Summer is moving along nicely and we are loving the harvest! Although we have had a really tough season and lost a lot of our crops due to rain, pour conditions and of course our garden enemies (aka slugs + snails!) we have still been able to grow some beautiful vegetables to share and enjoy! The pictures below are from yesterdays harvest box. Kohlrabi, Swiss Chard, Broccoli, Fava beans, Plums, Blueberries, Artichokes, Herbs... Below I have put in a wonderful summer recipe for you to enjoy! 
If you received Artichoke and are wondering what the heck to do try this: Steam your Artichoke until it turns nice and dark green
Make a dip to share using mayo (homemade if possible) basil, oregano, time, S+Pepper you can also use Sour cream or another base.
Once your Artichoke is cooked, you then start to pull off the leaves and eat the "white" base part of the artichoke and enjoy!
Swiss Chard: Check out the recipe below for inspiration!
Beautiful!
Jason weighing all the produce
These beautiful potatoes we grew, the seeds came from Laura's step-father (who recently passed 2012) that she so generously let us plant. We will save some of the potatoes from this year to continue planting in memory of Clarence. Thank you Laura!Swiss Chard, Beet and Kohlrabi Salad with Caramelized Pecans and Raspberry Vinaigrette |
When I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it's also fantastically healthy. This salad makes an impressive party side, or even a main course for up to four people.
 Swiss Chard, Beet and Kohlrabi Salad with Caramelized Pecans and Raspberry Vinaigrette
Salad:
1 bunch Swiss chard - choose a red-stemmed chard or combine red and yellow. Use chard that is less than 10 inches tall so that the stems are relatively fine. Aim for 3 cups chopped chard.
1 fresh kohlrabi - about the size of a tennis ball
1/4 cup red onion
2 baby beets – aim for 1/2 cup total
1/4 cup dried cherries
1/4 cup dried pumpkin seeds
1/4 cup crumbled feta cheese
1/2 cup halved pecans
1 tbsp pure maple syrup (or brown sugar)
1 tbsp butter
Heat butter and maple syrup in a frying pan until the butter sizzles and add the pecan halves. Stir continuously for about 3 minutes, then place the pecans on a cookie sheet to cool.
Pull the chard apart into individual stems/leaves and finely slice across the leaves. Peel and dice the kohlrabi to about 1 cm pieces. Peel and dice the beets to about the same size. Finely sliver the red onion. Mix all of this with the dried cherries, pumpkin seeds, and feta in a large bowl. Add the cooled pecans to the top of each portion.
Vinaigrette:
1/2 cup vegetable oil
2 tbsp honey
1 scant tbsp Dijon mustard
3 tbsp red wine vinegar (or good balsamic vinegar)
1 tsp fresh lime juice
salt and pepper to taste
1/2 cup fresh raspberries (frozen, thawed berries work too)
Combine the dressing ingredients in a food processor, and work to a liquid state. Drizzle this over the prepared salad and toss, or over each portion, and serve.
and Enjoy!!
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This last picture I took from one of our Artichocke beds we are letting this one go to seed. When food goes to seed it is truly so beautiful. I just had to share this one with all of you! - Dayna
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