Sunday, June 10, 2012

Farm Talk: Happy Plants and Planters

Hello Farm Folk,


Farm Update:
The crops are continuing to thrive on the farm. The peas, kale, chard, and greenhouse carrots are all flourishing, and should be ready for harvest with the next few weeks. Our newly planted perennials --- the strawberries, asparagus, chives, and oregano --- have all taken root, and look great for future years. The heat-lovers are all looking strong, particularly the tomato plants, which are vibrant and growing rapidly. Of course, not every crop is a success --- the spinach has been a bit of a flop, and the germination on our first timeline of beets has been poor. But on the whole, we are thrilled with our crops, and Farm Manager Paul and I find ourselves doing a happy dance about our veg almost daily.

Volunteers Welcome:
Each week we welcome volunteers to the farm from Sunday-Friday, 7:15am-4pm. If you are interested in helping on the farm this week or next, please rsvp to catherine.j@thecuttingveg.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 Bloor & Christie area). Hope to see you on the farm soon!

Produce this week:
This week CSA members can expect to see the following items at the pick-up: Apples, Mushrooms, Salad Turnips, Cilantro, Salad Mix, Green Onions, Green Garlic, Asian Greens, Arugula. The apples and mushrooms were outsourced from other local, organic farms.

Recipe Database:
Be sure to take advantage of the delicious recipes available at www.thecuttingveg.com/recipes

Radish and Salad-Turnip Salad
Several small radishes, thinly sliced
Several small salad turnips, thinly sliced
1 bag Asian greens mix, cut into thin strips
1/2 teaspoon toasted sesame oil
1 teaspoon rice vinegar
juice of 1 lime
2 tablespoon chopped green onions
coarse kosher or sea salt, to taste

Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the veg. Taste and season with salt.

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

Daniel



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