Update from the garden
It’s no surprise that the big activity over the last week has been watering. Everything. Morning and night. Since we live off-farm, my dad has been Mr. Waterworks for us in the evenings. During the heat wave I did lose over 200 lettuce transplants but another 200 or so survived so I’m calling that a win!

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Irrigation lines, providing water from 2 different sources.

I noticed a section of my garlic looked very dry until I remembered that I had planted some new “softneck” varieties, which mature much sooner than the usual “hardneck” varieties that I grow, so we got pulling. Without the chickens around this year, the big, well-ventilated coop is going to be the perfect place for drying the racks of garlic. We have 5,000 in the ground and garlic will be appearing in the CSA around the end of this month. Most of our garlic is marketed at the big Garlic Festival, the 2nd weekend in August at the Carp Farmers’ Market. So far it all looks surprisingly good coming out of the ground, so I’m very pleased.

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Cucumbers majorly busting out of their protective netting. Lots of blooms and soon loads of cucumbers!

I’ve also started doing some more seedings of beets and carrots. Both this season are very small and the fear of running out has been seeding any space I can get. It’s difficult to get seeds to germinate in such dry conditions but I’m planning to irrigate those areas every day and then cover them with some of our “row cover” to help retain moisture. Hoping that works!

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The asparagus experiment is going well. This was all rototilled just a few weeks ago and it has all come back. We are waiting for rain to germinate the oats and pea cover crop beneath.

This week’s tip – Keeping it crispy
Often cucumbers you buy in the store have a wax coating on them or plastic to keep them crispy. Obviously this is not the case for our cucumbers so make sure you store them in a sealed bag or container to prevent them from going rubbery. For carrots, remove the tops and store them in a container as well. Greens like kale and chard should also be stored in a sealed bag or container.

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Pattypan squashes just starting.

This week’s share
1 bunch Young Onions
1 bag Spring Mix
1 Cucumber
1 Zucchini
1 pint Tomatoes
1 bunch Lacinato Kale OR 1 bunch Rainbow Chard
1 Herb: basil/dill/tarragon/mint/thyme
Weekly ONLY: Carrots
Bi-Weekly ONLY: Sugar Snap Peas
Large ONLY: extra Carrots, Scapes, and 1 extra Zucchini

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We have 3 kinds of hot peppers this year. This is our “Red Ember” starting out. If you want some hot ones, let me know!

How to make Kale Chips
Kale chips were extremely popular several years ago but they are still a solid go-to, especially when you have this nice “Dino” or “Tuscan” or “Black” or Lacinato Kale. This particular kale is found to be more tender and flavourful and does not contain oxalic acid, which sometimes bothers some people. I found this recipe for Cheesy Kale Chips, which sounds pretty delicious. I would also add maybe a little honey to it…

1 head Kale
1 Tbsp. Olive Oil
3 Tbsp. Nutrional Yeast
1 tsp. Onion Powder
3/4 tsp. Garlic Powder
Salt to taste

  1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  2. Wash the kale and dry thoroughly with a towel or spinner.
  3. Place the dry kale leaves in a large bowl and add the olive oil, nutritional yeast, onion powder, and garlic powder. Use your hands to mix, making sure each leaf gets some of the coating on it.
  4. Spread kale in a single layer on the cookie sheets, making sure that they are spread out without touching.
  5. Bake at 350 degrees for 9-12 minutes. Check on them periodically so they don’t burn. When they are crisp, remove from the oven and sprinkle with salt. Let cool for a few minutes before eating.

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Update from the garden
Hot weather is obviously great for many summer plants but totally a struggle when it’s so dry for so long. I am looking back at my rain gauge notes and the last time we had real rain was about a month ago (30mm around June 3rd). Since then it’s been all a few mm here and there. As such, we’re irrigating every day. It’s a bit tricky with the transplants that have been going out but we’re been paying extra attention to those and making sure those areas see the water first. When lawns start to fry, we know it’s time for some decent rain… will it come?

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The winter squash plants starting to creep around. Soon it will be one giant mass.

We are normally irrigating from the main farm drilled well. It has lots of water and it takes in ground water (sweats into the well) but we tend to lose pressure when using overhead sprinklers with the garden. Actually, we ran into problems with it on Friday night at 7pm (I’m on the road for market on Sat. morning at 5:30am so I was pretty thrilled as you can imagine). Dad and I ended up rigging up another farm well with clean water and had it working by midnight. I’m hoping to dig a big irrigation pond within the next couple of years. It will take significant research and planning. I find that watering right now is enough to keep things from wilting but not enough to have them thrive and so things like beets and carrots are a little behind this season unfortunately. Cucumbers are very happy though! Zucchini too look well on their way so look forward to more variety shortly!

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Also, I finally planted out some hops as an experiment. I figure they will need more trellis but this is a start. They are auto-irrigated from the run off of the wash station.

This week’s tip: when you have too much, share
The other day I told a friend that I had a lot of something. He said, well we have a lot of chicken, do you want to trade? I thought that was so nice! If you find yourself having too much cabbage for example, make a big coleslaw and invite a friend/family over for a small potluck. Not only do you get a little more variety, but it’s a good step towards building stronger community… and it’s just fun.

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Forever mowing pathways to let some new clover establish.

This week’s share:
1 bag Spring Mix or 1 Head Romaine
1 bunch Garlic Scapes
1 bunch Hakurei Turnips
1 bunch Scallions
1 Zucchini (lots more coming)
CHOICE: 1 bag Peashoots OR 1 head Bok Choy
Bi-weekly ONLY: Savoyed Cabbage
Weekly ONLY: 1 bag Sugar Snap Peas (bi-weekly these will come in your next basket)
Large ONLY: 1 bag Sugar Snap Peas AND 1 bunch Beets

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Delightful elderflowers everywhere! Elderberries will appear in the shares again this season.

What to do with… a lot of cilantro.
I can highly recommend this Jamie Oliver recipe. Due to time constraints, I often omit the bean and rice part, which really ends up making just a wrap, but it’s up to you! What I really love is the tomato-cucumber-cilantro-scallion-lime salad part, which is quick, delicious, and CSA friendly. You can already find local greenhouse tomatoes and cucumbers at the Farmers’ Markets. Our field versions are coming along!

Cracking Chicken Burritos
(Jamie Oliver)

  • 4 skinless, boneless free-range chicken thighs
  • 1 tablespoon sweet smoked paprika
  • ½ a tablespoon ground cumin
  • olive oil
  • 2 cloves of garlic
  • 1 bunch of fresh coriander
  • 1 x 400 g tin of pinto or black beans
  • 200 g leftover white or brown rice , chilled
  • 1 lime
  • 4 ripe tomatoes
  • 4 spring onions
  • 1 little gem lettuce
  • 4 large flour tortillas
  • 80 g mature Cheddar cheese
  • 4 tablespoons Greek yoghurt

Method

  1. Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
  2. Mix well to coat, then place the chicken onto the hot griddle. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.
  3. Meanwhile, peel and finely slice the garlic. Pick the coriander leaves and set aside, then finely slice the stalks. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat, add the garlic and coriander stalks and fry for 1 minute.
  4. Drain, rinse and add the beans, then fry for a further few minutes. Add the rice and cook for 5 minutes, or until crisp and piping hot through, stirring occasionally. Finely grate in the lime zest, roughly chop and add half the coriander leaves. Stir well and remove from the heat.
  5. Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.
  6. Pop a tortilla onto the griddle for 1 minute to soften, then place onto a board. Spoon one-quarter of the fried rice and beans along the middle, top with a generous spoonful of salsa, a handful of lettuce and one of the shredded chicken thighs. Grate over some cheese and add a spoon of yoghurt.
  7. Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.

Update from the Garden
I did something crazy this past week as a bit of a Hail Mary to try to reclaim my asparagus patch, which has become increasingly overtaken by scotch grass. You see, when I began market gardening, I didn’t have a clue about weed suppression and weed management and so I turned in a cow field and planted the gorgeous little asparagus transplants that I had started from seed.

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Asparagus popping up after the rototiller assault. You can also see the peas and oats, which had been incorporated.

They initially did very well but over time, grass pressure increased and production decreased. Through online forums that I participate in, I met someone out of New YorK State who had done some experimenting with reclaiming asparagus patches. As such, I began my own mission… I did a shallow cultivation about 1 week before the asparagus was due to emerge. Then, I let the asparagus produce for about 5 weeks, which brings me to the past week when I mowed down the entire patch and shallow rototilled in the grass. I then seeded peas and oats and harrowed them in. The plan now is to allow the peas/oats to establish quicker than the grasses, but slower than the asparagus. Once the asparagus emerges again, the oats and peas will smother out the grasses underneath.

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Some of the uncovered squash plants.

I truly do not know if this will be successful, but this is what I have been up to! Aside from this sort of activity, my buddy Robyn and I removed 5,000 garlic scapes and along with my mom, we weeded the entire patch. Garlic is looking great! I am also doing some work on the greenhouse (we moved it to a new location recently) and I am busy trellising our already fairly large tomato plants.

This week’s share
1 Savoyed Cabbage
1 bunch Garlic Scapes
1 bunch Kale
1 bunch Sweet Hakurei Salad Turnips
1 bunch Scallions
1 bag Dill OR Cilantro
1 Choice Item: Kohlrabi OR Rainbow Chard OR Bok Choy OR Napa Cabbage
Large only: 1 extra bunch Hakurei, 1 extra bunch Scapes, 1 extra bag Herbs

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This week’s tip: Remove the tops and store them separatly
You can use most of the tops off our veg including kohlrabi, radishes, Hakurei turnips and beets. When you get home, remove the tops from the roots, etc. and store them separately in a bag or container. This will keep the tops nice and fresh and ready for you to saute or add to soups, stir-frys, salads etc.

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What to do with…. Garlic Scapes
Garlic scapes are the flower on garlic plants, which shoots off the main garlic stalk with a whimsical curl. We pick the scapes off the stalk in late June, so that the garlic plant can focus on developing the garlic bulb, which should be ready to harvest by the end of July. Garlic scapes are often described as a garlicky bean and are extremely easy to incorporate into most dishes. You can eat the entire scape…. my favourite way to prepare scapes is to roast them in the oven and put them on mashed potatoes. Here are some other things you can try:

  • Chop scapes and mix with sourcream for a dip
  • Chop scapes and sprinkle on salad (try them first to see how strong you find them)
  • Add scapes to eggs for a garlicky omelette
  • Chop scapes and add to a dressing
  • Add atop a pizza
  • Roast and blend to make a pesto – or add to an existing pesto

     

 

Update from the garden

It’s been a great week weather-wise – some rain with hot weather has the garden growing like crazy. The peas are starting to flower, the parsnips are getting bushy, the beets are creating a canopy and I’m starting to see the very first baby cucumbers and zucchinis coming along.

Along with the garden growth comes the weeds of course, so I have been doing lots of cultivating and also mowing. Returning CSA members have heard me talk about it before, but I’m a huge fan of planting clover in the pathways in the garden. I learned this from a 90 year old farmer who was doing using peas. I do a “permanent bed” system, (where I keep my formed beds each year and just cultivate/amend the bed) and so I preferred a perennial smother crop like clover compared to peas, which get killed off by the cold.

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The garden is rather exposed in a wide open field with lots of wind and the clover really helps hold our soil in place and protects it from erosion (wind and rain). We need to mow the paths almost every week and a half but this is incredibly quick and easy compared to cultivating. Clover chokes out grasses and prevents them from creeping in the garden. Clover is a nitrogen fixer and so it serves as a natural fertilizer for the garden, feeding the soil around the beds. The clover flower is also great for attracting pollinators. Did I mention how much I love clover?

In your share this week:
1 bag Spring Mix
1 Kohlrabi
1 Napa Cabbage
1 flat Microgreens
1 bag Cilantro
1 bag Pea Shoots
1 bunch Radishes
Large ONLY: 1 extra bag Cilantro, 1 baby Bok Choy, 1 bunch Black Kale

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This week’s tip: Question your veggies
As you pick up your veggies, take a moment to ask yourself, “do I know what this is?”. If not, ask your farmer! I always have quick tips to offer on how to use unusual veggies, such as the kohlrabi you will find this week. Not a big fan of the radishes? You can try halving and roasting them… changes the veggie to be more sweet, mild and tender.

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What to do with… Kohlrabi
This is a perennial recipe I offer every year because it’s just so good and easy!

Kohlrabi Slaw 
1-2 kohlrabi – cut into matchsticks
1 small apple – cut into matchsticks
olive oil
fresh lemon juice
coarse salt & pepper

Mix together your kohlrabi and apple and then drizzle on the oil and lemon juice. Use your judgement and taste. Add a little to start and then more if needed.

Update from the garden
Once again, a big welcome back to everyone who is joining us for another bountiful season with our Community Supported Agriculture program and a special welcome to all the new members we have this year – there are many of you! I am so pleased to say that this season’s growing conditions have been pretty fantastic so far (hoping not to jinx it). I often talk about the kinds of investments we make on the farm with our members’ CSA fees and this year we have been taking full advantage of the new BCS Walk Behind tractor that we purchased last season. By we, I mean I. I have been able to plant the entire garden on my own by using this highly efficient soil-prep tool and all its implements. We bought 2 more implements this spring to complete our arsenal. To give you an idea of the efficiency this tool offers… this year I am planting 50% more garden space with 50% less labour – that’s huge. Lots of other improvements to discuss in the next newsletter too… until then, check out these gorgeous crops!

 

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In your share this week
** Note that this share size is smaller than the usual size because of the narrow variety available at this time of the season. Larger shares in the summer will make up for it. **
1 bag Spring Mix
1 bag Pea Shoots or 1 Extra Spring Mix
1 tray Microgreens – cut per use until gone & then return the container!
1 head BIG Bok Choy
1 bunch Radishes
1 Choice Item – Kale, Romaine Lettuce or Head Lettuce
Large Shares: 1 extra Bok Choy, 1 extra bunch Radishes

In each newsletter, I will offer a tip to help members make the most of their CSA experience. These tips are collected from articles, experience, feedback and my 90 year old Omi, who’s still cooking fresh meals from the garden. I hope you will find one, some, or all of them helpful and supportive this season!

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Carrots coming along nicely!

This week’s tip: Be Delicate
This week’s share has a lot of delicate greens in it and you will likely be eating many of them in combination, but as we start getting more roots and other variety in season, I recommend cooking and eating delicate leafy greens earlier in the week and leaving some items like roots and squash to later in the week, when possible. For roots that have greens, try removing the root (i.e. radish) and saving the greens separately in a bag or container.

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Our middle plot – mainly squash and onions… well covered for pests.

What to do with…. Peashoots
Pea shoots are exactly as they sound: they are peas grown up just a few inches and the intention is to eat them fresh. Pea shoots taste like crunchy, juicy sugar snap peas. They are excellent piled on a bagel with cream cheese. Enjoy them in a salad or wilt them in a soup. You often see them garnishing a dish in a restaurant and indeed they are tasty atop a creamy sauce like Alfredo or similar. Pea shoots keep quite well, sealed in the fridge for about 2 weeks.

You can try a raw greens salad (think raw bok choy, sugar snap peas, etc.) using the pea shoots and this Asian inspired dressing (note that you can usually substitute the sugar for maple syrup or honey):

  • 1 tablespoon rice vinegar
  • 1 tablespoon Asian (toasted) sesame oil
  • 2 teaspoons sesame seeds, toasted lightly
  • 1/2 to 1 tablespoon firmly packed light brown sugar
  • 2 teaspoons soy sauce

 

 

Some very merry Christmas and holiday wishes to all our friends, family and customers from all over. We wish you all many good things for 2018. As Mathias and I become further humbled by the parenting experience and life in general, we are looking forward to taking more time to appreciate and enjoy even the ordinary moments both in our personal and business lives. We are so grateful for our fabulous community – so supportive, encouraging and dedicated. We are going to continue to work hard but also be gentle with ourselves and others and feel the joy of living such a blessed life. Love to you all and Merry Christmas, Brenna

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Final pick up & THANK YOU!!
It’s been now 16 weeks and this is our final pick up! It’s been such a great year! Honestly, it’s been the best season we’ve had yet with the garden, despite the challenging wet weather we experienced earlier on. I’m learning how resilient the garden is becoming – and each year I’m honing my skills. It just feels great. Thank you so so much for joining my little CSA program this season. You have been a fantastic group of vegetable enthusiasts and I’m so impressed with how smooth the pick ups all went with incredibly minimal problems. Thank you and have a Happy Thanksgiving and a cozy winter! Sign up for the 2018 Season should begin in February/March.

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This week in the garden
Ah, remember that week we had a humidex of 40 and then -1 just 3 days later? Wow. Finally things like our squashes have succumbed to the frost and the pattypans and zucchini are done. All the winter squashes are in, so it’s fine that the plants have now finally died. Although it may be a bit early, we have half the parsnips harvested and you will find bunches yet again this week in your shares.  Things like peppers, eggplants and chard are all covered still with row cover and the spinach and kale just bask in the frost.

We also got to cover cropping the “abandoned” area with some winter rye and used the BCS Tractor’s Power Harrow to cover the seeds up. It’s amazing how hardy winter rye is – sown in October and it can withstand Canadian winters. I’m feeling relieved to get the soil covered before the cold and wetter weather sets in.

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This week’s share:
1 bag Spinach
1 bunch Parsnips
1 bunch Leeks
1 Sweet Pumpkin – GOOD FOR MORE THAN PIE! – think pastas, smoothies…
1 bunch Carrots
1 Choice Item – there will be tomatoes, shishito peppers, spaghetti squash and spring mix
Large ONLY – 2 Peppers, 1 Onion, 1 bunch Radishes

What to make this week:

Now that it’s October, I’m back to craving warm, comfort food like slow cooker meals, roasts and pastas. I had never had parsnip with pasta until this recipe and it goes perfectly.

Creamy Pasta with Parsnip

  • 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
  • 1 ½ tablespoons extra-virgin olive oil, more for drizzling
  • Kosher salt and black pepper, as needed
  • ½ pound dried campanelle or farfalle pasta
  • ¼ pound bacon, diced
  • 1 medium leek, thinly sliced
  • ¾ cup heavy cream
  • cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  1. Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
  3. In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
  4. Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
  5. Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.

 

This week in the garden
This is the final week for all Bi-weekly Group A members! I so hope you enjoyed being part of our CSA program this season. The local support means so much to me, my family and our third generation farm. A huge thank you for being so awesome!

This heat is relentless… at this point in the season I’m feeling pretty tired and this heat is a bit of insult to injury BUT at least things are growing like crazy? I told Mathias that this heat is somewhat of a gift to us because we are usually so busy with the farm  and his carpentry company in the summer that we miss out on lake trips and other warm weather activities… so as things slow down in the garden, we’re getting out for swims and having some warm weather leisure time with the kids. It’s pretty awesome. Summer revisited 🙂

Svea was helping me harvest the rest of the pumpkins and butternut squashes on Sunday. She did great. As the afternoon turned 32 degrees (??) I headed back out to tackle an area of the garden that didn’t get smother cropped properly this summer due to the wet weather. It is never good to over cultivate soil (as it pulverizes soil, making it into smaller particles and causes compaction) however, I have an overgrown area right now that we ploughed and on Sunday I attempted some roto-tilling. I managed 2 passes on the beds with the rototiller over a few days and now the plan is to plant fall rye and harrow it. I need to get something growing there other than weeds if I plan to use that plot next season. Next up is seeding the fall rye before rain. This will survive over the winter and will be the first thing up in the spring. I will then incorporate it into the soil next spring.

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We are collaborating with Wilkies Bakery to offer a delicious local Thanksgiving Dinner in a basket… “Everything but the Turkey”. Check it out below and let me know if you or someone you know would like one!

Everything but the Turkey

This Week’s Share
1 bunch Leeks
1 bunch Parsnips
1 Squash – choice of Kuri, Butternut, Festival and Sweet Pie Pumpkin
1 bunch Carrots
1 bunch Radish
1 Pattypan Squash
1 Pepper
1 bag Lettuce OR Arugula OR Spinach
Large ONLY: 1 bunch Kale, 1 Onion, 1 pint Cherry Tomatoes

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Butternut Squash Polenta with Sausage (from the New York Times)

  • 1 ½ teaspoons kosher salt, more as needed
  • 1 bay leaf
  • 1 cup fine polenta (not quick cooking)
  • 5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)
  • 3 tablespoons unsalted butter
  • Black pepper, as needed
  • 1 tablespoon extra-virgin olive oil, more as needed
  • 1 ½ pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds
  • 2 teaspoons minced rosemary
  • 1 teaspoon fennel seeds (optional)
  • 2 small onions, peeled, halved, and sliced into 1/4-inch half moons
  1. In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
  2. While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
  3. Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.

 

This week in the garden
The past week has been so hot that everything is growing as I wish it was back in July! The parsley I planted back in June is finally ready (find it in the CSA this week). We also brought in nearly all the squashes, which were field curing in the sun last week. They are now in the cold house along with the onions continuing to cure.

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We prepared a large order for the Ottawa Valley Food Co-op on Tuesday. The Carp Market is closed for the Carp Fair on Saturday this week so we are getting a few days off. I intend to spend these days with the kids and also doing a little catch up in the garden – taking advantage of the warm weather to put away things like netting and row cover for the winter.

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Weekly members will find “Blue Ballet” squash in their shares. Blue Ballet is a small version of Blue Hubbard Squash, with a sweeter, bright orange, fiberless flesh. Use anywhere pumpkin or butternut squash is called for like baking, mash and soups.

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This week’s share
1 box Potatoes (Red Fingerling or Russet)
1 bunch Rainbow Carrots
1 head Butterhead Lettuce
1 bunch Herbs – choice of Cilantro/Parsley/Dill
Weekly ONLY: Blue Ballet Squash
Bi-Weekly ONLY: Spaghetti Squash
Everyone: Take 2 items from the choice shelf
Large Shares ONLY: 1 extra bunch Carrots, 1 head Romaine Lettuce

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What to make this week

Given the mix available this week and perhaps combined with other items you may have in your fridge, I will highly recommend fish tacos. VERY easy and quick to make. Fresh, delicious and healthy.

Fish Tacos from Simply in Season

1/4 cup plain yogourt
1/4 cup mayonnaise
1 1/2 Tbsp. lime juice
1/4 tsp. each of (ground cumin, dried oregano, dried dill)
Combine and set aside.

4 tsp. chili powder
2 tsp. ground cumin
1/4 tsp. ground red pepper
Combine in a small bowl.

1 1/2lbs (750g) mild white fish (rinsed, patted dry, cut into 1 inch pieces)
Dip fish in the spice mixture to lightly coat. Heat 1 Tbsp. oil in a large frypan over medium heat. Saute fish pieces in single layer until brown – about 1 minute per side.

8 corn tortilla
2 cups thinly sliced cabbage
Warm tortillas and away you go!

Additional Toppings: fresh cilantro, grated carrot, thinly sliced radish, onions, avocados, tomateos, etc.

This week in the garden
Gorgeous weather this week has our fall plantings growing well but still a bit slow… that’s just due to the shorter days. We harvested the majority of our winter squashes and have them curing in the field, with no threat of rain in the next few days. Onions are all out and are curing in the coldhouse. Curing firms up the skins and seals the vegetable up a bit for storage. It’s looking good!

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Some of our winter squash curing.

We received our rotary plough this past week for the walk behind tractor and we’re using it to tame a plot that failed with cover cropping this season due to the rain. We only managed to get 1 of 3 plantings of buckwheat in due to the wet weather and so weeds took over. We’re planning to plough up the beds a bit, cultivate them and perhaps get a fall rye in, all before the cold sets in.

Our current cover crops of peas/oats are doing very well. Here’s a photo update. Again, this is the plot where we had our garlic.

This week’s share of the harvest
1 bunch Carrots
1 head Lettuce
2 Peppers
1 box Potatoes (Red Fingerling or Russet)
1 bunch Beets OR Cabbage
1 Delicata Squash
1 Spaghetti Squash
Large only: 1 bunch Lettuce, 1 box Potatoes

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Irrigation lines tied up for winter.

Beets….
Beets are such a comforting and rich root vegetable. Roasted beets made into a salad with a vinaigrette dressing is just classic and delicious (especially with some goat cheese on there). However, not everyone seems to like beets… maybe it’s the earthy taste. If you are looking for a way to “sneak” beets onto the plates in your house, try this unusual recipe for pancakes and feel free to douse them in maple syrup of course!

Note, you may consider roasting a bunch of beets at a time and use some for savoury dishes and some for this recipe.

Beet and Chia Pancakes

  • large or 2 medium beets (enough for 1/2 cup puréed roasted beets)
  • 1 cup whole wheat flour 
  • 1/2 cup unbleached all-purpose flour
  • 2 teaspoons) baking powder
  • 1 teaspoon baking soda
  • rounded 1/4 teaspoon salt
  • 1 tablespoon sugar, honey, or agave syrup (optional)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups buttermilk or 1 cup yogurt + 1/2 cup milk
  • 3 tablespoons chia seeds
  • 3 tablespoons sunflower, grapeseed or canola oil
  1. Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish. Add 1/2 inch water to the dish. Cover tightly. Place in the oven and roast medium beets (4 to 6 ounces) for 50 minutes, large beets (8 ounces) 60 minutes, or until very soft and easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Purée in a food processor fitted with the steel blade until smooth. Measure out 1/2 cup. Freeze any extra.
  2. Sift together the flours, baking powder, baking soda, salt, and sugar (if using sugar). In a medium-size bowl, beat together the eggs, buttermilk or yogurt and milk, oil, vanilla, beet purée and honey or agave nectar (if using). Quickly whisk in the flour mixture and fold in the chia seeds.
  3. Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. Cook until bubbles break through and turn the pancakes. They will be quite moist so make sure to wait long enough so that they don’t fall apart when you turn them. Cook for 1 to 2 minutes on the other side, until lightly browned. Remove to a rack. Serve with maple syrup and butter.