:: Quick update from the garden ::
Over the past week we’ve been doing more seeding of spinach, arugula and radishes. Cleaning up the garden is also a big job that’s starting to creep in. As plants die away and long season crops are harvested (i.e. onions and squash) we collect the plant residues into our giant compost heap. Some residues like carrot tops remain in the garden right where we pulled the carrots. These decompose quickly on their own and can easily be reincorporated to the soil again – not all of the nutrients need to leave the bed! The vines from the squash are easy to pull out and away once the squashes are all harvested. Today we’re bringing in our spaghetti squash to give it some time to cure. This entails letting it sit somewhere dry with some heat to harden up the skin a bit so it will keep longer. You will find this squash in your CSA baskets in Week 13.

Beautiful show at the end of CSA day last week.

Beautiful show at the end of CSA day last week.

We received yet another glorious shipment of fresh roasted coffee from Engine House Coffee in Eganville. It’s all we drink on the farm. Two favourite blends are available as medium and dark for $10/half lb bag. These will be available in the Milkhouse and always make a super easy and tasty gift.

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:: This week’s share of the harvest ::
1 bunch Carrots
1 quart Potatoes (red or russets)
1 Honeydew Melon (deeelicious!)
1 bunch Red Onions
1 bunch Italian Parsley
1 box Tomatoes
Choice: Eggplant & Pepper combo box OR Pattypan Squash

I try to avoid selfies but it's hard to photograph people at work, when you work alone! Here I am smell checking each melon for ripeness.

I try to avoid selfies but it’s hard to photograph people at work, when you work alone! Here I am smell checking each melon for ripeness.

:: How to use this week’s share ::
The season for roasting root vegetables is upon us and with those potatoes and carrots I can highly recommend a nice mixed veg roast. We did this last night with sweet potatoes and carrots, to accompany our BBQ Heritage Pork loin chops. Simply cut up whatever root veg you have (including onion) and toss with some olive oil, coarse salt and pepper. Add any herbs you wish as well. Lay out on a baking sheet and roast at 350F or 375F until those sweet things start to nearly caramelize.

IMG_20150901_172616I thought Svea would have loved honeydew melon but for some reason it’s not her cup of tea. Mom needs to get creative. If you are looking for an different way to eat your melon, consider blending it with plain Greek yogourt or the Balkan style plain yogourt. This will thin the yogourt into a melon-y yogourt drink. Alternatively you can pour the melon yogourt into a popsicle tray and have it as a healthy frozen dessert.

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