This week's rain has been a welcome in the field, providing some extra irrigation to our late-season crops.
With fall settling in, we're starting to see clear glimpses of seasonal colour. The shades of oranges and reds are a visual reminder that it's time to prepare for the colder months ahead.
The threat of frost looms but the forecast remains clear for the time being, but we're watching the weather closely. This time of year the tension between enjoying the last warm days and preparing for winter comes into focus.
Recipe: Garden Fresh Pasta
One of our team members, Julie, made a dish inspired by and featuring the ingredients in this week's CSA share. Her and her partner both loved it - if you decide to give it a try and let us know what you think!
6 ounces of pasta
2 tablespoons of olive oil
2 medium carrots, diced
1 bell pepper, diced
1 medium zucchini, diced
1 tomato or 1 pint of cherry tomatoes, diced
3 cloves of garlic, minced
2 tablespoons tomato paste
1 tablespoon of fresh basil, chopped
1 tablespoon of fresh parsley, chopped
Salt and pepper, to taste
Grated Parmesan cheese, for serving (optional)
Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the carrots, zucchini, and bell pepper. Sauté for about 5-10 minutes, or until the vegetables are slightly tender.
Add the minced garlic to the skillet and sauté for an additional minute, until fragrant.
Stir in the diced tomato and basil and cook for another 2 minutes, allowing the flavors to meld together. Stir in tomato paste and season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss gently to combine, ensuring all the vegetables are evenly distributed. Cook for another minute to warm the pasta through.
Remove the skillet from heat and sprinkle the chopped parsley over the pasta. Give it a final toss.
Serve the Garden Fresh Pasta hot, garnished with grated Parmesan cheese if desired. Pair it with a side of garlic bread or a fresh green salad for a complete meal.
For extra protein, you can add cooked and diced chicken, shrimp, or tofu to the skillet along with the vegetables.
Feel free to experiment by including other delicious vegetables such as celery or mushrooms.
To enhance the flavors, you could also add a pinch of dried chili flakes or a squeeze of lemon juice.
This past week, the Kawartha Lakes Food Source was honoured with the Excellence in Food Banking award at the Food Banks Canada national conference.
We first encountered this remarkable organization when we began our large-scale operations. We were looking for food banks to donate produce to and discovered that the Food Source plays a crucial role in collecting, coordinating, and distributing resources—including fresh produce—to many food banks in the Kawartha Lakes. Without their efforts, we wouldn't be able to donate nearly as much produce as we do, and we certainly couldn't distribute it as widely to those who may need it.
We extend our heartfelt congratulations and gratitude to the entire team at the Food Source for their dedication and hard work in combating food insecurity in our communities.
This Week's CSA Share
Salad Bowl & Romaine