Posted in Weekly Baskets, tagged beefsteak tomatoes, black cherry tomatoes, broccoli, bumper crop, celery, chard, cherry tomatoes, dried herbal teas, dried herbs, ecological farming, ecological food, ecologically-grown food, fresh herbs, Garlic, green peppers, green tomatoes, heirloom tomatoes, hot peppers, Kale, local food, locally-grown food, organic food, organically-grown food, rainbow chard, rainbow kale, salad mix, scallions, slicing tomatoes, Sunchokes, sundried tomatoes, sweet peppers on October 21, 2016| Leave a Comment »
Posted in Membership, Weekly Baskets, tagged black cherry tomatoes, broccoli, celery, chard, cherry tomatoes, ecological farming, ecological food, ecologically-grown food, french onions, Garlic, green tomatoes, Kale, local food, locally-grown food, motherwort, mugwort, organic food, organically-grown food, parsley, perennial onions, rainbow chard, rainbow kale, salad mix, scallions, squash, Sunchokes on October 14, 2016| Leave a Comment »
Produce anticipated to be available this week at ShopEco in Windsor: Sweet Bell Peppers, Green Peppers, Hot Peppers, Cherry Tomatoes, Green Tomatoes, Scallions + other Onions, Celery, Salad Mix, Kale, Chard (lots and lots of it!), Squash, Garlic, fresh herbs, dried Herbs + Teas, Sundried Tomatoes, Shepard’s Purse Tincture, and small amounts of Broccoli and Eggplant. New this week we’ll have available SUNCHOKES (link to a previous blog post).
These are a short seasonal delight and highly sought-after in France. They are indigenous to our Carolinian zone and can be found in wild areas. You can plant the root for your own supply of these edible tubers, or as perennial Sunflower. Eat them any way you would eat a potato – roasted, fried, in soups, or raw – experiment with them! Recipes can be found on our Veggies! page, our previous blog post on Sunchokes, a blog post where Chef Ben from the Iron Kettle used Sunchokes to make a soup and a bread, or on this link we came across this week.
2 new Herbs we have available in small quantities are Mugwort and Motherwort.
Mugwort can be burned as a smudge, sewn into a sleepy dream pillow, or drunk as a tea. More information (including warnings) –http://happyherbcompany.com/mugwort ; http://www.witchipedia.com/herb:mugwort ; http://www.susunweed.com/herbal_ezine/May09/wisdomkeepers.htm
A shout out to Black Cherry Tomatoes – not only are they always the hands down favourite for flavour but every year they produce the largest amount of tomatoes and they keep on going until a hard frost kills them. These are the best tomatoes ever!
One more week left – weekly vegetables end on Saturday October 22nd for farm members and Wednesday October 26th for ShopEco Windsor members.
Posted in Crops, Membership, Weekly Baskets, tagged bee pollen, beefsteak tomatoes, brandner farms, broccoli, calendula, candy tomatoes, cauliflower, cheddar cauliflower, cherry tomatoes, chinese eggplant, community shared agriculture, community supported agriculture, CSA, dragon beans, dried basil, dried herbs, ecological farming, ecological food, ecologically-grown food, foraged foods, green tomatoes, hickory nuts, horseradish, hot peppers, local food, local honey, locally-grown food, okra, Onions, organic food, organically-grown food, parsley, Pickles, purple top turnips, rainbow beets, rainbow chard, rainbow kale, rainbow leafies, rainbow radishes, sage, salsify, scallions, scorzonera, smudge sticks, snap beans, summer squash, sun-dried tomatoes, Sunchokes, sunshine pickles, sweet peppers, tomatillos, turnips, wild foods, wild rainbow salad mix, winter squash on October 5, 2015| Leave a Comment »
We are approaching the time of year when we give thanks. Reflecting on all we have to be thankful for is a wonderful practice. A big THANK YOU to all the folks – big and small, human and non-human – who co-create and conspire to bring us a bounty of food to eat every day.
I am incredibly grateful, if not in awe, of my own little farming family. It’s amazing to watch small children be as competent + knowledgeable as any adult in almost every area of our little farming operation. It’s even more amazing to be working alongside my awesome children each and every day. We are blessed.
This is also a time to reconnect with our roots and with the teachings of those who inhabited this land before colonization, the First Peoples.
The abundance of Fall produce is the perfect time to re-commit to another year of good health by securing yourself a spot in our CSA for the 2016 season. By signing up you commit to: feeding yourself and your family FRESH, ecologically-grown food you can trust; eating well by enjoying the fruits of our labour every week; a healthier community by buying local and by supporting our farming family.
You can also help build a strong local food system within our CSA program by being a part of our “core planning group” and providing input in to our planning for next season.
A reminder for those who might have missed it: We have a new pickup time at Take Back The Farm for the rest of the season – 4:30-6:30 on Thursdays.
I came across an interesting article this week about the plight of small-scale local farmers – from the farmer’s perspective – on growing for a local, ecological market … Manure and Markets.
Our harvest list is very similar this week as last week so if you need information on certain veggies or are looking for recipe ideas you can reference last week’s blog post, Looking Towards The Future.
What we are harvesting this week:
Rainbow Beets – red, chiogga (candy cane), golden
Rainbow Kale + Leafy Green mixes
Snap Beans – dragon, purple, blu jay, fillet
Dried Basil + other dried herbs
In limited supply:
Cherry + Beefsteak tomatoes
Salsify + Scorzonera – yummy root alternatives to parsnips + carrots
Sage Smudge Sticks
Sun-dried Tomatoes – only a couple of bags available at each location
Hickory Nuts – only a couple of bags available at each location
Bee pollen + Pickles – until supplies run out
Horseradish root – you can also plant this root in your garden for a perennial supply
Turnips – almost done until the next batch are ready
And there will certainly be surprises, like perhaps Sunchokes…..
What is to come before the end of the season…..crops we are still hoping will produce before the end of the season – Cauliflower (orange, purple, green), Brussel Sprouts, Leeks, and Rutabagas – as well as more Beets, Turnips, Salad (Hakurei) Turnips, and Kohlrabi. How long the season goes will depend on the weather. If the weather holds and we still have veggies we will keep bringing them until we can’t anymore.
A great salad preserving share from Facebook – Mason jar salads to-go! Farm friend Marie W has tried these and said they worked wonderfully so we had to share!
A snapshot of the abundance we’ve had and shared and the abundance still to come….
Posted in Crops, Membership, Recipes, Weekly Baskets, tagged bee pollen, beefsteak tomatoes, brandner farms, broccoli, calendula, candy tomatoes, cherry tomatoes, chinese eggplant, community shared agriculture, community supported agriculture, CSA, dragon beans, dried herbs, ecological farming, ecological food, ecologically-grown food, edible flowers, Eggplant, fennel, foraged foods, foraged nuts, fresh herbs, Garlic, green tomatoes, heirloom tomatoes, hickory nuts, horseradish root, hot peppers, lacto-fermented turnips, local food, locally-grown food, membership, okra, Onions, organic food, organically-grown food, Pickles, pie pumpkins, purple peppers, purple top turnips, rainbow beets, rainbow chard, rainbow kale, rainbow radishes, ratatouille, sage smudge sticks, salsify, scorzonera, slicing tomatoes, snap beans, summer squash, sun-dried tomatoes, sweet peppers, tomatillos, turnips, wild foods, wild rainbow salad mix, winter squash on September 28, 2015| 1 Comment »
As the sunlight hours shorten and the nights get cooler we look towards rest and towards the seasons that lay ahead ….. If you enjoyed being a part of our CSA this season and know that you want to sign up again next year we are accepting membership renewals and new members for the 2016 season. There will be changes to the program and to some of the current locations but the deposit is still only $200. We will provide the updated information as soon as the changes are confirmed.
We will also be forming a “core planning group” of devoted local foodies who want to create the best CSA experience possible. This group will help us with our planning by providing input and suggestions for future seasons. The time commitment will be small and can be in person or over email. If you are interested in being a part of our core planning group please let us know.
***An important note for those who pick up at Take Back The Farm*** – the store is transitioning to their Winter hours starting next week (Thursday October 1st) and we will be transitioning with them. Please note – Thursday pickup at Take Back The Farm is changing to between 4:30 to 6:30 pm until the end of the season.
Now on to the produce we have available for you this week!
Special treats, while supplies last:
Onions – grown by Brandner Farms in Ruthven
Sun-dried Candy Tomatoes
Foraged Hickory Nuts – hand-harvested + hand-shelled by farm child Oddy. The Flavour Is Worth The Hassle ; Recipes for Hickory Nut Cake, Pie, Refrigerator Cookies, Apple Crisp, and Wild Rice Stuffing.
Okra (red and green)
Hot Peppers (red rocket, maya, black hungarian)
Squash and Pie Pumpkins
Bee Pollen – small and large sizes
Fresh Garlic – we found a bit more but this really is the last of the Garlic
Beefsteak Tomatoes + Cherry Tomatoes – Next week we can make available the last of the tomatoes but they will be green. These can be used as green tomatoes or left in a windowsill or warm place and they will ripen up. Please let us know if you want green tomatoes because if there is no demand for them we won’t take the time to pick and to transport them. Some ideas for how to use green tomatoes can be found HERE.
Fresh Horseradish Root – the main ingredient in the spicy sushi condiment of Wasabi. We have kept these unwashed to better preserve the root. Simple Horseradish Condiment, Holiday Horseradish Recipes, Serious Eats.
Salsify + Scorzonera – These delicate delicacies can refrigerated in a perforated plastic bag for up to a week. Do not wash before use, best consumed fresh. Nutritional Information HERE. Some recipes ideas – GrowVeg, Slaw + Pancakes, Garlic Soup, Fritters + Tempura + Gratin, Forgotten Plants. See what Chef Ben from The Iron Kettle made with Salsify and Scorzonera…
Some meal ideas that use up a variety of your CSA veggies include the Ratatouille dinner we had on the farm this week. All ingredients except the wild rice were grown on our farm.
This share from a farm friend uses Summer Squash, Onions, Peppers, Broccoli, Collards/Kale/Chard, Garlic, and Pesto – CSA Pasta Recipe
Scrambled eggs are a favourite way to use a variety of veggies too!
Available in larger quantities from the gardens this week ….
Fresh Herbs like Basil, Thyme, Oregano, Sage, and Rosemary. Idea for a nut-free pesto.
Dried Herbs – We air-dry our herbs and leave them whole in order to preserve their flavour. Only crush them when you are ready to cook with them. Serious chefs know that crushing or grinding, even with your hands, provides the best flavour. After you purchase our dried herbs we recommend you store them in airtight glass jars to further preserve their delicate flavour.
From http://dish.allrecipes.com/dried-herbs-and-spices/ – “You can tell if a dried herb is still useful for cooking by rubbing a small amount between your fingers and smelling. If the herb still gives off a strong scent, it’s good. A weak or faint smell means it’s probably time to replace it.”
Our produce has been featured by The Beacon Alehouse in Amherstburg. Here’s a salad with our farm-grown Peppers + Fennel, also featuring Ontario Feta and a Fire-Roasted Tomato Vinaigrette. They have also been using our Kale and Chard in their dishes.
With many more blessings and veggies to come before the season is done….
Posted in Membership, Weekly Baskets, tagged baby beets, beets, chinese eggplant, community shared agriculture, community supported agriculture, CSA, cucumbers, ecological good, ecologically-grown food, Eggplant, green tomatoes, habanero, hot peppers, local food, lunchbox peppers, mini-squash, organic food, organically-grown food, parsley, rainbow chard, rainbow kale, salad mix with nasturtiums, scallions, squash, summer squash, sweet peppers, tomatoes, unripe tomatoes, Watermelon, winter squash, zucchini on September 30, 2014| 5 Comments »
Pick List this week (varies by location) :
Rainbow Chard, Rainbow Kale, Salad Mix with Nasturtiums
Eggplant, Summer Squash, Cucumbers, Sweet Peppers
The very last of the Tomatoes, mostly unripe.
You can leave the Tomatoes out on the counter to ripen or you can try some of these recipes with the green Tomatoes: Fried Green Tomatoes, Pickled Vegetables (Tursija) (link provided by a CSA member), 25 Recipe ideas from Tipnut, and recipes from thekitchn.com.
We love hearing about how you are using your fresh, local produce to make delicious dishes! Please share here on the blog or on our facebook page so that others may get new ideas for using their veggies and thank you to those who’ve already shared.
Pictured: Crimson Sweet Watermelon, Eggplant, Scallions, Hot Peppers, Squash, Tomatoes, Sweet Peppers, Parsley, Rainbow Chard.