Archives for the month of: October, 2014

Well folks, this is it!
The final CSA pick up. I want to send a HUGE thank you to all our CSA members for the support this season.

In our opinion, Community Supported Agriculture, is the best and most efficient model for distributing local food. By joining our CSA program, you have chosen to invest your grocery dollars in our community and have had a positive direct impact on our local farming community and the future viability of our family’s farm! That’s a big deal. I say “our” because you ARE part of the farming community.

You have also made the commitment to eating seasonally, which does take some adjustment. I hope you all managed well your weekly CSA share, as eating with the seasons allows you to enjoy produce when it is at its peak flavour and nutrition. Through this CSA program, you also received produce at is maximum freshness, which of course directly impacts the flavour and nutrition.

The beauty of CSA is that we all get to enjoy the growth that this program brings. Your investment this season has helped us upgrade some of our equipment and has helped us make improvements, which will be enjoyed by CSA members in the seasons to come. I am certain that those who have been with us for all 3 years, have noticed some major improvements over the years – that is all thanks to members like you!!

I wish everyone a fabulous Thanksgiving and savour this final CSA share!


Thanksgiving/Fall Produce
If you are interested in purchasing some supplemental produce for your Thanksgiving feast this weekend, or to store at home in the coming months, we do have the following available for order: potatoes – yellow, red, or purple ($9/5lb bag), onions ($2/lb), beets ($2.50/lb), pie pumpkin ($1.60/lb), spinach ($5/150g), kale ($5/bunch), chard ($4/bunch), acorn squash ($3), spaghetti squash ($1.75/lb), festival squash ($2.70/lb), delicata squash ($2.70/lb), kuri squash ($1.75/lb), buttercup squash ($1.75/lb), butternut squash ($1.75/lb), kabocha squash ($1.75/lb).

You can order anytime throughout October.


This week’s share of the harvest:
1 Pie Pumpkin
1 Acorn squash
1 bag Potatoes
1 large Onion
1 bunch Kale OR Chard
1 bag Spinach
1 bunch Beets (with tops)

How to use this week’s share:

Get creative with salads: Don’t be shy with making some hearty salads… for example, today we made a kale salad – with Pork of Yore bacon, roasted squash, raw onion, toasted pecans (in honey & butter) and feta. Dressing with some seasonal apple cider, olive oil, mustard & honey. Great way to incorporate squash into a fresh dish.

Pumpkin-Sausage Pasta
Super easy, and while seemingly boring, this is actually really delicious!

2-3 cups pumpkin, peeled and cut into 1″ pieces
1 onion, chopped
1 cup broth
1 cup browned sausage, sliced
salt & pepper

In a large saucepan, saute onion in 2 tbsp. of oil until onion is translucent. Add pumpkin and cover for 10 mins. until pumpkin is cooked.
Add the broth and cook another 10 minutes.
Add the sausage and cook uncovered until the liquid is absorbed. Serve with noodles, or rice if you prefer.

Pumpkin Smoothie



1 cup baked pumpkin, puree (option to freeze)
1 banana (option to freeze it in slices)
1 cup coconut milk/almond milk/cow milk
2 Tbsp. pecans
1 1/2 Tbsp. maple syrup (the pumpkin is sweet enough without this!)
1/4 tsp. vanilla extract
cinnamon/nutmeg as desired
Assemble and blend until smooth! This recipe is pretty filling for 1 person.

Pumpkin Pecan Pie – AMAZING.

1 cup pumpkin puree (we used a pumpkin-butternut blend)
3/4 cup light corn syrup
1 cup pecans (chopped)
3 eggs (beaten)
1/3 cup brown sugar
1/4 cup butter (softened)
1 tsp. vanilla

Beat together the above filling and pour into a pie shell. Bake in a preheated oven at 350F until set. 45-55mins.


Beet Tops – remember to use them… give them a good wash and separate the majority of the stems as they have oxalic acid in them, which can make your teeth feel funny. Heat a pan with some butter or olive oil and add your tops. Saute the tops and steam them a bit. Drizzle with some apple cider vinegar or other vinegar you like. You can use this as a bed for fried eggs, or a sauce of some kind. You can also prepare the tops with some apples and fried bacon.

Quick update from the garden…

There was no market at Carp on Saturday because of the Carp Fair, so we were back working on our little moveable greenhouse. Had a good crew and made some progress. We just need to move it, secure it, and put the plastic overtop. My brother in law, Jeremy, and father in law (visiting from Denmark) made the crew, with Mathias.



Egg CSA…
If you are interested in subscribing to eggs this fall, we have just 4 or 5 spots left.

Weekly dozen $80
Bi-weekly dozen $40

The next Egg CSA starts on Thursday October 16th and runs for 16 weeks.
E-mail to sign up.


The hens enjoying the parsnip tops.


Finally, the leaves are changing colours and the farmscape has become a beautiful palette of gold and rust. As usual, I start to crave comforting dishes like soups and stews… roasted “root fruits” and apples. This week and next will help you satisfy those comfort cravings. For those members in the bi-weekly Group A, this is your last pick up and I thank you so much for seeking out this local source of organic produce. Wishing you a wonderful Thanksgiving and fall to follow… I look forward to growing food for you again next spring!

This week’s share of the harvest:
1 Butternut Squash
2lbs White and Golden Carrots
2lbs Potatoes
1 Bunch Parsnips
2 Red Onions
1 Chinese Cabbage
1 Festival Squash OR 1 Delicata

For all BI-WEEKLY members: 1 pie pumpkin
all other CSA members will get a pie pumpkin in week 16.


Chinese cabbage, which you can use to make any coleslaw or add to stirfry as a green.

How to use this week’s share:

Winter Squash Barsfrom the 2013 season
2 cups winter squash or pumpkin
1 1/2 cups sugar
3/4 cup oil
4 eggs
1/2 tsp. salt
Beat together in a mixing bowl. Then add:

1 cup flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
Optional: nuts and chocolate chips!
Pour into a lightly greased 11 x 17 inch (28 x 43cm) jelly role pan. Bake at 350 for 25-30 mins

Harvest Butternut Stew (absolutely delicious soup!!)
2 Tbsp. butter
1 1/2lb boneless pork (Pork of Yore is ideal)
1 medium onion, chopped
2 cloves garlic, minced
Melt butter in a large saucepan. Add pork, onion and garlic and saute until meat is no longer pink. Drain off excess fat if desired.

3 cups chicken broth
salt, rosemary, sage and 1 bay leaf – all to taste
Add, cover and simmer 20 minutes.

1 medium butternut squash (peeled and chopped)
2 medium apples (peeled and chopped)
Add and simmer uncovered until squash and apples are tender, 20 minutes. Discard bay leaf.

What to do with parsnips….


1. Make a roasted winter vegetable tray. Cut up onion, squash, carrots, beets, parsnips and toss them in olive oil to coat. Bake on a cookie sheet at 370F until they are caramelized and tender.

2. Steam parsnips with carrots and mash with butter, salt & pepper.

3. Maple Glazed Parsnips: Cut the parsnips into chunks, and toss them with olive oil. Bake in a preheated oven at 400F for 30 minutes or until soft. Remove hot parsnips from oven and toss with 1 Tbsp maple syrup + 1/2 tsp. melted butter + 2 Tbsp. chopped and toasted walnuts.