Archive for the ‘Cooking Up the Harvest’ Category
Monday, September 6th, 2010
Fair Trade for Canadian Farmers
Regina, Saskatchewan -June 07, 2010-
Farmer Direct Co-operative Ltd. (FDC), a farmer-owned business of 70 certified organic family farms is the first business in Canada and the United States to receive domestic fair trade certification. “People usually associate fair trade with coffee, sugar, bananas and other crops from the global south, but fair wages to farm workers and fair prices to farmers are just as much a concern in industrialized nations like Canada and the United States,” explains Murray Horkoff a FDC farmer-owner from Kamsack, SK. “Now organic consumers can purchase fairly traded flax, wheat, beans, hemp, peas, lentils and other crops grown in the Northern Hemisphere,” adds Horkoff. See full article on the Farmer Direct Co-op’s website.
Widespread opposition to draft Canadian organic aquaculture standards
The deadline for comments on Canada’s draft organic aquaculture has closed with widespread opposition from organic farmers, scientists, food, environmental and consumer advocacy organizations in Canada and the US. Wild Salmon Supporters, through the parent coalition CAAR, submitted comments to the Canadian Standards Board objecting to the inclusion of provisions that would undermine consumer confidence in the organic brand, such as the use of pesticides and antibiotics as well as the allowance of open net cages. In addition to the comments, we rallied 45 Canadian and US groups with a collective membership of over 1 million people to sign on to a letter raising concerns over the draft standards.
Excerpted from Wild Table – e-newsletter for SalmonSupporters.org
“Pesticides are war chemicals that kill – every year 220,000 people are killed by pesticides worldwide”
“We are witnessing a massive corporate genocide – the killing of people for super profits. To maintain these super profits, lies are told about how, without pesticides and genetically modified organisms (GMOs), there will be no food. In fact, the conclusions of International Assessment of Agricultural Science and Technology for Development, undertaken by the United Nations, shows that ecologically organic agriculture produces more food and better food at lower cost than either chemical agriculture or GMOs.”
- Excerpt from Vandana Shiva’s “The Killing Fields Of Multi-National Corporations”, The Asian Age, July 14th, 2010
On the local scene
- looking at a rainy cold week is not so good for corn, tomatoes, and basil but the spinach, chard and kale will love it! Glancing out this is definitely a “soup” week . Fresh corn makes this chowder mouth watering good!
Corn Chowder
Saute in olive oil in a soup pot:
1 diced onion
Add:
2 diced potatoes
1 or 2 medium carrots diced
Cover with water & simmer for 10 minutes. Then add:
2 cobs of corn (off the cob)
(hint: stand husked raw corn on end and with a downward motion slice off kernels, rotate and slice again until all are removed)
Cook 5 more minutes and then add:
1 1/2 cups milk, light cream or soymilk
Salt and pepper to taste
1 Tsp butter
Reheat and dust with paprika before serving.
www.shareorganics.bc.ca
Monday, August 23rd, 2010
Grain CSA: Harvest Day & ThreshFest
Last spring Share Organics bought a share in the Island Grain Projects CSA program. We participated in a workshop on planting in the spring time. This past weekend a harvesting and threshing workshop was planned but damp weather prevented the harvest. We are hoping it will take place next Sunday August 29, 11 am to 4 pm.
If you are interested in joining in on the experience please contact Susan at susan(at)shareoganics.bc.ca
We expect to be cutting the grain, loading it into trucks, hauling it to another farm nearby for threshing. Threshing is the process of loosening the edible part of the grain from the scaly, inedible chaff that surrounds it. Threshing does not remove the bran from the grain. Traditionally threshing may be done by beating the grain using a flail on a threshing floor. A modern version of this in some areas is to spread the grain on the surface of a country road so the grain may be threshed by the wheels of passing vehicles. We won’t be doing this!
And then we will bring home our share of the harvest…Mmmmm
Because organic food is grown in well-balanced soil, it makes sense that these healthy plants have a great taste!
SHARE ORGANICS SPONSORS…
FRINGEKIDS FEST
11 AM – 4 PM, SATURDAY AUGUST 28th
In MARKET SQUARE (560 JOHNSON)
Visit our table and make Potato People!
This fun family celebration is one of the Fringe’s best kept secrets. Fringe Kids is a completely free one-day family festival with live entertainment, music, Fringe Faeries, craft activities, face painting, Major Conrad Flapps, the life-sized Cardboard Castle for small artists to paint and an inflatable bouncy bunny! An exciting new addition this year is an appearance by the exquisite giant puppets created by Puente Theatre and the Inter-Cultural Association. Families are encouraged to bring new school supplies to donate to the Single Parent Resource Centre. This event is sponsored by the City of Victoria, Market Square and Share Organics. www.victoriafringe.com
Caponata – an Italian feast from the oven!
Preheat oven to 350 degrees F
Mix together:
1 small onion chopped coarsely
1 pepper green or red cut into 1/2 inch chunks
1 medium eggplant @3/4 LB in 1/2 inch cubes
1 or 2 medium zucchini in 1/2 inch cubes
2 medium tomatoes in 1 inch cubes
1 clove garlic minced
1/4 cup olive oil
1/4 cup vinegar
1 Tsp. Cane sugar
1 tsp. dried oregano (1 Tbsp. fresh)
Bake in shallow uncovered baking dish for 30 to 40 minutes.
When vegetables are tender, stir in:
1/4 cup pitted chopped black olive
1/4 cup chopped green Sicilian olives
1/4 cup drained capers
www.shareorganics.bc.ca
Monday, August 9th, 2010
Farm News
Report from Isabella Orchard
We are starting to see some early summer apples from the mainland so decided to have a chat with Ian Franey the orchardist at Isabella Orchard. Isabella is a beautiful Orchard on Isabella Point on Salt Spring Island. Ian usually participates in the Salt Spring Island Apple Festival in September and opens the farm for visitors. Ian is known for his fabulous apple juice and his great apple pies! His early season apples from Isabella are two varieties called Discovery and Tydeman.
Discovery are bright red eating apples and have excellent texture and flavour – crisp, juicy and sweet. So juicy, in fact, that the Discovery apple is an excellent juicer. Anything that falls to the ground goes right into Ian’s next apple pressing.
Tydemans are tart, crisp, eating and/or cooking apples that ripen in August. Good in pies and crumbles.
Summer apples (as opposed to Autumn Apples) do not store well as they lose both their crispness and some of their flavor and so should be refrigerated immediately after purchasing. We’re not yet sure when the first delivery will be but it will be worth the wait. We do have a bit more of last year’s apple juice left. Try it!
FOODROOTS CANNING CLASS
Season of plenty is here! The class will be led by Rebecca Jehn, a farmer/chef who sells preserves at the Moss Street Market. Each participant will take home one jar of jam and one jar of salsa made in the class and a set of handouts prepared by Rebecca.
There are 15 places available in the class. Cost is $45.00 (including HST). Depending on the number of registrants, Foodroots will offer a few subsidized places
DATE: Wednesday, August 18th 6:30PM -9:30PM
PLACE: FAIRFIELD GONZALES COMMUNITY CENTRE KITCHEN, 1335 Thurlow (east end of Sir James Douglas School)
TO REGISTER: send your name, email address and phone number to leefuge(at)pacificcoast.net or call 250-385-7974 and leave the requested information.
REGISTRATION DEADLINE: 9AM on Tuesday, August 17th
Blueberry Lemon Pie
- 2 cups crushed Anna’s Almond Cinnamon Cookies (1 ½ Pkgs) or graham crackers plus 1 tsp cinnamon
- ¼ cup melted butter
- ¼ cup corn starch (Sub arrowroot powder as corn everything is associated with GMOs. You get the same clear thickening end result)
- ½ cup sugar
- Juice of 4 medium lemons (1/2 cup plus) and add water to 1 cup level
- ½ teaspoonful grated lemon zest
- 2 egg whites at room temperature
- ½ pint whipping cream
- 2 cups blueberries
1. Crush cookies with rolling pin or wine bottle between layers of wax paper.
2. Mix into melted butter and press into a 9 inch pie plate. Bake for 10 minutes at 350 and cool.
3. In a saucepan mix together the cornstarch and sugar and then gradually add the cup of liquid whisking it in until smooth
4. Heat mixture to boiling point and simmer until thick.
5. Remove from heat and stir in lemon zest. Cool.
6. Beat the egg whites until stiff.
7. In separate bowl (some beaters) whip the cream until thick.
8. Beat the lemon so it is smooth and fold in the egg and cream. Add blueberries and spread into the pie shell. Decorate with extra blues and lemon peel curls!
Serves 6 to 8.
BC FRUIT BOX IS BACK!
Our $20 Small Fruit Box has been converted to the BC Fruit Box.
***Only as a supplement to another box or part of a $45 a la carte order.***
This week’s box contains:
BLUEBERRIES, PEACHES, APRICOTS
www.shareorganics.bc.ca
Monday, August 2nd, 2010
Fennel from Sungold Meadows
Once a year we have a crop of fennel bulbs from Sungold Meadows. Farmer Nancy sent us her Orange and Fennel Salad recipe last year and it is divine! Find it in our recipe archive.
Here is more fennel info from the Herb Spiral website: http://www.theherbspiral.com
Cooking with fennel is a pleasure as it has a fresh, fragrant, anise-like flavor that is enhanced by cooking. When used raw in salads or salsas, it has a refreshing, crisp texture, complementing other raw vegetables and fish.
Whether braised, sautéed, roasted, or grilled, the bulb mellows and softens with cooking. Braising is an effective way of cooking with fennel. Cut the bulbs in quarters, from tip to root, and remove just enough of the core, so that the quarters still hold together. Then melt some butter in a frying pan, add the fennel plus about 150ml chicken or vegetable stock. Season with salt and pepper, cover and braise for 20-25 minutes until tender.
In salads, try adding finely chopped, raw fennel to potato salad or coleslaw, to add crunch and a mild aniseed flavor. Sliced fennel can be used in the poaching water when poaching or steaming fish. It can also be added to homemade fish stock. Nutritionally, fennel contains large amounts of vitamin C; one cup containing nearly 20% of your daily vitamin C requirement!
The Centre for Arts, Ecology & Agriculture established at Foxglove Farm to demonstrate and interpret the vital connections between farming, land stewardship, food, the arts, and community well being; to model the economic possibilities for small and medium scale sustainable agricultural projects, and to nurture the human spirit through public programs, classes, and events. Aug programs just posted!
http://www.foxglovefarmbc.ca/programs/about-the-centre/
Self Guided Tour of Sooke Farms
Sunday August 8, 11am to 5pm
- 12 unique growing gardens and farms
- Self guided tours, demos, produce sales
- Ticket $10 available at Moss St Market
Fundraiser for the New Farmer Mentorship Program
Salmon Grilled on Fennel
1 salmon fillet
¼ cup (125ml) soy sauce
1 teaspoonful (5ml) fresh ginger
1 teaspoonful (5ml) sesame oil
1 clove garlic, minced
1 lime, juiced
1 tablespoonful (15ml) olive oil
1 – 2 bulbs of fennel
Salt and pepper to taste
1. Combine and whisk all ingredients except the fennel. Brush on the fish. Salt and pepper lightly.
2. Place the fennel on the grill or in the broiler pan. Put the fish on top.
3. Grill or broil the fish. Do not turn the fish over.
4. While the fish is cooking, slice the fennel very thinly. Arrange on a platter.
5. Drizzle with a bit of balsamic vinegar, salt and pepper. Serve fish on top.
BC FRUIT BOX IS BACK
Our $20 Small Fruit Box has been converted to the BC Fruit Box.
***Only as a supplement to another box or part of a $45 a la carte order.***
This week’s box contains:
BLUEBERRIES, PEACHES, APRICOTS
www.shareorganics.bc.ca
Monday, July 26th, 2010
Farm News
Here Today: Dill from Kildara Farms
Kildara is growing more herbs this year so get ready to experiment with new recipes. Dill goes very well with potatoes, tomatoes, beets and any kind of fish. Try a potato salad with Kildara fingerling potatoes and dill or if you have beets left from last week add dill to your borscht! Coming down the line are tarragon and savoury! Drying excess herbs is easy. Spread out on a wicker basket or tray on top of your refrigerator. (Needs to be a warm, dry place out of the sun)
RASPBERRIES are big and beautiful from Maple Groove Farm in Cowichan! We have had some delivery issues that mean they are only coming early in the week. They are holding quite well and we have a test pint from last week in the cooler so if things are looking good the Thursday routes will have raspberries next week. Thanks again for “Share-ing!”
Wendy at Westwind Farm says HERITAGE TOMATOES are ready for the first delivery in August!! Her speciality garlic is curing and might be ready too!
The Centre for Arts, Ecology & Agriculture was established at Foxglove Farm to demonstrate and interpret the vital connections between farming, land stewardship, food, the arts, and community well being; to model the economic possibilities for small and medium scale sustainable agricultural projects, and to nurture the human spirit through public programs, classes, and events.
August programs just posted!
http://www.foxglovefarmbc.ca/programs/about-the-centre/
Self-Guided Tour of Sooke Farms – Sunday August 8, 11am to 5pm
- 12 unique growing gardens and farms
- Self-guided tours, demos, produce sales
- Tickets $10 available at Moss St Market
Fundraiser for New Farmer Mentorship Program
Potato Salad
Bring to boil and let sit in the water for 10 to 15 minutes:
1 LB fingerling potatoes
Cool and mix with the following:
½ bunch dill chopped
2 or 3 dill pickles chopped
2 hard boiled eggs chopped
Dress with the following mixture:
3 Tbsp flax or olive oil
2 Tbsp. cider vinegar
1/2 tsp. Dijon mustard
Salt and pepper to taste
BC FRUIT BOX IS BACK
Our $20 Small Fruit Box has been converted to the BC Fruit Box.
**Only available as a supplement to another box or part of a $45 (minimum) a la carte order.**
This week’s box contains: CHERRIES, PEACHES, and APRICOTS (oh my!)
To add to your current order, click here.
www.shareorganics.bc.ca
Monday, July 19th, 2010
Coming Soon: Corn and Tomatoes
The first picks of the season are usually smaller – as a “larger purchaser” we at Share have to wait a bit once you start seeing the product at the markets. When the quantity increases enough then we offer it!
This week is the beginning of our raspberry season. They are big and beautiful from Maple Groove Farm in Cowichan! Next week if we have even larger quantities we will be distributing to all boxes or to the ones who did not receive them this week! Share–ing them… (giggle)
Wendy at Westwind Farm sends a tomato update: “The tomatoes are really coming along nicely now. I’m wondering how many pint tubs/weekly you’d need to get the ball rolling. It’s like that for some crops…they start slowly and build momentum. I’m just loving the tomato greenhouse world, all the pruning and tying up. And that smell!”
Joe at Kingcott Farm brought in the fresh beet bunches today!! He is also growing corn for Share and said the planting went well and the corn sprouted when the rains came in June. It is tasseling now which means three or four weeks to fresh GMO-free corn. Joe is growing naturally according to organic standards. This means the soil is nurtured and the seeds he uses are not genetically modified. Corn is pollinated by wind and so it could be cross pollinated by other corn within an eight mile radius. This is one of many excellent reasons to make our Island GMO free!
The Centre for Arts, Ecology & Agriculture
was established at Foxglove Farm to demonstrate and interpret the vital connections between farming, land stewardship, food, the arts, and community well being; to model the economic possibilities for small and medium scale sustainable agricultural projects, and to nurture the human spirit through public programs, classes, and events.
http://www.foxglovefarmbc.ca/programs/about-the-centre/
Self Guided Tour of Farms – July 25th
Saanich Peninsula, Metchosin and Cowichan Valley. Organized by the Southern Vancouver Island Direct Farm Marketing Association
Share Organics will be on site all day at Sea Cider Farm and Ciderhouse. Come and say hello!
http://www.islandfarmfresh.com/touroffarms.htm
Garden Borscht
Sauté in a soup pot until soft:
2 Tbsp. olive oil
4 cloves garlic minced
1 small red onion chopped
Add and continue sautéing for 5 minutes:
4 medium beets chopped
2 large carrots chopped
Add and simmer until tender:
1 28oz can of diced tomatoes (or frozen from last season)
Chopped beet tops (or spinach)
1 to 2 cups stock or water
Fresh ground pepper
1/4 tsp. prepared horseradish
Serve topped with sour cream or yogurt
Add fresh Biscuits to make a meal!
www.shareorganics.bc.ca
Monday, June 28th, 2010
New Recycled Tractor at Madrona Farm
Dave reports he has a new Farmall Cub tractor designed for cultivating row crops.
“Its engine is offset and all cultivating gear is belly mounted so you can see right between your legs and down the row as you cultivate. No looking behind you. It also has high clearance for later cultivations. It will greatly reduce the hoeing and bring the overall cost of production down. I have had this rebuilt from three rusty old Cubs by Brian Baird in Duncan. I look forward to its arrival.”
TRANSITIONING TO BIODEGRADABLE BAGS
Our larger size bags are now compostable! And not made of GMO corn! They are a petroleum product but coated with Oxybiodegradable resins to make them biodegrade in the landfill or your composter. And they are certified for use by organic growers!
Broccoli Mushroom Bake
Saute in a skillet:
2 Tbsp. olive oil
1 onion chopped, green onions, scapes
1 bunch brocolettes
½ LB sliced mushrooms
Cover and steam for 2 minutes.
To make white sauce melt in a small saucepan:
2 Tbsp butter
Whisk in:
2 Tbsp flour
Gradually whisk in, cooking over medium heat until thick:
1 cups milk
Place the vegetables in an 8 x 8 buttered pan, cover with white sauce and top with:
1 cup bread crumbs
1/2 cup parmesan
Bake at 350 for 30 minutes
LOCAL BERRIES
It was raining this morning – strawberry picking day and Tom at Sungold Meadows was worried BUT the skies have cleared and they are in the fields picking as we speak. He confirms we have all our regular needs plus 5 flats for distribution! Graham at Maple Groove Farm will be picking Wednesday morning for late Wednesday and Thursday deliveries.
Remember unsprayed berries are second best. While pesticides are not used on the berries, they may be used earlier in the season and herbicides (weed killers) are definitely still widely used. Ask your local farmer and continue to choose organic.
Good for You
Good for the Planet
Happy Canada Day!
Organic Islands Festival
July 10 and 11, 2010
10 am to 5 pm
Glendale Gardens, Victoria, BC
Just north of Camosun College Interurban Campus
Share Organics will be sponsoring the festival this year with food donations for the volunteers. If you want to volunteer for this great event
Email: volunteering@organicislands.ca
Telephone: 250-590-0133
www.shareorganics.bc.ca
Thursday, June 17th, 2010
Added a Yam Paneer Organic Chickpea Curry from Little Piggy to my Share Order. I added some broccolini and kale to the curry! 
Made a little Raita with the cucumber and yogurt! Have you tried the new Greek Yogurt from Avalon? If you like Liberte yogurt you will love this – thick and creamy!
Kale, cucmber and broccolini out of the box!
It was so goooood! Some plum chutney and a chicken sausage from Cowichan Bay farm.
Dinner last night and lunch today.
Monday, June 14th, 2010
Definition of Food – Real Food!
“Material, usually of plant or animal origin, that contains or consists of essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.” This definition would not apply to many products found in your local grocery store or restaurant. They do contain carbohydrates, fats and protein but also salt and lists of unpronounceable preservatives, emulsifiers etc. Vitamins stripped in processing may have to be added back in. Michael Pollan (author and food activist) recommends if the ingredient list is longer than 5 items then just don’t buy it! Fresh fruit and vegetables are real food and can be prepared simply and deliciously. We hope our beautiful fruit and vegetable boxes inspire you to create wonderful healthy meals!
Check out an interview with Michael Pollan at Democracy Now!
http://www.democracynow.org/2010/2/8/michael_pollan_on_food_rules_an
Enjoying simple salads every day: Choose two ingredients to add to the greens in your salad. Greens with cucumber, green onions and feta. Simple dressing of flax oil and balsamic vinegar! Keep your greens simple: Add chopped kale, chard or spinach to pasta and soups.
TRANSITIONING TO BIODEGRADABLE BAGS
Our larger size bags are now compostable!
They are still a petroleum product but coated with Oxybiodegradable resins to make them biodegrade in the landfill or your composter. And they are certified for use by organic growers! Bags made from corn are usually GMO products and also use up good agricultural land that could be used for food production!
PASTA CARBONARA
Sauté in a skillet:
1 tbsp butter
4 chopped green onions
1 garlic scape minced (if you still have some)
Bring to boil large pot of water and then add:
A little olive oil
½ pkg of Spaghetti or Linguini
Stir and then cook at a low boil for 8 to 10 minutes or until done. Rinse under cold water, drain and add to the sauté along with:
1 ½ cups chopped chard
2 well beaten eggs
½ cup Parmesan or aged cheddar
Toss and continue cooking for a few more minutes.
Serve with a simple salad!
APPLE UPDATE
The BC storage apples this season are not as beautiful as they usually are (due to weather conditions at harvest time last fall) and the season has ended early. We experimented with many varieties still left on the market but do not feel they are up to our standard. As we do not purchase from off the continent we are left with a month or more without apples! …all the more delicious when the new crop comes in.
 Entrance to Isabella Orchard Ian at Isabella Orchard on Salt Spring grows most of the local organic apples we deliver. He reports that the early summer apple varieties Discovery and Tydeman are looking bountiful. The later apples are a bit iffy. Prima, a mid season apple, is looking better than last year but the Red Free are minimal. We’ll check in with Ian again in the fall. Meanwhile we still have his great apple juice in a 2 litre jug!
2L local Apple Juice, fresh frozen, $7.00
www.shareorganics.bc.ca
Monday, May 31st, 2010
Between Flocks
Egg production has dropped. The old hens are slowing down and the young pullets are not yet laying to capacity at Kildara Farms. We are still receiving the lovely eggs from Terra Nossa. We prefer eggs from our smaller Island farmers because the birds are outside and are fed greens as part of their regular diet. That is why the yolks vary in colour! These hard working chickens help out on the farm by eating the weeds and bugs and provide manure for future crops! This week we are lucky to be able to supplement the shortage with organic eggs from Avalon Dairy. Organically certified eggs are your guarantee that the birds have real room to move (not just in masses inside barns and outside of cages) and colouring has not been added to produce unnaturally yellow yolks!
Rain Rain Go Away
We’d like some
Local strawberries
Another day.
Soon please!
Featuring: Escarole Lettuce
Escarole is a bitter lettuce that is delicious served with a sweet dressing and some fruit, nuts and or cheese! (cheddar and chopped apple?) It is quite firm like a Romaine. They are coming to you fresh from Saanich Organics. If you had one last week you will know they are large and flat – unlike Romaine. We try not to put too many plastic bags in your order – so if you find the outer leaves of your lettuce are limp just store it in a plastic bag with a splash of water and they rehydrate beautifully.
Join us on Facebook for produce updates and more……..search for Share Organics and become a fan!
Five by Five
Support the Tree Fruit Project
You’re invited to a place-based meal, times five.
Looking for a way to eat your way around Vancouver Island in one meal?
Interested in attending? Tickets (partially tax deductible) start at $75 ($85 with a non-alcoholic drink pairing, $100 with a cider pairing) and can be purchased online now at www.lifecyclesproject.ca or by phoning 250-383-5800.
This would go nicely on a bed of escarole because of the sweet orange dressing:
Grilled Asparagus with Goat Cheese Vinaigrette
For vinaigrette whisk together:
1/4 cup soft goat cheese
Juice of 1 orange
1 tsp. white wine vinegar
1 Tbsp. olive oil
Preheat BBQ or broiler to medium high. Rinse and snap off the hard bottom stalk of:
3/4 LB Asparagus
Toss in:
1 tsp. olive oil
Fresh grated black pepper
A vegetable grilling basket is very handy as it keeps the asparagus from falling through! Grill for one or two minutes per side. Arrange on serving plate of escarole and spoon vinaigrette over top.
www.shareorganics.bc.ca
Monday, May 24th, 2010
Farm News
Fruit Update
Remember last October when temperatures dropped to minus 16 for a night and then went back to normal? That one night affected the apple crops in the Okanagan. We spoke of this earlier in the season reflecting on the quality of storage fruit. Now the crops are nearing the end with only a few varieties of BC apples left. Some years we have pristine BC apples right through June.
This time of year is very difficult for fruit “close to home”. We have the last of the Washington pears – beautiful large size! We are trying to snag some these ones for next week. Otherwise they are from Argentina!
Kiwis are all coming from New Zealand now as the local and California crops are done. Citrus is strong from California and our co-op friends in Mexico. California peaches are showing up on the list. And of course strawberries continue from California.
Local strawberries are at least three weeks off. On the brighter side:
We will have one more round of local frozen blueberries thanks to Ruby Red Farms!
And more local hazelnuts and hazelnut butter arrive next week!
HAZELNUTS ON A BRANCH
—– Ice Packs Reminder —–
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 with the addition of the ice pack! Your veggies will thank you by returning the ice pack right away with your empty bin.
We also pack ice in with your meat order so return the packing and ice for reuse.
Join us on Facebook for produce updates and more……..search for Share Organics and become a fan!
Holiday Monday transport delays mean we do not have Bok Choy this week. We have subbed broccoli and adjusted your orders as best we could.
This happens when you are trying for the freshest produce! Here is a favourite Broccoli recipe:
Broccoli Salad with Cranberries and Feta
Cut into bite sized florets:
1 head broccoli (about 2 ½ cups)
Add the following:
¼ cup red onion diced
1/3 cup dried cranberries
1/3 cup toasted pinenuts
1/3 cup crumbled feta
Dressing with a mixture of:
½ cup mayonnaise
½ cup yogurt
You can use whatever dried fruit, nuts and cheese you have on hand.
Walnut, raisin, and cheddar is good too!
Thursday, May 20th, 2010
Baked Sooke Trout with Local Garlic Greens and Herbs in a Coconut Lemon Sauce.
Feeds 4 with rice, steamed greens, and pan-fried turnip rounds.
This is a lovely, refreshing spring meal that represents a transition from the hot coconut curries sauces of cooler months to the cooling coconut lemon herb sauces of summer. Salmon would work in place of trout and onions in place of garlic greens. As well, the addition of new potatoes would be delicious with this meal. If you like more heat add crushed chiles to the sauce.
Ingredients:
2 whole trout, rinsed and patted dry (Thrifty’s has them)
2 lemons, sliced into thin rounds
1 can coconut milk
1/2 bunch cilantro and parsley, some sprigs, some chopped
1 cup of garlic greens, chopped (sub onions, leeks, or a mixture)
2 fresh or 4 dried whole chile peppers
salt and pepper
a bunch of greens, chopped (kale, spinach, turnip, braising mix)
3-4 turnips, sliced into rounds
toasted sesame seeds for garnish
- Prep ingredients.
- Preheat over to 350.
- Put on rice.
- Stuff each fish cavity with 3-4 slices of lemon, a sprig of each herb, 1-2 whole peppers, and 1/4 tsp salt and place fish in large baking pan (9″ x 13″ or so).
- Sprinkle the garlic greens around the fish and put the remaining lemon slices and sprigs of herbs on top of fish and sprinkle with salt/pepper.
- Pour 1/2 can coconut milk around fish and other half on top of fish
- Bake at 350 for 30-40 minutes or until flesh is cooked.
- When the fish comes out of the oven put on the water for steaming the greens and begin to pan fry the turnip rounds in oil.
- Scoop stuffing out of fish, adding it to the pan, removing the chiles.
- Cut off and discard the head and tail. Remove and discard the skin and bones. As you do this the fish will be tender and falling off the bone. Pile the fish pieces on a plate as you work.
- The lovely mixture in the pan is your sauce. Season it if necessary and serve over top rice and fish with a side of steamed greens. Garnish with chopped herbs ans sesame seeds.
Note: Rather than discard the head, tail, bones, and skin you can opt to make fish stock by boiling everything in a pot of water with some garlic, onions, carrots, celery, herbs, salt and pepper.
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Jennie was once our mighty leader at Share Organics and has recently transitioned into the realm of healthcare. We miss her dearly – thanks for this wonderful post and continuing to inspire us with ideas for cookin’ up the harvest!
Wednesday, May 5th, 2010
Farm News
Report from Wendy Montana at Westwind Farm
Wendy grew peppers and eggplant for us last year on her farm in the Cowichan Valley. This year she will be growing our summer tomatoes as well.
“Tomatoes coming right up! Here’s me playing in my new 70×25′ greenhouse. Thought if I was going to do mixed heirloom tomatoes this summer I better do it up right. I’ve got some really fun varieties to put in the mix -lots of colours and interest, like ‘banana legs’, Mr Stripey, ‘fuzzy garden peach’, little orange ones, etc. It’s really fun for me doing all this before the eggplants and peppers need me. Then it’s going to be full-on! We’re going to have a big year this year. I’m up for it.”
Meanwhile we are sending the first of the hot house tomatoes from Suntrio out in the boxes this week! This is the first time we have had organic hothouse growers on the island.
Another first is local lettuce in the first week of May. Kildara Farm seeded lettuce in the greenhouses and we will be sending out red and green Oak Leaf lettuce in all our boxes! Progress……
Salmon are Sacred Migration Arriving in Victoria
Rendezvous at Centennial Square
Saturday, May 8, 2010 – 14:00
Location: Centennial Square
(Douglas St and Cormorant St), Victoria
Between 2:00 and 3:00pm,
We will arrive at Centennial Square.
After the festivities there,
@ 3:45pm we will walk the final kilometre to the Legislature for the rally.
Details at:
http://www.salmonaresacred.org/event/rendezvous-centennial-square
Greek Pasta Salad
For those mighty big and delicious cucumbers from the brothers at SunTrio!
Cook al dente:
1/2 LB Organic Veggie Rotini
Rinse under cold running water and shake dry.
Chop into bite size pieces and add to cool pasta:
1/2 red onion
1/2 large english cucumber
1/2 LB cherry tomato (half the large ones)
1/4 LB crumbled feta
1/4 cup pitted chopped black olives
Whisk together:
1/4 cup olive oil
1/8 cup balsamic or apple cider vinegar
1 tsp. dry basil or 1 Tbsp. fresh minced
1 tsp. dry oregano or 1 Tbsp. fresh minced
Pour over pasta and vegetable mixture and refrigerate. This gets better the longer it sits! Serve on a bed of fresh spinach.
www.shareorganics.bc.ca
Monday, May 3rd, 2010
April 27th, 2010
Farm News
Share Organics Joins the Grain CSA
The staff at Share Organics decided to join the Islands Grain CSA so we could see firsthand the growing, harvesting, then grinding of grains and then experiment with the results in our kitchens!
 GRAIN GROWERS HEATHER AND BROCK
We just attended the first workshop associated with the project at Makaria Farm in Cobble Hill. We learned about planting and weed and pest control. I was very impressed with the number of small scale farmers that attended who were planning to grow grain this year. In addition there were city folk who were going to grow in their backyards! In a plot the size of a small house (1100 sq ft) enough wheat can be grown to provide 1 loaf of bread every week for the whole year. To grow grain for bread conditions need to be right. A drought will stress the plants and increase the protein (gluten) to help the bread rise; irrigating (or not) can mimic the needed weather patterns.
Our CSA is not just a wheat growing project. We also heard about barley for beer and sugar. Ever wonder what type of sweetener you might use that is closer to home? Barley grows well here and has high sugar content. A hull-less variety means the processing is less than for other crops such as sugar beets. Rye and oats are other grains that are a part of the CSA. Amaranth and Quinoa are two ancient grains that are, botanically speaking, not real grains. They can be used in ways similar to rice or as flour. They are both 70% protein and so a wonderful “vegetarian sustainable”, eco-friendly source of protein for us!
Split Pea Soup with Yams
500 g Green Split Peas
3 litres water
1 ½ Tbsp butter
1 ½ cups finely chopped carrot
1 cup finely chopped yams
1 cup chopped onions or leeks
2 stalks Celery chopped
½ cup chopped parsley
2 tsp marjoram
2 tsp basil
2 tsp cumin
½ cup white wine
1) Put peas and water in a large soup pot and bring to a boil. Simmer for an hour. Skim off the foam and discard.
2) In a skillet, heat the butter and sauté the carrots, yams, leeks (or onions) and celery for 10 minutes. Add the spices and cook another 5 minutes.
3) Add the vegetables to the soup pot and simmer for another 45 minutes. Add fresh black pepper to taste.
4) Puree half the soup and return to the pot.
5) Add white wine, reheat and serve with cornbread.
Easy Corn Bread
Beat together:
1 egg
1 Tbsp. buttermilk powder
1 cup water
1/4 cup honey
Mix together dry ingredients:
1 cup corn meal
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
Mix wet and dry together and add:
3 tbsp. oil or melted butter
Spread into a buttered 8″ square pan and bake at 425 for 20 minutes.
www.shareorganics.bc.ca
Monday, April 19th, 2010
Farm News
New Guys on the Block
SunTrio Farm in Saanich began growing organically in hot houses last year. This week you will be enjoying their fresh local cucumbers in your Share box. Three brothers – Dennis, Frank and Mike O’Brien – started the business a few years ago and decided to certify with our local farmers group IOPA (Island Organic Producers Association). A visit to the farm last Thursday was a warm and wonderful experience. Tons of cucumbers were hanging from the vines, green peppers the size of your fist, globe eggplants and the first of the cherry tomatoes. In the past Share has purchased these early BC products from our friends at Origino on the mainland. Now SunTrio is making it easy to eat even closer to home. Thanks guys.
You will see strawberries growing in the hot house as well… maybe we will get some next year. Oh, and Suntrio is also growing sprouts for us (and ostriches)!
29th Annual Earth Walk
Peace, Earth & Justice
Saturday, April 24
Come and join Earth Walk 2010. Meet at the Legislature at 12 noon. Begin walking to Centennial Square at 12:30 arriving at about 1:15 pm for a concert, speeches and environmental fair.
Speakers include:
Vicky Husband and Ross Crockford
Music by Oliver Swain and Friends and the Ecclestons.
Lots of organizations will have information tables.
Information: www.EarthWalkVictoria.ca
LifeCycle Project’s Spring Member’s Event
LifeCycles has teamed up with DIG This, BC’s leading gardening and outdoor living stores, to offer valued member of the LifeCycles community an invitation to attend a special members event on Saturday, April 24th.
Visit any of the Downtown Victoria, Broadmead, Oak Bay or Sidney Dig This locations and by simply let them know you are a proud LifeCycle’s member you will receive will receive 10% off on all store purchases on the day – just in time for the gardening season ahead!
If need to renew your membership or you would like to start a membership for yourself or a friend then you can visit the website to register or ask for a membership form on the day at any of the Dig This store locations.
For more details about LifeCycles and how to become a member, please see the website www.lifecyclesproject.ca or call (250) 383-5800.
DigThis store locations & opening times www.digthis.com
MAPLE BALSAMIC VINAGRETTE
For your salad mix or spinach salad!
Mix together until well blended:
1 Tbsp maple syrup
2 Tbsp balsamic vinager
1 tbsp tamari
1 garlic green minced
1 Tbsp sesame oil
Fresh black pepper
½ cup Olive Oil
Add toasted nuts and grated or sliced gala apples OR cucumber slices and toasted sunflower seeds.
Feature Product!
Tamari Soy Sauce – 500 mL bottle from Amano Foods in Vancouver – $5.65
www.shareorganics.bc.ca
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