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Casi Cielo-CSA

My name is Nancy Bokland and my   Community Supported Agriculture project or micro Urban Farm, called Casi Cielo or Almost Heaven for 2014.  I have a small house on a big yard in Norwood/St. Boniface where I am living out the principle of grow food, not lawns and working to make it all an edible landscape. Since my “farm” is quite small, my plan is to offer a crate of fresh, organic (not certified) , locally grown fruit and vegetables on a weekly basis starting in mid- June until the end of September for a total of 14 weeks. I may take a break of a few weeks in July if we have a stall in growth like last year, but will “beef” up any slow weeks with baking and preserves. 

I love growing food and flowers.  I love sharing the fruits of my labours with others, and would love to grow full time.  I want my customers to know how I grow the food, and even have input into what I grow, to match the needs of their family’s diet.  If you cannot pick up your vegetables due to travel or other summer time issues, please call and let me know if you are sending an alternate. 

 

This year,  a full family  share in the Casi Cielo project will 325.00 or 23.21 per week.    The food will be fresh, full of nutrients and hand picked.  There is risk in any farming or gardening venture, but I will aim ensure a good quantity, with high quality food throughout the season.  Amounts  and types of produce will vary with the seasons, and the weather conditions. So far the list is potatoes, tomatoes, carrots, beans, beets, cucumbers, zucchini, peppers, kale, lettuce, spinach, rhubarb, butternut squash, ground cherries, hascaps, raspberries, strawberries, apples, blackberries, asparagus, okra, eggplant, basil, thyme, oregano, chives, lemon balm, sunchokes, snap peas.  My aim is to supply enough vegetables for a family of four, or two vegetarians for each week.  Pick up locations will be one mid city (downtown) point and my home in St. Boniface.  Pick ups will be on Thursday or Friday afternoons.

If you want to be a part of my farm dream comin alive; email me at nancyblokland@msn.com, with your name, address, and phone number.  deposit of 50.00 required by April 15^th, with the remainder due June 1, 2014. Please call me with questions, concerns or requests at 204-799-3792

 

 

Moving away from meat

We are working on reducing junk, dietary and stuff in our lives.  Less processed food, less meat, less pop.  We tried to make a natural slurpee last night with frozen strawberries and ice.  G loved making it, but was not so enthusiastic drinking it.  I thought it was beautiful and tasty.


Here is a recipe for a Spinach patty.  I have some fresh spinach in the fridge, hopefully in another 3 months I will have it in the garden. 

Spinach Patties ( Try it with kale too)


Metric Ingredient Imperial

425 ml vegetable broth 1 3/4 cup

1 ml salt 1/4 tsp

175 ml millet 3/4 cup

10 ml canola oil 2 tsp

375 ml onion, chopped 1 1/2 cup

1 L fresh spinach, chopped & lightly packed 4 cup

30 ml sun-dried tomato pesto 2 tbsp

1 large egg, fork beaten 1

250 ml fine dry bread crumbs 1 cup

175 ml feta cheese, crumbled 3/4 cup

2 ml dried oregano 1/2 tsp

2 ml pepper 1/2 tsp

15 ml canola oil 1 tbsp

In a small saucepan, add broth and salt. Bring to boil. Add millet. Stir. Reduce heat to medium-low. Simmer, covered, for about 30 minutes, without stirring, until millet is tender and broth is absorbed. Transfer to large bowl. Cool.

Heat 2 teaspoons (10 ml) oil in large skillet on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add spinach and pesto. Cook for about 2 minutes, stirring occasionally, until spinach is wilted. Add to millet.

Add egg, bread crumbs, feta cheese, oregano and pepper. Mix well. Divide into 6 equal portions. Using wet hands, press into 3/4 inch (2 cm) thick patties.

Heat 1 tablespoon (15 ml) oil in same skillet on medium. Cook patties, in 2 batches, for 4 to 5 minutes per side until brown.

Serves : 3