SunTrio Farm has extended the seasons on Vancouver Island by growing in heated greenhouses. In addition to early and late tomatoes, peppers and cucumbers; sprouts are grown year round and salad greens are available for most of the year.
Dennis and Frank O’Brien
Blueberries have recently been planted in the fields with the first crop expected this year. In addition, an orchard is in the planning stages. I have requested pear and plum trees!
Last year we enjoyed island cucumbers in early April and tomatoes in early May. I spoke with Dennis, one of the trio of brothers involved on the farm, and he tells me they are expanding production and have 1/3 more greenhouse space this year.
SunTrio Farm is certified organic and because they cannot rotate the crops in the green houses they replace the soil each year with Sea Soil. The used soil is then rotated into the fields. Plants are propagated in an organic hothouse on the lower mainland. It is the most energy efficient to grow all the seedlings for many growers in one spot because heating the houses and the use of grow lights are most extensively used at this dark time of year. Tomato, pepper and cucumber plants should arrive mid February and the first crop of cukes will be harvested at the end of March. Cukes are planted sequentially with later plantings grown right from seed on the farm.
The growing season can be stretched right to the end of October, well after the field crops are finished. Dennis is a heating expert. Their greenhouses are heated with natural gas and in the shoulder seasons of April and October with heat pumps. They rely on solar heating as much as possible. For example, today (Monday) the gas-fueled heat automatically shut off when the solar panels took over. Windows open on sensors to keep the temperature around 80 degrees.
Thanks to all three brothers – Dennis, Frank and Michael – for the work they do towards a Food Secure Vancouver Island!
Roasted Potatoes, Sunchokes and Brussels Sprouts
Cut into bite size pieces:
2 large german butter potatoes
1/2 to 1 LB sunchokes
1 onion
Place on cookie sheet and drizzle lightly with:
1 Tbsp olive
Sprinkle with salt, pepper and chili powder
Shake to cover and roast at 400 degrees for 15 minutes.
Add:
Sprouts from 1 stalk brussels sprouts
Turn potatoes and toss sprouts with the other veggies. Continue roasting for another 10 or 15 minutes until nearly done.
If potatoes are not golden brown you can crisp them up under the broiler – but watch ‘em closely!!
Invest Your Money in Local Change
A forum on present and future options for putting savings, RRSPs and investment dollars into local, sustainable, ethical businesses to build a more self-reliant economy.
Admission Free!
Tuesday, January 31, 2012 at 7 p.m.
Ambrosia Conference Centre
638 Fisgard St.
Victoria, BC
New Warehouse Mates
We’re sharing our warehouse space with a new pack of people, GeaZone, a zero-emmisions bike courier service. It’s a whole new energy in the warehouse…
We were their very first delivery: salad greens to Niagara Grocery in James Bay!
If you would like to view or add to your order please click here!
We had to wait until after 2pm on Monday but the kale and mizuna did thaw out (in fact, sweeter for the frost) and are ready to go into the boxes!
The root veggies were minimally washed however as the farmers’ hands were freezing and the water flow was limited. We will try to dust them off for you – thanks for your understanding!
Root veggies actually keep better when unwashed. In the UK you will often see carrots labeled as “dirty carrots” for sale and there is a consumer understanding that they are, in fact, a superior product!
Adele braved the snow Monday morning and delivered our hazelnut order. Chocolate hazelnut butter is now back in stock!
And introducing a NEW OFFERING!! We are pleased to offer these delicious nuts in a 1LB value size as well as our 100g bag. This year’s crop has been fabulous so we expect to have them for most of the winter. The harvest was around 4 tons (included a 1 ton pre-harvested by the squirrels!) We will try to give you a heads up when supplies start diminishing so you can stock up.
Those with nut allergies please note we are packaging nuts on our premises for the first time but are doing it in an area separate from the vegetable production area.
Nuts are a great source of protein. As we eat less meat to lessen greenhouse gases we need to grow more plant-based proteins. I just planted a hardy almond tree in my back yard! (… Available at LeCouteau Farms)
Pulses are more commonly known as lentils and are another easy-to-grow protein that we should eat more of!
Invest Your Money in Local Change
A forum on present and future options for putting savings, RRSPs and investment dollars into local, sustainable, ethical businesses to build a more self-reliant economy.
Admission Free!
Tuesday, January 31, 2012 at 7 p.m.
Ambrosia Conference Centre
638 Fisgard St.
Victoria, BC
Apple, Hazelnut, and Swiss Salad
Place on a salad platter:
1 small head clean, dried-off lettuce in bite size pieces
Drizzle lightly with:
1 to 2 Tbsp olive or walnut oil
Toss and sprinkle with:
1/2 cup coarsely chopped roasted hazelnuts
1/2 cup cubed Maasdammer (Swiss-style BC cheese)
freshly ground pepper
Cut into thin slices:
2 medium sized Winesap Apples
Place in bowl and sprinkle with:
2 Tbsp. Lemon juice
Just before serving place the pear slices on top of the salad. Sprinkle on the rest of the lemon juice and serve!
If you would like to view or add to your order please click here!
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!
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!
We appreciate all of you for your support of Share Organics and our work with local farmers. Thank you!
Holiday Greetings for this Season of Light!
“Light is Returning, even though this is the darkest hour
No one can hold back the dawn.
Let’s keep it burning, let’s keep the light of hope alive,
Make safe our journey through the storm.
One planet is turning, circle on her path around the sun.
Earth Mother is calling her children home.”
Charlie Murphy
Kind words from one of our customers – This made our week!
“Just a quick note to say that I found the recent order of produce INCREDIBLE! I’ve never knew brussel sprouts tasted that good (simply steamed with sea salt and served with a dab of butter) and the turnip? Delicious! You may recall that I prefer fruits over veggies but this last order has me reassessing that preference.
I am so grateful that you provide this service, direct from the farmer to my table – it makes such a huge difference. People ask me why I don’t buy my produce in Chinatown as it’s only a 15 minute walk from my home or shop at Save On, which only half a block away. If they experienced the difference in flavour just once, I think they’d understand. It’s not just the farm freshness, supporting the local farms has a lot to do with my choice.
In gratitude,
Beth Smith”
SHARE ORGANICS WILL BE CLOSED
THE WEEK OF
DECEMBER 27/28/29
Share Organics Vision Statement
‘Toward a Food Secure Vancouver Island’
Our vision statement has been guiding us in the decisions we make for our company. This past year I attended a GMO conference at the OUR Eco Village and plan to work towards a GMO free Vancouver Island. In 2012 I will be participating in a Climate Smart program to make sure we are doing everything we can to address this issue. I am also interested in the Slow Money concept. How can we invest in our future food security?
In January we begin a new season of crop planning with our farmers. With their help we look forward to another bountiful year of local fruits and vegetables.
Sauteed Brussels Sprouts and Shitake Mushrooms
Serves 4 as a side dish.
Heat in a skillet over medium heat:
2 tablespoons olive oil
Add and sauté until they begin to color(about 3 minutes):
1 stalk Brussels sprouts (removed sprouts, washed and trimmed ends)
Add and sauté for another 2-3 minutes:
1/4 lb. shitake mushrooms, ends trimmed, halved
1 large garlic clove, minced
Add:
1/4 cup veggie stock or water
Simmer over medium heat until stock evaporates. Finally add the following and cook, stirring occasionally, 2 minutes.
1 tablespoons Tamari
1/2 teaspoon freshly ground black pepper
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
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.
Chef Rob Feenie in the Globe and Mail this weekend shared a pasta recipe. He added fresh arugula when he tossed the tomato based sauce and the pasta al dente. Try it with your own pasta this week! I have also added arugula just before serving to cheese based Pasta Carbonera!
Farmer Dave is harvesting beautiful Brussels’ Sprouts on the stem every week and we will continue to offer them in our different box types. You can customize or add them any week you choose. I am not a huge fan of this veg but as I attempt to eat in season have been trying out different recipes. Last night’s supper featuring the Brussels’ sprouts was a definite success. Check out the blog for some pictures. For a vegetarian version I would replace the lamb sausage with 2 cups cooked brown lentils. Pulses are an export crop for Canada. We grow a lot but send most to India because we do not use this great source of protein!
Lamb OR Lentil Greek Stew
In a large skillet sauté until soft:
1 Tbsp olive oil
1 medium onion chopped
1 large garlic minced
2 tsp Oregano
1 tsp Cinnamon
1 to 2 cups Brussels Sprouts (halve the larger ones)
3 whole frozen tomatoes OR 1 can tomatoes
2 Tbsp Tomato Paste
1/4 cup red wine
4 lamb sausages
1/2 cup water
Add:
In a separate skillet steam:
Simmer for another 10 minutes. Serve topped with diced feta cheese.
Let cook for 15 minutes and then brown.
Slice sausage into rounds and add to sauté.
Greek Potatoes
If doing the veggie option serve this dish with Quinoa or for the lamb dish try this potato recipe
Slice potatoes into rounds.
Oil baking sheet with olive oil.
Place potatoes on the sheet and sprinkle with salt and pepper and lemon juice!
Bake at 400 for 15 minutes then turn potatoes over and sprinkle the other side as above.
Bake for another 15 and serve!
10 Ways to Eliminate Food Waste over the Holidays
Did you know the December holiday season results in spectacular amounts of food waste! Worldwatch Institute has some ideas on reducing this amount. Here are the key words. For detail check out their site http://www.worldwatch.org/node/9280
Before the meal:
Plan your menu and exactly how much food you’ll need.
1. Be realistic
2. Plan ahead
During the meal:
Control the amount on your plate to reduce the amount in the garbage.
3. Go small
4. Encourage self-serve
After the meal:
Make the most out of leftovers.
5. Store leftovers safely
6. Compost food scraps
7. Create new meals
8. Donate excess
9. Support food-recovery programs
Throughout the holiday season:
Consider what you’re giving.
10. Give gifts with thought
Organic Holiday Turkeys available for Pre-Order
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.
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.
Deer will always go under a fence rather than over so mind the gaps as small as 8 inches and block them!
Deer can be rerouted so plant something like rutabaga outside and away from the garden fence.
Dave farms at Madrona Farm on Blenkinsop Rd. He was telling me this morning that the rutabagas are extra large this year and that he used seed he had saved from last year’s crop! Studies on seed saving in Cuba have indicated that seeds harvested from small micro climates do better in that same micro climate. Makes sense to me! If your rutabaga is bigger than expected this week, now you know why. Don’t worry! It keeps well.
Dave has saved seeds from about 16 crops this year. Not as easy as you might think as they have to be segregated from crops they might cross pollinate with so the process requires a good deal of land and some savvy planning ahead!
We will be rotating rutabaga and brussels sprouts into our different box types over the next month – just like we did with collards these past few weeks. The rutabaga and the Brussels sprouts are available every week… just sub it into your box if you’d like them more often!
Good for you and good for the farmer.
Making the Most of your Box
When customizing your box make sure you check our Bulk Produce Section. Add the value-priced bags of organic carrots, potatoes, apples etc. to your order. Then remove these items from your box and increase or substitute some of the other offerings!
South Carolina Collards!
Chop and pop into boiling water:
1 bunch collards
Add a touch of:
Salt, sugar, oil
Serve with a splash of vinegar and garnish with crumbled bacon and/or wedges of boiled egg.
From the kitchen of Charlesanna Leatherman
Rutabaga Casserole
Peel and cut into cubes:
1 medium rutabaga
Put in pot, cover with water and bring to boil. Simmer until soft (about 25 minutes).
Mash the rutabaga in the pot (with a beater) and add:
3 eggs, beaten
3 Tbsp butter
3 Tbsp Ecosweet sugar
Beat together and sprinkle in slowly:
3 Tbsp flour
Season with salt and pepper.
Pour rutabaga mixture into a buttered baking pan.
Grate leftover bread finely into:
3/4 cups crumbs
1 1/2 Tbsp melted butter
Mix together and sprinkle over the casserole
Bake at 350 for one hour.
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
The purple globe turnips from Madrona are fabulous right now! Their green tops have been useable so far, but the cold weather is starting to take its toll. Bunch carrots are just finishing as the tops are dying off. We’ll need to sub some local loose carrots this week.
Crops like pak choy and leeks love this cold weather but late season crops experience more insect damage so you can expect a few holes in the leaves.
The squash is rolling right along — Red Kuri has a shorter storage life so we are using it up first. We like to support different varieties to increase genetic diversity! We’re looking forward to upcoming Fairy squash that tastes like a butternut!
Our brussels sprouts in their early childhood days on Madrona Farm
(image taken October 2011 during the Chef Survival Challenge).
Greens like kale and chard are growing at a snail’s pace… Salad greens will continue through December and then slow down as the day length shortens. We will look forward to a lot more root crops, hazelnuts, leeks, sprouts, salad mix, apples, brussels sprouts and cauliflower in the next month.
**All this bounty from our Island!**
Climate Change and Food Security
in British Columbia – continued…
Dr. Aleck Ostry, UVic; Dr. Christiana Miewald, SFU; and Rachelle Beveridge, UVic
Meat Production is the highest source of GHG (greenhouse gas) emissions!
“Sourcing from local farms decreases food miles but food miles are in fact not the most important source of GHG emissions. The agriculture GHG emission associated with meat production are huge! The main sources of GHG’s from agriculture arise from decomposition of organic matter (i.e. plant litter, soils, manure). Carbon dioxide is released primarily from microbial decay or burning of plant litter and soil organic matter. The largest sources of CH4 in agriculture are from fermentative digestion of ruminant animals, stored manure and rice grown under flooded conditions.”
“According to Environment Canada (2009), animal production is responsible for about 60% of Canada’s agricultural GHG emissions.”
Since much of our current food supply is grown in California this study looks at how climate change will affect that area. Water is already in short supply in California and the farmers there have had their water supply cut. The Mexican government is learning from the problems in California and has set a limit on the amount of water that can be taken from the aquifer under the Sonora Desert. Mexican farmers are also used to growing with less water.
Transportation is another GHG issue but is closer always better? Here at Share our bananas come from Peru – one of the few items we source from off the continent. Most bananas are shipped by container to Los Angeles and then trucked up to Canada. Our bananas come directly from Peru to the port of Vancouver. This way they use 1/17th the fuel than that of a banana that comes via LA!
Maple Glazed Turnips and Carrots
Cut into match sticks or 1/2 coins, quartered:
1 bunch Turnips (save greens for a soup or saute!)
Cut into 1/2 inch coins:
3 medium carrots
Put the vegetables and stock (or water) in a medium saucepan and bring to a boil. Cover and cook until the turnips are barely tender, about 10 minutes. Pour most of the liquid off, return pan to stove, and reduce the heat to medium.
Add:
2 Tbsp butter
2 Tbsp maple syrup
Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes.
Introducing… Us!
Did you check out our new Introduction Video in last week’s newsletter?
Missed it, did you?
Well, have another crack at it…
Darin Steinkey produced this lovely video for us and the music is from Compassion Gorilla.
If you would like to view or add to your order please click here!
Jon and Katy of Alderlea Farm are a source of zucchini, cabbage and cucumbers for us. They are also a source of fun family things to do on their farm!
They are hosting a series of daytime shin-digs that include tractor rides and picking out next season’s Christmas tree. These are the first trees I’ve heard of that are lovely, LOCAL and sustainably grown.
For details please contact Jon and Katy at Alderlea Farm:
3390 Glenora Rd, Duncan
250-715-0799
jonkaty@shaw.ca
It looks like you need to reserve a spot for this fun event!
For all of you that want to see a-day-in-the-life-of Share Organics! Darin Steinkey produced this lovely video for us and the music is from Compassion Gorilla.
Susan is interviewed and she speaks of our purchasing ethics while images of the production area and Colby suiting up for his daily bicycle delivery trek stream through your eyeballs into your optic nerve.
Climate Change and Food Security
in British Columbia
Dr. Aleck Ostry, UVic; Dr. Christiana Miewald, SFU; and Rachelle Beveridge, UVic
Fruits and vegetables are (of course) of particular interest to us! It is noted in the food security discussion section that many people in BC with adequate incomes do not have healthy diets due to the low consumption of fruit and vegetables! This is happening simultaneously with the agricultural sector declining or exporting our produce.
“… there has been a marked decline in the quantities of field grown vegetables in BC (except for potatoes) over the past quarter century and a stunningly rapid growth in greenhouse vegetable production. The greenhouse vegetable industry in BC is mainly located in the Lower Mainland and is almost entirely geared to the production, for export, of tomatoes, cucumbers and bell peppers. … there has been a major decline in the production of tree fruit in BC over the past quarter century mainly because many Okanagan orchards have switched to intensive grape production for wine.
The question that emerges is how can we manage and plan for this new pressure on our food system while improving our food security and the dietary health of the population, while reducing or, at the very least, holding GHG emissions from food production and transportation steady over the next quarter century in BC?”
Many Share Organics customers say that having a box of fruit and veggies delivered ensure that they have lots of fresh nutritious produce on hand and they eat better for it!
An interesting tidbit from the study was about sourcing from local farms; it decreases food miles but food miles are, in fact, not the most important source of greenhouse gas emissions. More on that next time!
Cheese!
Dairy is one of the food groups that is mostly provided to us by BC Farmers. Try some of our great BC organic Gouda from Gort’s Gouda. Many of you have discovered the fabulous cows’ milk feta. Did you know they also make a wonderful Swiss-style Maasdammer! To see what’s available select “Organic Cooler” then “Organic BC Cheese” from menu on the order page.
Baked Apples
Remove apple cores to within 1/2 inch of the bottom of 4 large baking apples.
Mix together the following:
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans and 1/4 cup raisins
1 Tbsp butter
Stuff the apples and place in baking pan with 3/4 cup boiling water.
Bake at 375 for 30 minutes. Baste occasionally. Serve with vanilla yogurt or ice cream!
If you would like to view or add to your order please click here!
This week’s box was inspired by the offer of cilantro from Saanich Organics. Cilantro is indispensible in many Thai, Indian and Mexican recipes! The Boxes also have a Mexican avocado and a jalapeno and lime from California. How about a Cucumber Raita?
Daikon!
Daikon is another local root veggie in this week’s Local Only Box. The mild radish flavor warms the body (and soul!) on a windy day. Thanks to Yoshiko and the crew at Umi Nami Farm in Metchosin. Bunch carrots are naturally grown by Isabelle on Wyndlow Farm in Ladysmith.
Watermelon Radish is another unique vegetable. It looks like watermelon – red centre and a green “rind!” Traditionally they are made into a Japanese style pickle.
Slice and cover with 1/4 cup rice vinegar or apple cider vinegar, water, salt and 1 tsp cane sugar. Let sit for a few hours. Winter Radish can also be grated onto salad greens to add a little spice. Try it with a cilantro vinaigrette
Watermelon Radish
Carrot Daikon Salad
Mix together:
1 1/2 cup grated carrots
1 1/2 cup grated daikon
4 minced scallions
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 lettuce. Garnish with toasted sesame seeds.
From Box to Table – the final few veggies
I finished off my Local Box last week with a red cabbage salad garnished with grated watermelon radish and parsley. I also made a Basil Parsley pesto. Pesto is great on steamed mixed vegetables!
Below is a recipe to help use up that spunky jalapeno…
Black Bean and Corn Salad
Cook dried black beans for 1 1/2 hours in large pot with 8 cups water. (Freeze leftover beans in 2-cup batches for easy use later.)
Combine the following:
2 cups cooked black beans
1 green pepper, diced
1/3 cup green onions, chopped
1/2 cup fresh cilantro, minced
1 hot pepper, diced
1 1/2 cup kernel corn
Whisk the dressing together and pour over salad:
1/4 cup olive oil
2 Tbsp. red wine vinegar
1/2 tsp. cumin
1 tsp. brown sugar
1 clove minced garlic
Salt and pepper to taste
If you would like to view or add to your order please click here!
From Box to Table – Susan eats her way through a Local Box
Oct 19, 2011 – Local Box
This past week I have been eating my way through the Local Only Box. I had a few potlucks to inspire me. Eating out of the box does take some planning but then as my naturopath says, eating well takes planning.
The first night I sautéed some kale in garlic and olive oil and added six of those large cherry tomatoes. I topped this with some BC Feta and let it melt while the pasta finished cooking.
Thursday I popped a BC organic chicken breast into the oven while I sautéed some green peppers and onions with fajita spicing. Add the chicken (or protein of choice) and serve with salsa and sour cream. A few olives are good too.
For the Friday potluck I wanted to do something different with the eggplant – our last of the season. I remembered that eggplant is often used in Indian cooking. I found a recipe in Vij’s Cookbook that used eggplant and buttercup squash – both in the box! I roasted them up that night so it would be a quicker dinner preparation on Friday. I only needed some cilantro and jalapeno to go with this recipe plus a lemon.
Along with the curry I served a kale salad. The trick with using raw kale, according to a chef friend, is to let it marinate in the oil and vinegar for at least a few hours. With the kale as a base it is always good to add something sweet so added some grated apple at the last minute. The salad was an even nicer texture the next day.
I had heard that beet greens were a great addition to a morning smoothy. I cut the greens off the beetroot and bagged them for this purpose – (they are also tasty steamed). I blended the greens with an apple, frozen raspberries, hemp powder (from The Good Seed) and soy milk. It tasted delicious and I felt that I was being very good to myself eating so well!
I made quick borscht for the second potluck with the delicious big beet. See the recipe below. I am sharing dessert at a potluck later this week so I plan on making a flan with a quince-apple topping.
What’s left in the fridge?
Red cabbage, parsley, green pepper and a few cherry tomatoes. The first three ingredients work as a cabbage salad with toasted sesame seeds, apple and a mayo yogurt dressing. The tomatoes and peppers will eaten up in lunches. I’d also like to try a red cabbage sauté. Parsley pesto? We’ll see how the week goes.
Easy Beet Borscht
(OR Easy Beet-y Borscht-y) … isn’t that more fun?
Grate:
1 large beet, peeled (3 cups)
2 medium potatoes (2 cups)
1 medium onion (1 cup)
Cover with water and simmer 15 minutes.
Add the following:
Salt and pepper to taste
2 tsp dried dill weed
1 Tbsp maple syrup or other sweetner
Simmer for another 30 minutes.
Add juice from 1/2 a lemon and serve warm with sour cream or yogurt.
Freeze leftovers for later in the season!
Recipe Ideas for This Week’s Local Box
Potato Latkes with Apple Sauce
Broccoli and Chanterelle Saute
Steamed Collards with Basil Butter
Tomatoes and Sprouts with Basil Vinaigrette
Pear Cobbler
If you would like to view or add to your order please click here!
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