Blog Archives - The Honest to Goodness Farm Co.

August 26

8/25/2015

It's the last week of August! That FLEW by! Our season is now officially half over. Here's what I've narrowed it down to this week:

Basil
Beets, Red
Cucumber
Grapes, Red & Green
Kale
Lettuce, Butter
Pears, Asian
Squash, Pattypan
Zucchini

See you all Wednesday!

August 19th

8/19/2015

Here we go again! I got lots of requests for leeks this week so lets give those a try! I will send out a card for those. Our cantaloupe isn't quite ready yet, so this week for fruit I will have home made on the farm fruit roll ups. They are made with a combination of Naty's figs, blackberries and apples. She has been working on these for a few weeks now, in her kitchen at night like a mad scientist. They are delicious! She will likely be selling them to raise money for court fees associated with fighting the Galvanizing plant that is being built on 192nd & 24th. It is zoned light industrial, mostly for warehousing. However, somehow City Hall approved a Galvanizing plant. They haven't yet been issued an emissions permit from the GRVD, so we are waiting to see how that works out. Anyway, here is a glimpse of what to look forward to on Wednesday:

Green beans
Rainbow carrots
Corn
Cucumber
Leeks
Lettuce - Green leaf
Potatoes - Yukon
Tomato - Beefsteak
Fruit roll ups :)

See all you lovely, good looking people on Wednesday.

August 12

8/12/2015

Thank you everyone who has filled out the survey so far, if you haven't yet, please do. You can follow the link in the e-mail or you can find it under "Contact" on our website:

http://www.honestfarming.ca/survey.html

This is what you can look forward to this week:

Golden Beets
Rainbow Carrots
Field Cucumber
Kale
Red Onion
Jalapeno peppers
Green bell peppers
Cherry tomatoes
Yellow zucchini
Black Amber plums

I highly suggest making a greek salad this week! Chop up the cucumber, tomatoes, green pepper, and onion. Squirt some lemon juice, olive oil, and a dash of vinegar on there. Don't be shy with the feta cheese. Finish it off with salt, pepper and oregano. I prefer dried oregano here, but fresh is always great if you have it!

I hope everyone is having a great week :)

I am hoping for melons next week!

August 4th

8/4/2015

Thanks everyone for your patience while we were on holidays! The whole family was in the Kootenys for 2 weeks and we got the honour of watching two of our members get married in Nelson! Congratulations Gabe and Rosie! It was a beautiful ceremony at Rosie's Uncle's Nursery. Nonetheless, it always feels great to be home and get back to home cooked meals and your own bed.

Now down to business, it's going to be a delicious week:

Plums
Carrots
Chard
Corn
Cucumber
Dill
Eggplant
Fave Beans
Potatoes
Tomatoes

Dill freezes well, toss anything you don't use right away in the freezer and whenever you need fresh dill, just chop some off the top and put it back in the freezer!

Here's that eggplant recipe again:

Baba Ganoush

-2 medium eggplant (~900 grams)
-1/4c tahini
-3 tbsp lemon juice
-2 or 3 cloves of garlic, minced or crushed
-1/4 tsp cumin
-1/2 tsp salt
-2 tbsp chopped parsley
-1 tbsp olive oil

1. Adjust oven rack to middle position and turn on broiler.
2. Place eggplant on baking sheets and stab with a fork a few times. Broil whole for 2 minutes on all sides.
3. Turn broiler off but do not remove eggplant, heat oven to 375F and roast for 25-30 minutes until soft. Remove, allow 10 minutes to cool.
4. Combine tahini, lemon juice, garlic, cumin & salt in a bowl.
5. Split eggplant and drain out excess liquid. Scoop out and add to tahini mixture. Mix to desired texture. Garnish with parsley and olive oil.

Serve this with pita or corn chips while your dinner is on the grill.