Quick update from the garden…
Well, we got some more rain! It came at the right time. Things out there were looking dry and we were on the verge of irrigating some of the plants that are under plant mat. We are still waiting for our tomatoes to ripen. The cooler weather has certainly slowed that down but they are coming – there are a few orange cherry tomatoes ready.


Next crop of eggplants for CSA in another 2 weeks or so. There were many bees buzzing around and on the flowers.


Potatoes nearly there, keep hanging on!

The latest urgent chore is getting our fall plantings in to keep under the greenhouse throughout early winter. I’m thinking it’s already a bit too late in the season and am worried that with the cool weather already, the plantings may not mature in time for the frost. We managed to prep a couple beds before the rain came so when it dries a bit we can finally get our kales out. Spinach and spring mixes will follow. These crops like cold weather so they may do OK. All an experiment, so we’ll see how it turns out!


Two beds of soil prepped for kale. Still need to add the amendment – compost!

The Garlic Fest on Saturday was another great success. Busy day at market, lots sold and plenty of garlic made its way home to customers’ garlic keepers and basements. We have garlic braids, made from “super jumbo” sized garlic, available ranging from $20-$45 if anyone is interested. They are decorating the farm shop for now.


Garlic braids – super jumbo sized garlic available in Marino, Korean Purple and Khabar Purple Stripe

This week’s share of the harvest:
1 big Eggplant
1 bag Green Beans
1 box Carrots OR 1 bunch Beets
Choice of herbs – we have basil, thyme, savory & sage
1 Cucumber
2 Peppers
1 Garlic – variety “Korean Purple”
1 bunch Onion
1 Zucchini



Last week’s “Hearty Lentil Stew” recipe… Did anyone try this? It is so easy and super delicious!

How to use this week’s share:

This week’s share is begging for ratatouille, which is super easy, tasty and very healthy! Quantities of each ingredient is not all that important, so you can adjust as you see fit.

4 Tbsp olive oil
3/4 cup chopped onion
2 cloves garlic minced
1 cup chopped eggplant, with skin on
1/4 tsp. thyme
1 cup diced green pepper
1 cup diced zucchini
3/4 cup diced tomatoes, skins off
fresh basil
fresh parsley

Heat oil in a pan and saute the onion and garlic, 5-7 minutes until the onions are caramelized. Add eggplant and thyme and cook about 5 minutes until the eggplant is tender. Add a bit of water or broth if it gets too dry. Add peppers and zucchini and cook another 5 minutes. Add tomatoes, basil and parsley and cook another 5 minutes. Season with salt and pepper. 

You can also saute onions and then add the rest in layers in a pot and cook on a very low heat for a long time and let is cook in its own juices. 

Baba Ganoush – an eggplant dip you can spread on bread or serve with pita bread

2 medium eggplants or 1 large (about 2 pounds or 900 grams)
1/4 cup (60 ml) tahini (sesame paste)
1/4 cup (60 ml) lemon juice
2 to 3 garlic cloves, finely minced
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
2 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil, optional

Place eggplant(s) on a baking sheet and prick with fork several times. Broil 2mins on all sides – watch them carefully. Then roast them at 375F for about 30 minutes. Let cool for 10-15 minutes until you can handle them.
In the meantime, combine tahini, lemon juice, cumin, garlic and salt.
Split the eggplants and scrape out the inside. Blend with the tahini mixture. Stir in parsley and drizzle with olive oil.

Stacked Garden Quesadillas

1/2 onion (sliced)
Saute in a pan ~1-2 mins.

1 clove garlic (minced)
4 oz. mushrooms (sliced thin)
2 carrots (julienned)
1 zucchini or a few pattypans
1 sweet pepper
Add and cook 5 mins until tender. Salt & pepper to taste.

12 corn tortillas
1 1/2 cup shredded cheese

Assemble 4 stacks on a baking sheet: start with a tortilla, top with a spoonful of the veg mix, then cheese, then another tortilla. Repeat layers ending with a 3rd tortilla. Place stacks in oven at 400F for 10-15 mins until cheese is melted and stacks are hot. Cut into quarters and serve warm with salsa, sour cream, avocado, fresh cilantro. YUM!

Chicken Cacciatore
3lbs chicken pieces
4 cups tomatoes (chopped)
1 pepper (cut into strips)
2 onions (sliced thin)
2 cloves garlic (minced)
1 bay leaf
1 tsp. salt
1 Tbsp. fresh oregano (chopped or 1 tsp. dried)
1 Tbsp. fresh basil (chopped or 1/2 tsp. dried)
1/4 tsp. pepper
1/4 cup white wine (optional)
1 cup mushrooms (chopped, optional)
Combine in a slow cooker and cook on low for 8 hours. Serve over pasta or noodles.