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Monthly Archive for: ‘October, 2015’

Farm Share Week 22: Oct 28-30, 2015

Well, here it is, the last week! Capped off by the tail end of the hurricane no less. This makes me appreciate how mild the hurricanes are here- just a little wind and rain to our Jamaican and Trini workers‎. We planned smart and ended up in the shelter of the building washing and packing all day.
I hope you enjoy all the colours and flavours this week. We have Jerusalem artichokes, fresh out of the field, which have a unique nutritional complement of iron and potassium. Feeling unsure about the new tuber? No need to peel, just scrub, cook with your potatoes and mash together. If you’re wanting to get a stronger taste, slice and Sautee them in olive oil and garlic, leaving them slightly crisp. These with your potatoes would also be a nice creamy soup (no cream required).
Red cabbage is new this week too. The colour is fabulous in a slaw, or cook with some carrots for a simple veggie side dish. If you want to fascinate your children, let them guess what colour the cabbage will turn the water it’s cooked in and then observe. If I recall correctly it’s electric blue. It blows my mind too!
Bring on the soups and hearty comfort food. Looks like we’re getting some fall before winter hits this year. Tues and Wednesday sound perfect (18 and sunny last I checked) so let’s soak up some sun while we can. 
Thank you all for taking this journey with me. I hope you’ve made so discoveries with your food and that we’ve kept it interesting and tasty for you.
Have a wonderful, healthy winter and I hope you are already dreaming of our veggies in the new year.

Jennifer

This weeks recipe is for your potatoes and celery root (and the yummy Ontario apples that are at all the local stores) celery root soup recipe.

Half Share
-pepper squash
-celery root (little round root things…ugly but tasty 😉
-jerusalem artichokes (kind of look like ginger)
-red cabbage
-red potatoes
-carrots
-black kale
-red or green swiss chard
-baby boy choy
-parsley
Whole Share
-brussels sprouts or hot peppers
-red Sheppard peppers
-garlic chives
-eggplant
-lettuce or green peppers
The pics are of brussels sprouts (still tiny, I wish we had enough for everyone!), celery root, and my son pulling carrots with us.
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Farm Share Week 21, Oct 21-24, 2015

Hi from the farm,
I am all too aware that our time out in the fields is fleeting. Each thing we harvest seems just like a gift and everything not damaged by the frost gets all the sweeter (like carrots!). They are so nice I left the tops on this week.
This may be your last week if you are on a biweekly schedule (sad, but true). If so you should have received an email with some details. Your last delivery comes in a cardboard box so you need not return it.
I hope your kitchen smells amazing with some rich fall fare this week!
One new item this week is celery root. It is definately one of the uglier veggies out there but really very tasty. It’s a great addition to soups or I love to add it to mix mixtures like in tacos. It amps up the flavour. I like to cook it till nice and tender.
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Do ‎you have a favourite celery root (celeriac) recipe? If so, don’t hold out on us! Share it here 🙂
This week I’m going to try this  roasted celery root and carrot recipe.
Half Share
-pepper squash
-carrots
-beets
-celery root
-green cabbage
-parsley
-baby bokchoy
-green kale
-mixed sweet peppers
-yukon gold potatoes
Whole Share
-green swiss chard
-eggplant
-garlic chives
-celery
-extra squash (butternut or pepper)

Farm Share Week 20: Oct 14-17, 2015

Hello from the farm,
T‎ minus 3 weeks (including this one) to go for farm share. This week was the first one of the season where we spent more time inside the building (washing and packing) than outside. Lots of hearty comfort food veggies this week! I’m talking squash, pumpkin and cabbage‎. 
 
Speaking of squash, we have spaghetti squash this week, which gets its name from the noodle-like texture its flesh gets when cooked. With any squash, cutting it in half top to bottom, scooping out the seeds and roasting face-down in a 1/2 inch of water for about 45 mins or until tender works great. With spaghetti squash, next separate the noodles with a fork. I recommend parmesan and lemon to flavour it. It’s very craveable. For butternut squash, it makes a divine creamy soup or is great roasted alone or with other veggies. You can even add it to curries or chili for some rich texture.
 
Here’s your line-up on this crisp fall day:
 
Half Share
-russet potatoes
-pumpkin
-carrots
-red leaf lettuce
-sweet peppers
-green cabbage
-radish
-squash (spaghetti squash or butternut- alt. Pepper)
-baby bokchoy
-garlic chives
 
Whole Share (same as above with)
-green onions
-eggplant
-cilantro
-green kale
-raddichio
 
Have a flavourful week!
 
Jennifer

This weeks recipe is for all that leftover turkey you have.  Turkey carcass soup I already turned mine into stock, but I still plan on making it since I have lots of cabbage to use up.  I hope you all had a blessed Thanksgiving and enjoy the beautiful colors of fall.

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Farm Share Week 19: Oct 7-10, 2015

Happy Thanksgiving from our farm to your table! We’ve included a pumpkin, squash and carrots for those of you traditional turkey dinner people :). ‎I hope you can find lots to be thankful for. Having sweet and supportive family relationships always tops my list. Don’t take anyone for granted this Thanksgiving. If you are blessed to have someone elderly among you, give them the seat of honour and take a little time to listen. Tomorrow is never guaranteed.
I’m of course thankful for great, wholesome foods accessible to my family in such abundance. Just to have a few good choices is great, but the variety we enjoy is astounding, really.
This week we also have the special treat of snow peas (rare in October). The peas we had high up on the hill showed no frost damage at all, whereas the ones on lower ground were all dotted with white spots from the frost. The pepper plants have managed to recover from the frost, as has the lettuce but this looks like the end for swiss chard and green beans.
Half Share
-pumpkins!
-pepper squash
-carrots
-‎mixed sweet peppers
-red radish
-green swiss chard or spinach
-green leaf lettuce
-snow peas
-red beets
Whole
-green beans or alternate
-green onions
-green cabbage
-eggplant
-dandelion greens
-ground cherries

I’m thankful as well for all of you people that appreciate local organic vegetables, and the farmers who grow them. Thank you!

For this weeks recipe I decided to share 2 of my all time favourite recipes for this time of year.  A wonderful website that has tons of step by step idiot proof canning and recipe directions is where I found my first (and only) pumpkin pie recipe.  The great thing about that site is they have recipe alternatives for that same pie but for carrots and for other diet restrictions, so check it out! My other favorite recipe is baked squash and maple syrup recipe.  Have a blessed Thanksgiving everyone!