Posts tagged ‘CSA box’

November 7, 2012

Dear UBC Farm, thank you. (A 20 week CSA roundup)

At the harvest potluck someone asked us our favorite veggie. I think I said the Red Russian Kale.
I now know my favorite carrot is a purple haze. My favorite squash is delicata. My favorite weed is purslane. My new favorite herb is summer savory. I love golden beets. I can cook mustard greens and like it. I’m obsessed with the over 300 varieties of delicious apples you cannot get in the store.

I can walk through a community garden and identify herbs and varieties of vegetables.

It’s that time of year. It’s time for me to say goodbye to my CSA box. Well, I still have some carrots and pumpkins to play with. So in the meantime I will say, thank you UBC farm. Thank you for teaching me how to cook each week. Thank you for feeding us fresh flavourful veggies. Thank you for the apples, the eggs, the recipes, the crop updates. Saturdays at the farm with my dog.

Wow before I get too choked up here is the 20 week roundup of this year’s (and my very first!) CSA farm box share:

Week 1/June 22: I picked up my very first farm market harvest box today. I have little lettuce heads, kale, radishes, herbs, a few strange things that I’ve never tried before. We tasted a few leaves- mizuna! and chive like creatures and garlic scapes. And we are going to get all these greens, and more, every single week. and farm eggs. I’m in heaven. 

Week 2/June 30: strawberries, garlic scapes, mizuna, red russian kale, savory, salad mix, and baby chard.

Week 3/July 7: Salad mix, arugula, baby chard, garlic scapes, broccoli, wild marjoram and strawberries.

Week 4/July 14: Radishes, Rapini, Red Dandelion Greens, 2 x Mini Lettuce Heads, Chives, Raspberry, Salad mix

Week 5/July 21: Spinach, baby chard, carrots, blueberries, snap peas, salad mix, savory

Week 6/ July 28: Blueberries, potatoes, head lettuce, dill, turnip greens, purslane, shelling peas, carrots

Week 7/August 4: Blueberries, carrots, beets, harukei (Japanese) turnips, parsley, kale, grilling onions

Week 8/ August 11: Collards, ruby streaks, salad mix, zucchini, yellow bush beans, carrots, garlic, corn, eggs!

Week 9/August 18: Daikon, beets, zucchini, kale, salad mix, mixed beans,  basil

Week 10/August 26: Chard, mustard greens, green beans, cucumber, leeks, garlic, pac choi, purslane

Week 11/September 1: Turnip greens, leeks, potatoes (red chieftan), bulk carrots, bunched beets, head lettuce

Week 12/ September 8: yellow carrots, radicchio (Chioggia), potatoes (Red Chieftain), pink chard, flat-leaf parsley, fresh shelling beans (Teggia), and a jalapeño.

Week 13/September 15: carrots (purple haze), fresh shelling beans (Teggia or Black Coco), hot Hungarian peppers, a jalapeño, sweet marjoram, leeks, acorn squash, and kale (Red Russian or Starbor).

Week 14/September 23 :kale (Starbor), beets, fennel, turnips (Hakurei), thyme, delicata squash, purslane, and two apples (Chehalis and an unknown variety)

Week 15/September 29: garlic (first quality), leeks, pak choi, rosemary, spaghetti squash (Tivoli or Pinnacle), and apples (one each of Priam, Nova Easy Grow, Fameuse, and Blenheim Orange).

Week 16/ October 6: golden beets, fennel, ruby streaks, thyme, collards, a sugar pie pumpkin, and apples (one each of Belle de Boskoop, Cox’s Orange Pippin, Nova Easy Grow, and Margil). 

Week 17/ October 13: parsnips, carrots (orange and purple varieties), orange Hubbard squash (Hubba-Hubba), garlic (second quality), kale (Starbor), arugula (Surrey), and apples (one each of Grimes Golden, Spigold, King of Tompkin’s County, and Cornish Gilliflower)

Week 18/ October 20: kabocha squash (Sweet Mama), beets, collards, garlic (2nd quality), winter radishes (Black Spanish), parsley (flat or curly), and multiplier onions

Week 19/October 27: parsnips, leeks, garlic (first-quality), rainbow chard, and a speckled hound pumpkin.

Week 20/ November 3:
mixed mini lettuce heads (Pomegranate Crunch, Little Gem, Magenta Batavian, and Concept Batavian), garlic (a paper bag of second-quality cloves, and a bulb of first-quality), carrots (Purple Haze and Yaya), beets, rosemary, and Butternut squash

Favorite Mystery Vegetable: scapes
Favorite Overall Veggie: Tough one, but I’ll stick to the simple farm lettuce! I’d go so far as to say that the farm lettuce is a symbol for everything you can expect in a CSA: it is an experience you cannot get in a grocery store. You think you know what lettuce tastes like until you get it fresh picked that day off the farm. Then you know what lettuce tastes like.
Most traded item in the swap box: Beets
CSA Casualties: Hubbard Squash, Ruby Streaks
Was it worth it? Absolutely.

UBC Farm Entrance, Vancouver, BC

Submitted to: “What’s in the Box?” at In Her Chucks
& Fresh Foods Wednesday Link-up.

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October 15, 2012

The best broth you will ever make: fennel broth (for free!)

I had pile of leek greens and fennel stalks and fronds I really didn’t know what to do with.

I saved the scraps in the freezer and to be honest I did think they would sit there for a year and freezer burn before I got around to making a vegetable stock. I find that most vegetable broths do not have enough *essence* to stand alone as its own soup. Usually they are ok for adding to risottos or flavouring a pot of beans or stew.
That is exactly where I thought this fennel broth would end up- I had a bit of the fennel broth in a measuring cup ready to go into a white bean stew when my neighbour dropped by. Simmering the broth made the house incredibly aromatic so she came into the kitchen right away to see what I was up too. “What is that?” she said. “fennel broth, try it”. She did. I think she said “oh my goodness”. or “that’s incredible”. or maybe it was ‘Mmmm’. Something along the lines of: This is the best broth you will ever make.

Here is the recipe, exactly as I made it:

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October 9, 2012

I was featured on FRESH FOOD WEDNESDAYS!

A quick note to say: My chard rolls post was featured on Fresh Food Wednesdays by Gastronomical Sovereignty.
Link-up your recipes to a Canadian, local, fresh food supporter! :

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