Crop Updates

Keeping up the local content in the boxes has been difficult these past few weeks. The overwintering greens are just about done and the spring greens not quite in full production. Garlic greens are in the box next week. Cured bulb garlic from last year is finished and these local greens will take us through to the garlic scapes (tops) season – early June – and finally fresh garlic bulbs in late June early July. No garlic from China for us!

Fresh Garlic Greens

Garlic Scape

We are expecting radishes in the next few weeks. More spinach and salad mix in larger quantities are on the horizon. And the first of the local chard is showing up this week in the local boxes!

It’s warming up today which is a good sign as the cool weather has slowed crops down these past few weeks.

At Share Organics we use as little plastic packaging as possible. Initially for environmental reasons… and now we’re learning more:

If the Food’s in Plastics, What’s in the Food

By Susan Freinkel, Washington Post

“In a study published last year in the journal Environmental Health Perspectives, researchers put five San Francisco families on a three-day diet of food that hadn’t been in contact with plastic. When they compared urine samples before and after the diet, the scientists were stunned to see what a difference a few days could make: The participants’ levels of bisphenol A (BPA), which is used to harden polycarbonate plastic, plunged – by two-thirds, on average – while those of the phthalate DEHP, which imparts flexibility to plastics, dropped by more than half.”

One Foodie’s Journey

We’re always surprised and darn right delighted by the odd unsolicited love emails we get…

“… when I first signed up for the box, I was pretty hopeless in the kitchen and always thought I didn’t like cooking. But when I started getting all of these veggies that I had never seen before, it forced me to figure out what the heck to do with them. And it became really fun! Fast forward a few years and now I’m a total foodie, and actually a very good vegetarian cook. So it made a big difference for me! (and my son is also now very knowledgeable about produce and helping farmers – he’s actually very interested in becoming a farmer). I’m already looking for a similar service in our new city. Thanks!”
- Sonia

Thank you, Sonia!! Good luck in your new city.

Yam Chickpea Patties

Pre-heat oven to 425 F

Mash in food processor using pulse action. Do not puree. Transfer to medium mixing bowl:

• 1 1/2 cups cooked chickpeas

Add the following and mix thoroughly:

• 2 cup yams, grated
• 1 egg, beaten
• 2 tbsp green onion, chopped
• 2 tbsp parsley, chopped
• 1 tsp Pepper
• 1/2 tsp Cumin
• 1/4 tsp Cayenne

To form patties, line a wide mouth jar lid with clear wrap and pack mixture until it is level with top of lid. Empty patty onto an oiled cookie sheet.

Bake for 10 minutes, turn and continue baking for another 5 to 10 minutes.

If you would like to view or add to your order please click here!

Crystal Ball Crop Predictions

The weather remains cold (have you noticed?) and the salad greens are growing very. slowly. We love having the cold-friendly braising greens again this week.

This week’s braising mix… glamourous, n’est pas?

Looking into the future, using our crystal ball:

We hope to see nettle greens in the boxes the first three weeks of April. We will also offer nettles in 1/2 LB bulk bags. Try drying it for a winter tea!

Nettles are an important source of beta-carotene, vitamin A, C and E, iron, calcium, phosphates and minerals. I just finishing the last of my nettle rose mint tea. Eric at Untamed Feast who is picking the nettles for us from his own wild patch says to “boil fresh nettles for a bit (just to take the sting out…), drain, and freeze for adding to cleansing/building spring smoothies, tastes great in a banana smoothie.”

We also might see some overwintering cauliflower in mid-April. Island garlic is all done for the season but we can expect garlic greens soon.

Crop planning continues. We’ve begun working with Ian King from Seabluff Farm in Metchosin. Ian is interested in extending the growing seasons with us. Perhaps you met Ian at the Downtown Winter Markets?

Meet Dave Chambers

Dave of Madrona Farm gives an interview on the joys of Winter Farmering.

It explains all the mud on delivery days…

Join our Team!

We are looking for a back-up production person to assist with packing our beautiful veggie boxes. Production days are:

Tuesday, Wednesday, and Thursday.

We can offer one regular shift a week plus backup. Must love veggies and be available on our production days!

Being able to drive standard transmission is an asset and a reason to boast… a little.

Email a resume!

susan(at)shareorganics.bc.ca

Italian Pear Pie with Hazelnut Crust

For crust, grease a pie plate with:

• 1 Tbsp butter

Grind in a processor or coffee mill:

• 2 cups hazelnuts

Combine with:

• 1/2 cup pastry flour
• 3 Tbsp Cane sugar
• 1/4 tsp Cinnamon
• 3 TBS water

Mix all crust ingredients together with a fork and press into 9 inch pie plate.

For filling, combine the following:

• 4 to 6 juicy pears, peeled and sliced
• 3/4 tsp Cinnamon
• 2 Tbsp cane sugar
• Rind and juice of 1 lemon (optional)

Bake for 35 minutes at 375 degrees. Serve warm topped with whipped cream or ice cream.

What to Make with This Week’s
Bio-Regional Box

• Roasted Rutabaga and Beets
• Braised Greens with Balsamic Vinegar
• Pear Pie
• Blueberry Smoothie
• Baby Carrots for a snack
• Salad Greens with Apple and Hazelnuts

If you would like to view or add to your order please click here!

Winter Apples

We tried a new variety of apple San Rose from Washington last week and loved it. They are the pink-er ones in the box this week next to the red Empires.

Apples are coming out of controlled atmosphere storage now. These special sealed coolers that control humidity and temperature. BC and Washington apples are released from storage in batches between February and June. They have that fresh-off-the-tree taste and crispness but do not keep as long as the fresh fall crops.

Update from Dave of Madrona Farm

“Our Braising Mix is a beautiful medley of new shoots and greens from our winter Brassicas. Over the next eight weeks we get a bonus crop for having a diverse range of brassicas in the winter gardens. The mix includes red, savoy and green cabbage shoots and baby leaves, Russian and Lacinato kale and shoots, rutabaga and turnip green tips, Brussels sprouts shoots and various Asian greens. It braises well with garlic and a little Szechuan sauce.

P.S. Yesterday we got 1,000lb of Warba seed into beautifully prepared sandy soil to be ready for harvest the beginning of June.”
(Warbas are tasty tasty potatoes!!)

Braised Winter Greens with Beans

Stem rinse and drain:

• 1 bag greens OR bunch of chard

Heat skillet or wok to medium heat and add:

• 1 Tbsp olive oil
• 2 cloves garlic minced
• 1 cup kidney or pinto beans

Sauté until garlic is golden. Then add:

• 1/4 tsp red chili flakes

Add the greens and cover to cook for 2 minutes. Uncover and toss until wilted.

Add:

• 1 Tbsp Balsamic vinegar

Serve over quinoa or rice.

What to make with this week’s Best of the Bio-Region Box

• Potato and Leek Soup
• Braised Greens with Beans
• Blackberry Apple Crumble
• Omelet with Oyster Mushrooms
• Parsnip and Potato or Carrot Latkes
• Poached Pears

Leeks are coming from Seabluff Farm in Metchosin thanks to Farmer Ian King!

Introduction to Home-Scale Permaculture

With Elaine Codling

Saturday, March 24th

12:30 – 4:30 p.m.

Whatever size yard or garden you have to work with, applying basic permaculture principles will reduce the maintenance and increase the productivity. Learn practical strategies and techniques for creating a productive ecological yard and garden.

Permaculture design can give you more variety, more beauty, and more time to enjoy it. There will be hands-on activity at Spring Ridge Commons to apply techniques learned in class.

To register, please contact Pooyan Najafi at pnajafi@gmail.com or (250)858-5256.

Where: Fernwood Community Centre, 1240 Gladstone Avenue

Course Fee: $40.00

Here’s the website for more info!

If you would like to view or add to your order please click here!

Farm News

Crop planning with our farmers is almost done! Just spoke with Wendy at West Wind Farm and she is excited about growing tomatoes and eggplant for us. We can also expect some of her Italian parsley and more grilling peppers.

She is going to experiment with red bell peppers this year. They are heat lovers and need a long growing season. Did you know that red bell peppers are ripe green bell peppers? Wendy is going to try growing them in the greenhouse.

West Wind Farms is one of the hottest spots on the Island in a little ecosystem northwest of Duncan in the Cowichan Valley. Wendy also reports that the garlic planted last October is looking great! If you remember her whole crop was lost last year so this is very good news!!

Wendy has also committed to grow a smaller variety of spaghetti squash this year

Wendy’s Lettuce Row – September 2011

What to do with this week’s Bio-Regional Box

We changed the name of this box from LOCAL ONLY as we have a few items from away – that is, Washington State and the BC interior. Still 50% Island Grown! The name will revert back once we have 100% local offerings again.

• Carrot Quiche
• Apple Blueberry Crisp with Hazelnut Topping
• Raw Hazelnut Snack (Taste the difference between raw and roasted!)
• Blueberry Muffins
• Roasted Rutabaga and Shallots
• Borscht
• Sautéed Garlic, Mushroom & Braising Greens

Introduction to Home-Scale Permaculture

Whatever size yard or garden you have to work with, applying basic permaculture principles will reduce the maintenance and increase the productivity. Learn practical strategies and techniques for creating a productive ecological yard and garden.

Permaculture design can give you more variety, more beauty, and more time to enjoy it. There will be hands-on activity at Spring Ridge Commons to apply techniques learned in class.

To register, please contact Pooyan Najafi at pnajafi@gmail.com or (250)858-5256.

Where: Fernwood Community Centre, 1240 Gladstone Avenue

Course Fee: $40.00

Here’s the website for more info!

Meet the Farmer Webpage is Up!

Denise has been working hard on our website and there is a new page:

More farmers coming soon! Please go and aquaint yourself with those who grow your food…

Other website additions:

An interview with Christine — an avid gardener and farmer market groupie. Hear how her produce box is still very important to her…

See our other videos too (same page, just scroll on down)!
Colby’s 70 km weekly bike route and our Introduction video.

Coming Soon, Winter Farming with Farmer Dave!

If you would like to view or add to your order please click here!

Climate Smart Program

Share Organics is involved in the Climate Smart program sponsored by Saanich and the City of Victoria. We are mapping and tracking our C0₂ emissions. This involves tracking our vehicle fuel consumption, paper use, refrigerant use for coolers, energy use and garbage. We will estimate using records for the last fiscal year. After crunching numbers we will work to determine areas where we can improve and more accurately track our emissions! We were surprised to find that when we were asked to weigh our garbage each week that we produce as little as 1 – 3 LBS! We do a lot of recycling!

Other things are harder to track. We can see how much it costs in fuel to deliver to your door but not quite how to factor in the fuel we save because you folks do not have to drive to the store. Similarly we cannot track how much we save by choosing local over BC produce or produce shipped by tanker versus trucked. We know these things matter and make our choices accordingly but putting numbers to it is a different story. We can tell you that the bike delivery mileage was 2769 km last year and we hope to be able to report what is referred to as “avoided emissions” soon.

Who’s Your Farmer

Join Heather Stretch, Robin Tunnicliffe, Rachel Fisher, Saanich MLA Lana Popham, and Mary Alice Johnson for an evening discussion on local organic farming and learn more about the growers in your neighbourhood.

Tuesday, February 28 – 7:00pm

Cadboro Bay Books

3840 Cadboro Bay Road

Victoria, BC

Shiitake Mushrooms from Salt Spring Exotic Mushrooms

Click here for more info on the farm:
saltspringexoticmushrooms.com/farm

Shiitake is touted as Asia’s most famous mushroom: the tastiest, healthiest and most popular cultivated variety. On the Salt Spring farm it is grown on BC Red Alder. These mushrooms are harvested bi-weekly so they have higher moisture and flavor content than other sources. They are high in protein, anti-oxidants and Vitamins B, C & D. Shiitakes have a more robust flavor than the standard button mushrooms, which makes them go a little farther: by using only half the amount of mushrooms the recipe requires, they can be used in most any recipe!

Since Shiitakes are a nutritional powerhouse, they make a great meat substitute. They are a healthy alternative to meat for people trying to cut back on fat.

Here is a short video Susan did with Adam Gold of Salt Spring Exotic Mushrooms last March. Perhaps some of you recognize him from the markets?

Shiitake and Wild Rice Pilaf

Shiitake and Wild Rice Pilaf

• 4 oz. Shiitake Mushrooms, sliced
• 1 clove garlic, minced
• 2 tbsp. minced onion or leeks
• 1 cup snow peas or thinly sliced kale
• 2 tbsp. olive oil
• 2 cups cooked wild rice
• 1/2 cup toasted hazelnut pieces
• 1 dash of Tamari

In broad skillet, saute shiitake mushrooms, onions and garlic in oil until tender, 1 to 2 minutes.

Add rice, walnuts, onions and Tamari, mixing to blend. Heat to warm through.

Makes 4 servings

If you would like to view or add to your order please click here!

Farm News – A Global Perspective

It is always interesting to see our food in the global perspective. Here is the latest from our mainland supplier on the veggie scene:

“There is little change on the veg front with continuing tight supply across the board, with the occasional window of good supply and more seasonal pricing opening and closing. Unfortunately, after a week of warmer weather, cold nights and frost are now looming for the desert growing areas again this weekend, which isn’t going to help. … Slicer cuke pricing continues to be out of this world, but tomato pricing is crumbling across the board affecting all growers in Sinnaloa – a nice stretch of hot weather has helped there. It was about this time a couple of years ago when we had that deadly freeze and temps of -9 C there – totally the opposite this year.”

- Discovery Organics, January 25

All the cooking greens are at very high prices this week especially the kales!! The California crop is dwindling and the Mexican crop is still at least a week away.

On the home front

We have small savoy cabbage and cauliflower in the fields at Madrona Farm. Dave is also planting a few beds of oriental greens which will fill in the gaps in the early spring for fresh local greens. Potatoes are almost sold out but rutabaga and turnips remain strong. The Brussels Sprout patch continues to produce!

We are involved in the crop planning stage of the cycle speaking with farmers about what they want to grow for Share next year. This gives them a better idea of what to plant when. Farming is a chancy business and so farmers are glad we are here and ready to eat what they grow!

Baby Cauliflower photographed at Madrona Farm, Oct 2011

Islands Agricultural Show

The Islands’ largest agricultural event of the year! Featuring a trade show with more than sixty exhibitors:

• February 3-4, 2012
• Cowichan Exhibition Park
  District of North Cowichan
  (5 kilometers North of Duncan)

The Islands Agriculture Show provides a unique opportunity to showcase, celebrate and grow the agriculture industry on Vancouver Island and the Gulf Islands.

Visitors to the trade show can expect to see the latest and most innovative equipment and technology for the agriculture industry.
http://iashow.ca/

Ginger Rutabaga Vegetable Soup

Melt in a soup pot:

• 1 Tbsp. butter or olive oil

Add and sauté over low heat for 7 minutes:

• 1 1/2 cups chopped onions
• 1 Tbsp. minced garlic
• 3 Tbsp. minced ginger

Peel and dice and then stir in the following and sauté another 10 minutes:

• 1 LB Rutabaga
• 1 medium sweet potato or parsnip
• 2 medium potatoes
• 2 large carrots

Add and bring to boil:

• 6 cups water
• 1 stick cinnamon

Cover and simmer for 10 minutes.

Remove cinnamon stick and continue simmering until tender. Remove 1/4 of the vegetables to your blender and puree. Return to soup pot.

Serves 6 to 8.

If you would like to view or add to your order please click here!

Greens and a Nutritional Approach to Health

Everywhere I turn health researchers and professionals are saying we can cure our ills and insure good health by eating more fruits and vegetables. Friends who are researching Parkinson’s and MS have found information that encourages this nutritional approach. The website, “Forks Over Knives,” has a link to some research regarding Diabetes and Heart Disease:
http://www.forksoverknives.com/about/the-fok-diet/

Two doctors researching these two different health issues came up with the same answer – we would benefit from more fruit and veg in our diet! They are talking about making 80% of what we consume to be fruit and vegetables.

Rather than post more and bigger boxes we have bulked up our Fresh Weekly Produce listing to include at least two leafy cooking greens. Add them on to your box or substitute them in. We always offer one salad green – lettuce at the moment – but will offer salad mix as well when it is back in season. Let us know if you are interested in larger amounts of greens and we will consider creating a small greens box or a raw foods box.

Buying a box saves you 10% over buying a la carte. Buying from our Bulk Produce List saves you even more.

So work the system…

Order a bag of potatoes or carrots from Bulk Produce and remove these veg from your Box and add more greens or fruit!

Local Veggie of the Week:

Daikon

Umi Nami Farms in Metchosin has just delivered freshly harvested daikon and packed it into 500g packages. Daikon is a root vegetable that grows in our region and has a mild radish flavour. It can be enjoyed raw as a part of veggies-and-dip or grated onto salads.

Yoshiko was telling me she also uses it in stir fries and makes it into Japanese pickle by layering daikon with a sprinkling of salt and vinegar. Then let it sit for a few hours.

Or try this:

Daikon Dipping Sauce

Finely grate:

• 1/2 LB Daikon (1 cup)

Combine with the following:

• 1/2 cup water
• 2 Tbsp. Tamari
• 1 tsp. grated ginger
• 1 tsp. rice vinegar
• 1/2 tsp. (or more!) Wasabi (green horseradish powder found in Asian markets)

Serve at room temperature over strong-flavoured fish or over rice.

Another Farmer Recipe:

Roasted Brussels Sprouts

Dave at Madrona Farms recommends roasting brussels sprouts with a little oil and salt in a 400 degree oven until they are done!

If you would like to view or add to your order please click here!

More Local Winter Produce in ALL the Boxes!

We are starting 2012 out well with 3 local items in most of the boxes. This time last year we struggled to have two items in every box all year. The year prior we were only able to offer 1 item in all boxes. Progress! We have more root crops available this January – potatoes, rutabaga, beets and sunchokes. The brussels sprouts are still coming on. Leafy greens – arugula salad greens, mizuna and kale – will take their time coming back due to the short days this time of year. Our local organic hothouse, Suntrio Farms, will be gearing up to produce some early tomatoes and cukes in March or April. I’ll try to get a report from them for next week.

If you have not yet tried our Local Island Box consider getting one once a month to keep in touch with the local food scene. Right now it is packed with Island produce and three items from BC (pears, onions and mushrooms).

• Add a Local Island Box to your Standing Order.
• Then choose to have it “Every Monthly.”
• Then choose to have it delivered the First week of Month, Second week, etc…

Winter Local Box

Kind words from one of our farmers…

“Thank you so much for all your support this year. It really kept us alive. I like selling bulk orders (to Share) because we see more volume move steadily. You are a pleasure to deal with and I feel you do all possible to pay a fair price. Keep up the good work! Have you ever thought of opening a branch up island? You have a lot of knowledge and experience in running this distribution system?”

- Isabelle Morris

Growing carrots, potatoes, beets and more at Wyndlow Farms, Ladysmith.

What to Make from the Local Box

• Blueberry Muffins
• Pear Smoothie
• Roasted Beet and Arugula Salad
• Scalloped Potatoes
• Sautee Garlic Sunchokes with Portobello Mushrooms
• Naked Carrots – they don’t need any dressing or cooking!

Blueberry Muffins

A warm treat in the morning before heading out into the wet…

Mix together:

• 2 beaten eggs
• 1 cup milk or yoghurt
• 1/4 cup safflower oil
• 1/4 cup honey

Sift together:

• 2 cups organic pastry flour
• 1/2 Tbsp. baking powder
• 1/2 Tbsp. baking soda
• 1 dash nutmeg

Add the dry mixture to the wet mixture and blend well. Then Add:

• 1 cup blueberries

Pour into greased muffin tin and bake at 425 for 15 minutes.

If you would like to view or add to your order please click here!

Did you know it cost $5 to purchase a turkey chick, $25 to feed him with organic grains, $10 to process at our local processing plant and then another $10 if over 20 lbs. And then add in the cost of housing them and looking after them for 6 months. Are they worth it? Absolutely! Organic turkeys are moist and very delicious. And they take less time to cook. If we want to keep local processors and growers we need to support them!

Call Evelyn to see if she has turkeys left. Fresh or frozen for pick up in town Dec 23. 250.743.7484

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Daikon and Carrot Salad

Mix together:

• 1 1/2 cup grated carrots
• 1 1/2 cup grated daikon
• 1 tsp finely minced onions

For dressing mix together:

• 1/4 cup olive oil
• 1 Tbsp. sesame oil
• 1 Tbsp. Tamari
• 1 tsp. mirin or honey
• 3 Tbsp. rice vinegar
• 1/2 tsp. fresh grated ginger
• Dash of cayenne

Toss with vegetables and serve on a bed of arugula. Garnish with toasted hemp seeds.

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Spicy Rutabaga Saute

Peel and cut into matchsticks:

• 1 LB Rutabaga
• 1 large carrot

Mix together in a cup:

• 1 Tbsp. Tamari
• 1-tsp. sake or white wine (optional)
• 1 1/2 tsp. honey

Heat in heavy skillet:

• 1 Tbsp. dark sesame oil

Stir fry carrots and rutabaga for 2 to 5 minutes until just crunchy.
Sprinkle in:

• 1/4-tsp. hot red pepper flakes
• tamari mixture

Stir-fry until liquid is gone, about 1 minute.

Serve hot or cold. Garnish with: 2 tsp. toasted sesame seeds

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Share the Holiday

SHARE ORGANICS WILL BE CLOSED

THE WEEK OF DECEMBER 28/29/30

Add our Harvest Box on to your order to make sure you have enough local produce for the holiday season.

Did You Know??

You can order today for Dec 20-22 by clicking on a future date in the calendar on your order window and adding Eggnog
(a yummy example).

If you are away for holidays you can cancel on the website. Click on Skip a Week and choose your away dates OR send us an email and we will do it for you.

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If you would like to view or add to your order please click here!
Share Organics – info@shareorganics.bc.ca, 250-595-6729, www.shareorganics.bc.ca

Terra Nossa is now taking pre-orders for their organic turkeys. They will be freshly processed December 22nd and available fresh for pick up in Victoria on the 23rd.

Please click here for the order form (pdf format) and ordering details.

Ordering deadline is Dec 4th!!!

Please contact Evelyn at Terra Nossa if you have any questions at 250-743-7484.