IG Fresh Haul Week 8
Winds of Change Haul
So it has happened the summer weather has taken a bit of a change. With that change we are experiencing some cooler weather. A bit too soon if you ask me but a change, none the less.
One thing that isn’t changing this week is the amount of vegetables that are coming out of the garden. Another huge variety that I get to share with everyone again. Along with some new comers.
The work continues at the garden maybe not so much to do with planting and pulling weeds but work regardless. Right now I am setting myself up for success moving forward.
*Half Haul *Compost PileComposting is Cool!
I know, I know, no one what’s to hear it but that wind has changed. There is a bit more of a chill in the air and the seasons will soon be changing. To be honest I noticed it right around the end of July but I didn’t want to be a Debbie Downer about it and bring it up too soon. We shouldn’t let this discourage us though. There are so many good things to celebrate about Mid August. We still have longer days, the nights are cooler (I am thankful for a lower power bill). We still have plenty of warm weather left in the forecast and this is when the garden is in full production mode.
This weeks hauls are looking good. I mean just look at the pictures. There is an absolute amount of abundance and variety right now. I am so happy to be able to share it with you. This is the kind of vegetable hauls that I think about when I think CSA shares. With the addition of peppers, purple cabbage, golden beets this week. Things are looking good! I promise I will try and not overwhelm you with too many vegetables all at once.
So the garden is in high gear and the work load shifts slightly. Gone are the days of planting and weeding… ok I am still weeding Haha. Most of the garden is in and functioning so it’s just harvesting that’s really left to do. But now I am also pulling plants that are done, out of beds. It’s kink of sad nothing is going in to replace them.
As plants come out of the garden like peas, beans, cabbage leaves, old lettuce. I am moving into compost mode. I have to say building compost is almost as much fun for me as harvesting. This is me investing and building healthier soil for the future. I am incredibly lucky I rent from someone that has a working farm so that means there is a lot of animal bedding that has all the good stuff in it to build amazing soil. Typically I will layer animal bedding (straw mixed with manure) then old spent plants like the peas and beans, a bit of finished compost to inoculate it and cold wood ash from a fire. I will then soak it heavily with water. and repeat this process over and over until I have an absolutely massive pile. Then I will cover it with a tarp and let it sit for about a week. Once a week is up I will uncover it and turn the pile.
This means that I will dig into the pile put down a layer maybe add some more garden waste soak it with water again and continue to layer it until it is completely flipped. Once again cover it and let it sit. The goal of flipping the compost pile is to get it HOT so it kills the vast majority of parasites and harmful bacteria. When I say hot I mean 160 degrees Fahrenheit or 71 degrees celsius. Hot enough that in the mornings you can see the steam rising off of it. So pretty damn hot!
What’s In The Haul
HALF
Cucumber
Lettuce
Beans
Zucchini
Carrots
Beets
FULL
Fissy Head Lettuce
Pepper
Cucumber
Zucchini
Potatoes
Onion
Collard Greens or Swiss Chard
Purple Cabbage
Week 8 Recipes
Green Beans
Dilly Beans
Grilled Bean & Potato Salad
French Beans
Beans Storage Tips:
Store string beans in a resealable bag in the fridge. They will stay crisp and fresh like this up to 7 days.
Freezing beans, first remove the stem end of the bean by snapping it. You will notice that there is a thread attached to the woody stem. Pull on the stem and the thread all the way down the length of the bean. Next blanch the beans in boiling water for 1 minute. Strain the beans and shock in cold water. Place the beans evenly, and spaced out on a baking sheet lined with parchment paper and place in the freezer for 2 hours. After the two hours is up pull the frozen beens out and put in a zip lock freezer bag. Put the bag back into the freezer, the beans will last up to 6 months like this.
Dilly Beans
1 bundle of green beans, ends cut off
2 cups water
1 cup white vinegar
6 springs of dill
4 garlic cloves
1 tbsp salt
In a pot dissolve the salt in the water and vinegar, let cool. Cut the cucumbers into spears or coins and put in a jar with the dill and garlic. Once the brine is cooled add it to the cucumbers and store in the fridge for4 days before eating.
Grilled Bean and Potato Salad
1 bundle of green beans, ends cut off
5-6 small to medium potatoes
1 onion, sliced
6 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tbsp Dijon Mustard
1 clove of garlic, crushed
1 tsp fresh thyme
Salt and Pepper
Preheat the BBQ. Cut the potato into 1/2 inch slices, and cook in a pot of water over medium high heat. Cook the potatoes for 5 minutes. When 5 minutes is up, add in the beans to cook for 2 minutes. Drain the beans and potatoes and put into a bowl. Toss with 2 tbsp of the olive oil, salt and pepper. Lay the potato slices and beans flat on the grill. (you are wanting to see char marks on the potatoes and beans but not too dark). In a bowl combine all the ingredients for the dressing and mix well. Once the potatoes and beans are lightly chard remove from the grill and put into a bowl with the sliced onion. Pour over the dressing and mix well.
French Green Beans
1 bundle of beans
2 tbsp butter
1 clove of garlic, sliced
Salt and Pepper to taste
Bring a pot of water up to a boil. Trim the stem from the top of the beans. Blanch beans for 2 minutes. Strain the water from the beans.
Heat a pan over medium high heat. Add in the butter and let it melt. Once melted, put in the sliced garlic letting it cook for a couple seconds. Quickly add in the blanched beans. Sauté the beans and garlic for a couple minutes. Add salt and pepper to taste. Enjoy!
Zucchini
Zucchini Pancakes
Zucchini Relish
Zucchini and Grilled Bread Gratin
Zucchini Storage Tips:
Store zucchini, in a resealable bag in the fridge, with a piece of paper towel inside the bag to wick away any moisture. Zucchini will stay good this way for up to 2 weeks in the fridge.
Zucchini Pancakes
2 1/4 cups flour or gluten free flour
1 cup shredded zucchini
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 tbsp sugar
2 cups milk or dairy free milk
4 tbsp butter or coconut oil
2 large eggs
1 tsp vanilla
In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon and sugar; mix well. Make a well in the centre of the dry ingredients. Add the wet ingredients into the bowl of dry and mix thoroughly. Next add in the shredded zucchini and mix in well.
In a sauté pan over medium heat add butter or oil to the pan and allow to get hot. Cook the pancakes and serve with butter and syrup. I like to add peanut butter to my pancakes.
Zucchini Relish
4 cups shredded zucchini
1 cup chopped onions
1 1/2 tbsp salt
1 1/2 cups white vinegar
1 red pepper, chopped
1 green pepper, chopped
1 tbsp cornstarch
1 1/2 tsp celery seed
3/4 tsp ground nutmeg
3/4 tsp ground turmeric
1/2 tsp pepper
In a bowl add the zucchini, onion and salt. Mix everything together and let sit for 1 hour. After the hour is up rinse the zucchini in water and squeeze out all the moisture. In a medium pot over medium heat, add the rest of the ingredients and bring to a simmer. Add in the zucchini and onion mixture. Bring everything to a boil and then reduce to medium low and simmer everything for 30 minutes.
From here you can pack the relish to can it or you can put in containers and store it in the fridge or freezer.
Zucchini and Grilled Bread Gratin
1-2 zucchini, Sliced
1 Onion, sliced
3 cloves of garlic
3 thick slices of crusty bread or 2 cups premade croutons
2 tbsp olive oil
1 cup of cheddar cheese, shredded
Salt and Pepper
Preheat the oven to 350 degrees.
Slice the zucchini into coins. Slice the onion and garlic and set off to the side. Drizzle 1 tbsp olive oil on the bread and toast or grill. Cut the bread into cubes. In a baking dish toss together the bread, zucchini, onion, garlic, salt, pepper and olive oil. Grate the cheddar cheese over top of the veggies and bread. Bake in the oven for 30 minutes. Enjoy warm.
Lettuce Storage Tips:
In a resealable container or bag, line the bottom with a paper towel. Place the lid back on or reseal the bag and store in your fridge for up to 7 days. A container works great because it prevents the lettuce from getting bruised.
Blue Cheese Dressing
1/4 cup mayo
2 tbsp sour cream
2 tbsp vinegar of your choice
1 tsp dijon mustard
1 clove of garlic, crushed
1/4 cup blue cheese, crumbled
Salt and Pepper
In a medium bowl combine all the ingredients together and mix well. Spoon over crisp romaine and garden veggies.
Balsamic Vinaigrette
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp dijon mustard
1 clove of crushed garlic
Salt and Pepper to taste
In a medium bowl combine all the ingredients together and mix well.
Beets
Roasted Beet Salad
Beet and Rye Bread Salad
Crusty Bread with Cream Cheese and Roasted Beets
Beets Storage Tips
In a resealable container or bag, line the bottom with a paper towel. Place the lid back on or reseal the bag and store in your fridge for up to 7 days. A container works great because it prevents the lettuce from getting bruised.
Roasted Beet Salad
Beets, cooked with skin removed
1/4 cup toasted walnuts or nuts and seeds of your choice
1 cup micro-greens of your choice
Goat cheese
Dressing
/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp dijon mustard
Thyme
Roast the beets in the oven for an hour at 350 degrees. Once cooked, let the beets cool for a minute and then peel. In a sauté pan over high heat toast the nuts until they are brown and toasted. In a bowl whisk together all the ingredients for the dressing. Next add in the diced cooked beets, toasted nuts, cheese and micro greens. Add salt and pepper and toss everything together.
Beet and Rye Bread Salad with Feta
1 Bundle of beets
3 thick slices of rye or pumpernickel bread
1 onion, diced
2 cloves of garlic
4 tbsp olive oil
2 tbsp vinegar
1/2 cup feta cheese
Salt and Pepper
With some tin foil wrap and roast the beets in the oven for 45 minutes. Grill the bread on the BBQ and set off to the side.
Once the beets are cooked let them cool slightly and carefully peel. Chop into rough chunks and put into a bowl. Roughly chop the grilled bread into bight size pieces and add to the bowl with the beets. Add in the chopped onion, garlic, olive oil, vinegar, salt and pepper. Toss everything together and garnish with feta cheese.
Crusty Bread with Cream Cheese and Roasted Beets
1 lbs of cook and peeled beets
1 cup cream cheese
1 tbsp honey
1 tsp fresh thyme
The juice and zest from half of a lemon
loaf of crusty bread
1 tbsp Extra Virgin Olive Oil
Cut a couple slices of crusty bread and grill it on the BBQ or toast. Cut the beets into chunks or slices. In a bowl add in the cream cheese, thyme, honey, zest and lemon juice; mixing well. Now to assemble. Take the toast and spread on a generous amount of the cheese mixture. Layer on top as much or as little beets you desire and drizzle with olive oil. Enjoy!
Peppers
Sheet Pan Roasted Vegetables
Pepper Storage Tips:
Peppers will last in your fridge crisper drawer for up to 2 weeks.
To freeze peppers, slice or dice the pepper to the desired size. Next evenly space out the peppers on a baking sheet lined with parchment paper and freeze for 2 hours. After 2 hours remove the peppers from the freezer and place in zip lock freezer bags and put back into the freezer. Peppers will store like this for up to 6 months.
Sheet Pan Roasted Vegetables
1-2 peppers cut into 1/2 inch pieces
10 mushrooms cut into 1/4’s
2 onions, diced
1 zucchini, diced
3 tbsp olive oil
1 tbsp garlic powder
Salt and Pepper
Preheat the oven to 400 degrees. In a bowl toss together all the vegetables, oil and seasoning. Evenly spread out the veggies on a sheet tray and roast for 15-20 minutes.
This is a great stand by veggies after a long day at work. Throw it into a pasta and tomato sauce for a quick tasty meal.
Onions
Charred Onion Dip
Onion Storage Tips:
Whole onions can be stored in a cool, dry, dark and well ventilated place. This would be a basement, cellar, or garage. Already peeled and cut onions can be stored in the fridge in a air tight container to prevent the onion odour corrupting other foods. They will store in the fridge for 7-10 days.
Green onions can be stored in the fridge in a zip lock bag with a paper towel for up to a week.
Charred Onion Dip
3 small onions, cut into rings
1 tsp olive oil
1 cup cream cheese, softened
1/4 cup sour cream
1 clove of garlic
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and Pepper
Preheat the BBQ on high. Slice the onions into rings and toss in oil, salt and pepper. Grill on the BBQ until each side is charred. Place charred onions, garlic, cream cheese and sour cream into a food processor and blend. Add in the spices and blend again. Serve with crusty bread, crackers or veggie sticks.
Carrots
Carrot Mustard Slaw
Roasted Carrot Hummus
Carrot Salad with Whipped Feta
Carrots Storage Tips:
When you get your carrots, cut the tops off. The carrot tops will literally suck the life out of the carrot. Place the carrots into a zip lock bag with a dry piece of paper towel. The paper towel will soak up any extra moisture the carrot gives off. The Carrots will stay crisp in the fridge up to 7 days.
Freezing carrots, cut into uniform pieces and blanch in boiling water for 3 minutes. This will slightly cook the carrot, but not completely through. With a slotted spoon remove the carrots, or strain with a colander. Dump out the carrots on a baking tray lined with parchment paper. Put into the freezer for 2 hours. Remove the tray and put the frozen carrots into a zip lock bag, and store it in the freezer.
Carrot Mustard Slaw
1 Bundle of Carrots, shredded
1 onion, sliced
1 cup of micro greens
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp grainy dijon mustard
1 tsp honey
Salt and Pepper
Remove the tops from the carrots, with a box grater, shred the carrots. Thinly slice the onion. In a bowl mix together the carrot, onion, and micro greens of your choice.
In a separate bowl, mix together the olive oil, lemon juice, dijon, honey, salt and pepper.
Add the dressing to the vegetables and mix together. Let it marinate together for 1 hour in the fridge.
Carrot Hummus with Carrot Top Pesto
Hummus
4 medium carrots
1 bulb of garlic
1/4 cup + 1 tsp olive oil
1 can of chick peas
Juice from 1 lemon
1 tbsp tahini
Salt and Pepper
Pesto
1/2 cup carrot tops
3 tbsp olive oil
1/4 cup toasted nuts
1 tbsp lemon juice
1 clove of garlic
Salt and Pepper
Preheat the oven to 350 degrees. Toss the carrots in 1 tbsp olive oil and so salt and pepper. Cut the top off of the garlic bulb drizzle with olive oil and wrap in tin foil. Roast the carrots and garlic in the oven for 45 minutes.
In a food processor add the cooked carrots, roasted garlic, olive oil, chick peas, lemon juice, tahini, salt and pepper. Blend until smooth.
To make the pesto add the carrot tops, oil, toasted nuts, lemon juice, garlic, salt and pepper to a blended and blend until combined.
Serve by spreading the hummus out on a plate creating ridges and dimples and pour the pesto over top and serve with chopped veggies and crackers.
Carrot Salad with Whipped Feta
10-12 medium carrots, cut in half length wise
1 tsp olive oil
3 tbsp sour cream
1/4 cup brie
1 tsp honey
1 tsp thyme
1/4 cup olive oil
1 tbsp Chilli flakes
Salt and Pepper
Place the oven wrack at the highest level and pre heat the broiler on your oven to high.
Cut the carrots in half, length wise. Toss in olive oil, salt and pepper, spread out evenly on a sheet tray. Put under the broiler and let the carrots cook for 12-15 minutes. You want the carrots to char. While the carrots cook place the brie, sour cream, honey and thyme in a food processor and blend until smooth. Next, make the chilli oil, in a small pot over medium hight heat add in the olive oil and start to warm. Once the olive oil starts to warm and become fragrant add in the chilli flakes and remove from the heat.
Now to assemble, remove the charred carrots from the oven. Take your brie cheese mixture and spread it out evenly on a plate, next place the charred carrots on top and finish with a tbsp of the warm chilli oil. Serve with crusty bread. Enjoy.
Potatoes
Potato Pancakes
Gnocchi
Potato Storage Tips:
Store potatoes in a cool, dry, dark and well ventilated place. Typically in a cardboard box in the pantry or garage. Do not store them in the fridge. The humidity in the fridge will make them sprout over time and the cold air will make the potato convert its starch to sugar. Making the potato sweet.
Potato Pancakes
5-6 medium potatoes, shredded
1 onion, sliced
1 tsp salt
4 sprigs of thyme, stem removed
1 large egg
2 cloves of garlic, crushed
1/4 cup flour or gluten free flour
Shred the potatoes and add the salt and mix thoroughly, let sit for 10 minutes. Drain off the liquid in the bowl. Squeeze the potatoes removing any extra water from the potatoes. In a bowl combine all the ingredients to the potatoes and mix until everything is incorporated. In a frying pan over medium high heat add 4 tbsp of cooking oil or fat of your choice. Wait till the oil is hot. Form the potato pancakes into little patties and place into the pan to fry for 3 minutes each side. Serve with sour cream and chopped chives.
Gnocchi
1 cup potatoes, boiled and mashed
2 cups flour
1 egg
Boil and mash the potatoes. In a large bowl add the mashed potatoes, flour and egg, mix together until the dough forms a ball. Divide the dough into 1/4’s and form into a little ball. Take each small ball of dough and roll out into long snakes. On a floured surface cut the snakes into half inch pieces.
In a large pot of lightly salted water cook the gnocchi for 3-5 minutes. Drain and serve with sauce of your choice.
Purple Cabbage
Purple Cabbage Salad with Tahini Dressing
Bacon and Onion Fried Cabbage
Cabbage Storage Tips:
Store cabbage in the fridge, whole and uncut. It will stay good in the fridge for up to 2 months. When ready to use just peel off a couple outer leaves.
When freezing cabbage you can cut into 1/4 wedges or shred the cabbage. Blanch the wedge cabbage for 4 minutes and the shredded cabbage for 1 and half minutes. Next strain the cabbage and shock it in ice cold water. Place the cabbage on a baking sheet lined with parchment paper. Freeze for 3 hours and then place into freezer bags.
Purple Cabbage Salad with Tahini Dressing
Purple cabbage, half head shredded
8 carrots, shredded
1 onion, thinly sliced
1 cucumber cut into match sticks
Tahini Dressing
1/2 cup tahini
1/4 cup olive oil
Juice from 1 lemon
2 cloves of garlic, crushed
Salt and Pepper
Shred the cabbage, carrots, onion and cucumber and mix together in a bowl. Mix all the ingredients for the dressing together and pour over salad.
Bacon and Onion Fried Cabbage
4 strips of bacon
1 onion, diced
2 cups cabbage, diced
1 tbsp vinegar
Salt and Pepper
In a sauté pan over medium high heat, cook the bacon to desired doneness. Once cooked remove the bacon from the pan, but leave all the bacon fat still in the pan. Add in the diced onion and cabbage. Cook the veggies until the cabbage becomes soft. Add in the vinegar, salt and pepper and cook for another minute. Serve.
Cucumbers
Creamy Cucumber Salad
Cucumber & Grape Salad
Cucumber & Mango Rice Bowl
Cucumber Storage Tips:
Storing cucumbers is easy as wrapping them in dry paper towel and placing them in an open plastic bag. Make sure the bag is left open to allow air flow. Cucumbers will store in the fridge like this for a 10 days.
The alternative method is to just store the cucumbers on the counter. They will delicious and crisp like this for 7 days.
CREAMY CUCUMBER SALAD
1 cucumber
1 bundle of green onions
1 tbsp white vinegar
3 tbsp mayo
Salt and Pepper
Cut cucumbers into coins. Roughly chop the green onions. In a bowl combine cucumbers, green onions, vinegar, mayo, salt and pepper.
Cucumber and Grape Salad
1 cup lettuce or micro greens
1 cucumber, sliced
1 cup of grapes, cut in half
1/4 cup red onion, sliced
1/4 cup toasted almonds
1/4 cup feta
Dressing
1/4 cup greek yogurt
2 tbsp olive oil
1 tbsp vinegar
1/4 cup mix of basil and cilantro, roughly chopped
1 clove of garlic, crushed
Salt and Pepper
Combine your lettuce, cucumber, grapes, onion, almonds and feta. In a separate bowl mix together the yogurt, oil, vinegar, herbs and garlic. Add salt and pepper to taste and mix the dressing together. Mix the dressing into the veggies and enjoy!
Cucumber & Mango Rice Bowls
1 Cucumber, sliced
1 mango, cut into cubes
1/2 red onion, sliced
1 jalapeno pepper, sliced
1 avocado, cut into cubes
1/4 cup mint, roughly chopped
1/4 cup basil, roughly chopped
1/4 cup cilantro, roughly chopped
1/4 cup toasted peanuts
Dressing
1/4 cup olive oil
2 tbsp apple cider vinegar
Juice from 1 lime
1 tsp dijon mustard
Mix together, the dressing. And add in the cucumber, mango, onion, jalapeno, avocado, herbs and peanuts. Serve over top rice and optionally top with grilled chicken.
Collard Greens or Swiss Chard
Bacon and Collard Greens
Collard Greens Storage Tips:
In a resealable bag or container. Place the Collards and on one side put a piece of paper towel and seal the bag or container. The container works great cause it prevents the greens from getting bruised in the fridge. This will last in your fridge up to 10 days.
Freezing collard greens, blanch the collards in boiling water. Let it cook for 30 second and strain the water from the greens. Next let the collards cool slightly and then squeeze the water from the greens. Put the collard greens in an air tight bag and freeze. It will stay good in the freezer up to 3 months.
Bacon and Collard Greens
2 strips of bacon, diced and cooked
1 onion, diced
3 cloves of garlic, slice (optionally use garlic scapes)
4 leaves of collard greens, roughly chopped
In a sauté pan over medium high heat, add the chopped bacon to the pan and let it cook fully. Once the bacon is cook and released the fat add in the onion and garlic, let it cook for a couple minutes. Next add the roughly chopped greens to a pan and let it cook for a couple minutes.
