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30 Days On My Small Farm-Day 18 (Fall CSA Week 2)

Well, there will be no pictures of today's baskets.
My camera has officially bit the dust and I'm waiting for delivery of the new one.
Ah, my high tech life!

So I'll just pop in pictures you maybe haven't seen!

Chickens get the not so great greens from CSA days

Realistically  I am about as low tech as a person can be these days.
I have a cell phone, but it is never on. I had it for a few months before I figured out how to answer it.
Texting? Not my specialty.
Amazing really that I'm able to write a blog.

My low tech abilities fit very well with my career of choice. I sometimes feel like I was born in the wrong era. My work is very labour intensive with my hands dirty and my back always bending to pull weeds, plant or harvest.

Today my hands were cold when I rinsed off the veggies for the CSA baskets outside.  I don't do well in the cold, particularly my fingers and toes and I've always found harvesting and cleaning veggies tough at this time of year and into the winter.  I had to go in the house to soak my hands in warm water before I could finish up!
And THIS is just the beginning!  It's not actually even cold yet.

Baskets today contained beets, carrots, french breakfast radishes, lettuce, braising greens, leaf celery, sweet and hot peppers, and a tomato or two. This is most definitely the end of the tomatoes for 2012, as last Friday night's frost was a killer.  That's okay too, because they just don't taste nearly as good once the cold nights hit.

Adios for another year my friends!

The following recipe is one of my favourite ways to serve carrots...and tofu. It is so simple and yummy it has become a staple in my house.
This recipe is from The Vegetarian Times cookbook.

Recipe Ingredients for Carrot and Tofu Scramble

2tbsp vegetable oil
1lbs carrots, grated
1lbs extra firm tofu, drained and crumbled
1/3cup soy sauce
1/3cup sesame seeds
1tsp teriyaki sauce

Recipe Directions for Carrot and Tofu Scramble

  1. In a skillet, heat the oil over medium heat and cook the carrots, stirring, for 15 minutes.
  2. Add the tofu and cook, stirring, until the carrots are soft, about 5 minutes more.
  3. Add the soy sauce and sesame seeds. Cook 1 minute more.
  4. Stir in the teriyaki sauce.
  5. Serve hot.


30 Days On My Small Farm-Day 17

When the wonderful Harrowsmith Country Life Magazine was still being published, some of my veggies and tomatoes scooted as fast as possible to Montreal for photo shoots. Pretty cool, eh?
I sure thought so.

Today I got some pretty veggies ready for a shoot at Niagara College.
These pictures will show the process from kitchen to dining room.

Can't wait to see the pictures.
Bet they are better than these. I think the veggies are pretty anyways though.
( the way I have a new camera on order!)


30 Days On My Small Farm-Day 16 (Saturday Frost)

We had a very heavy frost on Friday night.
This is how it looked.

All is well in the hoophouse.  Things are growing and changing daily....


Guest Post-Jo's Roasted Veggies

I have never eaten turnips before.

There, I admitted it.

In fact, I'm not even sure that what I roasted up the other night *was* a turnip.  I'm going to presume it was, as I googled it, and it looks kind of similar.  But as the fall season root vegetables now populate my weekly basket, I've got a lot more learning to do.  It reminds me of the first couple of weeks with my summer basket when I was introduced to purslane, arugula, sorrel, chard.  And I feel uncomfortably like those poor urban junk-food-nation kids on that Jamie Oliver show a few years ago -- the ones that couldn't recognize a carrot when he held it up.

I'm not much better, it would appear.

My mom was over on Thursday night and we were going through the basket to get my sister's half ready for her.  She's been out of commission recently -- her boyfriend of 15 years has been hospitalized for the last six weeks and it doesn't look good.  She hasn't had time to cook or eat or even focus on anything else.  Mom and I decided to roast up anything that could be roasted and give her the cooked vegetables instead.  I had no idea even how to do it, but my friend Christine and I had done the beets this summer, so I assumed drizzling oil and adding some rosemary couldn't hurt.

We cut up turnips, beets, carrots, and the squash.  (I googled that, too.  It's called 'acorn squash'.)  We added a ton of store-bought potatoes, because really, who doesn't love roasted potatoes?

My mom was particularly excited about the squash.  I'd only ever had butternut squash before, and it made me sick that time (blasted stomach condition!!) so I was scared.  Mom said put lots of butter on it, so I did.  And I took my preventative meds, and chowed down on everything once it came out of the oven piping hot.

And WOW that squash was delicious!!!!  The jury is still out on the turnips, but my friend gave me a recipe that includes vinegar (I'll attach it below), so I'll try that next time.  I have not given up on turnips yet, I just need a bit more goading.  And experience.  And tasty recipes. :)


Turnip recipe from Theresa

Cut the turnips into about one inch chunks. Season with olive oil, salt and pepper and a bit of vinegar (tbsp or so depending on how much turnip you have and whatever your taste)- Rice vinegar, white wine, red wine, balsamic - whatever you have. Roast at 400 until golden brown. They turn so sweet and savoury. The vinegar makes the difference. 

They're always a hit at my house and I never have leftovers.



30 Days On My Small Farm-Day 15 (Frost Tonight!)

I think this is it... the end of the tender veggies that is.
Being a grower means being flexible and rolling with the weather.
So today was not garlic planting, rather it was bringing in as much as was possible.

So many peppers

Lots of Morelle de Balbis

Green tomatoes, zucchini...

Tomatoes with colour

Tomatillos. And don't forget that duck egg!

Apples too!

Kiwano melons
Plus beans, fresh, for shelling and dried to eat and for seed.
Lots of food in,
But still lots of food out!

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