Asparagus farmers have had a terrible start to the season with several days nearing or hitting the frost point. Once a frost hits any asparagus above ground becomes completely unusable and sets farms back several days and shortens the already brief growing season. The cold weather has also seen an increase in import pricing with many greens above even the highest of winter prices. This time of year sees winter storage vegetables depleted which causes prices across the board to raise. With Ontario greenhouse romaine coming up in the next few weeks and weather warming up this will hopefully be a brief blip in an exciting growing season.

Despite the price increases we have managed to put together a fantastic box for our Burlington packing:

In your $10 bag we have included: Ontario Apples, Clementines, Bananas, Zucchini, Spinach, Ontario Tomatoes, Ontario Orange Peppers, Corn, Ontario English Cucumber, Ontario Eggplant, Mango, Ontario Carrots and Broccoli

In your $15 Box we have many of the same items in greater quantity  with additional items: Ontario Apples, Clementines, Bananas, Zucchini, Spinach, Ontario Tomatoes, Ontario Orange Peppers, Corn, Ontario English Cucumber, Ontario Carrots, Broccoli, Ontario Eggplant, Mango and  Ontario Buttercup Squash

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Clementines, Bananas, Zucchini, Spinach, Ontario Tomatoes, Ontario Orange Peppers, Corn, Ontario English Cucumber, Ontario Carrots, Broccoli, Ontario Buttercup Squash, Mango, Ontario Eggplant  as well as Swiss Chard and Celery

Sauteed Swiss Chard

• 1 tablespoons butter
• 1 tablespoons olive oil
• 1/2 yellow onion
• 1 garlic cloves, minced
• 1 pinch dry crushed red pepper
• 1 bunch of swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces
• ¹⁄₂ lemon, juice of
• salt and pepper to taste

1. Melt butter and oil in a pan over medium heat
2. Sauté onion until browned and add garlic and red pepper cooking for an additional minute
3. Add swiss chard
4. Cover and cook until tender (stirring occasionally) about 8 minutes.
5. Squeeze juice from lemon onto chard
6. Season to taste with salt and pepper

Photo credit: Chris and Jenni via Foter.com / CC BY-NC-ND

The Spring growing season is just beginning to take shape as Ontario asparagus starts to show up on a select few shelves this week. The orders needed for the Halton Fresh Food Box this week are a bit too high and the first of the season prices just a bit out of reach to bring asparagus to the Oakville box. If all continues to go well with the weather this week we can expect to see Ontario asparagus in the Halton Fresh Food Box as soon as the 17th in Burlington.

Some other delicious Ontario crops that will be on the horizon are rhubarb, garlic scapes, radishes and heading towards June you’ll start to see Ontario strawberries in your local grocery stores. Unfortunately for us the nature of our delivery and packing means we won’t be able to see any Ontario berries in the Fresh Food Box as they are too sensitive to be put in with all of our bulkier fruits and vegetables.

In your $10 bag we have included: Ontario Apples, Clementines, Bananas, Zucchini, Spinach, Ontario Tomatoes, Ontario Orange Peppers, Ontario , Ontario Sweet Potato, Avocado, Ontario English Cucumber, Ontario Eggplant, Mango, Ontario Carrots and Broccoli

In your $15 Box we have many of the same items in greater quantity  with additional items: Ontario Apples, Oranges, Bananas, Zuchini, Celery, Spinach, Ontario Tomatoes, Ontario Orange Peppers, Ontario Potatoes, Avocado, Ontario English Cucumber, Ontario Carrots, Broccoli, Ontario Eggplant, Mango and  Ontario Spaghetti Squash

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Oranges, Bananas, Zuchini, Spinach, Ontario Tomatoes, Ontario Orange Peppers, Ontario Potatoes, Avocado, Ontario English Cucumber, Ontario Carrots, Broccoli Ontario Spaghetti Squash, Mango, Ontario Eggplant  as well as Swiss Chard and Celery

Ontario Ratatouille

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1 eggplant, cut into 1/2 inch cubes
• 1 cup grated Parmesan cheese
• 2 zucchini, sliced
• 1 large onion, sliced into rings
• 2 cups sliced fresh mushrooms
• 1 orange bell pepper, sliced
• 2 large tomatoes, chopped
• salt and pepper to taste

1. Preheat oven to 375 degrees F. Coat bottom and sides of a medium sized oven safe dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley, thyme and eggplant. Continue cooking and stirring for 10-12 minutes until the eggplant is soft.
3. Place a layer of each vegetable in the dish sprinkling Parmesan  between each layer.
4. Bake in preheated oven for 45 minutes.

   
   

   Photo credit: linniekin via Foter.com / CC BY-NC-SA

A big thank you to everyone that shared our post requesting extra volunteers for our Oakville packing day this past week. We had our biggest order ever and still managed to finish ahead of our normal ending time. We couldn’t do any of what we do without the amazing help of our volunteers and it can’t be said enough times. Thank you!

With the summer coming up we have some great opportunities for students looking to get their volunteer hours or get more involved in the community. If you’re a parent looking for some great programs to get your kids involved in we always have a need at our packing days and could use a lot of help for our box washing days. Feel free to email manager@haltonfreshfoodbox.com for more information.

Your Burlington Box for April 19th:

In your $10 bag we have included: Ontario Apples, Oranges, Ontario Romaine, Ontario Tomatoes, Ontario Orange Peppers, Ontario Eggplant Ontario Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots and Broccoli

In your $15 Box we have many of the same items in greater quantity  with additional items: Ontario Apples, Oranges, Ontario Romaine, Ontario Eggplant, Ontario Tomatoes, Ontario Orange Peppers, Ontario Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli as well as Celery and Ontario Squash

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Oranges, Ontario Romaine, Ontario Eggplant, Ontario Tomatoes, Ontario Orange Peppers, Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli, Celery, Ontario Squash as well as Zucchini and  Swiss Chard

Roasted Red Pepper Sauce

• 3 bell peppers
• 2 tablespoons minced garlic
• 1 Tablespoon fresh basil
• 3 tablespoons olive oil

• 2 cups half-and-half milk
• 1/4 cup grated Parmasean cheese
• 4 tablespoons butter
• salt and pepper to taste

1. Preheat broiler. Coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Use a paper bag to cool the peppers for 30-40 minutes.
2. Remove the seeds and skin from the peppers and cut peppers into small pieces.
3. In a pan, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat and cook for 10-12 minutes.
4. Blend Mixture and return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Parmasean cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. 
5. Serve with pasta, quinoa, grilled chicken or desired dish.

Photo credit: easycooking via Foter.com / CC BY

It’s fantastic to see that  more and more residents are able to access fresh and local produce through the Fresh Food Box. We have over 400 orders at our Oakville location this month and with Ontario revving up with local romaine and eggplant being added there couldn’t be a better time for it for our local farmers and economy. It’s only April but our boxes are already back up to being 2/3 sourced from Ontario farms and greenhouses!

With the increase in orders for Oakville we are also definitely in need of a couple of volunteers to help with the delivery of our boxes. With shifts from 10:45- 1:00 and 12:30 to 3:30 (or both) we are in need of helpers to join our drivers in loading and unloading boxes at our pickup locations. It’s meant to be a beautiful sunny day this Tuesday and anyone looking for some exercise and a chance to help out their community should send an email to manager@haltonfreshfoodbox.com with your interest.

Your Oakville Fresh Food Boxes for Tuesday April 12th:

In your $10 bag we have included: Ontario Apples, Oranges, Ontario Romaine, Ontario Tomatoes, Ontario Orange Peppers, Ontario Eggplant Ontario Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots and Broccoli

In your $15 Box we have many of the same items in greater quantity  with additional items: Ontario Apples, Oranges, Ontario Romaine, Ontario Eggplant, Ontario Tomatoes, Ontario Orange Peppers, Ontario Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli as well as Celery and Ontario Squash

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Oranges, Ontario Romaine, Ontario Eggplant, Ontario Tomatoes, Ontario Orange Peppers, Red Beets, Ontario Sweet Potato, Kiwi, Ontario English Cucumber, Bananas, Ontario Carrots, Broccoli, Celery, Ontario Squash as well as Zucchini and Ontario Mushrooms

Eggplant Tomato Sauce

• 1 Medium Eggplant
• 1 medium orange or red bell peppers
• 1/2 medium yellow onion
• 2 medium garlic cloves
• 4 tablespoons olive oil
• Salt and Pepper to taste
• 2 diced Ontario tomatoes
• 1 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley

1. Cut the eggplant into small cubes and place in a strainer in the sink. Generously salt the eggplant and toss to coat. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and let drain for 20 minutes.
2. Meanwhile, cut the remaining vegetables: Core and seed the bell peppers, then cut them into medium dice. Place in a large bowl. Cut the onion into medium dice and add it to the bowl. Finely chop the garlic cloves and add them to the bowl. Set the bowl aside.
3. Remove any excess water from the eggplants by pressing them with paper towel. Heat 3 tablespoons of the olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering. Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes. Remove the eggplant to a medium bowl and set aside.
4. Add the remaining 1 tablespoon of olive oil to the pan and heat until shimmering. Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes.
5. Add the browned eggplant, diced tomatoes, vegetable broth or water, and oregano and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.
6. Stir in the basil and parsley. Taste and season with additional salt and pepper as needed.