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Between Flocks

Egg production has dropped.  The old hens are slowing down and the young pullets are not yet laying to capacity at Kildara Farms.  We are still receiving the lovely eggs from Terra Nossa.  We prefer eggs from our smaller Island farmers because the birds are outside and are fed greens as part of their regular diet.  That is why the yolks vary in colour! These hard working chickens help out on the farm by eating the weeds and bugs and provide manure for future crops!  This week we are lucky to be able to supplement the shortage with organic eggs from Avalon Dairy.  Organically certified eggs are your guarantee that the birds have real room to move (not just in masses inside barns and outside of cages) and colouring has not been added to produce unnaturally yellow yolks!

Rain Rain Go Away

We’d like some

Local strawberries

Another day.

Soon please!

Featuring: Escarole Lettuce

Escarole is a bitter lettuce that is delicious served with a sweet dressing and some fruit, nuts and or cheese! (cheddar and chopped apple?) It is quite firm like a Romaine.  They are coming to you fresh from Saanich Organics.  If you had one last week you will know they are large and flat – unlike Romaine.  We try not to put too many plastic bags in your order – so if you find the outer leaves of your lettuce are limp just store it in a plastic bag with a splash of water and they rehydrate beautifully.

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Five by Five

Support the Tree Fruit Project

You’re invited to a place-based meal, times five.

Looking for a way to eat your way around Vancouver Island in one meal?

Interested in attending? Tickets (partially tax deductible) start at $75 ($85 with a non-alcoholic drink pairing, $100 with a cider pairing) and can be purchased online now at www.lifecyclesproject.ca or by phoning 250-383-5800.

This would go nicely on a bed of escarole because of the sweet orange dressing:

Grilled Asparagus with Goat Cheese Vinaigrette

For vinaigrette whisk together:
1/4 cup soft goat cheese
Juice of 1 orange
1 tsp. white wine vinegar
1 Tbsp. olive oil

Preheat BBQ or broiler to medium high. Rinse and snap off the hard bottom stalk of:
3/4  LB Asparagus

Toss in:
1 tsp. olive oil
Fresh grated black pepper

A vegetable grilling basket is very handy as it keeps the asparagus from falling through! Grill for one or two minutes per side. Arrange on serving plate of escarole and spoon vinaigrette over top.

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