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Posts Tagged ‘leeks’

VEGGIE OF THE WEEK IS ….. PORTABELLO MUSHROOMS!

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

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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 ….

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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.

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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 ….

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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“.

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Tavis Lea, MFA, of Petropunk

Around the farm this week ….

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Harvesting Wildflowers from a nearby wild space.

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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:

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On the banks of Tremblay Creek……

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

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Tracks found in the field.

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Identified as Wild Turkey.

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Frank the Tree is ready to greet farm visitors.

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Garlic

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

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Experimental patch of perennial Garlic that was planted in 2014.

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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.

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Overwintered Kale, the sweetest of the sweet!

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More Kale peeking out.

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Collard greens overwintered beautifully.

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Siberian Squill is always the first to flower.

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Strawberries

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Tansy coming back to life.

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

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Lettuce that accidentally overwintered.

 

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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.

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Sweet overwintered Parsley.

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

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Overwintered Leeks are making their appearance.

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Maple keys trying their best to take root.

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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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We’re not quite all done with our farming season – there are still beds to be put to rest for the Winter, and preparations for next season – but we are done with our regular weekly vegetable harvesting. After receiving some beautiful pictures taken from the last week of our CSA season I realized that all along the pics I post are from the previous week’s adventures. So of course I have to have a postscript to share these wonderful images. Many thanks again to Andrea Nickerson for all you’ve done for us this season, not the least of which is being a wonderful friend and photographer.

View of the fields showing the Brussel Sprouts before harvest. The Rainbow Chard is next to them.

View of a field showing the Brussel Sprouts before harvest. The Rainbow Chard is next to them.

Harvesting Brussel Sprout stalks required using Tree trimmers to get through the woody material.

Harvesting the Brussel Sprout stalks required the use of Tree trimmers to get through the woody material.

Can you see the spiral-like pattern on these Brussel Sprout stalks?

Can you see the spiral-like pattern on these Brussel Sprout stalks?

9yo Oddy harvesting Leeks. Our first time growing them so we only grew a few to experiment.

9yo Oddy harvesting Leeks. Our first time growing them so we only grew a small amount to experiment with.

Two new crops this year - Fennel and Leeks. We are letting the Fennel go to seed to see if we can collect it for next season and to see if it will self-seed. Perhaps we'll have enough to sell the seeds as a culinary treat. If nothing else the Swallowtails, Bees, and other beneficial Insects are appreciative that we left these Umbels.

Two new crops this year – Fennel and Leeks. We are letting the Fennel go to seed to see if we can collect it for next season and to see if it will self-seed. Perhaps we’ll have enough to sell the seeds as a culinary treat. If nothing else the Swallowtails, Bees, and other beneficial Insects are appreciative that we left these Umbels.

10yo Faenin harvesting Salad Turnips, our new favourite vegetable.

10yo Faenin harvesting Salad Turnips, our new favourite vegetable.

A beautiful morning for our last harvest day. Thanks to Amanda P for all her help. This is the Radish harvest.

A beautiful morning for our last harvest day. Thanks to Amanda P for all her help. This is a Radish harvest.

Winter Radishes and other Root crops provide beautiful and funny veggies for eating.

Winter Radishes and other Root crops provide beautiful and funny veggies for eating.

Heritage Pear Tree.

Heritage Pear Tree.

Fresh view.

Fresh view.

Squidget the Hunter. Circle of Life.

Squidget the Hunter. Circle of Life.

Mineral + Vitamin rich soil. Clay can be hard to work but the health benefits and more flavourful veggies are worth the trouble.

Mineral + Vitamin rich soil. Clay can be hard to work with but the health benefits and more flavourful veggies are worth the trouble.

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A much appreciated thank you note.

A much appreciated thank you note.

Local veggie lover Jessica McCracken brought home a whole lotta produce to stock up for the Winter and shared these pics and some of her pickling, canning, and dinner efforts:

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Bounty.

Pickled Carrots, Salsa Verde, Roasted Peppers, and more.

Pickled Carrots, Salsa Verde, Roasted Peppers, Chili, and more.

A lovely gift of Spicy Pickled Chard Stems.

A lovely gift of Spicy Pickled Chard Stems from Jessica McCracken.

Deliciously dirty.

Deliciously dirty.

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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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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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