Archive for July, 2014

Life on the farm has been very busy – it’s that time of year again! – and blog posts become short and sweet. In the last week alone we hosted a day camp group of 70 children at the farm and held 2 foraging walks!

I came across an interesting article this week that discusses in an easy-to-understand way that economic realities of being a farmer, without getting too personal here I will share the article as food-for-thought. You can find it here – Fact: Most Farmers Are Not Rich.

This week’s items include (items vary depending on location) :

Rainbow Leafies

Salad mix (if you find “weeds” in your salad they are probably there on purpose)

Daikon Radishes (try them grated in salad, sauteed in a stir fry, or sliced for dipping)




Okra, (extremely mild) Hot Peppers, Cucumbers, Tomatoes

Chinese + Fingerling EggplantSummer Squash (Zucchini or Patty Pan)

Fresh Beans – Dragon (best eaten raw) and Cherokee Trail of Tears Pole Beans (just a small taste of our fresh Beans this week)

Note: I have used “tags” on these posts so that if you want to search for more information on a subject or a vegetable on this blog all that you have to do is click on the “tag” below the post and it will take you to other posts with more recipes and information. I have linked some of the words in this post (they appear like this) and they will either take you to wikipedia or to some great recipe sites!

Please feel free to share any recipes or meals that you’ve enjoyed with your CSA veggies on the blog so that other members can try something new!

Week #6 Basket - Farm Location

Week #6 Basket – Farm Location


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A reminder that pickup at our 3 Windsor locations is between 4 and 7 pm today. If you cannot make it you can send someone else in your place. The locations would appreciate a phone call if you aren’t going to be able to make it at all and you might be able to make alternate locations if you let them know you can’t make it.

On this week’s produce list (items will vary depending on location) :

Rainbow leafy greens

Salad mix (with pea shoots)


Basil / Parsley

Eggplant / Zucchini / Okra / Hot Peppers

Garlic (those who don’t get it this week will get it next week)

Greenhouse cucumbers and tomatoes

Honey (not at all locations)

The new Bees on our farm help pollinate our crops while also providing some of the delicious local honey we offer in our baskets.

The new Bees on our farm help pollinate our crops while also providing some of the delicious local honey we offer in our baskets.

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Week Four is here and we are starting to see a larger variety of veggies ready for harvesting and eating! We have had many challenges so far and it seems like we haven’t properly communicated the benefits and the shared risks to our new members so keep an eye out for a blog post on that soon, or if you’d rather not know about the risks and the reality of farming…..you can always ignore the next blog post.

Every week when I hit “publish” there is something that comes up that I’d wished I knew when I wrote the blog post. I try and get the post up before anyone will be receiving their produce but there are things that come up when we are harvesting that I couldn’t possibly know in advance. If I have additions to add I will post them on our facebook page.

A reminder to WASH YOUR VEGGIES. We give them a cold bath to cool them down and to keep them fresh for as long as possible but we do not have the facilities to properly clean Lettuce. Remember that this is organically-grown food – we don’t use pesticides – so there will be insects in your food. We do our best to pick them out but we cannot get them all.

What we are picking for this week:

Rainbow Leafies

Wild Salad Mix – a mix of lettuces, arugula, purslane, and lamb’s quarters (wild spinach).


Scallions (also known as spring onions or green onions) – the scallions are an experimental crop this year and they haven’t grown as I expected but they are past their date and we need the space to plant other crops. We haven’t had luck with them in the hard clay so they are in the raised beds but the presence of wood chips might be tying up too much nitrogen so that they aren’t getting it to their roots where they need it. With the next batch we will try a few different things to see what works best. There will be more next week and the whole of the Scallion is edible.

Basil – some ideas to use up fresh basil at this link. Basil can also be dried for later use, or put in a blender with oil or water and frozen in ice cube trays to be used later.

A BIG THANK YOU to our work share crew and our intern for the fabulous job they do each Monday morning harvesting everything for our members!

There will also be tasty greenhouse baby cucumbers and a jar of baby dill pickles from Sunshine Farms in Thamesville.


We picked a small amount of Chinese Eggplant, Hot Peppers, and Okra this week but not enough for every member. Expect some of these hot weather goodies soon! Our Sweet Peppers are forming nice fruit as well and soon enough we’ll be swimming in our ‘Candy’ Cherry Tomatoes!

Week 4 Basket

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We’ve got smaller than usual veggie baskets this week so we’ll have to come up with some special surprises for next week to make up for it! More greenhouse tomatoes or baby cucumbers and mushrooms are always options. Higher priced options are greenhouse sweet peppers, local honey, local organic pickled products like asparagus, dilly beans, and garlic. Let us know if you have any preferences or other ideas for extras 🙂

In this week’s CSA basket:

1 pound of mixed salad greens (including arugula and parsley)

2 bunches of Rainbow leafies (Curly blue Kale, Dinosaur Kale, Red Russian Kale, Collards, Rainbow Chard)

small bunch of Rainbow Radishes

bag of green and purple Basil

Our Sugar Snap Peas are loaded with flowers and some small pods so we’re crossing our fingers they will produce more of the delicious Peas children love to snack on!

Some ideas on how to cook and use your leafy greens this week – http://eatlocalgrown.com/article/11324-how-to-cook-leafy-greens.html


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We have a longstanding relationship with a long-time organic farmer in Wheatley who raises grass-fed Cows and offers beef shares throughout the year. We have been able to get some lean ground beef to offer our CSA members and loyal customers on a limited basis. The ground beef is $6.50 per pound and frozen in 1 pound packages. It’s first come, first serve and is available by appointment at our farm gate. I can also bring limited quantities for our Windsor CSA members this Tuesday when I will be at our South Windsor location at Take Back The Farm but you must prearrange this with me by Monday evening, email me at locallygerminated@gmail.com.


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A reminder that pick up days are changing for this week ONLY. For those who pick up at the farm in Tilbury you will be getting your veggies this evening (Tuesday) between 4 and 7 pm. All other members are picking up on Wednesday between 4 and 7 pm. I will be on hand at The Urban Greenhouse this week to meet members and to take payments for those who haven’t yet paid their second installment of $125.

This week’s veggie baskets will have the rest of the Sugar Snap Peas. Some of you may have noticed hail marks on your Peas last week and unfortunately the hail also knocked off all the flowers (to make new pods), and the small Pea pods, so we only have a small quantity of these delicious treats left. We are picking bunches of Rainbow Leafy Greens, as well as a Wild Rainbow Salad Mix (salad greens, parsley, arugula, pea shoots, and wild edibles), and Rainbow Radishes from the farm this week. We are topping up the baskets with certified organic Mushrooms from Highline, as well as certified organic baby Cucumbers and Tomatoes from Erieview.

Happy Canada Day Everyone!

Week 2 veggies - Rainbow Radishes, Rainbow Leafy Greens (Kales, Chard, Collards), Wild Salad Mix (Lettuces, Pea Shoots, Arugula, Parsley, Lamb's Quarters, Purslane), Sugar Snap Peas, Greenhouse Tomatoes, Greenhouse baby Cucumbers, Mushrooms

Week 2 veggies – Rainbow Radishes, Rainbow Leafy Greens (Kales, Chard, Collards), Wild Salad Mix (Lettuces, Pea Shoots, Arugula, Parsley, Lamb’s Quarters, Purslane), Sugar Snap Peas, Greenhouse Tomatoes, Greenhouse baby Cucumbers, Mushrooms

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