Squash Squad

The Autumnal Equinox – the balance between the light and the dark, the day and the night.

A perfect time to highlight the Super Squash Squad.

L-R: Acorn, Honeynut, Butternut, Long Pie Pumpkin, Thelma Sanders (Sweet Potato), Heart of Gold

Autumn’s sweetness seems to come with Winter Squash. Check out the Veggies! page for storage tips, recipes, and variety information. Our Heirloom have been the best performers with all the problems plaguing the Squash this year (no Winter kill = more insects to eat all your blossoms + fruit + stems, for example).

“What game do Elephants like to play with mice? SQUASH!”

While the Equinox has come, the weather doesn’t feel like Autumn quite yet and we’ve been blessed with a long season of Summer’s fruits – the longest season we’ve ever had Tomatoes a’plenty (we can still squeeze you in for a last chance at a hamper of tomatoes for canning!!!) … we can still Eat The Rainbow ….

We took the time this week to preserve the bounty and we pickled Beans and Ghost Peppers and Ring of Fire Peppers.

New this week we’ll have available Shepard’s Purse Tincture. We gathered the fresh leaves in April to make a tincture for ourselves but we made so much that we wanted to share! Available in 120 ml glass jars, you only need to take 1 ml (1/5 a teaspoon) per day, and the tincture will keep for 2 years in a cool dark area. Shepard’s Purse is used to reduce bleeding. Take 1 to 2 days before menstruation and up to 3 days during menstruation. Also helps with nosebleeds. To find out more, including safety information, precautions, and dosages,  please check out this article on WebMd and detailed info from Herbalist Richard Whelan.

After filtering out the tincture.

We also have small amounts of Yellow Dock Tincture but only if requested. If you want to know if Yellow Dock would be beneficial to you please read this article.

We’re very excited to be having local company The Cheese Bar at our farm market this Saturday September 24th! 100% Canadian Artisanal Cheeses! They will be at the farm from 10 am to 2 pm tomorrow, don’t miss it!  Facebook event and The Cheese Bar info here. We are still offering Dig Your Own Tree at the farm during market times on Saturday’s 8 am to 2 pm.

This is what Fall looks like to Rashel …. the gorgeous hues of Goldenrod, Purple Aster, White Aster, and the ripening goodness of Rosehips that will be harvested after a frost ….

Tremblay Creek bank, while looking for the Heron.

And just for fun …

A Melon blessed by our local Heron 😉

 

 

 

 

Read Full Post »

Week 16 is the Hands Down Queen!

While we were finishing up for the day, farm child Lennon was still busy picking BEANS and came back with SO MANY BEANS that he couldn’t even pick them all! It’s amazing what a couple of good rains and prolific pollinators will do!

Photo by Jessica McCracken

This is the perfect week to try your hand at pickling beans, we have them in bulk!, and Jess is joining us at the farm again to do a demonstration for an easy way to pickle a multitude of vegetables. Stop by tomorrow between 9 and 10 am for the pickling demonstration and until 2 pm for the farm market!

VEGGIE OF THE WEEK IS

CELERY!!!

This is our first attempt ever at growing Celery and it’s been a resounding success! This is a very advanced crop to grow, so we only planted a small amount, in our richest and fluffiest raised bed, we watered it every other day, planted it densely, and voila! Beautiful Celery! This is a member exclusive as we only grew a small amount. To make sure your Celery last as long as possible in the fridge please make sure to store it in a sealed plastic bag. We’ve kept the big beautiful top leaves on as they are perfect for freezing, as is, and using later for vegetable/soup stock.

Eat The Rainbow!

Another new (ish) crop we tried this year was sweet corn but it turns out it needs it to rain to produce large cobs, a failed experiment. We’re giving what we harvested away for free (some of you have already received these). The dried beans we planted with the corn did well and you’ll see those later in the season once they’ve fully dried out and we shuck them.

Results from the Tomato Taste-Test Fest confirmed that our favourites are indeed the best and let us know which new varieties to keep growing.

Top rated heirloom tomato varieties were: Lemon Boy, Black Cherry, Yellow Pear, Chocolate Stripe, Banana Legs, Bosque Blue, Black Plum, Nebraska Wedding, Oxheart, Peach, Missouri Love Apple, Sweetie, and Elfin.

Thank you to everyone who tasted and rated our tomatoes!

Some dear CSA members shared with us another of their family dishes made with their weekly CSA veggies. “So I had all these little peppers that I got from you and decided to make stuffed peppers! I cut them open and made little boats that were fantastic! I also roasted your tomatoes and used that to cook them in! Your kale made it to the plate as well! What a great dinner tonight! Thanks!”

 

Another lovely surprise this week was that not all the cantaloupes and watermelons were dead and we found a basket full of melons, with more to come!

Veggies available this week …

Week 16, September 9th, Leafy Greens, Tomatoes, Sweet + Hot Peppers, Spaghetti Squash, Cantaloupe, Watermelon, Parsley, CELERY, Winter Squash (sweet potato, acorn, butternut), Scallions, Patty Pan, Eggplant.

Not pictured: BEANS, Basil, fresh Mint, Corn, Fennel, Kale, GARLIC.

What an abundance we’ve received with Summer’s last hurrah!

Read Full Post »

Clean and Green, Week Thirteen is the Queen

VEGGIE OF THE WEEK IS PEPPERS

Sweet peppers, lunchbox peppers, bell peppers, Italian frying peppers, hot peppers – so many PEPPERS to choose from!

We started growing lunchbox peppers in 2014 and the first time we harvested them we thought, “I don’t think this is worth it, they’re so small and it’s back-breaking to pick them.”. But then we tasted them … and we were hooked. We pack them for customers in half pound bags but we take home 2 pounds a day and eat them in a sitting. As I sit and write this I’m snacking on these sweet treats. They are a dream to grow but even better to eat. With few seeds, all near the stem, you can eat the little red ones in one bite, leaving only the stem, making these a perfect snack for busy families. This variety doesn’t have the problems that bell peppers do so they’re also our most productive pepper. For a list of all the peppers we’re growing check out the VEGGIES! page.

Not to be confused with HOT PEPPERS. Lunchbox Peppers and some of our Bell Pepper varieties look like hot peppers but we’re very careful to grow them far away from each other, to pick them at different times, and to carefully label them. We would never want someone to take a big bite out of pepper and find out it’s HOT. But we are growing hot peppers, and this year, with all the heat and drought, they are really hot. If you are a hot pepper connoisseur these are the peppers for you. Carefully selected and harvested by our farm children, who are hot pepper connoisseurs, these freeze well and make superb hot sauce.

“What do you get if you cross a chili pepper, a shovel, and a terrier?

A hot-diggity-dog!”

Hot, hot, hot.

With all the rain we got on Saturday, Tuesday, and Wednesday, our Tomatoes exploded, literally. They didn’t know what to do with all the water (having acclimatized themselves to a slow irrigation drip) – and they split, cracked, exploded all over. We’ve worked at removing all the tomatoes so that new ones can come in all sweet and shiny.

Which is a good segue into imperfect produce …. We’ve all been accustomed to “perfect” vegetables that are sold in grocery stores. What most of us don’t know is that in order to get those “perfect” veggies a farmer must not only use unsustainable, polluting, and harmful methods, they must also plant 3 to 4 times more of a particular crop, which means 3/4 of a crop goes to waste. We cannot farm in this way, it goes against all we are and how we live. Our chickens and our composters don’t want or need that much food.  So yes, our produce is often imperfect, it looks the way it would if you grew it yourself. But it’s healthy and fresh, it’s good for your body and good for the environment. Imperfect produce is a trend, google it!

Before we get to the vegetable selection for the week (ignoring the BIG name we gave this blog post 😉 ) we want to thank our dear, dear farm friends who’ve stepped up to help us this week. It’s been hot, the work has been hard, it’s rained hard on us, we’ve worked long, long hours, but in the end everything gets done. Young and old, new and familiar, have all helped out this week. We had a lovely visit from a member and their little one who came to pick their own basket of tomatoes for turning into sauce and salsa. So many lovely visitors this week. Thank you all 🙂

This week our salad mix contains some borage leaves. They feel a bit prickly on the lips but once you chew them they’re like a refreshing cucumber and the prickliness becomes but a memory.

We have cherry tomatoes, a variety of other tomatoes, beans, eggplant, gorgeous scallions (try dehydrating them for a surprising snack!), garlic, and some surprises.

Mint drying to make mint tea.

On Saturday August 27th we welcome back Jackie from Another Way to our farm market, this time to talk about Crystals! Facebook event can be found at this link.

From 8:00 AM until 2:00 PM, Jackie will be available to answer your question as it relates to crystals. She can share which crystal would be best suited for you or how to use crystals. You could ask which crystal would be the best to use for a specific condition; how to use your crystal; what to use your crystal for. Using Hibiscus Moon Training and intuition to answer your crystal questions. Crystals will also be available for sale.

Until next week!

Photo by Andrea Nickerson. Mark your calendars for Saturday September 3rd for our Heirloom Tomato Taste-Test Fest!

 

 

 

Read Full Post »

Giving Thanks

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.

We’ve had a veritable ABUNDANCE of veggies in the last two weeks! From our Wednesday on-farm market the last week of September 2015.

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

Wild Rainbow Salad Mix (the lettuce is just gorgeous and sooooo tasty right now!)

CSA member J shared this simple yet beautiful salad. Our mixes are perfect to just put in to a large bowl and add whatever dressing you prefer. Can’t get easier than that. A plethora of taste to please the palate!

Rainbow Kale + Leafy Green mixes

Snap Beans – dragon, purple, blu jay, fillet

Broccoli florets

And hopefully a few Cauliflower, too. This is ‘Cheddar’ – fresh in the field, complete with insect poo.

Green Tomatoes

Dried Basil + other dried herbs

Tomatillos

Calendula Seeds

Parsley

Rainbow Radishes – including some specialties like Ostergruss, Watermelon, Shunkyo, and Black Spanish.

In limited supply:

Cherry + Beefsteak tomatoes

Onions

Salsify + Scorzonera – yummy root alternatives to parsnips + carrots

Sage Smudge Sticks

Okra

Hot Peppers

Sweet Peppers

Squash

Summer Squash

Summer Squash in a raised bed; Carrots in the forefront.

Eggplant

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

We have super awesome dedicated farm friends.

Scallions

Fennel

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….

Read Full Post »

Looking towards the future….

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.

Veggie offerings at Take Back The Farm in late September.

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.

Wednesday night veggie market at our farm in late September.

***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

Sage Smudge Sticks

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)

Tomatillos

Squash and Pie Pumpkins

Summer Squash

Chinese Eggplant

Bee Pollen – small and large sizes

Pickles

Fresh Garlic – we found a bit more but this really is the last of the Garlic

Fennel – bulbs + fronds

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…

From Chef Ben from The Iron Kettle B&B : “Poached in milk, sauteed in butter with baby zucchini, served as a side dish to duck confit.” He also suggests peeling the whole root with a vegetable peeler and deep frying it. The blossoms are edible and smell like vanilla.

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.

Garlic, Onions, Eggplant, Summer Squash, Tomatoes, Peppers, Parsley, Basil, Thyme.

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 ….

Turnips

From farm friend Siobhan: “Turnips and garlic from Locally Germinated lacto-fermenting to become those yummy Lebanese turnips you get in your shwarma.”

Wild Rainbow Salad Mix with assorted edible Flowers, Sweet Peppers, Rainbow Radishes (an early surprise!).

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.”

Rainbow Kale

Collards

Rainbow Chard

Rainbow Beets

Rainbow Beans

Broccoli Florets

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….

Sunchokes blowin’ in the wind.

Read Full Post »

Autumnal Equinox

We are entering a time of balance, when night and day are *almost* equal. The Autumnal or Fall Equinox. A time when plants and veggies are still growing but much slower, the weeds are slower, too, and the insects are few. Dates to maturity for crops is a guessing game at this time of year but rather than “the end”, it’s merely the beginning of the end but there is still plenty to come.

http://www.timeanddate.com/calendar/autumnal-equinox.html

On the harvest list this week (items vary depending upon location) :

We’ve got more Bartlett Pears and Asian Pears!

A treat this week from Stoney Point – Pears + Apples from 60 year old trees that were planted from heirlooms brought over from Italy and never sprayed! Hand-picked by Jean Tremblay, here’s what he shared on Facebook: “So you pick pears for three hours and drop some off to a Magician and he does this… Benjamin Leblanc-Beaudoin at The Iron Kettle Bed & Breakfast – A Pinot Grigio vanilla poached Stoney Point Pear with Chantill, and a biscotti crumble.” Priced at $1 a pound you can’t go wrong!

Dragon Beans + Blu Jay Snap Beans

Parsley

Summer Squash

Sweet Peppers – We’ve been freezing the purple peppers to use as pizza toppings this Winter!

Rainbow Kale and Rainbow Chard. Easy to freeze for the Winter! Just put whole leaves – stems and all – in a freezer bag and enjoy Kale and Chard all Winter long in smoothies, soups, stews, stir fries and more! A great way to use up your credits.

Okra (red + green)

Hot Peppers

Scallions

Broccoli Florets!

Wild Rainbow Salad Mix with Sunchoke Blossoms

Calendula Seeds – we’ve been including these in our salad mixes and we are offering the seeds for you to be able to grow your own! Wonderful dried to make healing salves and teas for sensitive skin, especially as a diaper rash cream – make your own medicine!

Calendula Blossoms

Pie Pumpkins and Squash

Eggplant

Fennel

Cherry Tomatoes

Sundried Tomatoes – dried to crunchy perfection these are a treat just as they are. Made using the sweetest of tomatoes, they can also be soaked in water and re-hydrated if needed for a certain recipe.

Turnips – a farm friend made the *most* delicious Turnip curry for us and we are waiting on the photo and recipe to share because it was the most delicious way we’ve ever eaten Turnips!

We have small amounts of frozen Sea Buckthorn if anyone is interested, please let us know in advance.

From around the farm this week…..

Oddy: “No, I don’t want to go inside! I want to prune this Tree!”

Bird’s Nest Fungus; Leopard Frog; Red-Underwing Moth (Oddy thinks this is the laziest name ever); Unidentified Spider with prey

From Facebook….

From a member: “Your kale made it in my homemade chicken noodle! It was yummy!”

Happy Equinox Everyone! May you all find your Peaceful Place…..

Read Full Post »

Our Cool Colourful Vegetables!

We’re often asked why we grow such a diversity of colours and if the colourful veggies taste the same as “regular” ones. Well…there are many reasons we grow colourful vegetables! You can’t deny that the pop of colour pleases the eye as well as the palate but growing a variety of colours also makes for better growing conditions (most of the time). Take Kale for instance….the “regular” green curled Kale is the slowest growing and least productive of all of the 10 or so varieties we’ve grown and the non-green Kales aren’t a tasty treat for the White Cabbage Moth’s Caterpillars that decimates crops so quickly (and requires an investment in insect netting as well as regular applications of organic pest controls, which has it’s downsides even in organic/ecological farming). As seen here…you’ll understand why we haven’t had Kale available for a couple of weeks now….

Skeletonized Kale (yes, we made that word up).

This is also why we grow Red Cabbage vs Green Cabbage – to fool the Cabbage Moths. Sometimes a crop that is colourful is just more productive, take Dragon Beans for example, they produce Beans over the whole season instead of the 2 pickings you get from green or yellow Beans, and they are tastier! Purple Peppers are the first to ripen. Yellow Cucumbers like Poona Kheera and Lemon are more resistant to the diseases that plague Cukes and they are more productive. Colourful Tomatoes are more flavourful but also give a diversity of flavours when you’re snaking on our Candy Cherry Tomatoes. The more colourful the veggie the more diverse the vitamins and minerals and the healthier they are. And of course….I cannot resist anything that is purple but everyone already knows that, hahaha.

Double Dragon Carrot, Dragon Beans, Brocco-flower, Heirloom Tomatoes, Sweet Peppers.

Sometimes we grow colourful and strange vegetables in order to try and find a couple of varieties that will produce and withstand tough conditions like the Squash Vine Borer, Downy Mildew, Powdery Mildew and more that plague Squashes (we haven’t been very successful so far but there are many more varieties to try)….

‘Winter Sweet’, ‘Spaghetti’, ‘Delicata’ + ‘Sweet Mama’, Squash Vine Borer

On a happier note we have seen Squash Bees around….no pic but here’s a link for more info on this native pollinators.

We’re curing our pumpkins and squash right now but you will see some of the varieties that aren’t good for storage in the coming weeks. Spaghetti Squash has many uses – cooked or raw. For fun, Why Is Squash Called Squash.

This week’s pick list includes but varies depending upon location …..

•  Our Salad is thriving again and we’ve got plenty of delicious Salad Mix
• We’ve picked the last of the Kohlrabi and the Cucumbers have almost seen the end of their days as well
• Some of you have already seen the Broccoflower and others will see it this week while supplies last
• The Sweet Peppers aren’t at peak yet but are starting to come on strong, much to my delight! I love the little Snacking ‘Lunchbox’ Peppers (last season’s post on them) and like last season I cannot stop eating them!
• We have limited amounts of hot peppers and okra for those who are interested
• Chinese Eggplant
• Garlic and Onions (Onion supplies are running low so stock up now if you want some for the Fall and Winter)
• limited amounts of Scallions will be ready again
• new this week is the long awaited Dragon Beans, included in a mix with Cherokee Trail of Tears and Rattlesnake Pole Beans
• Our Heirloom Tomatoes and Candy Tomatoes are still going strong. If you want to use up some of your remaining credit we are still taking orders for bushel baskets (must be ordered in advance) – $25 per 20+lb basket. It’s also super easy to make sun-dried Tomatoes using the Candies – just slice once and put in a dehydrator. Here’s a great recipe using Sun-dried Tomatoes. Some raw food recipes using Tomatoes, and a plethora of recipes using a multitude of veggies at once!
• Also new this week…Hakurei Turnips! After hearing other CSA’s rave about these I had to try them this year! They’re like a sweet Radish or a juicy Turnip – both and neither at the same time – with leaves that taste just like a mildly spicy lettuce mix we grow. Here are some recipe ideas (if you don’t eat them raw like I do) – The Better Turnip, Salad Turnips, Pickled Harukei Turnips.

* We’ve always got a variety of fresh herbs for sale, too, and if you don’t think you’ll use them fresh just string them up and let them dry so you can use them when needed all year long. Thyme, Oregano, Basil, Rosemary, and Sage.

Tyler from Union Herbs getting your fresh herbs ready for market!

From the “what you missed on Facebook” this week file….

From chef Ben at The Iron Kettle Bed & Breakfast – “I split the fennel down the seam but left the core so that the strands can stay together, like a cabbage, and I grilled it with some olive oil, salt and pepper over extremely high heat. Served it with a roasted chicken basted in butter that was whipped with the fennel fronds. Roasted the tomatoes whole and made a chutney to serve with the chicken.”

#workperks Farm friend and employee Andrea has been busy turning Tomatoes into sauce, paste, salsa, ketchup, and sun-dried tomatoes.

At the new ShopEco location at 1645 Wyandotte with Envy Boutique.

Our market offerings at the Belle River Farmers Market on Sundays.

Coming soon from our experimental strawbale bed (with thanks to farm friend Siobhan for the idea!)….

Tomatillos

The weather sure can be hard on the soil….

Till next time!

Read Full Post »

Betwixt and Between

We are at Week 10 – the halfway point, the middle – we are betwixt and between. To celebrate we’ve added up everyone’s total credit used so far this season, feel free to check in to see where you’re at. 🙂

An important note for members who pick up at ShopEco! Pickup will be at their NEW location this Tuesday August 18th – located at 1645 Wyandotte St E (with Envy Boutique). To reach the parking lot, just turn down Windermere, and then make a right at the little alleyway. The parking spaces for Envy and ShopEco are the first five spaces right outside the shop. ShopEco will NOT be open this Tuesday as they are moving but will re-open on Wednesday August 19th.

Our Kale has been hit hard by little green caterpillars who somehow got under the insect netting and hatched out by the hundreds and have decimated the crop. We’re giving the Kale a break but will have more next week along with some delicious new recipes to try.

There are some caterpillars we don’t mind seeing…..We shared pics of Swallowtail caterpillars in with the Dill but now we are finding them in with the Fennel….Love these creatures!

New this week is Fennel!

Some recipes for Fennel….

From chef Dan at the Beacon Alehouse in Amherstburg: Apple Fennel Slaw, it’s great with pork dishes or a salad. I got a sample of this and it was awesome!

3 apples, shredded or mandolined

1 Fennel bulb, shredded

1/2 tbsp fresh cracked pepper

1 Garlic clover, minced

1/3 cup of oil

3 tbsp white balsamic vinegar (or malt vinegar)

Mix all ingredients together

We’ll have more chef recipes for Fennel next week but keep an eye on our Facebook page for more yummy ways to eat this unique veggie!

Other recipe ideas can be found on allrecipes.com, Canadian Living, Fennel Zucchini Tomato Soup, and if you’re adventurous on Martha Stewart’s website.

In limited quantities this week we have…..

Inter-varietal Carrot Love

On the pick list this week (will vary from location to location):

Rainbow Carrots

Heirloom Tomatoes

Wild Rainbow Salad Mix

Pea Shoots + Parsley

a variety of Herbs – Basil, Thyme, Oregano, Rosemary, Sage

Fennel

Garlic and Onions

Field Cucumbers

Sweet Peppers, Hot Peppers, Okra, Eggplant

Cabbage – Red, Chinese.

Delicata Squash

We may even see some early Cauliflower! We never know what surprises lurk…..

Kohlrabi

Cool Kohlrabi

We had to pick most of our Squash and Pumpkins this week due to the Squash Vine Borer and it’s now curing for later use. More on that next week but at least the chickens got some good treats! Speaking of chickens…..some new chicks came this week and we discovered something sweet and cute with our broody mom and her wee ones ….

Broody mama has 4 chicks and they sleep like this every night – 2 under her wings, 1 underneath her, and 1 on top.

Time to sign off and get some rest in preparation for the Belle River Farmers Market tomorrow and another busy farm week ahead – can’t wait to hear what you’ve all been cooking up this week!

Read Full Post »

The Tantalizing Tomatoes of Tilbury Town Take Two

If you’re interested in canning whole tomatoes, making tomato sauce, making fresh salsa or salsa for canning, or in making sun-dried tomatoes now is the time to let us know that you want tomatoes in bulk. We can sell bushel baskets (approximately 20 pounds) of our heirloom and organically-grown field tomatoes for $25 but you must let us know in advance.

Zapotec Pleated, Forme de Coeur, and Striped Roman varieties; on the day we welcomed a new baby to the family we picked this fertility Goddess / baby belly Tomato; sometimes Tomatoes have noses and appendages; our display at the Belle River Farmers Market.

Our Candy Tomatoes are perfect for making sun-dried Tomatoes in a dehydrator.

With Tomatoes (and Peppers, and Eggplant) comes…Tomato Hornworms….

The pick list is the same this week and please keep in mind that not all items are available at all locations. This week you’ll see lots of Tomatoes, Basil, Sweet and Hot Peppers, Okra, Chinese Eggplant, Rainbow Kale + Chard, Salad, Red Cabbage, Kohlrabi, Garlic, Onions, Field Cucumbers, Parsley, and perhaps some surprises!

We’ve been enjoying lots of variations of Tabouleh lately – Parsley, Garlic, Onions, Cucumbers, and Tomatoes from the farm tossed with lemon juice, salt, and olive oil and served with a variety of grains like couscous, quinoa, or wild rice.

Armenian Cucumbers will be ready soon…..not quite big enough yet….

From around the farm this week….the baby chicks already have their feathers and Oddy (our 8yo farm child) found “The World’s Smallest Chicken Egg” and wanted to share with everyone.

What you missed on Facebook this week….

Our produce found it’s way into the kitchen of Chef Ben from The Iron Kettle who created lovely dishes for a local wedding.

A purple cabbage and cucumber slaw done 2 ways – one mixed and the other decomposed – the vinaigrette was made with the purple basil. Swiss chard mixed with green beans and bean sprouts to mix textures and balance bitterness. And lastly more chard wilted in a pan with mushrooms and caramelized onions.

Marie W shared some ways she’s been enjoying our produce….

Marie said, “Packing fresh pickling cucumbers from Locally Germinated: a farmer’s cooperative into a 5 litre Fido jar. In about 4 days, I hope to have crunchy, fermented dill pickles!”; Cooked, chopped leaves and julienned bulb of Kohlrabi topping a Zucchini Mushroom Egg dish.

A nice little post about crops to plant for an Autumnal Garden (we are still planting, planting, planting and will be until the end of August). We are growing the Hakurei Turnips and they will be ready in the next 2 weeks! Still deciding on planting more Kohlrabi…..does anyone want to see more Kohlrabi?  http://savvygardening.com/three-crops-to-plant-now/

And a farm pic to end things…..as always a big thank you to Andrea Nickerson for providing most of the photographs for the blog!

Read Full Post »

The Tantalizing Tomatoes Of Tilbury Town

You will soon find out why we call them Candy Tomatoes!

We put a lot of time and effort in to perfecting our Candy Tomato mixes by choosing just the right varieties to please the palate and the eye. This year we are growing Black Cherry, 42 Days, Fargo Yellow Pear, Bing, Sweetie, Peacevine, Isis Candy, Blush, Pink Tiger, Green Tiger, as well as Sunrise, Pink and Purple Bumblebee.

Our slicing, beefsteak, and sauce Tomatoes are coming on as well – thank you heat! – heirlooms like Japanese Trifele, Moonglow, Druzba, Black Krim, Eva Purple Ball, Bison, Djena Lee’s Golden Girl, Zapotec Pleated, Forme De Coeur, Rose De Berne, Cherokee Purple, Copia, Striped Roman, Purple Russian, Bellstar, Gilbertie, Black Plum and more.

We are full swing in to harvesting season so we’ll let pictures tell the story of life around the farm this past week as well as what fresh vegetables to expect in the coming week.

Red Cabbage. Can you see the face in the picture on the left?

The tasty mini-cabbage that I eat like an apple. Mmmmcrunch! Don’t be afraid to try Kohlrabi, even if it sometimes looks like a monster face… because only the farmers eat the monsters <wink>

Purple Peppers, Chinese Eggplant, Summer Squash, Okra, and Field Cucumbers (picklers, green slicers, silver slicers, poona kheera – yellow – and Armenian) as well as a super Cucumber picker + taste-tester farm child.

Add flavour to your dishes with our fresh Onions – red, white, spanish – and our Purple + Green Basil.

The Garlic harvest over, we recently sold 24 heads of Garlic to be enjoyed at a wedding that features all local food. Our veggies will be gracing dishes such as – Creamy garlic dressing, Green goddess, Shallot vinaigrette, Avocado corn soup, Rub for the prime rib, and Anti pasta grilled veggies.

Dried mint with pestle and mortar; Quiche with Kale

Helpers around the farm….Everyone has a job and we all have fun!

Baby Mourning Doves; Caterpillar Larvae of the Cecropia Moth

We are looking for harvesting help this coming holiday Monday and would love to show you around the farm. We’ll be working from 9 am until 4 pm, come if you can and see where your food is grown.

Happy Long Summer Weekend everyone!

Read Full Post »