Update from the garden
Last week I was honoured to be a bridesmaid in my dear friends’ wedding on Saturday, which of course cued mother nature to bring on the season’s first frost! Woohoo. I am usually prepared for this sort of thing and have the row cover on hand, etc. to easily cover the sensitive crops, but last week was a little different as at the time I would normally be covering the garden (around 6pm), I was to be standing in a wedding! As such, covering the garden became an early Saturday morning job with Dad and his pal Rick and my questionably helpful 4 year old – who reeeeally loved the floaty row covers. The wind joined – as it always does when I have 100ft x 20ft sheets of thin fleece to handle. I would have rather been off getting hair and makeup done but alas, that’s farming. And I love it. And I did make it in time for mimosas and hair and all the great things! In the end, I only lost my basil and much of the beans, which I had no row cover for. That is all OK and it just means that I can now mow down the beans and incorporate the entire plant into the garden bed for fertilizer.


This is row cover in action on my peppers and eggplant.

The threat of frost however also hastened my harvesting of winter squashes. Friday was supposed to be a light harvesting day – getting the last things I needed to send to market – but suddenly turned into a huge final harvest of all our squashes and pumpkins. Good thing that’s my favourite thing ever to harvest!! All those items are now sun-curing in the greenhouse.


Evidence of frost! This is basil that probably should have been harvested.

This week, for the first time since April, I took some time to clean up around the farm. I had plenty of mess up in the hay mow, where I had dried garlic back in August. I had all kinds of things that needed to find homes. I even spent some time cleaning straw out of the hay mow from 15 years ago. We don’t need it up there and all it does is provide accommodation for mice. No thanks. Mathias and I took a look up there today and are making some plans for next season’s garlic drying racks. Already looking ahead, so fun!

This week’s tip: pizza and quiche
The tip is simply this: when in doubt, put it on pizza or in a quiche. My family eats an insane amount of pizza but it’s such a perfect seasonal dish that is fun to prepare and very satisfying. Dough is easy to make – especially using a kitchen aid – and you can make enough for a couple days. We do a lot of canned tomato sauces and that helps make it convenient and extra delicious too. But generally, pizza and quiche can handle all the veggies – even if you may need to pre-roast some things.


“Giant Red Mustard” – in your CSA share this week.

This week’s share:
1 box New Potatoes (yellow or red fingerlings)
1 box Cherry Tomatoes
1 box Beans
3 or so Peppers
1 bag of Romaine Lettuce (a pair)
1 bunch Radishes
1 bag Spicy Mix (arugula and mustard greens)
1 item from the choice shelf (kohlrabi, kale, cabbage, bok choy, onions, shishito peppers)
Large ONLY: take 1 extra box Tomatoes, 1 bag Parsley, 1 Cucumber, 2 Onions


Experimental hops of mine ready for drying.

Deconstructed Baked Potato (Food & Drink Magazine)
Super great recipe for those baby potatoes…

12 long skewers
12 baby potatoes – Yukon Gold
3 slices of thick cut bacon
6 green onions (or the thick stalk parts of the young onions)
1 Tbsp. vegetable oil
3/4 cup finely grated cheddar cheese
1/2 cup sour cream
freshly ground black pepper

Soak the skewers in warm water for 20 minutes and in the meantime, preheat the oven to 350F.
Slice each potato in half. Cut bacon into 4 sections. Cut the green onions into 2 inch pieces.
To make the skewer, simply thread on the potato, bacon, and onion. Place the skewers on a baking sheet and lightly brush them with oil.
Bake the skewers for about 18 minutes until the potatoes are almost fork tender and the bacon is almost crisp. Remove from the oven and sprinkle the cheddar cheese on the potatoes. Bake another 5 minutes until the potatoes are soft, bacon crisp, and cheese is melted. Sprinkle with gresh ground pepper and serve.
Makes 12 appetizer servings.