This week in the pack we expect to have: Ginger; cilantro, dill, or rosemary; eggplant; head lettuce; tomatoes; carrots; peppers; potatoes; beet/bok choi, or swiss chard; spinach, and pears.

This week  on the farm in addition to farm work and chores, we were getting ready for a very special wedding for Bruce and Nadege on Saturday.  We are wishing them the best in their new life together!

We are feeling very positive about the farm right now.  All the crops affected by hurricane Arthur are kind of sad (like melons and cucumbers), but pretty well everything else is looking swell!  Check out the nice tender kale below:

This is a good time of year to get ready for winter.  In addition to fermentation, food can be stored after drying, or freezing.  It is pretty sweet to have a nice supply of dried rosemary and thyme to use in cooking or infusion.  Rosemary is a great brain herb.  It brings oxygen to the brain and reputable herbalists have said it can be used as a tonic to prevent brain deterioration.  I was also harvesting hawthorn berries this week for drying.  Hawthorn berries are great for heart regulation.  Thyme is nice to counteract viruses, as long as the volatile oils are kept in the tea with a cover to avoid losing steam.

The gush of tomatoes has started.  I usually take the split or damaged ones for freezing.  

Split tomatoes ready for freezing

When I’m in a hurry (which is most of the time) I just throw them in a freezer bag and put them in the freezer.  My pals at Heartbeet Organics in PEI like to roast their tomatoes before freezing.  They wrote:

We like it quick & easy: Olive oil, salt, 400 F for 40 mins. Let cool, slide into ziplock bag & freeze! Line the pan with parchment paper — easier to transfer the tomatoes and all their lovely juice into the ziploc bag.

We will try to have extra tomatoes, as well as pesto packs available this week.  Send me an email if you want to order some.

Here are some more photos from this week: