Fresh, local, sustainably-grown food for your health, your family, and your community.
Registration is now open!
Get to know your farmer, get to know your food, and enjoy eating the rainbow! All vegetables are harvested within 24 hours of market + deliveries for peak freshness that is a feast for your senses.
After 2 seasons of working at the farm Andrea is ready to take over managing the CSA and we’re very excited to see what she has in store for 2017! Andrea brings creativity and vitality and has exciting new things planned for this season.
New this year we are offering HOME DELIVERY for anyone within a 20 minute drive from the farm near Tilbury!
Space is limited and will be on a first come, first serve basis. Reserve your spot by paying the $200 non-refundable deposit. Your $200 deposit is deducted from your total share cost. You can pay in cash, by cheque, by email money transfer, or by using a major credit card. The balance of your share cost is due on the 1st week of the CSA season (approximately early June), payment plans are also available.
For the 2017 season we are offering 2 share options.
Basic Share: a traditional CSA share of pre-packaged produce. Seasonal veggies are chosen weekly by the farmer but you can also let us know what veggies you hate or love. This is the most economical share option and is the only option available for home delivery. Pick up weekly at our Wednesday Farm Market or get Home Delivery for a $5 weekly fee (this is billed at the end of the season to reflect actual weeks delivered). Choose either the FULL weekly share for $500 ($25/wk for 20 weeks) or the half, bi-weekly share for $250 ($25/wk for 10 weeks, every other week during the 20 week season).
Farmer’s Market Share: allows for complete control of the veggies you receive each week.. Shares start at $200 and you decide how much more you want to add. For example, $300 total for 2 people, $400 total for 2 veggie lovers, or $500 total for a family of 4. Members have told us that they appreciate not having to think about carrying cash when they come to our Farm Market. Unused credit does not roll over to the next season but does allow you to miss a week or two and to stock up on extra veggies when you need to.
We encourage you to purchase a larger share and to take advantage of our in-season produce by preserving it. Make your locally-grown, organic produce last longer – you’ll be glad you did once Winter comes! This blog provides tips for easy to difficult methods of food preservation – canning, dehydrating, freezing, and fermenting.
We are located at 20600 Morris Rd (Canal St West), Lakeshore (outside the town of Tilbury), only 30 minutes from Windsor. The weekly Farm Market, CSA pickup, and Home Deliveries will be on Wednesdays from 3:30 pm to 6 pm.
For more information on our farm, our CSA, and what veggies to expect weekly please see Membership Info, About, and Veggies!
For inquiries and to register please email – firstname.lastname@example.org
Farm Manager, Andrea + Delivery Driver, Tavis
Posted in Membership, Weekly Baskets | Tagged community shared agriculture, community supported agriculture, CSA, eat the rainbow, ecological farming, ecological food, ecologically-grown food, local food, locally-grown food, organic food, organically-grown food, sustainable agriculture, sustainable food, sustainable food production | Leave a Comment »
The end of the season is always bittersweet. We love growing food and working with the Earth and we’re also ready for some rest when the nights get longer and the days are colder, or in the case of today’s weather colder and wetter. We also miss the routine and seeing familiar faces every week as we also look forward to spending more time with our families. Before we can rest we still have a lot of Garlic to plant for next season, and a lot of beds to put to sleep to be ready to plant next year as well. The season doesn’t end when the veggies do.
As this is the last week we thought it was time to make an announcement about changes for next year. Farmer Rashel is taking a leave from farming. As some of you know a small child came in to our care just before the growing season started. As a family we’ve all made sacrifices and worked very hard to keep the farm afloat while also raising a baby, we did what needed to be done. Some days and weeks it felt like all we were doing was treading water but we managed to keep the plants alive and delivered every week. It almost feels like a miracle. In no small part due to farmer Andrea, who we are happy to announce, has decided to continue running a CSA from the Tremblay Family Farm in 2017! Please keep an eye out on this blog and/or on Facebook
for details about Andrea’s CSA plans for next season. Farmer Rashel will continue to grow food for and with their family, and continue to experiment with sustainable farming techniques and sharing that joy on this blog and on Facebook
Now on to the final Vegetable list of the season:
We’ve had a bumper crop of Peppers this season and we’re offering Green Peppers for only $4 a pound and as a 2 for 1 deal – 2 lbs of organically-grown Peppers for only $4!
We still have a lot of Scallions ready to go so we’re offering those as a 2 for 1 deal as well!
If the frost holds off we’ll have Hot Peppers, Cherry Tomatoes, and Heirloom Tomatoes.
There will also be Green Tomatoes (to use for fried green tomatoes or to let sit and ripen, other recipe ideas on Veggies!
, Salad, Kale, Chard, Broccoli, Garlic (for planting or for eating), Celery, a variety of fresh and dried Herbs, Shepard’s Purse tincture
, and bee pollen.
A big THANK YOU to all of our loyal and appreciative members – you keep us going when things get difficult and we couldn’t make this happen without YOU!
Only these 4 Pears grew on 16yo Lennon’s baby Tree this year, each 1 the same relative size as each of the 4 farm children ❤
Posted in Weekly Baskets | Tagged beefsteak tomatoes, black cherry tomatoes, broccoli, bumper crop, celery, chard, cherry tomatoes, dried herbal teas, dried herbs, ecological farming, ecological food, ecologically-grown food, fresh herbs, Garlic, green peppers, green tomatoes, heirloom tomatoes, hot peppers, Kale, local food, locally-grown food, organic food, organically-grown food, rainbow chard, rainbow kale, salad mix, scallions, slicing tomatoes, Sunchokes, sundried tomatoes, sweet peppers | Leave a Comment »
Produce anticipated to be available this week at ShopEco in Windsor: Sweet Bell Peppers, Green Peppers, Hot Peppers, Cherry Tomatoes, Green Tomatoes, Scallions + other Onions, Celery, Salad Mix, Kale, Chard (lots and lots of it!), Squash, Garlic, fresh herbs, dried Herbs + Teas, Sundried Tomatoes, Shepard’s Purse Tincture, and small amounts of Broccoli and Eggplant. New this week we’ll have available SUNCHOKES (link to a previous blog post).
These are a short seasonal delight and highly sought-after in France. They are indigenous to our Carolinian zone and can be found in wild areas. You can plant the root for your own supply of these edible tubers, or as perennial Sunflower. Eat them any way you would eat a potato – roasted, fried, in soups, or raw – experiment with them! Recipes can be found on our Veggies! page, our previous blog post on Sunchokes, a blog post where Chef Ben from the Iron Kettle used Sunchokes to make a soup and a bread, or on this link we came across this week.
Photo by Ben Leblanc-Beaudoin
2 new Herbs we have available in small quantities are Mugwort and Motherwort.
Mugwort can be burned as a smudge, sewn into a sleepy dream pillow, or drunk as a tea. More information (including warnings) –http://happyherbcompany.com/mugwort ; http://www.witchipedia.com/herb:mugwort ; http://www.susunweed.com/herbal_ezine/May09/wisdomkeepers.htm
A shout out to Black Cherry Tomatoes – not only are they always the hands down favourite for flavour but every year they produce the largest amount of tomatoes and they keep on going until a hard frost kills them. These are the best tomatoes ever!
One more week left – weekly vegetables end on Saturday October 22nd for farm members and Wednesday October 26th for ShopEco Windsor members.
Posted in Membership, Weekly Baskets | Tagged black cherry tomatoes, broccoli, celery, chard, cherry tomatoes, ecological farming, ecological food, ecologically-grown food, french onions, Garlic, green tomatoes, Kale, local food, locally-grown food, motherwort, mugwort, organic food, organically-grown food, parsley, perennial onions, rainbow chard, rainbow kale, salad mix, scallions, squash, Sunchokes | Leave a Comment »
Sweet, short, ABUNDANT Thanksgiving! A Horn-of-Plenty, a Cornucopia!
New this week: ‘Franz’ or Ciboule Onions. 2 farm children picked out allium (onion) seeds from seed catalogues, planted them, weeded them, mulched them, watered them, harvested them. They had one 18 x 4 ft bed for their alliums. After harvesting our family’s yearly onion need they still had one row left in the bed of a new, experimental heirloom, perennial allium. These can be replanted if you want your own perennial (year-round) crop! They over-winter and start multiplying in early Spring. The young greens can be harvested from April to May for an early veggie/herb. They resemble leeks and scallions, the whole stem is edible. We bought them from Heritage Harvest Seeds. Ciboule onions are prized in France and Asia!
They may look leek-like like this or …
… or scallion-like like this
Farm pick list: These items are only available at our farm market Saturday October 8th 8 am – 2 pm. 2 types of Mushrooms, Tomatoes (in October, what!?), Beets from Brandner Farms, Red + Yellow Potatoes and Carrots from Pfenning’s Organic Farm, Watermelon + Cantaloupes, Winter Squash, Sweet Peppers, Scallions, Beans, Broccoli, Kale + Chard, Salad Mix, a large variety of fresh herbs, and our new ciboule Onions!
Anticipated Windsor pick list for Wednesday October 12th: Cherry Tomatoes, Kale + Chard, Salad Mix, new ciboule onions, scallions, Winter Squash, Sweet Peppers, a variety of fresh herbs.
HAPPY THANKSGIVING EVERYONE!
Posted in Membership, Weekly Baskets | Tagged Beans, beets, broccoli, Cantaloupe, carrots, chard, ciboule onions, ecological farming, ecological food, ecologically-grown food, Eggplant, franz bunching onion, fresh herbs, Kale, local food, locally-grown food, Mushrooms, organic food, organically-grown food, patty pan, perennial allium, Potatoes, salad mix, scalions, summer squash, sweet peppers, thanksgiving, Watermelon, winter squash | Leave a Comment »
Week #19 begins with a few updates.
For farm members: Saturday markets will start at 9 am (not 8 am) starting tomorrow, October 1st. Saturday October 8th will be the last market of the season and The Cheese Bar will be present – they helped us open the season and they’ll be there to close the season. Facebook event details. After that we’ll be emailing out a weekly list of the veggies we’ll have available and will be packing up individual orders that can be picked up at the farm. Check your emails for more details and please talk to us about these changes when you see us at the farm in the next 2 weeks.
For ALL members: Before the season began we had hoped to run for 24 weeks – until November – but that is no longer realistic. The CSA will end on Saturday October 22nd for farm members and Wednesday October 26th for ShopEco/Windsor members. If you have a basic, pre-packaged bag, we will be emailing you if your bag is to end sooner than the above dates. Please talk to us at the next few markets if you have any concerns or questions. We are letting folks know in advance because if you’re on the credit system you’ll want to make sure you use up your credits before the last week. There is a small chance we’ll be able to go longer but that will be a bonus rather than part of the core CSA program. The CSA has always been 20 weeks long, this year we were hoping for 24, and we could have started even earlier (we started 2 weeks earlier than ever), but these are all things we learn from each year as farming is always a work in progress.
October Vegetable Share from 2015
We have ordered bulk potatoes, carrots, and beets that will be available on Wednesday October 5th and Saturday October 8th – in time for Thanksgiving! There are other options for using up credits as well – dried herbs and herbal teas, sun-dried tomatoes, tinctures, pickled asparagus, honey, and *fingers crossed* seeds to get you started on next year’s garden, dried beans (eg, kidney and black beans, for cooking), salves, hot pepper sauce, and pesto. Or simply stock up on all the veggies we have available and fill your freezers so you can make nourishing meals all Winter. We’ve found that the Scallion Roots make a very delicious stock! We came across this link for vegan “bone broth” that gives you lots of ideas for using up veggies ~ http://cleanfooddirtycity.com/recipes/healing-soup-with-vegan-bone-broth/
If you haven’t been convinced to start canning than maybe this comprehensive link (download included) will help ~ https://wordpress.com/read/feeds/135558/posts/1172189242
Preparing a Digestive Herbal Tea
We’ve been lucky in many ways with this season so far. It’s been the most productive and the longest tomato season ever! The drought has given incredible bumper crops to every commercial Tomato grower, so much that we, and others, are letting the fruits rot on the vines because the demand isn’t there. I guess folks don’t want Tomatoes as much as we thought they would. We’ve also got more Melons + Squash to harvest, that’s exciting! But, we weren’t able to plant new crops to tide us over for the rest of the season. There is an insect in the soil in all parts of our gardens that eats every root crop, crops that we rely on to extend the vegetable season well into November. Other insects (due to no Winter kill) have decimated every seedling we planted and despite using organic insecticides we could not beat them this year. Every season is different – different highs and different lows – and we must go with the flow and cross our fingers that there will be enough for everyone. CSA’s – community supported agriculture – help farmers remain viable because they value community and take the risks as well as the benefits.
VEGGIE OF THE WEEK IS EGGPLANT + SUMMER SQUASH
We’ve had these 2 vegetables available for many, many weeks now, but never in enough numbers to be an “official” veggie of the week. But as staples of the garden they deserve recognition. Every year since we started being market gardeners we hear that there is too much Eggplant and Zucchini (a type of Summer Squash) and every year we plan to plant less and less of them so that we have a steady supply versus an over-abundance. Eggplant are ready to harvest early in the season and give a steady supply until frost comes. We started growing smaller sized Eggplant a few years ago so that no one is stuck with large amounts of large Eggplant. This website is chock-full of recipes – hundreds of them – for both Eggplant and Summer Squash. We actually planted over 200 Summer Squash (mostly Patty Pans) this year but the seedlings were eaten by Striped Cucumber Beetles, the seedlings that managed to grow couldn’t produce fruit because the Cucumber Beetle ate the flowers. Even growing a large variety of this prolific fruit didn’t help us to have very much of this garden staple.
Q: Where do chickens come from?
A: The Egg-plant.
Produce available this week (may vary depending upon location and availability): Salad Mix, Kale + Chard, Scallions, Beans, Sweet + Hot Peppers, Tomatoes (slicing, canning, cherry), Broccoli, Mushrooms, mini-Cucumbers, Savoy Cabbage, Kohlrabi, Eggplant, Summer Squash, Winter Squash, Garlic, and fresh herbs.
Spotted at the farm this week, Several Swallowtails munching on the same Wild Carrot plant, so many that they couldn’t all be photographed at once!
How many Swallowtails can you spot?
Stay dry everyone!
Posted in Weekly Baskets | Tagged basil, Beans, beefsteak tomatoes, black cherry tomatoes, broccoli, candy tomatoes, chard, cherry tomatoes, chickens, chinese eggplant, collards, community shared agriculture, community supported agriculture, CSA, cucumbers, dragon beans, dried herbal teas, dried herbs, ecological farming, ecological food, ecologically-grown food, Eggplant, fresh herbs, Garlic, heirloom tomatoes, herbal tea, hot peppers, Kale, Kohlrabi, lettuce, local food, locally-grown food, lunchbox peppers, mini-cucumbers, Onions, organic food, organically-grown food, parsley, paste tomatoes, pastured chickens, patty pan, portabella mushrooms, purple peppers, rainbow chard, rainbow kale, rainbow leafies, rainbow salad mix, salad mix, scallions, slicing tomatoes, snap beans, squash, striped cucumber beetle, summer squash, sundried tomatoes, sweet peppers, tinctures, tomatoes, vegan bone broth, wild rainbow salad mix, winter squash, zucchini | Leave a Comment »
The Autumnal Equinox – the balance between the light and the dark, the day and the night.
A perfect time to highlight the Super Squash Squad.
L-R: Acorn, Honeynut, Butternut, Long Pie Pumpkin, Thelma Sanders (Sweet Potato), Heart of Gold
Autumn’s sweetness seems to come with Winter Squash. Check out the Veggies! page for storage tips, recipes, and variety information. Our Heirloom have been the best performers with all the problems plaguing the Squash this year (no Winter kill = more insects to eat all your blossoms + fruit + stems, for example).
“What game do Elephants like to play with mice? SQUASH!”
While the Equinox has come, the weather doesn’t feel like Autumn quite yet and we’ve been blessed with a long season of Summer’s fruits – the longest season we’ve ever had Tomatoes a’plenty (we can still squeeze you in for a last chance at a hamper of tomatoes for canning!!!) … we can still Eat The Rainbow ….
We took the time this week to preserve the bounty and we pickled Beans and Ghost Peppers and Ring of Fire Peppers.
New this week we’ll have available Shepard’s Purse Tincture. We gathered the fresh leaves in April to make a tincture for ourselves but we made so much that we wanted to share! Available in 120 ml glass jars, you only need to take 1 ml (1/5 a teaspoon) per day, and the tincture will keep for 2 years in a cool dark area. Shepard’s Purse is used to reduce bleeding. Take 1 to 2 days before menstruation and up to 3 days during menstruation. Also helps with nosebleeds. To find out more, including safety information, precautions, and dosages, please check out this article on WebMd and detailed info from Herbalist Richard Whelan.
After filtering out the tincture.
We also have small amounts of Yellow Dock Tincture but only if requested. If you want to know if Yellow Dock would be beneficial to you please read this article.
We’re very excited to be having local company The Cheese Bar at our farm market this Saturday September 24th! 100% Canadian Artisanal Cheeses! They will be at the farm from 10 am to 2 pm tomorrow, don’t miss it! Facebook event and The Cheese Bar info here. We are still offering Dig Your Own Tree at the farm during market times on Saturday’s 8 am to 2 pm.
This is what Fall looks like to Rashel …. the gorgeous hues of Goldenrod, Purple Aster, White Aster, and the ripening goodness of Rosehips that will be harvested after a frost ….
Tremblay Creek bank, while looking for the Heron.
And just for fun …
A Melon blessed by our local Heron 😉
Posted in Membership, Recipes, Weekly Baskets | Tagged basil, Beans, beefsteak tomatoes, beets, black cherry tomatoes, broccoli, candy tomatoes, chard, cherry tomatoes, chinese eggplant, collards, community shared agriculture, community supported agriculture, CSA, dragon beans, ecological farming, ecological food, ecologically-grown food, Eggplant, fennel, fresh herbs, Garlic, ghost peppers, heirloom squash, heirloom tomatoes, hot peppers, Kale, lettuce, local food, locally-grown food, lunchbox peppers, okra, Onions, organic food, organically-grown food, parsley, paste tomatoes, patty pan, pearl onions, purple peppers, rainbow chard, rainbow kale, rainbow leafies, rainbow salad mix, red cabbage, ring of fire, salad mix, scallions, shepard's purse, shepard's purse tincture, slicing tomatoes, snap beans, squash, summer squash, sweet peppers, tomatoes, Watermelon, wild rainbow salad mix, winter squash, yellow dock, yellow dock tincture, zucchini | Leave a Comment »
We picked so many Beans on Tuesday that all we could see when we closed our eyes was Beans …. and that’s a lot of Beans! We made some canned dilly beans, froze some, all to our heart’s content but still harvested close to 150 lbs of Beans this past week. And there’s more to come!
Lennon bringing in the Bean harvest
Since Beans have already been veggie of the week (and we don’t see the point in duplication for a simple and well-known veggie) we’ve decided to feature ….
Watermelons and Cantaloupes!
We thought they were all dead but we’re still picking a few more every week and will be until there is a frost. The most productive Watermelons have been Blacktail Mountain, Cream of Saskatchewan, and Baby Doll. The most productive Cantaloupe has been Oka (which has personal family significance and great Canadian historical significance).
Tomatoes are still looking beautiful these days ….
We now have Sun-dried Tomatoes available for sale, superb snacks! Those who’ve tried them can’t put them down, something like healthy chips 😉 We also now have Ghost Peppers for sale until the frost hits. We’re going to try pickling some this weekend!
Other veggies available this week include: Kale + Chard, Salad Mix, a variety of fresh herbs, Sweet Peppers, Jalapeno Peppers, Scallions, Garlic, and some surprises.
A note for farm members – we are open at the farm, rain or shine; starting next Monday Morris Rd will be closed as crews do work on the bridge, we’ll post details for the detour next week.
One of our CSA members has started a new business called Trust Our Gut, check them out on Facebook. They use all organic ingredients in their bone broths, including veggies from the Locally Germinated farm.
This week they got all the Celery tops that others didn’t want, great way to share the bounty!
We’re offering dig-your-own Maple Trees from the farm for $5 a Tree, dig as many as you can. Fall is the perfect time to plant Trees and these have been generously fertilized by our pastured chickens. Available until October.
Until next week …
Posted in Farm Life, Membership, Weekly Baskets | Tagged basil, Beans, beefsteak tomatoes, bone broth, candy tomatoes, celery, chard, cherry tomatoes, chickens, chinese eggplant, collards, community shared agriculture, community supported agriculture, CSA, dragon beans, ecological farming, ecological food, ecologically-grown food, Eggplant, fresh herbs, Garlic, ghost peppers, heirloom beans, heirloom tomatoes, heirloom watermelons, hot peppers, Kale, lettuce, local food, locally-grown food, lunchbox peppers, organic food, organically-grown food, parsley, pastured chickens, patty pan, rainbow chard, rainbow kale, rainbow leafies, rainbow salad mix, salad mix, scallions, slicing tomatoes, snap beans, squash, summer squash, sweet peppers, tomatoes, trees, Watermelon, wild rainbow salad mix, winter squash, zucchini | Leave a Comment »
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