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New Potatoes
2lbs of new red potatoes from Emily Tebogt. We decided not to grow any potatoes this year so Emily will be our supply this season.
Bunched Summer Onions
2-3 onions per bunch with green tops.
Choose either RED or WHITE onions, we also have green onions.
Carrots
A bunch of orange Nantes carrots
Beets
A bunch of your classic red beets
Pink Celery
A bunch of pink celery. This celery type has more slender stalks.
Thousandhead Kale
A big beautiful bunch. This variety of kale is our most tender.
Your Choice Of Herb
Pick One: Tulsi, Dill, Parsley or Mint
**Mixed Berries**
A mixed pint of raspberries, blueberries and black currants.
Not everyone will get berries this week but those who don't will next week. Berries ripen at varying rates so we find it best to spilt it up.
New Next Week Veggies: Red Cabbage
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INGREDIENTS
- 3 pounds red potatoes
- 2 celery ribs diced
- 1 small red onion diced
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 3 tablespoons fresh dill
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons fresh lemon juice about 1 lemon
TIPS/IDEAS
* You can also use yogurt, sour cream or dairy-free alternatives instead of mayo
* Skip the dill if that's not your thing
*Add green olives for extra flavor or pickles if that is your thing!
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In a large stock pot, add whole red potatoes. Bring to a boil and cook potatoes until easily pierced through with a fork, about 15 minutes.
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Drain potatoes in a colander and allow to cool to room temperature.
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Meanwhile, in a bowl add diced celery, diced onion, mayonnaise, mustard, dill, salt, and pepper. Squeeze fresh lemon juice into bowl. Whisk to combine.
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When potatoes have cooled to room temperature, slice into halves or quarters
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In a large bowl, add potatoes and dressing. Toss until potatoes are evenly coated. Refrigerate at least one hour to allow flavors to meld.
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More Recipes Linked Below - Just Click The Pictures!
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This is a great way to use all of your celery even the leaves! Remember you can use any type of nut/seed!
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These look delicious and easy! A great weekend meal prep item that requires no cooking!
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Boil/roast your beets the day before you need them so you can grab them of the fridge when you need.
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We almost always freeze our kale without blanching them and it takes just a couple minutes of chopping!
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We had an incredibly busy Fruition Friday this week and we have our first event line-up for August 5th which will be an herb walk with Andrée-Anne Bedard at 4pm! This will be a donation based event just like everything at Fruition Friday. Mark your calendars! If you are interested in using the farm to host a donation based workshop some Friday get in touch with us and lets make it happen!
CSA members are always invited to come out any Friday between 2-6pm to check out the farm. We will happily tour you around and show you whatever you may want to see. Kids and dogs are welcomed too!
Speaking of dogs, Ruby got a new kiddie pool last weekend but uses it more like a large drink dish and a place for her paws to cool off. Still waiting to catch her laying it. She is a bit of chicken of new things so it may be a while. Haha! She also got to meet Zaida, the rock carrying border collie and an escaped kitty on Friday. Making buddies left and right on the farm!
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Fruit is our most variable crop we grow and also a newly expanded part of the farm. This makes it hard to say with certainty that we can fill all the shares in one go so we divide it up between two weeks.
Our raspberries all come from one special raspberry patch that Adam's grandmother grew and over the last 3 years we have been dividing the canes and planting new rows. I would say it would be another 3 years until its into full production.
We have about a dozen black currants plants that now look like one big bush. The fruit is heavy every other year and this is their lull year, but the currants we did get are still good for the picking. Currants have an intense flavor and do well with a bit of extra sugar/honey, that's why they make great jam!
Lastly we put in a dozen blueberry plants last year after growing 3 plants for a number of years to see what it was like. I would say in another 3-5 years we will have lots of blueberries.
So growing a diversity of crops means growing less of each thing but it also means when one thing isn't doing well another might be doing great!
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After 3 attempts at growing celery over the years we have finally done it! I almost can't believe it. Basically water it twice as much as you think it needs to be watered...and then some! Haha. We had some people nibbling on it on Friday and they thought it was fantastic. The celery smell is strong! Confession time....not a huge fan and maybe that is why we failed so horribly at it for so long. haha. I have started using it more regularly for its medicinal benefits but other than that I could take it or leave it! Oh, I love it in stuffing though!
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If you want to start up some controversy in the farming world talk about the "right way" to grow tomatoes, oh boy! When you talk about pruning some say prune the suckers others say don't, when you talk about trellising there is about a million different ways. We have done our fair share of all of these things with varying amounts of success - last year being a complete bust! Which brings us to now, the year of letting our tomatoes go wild! We have done this in the past and find the plants are always more vigorous and maybe that is because they get to do what they naturally do, with just a little help from us. All we did this year was lay hay mulch and irrigation down, which we haven't even used. The plants look great, healthy and strong. Yeah picking will be more challenging but that just means more snacks along the way!
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