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Posts Tagged ‘red cabbage’

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

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A perfect time to highlight the Super Squash Squad.

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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 ….

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

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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.

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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.

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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 ….

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Tremblay Creek bank, while looking for the Heron.

And just for fun …

A Melon blessed by our local Heron 😉

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We are praising the Sun and it’s heat, and the Rain and it’s moisture, for providing us with an abundant harvest on Week 10 of the season!

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Lettuce in Flower, the face of the Sun

VEGGIE OF THE WEEK IS GARLIC!!!

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We are finally able to offer our sought-after GARLIC in large quantities and to the public!!!

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Garlic hanging to dry and cure

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From last week’s market table

Garlic is a must for every meal in our house, it isn’t a meal without Garlic! The variety we grow is called Music and it thrives in our rich soil.

New this week is our much loved mix of fresh snap Beans, folks who’ve tried our mixes ask for them year after year. They include Dragon, Tongue of Fire, Rattlesnake, Blu Jay, Amethyst, as well as a variety of red, yellow, and green beans.

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Also new this week (in limited quantities, for now) – Candy Tomatoes!

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On our market tables this week we’ll also have: Red Cabbage and Cabbage Leaves, Chinese (Napa) Cabbage, Spaghetti Squash + Sweet Dumpling Squash, Mini-Cumcumbers, Mushrooms, Sweet Peppers, Eggplant, Summer Squash, Scallions, Grape Leaves, Rainbow Leafies, Kohlrabi (limited), Fennel, Basil and other fresh herbs, Broccoli, and small amounts of Beets.

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Week 10 is looking fabulous!

From around the farm this week …

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Polyphemus Moth

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Red Spotted Purple Butterfly

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Baby Ants, newly hatching from their nest under a Tree.

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The farm children were quite surprised with the Cucumbers they’ve been growing in their own personal garden! These were shared and enjoyed with all our neighbourhood children.

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Once again we find ourselves betwixt and between, a season that comes every year, when it’s too hot for salad, kale, and roots, and when the goodies of summer like tomatoes, peppers, and beans, aren’t quite ready. But take heart, the tomatoes and beans have indeed begun, we’ve had our first taste of them this week *smiles* This heat, while making harvesting quite a challenge for us, does wonders for Summertime veggie favourites.

This is also a week when we’re unsure of what we’ll find to fill out the weekly veggie shares so keep in mind there will be a lot of SURPRISES in the next couple of weeks. We found some spaghetti squash as well as delicata and sweet dumpling squashes that might find their way to our market tables next week.

A note about the purple peppers – these are actually green peppers that have been bred to have a purple skin so think of them as purple green peppers, if that makes sense, haha.

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Much thanks this week to our “extension” farmer, Siobhan P, who brought us big, juicy purslane and baby beet greens and who will later have beets and other treats for our members. This is a work share partnership where we exchange veggies for veggies and harvesting help for veggies. We’re very grateful for these farm friends.

The veggie of the week this week is: BASIL!

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A fragrant treat while we wait for the flush of Tomatoes, Basil is a versatile kitchen herb. Traditionally used to season tomato-based pasta sauces it stores better when it’s turned into Pesto (drying and freezing drastically reduce it’s volatile oils, those to which is owes is fragrance). There are as many ways to make Pesto as there are ways to use pesto.

A basic pesto recipe looks like this:

GARLIC SCAPE PESTO

1 pound Garlic Scapes or 1 whole head of garlic

1 bunch of Basil, Arugula, Kale, Fennel or any other leafy green

1 cup grated Parmesan cheese or nutritional yeast

1/2 to 1 cup of Olive Oil

2 Tablespoons lemon juice (optional)

1/2 cup Walnuts, Almonds, Pecans, Pine Nuts, Sunflower seeds or Pumpkin seeds (optional)

Chop the Scapes into 3 inch lengths (for easier processing). Put it in the food processor and process until pureed. Add the Basil or other leafy green and process until smooth. Add the parmesan or nutritional yeast and nuts or seeds and process until smooth again. Add lemon juice then slowly add the olive oil as the food processor is running and continue until all the oil is combined. You might need to slowly add the oil and lemon with the leafy greens to get your processor to blend everything properly. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.

A recipe for a nut free lacto-fermented pesto can be found here.

CSA member Wendy Rose shared this recipe last season (Basil can be swapped out for Fennel) ~

Fennel Fronds Pesto
Ingredients:
2 cups fennel fronds, stemmed removed and packed
1/2 cup almond flour or slivered almonds
2 tbsp hemp hearts
4 cloves garlic, minced
1/3 – 1/2 cup olive oil
1/2 tsp sea salt
1/2 tsp garlic powder
Directions:
  1. Add all ingredients into a high powered blender and blend until smooth.

Basil can also be blended with a small amount of water or with an oil and put into ice cube trays and into the freezer. Pop them out when frozen and put into a freezer bag. Each cube makes for an easy way to add flavour to a plain tomato sauce. Or use the pesto for a tomato sauce free alternative for your favourite pasta noodles. We love pesto on fresh tomatoes, as a veggie dip, on sandwiches.

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Veggies you might find this week include: Cabbage leaves, Grape leaves, Scallions, Red Cabbage, Napa/Chinese Cabbage, Kohlrabi, Portabella Mushrooms, mini Cucumbers, fresh Garlic, Peppers, Eggplant, Summer Squash, Winter Squash, Broccoli, and of course, Basil and other fresh and dried Herbs.

P.S. The Veggies tab has been updated with links to Summer Squash and Eggplant recipes!

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We took time this week to pick organic Blueberries from Blueberry Hill in Rodney.

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Veggie of the Week: Brassicas!

The Brassica family is a large one and includes Red + Green Cabbage, Savoy Cabbage, Kale, Collards, Kohlrabi, Broccoli, Cauliflower, Brussels Sprouts, Chinese (Napa) Cabbage, Turnips, and more!

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Photos by Susan Platsko

Savoy Cabbage

Savoy Cabbage

Chinese (Napa) Cabbage

Chinese (Napa) Cabbage

Kohlrabi

Kohlrabi

Q: How does a farmer fix their pants?

A: With a Cabbage patch

This is another odd choice because in previous weeks the Veggie Of The Week was plentiful and there was more than enough for every one. We decided to feature the Brassicas, even though we don’t have enough of any one item for every member, because it’s such a large family and eventually every member will get to enjoy several items from this prolific, and nutritious, family. As what usually happens with Cabbages (especially), they don’t all ripen at the same time and so they get harvested over several weeks.

Please make use of the search function on this website to find all the recipes we’ve posted over the years for all the members of this family! Here are some highlights: Using Chinese Cabbage to make Kimchi, Kohlrabi Bistro Salad, Everything you ever wanted to know about Savoy Cabbage. Red Cabbage adds a wonderful crunch and colour pop to any salad or stir fry and can be used to make raw lacto-fermented or cooked sauerkraut. The leaves can be used to make Cabbage rolls or sliced and added to soups and stir fries. Savoy Cabbage can be substituted for Red Cabbage in any recipe. Napa Cabbage is also a lovely addition to stir fries. Kohlrabi can be eaten like an apple, it’s a crunchy “mini-cabbage”, don’t be scared by it’s alien-like appearance, it’s leaves are also edible. Our Broccoli is finally producing more and we love the long stems and leaves. There are so many ways to enjoy Brassicas!

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Can you spot all the items in this pic? Red Cabbage head + bunches of leaves, fresh Garlic, Rainbow Leafies, Summer Squash, Radnips, Eggplant, Purple Peppers, Kohlrabi, fresh Mint, Broccoli

The Chinese Eggplant + Purple Peppers + Summer Squash (this includes Zuchini + Patty Pans) are just starting to come on! We’ll have more (limited quantities) of fresh Garlic available! Salad mix + Scallions are available but not pictured as well as a variety of fresh herbs including Basil, Dill, Thyme, Lemon Balm, and Mint. Mint and Lemon Balm make wonderful fresh teas, they can also be hung to dry and make into nutritious and healing wintertime teas.

New this week – we’ll have fresh flower bouquets available at ShopEco on Wednesdays!

This gal works hard to make beautiful bouquets ….

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We both work hard, and look darn cute, when we do markets 😉

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Pictures by cyborg and trixter Naty

We have grown many, many more Garlic than in any previous year and we are working at setting up a larger curing area. For those folks waiting for their Garlic fix, not to worry, it will be ready in large quantities soon enough! In the meantime, we enjoy the fresh, juicy, raw Garlic from injured heads …. (many thanks to our wonderful farm friend, Mr. Humble, who worked tirelessly today with the Garlic harvest) ….

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Yes, that’s raw garlic 😉

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“Music” Garlic is music for the heart, the body, the soul

And a random fun picture to end the week ….

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Veggie of the Week: Grape Leaves

Strange choice, we know, but the farm children were adamant that they wanted to pick these for everyone, even after we told them that would mean harvesting over 500 leaves! It might be because they miss the fantastic Lebanese restaurants in Windsor that serve variations on Stuffed Grape Leaves.

Q: Why did the grape stop in the middle of the road?

A: It ran out of juice!

Nutritional Benefits include being a great source of Vitamin A, Vitamin K, and Maganese. For the full  “nutrition facts” check out this full profile from Self.

You can add them to Green Smoothies, use them as wraps, or add them to a salad.

You can make any of these variations on Stuffed Grape/Vine Leaves: Vegetarian Stuffed, with instructions on preparing fresh and raw leaves (Lebanese style), Authentic Greek Dolmades, Dolmadakia by Lerios, the kitchn’s take, On a Budget (numbers laid out), allrecipes has a great selection on variations, Vegetarian Dolma, Vegan Stuffed Grape Leaves.

We’ve also added “Snake Tongue”, taken from the grape vine plant, to the salad mixes. It’s a sorrel-lemon flavoured treat.

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Items on offer this week include: Salad Mix, Rainbow Leafies, Scallions, Radnips, a variety of Fresh Herbs including Fennel and Calendula (can be dried or infused in oil or water and used to make a variety of healing salves and more), Dried Herbs. New this week: fresh Garlic, Red Cabbage, whole Cabbage leaves (some of you have already seen some of these!).

Recipe Ideas for Cabbage leaves include: shredding them to make sauerkraut (lacto-fermented and raw, or cooked) and stuffed recipes for classic Cabbage Rolls.

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Week 7: Fennel, Salad Mix, Radnips, Beets, fresh Garlic, Scallions, Grape Leaves, Kale, Cabbage Leaves, dried Sage, Red Cabbage, Calendula.

This is fuuuuhresssssh Garlic, just out of the ground, not cleaned, not cured, and super potent and juicy! If it’s too fresh for you simply hang it in a warm dry place to let it cure.

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A Garlic that got injured in harvesting. Look at the number of cloves in this beauty!

So far the Garlic this year looks to be at least 3 times bigger than the biggest Garlic we usually get. Something is working right here on this farm!

 

 

After drought and extremely dry conditions we were happy to wake up to over an inch of Rain on Friday morning!

Lastly, we came upon the first Wild Turkey feather ever found on this farm. We’re still confirming but we believe we’ve found some other rare birds on the farm this week as well. So much LIFE here!

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Fun With A Feather

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A little bit of housekeeping – Before the season began we intended to have a “swap box” so that folks could swap a veggie they don’t like for one they will enjoy. If you have a pre-packaged bag and you get something you won’t use please feel free free to swap it out for an item of equal value from the market table. If you’re on the “market shares” program please feel free to swap out a fixed veggies from the list for something of equal value from the market table. We want everyone to be happy with the veggies they receive each week *smile*

VEGGIE OF THE WEEK IS ….. ALLIUMS!

From Wikipedia, “Allium is a genus of monocotyledonous flowering plants that includes the cultivated onion, garlic, scallion, shallot and leek as well as chives and hundreds of other wild species.”

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Perennial Onions also known as Egyptian Onions and Walking Onions

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The Farm Children are comparing their Onion picks.

While not all Alliums are included in this week’s shares we will have plenty of Scallions (purple + white), whole Chives (they’re almost identical to Scallions), and Perennial Onions (the whole plant is edible – bulb, stem, and bulbils on the tops). The Allium family is among the most healthy of all plants, more info on the benefits from The Wonderful World of Alliums.

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Scallions, whole Chives, bunch of Chinese Cabbage , Rainbow Leafies, Grape Leaves, Peas, Radnips, Rainbow Radishes, Wild Rainbow Salad Mix, Allium Bulbils.

New this week: we’ll have whole grape leaves that can be used to make traditional dishes like Dolma and other stuffed grape leave tasties. They can also be used as a part of a green smoothie mix. The peas are pretty much petered out for the season but we’ve got new plantings of Radnips and Radishes that are wowing us! There won’t be mushrooms available for the next 2 weeks.

On Facebook we posted and interesting link to a map that shows where most of our food originates from. If you love food, plants, history, and geography this is a great resource! You can find it at NPR.org.

We also came across this great resource from Epicurious – A Visual Guide to Cooking Greens (we’ve added this to the Veggies! page).

Don’t forget that we’ve got Jackie from Another Way at the farm this Saturday June 2nd doing complimentary Angel Card Readings!

We’ll leave you with pictures from around the farm this week …. enjoy!

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This broody hen hatched out several baby chicks!

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Coming soon!

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Red Cabbage beds

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An Heirloom Cherry Tomato called 42 Days, these wonders will be ready in a few short weeks!

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Collected the dried up seed pods from a large variety of Kale plants that successfully overwintered. Now we’ve got our own regionally-adapted Kale seeds!

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Strange and mysterious “eggs” found on an Onion plant. Anyone know what this is? Friend or Foe?

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A Farm Child took these pictures of Mushrooms growing in a Lettuce bed and is curious about what kind they are …. any ideas?

 

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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).

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.

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)….

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‘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.

10339569_820975638023125_7573863776127053480_n* 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!

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."

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

#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.

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

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

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!)….

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Tomatillos

The weather sure can be hard on the soil….

11889704_819390608181628_8194545194329195189_nTill next time!

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