Posts Tagged ‘recipes’
Tuesday, August 16th, 2011
What about those small nectarines, you might ask?
Well, they are not normally this small and are not considered Fancy grade. However we chose to offer them because that is what our BC farmers and Mother Nature produced this year. The amount of fruit for the size of the stone is reasonable and the taste is very good. Enjoy the little ones!
Look closely at larger organic nectarines in the store and you will find they are from further afield. This is not the year to try canning nectarines (we did not offer them on our bulk lists) but the peach crop is sizing up nicely and we will be offering freestone peaches very soon!
This is a one pound sample of the BC nectarines — These small beauties are around the size of an italian plum
“Forks over Knives” – the Movie
This movie was showing at Cinecenta last week and speaks to the health issues around obesity, diabetes and heart disease – all related to what we eat. It examines the claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. The major storyline in the film traces the personal journeys of a pair of pioneering researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn. The idea of food as medicine is put to the test.
While I do not eat a standard N. American diet, it was a good reminder to choose more plant-based proteins. These renowned doctors say their research shows that we do not need as much protein as recommended nor are there any advantages to eating dairy.
Can the US Agriculture Department also look after consumer health in an unbiased way?
Read the synopsis of the movie here!
Zucchini Pesto from Alderlea Farm
Put the following ingredients into a food processor:
- 2 cubed medium zucchini
- 1/2 cup tahini
- 4-8 cloves garlic
- 1/4 cup lemon juice
- and salt to taste
Serve with zucchini tempura, mixed with pasta, pizza topping or slathered on bread.
Zucchini Fritters (baked)
Slice into fingers:
- 2 to 4 medium zucchini
- Prepare batter as follows:
- 1/4 cup whole wheat flour
- 1/4 corn meal
- fresh ground pepper
- 2 tsp. dried oregano
Dip zucchini sticks in:
1/4 cup milk or soymilk
OR 1 beaten egg
Then dip in cornmeal mixture.
Place on oiled baking sheet. Bake at 425 for 10 minutes then turn over and bake until crispy. Serve with yoghurt and salsa dip (mix together in equal parts), tzatziki or Zucchini Pesto!!
Serve warm or cold.
Sautéed Broad or Fava Beans from Sungold Meadows
The easiest way to skin them is to blanch them in boiling water for a few minutes, then slit the skin with a knife or your thumbnail, and squeeze gently to slip the bean out.
Over medium heat in a skillet, melt together butter and olive oil, then add 1 clove minced garlic and sauté for 1 minute.
Add the peeled Fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
Monday, June 27th, 2011
No go on Bananas this week
Our Fairtrade bananas did not ripen up and are still super green – our wholesaler, Discovery Organics, has offered us a deal on Pineapple and Mangos as a replacement. We have subbed into the boxes as best we can. Enjoy!
Here is an update from Stefan on the upcoming Okanogan fruit season. “Here are the start dates for BC fruit, give or take 10 days. This year will be later due to the late cold spring season.
Cherries – 2nd week of July
Apricots – 2nd week of July
Nectarines – 3-4th week of July
Peaches – 2-3rd week of July
Plums – 1st week of August
Strawberries – 1st week of August
By all accounts pollination was fine and there should be good volumes on everything once it gets here. Unless it pours rain during the harvest window.”
- Stefan Misse of Discovery Organics
Produce Prices on the Rise
We’ve all noticed that food prices have been rising all winter. This past spring, for the first time, wholesale pricing from California has been higher than the contract price we pay the local growers! This contract price is our farmers’ minimum price to make ends meet and we pay them that even if California prices have been lower. If California prices increase we will match them. This has finally happened and it is good news for the farmers! It is good to see the true value of food being reflected.
Here are some links to websites exploring some aspects of the price increase
What does this mean for us?
To make this increase as palatable for you all as possible we need to increase the price of our boxes. This will wiggle the amount of produce we can fit in the boxes and give room for more local crops. With Okanogan fruits coming in soon and higher priced crops (like berries) on the immediate horizon we feel the time is now. The last time we raised prices was September 2008. This price increase will also address some recent feedback: the Family Box is too small and smaller box people (ex. Singles box) sometimes have trouble getting through an entire delivery.
Here are the proposed new prices, beginning July 12th:
- Family Box $45
- Orchard Box $38
- Singles Box $32
- Local Box $38
Feedback is appreciated, Let us know what you think!
Queen of The Sun: What are the Bees Telling Us?
A profound, alternative look at the global bee crisis from Taggart Siegel, critically acclaimed director of the grass-roots hit The Real Dirt on Farmer John.
Box Office Magazine calls it, “The Feel-Good Advocacy Movie of the Year.” and Roger Ebert calls it: “A remarkable documentary that’s also one of the most beautiful nature films I’ve seen.” and Current calls it: “Likely the most important documentary of the year.”
Premiering at Cinecenta, University of Victoria, July 10th-14th!
Grilled Portobello Mushrooms
This is Susan’s favourite way to consume portly portobellos!
Clean 2 portobello mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up
In a small bowl, combine:
- 2 Tbsp olive oil
- 2 tablespoons minced shallots or onion
- 1 garlic green, minced
- 2 tsp fresh or 1 tsp dried oregano
- 2 tablespoons balsamic vinegar
Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill (in a grilling basket) or under a broiler for 10 minutes. Serve immediately. Serve on bun with other grilled veggies and condiments of your choice!
Monday, June 6th, 2011
Share Organics offers certified organic eggs from two local farms. Organic standards set minimum space allotments for free range hens – it’s the only regulation there is regarding what free range actually means. They also require the hens are outdoors. Our eggs are ungraded so right now we are getting some smaller ones from the young birds and some big ones from the older gals.
Kildara Farms reuses egg cartons and always appreciates them coming back. Terra Nossa Farm has decided to use new cartons only. I’ll have to ask Evelyn why. Certified organic also meets all SPCA standards. The feed, of course, is organic so no yellow dyes or GM grains included. Yolk colour is dependent on what the hens are eating. At this time of year yolks are quite yellow as hens are wandering the farmyard eating greens and bugs.
Check out the farm websites:
kildarafarms.webs.com – Kildara is just setting up a new website
What to Make from This Week’s Box
Try the Rhubarb Square Recipe from local chef and blogger Heidi Fink
Contracting Farmers and Building Relationships
Share Organics is working on establishing a regular supply of rhubarb from a local farm. This year we have had some offers of smaller amounts that are appearing in the Local Only Box. Rhubarb takes a few years to get established so we are hoping our work will bear fruit in two years. Offering contracts to farmers encourages them to plant more and gives them a guaranteed sale for that crop.
Puree in a blender
- 1/2 mango peeled and diced
- 1/4 cup olive oil
- 2 Tbsp Rice vinegar
- Juice of 1/2 orange
- Fresh Ground Pepper
- 1 tsp Maple syrup
- Steam 1/2 LB asparagus until just tender. Run under cold water to cool.
- Brush one side of 3 Tortilla wraps with olive oil. Place oil side down on a baking sheet.
- Spread on one side of each wrap:
- 2 Tbsp Pasta Sauce
- Fresh Oregano or Arugula
- Top with the asparagus spears
- Then add 1/3 cup grated cheese
- Fold tortilla over to cover and press together lightly.
- Bake in 400 degree oven for 8 minutes (just until cheese is melted and crust golden). Let cool for 10 minutes to firm up.
Thursday, April 14th, 2011
What’s Fresh 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:
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
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!
Tuesday, April 5th, 2011
What comes of Sitting Down and Eating Together?
The Slow Food movement talks about the importance and conviviality of sitting down and eating together, as a family and as a community!
My mother would agree. She felt it was very important that we all sit down once a day and share a meal. As a mom in the fifties it was perhaps easier to do but by the nineteen seventies she was a working widowed Mom and still held fast to this rule.
From my childhood I remember ordinary dinners as well as larger family celebrations where we all shared what was happening in our day or life. It was a time to connect with each other and to laugh together. I can remember as a young teen sitting around after supper over pots of tea discussing everything from fashion to politics.
This family tradition was something I continued with my own children – except during baseball season when we all had to be at a different field by 5:30! It’s hard to keep it going BUT it is so valuable. It provides a regular time to gather and a forum for sharing in an amicable setting.
Cooking together or learning to cook together can be another important time to share. For the larger community this is a time honoured way to get together from medieval feast days to church suppers to community and school potlucks today.
Last night the Share Organics staff gathered for a potluck to look at our company’s vision statement. Three key values emerged:
- supporting local farmers
- supporting sustainable practices (walking the sustainable-talk!)
- supporting food security in our greater community
We did not manage to create the final vision statement but we did a lot of sharing and ate very, very well!
Share Organics Staff, January 2011
What to Make from This Week’s LOCAL ONLY Box
- Scalloped Potatoes
- Blueberry Pie
- Portobello Mushroom Burgers
- Hot Beans and Braising Mix over Rice
- Cucumber Curry Wrap with Salad Mix
“HOT” Beans and Greens
Cook over low heat until tender:
- 1 cup pinto or navy beans
- 1 bay leaf
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 2 cups cooked beans
- 1 dried hot red pepper minced
Add and steam for 5-10 minutes until tender:
- 1 bag braising greens, chard or spinach chopped
- black pepper
- Cayenne to taste
Serve over rice for a quick supper.
Asparagus Pasta Salad
Cook in boiling water for 8 minutes:
- 2 cups Rotini (or other small pasta)
In steamer on top, steam until tender:
- 1/2 LB Asparagus, cut into 1 inch pieces
Run both under cold water to stop the cooking.
Dice a combination of vegetables:
- Tomatoes, Cucumber, Carrots
(Use whatever is in your fridge but also think about colour combinations!)
Toss in serving bowl with pasta and add:
- 1 small jar Marinated Artichokes, cut
- Black Olives, pitted and halved
Whisk together the dressing:
- 1/4 cup vinegar
- 1 garlic clove minced, 1 tsp. Dijon mustard,
- 1 tsp dried basil, 1 tsp black pepper
- 1/2 cup olive oil
Boost the protein with diced tofu or tuna.
Marinate for an hour or so.
Monday, March 28th, 2011
Local and Organic – the new Gold Standard
Excerpts of an essay from the Organic Consumers Association:
“[T]he organic system of food production has legal definitions, a handbook of rules, permitted and prohibited substances, acceptable practices, an inspection process, and labels to guide the consumers. Local has none of these guidelines, rules, inspections or protections. It has the cachet of popularity without any guarantee of safety or sustainability.
“Some chemical farmers, and even poultry, egg, pork, dairy, or beef operators feeding their animals genetically modified (GMO) grains, claim that local is better than organic, because it stimulates the local economy and reduces the distance (food miles) that food travels between the farm or feedlot and your table. But does so-called local farming, utilizing toxic pesticides, GMO seeds and feed, chemical fertilizers, and animal drugs mean that the food is safe and sustainable? Obviously not. We believe that there shouldn’t have to be a choice between local and safe organic; but rather that consumers should look for food that is not only local or regionally produced, but food that is also organic and therefore safe and sustainable. Local and chemical, or local using GMO seeds and feed, is nothing more than greenwashing. Organic and local is the new gold standard!”
What to Make from This Week’s Box
- Banana Bean Dip (recipe posted later this week!)
- Apple Galette
- Guacamole with chopped Tomato (cumin and curry spices too?)
- Mushroom Kale Stir-fry
- Sorrel and Green Lettuce salad with Blueberry Vinegarette
- Dave’s Sorrel and Halibut Recipe
I know that there is no broccoli in this week’s box but I am intrigued with the idea of doing this with kale and perhaps a bit of sorrel? It’s basically making a pesto out of broccoli and then tossing it with more broccoli. Here’s the recipe in it’s unadulterated version:
Make 3 cups cooked quinoa and set aside.
Boil for one minute in 3/4 cup water:
5 cups broccoli stems and florets, chopped
Run barely-cooked broccoli under cold water. Set aside.
Make broccoli pesto by pureeing:
- 2 cups cooked broccoli
- 3 garlic cloves
- 1/3 cup almonds
- 2 pinches salt
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 1/4 cup cream or milk alternative
- 1/2 the pesto
- rest of the cooked broccoli
- Sliced almonds
- Cubed avocado
- Some sprouts or anything else you fancy!
I would suggest only cooking the kale and using raw sorrel in the pesto portion of the recipe – it has its own citrus-y succulent bitter flavour. Perhaps less lemon needed? If anyone experiments with this let us know how it goes!
Dave’s Sorrel and Halibut Recipe
Thanks to Dave of Madrona Farm for his beginning-of-Spring crops and this recipe! After delivering this week’s harvest of parsnips, sorrel, and braising greens he passed along this recipe. Normally I might be frightened seeing Dave trembling slightly, smacking his lips and rolling his eyes… but I realized he was only in ecstacy remembering how this dish tastes!
- Poach a halibut filet over a bed of sorrel and chopped leeks, onions, or garlic, splashed in white wine.
- Once cooked, remove the fish and reduce the sorrel/leek remains on a stovetop. Once the booziness of the wine is gone add cream. Puree the whole she-bang and drizzle over the filet.
- Dave also suggests serving this with something that will soak up the sauce pooling on the plate. He suggests giant croutons or baguette. Otherwise you’ll be tempted to lick your plate… which is fine by us!
Tuesday, February 1st, 2011
What’s Fresh News -
Why don’t we have local kale in the boxes this week?
Kale will grow here at this time of year BUT it grows very slowly due to cold temperatures and short length of daylight. In a four foot row you might get a few leaves for your soup every few weeks but harvesting 200 plus bunches for all of us – sorry! This is a good reason to grow your own so think about planting some greens in a plot or a pot and head off to Victoria’s Seedy Saturday coming February 19 to learn more about all things edible!
Radical Sustainablity – Passive Solar Heat for Share Organics
Share Organics and the Green Energy Group of Transition Town Victoria have just installed a passive low tech solar heater on the roof that will heat the upstairs office in the winter. We love this project because the panel is made from recycled materials (glass door and pop cans). It features radical sustainability: available to all and not just those who can afford it!!
Click here for more information on Transition Town Victoria
We’ve had a few interested people come to the warehouse to see the solar panel and to chat with the fellow who installed it for us, Geoff deRuiter. This is a video created by one of our visitors and Share Organics friend, Aaron Mercer.
Thanks for this, Aaron!
Share Organics Installs Solar Air
What to make from This Week’s Box
- Chinese New Year recipes!
- Carrot Quiche
- Lettuce with Grated Carrot and Beet Salad
- Beet Borscht
- Blueberry Tarts
Egg Drop Soup
Bring to boil:
- 4 cups broth
- 1 stalk celery chopped
- 1/2 small onion diced
Simmer for 20 minutes. Gradually stir in:
2 beaten eggs
Stir continually until the egg stands out from the broth. Then add:
- 1 cup thinly sliced kale
- 1/2 cup crunchy bean mix
Bring back to the boil and cook for 2 more minutes. Serve with Tamari on the side.
Vegetable Chow Mein
Sauté in a large skillet on medium high heat:
- 1/2 Tbsp. Olive Oil
- 1/2 Tbsp. Sesame Oil
- 1 garlic minced
- 1 thumb-sized piece of ginger, minced
- Marinated diced tofu or other protein (optional)
Add and continue sautéing:
- 3 stalks celery chopped
- 2 cups Broccoli florets
- 1 cup oyster or shitake mushrooms
- 1/2 cup water
- 2 Tbsp. Tamari (natural soy sauce)
Cover and steam for 3 to 5 minutes. Then add:
- 1/2 cup crunchy bean mix & 2 large kale leaves (chopped)
- 1 or 2 squares chow mien noodles
Cover and steam for another 5 minutes.
Serve sprinkled with roasted almonds
Tuesday, January 11th, 2011
Root crops are still being harvested and farmers are looking forward to spring crops that were planted last fall and are under hoop houses or greenhouses. We have hints of upcoming spring carrots and early bunch beets which are slowly growing.
Sun Trio Farms in Saanich is growing organically in hot houses. In February they will be planting out organic starts for tomatoes, cucumbers and peppers. Dennis and Frank will also start their own transplants for the second planting. A seed salesman was saying the “Sungold cherry tomato” was not that great tasting but when he tried the same variety grown organically he was amazed at the burst of flavour! Sun Trio uses electric heat pumps and gas boilers to heat the hot houses. New technology in Japan has heat pumps running on carbon dioxide and from every dollar of electricity comes 8 times the heat. They also run at lower temperatures and are more efficient! Not available in Canada yet.
Frank of SunTrio Farm
Ginger Squash Bake
Cut in half:
1 seeded squash
Bake face down on a lightly buttered pan until nearly done. This depends on the size of the squash but usually about 1/2 to 3/4 of an hour.
Turn over and add:
1/2 to 1 Tbsp. grated fresh ginger
Sprinkle of cinnamon
A dollop of butter or sprinkle of olive oil.
Bake for another 15 minutes.
A Livelyhood for Farmers
from thetyee.ca – Oct 22, 2010
You’re probably eager to find and eat all the delicious, nutritious, reasonably priced local food you can get your hands on. But who’s going to grow it? Who is going to gather it and get it to your local store shelves? After all, local food isn’t sustainable if local producers can’t get by. The average Canadian income in this industry is $8,000 per year (a number that has decreased steadily since the 1950s).
Canadian farmers are getting older (the average age of a farmer is 52 years old) and fewer of their children are there to replace them. There is less land on which to grow healthy food (since the 1970s, Canada has lost more than 14,000 square kilometres of its most fertile soil to urban development). Canadian farmers are losing out in a global market, where cheaper labour costs and fluctuating exchange rates make it harder to stay competitive. (The Okanagan Valley once grew and packed about 10 million boxes of apples and pears every year — now that number has dropped to 2.5 million.)
Read more in the “Growing the Local Bounty” series here:
Beets and Feta (and how!)
Wash and steam whole until tender:
3 cups beets
Dice and add the following:
1/2 cup crumbled feta
1 Tbsp. dill weed
juice of 1 lemon
Serve warm or cold!
Monday, December 20th, 2010
Farm News (sort of…)
I was moved to forward a very beautiful note of gratitude from one of YOU to our farmers. Wendy of West Wind Farm responds…
“This sort of feedback is so encouraging to all of us and reaffirms why we do it. It’s a wonderful partnership we share -the farmers, Share Organics’ non-traditional distribution model and the end user -our eaters of this fine food. All of us interdependant and appreciative of each others efforts.
I feel proud and privileged to be part of it all. Thank-you and Susan and all the others at Share and the customers for making it happen.
Darren and I extend our Solstice cheer and wish you well over the holidays and into the New Year.
Zero Waste/Maximum Compost
From Organic Bytes the Organic Consumers Association Newsletter, #255 – Dec 16/10
What is it going to take to launch an organic revolution in a country where 125,000 industrial mega-farms account for three quarters of all agricultural production and only about 25,000 of our 2.2 million farms are organic?
First, we need more organic farmers. Peak oil theorist Richard Heinberg says we’ll need tens of millions of backyard gardeners and small farmers.
Next, we need compost – billions of pounds, augmented by billions of gallons of compost tea. That’s the amount of organic compost and compost tea we’ll need to replace the 24
billion pounds of synthetic fertilizer that chemical and GMO farmers use each year to keep their crops on life support, even as they destroy the living soil.
That’s a lot of compost! Where’s it all going to come from? How about making compost from the 96 billion pounds of food we throw away each year in this country?
We need to reduce the amount of food we waste – our food waste alone would feed 20 million people – and use the rest to make organic compost.
Inspired to Compost?
Contact the Victoria Compost Education Center www.compost.bc.ca
or check out
Pedal to Petal, a bicycle-powered compost pick up service pedaltopetal.blogspot.com
Wildfire bakery holiday closure
here’s a heads up that Wildfire bakery is extending their holiday and we won’t have their worth-waiting-for loaves until the 2nd week of January.
Maple-Crunchy Brussel Sprouts
From Blake Hunter, officemate and owner/operator of The Good Seed.
1) 1 stalk’s worth of Brussel Sprouts – cut a shallow X in the base of each small head.
2) Steam for 5 minutes.
3) Then in a low/med skillet:
- bit of oil
- steamed Brussel Sprouts
- 4 Tbsp maple syrup
- sesame seeds or chopped walnuts or pecans
Stir and cook until brussel sprouts are tender and coated with maple crunchy yummy-ness.
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