Thank you to everyone who completed the Share Member survey! For those that would still like to respond, you can access the short survey here. We use the information gathered when planning for future seasons and the responses influence everything from crop selection to pickup location to season timing.
The main tasks on my to-do list this week are to harvest the remaining potatoes and plant the garlic for 2019. Ideally, I like to plant the garlic in mid-October so that it has time to establish a root system. We're a bit past the middle of October but not as late as one year where I was finishing the planting on Remembrance Day. That was a little late (and cold)! This year, in addition to growing potatoes for our share members, I also planted enough to save as seed potatoes. In previous years, we have purchased certified organic, certified seed potatoes. The cost of the seed potatoes alone is often 25% of our total seed budget, which is pretty significant. I don't begrudge the cost of the seed potatoes: organic seed potatoes can be a tricky, labour intensive crop for the farmer. However, I decided I wanted to try saving my own seed potatoes. Fingers crossed they store properly for us! If not, we will be buying some last minute seed potatoes in the spring so that we can still have a potato crop.
It is the season of soups and stews so I thought I would share some recipes that use many of the ingredients we have to work with at this time of year. I love the simplicity, nutrient density, and comfort these one pot meals provide. We eat at least 2 or 3 different soups or stews over the course of a week and I have entire recipes books dedicated to soup making. I also love that soups freeze and reheat so well: make a double batch and save some for a night when no one wants to cook!
French Onion Soup
Hearty Vegetarian Pumpkin Chili
Loaded Baked Potato Soup
Roasted Fall Vegetable Soup
Beef Stew with Root Vegetables