Monthly Archives: October 2022

Winter Squash

Here’s a helpful description of the different squash that will be available at the first winter csa pick-up. We have all these, except there’s no more delicata (unfortunately). We do have a small grey/orange pumpkin looking squash not in this picture that has a similar flavour though…
The buttercups, kabochas, and kuri’s have drier flesh but very tasty for pies or to thicken sauces. Enjoy!

Thank you and IMPORTANT Winter Share info

First off, thank you to all members and market customers for this past season. Your commitment to local food goes beyond the benefits to the farm and to you! It’s part of building resiliency in your health, the economy, community, and the environment.

Winter CSA info:
Pick-up will begin Friday November 4 from 2 – 6 pm in the root cellar (the green door on the north side of the yellow cabin near the greenhouses). I’ll have a sign directing those who are new this year.
NEW THIS YEAR: We had a bountiful squash harvest, and I will be giving out all the squash for the winter season on the first pick-up. This is because we do not have ideal storage for the squash and we have lost more to rot in the past than I care to admit. Squash keeps best at room temperature in a dry location. They don’t like temperature fluctuations, so in your house is best. Put them where you can keep an eye on them, so if you notice one going off – eat it!
Each winter member can take squash in increments of 3, up to a maximum of 18. I will mark down what you take and it will count as part of your overall winter share. So, say you take 12 squash. This will count as 4 items that will go against your share through the course of the winter, to be deducted by the end of the season however you wish. It’s not as complicated as it sounds and I will help you figure it out 🙂 This is all the squash you will get from the farm for the winter, but it will keep better in your living room than in our basement (which is the only space we have here to store it).
For the first pick-up on the 4th bring an extra box or bags for you squash. They also make beautiful decorations!

Deliciously edible green tomatoes

Hello folks, in your shares this week you will have the opportunity to try out GREEN TOMTOES. To clear up some uncertainty about the healthiness of eating them, we wanted to share some tips and tricks.

Tomatoes, just like other members of the family solanaceae (potatoes, peppers, eggplant etc) contain solanine. Solanine can be harmful to humans in large amounts, but an adult can still eat approximately 13 perfectly green and perfectly unripe tomatoes and still be considered safe (note that this number would be much smaller for kids). Ripe tomatoes also contain solanine, but much less, so you’d need to eat about 29 kg before it became dangerous…although it seems more debatable what the danger really is at that point!

With context taken into account, there are still ways to decrease solanine content in unripe tomatoes, as well as increase deliciousness of the fruit! Check out this website with 167 recipes for green tomatoes, everything from green ketchup and relishes to casseroles and cobblers!

My personal favorite is a simple roasted green tomato salsa verde, which can be eaten with corn tortillas, cheese and a protein of your choosing in the wintertime, delicious! And yes, I may add some peppers from that potted up hot pepper in the background. Fun fact, they’re perennial (just not outdoors in Ontario)!

So have fun and tell us about your favorite green tomato dish!

Fennel

Many people have been asking what to do with fennel. Well since there’s going to be more in the next couple of weeks we thought we’d share some ideas. It has strings like celery, so if you cut it horizontally they become less of an issue. The simplest is to just dip it in olive oil and salt for a lovely Hors D’oeuvre. It makes a nice addition to coleslaw. It’s flavour compliments tomatoes, so in a soup or salad (see the picture below of fennel, cherry tomato, feta salad!)