Squash blossoms
The produce pack this week is likely to contain corn!! We planted a late crop and it is finally ready. Organic corn is challenging because it is such a heavy feeder and often the corn ear worm does a lot of damage. We are pleased to be able to offer it this week and possibly next. Other items that have a good chance of making it into the pack are apples; carrots; garlic; cucumber; onions; leeks; spicy mix; hot and sweet peppers; tomatoes; beet, kale, or chard; herbs; and eggs. Are you wondering what to do with your leeks? See recipes at the end of this post.
The farm will be open to you all from 2pm onward on Saturday September 21. Please feel free to visit! This is the last open farm day of the year. Click on the Open Farm Day tab to get directions.
It is very fun to bring produce to such a diverse group of people every week. Especially when so many of those people are little, and they get really excited about vegetables. Hats off to all the parents who encourage their kids to eat fresh produce!
This little person has grown up quite a bit since this photo was made
George giving blueberries to any little person who will take them
On the farm we’re getting lots of jobs done in preparation for the coming cold season. David and Bruce covered the compost pile. This will be used in the spring. 
The fox field has been prepared and planted to the final winter cover crop. In a week it will be completely green and covered with rye and tiller radish
David is busy with plumbing maintenance jobs. We have to make sure all the livestock have water.
The thrifty farmer
We hosted a women’s retreat last weekend. One of the hens hatched out three chicks, which was a big hit.
Corn
Ginger root
Rye growing between rows of leeks. Great for preventing soil erosion, and weed control
Leeks in the hands of a true leek fan.
Leeks are a great late-season vegetable because they are so cold tolerant, nutritious and versatile in the kitchen. Our friend Robert likes to sauté leeks in butter and then scramble eggs in the same pan. We often use them with slow-cooked chicken. Chop them fine and combine with a chicken in a crock pot or a heavy-bottom pot on the stove. After several hours of slow cooking, the leeks will be reduced to a creamy sauce. Adding colourful veggies and some fresh herbs towards the end of the cooking time adds a nice touch.
Leeks also freeze very well. I wash and chop them as usual, then sauté them in olive oil until tender. Once cooled, I freeze them in single use portions, about one cup. To avoid freezer burn, I use heavy plastic bags, making sure there is no air in the bag.
See you all soon!
Jen, David, Bruce, Cassie, and Stephanie
Abundant Acres Farm 
Love these pictorial diaries each week. It makes every week feel like open farm week, even if we can`t find the time to visit for real. Thanks so much for taking the time to do this!
Great Stuff!
y’all’s food is a bit too good. is there something you’re not telling us? 🙂