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Posts Tagged ‘tomatillos’

We’re not quite all done with our farming season – there are still beds to be put to rest for the Winter, and preparations for next season – but we are done with our regular weekly vegetable harvesting. After receiving some beautiful pictures taken from the last week of our CSA season I realized that all along the pics I post are from the previous week’s adventures. So of course I have to have a postscript to share these wonderful images. Many thanks again to Andrea Nickerson for all you’ve done for us this season, not the least of which is being a wonderful friend and photographer.

View of the fields showing the Brussel Sprouts before harvest. The Rainbow Chard is next to them.

View of a field showing the Brussel Sprouts before harvest. The Rainbow Chard is next to them.

Harvesting Brussel Sprout stalks required using Tree trimmers to get through the woody material.

Harvesting the Brussel Sprout stalks required the use of Tree trimmers to get through the woody material.

Can you see the spiral-like pattern on these Brussel Sprout stalks?

Can you see the spiral-like pattern on these Brussel Sprout stalks?

9yo Oddy harvesting Leeks. Our first time growing them so we only grew a few to experiment.

9yo Oddy harvesting Leeks. Our first time growing them so we only grew a small amount to experiment with.

Two new crops this year - Fennel and Leeks. We are letting the Fennel go to seed to see if we can collect it for next season and to see if it will self-seed. Perhaps we'll have enough to sell the seeds as a culinary treat. If nothing else the Swallowtails, Bees, and other beneficial Insects are appreciative that we left these Umbels.

Two new crops this year – Fennel and Leeks. We are letting the Fennel go to seed to see if we can collect it for next season and to see if it will self-seed. Perhaps we’ll have enough to sell the seeds as a culinary treat. If nothing else the Swallowtails, Bees, and other beneficial Insects are appreciative that we left these Umbels.

10yo Faenin harvesting Salad Turnips, our new favourite vegetable.

10yo Faenin harvesting Salad Turnips, our new favourite vegetable.

A beautiful morning for our last harvest day. Thanks to Amanda P for all her help. This is the Radish harvest.

A beautiful morning for our last harvest day. Thanks to Amanda P for all her help. This is a Radish harvest.

Winter Radishes and other Root crops provide beautiful and funny veggies for eating.

Winter Radishes and other Root crops provide beautiful and funny veggies for eating.

Heritage Pear Tree.

Heritage Pear Tree.

Fresh view.

Fresh view.

Squidget the Hunter. Circle of Life.

Squidget the Hunter. Circle of Life.

Mineral + Vitamin rich soil. Clay can be hard to work but the health benefits and more flavourful veggies are worth the trouble.

Mineral + Vitamin rich soil. Clay can be hard to work with but the health benefits and more flavourful veggies are worth the trouble.

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A much appreciated thank you note.

A much appreciated thank you note.

Local veggie lover Jessica McCracken brought home a whole lotta produce to stock up for the Winter and shared these pics and some of her pickling, canning, and dinner efforts:

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Bounty.

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

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

A lovely gift of Spicy Pickled Chard Stems.

A lovely gift of Spicy Pickled Chard Stems from Jessica McCracken.

Deliciously dirty.

Deliciously dirty.

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This coming week is a bittersweet time at the farm and in our farming lives. This week marks the end of a hard, busy, and rewarding season. It also marks the beginning of much needed time for rest and repose. In the final weeks of the farming season we are simultaneously burned out, weary from a job we love, filled with a sense of accomplishment, with hearts and thoughts full of planning for the next season, and a deep gratitude for the new friends and community we have created in our world full of sunshine and dirty hands.

around the farmWe have many people to thank for the successes of the 2015 season – our wonderful intern and friend Andrea N, our 3 awesome farm children, Marie W, Siobhan P, Amanda P, Jen R and her 2 children, Farmhand Andy, Jean T, Cara and her 3 children, Tavis L, Renee + Norm and their 2 children, Paul T, Nat T, Joce T, Steve + Jude, Union Herbs, our 2 retail partners – ShopEco and Take Back The Farm, Chef Ben, The Beacon Alehouse, the managers and vendors at the Belle River Farmers’ Market,  and last but not least all of our wonderful customers. Thank you everyone!

Some of the highlights and #workperks of our farm life….

creaturesAs Angie From Fertile Ground Farm said best, on Facebook, “Garlic planting – the first non-retractable act of commitment to the 2016 season.”

garlic plantedgarlic planted2And because this wasn’t enough we laid down more plastic to plant even more garlic, approximately 2,340 cloves that will each turn into 1 head garlic have been planted!

laying plastic

It’s a cooperative family effort.

While Andrea found a new calling and her next vehicle purchase ….

andrea's new vehicleSome of our beautiful rainbow-coloured produce from last week….

rainbow offeringsSome veggies to look forward to this week include (some items are in limited quantities and may not be available at all locations) : baby kale + bunched kale + parsley that have all been sweetened up by the frosts; salad mix; sweet peppers; tomatoes; tomatillos; beets; hakurei turnips; radishes; leeks; brussel sprouts; cauliflower; broccoli; salsify + scorzonera; fresh mint, dill, fennel, and chives; dried herbs like oregano, sage, thyme, and rosemary; vivid choi, rutabagas.

We’re highlighting 2 items this week – chard and watermelon radishes. Facebook friend Jess Mc shared a link for many ideas to use up chard including her own spicy pickled chard recipe (“Very simple recipe. Garlic and pickling spices in jar – then chard. Boil apple cider and white vinegar with a bit of maple syrup & hot sauce and s&p. Pour over the chard and voila!!!!”) and 19 Chard Recipes For Fall that includes recipes like Soup, Rolls, Pesto, Salads, Smoothies, Curry, and Pasta dishes. And some more ideas for veggies that can be pickled We Can Pickle That! Watermelon radishes are a pickled treat and National Geographic shared this Quick Pickled Watermelon Radish recipe. And Phickle shares some radish pickling recipes as well.

Don’t forget we are also carrying these limited edition 2016 calendars from local Nature Enthusiast Allen W of Nature Nuggets!

11755705_805178219602867_2397866539883179801_nWe will still have a limited supply of some veggies like lettuce and kale/chard and whatever else manages to survive until a hard frost hits. We will send out an email to our local farm-pickup folks but if you are local and don’t want to be on the list let us know. Or if you are from Windsor and *do* want to be on the list let us know. We can pick you some veggies and leave them in our on-farm self-serve fridge while supplies last. Members can also send us an email if they’re missing and craving their local produce.

Thank you to everyone who supported our small-scale ecologically-grown local food business this year! Looking forward to next season and keep your eye out for details on our program for 2016 – we are busy planning new changes, including a longer season for receiving your fresh produce! Let us know if you are ready to sign up for next season 🙂

we grow organic crop

Proud member and active participants with the EFAO!

Proud member and active participants with the EFAO!

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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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We are approaching the time of year when we give thanks. Reflecting on all we have to be thankful for is a wonderful practice. A big THANK YOU to all the folks – big and small, human and non-human – who co-create and conspire to bring us a bounty of food to eat every day.

I am incredibly grateful, if not in awe, of my own little farming family. It’s amazing to watch small children be as competent + knowledgeable as any adult in almost every area of our little farming operation. It’s even more amazing to be working alongside my awesome children each and every day. We are blessed.

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We’ve had a veritable ABUNDANCE of veggies in the last two weeks! From our Wednesday on-farm market the last week of September 2015.

This is also a time to reconnect with our roots and with the teachings of those who inhabited this land before colonization, the First Peoples.

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The abundance of Fall produce is the perfect time to re-commit to another year of good health by securing yourself a spot in our CSA for the 2016 season. By signing up you commit to: feeding yourself and your family FRESH, ecologically-grown food you can trust; eating well by enjoying the fruits of our labour every week; a healthier community by buying local and by supporting our farming family.

You can also help build a strong local food system within our CSA program by being a part of our “core planning group” and providing input in to our planning for next season.

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A reminder for those who might have missed it: We have a new pickup time at Take Back The Farm for the rest of the season – 4:30-6:30 on Thursdays.

I came across an interesting article this week about the plight of small-scale local farmers – from the farmer’s perspective – on growing for a local, ecological market … Manure and Markets.

Our harvest list is very similar this week as last week so if you need information on certain veggies or are looking for recipe ideas you can reference last week’s blog post, Looking Towards The Future.

What we are harvesting this week:

Rainbow Beets – red, chiogga (candy cane), golden

beets'n'andreaWild Rainbow Salad Mix (the lettuce is just gorgeous and sooooo tasty right now!)

CSA member J shared this simple yet beautiful salad. Our mixes are perfect to just put into a large bowl and add whatever dressing you prefer. Can't get easier than that.

CSA member J shared this simple yet beautiful salad. Our mixes are perfect to just put in to a large bowl and add whatever dressing you prefer. Can’t get easier than that. A plethora of taste to please the palate!

Rainbow Kale + Leafy Green mixes

Snap Beans – dragon, purple, blu jay, fillet

Broccoli florets

And hopefully a few Cauliflower, too. This is 'Cheddar'.

And hopefully a few Cauliflower, too. This is ‘Cheddar’ – fresh in the field, complete with insect poo.

Green Tomatoes

Dried Basil + other dried herbs

Tomatillos

11224099_10153542008366280_2831436949346858097_nCalendula Seeds

Parsley

Rainbow Radishes – including some specialties like Ostergruss, Watermelon, Shunkyo, and Black Spanish.

In limited supply:

Cherry + Beefsteak tomatoes

12079167_841914705929218_4146689582207124006_n12074560_841931599260862_3080383775136600842_nOnions

Salsify + Scorzonera – yummy root alternatives to parsnips + carrots

Sage Smudge Sticks

Okra

Hot Peppers

Sweet Peppers

Squash

Summer Squash

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Summer Squash in a raised bed; Carrots in the forefront.

Eggplant

Sun-dried Tomatoes – only a couple of bags available at each location

Hickory Nuts – only a couple of bags available at each location

Bee pollen + Pickles – until supplies run out

Horseradish root – you can also plant this root in your garden for a perennial supply

Turnips – almost done until the next batch are ready

bunching turnips

We have super awesome dedicated farm friends.

Scallions

Fennel

And there will certainly be surprises, like perhaps Sunchokes…..

What is to come before the end of the season…..crops we are still hoping will produce before the end of the season – Cauliflower (orange, purple, green), Brussel Sprouts, Leeks, and Rutabagas – as well as more Beets, Turnips, Salad (Hakurei) Turnips, and Kohlrabi. How long the season goes will depend on the weather. If the weather holds and we still have veggies we will keep bringing them until we can’t anymore.

A great salad preserving share from Facebook – Mason jar salads to-go! Farm friend Marie W has tried these and said they worked wonderfully so we had to share!

A snapshot of the abundance we’ve had and shared and the abundance still to come….

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As the sunlight hours shorten and the nights get cooler we look towards rest and towards the seasons that lay ahead ….. If you enjoyed being a part of our CSA this season and know that you want to sign up again next year we are accepting membership renewals and new members for the 2016 season. There will be changes to the program and to some of the current locations but the deposit is still only $200. We will provide the updated information as soon as the changes are confirmed.

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Veggie offerings at Take Back The Farm in late September.

We will also be forming a “core planning group” of devoted local foodies who want to create the best CSA experience possible. This group will help us with our planning by providing input and suggestions for future seasons. The time commitment will be small and can be in person or over email. If you are interested in being a part of our core planning group please let us know.

Wednesday night market at the farm.

Wednesday night veggie market at our farm in late September.

***An important note for those who pick up at Take Back The Farm*** – the store is transitioning to their Winter hours starting next week (Thursday October 1st) and we will be transitioning with them. Please note – Thursday pickup at Take Back The Farm is changing to between 4:30 to 6:30 pm until the end of the season.

Now on to the produce we have available for you this week!

Special treats, while supplies last:

Onions – grown by Brandner Farms in Ruthven

Sun-dried Candy Tomatoes

Sage Smudge Sticks

Foraged Hickory Nuts – hand-harvested + hand-shelled by farm child Oddy. The Flavour Is Worth The Hassle ; Recipes for Hickory Nut Cake, Pie, Refrigerator Cookies, Apple Crisp, and Wild Rice Stuffing.

Okra (red and green)

Hot Peppers (red rocket, maya, black hungarian)

Tomatillos

Squash and Pie Pumpkins

Summer Squash

Chinese Eggplant

Bee Pollen – small and large sizes

Pickles

Fresh Garlic – we found a bit more but this really is the last of the Garlic

fennel

Fennel – bulbs + fronds

Beefsteak Tomatoes + Cherry Tomatoes Next week we can make available the last of the tomatoes but they will be green. These can be used as green tomatoes or left in a windowsill or warm place and they will ripen up. Please let us know if you want green tomatoes because if there is no demand for them we won’t take the time to pick and to transport them. Some ideas for how to use green tomatoes can be found HERE.

Fresh Horseradish Root – the main ingredient in the spicy sushi condiment of Wasabi. We have kept these unwashed to better preserve the root. Simple Horseradish Condiment, Holiday Horseradish Recipes, Serious Eats.

Salsify + Scorzonera – These delicate delicacies can refrigerated in a perforated plastic bag for up to a week. Do not wash before use, best consumed fresh. Nutritional Information HERE. Some recipes ideas – GrowVeg, Slaw + Pancakes, Garlic Soup, Fritters + Tempura + Gratin, Forgotten Plants. See what Chef Ben from The Iron Kettle made with Salsify and Scorzonera…

salsify chef pics

From Chef Ben from The Iron Kettle B&B : “Poached in milk, sauteed in butter with baby zucchini, served as a side dish to duck confit.” He also suggests peeling the whole root with a vegetable peeler and deep frying it. The blossoms are edible and smell like vanilla.

Some meal ideas that use up a variety of your CSA veggies include the Ratatouille dinner we had on the farm this week. All ingredients except the wild rice were grown on our farm.

list the ingredients and link to the recipe

Garlic, Onions, Eggplant, Summer Squash, Tomatoes, Peppers, Parsley, Basil, Thyme.

This share from a farm friend uses Summer Squash, Onions, Peppers, Broccoli, Collards/Kale/Chard, Garlic, and Pesto – CSA Pasta Recipe

Scrambled eggs are a favourite way to use a variety of veggies too!

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Available in larger quantities from the gardens this week ….

Turnips

From farm friend Siobhan:

From farm friend Siobhan: “Turnips and garlic from Locally Germinated lacto-fermenting to become those yummy Lebanese turnips you get in your shwarma.”

Wild Rainbow Salad Mix with assorted edible Flowers, Sweet Peppers, Rainbow Radishes (an early surprise!).

Wild Rainbow Salad Mix with assorted edible Flowers, Sweet Peppers, Rainbow Radishes (an early surprise!).

Fresh Herbs like Basil, Thyme, Oregano, Sage, and Rosemary. Idea for a nut-free pesto.

Dried Herbs  – We air-dry our herbs and leave them whole in order to preserve their flavour. Only crush them when you are ready to cook with them. Serious chefs know that crushing or grinding, even with your hands, provides the best flavour. After you purchase our dried herbs we recommend you store them in airtight glass jars to further preserve their delicate flavour.

From http://dish.allrecipes.com/dried-herbs-and-spices/ – “You can tell if a dried herb is still useful for cooking by rubbing a small amount between your fingers and smelling. If the herb still gives off a strong scent, it’s good. A weak or faint smell means it’s probably time to replace it.”

Rainbow Kale

Collards

Rainbow Chard

Rainbow Beets

Rainbow Beans

Broccoli Florets

Our produce has been featured by The Beacon Alehouse in Amherstburg. Here’s a salad with our farm-grown Peppers + Fennel, also featuring Ontario Feta and a Fire-Roasted Tomato Vinaigrette. They have also been using our Kale and Chard in their dishes.

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With many more blessings and veggies to come before the season is done….

Sunchokes blowin' in the wind

Sunchokes blowin’ in the wind.

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Our new favourite farm motto song! (I do love me some Brian Wilson.) Please tell us all about your favourite veg-table!

From around the farm this week ….

Monarchs have hatched out and are hanging around with us while we work, this one is sipping on a cracked Black Cherry Tomato.

11958200_830843003703055_5139214276639898949_oAnd we found another, much larger, Cecropia, this one on an Apple Tree.

cecropiaWe’ve planted the last of the lettuce seeds for the season, where these…..

11145910_10153542007401280_1133688028356184826_o…can turn into this….

All of these items were sourced from our farm. We only have a small family patch of Strawberries and 1 small nut Tree though, sorry folks!

All of these items were sourced from our farm. We only have a small family patch of Strawberries and 1 small nut Tree though, sorry folks!

and you can add some of these….

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Scallions

and some of this…

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Broccoli

and some of this…

What we're calling Broccoflower because it's part Broccoli-part Cauliflower

What we’re calling Broccoflower because it’s part Broccoli-part Cauliflower.

and shred up some of these….

Beets and Turnips

Beets and Turnips

Purple Top Turnip beauties

Purple Top Turnip beauties

And if you’re adventurous you can add Kale….

Kale or Palm Trees?

Kale or Palm Trees?

Collards are also bouncing back.

Collards are also bouncing back.

Or you can add Tomatillos (learn more about these delights from last year’s post), Cherry Tomatoes (get ’em while you can!), Sweet Snacking Peppers (the best!), or Dragon Beans! And how would everyone like if we started carrying those delicious Portabello Mushrooms again? Yum! The Pears and Apples were a hit and a nice surprise, let’s hope we can find more little-known sources of unsprayed fruit in the future!

12000986_10153542009871280_357533499521888888_oWith the Kale making a comeback I wanted to share a recipe a member shared with us – easy and simple – 3 Cups of Kale, 3 Garlic Cloves, mix with oil and salt in a food processor and you’ve got delicious Pesto. The last of the Basil will also be available if you want to make a more traditional Pesto. If you didn’t get your Garlic yet now is the time as we’re almost sold out for the season!

The Parsley is looking lovely right now so why not try this beautiful gluten-free and vegan Tabbouleh? The recipe can be found at http://mayihavethatrecipe.com/2015/03/18/not-just-for-passover-recipes-quinoa-tabbouleh/ Or you can google any variation on the Tabbouleh recipe – it’s a farm favourite and we make a huge batch that lasts days! The lemony flavour gets better as it sits and flavours the rest of the dish so it’s meal that tastes better as a leftover.

Quinoa-tabule-passover-620x438Our market table setups from this week….

ShopEco on Tuesday at our new indoor location.

ShopEco on Tuesday at our new indoor location. From their Facebook page.

At our on-farm Wednesday market.

At our on-farm Wednesday market.

Until next time!

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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)….

squash and bug

‘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!)….

tomatillos

Tomatillos

The weather sure can be hard on the soil….

11889704_819390608181628_8194545194329195189_nTill next time!

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