Monday, July 25, 2011

Farm Talk: The Garlic Harvest is coming!

Hey Farm Folk,

Please help others to learn about what we are up to, and how to get involved: 1. Twitter ( Follow us at @thecuttingveg; 2. Facebook: Like us at, 3. E-mail this newsletter to anyone who may be interested; 4. Share the link to this newsletter ( on Facebook or Twitter. 5. Bring a friend with to the farm or a CSA pick-up. Thanks for helping us to spread the word!

The Garlic Harvest:
It's time for the annual garlic harvest, and we've got 30,000+ bulbs of Persian, Korean, Italian, Tibetan, Israeli and 15 other varieties to harvest and hang in the barn to cure! Please join us for the garlic harvest this coming Sunday, July 31st, and/or Monday, Aug 1st (Civic Holiday) from 6:30am-3:30pm. If you are interested in helping with the garlic harvest, please rsvp to, and let her know which day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Looking forward to harvesting garlic with you very soon!

Did you Know?: The Health Benefits of Organic Kale
Kale is known to be one of the healthiest foods around. The list of vitamins and minerals that Kale is very high in is endless, and includes Iron, Vitamin A, Vitamin C, B1, B2, B6, Calcium, Beta-Carotene, etc, etc, etc. Regarding health impact, in addition to generally making you feel good when you eat it, Kale is also known to help respiratory problems, reduce risk of cancer, reduce the symptoms of arthritis and asthma, reduce cholesterol, balance blood sugar, and on and on. Personally, I like to steam kale for 15 minutes or so, and combine with butter or olive oil, and salt. For more kale recipes, visit

Farm Photos:
Check out some recent photos of the farm and our veg at

Farm Update:
It's a season of extremes. Endless rains from March to May. Heat Wave and drought in July. However, good news from Farmer Paul, who reported from the farm on Sunday, "We had a million dollar rain last night." This is a saying from Paul's childhood of growing up on a farm, for when you got just the right amount of rain, at just the right time. HOORAY! After weeks of coming extra early, and staying late at night, to water, the rain couldn't have come at a better time. Not only will this rain free us up from watering, allowing us to focus our energy on other things (like staking the tomatoes, keeping up with the weeding, and planting more greens), but rain nourishes the plants in a way that water from a hose never can. Otherwise, most of our plants are responding nicely to the heat. The tomatoes, hot peppers, zukes, cukes, eggplants, and basil are really bulking up, and looking healthier than ever. The tomato plants are now covered in green fruits, and the eggplants and hot peppers are also flowering. Hooray for heat and rain!!!

TCV in the media:
Check out our column on making a difference in the world through one's relationship with food on Meghan Telpner's "Making Love in the Kitchen Blog":

The McVean Farm Harvest Table: One of the Great Events of the Year!:
On August 28th, 2011, Chef Yasser Qahawish will prepare a unique and delicious 4-course family-style feast cooked over charcoal. The meal will feature the amazing diversity of fresh produce from the McVean farm and local artisans, paired with local sustainable wines and beer. Join us at 3pm for a walking or wagon tour of the farm stopping for hors d'oeuvres and to meet our passionate hard working farmers. Tickets are $100.00 per person (all wine and beer included), children under 12 are free. All proceeds will go to support the McVean Farm and FarmStart's other programs and services for new, ecological farmers. For more information and to reserve your spot at our harvest table visit or call 519.836.7046 ext.103.

Volunteer Opportunities:
Each week, we welcome volunteers to the farm from Sunday-Friday, 6:30am-3:30pm. If you are interested in helping on the farm, please rsvp to, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm soon!

RECIPE: Refreshing Cucumber Dill Salad (from
4 medium cucumbers, sliced
1 bunch of dill, chopped finely
1 small red onion, cut into thin rings
1 tsp sesame seeds, toasted
The dressing:
2 Tbsp oil
1 tsp lemon juice
2 Tbsp sunflower
1 tsp balsamic vinegar (or apple cider vinegar)
1 garlic clove, minced
1 tsp sugar
  • Whisk all the ingredients for the salad dressing
  • In a medium bowl, combine the cucumber, dill, onion and sesame seeds.
  • Pour the dressing and mix well.
  • Allow vegetables to marinate in the dressing before serving (a few minutes).
  • Serve chilled.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!


No comments:

Post a Comment