March 26, 2014

CSA Summer Share 2014 - Week #13 (26 March/28-29 March)

March 26, 2014/ Robin

FINAL WEEK OF THE SUMMER SHARE This is week #13 of the summer share and week #26 of our CSA season. As this is the last week of the Summer Share - Thank You to all of our members. With your support we have continued to explore how to grow food sustainably and worked on providing a diverse box each week to our local community. As we begin to prepare some of the areas of the farm for a winter's rest, we have already begun planning next years season.

Our summer crops of beans, cucumbers, capsicum, eggplant, sweet corn and tomatoes are still producing. We will begin to harvest the first Autumn broccoli planting at the end of this week. Next week, we will begin to harvest leeks and parsnips.

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. We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption. We also spray a seaweed/herb brew about every ten days. While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.

WHAT’S IN THE BOX The following are the items harvested this week. Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop. The boxes are completely governed by what is ripe and ready for harvest and how much of it there is. We endeavor to divide the harvest fairly. 1/4 share: 5-7 items 1/2 share: 8-10 items Full Share: 10-12 items

French Beans – Green bush beans. Bok Choy –Bunches of nutrient dense bok choy. This has more vitamins and minerals then broccoli! Carrots –Harvesting 'Cosmic Purple' an heirloom variety. Capsicum –The capsicums all sense that Autumn is here and are ripening much faster now. There are heaps of coloured capsicum, sweet and filled with vitamin C. Chillies – Harvesting 'Hungarian Hot Wax' and 'Cayenne Long Thin'. To read about how hot they are and identify which you may have received, please go to our Capsicum and Chillies post. Sweet Corn – Yes, those may be big, fat corn borers on top of your ears of corn. This is organic corn and they love it too! They are usually only on the top of the ear. You can just cut that off and the rest is fine. We have tried to remove the ones we saw but their evidence may still be there. Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. We do have surplus cucumbers available for only two more weeks if you would like to make pickles. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. Mesclun – Mixed lettuce, beetroot and silver beet leaves. Red Onions – Good for salads and stir fries. Baby Rocket –Bags of very spicy baby rocket. Spinach –Bags of 'Bloomsdale' English Spinach. Great raw or cooked. Tomatoes –The tomato’s flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties 'Tommy Toe', ‘Black Russian’, ‘Rouge de Marmande’, 'Marglobe' and ‘Ox Heart Red’. Watermelon – Harvesting 'Klondike' watermelon.

Extras Eggplant – Harvesting the larger variety of eggplant 'Florida Market' and the Asian variety 'Long, Thin Purple'. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These come bagged.

RECIPE SUGGESTIONS Classic Greek Salad Sesame Salmon with Honey Bok Choy Blue Cheese, Proscuitto and Rocket Bruschetta Spinach and Chicken Curry

FARM NEWS

We have been thinking lately about the viability of small scale, sustainable market gardens to "feed" the ballooning population. Our garden has "new" soil, maybe 2.5 acres under cultivation, and we are still testing varieties, timing and cycles of plants. We are currently feeding 80 families and estimate we can continue to increase that number with experience and as our soil life grows.But...as biodynamic/organic growers can our produce compete with commercially grown food? I do walk into a local fruit and veggie shop and marvel over the size of their capsicum and eggplants. With all my research, I know that those vegetables contain maybe 25% of the nutrients that the ones we are growing contain. But they are so big and "perfect" looking...does the vibrancy of nutrient dense food show?The Red Hill Agricultural and Horticultural Show began in 1922 with the local apple growers constructing an apple pyramid and local axe men felling the trees on the site. There are still axe men and apples and vegetables, flowers, cattle, sheep, poultry, alpacas, cooking, craft and photography. We entered 15 categories including 'Collection of 15 distinct varieties of vegetables'. Vegetables are judged strictly on appearance, uniformity in size, diversity, and overall display. Our display won the best collection and we were the overall aggregate winners in the vegetable section. We were very excited to see biodynamic/organic food recognized!!

Small scale, sustainable market gardens have the capacity to provide produce that is more nutrient dense then mono cropped, heavily sprayed produce. They keep the soil life alive which also helps with climate change. They can work in a non-competitive environment with other small scale producers resulting in the sharing of information and resources. Without your support as members though, we would not have this great opportunity to grow as growers. Thank you!

We have been waiting for the first Autumn broccoli crop to produce heads and it has finally started! This variety is known for its big heads and we have four hundred feet of broccoli so we are hoping this first crop will go for a few weeks! We will also begin harvesting leeks, parsnips and sweet potato over the next four weeks. These crops will continue through Autumn along with beet root, bok choy, broccoli, cabbage, carrots, cauliflower, kale, lettuce, pumpkins, romanesco broccoli, silver beet, snow peas, spinach, and turnips.

FARM PICK UP SCHEDULE To accommodate those picking up their Mountain View Farm milk, Farm Pick Up times are Friday afternoon from 2pm-5pm and Saturday mornings from 8am-11am. Please contact us if you need to arrange to pick your vegetables up outside of these times.

Please note – Photo is of a full share box.

March 13, 2014

CSA Summer Share 2014 - Week #11 (12 March/14-15 March)

March 13, 2014/ Robin

WEEK ELEVEN OF THE SUMMER SHARE The days are getting shorter and although we have had some heat this past week, the nights are cool- Autumn. Plants such as capsicums recognize this time and they ripen quicker, trying to produce seed for next year. There is sweet corn again this week and yes, those may be big, fat corn borers on the top of the ears. This is organic corn and their damage is easily cut off with the rest of the ear to enjoy. We have tried to include a little 'Tiny Tim' pumpkin. These are ornamental-just a little Autumn gift. We will be sending confirmation letters for the Autumn share by the end of the week. Please look for them in your email and respond - Thank you.

French Beans – Green bush beans. These plants struggled through the extreme heat in January. Although they recovered, the yield has been affected. Beetroot – Gorgeous bunches of 'Detroit Red' and 'Ruby Queen'. Carrots –Harvesting 'Royal Chantenay','Solar Yellow' and 'Cosmic Purple' - all heirloom varieties. Capsicum –The capsicums all sense that Autumn is here and are ripening much faster now. There are heaps of coloured capsicum, sweet and filled with vitamin C. Chillies – Harvesting 'Hungarian Hot Wax' and 'Cayenne Long Thin'. To read about how hot they are and identify which you may have received, please go to our Capsicum and Chillies post. Sweet Corn – Yes, those may be big, fat corn borers on top of your ears of corn. This is organic corn and they love it too! They are usually only on the top of the ear. You can just cut that off and the rest is fine. We have tried to remove the ones we saw but their evidence may still be there. Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. We do have surplus cucumbers available for only two more weeks if you would like to make pickles. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. Lazy Lettuce – These quick growing, thickly seeded baby lettuce plantings are helping us make it through the gap in our lettuce harvest. The leaves are not as small as mesclun but wonderful and colorful. Melons – Harvesting green flesh ‘Edens Gem’ and ‘Green Nutmeg’ and orange flesh ‘Carmes de Noir’, ‘French Chantenais’, ‘Hale’s Best’ and ‘Hearts of Gold’. Red Onions – Good for salads and stir fries. Curly Leaf Parsley Radishes – Bunches of 'Champion' radishes. Tomatoes –The tomato’s flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties 'Tommy Toe', ‘Black Russian’, ‘Rouge de Marmande’, 'Marglobe' and ‘Ox Heart Red’.

Extras Eggplant – Harvesting the larger variety of eggplant 'Florida Market'. This is the classic purple eggplant. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These come bagged. Pumpkins – 'Jack Be Little' We tried to get one of these in each box. They are ornamental and just a fun little Autumn gift. Also harvesting 'Sweet Dumpling'. These are a great little squash wonderful for stuffing (recipe below) or roasting with the skin on. Watermelon – Harvesting 'Sugar Baby' watermelon.

RECIPE SUGGESTIONS

Watermelon, Feta and Toasted Pumpkin Seed Salad Quinoa, Roasted Veggies, Marinated Chickpeas and Feta Salad Tabouli Moroccan Inspired Cous Cous Stuffed Sweet Dumpling Squash

FARM NEWS Our late summer interns have been with us for five weeks now. In addition to hands on learning about harvesting, weeding, soil blocking, seeding, storing the harvest, compost making, biodynamic planting and biodynamic preparation application, they are very keen to leave the farm with a guide of what they can plant in each season and how to rotate those crops in order to maintain soil health. They are making a test plot with a guide to the tools they will need, how they will prepare the soil, how they will seed crops, what crops to seed, the projected yield and how they will market their crops. We are thrilled that they are so keen to get growing!

The Autumn crops are all growing well. We are continuing to transplant broccoli, cauliflower, kale, cabbage, fennel and lettuce from the greenhouse and have begun to plan the areas for the overwintered crops like garlic and broad beans. In the field, we are direct sowing Asian greens like bok choy and tatsoi, spinach, Autumn root crops like beetroot, carrots and turnips, silver beet and rocket. Same news really as last week.

We have had some crop failures - Our second planting of celery turned woody. last night was ther first substantial rain we have had this year. Irrigation can not substitute for a good soaking rain. The celery turning is a result of the lack of rain. Our third celery planting is growing well and does not show signs of water stress. We also lost our first Autumn planting of fennel. The night before planting it into the ground, slugs came and ate almost the entire planting...over 200 seedlings. As we start things from seed, we just had to move on and wait for the second planting which will be transplanted this week. These things affect the diversity of the weekly boxes but we have planted extra crops so they should not affect the number of items each week.

Please note – Photo is of a full share box.

March 06, 2014

CSA Summer Share 2014 - Week #10 (5 March/7-8 March)

March 06, 2014/ Robin

TENTH WEEK OF THE SUMMER SHARE While in Australia we are now into Autumn, the solstice is not for another few weeks. The sun is heading north and the nights have chilled, but the soil still holds the heat of the summer. The cold last week did slow the field tomatoes, beans and greens. The brassicas love the cold though and the array we have planted for the Autumn Share are growing well.

CRATES Please remember to leave your crate out on Delivery Day or return them to the farm. Farm Pick Up people need to bring bags to transfer their vegetables into as the crates need to remain on the farm - Thank you!

Basil – Pesto bunches of Italian basil. Capsicum – We are harvesting ‘Purple Beauty’, ‘Emerald Giant’, 'California Wonder', 'Golden Cal Wonder' and ‘Corno di Toro’. To identify what you receive, please go to our Capsicum and Chillies post. We harvest the capsicums "breaking"- with some colour but maybe not fully turned. If you leave these in your fruit bowl, they will turn fully red in a few days! Chillies – To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Cucumbers – We are growing several varieties of cucumber - 'Marketmore', 'Straight Eight', 'Poinset' and pickling cucumber 'Boston Pickling'. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. Melons – Harvesting green flesh 'Edens Gem' and 'Green Nutmeg' and orange flesh 'Carmes de Noir', 'French Chantenais', 'Hale's Best' and 'Hearts of Gold'. Onions – Brown onions 'Cream gold'. These onions will store well and can be kept in a cupboard. Potatoes – 'Sebago'. This potato is great for boiling, mash, roasting, baking, chips and mash. Pumpkin – Chunks of just harvested 'Queensland Blue'. Perpetual Gator Spinach – Large bunches for salads or cooked. Sweet Corn – For the best flavour and tender kernels, eat it today! Tomatoes –Field tomatoes slowed with the cool week last week. There was a good harvest of smaller 'Tommy Toe' which is a winner of the Diggers taste test. Cherry Tomatoes– 'Sungold'

Extras Eggplant Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir-fries too. These are rotated through the boxes. Watermelon – 'Sweet Baby' Zucchini– Harvesting ‘Nero di Milano’, ‘Romanesco’, and a stuffing zucchini ‘GreyZiti’. Our second zucchini planting is being challenged by powdery mildew. This is greatly reducing the harvest.

RECIPE SUGGESTIONS Pumpkin and Autumn Green Cannelloni Spaghetti Vongole with Fresh Mussels Spanish Truita (Potato Omelete) Pesto

FARM NEWS The persistent cold snap over the past week slowed the tomatoes, zucchini, beans and successive plantings of "greens" that we sowed to fill in the lettuce gap we have from extreme heat. Always interesting the hand nature plays in the best laid plans on paper. The 'Perpetual Gator' silver beet is wonderful raw or cooked and can be a good salad green for the week.

There is sweet corn this week and again we think it is best the day it is picked! There are still three more plantings of sweet corn.

We were starting to wonder if we were moving into that in-between season time when summer things finish up and Autumn things are not quite ready. While the nights are cooling down, the forecast is for heat this week. The many green tomatoes should ripen, the greens will grow and the beans should be ready for harvest next week.

The first Autumn broccoli planting is looking great too and we recon we could be harvesting it in the next fortnight. The snow peas have germinated as have the turnips. We should begin harvesting leeks and parsnips in the next fortnight.

FARM PICK UP SCHEDULE To accommodate those picking up their Mountain View Farm organic milk, yogurt and grass fed beef , Farm Pick Up times are Friday afternoon from 2pm-5pm and Saturday mornings from 8am-11am. Please contact us if you need to arrange to pick your vegetables up outside of these times.

Please note – Photo is of a full share box.

March 05, 2014

Spaghetti Vongole with Fresh Mussels

March 05, 2014/ Robin

Ingredients30 grams butter 6 cloves of garlic 1 onion (Brown onion,red onion or shallotts) 1/2 cup flat leaf parsley 4 stems of thyme 1.5 teaspoons lemon zest mussels (quantity depends on the catch but let's say this is around 1kg) 1 cup white wine 1 cup cherry tomatoes

Method (If you want to eat the mussels with spaghetti, cook the pasta just before beginning cooking the mussels. Drain the spaghetti in a colander and place a lid on top to keep it warm) 1. In a large heavy based pot with a lid, melt butter over medium heat and saute onion and garlic til onion is soft. 2. Add in wine, tomatoes, thyme and mussels, turn heat up to high and place lid on. Bring to boil then reduce to simmer until mussel shells open (about 6-8 minutes), discard any that don't open. 3. Remove the pot from the heat and stir in the parsley and lemon zest. 4. If you want to reduce the liquid you can remove the mussels once they open and turn the heat up to reduce the 'soup'. 5. To serve put the spaghetti in bowls, place mussels on top and then pour the mussel soup over the top of the spaghetti.

Photo: Nikki Fisher at Wholefood Mama

February 27, 2014

CSA Summer Share 2014 - Week #9 (26 Feb/28Feb - 1 March)

February 27, 2014/ Robin

NINTH WEEK OF THE SUMMER SHARE There is a chill in the air - much different to late February last year. Autumn does feel like it is coming. We are still harvesting melons. We have planted many heirloom varieties that you usually do not see in the grocery store because they do not "travel" as well as other varieties. We also "slip" pick them which is the plants way of saying the fruit is ready. We are in between sweet corn plantings - Sweet corn again next week. Zucchini will begin to be a rotated item. More about that below. Watermelons will be ready next week.

French Beans – Purple bush beans. These lovely beans do turn green when cooked. Beetroot – Gorgeous bunches of 'Detroit Red' and 'Ruby Queen'. Carrots –Harvesting 'Royal Chantenay'. Celery – We are harvesting our second planting of 'Tall Utah'. The tops were burned by the intense heat in January. The stalks are still succulent and moist. These are huge heads. If you have extra, you can make stock now to use for winter stews. Chillies – To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Coriander – Bunches with the roots for making pastes. Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. We do have surplus cucumbers available for only two more weeks if you would like to make pickles. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. Mesclun – Bags of mixed baby lettuces, tatsoi, silverbeet and mustards. Melons – Harvesting green flesh ‘Edens Gem’ and ‘Green Nutmeg’ and orange flesh ‘Carmes de Noir’, ‘French Chantenais’, ‘Hale’s Best’ and ‘Hearts of Gold’. Red Onions – Good for salads and stir fries. Radishes – Bunches of 'Champion' radishes. Tomatoes –The tomato’s flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties ‘Black Russian’, ‘Rouge de Marmande’, Brandywine, Marglobe and ‘Ox Heart Red’.

Extras Eggplant – We have begun harvesting the larger variety of eggplant 'Florida Market'. This is the classic purple eggplant. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Summer Squash – 'Golden Crookneck'. The Golden crookneck are sweet steamed with butter, salt and pepper. Zucchini– Harvesting 'Nero di Milano', 'Romanesco', and a stuffing zucchini 'GreyZiti'. Our second zucchini planting is being challenged by powdery mildew. This is greatly reducing the harvest consequently we will be rotating zucchini through the boxes.

RECIPE SUGGESTIONS Tomato Salsa – 5 minute recipe Black Bean Burritos – Although you soak the beans overnight and then cook them for 1 1/2 hours, the rest of the meal takes 20 minutes and my children LOVE them! Celery Gratin – Preparation 15 minutes. Cooking 30 minutes. Thai Salad Dressing - 5-10 minute recipe Beet and Carrot Salad - 10 minute salad

FARM NEWS Late summer is a bit cooler then last year. The pumpkins are finishing - we have built a mouse-proof room to store them in this year. The watermelon are ripening. The growth of summer is slowing down.

We sowed parsnips and leeks in the Spring which are ready for Autumn harvest. Turnips have been sown. We are continuing to plant brassicas - broccoli, cauliflower, kale and cabbage. We are also sowing Asian greens, spinach and silverbeet. Our carrot plantings are growing well. We still have more bean plantings too. The third sweet corn planting will be ready next week and there are three more plantings growing. We have sown snow peas for Autumn.

Please note – Photo is of a full share box.

February 26, 2014

Black Beans

February 26, 2014/ Robin

Black beans, or turtle beans as they are also known, are a staple from Cuba to Mexico and down into South America. Black beans are full of iron and really easy to cook. I have been able to find the raw ones in health food stores here on the peninsula. I have also found organic tinned ones at the Blairgowrie IGA. Black beans are very versatile - lovely in a burrito, as a dip with chips and salsa, as the bean in chili con carne and just with a side of saffron rice- and they freeze well, too! Because I soak the raw beans with vegetables and spices, they have more flavour. I also add a piece of seaweed adding nutrients to this already nutritious protein. If you prefer to use tinned ones, skip to #5

Ingredients

2 cups uncooked black beans (or use 2 tins of precooked) 2 medium to large red onions 1-2 capsicums - green or coloured depending on your preference 8 large garlic cloves 1 chili pepper 6 bay leaves Olive oil for frying the onions, peppers and garlic 1 large tablespoon tomato paste 3-5 medium size tomatoes 1 tbsp cumin seeds toasted and then ground zest from one lime coriander leaves and stems Salt and Pepper to taste

Method 1. SOAKING OF THE BEANS Clean and rinse the beans several times looking for any little pebbles. Place in a stock pot with 1 onion cut into quarters, 1 tsp cumin, 1 tsp salt, 1 tsp pepper, 4 peeled garlic cloves, 3 bay leaves, large piece of Kombu seaweed. 2. Fill the pot with water about 1 inch above the bean line, cover and soak overnight for at least 12 hours…. 3. In the morning, check the bean water line- water has been absorbed, add more, at least 1-inch above the bean line. Bring to a high boil for about 5minutes, stir and reduce to low heat. 4. Cook uncovered for about 1 1/2 hours. Stir and keep checking water line and bean tenderness. You want a bean that is tender, not mushy. You can take veggies out and puree them with the bean water and add it back in if you want a wetter bean. For burritos, I like to drain the beans in a colander. 5. Meanwhile in a large fry pan, heat oil. Add 3 bay leaves, 4 garlic cloves pressed, 1 large onion finely diced, 1 capsicum finely diced, chilies finely diced (optional). Continually stir until onion is translucent. 6. Toast cumin seeds until they start jumping and brown slightly. Grind in a mortar and pestle. 7. Add cumin and tomato paste to the frying pan. Then cut your tomatoes in half vertically and grate them into the frying pan too. After a few minutes, add the beans. 8. Taste and adjust seasoning adding salt, pepper, lime juice, tomato paste. The cumin should not be over powering. 9. Just before serving top with minced coriander and the zest from one lime.

For Burritos

1. Take a tortilla. layer black beans, avocado, salsa, rice, grated cheese and a bit of mixed lettuce and roll.

2. You can add a side of sour cream and/or make the avocado into guacamole!

February 19, 2014

CSA Summer Share 2014 - Week #8 (19 Feb/21-22 February)

February 19, 2014/ Robin

EIGHTH WEEK OF THE SUMMER SHARE SWEET CORN!!! We HIGHLY recommend that you eat it tonight! The sugars in the corn start to turn to starch immediately after picking. Melons – We wait until they “slip” off the vine to harvest them - the plants way of saying they are ready for eating. If you want to save them for later in the week, these store better in the fridge. You can let them return to room temperature before eating. Sweet Capsicums – We pick these when they are "breaking". If your capsicum is not fully red, leave it out of the fridge and it will finish turning in a few days. You can also try putting it into a paper bag with a banana.

CRATES We have many CSA members who have more then one crate. Please remember to leave your crate out on Delivery Day or bring them to the farm. As we are so low on crates, the Farm Pick Up people need to bring bags to transfer their vegetables into as the crates need remain on the farm - Thank you!

Carrots – 'Little Fingers' Chillies – To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. Lazy Lettuce – Bags of mixed lettuce leaves. Melons – Harvesting green flesh 'Edens Gem' and 'Green Nutmeg' and orange flesh 'Carmes de Noir', 'French Chantenais', 'Hale's Best' and 'Hearts of Gold'. Parsley – Bunches of curly parsley. Potatoes – 'Royal Blue' They have dusky purple skin and yellow flesh. Their flavour is slightly sweet, and they’re good mashed, roasted, fried or used in salads. Perpetual Gator Spinach – Large bunches for cooking Sweet Corn – For the best flavour and tender kernels, eat it today! Tomatoes –Field tomatoes are here! We are currently harvesting heirloom varieties ‘Black Russian’, ‘Marglobe', 'Roma', 'Tommy Toe' and ‘Ox Heart Red’. Zucchini–We have a new variety - 'Grey Zini'. This is an Italian stuffing zucchini. We are also harvesting 'Romanesco' and 'Black Beauty'.

Extras Dwarf Purple Beans – Great colour that does turn to green when cooked. Capsicum – We are harvesting ‘Purple Beauty’, ‘Emerald Giant’, 'California Wonder', 'Golden Cal Wonder' and ‘Corno di Toro’. To identify what you receive, please go to our Capsicum and Chillies post. We harvest the capsicums "breaking"- with some colour but maybe not fully turned. If you leave these in your fruit bowl, they will turn fully red in a few days! Cherry Tomatoes – 'Sungold' Eggplant – We have begun harvesting the larger variety of eggplant 'Florida Market'. This is the classic purple eggplant. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stirfries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Rocket – Bunches of teenage size leaves. Summer Squash – 'Golden Crookneck'. The Golden crookneck are sweet steamed with butter, salt and pepper. Grey Zini – This is an Italian stuffing zucchini.

RECIPE SUGGESTIONS Roasted Cherry Tomatoes with Quinoa and Feta Spinach and Chicken Curry Fresh Corn and Tomato Salsa And a recipe Heidi, one of our lovely volunteers who blogs at Apples Under My Bed, found for Spinach and Ricotta Souffles.

FARM NEWS Late summer on the farm - The glasshouse is full again with the Autumn Brassica crops - broccoli, cauliflower, romanesco broccoli, brussel sprouts and kale. The first of the broccoli plantings is already in the ground growing well and about four weeks away from producing heads. With the cooler weather, we have seeded more bok choy. We are preparing beds, direct sowing and transplanting the Autumn and over wintered crops.

Compost - Autumn is the main digestive time of the earth and a great time of year to make compost heaps. We are making more windrows to be used in the next growing season (Spring).

We are harvesting the second planting now of Sweet corn - There are six plantings currently seeded with the last of the season still to sow. The melons in the second planting are ripening and the early watermelon are showing signs of being ready soon.

We have tried to fill the gap in lettuce plantings with mesclun, rocket and young Perpetual Gator. There looks to be plenty of greens for salads.

Although the second crop of celery was tip burned on the extreme heat days we had weeks ago, it has continued to grow well and we hope to begin harvesting it next week. There are still lots of carrots and beetroot in the ground with more being sown for Autumn and Winter. Our first parsnip crop which was sown in October is HUGE as are the leeks. We will begin to sow the Autumn turnip crop...not as many as last year but a great variety of salad turnips and stewing turnips.

Please note – Photo is of a full share box.

February 13, 2014

CSA Summer Share 2014 - Week #7 (12 Feb/14-15 February)

February 13, 2014/ Robin

SEVENTH WEEK OF THE SUMMER SHARE SWEET CORN!!! There is an old adage which says, ‘Have the water boilin’ before you pick the corn.” We pick your corn early on delivery morning to ensure it is very fresh for you. We HIGHLY recommend that you eat it tonight! The sugars in the corn start to turn to starch immediately after picking.

We have included some Nectarines in your box this week. ‘Goldmine’ are the white fleshed variety and ‘Fantasia’ are the yellow flesh variety.

The melon crop has started – unless we cut them we a little unsure whether some of these new varieties we are growing are fully ripe. We wait until they “slip” off the vine to harvest them - the plants way of saying they are ready for eating.

The pumpkin skin adds a lovely nutty flavor to it – no need to peel this variety.

Basil – Large Pesto bunches of basil this week. Lemon Basil and Purple Basil – Bunches of these two together. Lemon basil is delicious in marinades and salad dressings and purple basil adds a great colour to any dish including cucumber and tomato salad and zucchini ribbon salad. French Beans – Green bush beans. Just snap off their heads and steam them or add them to tomato sauce. Great in salads too! Chillies – To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. There are surplus cucumbers. Expect a few extras. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. This is the last week of the little heads! Lettuce – Harvesting 'Grandpa Admires'. We will have a gap in the lettuce harvest due to the heat. Melons – Harvesting green flesh 'Edens Gem' and orange flesh 'Carmes de Noir', 'French Chantenais', and 'Planters Jumbo'. Spring Onions – Good for salads and stir fries. Pumpkin – 'Red Kuri' is a mild pumpkin with a nutty flavoured skin. Good roasted and in curries. English Spinach – Big bags of English spinach. Sweet Corn – With two corn plantings ready close to each other, expect extra ears in your box. Tomatoes –Field tomatoes are here! We are currently harvesting heirloom varieties ‘Black Russian’, ‘Marglobe', 'Roma', 'Tommy Toe' and ‘Ox Heart Red’. Cherry Tomatoes – Harvesting 'Sungold' cherries. Zucchini –We have a new variety - 'Grey Zini'. This is an Italian stuffing zucchini. We are also harvesting 'Romanesco' and 'Black Beauty'. Check out this article on what to do with the glut of zucchini!

Extras Baby Bok Choy – We experimented with some new seed and have bunched the results - lovely baby bok choy in the heat of summer! Definitely will be planting more. Capsicum – We are harvesting ‘Purple Beauty’, ‘Emerald Giant’, 'California Wonder', 'Golden Cal Wonder' and ‘Corno di Toro’. To identify what you receive, please go to our Capsicum and Chillies post. We harvest the capsicums "breaking"- with some colour but maybe not fully turned. If you leave these in your fruit bowl, they will turn fully red in a few days! Eggplant – We have begun harvesting the larger variety of eggplant 'Florida Market'. This is the classic purple eggplant. Nectarines – ‘Goldmine’ are the white fleshed variety and ‘Fantasia’ are the yellow flesh variety. We wait until the fruit is ripe to harvest. These should be ready to eat. They will store best in the fridge if you are not going to consume them today. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Summer Squash – 'Golden Crookneck'. The Golden crookneck are sweet steamed with butter, salt and pepper. Grey Zini– This is an Italian stuffing zucchini.

RECIPE SUGGESTIONS Cucumber, Tomato, Feta and Olive Salad Zucchini Ribbon Salad Zucchini, Cherry Tomato and Chicken Kebabs – Delicious marinade using lemon basil Tzatziki Dip Light Vinaigrette Dressing – made with lemon basil

U-PICK FLOWERS We have a large assortment of cut and edible flowers planted all over the farm. CSA members are welcome to come during the farm pick up times and cut a posy and pick some edible flowers.FARM PICK UP SCHEDULE To accommodate those picking up their Mountain View Farm milk, Farm Pick Up times are Friday afternoon from 2pm-5pm and Saturday mornings from 8am-11am. Please contact us if you need to arrange to pick your vegetables up outside of these times.

Please note – Photo is of a full share box.

February 11, 2014

Simply Perfect Steamed Corn

February 11, 2014/ Robin

There is an old adage "Don't pick the corn until the water is a boilin' ". The sweetness in corn begins to turn to starch as soon as it is picked. We pack all of the CSA boxes and THEN pick the corn to try and ensure you receive the freshest of sweet corn. We strongly suggest you eat it tonight! When it is this fresh, it is amazing raw! Consequently, when you cook it, you should just heat it through. Here is the method we use which produces perfect steamed corn. Ingredients Fresh Sweet Corn

Method 1. Take a wide mouth sauce pan that fits the corn lying down and put 1 cm of water on the bottom or if your corn fits in your steamer, use that. 2. Layer the corn cobs. They can be stacked. 3. Put onto high heat. Watch the corn as the water boils. The kernels will bead. After you see this bead, cook for three more minutes and then remove from heat. 4. Serve immediately. You can add butter, salt and pepper or just eat as is.

February 06, 2014

CSA Summer Share 2014 - Week #6 (5 February/7 - 8February)

February 06, 2014/ Robin

SIXTH WEEK OF THE SUMMER SHARE We have three interns working with us for the next two months. It is very exciting to be sharing this art we call farming with hopeful growers. We had a successful farm tour on Saturday with two groups. It was great to meet more of our CSA members! The wind has been unrelenting this week. Thus far though, the farm has been spared major damage. The wind does tire the plants so we are hoping it will calm down. We had two lettuce plantings and a mesclun planting all ready at the same time. We are hoping that one variety of lettuce will hold until next week. For this week, you can use the mesclun with an egg breakfast, mix it with lime juice, coriander, fish sauce and chilies and serve it under squid rings or thai marinaded tofu, use the lettuce leaves with Lab Kai, or just eat more salads!

French Beans – Yellow and green bush beans. Just snap off their heads and steam them or add them to tomato sauce. Great in salads too! Beetroot – Gorgeous bunches of 'Detroit Red' and 'Ruby Queen'. Carrots –Harvesting 'Nantes' and 'Little Fingers'. Celery – This is the last of the first planting 'Tall Utah'. Chillies – To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Chives – Small bunches of chives for a potato salad, beetroot dip or celery gratin. Coriander – Bunches with the roots for making pastes. Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. Lettuce – Harvesting 'Buttercrunch'. This has lovely big leaves perfect for 'Lab Kai' - Thai chicken salad Mesclun – Bags of mixed greens. Red Onions – Bunches of red onions - Good for salads and stir fries. The tops are edible too! Radishes – Bunches of 'Champion' radishes. Tomatoes –We are still harvesting tomatoes from our polytunnel. The field tomatoes harvest is just beginning. The tomato’s flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties ‘Black Russian’, ‘Rouge de Marmande’, Brandywine, Marglobe and ‘Ox Heart Red’. Zucchini– Harvesting 'Nero di Milano', 'Romanesco', and a stuffing zucchini 'GreyZiti'

Extras Eggplant – We are harvesting 'Florida Market'. This is the classic purple eggplant. Nectarines – ‘Goldmine’ are the white fleshed variety and ‘Fantasia’ are the yellow flesh variety. We wait until the fruit is ripe to harvest. These should be ready to eat. They will store best in the fridge if you are not going to consume them today. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Summer Squash – 'Golden Crookneck'. The Golden crookneck are sweet steamed with butter, salt and pepper.

RECIPE SUGGESTIONS Cucumber Salad – A 7 minute Jamie Oliver recipe Green Bean, Potato, Olive Salad – A River Cottage Potato salad recipe that takes about 20 minutes. Celery Gratin Thai Salad Dressing Beetroot and Cream Cheese Dip - 7 minute dip that is great with celery!

Please note – Photo is of a full share box.

January 29, 2014

CSA Summer Share 2014 - Week #5 (29 January/31 Jan - 1 Feb)

January 29, 2014/ Robin

FIFTH WEEK OF THE SUMMER SHARE We are still harvesting some tomatoes from our polytunnel – and FINALLY the tomato plantings out on the farm are starting to ripen. We have some Capsicum turning to red which makes their flesh sweeter. We have started harvesting eggplants. And we have included some Nectarines in your box this week.

The Full Share have ‘Atomic Red’ carrots – these need to be peeled to turn a bitter taste into a sweet one!

SUNFLOWER OPEN DAY - FARM TOUR With the sunflower field in full bloom, we will be giving a farm tour this Saturday at 9:30am. This is open to anyone. Please email us to receive further information and/or let us know you are coming so we have an idea of the numbers.

Basil – Large Pesto bunches of basil this week. French Beans – Yellow and green bush beans. Just snap off their heads and steam them or add them to tomato sauce. Great in salads too! Capsicum – We are harvesting ‘Purple Beauty’, ‘Emerald Giant’, and ‘Corno di Toro’. To identify what you receive, please go to our Capsicum and Chillies post. Some of the 'Corno di Toro's' have started turning red. These are sweet capsicum! Carrots –Harvesting 'Atomic Red' and 'Solar Yellow'. If you remove the 'Atomic Red peel, the taste is sweeter. Chillies – To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. There are surplus cucumbers. Expect a few extras. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. This is the last week of the little heads! Lettuce – Harvesting Cos lettuce heads 'Parris Island' and 'Freckles'. Red Onions – Bunches of red onions - Good for salads and stir fries. The tops are edible too! Radishes – Bunches of 'Champion' radishes. Rocket – Bunches of young rocket. There are signs of caterpillar damage but there is still plenty left for you to enjoy. English Spinach – Big bags of English spinach. If you still have your pumpkin from last week, you can try a spinach and pumpkin curry. This is also wonderful for spanikopita! Tomatoes –We are still harvesting tomatoes from our polytunnel. The field tomatoes harvest is just beginning. The tomato’s flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties ‘Black Russian’, ‘Rouge de Marmande’, Brandywine, Marglobe and ‘Ox Heart Red’. Zucchini –The second planting is producing as is the first. There is surplus this week and every box has some extras. New varieties coming in a few weeks. Check out this article on what to do with the glut of zucchini!

Extras Climbing Beans – Purple climbing beans this week. These are flatter then the bush beans and great french cut and/or added to tomato sauce. Eggplant – We have begun harvesting the larger variety of eggplant 'Florida Market'. This is the classic purple eggplant. Nectarines – ‘Goldmine’ are the white fleshed variety and ‘Fantasia’ are the yellow flesh variety. We wait until the fruit is ripe to harvest. These should be ready to eat. They will store best in the fridge if you are not going to consume them today. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Summer Squash – 'Golden Crookneck'. The Golden crookneck are sweet steamed with butter, salt and pepper.

NOTES ON WHAT IS GROWING We picked the first of the ‘Marglobe’ and ‘Tommy Toe’ tomatoes yesterday from our 300feet of field tomatoes. The start of the harvest is always a bit slow and then it increases. We are looking forward to giving you more tomatoes in the coming weeks. We have also been holding the green capsicums on the bush in hopes that they will start to turn red. The 'Corno di Toro' variety have started turning. These are the long, thin capsicum. We have been checking the first corn planting daily...watching and waiting. And the melons are also nearing full ripeness.

We are continuing to seed and plant a mixture of greens to keep a steady supply, even through the heat. It has been hard to germinate the lettuce seed with temperatures above 30 so we may have some gaps in about four weeks - The adventures of trying to keep variety in the box. We have also continued with our seeding for the Autumn Share. Broccoli, several varieties of cauliflowers, Romanesco broccoli, kale, cabbage and brussel sprouts for early winter!

A lovely local lady, Lorraine, makes our gleaning program so easy. When we have excess, we call Lorraine and arrange to deliver it to her. She either passes it on to 'Second Bite' who then distributes fresh, nutritious produce to people in need. Or she works with "Connections", an organisation that trains disabled people to work in commercial kitchens, and turns 30kilos of cucumbers into pickles for the local brotherhood kitchen. Or she gathers some other lovelies together to top and toe 20 kilos of beans and quick freezes then for future brotherhood cook ups. This week she will be pickling beet root at connections. Read more about gleaning here...http://transitionfarm.com/index.../csa-program/gleaning/

We are taking orders for boxes of cucumbers for making pickles.

Check out our ideas on Preserving the Harvest. Some are very quick and allow you to enjoy this fresh produce throughout the year.

RECIPE SUGGESTIONS Creamy Pasta with Roasted Zucchini, Goats Cheese & Basil Spinach and Feta Pie – This is included in one of Jamie Oliver 30 minute dinners with Cucumber Salad and Tomato Salad. Good Old French Bean Salad – Another Jamie Oliver recipe - twangy and mustardy.

Please note – Photo is of a full share box.

January 26, 2014

Tomato Salsa

January 26, 2014/ Robin

This is wonderfully fresh on corn chips or with black bean burritos. You can also make it when you have a glut of tomatoes and preserve for the winter. This is a very quick recipe that involves no peeling of tomatoes. I use a food processor and while the texture could be a bit chunkier, it takes 5 minutes at the most to prepare! Ingredients 6 tomatoes (I use the over ripe ones) 1 capsicum - coloured or green 1 red onion 2 fresh garlic cloves 1/4 bunch coriander - mince the leaves and stems juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper

Method 1. Roughly divide the onion, capsicum, garlic cloves and optional chili pepper and put into food processor. Mince finely (you may need to scrape the side of the bowl) 2. Add 4 tomatoes and olive oil and blend being careful to keep it a bit chunky. 3. Add lime juice and mix through. 4. Add salt and pepper to taste. Depending on your tomatoes, you may need a pinch of sugar too. 5. Once the seasoning is right, add the extra tomatoes pulsing to keep them chunky. Add coriander. Check seasoning. Serve! 6. The flavours will marry over time but wonderful straight out of the mixer too.

January 23, 2014

CSA Summer Share 2014 - Week #4 (22 January/24-25 January)

January 23, 2014/ Robin

FOURTH WEEK OF THE SUMMER SHARE...what a HOT one! We are happy that the extreme heat of last week has broken and are still assessing the losses from the five consecutive days of heat above 40 degrees. The first corn planting is almost ready. Here we are in the middle of summer...and sowing crops for Autumn. We had a surplus of beetroot this week with us needing to pull up a whole planting that was in the way. We have added beetroot recipes to help you work through the extra.

Thai Basil –Bunches of this delightful 'Asian' basil which has a pronounced licorice or anise flavour. The flavor is peppery and warm, and although there is a difference between Thai basil and common sweet basil, they can be substituted for each other in most recipes. Delicious mixed with coriander and spring onions to create a Thai flavoured dish. Beans – Yellow bush beans. Just snap off their heads and steam them or add them to tomato sauce. Great in salads too! Beetroot – Surplus beetroot this week! Harvested ‘Detroit Red’, 'Ruby Queen' and 'Golden Detroit’. The golden beetroot are wonderful sliced like matchsticks and added to a salad or for dipping. We have added a few more beetroot recipes and their are ideas for relishes and pickling in our preserving post. Celery –Harvesting huge heads of crisp, slightly salty celery! Climbing Beans – Purple climbing beans this week. These are flatter then the bush beans and great french cut and/or added to tomato sauce. Coriander - Wrap in a paper towel and store in the crisper drawer to enjoy for longer. The roots are as good as the stalks and leaves! Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. We are still putting the small heads into the boxes. The larger heads store better and these will come in about three weeks! Lettuce – Harvesting Cos lettuce heads 'Parris Island' and 'Freckles' both of which made it through the heat beautifully. Our head lettuces show signs of being tip burned. Potatoes –Harvesting 'Cranberry Red'. These have a slightly pink tinge inside, do not require peeling and are great roasted, mashed or boiled. Lovely all around potato! Pumpkin –'Red Kuri' is an early variety which can be roasted skin and flesh! It has a lovely nutty flavour and is great mixed into salads, as a roasted side, and/or mixed into a Thai Green Curry! Some of these pumpkins were sunburned by the intense heat last week. This has marred the skin but not the flesh inside. We roasted it without peeling and found it fine! Spring Onions – Bunches of spring onions - Good for salads and stir fries. Tomatoes –We are still harvesting tomatoes from our polytunnel and still watching the green tomatoes in the field. The tomato’s flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties ‘Black Russian’, ‘Rouge de Marmande’, Brandywine, Marglobe and ‘Ox Heart Red’. Zucchini–The second planting is producing as is the first. New varieties coming in a few weeks.Extras Capsicum – Even with the cooler weather, the capsicum harvest continues. We are harvesting ‘Purple Beauty’, ‘Emerald Giant’, and ‘Corno di Toro’. To identify what you receive, please go to our Capsicum and Chillies post. Chillies – By Request and availability–To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Summer Squash – 'Golden Crookneck' and 'Patty Pan'. Here is a recipe for 'Patty Pan' squash, which look like small oval greenish/white gourds. They are delicate and delicious. The Golden crookneck are so sweet steamed with butter, salt and pepper.

NOTES ON WHAT IS GROWING Even with early starts last week, the heat of the day saw us finishing work at lunchtime. Plants are like people - they do not like being messed with when it is that hot. We lost about 50% of the second parsnip planting with the plantings just burning. The second celery planting got tip burned and we are waiting to see if the centers will recover. Some of the head lettuces were tip burned too and others bolted to seed from the heat. The capsicum and eggplant managed to hang on to their flowers - last year in this heat they dropped them all.

We have apples, pears, tomatoes and pumpkins that were all sunburned. In the apples, pears and tomatoes, this creates a spot on the fruit which begins to rot. These fruits are lost. We harvested the 'Red Kuri' that were sunburned and these spots have not affected the flesh nor the flavour of the skin. Although they are not picture perfect, they are still delicious!

The first corn planting is almost ready and we have started harvesting eggplants with many more on the bushes.

We are taking orders for boxes of cucumbers for making pickles.

Check out our ideas on Preserving the Harvest. Some are very quick and allow you to enjoy this fresh produce throughout the year.

RECIPE SUGGESTIONS Beetroot Quinoa Chocolate Cake – This is a Heidi Sze recipe. Heidi is a local dietician and one of our lovely volunteers. Her blog (www.applesundermybed.com) is her diary. She writes about food, travel, cooking, life...her life. Heidi has written a post about re-connecting with your food which mentions her time on Transition Farm. We were the great and lucky recipients of this cake for morning tea! Creamy Beetroot Dressing – 5 minute recipe for a long lasting salad dressing Beet and Carrot Salad – A 10 minute recipe that is a farm lunch favourite. Thai Curry Paste and Thai Baked Tofu – A 30 minute recipe from the Moosewood cookbook. Bean Salad – Another Heidi recipe.

You can also search our recipes by looking for the key ingredients on our website recipe page.

WHAT’S IN THE BOX EMAILS Our apologies for the late arrival of the What's in the Box this week.

Please note – Photo is of a full share box.

January 18, 2014

CSA Summer Share 2014 - Week #3 (15 January/17-18 January)

January 18, 2014/ Robin

THIRD WEEK OF THE SUMMER SHARE Summer Heat has arrived and we have tried to prepare the vegetables as best we can. Crops are mulched, shade cloth is on the tomato polytunnel and the propagation glasshouse, irrigation is rotating. In humid climates, fungal diseases can spread more quickly. We will continue to spray herbal brews to strengthen the plants. There are surplus cucumbers this week and another great bean harvest. U-Pick flowers has begun. More information below.

Basil – Big bunches this week...enough to make pesto! We have tried different methods to store the harvested basil...putting it in water or storing it in the cooler. Neither is perfect. We recommend storing it in water on the counter. Beans – Purple and yellow bush beans. Just snap off their heads and steam them or add them to tomato sauce. Great in salads too! Unfortunately, unless you cook them VERY quickly, the purple beans do turn green when cooked. Beetroot – ‘Detroit Red’ and “Golden Detroit’. The golden beetroot are wonderful sliced like matchsticks and added to a salad or for dipping. Climbing Beans – Purple climbing beans this week. These are flatter then the bush beans and great french cut. Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. We are still putting the small heads into the boxes. The larger heads store better and these will come in about three weeks! Kale – Harvesting bunches of curly kale...before we till in the Spring planting. Great as chips for a beach snack or mixed into a stir fry. Lettuce – Harvesting young lettuce heads 'Perella Rougette' and 'Freckles' before the heat of the week causes them to go to seed. Spinach –Harvesting mid-size English spinach. Great cooked alone, in a pasta or raw in a salad. Spring Onions – Bunches of spring onions - Good for salads and stir fries. Tomatoes –We are still harvesting tomatoes from our polytunnel and still watching the green tomatoes in the field. The tomato’s flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties ‘Black Russian’, ‘Rouge de Marmande’, Brandywine, Marglobe and ‘Ox Heart Red’. Zucchini– The first crop of Zucchini is slowing down and the second planting is just starting to flower. The zucchini harvest may be a bit less in the next few weeks while we wait for the second planting to really kick in.

Extras Carrots – 'Cosmic Purple' bunches. Capsicum – Even with the cooler weather, the capsicum harvest continues. We are harvesting ‘Purple Beauty’, ‘Emerald Giant’, and ‘Corno di Toro’. To identify what you receive, please go to our Capsicum and Chillies post. Chillies – By Request and availability–To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Summer Squash – 'Golden Crookneck' and 'Patty Pan'. Here is a recipe for 'Patty Pan' squash, which look like small oval greenish/white gourds. They are delicate and delicious. The Golden crookneck are so sweet steamed with butter, salt and pepper.

NOTES ON WHAT IS GROWING This week has seen us trying to catch up on the weeding and keep up with the harvesting. The capsicums have started turning colour. The first of the paddock sunflowers opened this morning. The basil is really growing strong. There are tiny ears of corn. With the heat, we start very early, hide during the hottest part of the day and continue working in the evening. Not only is it too hot for us to work in the afternoon, the plants do not like being messed with in high heat. There are lots of pumpkins in the pumpkin patch and we have started our summer activity of tracking the tiger snakes that are part of our farm ecosystem. We have written a post about that here. If you come to U-pick flowers, please wear closed shoes.

We are taking orders for boxes of cucumbers for making pickles.

We are going to have a spontaneous sunflower blooming open day. Join our newsletter (right hand column button on the website) or follow us on instagram and facebook to find out when.

Check out our ideas on Preserving the Harvest. Some are very quick and allow you to enjoy this fresh produce throughout the year.

RECIPE SUGGESTIONS Basil Pesto – 10 minute recipe. Light and Refreshing Cucumber Salad – 5 minute recipe that kids and adults love! Tahini Dressed Courgette and Green Bean Salad – A 15 minute recipe from the River Cottage cookbook Herby, Peanutty, Noodly Salad – A 20 minute recipe from the River Cottage cookbook. Kale Chips – Several different recipes for a great nutrient dense snack.

You can also search our recipes by looking for the key ingredients on our website recipe page.

WHAT’S IN THE BOX EMAILS Expect the What’s in the Box email before noon on Wednesday’s. If you do not receive it, please let us know so that we can work out why.

Please note – Photo is of a full share box.

January 09, 2014

CSA Summer Share 2014 - Week #2 (8 January/10-11 January)

January 09, 2014/ Robin

THE SECOND WEEK OF THE SUMMER SHARE The weather has been cool but we are happy to have the rain. The weeds are trying hard to make their seed...and we are trying hard to ensure they don't! Please read on to find out about what's in your box and what's growing.

Beans – Green and Yellow bush beans. Just snap off their heads and steam them or add them to tomato sauce. Great in salads too! Carrots – Mixed bunches of heirloom carrots. The red ones are 'Atomic Red'. These are a wonderfully almost mint flavoured carrot but they need to be peeled! THE PEEL IS BITTER. Celery – Celery is one of the vegetables you can really taste the minerals in. This weeks celery is naturally salty and not very stringy. The ample rain we have been having has made it very moist. Celery is filled with Vitamins K, A, C, B2, B5, potassium. manganese, calcium and magnesium as well as many trace minerals Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 30 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. Garlic – This is biodynamically grown garlic. Sprayed only with rain, seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. We are still putting the small heads into the boxes. The larger heads store better and these will come in about three weeks! Onions – 'California Red'- Great raw or cooked! Parsley – Bunches of Italian parsley. Potatoes – Bags of young, baby potatoes. The variety is 'Desiree' and some have scab. The scab is little more then visual annoyance. They are fine inside. These steam well! Then add butter, salt and parsley. They also make a good potato salad. Rocket – Bunches of rocket this week. You can cut the leaves from the stem above the rubber band. Perpetual Gator – Bunches of this perpetual Spinach with a lemony taste. Good cooked or mixed into a salad. Tomatoes –We are harvesting tomatoes from our polytunnel. With the cold Spring, our field tomatoes are still lagging behind. The tomato’s flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties ‘Black Russian’, ‘Rouge de Marmande’, Brandywine, Marglobe and ‘Ox Heart Red’. Zucchini – Great harvest of zucchini has continued. This may be a good week to share with you this article on what to do with the glut of zucchini!

Extras Broccoli – The last of the main broccoli heads from the current planting. Broccoli ranks third in the list of heavily sprayed crops. Enjoy this Summer broccoli that is completely pesticide and herbicide free! Capsicum – Even with the cooler weather, the capsicum harvest continues. We are harvesting ‘Purple Beauty’, ‘Emerald Giant’, and ‘Corno di Toro’. To identify what you receive, please go to our Capsicum and Chillies post. Chilies – By Request and availability–To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Summer Squash – 'Golden Crookneck' and 'Patty Pan'. Here is a recipe for 'Patty Pan' squash, which look like small oval greenish/white gourds. They are delicate and delicious. The Golden crookneck are so sweet steamed with butter, salt and pepper.

NOTES ON WHAT IS GROWING It is hard to believe that this is the week where we had seven consecutive days of 40+ temperatures last year! We really love the rain and the cooler temperatures. It is delaying the field tomatoes and we are worried about the possibility of early fungal diseases in them due to wet weather. And the eggplant which started off so strong are not liking the cold. Everything else is happy and thriving. The corn has started tasseling. If you want to know more about how a corn plant makes its succulent ear, read this post.

We are taking orders for boxes of cucumbers for making pickles.

I have put photos of our New Year's Harvest Day on the internet. We are going to have a spontaneous sunflower blooming open day. Join our newsletter (right hand column button) or follow us on instagram and facebook to find out when.

Check out our ideas on Preserving the Harvest. Some are very quick and allow you to enjoy this fresh produce throughout the year.

RECIPE SUGGESTIONS Rocket Pesto – 10 minute recipe. Delicious as a dip or with chicken, fish or lamb. Grilled Zucchini and Summer Squash Salad with Basil and Parmesan – 30 minute recipe that kids and adults love! Potato and Green Bean Salad – 25 minute recipe great to take for beach picnics! Black Rice, Rocket, Bean and Semi-Dried Tomato Salad – 20 minute recipe-Wonderfully textured salad with gorgeous colours and taste. Ministrone – Simple flavoured soup perfect for the cooler weather and using all the summer vegetables.

You can also search our recipes by looking for the key ingredients on our website recipe page.

WHAT’S IN THE BOX EMAILS Expect the What’s in the Box email before noon on Wednesday’s. If you do not receive it, please let us know so that we can work out why.

Please note – Photo is of a full share box.

December 31, 2013

CSA Summer Share 2013 - Week #1 (31 December/3-4 January)

December 31, 2013/ Robin

THE FIRST WEEK OF THE SUMMER SHARE What a week it is with lots of gorgeous produce! It is a bumper first bean crop with the harvest being about 30% more then our expectation. There are surplus beans in every box. We have also been waiting for our summer broccoli planting. Usually these plantings come on over a period of weeks but these heads have all came at the same time! We believe they will store in your fridge for two weeks. Consequently, there is extra broccoli in all the boxes too.

With surplus beans, broccoli, cucumbers and zucchini, this is a great week to check out our ideas on Preserving the Harvest. Some are very quick and allow you to enjoy this fresh produce throughout the year.

WHAT’S IN THE BOX The following are the items harvested this week. Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop. The boxes are completely governed by what is ripe and ready for harvest and how much of it there is. We endeavor to divide the harvest fairly. 1/4 share: 5-7 items 1/2 share: 8-10 items Full Share: 10-12 items

Basil - Great bunches of very full flavoured basil. Beans – Green and Yellow bush beans. Just snap off their heads and steam them or add them to tomato sauce. Great in salads too! Beetroot - 'Detroit Red' and "Golden Detroit'. The golden beetroot are wonderful sliced like matchsticks and added to a salad or for dipping. Broccoli - Two to three heads of un-sprayed broccoli. Broccoli ranks third in the list of heavily sprayed crops. We had a huge moth problem in the Spring but planted this broccoli in a more protected area of the farm. Enjoy this Summer broccoli that is completely pesticide and herbicide free! Carrots - Bunches of 'Atomic Red" and 'Scarlett Nantes' Coriander – Big bunches good for marinating prawns for the grill, making salsas and mixing into salads! Cucumbers - The cucumber plants are really taking off. We are taking orders for boxes of cucumbers for making pickles. There is a recipe on the website. First in - Best Dressed! Garlic - We are still putting the smaller heads in the boxes as the larger ones store better. While the outsides are dried, the inside is still wonderfully juicy! Lettuce - Harvesting Oak Leaf Perpetual Gator – A perpetual Spinach with a lemony taste. Good cooked or mixed into a salad. Spinach – English Spinach - good raw or cooked. Add to your salads or pastas! Zucchini – Great harvest of zucchini has continued. This may be a good week to share with you this article on what to do with the glut of zucchini!

Extras Capsicum –The capsicum harvest has begun. The cooler, wetter weather this week have slowed the capsicum and chilies down. Still, we harvested some 'Purple Beauty', 'Emerald Giant', and 'Corno di Toro'. To identify what you receive, please go to our Capsicum and Chillies post. Chilies – To identify what you receive, please go to our Capsicum and Chillies post. Peaches– These are from our second tree to ripen this year. With the wet Spring, they are very juicy! They need to sit and ripen on the counter! These are really good grilled too. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These come in bags with enough to make heating the oil worth the effort. They are rotated through the boxes. Summer Squash – 'Golden Crookneck' and 'Patty Pan'. Here is a recipe for 'Patty Pan' squash, which look like small oval greenish/white gourds. They are delicate and delicious. The Golden crookneck are so sweet steamed with butter, salt and pepper and wonderful grilled with zucchini, sliced and put onto a bed of spinach. Tomatoes –We are harvesting tomatoes from our polytunnel. With the cold Spring, our field tomatoes are still lagging behind. The tomato's flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties 'Black Russian', 'Rouge de Marmande', Brandywine, Marglobe and 'Ox Heart Red'.

NOTES ON WHAT IS GROWING The field tomatoes are really lagging behind. The current harvest is coming from the polytunnel we added this year. While we have four hundred feet of field tomatoes planted, we only have 200 feet on room in the polytunnel. The tomato harvest is being divided.

The other summer crops are really going for it now! For those who have just joined our CSA, this weeks box has quite alot of surplus produce...the boxes are not normally this BIG! We had extra cucumbers, beans, broccoli and zucchini! The great part of being in a CSA is that you receive the surplus in times of bounty and you also may have a light box when we have crop failures. We certainly prefer a surplus!! but are also mindful that you may feel daunted by the amount of produce. Please let us know if you would prefer not to receive surplus.

We are taking orders for boxes of cucumbers for making pickles.

I am putting photos of yesterday's harvest day and of all the food growing on the internet tonight. If you do not receive our newsletter, you can view them on our website www.transitionfarm.com (where you can also join our newsletter).

RECIPE SUGGESTIONS Roasted Beetroot Salad with BoatShed Cheese Persian Feta - This recipe comes from Tamara Newing, one of our CSA members and the artisan cheese maker behind BoatShed Cheese - Mt Martha, Victoria. Szechwan Green Beans - 15 minute recipe that kids and adults love! Pasta with Broccoli and Lemon Basil Sauce - 15 minute recipe great to take for beach picnics! Mango Salsa - 5 minute recipe that is great with grilled chicken or fish, breaded chicken or fish or chips! Beetroot and Cream Cheese Dip - 5 minute recipe great for summer snacks!

You can also search our recipes by looking for the key ingredients on our website recipe page.

CHANGE TO THE PICK UP SCHEDULE To accommodate those picking up their Mountain View Farm milk, Farm Pick Up times are Friday afternoon from 3pm-5pm and Saturday mornings from 8am-11am. Please contact us if you need to arrange to pick your vegetables up outside of these times.

WHAT'S IN THE BOX EMAILS Expect the What's in the Box email before noon on Wednesday's. If you do not receive it, please let us know so that we can work out why.

Please note - Photo is of a full share box.

December 24, 2013

CSA Spring Share 2013 - Week #12 (23 Dec/28 December)

December 24, 2013/ Robin

THE LAST WEEK OF THE SPRING SHARE As this is the last week of the Spring Share, we would like to Thank You for being a part of our CSA and supporting our farm. We send you our best wishes for this festive season and a Happy and Peaceful New Year. WHAT’S IN THE BOX The following are the items harvested this week. Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop. The boxes are completely governed by what is ripe and ready for harvest and how much of it there is. We endeavor to divide the harvest fairly. A "*" next to an item indicates that this is something that is being rotated through the boxes. "F" indicates that this item is in the full share box. "H" indicates that this item is in the half share box.

NOTES ON THE SHARE Basil Carrots Celery – Celery is one of the vegetables you can really taste the minerals in. This weeks celery is naturally salty and not very stringy. The ample rain we have been having has made it very moist. Celery is filled with Vitamins K, A, C, B2, B5, potassium. manganese, calcium and magnesium as well as many trace minerals Cucumbers Garlic Mesclun Potatoes – Bags of young, baby potatoes perfect for steaming! We did not wash the potatoes as they store better unwashed. Baby Rocket – The rocket this week is young and little. You should be able to mix it into any salad without cutting. Shelling Peas – The sugars in these plants begin to degrade into starch after harvest - so try and eat them tonight! Fresh peas are so delicious. We like them raw in salads as well as very lightly steamed. They freeze well, too. Shell and blanch them for 1-3 minutes. Remove from water and cool quickly in ice water. Drain and then freeze. Zucchini – Great harvest of zucchini has continued. This may be a good week to share with you this article on what to do with the glut of zucchini!

Extras Broccoli Capsicum –The capsicum harvest has begun. The cooler, wetter weather this week have slowed the capsicum and chilies down. Still, we harvested some 'Purple Beauty', 'Emerald Giant', and 'Corno di Toro'. To identify what you receive, please go to our Capsicum and Chillies post. Chilies – By Request and availability–To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Sugar Snap Peas Summer Squash – 'Golden Crookneck' and 'Patty Pan'. Here is a recipe for 'Patty Pan' squash, which look like small oval greenish/white gourds. They are delicate and delicious. The Golden crookneck are so sweet steamed with butter, salt and pepper. Tomatoes –We have started harvesting tomatoes. With the cold, there are not many turning colour. The flavour of tomatoes are better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties 'Black Russian', 'Rouge de Marmande' and 'Ox Heart Red'. There are many more in the poly tunnel so we hope that this is just the beginning of the crop.

NOTES ON WHAT IS GROWING We have begun harvesting broccoli from the new planting. There were only nine heads ready but many more to come for next week! There will be broccoli in everyone's box next week.

The beans were not quite ready for harvest yesterday. There will be beans in the boxes next week and they will continue for awhile after that.

While the rain has been wonderful, this has been a cold December. The field tomatoes are really lagging behind. The current harvest is coming from the polytunnel we added this year. While we have four hundred feet of field tomatoes planted, we only have 200 feet on room in the polytunnel. This week, the afternoon boxes received a good serving of tomatoes as opposed to everyone receiving one or two. Next week if the harvest is the same, the morning boxes will receive the same.

RECIPE SUGGESTIONS You can search our recipes by looking for the key ingredients on our website recipe page.

Black Rice, Rocket, Pea, Carrot and Semi-Dried Tomato Salad A high-fibre whole grain, black rice is high in vitamins B, E and minerals potassium and iron. B vitamins are an extremely important component of overall health that increase the rate of metabolism, maintain healthy skin and muscle tone, enhance immune and nervous system function, promote cell growth and division and reduce the risk of pancreatic cancer.

This salad is very versatile. You can use asparagus and broad beans in early Spring instead of peas and carrots.

Ingredients 250g wild rice 1 cup shelling peas 3/4 cup semi-dried tomato coarsely chopped 250 grams baby rocket four carrots 3 spring onions, roughly chopped 1 lemon 6 tbsp extra virgin olive oil 1 large clove of garlic, crushed 2 tbsp white balsamic vinegar Sea salt and (lots of) freshly ground black pepper

Method 1. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool. 2. While the rice is cooking, cut the carrots into small matchsticks. Steam until tender. Remove from heat and set aside to cool. 3. Shell the peas and set aside. Wash and spin the rocket. 4. When the rice is cool, in a large bowl mix the rice, peas, carrots, semi-dried tomatoes and rocket. 5. Add olive oil, white balsamic vinegar, garlic, Add the rest of the ingredients, toss well. Then zest the lemon over the salad and pour the juice over. Season with salt and pepper to taste.

Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing Ingredients 2 medium-large zucchini, trimmed, cut into 1 cm thick slices 2 medium-large yellow crookneck squash, trimmed, cut into 1 cm thick slices 5 tablespoons olive oil

1/2 cup chopped fresh basil 1/3 cup freshly grated Parmesan cheese (about 1 ounce) 2 tablespoons balsamic vinegar 150grms fresh mesclun

Method 1. Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 5-10 minutes. Transfer to plate and cool. 2. Cut vegetables diagonally into 2 cm wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve on a bed of mesclun.

Steamed New Potatoes This may seem so simple….and you may be questioning whether you can steam potatoes! We have tried to roast new potatoes, boil them, fry them in duck fat...for special meals and everyday dinners we prefer simple steamed new potatoes with butter, salt, pepper and parsley! Works well with everything. Ingredients Baby Potatoes Real butter Sea salt Cracked black pepper Fresh parsley

Method 1. Gently clean potatoes with running water and your hands. 2. Steam in a stove top steamer for about 7 minutes (check after 4 – If your fork goes in without a problem, they are ready!) 3. Toss with butter, chopped fresh parsley, salt and cracked pepper.

Herbed Stuffing Ingredients a loaf of whole grain bread 3 sticks celery cut up 1 whole onion chopped finely 3 sage leaves 1/4 cup fresh rosemary leaves bunch of fresh thyme salt and pepper melted butter stock

Method 1. Lay the whole loaf of bread out in the oven and toast the slices for about 20-25 minutes. Put into a food processor with the fresh herbs and grind until a medium texture. 2. Mix in about 1/4 cup melted butter, the celery and onion, salt and pepper and enough stock to make the stuffing just hold together. DO NOT OVER MIX.

WHAT'S IN THE BOX EMAILS Expect the What's in the Box email before noon on Wednesday's. If you do not receive it, please let us know so that we can work out why.

Please note - Photo is of a full share box.

December 18, 2013

CSA Spring Share 2013 - Week #11 (18 Dec/21 December)

December 18, 2013/ Robin

WHAT’S IN THE BOX The following are the items harvested this week. Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop. The boxes are completely governed by what is ripe and ready for harvest and how much of it there is. We endeavor to divide the harvest fairly. A "*" next to an item indicates that this is something that is being rotated through the boxes. "F" indicates that this item is in the full share box. "H" indicates that this item is in the half share box.

NOTES ON THE SHARE *Basil Beetroot – Bunch in every box Carrots – Bunch in every box *Cucumbers –We expected to have more cucumbers this week but the cool weather slowed them down. There are loads of babies on the plants. Fennel – This is the last fennel planting until Autumn. Everyone received two or three bulbs. We also have excess fennel. If you would like some in your Christmas box, please request it via email. Garlic – We have almost finished harvesting the garlic. The shed roof is filled with hanging garlic. We will continue to sort through, reserving our seed for next year and counting what we have harvested. We are expecting to be able to continue to put garlic in the boxes through Autumn! Lettuce – Harvesting 'Red Iceburg', 'Red Romaine" and 'Lollo Rossa'. These are beautiful, succulent heads. Parsley – Bunch of curly parsley in every box. Radish –F– Shelling Peas – The sugars in these plants begin to degrade into starch after harvest - so try and eat them tonight! Fresh peas are so delicious. We like them raw in salads as well as very lightly steamed. They freeze well, too. Shell and blanch them for 1-3 minutes. Remove from water and cool quickly in ice water. Drain and then freeze. Sugar Snap Peas –F– Bags for the full shares this week. *Summer Squash – 'Golden Crookneck' and 'Patty Pan'. Here is a recipe for 'Patty Pan' squash, which look like small oval greenish/white gourds. They are delicate and delicious. The Golden crookneck are so sweet steamed with butter, salt and pepper. Tat Soi – The ANDI rating for tat soi is 824 - higher then spinach and broccoli! (ANDI stands for "Aggregate Nutrient Density Index." An ANDI score shows the nutrient density of a food on a scale from 1 to 1000 based on nutrient content. ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities.) The same caterpillar we have been fighting is still present. There is damage on the leaves but we hope there is still plenty left for you to enjoy. Zucchini – Great harvest of zucchini is continuing.

Extras Capsicum –The capsicum harvest has begun. The cooler, wetter weather this week have slowed the capsicum and chilies down. Still, we harvested some 'Purple Beauty', 'Emerald Giant', and 'Corno di Toro'. To identify what you receive, please go to our Capsicum and Chillies post. Chilies – By Request and availability–To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Tomatoes –We have started harvesting tomatoes. With the cold, there are not many turning colour. The flavour of tomatoes are better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties 'Black Russian', 'Rouge de Marmande' and 'Ox Heart Red'. There are many more in the poly tunnel so we hope that this is just the beginning of the crop. Japanese Hakurei Turnips –These are lovely, tender, subtle flavoured turnips. They are sometimes called salad turnips because you can eat them raw. They are also delicious thrown into a stew or fried in duck fat.

NOTES ON WHAT IS GROWING Thank you to all those members whom have filled out the survey. We have had about 30% of our CSA members answer the seven questions so far. This is very helpful in planning our crops for Late Summer and Autumn and for helping us plan our box sizes.

We have based what we are growing on surveys done last year and on research from CSA's in America. We value all of the feedback we receive. In addition to trying to grow nutrient dense food, free from chemicals, we are also trying to refine our CSA to cater to our community. Most of the Summer share crops are all ready seeded and growing. There will be more plantings of the quick crops such as summer greens and radishes. Your responses really help us in the planning of the Autumn crops, which we began seeding this week and for next year's Spring season. If you need the survey email resent, please let us know.

The sweet corn is knee high and growing strong. There are already many pumpkins formed and growing bigger. The potatoes are flowering, as are the field tomatoes. There are heads forming on the next broccoli planting.

Next weeks Christmas box will contain potatoes, baby rocket, mesclun, perpetual spinach, carrots, peas, zucchini, beans (we hope) and more. The cooler weather of the past two weeks have slowed the beans down but the next few days are predicted warm so hopefully the beans will grow! Those people that have requested extra herbs will receive bunches of thyme, sage and rosemary in their Christmas box.

This was a big planting week with the second crop of cucumbers and zucchini going into the ground. This will ensure a steady supply through the summer and early Autumn. We also direct seeded more basil, spinach, spring onions, carrots, beetroot, lettuce, melons, the first of the Autumn broccoli, parsnips and early winter brussel sprouts. We did our last application of biodynamic 500 which helps increase the soil life. We also did an application of biodynamic 501 which helps the plants use light and also helps them to draw up minerals. The 501 increases the "sweetness" of crops ready for harvesting and also tightens the plant's pores to assist with resistance to fungal diseases.

RECIPE SUGGESTIONS Carrots and Peas in a Sweet and Spicy Sauce Pasta with Yogurt Sauce, Peas and Chillies Parsley, Fennel and Spinach Soup

You can search our recipes by looking for the key ingredients on our website recipe page.

WHAT'S IN THE BOX EMAILS Expect the What's in the Box email before noon on Wednesday's. If you do not receive it, please let us know so that we can work out why.

Please note - Photo is of a full share box.

Transition Farm

Transition Farm

Customer Service

Transition Farm