Week 22 Vegetable Delivery

October 23, 2015

Week 22

Here are some of the items you may be receiving in your delivery this week:

Spinach, Korean Purple Radish, Brussels Sprouts, Onions, Sweat Dumpling Squash, Rutabaga, Sweet Potatoes, Thyme and Italian Flat Leafed Parsley

This week’s assortment is a beautiful fall collection of vegetables.

The boys and I love roasted squash and sweet potatoes. Very easy to just stab and then heat them in the oven until tender. The rutabaga is great peeled and diced and placed in the oven to roast or steamed.

We enjoyed Brussels Sprouts last night and I usually have to fight for a few as the kids adore theirs steamed with a little butter and salt.

The Korean radish is a great zingy appetizer, peeled and sliced put out with some salad dressing.

This is our last vegetable delivery for the 2015 season. Even with the snow on the ground in May and the very dry summer we have had some great success! Now with some early frosts and the overnight temperatures dropping, the garden is asking to be put to bed until Spring. I am hopeful to continue growing in the greenhouse in a limited fashion using the heat table, possibly herbs, sprouts and leafy greens. Please let me know of your interest.

I will be sending out a feedback letter this week so I may find out how I can continue to improve our farm. All of our seeds are bought in bulk in December so knowing what you would enjoy the most means I can plan accordingly.

Please contact me regarding next year’s subscription. A deposit of a quarter is needed to secure your spot. First delivery is approximately May 6^th, 2016.

Full Share is $700.00 and Half Share is $375.00. Delivery is included to approved locations.

As always if you have any questions please feel free to contact me.

Your Farmer,

Amber

Week 21 Vegetable Delivery

October 16, 2015

Week 21

Here are some of the items you may be receiving in your delivery this week:

Butternut Squash, Bok Choy, Beet Greens, Honey Kale, Spinach, Heirloom Tomatoes, Garlic, Habanero Peppers

This week looks like a great week for a stir fry using the garlic, kale, spinach and bok choy. Even the tomatoes would be great added at the end as they cook super fast. Find your favorite stir-fry sauce or use soy sauce. Feel free to keep it veggie or cook up some thinly sliced meat first before adding the veg. Stir-frys are all about fast cooking.

As always if you have any questions please feel free to contact me.

Your Farmer,

Amber

Week 20 Vegetable Delivery

October 9, 2015

Week 20

Here are some of the items you may be receiving in your delivery this week:

Red Curly Kale, Acorn Squash, Leek, Peppermint Swiss Chard, Heirloom Tomatoes, Celery, Culinary Sage

Happy Thanksgiving!

I hope all of you have a fantastic holiday filled with laughter and great food.

Try this week’s sage with the Turkey, here is my favorite way of preparing it for the oven:

http://lochhillfarm.blogspot.ca/2014/10/box-delivery-week-19.html

The acorn squash is super easy. Cut in half, place cut side down in a baking dish and add some water to the pan. Bake at 350 until softened. The boys and I like ours with salt and a little butter.

Kale makes a great side dish. We usually keep it really simple but for a little extra flavour:

Rip the kale leaves off the stems and roughly chop. Set aside.

Sauté a couple cloves of finely sliced garlic cloves over medium heat with a splash of olive oil. Once the garlic is fragrant (happens quite fast) add ½ cup vegetable stock or water and the chopped kale. Toss to combine and cover, cooking for about 5 minutes. Remove cover and stir occasionally until all the liquid is evaporated. Season with salt and pepper to taste. Try adding a couple tablespoons of red wine vinegar.

As always if you have any questions please feel free to contact me.

Your Farmer,

Amber

Week 19 Vegetable Delivery

October 2, 2015

Week 19

Here are some of the items you may be receiving in your delivery this week: Assorted Kale, Spinach, Heirloom Tomatoes, Savoy Cabbage, Alpine Diakon Radish, Summer Squash, Sweet Peppers and Flat Leafed Parsley

Beautiful Savoy Cabbage this week. So many ideas to choose from including cabbage rolls to stir fry.

The daikon radish is an Asian radish, it has a mellower flavor then our usual one. Try it peeled then grated into salads, thrown into your stir fry or sliced up with dip. Asians traditionally dry out the tops in the oven to use as a spice on fish and other dishes all winter long.

I still have some free range turkeys available for Thanksgiving. They are $4.00/lb. I will be delivering Saturday October 10^th in the afternoon/evening.

As always if you have any questions please feel free to contact me.

Your Farmer,

Amber

Week 17 Vegetable Delivery

September 19, 2015

Week 17

Here are some of the items you may be receiving in your delivery this week: Kale, Mesclun, Arugula, Cherry and Heirloom Tomatoes, Radishes, Beet Greens, Summer Squash, Mixed Summer Beans, Ground Cherries and Basil

A yummy use for the Basil this week is Lemon Basil Pasta with Parmesan. A wonderful light meal, side dish or paired with grilled fish.

Whisk together:

1/2 cup olive oil

2/3 cup grated Parmesan Cheese

1/3 cup lemon juice (grate some lemon zest if using fresh lemons for final dressing)

Pinch of Salt and Pepper

Set the lemon sauce aside. You can make this ahead, cover and refrigerate for up to 8 hours.

Meanwhile boil you choice of pasta according to package directions in salted water, Fettuccini works great for this dish. Drain, reserving 1 cup of cooking liquid.

Add pasta to lemon sauce and toss with

1/3 cup chopped fresh basil

Reserved Lemon zest

If needed use the saved cooking water to loosen up the sauce by adding ¼ cup at a time until desired consistency is reached. Transfer to bowls and serve.

As always if you have any questions please feel free to contact me.

Your Farmer,

Amber

Week 16 Vegetable Delivery

September 12, 2015

Week 16

Here are some of the items you may be receiving in your delivery this week: Kale, Mesclun, Summer Beans, Italian Parsley, Sweet Peppers and or Habanero Peppers, Garlic, Cherry and Heirloom Tomatoes!

A simple side dish loaded with nutrients is:

Sautéed Kale with Garlic and Lemon

Over medium high heat warm some olive oil in a pan. Slice up the garlic, add and fry until fragrant and golden watching carefully so as not to burn. Transfer to serving dish and set aside.

Add kale and some water to pan and place back on heat. Stir until wilted.

Remove from heat and combine with Garlic. Add a little more olive oil if desired. Season with salt, pepper and a squeeze of lemon juice. Toss together and serve.

As always if you have any questions please feel free to contact me.

Your Farmer,

Amber