Archive for October, 2014

A reminder that the final week of the CSA veggie pickup is currently undetermined and may be in up to a month (or more) from now, it depends on the weather but there will be 1 more final veggie pickup. We will send out emails and post on the blog when we know when the final pickup will be.

One thing we did on our “week off” was plant Garlic in several different places to see how well it does – in black plastic (after removing the previous crop), in a compost-rich raised bed, and in this raised bed made of spoiled hay.





Pick List Week #18:

Dried Black Beans: we grew out a pole bean called Cherokee ‘Trail of Tears’. It was supposed to be harvested as a fresh bean but we had so many Dragon beans that we decided to keep these heirloom beans as a seed and dried bean crop. The seeds we planted this year have been saved by Rashel every year for the last 7 years. When the Cherokee were forced from their homes and made to walk what is now called the Trail of Tears one of the only things they had left when the walk was over were these beans. They have an incredible tale to tell. Keep them to use as a dried black bean or save them to plant or to share with others.

Watermelon, Squash, or Pumpkin courtesy of Meme and Pepe’s garden in Pointe-Aux-Roches


Rainbow Kale

Lettuce – this week’s lettuce mix is a spicier, more flavourful mix of mostly Asian greens. It has a mix of Tatsoi, Mizuna, Red Giant, Scarlet Frills, Arugula, and more, mixed with Pea Shoots, Parsley, and Nasturtiums. Most of the greens can also be used for braising or in a stir fry.003



Photo Courtesy of Benjamin Leblanc-Beaudoin

This past week we were fortunate to attend the launch of the Good Food Charter of Windsor-Essex, the culmination of years of work from dedicated community members currently operating as Food Matters Windsor-Essex. There were over a dozen local chefs featuring a wide variety of delicious dishes made of local ingredients. Chef Benjamin Leblanc-Beaudoin of the Iron Kettle B&B in Comber used our Sunchokes to make a delicious creamy soup as well as a cornbread.


Photo courtesy of Benjamin Leblanc-Beaudoin


Photo courtesy of Benjamin Leblanc-Beaudoin











Remember to watch out for grubs in the Sunchoke tubers (we are looking into this problem but as you’ll see in the following link everyone says there are no problems with pests in Sunchokes), Chef Ben suggests putting the tubers in hot water to flush out the grubs before scrubbing and prepping for a meal. You can also plant them! Find out more and get some great recipes from Mother Earth News.

 Week #18 Basket

Pictured: Watermelon, Salad Mix, Rainbow Kale, Sunchokes, Garlic, Dried Black Beans, Red Kuri Squash

Pictured: Watermelon, Salad Mix, Rainbow Kale, Sunchokes, Garlic, Dried Black Beans, Red Kuri Squash



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IMPORTANT NOTE FOR ALL LOCATIONS: There will be NOT be a veggie basket delivery next week. Due to conditions beyond our control, ie, the weather, crops are either not ready yet or succumbed to the frost we had on Sunday morning. We have a large amount of lovely Broccoli, Cauliflower, and Cabbage that might not be ready until December at this point. We also have Kohlrabi, Onions, Bok Choy, Kale, Chard, and Lettuce that have not made the growth necessary as of yet. Many of our Squash was taken by the frost. We do not know when the next veggie basket delivery will be, there will be at least 1 more, perhaps 2, and we will keep in touch about when we know that will be. The last delivery may very well happen in December as the crops we have left can keep growing well into December and we have them covered with frost blankets to protect them.


Our raised beds make it easy to put up hoops and to cover them with frost blankets.


Beautiful, Bountiful Broccoli











Left: Kohlrabi, Onions, and Bok Choy under frost blankets


Right: Turnips, Radishes (including Watermelon and Black Spanish), Beets




Harvest for this week:

Salad mix (with baby Rainbow Chard, Parsley, and Nasturtiums)



Tomatillos or Hot Peppers (they are now quite HOT) – bags are marked

Pickles or Honey

SUNCHOKES! Check out my previous blog post about Sunchokes to find out what they are and how to eat them! The red ones are particularly delicious raw right now. One note – we have found some grubs inside the tubers so if that disturbs you just check them carefully before biting into them (I learned that the hard way). No need to peel them, just wash and enjoy!

Pictured: Hot Peppers or Tomatillos, Salad Mix, Garlic, Squash, Sunchokes, Pickles or Honey

Pictured: Hot Peppers or Tomatillos, Salad Mix, Garlic, Squash, Sunchokes, Pickles or Honey

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IMPORTANT NOTE: NEXT WEEK’S BASKETS PICKUP DATES ARE CHANGING. If you pick up at the farm your pickup will be on Tuesday October 14th. If you pick up at one of our three Windsor locations your pickup will be on Wednesday October 15th. If your pickup location is at The Urban Greenhouse please note that they will only be open until 6:30 next week so if you can’t make it in time please call them to let them know and they will hold your veggies until the next day.

It’s a week early for it – Thanksgiving Baskets. Little bits of traditional veggies and the end of the Summer bounty.





Bagheera Kabocha


Acorn, Sweet Dumpling, Turban, and surprise Squash grown by Meme and Pepe Tremblay.

Red Kuri

Red Kuri

You’ll also find this….

007                                           Pfenning’s Organic Potatoes

011           From River Bell in Dresden, gorgeous!



Leafy Greens (Rainbow Kale / Rainbow Chard / Salad Greens, and Parsley) – If your greens are wilted put them in a cup of water and stand them in the fridge to perk them back up.

And lastly, Watermelon, Eggplant / Summer Squash, Hot or Sweet Peppers (the sweet ones are marked). This will be the last of the Watermelon and Sweet Peppers, and most likely the Eggplant. Fall has definitely arrived.



Pictured: Carrots, Garlic, Hot Peppers, Eggplant, Parsley, Rainbow Kale, Potatoes, Squash

We now have Pork for sale at the farm! Pork Chops, Pork Steaks are $8 a pound, very limited quantities of Bacon is $9 a pound (first come, first serve), there is also organs (heart, liver), hocks, feet, half heads / jowl, and fat for $1 a pound. If we have a large enough demand we will choose one of our Windsor pickup locations to bring frozen pork to before the end of the season in 4 weeks.


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