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….
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