It's no secret that we're pretty in to cabbage. For the last few weeks Paul has been showing off his 10lb cabbages. If we had a country fair to go to I think we'd definitely have a shot at first prize for these ones. It's been fantastic for making sauerkraut and a good talking piece at the market. Fall is really the time when cabbages shine and Denise gave me an early (very early) birthday gift yesterday. A cabbage cookbook, "My PEI Cabbage Cookbook," by Ann Thurlow. Look it up, it's pretty sweet. I'm sure I'll share more recipes as it goes but here's one to start you off.
Whisk salad dressing ingredients together, toss in salad ingredients and top with nuts and seeds.
Karin made this cold soup for us to enjoy this week and it was incredibly tasty and refreshing. I highly reccommend it this weekend as it's going to be another hot one. We served it alongside a feta and melon salad.
Chilled Zucchini Soup With Lemon and Basil
- Hetty Lui McKinnon NYT Cooking
The soup can be prepared ahead and chilled in the fridge for up to 24 hours or it can be served right away chilled with ice cubes.
2 lbs zucchini, trimmed and roughly chopped
2 c basil leaves (about 2 ounces), plus more to serve
1 c roasted cashews (5 ounces), plus ¼ cup chopped roasted cashews to serve
6 Tbsp lemon juice (from 2 lemons), plus more if needed
3 garlic cloves, roughly chopped
2 Tbsp white (shiro) miso
2 c vegetable stock
Kosher salt and black pepper
Ice cubes (optional)
Extra-virgin olive oil, to serve
Place the zucchini, basil, cashews, lemon juice, garlic, miso, vegetable stock and 2 teaspoons salt in a blender or food processor and blitz until smooth and silky. Taste and check seasonings, adding more salt or lemon juice as needed.
Chill in the refrigerator for at least 2 hours or serve immediately, transferring the soup to a bowl and adding a few ice cubes if needed. Top with chopped cashews, a drizzle of olive oil, black pepper and a few basil leaves.
As I've shared before, our farm families eat together on Thursdays. In the summer, the host is in charge of coming up with the meal plan (ex: Gado Gado, taco salad, baked potatoes with toppings, fancy sandwiches etc) and each household signs up for different parts of the meal. This is a fun way to host friends but not have to take care of the whole meal. This week we had Hot Potato salad. The host brought cooked and chopped Butterball potatoes and the dressing and others brought:
chopped white onions
chopped Italian sausage
steamed snap peas
Once all ingredients have arrived, mix together with dressing. Serve on a bed of greens.
1T Dijon mustard
1 tsp salt
1 clove garlic
1/2 cup sunflower oil (or preferred oil)
3T red wine vinegar
This dressing is for 2lbs of potatoes, multiply as needed. We did 8 lbs of potatoes for 18 people.
Bok Choy Quinoa Salad with Miso Dressing
2 c. cooked quinoa, cooled
8 c. bok choy finely chopped
2T. minced ginger root
4 T. rice vinegar
3 T white or yellow miso
2 T. toasted sesame oil
2 T. honey
Salt and pepper
Super simple but this crunchy, fresh bok choy is going to feel like a hit of summer. I've got another bok choy salad for you to try on Tuesday, stay tuned.
We are offering a Friday Farmer's Box option this year with delivery to Crescent Beach neighbourhood or pick up here at the farm. The Farmer's Box is a 10 week subscription where you receive a box of the farm harvest each week. In June, you will receive a form allowing you to choose which 10 weeks during the season (June-October) you would like to receive your box.
Sample box includes: a bag of lettuce mix, bunch of radishes, green onions, bunch of carrots, bunch of kale and 3 field cukes. Each week you will also have the opportunity to add extra veggies, flowers or our own fermented goods to your order.
We really hope this will be an attractive option for folks as we seek to diversify who we are able to fee (as we can only provide for so many people through our Tuesday markets). Head to our online store to order your box for this season.
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