Monday, August 1, 2011

Farm Talk

Hello Farm Folk,

Farm Photos:
Check out some recent photos of the farm and our veg at http://on.fb.me/iTSbQQ

Farm Update:
The Garlic harvest is going great so far! We've harvested 14 beds (100ft x 4ft), or approximately 15,000 bulbs. Only 10,000 or so to go! When distributing our garlic, we grade them as large, medium, and small. Due to the extreme weather conditions of this year (endless winter and spring precipitation, followed by summer drought), I was concerned that we would end up with mostly smalls. However, while we may not have as many larges as in past seasons, they are primarily mediums which are looking very healthy and robust. The Garlic harvest will continue next Sunday and Monday. See volunteer opportunites below, if you want to join us for the final stretch of the garlic harvest, or just participate in our general farm activities of harvesting, weeding, watering, etc. Hooray for the garlic crop!


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: Hearty Vegetable Cacciatore (from http://marniwasserman.com/)
This can be served on top of chicken, fish or tofu. You can even throw in a can of beans and make it like a vegetarian chili!

2 tbsp olive oil

2 cloves garlic

1 cup diced leeks or onions

1 cup diced carrots

1 cup diced celery

3 cups mushrooms

½ cup finely chopped fresh basil or 1 tsp dried basil

2 tbsp fresh oregano or 1 tsp dried oregano

3 bay leaves

2 cups tomato sauce

1 tsp salt

½ cup finely chopped parsley

1-2 cups of cooked white beans


  1. Heat 2 tbsp oil in a large saucepan and cook garlic and leek or onion over medium heat until soft.
  2. Add carrot, celery, mushrooms, basil, oregano, bay leaves and tomato sauce, beans salt and parsley.
  3. Cook for 15-30 minutes until moisture has evaporated and dish is reduced and thickened.


Optional:

  1. Bake in oven (350F) for 15 minutes until heated through
  2. Serve along side whole grain pasta or enjoy on its own.

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


Daniel

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