Kin’s Farm Market Donation

We received a generous $10,000 donation this week for our new barn! The owners of Kin’s Farm Market were introduced to us a few months ago and immediately fell in love with The Farm.

One of the owners boasted that he grew 10lbs of garlic he grew from garlic he bought at last year’s Garlic Festival.  He learned to grow garlic at the free workshop taught during the festival. (Hint for those of you coming to the festival this year).

The Province also paid us a visit and wrote a wonderful article about The Sharing Farm. Read it here: Produce For The Needy

(Photo courtesy: Richmond Review)

CSA Week 4 

This week your CSA basket combines savoury fruits and root vegetables that can entice any die-hard BBQer to brave rain—including rutabaga.

[twocol_one]bunching onions
carrots
beets
radishes
lettuce
cilantro
kale[/twocol_one] [twocol_one_last]rutabaga
broccoli florets
potatoes
blueberries
zucchini
cucumbers
baby leeks[/twocol_one_last]

Tips for storage

Blueberries (any berries really)
Mould and berries are nemeses. But Cook’s Illustrated shared a tip that keeps our berries fresh and mould-free (sadly the info is behind a pay-wall, but you can read more at theKitchn.com). Here’s what you do:

  1. Wash berries in bowl with 3 cups water mixed with 1 cup white vinegar. Drain in colander and rinse under running water.
  2. Place berries in salad spinner lined with 3 layers of paper towels. Spin for 15 seconds or until berries are completely dry.
  3. Store berries in paper towel-lined container, keeping lid slightly open to allow excess moisture to escape while creating a greenhouse effect.

Rutabaga
Rutabagas need cool, moisture-controlled environments to prevent respiration and moisture loss. Root cellars or vegetable crispers in the refrigerator can extend their shelf live significantly. (If kept close to 0oC in an environment with relatively high humidity, rutabagas will keep for up to four months.)

Rutabaga: It’s origin story
The rutabaga is a cross between a turnip and and a cabbage that started to appear in gardens around 1600 in Eastern Europe. Sweeter than turnips, but less carb-rich than potatoes, rutabagas (or swedes) are commonly served boiled and mashed. However, people are getting creative with this vegetable because it is healthy, stores well, and is surprisingly versatile.

Recipe ideas

In 40 minutes you can serve rutabaga oven fries seasoned with fresh or dried rosemary or chili  roasted  to complement a hamburger or grilled fish. You can also grill rutabaga on the BBQ; just cut them into half-inch slices, brush them with oil and salt, and grill for 30 minutes. Serve them with a blueberry-basil or cucumber salsa for a cooling appetizer. Or you can combine rutabaga, carrots, lemon and honey with butter, salt and rosemary for a sweet and fragrant side dish. Finally, try making Rutabaga Chipotle soup.

Have a challenge, question or in search of a recipe to use with your Sharing Farm produce?  Let us help you find a simple, new, fresh solution.

Thank you!

The CSA helps to support The Sharing farm, and the community programs that we grow for, in a big way. So, not only are you eating your veggies, but you’re also helping out a local non-profit… your mother would be so proud.

With love,
Bonnie & the 2014 Sharing Farm Crew

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