December 9 CSA pick up
Hello all! It's early December, the days are short and I'm feeling sleepy. I'm not alone. The greens in greenhouses are having a hard time these days. Heat is not enough for these little guys, short days with little sun is hard on plants. All of our greenhouse growers are looking forward to the new year when the days start to get longer. All Shares to receive the following. Remember to eat your goodies from the top down to reduce spoilage and keep shelf life. Basil or Arugula, spray free, greenhouse grown. Lettuce, spray free, greenhouse grown Tomatoes, spray free, greenhouse grown Kale, organic, from a cold frame that survived the -25 weather!!! Lately I have been into making a potato kale fritata for breakfast. Preheat your oven to 350 degrees Take 4-6 fingerling potatoes, wash them and slice them thinly. I use a mandolin. Take 1 small onion, chop Sautee the potatoes and onions in an oven proof pan (cast iron) until soft and the potatoes are a little brown. Add 2 cups washed and chopped kale Stir around until the kale is wilted or a little bit browned. Season with salt and pepper. Beat 6 eggs. Pour over the pan of potatoes, onions and kale. Jiggle pan to get the eggs down into the veggies. Put pan in the hot oven for about 10-15 minutes or until eggs are set. Serve with hot sauce! This makes a hearty breakfast or brunch. Apples, spray free Squash, spray free Carrots, organic Cabbage or parsnips, organic Potatoes, organic Vegetable only shares to receive the following in addition to the above base. Parsnips, organic Extra Kale, organic Garlic, spray free Produce plus shares to receive the following in addition to the base. Lemon Sauce Lemon sauce. Pete Fehr (also know by his alias Saucy Pete) is the genius behind Gourmet Inspirations. He makes 4 finishing sauces right here in Manitoba. He makes them with no additives, preservatives or artificial anything. He uses as many local ingredients as he can, and the sauces are divine. Have dinner guests coming over that you want to impress? His sauces are the answer. Marc and I use Pete's lemon sauce on white fish and it really elevates the dish to a whole new level. Mixed shares to receive the following in addition to the above base. White fish. How do you fillet a whole cooked fish? How do you fillet a whole raw whitefish? Once it's filleted what can you do with it? What if you are like me and are too lazy or inept to fillet a fish? Because Marc and I make a small household of 2, when I thaw a white fish the first thing I do is take a cleaver and chop off 2 X 3 inch thick steaks. Night one I toss the steaks in a spice mix with some flour and fry them in butter or bake them. No need to fillet them. Night two, I stuff the now smaller whitefish with whatever herbs I have kicking around, drizzle with with butter, season it and bake it. Night three, I take the leftover whitefish and turn it into fish tacos or a sandwich. Why do we sell and promote whitefish? Our fisherman Peter, has a business fishing and processing his fish up north between the Pas and Pukatawagan Manitoba. He employs native fisherpeople from the area to catch fish, then clean, fillet and pack them in his fish processing plant up north. His business is keeping skilled people employed in their communities. Peter sells whitefish and Jack as well as pickerel. This makes him a very special person and I'll tell you why. In Manitoba, the freshwater fish marketing corporation has the legislative authority (ie. government given right) to control the harvest and sale of wild fish. To be able to commercially fish in Manitoba, you must acquire quota from the FFMC. The quota that you receive is in weight form. For example, you could acquire the quota to harvest 2000lbs of fish. Fisherpeople are supposed to pull up their nets and collect ALL species of fish that the FFMC sells. That includes whitefish, jack, sauger etc as well as pickerel. Unfortunately though, the FFMC pays their fisherpeople 10-20X more for pickerel than for any other fish. Most fisherpeople are dancing on the fringes of poverty, and they can not afford to use up their poundage of quota on poorly priced fish. So they pull up their gill nets, collect the pickerel which garners a good price, and throw away ALL OF THE OTHER FISH. As fisherpeople use gill nets, these fish are left to die. If you ski across our lakes in the winter you will see large frozen piles of waste fish beside fishing shacks. This practice is called 'bushing' fish and it is emptying our Manitoba lakes at an alarming rate. It's estimated that hundreds of thousands of pounds of fish are caught, killed and 'bushed' every year. The number could be in the millions of pounds. Because it is an illegal practice, and the FFMC does not want to admit that it is happening, no accurate numbers are available. This atrocious practice is unsustainable and will empty our lakes of fish within the next 20-35 years. We don't buy pickerel from fisherpeople who bush their by-catch. It also means we encourage the consumption of whitefish and jack (pike). Whitefish and Jack are DELICIOUS, versatile and sustainably harvested. Every time you have a meal of pickerel, please have a meal of whitefish and a meal of Jack (pike) as well. Our lakes will thank you.