What’s Fresh January 19
Farm News
Our frozen local blueberries are from Ruby Red Farms in North Saanich, a certified organic grower of blueberries. The farm is family owned and operated by Ruby, Ivan, Robert, Kira, Nina and many extended family members who have made great contributions to starting the farm.
Ruby Red Farms grew from Ruby’s and Ivan’s deep desire to grow healthy foods based on organic principles of sustainable farming. After many years of research, the perfect location was found and purchased in 1999; a beautiful 20 acre property located on the Saanich Penninsula. Located in Deep Cove in North Saanich, much of the land had been cleared by an early settler almost 100 years ago and left fallow. During that time, the land built up incredibly rich and fertile soil creating ideal conditions for our organic blueberry farm. The land features a natural thick buffer of trees and brush sheltering the farm land from other properties. Fortunately, there is no intense conventional farm activity near the farm. In fact, one neighbour grows beneficial insects such as ladybugs for sale to other farmers. Some of the “escapees” come to our blueberry bushes to hunt aphids.
Today the farm has almost 12,000 blueberry bushes. Two varieties are grown on the farm, Duke and Reka. Both varieties are excellent with medium to large berries eaten fresh or frozen for later use. www.rubyredfarms.com
GRUB
To jump start 2010 we would like to invite you to our next GRUB fundraising and social event hosted by LifeCycles Project.
When? Thursday, January 28th 2010 from 5 pm to 8 pm
Where? Garry Oak Room at the Fairfield Community Association
Tickets are $10.00 and the night includes free snacks and cash bar.
Interested in tickets? Call us at 250-383-5800.
For more updates on LIfeCycles and information on our program – or how to become a member – check us out online at www.lifecyclesproject.ca
We hope to celebrate a new year of great community work with you on January 28th!
The LifeCycles Team
Cashew Vegetables
Veggies in this type of stir fry can be switched up for whatever is in the box or fridge!
The main thing is to add the longer cooking veg with first batch of vegetables (turnips perhaps?) and faster cooking with the second set (greens, mushrooms).
Cut veggies like onions and peppers to a larger size as this also impacts cooking time and a crisp cooked veg is the ideal.
Having a nice variety of colour is important.
Use a high heat, cook it quickly and serve immediately for best results!
Sauté:
1 Tbsp. sesame oil
1 Tbsp Olive oil
2 cloves garlic minced
1 thumb size piece of ginger minced (grated)
Add to the stir-fry:
1 medium onion chopped into large pieces
1 or 2 medium carrots in rounds
1 or 2 stalks of broccoli (peel and use the stem)
Cook covered 5 minutes, then add and stir in:
1 bunch bok choy sliced crosswise
1 red pepper in 1 inch pieces
1 cup greens chopped
1/2 cup roasted cashews
1 Tbsp. tamari
Cook covered for 5 more minutes. YUM!
