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Posts Tagged ‘leafy greens’

The big excitement on the farm recently has been the discovery of a Fox Snake nesting site. We estimate there are 100 eggs laid by 8-10 adult female Fox Snakes in one location. Fox Snakes are Endangered with 70% of their population in Ontario. Luckily for us, and them, they are very common on our farm, and it pleases us greatly to know that we have been providing them with the right conditions to mate, hatch, feed, and overwinter.

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Photo of newly hatched Fox Snakes by Andrea Nickerson

August in our Family Garden has been more munching on veggies, and weeding, and watering (such a dry Summer, with every Rain Storm passing over our farm), rather than picture taking. Also, family adventures off the farm. Here are some shots of various Summer Squash with interesting shapes and colours. All photos by rashel t.

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One of the only Winter Squashes to produce any fruit – a Delicata – but we’re only going to get 2 Squash from a number of plants.

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The pest pressure on Summer Squash (Zucchini etc), Winter Squash, Pumpkins, and Melons has been the worst in recent memory. Between Cucumber Beetles who eat and destroy blossoms before the plant can set fruit and the Squash Vine Borer ….. these plants didn’t have a chance. Thankfully we didn’t grow them counting on them for food. They were planted in troublesome spots to help control Thistles (which they’ve done) and in areas with fresh compost (where other plants wouldn’t grow), so they have served their purpose. Still, it’s not easy to see them decimated by high insect populations, despite our efforts to control their numbers.

Below are the eggs of the Squash Vine Borer, usually laid on the underside of a leaf.

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Adolescent Squash Vine Borers.

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These aren’t the adults who bore in to the vines and kill the plants but they do grow up to be them. The adults resemble moths or hornets and they are pleasant to look at to watch …. if you don’t know who they are.

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A big downside of using any kind of plastic in agriculture is having to dispose of it. There are pros and cons to any method of agriculture and we continually strive to make more sustainable and ecological choices. We buy more expensive plastic so that it can be used for several seasons (and a surprise benefit is that it creates habitat for moles, voles, and snakes) but there are weed pressure issues that still need to be worked out. And when it comes time to remove the plastic …. well … we start to search for alternatives. We got together a large group of young people to have a “party” to remove most of the plastic. Their highlights were the creatures they found.

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Highlights of farmer Andrea’s Veggie-Table this month …aug 1 promo.jpg

 

 

 

 

 

 

 

 

 

Colourful Carrots.20626927_911678987424_1840938460693547923_oThe first of the Heirloom Tomatoes.20643276_911679057284_8019747055134273626_oPlum Trees that finally produced a bumper crop were a wonderful surprise!August 23 promo.jpgSpicy Salad Mix.21106535_1424229367697746_7177734924980830587_n.jpgColourful Tomatoes.21151676_1424229361031080_927617431668031181_n

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Summer’s almost over! Some of us are happy about and others of us are not. May the veggies continue to be plentiful for all!

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The time has finally arrived!

We’ve been getting a lot of messages from members asking when the weekly veggie baskets are starting and we are pleased to announce that they are starting next week!

We have made the decision to purchase some items from local businesses in order to fill up the baskets and replace what was lost in the hail storm this week. Look for organic mushrooms from Highline Mushrooms and organic baby cucumbers from Erieview. We will also be including what we’re calling a Hail-lelujah Salad Mix at a discount price. This will include Rainbow Chard, Curly Kale, Red Kale, Collard greens, and Dinosaur Kale – our Rainbow leafy green mix – greens that were damaged by hail but are still good to use in smoothies, for juicing, for stir fries, or for freezing.

A sneak peek at what to expect in your first basket from our gardens —

Garlic Scapes

Garlic Scapes

 

Sugar Snap Pea, 'Cascadia'. Edible pods with fat, juicy peas inside.

Sugar Snap Pea, ‘Cascadia’. Edible pods with fat, juicy peas inside.

Beautiful 'Salanova' lettuce from Johnny's Seeds interplanted with our own specialty mix of Rainbow Radishes.

Beautiful ‘Salanova’ lettuce from Johnny’s Seeds interplanted with our own specialty mix of Rainbow Radishes.

A larger sized variety of Bok Choi.

A larger sized variety of Bok Choi.

There will also be Arugula in the baskets.

A fun blog post on what to do with “strange and scary” CSA vegetables – 31 Things To Do With Confusing CSA Vegetables – lots of great ideas here so keep this blog post handy for future weeks.

General details for all of our locations: Pick up times are between 4 pm and 7 pm. If you are picking up from a retail location they will NOT be able to hold your veggies if you are late. You can send someone else in your place to pick up your veggies if you’re not able to. Retail locations are acting as pickup locations only, if you need to ask a question or communicate with us please use our email address as individuals at the stores are not able to take payments and may not be able to answer questions about the veggies.

Details for each location is as follows:

Main farm near Tilbury (Lakeshore) – Weekly pickups will be on Mondays from 4 pm to 7 pm. If you’re not there by 7 pm we will bag up your share, label it with your name, and put it in our self-serve fridge for eggs (and later our walk-in cooler) for you to pick up at your convenience, for a maximum of 24 hours. We would appreciate an email if you know you won’t be able to make it. If you’d like to have eggs each week with your share let us know so that we can put them aside for you to pick up with your veggies. If you haven’t paid for your share in full then your next payment of $125 is due on the first week. You can pay in cash or by cheque when you come for your veggies at the farm or you can pay by email money transfer if that is more convenient. The address is 20600 Morris Rd (take Canal St West out of town and we’re the 2nd house on the right).

Shop Eco378 Devonshire Rd, Windsor – Weekly pickups will be on Tuesdays from 4 pm to 7 pm. There will be a list of member names at the store, please sign off that you’ve received your weekly share. I will be present at Shop Eco – to meet members, answers questions, and take payments – on Tuesday June 24th. If you’re not paid in full then your next payment of $125 is due and you can pay in cash or by cheque with us directly or use email money transfer if that is more convenient.

The Urban Greenhouse7635 Tecumseh Rd East (in the Pickwick Plaza), Windsor – Weekly pickups will be on Tuesdays from 4 pm to 7 pm. There will be a list of member names at the store, please sign off that you’ve received your weekly share. I will be present at The Urban Greenhouse – to meet members, answers questions, and take payments – on Tuesday July 1st. If you’re not paid in full then your next payment of $125 is due and you can pay in cash or by cheque with us directly or use email money transfer if that is more convenient.

Take Back The Farm4929 Malden Rd, Windsor – Weekly pickups will be on Tuesdays from 4 pm to 7 pm. There will be a list of member names at the store, please sign off that you’ve received your weekly share. I will be present at Take Back The Farm – to meet members, answers questions, and take payments – on Tuesday July 8th. If you’re not paid in full then your next payment of $125 is due and you can pay in cash or by cheque with us directly or use email money transfer if that is more convenient.

Faerie Willow Farm1720 Mersea Rd D, Leamington – Weekly pickups will be on Tuesdays from 4 pm to 7 pm.

If you have any questions or concerns please send them to locallygerminated@gmail.com.

Let’s get the season for fresh, local, organic veggies started!

Week 1 basket - sugar snap peas, garlic scapes, radishes, bok choi, mixed greens (hail-lelujah salad), arugula, greenhouse tomato and baby cucumbers.

Week 1 basket – sugar snap peas, garlic scapes, radishes, bok choi, mixed greens (hail-lelujah salad), arugula, greenhouse tomato and baby cucumbers, mushrooms.

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Our hard work is finally paying off! It caught us a bit off-guard as we’re still busy planting and weeding (oh, the weeding, it never ends!) but our April-planted Peas are finally producing tasty pods.

Contents in the Large and Small baskets vary and substitutions may be made.

Here’s a Large Basket plus a Leafy Greens share:

Inside you may find:

‘Red Rover’ Radishes

And …

Snow Peas+Snap Peas (both have edible pods)

Rapini

leafy green Head Lettuce

Overwintered Leeks

Garlic Scapes

Chard ‘Bright Lights’

Leafy Greens shares contain:

curly Kale (pictured with succulent delicious Purslane)

Collards

Chard + leafy green Head Lettuce

Every week we will also feature recipes for some of the produce in the baskets. One of our CSA members, Renee Trepanier of Made With Metta, has graciously offered to supply recipes. Renee is a certified raw food chef and regularly teaches vegan and vegetarian cooking classes at Superstores around Windsor-Essex as well as organizing potlucks in the area.

This week’s recipe is: White Bean and Garlic Scape Spread

 It can be used it as a sandwich spread or as a dip and will keep for a week in the fridge. It originally calls for garlic clove, but switched it to scapes. (Note: there are many tasty garlic scape pesto recipes online as well.)
1/3 cup sliced garlic scapes (3 to 4)
1 lemon, juiced
1/2 teaspoon sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
4 Tablespoons extra virgin olive oil, plus more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture has reached desired consistency. Add more salt, pepper and/or lemon juice, if desired.

Spread out on a plate, drizzle with olive oil, and sprinkle with more salt.  Spread it on to your favourite cracker, pita chip or use as a sandwich spread and top with your favourite veggies.

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