We’ll have choices from the following veggies for CSa this week:
Lettuce, spinach, chard, kale, broccolli, celery, canteloupe, tomato, peppers, beans, potato, carrots, beets, onion, squash, brussel sprouts, dil, cilantro, parsley, basil, hot peppers
On the farm this week
It’s officially fall (at least that’s what Shola told me today). So, we are getting out the fall vegetables today, including Brussles sprouts and squash. Once again the Brussel sprout tops were a hard sell for people, so Barb just started stuffing them in peoples bags when they weren’t looking and we manage to use them all up! Now it’s for the actual Brussels spouts. Here’s Sarah Below with a couple stalks. They have been covered for months and I’m hoping we can finally keep them uncovered soon. The last couple years the timing of the flea beetls has been shifting later and later which
We also harvested all the squash on Friday and moved them all into the nursery to cure. Here’s Sandra gleefully hoding up a orange hubbard squash.
We also havested all the squash on Friday and moved them into the nursery to cure. I didn’t even know there was supposed to be a risk of Frost on Saturday – so I’m glad we did!
Because we have a few different types of squash; I will briefly describe them all to you so you can know what you’re eating!
Butternut: It’s a classic for soups but makes an excellent pumpkin pie.
Pie Pumpkin – Its’ a classic for pies, but makes a a great butternut soup!
Orange hubbard – It’s teardrop shape will help distinguish it from the red kobacha which is flat and round. It’s good for purees bc it’s specks of skin will not show.
Red/blue Kobacha: Tender flesh is smooth, sweet and bright orange for baking, mashing and pies. They’re flat and round which distiguishes them from the orange hubbard
Blue hubbard – Sweet bright orange fiberless flesh. Skin is tender compared to other hubbards making it easier to cut. It’s good for soups and pies.
spaghetti – Makes great spaghetti! Is good baked and the insides scooped out. Add pasta sauce or butter and garlic.
Buttercup: Have deep orange fiberless flesh with a rich sweet flavor. They’re flat round and dark green.
Acorn: Easy to cut in half and bake with butter and maple syrup.
Delicata: very sweet and good for stuffing and baking.
Also, for fun we planted some big pumpkins. Guess what squash Sandra is holding and you will win a pumpkin!
And finally, in order to have greens for the winter we have pulled out the tomatoes of the tomatoe tunnel and planted the tunnel to greens. We dont’ actually heat the tunnel but still usually have greens up until January! Here’s Morgan and Alyssa planting lettuce
And finally; I wanted to metnion that you can now also get local Mantiboa apples from my friend Kelvin who has been working for the last 10 years at establishing his apple orchard and I highly recommend visiting his website or coming to see him at the Wolsley market this Thursday.
.They will have six varieties of apples available for purchase or drop off at Wolseley Farmer’s Market on September 26
Chestnut: A little unassuming apple. Kids love it!
Red Sparkle: It is getting a reputation as one of Manitoba’s best home-bred eating apples. It is also great for baking.
Garland: excellent all purpose apple, tangy sweet like a Mac,
Sweet 16: a wild flavour some describe like licorice crossed with bourbon, crossed with cherry lifesavers!
Minnesota 447: tastes like it was crossed with a tangerine and perhaps sugarcane.
Haralson: A large tangy eating/baking/cider apple, that does everything really well and can keep in your fridge till March.
For more information and to order, please visit windhoverorchard.ca
That’s it for this week. See you soon!
Jonathan, Sarah, Sandra, Tessa, Alyssa, Morgan, Shola and Barb