Share Organics Fresh News

Grain CSA: Harvest Day & ThreshFest

Well the Share Organics red truck decided it did not want to go to Cobble Hill on Sunday.  It would rather go to the garage so…we did not make it.  However a few Share Organics customer did get to go and here is what they said.

“ it was a fun time out there!  i learned tonnes and am now wondering whose backyard i can take over and sow some grain this fall.  know anybody???  lucy (my 7 yr old) is outside winnowing her precious handful of red fife right now….. we want to be part of the CSA next year” Tracey Cook
“We had a great time, with Heather and Brock sharing so much of their knowledge, and then we got to work, cutting, carrying, loading trucks, stomping them down and tying them up and then off to the combine.  We were able to cut and combine the Red Fife, Hard winter wheats and the Rye as well.” Beatrice

Report from Heather and Brock at Island Grains

It ended up that each 875 square foot shareholder will receive 8.75 pounds of the Hard White Spring wheat (HWSW), 9.25 pounds of the Red Fife wheat and 19 pounds of rye, for a total of 37 pounds of grain, just slightly less than the 40 pounds we had estimated.

Josh Mellor and his combine and baler were a huge help, as were those helping feed the combine and baler. Josh called last night and mentioned he was blown away by how hard and well everyone was working, including those at the back end of the combine, where it was dusty and fast-paced.
Besides the combine, we harvested old school, using only scythes, sickles or scissors to cut it down, which was hard work, but didn’t take as long as we thought it might. A big thank you to David Slade for helping scythe despite risking re-injuring a recently dislocated shoulder.

IT IS SOMETIMES HARD TO GUARANTEE WHEN IT’S THIS FRESH!

Tom up in Cobble Hill had his fingers cross all weekend for lots of sunshine but it was not enough to ripen most of the melons in his fields.  When you are hoping to get produce this fresh sometimes the weather does not co-operate!
We will still have Tom’s honeydew melons but half the melons with bee honey Galia and are coming from our farmer friends on the mainland!

ISLAND CORN ONLY HALF BAKED
A Sunday call from Joe at Kingcott Farms with bad news about the local corn.  His large first crop did not get pollinated.  Joe thinks that the heavy rains in June knocked the pollen off the plants when they were only half way pollinated.  So the cobs came out with just the bottom kernels formed up nicely.  Half baked you might say!  Joe told us that each tassel is connected to a kernel and each tassel needs the pollen to form its own kernel – in layman’s terms!
The good news is that we have ordered the extra cobs from our friends on the mainland so corn is in the box.  More good news – Joe believes his second crop coming in about 3 weeks is looking good!  He also brought us some figs – enough for the LOCAL ONLY BOX.  THANKS TO Joe for sending fresh figs for free!  We have been hoping for years that the timing would work out.  They are ready and we have put them in the LOCAL ONLY BOX – they have been short on fruit for awhile. And the Orchard Box – because the numbers worked!  Let us know how you enjoyed them.

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

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

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

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

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

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

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

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

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

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 24^th.

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

Farm News

We’ve seen a false start to radish season.  Dave at Madrona reports:

“the radishes…are like little Tom Nobody, all head and no body!”  Hopefully the bottoms will match the lovely tops soon.

This is the last week (until the Fall) that we’ll see the lovely sprouts and mushrooms from Adam at Saltspring Sprouts and Exotic Mushrooms.  Their focus will shift to the markets and ours to the new spring greens popping up all around us!  I feel so grateful to have had the local fresh sprouts all winter. It is just one more step away from dependence on winter produce from sunnier climes.  Thank you Adam and everyone at the farm!

Another reminder that we are all subject to Mother Nature’s cycles and seeming irregularities is in the apples from last fall’s harvest.  Terrific taste but less-than-pristine appearance is seen across the board.  Remember that unseasonable freeze last autumn?  In Cawston it reached –16 degrees and has affected the apple “storageability.”

How do you enjoy apples at this time of year? – send us your ideas!  We will post them here or in this newsletter.  It helps all of us who are attempting to live with the flow of the seasons by making the most of what we grow nearby!

Our Facebook page is another forum for discussion!  There was some lively debate about the potato question.  What potato question, you ask?  Check us out and become a fan!

Tangy Asparagus Quinoa – Serves 2-3

Make 2 cups cooked quinoa (could be from leftovers!)

Make tangy Tabasco butter (there will be extra):
1/2 cup unsalted butter – whip with processor or mixer

Add and mix together:

2 tsp dijon mustard

25 drops Tabasco sauce (or more to taste)

2 tsp lemon juice

1/4 tsp salt

Cut 1/2 pound  of asparagus into 1 inch pieces and boil for a minute or two – rinse with cold water.

Stir hot quinoa, 2 Tbsp Tabasco butter, asparagus, and 1/4 cup toasted pine nuts (or almonds).  Enjoy!

This is a great recipe to riff from!  Add sliced egg (a la omelette, then sliced), sautéed greens, tofu, etc.  This makes killer leftovers for lunch or make as a potluck offering.  The Tabasco butter can make cameo appearances on other veggies you make through the week.

New Urban Agriculture Developments

While brainstorming ideas for the newsletter, a message came into Share Organics’ inbox:
“As urban agriculture becomes a more integral part of the sustainability of cities and society, opportunities for apprenticeships, employment, and new enterprises will continue to grow. Although still in its youth, urban agriculture is alive and kicking in Vancouver!
*My Urban Farm* is a unique urban farm with a focus on organic vegetable and sunflower sprout production. We … are partnering with Inner City Farms (www.Innercityfarms.ca – not online yet) to develop an urban CSA for the 2010 season and beyond.” (Wow! We’re looking forward to seeing a model of that system here in Victoria.)

City Farmer News is an inspiring blog that highlights Urban Agriculture around the world!

Closer to home – the City is considering a shift from ornamental gardens on city-owned property to permaculture gardens.

For more information see the latest edition of the Fernwood Village Vibe. http://fernwoodnrg.ca/village-vibe

Customer Referrals are the way most of our new customers hear about us so THANKS TO YOU ALL for spreading the word that Local and Organic is available in Victoria.  Remind your friends to mention your name so we can thank you!

www.shareorganics.bc.ca

Farm News

Cooler nights have slowed down the salad mix.  Luckily we have 2 farmers growing it for us – Dan from Dragonfly Farm and Brian and family from Kildara Farms.

Dave at Madrona Farm found a surprise patch of parsnips that sized up enough to fit in the box!  Rutabaga, however, was too small to harvest.

Local organic potatoes are long gone and BC potatoes are dwindling down and only Red Chieftains are left.  Our potato options include waiting for the new crop of California potatoes or buying PEI organic potatoes.  What say you?  Leave a comment below!

We have a new egg farmer on board, Evelyn from Terra Nossa Farm.  Her eggs are in transition to organic.  This means she is using organic methods but conventional hens were purchased to begin the process.  http://www.terranossa.ca/eggs.html

Support Aids Vancouver Island!

Participate in Stella Artois’ Dining Out For Life, with proceeds going to AIDS Vancouver Island. Dine out to fight AIDS!
On Thursday March 25th, thousands of people will fill their plates to fight AIDS. 70 restaurants across Vancouver Island and the Gulf Islands will donate 25% of your food bill to AIDS Vancouver Island, who provide services for people who are living with HIV or who are at risk.
For a complete list of restaurants participating in your area visit www.diningoutforlife.com/vancouverisland. Restaurants tend to fill up, so make reservations!

AS ALWAYS WE OFFER

FREE DELIVERY

with a

PRODUCE BOX

Without a produce box a $7.50 delivery charge will apply to orders under $45 – excluding milk and cream AND bulk orders (produce and dry goods from our Bulk Section).

Did you know buying a box

saves you 10% off

a la carte price?

Gotta love our great boxes!

Lemon Dill Noodles with Asparagus

Whisk together:

1 tsp. lemon rind
3 Tbsp. lemon juice
2 Tbsp. olive oil
1 tsp. Dijon mustard
1 clove garlic crushed

Steam for 4 minutes and cool under cold water:
1/2 lb asparagus
1 cup julienne carrots (cut into strips 2 inches long 1/4 inch thick)

Cook in boiling water as per directions:

6 oz fusilli (or rotini) pasta.

Drain and combine with dressing.

Add: 1/3 cup ricotta cheese
1 Tbsp. fresh or 1 1/2 tsp. dried dill

Serves three as a main course.

WILDFIRE HOT CROSS BUNS (gone when Easter arrives!)

4 Per Pack………………………… $  5.59

8 per Pack …………………………$10.59

http://wildfirebakery.ca/

Check out our website at www.shareorganics.bc.ca!

Farm News

The weather has been so warm lately that we have an abundance of greens this week,  baby kale from Madrona and spinach from Dragonfly!  That said it was snowing outside this Monday morning!  The cold could slow the growth of crops coming on in the next few weeks depending if this weather lasts.  Dave at Madrona Farm reports that he has “planted radishes and arugula under cover. They have come in very well. I foresee radishes in three weeks as well as arugula.  The overwintered cauliflower have made it through winter wonderfully and are starting to grow again. We can look for great big “sea pearls” around the beginning of April.”

Donate to Save Madrona Farm! https://secure1.conservancy.bc.ca/donate/appeals/donate.asp?id=W-00017D

Kale Chips (video recipe! Small kale doesn’t need to be de-stemmed)
http://www.danispies.com/archives/howto_video/kale_chips_-_video.php

LASAGNA – just layer it up!

Lasagna is not really a hard thing to make. Use different fillings as they appear in the garden/box.  It is basically four layers.
Sauce, filling, noodles, cheese.
Layer up in that order!  Veggie Lasagna most often has a green layer as one level of filling so that could be a 5th layer. This winter version is filled with local squash and hazelnuts and a sage cream sauce. This time of year squash is hard to peel so I tend to bake it first! Squash can be baked the night before.  If sage is not easily available then leave it out.  Lasagna noodles are easily cooked in a large fry pan filled with boiling water.  If using precooked ones make sure you have extra sauce.  Single cooks can make ½ recipe in a bread pan and still have some to freeze.  Or invite someone over!

Squash& Hazelnut Lasagna with Greens

Cut in half a remove seeds from:
1 Acorn Squash
Roast squash at 375 on top shelf of oven until tender/firm (about ½ hour).
Cool, remove skin and chop into 1 inch pieces.  Sauté with the following:
1 medium onion, chopped
1 1/2 tablespoons unsalted butter
1 teaspoon minced garlic
Black pepper

Remove from heat and stir in:
2 tablespoons chopped flat-leaf parsley
2 teaspoons chopped fresh Sage or Thyme
½ cup toasted hazelnuts, loose skins rubbed off and coarsely chopped.

Make sauce while squash cooks:
Sauté for one minute in a 2-quart heavy saucepan over moderately low heat
1 clove Garlic minced
2 Tbsp butter
Whisk in:
3 Tbsp flour
Cook, whisking, 3 minutes.
Add in a stream, whisking:
2 1/2 cups milk
Add:
1 bay leaf
Grating of Nutmeg
Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally until it thickens.

Preheat oven to 375°F. Toss cheese together:
150g fresh mozzarella, coarsely grated (1 cup)
150g finely grated Parmesan

Cook noodles in boiling water:
8 (7- by 3 1/2-inch) sheets lasagna
Layer up in an 8 x 8 in baking dish.
2 Squash layers of filling and one green layer:
2 cups chopped Kale, Spinach or Nettles
Sauce, noodles, filling, cheese and again!

Tent dish with foil and bake for 30 minutes. Remove foil and bake 15 minutes more. Let lasagna stand 15 minutes before serving.

Farm News

Island Organic Producers Association

IOPA is the local organic certifying group on the island. We attended IOPA’s annual meeting this past weekend in Glenora.  This group has been meeting and setting standards for organics for over 20 years.  Now the Canadian national organic standards are coming into effect and our local certifying organization will be looking to see where their standards differ.  On the whole the IOPA standards have been higher than other groups which is why Share Organics feels so comfortable supporting them.  Certified Organic is our guarantee for tasty clean food and as guardians of the soil, our guarantee for the future of food!

Our local farms are small, mostly under 5 acres.  There are larger organic farms of 400 acres just across the Salish Sea in the Port Townsend area.  If we could directly access this regional produce it would make more environmental sense than bringing it from the mainland.  If it could be delivered without the use of any fossil fuels it would be a dream come true.

Enter Dave Reid of SailTransport.  He has been sailing produce from Port Townsend to Seattle over the past few summers.  When approached by Share Organics about a trip to Victoria he was eager to do a demonstration run.  Dave sailed into Oak Bay marina from Port Townsend last Thursday morning.  It was a twelve hour sail powered solely by wind.  Dave in fact does not even have a motor on this boat.  Our follow-up trip would include bringing some produce along to ensure he fits the Canada customs requirements.  One step at a time!

Warm Jerusalem Artichoke and Potato Salad

Boil in a pot of water:
½ lb Jerusalem Artichokes, chopped
¾ lb potatoes, chopped
Drain and toss with dressing

Dressing – mix:
Minced garlic clove
3 Tbsp red wine vinegar
1 ½ Tbsp warm water
¼ cup flax oil
½ tsp dill weed
1 tsp pepper

La Molisana Red Wine Vinegar – certified organic, 500 mL  $5.99

Sunchokes (Jerusalem Artichokes) in this week’s box are from Kingcott Farm in Ladysmith!

CRUNCHY BEAN MIX

This product makes a yummy quick and nutritious snack eaten right out of the bag!
It also goes well in a salad, on bread or in a stir fry!
Grown on Salt Spring Island by:
Salt Spring Sprouts and Exotic Mushrooms
This SSI farm has been supplying us with organic bean mix, pea shoots and shitake mushrooms since late summer 2009!  They even sprouted us some mung beans for Chinese New Year.

Check out their fabulous tinctures made from Shitake and Reishi Mushrooms on our website!

MADE LOCALLY AND SO GOOD FOR YOU!