9th harvest – and notes on the 8th harvest

Hi there everybody!

So I’m pleading chickens as an excuse for not posting about last week’s harvest… we spent Saturday evening and a fair bit of Sunday packaging up all the drumsticks, thighs, breasts, wings, tenders and carcasses (for making soup stock) that we’ll need for the rest of the year. And then after that I was too tired to do more than my evening weeding and planting once I got home from my off-farm job. By the time Thursday rolled around I was rested up enough to realize I hadn’t posted anything, but by then it seemed a little too late. Will you forgive me? Please?

Thanks! Last week’s bins were a bit of a mish-mash as we were sort of between plantings. Everyone got garlic, potatoes, onions, carrots, swiss chard, kale and summer savoury (which you can hang in a well-ventilated spot to dry for use all year, by the way), but then you either got tomatoes OR peas, dried beans for shelling and cooking OR snap beans, and broccoli OR cabbage OR cauliflower. So in honour of last week’s harvest I should post a potato recipe, eh? How about

Mashed Red Potatoes With Garlic And Parmesan

By MizzNezz


    • 2 1/2 lbs red potatoes, unpeeled,quartered
    • 3 cloves garlic, peeled
    • 2 tablespoons butter
    • 1/2 cup milk
    • 1 teaspoon salt
    • 1/4 cup grated parmesan cheese


  1. Put potatoes and garlic in lg pan.
  2. Cover with water.
  3. Bring to a boil.
  4. Reduce heat and simmer for 25 minutes, until potatoes are tender.
  5. Drain well.
  6. Mash with the butter, milk, and salt.
  7. Stir in the parmesan cheese.

I like this recipe because it’s simple, it’s quick, it uses whole foods and it leaves the peel on the potatoes – which is where all the nutrients and vitamins are!

So on to week 9. Can you believe that by next weekend we’ll be half way through the season already? Where on earth has the time gone? In the next couple of weeks I’ve got to get all my fall plantings in or the days will get short too quickly for things to grow. All the winter squashes are in already, but I want to get more carrots, beets, peas, spinach, radishes and maybe some bok choi since the spring planting didn’t exactly work out (you never saw it, but trust me, that’s because it didn’t work out!). Hopefully the turnips, rutabagas and parsnips will come along too.

This week you all got garlic, potatoes, radishes, broccoli, swiss chard, kale, summer savoury, arugula (a.k.a. rocket) lettuce (watch out using this in salads, it’s one of the spicier lettuces out there… you could try steaming it if you prefer a more mellow taste), tomatoes and tomatillos, sweet peppers, hot peppers, and beans (either snap beans or drying beans to shell and cook before eating).

Since tomatillos may be new to some of you and they can be a bit tricky, they’ll be this week’s recipe focus. The biggest trick with tomatillos is to remember after you take the husk off you need to wash them because they will be sticky. And the next biggest trick is to remember that you need to cook them – you don’t eat them raw like you could a tomato.

Chile Verde Con Cerdo (Green Chili With Pork)

By Karen From Colorado

About This Recipe

“I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn’t work. Take liberties with this recipe to suit your own tastes. I won’t mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends.”


    • 2 -3 lbs pork roast ( pre-diced pork works well for a faster preparation. Just brown with onions)
    • 2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
    • 1 large chopped onions ( not traditional) (optional)
    • 1 head minced garlic ( taste great, but also helps prevent heart burn) [editor’s note: yes, that means the whole bulb! but you can reduce]
    • 6 tablespoons flour
    • 1 (15 ounce) cans tomatoes, drained
    • 2 cups diced green chilies ( I use Big Jims, roasted, peeled and frozen by the bushel every fall)
    • 3 large tomatillos, husks removed and coarsely chopped (optional)
    • 2 -4 teaspoons jalapenos (optional) [editor’s note: you could substitute in the chilis d’arbol here, just don’t use quite as much]
    • 5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth ( broth is not traditional, but I like the flavor better)
    • 2 tablespoons ground cumin ( or to taste)
    • 2 tablespoons ground chili powder ( or to taste) (optional)
    • 1 teaspoon salt


  1. Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
  2. Cool meat enough to handle.
  3. Cube cooked pork into bite size pieces.
  4. Process 1/2 of the green chilies until smooth.
  5. In the same large pan, melt the lard or bacon grease (or heat oil).
  6. Add onions and garlic; sauté until tender but not brown.
  7. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
  8. Add broth or water.
  9. Cook and stir until mixture comes to boil and is slightly thickened.
  10. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first).
  11. Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
  12. Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
  13. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
  14. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
  15. Leave pork out for a vegetarian green chili sauce.

So that’s it from me this week, folks. Mat’s going to be holding down the fort next week since I’ll be away, and he’ll be doing the deliveries next Saturday too. For those of you picking up your bins at the farm, you’ll get a chance to meet my lovely Aunt Terri.

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