Last Friday morning we put about 2200 seedlings in the ground before we went to Blue Skies for the weekend. Tim popped back to town in the wee hours Sunday to run our Memorial Centre Farmers' Market booth. We hope you're also getting some rest in this season.
Add more to your share by checking out our Extras on Harvie, AND/OR finding us at Memorial Centre Farmers' Market on Sundays 9-2 where you'll find such treats as our Okonomiyaki (Japanese savoury pancakes). HINT: Put the Night Market on your calendar for August 23rd.
Our Winter shares are on sale, offering you 6 Months of eating from our farm Nov-April. We're putting away produce at the height of it's freshness now, drying, freezing and storing so you can Eat the freshest food even once the fields are frozen. Don't miss out - get yours now on Harvie for $425.
Tim, Tracy and the urban farm team
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A repeat of the Recipes from last time in case you haven't tried them yet:
Summer Squash Pizza
https://smittenkitchen.com/2016/08/summer-squash-pizza/
(submitted by CSA member Rose)
YUMMY MUSTARD RELISH
Wendy Luella Perkins
Makes 6-7 500ml jarsIf you have 250 ml jars, create a few of the smaller bottles as this relish makes a lovely gift. I make a version of this relish every year. So easy and delicious! Great for burgers, with cheese, or in potato salad (actually, I usually have a jar on the table for most lunches and suppers!!). FYI, I have adapted this recipe a lot over the years. Used combos of green zucchini, crook neck yellow summer squash, patty pan squash, cucumbers; garlic scapes; green onions, different coloured peppers, or no peppers. I have also used honey and/or maple syrup for the sweetener. I always keep the ratio of vegetables (squash, cukes, onions, peppers) to vinegar the same and it has always turned out well. I often double or triple depending on the amount of summer squash I have on hand. This recipe is an adaptation of Bernardin’s “Chunky Mustard Pickles”
INGREDIENTS: DAY BEFORE (or earlier in the day)14 cups (3500 ml) chopped or grated summer squash6 cups (1500 ml) finely chopped onions1/4 cup (50 ml) pickling saltIf you want to do this part the day of, that is fine too, just give yourself time to allow the vegetables to stand for at least an hour. I prefer to prepare vegetables at night and then cook the relish early the next morning while it is coolest in the house.
INGREDIENTS: DAY OF/PRESERVING DAY1+1/2 cups (375 ml) granulated sugar (originally recipe calls for 3 cups, so if you like it sweeter, add more sugar)1/3 cup (75 ml) flour (I use rice flour)1/4 cup (50 ml) dry mustard (like to grind my own)1 tbsp (15ml) ground ginger (sometimes I use fresh)1 tsp (7 ml) celery seed1 tsp (5 ml) ground turmeric1/2 cup (125 ml) water2 cups (500 ml) white vinegar5 cloves of garlic, minced1 large sweet red pepper, finely chopped
PREPARING THE VEGETABLES: DAY BEFOREPulse summer squash in food processor to finely chop (or you can grate it in the food processor—that works too). No food processer? Chop up or grate by hand. If you have really big summer squash, remove any tough seeds first. Repeat for onionsPlace chopped vegetables in a large glass or stainless steel bowl.Stir in pickling salt. Cover and let stand for at least one hour, or overnight. If overnight and you have room in fridge, put there, but I never have the space so just leave on the counter!
COOKING THE RELISH: PRESERVING DAY• Drain vegetables; rinse with cold running water. Drain in a cheesecloth-lined colander, twisting cheesecloth to remove excess moisture.• Place vegetables in a large stainless steel saucepan. Stir in sugar, flour, spices, garlic, vinegar, red pepper and bring to a boil. Reduce heat and boil gently until thick, about 45 minutes.
CANNING THE RELISH: PRESERVING DAYYou might have a different process for canning—these are the exact directions from Bernardin• Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.• Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining relish.• Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
ENJOY!
