Feeds:
Posts
Comments

Posts Tagged ‘Beans’

Sweet, short, ABUNDANT Thanksgiving! A Horn-of-Plenty, a Cornucopia!

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!

ciboule onion.jpg

They may look leek-like like this or …

ciboule-onion1

… 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!

thanksgiving promo.jpg

 

Read Full Post »

14354904_10153981281268087_3852519937914810730_n.jpg

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.

5.jpg

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

14520475_1089535914500428_7462616768730179128_n.jpg

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.

walmart

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.
week 19 collage.jpg
Q: Where do chickens come from?
A: The Egg-plant.
14368912_1077847695669250_8859371535425359157_n

Huh?

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!
swallowtails.jpg

How many Swallowtails can you spot?

 Stay dry everyone!

 

Read Full Post »

The Autumnal Equinox – the balance between the light and the dark, the day and the night.

fall_equinox_iats

A perfect time to highlight the Super Squash Squad.

14369970_1085661308221222_8244451963591702243_n

14390697_1085661321554554_1946529633279669189_n.jpg

14359062_1085660041554682_8885950970386491253_n.jpg

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 ….

peps.jpg

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,  please check out this article on WebMd and detailed info from Herbalist Richard Whelan.

shepardspurse.jpg

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.

12644941_663850390424535_6760697329617117364_n.jpg

12974480_697609320381975_5734321542158623128_n

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 ….

fall.jpg

Tremblay Creek bank, while looking for the Heron.

And just for fun …

A Melon blessed by our local Heron 😉

heronpoop.jpg

 

 

 

 

Read Full Post »

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!

14330113_1077848905669129_6910596216848776790_n.jpg

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!

14292447_1077668662353820_474765102600772166_n

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).

14359121_1077668955687124_7380884949790217952_n

‘Oka’

Tomatoes are still looking beautiful these days ….

tom collage.jpg

Striped German, Nebraska Wedding, Bosque Blue, Oxheart, and more.

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.

14291815_1077846859002667_459601422434512098_n.jpg

Salad Mix

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.

14195966_1049355931781035_8522691369428804623_o.jpg

This week they got all the Celery tops that others didn’t want, great way to share the bounty!

14305231_1057401224309839_3882628574769822640_o.jpg

 

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.

14358704_1077848122335874_8647993831944544501_n.jpg

Until next week …

chicken.jpg

 

Read Full Post »

While we were finishing up for the day, farm child Lennon was still busy picking BEANS and came back with SO MANY BEANS that he couldn’t even pick them all! It’s amazing what a couple of good rains and prolific pollinators will do!

14212212_1065140270273326_564057676988692199_n.jpg

Photo by Jessica McCracken

This is the perfect week to try your hand at pickling beans, we have them in bulk!, and Jess is joining us at the farm again to do a demonstration for an easy way to pickle a multitude of vegetables. Stop by tomorrow between 9 and 10 am for the pickling demonstration and until 2 pm for the farm market!

002

VEGGIE OF THE WEEK IS

14203140_1067228186731201_3566314978792087153_n.jpg

CELERY!!!

13310363_975281832592504_7974628502990860677_n.jpg

This is our first attempt ever at growing Celery and it’s been a resounding success! This is a very advanced crop to grow, so we only planted a small amount, in our richest and fluffiest raised bed, we watered it every other day, planted it densely, and voila! Beautiful Celery! This is a member exclusive as we only grew a small amount. To make sure your Celery last as long as possible in the fridge please make sure to store it in a sealed plastic bag. We’ve kept the big beautiful top leaves on as they are perfect for freezing, as is, and using later for vegetable/soup stock.

14231807_1067159260071427_8619560313150935196_o(1).jpg

Eat The Rainbow!

Another new (ish) crop we tried this year was sweet corn but it turns out it needs it to rain to produce large cobs, a failed experiment. We’re giving what we harvested away for free (some of you have already received these). The dried beans we planted with the corn did well and you’ll see those later in the season once they’ve fully dried out and we shuck them.

Results from the Tomato Taste-Test Fest confirmed that our favourites are indeed the best and let us know which new varieties to keep growing.

Top rated heirloom tomato varieties were: Lemon Boy, Black Cherry, Yellow Pear, Chocolate Stripe, Banana Legs, Bosque Blue, Black Plum, Nebraska Wedding, Oxheart, Peach, Missouri Love Apple, Sweetie, and Elfin.

Thank you to everyone who tasted and rated our tomatoes!

14222322_1056105227843497_31042488307739035_n

Some dear CSA members shared with us another of their family dishes made with their weekly CSA veggies. “So I had all these little peppers that I got from you and decided to make stuffed peppers! I cut them open and made little boats that were fantastic! I also roasted your tomatoes and used that to cook them in! Your kale made it to the plate as well! What a great dinner tonight! Thanks!

14183672_1063447863775900_2003540184790956096_n.jpg

 

14225353_1063447897109230_9149439152468426023_n

Another lovely surprise this week was that not all the cantaloupes and watermelons were dead and we found a basket full of melons, with more to come!

Veggies available this week …

14202786_1067159380071415_7008990026828854817_n.jpg

Week 16, September 9th, Leafy Greens, Tomatoes, Sweet + Hot Peppers, Spaghetti Squash, Cantaloupe, Watermelon, Parsley, CELERY, Winter Squash (sweet potato, acorn, butternut), Scallions, Patty Pan, Eggplant.

Not pictured: BEANS, Basil, fresh Mint, Corn, Fennel, Kale, GARLIC.

What an abundance we’ve received with Summer’s last hurrah!

Read Full Post »

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?

13012780_953438174776870_300670211420280802_n

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
Bean who?
Bean a while since I last saw ya!

Q: What’s a tailor’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:  Vegan Chinese Green Beans, Fermented Dragon Beans, and 13 Fresh Beans Recipes (that include a number of other seasonally available veggies), Spicy Pickled Beans.
010

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.
13962636_1028873807233306_3127113123196400809_n.jpg

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.
parsley.jpg

 

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 ….

 

coriander.jpg

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.

celery.jpg

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 ….

 

 

Read Full Post »

12140127_849743068479715_48046645832885106_oWith the threat of the F-word – that did indeed come this weekend – we were frantically covering up all the crops we could with frost blankets and harvesting the crops that couldn’t be saved (peppers, eggplant, tomatoes, hot peppers, okra, tomatillos, beans, summer squash). We won’t know the extent of the damage or how crops fared until we get out there and start harvesting on Monday morning. The root crops – beets, turnips, radishes – might be sold as roots only as the leaves may have been killed off but they will be sweeter with a frost.  And that is the good news of a frost – it sweetens up and makes extra tasty all the kale, chard, parsley, and roots.

tractors + garlic

We also managed to get a large garlic area prepared for planting!

Remember that this is the very last of the tomatoes. We’ve brought many of them indoors to ripen them up but this will be your very last chance to have field-grown, organic, heirloom, tasty tomatoes and you’ll be back to eating tasteless cardboard tomatoes until next July.

Multi-coloured Cauliflower

Multi-coloured Cauliflower.

On the frost note…. we can only guess at what will be available for veggies this week. Apologies to the folks that use these posts to help them in their weekly menu planning. Please refer to the previous post for a possible crop list – Week 18.

Family working together to get the harvest done on Thanksgiving Monday.

Family working together to get the harvest done on Thanksgiving Monday.

From Facebook: “Some of the benefits of joining a Community Supported Agriculture (CSA) weekly box program: Fresh, Local, Seasonal Veggies; Affordability; Environmentally-Friendly; Supporting your Community + Small Community Farmer. Did I mention fresh and tasty vegetables? 😉 “- http://www.westchestermagazine.com/Blogs/Eat-Drink-Post/October-2015/7-Reasons-to-Join-a-Farm-Share/

Family Thanksgiving activities included kite-flying, tractor lessons, and tree planting.

Family Thanksgiving activities included kite-flying, tractor lessons, and tree planting.

We are having one last Foraging Walk to close out the season on Sunday October 25th. There are still plenty of edibles left to discover and explore so if you’ve been meaning to make it to a walk it’s your last chance until next year! You can find an event page on Facebook here – https://www.facebook.com/events/1068764633136247/. There is no obligation to pre-register, just show up on Sunday before 10:30 at our farm at 20600 Morris Rd (Canal St West), Tilbury.

Around the farm: #workperks (thinned baby carrots), woodpecker teepee, root crops soaking, plethora of sweet peppers, farm-bred baby chickens, asters (important nectar source for Fall migrating butterflies).

Around the farm: #workperks (thinned baby carrots), woodpecker teepee, root crops soaking, plethora of sweet peppers, farm-bred baby chickens, asters (important nectar source for Fall migrating butterflies).

IMG_2027

Read Full Post »

Older Posts »