Winter CSA #7 2014

Winter CSA #7
Friday January 10th 2014

Inside greenhouse door

Well we made it through, I must admit I was nervous... Tuesday morning, when my husband told me I'd be better to just stay in I was convinced that he was trying to spare me from seeing something terrible that i did not want to see.  After much questioning, he finally invited me to go see for myself but he just didn't think it was worth it to work out there.  So, I stayed in... for 2 days...felt like I was getting so behind, not my usual work style and I knew I would have to make up for it...  My husband spent the better part of both days outdoors during which I could be found trying to see out of our snow covered windows for any sign of life out there.  All was fine in the greenhouse, the animals were ok too, we did however end up with some broken pipes...The below average temperatures did confirm that our greenhouse setup was good.  The last few years, our first farming years, have seen some extremes in weather and I figure if we haven't run the other way by now...we are where we are meant to be.  I will however be ready with open arms to welcome that perfect growing season! In the meantime, we'll take the lessons and fine tune things until we can handle whatever comes our way.

Eggs were freezing fast!

In your basket:

1 bag of Chez Nous Mix
1 bag of spinach
1 bag of Kale
1 bag of Hon tsai tai
1 bag of Mizuna

Top left Hon Tsai Tai and bottom left Mizuna both are nice and mild.  The Hon Tsai tai should have tender stalks coming up but there have only been a few so far...delicious anyway!

Chez Nous Mix still going strong.

During my 2 days off farm, I did some cooking and I made my last hot sauce...a hot hot sauce!  It is a scotch bonnet and habanero sauce.  Last year, we received a sample from an African lady and I was blown away by the unique flavor of these peppers. I was also intrigued by how she used oil as opposed to vinegar. I was able to find some African pepper sauce recipes and made my own with organic ingredients of course... Anyway, I am in love with it and the flavors it has- it's hot though so maybe not for everyone! If you would like to try it, I would be happy to send some your way in your last basket next week. Just let us know! via email: cheznousfarms@cogeco.ca

Have a great weekend everyone!

Winter CSA #6 January 3rd

Winter CSA #6
Friday January 3rd 2014

For those of you who have gotten used to receiving the newsletter much earlier in the day you may have been wondering if everything was ok...with the extremely cold weather and all.  We are both pretty tired but it's business as usual and we've got your baskets! Boy was it cold, squeaky snow cold! I feel kinda guilty making any complaint of being tired  when I am around my husband though who has pulled a 2 hr night shift for quite a while now.  Even though, we are mostly equipped to handle cold nights, there have been some really cold ones.  At first it was the greenhouse, being our first season, he would often go out to check that everything was working properly and now that he's pretty confident with that it's been keeping pipes, produce and eggs from freezing followed by a few hours of rest to get back up and plow snow.

In you baskets this week:

1 bag of Chez Nous Mix
1 Bag of Yukina Savoy (similar to Tatsoi, an Asian Green)
1 Bag of Napa Cabbage
1 bag of Leeks and Rosemary
1 Tomato Sauce

I am really surprised at how well the lettuce has done. 

Every week I harvest a few leaves off each.

Yukina Savoy can be used in any green recipe especially as a spinach substitute. Here's a link to the recipe index I am slowly putting together. It has a link for a brown butter and sage tatsoi pasta recipe.  Brown butter and sage is a new favorite thing of mine!
Asian Green recipes

My husband outside Shoveling snow from the greenhouse wall.

Last night, when I came in chilly fingers and all...I wanted some soup as I had my beans from last week soaking and ready.  I was delighted to find a member had sent me a recipe that was perfect.  I used things I had leeks, Napa, chicken broth instead of water, Chez Nous Tomato Sauce, Nitrite Free Prosciutto  and as she suggested the Chez Nous Hot Sauce.  I just love the Heirloom Beans..if you haven't used your yet ....It really hit the spot! Thank you! 

Cranberry Bean Pasta Fagioli

Two more weeks!

Shirley and Rick

Chives, Chive Buds

Chive Buds and Blossoms

One of the things I have loved about gardening has been discovering hidden gems in the garden. Chive buds are one of them.  I had read that most herb flowers were edible and these looked so interesting that I checked online to find that indeed the tight closed buds and the opened blossoms are not only beautiful but delicious!    They are short lived, making their presence in spring so that we can add their beauty and subtle, sweet onion flavor to our dishes.

Closed Chive buds are a delicacy, I love them stir fried, in an omelette, potato salad and rice.

Sprinkled over a dish makes a pretty plate. Pictured here was Kale with a Sorrel Sauce. The blossoms just need to be pulled  apart.

Tempera Chive Blossom salad

Chive Blossom Salsa and Beer Battered Chive Blossoms

Winter CSA # 4 2013

CSA #4 Friday December 20 th

Good morning everyone!

I've gotten into the habit of writing my newsletter with my morning coffee, a great idea in the winter as I wait for things to warm up just a little. This week consisted of some baking, hot sauce making and the final steps of mixing up a Seasoning Mix as I dehydrate the last component garlic.  The baking which took place in the first part of the week and has my son eating cookies as a part of breakfast, lunch and supper certainly won’t last long…they even taste good frozen, I figured that one out!  

The hot sauce on the other hand doesn't have any sneaky fingers trying to get at it like the cookies do, it’s pretty safe!  I was quite pleased with the results weeks ago but my husband found it way to hot so I knew I needed to cut it down some which I did this week and bottle it up only to bring it back to the pot and cut its heat down one more time!  In the house, I have no say as to whether something is spicy since as they say I put hot sauce on my hot sauce! This year’s version is what I call a deeply flavorful sweet heat.  A variety of peppers were used as well as our tomatoes, garlic and herbs- some organic onions- Real Salt, organic raw honey, maple syrup from our family’s sugar bush in Quebec, and some freshly processed organic apples. Try it on Chicken Wings Mmmm!  Next I’ll be making my Scotch Bonnet’s into an African Style pepper sauce.

In this week’s basket:

1 bag of Chez Nous Mix

1 bag of Spinach

Leeks

Turnips

1 bag of Broccoli/Kale type leaves

1 2013 Chez Nous Hot Sauce

Your greens bag this week Groninger Blue Leaves, Purple Peacock Broccoli Leaves and Spigarello.  Taste them raw...which one to you like best?

Purple Peacock Broccoli...a cross between Kale and Broccoli

Spigarello (leaf Broccoli)

In case you are not Hot sauce Fans....there are many other way to use this flavorful condiment! My kids don't eat hot sauce but do eat many things with hot sauce in it! Some ideas are to add it to chilli, taco meat or a few drops to a macaroni and cheese- where it adds flavor but not so much heat. I also make a dipping sauce for fish with a part hot sauce- honey and ketchup, a sandwich sauce with a part hot sauce-pesto and mayo. And last a popular recipe for the holidays is the Buffalo Chicken Dip in which you substitute the Franks Hot sauce for this one.  I made it a few weeks ago and used 1/4 instead of 1/2 since mine is hotter ( and this was before I cut it) and the kids said it wasn't hot at all so next time i will put more.

Redhot-buffalo-chicken-dip-

Time to go finish harvesting for the salad mix...doesn't get any fresher than that!

Happy Holidays to everyone!
Rick and Shirley
Chez Nous Farms

Winter CSA # 3 2013

CSA #3 Friday November 13

Good afternoon everyone and a few new members

I see that they are calling for a good amount of snow tomorrow and hope you all make it to pick up your baskets safe and sound. Remember that we do pack the baskets for 4 on Friday afternoon so it may be best to pick up tonight. 

When the weather is cold like it is right now, I am grateful for my husband who keeps it all under control which often includes a night patrol just to make sure everything is ok.  This seems to have become part of his routine no matter what the season; it’s really quite a walk out back, in the dark, and half asleep. I don’t know how he does it- he never complains and never forgets all the little jobs he has to do.

Last year at this time, there were no more harvests and I was planning and organizing and really on top of computer and paper work compared to this year.  I did not anticipate how much time running a winter CSA would occupy leaving me only to slowly chip away at the “office” part of farming. I love the fact that I am outdoors every day and these few hours leave me with the same satisfied tired feeling of a 12 hour summer workday!

In your basket this week:

1 bag of Chez Nous Salad Mix

1 bag of Kale Mix

1 bag of Greens Mix ( Napa cabbage, Tokyo Bekana, Mizuna and Jade Springs)

1 bag of spinach

Garlic

We will be cutting into the Kale regularly now and are planning to offer a bag every other week.

Napa Cabbage seems to be a miracle crop in the greenhouse! It grows like crazy and I have been using it for our salad mix and cooking greens mix.  

A recipe that I would like to share this week is one that I made last night.  Napa Cabbage is new to me and I told myself that I needed to start cooking with it as opposed to juicing it.  As usual my recipe lacks precise measurements and relies on tasting to create a dish that is perfect for you. We served this dish over noodles (Mung Bean Pasta) along with some delicious pastured pork honey garlic sausage from Gate to Your Plate in Grimsby. It was perfect.

Asian Greens Noodle Dish

1 tsp of chopped garlic

1 tsp of grated peeled ginger

2-3 cups of chicken broth

Tamari or soya sauce

 2 tsp Apple cider vinegar or rice wine vinegar

1 tbsp of cornstach

4 cups of chopped greens ( nappa, Asian greens)

Sliced carrots
Shitake Mushrooms stems removed ( Zerhs sells organic Shitake)

Hukurei Turnips would do well in here

Prepare all ingredients: garlic, ginger, thinly chop napa cabbage stems and leaves and slice or grate carrots.

Heat some oil or butter in a pan and add garlic and ginger and cook for a minute.

Add carrots and longer cooking items like napa stems and cook for 3 minutes

Add leafy parts, mushrooms and 2 cups of chicken broth, 1-2 tsp of vinegar. As for the tamari keep adding a little at a time and taste to see if you like the flavor. I kept mine on the subtle side because I knew I had a strong flavored meat.

Cook down a little and reduce flame.

Mix last cup of chicken broth with cornstarch and add to pan and raise heat to allow a boil and sauce to thicken. Sauce should thicken a little but not too much.

Serve in a bowl over noodles or rice.

These noodles are delicious with this type of dish. They cook super fast too! Purchased these at Healthier You on Garrison Fort Erie 

Note: To cook the Sausage: Place in oven dish with about 1/2 cup water, red onion slices, olive or coconut oil and cook. When done remove sausages and deglaze pan with some water- this will make the most amazing honey garlic sauce that will compliment your dish...mind you I would only do this with pasture raised pork.

Even after working the night shift I get my favorite bouquet! Lol! Kale! 

 Have a great week everyone and drive safe!
Shirley and Rick

Winter CSA # 2 2013

Winter CSA #2 November 6

Hello CSA members

I am finding it particularly difficult to believe that it is Christmas time, we have our Advent calendars up and should be getting our tree this weekend but it all seems out of place this year.  When we are driving around, I see the houses all decorated and it confirms that it is indeed that time but it just doesn't feel like it. It may be that we just don’t leave the farm much and that we are still growing and harvesting daily compared to last year and all previous years when our greenhouse wasn't complete.    Another explanation would be that we haven’t really started our shopping yet something I find harder and harder as the years go by I would much prefer shopping online from authentically green sites offering sustainable and organic products.  We have done our share of thoughtless consuming  and wasting and i find it difficult to see my children getting caught up in it all and i never want to force our ways of thinking upon them but i do hope to build an awareness in them that will help them navigate in a world that fosters endless spending on useless junk that is purposely not meant to last.

In our greenhouse, away from it all is where I love to be and this week we harvested for your baskets:

1 bag of Chez Nous Mix ( yummy pea shoots in it this week)

1 bag of Brussels Sprouts Greens (this are still from outside)

1 bag of Spinach

1 bag of Hakurei Turnips

celeriac

leeks

Beira Cabbage ( a.k.a. Portuguese Kale)

Thyme

If you have never used Celeriac before, it is a wonderful root vegetable that is mildly flavored like celery. It needs to be peeled and can then be boiled and added to your mashed potatoes or mashed on their own with butter and salt.

The the far left you can see some of the Portuguese Kale the leaves are large and the stocks can be used as in the same way as celery. It is the classic ingredient in Portuguese Kale Soup. The leaves have some yellowing at outer edges, guess i should have picked them earlier. 

Here’s a recipe that i make with pretty much any green and last night it was the Brussels Sprout Greens with the midribs cut out.  We also always have frozen cooked chicken and broth available from our stew hens makes quick suppers so much easier. In this recipe you can use some of your greens and your Turnips.

Thai Chicken Curry

The Book of Kale by Sharon Hanna

Ingredients:

2 tsp coconut oil

3 garlic cloves

1 Tbsp of fresh grated ginger

2 Tbsp of red curry paste

3 dried Kaffir lime leaves ( I usually don’t have these but they do add such an authenticity to the dish and i have previously purchased them at Thai Binh Variety on Drummond Road in Niagara Falls.  

1 can of coconut milk

2 tsp brown sugar ( coconut palm)

2 cups of chicken stock

2 chicken breast cut up in bite-sized chunks

6 cups of Kale sliced thinly ( or whatever cooking greens you have)

fresh or frozen green beans

1 sweet red pepper ( or other veggie last night i added Hakurei turnips)

Jasmine rice

Melt coconut oil and sauté garlic, ginger , Kaffir Lime leaves and red curry paste for about 5 minutes.

Add coconut milk and chicken stalk mixing all well and cooking another 5 minutes.

Add chicken and Kale and beans and simmer 5 min or till chicken is cooked.

Add peppers and cook 2 min.

Serve with Jasmine rice.

My children's advent calenders, son has a doorway and daughter has the staircase. This year we added a new element of one antique or secondhand item...to teach them about re-using and sparing the landfills.

Enjoy your basket and see you next week!

Winter CSA # 1 2013

Winter CSA # 1

First winter CSA on what surely felt like the first week of winter! It was a sight to see and seemed to have everyone taking pictures! I was taken by it's beauty but also eating away at me was a little worry that it would somehow damage my crops.  It still amazes me as I sit here and write, in my snowy town of Stevensville tucked away in my backyard is a greenhouse full of bright crispy greens.  Each morning, I get all bundled up and walk down the snowy frozen path that leads to the farm to open the door of my greenhouse and see, yup it's still there! My husband still works at a school this year and this week they harvested and enjoyed some salad greens, people really are blown away by the fact that it is possible to pick something green and edible out there!

In your basket this week:

1 bag of Chez Nous Mix

1 Bag of premium Kale Mix ( i say premium because this kale has frozen a few times and is at it's sweetest!)

1 bag of Sunflower Greens

1 bunch of Swiss Chard

1 small bag of Beets

1 garlic

rosemary

 We also did a large Hakurei Turnips harvest this week. They were the nicest ever!

 When the weather gets colder and daylight hours get shorter not much growth goes on but greens are preserved and grow very slowly.  Our plan was to get as much growth as possible before the cold weather to maximize what we could get from the greenhouse space. Many of the greens in your Lettuce mix are larger leaves trimmed bite size.

 Mustards, Kales, Asian Greens all ready to be snipped for salad mix.

Crisp spinach

Some of the Swiss Chard is ridiculously big! They didn't fit in any bags we had!

So welcome to our first ever winter CSA! We are delighted to have you and see you next week!