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Sent June 29, 2009
With this year’s Canada Day being on a Wednesday (July 1st), there will be no change in ordering or deliveries.
This spring’s topsy-turvy weather cool/wet weather is playing havoc with our hot-weather crop availability schedule. Nevertheless, a few summer crops are nearly ready to appear on our Weekly Availability list. Below, you can see what the crops looked like on Sunday, June 28. We now have a very limited supply of these items you can use for recipe checking and for photos. But please wait a week or two before actually putting them onto your menus! Please note that while we spend a few years determining how to best grow the San Francisco and New York chef’s favourite strawberry in Ontario, we will not have a large supply. But we do already have a great supply of Welsh Onion Flowers – try them as a steamed veg. Radish Pods are the most delicate way to enjoy radishes during the hot summer months.
Start thinking about putting some of these gems onto your menus:
Baby Fennel Bulbs, Squash Blossoms, Ground Cherries, Radish Pods,
Chandler Strawberries, Welsh Onion Flowers, Sugar Snap Peas, Baby Leeks,
and (deemed unnecessary to include) our memorable Heirloom Tomatoes.
The Pressure Cooker TV is a fascinating Ontario chef’s TV competition that did not make it onto The Food Network. So you will have to watch it on rather unlikely channels and times: Sun TV on Sunday evenings starting July 5 at 6:00pm and Men’s TV on Monday evenings starting July 6 at 5:30pm. Included in the show are video shots of Cookstown Greens’ fields. For more details, please click Pressure Cooker TV.
Sent: June 22, 2009
All the early vegetables (lettuces, mustards, arugulas, radishes, turnips, baby fennel, baby leeks, peas, radish pods, beets, and carrots), were seeded 6-8 weeks ago. The cold/wet/frosty spring has been good for these crops. On the other hand, we have had to wait extraordinarily long to transplant our hot weather vegetables (tomatoes, husk cherries, squash blossoms, nugget summer squash, baby bell peppers, and huckleberries). But they are now all in! Just to be safe and to avoid any further delays, we have covered them with fabric tunnels until the heat really comes. (You can see the white tunnels in the photo below.)
Beets are now filling out, but not quite up to a flavourful enough size.
With a few days of waiting before the harvest begins, I took the opportunity to attend last week’s Sustainability Symposium sponsored by the Guelph Food Technology Centre (GFTC). One of the most interesting presentations was from Jhana Senxian, a Harvard University doctoral candidate presenting the amazing extent to which leading food related companies around the world are already actively engaged in “green” initiatives. There is collaboration not only within the companies, but also with customers, suppliers, and their local communities. In setting out ways to reduce energy, water, and waste, nearly all the businesses are quickly finding substantial monetary savings. You can access this report (but you may have to pay for the complete report) by clicking Aberdeen Summary.
After learning that agricultural production contributes 60% to an average restaurant’s ecological footprint, I sat up and took notice. Most of this comes from meat (particularly beef) production. But field vegetable and greenhouse vegetables are also contributors. So to do our part for you, we will begin to explore ways to:
· Monitor BTU/lb, Kw/lb, water/lb, and waste/lb, with a monthly scorecard
· Reduce packaging waste by switching to compostable packaging materials
· Reduce water use by more thoroughly monitoring soil moisture conditions
· Reduce food waste by increasing nutrient density and Brix levels of our produce for even longer shelf-life
· Reduce electrical use by monitoring refrigeration and ventilation efficiency
· Reduce fuel use by determining seed varieties and cultivation methods that require less heat
Reducing winter greenhouse fuel is the biggest problem and the most difficult to solve. Several years ago we switched to more efficient furnaces. But last week I had an opportunity to speak with some engineers who are currently developing dramatic new technologies. Bubble Greenhouses insulate on both cold winter nights and hot summer days. Bio-digesters produce heat from waste products. One of the most interesting new developments is a “fast pyrolysis”. This takes any plant material and “burns” it without oxygen. This produces methane to burn, a tar for burning or using as diesel, and carbon charcoal which is the best “fertilizer” available. These are exciting times.
Even as small a business as a restaurant can start this productive procedure. It is not easy to determine where to start, but contact the GFTC to determine what they can do for you. A thorough energy audit may be the best way to start. There are many government grants to help you implement recommended improvements. Click Guelph Food Technology Centre to get started.
Sent June 15, 2009
REDUCED SUMMER PRICES RETURN!
This is the result of meticulous management (seeding, harvesting and packing) by Deb, helpful advances in Frank Morton’s new Wild Garden Seed varieties, and steady improvements in our soil quality.
We now feel comfortable to share these new efficiencies with lower summer prices for Salad Greens. (These will continue until frosty weather returns – probably about Thanksgiving.) This 20% reduction will be a big help for your food costs during the busy salad season. In return, we hope you will be able to bump up your leafy green orders at Cookstown Greens.
We also feel comfortable in providing steady supplies of several new salad mixes which some of our chefs have been requesting. You can use these blends as we prepare them; or you may use them as a base for your own specialties. These include:
· Our Classic Baby Salad Greens which remains our best selling item,
· Simply Cookstown Greens is the classic without any seedlings or flower petals,
· Asian Greens with various mizuna mustards, komatsuna, tat soi and mitsuba (to cook or serve raw),
· Mixed Arugulas with traditional lobed leaves and deeply cut wild leaves,
· Spinach Salad with heirloom Bloomsdale and Bordeaux along with colourful beet, chard, and orach leaves,
· Fordhook Mustard, which thanks to your support we have probably saved from extinction.
Dave Cohlmeyer checking Asian Greens under a row cover.
Asian Salad Greens presented on a plate.
Another seasonal price reduction is for summer Rainbow of Chards. In thanks for your tremendous support for Seedling Salad we will also reduce its price for the summer. After four frustrating years of inferior sunflower seeds, we finally again have a source for easier-to-harvest Sunflower Seedlings. Now we can return to the former price (a 27% reduction)!
Sent June 8, 2009
The early-spring wild vegetables are about finished. (After all the recent rains, there may be yet another flush of morels – but don’t count on this.) Intensely flavoured Green Garlic, long and tender Leek Scapes, delicate succulent Tulip Chives continue. Of course asparagus in all its colours: richly flavoured Green Asparagus, easy to cook White Asparagus, and our unique Tri-Colour Asparagus also continue. Spherical Easter Egg Radish, finger-size Breakfast Radish, convenient-to-use Red Icicle Radish, and luscious springtime Baby White Turnips will remain tempting until the intense heat arrives. Only lasting a few more days are tender Spruce Candles (loaded with tart vitamin C) and Sweet Cicely Pods (loaded with a burst of refreshing liquorice flavour). Just starting now are our Welsh Onion Blossoms. These are too biting to be used raw, but a gentle steaming turns them into an amazingly delicious side veg – perfect for creative Luminato presentations.
Welsh Onion Blossoms are a terrific late-spring steamed vegetable.
Baby Salad Greens are reaching their peak. Readily available this year will be zesty Mixed Arugulas, creamy Spinach Salad, fascinating Asian Greens, and piquant Fordhook Mustard Greens. We will tell you more about these next week.
We (and you) have enjoyed a good long season root vegetables. But this week we must say adieu to our Red Carrots, Golden Beets, Ratte Potatoes and Valentine Radishes. You can look forward to the return of beets in early July; and Carrots in late July. But in the meantime you can look forward to many intriguing summer crops.
Sent June 1, 2009
All this cold and wet weather is beginning to delay our summer progress. We had a good start in mid-April with a few days of “normal” weather. The leafy greens, which love cold weather, are already being harvested. All the cool weather lilium (asparagus and onions) are also currently being harvested, albeit more slowly than usual. The brassica (radishes and turnips) are just beginning to be harvested, with their flavour greatly benefiting from all the cool weather. The temperate weather crops such a baby fennel, baby leeks, peas, beets and carrots are growing too slowly to fill your expectations in July. So we have decided to re-cover these beds with row covers to keep them growing on schedule. The crops which require hot weather to thrive such as the solanum (tomatoes, peppers, and ground cherries), and the cucurbits, (summer nugget squash, winter squash, and Chanteraise melons) are currently biding their time in the heated greenhouses.
Baby Bell Peppers and Ground Cherries ready for the fields.
Early summer beets and carrots kept warm under blankets.
The Brick Works Chefs Market is starting up this Tuesday morning. Since Tuesday is our main delivery day, we are not planning to attend this market. But if your life would be easier (or more ecological), please let us know if you would like us to arrange a drop-off there.
Here Comes Summer
From the Early Spring Beds
Summer birds have been returning extra early this year. This must have been the harbinger of the summery weather that surprised us in late April. It was so warm I could even have a record early enjoyable swim in our pond on April 24! The early garden vegetables wasted no time in popping out of the ground. We only hope that late frosts (which are sure to come) do not scar their leaves too much.
True Wild Dandelions have a perfumy aroma lacking in Chicory leaves, which so often masquerade as true dandelion. Our over-wintered Baby Leeks failed to survive through the three “springs” (three full snow melts) they had to endure last winter. But we do have plenty of Welsh Onion Bulbs that look similar but also have wonderful garlicky notes.
Now ready for harvest in our spring herb beds are amazing (celery-like) Lovage Stalks and (licoricy) Sweet Cicely Leaves. German Tulip Chives have sweet succulent leaves that are an intriguing alternative to the common hollow-leaved chives. You may even consider blending them into a quick “pesto”.
We hear again and again that both our Green Asparagus and White Asparagus compare with the best in Paris. Thank You. To help meet your demand, we have just planted more this year; but it will take another five years before they reach full production.
With global warming making spring weather more fickle than ever, we have decided to no longer attempt a regular supply of Wild Onions and Fiddleheads. For twenty years we have been attempting to sustainably harvest Wild Ginger. But we now sense we have been taking too much; so we will now take a three year hiatus.
From Our Spring Greenhouses
Though a few Spring vegetables are growing outside, we must continue to rely on the greenhouses until June. Baby Salad Greens continue to be our main spring greenhouse crop. With longer days and more sunshine, colours and flavours and textures are becoming evermore intense. You may even consider serving the salad with no dressing (or at least with a little dressing in a small side-bowl).
Our new Seedling Salad provides a delicious alternative to leafy salads. A little can go a very long way. Alternatively, all our seedlings remain available as single varieties.
Now that the sun has some heat, our Edible Flower Mix (with viola, bachelor button, gem marigold, phlox, dianthus, nasturtium, and borage blossoms) are blooming prolifically. Edible Flower Petals are a labour-saving way to enjoy the delicate presentation flowers can bring. What happier garnish for spring presentations is there? Also consider our Mixed Garnishing Leaves, which are a blend of attractive and luscious herbs. Fava Bean Shoots have lovely tender, buttery fava flavour that is a great spring addition to salads or cooked into sauces. Nasturtium Leaves have a great black peppery flavour that makes a fine alternative to ubiquitous watercress. White and green variegated leaves look totally stunning. Nasturtium Blossoms come in bright reds, oranges and yellows packed lovely peppery flavour.
Now coming from the Greenhouses are springtime French Breakfast Radishes. Of course you don’t have to limit yourself to enjoying these gems only for breakfast. They look oh so elegant when presented with their fresh green leaves attached. Fresh Red Icicle Radishes are a very convenient shape for this ever-popular crunchy vegetable. Easter Egg Radishes are not intricately painted, but small orbs in an assortment of pastel pinks and purples along with various hues of red and white. Baby White Turnips with delightfully delectable green leaves are now at their springtime best. Try steaming turnips and radishes together, with their leaves standing up. WOW.
It’s still Spring in the Garden
Now that winter is finally here, this is a fine time to savor these elegant roots of winter:
White Salsify has a refined oyster-like muskiness so beloved by French diners it is often served on a plate of its own. Our Long White Leeks (Titan) are so tender, rich and creamy they also can be served alone. (We take great care in hilling them so we can assure you there will be no dirt inside – opening up the opportunity to serving full ring slices!) Another French delicacy are the tiny spirals of Crosnes which make an absolutely charming garnishing vegetable. A little known root, (likely because it is so tricky to grow) is the Tuberous Chervil Root. Its delicate licorice notes are superb as a puree. To lower your labour costs, make generous use of our large and easy to clean, peel and slice (knob-free Fuseau) Jerusalem Artichokes. And don’t forget one more French specialty – true Turnips. To assist with brightening your presentations we have them in Red, Amber and White.
For Valentine’s Day Red Valentine Radishes are of course de rigueur. Green Flesh, Black Icicle and Red Icicle Radishes are all lovely accompaniments in colourful winter salads, stunning garnishes, quick pickles, or amazing grilled vegetables.
White Beets make great “stainless” Borscht, Pickles, and Salads. Red Cylinder Beets can be cut length-wise for mysterious red strips; or quickly cut cross-wise into even slices.
Red, Purple, Black, Yellow, White, and Orange Nantes Carrots are all at their luscious best (raw or cooked) at this time of year. Consider using them as a local seasonal alternative for coloured pepper presentations.
Now that the Aitkens fad has faded, memorable potatoes can be welcomed back to your menus. Our long-time stars are the firm yet creamy flavoured Fingerling Potatoes, ready-to-absorb rich sauces Ratte Potatoes, stunning Black Fingerling Potatoes, and brilliant All Blue Potatoes.
Garnishing Leaves make Presentations Very Special
With “Greens” in our name, it only makes sense that we promote all sorts of greens. We always have a wide variety and would be happy to grow something else just to suit your style. Come visit us to see all our plants in action.
Mixed Garnishing Leaves is a terrific “toy box” for the artist within. We often have enough specific leaves to provide for unique presentations. French Mint Tips are an unusually refreshing cross of peppermint and spearmint. Chocolate Mint Tips combine a fine mint flavour with (alas) only the aroma of chocolate. Conveniently, both mint tips are 100% usable.
Lavender Leaves look interesting and of course smell great. Anise Hyssop has an absolutely enchanting licorice/mint flavour. Nasturtium Leaves sport a creamy black pepper taste and aroma. Wood Sorrel looks like delicate clover leaves but with a delightful tartness. Pineapple Sage lacks a bit in taste, but its captivating pineapple perfume makes customers pause and enjoy. Lemon Verbena has the most amazing lemon peel aroma. Don’t miss it! Large Lemon Verbena is miraculous for infusing into sauces and ices.
Savoury garnishing leaves include the spiky and spicy Hot Mizuna Mustard and similar Red Mizuna Mustard leaves – both excellent on fish. For a lovely buttery flavour Fava Bean Leaves are the cat’s meow.
Our most celebrated creation, Baby Salad Greens, can serve as a very fine garnish salad over many cold (or warm) presentations. Of course it also provides a much-needed alternative to the ubiquitous supermarket Spring Mix. A new alternate is our Seedling Salad that can reinvent any salad or serve as a quick and unusual garnish over many presentations.
Our all-Canadian Red/Green Onions also make a stunning garnish – raw or cooked. Less striking, but oh-so-mellow are Baby Leeks, tender enough to be served whole. French Breakfast Radishes with their glistening leaves still crispy make a singular vegetable garnish which says “Spring’s a coming!”
Still Springing Forth
It’s still Spring in the Garden
It may seem like summer in your kitchen and patio. But it is still only Spring in the garden! This means several new treats each week; but it also means most of these disappear just a quickly. So you have to act very quickly this time of year. Think Specials!
Asparagus in several forms short and unusual Bi-Coloured Asparagus, sweet and tender White Asparagus, amazingly rich and creamy Green Asparagus, and tiny garnishing Asparagettes have a few days to go. Over-wintered Baby Leeks are tender, sweet and delicious (until they decide to go to seed). We also have a few Green Sweet Cicely Pods and Green Chervil Flowers and Pods either of which provide amazing bursts of clean licorice flavour. Also surviving the winter are last year’s surprise hit, Puntarella Chicory.
Many Wild Favourites have come and gone. But a few more are now coming until the summer garden vegetables start ripening. Wild Spruce Candles are the tender, tart (i.e. Vitamin C) and very aromatic baby spruce leaves. Infuse them into oil, vinegar or honey for use as a true Canadian Flav |
