Hello everyone. The CSA season is officially upon us and we're very excited about the weeks and months to come. Growing high quality, nutrient dense, organic food is our passion and we can't wait to share it with you.A big thank you to all our returning customers, we're so pleased that you like our produce enough to come back year after year. A big welcome to all our new customers, thank you for choosing us and supporting local.Each week we'll post about what is in your delivery, how to store it, and some ideas/recipes for cooking.week onegarlic scapesradishesspinachcilantromint – spearmint and peppermintkalewhite turnipsmaple syruprhubarb *previously delivered to those who wanted it*What to do with them? How to Store? Recipes below!kale – the trick to excellent kale is massaging it. We know this sounds silly, but kale is quite fibrous so if you’re eating it raw, massaging it is important as it breaks down those tough fibers. After a good rub down so you’ll have a more supple leaf to work with. It doesn’t take much, either massage it whole or slice thinly and massage in a bowl, you’ll see the kale darken and you’re done! Check out this video for a trick to remove the stem quickly. Lately we’ve been sautéing our kale until it wilts, then add ¼ cup of water to cook it slightly, once the water has evaporated we toss the kale in our favourite peanut dressing. Yum! Recipe below!(store in a plastic bag in the fridge)radishes – crunchy, peppery, and fresh we love these little beauties. The greens are edible as well as the roots, so why not use them in a salad, make a pesto, or try in a chimichurri. The roots are nice in salads, topped on buttered bread, or roasted!(remove the roots from the tops, store in the fridge in a bag)garlic scapes – these strange looking veggies are a sure sign of summer. As the garlic grows it sends up a “scape”, which is a long, tender stalk with an immature flower at the end. If left on the plant, it would eventually flower (like all of onions do – think about onions, or chives, or alliums, or walking onions). In an attempt to force the plant to put its energy into growing a large garlic bulb, we snip the scapes and eat them. The whole thing is edible and has a very garlicy taste. You can eat it raw, sauté, grill, or roast. Pretty much use it wherever you’d use garlic.(store in a bag in the fridge)spinach – this one is pretty straight forward. Store in the fridge.cilantro – you either love it or you hate it. We really hope you’re in the love it camp. We certainly love it.(to store, immerse bottoms/roots in an inch of water in a glass, then keep in your fridge.)mint – we love mint in our salads and to make tea. You can use fresh mint for tea or you can dry it and enjoy it later. Or, why not try making some mint chocolate chip cookies!? See below.(to store the mint simply keep in a plastic bag in the fridge)white turnips – unlike common turnips, these are mild and juicy and refreshing. Both the tops and the roots are edible. Both can be eaten raw or sautéed. Try in a salad, with dip, or cooked – see recipes below.(If you aren’t going to eat them right away and want them to last in your fridge, we suggest cutting the greens off and storing them separately. They can leach moisture from the roots. Store in a plastic bag in the fridge)maple syrup – for those of you who didn’t know, we have a maple grove and a sugar shack at the back of our farm. This year we harvested 19 liters of syrup! We hope you enjoy this sweet treat as much as we do. This jar is shelf stable, but be sure to refrigerate it after opening.Recipes to trywhite turnips with miso maple glaze fresh mint iced coffee fried greens meatlessballs mint chocolate chip cookies olive oil and maple granola cilantro lime rice black beans with cilantro and lime kale and and mint salad with spicy peanut dressing

week three

week two

week one