Sunday, August 24, 2008

Fresh from our fields for the next few weeks....




Heirlooms are perking up a bit, more ripening! Still, lots of rotten in the fields, pretty sad actually, and the rain just seems to keep on coming... Carrots are now in full swing. One good thing about wet soil, the carrots are pulling up with very little effort this year! We offer a wonderfully sweet orange variety along with a fun 'rainbow' type and also one called 'purple haze'. Brutally honest? The orange have the best flavour, esp. when it comes to sweetness. The others are just plain fun and a neat way to dress up meals! We don't charge extra for the 'rainbows', so grab a bunch of each and taste test yourself! Now comes the time to sample all sorts of heirlooms! Some nice ones so far are 'black sea man', 'chocolate stripes', '1884', 'big orange stripe', 'costoluto genovese', 'thai pink egg' just to name a few! You simple grab a paper bag at our tables and 'mix and match', help yourself, so you can try them all! Our leeks have proven to be a big hit this year! A nice large bunch of 3 for $3! During yet another Thunderstorm this afternoon I sauteed some chopped leeks with our sweet onions and some shiitake mushrooms with some olive oil and butter, then added some chicken stock, chicken pieces and put all to play together in my slow cooker for a few hours. I'll throw in some pasta and voila, a nice hearty supper to get the week rolling....

It's time to make an easy Heirloom Tomato Brushetta! This is an excellent topping for rye toast, crackers or just spoon it in your mouth!! lololol! I would suggest colours for this! Use a 'pink zapotec', a 'flamme', 'black sea man' and 'green pineapple' varieties to create a very colourful brushetta! Dice up about 3 or 4 heirlooms of your choice. Add 3 to 4 generous tablespoons of olive oil. At least 2 large cloves of minced garlic (we add way more!) 1 tsp. salt, 1 tsp. fresh ground pepper corns, 1/2 cup chopped sweet spanish onion, and 1/2 cup good shredded cheese! We like Angelo's feta as well as his ricotta or hard cheeses! It's all good! Simply mix and let flavours fuze for a few hours...You can top your bread and broil to melt cheese and heat tomatoes, BUT I like this cold!