IT’S FALL! The big autumnal shift is happening fast this year. Summer crops are slipping away, and the box is turning green, and for the moment, is full of fruit. Sliced pears are lovely in arugula salad; their sweetness balances the spiciness of the green. Peppers add a little zip to everything, but they will soon come green, so you can enjoy a milder version or ripen them on.
THE BEETS are big, but if you have your oven on, they are very good roasted. Leave them whole or slice them into thick wedges. wrap them in foil before they go in the oven or make BORSCHT(from the Salt Spring Centre Cookbook).
3 TBSP vegetable oil 2 tsp honey
1 c chopped leek or onion 1 lemon juiced
2.5 c chopped beet 1 tsp dill weed
2.5 c chopped potato 5 c water or stock
2.5 c chopped cabbage salt and black pepper to taste
Saute leeks, beets and potatoes in oil for 5 minutes. Add the cabbage halfway through. Add honey, lemon juice, spices and liquid. Simmer covered for 30 minutes to blend the flavours.
Add a scoop of yoghurt or sour crean when serving and a sprig of parsley. Delicious with an earthy bread.
All the best from
The Quarry Farm Team
Box #17 will be ready for pick-up (or delivered) on Friday, Sept. 24th, 2021 between 3 - 6 pm
THE BOX – Arugula, basil, beans, beets, broccoli, cucumber, garlic, Italian spinach, pears, peppers, prune plums, strawberries, tomatoes, zucchini.
JAR – Green Tomato Chutney - Green tomatoes, apple, garlic, onion, cilantro, sugar, vinegar, salt, dry mustard, ginger, turmeric, paprika, black pepper
THE SOURDOUGH BREAD – Organic white, wholewheat, rye flour, sourdough starter, sea salt
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