Sunday, September 18, 2011

Farm Talk

Hey Farm Folk

Volunteers Needed for Tuesday:
We are looking for volunteers to help with the harvest on this Tuesday, Sept. 20th. We will be on the farm in Brampton, from 6:30am-3:30pm. If you can make it, please rsvp to, and let her know if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Otherwise, each week, we welcome volunteers to the farm from Sunday-Friday, 6:30am-3:30pm. Please let Jessica know if you would like to come any day. Hope to see you on the farm soon!

Farm Photos and Podcast:
Lots of fun photos of the farm at

Check out Episode 5 of The Cutting Veg Podcast at, which follows the day in the life of a CSA --- from harvest to distribution.

Vote on Food & Farming:
Get educated about the Parties' Food Platforms here:

Farm Update:
Cooking can be a chore, and it can be a pleasure. When life is hectic, it is often just another thing to check off the 'to do' list. However, when there isn't a million other things to do, settling in to a cooking project can be such a nourishing creative outlet. Almost all of our time on the farm is spent harvesting these days. Summer crops have collided with fall crops --- tomatoes, eggplants, zukes, for example, coinciding with arugula, radishes, acorn squash. After a seasons worth of planting, weeding, and caring for our plants, there's nothing we'd rather be doing than harvesting. The variety of crops provide endless possibilities for fun cooking projects. Personally, with a fridge full of farm veg, I am ensuring I make time to cook in a leisurely way. Sautéed arugula with roasted sunflower seeds. Homemade tomato sauce with farms tomatoes, onions, basil, garlic, parsley, hot peppers, and zukes. Baked acorn squash with butter, salt, and pepper. I'm also loving freezing veg for the winter. Last weekend it was blanching and freezing kale. This weekend, parsley pesto, and freezing tomatoes (just cutting the tops out and freezing whole, in ziplocs). Soon, the summer veg will pass, and then the fall veg will be gone too. In the meantime, I am cooking, savouring, and preserving.

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


P.S. Remember to check out our podcast at, and view photos of the farm at

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