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Wow! We have hit the last week of this growing season! We have been honoured to grow your vegetables for you and look forward to seeing familiar faces again next season. I have been pleased with how this season has gone and feel like every season gets a little bit better and a little bit easier. Our farm wouldn’t be possible without the support of our share members. Thank-you! You can expect to see information regarding the 2016 updated on our website by early December. At that time, I will send an email to previous share members with all the sign-up details. Remember, we offer a 10% discount on share prices if you pay in full for your share by February 1st, 2016. For now, I just have a few updates regarding the Fall Harvest Boxes and Chickens/Turkeys being delivered this Wednesday. Fall Harvest Boxes For those share members who have ordered a harvest box, they will be available for pickup at our regular pickup times. The produce is pre-weighed and packaged but please bring bags or boxes to transfer the produce into. 2 – 3 large bags or 1 large box should be sufficient. Included in the fall boxes are: 3 kg potatoes, 1 kg onions, 4 garlic, 2 kg beets, 3 kg carrots, 2 winter squash, and 1 rhutabaga. Chickens / Turkeys Share members that have ordered chickens/turkeys can expect an email from me shortly with the exact cost of each order. These birds will come frozen and will be available for pickup at our regular pickup times. We still have chickens available, so please email me ASAP if you would like to add an order. We will also have extra carrots and red kuri squash available for purchase (along with our honey) at the pickup this week. I hope you have a wonderful winter season and stay tuned to our blog for winter updates. Weekly Share Contents Carrots Beets Parsnips Onions Shallots Garlic Squash Kale  This year, we have grown 5 varieties of winter squash: spaghatti, acorn, delicata, butternut, and red kuri. The red kuri squash are the most plentiful and the ones we get the most questions about. They also happen to be our family favourite, by far! Their skin is entirely edible and cooks down very thin and soft. This means that they never have to be peeled, even when making soup. And their flesh is thick and rich. These two characteristics mean that they make the best squash soup, hands down! Here are some recipes that feature this particular squash:
http://ahouseinthehills.com/2014/10/06/kale-and-roasted-red-kuri-squash-salad/ http://www.thekitchn.com/recipe-roasted-9-159051 |
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