Quick update from the garden

You know, it always amazes me to think about the journey a vegetable takes before it gets to your table – and I don’t mean a delivery truck. Take our leeks for example, it was 10 months ago that I purchased the seed and it was way back in February when I started these seeds – long before the snow ever melted….

March 2013, the leek seedlings growing under lights in the yurt.

March 2013, the leek seedlings growing under lights in the yurt.

May 2013 - leeks are transplanted out into rows.

May 2013 – leeks are transplanted out into rows.

June 2013 - leeks gaining in size...

June 2013 – leeks gaining in size…

September 2013 - a lod of leeks harvested and awaiting a little cleaning before bunching

September 2013 – a load of leeks harvested and awaiting a little cleaning before bunching

September 2013 - After more than 7 months of work, the leeks all hand harvested, trimmed and washed, ready to go into CSA shares!

September 2013 – After more than 7 months of work, the leeks all hand harvested, trimmed and washed, ready to go into CSA shares!

News on eggs:
Today we welcomed a new group of 20 hens to the farm. This means that soon, once the hens are settled and producing, we’ll have 20 more eggs per day available. We will have a new Winter Egg Share program starting on October 17th. You can sign up for eggs weekly or bi-weekly. The program is 15 weeks (Thursday October 17th – Thursday January 23rd). Please send an e-mail to hedgeviewfarm@gmail.com to reserve your share. Payment will be due with your first egg pick up.

1 dozen eggs weekly = $60
1 dozen eggs bi-weekly = $30

New and old hens coming in for the night and getting acquainted...

New and old hens coming in for the night and getting acquainted…

This week’s share of the harvest:

1 bag salad mix
1 box onions
1 box orange heirloom carrots
1 box cherry tomatoes
1 box heirloom tomatoes
1 box potatoes – yellow, red, or purple
1 garlic
1 bunch beets
1 eggplant (or a box of smaller eggplants)
1 bunch leeks
choice of herbs
EXTRA: pick some hot and/or mild peppers – take a couple or what  you can use.

How to use this week’s share:

We’ve been going nuts for tomatoes lately, which is why there are 2 boxes in the CSA this week.
Try this Jamie Oliver inspired soup with your quart of heirloom tomatoes – or you can adjust the quantities to your needs.

Tomato Soup
1 quart tomatoes
2 medium carrots
2 medium onions
1.5 L water
2 bouillon cubes
2 cloves garlic

In a pot, heat some olive oil and add roughly chopped carrots, onions, and minced garlic cloves. Toss around for about 10 minutes. Add the quart of roughly chopped tomatoes, (with skins) and 1.5L of water with the 2 bouillon cubes (we used chicken) and bring to a boil. Simmer for another 10 minutes and then blend the soup using a hand blender. We stirred in about 1 tbsp of cream with each bowl we served along with shaved parmesan cheese. Wow, it was good!!

Incredible tomato soup.

Incredible tomato soup.

Quick Tomato Salad
Use the quantities that work for you: Tomatoes, Peppers, Parsley, Red Onion
Dressing: we used the creamy garlic dressing from a previous post, which is basically olive oil, white wine vinegar, dijon mustard, minced garlic, salt and pepper… all shaken in a jar
Toss in: grated parmesan

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Potato Leek Soup
Adjust quantities to your needs… potato, leek, garlic, water, bouillon cubes

In a pot, heat some oil and sautee garlic and leek for 5 minutes. Add roughly chopped potatoes and cook another 5 minutes. Add water with bouillon cubes and bring to a boil until potatoes are soft. Remove from heat, blend and add a bit of cream.

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