Fall Food Box - November 19
Full Produce Box
Full Produce Shares will Receive a Minimum of 6 of the Following 8 Items:
B.C. Organic Gala Apples
The Gala Apple has a mild, sweet flavour. This apple has a red outer skin with peaking tones of yellow and green. It's medium in size and has a firm as well as crisp texture.
Kale is from Blue Lagoon Farm. Strip all the kale leaves off the stems and store in a large ziplock bag in the fridge. It lasts for at least 2 weeks! Kale is a tougher green, however one of the most nutritious - filled with fibre, folate, vitamin A and K. It's a nice salad green for a fall salad, or mix with other lettuce/greens that you have. Dice it up into fine pieces for an egg scramble or omelette with tomatoes and any other veggies you have.
Celeriac is from Blue Lagoon Farm. Store in the fridge crisper for 2 weeks or more. This is a root vegetable with a mild celery taste. It's not too flavourful so I would add some spices or seasoning to it. You need to peel or cut off the outer roots and then either chop up and roast or use in a pureed soup.
Parsnips are from Blue Lagoon Farms. The parsnip is a root vegetable closely related to carrot and parsley. It's long, the tuberous root has cream-coloured skin and flesh, and, left in the ground to mature, it becomes sweeter in flavour after winter frosts.
Potatoes are from Blue Lagoon Farm. They can be kept in a pantry, basement or any cool, dry and dark place. These bigger potatoes can be used for baked stuffed potatoes, peel and make
Yellow onion is from Wild Earth Farm. They're storage onions with a dry outer shell that can be stored in a pantry or cupboard for several weeks. You can use them as the start of soups, in chilli, sauteed with veggies or meat.
Carrots are from Jonathan's Farm in St. Andrews. Store in the fridge crisper or a cool dry place for 3 weeks or more. For raw eating, peel cut up and store in a glass container of water in the fridge. They can be boiled, roasted or added to a slow cooker stew/roast. Add them to the turkey at thanksgiving to roast.
Red Kuri Squash
Squash is grown by Jeff at Wild Earth Farm. Store in the pantry, a cool basement or on the counter for a couple months or more. This bright orange teardrop-shaped squash also has a bright orange sweet flesh. See the recipe from the newsletter to make a simple roasted red kuri squash.
Mixed Shares will receive 4 out of the following 6 items + 1 protein items:
Remove your New York Steak out of the packaging, pat dry and bring to room temperature.
Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil.
Season the meat just prior to cooking.
Don’t overcrowd the cooking base.
Heat the pan up to high. Place the seasoned room temperature steak on the pan, reduce temperature to medium.
Cook 3-4 minutes each side for medium-rare.
Leave to rest in a warm place at least 5 minutes before carving.
The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expanded which means the more well done your meat is, for a medium-rare steak it should have a soft feel with a little spring back.
Our deliciously meaty burgers are as natural as you can get, making for simple yet extremely tasty meals. Made exclusively from grass fed beef or bison, sourced from our grass fed herds, these wholesome and nutritious patties are fantastic whether as gourmet burgers or popping on the barbecue.