Oh boy, I can’t believe it’s fall already – the summer’s gone so fast. So CSA families, one more month of goodies, then pumpkins and Halloween. We sure are going to miss our weekly trips to the farm.
Here are a few things Tam wants you to know about what’s coming up in the next few weeks. Please call the farm with any questions – and take a minute to fill out our five question survey below, so she can make the experience even better for you next year!
CSA Fall Potluck
The annual CSA potluck and harvest bee is coming up on Sep 15 at 11:30 am. Bring a lunch dish to share – you’ll probably see a lot of familiar farm veg on your plate. 🙂
First we’ll eat and mingle, then head out to the u-pick garden at 1 pm to gather and take home what’s left in the field. Or just come for lunch and then go play.
Rain-out date: September 22
Sign up for a harvest bee this fall
Don’t miss your opportunity to experience a day on the farm. Kids (and big people too) love to play in the dirt and see where their veggies come from. Sign up for any weekend day in the fall to help harvest the crops. Call the farm at 780.921.2272 to pick a day – it’s always more fun with a group, so the more the merrier!
Backed up on zucchini?
I know I am, so I tried my friend Corrie’s favourite way to cook those massive zukes. And my kids just love it – even the baby!
Corrie’s Stuffed Zucchini
Haul out your biggest zucchini, wash and cut in half. Use a spoon to scoop out seeds and pith. Massage with olive oil, lightly salt then place into glass or lasagna pan. Set aside.
Prepare a thick tomato sauce – this is a great way to use up those extra-ripe fresh tomatoes. Really anything can go in this sauce: fresh herbs like basil, dill and sage, mushrooms, ground beef, chicken or bison, grated carrots, celery, peppers, onions, garlic, kale, chard, spinach, komatsu, more grated zucchini. We can call this a clean-out-the-crisper sauce. Red lentils also melt nicely into this sauce.
Sauté garlic, onion, celery and carrot, add protein and fry until brown, then add the rest of the veg with greens and herbs last. Cover and cook until everything is soft, season, and spoon sauce over scooped-out zucchini.
Cover with grated cheese (cheddar and mozza work well together). Cover with tin foil and bake at 350° for 45 min. Remove foil and brown for another 15 min. (If the cheese still needs colour, turn on broiler for a couple minutes and watch it.)
Slice and serve with pasta, rice or barley.
Coming soon – Fall veg
We started out with lots of herbs and lettuce. Spring strawberries and pea season came and went too fast. Then came height of summer broccoli, cauliflower, komatsu and chard and now it’s almost fall and here come the gourds!
The farm grows 10 acres of u-pick pumpkins so by October, we’ll be knee deep in pumpkins, squash and loco-shaped gourds (if the frost holds off, that is). Can’t wait!
Pick-up for October
Harvest time is very busy at the farm – so we’ll only have one pick-up for each family in October. Choose either the first Thursday (Oct 3) in the city at RGE RD or the last Sunday (Oct 27) at the farm.
We are coming to the end of our second year running the CSA program and it is always a work-in-progress. Please take a little time to tell us what you think on this very short five question survey. Your feedback will help make the program even better next year.
(Banner photo in the CSA garden and zucchini recipe courtesy of Corrie Godfrey.)