August Adventures

The big excitement on the farm recently has been the discovery of a Fox Snake nesting site. We estimate there are 100 eggs laid by 8-10 adult female Fox Snakes in one location. Fox Snakes are Endangered with 70% of their population in Ontario. Luckily for us, and them, they are very common on our farm, and it pleases us greatly to know that we have been providing them with the right conditions to mate, hatch, feed, and overwinter.

Photo of newly hatched Fox Snakes by Andrea Nickerson

August in our Family Garden has been more munching on veggies, and weeding, and watering (such a dry Summer, with every Rain Storm passing over our farm), rather than picture taking. Also, family adventures off the farm. Here are some shots of various Summer Squash with interesting shapes and colours. All photos by rashel t.

One of the only Winter Squashes to produce any fruit – a Delicata – but we’re only going to get 2 Squash from a number of plants.

The pest pressure on Summer Squash (Zucchini etc), Winter Squash, Pumpkins, and Melons has been the worst in recent memory. Between Cucumber Beetles who eat and destroy blossoms before the plant can set fruit and the Squash Vine Borer ….. these plants didn’t have a chance. Thankfully we didn’t grow them counting on them for food. They were planted in troublesome spots to help control Thistles (which they’ve done) and in areas with fresh compost (where other plants wouldn’t grow), so they have served their purpose. Still, it’s not easy to see them decimated by high insect populations, despite our efforts to control their numbers.

Below are the eggs of the Squash Vine Borer, usually laid on the underside of a leaf.

Adolescent Squash Vine Borers.

These aren’t the adults who bore in to the vines and kill the plants but they do grow up to be them. The adults resemble moths or hornets and they are pleasant to look at to watch …. if you don’t know who they are.

A big downside of using any kind of plastic in agriculture is having to dispose of it. There are pros and cons to any method of agriculture and we continually strive to make more sustainable and ecological choices. We buy more expensive plastic so that it can be used for several seasons (and a surprise benefit is that it creates habitat for moles, voles, and snakes) but there are weed pressure issues that still need to be worked out. And when it comes time to remove the plastic …. well … we start to search for alternatives. We got together a large group of young people to have a “party” to remove most of the plastic. Their highlights were the creatures they found.

Highlights of farmer Andrea’s Veggie-Table this month …

 

 

 

 

 

 

 

 

 

Colourful Carrots.The first of the Heirloom Tomatoes.Plum Trees that finally produced a bumper crop were a wonderful surprise!Spicy Salad Mix.Colourful Tomatoes.

Summer’s almost over! Some of us are happy about and others of us are not. May the veggies continue to be plentiful for all!

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Sunshiney July

Some highlights of our gardening adventures in July

A mid-July harvest of Kale, Collards, Radnips, Carrots, Beans, and Romaine Lettuce.

Happy Smiling Sunflowers.

 

Photo by Andrea Nickerson

Farmer Andrea’s Kales are Trees.

Farmer Andrea’s Companion Planting of Beets and Broccoli is thriving.

The heat of Summer brings on goodies like Tomatoes (variety: Bosche Blue), Eggplant, Summer Squash (Zucchini + Patty Pan), Winter Squash (like this Acorn Squash), and Watermelon.

Farmer Faenin is proud of how large his Onions are, these are early ones.

A Pear Tree planted for baby Lennon 17 years ago has it’s first Red Pear; a lovely Butterfly is sipping sweet juice from rotting fruit.

‘Seal’ Lavender throwing up the largest spears of all our varieties.

First time growing Wild Tobacco, for ceremonial purposes.

View of perennial beds of Sorrel, Onions (for seed), Chamomile, Plantain, Calendula, Horseradish, Chives, Strawberries, Asparagus, and Raspberries, with some Ground Cherries thrown in.

One of only a few successful Cucumbers.

It might be time to stop trying to grow Cucumbers outdoors. Between the insects and the mildew it’s a whole lot of work for nothing most years. We keep on trying because we love the taste of field Cukes in varieties not found in any store.

July is Garlic harvesting, and hanging to dry time. Many thanks to Paul + Andy for getting most of these beauties out of the field.

pretty little garlic all in a row

Farmer Andrea’s mom came to visit and they harvested some monster Kale!

Farmer Andrea also introduced the Veggie-Table. Held outside an art studio she shares with her partner, they are bringing Fresh, Local Veggies + Art to downtown Tilbury.

 

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HAPPY THANKSGIVING

Sweet, short, ABUNDANT Thanksgiving! A Horn-of-Plenty, a Cornucopia!

 

New this week: ‘Franz’ or Ciboule Onions. 2 farm children picked out allium (onion) seeds from seed catalogues, planted them, weeded them, mulched them, watered them, harvested them. They had one 18 x 4 ft bed for their alliums. After harvesting our family’s yearly onion need they still had one row left in the bed of a new, experimental heirloom, perennial allium. These can be replanted if you want your own perennial (year-round) crop! They over-winter and start multiplying in early Spring. The young greens can be harvested from April to May for an early veggie/herb. They resemble leeks and scallions, the whole stem is edible. We bought them from Heritage Harvest Seeds. Ciboule onions are prized in France and Asia!

They may look leek-like like this or …

… or scallion-like like this

Farm pick list: These items are only available at our farm market Saturday October 8th 8 am – 2 pm. 2 types of Mushrooms, Tomatoes (in October, what!?), Beets from Brandner Farms,  Red + Yellow Potatoes and Carrots from Pfenning’s Organic Farm, Watermelon + Cantaloupes, Winter Squash, Sweet Peppers, Scallions, Beans, Broccoli, Kale + Chard, Salad Mix, a large variety of fresh herbs, and our new ciboule Onions!

Anticipated Windsor pick list for Wednesday October 12th: Cherry Tomatoes, Kale + Chard, Salad Mix, new ciboule onions, scallions, Winter Squash, Sweet Peppers, a variety of fresh herbs.

HAPPY THANKSGIVING EVERYONE!

 

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Important Information – Please Read

Week #19 begins with a few updates.

For farm members: Saturday markets will start at 9 am (not 8 am) starting tomorrow, October 1st. Saturday October 8th will be the last market of the season and The Cheese Bar will be present – they helped us open the season and they’ll be there to close the season. Facebook event details. After that we’ll be emailing out a weekly list of the veggies we’ll have available and will be packing up individual orders that can be picked up at the farm. Check your emails for more details and please talk to us about these changes when you see us at the farm in the next 2 weeks.

For ALL members: Before the season began we had hoped to run for 24 weeks – until November – but that is no longer realistic. The CSA will end on Saturday October 22nd for farm members and Wednesday October 26th for ShopEco/Windsor members. If you have a basic, pre-packaged bag, we will be emailing you if your bag is to end sooner than the above dates. Please talk to us at the next few markets if you have any concerns or questions. We are letting folks know in advance because if you’re on the credit system you’ll want to make sure you use up your credits before the last week. There is a small chance we’ll be able to go longer but that will be a bonus rather than part of the core CSA program. The CSA has always been 20 weeks long, this year we were hoping for 24, and we could have started even earlier (we started 2 weeks earlier than ever), but these are all things we learn from each year as farming is always a work in progress.

October Vegetable Share from 2015

We have ordered bulk potatoes, carrots, and beets that will be available on Wednesday October 5th and Saturday October 8th – in time for Thanksgiving! There are other options for using up credits as well – dried herbs and herbal teas, sun-dried tomatoes, tinctures, pickled asparagus, honey, and *fingers crossed* seeds to get you started on next year’s garden, dried beans (eg, kidney and black beans, for cooking), salves, hot pepper sauce, and pesto. Or simply stock up on all the veggies we have available and fill your freezers so you can make nourishing meals all Winter. We’ve found that the Scallion Roots make a very delicious stock! We came across this link for vegan “bone broth” that gives you lots of ideas for using up veggies ~ http://cleanfooddirtycity.com/recipes/healing-soup-with-vegan-bone-broth/

If you haven’t been convinced to start canning than maybe this comprehensive link (download included) will help ~ https://wordpress.com/read/feeds/135558/posts/1172189242

Preparing a Digestive Herbal Tea

We’ve been lucky in many ways with this season so far. It’s been the most productive and the longest tomato season ever! The drought has given incredible bumper crops to every commercial Tomato grower, so much that we, and others, are letting the fruits rot on the vines because the demand isn’t there. I guess folks don’t want Tomatoes as much as we thought they would. We’ve also got more Melons + Squash to harvest, that’s exciting! But, we weren’t able to plant new crops to tide us over for the rest of the season. There is an insect in the soil in all parts of our gardens that eats every root crop, crops that we rely on to extend the vegetable season well into November. Other insects (due to no Winter kill) have decimated every seedling we planted and despite using organic insecticides we could not beat them this year. Every season is different – different highs and different lows – and we must go with the flow and cross our fingers that there will be enough for everyone. CSA’s – community supported agriculture – help farmers remain viable because they value community and take the risks as well as the benefits.

VEGGIE OF THE WEEK IS EGGPLANT + SUMMER SQUASH

We’ve had these 2 vegetables available for many, many weeks now, but never in enough numbers to be an “official” veggie of the week. But as staples of the garden they deserve recognition. Every year since we started being market gardeners we hear that there is too much Eggplant and Zucchini (a type of Summer Squash) and every year we plan to plant less and less of them so that we have a steady supply versus an over-abundance. Eggplant are ready to harvest early in the season and give a steady supply until frost comes. We started growing smaller sized Eggplant a few years ago so that no one is stuck with large amounts of large Eggplant. This website is chock-full of recipes – hundreds of them – for both Eggplant and Summer Squash. We actually planted over 200 Summer Squash (mostly Patty Pans) this year but the seedlings were eaten by Striped Cucumber Beetles, the seedlings that managed to grow couldn’t produce fruit because the Cucumber Beetle ate the flowers. Even growing a large variety of this prolific fruit didn’t help us to have very much of this garden staple.

Q: Where do chickens come from?

A: The Egg-plant.

Huh?

Produce available this week (may vary depending upon location and availability): Salad Mix, Kale + Chard, Scallions, Beans, Sweet + Hot Peppers, Tomatoes (slicing, canning, cherry), Broccoli, Mushrooms, mini-Cucumbers, Savoy Cabbage, Kohlrabi, Eggplant, Summer Squash, Winter Squash, Garlic, and fresh herbs.

Spotted at the farm this week, Several Swallowtails munching on the same Wild Carrot plant, so many that they couldn’t all be photographed at once!

How many Swallowtails can you spot?

 Stay dry everyone!

 

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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 😉

 

 

 

 

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Week 17 and We’re Bouncing With Beans

We picked so many Beans on Tuesday that all we could see when we closed our eyes was Beans …. and that’s a lot of Beans! We made some canned dilly beans, froze some, all to our heart’s content but still harvested close to 150 lbs of Beans this past week. And there’s more to come!

Lennon bringing in the Bean harvest

Since Beans have already been veggie of the week (and we don’t see the point in duplication for a simple and well-known veggie) we’ve decided to feature ….

Watermelons and Cantaloupes!

We thought they were all dead but we’re still picking a few more every week and will be until there is a frost. The most productive Watermelons have been Blacktail Mountain, Cream of Saskatchewan, and Baby Doll. The most productive Cantaloupe has been Oka (which has personal family significance and great Canadian historical significance).

‘Oka’

Tomatoes are still looking beautiful these days ….

Striped German, Nebraska Wedding, Bosque Blue, Oxheart, and more.

We now have Sun-dried Tomatoes available for sale, superb snacks! Those who’ve tried them can’t put them down, something like healthy chips 😉 We also now have Ghost Peppers for sale until the frost hits. We’re going to try pickling some this weekend!

Other veggies available this week include: Kale + Chard, Salad Mix, a variety of fresh herbs, Sweet Peppers, Jalapeno Peppers, Scallions, Garlic, and some surprises.

Salad Mix

A note for farm members – we are open at the farm, rain or shine; starting next Monday Morris Rd will be closed as crews do work on the bridge, we’ll post details for the detour next week.

One of our CSA members has started a new business called Trust Our Gut, check them out on Facebook. They use all organic ingredients in their bone broths, including veggies from the Locally Germinated farm.

This week they got all the Celery tops that others didn’t want, great way to share the bounty!

 

We’re offering dig-your-own Maple Trees from the farm for $5 a Tree, dig as many as you can. Fall is the perfect time to plant Trees and these have been generously fertilized by our pastured chickens. Available until October.

Until next week …

 

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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!

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Week 15 and the Eatin’ is Clean

VEGGIE OF THE WEEK IS SAUCE TOMATOES

If you want to can your own tomatoes, make tomato sauce, or salsa, this is your last chance! If you want to try some of the varieties of heirloom tomatoes we grow come out to our Heirloom Tomato Taste-Test Fest this Saturday September 3rd! We’ll be doing a blind taste-test where you’ll rate tomatoes and at the end of the market we’ll announce the winners on Facebook. Try varieties such as Striped Chocolate, Black Cherry, Brandywine, Japanese Trifele, Eva Purple Ball, Banana Legs, Sweeties, Coyote, Black Plum, Oxheart, Lemon Boy, Peach, Nebraska Wedding, Yellow Pear, Elfin, Bosque Blue, Bing, and Missouri Pink Love Apple. From 10 – 11 we’ll have an educational presentation on tomato canning, with hand-outs.

A CSA member getting ready to can tomato sauce!

 

Why did the tomato blush? Because it saw the salad dressing!

From one of Rashel’s favourite movies, Pulp Fiction, the Fox Force Five joke: “three tomatoes are walking down the street- a poppa tomato, a momma tomato, and a little baby tomato. baby tomato starts lagging behind. poppa tomato gets angry, goes over to the baby tomato, and smooshes him… and says, catch up!” – Mia Wallace [Uma Thurman]

How do you fix a broken tomato? With tomato paste!

Why did the tomato go out with a prune? Because it couldn’t find a date!

A dear friend reminded us that vegetables with holes in them are healthier for you. Plants can “hear” when other plants are being chewed on by insects and they are able to protect themselves by creating anti-oxidants. Blemished, “ugly” produce is healthy produce! Find out more at the Huffington Post.

Rainbow Chard from 2014.

Fresh-picked produce available this week includes: Salad Mix, Sauce + Beefsteak + Cherry Tomatoes, Sweet Bell Peppers + Sweet Snacking Peppers, HOT Peppers, Spaghetti Squash + Delicata Squash, Broccoli, Beans, Eggplant, Summer Squash, Parsley, Fennel, Mint, Scallions, Garlic, Kale, Chard, and always some surprises! We still have Rondeau calendars from PAWS Nature Nuggets as well!

The crystal event was had last Saturday was a huge success and we’re talking about doing it again. Andrea from Neo-Vintage Artistry created necklaces on-site for folks after they bought a crystal from Jackie of Another Way. Wonderful, creative energy all day!

ShopEco is such a beautiful store and we’re so blessed to be bringing our produce to their store each Wednesday. Some shots from a recent market day ….

Pictures by Marie Woodliffe.

Does it seem like Fall is around the corner? We’ll see soon, have a great week everyone!

Next week we’ll be having another educational canning presentation, this time about peppers and chard, from 9 am to 10 am at our on-farm market. Here are some of the canned veggies that Jess has made and can help you to make for yourself!

Pickled Carrots, Salsa Verde, Roasted Peppers, and more.

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Week 14 is a Summer’s Dream

VEGGIE OF THE WEEK IS CHERRY TOMATOES

There is a reason we call them ‘candy’, this is nature’s finest candy. We select the most delicious heirlooms varieties, mixing up the colours, the flavours, and the shapes to make eye-engaging and taste-bud pleasing treats. Did you know that botanically speaking tomatoes are berries? It’s true! Check out the definition of Berry from Wikipedia. Cherry tomatoes are perfect for turning into sundried tomatoes treats as well – 2 boxes fill 1 tray so 8 boxes fill a standard dehydrator. These sweeties will blow you away with how much sweeter they are than grocery store fare. Lucky for you they are at their peak right now – peak sweetness and peak production – so we’ve been selling them at a discount. We’ll have small amounts of sundried tomatoes for sampling so you can see just how easy and tasty it is to turn the cherries into dried snacks. One slice and they’re ready!

There are new links up on the Veggies! page for new ways to use tomatoes including drink ideas and how to use over-ripe tomatoes. This page also has links to the varieties we’re growing, check it out as some of them have lovely historical stories behind them. We’ll tell you all about them at our Heirloom Tomato Taste-Test Fest on Saturday September 3rd!

Eat The Rainbow?

A lovely farm friend said this week that when they go to the grocery store that it seems “wrong” and “weird” to see only red or only yellow or only orange tomatoes for sale. We agree, our colourful mixes are the only way to go, especially when you want to Eat The Rainbow.

Are you still looking to can tomatoes? We’ve got some extra hampers for sale for this Saturday – tomorrow! – August 27th, swing by the farm during our market hours of 8 am to 2 pm.

We’ll be joined by Another Way for a special Crystal event tomorrow too!

And we’ll also be joined by Neo-Vintage Artistry ~ one of a kind, hand-crafted jewelry!

While we love the flavours of Summer finally ripening it’s also been challenging as a few of us have severe allergies and growing organically means weeds, like ragweed, and it’s doing a number not just on our sinuses but harvesting leaves us with prickly rashes, which means we have to have several cold showers with the hose to get the yuckies off (we’re even allergic to tomato plants!) …

With some of the harvest.

“Why did the tomato blush? Because it saw the salad dressing.”

We gave away all of our melon harvest this past week. It was quite sad to see all the plants dead but we were happy to hear that most of the melons were ripe, sweet, and delicious. And since we can’t have melons as veggie of the week here are the jokes we’ve been saving …

Another surprise this week was Spaghetti Squash and Delicata and Sweet Dumplings. These are not long-term storage squash but they will last up to a month in dry, cool conditions. They have thin rinds and you can eat the rind of the Delicata and Sweet Dumplings. They are great for stuffing. More recipes on the Veggies! page. These will be available until they’re all gone. We also harvested most of our long-term storage squash and they’re currently curing. More on those later but for now a sneak peek ….

With many thanks to Joce, Nat, Lennon, Faenin, and Oddy for pulling in this harvest!

Before we get to the pick list, we came across a wonderful article on being part of a CSA and ideas for Hearty Vegetarian Dinner from the Kitchn.

Veggies available this week: Cherry Tomatoes, Tomatoes for Canning, Snap Beans, Sweet Peppers (still producing prolifically!), Scallions, Kale + Chard, Succulent Salad Mix, Fennel (bulbs and in salad mixes), Fresh Herbs, Dried Herbs, Squash (mostly Spaghetti), Eggplant + Patty Pans, Garlic, and very HOT hot Peppers.

 

 

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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!

 

 

 

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