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.

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!

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

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!

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.

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.

January 08, 2014

Black Rice, Rocket, Bean and Semi-Dried Tomato Salad

January 08, 2014/ Robin

This salad is very versatile. You can use asparagus and broad beans in early Spring, peas and baby carrots or beans and grilled zucchini. Ingredients 250g black rice 250 grams of mixed coloured beans, steamed and cut into 2 cm pieces 100 grams of sugar snap peas, steamed and cut into bite size pieces 3 spring onions, roughly chopped or the top of an onion 3/4 cup semi-dried tomato coarsely chopped 250 grams baby rocket 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, steam beans until tender. Remove from heat and set aside to cool. Cut the beans into bite size pieces. Steam sugar snaps until they sweat. Remove from heat and place into iced water. Cut into bite size pieces 3. Wash and spin the rocket. lay onto a wide salad tray. 4. When the rice is cool, sprinkle over rocket. Add cooled beans and semi-dried tomatoes. 5. In a container mix the dressing of olive oil, white balsamic vinegar, garlic, salt and pepper. Dress the salad. Then zest the lemon and its juice over the top. Source - Jane Clift - One of our CSA members

January 08, 2014

Grilled Zucchini and Summer Squash Salad with Basil & Parmesan

January 08, 2014/ Robin

Ingredients2 medium-large zucchini, trimmed, cut into 1 cm thick slices 1 medium-large yellow crookneck squash, trimmed, cut into 1 cm thick slices 5 tablespoons olive oil 4 garlic cloves 1/2 cup chopped fresh basil 1/3 cup freshly grated Parmesan cheese (about 1 ounce) 2 tablespoons white balsamic vinegar 150grms mixed greens (lettuce, baby perpetual gator, baby ruby red, mesclun, english spinach) Salt and freshly ground pepper to taste Cherry tomatoes, tomatoes, semi dried tomatoes (optional...for colour and taste)

Method 1. Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil infused with four smashed garlic cloves. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 5-10 minutes. Transfer to plate and cool. 2. Prepare greens (wash, spin cut) and place into open salad bowl. 3. Cut zucchini diagonally into 2 cm wide pieces. Place onto greens. 4. Slice basil. Sprinkle on top. 5. Shave parmesan cheese on top. 6. Drizzle balsamic vinegar and remaining 2 tablespoons oil. Add sliced cherry tomatoes, semi-dried tomatoes. 7. Toss at the last minute to blend. Season to taste with salt and pepper.

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 31, 2013

Roasted Beetroot Salad with BoatShed Cheese Persian Feta

December 31, 2013/ Robin

This recipe comes from Tamara Newing, one of our CSA members and the artisan cheese maker behind BoatShed Cheese - Mt Martha, Victoria. Tamara came to the peninsula from Hawthorne, Melbourne where she ran Tamara's Kitchen, a well known cooking school and authored several cookbooks. Her cheeses have won numerous Victorian and Australian Dairy awards. Her website contains her full product list and ordering details - BoatShed Cheese Ingredients 1kg. fresh beetroot, trimmed and scrubbed 2 tablespoons olive oil 1 small Spanish onion, finely chopped 200g. green beans, trimmed a handful of baby spinach leaves 100g toasted pine nuts or walnuts 100g. Boat Shed Cheese Persian Feta

Dressing 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon red wine vinegar salt and pepper to taste

Method 1. Boil the beetroot in salted water for 30 minutes until barely tender then drain and quarter. 2. Place in a baking dish with the olive oil and salt and pepper to taste then bake at 220c. for 30 minutes until cooked through. 3. Remove from the oven and add the Spanish onion and green beans and return to oven for 5 minutes. 4. Toss with spinach leaves and the dressing then add the Persian feta and nuts sprinkled over the top to serve. 5. Serve warm or cold.

*PLEASE NOTE* The BoatShed Cheese Feta is not listed on their website, as it does not travel well. Please contact Tamara directly to find out how/where to purchase.

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.

December 18, 2013

Capsicums and Chillies 2014

December 18, 2013/ Robin

CAPSICUMSAll capsicums begin green or purple. They mature on the plant to red, orange or yellow. Growing mature capsicums is a tricky business though because as the capsicum matures, so does it's seed. When the plant gets the message that the seeds are mature, it stops growing and producing flowers and consequently its production stops as well. In the early stages of the plant's life (the beginning of summer), we harvest the capsicums green or purple to allow the plant to grow bigger which in turn allows it to produce more fruit. In mid-summer, we begin to leave the fruits on the plant to allow them to ripen. At this stage, we will pick them as "turning' capsicums, which means the capsicum are beginning to show shades of red, orange or yellow. These will continue to turn completely sitting on the kitchen bench or put into a bag with a banana. This process may take 5-9 days. In the Autumn, the capsicum turn more quickly on the plant as the plant gets the message that winter is coming and really wants to make sure it has produced viable seed.

We will continue to update the photo with new varieties as the are ready for harvest. 'Corno di Toro' An Italian heirloom sweet capsicum that produces curved, tapering fruits, 15 - 25 cm long, with a great, fruity flavour. When ripe they turn a stunning red or yellow. 'Purple Beauty' Absolutely stunning purple bell pepper. Tender crisp texture, mild sweet flavor. Holds in the purple stage for some time before ripening to a radiant purple-red. 'Emerald Giant' The Bell Pepper 'Emerald Giant' is a large, thick-fleshed green bell pepper that sweetens and turns red on the vine. Roasted, stuffed and baked, or eaten fresh in salads, 'Emerald Giant's' large, thick fleshed peppers have more vitamin C than an orange.

CHILLIES Chilli ‘Hungarian Hot Wax’ ‘Hungarian Hot Wax’ is a hardy, highly productive banana chilli with smooth, waxy fruits tapering to a point. The fleshy fruit, 12 cm x 3.8 cm, turn from yellow, to orange, to red when ripe. It is definitely hot, similar in heat range to Jalapeno or Paprika; Scoville heat scale 2500 – 8000 units. Chili ‘Cayenne Long Thin’ Cayenne Long Thin’ is a productive chilli with 12 – 15 cm long, curved, wrinkled, fiery-hot fruit that start green and ripen to crimson. Height of chilli bush is 90 cm. This is one of the best chillies for seasoning pickles, salsa and drying as chilli powder. It is very hot, similar in heat range to Tabasco; Scoville heat scale 30,000 – 50,000 units. Chili ‘Pimiento de Padron’ From Spain and named after the town where they originated, Padrons are served sautéed in olive oil with a little sea salt, and eaten as tapas (appetizer) in Spain. Folk law has it that one pepper in 20 is hot. Very sweet and mild and excellent for frying. The more mature the chili is, the hotter it becomes rating 3000 on the Scoville heat scale.

The 'Pimiento de Padron' are rotated through the boxes with people receiving enough to have as a tapas dish and to make heating the oil worthwhile. We put the other chillies into the boxes by request. If you would like to receive them, please send an email and we will add you to the list.

December 12, 2013

CSA Spring Share 2013 - Week #10 (11 December/14 December)

December 12, 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.

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.

NOTES ON THE SHARE *Artichokes – Still rotating small and medium artichokes through the boxes! *Basil – Bunches in the AM delivery boxes this week and in the full shares Bok Choy – The ANDI rating for bok choy 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. *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'. I have put a photo of the varieties at the end of this email to help with identification. Carrots – Bunch in every box Chilies – By Request and availability–We sent an email out with a description of the chilies we are growing this year. We will try and add that information to our website as well so you can identify what you receive. *Cucumbers –We expected to have more cucumbers this week but the cool weather slowed them down. There are loads of babies on the plants. *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. We hope to have more next week so that everyone gets to try them. Lettuce – 'Red Iceburg'. These are beautiful, succulent heads. Mesclun – Bag of mixed lettuce and greens in every box. Parsley – Bunch of Italian parsley in every box. *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. Rocket – Bunches of rocket. *Romanesco Broccoli – This is much more of a cauliflower then a broccoli. We are rotating this through the boxes like the cauliflower. You may receive 'Romanesco' or cauliflower. 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. English Spinach –F and H delivery pm– A planting of English spinach was ready for harvest. It was a new seed variety and the germination was not what we had expected. Consequently there was not enough for everyone. The full shares and the afternoon deliveries have received this. The morning deliveries and Saturday pick up will receive 'Perpetual Spinach'. 'Perpetual Spinach' – H delivery am and Saturday– A delightful, tender silver beet with a fresh lemony taste. These are bunches of teenage size leaves. Sugar Snap Peas –H– Bags for the half 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. *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. 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. Zucchini – Great harvest of zucchini is continuing.

NOTES ON WHAT IS GROWING This has been a funny harvest week with bits and pieces of many new crops. The beginning of a crop is like that, especially with the cooler weather. This Spring has been very different to last Spring. We have had a few hot days and lots of rain. The greens are loving it! The "fruiting" vegetables like beans, cucumbers, eggplants, tomatoes, capsicums would like it warmer. We had hoped for beans by Christmas and the plants are filled with flowers and some 2cm beans. Two weeks to go and only the weather will tell if we will have them or not.

The melon plants are full of flowers and there are already some pretty big looking pumpkins growing in the pumpkin patch. This years watermelon crop is the strongest looking we have grown.

We are continuing to be vigilant about blights and powdery mildews that thrive in these damp conditions. We will do another biodynamic spray at the end of this week as well as more herbal brews mixed into the seaweed spray. All of these help the plants to tighten their pores. The biodynamic spray also helps the plants uptake minerals which results in nutrient dense produce that is more resilient.

RECIPE SUGGESTIONS Turnips with Carmelized Onions and Toasted Lentils Zucchini Ribbon Salad with Greens, Feta and Semi-dried Tomatoes Ottolenghi Red Rice, Quinoa and Rocket

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.

December 04, 2013

CSA Spring Share 2013 - Week #9 (4 December/7 December)

December 04, 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.

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.

NOTES ON THE SHARE *Basil Beet Root – Bunches in every box Red Bok Choy – The ANDI rating for bok choy is 824 - higher then spinach and broccoli! And with the Red Bok Choy, you are getting different phytonutrients to last week. (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.) *Cauliflower – Harvesting 'Early Snowball'. The heads are smaller then Autumn...caused usually from plant stress which these plants have had with the wind and the bugs. Those who have been missed for the past two weeks will receive these gorgeous heads. Chilies – By Request and availability–We sent an email out with a description of the chilies we are growing this year. We will try and add that information to our website as well so you can identify what you receive. Coriander – Beautiful bunches with the roots! Fennel – Tender, young bulb or two in every box Green Garlic – This is a treat for all of us who grow and use our own garlic. The bulbs are starting to ripen...we can tell by the stronger smell when we are harvesting. The greens are also becoming stiffer - only use the white part. Do not cook them very long if at all. I like to mix them into stir fries at the very end and use them raw in salads. Lettuce – 'Perella Rougette', 'Grandpa Admire's', and 'Lollo Rosso'. With the two days of heat, our lettuces have rushed ahead giving us a surplus of lettuce. Two heads in every box. These are heads in their prime. If you can not eat them, gift them to friends! *Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried. 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 with enough for one full share. It might take awhile to get them into everyone's box. Radish – Bunch in every box. Rocket – Bunches of rocket. *Romanesco Broccoli – This is much more of a cauliflower then a broccoli. We are rotating this through the boxes like the cauliflower. You may receive 'Romanesco' or cauliflower. 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. Spring Onions – Bunch in every box on Wednesday. Sugar Snap Peas –F– A new planting just coming on. *Summer Squash – 'Golden Crookneck' and 'Patty Pan'. There is a recipe for 'Patty pan' squash on the website. Zucchini – Here we go with 150 feet of zucchini producing. There has been a great harvest this week with the two warm days.

NOTES ON WHAT IS GROWING We have started harvesting Chilies and sent an email out describing the varieties and asking you to let us know if you like them or not. There are capsicums on the plants growing bigger but not yet big enough to harvest.

This will be the last week of cauliflower and 'Romanesco Broccoli' until the Autumn. There is another broccoli planting which will be ready in two-three weeks.

We harvested the first three cucumbers today with many more on the vines. Hope to be getting these in the boxes next week...depending on the weather.

There are some tomatoes turning colour in the polytunnel. We are hoping for enough for everyone by Christmas. The beans are also flowering...three weeks until the Christmas harvest if we get more warm days!

The warm weather of last week did make a few lettuce plantings ready on top of each other. The change of seasons always brings with it some excess of Spring crops while the Summer Crops ripen. The timing of things is an uncertain game and we try and err on the side of expecting for colder weather. If you have an excess of greens, give lettuce away, make rocket pesto and freeze it for the winter and make some green pies or green curries that you can freeze. You can also freeze an excess of peas for winter enjoyment...if they make it that long!

RECIPE SUGGESTIONS Crunchy Salad Stir-Fry Bok Choy with Tofu Moroccan Inspired Dressing - I know that there are no carrots this week in the box, but I have been using the dressing in this recipe of steamed beetroot, feta, coriander and chickpeas and serving it with lettuce and cous cous with preserved lemon and coriander. It has been delicious. Rocket Pesto - If you just cannot eat any more greens, turn the rocket into pesto to use as a dip or on pasta or gnocchi! Beetroot, Persian Feta and Rocket Salad - As all boxes are receiving beetroot and rocket and their flavours work so well together, here is Nikki Fisher's fantastic recipe

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.

November 27, 2013

CSA Spring Share 2013 - Week #8 (27 November/30 November)

November 27, 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.

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.

NOTES ON THE SHARE *Artichokes – There are two varieties being harvested 'Green Globe' and 'Purple Jesi'. The 'Purple Jesi' have thorns on the tops so be careful. These are easily cut off before steaming or grilling. The artichokes are still producing. Basil –F– Bunches in the full share boxes. Bok Choy – Bug Free and lovely bunches. The ANDI rating for bok choy 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.) Broad Beans – YES...this really is the last of the broad beans! The plants have all been pulled out now so that is the end- What a great season it has been! Double podding them is a great way to see their green colour. Broccoli – There are broccolini bunches and small to medium heads. *Cabbage – 'Green Acre' and 'Purple Savoy'- This is the last of the cabbage for a few months. Carrots – Bunches of baby heirloom varieties mixed. *Cauliflower – Harvesting 'Early Snowball'. The heads are little...caused usually from plant stress which these plants have had with the wind and the bugs. What we harvested was put into the afternoon delivery boxes. Coriander – Beautiful bunches with the roots! Green Garlic – This is a treat for all of us who grow and use our own garlic. The bulbs are starting to ripen...we can tell by the stronger smell when we are harvesting. The greens are also becoming stiffer - only use the white part. Do not cook them very long if at all. I like to mix them into stir fries at the very end and use them raw in salads. Lettuce – 'Perella Rougette" and/or 'Grandpa Admire's'. Great names for lovely lettuces! Perpetual Gator Silver beet – Bunches in every box. Tender and lemony. Radicchio – Radicchio is a hit or miss plant. The conditions have to be just right for the plant to produce the tight round heads. These raddichio have not done that but since we were told people still eat this cooked, we have included them in the box. The leaves are bitter and chickens LOVE them if you do not. *Romanesco Broccoli – This is much more of a cauliflower then a broccoli. We have not noticed the distinct spirals that are characteristic of 'Romanesco'. We are rotating this through the boxes like the cauliflower. You may receive 'Romanesco' or cauliflower. 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. Sugar Snap Peas –F– Last of the harvest for the full shares. *Summer Squash – 'Golden Crookneck' and 'Patty Pan'. There is a recipe for 'Patty pan' squash on the website. *Zucchini – Pretty good harvest this week. As the plants mature, they produce more zucchini and we begin to have a steady supply.

NOTES ON WHAT IS GROWING The beans are getting close to flowering, celery is bulking up and the first corn is about 30 cm high....AND today I spotted a bit of colour on the polytunnel tomatoes!

We are tilling in the brassica plantings as we harvest to try and ensure the brassica moth does not become a plague. This means no side shoots of broccoli. We do have another planting that should be ready in three weeks. We have almost finished the cauliflower and 'Romanesco Broccoli' plantings and have finished all of the cabbage for a few months.

This week we planted the 2nd planting of melons and tomatoes and Christmas mesclun, more lettuce, spinach, rocket, radishes, carrots, green onions and beetroot. We will be planting the second crop of zucchini and cucumbers in a fortnight and our watermelons on Friday.

RECIPE SUGGESTIONS Zucchini Ribbon Salad with Greens, Feta and Semidried Tomatoes Quick Pesto Pasta Creamy Pasta with Roasted Zucchini, Goats Cheese & Basil Bok Choy Salad And here is a link for a Spinach and Pumpkin Curry for all of you who still have pumpkins from Autumn. We made it for the crew who loved it.

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.

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