Tag Archives: weekly organic farmer’s basket

Jamie Oliver can cook anything from zombie brains and alien heads to Chernobyl vegetables

What’s the name of this vegetable? Don’t peek.


It’s a celeriac. I’ve been told it looks like an alien’s head, a zombie brain, a Chernobyl vegetable and “the thing that was stuck to Spock’s back.” The celeriac was part of our fall organic vegetable delivery a few weeks ago. Someone gave me a Jamie Oliver recipe to try cooking this unique veggie. The recipe rocked and everyone enjoyed eating zombie brains for Thanksgiving. It tastes like celery and cooked, has the texture of a potato. Celeriac is rich in potassium and vitamins C and B-6. Here’s the Jamie Oliver recipe, just in time for Halloween. Let me know how it works out for you.



Dinner thanks largely to organic- vegetable delivery service

Dinner was so spectacular last night that I just have to share.

Every other Thursday, we head to a grocery-store parking lot and pick up our order of organic vegetables grown on a nearby farm. This is what the farmer gave us this week!



And this is what we did with the string beans, onions, zucchini and tomatoes.


The veggies were sautéd (the beans, par-boiled first) in butter and pepper, to which we added organic trout broiled with BBQ spices and more tomatoes. Oh and wine. My husband doesn’t even like string beans but he said it was better than dinner in a nice restaurant. I love string beans and I agree.



Name that vegetable

We had fun trying to identify a vegetable and a herb included in our farmer’s produce basket delivered recently. We turned to Facebook and our friends came through for us. Can you name the vegetables on the table and the herb in my hand?

Don’t peek, the answer is below the photos.




Kohlrabi and garlic scape.

That’s part of the fun of picking up a farmer’s vegetable basket every other week. We never know what to expect. I found myself sautéing chopped turnips last week and my son told me he liked the new way I made the potatoes. Oh honey, they’re not potatoes. Should I tell him?

Making organic, locally grown fruits and vegetables accessible

Eating fresh fruits and vegetables grown without pesticides and produced locally is a goal for many families including mine but it’s also a challenge. We don’t want to spend a fortune or become urban farmers. This summer, my family is one step closer to realizing our goal without having to resort to either of those choices.

img_0309Recently, we signed up online for a bi-weekly summer fruit and vegetable basket delivered by an organic farm in the region. The drop-off is at the parking lot of a local grocery store. There’s also a weekly option but we’re neophytes and didn’t want to over-commit. In late May, we collected our first basket from Tourne-Sol Cooperative Farm in Les Cèdres. The farm is part of the équiterre network of farms committed to ecological and equitable farming-practices.

I didn’t know what to expect but I received an email from the farm a few days before delivery telling me what would be in the basket that week. I brought my own bags and optimistically drove the 1 km to the grocery-store parking lot. I spotted the van and once my name was checked-off the list, I began packing my own bags. A sign indicated exactly how much of what vegetable I was entitled to.

The delivery schedule for the summer is emailed to you and you receive either weekly or bi-weekly email reminders of the delivery dates. The cost varies depending on the number of baskets chosen and start at around $340 for 11-weeks. The farm claims this is about 15-20 per cent less than store prices. Time will tell.

img_0312The first week I got: A bunch of asparagus, rhubarb, chives, kale, mesclun, bok choy and a basil plant.

I used all the vegetables, even the bok choy, for which I had to Google a recipe. Turns out you can sauté it like spinach. It was delicious and easy. I froze the rhubarb because I wanted to make a strawberry-rhubarb pie and I had no strawberries. I re-potted the basil and it’s on the deck growing well. I’ve used a handful leaves in a recipe already.

IMG_0313This is the first meal I cooked with vegetables from the market; grilled asparagus and sautéed kale with store-bought wild salmon and couscous.

I’ll receive seasonal fruit in the next delivery and I’m hoping it includes strawberries.

So far, the only caveat is that you don’t get to choose your vegetables and you may get stuck with something you don’t eat. You can always barter with other clients or like me, try a new recipe and broaden your horizons!

I’ll post updates throughout the summer.