Tag Archives | 2012 summer CSA

what’s in my box part 22: the Final Act

t’s true, this is the final pickup for summer 2012 – and what a season it’s been! Thank you for all your fantastic support – we’re lucky to have such a wonderful community around us. We hope you enjoyed your season as much as we did, and would love to hear any thoughts you’d like to share – feedback of all kinds welcome!

A growers’ meeting this week will determine final winter share details, but I can tell you now that biweekly pickups of prepacked winter shares will start in January, and we’ve got 5 locations so far – including Kensington Market, Wychwood Barns and Davisville, on top of the 2 summer spots! In the between-time you can find us at the Wychwood Barns Farmers Market every Saturday morning! We’re also planning a Holiday Pantry Box and more, so stay tuned!!

In the meantime…

Here’s your core list for this week:

1 Parsnip (David & Delila Stoll)
1 bunch Carrots (Mervin Stoll)
1 Squash (the Ebersols)
1 quart All Red Potatoes (Stephen Stoll)
Garlic (the Old Tin House)
1 Chinese Cabbage (the Herschbergers)
1 lb whole wheat flour – hand ground! (Stephen Stoll)
1 Spanish onion (Stephen Stoll)
and….one homemade, red fife donut!! (the Yoder Sisters)

For extras this week you’ll find sweet potatoes, kale, beets, cooking onions, leeks and more. And as usual you’ll also see Delila’s popcorn, Milo’s maple syrup and honeycomb, Yoder’s cereals and handmade noodles, Ebersols’ duck eggs, Herschbergers’ jams, and an assortment of pickles, etc. And for all you carnivores out there, all kinds of everything again this week!

And don’t forget about your bread, crackers, granola and mushroom shares!!

There you have it…see you soon, and happy eating!

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Warm Squash Salad, by Darryl and Rebecca

Roasted Squash Salad w candied pecans & goat cheese

Blue hubbard squash (or maybe kabocha?)
Arugula
Shallot/Onion
Pecans
Goat Cheese
Balsamic vinegar
Agave nectar
Extra virgin olive oil

Set oven to 350, seed squash and cut in 8ths, roast on a lined tray drizzled with olive oil and salt/pepper for 35-45 mins, or until tender. Place a small frying pan on medium/low heat, gentle toast handful of pecans for 2-3 minutes. Add 2 tablespoons (tbs) of sugar, a pinch of salt and toss. Add 1 tbs of water and stir in well, keep stirring intermittently to keep things coated while caramelizing everything as well. After 2-3 minutes, allow to cool, if the whole mess sticks together then you did something right!

 

Mince the shallot and add to a salad bowl with the arugula. Drizzle with a tbs of agave nectar, 2 tbs vinegar and about ¼ cup olive oil. Toss to coat. Plate the salad, top with goat cheese, candied pecans and some slightly warm squash…a little red wine helps too!

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Everything you should know about Radicchio….by Ms. Stewart.

Sometimes Martha just gets it.  Hard to admit, but true…

Radicchio for dinner!  Check here.

Photo by Laura Boyd of Grassroot Organics – your radicchio grower extraordinaire!  Check out her great collaborative sister food blog here. And her suggestion for eating the diccs: raw in salads mixed with other greens or sauteed with balsamic vinegar and honey…delicious. Thanks Laura!  For growing, sharing, and reminding us that Martha’s really not so bad…

What did you do with your radicchio?

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what’s in my box part 20: blue. potatoes.

Week 20! And I won’t even mention that November starts this week…so how ’bout that hurricane?? Perfect weather for staying inside to cook…and eat….

Here’s your core list for this week:
1 pint Jerusalem Artichokes (David & Delila Stoll)
1 bunch carrots (the Ebersols)
1 quart Russian blue potatoes (Stephen Stoll)
1 bulb garlic (Cedar Grove)
1 head Raddicchio (Grassroot Organics)
1 blue hubbard squash (Enos Stoll)
1 bunch popcorn (David & Delila Stoll)
1 Spanish onion (Stephen Stoll)

For extras this week you’ll find sweet potatoes, chard, kale, carrots, cooking onions, leeks and more. And as usual you’ll also see Delila’s popcorn, Milo’s maple syrup and honeycomb, Yoder’s cereals and handmade noodles, Ebersols’ duck eggs, Herschbergers’ jams, and an assortment of pickles, etc. And for all you carnivores out there, all kinds of everything this week!

And don’t forget about bread, crackers, granola and mushroom shares! Surprises, all around…

NOTE: we have some end of season sales on whole geese, smoked ducks, turkeys and chickens….delivery right to your pickup location, and more details upon request!  Let us know if you’re interested.

There you have it! See you soon, and happy eating.

 

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Carol’s Favourite Autumn Soup

A beautiful recipe from friend and Circus CSA member Carol, using many of the lovely fall ingredients from recent shares.  I can personally vouch for the deliciousness here, and the beauty!  This soup looks as gorgeous as it smells and tastes…an all round pleasure.  Thanks Carol!!  You can check out her wonderfully collaborative home blog here.

Enjoy!

The Perfect Autumn Soup

I love autumn.  No matter how long or satisfying the summer, the autumn always seems to surprise me when it comes, but I never resent its approach.  The air is clean, the trees are aflame, I begin my two-season chant of gratitude for central heat, and all is right with the world…

… provided you have a good, hearty pot of soup on the stove.  I love soups year-round, but sometimes I dislike making them.  They’re easy, and kind of fool-proof, but usually I’m hungry after a couple bowls of even the nicest soup, and I’m bothered that I need to cook more to satisfy myself at just one meal.

However.  I have a fall soup that I turn to again and again that is truly hearty and filling and after which you will not be rummaging around in the cupboard for something more.   Some people like it alone, but I always want good bread or biscuits alongside.  This is a vegetarian (vegan) soup, but almost everyone likes it, even though they might not particularly like the vegetables that go into it.  I suppose that is the alchemy of a good soup.

Adapted from The Moosewood Cookbook, I bring to you a recipe for Gypsy Soup.  The ingredients list looks long, but 8 of the items are spices.  It makes 4 servings.

Ingredients
3-4 Tbs olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped peeled sweet potatoes (or winter squash, but I always use sweet potatoes)
1/2 cup chopped celery
1 cup chopped, fresh tomatoes
3/4 chopped sweet peppers
1 1/2 cups cooked chic peas
3 cups stock or water
2 tsp paprika
1 tsp tumeric
1 tsp basil
1 tsp salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 Tbsp tamari (or soya sauce – but I use much less or none – see below)

Directions

Find a big pot and heat the olive oil.  Saute onions, garlic, celery, and sweet potatoes for 5 minutes or so.  Add the seasonings, except tamari.  Then add the stock or water and simmer, covered, for about 15 minutes.  Add the remaining vegetables and chicpeas, and simmer until the vegetables are soft.  If the soup isn’t salty enough, add more salt or tamari.  The recipe calls for 1 Tbsp of tamari, but that’s way too much for me, and sometimes I omit it altogether, and you might want to also, especially if you are using store-bought stock.

I almost always double this recipe, and still it’s usually gone in a couple of days.  Most recently, I made a batch a day or two ago, and then served some to the mastermind behind my amazing CSA (community shared agriculture), the lovely Shannon from Kawartha CSA.  (This is allowed – soup improves with time.)

Shannon knows a lot about food, especially good food, and some of the wonderful local fare she gets to me every week made its way into that soup.   I got her nod of approval for it, which makes me rather confident sharing this recipe with you (to say nothing of the inimitable Moosewood collective):  do give it a go.

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what’s in my box part 19: somewhere over the rainbow…beets.

A warm spell! Perfect as we count down the final weeks of the CSA….only 4 pickups left! Winter info coming soon…in the meantime, here’s everything you need to know for this week!

Here’s your core list for this week:

1 bunch radish (David & Delila Stoll)
1 bunch heirloom rainbow beets (Kawartha Organic Produce)
1 bunch Stuttgarter Onions (Laura Boyd)
1 Leek (Enos Stoll)
1 bunch Kale (Enos Stoll)
1 sweet pepper (Amos & Nancy Lee)
1 Celeriac/Celery Root (Henry & Anna Herschberger)
1 qt Shell Beans (the Fishers)
Parsley (The Old Tin House)

For extras this week you’ll find sweet potatoes, chard, baby greens, carrots, Spanish and cooking onions, potatoes and more. And as usual you’ll also see Delila’s popcorn, Milo’s maple syrup and honeycomb, Yoder’s cereals and handmade noodles, Ebersols’ duck eggs, Herschbers’ jams, and an assortment of pickles, etc. And for the carnivores – Beef Week!

And don’t forget about bread, crackers, granola and mushroom shares! And folks at the Depanneur will see their meat shares this week….

There you have it! See you soon, and happy eating!

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What’s in my box part 18: (fried) green tomatoes

Well, you can’t deny that the seasons have changed now – it’s definitely colder, darker and wetter than it was just a few weeks ago…but you can expect the food in your share to stay bountiful and delicious, no matter what it’s doing outside!

Here’s your core list for this week:
1 quart Desiree potatoes (Stephen Stoll)
1 bunch celery (Kawartha Organic Produce)
1 garlic (the Fishers)
Green tomatoes (the Fishers)
1 small eggplant (Mervin Stoll)
1 sweet pepper (Amos & Nancy Lee)
1 pint salad greens (Zehr’s Produce)
1 bunch Swiss chard (Zehr’s Produce)
Rosemary (the Old Tin House)

For extras this week you’ll find carrots, sweet potatoes, kale, beets, carrots, Spanish and cooking onions, leeks and more.  As usual you’ll also see Delila’s popcorn, Milo’s maple syrup and honeycomb, Yoder’s cereals and handmade noodles, Ebersols’ duck eggs, Herschbers’ jams, and an assortment of pickles, etc – and the new crop of wildflower honey is ready in 500ml jars…but I should warn you that once you have Stephen’s honey, there’s no going back!!  Finally it’s Pork Week for our carnivorous friends – so watch the coolers for Naked Pig sausages, BACON of all sorts, and other Porkish Delights!

And don’t forget about bread, crackers, granola and mushroom shares – this week’s extra shares include:
Bread: Multigrain Sourdough
Evelyn’s Cracker: Cheddar Crispies
Evelyn’s Mixer: Lavender Shortbread
Mushrooms: Black Chanterelles and a surprise!
…and it’s a meat week for all you meat share members, so make sure you grab yours!  Nothing keeps the cold out like a big bag of meat.

There you have it…see you soon, and happy eating.
xo.

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what’s in my box part 17: just beet it. (with lemongrass?)

It’s Week 17 – and we’ve had our first frost in the Kawarthas!  Some of the more tender crops have been brought to an abrupt halt – things like zucchini, basil, and unprotected nightshades (i.e. tomatoes, eggplants, peppers) are no more… but others plants live on, eager to feed you!

Here’s your core list for this week:
1 quart potatoes – green mountain heirloom (Stephen Stoll)
1 acorn squash (the Ebersols)
1 bunch beets (the Ebersols)
1 bunch radish (David & Delila Stoll)
1 bunch lemongrass (The Old Tin House)
1 lb shelling beans (the Fishers)
1 Spanish onion (Ezra Ebersol / Ida-Marie Brenneman)

For extras this week there’ll still be some tomatoes, plus kale, sweet potatoes, leeks, carrots and more.   Keep your eyes peeled for delicious maple syrup, honeycomb, duck eggs, jam, pickles, cereals, egg noodles, etc, and it’s Bird Week for our carnivorous friends – so watch for chicken burgers, 1/2 and 1/4 birds, smoked ducks….everything winged!

And don’t forget about bread, crackers, granola and mushroom shares – this week’s extra shares include:
Bread: Light Red Fife Sourdough
Evelyn’s Cracker: Currant in the Rye
Evelyn’s Mixer:
Mushrooms: Sweet Tooth & Cauliflower Mushrooms

There you have it… see you soon, and happy eating!

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What’s in my box part 16: Sweeeeeeet potatoes!!

October. Traditional time for harvest and giving thanks, and time to admit (softly) that summer’s over and fall’s here….but that admission also comes with the knowledge of all those delicious fall-harvested foods – like everything you’ll find in your box this week!

Here’s your core list for this week:
1 quart fingerlings (Stephen Stoll)
1 quart Roma tomatoes (Mervin Stoll)
1 Dancine lettuce (the Old Tin House)
1 pint Jerusalem artichokes OR cherry tomatoes (David & Delila Stoll)
1 Spanish onion (Stephen Stoll)
1.5 lb sweet potatoes (John Mark Fisher)
1 bunch Thanksgiving herbs (the Old Tin House)

For extras this week we’ll have everything you need for a proper feast of thanks….squash, carrots, beets, shell beans, grape tomatoes, garlic and more!  And to fill in the gaps you’ll find maple syrup, honeycomb, duck eggs, jam, pickles and fresh bread.  And if you’re planning a meat-filled dinner this weekend, we’ll have all kinds of delicious – from duck and goose to lamb, roasts and sausages!  Prepared for the feast of feasts!

And don’t forget about bread, crackers, granola and mushroom shares – this week’s extra shares include:
Bread: Walnut Raisin Sourdough!
Evelyn’s Cracker: Slightly Seedy
Evelyn’s Mixer: Spicy Dal Spelt Sticks
Mushrooms: Mixed Wild Mushrooms

There you have it…see you soon, and happy eating!

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what’s in my box part 15: New Zealand Spinach

It’s the last week of September already…say hello to Fall! The frosts are getting closer, but we’ve still got some great food to keep you satiated…

Here’s your core list for this week:
1 quart potatoes (Stephen Stoll)
1 bunch radishes (David & Delila Stoll)
4 saladettes/small heirloom tomatoes (the Ebersols)
1 llb cooking onions (the Yoders)
1 Chinese Cabbage – Michli (Henry Herschberger)
1 sweet pepper (Amos & Nancy Lee)
8oz New Zealand Spinach (the Yoders)
1 bunch Herbs de Provence (The Old Tin House)

For your extra choices we’ll have plenty of tomatoes, as well as kale, beets, carrots, leeks, eggplants and more….plus maple syrup, honeycomb, duck eggs, jam, pickles, etc….and watch for our new cereals this week, brought to you by the fantastic Yoder Sisters! And it’s All Sorts Week for our carnivorous friends – so the coolers will be packed with all sorts of meats – a carnivoric cornicopia if you will! :)

Don’t forget about bread, crackers, granola and mushroom shares – this week’s extra shares include:
Bread: Caraway-Rye Sourdough
Evelyn’s Cracker: Oatcakes
Evelyn’s Mixer: Cacao Nib Cookies
Mushrooms: Assorted Wild Mushrooms

There you have it…see you soon, and happy eating!

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