Tuesday, September 25, 2012

Farm Talk: Our Favourite Problem

Hello Farm Folk,
Farm Update from Farmer Daniel
This past week we were faced with our favourite problem. Too much veg to harvest! We were scrambling all week long to get the veg harvested and ready to send out to our beloved CSA members. But neither the volume of harvesting, nor working in the rain, nor the fatigue that comes with a long farming season, could get us down. How can you be upset when you have so much veg coming on? In a season which has been often disappointing from a production perspective, September has been good to us so far. Our current batch of zucchini are stunning. The tomatoes just keep on coming. And the leeks and potatoes are finally ready! Who knows what the rest of the season will bring? A heavy frost could come tomorrow, and wipe out our tomatoes, summer squash, eggplants, peppers, beans, and so forth. But for now, we're frantically harvesting our butts off. And loving it.

Stories From the Field
Hi ,we are Hans and Loes Pape, owners of Elmgrove farm, home of The Cutting Veg. Elmgrove farm is located in the township of Georgina, just south of the village of Sutton. This property of 50 acres is nestled between two forested areas. About two thirds of the land is open fields used by The Cutting Veg and the rest is taken up by several acres of Spruce and Fir trees, planted and grown by Hans to be sold for Christmas as well as landscape trees. Near the road is our house (building in progress) and barn.

More then ten years ago we were very lucky to be able to buy this farm from our good friends and neighbours, Berta and Wilto Schortinghuis. They in turn had owned this property since 1949 and for all the years have never used any chemical fertilizers, pesticides or herbicides. Besides running one of the first landscape businesses in the area, they also supplied part of the community with fresh vegetables, which were, of course, organically grown .

When we took over the property, it was very important to us to keep it organic. Hans started with planting and growing the evergreens and a few years ago, through our son Justin and friends, we started with a small market garden, selling organic veggies at a farm stand.

We had some enthusiastic customers and interest was growing, but Justin and his friends decided on doing some long distance travelling and closed up shop. We actively looked for some young new farmer in need of some land, contacting Farm Link and Farm Start (organizations that bring landowners and new farmers together). Unfortunately we were not able to find anybody, mostly because of lack of accommodation.

Then one fine August day, in drops Daniel and his wife Terri, just curious about our little business, being an organic farmer himself. They were in the process of purchasing a house in the area, but not looking for any farmland to use. Too bad, because those few minutes of talking with them gave us the impression that Daniel would be the perfect person to have here on the farm.

Next spring, through Justin and friends, we learned of Daniel's problems with wet clay soil down near Brampton, not being able to start his spring seeding. "Tell him to come over”, we said, “we have a whole area ready to be used, well drained sandy loam”.

And he did.

Daniel did not come on his own. He brought with him field manager Paul and a group of enthusiastic interns and volunteers.

Now that, finally, we live on the farm (still in a camping trailer) it is great to see all the activities every day and of course to see all that bounty being brought in from the field. Sometimes somebody will walk over with a ripe melon or some cobs of corn ready for the pot.

It is also great to be part of the farm team, when I, Loes, host the Tuesday Elmgrove CSA. To be able to meet our local CSA members every week and send them off with shopping bags and baskets filled with fresh organic produce.

Life is good at Elmgrove farm!

Veg Tip of the Week
Ever wondered how to best store your potatoes? Potatoes don't need to be refrigerated and in fact, will keep best in a paper bag or box in a cool, dry, and dark place. If potatoes are damp when you get them, let them dry before you put them away. They should also be stored separately from onions as the two spoil quicker when left in close proximity!

Produce this Week
This week members should expect to see, from The Cutting Veg: Tomatoes, Potatoes, Leeks, Winter Squash, Garlic, Zucchini, Salad Greens One other item TBD. Outsourced Veg: Golden Beets (from Zephyr Organics)

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 mention 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!

Recipe: Leek and Potato Soup (From www.epicurious.com)
2-3 medium sized potatoes (about 1/2 pound)
2 garlic cloves, minced
1/2 medium onion, chopped fine
2 tablespoons unsalted butter
2 large leeks (white parts only), halved lengthwise, sliced thin crosswise, and washed well
2 1/2 cups broth of choice
4 tablespoons heavy cream
2 tablespoons chopped fresh flat-leafed parsley, sage, or tarragon leaves

Peel potatoes and dice fine. In a 3 1/2- to 4-quart saucepan cook garlic and onion in butter over moderately low heat, stirring, until onion is softened. Add potatoes and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender. If desired, in a blender purée soup in batches until very smooth, transferring to another saucepan. Stir in cream, fresh herb, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.

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

The Cutting Veg Farm Team

Tuesday, September 18, 2012

Farm Talk: An Ode to Volunteers

Hello Farm Folk,

Farm Update from Kirsten
At this time of year, we’re gearing up for the final leg of our marathon season and looking to our Fall crops for abundance these last seven weeks. Our workload on the farm won’t be letting up any time soon but there is a feeling of reassurance in the air: we have made it this far, our crops are in good hands. This is the same feeling that washes over me each week as I drop off our veg and hand over the day to our incredible CSA volunteers.

At every one of our six CSA locations, we have been blessed with the most wonderful individuals who have come forward to volunteer their time and make our CSAs a reality. These individuals are, without exception, kind, generous, and committed to making each week an enjoyable one. Just as much as our farm relies on the soil, the sun, and the timely rains, we rely on our community of interns and volunteers.

I hope you will join me this week in thanking our volunteers—for the schlepping, the stocking, the planning and preparing, the conversations, cooking tips, and the smiles that you bring to the CSAs each and every week. For all that you do, we thank you.

Stories From the Field
A message from Marilyn Cukier, Temple Sinai CSA Member and member of the CSA Social Action Committee:

As I walked around the farm, it was overwhelming to see how large of a plot you have cultivated and the work that you and your Staff and Interns are doing is vast. The fields are in full throttle. Some plots have been harvested while others are ready for picking and every step in between. The variety of crops is extensive. The asparagus and strawberry patches look great and I can hardly wait to taste them in the years to come.

I had the opportunity to meet a few 2012 Interns and reconnected with Tom, this year a beekeeper. I heard stories of how these varied individuals found you and what their “story” is. How does a city guy/gal take the time from a busy life and dedicate 2 days a week to hard labour? What keeps him/her here and on task and shuffling the already full city life? You have inspired many wonderful people to grow and reach beyond who and what they are.

How wonderful it is that Tom is learning the honey trade from the bottom up. I look forward, as well, to tasting the honey that is produced from his hives.

Another realization was that the experience was not the typical come to the farm, buy a pumpkin or pick an apple experience. In fact, there were far fewer children than I thought. There were many adults who were milling around the fields, learning or picking crops. These people have all been touched by The Cutting Veg in one way or another. The young adults from Temple Sinai were engaged in the many aspects of the farm. It was wonderful to connect with them as well.

Once again, thanks for the day and a beautiful sunny one at that. How lucky I was to come and share a day on the farm with you and yours!

Veg Tip of the Week
Haven't used your acorn squash yet? Don't feel bad! Winter squash are best after being cured for a couple weeks. Keep them in your kitchen or somewhere warm and dry before cooking them and they'll be even tastier than before!

The Cutting Veg Presents FarmDate: 100% Certified Orgasmic
Do you want a relationship with someone who is as passionate about a healthy lifestyle and caring for the planet as you are? Then, Farm Date is for you! Follow the link for more info: http://shar.es/797hT.

Produce this Week
This week members should expect to see, from The Cutting Veg: Tomatoes, Carrots, Garlic, Swiss Chard, Summer Herbs, Summer Squash, Beans or Beets. Outsourced Veg: Mushrooms (from Sharon Farms), Cabbage (from Zephyr Organics)

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 mention 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!

Recipe: CHICKPEA CHARD SOUP (www.thecuttingveg.com/recipes)
3 cups (750 mL) canned chickpeas, drained and rinsed
2 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 ½ cups Swiss chard leaves, stems removed and chard sliced
1 Tbsp rosemary
1 can (14 oz) diced tomatoes (or use your own fresh ones with a little red wine or vinegar to help break them down!)

Heat oil in a medium saucepan. Add onion and garlic and cook over medium heat for 4 minutes. Stir frequently.
Add the Swiss chard leaves and stir. Cook for another 4 minutes.
Add the tomatoes and 1½ cups chickpeas. Cook until the tomatoes have broken down to a sauce consistency.
Puree the other 1½ cups chickpeas with 1 cup of water.
Add the chickpea puree to the tomato mixture and simmer for a few minutes. Add extra seasoning, if needed.
Serve with warm toasted bread on the side.

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

The Cutting Veg Farm Team

Wednesday, September 12, 2012

Updates from our Donation Partners

Each week, The Cutting Veg donates fresh produce to 6 different community organisations. We asked them how our produce donations are impacting their communities, and here is what they told us:

Elm Grove CSA

Sutton Food Bank:

“We really look forward to this time of the year - when we can distribute fresh garden vegetables to the people who use our services. We are certainly blessed to be able to give our families, produce, and local organic produce no less, which is picked at its prime of growth. Our families are certainly very grateful for these contributions.”

Holy Sprouts CSA

Wychwood Open Door:

"Wychwood Open Door is a day-time drop-in centre that has served homeless and socially isolated people in Toronto's midtown St. Clair West community since 1986 in the basement of St, Mathew’s United Church. Wychwood Open Door provides members with a safe warm environment where they find guidance, food, friendship, and support. We serve a hot breakfast and lunch three days a week and in 2011 served over 14,500 meals. Wychwood is a registered charity, governed by a volunteer Board of Directors.


The fresh organic vegetables we receive from your donations are used daily in our meals. They enhance them by providing health and nutrition without the pesticide worry. We usually serve our lunch with a plain salad but the Swiss Chard, kale, zucchini, mushrooms and peppers you have provided have allowed us to make phenomenal stir fries and other exciting new side dishes. The garlic and onions have been roasted and added to other dishes we make, which enhances the flavour and taste of the food that we serve.

Over the last couple of years, we have found there has been an increasing presence of vegetarians coming to the Centre and having your donation assures that they get a meal that helps support their dietary needs. This year, our staff and volunteers have made eggplant Parmesan, squash soup, stuffed peppers, amazing vegetable soups, and so much more. Some vegetables get used as our main for the meal for all to benefit from. And at the end of the day, if we find that there is more than enough for us to cook, which often happens, we give what we can to our members to take home so they can continue to eat nutritious food when Wychwood is not available to provide it. Having the variety and quality of vegetables that you donate to our kitchen has encouraged everyone to be more open to trying new and different foods, and healthy ones! It opens a world of new tastes experiences for our members, the volunteers and staff and allows an atmosphere of pleasure in both creating the meals and eating them at Wychwood Open Door.”

Pri Adamah CSA

Eva’s Place:

"Eva's Place is home to 32 youth at any given time, providing them with not only shelter and programming, but also with nutritious meals. The weekly donations made by The Cutting Veg help Eva's Place ensure that our youth maintain a balanced and healthy diet. Your generous donations of produce provide the backbone for many of our meals and help us meet Canada's food guidelines. With the price of fresh produce continually increasing, your contribution helps to offset this essential cost. Getting organic vegetables is even more of a treat for us and something we couldn’t otherwise afford.

Every Thursday at Eva’s Place, after receiving your donations, youth are engaged in a program called Lunch and Learn, where our chef teaches them a new recipe using the items donated that week. They then share this meal with other clients and staff, proudly explaining to all what they cooked that day. Your invaluable support works to keep youth at Eva's Place healthy, happy, and well-fed.”

Shalom Harvest CSA

Bikur Cholim:

“Thank you for spearheading this wonderful Community Supported Agriculture Program and for including Bikur Cholim as a donation partner for your veggies. Through the efforts of your community, we have been able to use the fresh, locally grown produce in the soups, salads, and side dishes we prepare for vulnerable individuals in the Greater Toronto Area. With your veggie donations, the health of our community is thriving.

It is extremely heartening to Bikur Cholim as a community organization that we are able to partner with other endeavours to bring aid and succor to those in need. Your initiative and commitment has made this possible, and for that we thank you!  We wish you a safe, healthy, and happy summer.”

Kavanah Garden CSA

Update from Ve'ahavta:

“Each Thursday, your donated CSA shares, extra veg, and whatever was harvested from Shoresh's Kavanah Garden that afternoon, are all donated to our tzedakah partner, Ve'ahavta. Ve’ahavta, The Canadian Jewish Humanitarian and Relief Committee, has been working with those living in poverty within the City of Toronto and abroad for 14 years. Our Homeless Outreach Van has met with thousands of peoples from all walks of life – all with a story to tell and many with pain in their hearts. Ve’ahavta works to alleviate this pain by providing essential services to empower them and move forward from their hardships and obtain personal success in any form they choose.

Our partnership with the Kavanah Garden CSA has been one we are most honoured to be a part of. Every week during the spring, summer, and autumn months, the Kavanah Garden CSA generously provides us with fresh produce, which we then bring to one of our partners, Evangel Hall Mission. Evangel Hall Mission has been in operation since 1913 and has served as a drop-in centre for the homeless and near homeless. Evangel Hall uses these veggies to make fresh soups and foods to serve at their community breakfasts, lunches and dinners which they serve 7-days a week. The number of people touched by your donations is countless!

Thank you everyone for the impact you have made. Your participation in the Kavanah Garden CSA is helping to get healthy and delicious food to folks in our community who really need it. You are all vivid examples of the best that comes out of the community.”

Park Road Organic Harvest CSA

Church of the Redeemer:

Dear our friends at The Cutting Veg,

Here at Church of the Redeemer, our drop-in meal program sees 100-120 people every day. Many of our participants live on the streets or in the shelters, and our space offers a safe, welcoming space to all who enter our doors. Here in our program, we offer a hot breakfast and lunch, medical services, one-on-one counselling, legal services, and housing and employment assistance.

The other day, I had a conversation with one of our participants named Fred. ‘I come here and I feel like I have a fresh start,’ he told me. ‘This food, it makes me feel like somebody, it’s not someone’s leftovers in a McDonald’s bag. The vegetables today reminded me of home.’

Since our partnership with The Cutting Veg, our participants have noticed the ample amount of amazing quality vegetables we have and have been thrilled by it. It means a lot to our participants to feel like they are ‘worth the good stuff’, and the vegetables have made it possible for us to offer a larger variety of high quality and healthy foods. Our volunteers are always excited to see such wonderful veggies to work with. The vegetables from The Cutting Veg bring our community together, and let our participants know that good quality produce is meant for all.

Thank you so much for seeking us out as a community partner during your 2012 harvest season. It has been a pleasure working with all of you- each staff at The Cutting Veg embodies welcoming spirit and a compassionate heart. Thank you for going out of your way to deliver these vegetables to us and in turn the marginalized community in Toronto. I look forward to hopefully working with you again in the future.


Angie Hocking
Outreach Coordinator
Church of the Redeemer

Monday, September 10, 2012

Farm Talk: Celebrating Abundance

Hello Farm Folk,
Farm Update from Farmer Paul
Perhaps the best way to begin this Epistle is by introducing myself, I’m Farmer Paul the Field Manager at the Cutting Veg. This is my second season in this position working alongside Farmer Daniel. It is a pleasure to provide this week’s Farm Update for you.

To say I enjoy my work would be an understatement; to say I feel incredibly blessed to work with Daniel would be an even greater one. I honestly can’t imagine doing anything else. Each day on the farm is full of blessings, surprises, challenges and rewards. For the purpose of this update I want to share some of the surprises that I have experienced lately on the farm.

Farming is one of those vocations that you never really quite master, you gain experience, your skill level increases, but you can never really say you’ve perfected it. Just when you think you might have it all figured out you discover a delightful surprise that you didn’t see coming at all. The arugula that made its way to our CSA’s this past week was one of those surprises. Originally we sowed salad greens, Asian greens and arugula in a section of the farm known as the “barn field”. We sowed these crops just before the drought that most of Southern Ontario experienced in July and the early part of August. Although we managed to irrigate right after the sowing, our pond went dry shortly after this and with it our young plants shrivelled and died. Or so we thought. Two weeks ago when we took off the row cover, so that the field could be tilled and a cover crop planted, we discovered that not only had the arugula survived but it was thriving! Don’t ask me why or how? This was just one of those wonderful farm surprises that we were able to pass on to our members.

The other big surprise for me is that this coming week all of the veg at our 6 CSA’s will be 100% Cutting Veg planted, grown and harvested - that’s right it’s all ours! This is a double surprise for me. First because at the beginning of the season, in my naiveté, I actually thought that it would be pretty easy to grow enough volume and variety to supply 350 individuals/families + 2 Farmer’s Markets with vegetables every week. Wow was I wrong! The second surprise was that when I eventually woke-up to the reality of just how difficult this would be, the rains came in a timely manner, the sun continued to shine, and here we are! It is now September and we have never seen such abundance in our fields. What a wonderful surprise it was this week when Daniel and I discovered just how much veg we had waiting to be harvested. With this in mind I will bring this update to a close – the fields are calling!

I hope you discover the surprising flavour and vitality of our vegetables at a CSA or Famer’s Market near you in the coming week. And, as Farmer Daniel says that you “keep livin’ on the veg!”

Stories From the Field
Hi, my name is Julie and I'm an intern this year. I'm a grad student at OISE/UofT studying adult education and community development, with a focus on food issues. I was drawn to this internship because I wanted to have the opportunity to learn more about food outside of the classroom and gain the hands-on practical experience and skills to be able to grow my own food and ensure I have access to healthy, local, organic produce (and hopefully also be able to help others do the same in both my professional and personal life).

There is so much about this experience I am enjoying! The biggest personal enjoyment has been seeing an improvement in all aspects of my health (physical, mental, emotional, spiritual, social, professional): the physical labour has strengthened my body; eating copious amounts of fresh, organic veggies has energized me; the work and fresh air have helped my mind become more clear and calm; deep discussions while working in the field have helped me be more open with my emotions; connecting with the land has rejuvenated my soul spiritually; I have made beautiful friendships; and I have established more clarity about future career decisions. Not only have I made amazing new connections with the other interns/staff/volunteers on the farm, but also at the farmers' markets and our CSA locations where I have had the opportunity to help out and engage with community members (perhaps you've seen me with markers and chart paper asking you to draw, or with another fun activity).

My favourite farm task is hand weeding. While it may seem monotonous and slow, I find it very meditative. Whether in dialogue with others around me or in silence on my own, I find moments (or even hours) of hand weeding to be beautifully calming and peaceful - often what I need when much of my daily life in the city is the antithesis of calming and peaceful!

Produce this Week
This week members should expect to see, from The Cutting Veg: Tibetan Garlic, Eggplant, Tomatoes , Summer Squash, Parsley, Kale, Asian Greens or Chives, Winter Squash, Beans. Outsourced Veg: Nothing! All of this week's veggies come straight from The Cutting Veg.

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 mention 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!

Recipe: WARM PARSLEY & BEET TABBOULEH (www.thecuttingveg.com/recipes)
1 med bunch of parsley, coarsely chopped
1½ cups Swiss chard leaves, spinach, or kale (ribs removed and thinly sliced)
2 large red onions, finely sliced
2 small raw beets, grated
½ cup quinoa
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp lemon juice
Salt and Pepper

• Add quinoa to 1¼ cups water and bring to a boil. Simmer for 18 mins, covered.
• Remove from heat and leave to stand for another 5 to 10 mins to fluff. Do not remove the cover.
• Heat olive oil in a deep, wide saucepan. Add the onions and stir. Cook until tender (10 mins).
• Add balsamic vinegar to the onions and allow to bubble. Remove from heat.
• Add the rest of the ingredients (except the greens of choice) to the saucepan, and mix.
• Serve the tabbouleh on a bed of Swiss chard, spinach or kale leaves.

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

The Cutting Veg Farm Team

Monday, September 3, 2012

Farm Talk: Feeding the Soil

Hello Farm Folk,
Farm Update
We are blessed with a beautiful sandy loam soil on our farm. Having worked with clay exclusively during my first decade of farming, I find the sandier soil to be a joy to work with. There is something very therapuetic about running one's hands through our sandy growing medium while planting, or weeding. And while our soil gives us so much --- the joy of working with it, and amazing food! --- we do our best to give back. This is what makes an organic farmer an organic farmer. A deep commitment to, and passion for, caring for the soil. How do we do this? In addition to being 100% chemical free, we are very proactive in feeding the soil organic matter. Straw, manure, compost, worm castings...all of these offer vital nutrients, ensuring long-term health of the soil, healthy plants, and nutrient-rich veg. Feeding the soil --- spreading wheelbarrow load after wheelbarrow load of compost onto our field --- is one of my favourite farm tasks. It's a simple, mindless activity, but one that serves not only those connected to the farm, but future generations, and the ecosystem as a whole. While we can't control the bounty of our harvest, we can ensure that our soil gets richer and healthier each year. During August, we've amped up our efforts to enrich the soil, by adding yards and yards of compost to the farm, and by growing cover crops (oats, buckwheat, etc.) Over the last 2 months of the farming season, feeding the soil will continue to be a major focus for us, and hopefully for all you home gardeners as well!
Stories From the Field
Hi! My name is Zandra and I'm an intern this year. When I am not on the farm, I can be found managing the weekly Leslieville Farmers' Market, going to a yoga class, a long run along the lake, or, my favourite... preparing a new salad creation with all the beautiful veg from the farm!! I was drawn to the internship to learn about growing organic veg, but even more so, to deepen my connection with nature and Nature (in other words, the physical and spiritual world we inhabit!). I enjoy most the inspiring conversations that naturally happen while working in the fields. As Daniel says, TCV is not only about growing veg, but helping to grow people into realizing their true potential. So with all that good energy floating around, no wonder our veggies taste so darn good! :) Bon appetite!
Join us for CSA Members Day
Come visit us on the farm for CSA Members' Day on Sunday Septemer 9th. Come for some farming, taste testing, story-telling, crafts, and fun for the whole family! Pick up your apples and honey for the holidays! Please join us on the farm from 1:30-4pm, at 535 Catering Rd. Directions from Toronto here:http://shar.es/7ziZZ. Look for the CSA Members' Day flyer with details at your CSA this week. See you on the farm!
Produce this Week
This week members should expect to see, from The Cutting Veg: Tomatoes, Summer Squash, Korean Garlic, Swiss chard, Fresh Herbs, Onions. From Zephyr Organic Farm: Carrots, Eggplant, Golden Beets.

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 mention 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!
Recipe: CHUNKY RATATOUILLE (www.thecuttingveg.com/recipes)
1 large eggplant, cut into chunks
1 large onion, cut into chunks
1 large zucchini, cut into chunks
2 medium red peppers, seeded and cut into chunks
2 medium yellow peppers, seeded and cut into chunks
1 lb (450 g) cherry tomatoes (or large tomatoes, cut into 4)
4 garlic cloves, minced
6 Tbsp olive oil
Fresh basil for garnish (optional)
  • Preheat the oven to 475 F.
  • In a small bowl, mix olive oil, garlic, salt and pepper.
  • Marinate all the vegetables in the olive oil mix. Make sure the vegetables are coated evenly.
  • Transfer the vegetables into a shallow ovenproof dish and put into the oven. Cook uncovered, for 30 to 40 minutes. The vegetables should be tender and browned at the edges.
  • Tear a few basil leaves for garnish.
  • Enjoy with cooked millet or buckwheat.
That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!
 The Cutting Veg Farm Team

Sunday, September 2, 2012


Do you want a relationship with someone who is as passionate about a healthy lifestyle and caring for the planet as you are? Then, FarmDate is for you!

What is FarmDate?
Come spend a day on an organic farm, doing farm activities as you meet other singles.

How will it work?
In the speeddating style. You will be paired up with a member of the opposite sex for a few minutes, as you do a farm task together (eg, harvesting beans, weeding carrots.) Every few minutes, participants will rotate tasks, enabling numerous "dates" in a short period.

Who is Farm Date for?
This event is geared towards heterosexual women and men, aged 20-40.

Where and when will Farm Date occur?
At Elm Grove Farm, the home of The Cutting Veg. This is 1 hour from Toronto, at 535 Catering rd., Sutton, ON, L0E 1R0. Sunday, September 30th, 11am-3pm. Potluck lunch to occur from 12:30-1:30pm.

What is the cost and how does one register?
$25/person. To register, contact Daniel at 647-388-7444.

Looking forward to sharing in a fun day on the farm with you, and here's to hoping you meet that special someone!

The Cutting Veg Farm Team