There it was! The solution was right before my very eyes. Let me backtrack.
Many years ago now, when the farm was on Greta Kryger’s property, we grew some remarkably delicious rainbow carrots in her clay soil. Very tricky to get to germinate and much harder than you would think to harvest. It was late in the fall, and there had been a heavy rain.
Armed with just a broad fork, each row of carrots had to be sucked out of the clinging field. The filled crates had as much mud as they did carrots.
I had received an order from a restaurant for 50lbs, and they wanted them that evening to go with a feature plate. This was a big honour, and I wanted everything to be perfect. But I had not anticipated the rain, and I was hours late, trudging ankle-deep in muck with these overweight crates. Ugh!
The water at the farm was turned off for the season, so everything got put into the caravan and then unceremoniously dragged down to the basement of my garden home on Paul Anka and Uplands. The clock was ticking!
I had built a wash station in the basement, but the task of washing carrots was painstakingly slow. I was never going to get this done on time. If only I had a carrot washer. You know, something that rotated gently while being sprayed with water.
Pausing. Think, Michael, think!
Then there it was. Right in front of me. My washing machine. That might just do the trick.
Lifting the lid. Clean and ready to go. I filled it with water, placed half a crate of carrots in, and set it to gently agitate. I held my breath, waiting for the result. Back and forth…back and forth. Then the cycle clicked to spin, and I quickly opened the lid and pulled out the carrots to inspect. A quick rinse in the wash tank, and then I laid them out to dry. Perfect!
Within the hour, I was loading 50lbs of beautiful, colourful, rainbow carrots and driving them downtown. Met the anxious chef at the back door with a mere 5 minutes to spare.
“These look great!” he said as I was unloading.
“Well, thank you. I think you will be happy with them. And oh… they are freshly washed!”
I chuckled the whole way home.
~Michael
What’s Fresh In Your Share This Week
The field is in full swing and your shares are packed with summer goodness.
Here’s a peek at what’s available:
- Genovese Basil
- Beets
- Bunching Onions
- Neptune Carrots
- Cauliflower
- Celery
- Raider Cucumbers
- Lebanese Cucumbers
- Green Beans
- Prizm Kale
- Kohlrabi
- Romaine Lettuce
- White Button Mushrooms
- Hot Mix Peppers
- Jalapeño Peppers
- Baby Norland Potatoes
- Sweet Corn
- Cherry Tomatoes
- Green Zucchini
- Blueberries
- Strawberries
- Chives
- Cilantro
- Curly Leaf Parsley
- Mint
Recipe of the Week
Grilled Corn Elote (Mexican Street Corn)
Fire up the grill this weekend! This recipe takes sweet corn to the next level with a creamy, tangy, spicy coating that’s absolutely irresistible. It’s the perfect side dish for any summer BBQ.
Ingredients:
- 6 ears of fresh sweet corn, husks on
- ½ cup mayonnaise (or sour cream for a tangier flavour)
- ½ cup crumbled Cotija cheese (or feta cheese as a substitute)
- 1 teaspoon chili powder
- 1 small jalapeño pepper, finely minced (optional, for extra heat)
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt to taste
Instructions:
- Soak the Corn: Peel back the corn husks without removing them. Remove the silk, then pull the husks back up to cover the kernels. Soak the corn in a large bowl of cold water for at least 15 minutes (this prevents the husks from burning on the grill).
- Preheat the Grill: Heat your grill to medium-high heat.
- Grill the Corn: Place the soaked corn on the grill. Cook for about 15-20 minutes, turning occasionally, until the husks are charred and the kernels are tender and slightly smoky.
- Prepare the Topping: While the corn is grilling, in a small bowl, mix together the mayonnaise, half of the Cotija cheese, and half of the chili powder. Stir in the minced jalapeño if you like extra heat.
- Coat the Corn: Once the corn is cooked, carefully peel back the husks (they will be hot!). Use them as a handle. Brush each ear of corn generously with the mayonnaise mixture.
- Serve: Sprinkle the coated corn with the remaining Cotija cheese and chili powder, and a pinch of salt. Garnish with fresh cilantro and serve immediately with a lime wedge for squeezing over the top.
🍄 Tip of the Week: Storing White Button Mushrooms
Mushrooms are like little sponges, and they will absorb excess moisture and become slimy if not stored correctly.
- Do NOT wash them before storing. Only wash them right before you’re ready to use them.
- Store them in the refrigerator in their original container or a paper bag. The paper bag allows them to breathe and prevents moisture buildup, which is much better than storing them in a plastic bag.
- Avoid storing them near strong-smelling foods, as mushrooms are very good at absorbing other odours.
