Well, its another dry old week here on the farm. Veggies are still growing, ripening and maturing but plants are also getting rather yellow and new plantings are growing so very slowly. It's amazing actually how well everything is actually doing despite the complete lack of rain. Fingers crossed for some nice soft warm rain in the next few days.
Today was a rocking good harvest and the shares were just beautiful. Lots of bright lovely colours and so many choices in the grab boxes; really makes me want to be a CSA member :)
This weeks large share has carrots, beans, cauliflower or broccoli, yellow storage onions, zucchini, cucumbers, garlic, tomatoes, peppers, lettuce heads, cabbage and dill or cilantro. The grab boxes have leeks, lettuce mix, spinach, fennel, hot peppers, parsley, beets, green onions, celery, kale, swiss chard, collard greens and more of the above mentioned veggies.
Some beautiful red peppers came out of the greenhouse and from the field today. Lots of different varieties and some awesome shades of red. The hot peppers are hot hot hot so use caution when cutting them up, using a pair of disposable gloves really helps alot in avoiding burning eye issues!!
|Field bell peppers|
|Yummy carmen peppers from the greenhouse|
So, I have new tool which I am VERY EXCITED about!!!! We harvest on average between 400-500lbs of carrots each week for the CSA and restaurant needs and all of those carrots get dug with a big fork called a broad fork. This year the ground has been so dry that digging has been a very slow and rather painful event. So, after looking online to see what other farmers use to dig their carrots I decided I needed a bed lifter. I talked to my brother about it who is very good at designing, modifying and fabricating equipment and with some odds and ends we had around here he was able to make it up Sunday night. He dropped it off for me in the dark and we couldn't resist trying it out. From what we could tell it worked great so Monday morning it had its first real test drive in the light of day. All I can say is........amazing!!!!!! All I do is drive over the bed of carrots with my lifter in the soil and voila, the carrots just pull out. We figure the new lifter will need some adjusting and bracing but for now its saving me so much time and so much easier on the old body!!
The new barrel washer is working pretty good, some slight issues to work on to make it work better but overall its really doing a great job. I was able to wash 300lbs of carrots in about 19 minutes on Monday, beats the old method!!
|I love working in my new building, no real lights yet but what a lucky girl I am to have so much available space for all things veggies!!|
|Super CSA member Marti brought me so super yummy black berries tonight. So sweet.|
|Lots of choices in the grab boxes tonight.|
|So many grabs|
|And more grabs|
|Beautiful red peppers|
|Fennel in the grab boxes|
|A tower of fennel|
|Fennel growing so pretty in the field|
|The tomatoes in the greenhouse have gotten a bit out of hand, its like a jungle in there these days|
|It's a wild spot!!!|
|Golden Cherry tomatoes, my favourite|
|My poor sad little rain gauge is feeling under worked this summer!! Very under worked|
|What better way to start my Tuesday morning but with a freshly baked brownie sitting on my cupboard when I got back from dropping the boys off at daycare. Black bean brownies. Delicious. I really do have the best employees|
|The boys were so excited that Daddy is having a birthday. They really think we should buy him a transformer shirt or a spiderman tooth brush :)|
I'm already dreading the first frost which will wipe out my treasured basil crop. I've been so happy with the quality and quantity of basil that I've been able to produce and offer to my CSA members and i've been making up lots of yummy creations with the extras. My favourite has to be an easy fresh pesto that my friend Tammy passed along. 1 cup basil, 1/4cup parmesan cheese, 2.5tbs olive oil, salt and peppers to taste and 1 garlic clove. Process away and yummy pesto awaits. No need for those pine nuts, you really don't miss them. I've been loving it as a pizza sauce (it can be a rather chunky spread but its so good) or mixed into pasta or casseroles needing a bit of a kick.
|So yummy. Pesto on the crust, topped with fresh tomatoes and lots of fresh basil. Sprinkle a bit of Parmesan and shredded cheese and under the broiler until things start to sizzle. Amazing!!|
|Too easy and too tasty!!|
Jen & the gang.
Don't forget to check out Sally's blog and Sarah's blog for new recipe ideas.