Hello Farm Folk,
Please help others to learn about what we are up to, and how to get involved: 1. Twitter (http://twitter.com/): Follow us at @thecuttingveg; 2. Facebook: Like us at http://on.fb.me/iTSbQQ, 3. E-mail this newsletter to anyone who may be interested; 4. Share the link to this newsletter (http://bit.ly/ga5Am0) 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 beans are ready for harvesting, which means we need lots of hands to help with the harvesting. 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 firstname.lastname@example.org, 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!
Did you Know? Organic Spinach Nutritional Facts:
There are countless studies citing the nutritional superiority of organically grown food. One study comparing Organic and Conventional produce, done at Rutgers university, found Organic Spinach to have twice as much calcium, 5 times the magnesium, 3 times the potassium, and 83 times the iron! Popeye must have been eating organic before any of us!
The Cutting Veg in the News:
Check out "Wannabe farmers see dollar signs in the dirt" from the Globe and Mail: http://bit.ly/o2CMzq
And volunteer, Sarah-Lyn Amaral, blogs about her experiencing volunteering on the farm: http://bit.ly/nMVTnU
One of the great gifts of this season has been the discovery of our new growing site in Sutton. Loes, Hans, and Justin Pape have been incredibly generous to share their land with us, and we are so thrilled with how well our crops have grown in this soil. The success of our Sutton crops, in combination with a 2nd consecutive season of struggling crops at our farm in Brampton, has led us to reevaluate where we will focus our growing in the future. Thus, in preparation for the 2012 growing season, we have started to prepare an additional 5 acres in Sutton. We are undecided whether or not we will also cultivate crops in Brampton as well in 2012, but it is looking like Sutton will become our primary growing location starting next year. I have never wanted to leave our Brampton location, as its proximity to Toronto makes the farm accessible to so many people. It has always been a primary priority for the farm to be a therapeutic and educational resource to the community, and it has been a joy to see people come to the farm over the years, and be enriched from the experience of helping out. Yet, there is no denying that the soil is exceptional on the Pape's land, and the veg that we have been harvesting is just fantastic. For 2012, how much of our crop will be grown in Sutton and how much in Brampton is still to be decided; however, it is clear, that we have begun the transition to make Sutton our primary location. As part of that transition, we will try growing a few crops on this newly tilled land this fall. In specific, we will plant some salad greens, Asian greens, arugula, radishes, and turnips there over the next few weeks. This will not only support an abundant fall harvest, but enable us to continue learning about the realities of growing on this land. Organic Farming forces one to constantly think on their feet, and adapt ones plans, as the season unfolds. We responded to the never-ending rains of the spring, by growing on this new location in Sutton, because its sandier soils dried more quickly. Sometimes from life's curveballs, comes life's greatest gifts.
RECIPE: Chilled Zucchini Soup (from http://www.thecuttingveg.com/recipes)
4 medium zucchini, peeled (optional) and diced
4 stalks celery, diced
1/4 cup lemon juice
1 Tbsp Olive Oil
2 Garlic Cloves (or scapes), minced or chopped
1 Tbsp dill, chopped
Blend all ingredients in food processor, until smooth
Chill in the fridge before serving
That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!
P.S. If you haven't had a chance to listen to episode 3 of the FarmTalk Pod, you can do so at http://www.thecuttingveg.com/podcast