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June Update

Posted on by Gilberte Doelle

With temperatures hovering around 7° today it's hard to believe we're already into June -- a few weeks to go before Summer Solstice. We've been transplanting and planting lettuce indoors and out for several weeks now. Beans, Peas and some seed crops have been sown outside too. Cucumbers and tomatoes in the greenhouse have had their first round of suckering as they've grown enough to demand trellising. Once the weather warms a little we'll be able to really make a dent in the outside planting. Last year we had a very late frost which cut back some of our cucurbits (squash, cucumbers, melons) in the field. Fingers crossed we should be okay for this season!

 

 

 

 

 

 


Sweet Potato slips ready to go.

 

 

 

 

 

 

 

 

 

 

 

Our first tomato blooms colour the greenhouse.

 

 

 

 

 

 

 

Purple Peacock Bean breaking from its seed coat.



Rhubarb & Rapini

Posted on by Gilberte Doelle

This week's basket includes lettuce, spinach, kale, chives, leeks or green onions, asparagus or rapini, and rhubarb.

The asparagus is starting to shoot up but it's a little slow this "spring", so some bags have asparagus this week and some have rapini. If you've never heard of rapini, it's in the same family as broccoli but tastes quite a bit stronger. You can stir-fry or eat this green as you would broccoli but there's no need to cook it for very long. Rapini also makes a nice pizza topping.

We've also pulled out a few rhubarb recipes to inspire you this week:

Baked Rhubarb Squares
1/2 cup soft butter
1 cup flour
1/2 cup brown sugar (or substitute with 1/4 honey and extra flour)

12 oz soft cream cheese

2 eggs, beaten
1 1/2 cup brown sugar
1 tsp. lemon juice
2 tbsp flour
1 tsp baking powder
1/4 tsp nutmeg & cinnamon

4 cups rhubarb, chopped

Combine the first three ingredients and press into a pan. Bake for 8 minutes at 350°C. Remove from oven and spread the cream cheese over hot crust. Meanwhile, mix the rest of the ingredients and fold in rhubarb. Spread filling over top of cream cheese and return to oven for about 40 minutes. Cool and cut into bars.
 

Traditional Stewed Rhubarb
3-4 cups rhubarb
sweetener (sugar, honey or maple syrup)
juice and zest from 1 orange (optional)
ginger & vanilla (optional)

Place all ingredients in a saucepan and bring to a boil. Turn down the heat and simmer for about 5 minutes until the rhubarb is soft and cooked but still holds it's shape. Serve warm rhubarb over top of vanilla or plain yoghurt.



Rhubarb Apple Sauce
3-4 cups rhubarb
5-6 cups apples (a mix of varieties or whatever you have on hand!)
maple syrup to sweeten, if desired
cinnamon & all-spice to add flavour, if desired
2-3 tbsp water

Chop up apples and rhubarb (the smaller the pieces, the faster it will usually cook down). Place all ingredients in a large pot and cook at medium-high for several minutes. Turn the burner down to simmer until the apples and rhubarb are very soft and can be pierced easily with a fork. Use a hand blender to purée everything. Cool and eat as you would apple sauce.

 



Lettuce & Leafy Greens Anyone?

Posted on by Gilberte Doelle

Veggie shares begins this week! The bags are very green inside and out with spinach, lettuce, arugula, zesty greens, green onions and parsley. Our asparagus and rhubarb are a little later this year with the late snow, but you can look forward to these and more variety in the weeks to come.

If you have any questions about the pick up locations or times, please call the farm: 837-4181.

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Here's a few salad dressing recipes to get you started:

Sesame Touch Dressing

1 tsp sesame oil
2 tbsp spoons apple cider vinegar
1 tsp honey (optional)
2-3 tbsp sesame seeds toasted (optional)
grated ginger (optional)
salt and pepper

Mix together and pour over greens. Double for larger quantities but be sure not to add too much sesame oil or it will be overpowering – even for large batches, you might only need 1-2 tsp sesame oil.

Siegmar's Simple Salad Dressing

1 tbsp melted or liquid honey
2tbsp lemon juice
2tbsp olive oil

Mix in a bottle and shake. This is enough for one small salad. For variety, add in your favourite fresh herbs.

Creamy Yoghurt Parsley Dressing/Dip

1/2 cup yoghurt
1 to 2 tsp. lemon juice
1 clove garlic, minced
1/4 cup parsley leaves, finely chopped
Salt and freshly ground black pepper

Combine all ingredients in a small bowl. Add additional lemon juice to thin, if you like. Serve with fresh greens or as a dip. (Add olive oil to recipe for a more liquidy dressing).

enjoy!