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Posts Tagged ‘beets’

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

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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!

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They may look leek-like like this or …

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… 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!

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

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A perfect time to highlight the Super Squash Squad.

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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 ….

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We took the time this week to preserve the bounty and we pickled Beans and Ghost Peppers and Ring of Fire Peppers.

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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.

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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.

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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 ….

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Tremblay Creek bank, while looking for the Heron.

And just for fun …

A Melon blessed by our local Heron 😉

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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!

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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!

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VEGGIE OF THE WEEK IS

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CELERY!!!

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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.

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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!

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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!

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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 …

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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!

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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.

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

We also feel like Squidget ….

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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 …

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

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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 ….

 

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

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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.

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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).

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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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We are praising the Sun and it’s heat, and the Rain and it’s moisture, for providing us with an abundant harvest on Week 10 of the season!

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Lettuce in Flower, the face of the Sun

VEGGIE OF THE WEEK IS GARLIC!!!

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We are finally able to offer our sought-after GARLIC in large quantities and to the public!!!

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Garlic hanging to dry and cure

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From last week’s market table

Garlic is a must for every meal in our house, it isn’t a meal without Garlic! The variety we grow is called Music and it thrives in our rich soil.

New this week is our much loved mix of fresh snap Beans, folks who’ve tried our mixes ask for them year after year. They include Dragon, Tongue of Fire, Rattlesnake, Blu Jay, Amethyst, as well as a variety of red, yellow, and green beans.

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Also new this week (in limited quantities, for now) – Candy Tomatoes!

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On our market tables this week we’ll also have: Red Cabbage and Cabbage Leaves, Chinese (Napa) Cabbage, Spaghetti Squash + Sweet Dumpling Squash, Mini-Cumcumbers, Mushrooms, Sweet Peppers, Eggplant, Summer Squash, Scallions, Grape Leaves, Rainbow Leafies, Kohlrabi (limited), Fennel, Basil and other fresh herbs, Broccoli, and small amounts of Beets.

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Week 10 is looking fabulous!

From around the farm this week …

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Polyphemus Moth

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Red Spotted Purple Butterfly

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Baby Ants, newly hatching from their nest under a Tree.

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The farm children were quite surprised with the Cucumbers they’ve been growing in their own personal garden! These were shared and enjoyed with all our neighbourhood children.

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Veggie of the Week: Grape Leaves

Strange choice, we know, but the farm children were adamant that they wanted to pick these for everyone, even after we told them that would mean harvesting over 500 leaves! It might be because they miss the fantastic Lebanese restaurants in Windsor that serve variations on Stuffed Grape Leaves.

Q: Why did the grape stop in the middle of the road?

A: It ran out of juice!

Nutritional Benefits include being a great source of Vitamin A, Vitamin K, and Maganese. For the full  “nutrition facts” check out this full profile from Self.

You can add them to Green Smoothies, use them as wraps, or add them to a salad.

You can make any of these variations on Stuffed Grape/Vine Leaves: Vegetarian Stuffed, with instructions on preparing fresh and raw leaves (Lebanese style), Authentic Greek Dolmades, Dolmadakia by Lerios, the kitchn’s take, On a Budget (numbers laid out), allrecipes has a great selection on variations, Vegetarian Dolma, Vegan Stuffed Grape Leaves.

We’ve also added “Snake Tongue”, taken from the grape vine plant, to the salad mixes. It’s a sorrel-lemon flavoured treat.

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Items on offer this week include: Salad Mix, Rainbow Leafies, Scallions, Radnips, a variety of Fresh Herbs including Fennel and Calendula (can be dried or infused in oil or water and used to make a variety of healing salves and more), Dried Herbs. New this week: fresh Garlic, Red Cabbage, whole Cabbage leaves (some of you have already seen some of these!).

Recipe Ideas for Cabbage leaves include: shredding them to make sauerkraut (lacto-fermented and raw, or cooked) and stuffed recipes for classic Cabbage Rolls.

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Week 7: Fennel, Salad Mix, Radnips, Beets, fresh Garlic, Scallions, Grape Leaves, Kale, Cabbage Leaves, dried Sage, Red Cabbage, Calendula.

This is fuuuuhresssssh Garlic, just out of the ground, not cleaned, not cured, and super potent and juicy! If it’s too fresh for you simply hang it in a warm dry place to let it cure.

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A Garlic that got injured in harvesting. Look at the number of cloves in this beauty!

So far the Garlic this year looks to be at least 3 times bigger than the biggest Garlic we usually get. Something is working right here on this farm!

 

 

After drought and extremely dry conditions we were happy to wake up to over an inch of Rain on Friday morning!

Lastly, we came upon the first Wild Turkey feather ever found on this farm. We’re still confirming but we believe we’ve found some other rare birds on the farm this week as well. So much LIFE here!

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Fun With A Feather

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This coming week is a bittersweet time at the farm and in our farming lives. This week marks the end of a hard, busy, and rewarding season. It also marks the beginning of much needed time for rest and repose. In the final weeks of the farming season we are simultaneously burned out, weary from a job we love, filled with a sense of accomplishment, with hearts and thoughts full of planning for the next season, and a deep gratitude for the new friends and community we have created in our world full of sunshine and dirty hands.

around the farmWe have many people to thank for the successes of the 2015 season – our wonderful intern and friend Andrea N, our 3 awesome farm children, Marie W, Siobhan P, Amanda P, Jen R and her 2 children, Farmhand Andy, Jean T, Cara and her 3 children, Tavis L, Renee + Norm and their 2 children, Paul T, Nat T, Joce T, Steve + Jude, Union Herbs, our 2 retail partners – ShopEco and Take Back The Farm, Chef Ben, The Beacon Alehouse, the managers and vendors at the Belle River Farmers’ Market,  and last but not least all of our wonderful customers. Thank you everyone!

Some of the highlights and #workperks of our farm life….

creaturesAs Angie From Fertile Ground Farm said best, on Facebook, “Garlic planting – the first non-retractable act of commitment to the 2016 season.”

garlic plantedgarlic planted2And because this wasn’t enough we laid down more plastic to plant even more garlic, approximately 2,340 cloves that will each turn into 1 head garlic have been planted!

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It’s a cooperative family effort.

While Andrea found a new calling and her next vehicle purchase ….

andrea's new vehicleSome of our beautiful rainbow-coloured produce from last week….

rainbow offeringsSome veggies to look forward to this week include (some items are in limited quantities and may not be available at all locations) : baby kale + bunched kale + parsley that have all been sweetened up by the frosts; salad mix; sweet peppers; tomatoes; tomatillos; beets; hakurei turnips; radishes; leeks; brussel sprouts; cauliflower; broccoli; salsify + scorzonera; fresh mint, dill, fennel, and chives; dried herbs like oregano, sage, thyme, and rosemary; vivid choi, rutabagas.

We’re highlighting 2 items this week – chard and watermelon radishes. Facebook friend Jess Mc shared a link for many ideas to use up chard including her own spicy pickled chard recipe (“Very simple recipe. Garlic and pickling spices in jar – then chard. Boil apple cider and white vinegar with a bit of maple syrup & hot sauce and s&p. Pour over the chard and voila!!!!”) and 19 Chard Recipes For Fall that includes recipes like Soup, Rolls, Pesto, Salads, Smoothies, Curry, and Pasta dishes. And some more ideas for veggies that can be pickled We Can Pickle That! Watermelon radishes are a pickled treat and National Geographic shared this Quick Pickled Watermelon Radish recipe. And Phickle shares some radish pickling recipes as well.

Don’t forget we are also carrying these limited edition 2016 calendars from local Nature Enthusiast Allen W of Nature Nuggets!

11755705_805178219602867_2397866539883179801_nWe will still have a limited supply of some veggies like lettuce and kale/chard and whatever else manages to survive until a hard frost hits. We will send out an email to our local farm-pickup folks but if you are local and don’t want to be on the list let us know. Or if you are from Windsor and *do* want to be on the list let us know. We can pick you some veggies and leave them in our on-farm self-serve fridge while supplies last. Members can also send us an email if they’re missing and craving their local produce.

Thank you to everyone who supported our small-scale ecologically-grown local food business this year! Looking forward to next season and keep your eye out for details on our program for 2016 – we are busy planning new changes, including a longer season for receiving your fresh produce! Let us know if you are ready to sign up for next season 🙂

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Proud member and active participants with the EFAO!

Proud member and active participants with the EFAO!

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