Wow! Time is flying by and we are already on the third-last week of the season! I will be sending an email directly to share members within the next week or so where I will highlight what 2018 will look like. Be sure to read as it will have lots of pertinent info that won't yet be on our website!
As for tasks around here on the farm, we have had some wild and widely variable weather lately. First it was warmer than seasonal and then suddenly this weekend we had loads of rain and extremely high winds. While there are still crops in the fields, they are all pretty hardy and not easily affected by variable weather. Over the next few weeks I will be busy planting our 2018 garlic, removing spent crops from the field, and packing away row covers and landscape fabric. Removing the landscape fabric each fall is a requirement of our organic certification and is actually quite time consuming. It takes me about 20 minutes to remove all the staples, shake out, and roll up each bed's worth of landscape fabric. Considering we have about 100 beds with fabric on them, I have my work cut out for me! The reduction in weeding that happens when using the landscape fabric is worth the effort, though.
We have had some share members inquiring about our Fall Boxes that we offer as an add-on each year. We are SOLD OUT of Fall Boxes for this year. They will be available again in 2018 and you can reserve them at the same time as you reserve your regular summer share.
Remember you have just two more weeks (after this week) to buy any honey or frozen chickens from us! If you are interested in one chicken or to stock your freezer for the winter, please let me know 3 - 4 days in advance of the pickup so that I can be sure to bring your order with me. As a reminder, chickens are $5/lb and range between 4.5 - 7lbs. We also have a limited number of pieced chickens. These are sold in packs of 2 and cost $70. These are perfect for smaller households or those that want to cook a particular cut at one time.
Rhutabaga is a favourite vegetable of mine but is tends to be overlooked and under-appreciated by many. My two favourite ways to prepare it are as follows:
1. Peel, dice, and boil until soft. Combine with the flesh of a roasted Red Kuri squash and puree (a food processor works well). I add in some sea salt, cinnamon, and 1 - 2 tbsp of coconut oil. Delicious!
2. Peel and cut into french fry shapes. Toss with oil and sea salt (paprika is also nice). Roast at 425 degrees in a single layer on a baking sheet for 20 - 30 minutes.
For more ways to enjoy rhutabaga, check out these recipes:
Oven Roasted Rhutabaga
Mashed Rhutabaga with Sour Cream and Dill
Silky Rhutabaga Apple Soup