Monday, August 8, 2011

Farm Talk: The Raindance

Hello 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!

Garlic Harvest Photos (courtesy of Tom Nolan):
Check out some photos of our garlic harvest, including the thousands of bulbs hanging in the barn to cure:

Farm Update:
Over the last couple weeks, we've been blessed with well-timed rains. Farmers are funny, when it comes to rain. We want it exactly at the right moment. We don't want it when we're working in the fields, but we want just when we leave to go home. We want it when the plants are thirsty, and then not until the plants are thirsty again. Often, we want it and don't want it at the same time. When our plants are needing a drink, we are desperate for it to rain...unless we are running a Farmers Market or a CSA, so that more people will attend. We want it to rain for our farm in Sutton, where the soil is sandy and dries so quickly, and at the same time, we don't want it to rain in Brampton, where the soil is clay, and often over-saturated. This raindance of competing needs goes on inside of farmers, and challenges our emotional wellness. For farmers, how well our crops are doing often has a big impact on how we experience life. Lousy crops and plants that aren't thriving can give us the blues, and dampen our spirits. Happy plants and bumper crops lead to happiness, joy, and inspiration. Of course, the challenge is to maintain emotional stability throughout the ups and downs of each season. Organic Farming truly is a spiritual practice for many of us. Whether we like it or not, our inner world will be challenged. Some seasons, the timing of the rain seems to work out just perfectly. In 2008 and 2009, it seemed to rain exactly when we wanted it to. It would rain every week or so, but not in between. It would rain just as we were leaving the farm, after a hard days work. In 2010, we were thrilled when April was super dry, allowing us to get a major jumpstart on the planting. Then it rained almost every day in June, and drowned our plants. This year, following way too much spring rains, and summer drought, it has been a wonderful treat to get some rain exactly when we need it over the last couple weeks. These well-timed rains have saved us countless hours of work irrigating, and is making our plants very happy. The Hot Peppers, Eggplants, Tomatoes, Winter Squash, Basil, Zukes, Cukes, etc, are all looking healthier than ever. In farming, and in life, we don't always get what we want exactly when we want it. This challenges us to practice acceptance, patience, trust, etc. But in those moments, where we get when we want, when we want feels pretty damn good!

Turnip the Heat:
Market attendees write about discovering the joys of cooking with and eating turnips from The Cutting Veg:

That's not Trash, that's Dinner:
Interesting New York Times article on using all parts of your veg:

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!

  • 1 small acorn squash
  • 1 Tbsp olive oil
  • ½ cup onion, diced
  • 2 garlic cloves, minced
  • 1 tsp dried sage
  • ½ cup skim milk
  • 2 cups arugula, kale, or chard leaves
  • ½ cup vegetable stock
  • 1 tsp salt
  • 2 cups dry pasta (e.g. spaghetti or fusilli)
  • ¼ cup parmesan cheese, shredded
  • 2 Tbsp walnuts, chopped

Preheat the oven to 375 F.

Cut the acorn squash into half. Take out the seeds using a large spoon.

Bake in the oven for about 30 to 40 minutes. Use a fork to determine if it is ready (it

should be tender).

Let the squash cool and then puree it in the blender.

Put some water to boil for the pasta.

Sautee the onions in a large pan, over medium heat. Cook for about 5 minutes, until


Add the garlic and sage. Stir well. Add the milk and bring to a boil.

Add in the arugula and cook until wilted.

Cook the pasta according to package instructions. The desired texture should be al dente.

In a large bowl, mix the vegetable stock, pureed squash and salt. Add to the onion mix.

Remove from heat when the mixture begins to bubble.

Add the pasta to the pan and mix.

Transfer all the ingredients to a shallow casserole dish. Sprinkle parmesan cheese and

walnuts on top.

Bake for 20 minutes. Serve hot.

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


No comments:

Post a Comment