Tuesday, August 23, 2011

Farm Talk: Preserving the Harvest

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 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 www.harvesttable.ca or call 519.836.7046 ext.103.

Farm Update:

August can often be a difficult month for organic farmers in Southern Ontario, as it's when burnout can begin to set-in. One can feel like they've been working so hard for so long, while still having a few full months ahead to contend with. Certainly I have experienced this in past seasons. However, this year, with the addition of two amazing Organic Farmers to the team --- Paul Clarkson and Jessica Gibson, a phenomenal Intern Team, an incredible Volunteer team, and with our commitment to balance and wellness...no burnout to report. Just happy people, plants, and produce! Meanwhile, while we are at the peak of the harvest season, many of us are putting energy into preserving the harvest, so we can enjoy local, organic goodies throughout the winter. Personally, my freezer is stuffed with zucchini (grated raw and ziplocked), swiss chard & kale (blanched or steamed, cold water bath, and ziplocked), garlic scapes and strawberries (too late), and homemade pesto (both basil and parsley varieties). Next up for me, is freezing more zucchini, and chard, freezing tomatoes once they are in season (top cut off and ziplocked), drying some mint for winter teas, and putting away for storage some potatoes, onions, winter squash, and garlic. Of course, it'll be a huge treat to have access to local, organic produce through the winter; but in the meantime, preserving the harvest is so much fun!


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 jessica.gibson81@gmail.com, 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: Veggie Curry (from www.thecuttingveg.com/recipes)
4 carrots, diced
2 cups green beans, halved
1 small cauliflower, separated into florets (or subsitute eggplant, broccoli, or peppers)
1 large baking potato, cut into small cubes
2 medium onions, chopped
3 medium ripe tomatoes, peeled and grated
1 hot pepper, seeded and chopped
½ cup vegetable oil
1 tsp ground coriander
1 tsp ground turmeric
4 Tbsp curry powder
2 Tbsp ginger, minced
3 garlic cloves, minced
Salt

Heat the oil in a large saucepan. Sautee the onion, garlic and ginger for about 5 minutes.

Add the carrots and cook for another 10 minutes.

Add the remaining ingredients to the pot and mix. Stir occasionally.

Cook for about 20 minutes, until the vegetables are tender. Make sure the potato is cooked thoroughly.

Enjoy with rice.

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


Daniel

P.S. If you haven't checked out our podcast yet, you can do so at http://www.thecuttingveg.com/podcast

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