Hello everyone!
Hopefully by now you are all cleaned up from the day and happily digesting turkey (or a fabulous vegan feast). You farm workers and essential service workers out there working hard today- I see you! And I am so thankful for your service to the people around you. I’d like to offer a special shout out to our medical service workers- nurses, doctors, specialists, support staff…we all hope to avoid visiting you by staying healthy, but boy are we glad you are trained and able to help when we need you. You are all amazing!
Farm Store Thanksgiving Weekend
Cross Country Race at the Trail Hub- what a beauty of a day!
Our family and staff all celebrated yesterday so we could be back in the fields today, harvesting and packing your boxes for Tuesday delivery. It was a big and beautiful bunch at my sister-in-law’s, with family, neighbours and farm workers all feasting together. I think they are well in the thanksgiving spirit with their wide-open welcome :). I hope your celebrations were wonderful too!
This past week I had the pleasure of taking in the fall colours, great athleticism and stunning view at the Trail Hub elementary cross-country meet. I am so exceedingly proud of each and every child who showed up to the practices and ran their hearts out, and grateful to the teachers and volunteers that make the event possible. The view was incredible as we could see both Chalk Lake and Lake Ontario!
Final pepper and eggplant harvest
Fennel- celery’s funky cousin 🙂
Without further ado, your farm share veggie bins (Week 20 of 22 for the summer program)
Whole shares week 20 of 22
fruit shares week 20 of 22
Simply 6
- red cabbage
- baby bokchoy
- carrots
- celery
- green leaf lettuce (lettuce is just about done for the season- savour it!)
- pumpkin (not just for pie, friends, try this recipe for pumpkin bread) tip: slice your pumpkin around it’s middle, scoop out the seeds, and roast face down in a glass dish at 375 degrees for around 45 mins or until tender. Scoop out the flesh and puree in a blender. One of our pie pumpkins will yield you about 4 cups or just a bit more than the recipe calls for- 15 oz can. Extra pumpkin puree can be frozen in muffin tins and transferred to a freezer bag, and later thawed to add to pancakes, soups, even pumpkin spice lattes!
Half Shares
- red cabbage
- baby bokchoy
- carrots
- celery
- green leaf lettuce (lettuce is just about done for the season- savour it!)
- pumpkin (not just for pie, friends, try this recipe for pumpkin bread) tip: slice your pumpkin around it’s middle, scoop out the seeds, and roast face down in a glass dish at 375 degrees for around 45 mins or until tender. Scoop out the flesh and puree in a blender. One of our pie pumpkins will yield you about 4 cups or just a bit more than the recipe calls for- 15 oz can. Extra pumpkin puree can be frozen in muffin tins and transferred to a freezer bag, and later thawed to add to pancakes, soups, even pumpkin spice lattes!
- bunch leeks
- delicata squash (cute yellow with green striped squash). Just cut in half, scoop out seeds and roast like you would any squash. Butter and/or brown sugar doesn’t hurt, either. The skins are edible the texture is more sweet-potato like than other squash, in my opinion.
- green beans (last of the season, too!)
- mini potatoes (no need to peel, scrub and cook- the skins are nice and tender)
Whole Shares
- red cabbage
- baby bokchoy
- carrots
- celery
- green leaf lettuce (lettuce is just about done for the season- savour it!)
- pumpkin (not just for pie, friends, try this recipe for pumpkin bread) tip: slice your pumpkin around it’s middle, scoop out the seeds, and roast face down in a glass dish at 375 degrees for around 45 mins or until tender. Scoop out the flesh and puree in a blender. One of our pie pumpkins will yield you about 4 cups or just a bit more than the recipe calls for- 15 oz can. Extra pumpkin puree can be frozen in muffin tins and transferred to a freezer bag, and later thawed to add to pancakes, soups, even pumpkin spice lattes!
- bunch leeks
- delicata squash (cute yellow with green striped squash). Just cut in half, scoop out seeds and roast like you would any squash. Butter and/or brown sugar doesn’t hurt, either. The skins are edible the texture is more sweet-potato like than other squash, in my opinion.
- green beans (last of the season, too!)
- mini potatoes (no need to peel, scrub and cook- the skins are nice and tender)
- fennel
- sweet peppers (last of the season- even the pointy chili peppers are sweet, not spicy)
- rainbow beets (golden and red together…because they are so pretty)
- garlic chives (sprinkle on everything for added flavour and vitamin C)
- red leaf lettuce
I leave you with some kitten spam, because you need more of that in your life 🙂
Please Enjoy! Hope you managed to score some Thanksgiving Leftovers 😉