Strawberry season has begun! Myself (Ann Marie) and Jonathan were on CTV Morning Live this week talking about all things strawberries. In case you missed it and want to learn more about the strawberries we grow, click here to see the segments from the morning show. We had a blast talking about our strawberries and hanging out with the morning crew in the berry patch!
We started the season off right with a Strawberry Festival at our patch at 2245 York's Corners Road. Thank you to everyone who came out to enjoy all the festivities and the strawberry picking! We had so much fun we're doing it again! Come out to the strawberry patch this Saturday, July 6 where the fun and picking continues!
You can pick-up all the great vegetables featured below at our CSA locations or Farmers Market locations.
Your Rochon Garden CSA Share
If you are a full or half-share member, here's what you will see in this week's box:
Baby new potatoes
If you are a lite-share member, here's what you will see in this week's box:
Rochon Garden Broccoli
Top 5 benefits of including more broccoli in your diet:
Cancer fighting properties: Eating a high amount of cruciferous vegetables has been associated with a lower risk of cancer; particularly lung and colon cancer.
Improved bone health
The antioxidant vitamin C, when eaten in its natural form (in fresh produce as opposed to supplements) can help to fight skin damage caused by the sun and pollution, reduce wrinkles, and improve overall skin texture.Improved digestion and natural detoxification
Protection from chronic disease
Garlic Parmesan Roasted Broccoli
5 cups Rochon Garden broccoli
3 tablespoons olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
Juice of 1 lemon
Preheat oven to 425 degrees F.
Lightly oil a baking sheet or coat with nonstick spray.
Place broccoli florets in a single layer onto the prepared baking sheet.
Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 10-12 minutes, or until tender.
Serve immediately, sprinkled with Parmesan and lemon juice.