Hello Members and welcome to the first week of our main growing season!!
We are so happy that you have decided to join us on our farming adventure this year. We have lots of great flavours planned for you this year.
We will send out a little farm happening like this one every week to keep you updated on what is going on at the farm and what you might expect to see in your basket each week.
Did you know that many health issues can be prevented or improved simply by increasing the amount of home cooking you consume and that one of the main barriers to home cooking is lack of time? I will try to include some time saving tips with the weekly recipe suggestions to try to make it easier for all of us to increase our home cooking:).
This week we have an abundance of some key ingredients (basil, cilantro, kale, garlic scapes and mint) that will be highlighted in the recipes for the week.
Recipe ideas for this week include (click for links to recipes):
- Fried Rice with Green Onions and Garlic Scapes (substitute for carrots and peas!)
- Basil and Garlic Scape Pesto
- Kale and Onion Pie
- Cilantro and Lime Rice
- Simple Vinaigrette
- Mint, Bulgur and Chickpea Salad
Here is a sample weekly meal plan for a family of four:
Saturday:
- Main Meal: Garlic Scape and Basil Pesto Pasta with Salad
- Prep ahead for rest of week: vinaigrette (keep in container in fridge); pesto (consider making 2-3 batches and keeping extra in the freezer for easy weeknight dinners; keep 1 batch in the fridge for grilled cheese with pesto later in the week)
- Salad can be simple greens and dressing or consider adding salad turnip, beets, green onion or anything else in your fridge; consider making extra in deli containers with dressing and hard veggies on the bottom and leafy greens on top for easy grab and go shake and serve salads for the rest of the week
Sunday:
- Main Meal: Sausages, Rice and Mint, Bulgur and Chickpea Salad
- Prep ahead for rest of week: 3-5 batches of rice, one for dinner tonight, 1-2 batches of lime-cilantro rice for burrito bowls later in the week and 1-2 allowed to steam to dry out then saved in the fridge for fried rice later in the week
- Prepare bulgur salad, consider making a double or triple batch for easy lunches or leftover dinners
Monday:
- Main Meal: Fried Rice with Green Onion, Garlic Scapes and Leftover Sausage bites
- Consider making extra for easy lunches
Tuesday:
- Main Meal: Kale and Onion Pie
- Save extra in the fridge for easy lunches or leftover dinners
Wednesday:
- Main Meal:
- Burrito Bowls
- Use pre-prepped cilantro-lime rice; add cheese, protein, raw, roasted or steamed veggies, green onion and anything else delicious in the fridge (how about some of that cilantro pesto that you popped in the freezer last week?)!
Thursday/Friday (or any other busy night):
- leftovers from other nights
- grilled cheese with pesto and salad
- bread/cheese/red pepper jelly/pickles/left over sausage bites/white bean dip (canned or from last week's bulk prepared white beans) and kohlrabi sticks
- Pasta with Brown Butter and Sage (see recipe in last week's farm happening; garnish it with beautiful sage flowers like in this week's photo)
Do you have other awesome ideas about how to use this week's bounty? Did you try one of these recipes or one of your own and have tips or a photo to share with the group? Join our Harmony Farm Recipe Sharing Group and share your successes, tips and questions with other Farm Members!
We are looking forward to getting to know you during the season. Please keep in touch with us and let us know how things are going for you so that we can make sure we are growing and sharing what everyone loves the most.
Wishing everyone a great week.
Your Farmers,
Greg and Kate.
