Welcome to the first week of our 2024 Farm Share! It is time to customize your share! The customization window closes on Sunday at midnight. Pick up begins June 6th!
Please read this email - it contains our weekly newsletter, veggie highlights and recipes, and some important reminders.
The Season Begins
The season of fresh local produce has arrived! I love the easy joy this time of year, when everything is new and exciting. Today we went for a field walk and marvelled at the cabbages all snug in a row; the broccoli rising tall; the peas forming a jungle; a sweet carrot pulled from the ground; radishes growing fat underneath tall weeds; tiny cucumbers forming; tomatoes full of flowers. It’s a fresh start, a chance to try it all again. Everything is still half a dream, laden with potential.
Our goal for our Farm Share is not to just share our harvest, but in doing so to be able to share the story of growing food, from this time of new beginnings up until the snow kindly gives us a moment to rest. You’ll journey with us through the highs and the lows as we traverse the season and meet whatever Mother Nature has in store. When your food has a story attached to it, it takes on more meaning, and appreciation comes easier.
And for us, knowing that our food is going to your tables each week adds meaning to the work we do, and keeps us striving to do well. Thank you sincerely for joining our Farm Share this season. Your choice is impactful to our farm, our staff, and our family. We hope you’ll eat well, learn a little, and enjoy taking part in the story of seasonal eating and local sustainable growing.
On The Farm
This week we have been weeding a lot on the farm! With all the rain we have been getting, the weeds are starting to grow like...well...weeds.
We've also been working on getting electricity to our new greenhouses, and adding some drainage pipes to our fields.
We worked today to weed our onions and replant about half of them since they suffered in the wet field.
What's Fresh This Week: Veggie Highlights & Recipes
This week we are harvesting: Hakurei Turnips, Kohlrabi, Bok Choy, Kale, Radish, Cilantro, Dill, Parsley, Beets, Mini Romaine Lettuce, Salad Mix, Carrots (limited), Spring onions (limited) and Garlic Scapes.
Farm Share tip: Not everything will end up in your share! Make sure to customize it to see what else there is out there. Herbs we generally do not automatically include except on occasion but are available for swaps. More limited items will often not automatically be put into shares but will be available for swaps.
This time of season, most of what we harvest is green! I imagine back before grocery stores and globalization, when people were just eating their canned produce and storage crops all winter, that the advent of spring greens must have been so refreshing and inspiring. I try to capture this spirit when cooking this time of year.
Here is some information about Kohlrabi, Bok Choy, Hakurei Turnips and Garlic Scapes, which are the more uncommon crops we grow this time of year:
Bok Choy:
Bok choy, also known as Chinese cabbage, is a staple in Asian cuisine. It’s known for its crisp texture and mild, slightly peppery flavor. Both the leaves and stems are edible and can be enjoyed raw or cooked.
Nutritional Benefits: Bok choy is a powerhouse of nutrition. It’s low in calories but high in vitamins A, C, and K. It also provides a good amount of calcium, magnesium, and iron, making it an excellent choice for maintaining strong bones and a healthy immune system.
How to Store: To keep your bok choy fresh, store it in the refrigerator. Place it in a plastic bag or a container with a damp paper towel to retain moisture. It’s best used within a week.
Recipe Ideas: Here are a few delicious ways to incorporate bok choy into your meals:
- Stir-Fry: Sauté bok choy with garlic, ginger, and your favorite protein for a quick and healthy stir-fry. Add a splash of soy sauce for extra flavor.
- Soup: Add chopped bok choy to soups and broths. It pairs wonderfully with noodles and can enhance the nutritional value of your dish.
- Salad: Use young, tender bok choy leaves in salads. They add a nice crunch and a slightly peppery taste.
- Roasted: Toss bok choy with olive oil, salt, and pepper, then roast in the oven until the leaves are crispy.
Fun Fact: Did you know that bok choy has been cultivated in China for over 5,000 years? It’s been a favorite in Chinese medicine and cooking for centuries due to its health benefits and versatility.
Hakurei Turnip:
Hakurei turnips, also known as Japanese turnips, are small, white, and incredibly sweet. Unlike traditional turnips, hakurei turnips are tender and can be eaten raw, making them a versatile addition to your meals. They are turning into a fan favourite around here!
Nutritional Benefits: Hakurei turnips are low in calories but high in fiber, vitamin C, and potassium. They are great for promoting digestive health and boosting your immune system.
How to Store: Store hakurei turnips in the refrigerator, ideally in a plastic bag to keep them fresh. They can last for a couple weeks or more. The greens are also edible and can be stored separately in a damp paper towel for a few days.
Recipe Ideas: Here are some delicious ways to enjoy hakurei turnips:
- Raw: Slice thinly and add to salads for a crisp, sweet crunch. We also like adding them to a raw vegetable platter. Rosemary likes to dip them in honey!
- Roasted: Toss with olive oil, salt, and pepper, then roast until tender and caramelized.
- Pickled: Quick-pickle turnip slices with vinegar, sugar, and spices for a tangy snack.
- Sautéed Greens: Don’t discard the greens! Sauté them with garlic and olive oil for a nutritious side dish.
Fun Fact: Hakurei turnips were developed in Japan in the 1950s and have become popular worldwide for their mild flavor and versatility.
Kohlrabi:
Kohlrabi, sometimes known as German turnip, is a bulbous vegetable related to cabbage, broccoli, and kale. It has a crisp texture and a mildly sweet, slightly peppery flavor.
Nutritional Benefits: Kohlrabi is rich in vitamin C, fiber, and potassium. It’s also a good source of antioxidants, which help protect your cells from damage.
How to Store: Kohlrabi can be stored in the refrigerator for up to two weeks. If it comes with leaves, store them separately and use them within a few days.
Recipe Ideas: Here are some tasty ways to prepare kohlrabi:
- Raw: Slice or grate kohlrabi for salads or slaws or raw eating. It adds a delightful crunch.
- Roasted: Cut into wedges, toss with olive oil and your favorite spices, and roast until tender.
- Mashed: Steam or boil kohlrabi, then mash with butter and seasonings for a unique side dish.
- Stir-Fry: Add sliced kohlrabi to stir-fries for a crunchy, nutritious addition.
Fun Fact: Kohlrabi’s name comes from the German words “kohl” meaning cabbage and “rabi” meaning turnip. Despite its unusual appearance, it’s been a favorite in European cuisine for centuries.
Garlic Scapes:
These are really early this year, usually we don't have them until week 3! Garlic scapes are the green, curly shoots that grow from the bulbs of garlic plants. They are harvested in late spring and early summer to help the bulbs grow larger. Scapes have a milder garlic flavor and can be used in a variety of dishes. We often use it instead of garlic this time of year when our garlic supply is done.
Nutritional Benefits: Garlic scapes are low in calories but rich in vitamins C and A. They also contain fiber and antioxidants, which are great for boosting your immune system and overall health.
How to Store: Store garlic scapes in the refrigerator. They can be kept in a plastic bag or wrapped in a damp paper towel to maintain freshness. Scapes typically last up to two weeks when stored properly.
Recipe Ideas: Here are some delicious ways to incorporate garlic scapes into your meals:
- Pesto: Blend garlic scapes with nuts, Parmesan cheese, olive oil, and lemon juice for a unique twist on traditional pesto.
- Sautéed: Sauté garlic scapes with olive oil and a pinch of salt for a simple and tasty side dish.
- Grilled: Toss scapes with olive oil, salt, and pepper, then grill until tender and slightly charred. Our favourite way to prepare.
- Stir-Fry: Add chopped garlic scapes to your favorite stir-fry for a burst of garlicky flavor.'
- Use instead of garlic! They can be substituted in all recipes.
Fun Fact: Garlic scapes are a seasonal delicacy and are only available for a short time each year. They are highly prized by chefs and food enthusiasts for their unique flavor and versatility.
Recipe of the Week:
Try this recipe, which is a popular salad made in Alex's childhood home of Moldova in the spring.
Moldovan Dill, Radish, and Spring Onion Salad
Ingredients:
1 bunch of radish
1 bunch of spring onions, chopped
¼ bunch bunch dill, chopped
1/4 cup of sour cream
salt to taste
Method:
Chop your spring onions, radish, and dill. Toss together with sour cream (add more to desired creaminess). Add salt to taste. Enjoy!
Pick Up Reminders and Notes
Farm Pick Up Procedure
Our address is 30073 Centre Rd, Strathroy. We're down a long driveway, with a sign at the top of the driveway.
Tips:
- Put your turn signal on early when slowing down– cars drive fast along this road and get impatient if they don’t know you’re turning. Our rule is we turn on the turn signal when we reach the bridge.
- Please don’t turn around in our neighbours driveways.
- Be mindful of other cars coming and going, as we have a narrow driveway
Thursday Farm Pick Up
Come between 3pm-8pm. Pick up happens inside our packhouse. It's just on the left about halfway down the driveway; a plastic-covered structure with orange and red doors. There's a small gravel parking area there.
Friday or Saturday Farm Pick Up
Your share will be left in our cold room, which is in our packhouse. Enter the packhouse, and then turn to your left; you will see a white door, which leads to our cold room. Please help yourself; go inside the cold room and you will find your bag labelled with your name on it. This is a self-serve pick up option. You can come between 9am-7pm.
Forget to pick up your share? Going to be late?
Don’t worry, it happens! In that case, we'll leave it in our cold room for you, and you can pick it up on Friday or Saturday.
Green Bee and Whole Grain Hearth Pick Up
Head to the Green Bee from 12-5 or Whole Grain Hearth between 10am-5pm on Fridays. Make sure you get there by 5pm since they will be closing at that time.
Home Delivery
Route 1 is on Fridays, Route 2 is on Thursdays. Please leave out a cooler if you are going to be away during delivery.
Green Bags
We have approximately 2 bags per person. It’s super important that you return your bag when you come and pick up your share the following week. If you are home delivery, please leave your empty bag on your porch for pick up day. We do reuse these bags every year and they are quite an investment so please treat them nicely.
Keep in Touch
If you need to get in touch with me on pick up day, send me a text rather than an email if you can. 519-719-7253. Email is mulberrymoonfarm@gmail.com
Contact me at any time with your questions, comments, concerns :) We are very accommodating people and like to make sure you're happy, we'd rather know than not know! And flag our emails as important or drag them into your primary inbox so that they don’t get filtered out.
We love to see what you are doing with your veggies, so make sure to tag us @mulberrymoonfarm in your social media posts and stories.
Enjoy your first share of veggies, happy cooking, and thanks for keeping us growing!
Your farmers,
Kim, Alex, Rosemary and Lark
Jonathon, Kristen, and Courtney
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