CSA Week 20

Wow, we've made it to the end of another great growing season! I would like to extend a big thank-you to all our share members who have supported our farm this year. Meeting and chatting with our share members is always a highlight of our week and we love to see others enjoying the produce we have grown. It makes any challenges worthwhile!

I'd also like to offer thanks and well wishes to Thomas, our intern for 2016. Last week was his last week on the farm and he has headed back home for some rest and relaxation before continuing on to BC for a long stay at a meditation retreat centre. As always, the value interns add to our farm is immense!

Our fourth growing season has been both challenging and fruitful. The drought and heat we experienced through much of the summer stressed many crops and increased insect pressure. Particularly, the broccoli, cabbage, and cauliflower did not like the conditions. You may have also noticed that beets were conspicuously absent from our shares this season. Despite 3 separate plantings, we just didn't get any beautiful beets to maturity this season. I joked with share members last week that I will probably over-compensate next year and we will be overrun with beets! But despite these challenges, we also had some crops that loved the conditions. Tomatoes, onions, cucumbers, and summer & winter squash all provided us with a bounty!

The kale in your shares this week will be loose (not bunched) and you can take as much as you can use. Since we will not be doing any more kale harvests we have stripped the plants thoroughly so have lots to go around. In addition to the garlic in your shares, there will also be a bin of 'bonus' garlic which is damaged in some way. Most is just too small for replanting or was stabbed by the garden fork when harvesting - help yourself to a couple bulbs and use within 2 - 3 weeks as they will not store for very long. 

I am in the midst of updating our website to reflect the changes for 2017 and will email share members when it is up and ready for business! We have enjoyed providing you with vegetables these past 20 weeks and look forward to seeing you again in the spring. 

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As promised, I am reporting back about the Black Futsu pumpkins that many share members are keen to try. They will be available as a choice amongst the squash again this week. 

I am in the midst of cooking one right now, but after doing some research I have some recommendations and recipes for these intriguing looking pumpkins. 

It appears that like the delicata and red kuri squash, the skin of the black futsu is thin, soft, and edible. Many recipes simply suggest cutting into chunks or wedges and roasting as you would any other squash. But I thought the recipes below sounded particularly interesting. Enjoy!

Black Futsu Squash in Sweet Coconut Cream
Caribbean Pumpkin Slaw
​Roasted Futsu with Jasmine Kale Rice