Preparing for fall

Well….. we’re back on the blog after a short break.

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As you may have noticed, tomatoes have arrived since 2 weeks.  We have beautiful tomato plants in the field and we are happy to be finally eating the fruits! Since the arrival of the tomatoes, we have been busy splitting the days between working in the field (…it’s getting colder and colder!!!) and working in the kitchen preserving the fruits (vegetables) of our labor!  We like to can (tomatoes, red pepper and tomato spread, dilly beans, beets), to dehydrate (zucchinis, tomatoes, peppers), to ferment (pickles, sauerkraut, kimchi, carrots, beets and any leftover veggies) and to freeze everything else!  Lots of work, but yummi food in the winter!

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For those who would like to have larger quantities of carrots and beets, we are currently selling them in bags of 25 lbs and 40 lbs.  You need a cool place  that does not freeze in the winter (a garage, basement, non-heated room) and they will keep for a long time.  You could also can beets or ferment both of them if you are into that kind of stuff.  miam, carrotssss!!

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We greatly appreciate all the feedback we have been getting from you, it is very encouraging for us. We are looking foward to be your family farmer for next year.  We will soon have the registrations form available for next year.  We will be enlarging our CSA for next year, we would really appreciate if you could spread the word if you loved the experience with us this year.  Also, we will be delivering fall basket (3 deliveries every 2 weeks) in november.  We are still looking for an indoor location for the drop-off. Information about fall shares as well as registrations forms will shortly be available on the website and at the CSA drop-off.

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Ideas for cooking your vegetables this week:  arugula (roquette) is amazing prepared as a base for pesto (recommended by one of the CSA members, Émélie-Anne).  Use your regular recipe for pesto and vlan! more flavor to your dish!. 

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Leeks have arrived this week too.  They are a bit small, but flavorfull and cute!  If you like to make you own broth, you could freeze the green part of the leek  and use it later in cooking a broth.  Any vegetables scraps (carrot tops, onion peels, beets tops, vegetable peels, tomato core) can be frozen and be kept to use in a meat or vegetable broth!

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Sur ce, we are slowly harvesting the rest of the garden (potatoes are on the top priority list) and we get prepared to face the first light frost in the coming days or weeks..who knows!!  Have a good week!

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Organically yours,

Farmer Jo and Farmer Jo

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