Farm Blog

Third Fall Share

 

wmfkw

delicious delicatas in the share this week!

This is the thirds Fall Share!

  • Potatoes
  • Carrots
  • Beets
  • Onions
  • Parsnips
  • Mixed greens (from Ferme Chapeau Melon)
  • Savoy Cabbage
  • Spinach
  • Garlic
  • Radish

 

We’ve added things to the farm store, including bulk garlic!

Christmas Market!!

We took a two weekend break from the market. It was outside and we had things to catch up on anyway. We will be back with bells on this coming weekend for the Christmas markets. We will be there  Saturday and Sunday for three weekends, inside the Aberdeen Pavillion. It’s a great weekend activity and the BEST place to get christmas gifts, stocking stuffers, and holiday food supplies.

Check out this time lapse Robin made a couple of years ago: Christmas Farmers Market

I’m going to keep this newletter short, because I just sent out a lengthy weason wrapup just last week. If you didn’t get a chance to read it, please do so here!! And don’t forget to fill out our survey.

Recipes and Tips

Cabbage

I’ll admit that cabbage is not always the most inspiring vegetable in our larder. Here are a few recipes that dress up the humble cabbage into zingy dishes. The first one even uses those radishes we sent out.

Summery Cabbage Salad
 
Prep time
Cook time
Total time
 
This is a spin-off from the recipe "Sweet Winter Slaw" in the Plenty recipe book
Ingredients
  • 1 small or ½ medium savoy cabbage finely shredded
  • 1 mango, cut into strips
  • 1 apple , julliened
  • 2 golf sized radishes halfed and sliced as thinly as possible.
  • 1 cup almonds
  • 2 tsp butter
  • 2 tbsp sugar
  • ½ tsp salt
  • ½ tsp chilli flakes
  • ¼ cup of mint leaves, roughly choppped
  • 1.5 cup of cilantro leaves, roughly chopped
  • dressing
  • 6 tbsp lime juice
  • 3 tbsp maple syrup
  • 2 tbsp toasted sesame oil
  • 1 tsp tamari sauce
  • ¼ tsp chili flakes
  • 4 tbsp light olive oil or sunflower oil.
Instructions
  1. whisk together dressing ingredients and mix with radishes (to soften and mellow the radishes)
  2. Place almonds in frying pan over medium heat and dry roast for a few minutes. Do not burn!
  3. Add butter. When melted add sugar, salt and chilli flakes. use wooden spoon to stir until nuts are coated and sugar caramelizes. (1-2 min). Turn onto parchment and let cool. Chop.
  4. place chopped cabbage, herbs and fruit in bowl with dressing and nuts. Toss. Let sit for a few minutes before serving.
I made this last week: Cabbage in mild yogurt and mustard seed curry.  It was super easy and very delicious. I didn’t have mustard seed or asafoetida, so I replaced them with onion seed and fenugreek, respectively.

Another cabbage dish you may want to try is grilled cabbage. Here’s a good looking recipe I’ve never tried, but would like to : Grilled Cabbage with spicy lime dressing.

Radish

These radishes are winter radishes. You’ll either get black ones that are white inside or green ones that are pink inside. Both store really well. I use them in salads by slicing them as thinly as possible and marinating them in apple cider vinegar or just a pinch of salt for least twenty minutes. This softens them and gets rid of a lot of the heat. They add a sweet crunch to winter salads.

A CSA member who does not like parsnips sent us this recipe for Curried Parsnip Soup. 

 

 

2016 Annual CSA Review Newsletter!

 

 

2016 Season Wrapup Newsletter!

Read to the end for our 2016 Share Value Analysis! 

 

Another great year: This was our first year on our new farm in Masham, Quebec.  I wouldn’t say we had no idea of how the year would go, but there were a lot of unknowns. What we did bet on was the experience of our core team, Danny, Kielan, Robin and I, and the natural fertility of our new fields, which was far more than we had to bet on when we first started this adventure seven years ago!  Still, this winter and spring were spent frantically putting up greenhouses and building new infrastructure. We were joined by a bright new team that included Aidan, Bianka, Cecilia, Derek and Malissa. Heather also joined us to help me with flowers. This was a god-sent, because turns out the spring also brought news that I was pregnant, which was, and is, very exciting, but certainly made me less effective as I snuck away to vomit behind greenhouses and nap during the day. Needless to say, this year started out as busy and chaotic as any other, if not more so, in Roots and Shoots’ history.

 

The natural fertility of these fields was evident right from the start!

Thankfully, our new team were quick studies and we quickly filled the fields with neat rows of tiny seedlings and covered them in clean white sheets to protect from frost and bugs. The spring was a tad later than we would have liked, and our first shares in June-July were small. This was probably due to a combination of our soil being heavier here (so it takes longer to dry out) and it being slightly colder north of the city (when compared to Manotick). In no time, however, the summer abundance started rolling in and we quickly switched from planting and weeding to harvesting all day, everyday. During those summer months, July and August, we are always faced with the challenge of finding time between harvests to get things like weeding, crop maintenance and planting done. We managed and from looking at the summary of CSA items, we are quite pleased with the variety and abundance we sent out after the leaner spring days. As you will see in the CSA content summary, the value in the rest of the season made up for those first four weeks.

Danny and the crew, wading through the carrot and scallion patch.

The Good: The feedback on the quality of the veggies this year has been very good. We too were pleased with how crops grew. The squash crop, in particular, was astounding! Without much coaching, those plants took off, shading out most weeds, and produced copious amounts of fruits. We also were quite pleased with our lettuce crop- in 2015 we lost many plantings of lettuce to rot. This year any loss was minimal and we consistently sent out nice heads to the  share members.

Our onions were also amazing. We took a risk and planted them at a closer spacing this year. The gamble worked out as the onions were all a nice size and we increased our yield per square foot by a lot. They dried beautifully in the big barn and our onion stock for the winter is bigger than ever. We  are even scratching our head as to where to store them–we’ve already filled our new cold rooms to the brim!

Derek and the Carrots (good band name).

It was a total coincidence that the vegetable of our logo became our signature crop, but so it is- carrots are probably our most known and loved crop. We were worried, moving to a different soil, about whether our carrots would still be sweet and delicious. We were pleased to find that this new soil makes yummy carrots. They are not as easy to harvest or clean, but they seem to be healthier and even sweeter than the ones from our old farm.

The Bad: Potatoes were a tad disappointing. The crop was, for the most part, healthy and the spuds delicious but the yield was quite a bit smaller than previous years. This was the case with many of our farmer friends across both Quebec and Ontario and we are guessing it is due to the drought. Never-mind though, we had plenty for the summer and fall shares and there’s always next year!

1UmDY

Robin hopes to be allowed to harvest more than just head lettuce in 2017. . .

The Ugly: The cucumbers were the most disappointing crop for us this year. We planted a patch of the field that had been compacted by machinery we had used to setup some farm infrastructure. Due to the hectic spring, we didn’t have time to properly repair the soil and made a gamble that we squarely lost. In previous years, the cucumber harvest has been almost overwhelming, but this year it was very meagre and we had a difficult time finding enough for our CSA distributions.

Record breaking drought! The drought was a bit of a challenge, but nothing like 2012 when we farmed in lighter soil! The heavier soil on this new farm retains water well. The biggest challenge in the drought is making sure newly seeded and transplanted crops get enough water. We did lose one planting of fall cabbages, but that’s probably for the best as there seems to be a glut of cabbage on the market this year and we’re having a hard time moving the ones we have :). Robin set up a great irrigation system this spring and we had plenty of water all season long. Despite our lack of problems with the drought this year, we are thinking about investing in rain tanks and digging a pond to collect the grey water created from washing veggies.

After ploughing, disking, and tining and cover crop, this field is finally ready for our 2017 crops.

After ploughing, disking, and tining and cover crop, this field is finally ready for our 2017 crops.

On Sustainability: This fall we bit the bullet (we’ve been on a steady diet of bullets these last two years), and invested in another 12 acres of tile drainage. We will likely have to drain another 20 next year. We are really hoping to increase our rotation from two years to three years. This means we will farm one plot for one year in veggies and then put it into green manure for two years. This will give the soil more time to build fertility naturally, which will decrease the amount of fertility we need to ship in.

Animal, vegetable, mineral: The ultimate goal on an organic farm is to have a “closed loop” of nutrients, where the animals on the farm build the soil fertility and organic matter to the point where you don’t need to import any fertility. This is very difficult on a smaller farm, where you need to plant vegetables in the same soil each year or even every second year like we did in Manotick. But here in Masham we have enough land to create a lush grassland on top of our old veggie crops, where we can graze sheep or cattle as well as chickens. This, along with the wonders of soil organisms could bring us much closer to our sustainability goals.


The CSA – our raison d’etre:
The CSA is key to our success here at Roots and Shoots farm. We are so, so grateful to each and everyone of you for supporting us. We try to make your experience as convenient and fulfilling as possible and are always brainstorming ways to improve our systems. We know it’s not always convenient to scoot out of your way after work to pick up veggies and we aim to make it as painless  and worthwhile as possible. This is why it is so important to us to hear your feed back – we’ll be sending the link for the 2016 survey shortly! It is also why we love to have on farm events. We are always so busy in the summer that it’s hard to take the time to plan events. We are hoping to make the farm a more welcoming place in the future (within reason of course :)). Any ideas you have to make your experience more fulfilling, please let us know!

We do aim to give the best veggies to the CSA first. In fact, we grow many crops only for the share members. Things like brussel sprouts, fennel, celery and parsnips are, to be quite honest, a pain for us to grow. We only do it to increase the variety of the share. Any crops you see at market that may not be in your share are there because there were not enough good quality items to distribute to share members. This is another reason why filling out the survey is so important– our field plan depends on what you want in your share!

The 2016 Farm Team – Danny, Kielan, Bianka, Derek, Aidan, Cecilia, Malissa, Robin and Jess (behind the camera!)

A great staff: A special thank you to our team this year that included Aidan, Bianka, Cecilia, Derek, Malissa, Tessa, Josh, Heather and Tim. This was a super keen and energetic group that made these 2016 veggies possible. Of course, Danny and Kielan, our farm managers, get an extra extra thank you. They are the captains of harvest and distribution and an integral part of many of your CSA experience! We definitely could not run this farm without these two!

 

Awesome co-ordination: Also thank you to our CSA Coodinators – Jessica, Amber, Penny, Anastazia, Kasia, Ryan and Brennan all made sure that the pickups went as smoothly as possible!

 

A little one on the way. . . Like I said at the beginning, Robin and I are expecting a little cabbage patch kid in February. We will be spending December and January combing through our files, making budgets, and visioning for the future. We don’t expect the farm to look too different than it does this year, but we will be making strides to refine our systems and implement new “lifestyle” goals while increasing the quality, efficiency and sustainability of our production. Danny and Kielan will be a big part of these goal-setting sessions as the health of their families is one of the most important considerations of our farm vision.

Once again, thank you so much for your support and for reading through this entire newsletter!!

2016 Share Value Analysis:

Full Share Members: This year, the Full Share members received $710 worth of veggies at our regular market prices! That equals an extra value of $116 compared to buying the same produce at the Farmers Market, or a 20% extra value!

Half Share Members: This year the Half Share members received approximately $355 worth of veggies, which is an extra value of $31 compared to the same produce at our Farmers Market stand, or an extra value of 10%. 

 

Second Fall Share

 

img_4829

week of the super moon

Second Fall Share goes out this week: 

  • Potatoes
  • Carrots
  • Onions
  • Parsnips
  • Leeks
  • Chard
  • Cilantro
  • Lettuce
  • Garlic

For those of you not getting a fall share, Westboro Market is now over, but we will be going to the Landsdowne Market all winter!

It’s a bit cold to be washing things like leeks and lettuce, so we’re sending them to you with a little field. We hope you understand! Leeks tend to be pretty gritty in the layers. Check out how to wash leeks here. 

Never-ending Carrot Harvest

img_4780

a big load of carrots

A big shout-out to everyone who came out to our community harvest day. We unfortunately forgot to take any photos. While it was a tad chilly, the conversation in the field was great! Thank you for coming out!!

Extended Fall

November, like March, can be anything: cold, hot, stormy, sunny. This year November has been brilliant. I generally hate November, but this year I have conflicted feelings : this warmth is brilliant, but….global warming! Anyway, we’ve had enough bad news for one week, so let’s focus on the positive things. One cool thing about this week is the warmth, combined with the super moon, means the greens get a little more time to photosynthesize. It also means the more tender greens, like lettuce and cilantro, are still OK under the rowcover, in the field. Yay for greens!

 

img_4819

first eggs collected on November 14th!

The chickens seem to be liking this warmth as well. They run around all day eating bugs and vegetable scraps and are looking like fine young hens. Yesterday we collected our first half-dozen eggs! We have around 95 hens, so we hope to be getting 8 dozen full size eggs by the spring.

img_4809

Pure Kitchen Beet Chips and Golden Beet Hummus

Robin and I were invited to Pure Kitchen Harvest Night this Sunday evening. Once a month they choose a local farm and one product from that farm to feature. This past Sunday it was our beets. We were treated to five different beet dishes, including delicious deep fried beet chips and golden beet hummus. Neat idea right!? Their next feature is Kale from Rideau Pines.

November Activity

November is still pretty busy for us. Our team has been reduced quite a bit (team members have gone back to school or gone traveling) but the ones left are still working five days a week, 8 hours a day. We’re mostly harvesting, but still have to finish rolling up irrigation lines and taking down summer infrastructure. With our long to-do list, its hard to believe December is just around the corner.

 

img_4786

Sprout looks over the freshly planted garlic field

We planted 28000 garlic cloves last week. It took our team less than a day to get them all in! Now we’re waiting for some straw to protect them from potential fluctuating winter temperatures and help with the weeds next season.

The Cauldron Kitchen

Our friends at the Cauldron Kitchen are hosting a foodie market tomorrow, Wednesday November 16th, from 3-7pm. This new kitchen hosts small, local food business. Vendors will be serving up delicious food and it’s a great oppourtunity to check out this new endeavour.


Recipes and Tips

Parsnips

Ahh parsnips. This is one of our longest growing crops. We seed in early May and don’t harvest until November. They need a few good frosts to bring out their nutty, sweet flavour. They are great additions to potages and soups, but we prefer them roasted. Either in a veggie roast or by themselves. These are a hard crop for us, so we generally save the majority of them for the CSA.

Leek and Potato Soup is a classic. It’s pretty straight forward, so I’m just going to connect you with this recipe from Jamie Oliver. Don’t forget to check out this how to on washing leeks.

When I’m in a hurry and want a cheap, delicious meal I always reach for the red lentils. Dahl or lentil curry is so quick, filling and very delicious. Also, you have cilantro in your basket this week. I don’t really follow a recipe, I just reach for the harmonious trio of spices: cumin, cilantro, and tumeric. Garam Masala, an already combined group of spices, is always a sure bet too. Butter is best for sauteeing the onions and garlic. Cubed veggies and rinsed lentils seem to cook at the same pace, so I just add it all at the same time. Here’s a dahl recipe to get you started, but don’t be afraid to experiment with other veggies.

Chard

It’s been a while since we’ve sent chard. It will be very juicy and sweet, thanks to the cold temperatures. I like to add chard greens to sauteed chard stalks, onions and garlic. This combo is great in omlettes or even crack an egg into little chard ‘nests’. Also great added to quiches.

 

First Fall Share & a Community Harvest Day!

dsc00491First Fall Share goes out this week: 

  • Potatoes
  • Carrots
  • Onions
  • Beets
  • Acorn Squash
  • Delicata Squash
  • Arugula bunch
  • Spinach
  • Napa Cabbage
  • Garlic

For those of you getting a fall share, we hope you had a chance to clean up all those veggies from the last summer share cuz we’re coming at you with more delicious crunchiness this week! The carrots are glowing and better than candy. It’s probably a good thing that no-one came for halloween (we’re too rural :)) cuz I definitely would have tried to fill their bags with these carrots. Also beets are back on the menu- roasted beets are pretty great at this time of year.

For those of you not getting a fall share, Westboro Market is now over, but we will be going to the Landsdowne Market all winter!

Roots and Shoots FarmCome out the farm for a day of Fun Carrot Harvest!!

Hey, wanna get some fresh air and get your hands dirty?! We’re giving one last push to clear the fields this Saturday and we’d love it if you joined us!! This has become an annual event that participants seem to love. It’s not hard work, but be prepared for a little cold- we suggest lots of layers and work gloves.  Its a fun way to get to know new people and you will be rewarded with hot soup and scones and bulk carrots to take home. Please bring your own snacks and water. Work or rubber boots are a must as the fields are pretty muddy.

  • when: Saturday, November 5th from 10am till 230pm
  • Where: Roots and Shoots Farm @ 115 ch de la Beurrerie, La Peche, QC
  • Bring: Water, warm (old) clothes, boots, gloves
  • Free lunch will be served at 12pm. 

Please let us know if you’ll be joining us : robin@rootsandshootsfarm.com

dsc00776

Robin at the top of a castle turret

dsc01206

Grapes in the Douro Valley

dsc01069

a local Portuguese market

Farm Update

We’re back from vacation! It was fabulous. We ate figs from the trees and grapes from the vine, lots of local charcuterie and tasted many delicious local wines and ports.  It was a refreshing break full of history, friendly people and plenty of terroir. Despite the wonderful food and time we had, we were

one of the many amazing castles we visited

Remains of a Moorish Castle: one of the many amazing sites we visited

The team did an amazing job running the farm! It was a wet and cold two weeks here in Canada , which does not make for fun harvests. But they hung in there and made it all happen. The team are currently on their way back from the annual farm-team retreat at Kielan’s Parent’s cottage (Robin and I couldn’t make it this year) where they played murder mystery and relaxed in the sauna.

We are still harvesting bulk carrots and have lots of cleanup left to do.  Thankfully the weather looks slightly better this week. The biweekly fall share gives us a chance to catch up on the off weeks too. It won’t be long before the fields are covered in snow!

img_4197

A lovely Portuguese farmer we met in Lisbon

img_4582

Robin enjoying the vineyards in the Douro Valley


Recipes and Tips

Napa Cabbage

Napa is a bright tasting cabbage that makes a beautiful slaw and is a great lettuce replacement. It can also be used in light soups, especially with miso or chicken broth.  Heres a whole list of ways to use Napa Cabbage

Buddha Bowls

Buddha bowls are very on trend right now. Basically it’s a huge bowlful of mostly vegetables with a delicious (healthy) dressing. These bowls are a delicious and easy way to pack away a huge load of veggies. A combo I’ll likely make tonight:

Start with brown rice and top with finely chopped Napa, some grated beets, toasted pumpkin seeds or roasted chickpeas and some roasted squash. Proportions are up to your own appetite. Mix this all together after drizzling with this dressing:

Tahini "Buddha Bowl" dressing
 
easy, versatile dressing
Author:
Recipe type: dressing
Ingredients
  • ½ cup Tahini
  • 1 clove garlic, minced
  • 1 tsp of ginger, minced
  • 3 tsp Tamari
  • 3 tsp toasted sesame oil
  • 4 tsp lemon juice
  • ¼ cup sunflower oil
  • hot sauce (optional)
  • ¼-1/2 cup of water
Instructions
  1. Combine ingredients, except for water. Blend with emulsion blender. Add water gradually until desired consistency. Add Hot sauce to taste.
  2. This will keep for a long time in the fridge, if you don't use it all in one meal.
Here is visual of someone else’s version of a buddha bowl.  You could use squash instead of sweet potato.