We just can't get enough of this beautiful weather and neither can our crops! Slowly but surely everything is starting to catch up now.
We picked the first crop of our sweet Spanish onions today. We've also started picking our zucchini and the cole crops are looking great.
We're continuing with weeding (still done by hand!) this week to stay on top of it so our fields aren't overrun.
Our blueberries are just starting to ripen, we will be netting them this week to protect the berries from the birds.
The strawberry season is still going strong. We're having the best year we've ever had for strawberries. There are lots still needing to be picked in the fields and the berries are so sweet and juicy!
Our pick your own strawberry patch is open again this week, Monday - Friday 7:00 am - 8:00 pm, 7:00 am - 6:00 pm Saturday and 7:00 am - 5:00 pm Sunday.
Your Rochon Garden CSA Share
2L basket of strawberries
1L basket of strawberries
Fruits plus members, you will be receiving a 3L basket of strawberries with your share this week.
Rochon Garden Cauliflower
Chopped raw cauliflower contains:
27 calories2 grams (g) of protein
0.3 grams of fat
5 g of carbohydrate, including 2.1 g of fiber and 2 g of sugar
24 milligrams (mg) of calcium
16 mg of magnesium
47 mg of phosphorus
320 mg of potassium
51.6 mg of vitamin C
16.6 micrograms (mcg) of vitamin K0
197 mcg of vitamin B6
61 mcg of folate
One cup of raw cauliflower will provide:
77 percent of daily vitamin C needs
20 percent of daily vitamin K needs
10 percent or more of daily needs for vitamin B 6 and folate
1 tbsp olive oil
1 onion, diced
3 cloves Rochon Garden garlic, minced
1 tbsp fresh ginger, minced
2 tbsp yellow curry powder
1 tsp cinnamon
1 tsp cumin
14oz Rochon Garden tomatoes diced
3 (14oz)cans coconut milk
1 head of Rochon Garden cauliflower, cut into large florets Rochon Garden
In a medium-sized pot, heat olive oil over medium heat. Add in onions and saute until translucent.
Add in garlic and ginger and continue sautéing until fragrant, about 1-2 minutes.
Add in curry powder, cinnamon, cumin and diced tomatoes and stir until combined with the onion mixture.
Slowly stir in coconut milk and bring it to a simmer. Allow to simmer for 5 minutes, stirring often.
Using an immersion blender, blend the base of the curry until smooth. Alternatively, remove from heat and transfer to a blender, blending until smooth. Bring the soup back to a low simmer and add in cauliflower.
Simmer cauliflower until fork-tender, about 20 minutes. Serve over rice with fresh cilantro and warm naan.