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!
David is busy with plumbing maintenance jobs. We have to make sure all the livestock have water.
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