Find our latest edition of "Well Vittled" our CSA companion HERE!
We would love your feedback! Here is the link to our member survey. We will be contacting one respondent to award them with a winter food box ($100 value). Please complete the survey if you have not yet. Thank you!
I think we can all agree that it is a relief that the cold snap (-30c!!) has lifted and we are back to some typical temperatures for late February. This makes our day-to-day work so much easier and has us dreaming about our plans for our 2021 growing season. We can only hope that the weather this coming year will be as favourable for growing vegetables as it was in 2020.
As our Fall / Winter CSA program comes to a close (this is the last week)we are shifting gears to the upcoming season. Here's a sneak peek at some of the additions and enhancements we are planning for the upcoming season:
We have plans to expand our spring plant sale offerings: we will continue to have a preorder for a wide variety of organic transplants along with a variety of seeds, potato seeds, organic fertilizers and more! We expect to have our online order platform open in March and plants and other items ready for pickup in late May/early June.
We have some capital projects planned for 2021: We are looking forward to building a new hoop house to grow pickling cucumbers and late fall greens and we have planned to build a large picnic shelter for our staff and member-workers to take breaks and eat lunch out of the sun and rain while physically distancing.
In terms of our crops we are hoping to bring back rutabaga to our crop mix along with an increased broccolini crop and hopefully more winter squash.
The summer CSA signup will be emailed to all our current and past members in about a week. Please look for the link in your email!
We had a couple of recipes submitted this week, we made both and they both were delicious.
One-Skillet Pork and Cabbage wraps
Thanks to Nancy for the submission, I made homemade mu-shu wraps for the first time and they were wonderful with this dish!
1 1-inch piece ginger, peeled, finely grated
4 garlic cloves, finely grated
1 pound ground pork or hot Italian sausage, casings removed
2 tablespoons (or more) vegetable oil
6 ounces mushrooms, thinly sliced
6 cups very thinly sliced cabbage, divided
2 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
⅓ cup thinly sliced chives or scallions
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds
8 large flour tortillas or mu-shu wraps, warmed
Hoisin sauce and Sriracha (for serving)
Using your hands or a wooden spoon, work ginger and garlic into pork in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook pork mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
Remove skillet from heat and mix chives, pork, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.
Very simple, healthy and delicious! Serves one
Thanks to Murielle for her submission
1 medium beet
2 medium carrots
Juice from ½ lemon
1 tbsp cold pressed flax oil
1 tsp raw honey
Scrub and grate carrots and beets. Mix honey, lemon juice and flax oil together to make a
dressing and pour over grated vegetables.
This recipe is very versatile. You substitute olive oil for the flax oil and of course you can make
We have had it with nuts, boiled eggs or feta cheese.