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Archive for June, 2016

Happy Summer Solstice ~ a most beautiful time of the year!

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A wonderful day was spent last Saturday at our first foraging walk of the year. Many thanks to Wheatley Woods for coming out with fruiting plants for sale, we’re grateful for them and for all the new and familiar faces who came to the walk!

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Farm Market on Saturday June 18th

We love when children come along to the farm …

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Fun for everyone!

Thank you to Susan Platsko for sharing the pictures she took at the foraging walk …

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Wild grapes; Tandem bike with Mugwort; Market Table; Red Mulberry; Pawpaw Tree; Gooseberry; unripe Juniper Berries; Feasting on Serviceberies.

VEGGIE OF THE WEEK …….

PEAS !!!

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Hanging out, like an earring.

 

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Two sweetie-pies in a pod, snuggling.

And these beauties … because if it comes in purple, we will grow it 😉

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Royal Snow from Johnny’s Seeds

There is something about peas that makes for a lot of inappropriate jokes. We call this #lifewithyoungboys and we’ll leave that up to your imagination …. but we did manage to find a few we can share …

Q: What do vegetables wish for, more than anything else in the whole world?
A: Peas (peace) on earth!
Q: Why do vegetables want that so much?
A: Because it will give them peas (piece) of mind!
Q: What do you get when two peas fight?
A: Black-eyed peas

We mostly grow Sugar Snap Peas but also some Snow Peas and the Purple Peas. Peas are available for a short time only so now is the time to get your fill of these super sweet, crunchy, family-favourite snacks!

We’ll be running out of Garlic Scapes soon and wanted to share a member recipe from Facebook for a lovely Scape Pesto, from Stephanie Fisico: Plant Based Wellness Coach ~

“T’is the season for garlic scapes (!!!) and tonight’s Monday Night Recipe Feature is a super quick and super easy garlic scape pesto that pairs well with pasta, crostini, crackers, or anywhere else you would like to use it (sandwich/wrap spread, perhaps?)

I had fun just tossing ingredients into the food processor and taste-testing along the way until I had achieved my desired flavours and consistency. As such, I do not have a perfectly precise recipe for you but here is an approximation – have fun adjusting it to meet your own preferences!

(p.s. my delicious garlic scapes were grown with love by Locally Germinated: a farmer’s cooperative !)

Fresh Garlic Scape Pesto

Ingredients:

1/4 cup of cashews
1/2 cup of nutritional yeast
Pinch of Himalayan pink salt
7-8 garlic scapes, chopped into pieces
2 tbsp freshly squeezed lemon juice
1/4cup extra virgin olive oil
1/2 cup fresh basil leaves
Handful of baby spinach
Fresh ground black pepper, to taste

Directions:

Combine the first 3 ingredients in a food processor until you achieve a crumbled texture. Scoop out 1-2 tbsp and set aside to use as garnish.

Add remaining ingredients and process until relatively smooth.

Serve over pasta (pictured) with leftover cashew Parmesan as garnish or use as a dip or spread.”

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Garlic Scapes, Peas, Rainbow Leafies, Cilantro, Scallions, Radnips, Fresh Flower Bouquet, Rainbow Radishes, Salad Mix. Picture by Andrea Nickerson.

Other veggies available this week include: Rainbow Leafies (Kale + Chard), Fresh Herbs (the last of the Cilantro), Scallions, Rainbow Radishes, Radnips (the last for a couple of weeks), Salad Mix, Portabello Mushrooms + Button Mushrooms. We are now offering small amounts of Green Smoothie Mix and will highlight some of the wild edibles in these mixes and how to use them in a future post. If you’re struggling with how to store and eat leafy greens this is a good post from Nutrition Studies.

This coming Saturday we’re holding a foraging walk at the farm from 1 – 2:30 and there are deeeeeelicious red mulberries at their peak of sweetness! A green smoothie will be available at the end of the walk. We’re also pleased to welcome Tilbury native Wendy Rose for a “Ask A Nutritionist” booth at the farm from 11 – 1 on Saturday. This is a free event, find out more about the event and about Wendy Rose on the Facebook event page.12715668_1704469386438055_2495647984793201048_n.jpg

Another event we have coming up on July 2nd is Angel Card Readings with Jackie of Another Way. “Angel cards are a fun and positive way to connect with your Angels, Source and Guides. Angel cards offer gentle loving guidance. They are a wonderful way to bridge the gap between what is going on in your life and angelic guidance and assistance. Jackie will bring several decks so you can choose a deck that feels best to you or she will choose a deck intuitively. Ask a question or ask for guidance. She will draw you a card or two to bring you angelic guidance.” Find out more on the Facebook event page.

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Around the farm this week we’ve been busy planting more veggies, replacing some dead seedlings, fighting with cucumber beetles (who are voracious fornicators and squash eaters), and watering, watering, watering. It looks like cabbage will be ready soon and we’re excited for that! We’ll leave you with a friend who was watching us work this week.

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How do frogs send messages? Morse Toad.

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VEGETABLE OF THE WEEK IS …. GARLIC SCAPES!

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The Farm Children keep a close eye on the Scapes, it’s one of their favourite things to harvest on the farm.

For those familiar with Scapes they wait all year for this limited time item, it’s a high demand luxury! As you can see in the picture the Scape is a curly-cued part of the Garlic plant that would eventually turn into seeds. In order to make our Garlic focus it’s energy on creating large and powerful bulbs we must remove the Scapes. For our efforts we get to enjoy a very versatile but limited time only special treat that we call a Garlic Scape.

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Each Scape has a unique curl.

 

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Garlic

These are fabulous roasted or grilled, they can pickled, they can be frozen, they can be dried, they can be made into Garlic powder, they can be made into pesto, and they can be used in any way you would use Garlic. Check out these 7 recipes from The Crisper Whisperer. More info on our Veggies page and if you search “garlic scape” in the search index on this blog site or click on the “tag”, along the right-hand side of this blog site. Past posts with amazing recipes include this beauty from 2012 and this one, also from 2012.

Jokes from the farm children:

How did the garlic get out of the garden?

It eSCAPEd!

Why did the garlic book travel tickets online?

It needed an e-scape!

Yuk yuk yuk 😉

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Farm baby helping to carry the bin full of Garlic Scapes.

Last week at our Saturday on-farm market we had a visitor ….

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As you can see from some of our pictures you’ll know that we love babywearing and we came across a lovely post that showcases various every day dad babywearing while cooking or grocery shopping and thought it would be a good share for other babywearing lovers out there ~ http://www.thekitchn.com/10-sweet-photos-of-baby-wearing-dads-in-the-kitchen-232143

Other produce available this week (may vary depending upon location and availability): portabello mushrooms and button mushrooms, Radnips, Rainbow Radishes, Wild Rainbow Salad Mix, Green Smoothie Mix, Cilantro (almost done for the season) and other Fresh Herbs, Rainbow Leafies (various Kale varieties + Chard), Scallions, Broccoli, and new this week – also for a limited time – Snow Peas and Sugar Snap Peas (they melt in your mouth!) We’re also getting larger amounts of Calendula for anyone who wants to order them on their own to make their own healing teas or salves – please let us know if you’re interested.

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Mushrooms as big as your head! Or a plate!

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Every Pea picked by a hand, our hands.

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Our artistic rendering of this week’s veggie offerings ….

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Pictured: Cilantro, button Mushrooms, Arugula, Radnips, Wild Rainbow Salad Mix, Scapes, Sugar Snap Peas, Portabello Mushroom, Scallions.

Our event with Wheatley Woods is still on for tomorrow – a foraging walk and plant sale. See the details on Facebook.

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Native Service Berries

You can also see the details for a foraging walk next Saturday June 25th (we may be having another special guest that week, check out Facebook for that announcement!). We’re currently taking registrations for Session 2 of the Kids Gardening Club, you can find out more at this link and on Facebook. We post every new event we’re hosting on our farm on this website as well, check back on the Foraging + Market Events page for update.

One last announcement …. a new CSA member has started a twitch live feed that will feature foods they will be making with their CSA veggies each week. You can find it at twitch.tv/margaret_haddad . This is a new live feed, they’re only in their second week, and comes with a warning that the language might not be appropriate for all ages 😉 The schedule is Mondays at 3 pm for art, Wednesdays at 8 for Community Sourced Cuisine (featuring veggies from Locally Germinated and eventually their own garden), and Friday at 9 for Food with Friends. Looking forward to seeing how this progresses!

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Harvest day pick list; new beds for perennials

 

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Funny accident, panoramic picture

 

 

 

 

 

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As we’re going into Week 3 we’re amazed at the variety of veggies we have so early in the season! Considering that every year we’ve been in operation we didn’t start until mid-June it’s so lovely to see the fruits of our labours from last year paying off.

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Week 3 – Rainbow Chard, Parsley, Garlic Scapes, baby Garlic, Broccoli, Radnips, Cilantro, Wild Rainbow Salad Mix, Rainbow Kale, fresh Mint, Chives, Rainbow Radishes.

The Vegetable of the Week is ……Salad Mix!

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Otherwise known as Wild Rainbow Salad Mix, each bag is unique and pops with flavour! We love a salad with flavour and colour and so unique you can’t find it anywhere but our farm. We use a combination of salad greens such as Gourmet Salad Mix, Red Planet, Sulu, Vulcan, Lovelock, a large variety of Romaines (to come later), Salanova, and some other secret varieties 😉 We also include baby spinach, fennel, dill, purlsane, wild spinach, arugula, mustard greens, spicy Asian greens, vivid choi, parsley, baby bok choy, edible flowers (arugula, chives, nasturtiums, calendula, clover, and more), and other seasonal surprises. In our opinion our salads are best enjoyed with a light vinaigrette dressing and on sandwiches, wraps, and burgers (veggie or meat). Farm child Faenin’s favourite dressing is olive oil, balsamic vinegar, salt, garlic powder (made with garlic scapes), and nutritional yeast. We also enjoy eating the salads straight out of the bag. Salads can be made more delicious using more fresh parsley, fresh cilantro, fresh dill, rainbow radishes, radnips (the tops are also a salad green), broccoli, kale, chard, garlic, scallions, or grilled mushrooms.

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Couldn’t decide which picture I liked best!

Make sure you wash the salad mix again – we try our best to get out the grass, woody bits, bad parts, and dirt, but we mainly wash the greens “to take off the heat of the field” so that the greens stay fresh. If your salad greens seem too wet in their bag you can try spinning them again or removing the moisture with a towel and then returning them to their bag so that they stay fresh for as long as possible. Our salad mixes will stay fresh for up to 2 weeks as they’re picked within 24 hours of market + pickup and we do our best to chill them as quickly as possible. Salad is available almost every week of the CSA (it’s sometimes too hot during Summer to get the seeds to germinate or to grow).

We have been tossing around the idea of creating Green Smoothie mixes again – is there any interest in this? Please let us know if this is something we should offer again. This would be a mix of wild, foraged greens and flowers to be used in green smoothies.

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Broccoli, Calendula, baby Garlic, Cilantro, fresh Nettles, Horseradish, Leeks.

Courtesy of the farm children …. Jokes for the week!

Q: Why did the Kale blush?

A: Because it saw the Salad dressing.

Knock, Knock
Who’s there? Lettuce
Lettuce who?
Lettuce in and you’ll find out.

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and the classic …

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This week marks the return of bunched Rainbow Kale and Rainbow Chard. Garlic Scapes and Broccoli are just starting to come on. It will be the last of the Rainbow Radishes and Radnips for a week or two. This is the last week for “gallions” / “scarlic” / baby garlic. Fresh herbs available this week: sage, oregano, dill, chives, mint, parsley, arugula, cilantro, and thyme. We’ll have portabello mushrooms available this week for those that enjoyed them on special last week.

A reminder that fresh flowers can be used with member credits when picking up at the farm.

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Join us at the farm Saturday June 18th for a Foraging Walk and Plant sale with Wheatley Woods. Details at Market Events and on Facebook.

We had some lovely rains this past week and with the rain came some “aliens” ….

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Cedar Rust

After an unfortunate start and troubles with a supplier we finally managed to get our Tomato + Watermelon seedlings to size and planted! The farm children were falling over themselves at the chance to plant their favourites, Watermelons! Better late than never.

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Thanks to ShopEco for these lovely pictures of our market day ….

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And thank you to Andrea for these lovely farm pics to end things off for this week …

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VEGGIE OF THE WEEK IS ….. PORTABELLO MUSHROOMS!

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Certified organic Portabello Mushrooms from Highline Mushrooms in Kingsville.

This week and every week to come make sure to check out the VEGGIES! tab on the blog for updates and recipes for every vegetable we grow and sell. We also update with all the varieties we’re growing in 2016. This week we added fantastic and easy recipes for Portabello’s including Grilled, Vegan Pizza, and 24 ideas from Canadian Living. This week only we’re offering a reduced price on these super fresh and local goodies.

After the last 2 very hot weeks I was inspired by this link for No Heat Summer Potluck Dishes for all from thekitchn.

From the farm children – Jokes of the week:

Q: Why was the mushroom invited to lots of parties?
A: Because he was a fungi to be with!
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Q: What do you call a fast fungus?
A: A mush-vroom.
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Produce available this week includes: the last of the Alliums for a couple of weeks (leeks, scallions, baby garlic), Portabello Mushrooms, the last of the Rainbow Carrots until later in the season (perfect for making Soup Stock), Potted Basil for the home garden, Radishes, small amounts of Broccoli, our unique Salad Mix (includes a wide number of lettuce varieties as well as arugula, parsley, fennel, and sorrel), fresh herbs (Cilantro, Sage, Thyme, Chives, Oregano, Parsley, Arugula, Fennel, Mint), herbal teas (mint, lemon balm, nettles).

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French Breakfast Radishes are the fastest growers!

We get a lot of our fresh herbs from Union Herbs, a local small-scale start-up located in Ruthven. Check them out on Facebook to see what they’re up to! In exchange for herbs they receive a share of our produce, here’s a picture from Union Herbs of last week’s offerings ….

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Radishes, Salad Mix, Rainbow Carrots, Baby Garlic, Leek

For our farm market members and customers – it’s the last week to pick up your certified organic vegetable seedlings, maple trees, and potted purple coneflower.

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Artwork by Andrea Nickerson of Neo-Vintage Artistry

Our first market day with The Cheese Bar went very well! Some pictures….

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We’ll regularly have fresh cut farm flowers from seasonal blooms ….

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ShopEco took a great little video of our first CSA Member Pickup and Market day, you can find it on their Facebook page.

This Saturday we’re joined by MFA Tavis Lea of Petropunk for a “plein-air” landscape painting class. See event details on our Facebook page. Keep updated on all our market events on Facebook or on the tab “Foraging + Market Events“.

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Tavis Lea, MFA, of Petropunk

Around the farm this week ….

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Harvesting Wildflowers from a nearby wild space.

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Frog Friend we found on our wildflower adventure.

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The largest Fox Snake we’ve seen in many years. It thought it was well camouflaged in this location.

 

 

 

 

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