The Final Share for 2014!
Well, it’s been such a great year. The warm winds of El Niño brought us lots of hot and dry, hot and dry. It was great for almost everything to grow in this intense heat – and we were showered by abundance from our gardens, got more than our yearly allotment of vitamin D and lots of stomach aches from eating too many tomatoes.
But now, we are just tickled that it’s raining again. It’s getting colder, days shorter, and the farmers are preparing for a long winters’ nap.
We’re actually still going to be growing, harvesting and bringing root veggies, the last summer fruits and crisp fall greens to the market every Saturday. Come say hi to us at the Comox Valley Exhibition Grounds (last one is on Thanksgiving, then we move the market indoors to the Native Sons Hall the following week.) Find out more about the market at: www.comoxvalleyfarmersmarket.com
What’s in the share this final CSA week?
- Squash! (Winter Luxury Pumpkin or Red Kuri)
- Pea tops!
The Lesser Known Veg…
I’m sure you’ve all heard of parsnips, but the reality is that a lot of folks aren’t quite sure what to do with them. They are such a treat when treated right, and here are a few ways you can enjoy them.
Parsnip treat #1: Root Vegetable Pancakes
Recipe: Soy Jalapeño Sauce
So, this recipe is a compliment to the tasty veggies in your share this week. An easy meal plan: make up a pot of rice. Steam or sautée a bunch of the veggies provided. Layer rice and veg in a bowl and smother in this delicious sauce!
- 1/4 cup water or stock
- 1/4 cup soy sauce, tamari or Bragg’s Liquid Aminos
- 2 Tbsp toasted sesame oil
- 2 Tbsp sunflower or grapeseed oil
- 2-5 jalapeño peppers
- 3 cloves garlic
- 1/4 tsp cayenne powder
- 1/8 cup honey
- 2 Tbsp organic cornstarch (certified organic = no GMO corn!)
In a small blender, whiz up all the ingredients. Heat up in a small saucepan to a gentle simmer. Allow to simmer for a few minutes, turn off heat, and serve hot on top of delicious steamed veggies and rice!