The Big Green

I am so excited for the 2024 IGFresh Haul season to be under way.
There are some new things going on this year, I can’t wait to share with all of you.Not to worry all of the old, tried and true methods are still going to be part of the haul this season.
It wouldn’t be update in Saskatchewan without talking about the weather and the affects it has made on the garden.

*Half Haul                               *New rain gauge

Water World

It seems that all I have heard about this spring is the crazy weather. Did you know we got more rain in May and June, than we had all of last spring and summer in the 2023 season. The affects can be seen, the plants are loving the amazing rain. The one down side, with the rain also came cooler weather. Cool enough that it actually slowed down the growth of some of the plants. At nights it even got down to freezing 3 times in June. Which is relatively unheard of. To say the least I have lost some warm weather crops due to frost. Have no fear, we live in an amazingly abundant world of green houses and nurseries. I was able too go to Plant Ranch in Regina and buy some new tomatoes plants.

I feel our relationship with food, is mostly with grocery stores. Walk in grab what we need and go. I know for me personally I rarely think about the process that goes into growing food. That’s the great thing about a CSA, you get to know the person that grows your food and the process and trials that goes into it. For me I get to know the people I am growing for. I feel that the CSA really bridges that gap between farmer and consumer.

So something knew is happening this year. I am doing a massive year end prize give away. Its going to consist of products, from local businesses in Regina. I will be announcing a new local product every week all season long. How you enter is every time you share a picture of your IGFresh Haul or a picture of your recipes on instagram, tag i.g.fresh and your name is entered into the year end draw. This mean the more you share your awesome veggies, the more your chances go up at winning.

What’s In The Haul

HALF

Arugula

Mesclun Mix (lettuce)

Green Onion

Radishes

FULL

Arugula

Mesclun Mix (lettuce)

Spinach

Green Onion

Radishes

Microgreens, salad booster

Dill

Week 1 Recipes

Arugula

Lemon and Arugula Pasta
Arugula BLT Salad
Arugula, goat cheese and strawberry panini

Arugula Storage Tips:

In a resealable bag or container. Place the arugula and on one side put a damp paper towel and seal the bag or container. The container works great cause it prevents the arugula from getting bruised in the fridge. This will last in the fridge for up to 10 days.

Lemon and Arugula Pasta

1 box cooked pasta

2 cups arugula

3 cloves of garlic

1/4 tsp chilli flakes

Juice from 1 lemon

1/2 cup kalamata olives

3 tbsp capers

1/4 cup extra virgin olive oil

Parmesan

Salt and Pepper to taste

In a pot of boiling water, cook your past, strain and put off to the side for later use. Put a large pan over medium high heat. Add olive oil, sliced garlic and chilli flakes. Once the oil is heated add the slice olives, capers, lemon juice stir until combined. Add the cooked pasta to the pan and mix everything together. Season with salt and pepper. Finish with Shaved parmesan and basil micro greens.

Arugula BLT Salad

1 cup arugula

4 slices bacon, cooked and chopped

1 cup of cherry tomatoes, cut in half

2 cups of day old bread

1 tbsp Italian herb blend

1 clover of garlic, minced

Salt and Pepper

Balsamic vinaigrette recipe

In a pan cook the bacon and set off to the side. Cut the bread into 1 inch cubes, add the crushed garlic and herbs to the pan of bacon fat. Toss the cubed bread in the garlic, herbs and bacon fat until evenly coated. Put in a 350F oven for 15 minutes, remembering to toss and mix around the bread every 5 minutes. Remove from the oven and let cool. In a large bowl combine the arugula, chopped bacon, tomatoes, toasted bread and Balsamic vinaigrette. Season with salt and pepper. Enjoy!

Arugula, Goat Cheese + Strawberry Panini

2 slices of bread

1 tbsp butter

4 sliced strawberries

2 tbsp goat cheese

1/2 cup arugula

1 tsp honey

Salt and Pepper

Butter one side of each slice of bread (bougie grilled cheese sandwich). In a sauté pan over medium heat place both sides of the bread, buttered side down and let brown. While bread is browning, add the goat cheese to one slice and honey on the other. Once the bread is almost browned on one side add the sliced strawberries and arugula. Close the sandwich up and serve.

Radishes

Red Radish Sauce
Radish, Apple and Cilantro Salad
Roasted Radish and Arugula Salad with French Viniagrette

Radish Storage Tips:

On the counter: using a mason or jam jar. Or resealable container. Place the radish bulbs in the jar with the tops sticking out. Pour water into the jar covering the radish bulbs, making sure to leave the greens dry. They will last on the counter like up to 4 days.

Red Radish Sauce

1 bundle of radishes

1 tbsp vinegar

Salt

1/2 cup sour cream

2 tbsp mayo

4 green onion stalks, diced

Salt and Pepper

In a food processor or blender, blend the whole radish (tops removed). Blend with the vinegar and 1 tsp salt. Store in a jar for later or make sauce now.

In a bowl combine all the ingredients with the prepared radish mixture. Mix together. Serve with grilled steak, pork or chicken.

Resembles horse radish sauce.

Radish, Apple & Cilantro Salad

Vegetable Slaw:

Bundle of radishes

1 Apple of your choice

4 Green onions

1/2 cup cilantro

Salt and Pepper to taste

Dressing:

1/4 cup olive oil

Juice from a lime

1 tbsp honey

1 tsp dijon mustard

Trim the tops and bottoms from the radishes. Thinly slice the radish, apple and green onions and add to a bowl. Next roughly chop the cilantro and to the slaw mixture. In a bowl combine all the dressing ingredients with a whisk and pour over the vegetables. Finish off with Salt and Pepper to taste.

Roasted Radish and Arugula Salad with French Viniagrette

2 cups of arugula

5-6 radishes, cut into 1/4’s

1 bundle of green onions

1 tbsp butter

1 tbsp olive oil

Bri cheese, cut into cubes

1/2 cup toasted walnuts

Dressing

3 tbsp olive oil

1 tbsp white vinegar

1 tsp dijon mustard

Salt and Pepper

In a sauté pan over medium heat add to the pan 1 tbsp butter and 1 tbsp olive oil. Add in the quartered radishes. Slice the bulb end of the green onions and add to the pan of radishes. Placed the pan of radishes and onion into a preheated 350 degree oven and cook for 6-8 minutes, just until fork tender. While the radishes cook make the French vinaigrette. In a bowl add the olive oil, vinegar, dijon mustard, salt and pepper. Whisk until completely combined.

In a hot pan toast the walnuts until lightly browned.

In a large bowl combine the arugula, roasted radish, cubes of brie, toasted walnuts and the vinaigrette. Mix until everything is combined. Finish with roughly chopped green onions and enjoy.

**Mesclun Mix**

Ultimate Summer Salad
Blue Cheese Dressing

Lettuce Storage Tips:

In a resealable container or bag, line the bottom with a paper towel. Place the lid back on or reseal the bag and store in your fridge for up to 7 days. A container works great because it prevents the lettuce from getting bruised.

Ultimate Summer Salad

Large bag of mixed salad greens

1 cup cherry tomatoes, cut in half

1 cup cucumbers, sliced

1/2 of red onion, sliced

1/2 cup of toasted walnuts

1 cup sliced strawberries

1/2 cup crumbled feta

In a large bowl combine, all of the ingredients, layering each one on top of the other. Dress with a strawberry vinaigrette. Optional serve with grilled chicken, fish or temph

Blue Cheese Dressing

1/4 cup mayo

2 tbsp sour cream

2 tbsp vinegar of your choice

1 tsp dijon mustard

1 clove of garlic, crushed

1/4 cup blue cheese, crumbled

Salt and Pepper

In a medium bowl combine all the ingredients together and mix well. Spoon over crisp romaine and garden veggies.

Green Onion Storage Tips:

Place green onions in a resealable bag in the fridge.

Green onions are very versatile and used in salads and salads.

Spinach

Summer Spinach and Strawberry salad

Spinach Storage Tips

In a resealable bag or container. Place the spinach and on one side put a piece of paper towel and seal the bag or container. The container works great cause it prevents the spinach from getting bruised in the fridge. This will last in your fridge up to 10 days.

Freezing Spinach, blanch the spinach in boiling water. Let it cook for 30 second and strain the water from the spinach. Next let the spinach cool slightly and then squeeze the water from the spinach. Put the spinach in a air tight bag and freeze. It will stay good in the freezer up to 3 months.

Summer Spinach + Strawberry Salad

2 cups of spinach

1 cup strawberries, cut into quarters

1/2 cup feta

1/4 cup sunflower seeds

5 green onions, chopped

Dressing

1/4 cup Extra Virgin Olive Oil

Juice of half of lemon or 2 tbsp or vinegar of your choice

1/2 cup strawberries

3 sprigs of sweet marjoram (stems removed)

Salt and Pepper

In a large bowl add the spinach and then on top layer the strawberries, sunflower seeds, feta and green onions. In a blender or food processor add all the ingredients for the dressing and mix together until combined. Pour the dressing over the salad and mix in.

Lemon, Garlic and Spinach Orzo

2 cups Spinach

Juice from 1 lemon

3 cloves of garlic

4 tbsp olive oil

2 cups of orzo, cooked

2 grilled chicken breast

Bocconcici, cut in half

Salt and pepper

Grill the chicken breast coarsely chop and set off to the side. In a pot of boiling water cook the orzo, drain and set off to the side. In a sauté pan wilt the spinach with a tbsp of water. Add in the olive oil, garlic, lemon juice, cooked orzo, chopped chicken, salt and pepper. Mix everything together, top with the halved bocconcini and place under the broiler to let the cheese melt. Remove from the broiler and garnish with fresh basil. Enjoy.

Microgreen Storage Tips:

Store microgreens in the fridge in the original container. If stored properly, these greens will last up to a week from the harvest date.

Microgreens are a immature plant that is harvested after only 10 days of growing. They add great flavour and colour to any dish. On top of that they are the easy nutrition on the go.

Dill Storage Tips

Fresh dill in a resealable bag will last up to a week.

Ranch Dressing

1/2 cup mayo

1/4 cup sour cream

1 tbsp apple cider vinegar

1 tbsp olive oil

2 tbsp green onion or chives

1 tsp garlic powder

1 tsp onion powder

1 tsp dill

Salt and Pepper

-Mix together all the ingredients in a bowl and pour over your salad.

IG Fresh Haul Week 1

The Big Green

Water World

What’s In The Haul

HALF

FULL

Week 1 Recipes