Posts Tagged ‘carrots’

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

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They may look leek-like like this or …


… 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.


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By the time many of you read this we’ll have officially opened for the season! Our first market is Saturday May 28th and it also marks the beginning of the Community Supported Agriculture – CSA – weekly member basket program!

Our veggie of the week is CARROTS!


Carrots originally and naturally came in colours such as purple, red, and white. Some are red on the outside and purple on the inside, or purple on the outside and white on the inside. So many Carrots to choose from! These Carrots have been happily living and growing all Winter long and in our experience the best keeping carrots are the purple ones, the orange ones didn’t fare so well.

These Carrots are best suited for cooking so here is a collection of recipe ideas to spice up the humble Carrot ~ http://www.rachaelraymag.com/recipes/20-carrot-recipes/16/ – these recipes also use other seasonal veggies such as kale, parsley, and garlic, and includes easy pickled carrots ; http://damndelicious.net/2015/01/17/garlic-roasted-carrots/ – also uses thyme and parsley ; http://www.therawtarian.com/raw-carrot-refrigerator-cake-recipe  ; http://www.theroastedroot.net/raw-carrot-pasta-ginger-lime-peanut-sauce/ ; http://www.carrotmuseum.co.uk/recipes.html Carrots have their own museum website!

Jokes of the week (a new weekly item that the farm children wanted to start) :

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Q: What did one carrot say to the other carrot?

A: Is it orange in here, or is it just me?

Q: What did the other carrot say back?
A: Hang on a minute while I root around for the answer!



What’s orange and sounds like a parrot?

A carrot!


How do you make gold soup?

Put 24 carrots in it!


What’s a vegetables favourite martial art?



Carrots make for the funniest pictures



Since we’re being joined by the Cheese Bar for our opening day a cheese joke:

What cheese is made backwards?


One last joke for one more seasonal item we have this week:

What is small, red, and whispers?

A hoarse radish!

(We have horseradish root available!)

Other seasonal veggies we have available for Week 1 (items vary depending upon location: Scallions (green onions), Baby Garlic (we’re debating calling it Scarlick or Gallions as it’s a mix of Garlic and Scallions – a truly unique product! an experiment that we tried that turned out perfectly!), Parsley, Salad Mix, Baby Kale, Arugula, Chives, Fennel Fronds, Leeks, Portabello Mushrooms, Potted Basil, Dried Herbs and Herbal Teas, Seedlings (including Sweet Peppers, Ghost + Scorpion Peppers, Kale, Chard, Scallions), Potted Coneflower, Flower Bouquets, and Maple Trees.

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Walking Onions, Salad Mix, Baby Garlic, Spinning Lettuce, Fennel


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Local honey products and pickled products

The farm children are inviting you to come this way ….


Updates on what we’ve been up to ….

We’re trying a new pest control method this year – Nematodes. They are soil dwelling creatures that prey on other creatures while not harming beneficial insects such as earthworms. If this shows success we’ll switch to this method of insect control completely.

Scanmask organic pest control ~ http://www.biologicco.com/products/scanmask/lawn-and-garden-scanmask


We had a busy weekend planting most of our heat-loving crops. First we have to lay down the plastic mulch…..

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Then we can use the water wheel planter…..

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Squash Seedling, Cooperation, Baby Watching us work

This year we’re going to focus on harvesting more medicinal and beneficial herbs to share with our members and out community. We’ll be drying them for teas and making tinctures and salves.


Nettles + Motherwort hang as though in an art gallery



Mint + Lemon Balm hanging to dry

Even our Plantain is a magickal purple colour ….


Plantain will make it’s way into healing salves

We’re adding new herbs to our gardens as well …


Lavender, Sweet Grass, Yarrow, Bee Balm, and more

On Mother’s Day we found the time to hold ceremony with some very special local Knowledge Keepers (Elders), and to plant Trees. We planted over 100 different native species.



We held our first Seedling Sale at ShopEco on Mother’s Day weekend and it was so successful that we’ll be holding it again next year! And this time we’ll be ready for the hordes of folks interested in organically-grown seedlings for their home gardens.


Photo courtesy of ShopEco

New this year, we’re trying to grow Celery, if we’re successful it will be for members only. So far they look great!


Every blog has to have an amazing photograph of the simple beauty of the farm as captured by our amazing farm friend Andrea.


Bumblebee and Magnolia Tree

And last but not least a cool panaromic view of our HUGE Garlic patch….








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Happy Springtime everyone!

We are still accepting new members for 2016, check out the “Membership Info” page for all the details. We are always adding new information to the “Veggies!” page and the “Foraging + Market Events” page as well.

After a lovely family gathering this past weekend we decided to go out and photograph the gardens in very early Spring. Here’s what we found popping up, peeking out, and springing up:


On the banks of Tremblay Creek……


…..Ramps (Wild Onion/Garlic/Leek) are making their appearance.

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Tracks found in the field.


Identified as Wild Turkey.

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Frank the Tree is ready to greet farm visitors.

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We’re growing a HUGE amount of Garlic this year to try and keep up with demand.


Experimental patch of perennial Garlic that was planted in 2014.


Overwintered Carrot

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1 bed of overwintered Carrots that was left uncovered and became snacks for Rabbits. Luckily there are 2 more beds of Carrots that will be early season treats for members.


Overwintered Kale, the sweetest of the sweet!


More Kale peeking out.


Collard greens overwintered beautifully.

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Siberian Squill is always the first to flower.




Tansy coming back to life.


Perennial Onions, also known as Walking Onions or Egyptian Onions.


Lettuce that accidentally overwintered.



Farm child Oddy peeking into a covered bed to see what’s inside.

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Experimental bed; Lettuce left to go to seed that will hopefully re-seed itself for an early crop.


Sweet overwintered Parsley.


Chives are out, providing a much-needed nutritional powerhouse for the buildup of  mucous-producing Winter illnesses.


Overwintered Leeks are making their appearance.


Maple keys trying their best to take root.


Scallions in the greenhouse, almost ready to plant outside! Photo by Carther Plants.

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What is now a large expanse of empty, muddy soil will soon be turned into a lush garden of veggies!

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It’s hard to believe that after all that Rain and flooding – and some areas that are STILL flooded – that we had to irrigate this week. But here we are. It’s important for Tomatoes and Peppers to have consistent watering and this year they have been accustomed to a lot of water but the soil has turned into cement underneath them and they are full of fruit! So we irrigated and fertigated with molasses (for calcium) to avoid blossom-end rot. Time will tell if it helps. With irrigation brings the inevitable holes in the irrigation lines that need to be repaired…

IMG_7694This broken line in the Rainbow Chard reminded me to take pictures of a Chard root. Most people are quite surprised to learn that Chard and Beets are the same plant – one was bred for it’s leaves and the other for it’s roots. But Beet leaves are tasty and edible just as Chard makes a Beet-root but a rather “ugly” one…

IMG_7707Around the farm this week … one of our broody hens hatched out 4 little chicks, each a different colour. We’ve been feeding them tent caterpillars to hone their foraging skills (the alternative would be to burn the caterpillars).

11754326_805178066269549_5341734747503205271_oGrowing around the farm this week…

Around the farm: various types of Squash; Kohlrabi starting to beautifully bulb out.

Around the farm: various types of Squash; Kohlrabi starting to beautifully bulb out.

From Facebook this week …

Kale and Chard made into soup and mac'n'cheeze

Kale and Chard made into soup and mac’n’cheeze

Some benefits to a wild edible you’ve likely found in your Wild Rainbow Salad mixes – Purslane.

Despite the heat alert last Saturday we had a wonderful turn out to our Foraging Walk. A reporter from the Tilbury Times was there and wrote a lovely article (unfortunately it’s not online), thank you Dan!


Tasting Mulva (Common Mallow). Photo credit to Susan Platsko.

We will be highlighting some of the Orgunique fertilizers that we are selling on our Facebook page. Right now our featured fertilizer is Green Up – This garden amendment is a 0-0-15 water soluble mix of Kelp and Potash and the perfect choice for Vegan and Cruelty-Free Gardeners (we also carry ‘Rapidgrow’ as a Vegan fertilizer). Potassium deficiency affects plants such as potatoes, brassicas (kale, cabbage, broccoli, cauliflower, brussel sprouts, kohlrabi), tomatoes, apples, and raspberries. Unlike the production of nitrogen and phosphorus fertilizers, the manufacture of potassium fertilizer appears to be relatively harmless to the environment, not being a major pollution source. OMRI listed, 100% organic, Product of Canada. $12 for 350g. Mix 4-5g in a litre of water. Use every 3-4 weeks or as needed. We carry this at our farm (20600 Morris Rd or Canal St West, Tilbury), every Tuesday at ShopEco from 4-7pm, and at the Belle River Farmers Market on Sundays.

green upAnother new item we have for sale are 2016 Calendars. The photographs were taken by local nature enthusiast and photographer PAWS, this gorgeous calendar features wildlife shots taken in Rondeau Provincial Park.

11755705_805178219602867_2397866539883179801_nNow for this week’s pick list! A note….not all of these items will be available at every location this week, we will be rotating availability to make sure everyone gets all the produce but we don’t have enough quantity of each item to make them available at all 4 of our pickup locations.

Rainbow Kale + Rainbow Chard

Wild Rainbow Salad Mix


Fresh Beans – Rainbow Mix

Field Cucumbers

Field Tomatoes

Onions, storage – limited

Red Cabbage and Chinese Cabbage – limited availability

Kohlrabi – I love to eat this raw – just peel, chop and chew. It’s a crunchy Cabbage! The leaves are also edible. Limited availability

Purple + Green Basil

a variety of fresh Herbs

Chinese Eggplant – a smaller version of eggplant, limited quantities

Purple Peppers – limited availability

Summer Squash (Zucchini) – very limited; how strange that the most productive veggie of all hasn’t grown well at all this year.

Rainbow Carrots (very limited quantities, only those grown in a raised bed have produced so far)

Portabella Mushrooms

Recipes to try!

Top 10 ways to cook Kale!

Kohlrabi Coleslaw!

5 Tasty Ways to Prepare Kohlrabi

How to cook your strange CSA vegetables!

Ethiopian Cabbage Dish

7 Asian Eggplant Recipes

Ideas on cooking Chinese Eggplant

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We’ve got our fingers crossed that the heat this week will speed up the ripening of the Tomatoes and the Peppers. As you can see from the photo below the Peppers are still quite small. They were planted late but they’re in the hoop-house so they have a chance to produce fruit before November. Normally we’d be picking them now.

Rainbow Pepper

Rainbow Pepper

This week’s pick list includes:

‘Red Planet’ Salad Lettuce



Watermelons and Cantaloupes

Kale, Collards, Chard


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Pick List (for certain):

Please note that amounts and types of produce may change, are subject to availability, and when there is a choice, are first come first serve.

fresh uncured Garlic

the last of the Peas

Salad and Lettuce Mix with Nasturtiums

a mix of Kale, Collards, and Rainbow Chard

Carrots (for Regular and Large only)

Summer Squash (a large variety of Zucchini, also Yellow Crookneck and Patty Pan)

Pick List (maybe):

Daikon Radishes

Turnips and Beets

Broccoli florets

Recipe: Try this Massaged Kale Salad with shredded (or diced or sliced) Turnips, Daikon Radishes, Summer Squash, Peas, and Garlic.

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Please note: variations will occur to this list, when there is a choice of veggies it’s first come first serve.


1 Napa Cabbage $3.50

1 bunch of Carrots $3

1 Garlic $2.50

0.5 LBS Peas $3

0.3 LBS Salad and Lettuce mix (with Nasturtiums) $3


1 Napa Cabbage $3.50

1 bunch of Carrots $3

1 bunch of Turnips or Beets $3

1 Garlic $2.5

1 LBS Peas $6

0.6 LBS of Salad and Lettuce Mix (with Nasturtiums) $6

1 bunch of Radishes OR 1 bunch of Cilantro $2


1 Napa Cabbage $3.50

2 bunches of Carrots $6

1 bunch of Beets (or Turnips) $3

3 LBS of Peas $18

4 heads of Garlic $10

2 Summer Squash (Costata Romanesco Zuchini) $1

0.8 LBS of Salad and Lettuce mix (with Nasturtiums) $8

1 bunch of Cilantro $2

Need some recipes for how to use up all the fresh peas? This site has a large variety of recipes to try.

Ehow provides many recipes on blanching Sugar Snap Peas as well as freezing without blanching and canning Peas.

Courtesy: http://www.finecooking.com/articles/how-to-buy-store-shell-cook-fresh-peas.aspx

  • When buying fresh peas, remember that 1 pound of peas in their pods yields about 6 ounces (1 cup) shelled peas.
  • Don’t throw those pods away—make broth. After you’ve shelled all those peas, save the empty pods for making a simple pea broth, which you can use to enhance the flavor of soups, stews, and braises, including the ones here. To make the broth, put the pods in a large pot and cover with water by at least 1 inch. Add a pinch of salt and a roughly chopped onion. Simmer for about 25 minutes, strain, and discard the pods. The broth will keep for two days in the refrigerator and for about a month in the freezer.

Our previous post has links to recipes for Napa Cabbage and information on the uncured, fresh Garlic you’re receiving this week. Personally we like to eat the Garlic fresh!

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