October 15 2016
We were kinda surprised by the frost this week upon our return from a few days up north. I noticed the minimal damage Tuesday afternoon, a reminder that it's just a matter of time. Some years are quite forgiving, like last year, which really allowed us to get everything properly cleaned up and put away. Other years have gotten cold really fast, covering everything up with snow before we were ready. This CSA will take us to mid February, what will the next 18 weeks bring? Thanks for joining us on this journey.
Growing food during the off season has been one of the most surprising discoveries in becoming a small scale farmer. Most people still think we have the winters off. Some days the work is crazy, trucking through the snow which is blasting at your face just to get out back, frozen cheeks...frozen fingers...frozen water, survival days. Other days, are mild with the sun nearly blinding you....quiet and peaceful outside, hot and summery in the greenhouse which is bursting with life. And the food grown or subjected to the cold elements of nature are not the same, as you already know... or will learn this season. They are sweeter and crisper....winter candy.
In your baskets this week:
Chez Nous Salad Mix
Sweet Peppers
Eggplant
Hakurei Turnips
Parsley
Flower Sprouts
Greens extra: Kale and Kohlrabi
This is the time of year I really enjoy my salads. There are so many available greens in the garden and they are at their best. I miss the subtle flavour the lemon basil of the summer offers but welcome the sweet and spicy arugula and mustards, the crunch of the Napa, diversity of the Asian Greens, sweet Spinach, parsley, celery etc... I would love to know the nutritional value of this mix. After all the years I still love it best with Mme Karolynn's Dressing ( named after a lovely co-worker from years ago). Here's the link to an old post with the recipe. http://www.cheznousfarms.com/2013/09/the-best-grass-i-ever-had-chez-nous.html
Below are different stages of growth from pea size to full. There are 3 colours...green, multi and purple.
Rick breaking off the leaves with a stick....boys. lol! They actually come off quite easily that way.
You can expect some peppers for the next few baskets.
The greenhouse was filled with transplants except for 2 rows in which we germinated more turnips and Arugula.
See you next week.
Shirley
We were kinda surprised by the frost this week upon our return from a few days up north. I noticed the minimal damage Tuesday afternoon, a reminder that it's just a matter of time. Some years are quite forgiving, like last year, which really allowed us to get everything properly cleaned up and put away. Other years have gotten cold really fast, covering everything up with snow before we were ready. This CSA will take us to mid February, what will the next 18 weeks bring? Thanks for joining us on this journey.
Growing food during the off season has been one of the most surprising discoveries in becoming a small scale farmer. Most people still think we have the winters off. Some days the work is crazy, trucking through the snow which is blasting at your face just to get out back, frozen cheeks...frozen fingers...frozen water, survival days. Other days, are mild with the sun nearly blinding you....quiet and peaceful outside, hot and summery in the greenhouse which is bursting with life. And the food grown or subjected to the cold elements of nature are not the same, as you already know... or will learn this season. They are sweeter and crisper....winter candy.
In your baskets this week:
Chez Nous Salad Mix
Sweet Peppers
Eggplant
Hakurei Turnips
Parsley
Flower Sprouts
Greens extra: Kale and Kohlrabi
This is the time of year I really enjoy my salads. There are so many available greens in the garden and they are at their best. I miss the subtle flavour the lemon basil of the summer offers but welcome the sweet and spicy arugula and mustards, the crunch of the Napa, diversity of the Asian Greens, sweet Spinach, parsley, celery etc... I would love to know the nutritional value of this mix. After all the years I still love it best with Mme Karolynn's Dressing ( named after a lovely co-worker from years ago). Here's the link to an old post with the recipe. http://www.cheznousfarms.com/2013/09/the-best-grass-i-ever-had-chez-nous.html
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| Flower Sprouts....cutest little things...cross between Brussels Sprouts and Kale. Just boil or steam until steam is just tender...butter and salt. |
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| Here's the Flower Sprouts field after the plants have been topped. The next step is to remove the leaves and then the sprouts grow faster. |
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| Harvesting some of the nice leaves as they store for quite a long time and can be used as kale. |
See you next week.
Shirley
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