans)

1 tsp Bragg’s (or soy sauce)

Heat the oil and saute garlic and ginger for a few minutes. Add the tomatoes and chick peas (or other dried beans — we’re growing garbazos this year but haven’t for a while, so I substitute other beans. I find that Norwegian brown or Mrs. Kahl’s work well, but you could use whatever kind of beans you like — or leftover cooked chicken or pork for that matter). Cook 5 minutes. Add the Bragg’s and stir. Spread the kale (stemmed and finely chopped) on top and cook until tender. Mmmm!

Another mid-summer menu idea: last night we had pizza made with fresh tomato sauce (from another variety of tomatoes I was saving seed from, along with onions, garlic, and basil), grilled zucchini, more basil, and cheddar cheese. Delicioso!