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.