May 16th, 2013 / Author: Susan
May 25th at 12:30pm at the Parliament Buildings
Here’s the facebook event page.
Why March?
- We have every right to know what we are eating and feeding our families
- To protect sustainability, our seeds, our food supply and our planet
- To support our local farms and farmers
- To spread awareness about health risks and environmental risks of genetically modified foods
- To promote organic choices and solutions
- To label our foods and eventually ban GMOs forever
Focus on Local Chicken
Kildara Farms is now offering local meat birds. These chickens are organically raised and raised in a far more humane way than any other chicken – even more humane than SPCA certified. Chickens are outdoors helping out on the farm – scratching and eatin’ weeds and bugs, fertilizing as they go!
Kildara Farm offers “bone-in breast” chicken as the boneless cuts add extra costs. Of course outdoor, free-range is more costly to manage and only organic feed (GMO-free!) is used. These are premium quality cuts!
I find baking the chicken on the bone and then removing the cooked meat the easiest method of preparation. “On the bone breast” is also more moist and flavourful. You can add the cooked bones to a soup pot and get some awesome chicken stock for Chicken Tortilla Soup! Other cuts include leg and thigh (2 pack) and whole birds. As the new business builds we will begin to see more variety.
We will continue to offer the boneless breasts and smaller whole birds from Maple Hills, a BC SPCA certified operation.
Change is a Comin’ to the Share Organics Website
We are revamping the customer shopping pages and making it more user friendly.
Here are some of the improvements you’ll be able to anticipate!
- Products will be displayed in a grid with pictures.
- Your Standing Order will display just below your Order for the week.
- Ordering will also be mobile device friendly!
Say NO to HERBICIDES by saying YES to Organic Fruits and Vegetables
There is a study out of MIT that shows the negative effects of glyphosate on our livers. Glyphosate is the generic chemical name for Roundup…
from http://www.drmirkin.com/public/ezine051213.htm
Roundup May Be Harmful
A study from MIT shows that the herbicide Roundup may be a cause of many diseases associated with our Western diet such as stomach and intestinal disorders, obesity, diabetes, heart disease, depression, autism, infertility, cancer and Alzheimer’s disease (Entropy 2013, 15(4), 1416-1463). Roundup contains the chemical Glyphosate. It is the most popular and probably the most effective herbicide used worldwide. Glyphosate from Roundup is found throughout our food supply, primarily in sugar, corn, soy and wheat.
This study shows that Glyphosate blocks cytochrome P450, an enzyme in the human liver that breaks down many of the toxic components in food to keep them from harming you. For example, blocking cytochrome P450 markedly increases damage to your body from other herbicides and insecticides that may remain on the foods that we eat.
The authors state that the damage “on the body is insidious and manifests slowly over time as inflammation damages cellular systems throughout the body”. Blocking the cytochrome P450 enzymes prevents intestinal bacteria from making the amino acid building blocks that form protein in our bodies, and prevents the body from making many sulfate-containing chemicals that control reactions that are necessary for your body to function normally.
Tortilla Soup
Saute:
- 1/4 cup grapeseed oil, peanut oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced (in season)
- 1 medium jalapeno
Add the saute to the soup pot with:
- 4 cups chicken broth with meat OR homemade veggie stock
- 1 can (14.5 oz) diced tomatoes
- 1/2 teaspoon coarse salt
Bring to boil and simmer.
Cut tortillas in half:
- 4 (6-inch) corn tortillas
Cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a fry pan. Working in 2 or 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
Serve with:
- 1 ripe avocado, peeled pitted and chopped
- 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
- Chopped fresh cilantro
- 1 lime, cut into wedges
In each of 4 serving bowls place some tortilla strips. Add soup and then top with cheese, avocado, cilantro and lime. Or let folks dress their own!
Ice Pack Season – Warm Weather and Cool Produce
Welcome to ice pack season! This is the time of year we add an ice pack to every bin we deliver. The atmosphere in the bins is helped A LOT (a lot, a lot, a lot) with the addition of the ice pack.
Your veggies will thank you by returning the ice pack right away with your empty bin. Don’t even bother removing the ice pack when you’re unpacking your order!
If you would like to view or add to your order please click here!
May 7th, 2013 / Author: Susan
Towards a Food Secure Vancouver Island
Step 1: Make Vancouver Island a GE Free zone
Step 2: Stop the use of pesticides – unsprayed fruit is not enough
Step 3: Stop the use of chemical herbicides (weed killers) and chemical fertilizers
Thanks to Natalie of Madrona Farm for her recent picture of the orange fields in Saanich. They have been sprayed with herbicides which kill all plant life.
Herbicides destroy more than just the plants. They also destroy the micro organisms important for plant growth, pollute the water table and kill the bees!
Local does NOT Equal Organic – not yet anyway!
These are healthy bees living on Alderlea Farm – an organic and biodynamic farm in the Cowichan Valley. John and Katy share their late season cucumber and winter cabbage crops with us!
Change is a-Comin’ to Share Organics
…Change for the better!
We are revamping the customer shopping pages and making it more user friendly.
Some things to look forward to:
- Like always, when you receive your email and take the link to Your Order you will see your Standing Order items for that date. You can review and add to your order numerous times until the deadline for changes – so no check out.
- Use Favourites to keep tabs on all your favourite items! Great for seasonal stuff like local hazelnut butter.
- You will be able to manage Your Standing Order on the same page as everything else so you can see how it affects Your Order for this week.
- We think it has a cleaner and prettier look with Denise’s new icons. They will tell you at a glance all our Local products and lots more info to assist with your shopping choices!
Watch for more launch info in the May 23rd’s order reminder email.
Banana Oat Bars
Quick, Easy, and Nutritious – Gluten Free too!
Cream together:
- 3/4 cup butter
- 1/2 cup brown sugar
Beat in:
- 1 egg
- 1 1/2 cups ripe mashed bananas
Stir in the following:
- 4 cup uncooked oats
- 1/2 cup shredded coconut
- 1 cup chocolate chips
Bake at 350 degrees for 50 to 60 minutes or until golden brown. Inserted toothpick should come out clean. Cool and cut into two-inch bars. Refrigerate until needed.
Mother’s Day Celebration at Alderlea Farm
If you would like to view or add to your order please click here!
April 24th, 2013 / Author: Susan
Vancouver Island Grains and Milling – Group Grain Buy
WHOLE and FRESH MILLED ORGANIC GRAINS
To see what is being offered please log in (click the link!) and select *Group Buy* then *Group Grain Buy from the menu on the left.
Please have your orders in by Sunday 9 am, April 28th!
We think Vancouver Island Grain and Milling and the owner/operator, Wayne Smith, are pretty special. Here’s why we’re so excited to host this terrific product:
- The quality is very high. Wayne insists that grains are a perishable product and won’t allow stores to hold his grains for any length of time on room-temperature shelves.
- Milled and flaked products are processed just before they come to the warehouse. This means the flavour is incredible and the exposed oils in the grains do not go rancid before they make it to your kitchen.
- He is passionate about building grain infrastructure here on the island. Wayne is building and encouraging a group of customers who share the organic and local ideal.
- Vancouver Island Grain and Milling sells crops that are suitable for island growing. As local farmers begin to grow, there is a ready-made market for their crops!
- Wayne drives his own semi-truck to the organic grain farmers in BC, Alberta, and Saskatchewan. He doesn’t source through a grain broker! This ensures that farmers are given a fair price, directly, and he receives the freshest grains.
- Wayne is, himself, an organic farmer. We love farmers!
We’re taking this opportunity to give Victoria access to these beautifully sourced grains. The item you may already be familiar with is the Multi-grain Cereal – yes, we will have this item and also have a larger 5 kg bag available.
Buying Group Members can pick up Wednesday 12 – 4pm OR Thursday 8 – 5pm.
Home Delivery Folks can recieve their orders with their regular order (Produce box sized Singles or larger or the order total much be $45 not including bulk or dairy items.
Cucumber Couscous Recipe
This recipe is from one of my favourite recipe blogs, 101 cookbooks. I searched by ingredient, cucumber, and… ta da! Enjoy.
Serves 4 – 6
- 3 cups cooked whole wheat or barley couscous*
- 1/2 a basket of cherry tomatoes, halved
- 1 medium cucumber, peeled and cut into 1/4-inch pieces
- 1 cup cooked chickpeas
- 1 lemon, cut in half
- 1 lime, cut in half
- about 1/4 cup extra virgin olive oil
- fine grain sea salt
- freshly ground pepper
- 1/3 cup basil or cilantro, chopped
- 1/3 cup feta cheese, crumbled
Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Lori – squeezes the lemon and lime juice directly into the bowl, so start by giving a good squeeze of lemon and lime juice into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. Lori notes – this really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.
Add the basil and feta and toss gently until it is evenly dispersed.
*To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.
FoodTalks
Come be inspired by folks in our own community! This is the “TEDTalks” of the local food security scene.
MC’ed by local chef Heidi Fink.
The facebook page:
https://www.facebook.com/events/436232036468727/
If you would like to view or add to your order please click here!
April 16th, 2013 / Author: Susan
Vancouver Island Declares Itself a GE Free Zone
At the AGM for the Association of Vancouver Island and Coastal Communities, 51 municipalities supported a motion brought forward by the District of Metchosin to make Vancouver Island and Coastal Communities a genetically engineered free zone – from Victoria to Comox to Campbell River to the Sunshine Coast and to Ucluelet!
To see the participating communities, click here http://avicc.ca/about-the-avicc/avicc-members-2/
Thanks to Natalie of Madrona Farm for her picture taken this past Monday of the orange fields in Saanich.
Next step, it seems, is to stop the use of Roundup – an herbicide sold by Monsanto
The fields have been sprayed by the herbicide Roundup which kills all non-GMO plant life. Roundup is sprayed before planting (or anytime it’s needed) on fields planted with genetically modified Roundup-resistant seeds.
Herbicides destroy more than just the plants. They also destroy important microorganisms which are abundant in healthy soil, pollute the water table, and kill bees.
If you are not buying from a certified organic farmer you need to specifically ask if they are using herbicides and if they are using GMO seeds.
Stinging Nettle Festival
Farmers John and Katy supply the Share Organics Boxes with field cucumbers late in the fall and red and green winter cabbages! You are invited to visit the farm for the third annual Stinging Nettle Festival, Sunday April 21st.
Please click here for the poster to get all the details! (pdf format)
Yam Burgers
Makes 6 patties – double up for a crowd!
In a food processor or with a grater, grate:
Remove to large mixing bowl
In food processor or large bowl:
- 1 medium garlic minced
- 1 Tbsp minced ginger
- 1 cup chickpeas, fine chopped
Process until fairly smooth. You can also just mash them as best you can.
Add the garlic ginger and chichpea mix to the grated Yam.
Grind in a processor or clean coffee grinder:
- 1/2 cup toasted cashew nuts (or nut of choice)
Then add and mix well:
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- black pepper to taste
- 1 Tbsp Braggs or Tamari
- 1 Tbsp toasted sesame oil
- 1 egg (OR 1/2 Tbsp egg replacer and 1 1/2 Tbsp water)
- 1/3 cup fine rolled oats
Heat in a skillet:
Form 1/2 cup yam mixture into a patty and sauté for 5 minutes over medium heat.
Gently turn over and cook for another 5 minutes.
Serve on a whole wheat bun (or not) with avocado and mayo or any condiments of your choice!
SPECIAL GROUP BUY
on WHOLE and FRESH MILLED ORGANIC GRAINS from Vancouver Island Grain and Milling.
To see what is being offered please log in (click the link!) and select *Group Buy* then *Group Grain Buy from the menu on the left.
(… to place your order move into a future date, on the calendar at the top of the page your order date beginning April 30th… it will be highlighted for you)
Please have your orders in by Sunday 9 am, April 28th!
We think Vancouver Island Grain and Milling and the owner/operator, Wayne Smith, are pretty special. Here’s why we’re so excited to host this terrific product:
- The quality is very high. Wayne insists that grains are a perishable product and won’t allow stores to hold his grains for any length of time on room-temperature shelves.
- Milled and flaked products are processed just before they come to the warehouse. This means the flavour is incredible and the exposed oils in the grains do not go rancid before they make it to your kitchen.
- He is passionate about building grain infrastructure here on the island. Wayne is building and encouraging a group of customers who share the organic and local ideal.
- Vancouver Island Grain and Milling sells crops that are suitable for island growing. As local farmers begin to grow, there is a ready-made market for their crops!
- Wayne drives his own semi-truck to the organic grain farmers in BC, Alberta, and Saskatchewan. He doesn’t source through a grain broker! This ensures that farmers are given a fair price, directly, and he receives the freshest grains.
- Wayne is, himself, an organic farmer. We love farmers!
We’re taking this opportunity to give Victoria access to these beautifully sourced grains. The item you may already be familiar with is the Multi-grain Cereal – yes, we will have this item and also have a larger 5 kg bag available.
Buying Group Members can pick up Wednesday 12 – 4pm OR Thursday 8 – 5pm.
Home Delivery Folks can recieve their orders with their regular order (Produce box sized Singles or larger or the order total much be $45 not including bulk or dairy items.
If you would like to view or add to your order please click here!
April 8th, 2013 / Author: Susan
Sun Trio cucumbers are here!
Those sunny days over Easter Weekend made them pop! We have both the Long English and the small Piccolini cukes in the box. Thanks to Dennis and the Sun Trio team.
Note to Denise… get some picures up on Facebook!
APRIL 9th DAY OF ACTION – Rally with Farmers Against GMO Alfalfa
12 pm – 1 pm at 816 GOVERNMENT ST
- Corner of Government St and Courtney St
From the Cowichan Green Community Press Release:
Alfalfa is a perennial crop and is grown (commonly harvested as hay) as high-protein forage fed to animals like dairy cows, beef cattle, lambs, poultry, and pigs. It’s also used to build nutrients and organic matter in the soil, making it particularly important for organic farming. In addition, it’s commonly consumed by humans in health supplements and foods, and as alfalfa sprouts.
Currently, it is not legal to sell GM alfalfa seed in Canada, nor is GM alfalfa being commercially grown in Canada. However, in 2005, Health Canada and the Canadian Food Inspection Agency did approve GM alfalfa as safe to produce and consume, and Forges Genetics International (FGI), the company who applied Monsanto’s GM Roundup Ready (herbicide resistant) technology to alfalfa, is waiting for a “variety registration” on the GM alfalfa seed. This, once received, would give FGI license to sell GM alfalfa seeds in Canada.
Urgent attention to this issue is needed as the introduction of GM alfalfa in Canada will compromise the livelihood of family farmers across the country. Not only will GM alfalfa threaten the future of organic food and farming in Canada, it stands to ruin Canada’s alfalfa export economy (Canada is the world’s largest exporter of dehydrated alfalfa products), as cross-pollination between the GM and the non-GM varieties is a likely consequence.
Dan Ferguson, National Farmers Union Director for Region 8 (AND our salad and spinach farmer in Duncan)
Clothes Line Love
Why I love my clothesline!
- Solar powered dryer
- Whiten whites with sunlight
- Disinfect with UV rays – sunlight
- Amazing fresh fragrance – chemical free!
Windy days make for quick drying. A clothesline strung with fabrics looks so beautifully playful. The dancing fabrics make me smile!
What to make with your Family Box?
Gingered Snap Peas
- 1/2 LB sugar snap peas
- 1 tsp grapeseed oil
- 1/2 tsp finely minced gingerroot
- 1/2 tsp sesame oil
- 1/4 tsp fresh ground pepper
Remove tip of each sugar snap pea; pull string from side. Set aside.
In large skillet, heat vegetable oil over medium heat; sautee ginger until fragrant, about 1 minute.
Add peas and 2 tbsp (25 mL) water; cover and steam until tender-crisp, about 4 minutes.
Sprinkle with sesame oil, salt and pepper.
If you would like to view or add to your order please click here!
April 3rd, 2013 / Author: Susan
Advocating for a Vancouver Island GMO Free Zone…
Certified Organic food in the US and Canada means the seeds used to grow the food are free of GMOs (genetically modified organisms). See Canadian Organic Growers for more info:
http://www.cog.ca/our-work/protecting-organic-integrity/genetic-contamination/
With no labeling laws to inform us, a GMO-free Vancouver Island is the only guarantee we have that the food we choose is free of GMO.
The companies creating GMO seed are also trying to patent the seeds – all seeds – and make it a requirement for farmers to buy their seed. Patents were meant for inventions created by people and not for things already available in nature. Vandana Shiva advises that when organizations make laws that fly in the face of common sense the people must ignore them. Thousands of farmers in India are saving their own seed in the face of these anti-seed saving laws!
Many of our local farmers are saving seed and make them available at Seedy Saturdays and farmers markets. All backyard farmers and gardeners need to support them and stand against the big seed companies. Not only does this give us healthy seed to grow but it is also seed that grows well in our ecosystem.
As global warming and changing weather patterns affect our ability to produce food, we will depend more and more on the genetic diversity of our seed. At Share Organics we encourage our farmers to grow heritage varieties of produce (squash, cucumbers, tomatoes etc.) for us to help sustain and increase the genetic diversity we have left. Farmer Dave Chambers of Madrona farm wrote recently:
Many municipalities and small communities are declaring themselves GMO free zones. Richmond for example passed a municipal law last May.
http://blogs.vancouversun.com/2012/05/23/richmond-passes-ban-on-genetically-engineered-crops/
GMOs cross contaminate other crops, especially in wind-pollinated crops like wheat and corn. This is a huge problem for organic farmers so a regional ban is important. The national organic standard is for farmers to have 8 meters of buffer area around their organic crops. Wind can still cross this gap carrying contaminated pollen with it. Corn, for example, has an 8 km pollination range!
Suggested strategies to reduce contamination are expensive. For example, they suggest that corn growers plant late in the season so that their organic crops are less likely to be pollinated by GMO infested pollen. But that would mean a hugely decreased yield for our organic farmer… Why is it that when someone puts their garbage in your backyard they are not responsible? In fact, GMO-seed companies can sue farmers (and you!) for letting the wind blow GMO pollen into their fields (or your backyard!). Do you remember Saskatchewan farmer, Percy Schmeiser, and his struggle with Monsanto? www.percyschmeiser.com
Here is more info on a GE (Genetic Engineered) free BC. We need to do it one municipality at a time. Island dairy farmers, like their colleagues in Richmond, already use a lot of GMO corn. Makes you want to buy organic milk or join a cow share!
http://gefreebc.wordpress.com/2013/02/20/sign-the-petition-to-make-vancouver-island-ge-free/
To be recharged and inspired listen to Vandana Shiva’s convocation address at UVic:
http://www.gorilla-radio.com/index.php?id=629
What to make with your Local Box?
Steamed Sunchokes with Garlic Mayo Dressing
“They (sunchokes) range in size from walnuts in the shell to new potatoes. When raw they have a consistency like water chestnuts or jicama, and when cooked, the texture is soft with a very fine grain. The flavour is earthy.”
Steam them: “To cook them, don’t peel them, but scrub them well. Then steam them whole for about 15 minutes and refresh in cold water.
They are best eaten at room temperature, and I’d serve them with a garlic mayonnaise. Take a half cup of mayonnaise, stir in a clove of minced garlic, about 2 teaspoons of honey and 2 teaspoons of whole capers.
Cut the cooked Jerusalem artichokes (aka sunchokes) in half-inch slices and serve them with a nice piece of roasted Pacific halibut, with the mayonnaise on the side.”
Raspberry Cake
You can sub Blackberries into this recipe. Remember that the organic ingredients make it GMO free!
Cream together:
- 1/2 cup butter or safflower oil
- 2/3 cup honey
Add and beat until light and fluffy:
Mix together dry ingredients:
- 2 cups organic white or whole wheat pastry flour
- 2 tsp baking powder
Alternately add the dry with:
Mix thoroughly and fold in:
- 1 cup frozen raspberries or blackberries
Batter will be very thick. Spread in a greased and floured 8 inch square baking pan. Bake at 325 for 25 to 30 minutes. Serve with organic whip cream or ice cream and extra berries!
If you would like to view or add to your order please click here!
March 27th, 2013 / Author: Susan
No More Hazelnuts, But…
We are all sold out of local hazelnuts but the hazelnut trees are in bloom preparing for the next hazelnut season. The long catkins are clusters and clusters of tiny male flowers. These produce pollen which is carried by wind to meet with neighbouring female flowers.
The fact that leaves are not yet out helps with this mechanism (they don’t get in the way!).
While we’re waiting for the autumn bounty and enjoying the new Spring we can still enjoy the fruits of last years harvest in the form of hazelnut butter. We have quite a few in stock. Try adding a tablespoon or two to a lightly sautéed broccoli!
And just so’s you know… we only have a couple of the hand-crafted-by-the-farmer chocolate hazelnut butters left.
Nettle Season
These dangerously delicious local greens can be wildcrafted from the edge of the forest or other semi-wild places like the Fernwood Commons! The sting is removed when cooked or dried. Nettles can be used as a local topping for pizza!
The Italians make a Springtime nettle pesto and call it Pesto d’Urtica. Here is a recipe (among many!) for pesto using nettles.
Nettle Pesto
Makes: 1/2 cup. Serves 4
- 1/4 pound nettles
- 2 large garlic cloves, smashed
- 1/4 cup toasted walnuts
- Freshly ground pepper
- 1/2 tablespoon freshly squeezed lemon juice
- 3/4 cups extra virgin olive oil
- 1/4 cup grated Parmesan cheese
Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. Drain in colander. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible.
In blender or processor whirl the garlic, nuts and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and blend until finely chopped.
With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice. Toss with pasta al dente with more Paremesan on the side!
If you would like to view or add to your order please click here!
March 18th, 2013 / Author: Susan
Local Shopping and Eating
Most of the Share Organics outgoing mail is to pay our suppliers. I love it that most all the envelopes go into the Vancouver Island and the Gulf Islands only mail box! It means we are on the right track.
You might have noticed we are increasing our line of Gentle Earth Cleaning products – a great local enterprise.
We have also extended our line of teas from the Tea Farm. We love their products and the fact that they are trying to grow black tea in the Cowichan Valley!
Our most recent addition will be an offering from Vancouver Island Salt. We have chosen to stock just the sea salts as the rock salt comes from further afield. The sea salt is processed right here in Cowichan Bay.
We will have the plain sea salt in a larger size and the finishing (flavor-infused) salt in a small sized package – only need a few grains each time! The names say it all! Imagine Danish Blue Cheese Sea Salt on sliced Granny Smith apple! Roasted Garlic Sea Salt on your sautéed greens!
Check out all the Local Shopping Options on your order page under Local Island Food.
Stocking up and Dried Foods
In conversation with Ann on Facebook…
Yes (I use dried vegetables) – in soups – or a medicinal brew during the darker days of winter and I think it is good to have dried food that we don’t use up – having food in stock is traditional planning ahead and part of living with the land. We build up your supplies for the times when it isn’t easy to get food – an earthquake for example.
Having food in storage – dried greens, beans, rice, etc will be good survival food that we will have to share with our neighbors in an emergency. And then when something gets too old and flavourless you get to compost them to nourish the fresh food that you grow. Gathering – Keeping – Returning – Gathering
. . .
You are invited to take part in the next:
Sunday, March 24th – Fernwood Community Centre, 1240 Gladstone Ave – $10-$45
RSVP then pay at door: http://victoriastonesoup2.eventbrite.ca/
“When we each give a little, nobody goes hungry”
Chard and Feta Sauté over Pasta
Use your baby beet greens in this one!
Sauté until golden:
- 1 Tbsp. olive oil
- 3 cloves garlic minced:
- 1 small onion sliced
- 1 cup crumbled tofu
- 1 tsp dried Oregano
Meanwhile cook in boiling water:
- 2 cups fettuccine (5 cup cooked)
Add to sauté, cover and cook for 5 minutes:
- 1 bunch chard, cut “chiffonade” (pile leaves together, roll like a cigar and cut in thin strips)
- 2 chopped tomatoes or 1 cup canned tomatoes
- 2 Tbsp. balsamic vinegar
Then add:
Cover and let melt then toss and serve over the pasta.
Try adding a sprinkle of roasted garlic infused Vancouver Island Salt just before serving.
If you would like to view or add to your order please click here!
March 13th, 2013 / Author: Susan
New Distributors produce Co-op Emerging in Ladysmith/Cedar
Some of our farmers in the Ladysmith/Cedar area are joining together to form a distributors co-operative. This means it will be easier for us to order and they will do their sales, marketing and delivering together. Most of the growing will be done on Wyndlow Farm.
We have been enjoying Isabelle’s lovely carrots from Wyndlow Farm for a number of years. The Rainbow bunch carrots were awesome, remember? The yellow carrot we enjoyed this past fall and winter is a heritage variety and it was grown from their own seed. The co-op will be doing more carrot seed research this year. Watch for the vampire carrot! Yes, it is red, or as Isabelle says, “two tones of blushing red”. Oh my!!
Conceptualizing a Metric Tonne
Last week we announced that we saved approximately 13.6 metric tonnes of CO2 in 15 years of bicycle delivery.
How do you imagine a metric tonne?
Blake of the Good Seed Hemp happened to have brought in some Canadian Fairtrade Hemp Hearts… a tonne of them. A metric tonne.
Imagine, a sky-full of CO2
SQUEEZED
into the mass equivalent to this metric tonne of hemp next to 6’2″ Blake.
Now multiply that by 13… helpful, no?
(By the way we carry his great quality hemp hearts, hemp protein powder, and toasted hemp seeds.
Find them in the Weekly Specials)
Black Bean Enchiladas
These Enchiladas are two fillings, wrapped in soft tortillas, then covered with enchilada sauce and cheese-baked!
Bean filling
Sauté in oil until soft:
- 1 onion chopped
- 1 garlic minced
Add and continue cooking for 2 minutes:
- 2 green or red peppers diced
Add:
- 2 cups cooked Black turtle beans (250g dry beans)
- 1 cup frozen corn (fresh in season)
- 1/2 tbsp Chipotle pepper
With a fork smash some of the beans to make the filling stick together more.
Add water as needed.
Green filling
- 4 medium chard leaves thinly sliced
- 1 cup grated mozzarella
Enchilada sauce
Whisk together the following over low heat for a few minutes:
- 1 Tbsp oil
- 2 tbsp flour
- 2 tbsp chili powder
Add:
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper, or to taste
Add remaining ingredients slowly, stirring as you go:
- 2 cups water
- 1 8 ounce can tomato paste
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper, or to taste
- 1 tsp dried oregano
Simmer for 10 minutes and set aside.
Putting it all together!
Grease a baking dish. For the wraps you can use 8 inch whole wheat tortillas or corn tortillas. (The corn tortillas need to be softened up as per package instructions.)
Place tortilla in baking dish and add 2 or 3 Tbsp bean mix, top with chard mixture. Fold one side over top, roll and press into pan. Top with enchilada sauce to cover. Cover with lid or foil and bake at 350 for 25 minutes.
Top with:
- 1 cup grated mozzarella cheese
Continue cooking covered until cheese has melted – 5 to 10 minutes.
Serve with any or all of the following:
Salsa, sour cream, chopped cilantro, black olives, guacamole!
If you would like to view or add to your order please click here!
Tags: black beans, chard, corn, garlic, green pepper, mozzarella, onion, red pepper Posted in Cooking Up the Harvest, Farm News, Food Security, Local Farm News | No Comments »
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March 6th, 2013 / Author: Susan
Farmer Affidavit
Share Organics purchases local crops first. We source from certified organic growers and from natural growers. Certified growers are vetted by a certification body that guarantees they are meeting standards. When purchasing off island we only source certified organic produce.
For our local natural growers we ask them to sign an affidavit indicating they are growing to COABC standards (the provincial standards). Dave Chambers went beyond our request for a Farmer Affidavit – he wrote it as a letter you fine people – and we thought we would share his affi-Dave-it…
Dear Share Organics Customers,
This letter is to assure you of the clean and chemical free production of our vegetables which you receive in the Share boxes. We have been growing on Madrona Farm in its current production since 1999, prior to that the land sat fallow since 1982 when my grandfather passed away. Although we have not chosen to certify as an organic producer you can be assured that our vegetables are grown to COABC standards.
As well, we take very conscious efforts to work with the extremely healthy ecosystems inside the farm. Protection of native frog populations, native bee habitat, deer corridors, working with geese through cover crop management and string lines to control landing areas, and monitoring and banding of the 56 species of birds identified on the farm by Rocky Point Bird Society. These are some of the additional land stewardship acts we practice above our clean farming practices.
On top of this we have, through the TLC, ensured the long term protection of the farm by transferring it to The Trust in a model that sets a precedent for removing farmland from private ownership. This protects the land from improper succession planning, family disputes and corruption of the systems that exist and lead to destruction of farmland. It also provides a model of long term sustainable leasing and long term land stewardship by the farmer.
Going back to production: in the last two years we have begun extensive seed saving. We are now using seeds of over half of the 105 varieties of vegetables, seeds we grew and saved on farm. Our goal is to save our own seed for 75% of our varieties grown. A few of my favorite varieties are hybrids. Of the seed we buy, most is organic seed but some is untreated non certified seed. None of the seed we use is chemically treated or GMO.
As far as inputs go, we receive 800 yards of Saanich leaf mulch every year which we compost, turning to maintain proper temperatures. This is applied to fields in a four year rotation at a rate of 1 inch deep. We do extensive cover cropping using oats, barley, rye, vetch, clovers, sunflowers, phacillia, buckwheat and a pollinator wild flower blend. Cover crops are rotated and fit to the windows which best suit the time of year and conditions of the field prior to planting and crop to follow cover. We have a 4-6 year rotation on fields.
In addition to this we have a custom blend of organic fertilizer mixed at Borden Mercantile which contains no GMO crops as ingredients. This mix differs from the one they sell on the floor as it is a custom blend. This fertilizer in applied in row with the seeder as seeds are planted. No additional side dressing is needed for any of the crops. This simple approach of compost, cover crops, crop rotation and minor addition of organic fertilizer has proved very successful over the last 14 years.
Insect management is done through understanding of pests and their life cycles. We use no insect control, organic or non organic. Plantings are done according to the natural rhythms of pests and times which will not allow them to be a problem. Healthy soils breed healthy plants.
Weed management is done mostly with two different cultivating tractors and a flame weeder. A Massey 135 with a tine weeder and a spring tooth cultivator and a small farmall cub with specialty designed belly mounted cultivators. The flame weeder is use for pre-emergent burning of weeds. This means in laymen’s terms a field is tilled and let sit for a week or two, and then planted. The day before a crop emerges the flamer runs over the beds. The cells in the two leaf stage of weeds are ruptured. All of the weed seeds energy was in those two leaves. The weeds die and the next day your crop emerges with far less competition. There is always minor hoeing and sometimes a little hand weeding.
There you have it folks, a good clean system which keeps costs down, quality high and the earth happy. Enjoy our food; we enjoy growing it for you.
Sincerely David and Nathalie Chambers
Bike Delivery Update
Last week we announced that since Sept 2011 to the end of February 2013, Colby has cycled 5628 km! Jared Noble of GeaZone pointed us to car-emissions.com to get a sense of how many grams of CO2 emissions we’ve saved.
With all your wonderful orders delivered, we have saved 1 361 976 g of CO2 emissions… that’s 1.36 metric tons saved in the last year and a half!
To extrapolate for the past 15 years, that would be 13.6 metric tons of CO2 emissions saved – Yowza!
(This figure doesn’t include the CO2 saved from families not driving out to the grocery store)
To find your own CO2 emissions you can use www.car-emissions.com
- Find your make and model of vehicle…
- Estimate the distance to your grocery store…
- then calculate for yourself how much CO2 you’ve saved getting home deliveries!
Get Ready for Sunchokes In the Box
Also known as Jerusalem Artichokes – they are now gourmet food according to the Globe and Mail.
“To cook them, don’t peel them, but scrub them well. Then steam them whole for about 15 minutes and refresh in cold water. They are best eaten at room temperature, and I’d serve them with a garlic mayonnaise. Take a half cup of mayonnaise, stir in a clove of minced garlic, about 2 teaspoons of honey and 2 teaspoons of whole capers. Cut the cooked Jerusalem artichokes in half-inch slices and serve them with a nice piece of roasted Pacific halibut, with the mayonnaise on the side.”
Check out the article and be ready for them…
coming your way in the Family AND Local Boxes for Next Week!
http://www.theglobeandmail.com/life/food-and-wine/food-trends/the-best-way-to-enjoy-jerusalem-artichokes/article592498/
Sunchokes Raw and Roasted
Rainey’s Cole Slaw
Rainey has been our master composter for many years now! Here she shares her “famous” recipe.
Finely chop:
- 1 small/medium head of green cabbage OR 1/2 each red and green cabbage
Coarsely grate:
Mix together with:
- 1/2 – 3/4 cup mayo (tofu or regular)
- 1/4 cup sunflower seeds
- 1/2 cup raisins
- 1/2 – 1 tsp cinnamon
- 1/4 – 1/2 tsp nutmeg
- 1/4 tsp allspice
- a pinch of ground cloves
Let sit for a few hours if possible. And if you have a really sweet tooth, drizzle with honey. Yum!
If you would like to view or add to your order please click here!
February 27th, 2013 / Author: Susan
BC Apples
We are going to run out of BC apples early this year. Most years, with the availability of Controlled Atmosphere (CA) storage in the Okanagan packing houses, we can have lovely BC apples in June! CA storage controls the temperature, moisture and light preserving the fruit with that “just off the tree” flavour so we can enjoy BC apples year round. No need for apples from New Zealand. In mid or late July the fresh summer apple crop is ready.
Eve: Yuck – this apple was definitely not in CA storage.
This year due to a less than stellar crop AND the huge crop failure in the fruit growing regions of Ontario, BC apples are in short supply. Washington State had a bumper crop but was faced with a shortage of pickers so much of the crop was lost ripe and ready on the trees. Weather and labour – two huge issues for farmers!
Farm Labour
Speaking of labour issues on the local scene two farm apprentices took one of our local farmers to court for not paying minimum wage. They were apprentices with contracts.
Apprentices are in training programs and receive education, room and board, and a stipend. This type of litigious action makes it hard for farmers to offer these programs, programs which train young farmers. And young folk are lining up to apply! We need young farmers!
Current Bike Delivery Stats
Share Organics has delivered by bike for the past 15 years. In fall of 2011 we finally got an odometer and Colby has been tracking his mileage. He has cycled 5628km as of Monday.
Colby says if he was going across Canada he would be outside Moncton! Way to go Colby! And remember, he is not traveling light!
It makes me wonder how much carbon we have saved this year or for the past 15 years! I’ll have to try to find out for next week.
awesome!
Hurray for the Share Organics community – farmers, distributors and your family!
Chard, Roasted Garlic and
Goat Cheese Frittata
In a skillet over medium heat sauté until squishy soft (5 to 10 minutes):
- 1 large garlic clove in skin
Remove from pan and add:
Sauté until soft:
- 1 sliced medium onion
- 2 tsp. minced fresh rosemary (1 tsp. dried)
Add and continue sautéing until wilted:
- 6 large chard leaves chopped small (kale or spinach can work just as well)
Remove from heat and squeeze the insides of the roasted garlic into the skillet. Break into a bowl and beat well with a whisk:
Add and stir until blended:
- Sautéed vegetables
- Black pepper
- 4 oz crumbled goat’s cheese
Preheat broiler. Wipe skillet clean and heat 2 tsp olive oil on stovetop to medium.
Then add the egg mixture and cook for three minutes or until eggs set on bottom. Put under broiler until top is set. Loosen sides from pan and slide metal spatula underneath to loosen the bottom. Place serving plate over the skillet and invert! Sprinkle with paprika. Serve warm or at room temperature.
If you would like to view or add to your order please click here!
February 19th, 2013 / Author: Susan
Crop Planning Season
Our winter growing season is not really ending this year, just merging into an early spring. The root crops are still here and the spring greens are springing up! We have some braising greens made up of the leaves and flowering tops of kale and Brussels sprouts etc. We also have small leaves from chard and spinach to brighten up your menu. These are not available to us in large quantities but we will spread them around the different box sizes over the coming weeks.
There are also reports on the wild foods front that miner’s lettuce is up and ready to pick. This is a great little fresh green! Remember when wild crafting to pick away from the roads and sprayed areas and to only pick 1/3 of the crop in any area and leave 2/3 to ensure a harvest next year!
Crop planning traditionally takes place at this time of year. We try to map out the various crops for the whole year. Spring is a fait accompli with the cauliflower nearly ready for picking. We are thinking about summer, fall and winter again and chatting with our current and some future farmers. What grows well in their area? And just as important – what do they like to grow?
In Memoriam: Farmer Joe Kingcott
“Joe passed away peacefully on February 9th, 2013 with his beloved wife Sheila by his side. … Joe was a man of many talents and particularly enjoyed woodworking in his early retirement years; however his passion was his fruit and vegetable farm. Some may say that the only reason he survived several battles with cancer was because he had work to do on his farm.”
http://www.legacy.com/obituaries/timescolonist/obituary.aspx?pid=163091108
Joe will be missed here at Share Organics. It was always a pleasure to find Joe and Shelia at the warehouse door with a truck full of beets and corn! Or to chat with him about how best to get the figs from fresh off the tree to the doorstep of Share Organics customers. This year we got it right – pick them a few days early – just before the bead of sugar appears at the base!
Roasted Veggies with Satay Peanut Sauce
Peel and cut a mix of vegetables into pieces ready for roasting. Firmer veggies in smaller pieces and peppers and mushrooms in larger ones so they cook in the same amount of time:
- 2 lbs veggies: Onions, peppers, squash, broccoli, rutabaga, turnip, mushrooms
Toss veggies in marinade. Mix together:
- 1 Tbsp curry powder
- 1 Tbsp tamari
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
Toss marinade with veggies. Spread veggies on baking sheets and bake for 20 minutes at 425.
Make some peanut sauce! (or buy some…)
Whisk Together:
- 1/2 cup peanut butter
- 1/2 cup hot water
Saute in a bit of olive oil:
- 1 tsp grated ginger
- 1 large clove garlic
Add the saute and the following to the sauce:
- 1/4 cup apple cider vinegar
- 1 Tbsp Tamari
- 2 Tbsp blackstrap molasses
- 1/4 to 1/2 tsp cayenne
Drizzle the peanut sauce over top your roasted veggies and garnish with:
- 2 to 4 Tbsp chopped parsley and or cilantro
Serve with a side of rice or noodles.
If you would like to view or add to your order please click here!
Tags: broccoli, garlic, ginger, mushrooms, onion, pepper, root vegetables, rutabaga, squash, turnip Posted in Cooking Up the Harvest, Farm News, Local Farm News | No Comments »
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February 13th, 2013 / Author: Susan
More info at jamesbaymarket.com/SeedySaturday
February at SunTrio Farm
Suntrio is our local farm that is growing in hot houses to extend the growing season. Dennis, one of the farmer brothers at SunTrio, has put in new boilers that will reduce heat loss in the green houses.
Anya and the crew have been busy moving soil around and tying up the climbing strings. They are ready to plant the starter peppers, tomatoes, eggplant and cucumbers this week. Last year Suntrio grew some smaller vine cucumbers that could be harvested a bit earlier than the long English variety. That means local cucumbers at the end of March followed by tomatoes and peppers in late April.
As an organic operation, in a stationary location, the crops cannot be rotated. The soil is instead rotated into and out of the hot houses from surrounding fields. Our local certifier, Island Organic Producers Association (IOPA), requires whole farm certification so all the land out at Suntrio inside and out is treated organically – no chemical fertilizers, herbicides, pesticides; and the nutritional inputs to the soil are naturally based. Dennis has been using Ladybugs to control aphids (17000 last year, many of whom flew out the windows) and safer soap garlic spray for bugs and bacteria.
Dennis introduced folks to his farm last spring!
film by Darin Steinkey
A Note on Herbicides
Herbicides are most often chemical sprays like Roundup that are used to the kill plants before planting seed or starter plants. Look for the reddish brown sections on the hillsides in Saanich. Many farmers do not want to give herbicides up because of the labour involved – extra cultivation is required to get rid of the weeds mechanically or by hand. Herbicides also pollute our water table and kill soil micro-organisms. As we grow more of our own food this becomes a bigger issue.
Many of you have asked your farmer if they spray and so we have quite a lot of unsprayed fruit – no pesticides used! Let’s now ask: Do you use herbicides on the fields before planting? Certified Organic is your guarantee for pesticide free growing!
Glass Bottle Reminder
Here is a reminder that those glass bottles need to be rinsed before they are returned to us! The Canadian Food Inspection Agency posted a bulletin last year making it mandatory to rinse the bottles before they are returned to the dairy for re-use.
The dairy was unable to pick up some bottles this week due to folks not rinsing the bottles. Please note that you are unable to receive your bottle deposit if the bottles cannot be returned to the dairy!
It’s easiest to rinse them just after use. The caps are not returned to the dairy so feel free to recycle them in your blue bin.
I LOVE that the milk I drink is contained in glass rather than plastic – please help in keeping this possible!
‘Twisted Tabbouleh’
Here is a recipe from customer Jennifer Lang. If you added Parsley to the box or have some in your garden, give this a try!
Jennifer calls it ‘Twisted Tabbouleh’ because she ‘modified’ it a little. For example, traditional recipes call for chopped mint but she left it out this time.
We like the name and LOVE the addition of creamy goat chevre!
Prepare:
Rinse it, then cook it in 2 cups water for 10 to 15 minutes.
Add:
- 2 tbsp lemon juice
- 1 tbsp of apple cider vinegar
- 3-4 tbsp olive oil
- 2-3 tbsp of chopped flat-leaf parsley
- A light sprinkle of Cayenne Pepper (adjust to taste)
- 2 diced roma tomatoes (cherry toms work too)
- 1/2 diced yellow pepper (or red is nice too)
- 1 small log of goat cheese (maybe around 3-4 tbsp) broken into smaller chunks
- Salt and Pepper to taste
Mix all ingredients together thoroughly, then refrigerate for a few hours for the flavours to blend.
A Failed Valentine
The David Suzuki Foundation is offering environmentally conscious Valentine E-cards. Denise was inspired to try her hand at one… and failed.
Thank you all for being with us and helping us do what we love. You are in our hearts.
If you would like to view or add to your order please click here!
February 5th, 2013 / Author: Susan
Preventing Food Waste
“Simple actions by consumers and food retailers can dramatically cut the 1.3 billion tonnes of food lost or wasted each year and help shape a sustainable future, according to a new global campaign to cut food waste launched today by the UN Environment Programme (UNEP), the Food and Agriculture Organization (FAO) and partners.
Many people think of food waste as a benign substance. It rots down in the landfill anyway, so no problem, right?
Wrong! For food to compost properly, it needs light and air. In the landfill, it has neither. Instead, food devoid of light and air produces methane gas, which contributes to global warming. It is estimated that we throw away a third of the food we buy each week!
Through poor portion control or buying too much fresh food that goes off before we use it we create a lot of waste.”
From Think.Eat.Save
This is a site from the UK with a UK and USA focus. They list their top 10 tips to reduce one’s “foodprint” and foodbill. We were inspired to create a Victoria-centric list of our own.
- Eat perishable greens first!
- Then move to FIFO (First in first out) – use up older fruit and veg first.
- Make soup stock out of those throw away veg – like peelings, ends of carrots, celery, onions, chard and broccoli stems.
Making Soup Stock
- Shop online in your pajamas! – Avoid supermarket marketing and pressure to buy more.
- Odd-shaped veggies are fun and a little soil (dirt) never hurt anyone- increasing your tolerance for these creates less waste and helps the farmers! There is less need for extensive cleaning and sorting.
- Cook just so you can enjoy the leftovers to freeze for a quick supper on a busy night and or to take for lunch. Always take a reusable container to restaurants and take home any leftovers.
- Compost all you can – we send ours over to Margo and Rainey for the Haultain St boulevard garden. If you cannot compost in your own yard try Pedal to Petal bike pickup. http://www.pedaltopetal.com/
- Donate Food – from your garden or pantry. Share Organics’ leftover produce go to Food Not Bombs and Transition House.
- Understand Canadian “Best Before” Regulations.
Canadian “Best Before” Regulations
“Best before” Date
“Best before” dates must appear on pre-packaged foods that will keep fresh for 90 days or less.
Retail-packed foods may be labeled with either
- a “best before” date and the proper storage instructions if they differ from room temperature (for example, “keep refrigerated”), or
- the date packaged, along with the durable life of the food (for example, the number of days a product will retain its freshness)
…Best Before dates are generally Manufacturer suggestions for peak quality. These foods can still be safely consumed after a Best Before date. The important date to notice is the Expiration Date.
Expiration Date (a different creature…)
Expiration dates must be used on the following products:
- formulated liquid diets (a nutritionally complete diet for persons using oral or tube feeding methods)
- foods represented for use in a very low-energy diet (foods sold only by a pharmacist and only with a written order from a physician)
- meal replacements (a formulated food that, by itself, can replace one or more daily meals)
- nutritional supplements (a food sold or represented as a supplement to a diet that may be inadequate in energy and essential nutrients)
- human milk substitutes (infant formula)
After the expiry date, the food may not have the same nutrient content declared on the label.
Food should not be eaten if the expiration date has passed. They should be discarded.
http://www.inspection.gc.ca/food/consumer-centre/food-safety-tips/labelling-food-packaging-and-storage/date/eng/1332357469487/1332357545633
Things I freeze…
- If I know my delicious Wild Fire loaf will not be consumed in time I freeze it immediately. The quality and texture is so much better breaking off fresh-frozen pieces of bread. Don’t let the bread go a bit stale before putting it in the freezer. It’s still okay, just not as awesome.
- Milk and cream – I pour off a little milk and put the lid back on (of glass-jarred milk from Avalon), then it freezes beautifully.
- Cheese freezes well
- Processed grains (like oat flakes) go into the freezer for me. The taste is much better. To avoid freezing I like purchasing in smaller amounts but this can be more expensive.
What do you freeze? Can you share any food storage tips that don’t require the energy needed to freeze something? Do you have any ideas about ways to reduce food waste?
Facebook or Email us!
Chocolate Hazelnut Cake
Wheat-free and just in time for Valentine’s Day! (This was a major hit at a recent potluck.)
Preheat oven to 350
Grind into fine powder in a food processor or coffee grinder:
- 3/4 cup roasted Hazelnuts
Save for decorating:
- 3/4 cup roasted hazelnuts, rough-chopped
Butter a Bundt cake pan and dust with:
Melt in a double boiler:
- 1 1/2 cups semi sweet chocolate chips (or chopped chocolate)
Meanwhile cream together:
- 1/2 cup butter (room temperature)
- 1/2 cup ecosweet cane sugar
Separate yolks and whites:
Beat yolks into batter and then add chocolate and ground hazelnuts.
In a separate bowl with clean beaters whip egg whites until they form soft peaks.
Fold 1/2 the egg white into batter and then fold in:
Then fold in the rest of the egg white.
Gently pour into prepared cake pan. Bake for 25 to 30 minutes until firm. Insert a toothpick into mid section and cake is done when it comes out clean.
When cake has cooled, cover with glaze. Melt together in a sauce pan:
- 1/4 cup butter
- 3/4 cup chocolate chips (or chopped chocolate of choice)
Add:
- 2 Tbsp Frangelico (hazelnut liqueur)
Pour over top of cake letting it run over the sides as evenly as possible. Gently press the chopped hazelnuts into the top and sides of the cake.
Voila!
Order our bulk 1 LB bag of local Hazelnuts.
When you order larger amounts you always have good food in your pantry to add to salads, snacks and baking!
If you would like to view or add to your order please click here!
January 30th, 2013 / Author: Susan
Local Farm Report
Thanks to Madrona Farm for the chard. Dave squeezed out just enough for the local boxes this week. We’re hoping for more sun so we can spread the local greens around! At this time of year sunflower sprouts are the source for local green. I love them stuffed into a wraps!
Lettuce prices are soaring and the heads are small so here are some ideas for salad without lettuce:
- Creole Salad – mixture of chunky veg marinated in a vinaigrette – cukes, carrots, celery, onion.
- Kale Caesar Salad – my personal favourite! Marinating the kale is the key to softening it up.
- Other kale salads: Kale Apple Salad
- Cole Slaw: shredded cabbage based salads – try adding grated apple, toasted sesame seeds with a mayo dressing.
Local Berries – Bulk Frozen
ADD on from our Bulk Produce List:
- 5 LBS Local Blueberries from Saanich Organics $24.30
- 5 LBS Local Blackberries from Terra Nossa Farm $27.00
Seedy Saturdays are Coming!
More details at jamesbaymarket.com/SeedySaturday/
Community Supported Fishery
A CSA is Community Supported Agriculture – where you can support farmers directly by purchasing a share of the harvest ahead of time.
How about a CSF – Community Supported Fishery where you can help the fisher folk directly by purchasing a share of the catch!
A few words from Fisherman Guy Johnston of Michelle Rose Fishing…
***Early Bird (or is that Fish) Cruise Opportunity***
CSF members are always asking about fishing and how we do things on the boat, and this year, I’m offering a fun event on my new boat (see below for details). Get your Share Form in by March 15, 2013, including your cheque dated March 15, 2013 (or earlier) and you will be entered in a draw to win a pre-season cruise in Saanich Inlet in April to christen the new boat and catch and eat lots of prawns. The winner will get a day out fishing ending with an on board prawn feast! This has a $500 charter value. We will draw for the lucky winner at 9:00pm on Friday, March 15th.
Focusing More on Salmon
For the 2013 season we are moving our focus more to salmon, but don’t worry, you will still get prawns. The combined and small shares are changing from 2/3 shellfish & 1/3 salmon to an even 50/50 split between shellfish & salmon. We are doing this for a number of reasons:
- Salmon costs less than shellfish – you’ll be getting more seafood.
- The market for salmon is the most difficult for fishermen and being able to sell more salmon here locally at a fair price is what will interest more fishermen in the concept of a CSF. Our CSF is a “pilot” project and one of our objectives is to be a model for other fishermen to start CSFs.
- We make a fair wage/profit with the CSF salmon but very little from the prawns.
- For salmon, as a CSF member you pay about the same as you would in the grocery or fish store for the highest quality salmon available – individually troll caught, frozen at sea (FAS).
- For prawns, as a CSF member you pay about the same as you would in the grocery or fish store (in the past you paid less, this year we’re raising the cost about 10% to make it comparable). You get a significantly higher quality product than you can purchase at a store, where the prawns are not of export or live market grade. CSF members receive frozen at sea (FAS) prawns, paying slightly more than the wholesale price we get from the exporters who sell to the Japanese market, where they go to consumers for about twice the price CSF members pay. We are willing to do this because we believe it is important to build a local market for BC prawns and we want to reduce the carbon footprint of our catch by selling more of it locally.
If you are a prawn lover and want more prawns don’t worry, we will still have shellfish only shares.
Head to the Michelle Rose Fishing CFA website for more information!
Kale Apple Salad
From 1/2 lb kale (approx one bunch), pull the kale leaves off from the tough stems and discard the stems. Chop the kale into small, bite-sized pieces.
Whisk together the dressing ingredients:
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon smooth dijon mustard
- 1/2 teaspoons honey
- Sea salt and freshly ground pepper, to taste
Toss kale and dressing. Let marinate an hour or so if possible.
Just before serving add the following ingredients:
- 1 purple turnip sliced and quartered
- 1/2 cup dried cranberries (or cherries)
- 1 medium granny smith apple (sliced)
- 2 ounces blue cheese or other “zippy” cheese
- 1/2 cup toasted hazelnuts
(Not So) Hidden Track…
Because you’ve been tenacious and have read all the way to the bottom of this newsletter we thought we could reward you with a couple of images from our last Warehouse Party.
We were celebrating the Winter Time, 5 years in the Warehouse, and Susan’s Birthday!
The theme was Farmer Formal…
(Almost) All the Staff
If you would like to view or add to your order please click here!
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