Posts Tagged ‘chives’

A little bit of housekeeping – Before the season began we intended to have a “swap box” so that folks could swap a veggie they don’t like for one they will enjoy. If you have a pre-packaged bag and you get something you won’t use please feel free free to swap it out for an item of equal value from the market table. If you’re on the “market shares” program please feel free to swap out a fixed veggies from the list for something of equal value from the market table. We want everyone to be happy with the veggies they receive each week *smile*


From Wikipedia, “Allium is a genus of monocotyledonous flowering plants that includes the cultivated onion, garlic, scallion, shallot and leek as well as chives and hundreds of other wild species.”


Perennial Onions also known as Egyptian Onions and Walking Onions


The Farm Children are comparing their Onion picks.

While not all Alliums are included in this week’s shares we will have plenty of Scallions (purple + white), whole Chives (they’re almost identical to Scallions), and Perennial Onions (the whole plant is edible – bulb, stem, and bulbils on the tops). The Allium family is among the most healthy of all plants, more info on the benefits from The Wonderful World of Alliums.


Scallions, whole Chives, bunch of Chinese Cabbage , Rainbow Leafies, Grape Leaves, Peas, Radnips, Rainbow Radishes, Wild Rainbow Salad Mix, Allium Bulbils.

New this week: we’ll have whole grape leaves that can be used to make traditional dishes like Dolma and other stuffed grape leave tasties. They can also be used as a part of a green smoothie mix. The peas are pretty much petered out for the season but we’ve got new plantings of Radnips and Radishes that are wowing us! There won’t be mushrooms available for the next 2 weeks.

On Facebook we posted and interesting link to a map that shows where most of our food originates from. If you love food, plants, history, and geography this is a great resource! You can find it at NPR.org.

We also came across this great resource from Epicurious – A Visual Guide to Cooking Greens (we’ve added this to the Veggies! page).

Don’t forget that we’ve got Jackie from Another Way at the farm this Saturday June 2nd doing complimentary Angel Card Readings!

We’ll leave you with pictures from around the farm this week …. enjoy!


This broody hen hatched out several baby chicks!


Coming soon!


Red Cabbage beds


An Heirloom Cherry Tomato called 42 Days, these wonders will be ready in a few short weeks!

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Collected the dried up seed pods from a large variety of Kale plants that successfully overwintered. Now we’ve got our own regionally-adapted Kale seeds!

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Strange and mysterious “eggs” found on an Onion plant. Anyone know what this is? Friend or Foe?


A Farm Child took these pictures of Mushrooms growing in a Lettuce bed and is curious about what kind they are …. any ideas?



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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˜‰

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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 ….




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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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!
Q: What do you call a fast fungus?
A: A mush-vroom.




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).


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 ….


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.


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 ….


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“.


Tavis Lea, MFA, of Petropunk

Around the farm this week ….


Harvesting Wildflowers from a nearby wild space.


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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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 ofย  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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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,ย  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!

laying plastic

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 ๐Ÿ™‚

we grow organic crop

Proud member and active participants with the EFAO!

Proud member and active participants with the EFAO!

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