Share Organics Fresh News

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April 12th, 2011

Farm News

After 40 days of rain it is very muddy out in the fields! Brian and his crew out at Kildara Farms were able to plant Warba potatoes this past weekend and they hope to do some more planting on this sunny Monday. Plant growth is determined not just by the amount of sunlight but by the length of day as well. As we head towards summer the plant growth speeds up with more daylight and with warmer soil. It has been a late start to the season and we’re all hoping to catch up, plant as much as we can and not be too far behind. Dave at Madrona Farm tells us the over-wintering cauliflowers are finally starting to head.

Looking to the Future, Long Term Crops

Madrona, as many of you know, is part of The Land Conservancy’s agricultural holdings. Dave and Natalie Chambers are the long term farmers on the property and with this assurance are now planting long term crops like fruit trees and asparagus. This past weekend I spoke with Richard LeBlanc from Woodwynn Farms who is creating the Homefulness Project. They have been planting many fruit trees – apple, plum and pear and they expect to have a much larger market garden under production this year.
To volunteer and get out on the farm:
woodwynnfarms.org

All this bodes very well for long term food security on the Island. At Share Organics we have been contracting local farmers to grow for us and to extend the seasons. Our contracts give the farmers an assured sale for their crops at a respectable price. They can then spend more time growing and we do the marketing for them! Share your experiences with your friends as we plan to grow and offer more this coming season.

What to Make from This Week’s Box

• Caesar Salad
• Apple Cranberry Cobbler
• Lasagna with Braising Greens
• Zucchini Potato Curry
• Cucumber Raita
• Bananas Marrakech
• Red Lentil Soup

Bananas Marrakech

Process together until smooth:

• 1 cup chopped dates
• juice and grated rind of one orange

Serve over a sliced banana and top with whipped cream.

Red Lentil Soup

Sauté in a soup pot until soft:

• 1/2 onion diced
• 2 cloves garlic minced
• 1 Tbsp. olive oil

Add the following and sauté for 5 minutes:

• 1 tsp. Oregano
• 1 tsp. fresh Rosemary chopped
• 1 Bay leaf
• 1 medium Yam diced small
• some cayenne pepper diced
• Fresh grated black pepper

Add the following and simmer for 40 minutes:

• 6 cups water
• 1 Tbsp. Miso (or vegetable stock)
• 250g Lentils (or 1 1/4 cups)
• Just before serving add:
• 2 Tbsp. Lemon Juice
• Some grated lemon rind!

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

A dear friend of Share O has kindly shared her unique Banana Bean Dip recipe! I ate it up so quickly, no photo was possible (except one of those awkward, food-just-going-in-the-mouth kinds of photos).

Thank you, Amity!

This recipe comes from Ecuador and is usually made with sausage. This is a delicious vegetarian version from “Go Bananas” by Susan Quick. I made it vegan by not using any cheese.

• 2 tablespoons canola oil
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 2 poblano or sweet Italian peppers, seeded and chopped
• 1/2 cup canned tomato sauce
• 4 firm-ripe bananas
• 2 cups cooked (or canned) kidney beans, rinsed, drained, and slightly mashed
• Shredded Monterey Jack cheese (optional)

.

Heat the oil in a large Skillet over medium heat. Cook the onion, garlic, and peppers until soft. Stir in the tomato sauce and cook for 3 minutes, stirring. Add the bananas and cook until just heated through, about 2 to 3 minutes. Remove from the heat and add the beans. Mash the ingredients together with a potato masher, adding a little warm water to make it a “dip” consistency. Return to low heat and cook until dip is just heated through. Sprinkle the top with cheese, if desired. Serve warm with tortilla or pita chips.

Notes: Also good cold (I’d say it’s GREAT cold). Keeps 2 or 3 days in the fridge