Update from the Garden
This past week has been a little overload for me with CSA/Market/Kids with colds/School Council/Thanksgiving preparations, hence this newsletter coming late… but it’s also timely with wishing everyone a Happy Thanksgiving!

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My first caesar salad of the year – finally…. prepared for Thanksgiving.

This past week we had a pretty hard frost in the garden and that put a definite end to our pepper, squash and tomato production. Some crops didn’t mind the frost and some even benefit from frost. Our frost happy crops right now are bok choy, kohlrabi, cabbages, kale, spinach and parsnip. All of these crops actually get sweeter and tastier with a touch of frost – the frost converts starches to sugar. We have other crops out there that we have covered such as lettuce, romaine and cilantro – these guys don’t mind a mild frost but need to be protected with row cover to prevent frost damage.

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Frost sweetened parsnips, fresh from the earth.

We have now formed the beds for our big garlic plant and actually, we are inviting anyone who is interested to join us on Sunday, October 14th from 1pm – 2:30pm for a big garlic plant (weather permitting). We will have coffee and cake on hand and about 7,000 cloves of garlic ready for the ground! I will send out a reminder/invite later in the week. If you are keen in joining, please let me know so I can prepare a task.

This was indeed the final pick up for all Bi-weekly Group A members and I want to truly thank you all for joining us this season. This season was a big year at the farm with an expanded CSA and market table and it couldn’t have happened without all your support and enthusiasm, so thank you! I hope you will join us again in 2019. We will begin our sign up in February, so stay tuned for a colourful, warm e-mail in the dead of winter!!!

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Potent leeks.

This week’s tip: Storing squash
Winter squash don’t like the fridge. Stable temperature is key and you are aiming for 10C-13C. Attached garage is usually good or a cooler room/basement in your house.

This week’s Share:
1 bag Spring Mix
1 bunch Leeks
1 bunch Parsnip
1 box Potatoes
1 Red Kuri Squash
Weekly ONLY: Spaghetti Squash
Bi-weekly ONLY: “Winter Luxury” Pie Pumpkin
1 item from Choice Shelf
Large ONLY: 1 extra Spring Mix, 1 bunch Carrots + something I forget!!

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Spring mix, washed and spun dry.

Roasted Red Kuri squash
The main thing to remember with a Red Kuri squash, is that you can eat the skin! This is a big reason why it is the most popular squash I grow. That and the fact that it is mega tasty. Here is an easy recipe for roasted squash slices that uses some nice herbs and garlic. You can also pre-roast squash like this when you want to make a roasted squash soup! Absolutely delicious.

  1. Preheat oven to 350F.
  2. Open the kuri squash and remove all the seeds.
  3. Cut the squash into one inch slices and spread them on a baking sheet lined with baking paper.
  4. Sprinkle generously with olive oil.
  5. Add salt, pepper, 1 tsp. rosemary and 1/2 tsp. thyme, 5 cloves of garlic and mix well.
  6. Roast in the oven for 30 minutes or until soft. Turn on the broiler for the last 10 minutes to brown the edges a bit more. You can flip half way.

 

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