Summer CSA #24

September 26

Today is the last day of the summer basket program.  We couldn't of asked for a better season.  It did get off to a rough start because we had changed our organic soil supplier and weren't happy with the new product but thankfully the weather was perfect and made up for it.  Next week, we continue on until December with a smaller group.  There is so much growing out there! Crops for Fall baskets , will continue with potatoes, beets,carrots, kohlrabi, celery,peppers, leeks, turnips, radishes, onions, shallots, hot sauce and lots and lots of greens...all of which will get sweeter as the temperature drops.  When all is done we'll move into the greenhouses to carry us through.

In your basket this week:

A beautiful Chez Nous Salad Mix
Flower Sprout (Greens) Tops ...topping the plant encourages the sprouts to grow
Leeks
Potatoes
Tomatoes
A few tomatillos
Radishes

Juicers also got Beet Greens, Sunflower Sprouts and the last of cucumbers

Below are the Flower Sprouts before being topped - they are  a cross between kale and Brussels Sprouts

 Lots of leeks to go!

 I've started dehydrating some paprika peppers...they are so good!

Thank you for your continued support!

Shirley and Rick

Summer CSA #23

September 19

Good afternoon everybody!

Well were nearing the end of this wonderful summer CSA season, next week is the last basket! Then we start with Fall Baskets until December.  As we already shared with you we are definitely looking to add some members so keep spreading the word! Local Fall vegetables roots and greens etc... are sublime!

We've already started figuring out next year's arrangement which will be simplified. So far, it seems as though there will be 2 options: seasonal which is open to everybody and runs the average weeks as most CSA's from may to October and the second will be the full season which will run from April to December and offer a payment plan. More details to come.

In your baskets this week:

1  Bag of Chez Nous Salad Mix
1 Bag of Mustard Greens
Kohlrabi and Greens
Tomatoes (may be the last time)
Peppers
Onions
Celery Leaves
Beans (last time)

Juicing upgrade: Kale Mix, Sunflower Greens and a cucumber

EGGS: We combined our two flocks this week and I guess the stress bunched them up...they should be fine in a few days...chickens are kinda stressing me out this year! In the weeks to come, if you see an 18 pack in your basket it's because we are making up for this week.  Sorry.

Use celery anywhere you want a burst of celery flavor, I use it in soups, casseroles, salad...basically everywhere! The flavor is stronger than the grocery store.  We made a potato soup this week and a stuffed pepper casserole this week and used tons!

I am super happy with this batch of Kohlrabi! I knew it looked good but I was curious to see if it was what they call "woody" stringy, not smooth, so took the largest and steamed it..perfect!

Make sure you use those leaves! You can use them anyway you would use collard leaves.  I like to lightly steam them and then use them for wraps- excellent with chicken, egg or tuna salad!

Mustard Greens are here already! 

 So many crops are exploding!  Some you are sure to see soon...Napa Cabbage

 Bok Choy

Tat Tsai

Getting the garlic beds ready early this year. Last year's garlic was a flop giving us such tiny bulbs that digging them up was not worth it...they will regrow though and we'll have a ton of green garlic in the spring.

We've starting clearing out the greenhouse for winter crops.

An artichoke flower 

CSA # 22

September 12th  2014

Hello everybody!

I have a confession, I am a hot pepper hoarder. I grew many new peppers this year and I haven't had time to figure out what I am going to do with them and in the meantime I can't let them go.  Last winter, I bought a few really good books and just flipping through the pages has me buzzing with so many options.  I have taken such a liking to peppers, reading about them, growing them, harvesting them and using them all make me very very happy. My husband doesn't get it and I can't explain but hey, he's been pretty happy about his potatoes this year.  So hot pepper products are bound to make some sort of appearance this fall, with my usual hot sauce and who knows what else! This week I included a few of some new not so hot peppers I trailed this year, they are Scotch Bonnet looking and tasting but without the heat and only a little spice but definitely doable with salsas, veggies or eggs etc..  I love mine in salsa or cooked with zucchini, pasta. Let me know what you think....trying to expose some of you not so hot pepper lovers to the amazing taste of hot peppers.

Two things I wanted to mention, 1- juicing upgrade no longer always comes in one bag that is labelled juicing but I always write the items in the newsletter- I hesitate to through everything into one large bag when it consist of different sprouts and small items. 2- Seasonal members have baskets until  Friday October 10th which equals the 21 weeks that were charged.

In your basket this week:

beets and greens ( the greens are as delicious and the roots!)
Kale
Tomatoes
Zucchini
Cucumber
(Trial size)Medium Hot Peppers
White Potatoes

Juicing: Swiss Chard, Buckwheat greens, Celery Leaves


Here's a photo of the potato field mid-summer

And here's the potatoes now, the foliage has been dead for at least 2 weeks which means the potatoes have been curing. We really needed to get them out this week so we pulled out our sophisticated potato harvesting system.

Check it out!

This here is called the digger.

 Digging

 And here is the picker upper.

 Yes, quite a job we got 8 rows done leaving 2 to go and a row of sweet potatoes to come out a little later.

 The harvest room is busting at the seams right now and running short on space.

 And here are the peppers we sent out this week Aji Dulce, Numex and Trinidad Perfume these are quite mild.

Along with some Fish Peppers which i have also grown quite fond of this year, it is a little hotter than a jalepeno.  

 I've been testing different peppers heats by making quick salsa's tomato, garlic, onion, lime juice and salt plus whichever pepper into the blender. Here i was having some with some delicious potato pancakes made with leftover mashed potatoes...ps; the also taste amazing cold!
http://www.justataste.com/2013/11/cheesy-leftover-mashed-potato-pancakes-recipe/

And last we still have some pastured, organically supplemented  stew hens for sale in the store. they make amazing broth and chicken to be used for any dish.

This week i cooked up 3 ( I also seem to have a better batch when I use more than 1 and if your going through the trouble...) It gave me 10 tubs of broth and 3 of chicken.  We sell them for 15$ each.

Here's a link to how i cook mine: http://www.cheznousfarms.com/2011/08/stewing-hens-and-chicken-noodle-soup.html

Thanks so much, 2 weeks left summer crew!

Shirley and Rick

CSA # 21

This morning I was quite distracted...still feeding off a wonderful event that i attended last night, following all of the social media buzz and reading my new book which has been calling my name all day,on my busiest day of the week!  The event was the launch of a new book Niagara Food  A Flavourful History of the Peninsula's Bounty about food and farming by a local author Tiffany Mayer.  I have been a fan of this wonderful lady who is a huge part of local food in the area and was honored to welcome her to my farm last summer for an interview to be included in  her new book. I have only been able to read a little so far but can already tell that it will be an important learning opportunity for us about the history of the area's food.  I am thankful to have the opportunity to be aware of what has gone on and is going on around me on this subject.  So of course I highly recommend the book which is available online and at Chapter's I believe.

On my way in from my workday to get ready for the event...bringing a few tomatoes in... look at these hands!!!

Arrived nice and early, bought my book and waiting!

Getting the baskets ready today was....hot!  And we are definitely a little overwhelmed lately just trying to keep focus.  Cooking, writing and anything is a challenge. And there is so much out there!  We are talking about maybe adding a market but we'll see...


In your baskets this week:

Chez Nous Salad Mix
Cherry tomatoes
Bigger tomatoes
Sunflower Sprouts
Cucumber
Summer Squash
Peppers
Onions

Juicers: Pea Shoots, Buckwheat Lettuce and a large beet

I recipe I plan to make with some of my larger zucchini
vegetable-lasagne-with-no-noodles/

Somehow this year ended up year of the yellow squash..the greens are far and few in between.

A heavenly bowl of pea shoots! 

Tomatoes and cucumbers hit the top a while ago...

Flower and Brussels Sprouts would love some rain!

Fall Kohlrabi growing quickly!

Broccoli and Kohlrabi

Winter greens, mustards, collard and Kale

Our moveable greenhouse...which is over beans and tomatoes now...will travel over carrots and cold crops this winter. It can slide across 3 gardens

We certainly have some beets that need to be picked. There should be some in next weeks baskets.

Upland cress similar to watercress was in this weeks salad mix.

Farmer Rick feeding and checking on the laying hens...upclose is quite a few rows of potatoes needing to be dug up.