Happy Monday:) We're beyond the halfway point this season already... Summer is too short! But we hope it has been sweet so far.
Next weekend (Sept 8,9) there will be no delivery; we are taking the boys to do some back country camping! It's been a few years since we've had the resources to get away during the farm season, but we find it so valuable to do so. It gives us perspective, a rest, and some coveted family time.
FARM NEWS
We are having a great season on the farm! The fields are unusually lush and green for this time of year, and we are enjoying the beauty of it all. Here are a few photos from a misty morning on the farm as well as a few of our wash-house/packing barn on Friday morning when we get your shares ready to send out.
Stunning Sunchokes in full bloom.
I don't know if you've noticed, but I absolutely love taking photos of cabbages - the rose of the vegetable garden!
Jose Juan harvesting on this misty morning.
A beautiful tiger salamander uncovered while we were transferring rhubarb plants. Another good indicator of a healthy ecosystem.
Silas by his nearly completed fence. Grateful for the week he spent working on our farm this summer. He's moving out this week and off to college and we will miss him!
On Friday morning we set up all the vegetables for your shares in our wash shed in order of heaviest to lightest. We pull them from our large walk-in cooler & pack your shares in around 3 hours. They get put back into the cooler as soon as they are packed, and stored in the cold until they get loaded up on our truck. All the bin hauling and lifting makes for a good upper body workout!!
Each of the nearly 300 shares that we pack is different, and we double check that you are getting what is on your order, but occasionally we mess up. Please let us know when we do! That way we can credit you or provide you with your missing item the following week.
RECIPE OF THE WEEK
Kale Pasta
SPECIAL EQUIPMENT
Blender or food processor
INGREDIENTS
Kosher salt and fresh black pepper
2 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil, plus extra
1 pound kale, large ribs removed
1/2 pound pasta
3/4 cup fresh shredded parmesan
DIRECTIONS
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Bring a large pot of water to a boil and salt generously (cookbook says “until it tastes like the sea”).
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While water is coming to a boil, put garlic and olive oil into a small heavy pot or skillet over medium heat and cook until the garlic begins to sizzle. Reduce heat to low and gently cook until the garlic is light golden, soft, and fragrant. Pour the oil and garlic into a bowl so it can cool quickly.
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When the water is boiling, add the kale leaves and boil until they are tender but not mushy or overcooked, about 5 minutes. Pull them out with tongs or a slotted spoon and transfer them to a blender. It’s ok if they are still wet.
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Add the pasta to the still-boiling water and cook until al dente according to package directions. With a ladle or measuring cup, scoop out about a cup of the pasta water, then drain the noodles.
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Process the kale in the blender with oil and garlic, adding just a bit of the pasta water to help the process along and make a nice thick puree. Season with salt and pepper.
- Transfer the drained pasta back to the pot and pour in the kale puree. Add half the parmesan and toss well. Add a touch more pasta water and toss until the pasta noodles are well coated with a bright green, creamy-textured sauce. Serve right away with a big drizzle of olive oil and the rest of the cheese.
REMINDERS AND GENERAL TIPS/INFORMATION
What To Do if You Are Away
You have three options:
1) BEST OPTION - Reschedule your share. This is our recommended option because it means you get your full value. What we suggest is that you reschedule your share to a week near the end when you will get more storage-friendly items that will last longer in your fridge, though you're welcome to reschedule to any date that works best for you. When you reschedule, you will get the scheduled share as well as the rescheduled share or shares, so be prepared for a lot of food.
2) Cancel your share for the week. This can be managed on your Harvie account page. It must be done before the Wednesday morning cutoff time of 6 a.m. The disadvantage here is that you lose whatever you have invested into that share. So if you've paid 50%, then you forfeit that amount.
3) Have someone else pick up for you. In our experience, friends assigned this job sometimes forget, so help them remember!
Location Options and Info
King's University (East Edmonton) Friday pickups, 12-4, some flex if you have to come a bit later. We will not retrieve any shares left here.
Breadlove Artisan Bakery (St. Albert) Saturday pickups, 10-2, no flex & closed on Sunday. We will not retrieve shares left here.
Awn Kitchen (Southwest Edmonton) Saturday pickups, 10-2, no flex.
Uproot Food Collective (Central Edmonton)
Saturday pickups, 10-2, some flex, but let's respect the hours as best we can.
Strathcona Farmer's Market (Edmonton) Saturday pickups, 8-3, no flex.
The Butcher Block (Sherwood Park) Saturday pickup, 9:30-4, some flex, open till 5.
Get Real Natural (Fort Saskatchewan) Saturday pickup, 10-5, no flex
Sundog Organic Farm (near Gibbons) Saturday, 9-2, flexible
A few more tips in case you haven't read them yet...
*When picking up your bin at King's, Awn, Breadlove, Butcher Block, Get Real Natural or the farm, please make sure that you are getting the bin with your name on the label. We want to make sure that everyone gets the correct bin.
*Make sure that you set your preferences on your Harvie account. This ensures that you receive boxes tailored to you. Save the 5 star rating for things that you really love and don't give everything 5 stars because that skews the algorithm that the software relies on.
*Take advantage of the swapping and adding extras to further customize your shares! Remember to do it before Wednesday morning, 5:00 a.m.(basically Tuesday night unless you are a very early riser).
*Let us know if you ever want help. You can send in a note via your Harvie account, or email us directly at jamesandjenny@sundogorganicfarm.ca. If it is a more urgent concern, call us at 587-409-1106. We are always here for you.
