Tuesday, July 19, 2011

CSA for July 19, 2011

Carissa, Lesley and the white cap way at the end, Nataliya,
in the raspberries at 7:00 AM.
So, the weather has gone from too wet to scorching hot!  Priorities change and, for the first time this year, we're concerned about watering!  Always something different on the farm!  Some vegetables have kicked into action with the hot weather: the beans and summer squash are flowering like crazy, the cucumbers are spreading and the tomatoes are setting lots of fruit!  The spinach, on the other hand, not so happy.  So, not a fabulous, laden box this week, but we can see the potential for one soon!

We're getting a good pick on baby potatoes this week.  Included in everybody's box is some fresh cut spearmint.  It is excellent with new potatoes - here's an easy little recipe here.  I prefer spearmint to peppermint because it is not quite so strong.  Excellent for a fresh cup of tea: just a leaf or two covered with hot water is so tasty - and completely natural.  Excellent for mojitos, too......Raspberries and mint over ice cream and yogurt is also awesome - and look!  There are raspberries in the boxes this week!

We are just delighted to have Linda Boys back growing for CSA.  She won't be able to contribute as much this year, as she has suffered greatly from flooding: completely losing her bottom garden, close to the river in Minnedosa.  But she's got some good stuff in her top garden, including some gorgeous fennel bulbs for the Full Shares.  Fennel is kind of like round celery, with layers 'wrapped' around the center; it has a light licorice/anise flavor.  Here's an easy recipe for roasting the bulb, you could do this on the barbecue.  Fennel is also great raw, in salads: here's a neat one with oranges and dried cranberries for 'zing'.  How about a great sauce/dip?  The foliage is also tasty chopped into salads, chopped and sprinkled on your new potatoes!

Gemma of Gemma's Garden is supplying green onions today.  Gemma is growing chemical-free not far from us.  Farmers market aficionados may know Gemma from a few different markets around town for the last number of years.  Not only did the weather affect Gemma's garden but she's on a waiting list for surgery, so she didn't get much of a garden going this year and won't be doing Farmers Markets.  She and her family did, however, get onions in and she's supplied tasty green onions for everyone today!

Also joining CSA today is the Stephenson family of 'Arizona Edibles'.  Who knew there was an Arizona in Manitoba!  Tom will be found at some Farmers Markets this year and right now has an abundance of peas.  We were happy to take some off his hands for our CSA families.  In this odd year our peas are still a ways away, so this is a nice treat!  Nothing like fresh peas!  They are also nice with a little chopped mint. Thanks, Tom!

So, for the FULL SHARES:  3 lbs. Warba baby potatoes, one fennel bulb, large bundle green onions (multipliers), head 'Deers Tongue' lettuce, bag of butter lettuce, bag of Romaine lettuce, spearmint, 2 pints raspberries, 3 lbs.peas.

For the PART SHARES:  2 lbs. Warba baby potatoes, small bunch green onions (multipliers), head of 'Deer Tongue' lettuce, one bag butter lettuce, one bag Romaine lettuce, spearmint, a pint of raspberries, 1.75 lbs.peas.

CSAers: please feel free to add to the comments section to let everyone know what you're doing with the goodies in your box!  Don't forget to Like Aagaard Farms on Facebook or follow @aagaardfarms on Twitter for reminders of pickups and loads of great info on eating well, preserving, gardening and living a little greener!



  1. I used the fennel in the salad you suggested. I tweaked it slightly, using about 1/2 cup of parsley. I also tossed the fennel salad over fresh lettuce (from CSA). Don and I both thought the salad was very tasty. I think the oranges and orange zest in the salad mellows the fennel taste. Everything went together very nicely.
    Thanks for the recipe suggestion.

  2. I'm so happy you had something new to you! Oranges and fennel are nice, aren't they?

  3. Marla from Samaritan House shared this fennel recipe in an email: 'Here’s my favourite salad – thin sliced fennel, tomato and onions – red or other – topped with good black olives, a drizzle of olive oil and lemon juice and a touch of salt and pepper. A bit of crushed dried mint is good too. Let it marinate for a bit and enjoy. Goat cheese chopped in makes lunch if you like.' Sounds good!