Update from the garden

This is week 15, which means it is the final pick up for our Bi-weekly Group A members. I sincerely hope that you all enjoyed this season of Community Supported Agriculture. The garden overcame a serious drought in the early to mid summer to produce a gorgeous mix of vegetables for us all. I hope you enjoyed eating seasonally and that you ended up trying something new this summer. We will open up our 2017 CSA program sometime in February for those who wish to join us again next year! Thank you so much again!

Given that I am rather pregnant and have a whole bunch of family visiting from Denmark, we had a pretty fantastic harvest party this week! In came all the squashes, most of the potatoes, our experimental sweet potatoes, and more. We saved the last of the zucchinis and pattypan squashes from the frost as well. Then we pulled out the vines and made a nice compost pile. I love my family!

We also experienced our first frost of the season so on went the row covers. Worked well and protected most of our sensitive crops that we weren’t ready to harvest. That cover adds a few extra degrees of warmth underneath. Check out the lush clover in the pathways… that is exactly what I was going for!


This week’s share of the harvest
1 Pie Pumpkin
1 Acorn Squash
1 bunch Carrots
1 bag Parsnips
1 bag Potatoes
Choice: Peppers/Eggplant OR Beets
Choice: Tuscan Kale OR Bag of Fall Greens mix
Large ONLY: Purple Carrots AND 1 bag Linzer Delikatess Fingerling Potatoes

How to use this week’s share
You can do soo much more with a pie pumpkin than make pie. We have several favourite ways to use pumpkin including smoothies and pasta sauces and this delicious recipe from a favourite cookbook, Simply in Season:

Liberian Pumpkin
“A cinch to throw together and absolutely delectable. Vary the amounts of pumpkin and sausage to suit your family’s needs”

2-3 cups Pumpkin or Butternut Squash – peeled and cut into 1” chunks
1 Onion, chopped
In a large saucepan, saute in 2 Tbsp. oil until onion is translucent. Cover and cook until pumpkin is cooked, 10 minutes.

1 cup Chicken, Beef or Vegetable Broth
Add and cook 10 minutes

1 cup browned sausage
salt and pepper to taste
Add and cook uncovered until liquid is absorbed. Serve with rice or noodles.