CSA pick up July 30th
Oh this is when things get tough for me. There are now so many choices of what to put in the CSA bags! Because the soft fruits have come into season (and won't last), we'll be having a fruit extravaganza in this week's CSA. Because of our cold cold winters, sweet cherry trees cannot survive here. Lucky for us the fine folk at the Morden research station and University of Saskatchewan have our best interests at heart. They have spent the last several decades grafting and breeding cherry trees that are prairie hardy. Their successful work has born fruit, with some orchards in Manitoba now growing tart cherries. These new varieties are not as tart as the nanking or pin cherries that you might remember from your grandma's garden. Dubbed the 'romance series', varieties include Romeo, Juliette, Cupid, Valentine, Crimson Passion and Carmine Jewel. Our producer grows Crimson Passion and Carmine Jewel. These 2 varieties produce large, soft, sweet/tart fruit. To have peak sugar content, our farmer lets them ripen to their peak before picking, meaning that the cherry is going to be very soft and juicy. This is normal! Tart cherries do not have the same firm consistency as sweet cherries. Expect them to be soft and juicy. For a tart cherry, this is not over ripe. It's the perfect ripeness! What do you do with these beauties? Yes you can eat them right out of hand, but sour cherries shine in baking. Had a cherry pie recently? It's filling was probably made with sour cherries. Because of their tart nature, sour cherries lend themselves well to pies, cakes, crumbles, pancakes, sauces for meat, or make booze out of them! Once again, Deb from Smitten Kitchen has an easy peasy sour cherry compote that is perfect for an ice cream topper . Or try this slab pie. Or if you're anything like me, you'll want to make a nice liquor out of them. Here is version one and here is version two. This week everyone is getting a lot of parsley!! To that end, it's time that you break out your food processor and FINALLY make some pesto. If you just google 'parsley pesto' there are oodles of recipes that pop up. The gist of all of them is the same. Grind up about half a cup of nuts in a food processor (can be almonds or walnuts), add a cup of parsley, a couple cloves of garlic or garlic scapes, some asiago or parmesan cheese, then enough olive oil go give it the viscosity that you would like. Add a pinch of salt and some pepper if you would like and TA DA! You have the first part of a pesto dish! The next thing that you have to do is steam the beans in your CSA, then top them with the pesto! Or boil up some pasta, sautee your chard and toss it all up with your pesto. Or slather your pesto on as a layer in a fabulous sandwich. Or mix the pesto with some lemon juice and call it salad dressing, or add it to a soup that needs an extra kick of flavour. Full Share to receive a minimum of 6 of the following items! Raspberries, Organic Sour Cherries, Spray free Chard, Spray free Beans, Spray free Eggplant, Organic Parsley, Organic Garlic scapes, Organic Beets, Organic Potatoes, Organic Half share to contain a minimum of 5 of the following items Sour cherries, spray free Parsley, Organic Garlic scapes, Organic Beans, Spray Free Beets, Organic Potatoes, Organic This week CSA share holders will have another choice to make at the till. Broccoli or Raspberries. Full share holders already have a pack of raspberries in their shares, so the choice is really DOUBLE raspberries or Broccoli.. For the half share holders, you do not have raspberries in your share, so it's a straight choice. Raspberries or Broccoli.