CSA Summer Share 2012-2013 - Week #4 (22-28 December)

WHAT’S IN THE BOX The following are the items in your box this coming week.  Some items and quantities may vary depending on your harvest day.  The photo is of the full share.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Beetroot – An assorted bunch. Bok Choy – Medium size bok choy 'White Stem'. Carrots – Mixture of ‘Scarlett Nantes’, ‘Cosmic Purple’ and ‘Red Core Chatenay’. The carrots are growing into longer medium size carrots. Cauliflower – Some boxes are receiving cauliflower, some broccoli and some cabbage depending on the harvest. We have both white and purple cauliflower. The purple does change  when it is cooked, so enjoy it raw to really enjoy its delicate purple/green colour. Cucumbers – The first cucumbers are from the main vine of the plant.  Cucumbers are very proficient viners, though, and soon every side vine is producing a profusion of cucumbers.  At this stage, only the main vine is fruiting so we are not quite at the glut of cucumber stage. We are growing long cucumbers and short cucumbers.  The shorter are sweeter and apparently "burpless".  This week each box will receive one or two cucumbers but we hope as the harvest increases you will receive more. Garlic – One clove in every box. We have begun to clean the garlic and sort out our seed garlic for next year.  The remainder of the harvest will be divided into the summer and autumn share boxes. Green Beans – The harvest has started with the variety this week being 'Strike'. Lettuce – 'Green Mignonette' and 'Parris Island Cos'. Each share is receiving an extra lettuce this week as we have extra.  Thursday deliveries received their extra last Thursday. Parsley –  'Italian Plain Leaf' Potatoes – The past week we have been moving through the last of the first planting of 'Nicola' and into the 'Royal Blue'.  These have blue skins and yellow insides. We have had these roasted, mashed and steamed. Rosemary – Small bunch in every box. Use for your Christmas roast or with roasted veggies. Shelling Peas – The peas are ready! 'Green Feast' is the variety.  The natural sugar in peas begins turning to starch immediately after picking.  So try and eat your peas in the first days of receiving your box. We love the shelling process - sitting with a friend, your children and a cup of tea and sharing the day while you prepare the meal. These are so sweet they barely need cooking (steam for three minutes) or just put them raw into your salad...if they even make it past the table. Sugar Snap Peas – The 'Sugar Anns' are coming to an end. We will continue to harvest what is there and divide it between the boxes.  You may receive green beans or sugar snaps. Spinach – This was seed sold as summer spinach.  I was surprised when I opened the seed packet as the seed looked like silverbeet.  I planted it though to see what it was like and how it worked in our climate.  'Perpetual Gator' is a silverbeet. We are harvesting the whole plant when it is flavourful and delicate...good enough to eat raw and definitely worth mixing into a salad.  The leaves are tangy. It works well in cooked dishes as well.  We have had it in tarts with spring onions and feta cheese and also mixed it into a stir fry at the very end. We are harvesting the last of 'Perpetual Gator' and moving into English spinach 'Long Standing Bloomsdale'. Spring Onions – We are thinning direct seeded red onions and bunching these.  Once the plantings are thinned, we will have green onions 'White Lisbon'. Squash – The variety is 'Jaune Et Verte' but in Vermont we just called them Patty Pans.  These are delightful summer squash if picked when young.  We have added a recipe for them and will get them into everyone's boxes throughout the season. They are small, round with scallop edges and a light green colour.  Really lovely baked! Thyme – Bunch in every box. Zucchini – Medium zucchini this week. The plants are still just beginning to produce so there is not an abundance of zucchini...yet!

NOTES ON THE SHARES We photographed the full share this week. There are 12 different items in the full share this week not including three different herbs and garlic. We estimate that the full share contains about 60% more produce then the half share and will feed a family of four.  We appreciate all who have responded to the survey. Although it may seem a bit early for a survey, the vegetables that we are growing take anywhere from 25 to 180 days to ripen from seed. We are planting new seed every week. We felt it was better to be able to alter or vary things based on feedback so that the crops you receive in mid to late January more accurately reflect what you would like to be receiving. Please email through any feedback or other crop suggestions. NOTES ON WHAT'S GROWING Crops that are starting to ripen which will begin to appear in your boxes in the coming weeks are cherry and roma tomatoes, capsicum, sweet corn, celery, climbing purple beans, yellow beans, leeks and onions and red cabbage.  We will keep putting photos of the developing crops on the website.

RECIPE SUGGESTIONS This week we have a recipe donation from Baxter at Palate Earth.  Yoga in the Park has begun all over the Mornington Peninsula…and has spread to Silver Sands, SA as well!  Baxter will be leading yoga classes in the Sorrento park, behind the Hotham Police station each morning from 8-9 and then starting 27 December 7.30-8.30 + 9-10am.  Yoga in the Park is also happening in Mt Martha, Somers, Flinders, and Mornington.  Free range, organic yoga for all ages and stages! Cleansing Green Drink

Other recipe suggestions for the week are: Spinach and Chicken Curry Bok Choy Salad Roasted Potatoes, Beetroot and Carrots

You can also search by key ingredient on our website recipe page for many more ideas.

CSA Summer Share 2012-2013 - Week #3 (15-21December)

WHAT’S IN THE BOX The following are the items in your box this coming week.  Some items and quantities may vary depending on your harvest day. Photo is a half share box.

NOTES ON STORING THE HARVEST Unlike produce in markets, our vegetables are harvested as close to delivery time as we think is possible to ensure that they arrive to you fresh and full of vibrancy.  That being said, in order to keep that quality, proper storage is required.  We have experimented storing all of the items we put into your box  to try and work out the best way to store them in a home environment to preserve the freshness.  If you have had any problems with storing your vegetables, or encounter a new vegetable and are unsure how to best store it, please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Basil – Bunch in every box.  Still not enough for a "proper" pesto but I have added a recipe for a quick, unblended pesto pasta salad that children and adults love. Perfect for beach dinners. Coriander - A bunch in every box Baby Carrots – Extra big bunch. Mixture of ‘Scarlett Nantes’, ‘Cosmic Purple’ and ‘Red Core Chatenay’. The carrots are growing into longer medium size carrots. Cucumbers – Yes...a late addition which surprised us...and missed the picture.  The cucumbers are here!  Several different varieties which will have their own post. Fennel – Lovely as a raw salad or braised. This is the last week of fennel for awhile so pick your favourite way to eat it and enjoy! Garlic – One clove in every box. We have begun to clean the garlic and sort out our seed garlic for next year.  The remainder of the harvest will be divided into the summer and autumn share boxes. Green Beans – The harvest has started with the variety this week being 'Strike'. Lettuce – 'Brown Mignonette' for the half shares and 'Brown Mignonette' and 'Parris is Cos' for the whole shares. Parsley –  'Curly Leaf' Shelling Peas – The peas are ready! 'Green Harvest' is the variety.  The natural sugar in peas begins turning to starch immediately after picking.  So try and eat your peas in the first days of receiving your box. Sugar Snap Peas – The first planting of 'Sugar Anns' is almost finished and the second planting is just starting.  there may not be as many sugar snaps this week because of being in between plantings. Spinach – English Spinach this week either bunched or cut.  We bunch the spinach when it looks like the planting will go to seed.  We cut it when we think we might get another harvest. Spring Onions – We are thinning direct seeded red onions and bunching these.  Once the plantings are thinned, we will green onions for the spring onions. Squash – The variety is 'Jaune Et Verte' but in Vermont we just called them Patty Pans.  These are delightful summer squash if picked when young.  We have added a recipe for them and will get them into everyone's boxes throughout the season. They are small, round with scallop edges and a light green colour.  Really lovely baked! Potatoes – We are finishing the first planting of 'Nicola' and moving into the 'Royal Blue'.  These have blue skins and yellow insides. Zucchini – Although the plants have slowed down a bit with the cooler weather, we hope all boxes will receive more small to medium zucchini this week.

NOTES ON WHAT'S GROWING I have taken photos of most things growing on the farm and will be posting them on our website on Saturday.  Some of the climbing beans are as tall as we are now and the corn is up to my chest.  We have other cauliflower plantings which are looking like they might head up...so there may be surprise heads of cauliflower in boxes throughout the next few weeks.  We did alot of seeding in the past ten days and everything has germinated really well!  More mesclun, rocket, spinach and radishes and extra plantings of basil, beetroot, and carrots.  We have also begun the seeding for the Autumn Share...already! We can not say when the green tomatoes will begin to colour but the plants look good and healthy and there are lots of tomatoes.  There are also already baby capsicums and loads of flowers on the eggplant.  Our fruit trees are loaded with fruit this year!  We have been enjoying peaches,  loquots, raspberries and strawberries.

RECIPE SUGGESTIONS Recipe suggestions for the week are: Mango Salsa Zucchini Salad with Mint, Garlic, Chilli, Lemon and Extra Virgin Olive Oil Quick Pesto Pasta Spinach and Feta Pie Baked Patty Pan Squash

You can also search by key ingredient on our website recipe page for many more ideas.

CSA Summer Share 2012-2013 - Week #2 (8-14 December)

WHAT’S IN THE BOX The following are the items in your box this coming week.  Some items and quantities may vary depending on your harvest day. Check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Beetroot – Perfect for raw eating, sliced on a mandoline or grated, steaming whole or in quarters and/or roasted.  Each bunch has a mixture of ‘Ruby Queen’ and 'Cylindra'. The young tops can also be mixed into a salad! Cabbage - 1/2 head of cabbage Corriander - A bunch in every box Baby Carrots – Extra big bunch. Mixture of ‘Scarlett Nantes’, ‘Cosmic Purple’ and ‘Red Core Chatenay’. These are beautiful and young and just need a light scrub. Fennel – The variety is '4 Seasons'...lovely as a raw salad or braised! Garlic – All boxes will have two cloves of freshly harvested garlic. Golden Beetroot – We have included one of these lovely beetroots. They are wonderful raw, cut into matchsticks and tossed with the salad or dipped into the beetroot dip below. Mesclun – We immerse the greens in very cold water and then spin them dry. You should still wash and spin before consuming.  More on that below... Parsley –  'Flat Leaf Italian' Spring Onions – One bunch per box. Sugar Snap Peas – We will dividing the harvest of 'Sugar Anns' this week. The shelling peas are still very skinny.  Hopefully next week. Potatoes – Red Skin 'Pontiac' or white skin 'Dutch Cream'. Steam them with butter or quickly boil for a beautiful potato salad. Radish - 'Plum Purple'  These will be in Saturday 1/2 share boxes and Thursday boxes.  Saturday full share boxes will have a large bunch of spinach. Rosemary – A bunch in every box. Tatsoi – A tender Asian green lovely in a stir-fry or raw in an Asian salad. Zucchini - We have begun harvesting zucchini!!...I am sure the excitement might end, but I really do love zucchini and they are only here for four-five months out of the year.  These are small to medium size, delicate zucchini - some still with their flowers attached.  If you have never tried a raw zucchini, this is the week to try one! The flowers are edible and very tasty as well.

NOTES ON WHAT'S GROWING We apply weekly seaweed applications.  The plants love the seaweed and we really coat them with it.  We do not wash everything that is in the box.  The seaweed will not hurt you if you eat it, but it will change the flavour of whatever you are eating.  We recommend rinsing everything.

We have certainly appreciated the rain in the past week and were very happy to have harvested all the garlic before it began.  The climbing beans are climbing.  There are tiny green beans, cucumbers and capsicums growing.  The red cabbage has thrived in the cool weather.  We have planted successive plantings of rocket, spinach, bok choy and mesclun to try and catch the gap felt by the heat wave.

BEING PART OF A CSA All of you  are members of a CSA.  I know that does not mean much to most Australians, but it should.  You are supporting sustainable farming, you are supporting the farmers growing your food, and you have say in that whole process!  Please let us know what you think about what is in your box -  How could it be better? - What is great? - What could be improved?  We are growing this food for you and your families.  If there is another vegetable you would like,  a bunch you think should be bigger, please let us know.  This is the difference between community supported agriculture and buying from a market or a supplier.  We, as your farmers, would like to work with you to make a food system that is localised.  We will be sending out a survey this week which we hope will take 5 minutes to complete.  Please do the survey - after you have received your box for the second week.  We also hope that you call or email us with any feedback so that we can communicate with you about produce and what is in your box.

As part of a seasonal CSA, you have invested in this Summer season.  Even though we have divided the invoice into monthly payments (to help with family budgets), we are growing food ALL summer for you, 65 families.  If this service is not suiting you, please let us know now. RECIPE SUGGESTIONS Recipe suggestions for the week are: Thai Curry Paste and Thai Baked Tofu Braised Fennel with White Wine Fennel and Radish Salad Simple Potato Salad with New Potatoes and Spring Onions Beetroot and Cream Cheese Dip

You can also search by key ingredient on our website recipe page for many more ideas.

CSA Summer Share 2012-2013 - Week #1 (1-6 December, 2012)

WHAT’S IN THE BOXThe following are the items in your box this week.  Some items and quantities may vary depending on your harvest day. Check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Basil – This is the beginning of the basil harvest with just the "tops" being picked this week. Beetroot – Perfect for raw eating, sliced on a mandoline or grated, and steaming whole or in quarters.  Each bunch has a mixture of ‘Ruby Queen’ and 'Cylindra'. The youg tops can also be mixed into a salad! Broccoli – We are hoping that there will be a bunch of small broccoli heads in every box.  If you do not have it this week, you should next. Tatsoi or English Spinach or Cabbage –  We are unsure of the quantities of each harvest. Your harvest day will determine which you receive. Baby Carrots – This week there is a mix of ‘Scarlett Nantes’, ‘Cosmic Purple’ and ‘Red Core Chatenay’. These are beautiful and young and just need a light scrub. Edible Flowers – Perfect for summer salads. Fennel – The variety is 'Zefo-Fino'...lovely as a raw salad or braised! Garlic – All boxes will have a clove of freshly harvested 'Italian Purple' garlic. Some boxes will also have a bunch of garlic scapes. Lettuce – All boxes have a head of 'Rougette Montpellier'.

Radish - Tuesday deliveries will have radishes this week 'French Breakfast'. Rocket – Eat raw in a salad or sandwich, sprinkle over a pizza. Parsley –  'Italian Flat Leaf' Sugar Snap Peas – We will dividing the harvest of 'Sugar Anns' this week. Next week the shelling peas 'Greenfeast' should be ready. Baby Potatoes – Beautiful white skinned ‘Coliban’, small and medium size chats. Steam them with butter or quickly boil for a beautiful potato salad. Thyme– A bunch in every box.

NOTES ON WHAT'S GROWING Our entire crop of brassicas for the first few weeks of the share has fallen prey to the heavy winds of late October/early November (entire plants snapped off), the hot, dry spring and the white cabbage moths and their damaging caterpillars come early due to the hot spring .  From tatsoi and bok choy to purple cauliflower and late season broccoli - There is a crop to harvest but it is filled with damage.  We will harvest what we are comfortable with from those crops and divide it into the boxes.  There is a summer broccoli planting on the old land that has been unaffected from both the heavy winds in early November and the cabbage moths.  We hope to have bunches of brocollini for the next few weeks from that.  The heat has also caused many items planted for the first week to bolt, or go to seed.  Coriander, a protected bok choy planting and english spinach.  We do have subsequent plantings of these but they may not ready for this weeks harvest.  The warm season crops such as zucchini and green beans are loving the heat and should be ready in the next few weeks to fill in the gaps.  There are also lots of baby tomatoes so we are hopeful for Christmas tomatoes.

RECIPE SUGGESTIONS This season, we are featuring recipes from wonderful chefs, mothers, food lovers and friends. In week #1, Nikki Fisher from The Wholefood Mama offers Beetroot, Rocket and Persian Fetta Salad.

Other recipe suggestions for the week are: Steamed Baby Potatoes with Parsley Roasted Baby Carrots with Garlic Scapes Fennel Salad with Lime Vinaigrette

You can also search by key ingredient on our website recipe page for many more ideas.

Photo is the Half Share(2 people)  Week #1

Summer Share Trial 2012 - Week #7 (24th & 25th February)

Summer Share Trial Week #7 - Half Share Box (2 people) February 2012

WHAT’S IN THE BOX The photo shows the items in your box this week.  Some items and quantities may vary depending on the harvest.

This is the last week of the Summer Share Trial. We hope you have enjoyed it.

NOTES ON THE SHARE Basil – In addition to the standard green basil, we have put two other basil varieties in the box. 'Lemon'- and ‘Purple Opal’ – a deep purple leaf with a subdued basil flavour. Beans – This week there are green ‘Strike’, yellow ‘Cherokee Wax’ and purple ‘Royal Burgundy’ beans.  The harvest of beans will be small this week...maybe that is a welcome change! Beetroot – The beetroot are smaller ones again this week.  Perfect for steaming whole or in quarters.  Each bunch has a mixture of purple ‘Ruby Queen’ and golden ‘Burpees Golden’. Bok Choy – There is both the red and green variety. Cantaloupe- We have grown three varieties - 'Hale's Best', 'Hearts of Gold' and 'Planter's Jumbo'.  We wait until they slip off the vine, the plants indicator of readiness. They may still need a bit of time on a counter to finish.  When the picked end smells sweet, it is ready for eating. Carrots – This week there is a mix of 'Nantes', 'Cosmic Purple' and 'Atomic Red'. Cauliflower – Our cauliflower planting is finally coming on.  We are hoping that everyone will receive some this week. Eggplant – The only ones ready are ‘Long, Thin, Purple”, an Asian variety. We are continuing to divide the harvest to ensure everyone gets some. Lettuce – All boxes have a head of Green Oak Leaf. Parsnip - The variety is 'Hollow Crown'. Tasty white long roots with sweet flavor. A popular variety in the 1820’s...we believe it still is... with very long roots. Pimientos de Padron – We will be again dividing the harvest of these peppers.  There is a recipe on the website for making a special ‘Tapas’ dish with this sometimes hot, sometimes not pepper. Potatoes – This week the variety is white skinned ‘Coliban’. Some do have a bit of scab. The scab is little more then visual annoyance.  They are fine inside. Tomatoes – Look forward to some extras in your box this week.

NOTES ON SURPLUS If you would like a pesto bunch of basil (or 2), please email or call us.

RECIPE SUGGESTIONS Recipe suggestions for the week are: Roasted Parsnips, Beetroot and Carrots Cucumber, Tomato, Feta and Olive Salad Zucchini, Cherry Tomato and Chicken Kebabs Beetroot, Feta and Almond Salad

Summer Share Trial 2012 - Week #6 (17th & 18th February)

WHAT’S IN THE BOXThe following are the items in your box this week.  Some items and quantities may vary depending on the harvest.

This is the last week of the six week trial. We have enough produce to run the trial for one extra week - so please let us know as soon as you can if you would like to continue for one more week.

NOTES ON THE SHARE Basil – In addition to the standard green basil, we have put two other basil varieties in the box. ‘Siam’ – a purple tinged Thai basil- and ‘Purple Opal’ – a deep purple leaf with a subdued basil flavour. Beans – This week there are green ‘Strike’, yellow ‘Cherokee Wax’ and purple ‘Royal Burgundy’ beans. The yellow and purple beans can be used in recipes calling for green beans.  They can all be steamed or stir-fried together for a beautiful side dish. If you cook the purple beans too long, they do turn green. Beetroot – The beetroot are lovely smaller ones again this week.  Perfect for steaming whole or in quarters.  Each bunch has a mixture of purple ‘Ruby Queen’ and golden ‘Burpees Golden’. Cantaloupe- We have grown three varieties - 'Hale's Best', 'Hearts of Gold' and 'Planter's Jumbo'.  We wait until they slip off the vine, the plants indicator of readiness.  We are hoping that there will be enough for everyone to receive in their box this week. Carrots – This week the baby carrots are ‘Atomic Red ’ and the larger carrots are 'Nantes'. Eggplant – The only ones ready are ‘Long, Thin, Purple”, an Asian variety.  The eggplants have been very slow and were affected by the rain this week with the larger eggplant splitting from the moisture.  We are continuing to divide the harvest to ensure everyone gets some. Lettuce – All boxes have a head of Green Oak Leaf and Red Cos. Please let us know if you would only like one head or if you would like a head of Green Cos. Pimientos de Padron – We will be again dividing the harvest of these peppers.  You should get another bag over the next two weeks. There is a recipe on the website for making a special ‘Tapas’ dish with this sometimes hot, sometimes not pepper. Potatoes – This week the variety is red skinned ‘Pontiac’. Some do have a bit of scab. The scab is little more then visual annoyance.  They are fine inside. Tomatoes – Look forward to some extras in your box this week.

NOTES ON SURPLUS We have begun our planning for the next season. Your feedback from the surveys has been wonderful.  Thank you.  The next season, with all of the information we have gained from the trial, we hope that the box size will better reflect the needs of a family of two and a family of four.  If you are receiving more food then you would like, please leave some items on pick up day and we will pass these on to other members.

RECIPE SUGGESTIONS Recipe suggestions for the week are: Roasted Cherry Tomatoes with Quinoa and Feta Bok Choy, Broccolini and Chicken in a Spiced Sauce Chicken and Cashew Stir-Fry Aunt Bee’s Bread and Butter Pickles Carrot and Leek Soup

Summer Share Trial 2012 - Week #5 (10th & 11th February)

WHAT’S IN THE BOXThe following are the items in your box this week.  Some items and quantities may vary depending on the harvest. Carrots are also included...just absent from the photo.

NOTES ON THE SHARE Basil - In addition to the standard green basil, we have put two other basil varieties in the box. ‘Lemon’ – a delightful herb which goes great with chicken, fish, zucchini and in salad dressing. There are two recipes on the website; and ‘Purple Opal’ – a deep purple leaf with a subdued basil flavour.  It looks wonderful sprinkled over dishes before serving. Beans – This week there are green ‘Strike’, yellow ‘Cherokee Wax’ and purple ‘Royal Burgundy’ beans. The yellow and purple beans can be used in recipes calling for green beans.  They can all be steamed or stir-fried together for a beautiful side dish. If you cook the purple beans too long, they do turn green. Beetroot - The beetroot are lovely smaller ones this week.  Perfect for steaming whole or in quarters.  Each bunch has a mixture of purple 'Ruby Queen' and golden 'Burpees Golden'. Carrots – This week the carrots are ‘Atomic Red ’.  Would love your feedback on the taste. Eggplant – Eggplant are here with ‘Long, Thin, Purple”, an Asian variety showing up in some of the boxes this week. The plumper ‘Listada’ eggplant are still not quite big enough.  If it is not in your box this week, it will be next week. Lettuce – All boxes have a head of Green Oak Leaf and Red Cos. Please let us know if you would only like one head. Pimientos de Padron – We will be again dividing the harvest of these peppers.  You should get another bag over the next two weeks. There is a recipe on the website for making a special ‘Tapas’ dish with this sometimes hot, sometimes not pepper. Potatoes – This week the variety is red skinned ‘Pontiac’. We love this variety!  Some do have a bit of scab. The scab is little more then visual annoyance.  They are fine inside. Tomatoes – Look forward to some extras in your box this week. Zucchini – We have a surplus of zucchini.  Please ask if you would like extra.

NOTES ON SURPLUS This is one of the features of a CSA - Members share in the surplus.  Transition Farm has had an excellent season with the boxes this week anticipated at having at least 20 distinct vegetables and herbs.  This is well beyond the 10-12 items we thought would make up a box.  If you are receiving more food then you would like, please leave some items on pick up day and we will pass these on to other members.

RECIPE SUGGESTIONS Recipe suggestions for the week are: Stir-Fried Bok Choy with Tofu Fresh Corn  and Tomato Salsa Thai Vegetarian Red Curry Eggplant Caponata

Summer Share Trial 2012 - Week #4 (4th & 5th February)

WHAT’S IN THE BOXThe following are the items in your box this week.  Some items and quantities may vary.

NOTES ON THE SHARE Beans - This week there are green 'Strike', yellow 'Cherokee Wax' and purple 'Royal Burgundy' beans. The yellow and purple beans can be used in recipes calling for green beans.  They can all be steamed or stir-fried together for a beautiful side dish. Bok Choy - There are baby bok choy heads in all the boxes.  We have added a few recipes to the website. Broccoli – Some boxes will receive the ‘Romanesco’ variety of broccoli.  We love its lime green whorls. It cooks like broccoli and cauliflower and is interchangeable in any broccoli recipe. Everyone will get to try it over the next few weeks. Carrots – This week the carrots are ‘Red Core Chatenay ’ and 'Baby Carrots'.  Would love your feedback on the taste. Eggplant - Eggplant are here with 'Long, Thin, Purple", an Asian variety showing up in some of the boxes this week. The plumper 'Listada' eggplant are not far behind. Lettuce – All boxes have a head of Green Oak Leaf.  The full-share will also have a head of Green Cos. Potatoes – This week the variety is white skinned ‘Coliban’. Tomatoes – Look forward to some extras in your box this week. Zucchini – We have a surplus of zucchini.  Please ask if you would like extra.

RECIPE SUGGESTIONS Recipe suggestions for the week are: Bok Choy, Broccolini and Chicken in a Spiced Sauce Lazy Sweet Corn Fresh Corn Salsa Fresh Tomato Pasta with Basil and Bocconcini

Summer Share Trial 2012 - Week #3 (27th & 28th January)

WHAT’S IN THE BOXThe following are the items in your box this week.  This is a half share box. Some items and quantities may vary.

NOTES ON THE SHARE Basil - In addition to the standard green basil, we have put two other basil varieties in the box. 'Lemon' - a delightful herb which goes great with chicken, fish, zucchini and in salad dressing. There are two recipes on the website; and 'Purple Opal' - a deep purple leaf with a subdued basil flavour.  It looks wonderful sprinkled over dishes before serving. Broccoli - Some boxes will receive the 'Romanesco' variety of broccoli.  We love its lime green whorls. It cooks like broccoli and cauliflower and is interchangeable in any broccoli recipe. Everyone will get to try it over the next few weeks. Carrots – This week the carrots are ‘Top Weight’.  Would love your feedback on the taste. Corn – We are still between plantings of corn.  Some of the new planting has just come on and some of the old planting is now ready. We will not be sure how many total ears we have for this week until we begin picking on Friday morning.  Please know that we will divide the harvest equally. Cucumbers - There is a surplus of cucumbers this week.  There are three varieties in each box - ‘Green Gem’ a standard cucumber, ‘Sumter’ a little pickling cucumber with a delicious flavour and 'Lemon' a little round cucumber with a delicious fresh flavour. Flowers - We have added a selection of edible flowers.  They make a wonderful addition to salads, garnishes and cake decorations. They will not hold up for more then a few days. Lettuce – All boxes have a head of Red Cos. There is a surplus of Green Oak Leaf this week.  We have not put it in your box though.  Please ask if you would like a head. Mint - We have added mint to the boxes this week. There are mint recipes on the website including a lovely refreshing mint drink, mojitos! Pimientos de Padron – Some Saturday pick ups will have a small bag of these little capsicums. If you do not get them this week, they will get to you in the weeks to come.  They are a cultural pepper from the Padron region of Spain.  We hope that everyone will get a little bundle in their box to try over the next few weeks.  There is alot of information on the internet and I have added a recipe to the website.  They are one of the special ‘Tapas’ items and make a fabulous entree. Potatoes – This week the variety is white skinned ‘Colaban’. Tomatoes – With all the heat of this week, there ARE tomatoes.  Look forward to some extras in your box this week. Zucchini – We have a surplus of zucchini.  Please ask if you would like extra.

RECIPE SUGGESTIONS This week you may like to try: Salad with flowers and a light vinaigrette Ministrone Zucchini, cherry tomato and chicken kebabs Zucchini Cake

Summer Share Trial 2012 - Week #2 (20th & 21st January)

WHAT’S IN THE BOXThis week the following items are in the Full Share (4 people) box.  Items, varieties and quantity will vary slightly from week to week.

Basil – 1 bunch Beetroot – 4 Broccoli – 1/2 head Capsicum - 2 Carrots – 8 Celery - 1 Coriander – 1 bunch Cucumbers – 4 Green Beans – 1 kg Lettuce – 2 Onions – 2 Parsley – 1 bunch Potatoes – 1.5 kg Spring Onions – 1.5 bunches Sweet Corn – 8 ears Tomatoes – 1 kg Zucchini – 3

SURPLUS IN THE BOX THIS WEEK Basil – 1 bunch Coriander – 1 bunch Carrots – 2 Chillies - 2 or Pimiento de Padron - 10 Green Beans Lettuce - Oak Leaf Onions - 2 Thyme - 1 bunch Please remember to bring your own grocery bags. Please take the time to store your vegetables properly. Check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Beetroot - The beetroot this week are very big.  They are still tender inside.  We have roasted them, wrapped them in foil and baked them and then sliced them for cold beetroot salad, grated them into green salads and juiced them - all with great results. Capsicum - The capsicums have started with all boxes receiving one (1/2 share) or 2 (full share).  They are still green with the red and orange peppers coming later in the season. Carrots – This week the carrots are ‘Cosmic Purple’.  They lose some of their colour when cooked.  We will work through the varieties sticking with one variety per week.  Would love your feedback on the taste. Celery – The celery has changed over this week and grown more as well.  It is really nice raw.  Maybe it needed that week of cooler, wetter weather. Chillies - The Saturday pick ups have two chillies each.  The chillies are just starting.  Please let us know if you like having them in your box or not. Coriander – The current planting of coriander is about to bolt (go to seed).  Coriander is a cool weather crop and this is common in the summer.  We have made bigger bunches for everyone this week and hope that the next planting will be ready in a week. Corn – Yes, those may be caterpillars on the top of your ears of corn.  We have only found one thus far but one is enough to know that they are out there.  This is organic corn! Simply cut the top off and enjoy the rest of the ear. We are between plantings of corn.  We will not be sure how many total ears we have for this week until we begin picking on Friday morning.  Please know that we will divide the harvest equally. Green Beans - We again have a surplus of green beans.  Please take more if you would like them. Lettuce – All boxes have a head of Red Cos. There is a surplus of Green Oak Leaf this week.  We have not put it in your box though.  Please ask if you would like a head. Patty Pan Summer Squash - These are the lovely little squashes that are appearing in the boxes.  Those that did not receive it last week have this week. There is a recipe for them on the website. Pimientos de Padron - The Friday pick ups this week have a small bag of these little capsicums.  They are a cultural pepper from the Padron region of Spain.  We hope that everyone will get a little bundle in their box to try over the next few weeks.  There is alot of information on the internet and I have added a recipe to the website.  They are one of the special 'Tapas' and make a fabulous entree. Potatoes – This week the variety is red skinned ‘Desiree’. Thyme - We have added some thyme to the boxes.  You can use it in stock or the Potato and Green Bean Salad.  It is also lovely in omlettes. Tomatoes – If your tomatoes are not yet ripe, just leave them in your fruit bowl.  They will be ready before the week is over. Zucchini – In addition to the standard zucchini, the ‘Romanesco’ variety (striped white and green) is in all the boxes this week. We have added a few more zucchini recipes this week.

RECIPE SUGGESTIONS We have put recipes on-line this week.  We are working to make it possible to search under a main ingredient to find recipe suggestions. This week you may like to try: Potato and Green Bean Salad Fresh Corn Salsa Vegetable and Pesto Pasta Thai Curry Paste and Thai Baked Tofu Tabouli

Summer Share Trial 2012 - Week #1 (13th & 14th January)

WHAT’S IN THE BOXWelcome to our first season as a CSA!  We are very excited about the coming weeks, what we have available and hearing what you think about the food and the concept.

This week the following items are in the Full Share (4 people) box.  Items, varieties and quantity will vary slightly from week to week.

Basil - 1 bunch Beetroot - 4 Broccoli - 1 head Carrots - 8 Coriander - 1 bunch Cucumbers - 2 Green Beans - 1 kg Leeks - 2 Lettuce - 2 Onions - 2 Parsley - 1 bunch Potatoes - 1.5 kg Sweet Corn - 8 ears Tomatoes - 1 kg Zucchini - 2

SURPLUS IN THE BOX THIS WEEK Basil - 3 bunches Beetroot - 2 Cabbage - ½ head Carrots - 2 Celery - 1 Cucumbers - 4 Lettuce - 2 Onions - 1 Parsley - 1 bunch Patty Pan Squash - 3

Please remember to bring your own grocery bags. Please take the time to store your vegetables properly. Check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Our intention has been to include 10 – 12 items in a full share box each week.  This week, we have been able to put 17 different items in the box and some in greater quantity then what we anticipated.  We are so pleased that most of the things we have grown have done well.  Please take advantage of the vegetable stock recipe below while there is such a bountiful harvest.  The stock will freeze well and be a welcome addition to any meal in winter.

‘Burpees Golden’ Beetroot – In our trials, “Burpees Golden’ beetroot is best cut into match sticks in a salad as opposed to grated which greys the lovely golden colour. They are wonderful roasted with red beetroot and carrots, or eaten like an apple. Carrots – This week the carrots are ‘Atomic Red’.  They keep their colour even when cooked.  We will work through the varieties sticking with one variety per week.  Would love your feedback on the taste. Celery – The celery has grown well.  The variety is stringy though.  It adds a wonderful flavour in anything cooked. Corn – The corn is tender and fresh.  To preserve its flavour, steam it for four minutes. Cucumbers – The boxes have a mixture of ‘Green Gem’, which is a standard cucumber and ‘Sumter’, which is a pickling cucumber.  ‘Sumter’ is a little cucumber and it has a delicious flavour. Lettuce – With the summer heat, many of the more tender varieties of lettuce have bolted.  They will be back in the fall. The Half-Share boxes have green oak leaf lettuce and a green cos lettuce.  The Full-Share boxes have those two plus a red cos and a green leaf with red spots called ‘Freckles’. We have put a recipe for Caesar Salad Dressing on the website. Parsley – We have two varieties of parsley.  They are both flat leaf.  The one that looks darker in colour has a much deeper and intense flavour then the other traditional Italian flat leaf.  Use it in stocks and cooked dishes.  We suggest the ‘Continental’ Italian flat leaf  for raw dishes. Patty Pan Summer Squash – The lovely little white squash with the scalloped edges are a summer squash.  These can be cut in half, placed in a baking dish with a little stock or white wine, topped with bread crumbs, parmesan cheese and melted butter and baked in a 180 oven for 20-25min until tender.   They can also be sliced like zucchini for grilling or a stir fry. We hope to get these into everyone’s box over the coming weeks. Potatoes – Until the tops of the potato plants die back, the skins are tender and easily rub off.  They are still fine to be stored without refrigeration. Be careful not to get them wet in storage as the areas where the skin has been rubbed turns dark.  We have also found a bit of scab on some of the potatoes.   The scab is little more then visual annoyance.  They are fine inside. Tomatoes – If your tomatoes are not yet ripe, just leave them in your fruit bowl.  They will be ready before the week is over. Zucchini – If you did not get the ‘Romanesco’ variety (striped white and green) this week, we hope you will next week.

RECIPE SUGGESTIONS

Beetroot & Cream Cheese Dip 1 garlic clove, crushed 2 large cooked beetroots, peeled 250mls cream cheese, room temperature (you can also use thick Greek yoghurt) 4 tsps red wine vinegar 2 tbsp olive oil 1 tbsp chopped fresh mint or 1 tsp horseradish(both are optional)

1.    Wrap beetroots into foil and roast in the oven at 200 degrees for approximately 30 minutes (or until tender). 2.    Wash under cold water and peel off the outer skin. 3.    Grate beetroot into a sieve over the sink. Set aside for 5 minutes to drain. 4.    Finely chop fresh mint. 5.    In a large mixing bowl, combine all remaining ingredients. Then add the grated beetroot and stir well to combine. The dip will turn bright pink.

Cucumber Salad 1 large cucumber, thinly sliced 2 tbsp of rice wine vinegar 2 1/2 tsp of sesame oil 1 tsp of honey 1/2 a small red onion, thinly sliced (optional) 1 tsp of sesame seeds, toasted (optional) 2 tsp of coriander chopped (optional) 1 clove of garlic, grated (optional)

1.    Combine the cucumber, chopped coriander and red onion in a bowl and toss to combine. 2.    Add the rice wine vinegar, sesame oil, garlic and honey in a small bowl and whisk to combine. Add to the salad and toss to coat evenly in the dressing. 3.   Sprinkle with the toasted sesame seeds just before serving.

Szechwan Green Beans 4 tbsp Chinese sesame oil 1 kilo fresh green beans, trimmed 8 cloves garlic, minced 1/2 tsp salt crushed red pepper to taste (optional)

1.   Both the wok and oil should be hot, and the beans cooked quickly over high heat.  They will attain an indescribable texture, both crunchy and very tender at the same time.  Also try to hang in there with the full quantity of garlic.  the intense cooking heat will take the edge off it, leaving behind just the right amount of flavour. 2.    Place a medium-large wok or heavy deep skillet over medium-high heat.  After a minute, add the oil.  Wait a minute or so, and add the green beans.  Turn the heat to high and stir-fry for about 5 minutes, or until the beans are well seared. 3.    Add garlic and salt (and optional crushed red pepper). Stir-fry for several more minutes, then remove from heat. Source: Still Life with Menu - Mollie Katzen

Creamy Pasta with Roasted Zucchini, Goats Cheese & Basil 2 medium zucchini, cut into 1/2-inch cubes (about 3 cups) 1 1/2 tbsp extra virgin olive oil 3/4 tsp salt Pepper, to taste 2 tbsp slivered almonds 1/3 cup heavy cream 1 sprig basil, with leaves and stem 3 tbsp goat cheese (Try Main Ridge Dairy for a wonderful local product) 1/2 tsp finely grated lemon zest 400 grams whole-wheat spaghetti or linguine.

1. Heat oven to 250Cdegrees. Toss the zucchini and oil with 1/2 tsp salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes. 2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl. 3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 tsp salt. Cover and keep warm. 4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds. Source: NY Times - 10/10

Summer Vegetable Stock 1 tbsp olive oil 1 tbsp butter 1 onion, chopped into ¼ inch squares 8 branches parsley, roughly chopped 2 bay leaves Several large basil leaves Several branches of thyme 2 medium carrots, diced 4 celery stalks and leaves, roughly chopped 2 tomatoes, roughly chopped Leek tops Onion tops 1 handful green beans, roughly chopped 4 chard leaves and their stems, roughly chopped 1 tsp salt 8 whole cloves (optional) 8 whole peppercorns (optional) 2 litres cold water

1.    Heat butter and oil in a large saucepan. Add onions and herbs.  Cook briskly over medium heat for several minutes to lightly colour the onion, stirring as needed; then add other vegetables. 2.    Cook them for 12 – 15 minutes, then add water, bring to a boil, and simmer for 45 minutes. 3.    Strain the stock.  If it is to be used in pasta or a stew, you can reduce it further to intensify the flavour.