 Happy Thanksgiving to all our share members! I hope you have had a lovely Thanksgiving weekend enjoying good food and great company. We had a nice day on Sunday to celebrate with Lorraine's family in Goderich. It was such a beautiful day that we spent some time walking and playing at the beach! And today (Monday as I write this), the four of us are having a special family Thanksgiving dinner together. It's particularly wonderful when nearly everything on the table was grown or raised on our farm! Sometimes farming can feel like a thank-less job. Dealing with the vagaries of nature and the long hours can be difficult at times. But I am incredibly thankful to have found market farming as a way of life and an occupation. Despite the challenges, there is much for which to be thankful. Here are the things that make me thankful to be a farmer: 1. The daily connection with nature and the ability to be outside on a regular basis. 2. The ability to produce much of my family's food and to live as self-sufficiently as possible. 3. The opportunities self-employment provides: my life and my schedule feels within my control. 4. The constant learning and personal growth that accompanies the task of farming. 5. The meaningfulness of providing food for those in our community. 6. The opportunity to meet and connect with our share members and customers. 7. The working towards a common goal with my family. The political climate, social well-being, and the environmental changes can seem overwhelming and insurmountable. But when I grow food in an organic manner to sell to my local community, I feel as if I can make a difference in the world. And each of you that chooses to support farms like ours are also making a difference in the world. Thank-you for your support! We will be enjoying Spaghetti Squash in the shares again this week. As mentioned before, spaghetti squash are one of the first squash we eat because they don't require curing time to taste great. The simplest way to prepare a spaghetti squash is to cut it in half length-wise, scoop out the seeds, and roast cut side down on a baking sheet until soft. Then fork out the strands of squash. These can be topped with some pasta sauce or a drizzle of olive oil, Parmesan cheese, and some parsley. For more ideas, check out these recipes:
Super Easy Spaghetti Squash Recipes Comments are closed.
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