Our first seeds arrived this week.

That’s early!

It is usually later in January when our mail carrier starts delivering boxes & boxes & boxes … of seed. But we needed to get a head start this year – because last season we came up short. All the seed companies were inundated with orders early in 2021 and fell behind with shipping. Most of them shut down for days or weeks on end to try and catch up. Some even ran out of certain seeds. We never did receive some of the seeds we ordered. And we don’t want that to happen again!

So we are already ordering and receiving seeds.

In some ways it is difficult to get excited about next year when we’re still tired from this one. On the other hand, the memory of growing season 2021 is still fresh in our minds which makes it easier to plan for 2022. I have only ordered from 3 different seed companies so far, but we already have 5 new pepper varieties and at least 8 new tomatoes (don’t tell Amy!). Still plenty of chances to go crazy yet!

_______________________________

Around the farm this week …

Fall brings variable weather conditions. Here’s a few pictures – same spots on different days.

Some kale we’re still enjoying. Behind it is our garlic patch (approx. 5500 cloves) planted back in mid October. We are waiting for a day when the ground is frozen but there is no snow to spread a thick layer of straw over the field. The frozen ground will prevent the mice from burrowing into the soil under the straw, and the straw will protect the ground from freezing and thawing throughout the winter which will keep the garlic safe & secure. It will then stop weeds from growing next spring.

It takes a very good reason to get me on an airplane at any time – and especially during COVID.

So here’s a very good reason!

Lorie & I flew to BC the other week to meet our grandson (born in January) for the 1st time, and to see our son & daughter-in-law. Then we moved on to Alberta to visit my brother and sister-in-law.

It was great to spend time with family!

Other highlights of our trip …

It was a spectacular sight flying into Abbotsford – the mountains in the background along with the bright red of blueberry fields in the fall.

The ranching country around Cochrane is beautiful.

Driving through the Rocky mountains around Kananaskis – we even experienced our 1st snow of the season!

Now it’s good to be home where there is less rain than BC, warmer temperatures than Alberta – and no snow yet!

__________________________________

Around the farm this week …

It feels good. Really good!

Today we picked all the peppers and eggplant for the last time. There wasn’t much. Then I hitched the mower to the tractor and mowed all the plants down.

In a few minutes our large vegetable patch went from this …

… to this!

Usually I find it hard to mow down the crops, but not this year. The plants were basically empty – picked clean. So I had no problem getting rid of them.

Yesterday I picked the popcorn. It was supposed to be ready for the last week of CSA but didn’t quite make it. Now it’s drying in the greenhouse.

Tomorrow we’ll pick greens from our last beds – spinach, lettuce, arugula, salad mix, bok choy – for our final Saturday market.

Our last planting of sunflowers started opening this week too – just in time for Saturday’s market.

Next week any leftovers from market, any lingering squash in the barn, and whatever greens are still in the field will be packed up and sent off to the food bank.

Then we’re done!

And it feels good!

________________________

Around the farm this week …

Thank you Georgetown for a great market season!

It’s the final week of our CSA for 2021, and we can’t help smiling.

We’re smiling because the year has been a success – in our opinion. We grew, harvested, and prepared enough vegetables to fill 132 boxes each week for 18 weeks – that’s 2376 boxes in total. More than 40 different vegetables, herbs & berries were included in the boxes – an average of 9 each week (plus extras were often available to those who wanted a few more vegetables).

We’re smiling because the year has been a success – in our members’ opinions. At least that is what you have been telling us! Thank you for all the positive & encouraging comments each week and for the suggestions & critiques. One of the best things about CSA is knowing who is eating the food we produce and getting immediate feedback on it.

We’re smiling because our workload is suddenly going to be a whole lot easier. Our Tuesdays, Thursdays & Fridays will no longer be spent harvesting, washing, sorting, packing, bagging, boxing and distributing … produce. (But no worries – we’ll still have plenty to do!)

We’re smiling because we can take some time to sit & enjoy …

What’s in the box?

Squash, kale or Swiss chard bunches, mini-romaine lettuce, arugula (or salad mix), edamame, beets, onions, garlic, sweet peppers.

We will have several varieties of squash available again this week for you to choose from. It’s possible you have not eaten all the squash yet from the last 2 weeks, but squash stores well – keep it dry and at room temperature or slightly cooler. For most kinds of squash the flavour improves after a few weeks of storage. But remember to keep your eye on it for any soft spots or spoilage. Then use it fast!

We prefer our squash roasted in the oven, (Cut in half, remove the seeds and bake in the oven – cut side down – until tender. Then scoop out the flesh, add seasoning if desired and enjoy!) but squash is also great in soup or in baking (muffins, loaves, scones …).

There will be a bunch of kale or Swiss chard in the box this week. http://www.Cookwithwhatyouhave.com has about 45 recipes for each of these vegetables if you need ideas for preparing them. (With this being the end of CSA, our subscription to this website http://www.cookwithwhatyouhave.com also ends within 2 weeks. Download & save any recipes you want to keep from this site before they are gone!)

The salad green this week is mini-romaine lettuce. It was last in the box way back in week 5. Always a favourite, mini-romaine is tender, tasty – and beautiful! We have several varieties ready now, in various shades or green & red.

Arugula (or maybe salad mix later in the week) is the other salad green in the box.

Edamame, beets, sweet peppers, onions & garlic complete this final CSA box of 2021.

________________________________

Around the farm this week …

Thank you for supporting our CSA!

We hope to see you again next year.

Look for an email with details of CSA 2022 in late January.

 

 

The farm looks different at this time of the year.

Since early spring when we began to plant outside in the field, most of the farm has been chock full of vegetables, herbs and flowers. But now there are open patches – lots of open patches where no crops are being grown. There are still some vegetables growing – we are even still planting – but we’re running out of growing time.

To me, the farm looks a little sad.

I prefer to see it full of plants – green & growing, flourishing and waiting for harvest. But late September means the season is winding down, coming to a close. We have only 1 more week of CSA after this one, and 4 more Saturdays of market.

What’s in the box?

Squash, edamame, lettuce, stir-fry mix, green beans,

sweet peppers, onions & garlic.

This week choose 2 squash from the varieties we will have available. Winter squash keeps well if stored properly. Ideal conditions are a temperature of 10C (or a bit warmer) and dry, with low humidity.

We received many positive comments on the edamame that was in your box the other week. We are picking the final planting of edamame now and have included it again. Boil it in salted water for 3-5 minutes, drain, and sprinkle with lime juice. Pop them into your mouth, squeeze the beans out & enjoy! Another option is to toss the boiled pods with sesame oil and soy sauce. Delicious!

Our goal this season was to have lettuce or salad greens of some kind in the box every week – because that is what you have asked for – and we have succeeded! This week we are harvesting the last of the bibb lettuce. If we run out by Friday’s pick up we will have some beautiful mini-romaine lettuce instead.

Our stir-fry mix contains bok choy and various other greens, some mild and others with a bit more flavour. Enjoy it on it’s own or add green beans, sweet peppers, onions & garlic to make a delicious meal!

_______________________________

Around the farm this week …

This little guy is now big enough to enjoy all the activity in the barn.

________________________________

Remember – CSA finishes next week!

What’s in the box?

Squash, rapini, bibb lettuce, shishito peppers, sweet peppers,

green beans, onions & garlic.

We have picked the first of our winter squash. Choose either a butternut or a sweet dumpling squash this week.

Rapini (also known as broccoli raab) is a green vegetable with edible leaves, buds, flowers & stems with a slightly bitter flavour. Rapini is usually blanched for several minutes in salted, boiling water to reduce it’s bitterness before being sauted, stir-fried or roasted.

5 Ways to Serve Broccoli Rabe (from https://www.masterclass.com)

1. Sautée it over low heat in extra virgin olive oil with onions, garlic, and black pepper to make a simple and delicious side dish, or to add to a main dish.
2. Combine it with olive oil and nuts in a blender to make a broccoli rabe pesto.
3. Roast it like you would broccoli in the oven at medium-high heat until crisp. It can then be served alone, with other roasted vegetables, or added to sandwiches, or as a pizza topping.
4. Broccoli rabe is commonly a leafy addition to Italian-American pasta, often paired with spicy Italian sausage, parmesan cheese, and black and red pepper.
5. Sautéed broccoli rabe with red chili flakes, garlic cloves, and guanciale, is a common side dish for pork recipes like grilled ribs, porchetta, and Italian sausages.

Also check https://www.cookwithwhatyouhave.com/category/raab-kale-broccoli-collard for additional recipes.

We are growing several kinds of bibb lettuce this season. Bibb is a beautifully coloured, leafy, ruffled lettuce with a compact, soft heart. Try it and tell us how you like it.

Enjoy some shishito peppers in your share this week. They were last in the box back in week 11. Here’s a quick review of how to best prepare shishitos. Char them in olive oil in a heavy pan over medium-high heat. Cook the peppers whole, turning occasionally, until they begin to blister on all sides. This only takes a few minutes. Sprinkle with salt & pepper and a splash of lime juice and some parmesan cheese, and serve immediately. Eat the whole pepper – except the stem.

Sweet peppers, green beans, onions & garlic complete the box this week.

_______________________________________

Around the farm this week …

The morning after a heavy night rain is a beautiful time.

Edamame … finally!

Edamame – or fresh green soybeans – are a vegetable we always look forward to. But they take a long time! We seeded them in trays in the greenhouse in early May, transplanted them to the field a few weeks later, then waited until now to harvest them. That’s about 4 months! They should have been ripe & ready to pick a few weeks earlier but because it has been so dry they took their own sweet time to mature. The pods just hung there on the plants for the longest time without plumping up – we actually had about given up on them.

They say edamame has been around for 2000 years or more, first grown in China and then in Japan. There, it is a traditional bar snack eaten lightly steamed and sprinkled with salt.

Edamame are full of protein, fibre and loaded with vitamins & minerals – a very healthy vegetable. And they are easy to prepare. Simply boil the pods in salted water for 3-5 minutes. Remove from the water & drain. Then squeeze the pods to pop out the beans and enjoy as a healthy snack. Delicious! We like them sprinkled with lime juice and salt. Or they can be added to soups, stews, salads, noodle dishes …

In Asia they are sold by the plant with the bean pods still attached. We tried that one of the first years we grew them – it didn’t go over very well at market. Now we harvest the entire plant, cutting it off at ground level. We bring them into the barn where we can sit in comfort and pull the pods off the plant. It’s a cushy job – especially on a hot afternoon!

What’s in the box?

Edamame, blackberries, peppers, tomatoes, salad greens,

onions & garlic.

Extras – Hot peppers.

This week’s CSA box includes a paper bag of fresh edamame. It will keep in the fridge in plastic for about a week – but eat them right away for the best flavour (see above for suggestions).

Blackberries have come to an end – this will be the last week for them. A good rain would have prolonged the harvest but unfortunately that never came. Nevertheless it has been a great year for blackberries!

Sweet peppers, tomatoes (also almost finished!), salad greens, onions and garlic complete the box.

We are picking more hot pepper varieties now and these will be available as an extra for those who like a bit of heat!

_______________________________

Around the farm this week …

Everything was going smoothly with our sunflowers. A new planting was ready for harvest each week just as we planned. Then the heat of August hit and they matured faster & faster causing a sunflower overload. Then the birds dug up and ate the seeds of 2 plantings before they could even germinate! We stretched out some shiny, reflective ribbon for the last planting to try and keep the birds away- it worked! But we will have a sunflower gap at market for a few weeks towards the end of September before these are ready. Not everything goes according to plan!

Carrots – the preferred car snack for this little guy. He doesn’t mind that they are misshapen & ugly. They taste great!

Anyone who has been a CSA member here for a few years knows that carrots are not a sure thing for us – for some reason we always struggle to grow a nice carrot. I see no reason to recount the details of our carrot misfortunes again this season. Suffice it to say that there will be no carrots in your box this year.

Actually, we have issues with all the “C” vegetables. Carrots, cabbage, cucumbers – these we attempt yearly with varied results. Cauliflower, celery & celeriac we have given up on. And corn is way easier to buy at market each week.

I do not think our inability to grow these vegetables makes us failures as farmers … it just feels that way sometimes 🙂

So, while carrots & cabbage were scheduled to be in the box this week, there will be no “C” vegetables – not this week … or any week!!

What’s in the box?

Peppers, blackberries, tomatoes, onions, zucchini,

green beans, garlic, salad greens & beets.

Your box this week is similar to last weeks, but there are a few things to note.

The quantity & variety of peppers is still increasing, but blackberries & tomatoes are on the decline. We have a great onion crop so you can expect several onions in your share this week. This is probably the final week for zucchini.

_______________________________

Around the farm this week …

Growing up, my siblings and I were expected to help out on the farm starting when we were very young. But my parents were fair, giving us jobs appropriate for our age & experience and paying us for all our work. I remember having to pick 1 basket of cherries before I could run next door to play with my cousin. The next summer it was 2 baskets, then 3 … Each summer the amount of work was increased. By my early teens I was usually working full days. Probably 10 or 11 was the magic age – while I had to work until lunch, in the afternoon I was allowed to ride my bike to the swimming pool at the local Lions Park and swim with my friends. Those were the days!

I was thinking about those times as I sweated in the fields today picking zucchini & tomatoes, transplanting seedlings and weeding. A swim would have been a great way to cool off! Or having the afternoon off would have been good too!

I suppose in a few years I might return to working less hours, at jobs appropriate for my age – but I’m not quite there yet!

But others are …

What’s in the box?

Peppers, blackberries, Chinese broccoli, tomatoes,

onions, zucchini, green beans, garlic, salad greens & beets.

Extras – fennel & hot peppers.

Our peppers are finally ripening. We have bell peppers in red, orange, yellow, purple & green. Shepherd peppers are long, tapered, red, very sweet peppers. We also grow mini-bell peppers in red, yellow & purple. Your box could include any of these this week.

Enjoy another box of blackberries this week. While the plants are still full, we are seeing a sharp decline in quantity & quality. Today’s pick saw us discarding a lot of sun-damaged berries. The lack of rain is beginning to affect the size as well. It appears that blackberries will end sooner than expected.

Another planting of Chinese broccoli has matured and a small bunch will be in your box this week. It has thin stems, large flat leaves and tiny florets. The entire plant is edible. It is best after a quick steam, saute, or in a stir-fry with oyster sauce, fresh ginger & garlic. Add the tomatoes, onions, zucchini, green beans, and garlic from the box for an amazing stir-fry meal!

Salad greens and beets finish off your 13th CSA box of the season.

_________________________________

Around the farm this week …

Thanks to a CSA member for sending this comic. (sorry I don’t know the source to acknowledge it.)

What’s in the box?

Green peppers, blackberries, salad greens, tomatoes, onions, zucchini, green beans, garlic.

Our pepper plants are hanging heavy with fruit, though the plants themselves are smaller this year. We will start to pick them now as green peppers. Within the next few weeks they will begin to turn colour (a few already are) – orange, yellow and red.

Blackberry harvest is in full swing and a lot of our time & energy is going into picking them. It’s a good thing they are a pleasant berry to pick. Not as much bending involved as strawberries, and no prickles or thorns like raspberries – almost everyone enjoys picking blackberries!

We keep planting various salad greens and despite the extreme heat last week, most of them are doing well. The shade cloth we put over the lettuce is really helping to keep them alive and even thrive. Find a bag of greens in your box again this week – probably a salad mix with lettuce, arugula, mustard, mizuna …

_________________________________

Around the farm this week…