Week #52 - End with Gratitude

This week ends a full year of weekly blogs of my random thoughts, pictures and musings from the farm. The year has flown by once again and I find it hard to believe that we are once again heading into a new year.  

Last year I shared a picture a day from the farm, a challenging yet rewarding practice that I enjoyed immensely except on the days I didn't. I enjoy sharing our successes and stories of folly and fun from the farm. I love hearing from the few of you who follow along and hope that every once in a while you get a chuckle or learn something new! 

Today is Christmas Day and as we get set to eat a meal fully grown here on the farm, I feel immense gratitude that we have carved out a life that allows us to enjoy good food, fresh air and simple pleasures.

I hope that all of you are safe and warm with someone you love, awaiting the impending blizzard that is reportedly going to arrive shortly. Regardless of what traditions you celebrate this time of year, I hope they bring you peace, joy and grace as you move forward to a new year.

Cheers!

FFF CSA - Week 12/12 - What's in the Box? - All good things must end... at least for the winter!

Alas we have come to the end of the summer... the end of our CSA share and its just about time to start putting the garden to bed for awhile. The season has been somewhat underwhelming with a number of veggies having a tough year. 

Our eggplants, broccoli and cauliflower, carrots and beets not to mention our kale - have all struggled or lacked vigor. The frequent and large rains were not conducive to high yields for those crops. Luckily when you diversify and have many different products you are seldom completely wiped out due to bad weather. Our baskets and bellies were never empty and nature's bounty was as always awe-inspiring.  

To our shareholders, thank you for sharing in our year, both when it was bountiful as well when things happened to be scarce! We love interacting with you each week both in person and online! We hope you will give us the opportunity to feed you again next year!  Just a reminder that we do have other products available throughout the rest of the year.... check back to our Products Available page on our website frequently for updated availability of meats, eggs and other goodies! 

So... What's in the Box this week?

• Bag of mixed greens (lettuce, kale, swiss chard)
• Zucchini  (fulls only)
• Cucumbers
• Potato
• Pumpkins
• Peppers (sweet and hot)
• Squash - its a surprise! May include spaghetti squash, butternut, acorn and a few romanesca)
• Kohlrabi (half shares only)
• Ground cherries 
• Tomatoes
• Onions
• Gourds (for your fall displays - not edible)

and a special farewell addition......

• Green Veggie powder - dehydrated greens that you can slip into smoothie, soups, stews and sauces to amp up the nutrition! 

Romanesco squash

If you haven't been out to the farm, you are always most welcome! Why not pop by this Sunday between 11-5 on Open Farm Day!  More information can be found at www.openfarmday.ca 

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Follow us on Facebook or on Twitter at @FenezFollies

Week #37 - Fresh starts, sad endings, and some new perspective

The first week of school... the last week of our CSA.... the first days of a new adventure. Now throw in a curveball and a tragic and sudden goodbye... week #37 has been full of the good, the bad and the ugly. 

Our kids all began school this week and Farmer Phil along with them (as he works at the highschool). The juggling of school, off farm work and farm work got a little bit crazier. 

Our oldest was pumped to be heading into his second year of University and a new line of study. So he (and all of us) didn't need the three broken bones in his foot the night before his first day. He is gaining fresh appreciation for why accessibility needs to be universal and woven into all building design. 

The first day of school for our two youngest kids (and Philip) was rocked by the tragic death of a long standing teacher on his way to school. While our children weren't taught by Mike Slobodian (Slobo as everyone called him), he was a much loved man who among other things took many highschool kids on annual canoe trips each year. Watching the school community come together to grieve, say goodbye and eventually to say goodbye has been sad yet rewarding. Rewarding to see how people reach out, help one another and look out for those that are struggling. The event certainly reminds you how quick lives can be altered and to remember to tell each other how much we mean to one another when we can. 

Ariane wasted no time taking Oakley for a test drive!

This weekend we welcomed Ariane into our home and hearts. She has come to stay with us for three months and we are so excited to get to know her and help her learn about our family, our community and our language. Once the three months have passed, our daughter will then go and stay with her for three months. Truly a life changing experience! 

We are looking ahead and preparing for our last CSA delivery as well as Open Farm Day next Sunday. We will once again be participating in this event this year. We, along with almost 50 other farms, will open our farms to visitors from across the Province for a day of learning and discovery. We will share our story and introduce visitors to everyone on the farm....both two legged and four! You can learn more about this event by visiting www.openfarmday.ca . We will be open from 11 am - 4 p.m. We will have a some veggies and some other treats for sale as well. Hope to see you there! 

Jet also came to stay on the farm this week! 

As we greet a new week tomorrow, please remember to be kind to each other and careful with our world. Show up, step up, speak up! 

FFF CSA - Week 11/12 - What's in the Box? - Melon-dramatic!

Our second last week of our 2016 CSA share and we are getting melon-dramatic! This week our shareholders will enjoy watermelon and cantaloupe! I must say they smell wonderful! 

Both melons can be eaten without any preparation besides cutting however you can certainly also get fancy by making sorbet or cocktails with them..  

If for some reason you aren't able to eat your melons right away and you want to freeze them for later, that works too.. they will be a bit more softer or mushier when they are thawed but can be great added to smoothies! 

When Farmer Phil was in Japan he saw that they take their melons very seriously. Cantaloupe and watermelon go for $10-$20 each! Watermelons are often grown in molds so they are square!  Have you ever had a square watermelon?

 

So... What's in the Box this week?

• Bag of mixed greens (lettuce, kale, swiss chard)
• Carrots
• Zucchini
• Cucumbers
• Potatoes
• Peppers (sweet and hot)
• Pattypan squash
• Watermelon New!
• Canteloupe (also called Muskmelon) New!
• Eggplant (fulls only)
• Ground cherries 
• Tomatoes
• Onions
• Herbs in a cup - oregano, parsley, chives, basil

Important - As next week is our last CSA week, please ensure that you return all baskets, pails, and cups and that you bring your own bags/boxes in which to pack your last delivery of veggies! 

Our shareholders will see an Open Farm Day brochure in their basket this week. We will once again be participating in this event this year. We, along with almost 50 other farms, will open our farms to visitors from across the Province for a day of learning and discovery. We will share our story and introduce visitors to everyone on the farm....both two legged and four! You can learn more about this event through the brochure in your basket or by visiting www.openfarmday.ca 

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Follow us on Facebook or on Twitter at @FenezFollies

FFF CSA - Week 10/12 - What's in the Box? - Yellow gems!

I can't believe its the last week of August! Summer feels like it has evaporated overnight. Cooler nights and fall crops are upon us.

Week ten brings our shareholders another large haul of deliciousness but I specifically wanted to mention two yellow gems they will find in their box.

The first is a pale yellow oval shaped fall veggie known as a spaghetti squash. This vegetable gets its name from the texture of its fruit when baked. To cook, simply cut in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper, then bake at 400F for 35-45 minutes. Dragging a fork through the cooked squash results in noodle shaped pieces that can easily substitute for regular pasta in many noodle dishes.

The second yellow gem are ground cherries. Our CSA shareholders will find a sampling of these flavourful cherries in their baskets this week. Ground cherries are in the same family as tomatoes and closely related to tomatillos (same papery husk) and taste both sweet and tropical. Some people have said that they taste like a cross between a tomato and pineapple! Ground cherries are ready in early/late fall and thus we are sharing a snack size sample with our shareholders. As larger varieties are available, you can use ground cherries to make jam, chutney or wine!

So... What's in the Box this week?

• Swiss Chard (in with herbs this week... cause we are running out of room!)
• Beets
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Peppers 
• Pattypan squash
• Spaghetti squash
• Turban squash (fulls only)
• Ground cherries 
• Tomatoes
• Onions
• Herbs in a cup - oregano, parsley, chives, basil

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 

Follow us on Facebook or on Twitter at @FenezFollies

FFF CSA - Week 9/12 - What's in the Box? - Squash of the season after autumn variety...

Squash.... one of the most varied and versatile crops in on our farm! As Week #9 of our CSA share comes round, we are seeing all varieties of squash maturing. Squash varieties are typically separated into two types or categories - summer and well... I hate to say it but well... that season that happens after autumn, starts with a 'w' and sticks around like an uninvited guest, you know the one. 

Anyway, suffice to say, there are two categories... Zucchini and pattypan squash are two summer squash that you have already enjoyed (or are sick of). The other variety.... ok, I'll say it straight, winter squash can include acorn, butternut, spaghetti, turban, and pumpkins! Over the next few weeks you will be getting all of these varieties. 

Winter squashes can be prepared in so many different ways.. Roasted, boiled, mashed, stuffed made into soups, sauces or fries - they are very versatile. I have made a faux cheese pasta sauce out of butternut squash that fooled my children! Of course spaghetti squash produces wonderful stringy noodles that can be used in place of traditional wheat noodles as well! Roasted squash, mashed and mixed with quinoa and black bean along with spices and breadcrumbs makes a great burger too! Mr. Google has oodles of more specific information and recipes, but the key to enjoying squash is being open to trying new things! 

So... What's in the Box this week?

• Swiss Chard
• Lettuce
• Beets
• Baby carrots
• Zucchini
• Cucumbers                   (regular and armenian)
• Potatoes
• Peppers 
• Squash - pattypan, acorn and/or turban
• Apples 
• Tomatoes
• Beans (fulls only)
• Onions
• Herbs in a cup - oregano, parsley, chives, basil

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 

Follow us on Facebook or on Twitter at @FenezFollies

FFF CSA - Week 8/12 - What's in the Box - Sunshine in your mouth!

Week eight of our twelve week CSA share, is here and so begins the true bounty of tomotoes. While everyone got a taste of cherry tomatoes last week, this week everyone will be truly enjoying the ecstasy of no spray, sun ripen tomatoes. Like sunshine in your mouth! 

As the bounty of tomatoes begins, you may be dreaming of salsa and pasta sauce! I made my first batch of salsa on the weekend and am looking forward to many more. My two favorite ways to make salsa are fresh and oven roasted: 

Fresh - Simply put, cut all ingredients (tomatoes, onions, garlic, peppers) raw and place in bowl. Add lime juice, apple cider vinegar, cumin and herbs (cilantro and/or basil). And enjoy! Note: I'm sure I frustrate everyone with my lack of quantities... my apologies, my favorite way to make anything is test as you go. (except in baking... that doesn't end well). If you want more specific instruction... Chef Google should be able to give you a more exact recipe! 

Oven roasted - put whole or halved tomatoes, onions, garlic and peppers (remove insides and seeds) into roasting pan, drizzle with olive oil, roast in oven on 300 degrees for about 30-45 min. Place all in bowl and using an immersion blender, blend contents until desired consistency (I like mine chunky). Add lime juice, cider vinegar, cumin and herbs. Can in mason jars using the water bath method for about 10 minutes. 

Some of you will notice that you have or have had some weird looking cucumbers in your box! The pale green, wrinkly looking thing is an Armenian cucumber! Sometimes called the snake melon, this is a new variety of cucumber that we tried this year. Crunchier than regular slicing cucumbers, with greener flesh they grow over a foot long before they are ready to be harvested. Let us know what you think! 

So... What's in the Box this week?

• Swiss Chard
• Lettuce
• Beets
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Peppers 
• Rhubarb
• Pattypan squash
• Apples 
• Tomatoes
• Radishes
• Beans
• Onions
• Herbs in a cup - oregano, parsley, chives, rosemary, basil

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 

Follow us on Facebook or on Twitter at @FenezFollies

FFF CSA - Week 7/12 - What's in the Box? - Pattypan and Pesto!

Our shareholders are going to need some solid muscles to move this weeks' box. As we move towards the fall, the produce becomes heavier and more dense in preparation for the cold weather. 

This week we add some wonderful cherry tomatoes, peppers and pattypan squash to the usual offerings. For those that are not familiar with pattypan or scallop squash, you are in for a treat! A mild summer squash that can be used in a variety of ways. You can chop it up and put it raw on your salad, bake it, stuff it, pickle it, make soup from it, and dry it into chips (with or without seasoning).  We call it the sunshine squash in our household for obvious reasons (looks like a tiny sun) and hope you enjoy it as much as we do! 

We also have tucked in a bag or two (depending upon share size) of basil this week as it is enjoying this weather and is growing rapidly. This presents a perfect opportunity to make some pesto! Below is a recipe that you can use as a guide either reducing or increasing the recipe depending on what you have on hand. 

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or even carrot tops! )

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

1/2 cup extra virgin olive oil

1/3 cup pine nuts (can sub chopped walnuts, or even almonds)

3 garlic cloves, minced (about 3 teaspoons)

Salt and freshly ground black pepper to taste

Chop basil, nuts and garlic very well or place in food processor. Add cheese, salt and pepper and oil. One of my favorite ways to keep pesto is by freezing it ice cube trays and then popping into a ziplock bag. That way when I just want a little bit I can grab a cube or two! Either way its important to store in an air tight container as basil will go dark if exposed to the air. 

So... What's in the Box this week?

• Swiss Chard
• Lettuce
• Beets
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Peppers New! 
• Rhubarb
• Pattypan squash New! 
• Apples 
• Cherry tomatoes New! 
• Basil

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 

Follow us on Facebook or on Twitter at @FenezFollies

Week #31 - A busy week!

Busy crazy week as most summer weeks are around here. We've had visitors all week from around the world! (quite literally). Today we are off to enjoy the corn maze with a crew of eight and have a party tonight with dear friends. So.. going to let pictures be my story this week! 

Got some fencing in! 

Beautiful geese in the morning sun!

The universal language of board games

Double rainbow after it rained again and again! 

Sunflowers are coming! 

Got some funky squash this year! 

Yuki caught a chicken

Our visitors feeding the pigs! 

Hope you have a wonderful week and your home and heart as a full as ours! 

FFF CSA - Week 6/12 - What's in the Box? - Cucs and Zucs

Here we are half way through our CSA season and heading into the dog days of summer! The weather has been a bit challenging this season leaving us with some crops doing poorly while others are loving it. Our beets, kale, turnip, onions and spinach have been quite disappointing while our beans, rhubarb, squash, and cucumbers are doing very well. Zucchinis.... well I haven't ever seen weather that they don't seem to thrive in!

Today I thought I would spend some time exploring what you can do with zucchinis and cucumbers given their abundance and size these days! Both are versatile veggies that can be used in many different ways. 

Zucchini:

• split in half lengthways, drizzle with oil and rosemary and bake... or put some tomato paste and cheddar cheese...
• dehydrate into chips - spiced or plain
• make zucchini noodles by slicing very thin and boiling like pasta  - but just for one minute! 
• Cut up and throw in your salad.
• Make zucchini lasagna by replacing the noodles with zucchini
• Shred zucchini with a cheese grater (or food processor) and use in muffins, breads or cakes. (for Grandma Fenez's famous chocolate zucchini cake recipe check out my previous post)
• Use zucchini along with other veggies and eggs to make a yummy frittata or quiche. 
• Use it soup... either for the main ingredient or as one of many delicious items. 

Cucumber: 

• sliced (peeled or unpeeled) and plain or with salt or salad dressing 
• chopped into a green salad or added to your sandwich
• cucumber salad - there are hundreds of different versions of salads featuring cucumbers as the main ingredient
• tzatziki - our favorite - a yogurt based dipping sauce which is eaten in vast quantities in our household
• cucumber drinks - given the high water content of cucs and the light, refreshing flavour - they make wonderful additions to drinks. At the very least, slice a few and pop into your water glass! 
• cold soup - cucumbers make a great cool soup for the summer such as gazpacho

.... along with these thirteen ideas that I knew nothing about but are quite fun! 

So... What's in the Box this week?

• Swiss Chard
• Lettuce
• Beets
• Turnip
• Baby carrots
• Zucchini
• Cucumbers
• Potatoes
• Onions
• Apples 
• Beans 
• Bouquet of various herbs including: 
• Chives
• Parsley (flat and curled)
• Cilantro 
• Basil
• Oregano

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 

Follow us on Facebook or on Twitter at @FenezFollies

Week #30 - Through a stranger's eyes

This week our first of several visitors arrived on the farm. Susanna from Finland has come to stay for three weeks as part of a 4-H exchange program. She is here to learn about agriculture in Canada to supplement her studies at home. On Friday, we will welcome Yuki from Japan as well.

Having visitors from afar is not new for our family. It is a yearly tradition that has greatly enriched our lives and grown our network of friends around the world. As farmers, leaving the farm can be tricky so we bring the world to us! Hosting has given us so many wonderful experiences and knowledge that we otherwise would not have experienced.

While often one thinks about the benefits of travelling to a foreign country, one shouldn't ignore the gifts that come with hosting a traveler! 

• See our world through the eyes of a stranger - we often take our home, family life, or country for granted. The reactions of our visitors often illustrate and clarify just how rare, precious and/or appreciated what we have is in the eyes of others. 
• Become a tourist again - Hosting visitors from afar means we spend time re-discovering our province and country. Creating wonderful memories and learning experiences for both us and our visitors. 
• Learn a bit of a new language, culture or traditions first hand - The appreciation of a culture or country is deepened significantly when we get the chance to talk and explore directly from our visitors. 
• Create a global network - Our children have grown up knowing people from all over the world. Each exchange has created lasting relationships that endure well after the visit. I like to think that should we finally launch on our world tour that we have many friends around the world to visit on our way! 

These reasons and many more cause us to open our home and hearts to people from all over the world each year. If you haven't tried it, I highly recommend it.