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.

IMG_20140927_170435

 

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 hedgeviewfarm@gmail.com to sign up.

week4

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!

week2
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.

week5

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….

week3

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.

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