Updated: Jan 9
Corn is finally ready! Like most of the crops this season, the corn was a little behind schedule but it's out now and the golden cobs of delicious are ready to be picked-up from all our market locations.
Blueberries will be coming to an end soon, we're hoping the bushes will keep producing berries for another week. If you haven't had your fill yet or need a basket for freezing be sure to grab one this week. Our 2 and 3 liter baskets are perfect for freezing, you can simply put the whole basket in the freezer, once it's frozen you can put the berries into freezer bags to keep them fresh all winter long.
Melons also made their debut at market this week. Three varieties are coming out of our fields this week, Arava, Sun Jewel and cantaloupes. More melons are coming, keep an eye out for watermelons!
The arava melons have a thin netted rind that turns a golden shade of beige when fully ripe. the pale glacial green flesh is perfumed with tropical fruit and floral aromatics. They have tender yet firm texture and are extraordinarily juicy with an almost nectar-like consistency.
Sun Jewels have a buttery yellow skin with shallow white sutures that run end to end. The inner flesh is translucent white with a crisp yet juicy consistency. When ripe, the melon's flesh has subtly sweet aroma of bubble gum and pear offering a flavour that is a cross between cucumber and honeydew. Though commonly served peeled, Sun Jewel's are completely edible from seed to skin.
Your Rochon Garden CSA Share
Wild Rice, Kale and Blueberry Salad
A great recipe from one of our CSA members, Amy sent us her favorite, wild rice, kale and blueberry salad.Ingredients
1 1/2 cups uncooked wild ricee 1 c raw pecans 6 Rochon Garden kale leaves 3 tbs fine oil 1 tbs brown rice vinegar 2 tsp brown sugar 1/2 tsp fine sea salt 1/4 tsp pepper 1 Rochon Garden sweet bell pepper, cored, seeded and chopped 4 Rochon Garden green onions, finely chopped 1 c Rochon Garden fresh blueberries
Cook rice (45 min). Drain, rinse with cool water and set aside to cool.
Meanwhile, preheat oven to 350. Roast pecans in a single layer until toasted (10 min). Cool and roughly chop.
Trim and discard thick stems from kale, then chop leaves Squish leaves until softened and darker green.
Whisk oil, vinegar, brown sugar, salt and pepper. Toss rice and dressing. Add veg and toss again. Cover and refrigerate up to two days. Add pecans and berries just before serving.