Corn on the Cob


This week’s new arrival: corn on the cob! Corn, cucumbers, beans, tomatoes, zucchini, celery … must be August!

Unfortunately, August can also be a good month for thunderstorms, and although we do not normally experience much hail, it has hailed three times here in the past couple of weeks. The first two storms didn’t do much damage, but our vegetables did suffer somewhat at the hands of the third. Fans of beet greens will notice that although the root veggies are growing well (this week’s order includes lovely potatoes, carrots, beets, onions, and garlic), we have not sent the beet greens. They were tattered by the hail. You will also notice some impact on the Swiss chard and perpetual spinach, though the tougher kale seems to have made it through ok.

Rather than sharing my family’s culinary adventures this week, one of our North Battleford members, Jen, has offered to tell us about how she is using her vegetables. Here is what she has to say:

Today I wanted to use up the last of the winter potatoes and chard and found this recipe for a potato/leek/chard frittata.

I had a leek in the fridge, but could have used perennial onions instead. This dish was also great for catching up with the eggs. I wouldn’t recommend using new potatoes though, as they would make the dish watery. If you don’t have any storage potatoes left, you’ll have to wait a bit to use this recipe!

I also chopped the bit of greens I didn’t use. I will freeze them and will add to soups or make an East Indian bread when the hot peppers are ready. Recipe shared with CSA members a few years ago (or make it easy and get a bag of chili bites mix)

I served the frittata with raw peas and raw carrots, with a dessert of chocolate cake, ice cream, and berries.

Yesterday we grated the last of the winter carrots. Some will become carrot cake and some pickle soup (which also uses the potato and dill). But that’s another day. Yesterday was a variation on falafels (recipe below). I served them wrapped in a lettuce leaf and topped with a variation on tzatziki sauce with our delicious cucumbers, parsley, and green onions with steamed wax beans on the side. I enjoyed the leftovers for lunch with a beet soup (see recipe below).

With only 1.25 people eating the veggies this year I’m getting a bit behind so I took inspiration from Laurie D and puréed the mild greens and froze them in muffin cups. I will break off chunks for smoothies, soups etc.

Tomorrow will be BBQ meat of some type, steamed potatoes, steamed beans, and a salad.

My lunches at work have been a lot of salads with sliced beets, dill, cucumber, and egg, nut, or cheese. I did make a chowder one day this week as I thought I had leftover corn from the fall. Couldn’t find it but I was able to use up the cauliflower (great puréed in and cream soup) from the back of my fridge, various herbs, potatoes, and the frozen clam juice I did find in the freezer. I also had a bit of leftover bacon broad bean risotto left from last week and that was added to one of my lunches this week. This recipe is the reason we now love broad beans.

Chickpea Onion Patties (non-deep fried Felafels) (from Divine Healthy Food blog)

Serves: 2



  • 1 tablespoon extra light olive oil

  • 1 medium carrot, grated

  • 1 medium onion

  • 4 cloves garlic

  • ¼ teaspoon Himalayan/sea salt

  • ¼ cup fresh parsley

  • 1 can chickpeas

  • 2 tablespoons pure breadcrumbs

  • 2 tablespoons golden flaxseed meal

  • 1 tablespoon tahini

  • 1 teaspoon smoked paprika

  • 1 teaspoon lemon juice

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon crushed fennel seeds

  • ¼ teaspoon Himalayan/sea salt

  • A few sprinkles ground black pepper


  • 1 tablespoon extra light olive oil (per 4-5 felafels)


  1. Use a grater to grate the carrots into very fine little pieces. Peel and dice the onions into ultra small fine pieces. Peel the garlic and also chop it very finely. Combine the three chopped veggies in a frying pan with a tablespoon of olive oil.

  2. Turn the heat on medium high (about 6 or right below, heat should not be red). Stir and cook the veggies for about 22 minutes, continuously stirring until parts have browned and there’s a nice fragrance. After 22 minutes, add the parsley and stir for half a minute and turn the heat off.

  3. Meanwhile in a large bowl, add the chickpeas after they’ve been drained and rinsed. Use a potato masher to mash the chickpeas. Then, add the breadcrumbs, flaxseed meal, tahini, paprika, lemon juice, cumin, garlic powder, onion powder, fennel seeds (crush with your hands first), salt and pepper.

  4. Once the carrot, onion and garlic is ready, toss it in and stir until everything is well mixed. You may want to use your hands.

  5. Once everything is stirred evenly, use your hands to shape the mixture into a pattie, be sure to do it tightly so they don’t fall apart.

  6. Add 1 tablespoon of extra light olive oil for 4-5 felafels (or more if you want to use less oil). Add the felafels into the frying pan and immediately turn them around so the oil can coat both sides.

  7. Turn the heat to medium high (5) and let the felafels cook for about 6 minutes, then flip them over very carefully. Cook on the other side for 4 minutes, flip over again. Cook for 6-8 minutes, and flip over the last time and cook for a final 4-5 minutes.

beet soup

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