Welcome February! As we look at this month every day is so important. We are moving closer to spring and the days are growing longer. Today is our first 10 hour day since November. Plants don’t thrive under 10 hours of light. This is called the “Persephone Period” in the Horticulture world.

Greek Mythology and the story of Demeter and Zues is so interesting and we enjoy sharing this connection with the ancient worlds. Many farmers feel this ancient connection each year as we plant, tend and harvest. We 100% feel a deeper connection as we care for this land.

Agriculturalist around the Northern Hemisphere are planning and setting up for success, this time of year is important and this month we all begin planting and tending to the land. This is the prep time that our regional foods will be raised with tender care. Such an exciting time and a time of hope and joy. As you start seeing the trees swell with buds and other plants waken to say Hello as more light and warmer weather is available its a breath and it feel good to breath…

Just to imagine the Southern Hemisphere is exhaling and ending a growing season… is this the balance the earth needs?

Currently on the farm we are harvesting many tender winter/spring greens and root veggies and most of the fall storage crops are no longer available. Due to the current Covid-19 pandemic we have had the opportunity to reach deeper into what we want out of this farm and the creative projects we have always wanted to achieve. The weak and strong aspects of our lives continue to highlight through the pandemic. It seems we still have a long road ahead but raising crops that feed this community is where all our energy is.

Thank you for your interest in our farm and we hope to be a part of your kitchen this week and this 2021 season.

Here are a few ideas and some yummy meals, sides and condiments we are enjoying.

Waldorf Salad

Chive and tarragon add wonderful flavour to a salad made of kale, celery, apples and grapes.

Ingredients

1/3 cup mayonnaise
1 1/2 tbsp cider vinegar
1 1/2 tsp Dijon mustard
1/4 cup finely chopped chives
1/4 cup finely chopped tarragon , (optional)

142 g baby kale , or baby chard
4 celery stalks , thinly sliced
1 Granny Smith apple , halved and thinly sliced in half moons
1 cup red grapes , halved
1/2 cup coarsely chopped walnuts , toasted

Instructions

1. Dressing: Whisk mayonnaise with vinegar and Dijon in a large bowl. Season with pepper. Whisk in chives and tarragon.
2. Add kale, celery, apple, grapes and walnuts. Toss just before serving.

Kitchen Tip
The dressing can be made in advance. For best results, stir in the remaining ingredients just before serving. Add leftover sliced cooked turkey to make a hearty salad.

The humble carrot could easily be the most overlooked vegetable

Oven Roasted Carrots with Cumin

1 ½ pounds (680 g) bunched carrots, about 1-inch diameter, with fresh green tops, peeled if you like

2-3 fresh limes
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (15 ml) honey, agave or maple syrup
½ teaspoon fine sea salt
½ teaspoon ground cumin
½ teaspoon whole cumin seeds
¼ teaspoon ground coriander
¼ teaspoon smoked paprika
2 green onions, thinly sliced
Small handful fresh mint leaves, chopped
¼ cup crumbled feta cheese, optional

INSTRUCTIONS

Heat oven to 400 (200C) degrees. Line a rimmed baking sheet with a piece of parchment paper for easier clean up.
Trim the leafy tops off the carrots if you like (you can use them to make pesto if you enjoy their flavor).
Grate 1 of the limes on a rasp grater like a Microplane and put the zest in a small bowl. Slice the limes in half and squeeze them into the bowl until you get 1/4 cup fresh juice. Reserve 2 lime halves for roasting.
Stir the olive oil, honey, salt, cumin, cumin seeds, coriander and paprika into the bowl.
Arrange the carrots on a baking sheet and pour the lime juice mixture over, rolling them around to coat. Put the lime halves on the pan, cut side down.
Roast 20-25 minutes, until the carrots are just tender when poked with the tip of a small knife and beginning to turn golden in color. Squeeze the roasted limes over the carrots and scrape up any caramelized juices.
Transfer to a serving plate and sprinkle with the green onions, mint and feta cheese.

NOTES

If your carrots are larger than 2-inches in diameter, slice them in half vertically before roasting.
Omit the cheese and use agave nectar or maple syrup to make this recipe vegan.
Chopped cilantro and/or Italian parsley is a perfect sub for the mint.
Arugula & Kale Pesto

Homemade pesto is an easy way to jazz up your dinner tonight! This homemade kale arugula pesto is a peppery blend of pine nut pesto that you’ll choose every time. You can serve it over a bed of pasta, on a sandwich, over chicken or baked salmon.

So Easy So Yummy So Fun, All you need is a blender and about 5 minutes.

1 cup kale

1 cup arugula

1/4 cup pine nuts
1/2 cup olive oil
1/2 fresh grated parmesan cheese
2 cloves garlic
A pinch of salt

Newsletter 2.1.2021 Cumin Carrots, Kale Arugula Pest and Waldorf Salad