IG Fresh Haul Week 2
Napa Heat Wave
It appears that we are fully into summer now. With the summer heat comes new challenges.
One thing that isn’t a challenge is growing the vegetables are loving the warm weather and the garden is taking off.
I would be lying to you if I wasn’t excited about what vegetables are coming up in the next couple weeks. What you can expect from your IGFresh Haul this season.
*Shade clothe covering lettuce *Half HaulDrinks on the Patio
The hot water has arrived this week and with that comes different problems to deal with in the garden. So I am constantly trying to grow a good variety of different vegetables all season long. Some of these vegetables are what you might refer to as cool weather crops. Such as cabbage, broccoli, spinach and lettuce. With the warmer weather crops like these have a tendency to bolt (go to flower) because the plant is stressed out. Worry not there are a couple ways that I can make crops a bit more comfortable. One way is to water a little more, just to cool the plants off a bit. The other is with shade cloth, like you see in the picture above.The shade clothe protects the crops from the direct sun and gives them a chance to grow.
It turns out that plants are a lot like us. Give us a nice shady patio with a good drink and some warm weather and we happy. So may say thriving.
Why am I so excited for this IGFresh Haul season? Well its because its another year that I get to share two passions of mine. That is growing and cooking food. I feel like they go hand in hand, and both bring people together. Its actually why I started IGFresh, to bring people a great local product and help them to enjoy the abundance that comes from the garden. So if you are ever feeling lots or you don’t know what to do, drop me a line at igfresh2022@gmail.com and I will be happy to help out. Or if you want to share a person or family recipe I would be more than happy to put it into the newsletter.
Oh boy, the things that are going to be coming out of the garden soon. We will soon be moving from the leafy greens and into more of a variety. Side note, this is why I love the CSA model, it lets people enjoy fresh local and seasonal produce. The key word is seasonal. This lets us enjoy certain veggies and move throw the progression of the season looking forward to an ever changing selection. So with that being said, soon we will have peas, carrots, beets, zucchini, cucumbers. I can’t wait, I am excited for the golden beets I love their bright yellow colour!
What’s In The Haul
HALF
Spinach
Cilantro or Dill
Romaine
Radishes
FULL
Arugula
Napa Cabbage
Green Onion
Radishes
Romaine
Kale
Dill or Cilantro
Week 1 Recipes
Arugula
Lemon and Arugula Pasta
Arugula and Watermelon 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 and Watermelon Salad with Balsamic Dressing
2 cups of arugula
2 cups of 1 inch cubed watermelon
1/4 cup feta
1/4 cup chopped cilantro and mint
Balsamic Dressing
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp grainy dijon mustard
Salt and Pepper
In a small dish, combine the olive oil, balsamic vinegar, mustard, salt and pepper. Whisk until the dressing comes to a smooth consistency. In a large bowl add the arugula, watermelon, cheese and herbs. Pour the dressing over top and mix well.
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
Roasted Radish “potato” Salad
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.
Roast Radish “potato” Salad
Bundle of radish
2 tbsp olive oil
1/2 cup mayo
4 pickles, sliced
4 green onions, chopped
1 bundle of Dill, roughly chopped
1 tsp onion powder
1 tsp garlic powder
Salt and Pepper
Pre heat your oven to 400 degrees. While the oven heats up, take the tops and stems off of the radish and cut into 1/4’s. Toss the radish in the olive oil and some salt and pepper. Roast in the oven until fork tender, about 15 minutes.
Remove the Radish from the oven and let cool on the counter for a couple hours and then into the fridge to cool for another couple hours. In a large bowl combine the mayo, pickles, green onion, dill, onion powder, garlic powder, salt and pepper. Once the radishes have cooled in the fridge add them to the salad dressing and mix well. If possible let it cool in the fridge for another couple hours.
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.
Romaine
Caesar 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.
Caesar Salad
1 tbsp lemon juice
1 tbsp olive oil
1/2 cup mayo
1 clove of garlic, crushed
1/2 tsp anchovy paste
Salt and Pepper
-Mix the ingredients in a bowl and pour over your Caesar salad.
*anchovy paste in the tube stores well in the fridge and is way more convenient than a tin of anchovies.
1 large head or 2 medium heads of Romaine
1 cup of croutons
1/4 cup parmesan
Roughly chop Romaine into bite size pieces. Add croutons, parmesan cheese, and Caesar salad dressing. Mix together and enjoy.
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
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
Lemon, Garlic and Spinach Orzo
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.
Napa Cabbage
Asian Cabbage Rolls
Bacon and Onion Fried Cabbage
Cabbage Storage Tips:
Store cabbage in the fridge, whole and uncut. It will stay good in the fridge for up to 2 months. When ready to use just peel off a couple outer leaves.
When freezing cabbage you can cut into 1/4 wedges or shred the cabbage. Blanch the wedge cabbage for 4 minutes and the shredded cabbage for 1 and half minutes. Next strain the cabbage and shock it in ice cold water. Place the cabbage on a baking sheet lined with parchment paper. Freeze for 3 hours and then place into freezer bags.
Bacon and Onion Fried Cabbage
4 strips of bacon
1 onion, diced
2 cups cabbage, diced
1 tbsp vinegar
Salt and Pepper
In a sauté pan over medium high heat, cook the bacon to desired doneness. Once cooked remove the bacon from the pan, but leave all the bacon fat still in the pan. Add in the diced onion and cabbage. Cook the veggies until the cabbage becomes soft. Add in the vinegar, salt and pepper and cook for another minute. Serve.
Asian Cabbage Rolls
1 head of Napa Cabbage
1 lb ground pork
1 bundle of green onions, chopped
3 garlic cloves, finely chopped
1 tbsp fresh ginger, grated
1 chili pepper, finely chopped
1 tbsp fish sauce
1 tbsp soya sauce
Have a large pot of boiling water ready, this will help roll the cabbage leafs. Remove the leafs off of the Napa cabbage. With a pairing knife remove the vain running down the middle of the cabbage. Next dip the leaf into the simmering water for 5 seconds, just enough to slightly cook the cabbage.
In a large bowl, combine the pork, green onions, garlic, ginger, chilli pepper, fish sauce and soya sauce. Mix everything together thoroughly. Take a small ball of pork mixture and put it in the middle of the Napa cabbage leaf and roll it up tight. Place in a oven safe pan and repeat the process. Once all the rolls are done, add 1/4 cup water to the bottom of the pan and cook in a 350 degree oven for 30 minutes. Serve with a bit of teriyaki sauce.
Dill or Cilantro
Ranch Dressing
Green Goddess Dressing
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.
Green Goddess Dressing
1/4 cup extra virgin olive oil or oil of your choice
2 tbsp lemon juice or vinegar of your choice
1/4 cup yogurt
1/2 avocado
1 clove of garlic
Herbs of your choice (dill, cilantro, parsley, oregano, chives, sweet marjoram)
Salt and Pepper to taste
1 tbsp water
In a blender or food processor combine all the ingredients together. Add 1 tbsp of water to the dressing if it is looking too thick and blend together again. Use right away or store in a container for up to 1 week.
Kale
Kale Pesto
South West Kale Salad
Kale Storage Tips
Take the washed kale and place in a zip lock bag or air tight container. Put a dry piece of paper towel in the bag or container to wick away any moisture. Kale is pretty resilient and will last in your fridge up to 10 days.
Freezing kale, remove the rib from the kale leaf. Blanch the kale in boiling water for 1 minute. Remove the kale from the water, letting it air dry or dry it off with a dry towel. Place it on a baking sheet and put into the freezer for 2 hours. Once frozen put into a zip lock bag and put it back into the freezer. It will last up to 3 months.
Kale Pesto
8 leaves of kale, roughly chopped
1/2 cup extra virgin olive oil
Juice from half a lemon
1/4 cup walnuts
2 cloves of garlic
1/4 cup grated parmasion
Salt and Pepper
In a dry (no oil) sauté pan over hight heat toast the walnuts, until they are becoming brown and aromatic. Dump the walnuts into a bowl. Next in the same pan put the roughly chopped kale with some water and steam the kale. Once the kale is steamed pour off any excess water and put the kale and the rest of the ingredients into a food processor. Blend everything together to form a smooth paste.
South West Kale Salad
7-8 leaves of kale, roughly chopped
2 ripe avocados, diced
1 /2 cup black beans
1 cup tomatoes
1/4 cup red onion
1 /2 cup frozen corn, thawed
1/2 cup cilantro
1/4 cup chopped dates
1/2 cup feta, crumbled
Dressing
1/4 cup Olive Oil
Juice from 2 limes
1 tsp cumin
1/2 tsp cinnamon
1 clove of crushed garlic
1 tsp Dijon Mustard
Salt and Pepper
In a large bowl combine all of the salad ingredients. In a separate bowl whisk together the oil, lime juice, spices, garlic and mustard. Pour dressing over salad and, enjoy.
