:: Quick update from the garden ::

I have been taking advantage of this gorgeous weather by cleaning up dead plant vines in the garden. I like this job because a) it’s fairly easy b) it’s nice to “tidy up” and c) I get to find all kinds of squashes that I missed harvesting earlier on. It looks like it might still be a while before we see frost. It’s strange because normally we have a frost by now, which helps to sweeten our carrots, turnips, beets and parsnip. I wonder what kind of winter we should expect.

We have friends visiting from Denmark and so I had some help with the CSA harvest today, which was wonderful!

IMG_20150930_132641It is Harvest #15 and so this is the final pick up for our Bi-weekly Group A.  I thank everyone for their support – those who return to the program year after year and those who took the leap of faith and tried CSA for the first time this season. This has been the best growing season I have experienced and I hope everyone has been enjoying the incredible bounty the garden provides.

:: Fall Egg CSA ::
The next egg CSA, taking us to the end of the year is 12 weeks.

First pick up: Thursday October 15th
Final pick up: Thursday December 31st

Pick up window is from Thursday – Sunday
Weekly eggs: $60
Bi-weekly eggs: $30

E-mail hedgeviewfarm@gmail.com to reserve your spot. Space, especially over fall and winter is limited.


Mixed bunches of Fall Greens

:: This week’s share of the harvest ::
1 Pie Pumpkin
1 Butternut Squash
1 box Carrots
1 Festival Squash
1 bunch mixed Fall Greens
1 box Potatoes
1 box Parsnips
CHOICE: 1 Turnip OR 1 bag Beets


A CSA share that couldn’t be more fit for roasting!

:: How to use this week’s share ::

Parsnip and Carrot French Fries

  • 5 medium carrots
  • 3 medium parsnips
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon red pepper flakes


    1. Preheat oven to 400 degrees with rack in centre of the oven.

    2. Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries.

    3. Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes.