Share Organics Fresh News

Cucumbers and Tomatoes

This year we have had the pleasure of a very early season for cucumbers.  That is because at Suntrio Farms they are growing in “hot houses” using a heat source to keep things warm in January and get the cukes started.  They have been growing our lovely tomatoes and sprouts as well.  They are the first organic hothouse in Victoria area.  Now our field cucumbers are ready with tomatoes to follow soon!  These are grown in “greenhouses” – unheated but protected from wind and temperature.  Tomatoes are susceptible in the Fall to a type of blight in our wet climate and the way to keep them safe is to cover them.  Nearly all local tomatoes are under a cover of some sort for this reason.  About 8 years ago we had a bad blight and all tomato plants not under a roof turned black overnight – all green or red tomatoes soon developed black spots as well ruining the whole crop.

The last of the strawberries are going in the local boxes this week and we have been able to fill most of the orders for flats of berries.  Raspberries are coming next week we hope blueberries will follow shortly thereafter.

Chicken and Bison

Prices are rising.  Karen at Island Bison was telling us that the wet weather this spring meant the bison could not get into some of the usual grazing fields and so needed to be supplemented with hay.  Lynn at Cowichan Bay Farm reminded us that we had not had an increase for a very long time.  Here at Share we know that meat products are labour intensive because we have to offer you an average weight of, say, 250 g for a boneless breast and the farmers cannot seem to grow them all the same size!  So we either give a credit or debit your next invoice for the difference.  We are proud to offer these wonderful local products.

Check out the article featuring Cowichan Bay Farm in the latest EAT Magazine, farmer Lyle Young is named a Local Food Hero!

Moroccan Carrot Dip

1/4 cup water

1 LB carrots, scrubbed, trimmed, cut into 1-inch pieces

Place the carrots and water in a small saucepan, and bring to a boil over medium-high heat. Reduce heat to low, cover, and steam the carrots until they are very tender

In a food processor or regular blender, puree the carrots. Add and continue to process until the mixture is smooth:

2 to 3 cloves of garlic, peeled and finely chopped

3/4 teaspoon peeled and grated fresh ginger

1/2 teaspoon paprika

1/4 teaspoon cinnamon

1/4 teaspoon coriander

2 teaspoons freshly squeezed lemon juice

Drizzle in:

2 tablespoons extra-virgin olive oil

Process just until it is well-blended.

Transfer the carrot dip to a serving dish, and allow to cool. Serve at room temperature or chilled with pita chips, crusty bread or crudités.

“Bike Ride” Theatre
A Homegrown Initiative theatre production where the audience is on bikes and rides from
venue to venue along the Galloping Goose trail to enjoy live 10 minute performances.

Bike Ride is scheduled to depart from Cecelia Ravine Park, 475 Burnside Rd. East from 3:30 p.m. to 8:30 p.m. on July 17 and 18.
Tickets are $15, kids six to 13 are $5, and children five and under are free. Call 250-386-7526 for reservations and more information.

www.shareorganics.bc.ca