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Posts Tagged ‘radishes’

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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12140127_849743068479715_48046645832885106_oWith the threat of the F-word – that did indeed come this weekend – we were frantically covering up all the crops we could with frost blankets and harvesting the crops that couldn’t be saved (peppers, eggplant, tomatoes, hot peppers, okra, tomatillos, beans, summer squash). We won’t know the extent of the damage or how crops fared until we get out there and start harvesting on Monday morning. The root crops – beets, turnips, radishes – might be sold as roots only as the leaves may have been killed off but they will be sweeter with a frost.  And that is the good news of a frost – it sweetens up and makes extra tasty all the kale, chard, parsley, and roots.

tractors + garlic

We also managed to get a large garlic area prepared for planting!

Remember that this is the very last of the tomatoes. We’ve brought many of them indoors to ripen them up but this will be your very last chance to have field-grown, organic, heirloom, tasty tomatoes and you’ll be back to eating tasteless cardboard tomatoes until next July.

Multi-coloured Cauliflower

Multi-coloured Cauliflower.

On the frost note…. we can only guess at what will be available for veggies this week. Apologies to the folks that use these posts to help them in their weekly menu planning. Please refer to the previous post for a possible crop list – Week 18.

Family working together to get the harvest done on Thanksgiving Monday.

Family working together to get the harvest done on Thanksgiving Monday.

From Facebook: “Some of the benefits of joining a Community Supported Agriculture (CSA) weekly box program: Fresh, Local, Seasonal Veggies; Affordability; Environmentally-Friendly; Supporting your Community + Small Community Farmer. Did I mention fresh and tasty vegetables? 😉 “- http://www.westchestermagazine.com/Blogs/Eat-Drink-Post/October-2015/7-Reasons-to-Join-a-Farm-Share/

Family Thanksgiving activities included kite-flying, tractor lessons, and tree planting.

Family Thanksgiving activities included kite-flying, tractor lessons, and tree planting.

We are having one last Foraging Walk to close out the season on Sunday October 25th. There are still plenty of edibles left to discover and explore so if you’ve been meaning to make it to a walk it’s your last chance until next year! You can find an event page on Facebook here – https://www.facebook.com/events/1068764633136247/. There is no obligation to pre-register, just show up on Sunday before 10:30 at our farm at 20600 Morris Rd (Canal St West), Tilbury.

Around the farm: #workperks (thinned baby carrots), woodpecker teepee, root crops soaking, plethora of sweet peppers, farm-bred baby chickens, asters (important nectar source for Fall migrating butterflies).

Around the farm: #workperks (thinned baby carrots), woodpecker teepee, root crops soaking, plethora of sweet peppers, farm-bred baby chickens, asters (important nectar source for Fall migrating butterflies).

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Here in the deep South we’ve still been enjoying warm days and warm nights with no threat of the F-word yet in sight, and that is a lot to be thankful for.

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A few interestingly-timed articles that I’ve come across in the past week ….

Most Farmers Are Not Rich

Confessions of a Community Supported Agriculture Failure – This author was part of a traditional CSA box program but it was fascinating to me that even when designing a more flexible program, one that avoids many of the pitfalls described, that there are still more unhappy consumers than I am comfortable with. It has been a life lesson in “you cannot please everyone and when you try, you will only hurt yourself.”

And in response to the above article ~ CSA Programs Are Essential To Farms

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On this week’s harvest list (may vary depending upon location) :

Cauliflower; Beans; Salad in jar; Crab Apples

Cauliflower; Beans; Salad in jar; Crab Apples

Beets, Salad, Kale, Chard, Broccoli, Cauliflower, Tomatoes, Tomatillos, Parsley, Sweet + Hot Peppers, Beans, Radishes, Hakurei Salad Turnips, Summer Squash, Eggplant, Fennel Fronds, Horseradish, Crab Apples, and the always to be expected unexpected surprises!

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Grab your green tomatoes while you can because you will miss the taste of Summer when you have to return to eating the tasteless greenhouse-grown Tomatoes. They ripen beautifully on the counter in just a few days.

The Horseradish root can be used fresh or you can plant it in your own garden for a perennial supply of this healthy herb for yourself. The leaves are a great addition to your own home-made lacto-fermented pickles as they keep them crisp and crunchy while adding a little bite. Some more ideas from HomeSpunSeasonalLiving.

5 Things You Can Do with Crab Apples

From Facebook this week: farm child Oddy was on a hunt for tasty edible mushrooms and came across these which, after getting them identified by professionals, made a tasty home-made pizza topping.

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In love with a bird-planted surprise Sunflower that has grown multiple heads rather than stretch up tall to the Sun. In a bed with Lettuce and Parsley, with Cauliflower + Compost in the background.

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It was nice meeting all of you last week and seeing new faces as well as returning members – thank you all for being on this local farming journey with us!

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At Take Back The Farm in South Windsor

We haven’t had a break in the rain and so we haven’t been able to plant many new crops but so far the ones that were in the ground before the floods are doing just fine. We’ve been tending them while wading in water halfway up our knees and we tell ourselves we’re at the spa as the water is quite warm and that helps us get our work done. Our farming would be a total loss if not for our raised beds and we’ve been busy cleaning them up after getting out crops like bok choy and getting ready to put in broccoli and cauliflower and other fun goodies, we’ve had to use diatomaceous earth as the slugs as quite prolific this year. Our garlic crop would be a loss if not for the raised beds so we’re grateful for all the hard work we put in last year to create them.

IMG_0177Unfortunately most of the folks who signed up to do the work share option have not been able to come through and help us and we are in big need of some volunteers to help us with harvesting on Mondays from 8am-12pm. If you’re interested but want to volunteer at a different time or day please contact us as we might be able to use your help. Last week we had a lovely time with volunteers harvesting and sorting spinach, bok choy, kale, and garlic scapes (thank you to Marie for showing us a trick to get a more abundant harvest) – it’s great conversation and laughs 🙂

IMG_0231New this week you will see some fresh herbs….

L - R Cilantro, Dill, Parsley, Arugula

L – R Cilantro, Dill, Parsley, Arugula

We’re taking off a small amount of peas and by next week we’ll be swimming in them!

IMG_7601We’ll have some rainbow radishes as well but they aren’t faring so well with all the rain.

IMG_7594We’ll have more rainbow salad mix and rainbow kale as well as a savoury salad mix with “spicy” mustard greens and scallions. When we opened up some of our beds to harvest we found MONSTER kale and MONSTER collards in there!

IMG_0199We’re bringing in more mini-cucumbers, tomatoes, and mushrooms to help round out the baskets while we wait for the flush of peas.

Now if it would just stop raining so we can finish planting…..see you all soon!

Week 1 offerings at Take Back The Farm in South Windsor

Week 1 offerings at Take Back The Farm in South Windsor

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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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Please note: variations will occur to this list, when there is a choice of veggies it’s first come first serve.

SMALL BASKETS

1 Napa Cabbage $3.50

1 bunch of Carrots $3

1 Garlic $2.50

0.5 LBS Peas $3

0.3 LBS Salad and Lettuce mix (with Nasturtiums) $3

REGULAR BASKETS

1 Napa Cabbage $3.50

1 bunch of Carrots $3

1 bunch of Turnips or Beets $3

1 Garlic $2.5

1 LBS Peas $6

0.6 LBS of Salad and Lettuce Mix (with Nasturtiums) $6

1 bunch of Radishes OR 1 bunch of Cilantro $2

LARGE BASKET

1 Napa Cabbage $3.50

2 bunches of Carrots $6

1 bunch of Beets (or Turnips) $3

3 LBS of Peas $18

4 heads of Garlic $10

2 Summer Squash (Costata Romanesco Zuchini) $1

0.8 LBS of Salad and Lettuce mix (with Nasturtiums) $8

1 bunch of Cilantro $2

Need some recipes for how to use up all the fresh peas? This site has a large variety of recipes to try.

Ehow provides many recipes on blanching Sugar Snap Peas as well as freezing without blanching and canning Peas.

Courtesy: http://www.finecooking.com/articles/how-to-buy-store-shell-cook-fresh-peas.aspx

  • When buying fresh peas, remember that 1 pound of peas in their pods yields about 6 ounces (1 cup) shelled peas.
  • Don’t throw those pods away—make broth. After you’ve shelled all those peas, save the empty pods for making a simple pea broth, which you can use to enhance the flavor of soups, stews, and braises, including the ones here. To make the broth, put the pods in a large pot and cover with water by at least 1 inch. Add a pinch of salt and a roughly chopped onion. Simmer for about 25 minutes, strain, and discard the pods. The broth will keep for two days in the refrigerator and for about a month in the freezer.

Our previous post has links to recipes for Napa Cabbage and information on the uncured, fresh Garlic you’re receiving this week. Personally we like to eat the Garlic fresh!

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Snap Peas are finally ready! Snap Peas have edible pods and plump, sweet Peas on the inside. A great treat for little, and big!, people – just wash and eat.

A note that if you want extra Kale or Chard for your basket that you need to let us know by noon on Tuesdays.

WEEK TWO BASKET CONTENTS (COTTAM AND TILBURY)

Some variations will occur. In cases where there is some choice it’s first come, first serve.

Small: 1 bunch of Rainbow Chard ($3), Arugula (Tilbury members will get an alternate item) ($2) , quarter pound Pea Sprouts ($2.50), quarter pound Salad mix ($2.50), half pound Snap Peas ($3).

Regular: 2 bunches of Rainbow Chard ($6), 1 bunch of Arugula ($2), quarter pound Pea Sprouts ($2.50), quarter pound of Salad mix ($2.50), half pound of Snap Peas ($3), Turnip (with big, edible leafy greens) + Giant Radish ($3)*, 1 pound Garlic Scapes ($6).

Large: 3 bunches of Rainbow Chard ($9), 2 bunches of Arugula ($4), 1 pound of Pea Sprouts ($10), 1 pound of Salad mix ($10), 1 pound of Snap Peas($6), 3 bunches of Turnips (with big, edible leafy greens) + Giant Radishes ($9).

*Terre Tremblay Farms in Tilbury aims to have at least one item each week grown on their farm for our Tilbury pickup members – it will be a surprise each week so if you’re interested ask us when you come to pick up. This week they are providing Turnips and Giant Radishes for all of our Regular shares.

Ideas for using Arugula (also known as Roquette) – throw some in a salad, omelet, on a pizza, in a sandwich, as a pesto, or to spice up your hummus and seed dips. Try dehydrating some and making it into a powder that can later be sprinkled on eggs, salads, tomato sauces, or in soups. A great pizza recipe can be found here.

Rainbow Chard is easily frozen if you find you can’t use it all in one week. You can freeze the leaves whole (no blanching required) and easily slice when frozen for use in stir-fries, soups, and more. The stems can be chopped separately and frozen, to be used later in soups in place of Celery. Try layering whole leaves of Rainbow Chard in place of Spinach in Lasagne.

Or try this Chard, Snap Pea, and Beef Stir-fry (substituting Scapes for Garlic).

Do you have a favourite Chard recipe? Have you ever tried Arugula/Roquette before? Please share your favs with us!

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