Happy Labour Day!

: Hard working kids took a break from stickering clamshells to have some fun.

: Happy heart getting to harvest some great items!

: It felt amazing to finally get the chicken’s waterer and nesting box mounted over the weekend.

Happy Labour Day from us at the farm.

You guessed it- we were working hard today, too. Don’t worry, we’ll take it easier when the growing season is done. Right now, the produce waits for no one! (except on Sundays- aside from watering seedlings and feeding the chickens, everyone takes this day off at the farm. That is something we are passionate about keeping. Everyone needs a break sometimes. A friend made a post of facebook today showing a picture of kids the ages of my own kids working at a factory. While my own kids like to help mom and dad out, you can bet it’s not all day long and safety is always a top concern (unlike the many kids who worked in Canada and in the past and still work in factories and fields around the world). Though Canadians still work very hard from what I can see, it’s good to know we have made some serious progress these past hundred years, ending child labour, ensuring maximums on hours worked and giving new parents a chance to welcome a new baby without losing their jobs, to name a few. I sincerely hope you find your work to be a meaningful and positive experience. I hope we can can put pressure on retailers and manufacturers that supply our great nation to put an end to child labour.

This week my heart was full as I was surprised at how the crops were coming along. The cucumbers in the greenhouse, which I thought were done for the season, still gave us quite a haul. The new crop of sweet corn is looking great, and only just beginning. I couldn’t believe how quickly the cauliflower grew, or how the plant itself did such a good job of shielding the cauliflowers that I didn’t have a chance to tie from the sun. Cauliflower gets a yellow hue when it is not protected from the sun.

Tomatoes continue to bear and bear. We gratefully received a couple small rains which are such a help to every crop.

The sunflowers look great at the roadside. I wish I could harvest them and send some to you all, but spent a long day filling your baskets with food and ran out of time. So here’s a invitation: feel free to take a selfie and/or pick your own boquet at the farm for all you wonderful Farm Share members.

THANK YOU!

For supporting our farm!

Meet eggplant: it doesn’t like the fridge (keep at room temp) and it loves to be salted and added to baba ghanouj or anything with tomatoes and garlic like eggplant parmesan.

Recipes

Traditional Baba Ghanoush Recipe | Allrecipes

The easiest thing to do with your eggplant! This middle eastern dip is just so yummy! Grab some pita bread or fresh raw veggies and eat all that yum up!

Ingredients

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
Step 2

Cut a shallow slit along the side of the eggplant and place into a baking dish.
Step 3

Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
Step 4

Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.