Hard to believe we're at that point in the season but they are calling for a frost later this week. We almost had one on Saturday evening but much to our delight it came close but didn't happen. We will now be watching the weather very closely, if they do call for a frost, we will head out into the fields and start a major pick. Crops like tomatoes, melons, zucchini, peppers and cucumbers will all need to be cleaned out of the fields. Our Fall strawberry and raspberry plants will also go dormant which means they will stop producing their wonderful fruits and start working on becoming stronger for next seasons bounty. These are the more delicate crops, others like potatoes, cabbage, squash, leeks, cauliflower, brussel sprouts and carrots don't mind the cold and we'll still be able to pick them until the end of the season. Unless the ground freezes but no one is ready for that yet so let's not go there.
Brussel sprouts do the best in the colder weather, after the first frost they become sweeter. They move away from that cabbage taste and take on a lovely sweet/savoury flavour. Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control. Adding Brussels sprouts to a balanced diet that’s rich in fruits, vegetables and whole grains has the potential to make a major positive impact on your health. We grow two varieties of brussel sprouts, the standard green and purple! The vivid purple sprouts have a slightly sweeter taste then their green counterparts and are rich in vitamin C and folic acid. Pick some up the next time you visit us at our market or CSA vegetable stand locations!
Heirloom Carrots
Carrots are another crop that fair well in cooler climates. We grow the heirloom variety of carrots and the differences between the commercially grown“orange variety” of carrots and heirloom carrots, is that the heirloom variety has adapted over time to whatever climate and soil it has grown in. They are not genetically modified in any way, and due to their genetics are often resistant to local pests, diseases, and extremes of weather.
Purple carrots get their colour from anthocyanin, a powerful antioxidant that is anti-inflammatory. That means that you will age more slowly (who doesn't want that?!?).
Red carrots contain lycopene, the same antioxidant that makes tomatoes all the rage for cancer prevention.
The extra sweet yellow carrots contain lutene that fights macular degeneration and assures development of healthy eyes.
Carrots are a good source of vitamin C with one large carrot packing about 20 percent of your daily needs.
These multi-coloured beauties also have 20 percent of your daily need of vitamin K, a nutrient that works with calcium to strengthen your bones.
Carrots also have 395 mg of potassium per cup. This nutrient helps to reduce your blood pressure and assure good fluid balance in your tissues.
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:
Tomato
Roma tomato
Brussel sprouts
Potatoes
Carrots
Cauliflower
Celery
Butternut squash
Spinach
Broccoli
Raspberries
Onion
Garlic
Sweet peppers
If you are a lite-share member, here's what you will see in this week's box:
Roma tomato
Brussel sprouts
Carrots
Cauliflower
Celery
Butternut squash
Spinach
Onion
Garlic
Sweet peppers
Tomato
Roasted Heirloom Carrot Ginger Soup
INGREDIENTS
2 lbs Rochon Garden heirloom carrots
3 T olive oil
1 tsp + 1/2 tsp sea salt
1 tsp rosemary
1 large Rochon Garden Sweet Spanish onion, diced
2 small Rochon Garden garlic cloves, minced
2 T freshly grated ginger
6 cups vegetable stock
1/4 tsp freshly ground pepper
optional: 1/2 cup full-fat coconut milk, red pepper flakes for a kick
INSTRUCTIONS
Preheat oven to 400 degrees F.
Place whole carrots on a baking sheet and drizzle with 2 T olive oil.
Sprinkle with 1/2 tsp sea salt and rosemary. Roast for 30 minutes. Remove from oven and set aside.
Add 1 T olive oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent.
Add in garlic and ginger and cook for 1 more minute.
Chop carrots into bite-sized pieces and add to soup along with vegetable stock.
Stir in 1 tsp sea salt and ground pepper and bring soup to a boil. Once boiling lower heat to a simmer and let simmer for 30 minutes.
Turn off stove-top and remove from heat. Allow soup to cool until manageable to blend.
Using an immersion blender or in batches with a regular blender, blend soup until smooth.
Stir in coconut milk if using.
Serve warm sprinkled with red pepper flakes, if desired.
Store in fridge for up to 1 week. Freezes well.
Do you have recipe you want to share? Send it to us at info@jardinrochongarden.ca and it could be featured in an issue of What's up at Rochon Garden.
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