Busy busy on the farm

Can you believe this weather?! It’s feels like June, but we’re not even at the end of March. We’re taking full advantage of this weather, though, and getting a lot of things prepped and ready around the garden. I’ve bought a ton of landscape fabric to cover the garden beds this year to help save us lots of time on weeding, so we’ll be installing that soon. It’s great to have labour-saving alternatives to the so-called “conventional” option of spraying herbicides, since that’s never an option at Our Farm. Mulch is great, and a wonderful soil-saver over the winter, but it’s not that effective in suppressing weeds – landscape fabric to the rescue!

We’ve been busy little bees with seed-starting as well. Mat will have to take some pictures of all the green stuff growing in our seedling room so I can post the pictures for you – cauliflower and eggplants got seeded last night, and that was after I worked outside in the garden until 8:00 p.m…. in March! (Still can’t get over this weather, can you tell?) Much more to come in the realm of seedlings, especially since I’ll be planting a little of this and a little of that every weekend until mid-August. It won’t be long at all until I’m planting a little of this and a little of that directly out into the garden.

We’ll be making more progress on the greenhouse this weekend, taking things step by step. The plan is to have it finished the weekend after Easter, so we can get lots of tasty, heat-loving plants like eggplants, tomatoes and peppers out there a bit earlier in the season and give them a head start on the season. Keep your fingers crossed!

So there’s your update on the vegetable front – on to the animals. I had already mentioned that the first batch of chicks have been ordered, and will be arriving on the farm May 2nd. We’re starting a bit later this year than we did last year, because when we tried to rush things last year and start our first batch at the beginning of April the temperature went down to -10 degrees the first night we got our little peepers! This year, we’re taking it a bit slower and stretching things out a bit. We’ve decided that our first two batches of chickens will only be 50 chicks each instead of 100, since this will be easier to manage while we get into the swing of things with the sheep.

And speaking of the sheep, we’re just waiting for the pregnant ewes to have their lambs sometime around the middle or end of April so I can go out and help with lambing. Then after the moms and babies have had a chance to get to know each other a bit and relax for a month or so, we’ll bring them all out to Our Farm for a fun summer on our pasture. We’re going to build a barn closer to the house for the ewes to shelter in over the winter, and you wouldn’t believe the amount of paperwork involved with building a barn and getting permits from the province and the city these days! On a positive note, we found out that the city doesn’t actually require us to get a permit if we want to put in a well to ensure we don’t overtax our house well with irrigating the garden and watering the livestock. With this being one of the hottest and driest spring seasons on record, we’re going to have to pay a lot of attention to our water needs on the farm this summer.

Bit by bit, we’re getting there. This time of year holds so much promise for the future!

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3rd Planting and a recipe

Good morning everyone!

Today’s to-do list includes planting trays of beets, broccoli, brussel sprouts, cauliflower, eggplant, swiss chard, and more onions, kale, and leeks.It’s going to get crowded in the seedling room awfully fast, but it’s such a fun time of year – the first seeding of kale is starting to look fantastic and most of the plants have their first true leaves. Just about everything else has sprouted to some extent or another at this point – even the celery, which is a relief because I haven’t always gotten good germination from celery seed.

Oh, and then it’s time to start prepping the brooder house for the arrival of the first batch of chicks – May 2nd is the arrival day, I ordered them from Kinburn Farm Supply yesterday. I’m going to keep the picture of cute little peepers in my head to make this cleanup a more pleasant task, but I recently saw a really applicable saying that makes me grin: “When life hands you a pile, just smile and say, ‘Whahoo! Fertilizer!'”

I went out a second time this past Wednesday to look at the soon-to-be-ours sheep, taking a veterinarian along this time to look over the flock and make sure everything’s going well with the pregnant ewes as well as just to give them a general checking over. Everyone’s doing well, and we’re really looking forward to hearing the baaa’s all over the pastures here at Our Farm.

To help everyone get in the mood for Spring, here’s a recipe based around a couple of things that will be in your first CSA bins this coming June: Sauteed Radishes and Parsley from the amazing Jen over at Nourished Kitchen.

Simple recipes are the best, aren’t they? All you need for this is 2 bunches of French Breakfast radishes, 2 tablespoons of butter, fresh parsley, and salt and pepper. Wash and trim the radishes on both ends (wispy roots as well as leaves), and once the butter is melted in the pan you simply sautee the whole radishes until they start to brown a bit. Plate the radishes, and garnish with the parsley, salt, and pepper. For anyone who has only ever eaten radishes raw, you’ll be amazed and pleasantly surprised by how mild and sweet radishes taste when they’re cooked.

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Things are starting to grow!

So of the 11 trays that were seeded six days ago, we’ve already got almost a full tray of kale sprouted, and two half-trays of different kinds of cabbages are sprouted as well. The spinach and parsley will take a bit longer, and the onions and leeks will take a fair bit of time so I’m not expecting anything from them yet.

Tomorrow, I’ll seed the first tray of lettuce.

Anyone want to bet that by the time we get the cover on the greenhouse, we’re going to be wall-to-wall seedling trays in the farmhouse? :)

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Starting off 2012

Long time no talk, everyone! We were very busy at the end of 2011 working on our new greenhouse, and almost got it ready to go in time for the freeze-up. Sadly, things got too cold for us to put the cover on (who knew plastic could shrink that much if the temperature is lower than 15 degrees celcius?!), so we’ll be finishing that up as early in the spring as we can.

In the meantime, we’ve been doing the usual winter farm chores (paperwork and taxes!), and ordering seeds to grow all your yummy and wonderful veggies for the year. A word of advice for everyone: don’t look at seed catalogues when you’re hungry! I’m sure I ordered way too much (who says 25 kinds of tomatoes is too much?!), but we’ll have lots of space for it once we move the hot-season vegetables into our new enormous greenhouse. And I’m not exagerating when I say it’s enormous – at almost 2200 square feet, this thing is as big as our house! The only thing left to order is our seed potatoes from Homestead Organics, and that brings me to a surprise for you all. In addition to red, white and gold potatoes, this year we’re going to add blue potatoes! They have all the beneficial phytochemicals that make blueberries a superfood, and think of how incredible they’ll look on the plates at your dinner table. What a way to start a food conversation!

We’ve already started seed for the garden, if you can believe it. This past Sunday we got 11 trays going with leeks, red, white and yellow onions, spinach, kale and parsley. I just went to take a peek, and about a third of the kale has already sprouted!

I’ll admit, I had been hoping the leeks would sprout first, if only so that last line could be a rhyme. Oh well, kale’s just as tasty!

We’ve got quite a packed seed-starting schedule this spring, and with the addition of the greenhouse we’ll have lots of tasty veggies ready to move out to the greenhouse as soon as it’s ready, and then out to the garden as soon as the weather warms up.

I have to confess, I love the irony in posting about starting green, growing vegetables and warmer weather when they’re forecasting a snowstorm with lots of blowing snow to bring March in like a lion!

The 2012 CSA contract is posted and there are just a couple of spots left. Don’t hesitate to get in touch if you have any questions. Hope you’re looking forward to this year’s growing season as much as we are!

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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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7th harvest and chickens!

So the holiday long weekend delayed some of the bins, for those of you who usually get your bins at work… but better late than never to post a list of what you got this week! There was broccoli, lettuce, peas (which was a shocker after last week’s wind storm – the trellis got destroyed and we’ll have to build a new one before we plant new peas for the fall), carrots, potatoes, beans (either “dried” beans for cooking or snap beans), kale, swiss chard, summer savoury as the herb-du-jour and onions.

Since these were the first onions of the year, that’s going to be my recipe focus for the week. And choosing the recipe is tough because (a) there’s so much to choose from and (b) everybody got one red onion and one yellow Spanish onion, and they traditionally aren’t used in the same recipes. The easiest thing to do is to post two recipes, then!

Courtesy of food52.com again, check out Chicken that Fancies Itself Spanish with Lemons, Onions & Olives by MeghanVK:

Serves 4-6

  • Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don’t crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.
  • Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you’ll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil — let bubble away for a minute or two. Add the lemon zest.
  • Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through.
  • Garnish with cilantro. Serve warm. Delicious!

This was a no-brainer to choose since today is Chicken Day on Our Farm. People will be coming to pick up their fresh birds between now and Saturday, and after that it will be only frozen birds until they’re all gone. Kinda hard to believe that’s it for the chickens this year, but we’ve already raised the 300 we’re allowed by Ontario regulations… at least now we’ll get to sleep in a bit every day except harvest days!

As for red onions, Lemony Green Bean Salad with Feta, Red Onion, and Marjoram by Midge at food52.com should hit the spot:

Serves 4
  1. Bring a pot of salted water to boil. Throw in green beans for about 4 minutes or until al dente. Drain and rinse in cold water.
  2. Blend together lemon juice, zest, olive oil and agave nectar.
  3. Combine beans and red onion, crumbled cheese, and marjoram. Toss with dressing. Chill until those lamp chops come off the grill.

So that’s it from us for this week. Enjoy your veggies, and your chickens. For those of you who are picking your birds up fresh, I’m going to post a YouTube video tomorrow that I’ve found helpful in cutting up the birds into parts (in case you want to freeze separate bags with just drumsticks or breasts or thighs, etc). And if anyone has any questions about how to make chicken stock from the bones, just let me know!

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6th harvest

Happy rainy Monday morning everyone!

We had a lovely bountiful harvest for you this week, with peas, lettuce, swiss chard, kale, broccoli, juicy big carrots, potatoes, beets and beet greens. And while I was planning on posting a recipe that focuses on potatoes for you this week (since they’re so delicious and healthy and versatile), I got completely sidetracked by this mouth-watering recipe that incorporates three of your bin’s veggie selections for the week (if you count the beets and green separately):

French “Peasant” Beets from Food52.com:

Serves 2 for dinner, 4 as a side
  • 4-6 Beets with greens (I like a mixture of golden and red beets)
  • 1 bunch Swiss chard
  • 3 tablespoons butter
  • 1 shallot
  • Salt
  • Freshly Ground Pepper
  • 2 tablespoons white wine (Muscadet is my preference)
  • 2 tablespoons water
  • .5 pounds Bucheron Cheese [ed. note: any goat cheese will do] (room temperature)
  • Crusty peasant style bread (warmed in oven)
  1. Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.
  2. Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens,
  3. In a large sautee pan, melt butter. Sautee shallots.
  4. Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking.
  5. About 15 minutes later when beets are begnning to glaze and become tender, add greens and chard. Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.
  6. Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.

A couple of notes on this recipe: The testers recommended using 3 beets instead of 4, and the author commented that sometimes if she doesn’t have shallots she’ll substitute a bit of minced garlic or that the recipe tastes just fine without shallots or butter. A separate, awesome note about Food52.com is that it has Cooking View for each recipe! If you’ve got any kind of computer access in the kitchen this will really make things easier for you.

I’ll just have to get to the potatoes next week, I guess!


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5th Harvest

Hi there everyone,

So sorry I missed the 4th harvest completely, but since you all got broccoli last week I really need to tell you about the awesome lunch that Mat and I just cooked.


5 cups of finely chopped broccoli

2 cloves of finely diced garlic

1.5 cups of finely chopped mushrooms

2 tablespoons of flour

1.5 cups of 1% milk

1.5 cups of grated (old) white cheddar cheese

2 tablespoons of butter

Melt the butter in a saucepan then sautee the garlic, broccoli and mushrooms over medium heat. Get a pot of salted water boiling for your linguine (or whatever pasta you choose). Add enough linguine to serve 4 people. Around this time your broccoli should be at just the right softness and you sprinkle the 2 tablespoons of flour all over your veggies and stir it around for a minute or two to basically cook the flour taste out of it. Turn your heat down to low, and then add the milk, stirring constantly. After a minute or so you can turn the heat back to medium and your sauce will start to thicken (don’t stop stirring, though!). Your pasta should be just about ready at this point, so it’s time to stir in your grated cheddar cheese. It’s important to stir this to avoid clumping at this point. Drain your pasta, put the pasta back into the pot, and then pour the sauce over the pasta, tossing it to coat. Serve with freshly cracked black pepper, and enjoy!

Since we just did this off the top of our heads, I have no nutritional information for you, but it takes about half an hour when you figure in chopping time, and makes four servings.

Now onto this week’s harvest. You will all find three different kinds of peas in your bins (two are snap peas for shelling, the third is snow peas), radishes, lettuce, beets, beet greens, swiss chard, kale, and either broccoli or cabbage. There was a wide variety of sizes in the radish harvest this week, and if you got one of the larger varieties I would suggest that you could add it to an asian-style stir fry along with some of your snow peas and some swiss chard, as a quick sautee will soften up the radish as well as mellow the taste if you find radishes too strong.

Kale is one of those greens that really needs to be cooked to be palatable. One way to cook it would be in a soup, as kale stands up really well to long cooking times just like swiss chard. My favourite, however, is to make a snack of kale chips. Wash the leaves and pat them dry with towel, then cut out the tough central rib and chop the remaining leaf into bite-sized pieces. Toss the leaves with olive oil, sea salt, finely minced garlic or garlic powder, and parmesan cheese. A splash of balsamic vinegar would add a bit of depth to the flavour, too. Put your seasoned kale chips onto a cookie sheet in a 275 degree (F) oven, and bake until the edges of the chips are crisping and turning a bit brown (about 20 minutes). Turn once at about 10 minutes.

Normally I’d stop here because this post is turning into a bit of a novel, but I got asked about some good ways to use up swiss chard. Swiss chard is such a versatile green that it can be used in anything but our favourite and quickest options tend to be the “S” dishes – salads, soups and sautees. I’m a big fan of the bite-sized chop, so all of these options work well. However, you can also add swiss chard (also called butter chard by one of my gardening idols, Eliot Coleman) to scrambled eggs or omelettes (do this with lightly sauteed beet greens, too, it’s FANTASTIC!), or you can bake it into a swiss chard and red onion quiche (in that case, I’d probably sautee the chard and onion with a bit of minced garlic before scraping it into your pie shell, pouring the beaten eggs over top, and then mix it all up a bit before putting the quiche in the oven to set). Just in case those weren’t the ideas you’re looking for, though (I’ve been there, when you ask someone, “What should I eat for dinner?” but none of the answers satisfy your imagination), I hopped on over to the Food Network and did a search for swiss chard.

How would you feel about using swiss chard instead of spinach in a manicotti? Or whole wheat spaghetti with swiss chard and pecorino cheese? No? What about swiss chard lasagna or baked beans with swiss chard? I have a feeling we’ll be coming back to some of these over the rest of this season, since swiss chard is truly the vegetable gift that keeps on giving in the garden. It grows really well in the hot heat of the summer and will still grow and thrive through late fall frost (and even snow if we put row cover on it!).

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3rd harvest

Sorry for the delay in posting everyone! It’s been a very busy few days here at Our Farm, trying to get a bunch of veggies re-planted and get things organized for Chicken Day on Thursday. In case any of you didn’t get my email and have ordered chicken from our second batch – they will be ready for pickup anytime after 5:00 p.m. on Thursday!

In your bins this week you will have found lettuce, spinach, swiss chard, baby carrots, peas, and either broccoli or cabbage. I know the quantity of peas was a bit small, but I couldn’t resist sending out the first sweet peas of the year. With all this heat, there will be a ton more in the next harvest for sure. With that in mind – and because I will be out of town while Mathieu and my awesome parents harvest, and I’m not sure if the 4th harvest blog post will go up until I’m back on Sunday evening – I’m going to include a couple of different recipes that you can use peas in.

Now, if anyone’s got any go-to favourite recipe sites to suggest, please let me know in the comments. Until then I’m going to food.com again for a traditional Hungarian cabbage and peas recipe:

Cabbage and Noodles

By Rita~ on December 12, 2002

  • timer
  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6-8

About This Recipe

“A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat.”


    • 1 -1 1/2 lb cabbage, shredded ( about 1/2 head)
    • 16 ounces egg noodles, cooked according to directions on package
    • 2 large onions, diced
    • salt and fresh cracked black pepper, lots and lots and I mean LOTS
    • 1/4 cup salted butter
    • 4 tablespoons olive oil
    • 1 cup green peas, frozen


  1. Melt butter and olive oil in pan over med high heat.
  2. Saute onions till golden brown, 5-10 minutes.
  3. Add cabbage cook till soft, 15 minutes.
  4. Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
  5. Cook 2 minutes and serve.

And this one might be better saved for next week since it definitely requires a bigger quantity of shelled peas. Something to look forward to!

Mama’s Creamed Peas for Sick Tummies

By Malriah on December 18, 2003

  • timer
  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 4-6

About This Recipe

“When I was a little girl and I would get sick, my Mama (Mary in LA) would always serve me Creamed Peas on Toast. It was light enough for an upset tummy but filling enough to make a sick little girl not be hungry anymore. I never could make it like Mama could until now. I finally figured out where the recipe came from! It is from a book called “The Culinary Arts Institute Encyclopedia of Cooking and Homemaking” which was published in 1940. I decide to post this recipe as a tribute to my Mama. Now all mommies can help their daughters sick tummies feel better just like mine did all those years ago. Thanks Mama!”


    • 4 cups peas, fresh,frozen or canned
    • 1 cup milk
    • 2 tablespoons flour
    • 2 tablespoons butter
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper


  1. Melt butter in a large sauce pan.
  2. Whisk in flour and allow to cook for 1 minute.
  3. Slowly add milk, whisking the whole time to prevent lumps.
  4. Add salt and pepper.
  5. Allow to cook until sauce starts to thicken.
  6. Add peas, stir and cook until peas are heated through about 5-7 minutes.
  7. Can be served alone or over toast.

Have a great week, everyone!

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2nd harvest!

Hi everybody!

Well, we’ve had our second vegetable harvest today and between the deliveries and pickups I hope everyone’s had a chance to take a look at what’s in their bins this week. You’ll find spinach, garlic scapes (the last ones of the year, sadly – but remember to try out that carbonara recipe if you haven’t had a chance yet!), lettuce, broccoli, beet greens and herbs (summer savoury, chives & oregano). Welcome to our Week B quarter shares, I hope you’ll enjoy your tasty veggies this week!

This is a good time to give everyone an update on what’s going on in the garden at Our Farm, too! We’ve got lots of blossoms on the peas, so it wouldn’t surprise me if we have some action on that front very soon. The swiss chard is coming along nicely and should be ready for a first cutting next week. The kale is coming along but it will still be a while. Cabbages are starting to form but I think it will still be another couple of weeks before you see those in your bins. The beans haven’t been growing as quickly as we’d hoped because of some shade issues… we’ll be working on that this week and I hope they’ll catch up quickly. We’ve got quite a few blossoms on the tomatoes and we’ve actually got at least half a dozen green tomatoes started! Can you believe it?! The peppers are coming along nicely and some blossoms have started to bud which is a very promising sign. There are blossoms on some of the potato plants as well, so it won’t be too long before you see some new potatoes in your bins. The carrots are probably going to be another two weeks before they’re sized up enough for harvest but they’re getting there. The onions, leeks and eggplants are growing away, but they’ll take quite some time before they’re ready. The ground cherries, celery, zucchini and yellow crookneck squash are started but they’re going to be a while, too. The radishes are coming along after a rough start, but they’re going to be another week or two, as well.

But back to one of the vegetables we do have this week – spinach. I took a quick peek over at food.com to check out some recipes and while it was tempting to go with everyone’s favourite spinach dip (1/2 cup mayo, 1/2 cup sour cream, 1 packet of vegetable soup mix – or 1/4 cup of homemade vegetable stock if you’re into that!), every recipe I could find called for a ten ounce package of frozen chopped spinach. Not exactly what we’re looking for, eh? After I specifically searched for fresh spinach, though, I came across a mouth-watering recipe for Fresh Spinach Mushroom Frittata by Mysterygirl. And she’s right – it really does only need things you’re likely to already have around. Doesn’t that just make life easier?

Fresh Spinach Mushroom Frittata

About This Recipe

“I had some fresh spinach that I needed to use and this recipe was born. Uses all the good stuff that I always have on hand.”


    • 2 tablespoons butter
    • 3 cloves garlic, minced*
    • 1/2 cup onions, sliced*
    • 8 ounces mushrooms, quartered
    • 2 cups fresh spinach, chopped
    • 6 eggs
    • 1/2 teaspoon salt
    • 1 dash pepper
    • 1/2 cup grated parmesan cheese**


  1. Melt butter in an oven proof skillet.
  2. Add garlic, onions and mushrooms cooking until onions are translucent.
  3. Add spinach, sautee for 2 minutes.
  4. Beat eggs, salt& pepper together.
  5. Pour over mixture in skillet, stirring to combine.
  6. Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.
  7. Sprinkle with cheese and put in oven.
  8. Broil 6″ from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.

* I would suggest that you could substitute about 1/3 – 1/4 of a cup of minced Our Farm garlic scapes here and come out with a very similar result.

* That would be grated fresh parmesan cheese. You could probably substitute gouda, or even mozzarella, if you wanted.

So, eaters of Our Farm veggies – bon appetit! If you have any recipes you’d like to suggest to fellow CSA members please feel free to leave them in the comments, or if you try this recipe out yourself please let us how it was. Have a great week everyone!

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