Sunday, October 9, 2011

Farm Talk

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 Planting continues:
Please join us on the farm in Sutton this Sunday, Oct. 9th, and Monday, Oct. 10th from 7:30am-3:30pm for the garlic planting. This will be the 1st time we are planting our crop at the Sutton farm. In addition to planting our staple favourites, including Persian Garlic, Tibetan, Korean, Israeli, Sicilian, etc, we are adding 4 new varieties to the mix this year: Portuguese, Hungarian, German, and French Pink. In all, we will be planting 20 varieties, originating from all over the world. Our goal is to plant 40,000 cloves this fall, which will turn into 40,000 bulbs next summer! If you would like to join us for this annual event, please email, 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 this weekend!

Farm Update:
After several days of working in the cold, rainy weather, we're thrilled by the return of the sun and warmth. The plants aren't minding one bit either. The zucchini plants have shocked us by growing new leaves, and starting a new round of production. Among the heat lovers, the hot peppers, eggplants, and beans continue to produce as well. Meanwhile, the fall crops are still coming on strong. The Asian greens are especially luscious, and the lettuce continues to thrive. The radishes are abundant, and it looks like the fall turnips --- everyone's favourite crop --- are going to produce after all. We are also experimenting with a fall crop of green onions --- we planted some the first week of September. While they were slow to germinate, many have emerged now, and we're hoping to have some available for harvest in the next couple weeks. Further, the garlic planting starts today. 40,000 cloves is the goal! It will continue on Monday, and over the next couple weeks, so let us know if you'd like to participate. All and all, it's the homestretch on the farm with lots to plant, and lots to harvest!

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!

Recipe: Vegetarian Chili with 50 Cloves of Garlic (via Marilyn Cukier, CSA member)

2 eggplants, about 1 ½ lb (750 g)

2 tsp salt

3 Tbsp Olive Oil

3 Onions, sliced

4 cloves garlic, minced

1-2 jalapeno peppers, seeded and minced

50 cloves garlic (approx), peeled

1 sweet green pepper, sliced

1 sweet red pepper, sliced

2 Tbsp chilli powder

1 tsp each: cumin and dried oregno

½ tsp each: dried thyme and salt

1 lb (500 g) mushrooms, quartered if large

1 cup green beans, in 1 inch pieces

Two 28 oz/796 mL cans tomatoes, undrained

1 ½ cups white wine

1/3 cup tomato paste

1 cup corn kernels

19 oz/540 mL can chick-peas, drained

350 g package frozen lima beans

¼ cup chopped fresh cilantro

Cut eggplant into ½-inch cubes; place in colander set over bowl. Toss with 2 teaspoons salt. Let stand 30 minutes to drain any bitter juices. Rinse; drain well. Meanwhile, in a 6-quat heavy saucepan or Dutch oven, heat oil over medium heat; cook onions for about 10 minutes or until tender but not brown, stirring occasionally. Reduce heat to medium-low. Add minced garlic and jalapeno peppers; cook, stirring occasionally, for 5 minutes. Add whole garlic cloves, sweet peppers and drained eggplant; cook over medium heat, stirring to mix well, for 5 minutes or until softened. Stir in chili powder, cumin, oregano, thyme and salt; mix well. Add mushrooms, green beans, tomatoes breaking up, wine and tomato paste; bring to a boil, stirring, reduce heat and simmer, uncovered, about 45 minutes or until garlic is very tender and chili is thickened. Stir in corn, chick-peas and lima beans; cover and simmer for another 15 minutes to blend and heat through lima beans. Stir in half of the cilantro. Garnish bowls of chilli with remaining cilantro.

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


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