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Posts Tagged ‘snow peas’

Happy Summer Solstice ~ a most beautiful time of the year!

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A wonderful day was spent last Saturday at our first foraging walk of the year. Many thanks to Wheatley Woods for coming out with fruiting plants for sale, we’re grateful for them and for all the new and familiar faces who came to the walk!

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Farm Market on Saturday June 18th

We love when children come along to the farm …

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Fun for everyone!

Thank you to Susan Platsko for sharing the pictures she took at the foraging walk …

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Wild grapes; Tandem bike with Mugwort; Market Table; Red Mulberry; Pawpaw Tree; Gooseberry; unripe Juniper Berries; Feasting on Serviceberies.

VEGGIE OF THE WEEK …….

PEAS !!!

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Hanging out, like an earring.

 

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Two sweetie-pies in a pod, snuggling.

And these beauties … because if it comes in purple, we will grow it 😉

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Royal Snow from Johnny’s Seeds

There is something about peas that makes for a lot of inappropriate jokes. We call this #lifewithyoungboys and we’ll leave that up to your imagination …. but we did manage to find a few we can share …

Q: What do vegetables wish for, more than anything else in the whole world?
A: Peas (peace) on earth!
Q: Why do vegetables want that so much?
A: Because it will give them peas (piece) of mind!
Q: What do you get when two peas fight?
A: Black-eyed peas

We mostly grow Sugar Snap Peas but also some Snow Peas and the Purple Peas. Peas are available for a short time only so now is the time to get your fill of these super sweet, crunchy, family-favourite snacks!

We’ll be running out of Garlic Scapes soon and wanted to share a member recipe from Facebook for a lovely Scape Pesto, from Stephanie Fisico: Plant Based Wellness Coach ~

“T’is the season for garlic scapes (!!!) and tonight’s Monday Night Recipe Feature is a super quick and super easy garlic scape pesto that pairs well with pasta, crostini, crackers, or anywhere else you would like to use it (sandwich/wrap spread, perhaps?)

I had fun just tossing ingredients into the food processor and taste-testing along the way until I had achieved my desired flavours and consistency. As such, I do not have a perfectly precise recipe for you but here is an approximation – have fun adjusting it to meet your own preferences!

(p.s. my delicious garlic scapes were grown with love by Locally Germinated: a farmer’s cooperative !)

Fresh Garlic Scape Pesto

Ingredients:

1/4 cup of cashews
1/2 cup of nutritional yeast
Pinch of Himalayan pink salt
7-8 garlic scapes, chopped into pieces
2 tbsp freshly squeezed lemon juice
1/4cup extra virgin olive oil
1/2 cup fresh basil leaves
Handful of baby spinach
Fresh ground black pepper, to taste

Directions:

Combine the first 3 ingredients in a food processor until you achieve a crumbled texture. Scoop out 1-2 tbsp and set aside to use as garnish.

Add remaining ingredients and process until relatively smooth.

Serve over pasta (pictured) with leftover cashew Parmesan as garnish or use as a dip or spread.”

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Garlic Scapes, Peas, Rainbow Leafies, Cilantro, Scallions, Radnips, Fresh Flower Bouquet, Rainbow Radishes, Salad Mix. Picture by Andrea Nickerson.

Other veggies available this week include: Rainbow Leafies (Kale + Chard), Fresh Herbs (the last of the Cilantro), Scallions, Rainbow Radishes, Radnips (the last for a couple of weeks), Salad Mix, Portabello Mushrooms + Button Mushrooms. We are now offering small amounts of Green Smoothie Mix and will highlight some of the wild edibles in these mixes and how to use them in a future post. If you’re struggling with how to store and eat leafy greens this is a good post from Nutrition Studies.

This coming Saturday we’re holding a foraging walk at the farm from 1 – 2:30 and there are deeeeeelicious red mulberries at their peak of sweetness! A green smoothie will be available at the end of the walk. We’re also pleased to welcome Tilbury native Wendy Rose for a “Ask A Nutritionist” booth at the farm from 11 – 1 on Saturday. This is a free event, find out more about the event and about Wendy Rose on the Facebook event page.12715668_1704469386438055_2495647984793201048_n.jpg

Another event we have coming up on July 2nd is Angel Card Readings with Jackie of Another Way. “Angel cards are a fun and positive way to connect with your Angels, Source and Guides. Angel cards offer gentle loving guidance. They are a wonderful way to bridge the gap between what is going on in your life and angelic guidance and assistance. Jackie will bring several decks so you can choose a deck that feels best to you or she will choose a deck intuitively. Ask a question or ask for guidance. She will draw you a card or two to bring you angelic guidance.” Find out more on the Facebook event page.

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Around the farm this week we’ve been busy planting more veggies, replacing some dead seedlings, fighting with cucumber beetles (who are voracious fornicators and squash eaters), and watering, watering, watering. It looks like cabbage will be ready soon and we’re excited for that! We’ll leave you with a friend who was watching us work this week.

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How do frogs send messages? Morse Toad.

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VEGETABLE OF THE WEEK IS …. GARLIC SCAPES!

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The Farm Children keep a close eye on the Scapes, it’s one of their favourite things to harvest on the farm.

For those familiar with Scapes they wait all year for this limited time item, it’s a high demand luxury! As you can see in the picture the Scape is a curly-cued part of the Garlic plant that would eventually turn into seeds. In order to make our Garlic focus it’s energy on creating large and powerful bulbs we must remove the Scapes. For our efforts we get to enjoy a very versatile but limited time only special treat that we call a Garlic Scape.

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Each Scape has a unique curl.

 

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Garlic

These are fabulous roasted or grilled, they can pickled, they can be frozen, they can be dried, they can be made into Garlic powder, they can be made into pesto, and they can be used in any way you would use Garlic. Check out these 7 recipes from The Crisper Whisperer. More info on our Veggies page and if you search “garlic scape” in the search index on this blog site or click on the “tag”, along the right-hand side of this blog site. Past posts with amazing recipes include this beauty from 2012 and this one, also from 2012.

Jokes from the farm children:

How did the garlic get out of the garden?

It eSCAPEd!

Why did the garlic book travel tickets online?

It needed an e-scape!

Yuk yuk yuk 😉

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Farm baby helping to carry the bin full of Garlic Scapes.

Last week at our Saturday on-farm market we had a visitor ….

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As you can see from some of our pictures you’ll know that we love babywearing and we came across a lovely post that showcases various every day dad babywearing while cooking or grocery shopping and thought it would be a good share for other babywearing lovers out there ~ http://www.thekitchn.com/10-sweet-photos-of-baby-wearing-dads-in-the-kitchen-232143

Other produce available this week (may vary depending upon location and availability): portabello mushrooms and button mushrooms, Radnips, Rainbow Radishes, Wild Rainbow Salad Mix, Green Smoothie Mix, Cilantro (almost done for the season) and other Fresh Herbs, Rainbow Leafies (various Kale varieties + Chard), Scallions, Broccoli, and new this week – also for a limited time – Snow Peas and Sugar Snap Peas (they melt in your mouth!) We’re also getting larger amounts of Calendula for anyone who wants to order them on their own to make their own healing teas or salves – please let us know if you’re interested.

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Mushrooms as big as your head! Or a plate!

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Every Pea picked by a hand, our hands.

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Our artistic rendering of this week’s veggie offerings ….

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Pictured: Cilantro, button Mushrooms, Arugula, Radnips, Wild Rainbow Salad Mix, Scapes, Sugar Snap Peas, Portabello Mushroom, Scallions.

Our event with Wheatley Woods is still on for tomorrow – a foraging walk and plant sale. See the details on Facebook.

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Native Service Berries

You can also see the details for a foraging walk next Saturday June 25th (we may be having another special guest that week, check out Facebook for that announcement!). We’re currently taking registrations for Session 2 of the Kids Gardening Club, you can find out more at this link and on Facebook. We post every new event we’re hosting on our farm on this website as well, check back on the Foraging + Market Events page for update.

One last announcement …. a new CSA member has started a twitch live feed that will feature foods they will be making with their CSA veggies each week. You can find it at twitch.tv/margaret_haddad . This is a new live feed, they’re only in their second week, and comes with a warning that the language might not be appropriate for all ages 😉 The schedule is Mondays at 3 pm for art, Wednesdays at 8 for Community Sourced Cuisine (featuring veggies from Locally Germinated and eventually their own garden), and Friday at 9 for Food with Friends. Looking forward to seeing how this progresses!

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Harvest day pick list; new beds for perennials

 

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Funny accident, panoramic picture

 

 

 

 

 

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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 Belle River Farmers Market opens this Sunday June 7th from 10am – 2pm at Optimist Park (705 Notre Dame St.) in Belle River. It’s still early in the season but here are some fresh veggie goodies we’ll have on offer at the market:

2 different varieties of delicious Spinach 'Butterflay' and 'Corvair'.

Two varieties of delicious Spinach, ‘Butterflay’ and ‘Corvair’.

Week 1 Market Produce

From Left to Right: Salad + Scallions, Bok Choi, ‘Olympic Red’ Kale, ‘Red Russian’ Kale, ‘Vates Curly’ Kale, Certified Organic Seedlings.

We’ll also have Sunshine Pickles, Sunparlour Honey, Mushrooms, Cucumbers, Tomatoes, Eggplant, and ASPARAGUS.

Fresh goodies to come in the next couple of weeks….

Garlic is coming along beautifully; Snow Peas, Sugar Snap Peas, and Shelling Peas; a new crop this year - Fennel; more Spinach!; Onions.

Garlic is coming along beautifully; Snow Peas, Sugar Snap Peas, and Shelling Peas; a new crop this year – Fennel; more Spinach!; Onions happy under their leaf mulch.

We’re expanding our production space this year by not just doubling but tripling the amount of area we’re using to produce vegetables. We’re using more of our “back 30” for heat-loving veggies that are grown under black plastic and we’re using an old pasture that has been used by our free-range chickens for many years (using the fence to grow Pole Beans, for example). We’ve added more companion crops and beneficial crops like Horseradish and Tansy while re-using old tires for the farm children to grow their own personal crop of Potatoes.

ExpansionAfter receiving 4 inches of much-needed Rain all at once we are reminded of why we use permanent raised beds even for crops grown under black plastic (these beds differ from our boxed raised beds). If our crops were grown “on the flat” these precious seedlings would have been lost and drowned but the seedlings are raised several inches up off the ground while the excess water pools in the “valleys”. Underneath the plastic is also a “valley” where water can pool and where the roots of the seedlings have to work to get the water but in the process it strengthens the seedlings and keeps them from drowning.

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Tomatoes, Peppers, and Eggplant seedlings.

We are still accepting new members for the 2015 season at all of our locations so don’t forget about our referral program and have your chance to win FREE produce for the season! We will be sending out emails to current members in the next couple of weeks when we are ready to start the season for FRESH VEGGIES!, and to discuss the various share size options and final payments. We will also be announcing soon the details of our weekly on-farm farmers market so stay tuned here and at our Facebook page!

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We didn’t get a shot of a complete box this week but here’s what you have to look forward to in this week’s boxes. (Substitutions may be made and there may be surprises not listed below.)

Large baskets will include:

Head Lettuce, either Leafy Green or Romaine

Rainbow Chard

Snow Peas and Snap Peas (the fat Snap Peas are perfect for fresh eating while the flat Snow Peas are better suited to stir fries, soups, or blanching and freezing for the Winter)

Collards (a large, flat, kale-like green)

New this week is – Cilantro

Salad Mix

Bok Choy

Small baskets will see:

Snap+Snow Peas

Head Lettuce (either Leafy Green or Romaine)

Rainbow Chard

and new this week – Collards

Leafy Greens baskets have Kale, Collards, and Rainbow Chard.

Here is a great dressing recipe for this week from Renee at Made With Metta.

Garlic scapes give this tasty dressing a light garlic flavor and the fresh parsley gives the dressing a  beautiful green color.  Enjoy over your favourite greens, and fresh veggies.

Garlic Scape Dressing

2 garlic scapes, coarsely chopped

2 green onions, coarsely chopped

1 tablespoons parsley, coarsely chopped

1 teaspoon raw organic honey or maple syrup

2 teaspoons Dijon mustard

4 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1/2 teaspoon dillweed

dash salt

fresh ground black pepper, to taste

½ cup extra virgin olive oil

In a blender, combine the garlic scapes, onions, honey, parsley, mustard, red wine vinegar, lemon juice, dill, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended. Makes 1 cup.

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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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