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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!
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.