Thursday, 22 September 2011

Meet this week's vegetables




















  • Spinach — With a couple of frosts now behind us, this is the best time of year for this cool weather crop. The frost brings out the sugars in the spinach, giving it a great flavour
  • Easter egg radishes
  • Nantes carrots
  • Butternut winter squash
  • Mixed red and yellow potatoes
  • Rutabaga
  • Red onion
  • Garlic




Thursday, 15 September 2011

Meet this week's vegetables





















  • Fall Salad mix A blend of lettuce, mustard greens, spinach and arugula.
  • French breakfast radishes— After a recent trip to Paris, a family member confirmed that they are indeed quite popular there. These mild radishes are often sold from carts on the streets of Paris, like you would find a hot dog vendor here.
  • RutabagaPerfect for a roast, or mashed with potatoes.
  • Heirloom carrot mix 
  • Brussels sprout stock (Some of you will get them off the stock)
  • 1 quart of mixed new potatoesGerman butterballs, french fingerlings and Russian blues
  • Onion

Local food and local jobs

Local food is on the rise, there's no doubt about it. But it's worth considering what exactly we're after when we say that local is important. Particularly during an election cycle, when we hear a lot about jobs, I find it interesting that despite all the talk about so called 'green jobs', producing value from Ontario's greatest natural resource, it's farmland, is rarely brought up. More and more of the actual work on labour-intensive farm operations is being carried out by temporary seasonal workers. Farmers Forum, a newspaper for the Eastern Ontario farming community recently reported that there are now 23,000 temporary foreign workers in Ontario.
It begs the question, if green jobs are such a priority, why not get more folks working on the original green job, the farm.
Ohio farmer, author and rural philosopher Gene Logsdon recently wrote a piece on his blog about what a return to small-scale farming could do for the dismal US job situation. Mr. Logsdon is not just another blogger, dishing out half-baked ideas of the kind that make up most internet commentary. He has written a veritable library of farm-related titles covering everything from berry growing to pasturing animals since the 1970's. I'd love to see a political platform for Ontario based on his ideas.

Thursday, 8 September 2011

Meet this week's vegetables

  • Baby leaf salad mix A blend of baby lettuce, mustard greens and arugula. This is one of the best times of the year for salad greens. With ample rain, cool nights, and the days getting shorter, the greens are in their prime!
  • Red globe radishes
  • Golden Beets 
  • Oxheart carrot — An heirloom carrot with an intriguing shape, and an amazing crunch. Great for stews, soups and roasts, as well as raw. This variety is becoming increasingly rare, as the seed has become almost impossible to come by. Luckily, we stocked up a couple of years ago, and still have some left.
  • Sweet peppers
  • 1 quart of German butterball potatoes
  • Torpedo onion
  • garlic

Feast of Fields

We're taking part in Feast of Fields, an event which pairs organic farmers and chefs for an event of great food and a good cause too! The event features food made by area chefs from the products that come from local farms, and serves as a fundraiser for COG, the Canadian Organic Growers. We have been paired with chef Chris Archer, of Tennessy Willems on Wellington Street in Ottawa.
This is our first year attending the event, and we're looking forward to seeing what Chris comes up with!
Sunday, Sept. 11,  at the Central Experimental Farm in Ottawa.

Thursday, 1 September 2011

Meet this week's vegetables






















  • Baby arugula
  • 1 quart mixed beans
  • 1 pint mixed cherry tomatoes
  • 1 pint mixed new potatoes
  • 1 bunch Nantes carrots
  • 1 eggplant
  • 1 sweet onion
  • 1 head of garlic
  • 2 sweet peppers
  •  2 hot peppers
  • 1 heirloom melon or watermelon

Heirloom melons





















Our later melons are coming in now, including some like the famous Montreal melon, which needs a good hot summer to rippen to its potential. From left (open green melon) to right:
Montreal melon, Amish melon, Crane melon, sugar baby watermelon, honeydew and charantais.