Oakville is our busiest box packing day of the month and in September that is coinciding with one of the busiest weekends for produce sales all year. There should be zero issues with the Oakville box for this month, however there may have to be one or two last minute changes to the box to ensure quality and quantity.

Your Box Contents for Oakville:

In your $15 Box we have many of the same items in greater quantity  with additional items: Marshall’s Zucchini, Marshall’s Field Cucumber, Fisher Farms Pears, Tigchelaar Apples, Purple Plums, Busy Liz Green Peppers, Nectarines, Green Onion, Yellow Onions, Romaine Lettuce, Carrots, Eggplant, Cabbage, Roma Tomatoes as well as Broccoli, Green Cabbage and  Marshall’s Beet Bunch

In your $20 Box we have many of the same items in greater quantity with additional items: Marshall’s Zucchini, Marshall’s Field Cucumber, Fisher Farms Pears, Tigchelaar Apples, Purple Plums, Busy Liz Green Peppers, Nectarines, Green Onion, Yellow Onions, Romaine Lettuce, Carrots, Eggplant, Cabbage, Roma Tomatoes , Broccoli, Green Cabbage,  Marshall’s Beet Bunch as well as Cantaloupe

4 plums, halved and pitted
1/2 cup orange juice
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon cumin
1/8 teaspoon ground cardamom

Preheat oven to 400 degrees F. Grease a shallow baking dish with cooking spray.
Place the plums, cut-side up, in a single layer in the baking dish.
Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly.

Don’t look now but September is only a few days away and as we head into fall many Ontario fruits and vegetables will start to disappear. That doesn’t mean we have to rush out to imports, with canning, pickling and proper freezing the Ontario harvest can be stretched several extra months (Depending on how much space you have in your freezer and shelves).

Canning and pickling need to be done properly as not following proper instructions and safety techniques can lead to illness, so if it’s your first time trying preserving out I would encourage you to take a course before running out for mason jars. Luckily many courses are offered online for free. Check out these resources before you proceed:

Canning and Pickling:

 https://www.eatrightontario.ca/en/Articles/Cooking-Food-Preparation/Home-Canning-FAQs.aspx

http://www.bernardin.ca/pages/faq/33.php

Properly Freezing Fruits and Vegetables:

Freezing your seasonal produce is not quite as much work as canning, however it still needs to be done properly unless you want  a large block of icy frozen mess. Especially with fruit once thawed this produce will not have its former look and will likely be much softer, the taste however will stay just as delicious if stored properly.

Instructions:

1. Properly wash and dry your fruit or vegetables, limiting extra moisture will ensure your fruit won’t be freezer burnt and will last much longer.

2. Slice your fruit and vegetables into the sizes that you intend to use them for. Pitted fruits should have the pit removed and berries can be left whole or sliced. (Slicing recommended for strawberries)

3.Place your produce on a baking sheet, separating the slices to avoid freezing together, freeze until fully solid.

4. Label and bag your produce removing as much air as possible. Household food vacuums can be bought at reasonable prices and greatly help to lengthen the life of the produce in your freezer.

5. Freeze until desired!

Your Milton Box Contents this Week:

The Georgetown box is filled with beautiful fruits and vegetables grown in Ontario, including at least 6 items grown right in Halton. In planning for the cold months ahead we try and avoid Ontario grown crops that have a terrific storage life during these summer months. Items like apples, potatoes, and carrots are staples for many and make appearances throughout the year, however produce such as parsnips, squash, cabbage and leeks, which we can access well into the winter, we would like to hold off on to have them highlighted November through March. Kale, lettuce, chard, corn and stone fruit are many of the Ontario grown items with no storage capacity; this means taking advantage of them while available is key.

Straight from the Farm:
Marshalls Real Farmers Market- Corn, Zucchini, Cucumber, Sweet Onions
Tigchelaar Apples
Fisher Farms Pears

This is our first week for the Clapps variety of pears from Fisher Farms, grown by our very own Jeanne Bullock. The pears look beautiful on the trees and will look even better on your counter on Tuesday!

Your Georgetown Box Contents:

We talk quite a bit about how important it is to eat healthy and buy local, and all of the benefits that come along with doing both of those things, for our bodies as well as our pocket books. The Globe and Mail has published a terrific article that highlights another layer of that: http://www.theglobeandmail.com/news/national/food-insecurity-a-heavy-cost-on-ontarios-health-care-system-study/article25903266/

Not ensuring that all Ontarians have fair and affordable access to healthy and nutritious food causes a ripple effect that has a huge impact on our health care system. Ontarians who are food insecure often having twice the medical needs of those that have access to proper nutrition is without a doubt a serious problem that needs to be dealt with. Programs like the Halton Fresh Food Box do their part to have a positive impact on this system, however as this article details this problem is systemic and the idea of an income floor is a terrific start in helping to fix this crisis.

The Canadian Federal election is getting into full swing and it is disheartening that an issue that affects so many Canadians is not more at the forefront.  Change to the food and income system is needed, no matter who is in power. We all have a voice and talking to your MPs and electoral candidates about these issues could very well help to bring food insecurity to the forefront.

Your box contents this week: