Skip to main content

Posts

Showing posts from September, 2014

Put that in your pan and fry it...

Random vegetables in the fridge? Check. More dill than a normal person would ever really use (though we're not really normal here are we)? Check. Leftover rice? Check. 
Throw it in a buttered pan, add  scrambled eggs (2 per 1 cup of rice roughly?) and soy sauce, voila. You have egg-fried rice!


 So... we really planted a lot of dill this year. Just put it in everything. You'll be fine!
Whoosh.
Delicious!

Giant beets

We have some pretty big beets out there... bigger than my fist!





Ducklings!

Newly hatched ducklings, our little brown Mommy duck is very protective, so we are not sure how many we have but they sure look cute.

Work shares available

We are offering work shares for the remainder of this season and will likely be looking for a couple for next year as well. We are looking for a few extra hands who can help out a couple hours a week (3 or more), Thursdays or Fridays for harvesting and packaging. In exchange you will be provided with a share of the CSA. Hours and size of share will be negotiated individually. For next season we'll need help with weeding, planting, harvesting, packaging, and possibly other odd jobs that might need to be done.

We're looking for people who have some experience in gardening, and who can physically do the bending and crouching required for field work. Own transportation required.

Please e-mail csa@rjrfarm.ca if interested with a little bit of background on experience and your availability.

Everything stir-fry

It's so great to be able to take fresh veggies out of your fridge and throw them all in a stir-fry. There's really not much limit to the variations you can create. Lettuce might be the only thing I wouldn't recommend stir-frying. Even beets can go in!

Here's a delicious stir-fry we made today...


First we browned some sliced mild Italian sausage. Then put in a large diced onion, then sliced 1/2 green cabbage (unused from a stir-fry I made last week), then a whole bag of de-stemmed and chopped kale, then chopped sweet pepper, then chopped broccoli, then quartered and sliced yellow zucchini. Almost everything from RJR Farm. I could have put Swiss chard and beets but I didn't want to go overboard, the pan was getting pretty full even after the greens cooked down. I try to guess the longest cooking ingredients to the fastest cooking and put them in that order (eg. mushrooms always last).

For the sauce I made my mother's specialty, and my favourite. Take a couple spo…