Hello Farm Folk,
Farm Update from Farmer Daniel
The strength and resilience of plants never ceases to amaze. It's been frigid outside, so how is it that the arugula is so damn tasty, the kale has never looked better, and the carrots are slowly but surely sizing up? "It's cold," have been the two most popular words on the farm over the last week. This is the first year of farming for most of our interns & volunteers, who are learning the hard way how important touques, thermal underwear, and extra socks are in the fall. While working in the cold can be challenging, I just love how farming connects us to the seasons. I love how we started working outdoors in the cool of March, went through an absurdly long heat wave, and now we return to the cold. I love how I can vividly recall the relentless heat of 2005, and dripping with sweat before even reaching the field at 7am. I love remembering how we always seemed to get rain when we needed it in 2008 and 2009. I love knowing precisely what time it gets light in the morning, and when it gets dark at night. I also love how you don't need to be a farmer ---- just having a relationship with a farm deepens ones connectedness to the seasons as well. Our CSA members could tell you in detail about the weather of 2012 including the heat wave, the rain (or lack thereof), the first frost, etc. Every job has its gifts and challenges, and in organic farming, working in all kinds of weather offer both. Yet another reminder how, in farming and in life, challenges and blessings are often a package deal.
Sutton High Visits the Farm
On Friday, October 5th, we were thrilled to host a special education class from Sutton High school. They sent us the following delightful thank you card. http://on.fb.me/SUfwKJ.
Veg Tip of the Week
Not sure if you'll use up your oregano before it goes bad? Dry it to keep it longer! Drying your own herbs can be done very simply by dividing them into small bunches, binding each bunch with a twist tie or elastic, and hanging them somewhere warm and dry in your house. Alternatively, you can spread the oregano out on newspaper to dry. When they are completely dry and crispy, remove the leaves from the stems and crunch them up a little. Store them in an air tight container or jar in a dry, dark pantry and use as you need in your cooking. Yum!
The Get Well Stay Well Guide
Check out the Get Well Stay Well Guide offered by Borden Communications, which is loaded with fantastic, common sense wellness tips to keep us healthy through the fall & winter: http://ow.ly/epfT6
Produce this week
This week members should expect to see, from The Cutting Veg: Garlic, Oregano, Arugula, Kale, Onions OR Potatoes. Outsourced Veg: Broccoli, Rainbow Carrots, Leaf Lettuce, Onions.
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 email@example.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: MUSHROOM FALAFEL BURGERS (from www.thecuttingveg.com/recipes)
1 can (540 mL) chickpeas, drained and rinsed
1⁄4 cup mushrooms, chopped
3 Tbsp olive oil
2 Tbsp lemon juice
2 garlic cloves, minced
1 tsp each ground coriander, ground cumin, oregano, and cayenne pepper
4 burger buns
4 lettuce leaves
Spread chickpeas out on a kitchen towel. Use another towel on top to remove any moisture. In a food processor, combine the chickpeas, mushrooms, 1 Tbsp olive oil, lemon juice, garlic, coriander, cumin, oregano, cayenne and salt. Pulse until a crumbly paste forms.Taste the mixture and add any additional spices if needed. Pulse again. Form four burger patties, about 1 cm (1⁄2 inch) thick. In a large nonstick skillet, heat remaining oil on medium heat. Add the burger patties and cook for a few minutes on each side, until lightly browned. Place each burger on a bun and top with lettuce, tomato and onion. Serve with tzatziki sauce, homemade ketchup, or cabbage slaw.
That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!
The Cutting Veg Farm Team