I hope our share members had a lovely Thanksgiving weekend. We spent a day in Goderich enjoying the harvest with my family and then again here at home. It's lots of fun to eat a special meal of food raised almost entirely here on the farm! I am thankful for the privilege to grow and share food that nourishes all of us.
These next couple weeks on the farm I will be tackling the typical end-of-season tasks: storage root vegetable harvest, garlic planting for 2019, and field cleanup. As energy flags it is easy to put off some tasks until the spring. But inevitably, I kick myself when I leave things undone at the end of the season. So my goal this season is to leave things as 'done' as they ever get on an active farm. This brief spell of warm weather will help me to accomplish these tasks!
You will notice a brief return of cherry tomatoes (as a choice item) in your shares this week. The tomatoes don't want to give up so we might as well make use of them! Very shortly I will need to pull all the tomato plants out to prepare the tunnels for the winter.
We have the first taste of parsnips in the shares this week. Our parsnips last year were a bust so I am happy to have many to enjoy this season! Some of our favourite ways to eat parsnips are in soup, as fries, or mixed with mashed potatoes. For more parsnip inspiration, check out these recipes:
Parsnip Soup with Miso
Baked Parsnip Fries with Rosemary
Parsnip Pancakes with Honey Mustard Dressing
Parsnip Mash with Lemon & Herbs