After a very long winter that felt like it was going to go on forever, our CSA program is now underway. Here's to farm fresh fruits and vegetables all summer long!
Remember to check your confirmation email from us. If you are a half-share member you may be on a week 2 schedule which begins Monday, May 27.
If you are not a CSA member but you want to try one of the recipes featured below, you can get this great produce at our pick-up locations or one of our market stands in and around Ottawa. Becoming a CSA means savings in your pocket. Full-share and half-share members pay $32.50 and $33.25 respectively per box and receive $40.00 worth of local, farm fresh produce. Lite-share members pay $22.00 per box but receive $26.00 worth of produce.
On your first pick-up, you receive a re-usable bag, you can use this bag to bring your vegetables home. Help our farm be eco-responsible and bring this bag with you at each pick-up. We will have small single-use plastic bags for your convenience but you can help us avoid using them. If you like your smaller vegetables to be kept separate, bring containers or re-usable produce bags. Every little bit helps keep plastics out of our fields and the earth fertile for future generations!
Stand the stalks up in a glass/ jar in about an inch of water. Cover with a plastic bag or light tea towel. Be sure to change the water every 1-2 days, for up to about one week.
There is no need to snap off or cut the bottom before cooking unless there is dirt. Newer varieties are more delicate and tender, plus we pick it fresh every day.
Asparagus is low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K.
Eating asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure.
Maple Balsamic Roasted Asparagus with Cranberries and Feta
1 1/2 pounds Rochon Garden fresh asparagus
1 teaspoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons Garland Sugar Shack maple syrup
Salt and pepper, to taste
1/4 cup Milk House feta cheese
2 tablespoons dried cranberries
2 tablespoons roasted pumpkin seeds
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil and spray with non-stick cooking spray.
In a small bowl, whisk together olive oil, balsamic vinegar and maple syrup. Arrange asparagus on prepared pan in a single layer. Season with salt and pepper, to taste. Drizzle with vinegar and syrup mixture and toss lightly to coat. Roast until crisp-tender, 7-10 minutes.
Meanwhile, toss feta, cranberries and pumpkin seeds together in a small bowl. Remove asparagus from oven and toss again to coat with balsamic mixture. Arrange on a platter and sprinkle with feta and cranberry mixture. Serve immediately.
Pak Choi (Bok Choi)
Pak Choi can easily be stored up to 1 week in the crisper drawer in the fridge.
Pak Choi is an excellent source of vitamin K, vitamin C, vitamin A (in the form of carotenoids), potassium, folate, vitamin B6, calcium and manganese. It is a very good source of iron, vitamin B2, phosphorus, fiber and protein as well as a good source of choline, magnesium, niacin, vitamin B1, copper, omega-3 fatty acids, zinc and pantothenic acid.
5-Minute Sautéed Ginger Pak Choi
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon ginger, freshly minced
1½ pounds Rochon Garden Pak Choi, washed
1 tablespoon soy sauce
Toasted sesame seeds, freshly ground pepper & salt, to serve
Heat the vegetable oil in a large skillet over medium heat. Add in garlic and ginger and cook for 1 minute.
Meanwhile cut the pak choi on the bias. Add in the pak choi and soy sauce and cook stirring for 3 minutes, or until greens are wilted and stalks are crisp-tender.Serve immediately when warm with toasted sesame seeds, black pepper, and salt.