This is the final week of our CSA for 2024.

It’s gone fast!

Thank you for joining us this season.

We appreciate your support of our small family farm, the confidence you place in us to supply your fresh produce, and your commitment to drive out to the farm (or the market) each week to pick up your box.

Thank you also for your encouragement, your suggestions, and your comments.

What’s in the box?

Winter squash, Chinese kale, green onions, garlic, spinach, carrots, green beans, edamame, sweet peppers.

• Choose 1 winter squash from these 4 varieties – from left to right – Stripetti, Autumn Frost, Tetsukabuto, Black Futsu. You can’t go wrong with any of these!
  • Stripetti is a cross between spaghetti squash and sweet potato squash. The result is flesh that is stringy like spaghetti but with a touch of sweetness.
  • Autumn Frost has a rich, golden orange flesh very similar to a butternut squash.
  • Tetsukabuto has a sweet, nutty flavour with a smooth, yellow flesh.
  • Black Futsu is a Japanese squash with a creamy texture and chestnut flavor.
• Back in week 2 of our CSA we included Chinese kale (also called Chinese broccoli or Gai Lan). This Asian vegetable resembles broccoli in flavour, but is perhaps a little sweeter. Every part is edible – stem, leaves, flowers. Enjoy it raw in a salad or cook it – steam, boil, stir-fry or grill. Traditionally it is boiled whole until tender (1 or 2 minutes) and then served with oyster sauce and fried garlic (green garlic). It is excellent drizzled with oil and grilled whole on the BBQ for a few minutes. Finish it with a sauce – combine 1 tsp sesame oil, 1 tbsp soy sauce, 1 tbsp maple syrup.

• Green onions are back and thriving now that the weather is cooler.
• Garlic, spinach, carrots, green beans, edamame & sweet peppers are also in this final box for 2024.

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Around the farm this week …

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Please recycle your CSA box (or drop it off at the farm if you’re passing by).

Details for CSA 2025 will be emailed to you in late January.

For those who joined our Fall CSA – 1st pick-up is next Thursday, September 26 from 3-6pm.