Archive for the ‘Recipes’ Category

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.

pickled peps.jpg

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,ย  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!ย  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 ๐Ÿ˜‰







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There is a reason we call them ‘candy’, this is nature’s finest candy. We select the most delicious heirlooms varieties, mixing up the colours, the flavours, and the shapes to make eye-engaging and taste-bud pleasing treats. Did you know that botanically speaking tomatoes are berries? It’s true! Check out the definition of Berry from Wikipedia. Cherry tomatoes are perfect for turning into sundried tomatoes treats as well – 2 boxes fill 1 tray so 8 boxes fill a standard dehydrator. These sweeties will blow you away with how much sweeter they are than grocery store fare. Lucky for you they are at their peak right now – peak sweetness and peak production – so we’ve been selling them at a discount. We’ll have small amounts of sundried tomatoes for sampling so you can see just how easy and tasty it is to turn the cherries into dried snacks. One slice and they’re ready!


There are new links up on the Veggies! page for new ways to use tomatoes including drink ideas and how to use over-ripe tomatoes. This page also has links to the varieties we’re growing, check it out as some of them have lovely historical stories behind them. We’ll tell you all about them at our Heirloom Tomato Taste-Test Fest on Saturday September 3rd!


Eat The Rainbow?

A lovely farm friend said this week that when they go to the grocery store that it seems “wrong” and “weird” to see only red or only yellow or only orange tomatoes for sale. We agree, our colourful mixes are the only way to go, especially when you want to Eat The Rainbow.

Are you still looking to can tomatoes? We’ve got some extra hampers for sale for this Saturday – tomorrow! – August 27th, swing by the farm during our market hours of 8 am to 2 pm.

We’ll be joined by Another Way for a special Crystal event tomorrow too!

And we’ll also be joined by Neo-Vintage Artistry ~ one of a kind, hand-crafted jewelry!


While we love the flavours of Summer finally ripening it’s also been challenging as a few of us have severe allergies and growing organically means weeds, like ragweed, and it’s doing a number not just on our sinuses but harvesting leaves us with prickly rashes, which means we have to have several cold showers with the hose to get the yuckies off (we’re even allergic to tomato plants!) …


With some of the harvest.

“Why did the tomato blush? Because it saw the salad dressing.”



We gave away all of our melon harvest this past week. It was quite sad to see all the plants dead but we were happy to hear that most of the melons were ripe, sweet, and delicious. And since we can’t have melons as veggie of the week here are the jokes we’ve been saving …




Another surprise this week was Spaghetti Squash and Delicata and Sweet Dumplings. These are not long-term storage squash but they will last up to a month in dry, cool conditions. They have thin rinds and you can eat the rind of the Delicata and Sweet Dumplings. They are great for stuffing. More recipes on the Veggies! page. These will be available until they’re all gone. We also harvested most of our long-term storage squash and they’re currently curing. More on those later but for now a sneak peek ….


With many thanks to Joce, Nat, Lennon, Faenin, and Oddy for pulling in this harvest!

Before we get to the pick list, we came across a wonderful article on being part of a CSA and ideas for Hearty Vegetarian Dinner from the Kitchn.

Veggies available this week: Cherry Tomatoes, Tomatoes for Canning, Snap Beans, Sweet Peppers (still producing prolifically!), Scallions, Kale + Chard, Succulent Salad Mix, Fennel (bulbs and in salad mixes), Fresh Herbs, Dried Herbs, Squash (mostly Spaghetti), Eggplant + Patty Pans, Garlic, and very HOT hot Peppers.



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It’s August 12th and we’re on our 12th week of fresh, local, weekly vegetables. It’s also the halfway point of the season – peak time for Summer goodies.

“Beans, beans, the magical fruit, the more you eat, the more you toot. The more you toot, the better you feel, so have some beans with every meal.”

Can you guess what the veggie of the week is?


Farmer Rashel waits every year for the first bean to be ready, it’s a rite of Summer to eat Beans, and they’ve always been Rashel’s very favourite thing to eat straight out of the garden. It’s no wonder we grow such a large variety of them every year! We are growing bush beans, snap beans, string beans, pole beans, dried beans (to come later in the season), purple + yellow + green + red + of course multi-coloured beans, and mostly heirloom + historical varieties. These resilient creatures grow despite drastic drought and no irrigation. Many thanks to an old friend who introduced me to Rattlesnake beans when we made a friendly exchange a number of years ago – they are a super producing and tasty pole bean. Every year we grow more varieties because we just can’t get enough.

Knock Knock!
Who’s there?
Bean who?
Bean a while since I last saw ya!

Q: Whatโ€™s a tailorโ€™s favorite kind of vegetable?
A: A string bean!
When it comes to certain veggies we are at a loss about what to tell people how to use them because we eat them in the car before we even make it home! Beans are one of those. The farm baby has been cutting their little teeth on beans (under close supervision, in case of choking), and lightly cooked beans are a great baby food for children who want to feed themselves. They can be canned and pickled, and they are great in salads. Some other ideas include:ย  Vegan Chinese Green Beans, Fermented Dragon Beans, and 13 Fresh Beans Recipes (that include a number of other seasonally available veggies), Spicy Pickled Beans.

Every Bean is hand-picked and super chilled for longer freshness.

To go with many of the bean recipes above we still have GARLIC. This is a great keeper and a great way to use up some of your credits. Us farmers eat the damaged Garlic and it keeps well until June so stock up for all your Winter needs. We came across this interesting Garlic recipe that we think you’ll like, too – Garlic Confit is the Magic Secret to Loving Any Vegetable. We’ll have Portabello Mushrooms and mini-cucumbers for a short time only.
Now is the time to send us a message letting us know if you want hampers of Tomatoes for canning, making sauce, or for sun-drying. This is another great way to use up credits. We’ll be hitting peak tomato time in the next 2 weeks. We have a wonderful and delicious variety of heirlooms this year, in preparation for the Heirloom Tomato Taste-Test Fest!
You must try our ‘Candy’ Cherry Tomatoes, their sun-ripened goodness cannot be beat!
Sweet Peppers and Hot Peppers will be available in bulk quantities as well, please let us know if you’d like a large quantity of either for canning or freezing.

These “glow” orange peppers have really caught our attention this year!

If you’ve been wondering what these strange “umbels” are in your Salad Mixes it’s the forming seed head of Parsley. We took a taste and found them quite pleasing with a mild Parsley taste. We’re making a lot more seed than we need so we thought we’d throw them in for a taste punch in the salad mixes.


We have small quantities of Kale and Chard and mixes of the two; also small quantities of eggplant and summer squash. Our trusty staple, Scallions, as well as Fennel (bulb and fronds), Basil, fresh Mint, assorted fresh herbs, and our gorgeous Sunflowers and other fresh flower mixes. Dried Nettle Tea is also available again.

veg week 12

Styled and Photographed by farm child Faenin (11) – Fennel, Beans, Garlic, Kale, Lunchbox Sweet Peppers, Scallions, Cherry Tomatoes, Beefsteak Tomatoes, Portabella Mushroom, Salad Mix, mini-Cucumbers.



Good things to come … things we hope and dream for in these unbearably hot days ….



The Coriander crop is ready and has been harvested. All that’s left is stripping the seeds and letting them dry before they’re ready to be sold.


So far our first year growing Celery has been successful. Though we must take care to water it every single day. They still have some time to go but we can’t wait to take a bite out of this forest of crunchy goodness. Or maybe that’s the heat talking ….




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Today, Friday August 5th, was yet another “heat alert” in our area. But when it’s harvesting day we have to work, no matter the weather. We take more breaks, drink more water, and take cold hose showers, but we still suffer the side effects of dehydration. On most days even a simple walk down a row of Tomatoes leaves us covered in sweat. This unending heat wave would be more bearable if we weren’t also in extreme drought conditions. But, we must harvest to meet our commitments to our dear members. And we hope that you, dear members, understand that we might not harvest as much, and that our crops are also suffering from the weather conditions.


How we feel: as slow as a snail and desperately looking for water.

We also feel like Squidget ….


Reposted from Andrea N’s Instagram: “Oh the life of a farm cat. This expert hunter is relaxing in the shade after a job well done. She was very proud of herself this morning by showing off her bounty before snuggling in for her afternoon siesta.”

This snake was also looking for shade and water and knew that the lettuce is the best place to find both …


I hope the newest members of the farm survive the heat ….


We are pleased to be offering a very special and unique calendar again this year. Photographs and descriptions by Naturalist and Blogger P. Allen Woodliffe, the 2017 calendars highlight the wonders and beauty of Rondeau Provincial Park. Calendars are always available at our on-farm market and will soon find their way to our ShopEco market tables as well. There are limited numbers of these calendars printed so get yours before we sell out! If you pick up at ShopEco you can ask us to bring one in for you! To find out more about Allen and about the calendars check out his website ~ http://pawsnaturenuggets.blogspot.ca/2016/05/rondeaunaturally-photos.html

A few of the photographic highlights ….


Giant Swallowtail, Aug '15, 1acarp.JPG

GREG, Aug '15, 5carp.JPG

LEFR, Apr '15, 4arp.JPG

Prothonotary Warbler, May '15, 8acrp.JPG

Tuliptree flower, May '15, 4acrp.JPG

Now on to the veggies available this week! Including the VEGGIE OF THE WEEK – FENNEL!


There are many ways to enjoy Fennel including: using the fronds in salads or in pesto; grilling the bulbs on the barbeque; Apple Fennel Slaw; Soups, Pasta, Salads; 15 Fab Fennel Recipes from Canadian Living; and Martha Stewart’s take on this delectable herb. This delightful herb is a favourite of the farm children as a “passing-by snack”. Fennel is also very good for the digestive system, soothing sore tummies and colicky babies, as well as a great natural way to boost milk production in breastfeeding mothers (in honour of World Breastfeeding Week going on now!). If you’re not sure you’ll like the anise/licorice flavour just sample a small bit of the frond and see if the sweet flavour appeals to your palate. We’ll be selling this as whole bulbs with fronds as well as bunches of fronds.

rainbow toms.jpg

Eat The Rainbow!

Other veggies this week include: Heirloom Cherry ‘Candy’ Tomatoes + Beefsteak / Slicers (these are still slow coming on as we had several delays that were out of our control); Sweet Peppers (we’ve had weather + insect pressure that have made many of our early peppers unappealing and instead of throwing them all out we’ve discounted them from $8/lb to $1/lb); Hot Peppers (must be pre-ordered and they are VERY HOT); Kale + Chard; Salad Mix is back!; Scallions; Garlic (cured + fresh); hand-picked, heirloom, multi-coloured Snap Beans (for raw snacks but also for light cooking); Eggplant; Summer Squash (Again this year, what should be a reliable producer, has taken a hit. Striped Cucumber Beetles aka Fornicating F******, after a mild Winter, have attacked our Summer Squash seedlings, blossoms, and fruit.); Broccoli; Savoy Cabbage; fresh herbs such as Mint, Basil, and Sorrel; Kohlrabi; and fresh flowers (including Sunflowers).


A few quick notes before we bid you all a most wonderful and delicious week …

We are planning an Heirloom Tomato Taste-Testing Day during a farm market in late August so please keep an eye on our Facebook page for event details. There will be a large variety of Heirloom Tomatoes available to taste and to rate and we’ll announce the winners at the end of the market (and online). This event may coincide with a Tomato Canning event for those of you interested in learning how to preserve the bounty and in making your own sauce to make Summer’s goodness last all Winter long. We’ll be taking orders for bulk tomatoes (hampers) in the next few weeks once the harvest is plentiful. Bulk garlic is also available by special request. If you are a member using the credit system you can order any veggie we have in large quantities and apply it to your credit, please let us know if you’re interested!



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Once again we find ourselves betwixt and between, a season that comes every year, when it’s too hot for salad, kale, and roots, and when the goodies of summer like tomatoes, peppers, and beans, aren’t quite ready. But take heart, the tomatoes and beans have indeed begun, we’ve had our first taste of them this week *smiles* This heat, while making harvesting quite a challenge for us, does wonders for Summertime veggie favourites.

This is also a week when we’re unsure of what we’ll find to fill out the weekly veggie shares so keep in mind there will be a lot of SURPRISES in the next couple of weeks. We found some spaghetti squash as well as delicata and sweet dumpling squashes that might find their way to our market tables next week.

A note about the purple peppers – these are actually green peppers that have been bred to have a purple skin so think of them as purple green peppers, if that makes sense, haha.

rose of sharon.jpg

Much thanks this week to our “extension” farmer, Siobhan P, who brought us big, juicy purslane and baby beet greens and who will later have beets and other treats for our members. This is a work share partnership where we exchange veggies for veggies and harvesting help for veggies. We’re very grateful for these farm friends.

The veggie of the week this week is: BASIL!


A fragrant treat while we wait for the flush of Tomatoes, Basil is a versatile kitchen herb. Traditionally used to season tomato-based pasta sauces it stores better when it’s turned into Pesto (drying and freezing drastically reduce it’s volatile oils, those to which is owes is fragrance). There are as many ways to make Pesto as there are ways to use pesto.

A basic pesto recipe looks like this:


1 pound Garlic Scapes or 1 whole head of garlic

1 bunch of Basil, Arugula, Kale, Fennel or any other leafy green

1 cup grated Parmesan cheese or nutritional yeast

1/2 to 1 cup of Olive Oil

2 Tablespoons lemon juice (optional)

1/2 cup Walnuts, Almonds, Pecans, Pine Nuts, Sunflower seeds or Pumpkin seeds (optional)

Chop the Scapes into 3 inch lengths (for easier processing). Put it in the food processor and process until pureed. Add the Basil or other leafy green and process until smooth. Add the parmesan or nutritional yeast and nuts or seeds and process until smooth again. Add lemon juice then slowly add the olive oil as the food processor is running and continue until all the oil is combined. You might need to slowly add the oil and lemon with the leafy greens to get your processor to blend everything properly. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.

A recipe for a nut free lacto-fermented pesto can be found here.

CSA member Wendy Rose shared this recipe last season (Basil can be swapped out for Fennel) ~

Fennel Fronds Pesto
2 cups fennel fronds, stemmed removed and packed
1/2 cup almond flour or slivered almonds
2 tbsp hemp hearts
4 cloves garlic, minced
1/3 โ€“ 1/2 cup olive oil
1/2 tsp sea salt
1/2 tsp garlic powder
  1. Add all ingredients into a high powered blender and blend until smooth.

Basil can also be blended with a small amount of water or with an oil and put into ice cube trays and into the freezer. Pop them out when frozen and put into a freezer bag. Each cube makes for an easy way to add flavour to a plain tomato sauce. Or use the pesto for a tomato sauce free alternative for your favourite pasta noodles. We love pesto on fresh tomatoes, as a veggie dip, on sandwiches.


Veggies you might find this week include: Cabbage leaves, Grape leaves, Scallions, Red Cabbage, Napa/Chinese Cabbage, Kohlrabi, Portabella Mushrooms, mini Cucumbers, fresh Garlic, Peppers, Eggplant, Summer Squash, Winter Squash, Broccoli, and of course, Basil and other fresh and dried Herbs.

P.S. The Veggies tab has been updated with links to Summer Squash and Eggplant recipes!


We took time this week to pick organic Blueberries from Blueberry Hill in Rodney.


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Veggie of the Week: Brassicas!

The Brassica family is a large one and includes Red + Green Cabbage, Savoy Cabbage, Kale, Collards, Kohlrabi, Broccoli, Cauliflower, Brussels Sprouts, Chinese (Napa) Cabbage, Turnips, and more!

cabbage from susan.jpg

Photos by Susan Platsko

Savoy Cabbage

Savoy Cabbage

Chinese (Napa) Cabbage

Chinese (Napa) Cabbage



Q: How does a farmer fix their pants?

A: With a Cabbage patch

This is another odd choice because in previous weeks the Veggie Of The Week was plentiful and there was more than enough for every one. We decided to feature the Brassicas, even though we don’t have enough of any one item for every member, because it’s such a large family and eventually every member will get to enjoy several items from this prolific, and nutritious, family. As what usually happens with Cabbages (especially), they don’t all ripen at the same time and so they get harvested over several weeks.

Please make use of the search function on this website to find all the recipes we’ve posted over the years for all the members of this family! Here are some highlights: Using Chinese Cabbage to make Kimchi, Kohlrabi Bistro Salad, Everything you ever wanted to know about Savoy Cabbage. Red Cabbage adds a wonderful crunch and colour pop to any salad or stir fry and can be used to make raw lacto-fermented or cooked sauerkraut. The leaves can be used to make Cabbage rolls or sliced and added to soups and stir fries. Savoy Cabbage can be substituted for Red Cabbage in any recipe. Napa Cabbage is also a lovely addition to stir fries. Kohlrabi can be eaten like an apple, it’s a crunchy “mini-cabbage”, don’t be scared by it’s alien-like appearance, it’s leaves are also edible. Our Broccoli is finally producing more and we love the long stems and leaves. There are so many ways to enjoy Brassicas!


Can you spot all the items in this pic? Red Cabbage head + bunches of leaves, fresh Garlic, Rainbow Leafies, Summer Squash, Radnips, Eggplant, Purple Peppers, Kohlrabi, fresh Mint, Broccoli

The Chinese Eggplant + Purple Peppers + Summer Squash (this includes Zuchini + Patty Pans) are just starting to come on! We’ll have more (limited quantities) of fresh Garlic available! Salad mix + Scallions are available but not pictured as well as a variety of fresh herbs including Basil, Dill, Thyme, Lemon Balm, and Mint. Mint and Lemon Balm make wonderful fresh teas, they can also be hung to dry and make into nutritious and healing wintertime teas.

New this week – we’ll have fresh flower bouquets available at ShopEco on Wednesdays!

This gal works hard to make beautiful bouquets ….


We both work hard, and look darn cute, when we do markets ๐Ÿ˜‰

we are cute.jpg

Pictures by cyborg and trixter Naty

We have grown many, many more Garlic than in any previous year and we are working at setting up a larger curing area. For those folks waiting for their Garlic fix, not to worry, it will be ready in large quantities soon enough! In the meantime, we enjoy the fresh, juicy, raw Garlic from injured heads …. (many thanks to our wonderful farm friend, Mr. Humble, who worked tirelessly today with the Garlic harvest) ….

baby garlic.jpg

Yes, that’s raw garlic ๐Ÿ˜‰


“Music” Garlic is music for the heart, the body, the soul

And a random fun picture to end the week ….



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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.



Each Scape has a unique curl.




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?


Why did the garlic book travel tickets online?

It needed an e-scape!

Yuk yuk yuk ๐Ÿ˜‰

saria helping.jpg

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

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




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.


Mushrooms as big as your head! Or a plate!


Every Pea picked by a hand, our hands.


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


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.


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 ๐Ÿ˜‰ 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!


Harvest day pick list; new beds for perennials



Funny accident, panoramic picture







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