Updated: Jan 9
It's back to school time! We wish all the teachers and students heading back to school the best of luck in their school year. Many students work with us during the summer months which means this time of year we're down to a skeleton crew. If you're interested in helping us at our market locations during the week or on weekends let us know!
We're so thankful for the support you give us by purchasing our produce from the markets, CSA locations and by being a CSA member. We know that supporting local businesses is important to you, it's also really important to us, which is why our CSA program includes an Eggs and More option. The eggs and more option includes a dozen eggs and one product from a different local producer each week. Each producer is withing 100 km of Ottawa. The dozen eggs come from Bekings Poultry Farm, a free range,organic poultry farm. The more products are scheduled on a 4 week rotation and come from the following producers:
Cheeses from Milk House Farm and Dairy. A husband-and-wife team producing farmstead raw sheeps’ milk cheeses, grass-fed lamb, and all-natural wool products.
Maple products from Garland Sugar Shack, a family-run maple tree farm consisting of 5,000 taps.
A big thank you to each of these producers for bringing our CSA share to the next level!
20 lb cubes of Roma and field tomatoes are still available this week. If you're thinking of canning, making salsa or tomato sauce, now is the time to do it. These cubes won't be around for long!
Your Rochon Garden CSA ShareIf you are a full or half-share member, here's what you will see in this week's box:
Ice burg lettuce
Fruits plus members will receive raspberries this week.
1/3 cup good quality extra virgin olive oil
Pinch of red pepper flakes
4 crushed garlic cloves
¾ cup chopped onion
(optional)1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried
1 tablespoon chopped fresh basil, divided, or ½ tablespoon dried
1 teaspoon fresh chopped mint, divided
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Two quarts of Rochon Garden fresh Roma tomatoes
¼ cup freshly grated Parmesano Reggiano cheese
2 tablespoons unsalted butter
Before you begin, process your tomatoes by removing the skin (to remove the skin, use a knife to mark the bottom of your tomatoes with an X, place in boiling water for a few minutes, remove and place immediately in an ice bath. The peeling will come right off)
In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
Add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
After 90 minutes, remove from heat, using an immersion blender of potato masher crush tomatoes into large chunks. Add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
Do you have recipe you want to share? Send it to us at email@example.com and it could be featured in an issue of What's up at Rochon Garden.