We thought just maybe you'd enjoy getting some fresh veggies right before Christmas. So come on down next Tuesday, Dec 19 from 2-4:30. We'll be out at the roadside so come on down. You'll be able to get Sauerkraut, Hot Sauce, Beets, Carrots, Leeks, Greens, Brussel Sprouts, and more. Emily from @TrueNorthHatchery brought down 80 dozen eggs so there's enough for you to stock up.
When I get to the end of the harvest season there's a bit of panic in me - did I eat enough? Did I use the vegetables well enough? Did I get enough fresh tomatoes? And then the panic subsides and I'm able to enjoy the vegetables of the fall season. The brussel sprouts, the multitude of winter squash. I was thrilled to find Butternut Squash Seed Oil @Allofoils and treated myself to some as well as picked up a great recipe with Butternut Squash. So I thought I'd share it with you here at the end of the season.
Butternut Squash Risotto
2 cups Butternut Squash peeled, seeded and diced 2 T butter 2 T Butternut Squash Seed oil (optional) ½ tsp salt, pepper to taste ¼ tsp chili powder 1 onion diced 1 ½ cup Arborio Rice 6 cups chicken or vegetable broth ¼ cup cooking sherry or white wine 1/8 tsp turmeric ½ cup parmesan shavings 1 portobello cap (optional) parsley leaves for garnish
Heat broth in saucepan, keep warm
heat 1 T of butter and oil in large skillet. Add squash and sprinkle with salt, pepper and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart). Remove and set aside.
Add remaining butter and oil to the same skillet over medium-low heat. Add onions and mushrooms. Cook for 2-3 minutes or until onions are translusent. Add Arborio rice and stir, cooking for 1 minute.
Reduce heat to low. Add cooking sherry/wine stirring to combine and gently stirring until fully absorbed. Add broth cup by cup stirring gently. Wait until broth is mostly absorbed before adding the next cup. Continue until the rice becomes tender. Add salt, pepper as desired.
Add in the cooked squash and turmeric and stir it in gently. Add half the parmesan shavings and stir until it’s just combined. I added cooked lamb sausage at this point.
Serves 4 as a main.
Adapted from a recipe from All of Oils.
One of our favourite Fall Rituals is time at the All Handmade Sale in Vancouver. It's where we lived for 12 years and is really a home place for us. We love returning with lots of goodies from the farm - including sauerkraut, hotsauce and veggies. We'd love to see you there. It's worth the trek!
Last week of our farm market! Thank you for making this harvest season wonderful! We thoroughly enjoyed hearing your feasting stories, seeing your children delight in new veggies, hearing excitement over feeding chickens, connecting with folks from week to week and sharing the beauty of the farm and farm veggies with you.
Winter Squash 101
It's more than a beautiful display! Winter squash are really fabulous to eat and they store really well (for months actually). Here's 5 reasons to eat winter squash: 1. It's one of those super foods - high in anti-oxidants: squash has a good amount of beta-carotene (orange!). There is also a good amount of vitamin C and Manganese. 2. You can stuff it! 3. It's one of those vegetables that you can eat as a dessert! 4. Each variety has it's own unique characteristics and can be eaten in different ways: Green Buttercup in soups, Butternut squash sliced, breaded and roasted, hubbard in coconut curries, small acorn and festival, and delicata squash half and stuffed with sausage, apples, walnuts and cheese. 5. It stores for a long time. We usually finish our winter squash store in Feburary or March. Keep them in a cool, dry place. Before storing them wash them with a small amount of bleach to clean the outsides well so that bacteria doesn't grow on them (causing them not to store as long).
What are you going to do without Kingfisher Farm veggies on Tuesdays? We've got a winter veggie share that you could be a part of click here for more info.
Pumpkin Sausage Pasta
Pumpkin Sausage Pasta from Simply in Season 500 g Pasta (I like fusilli) 1 pound Italian Sausage brown sausage over medium-high heat. When cooked, removed and set aside. 1 medium onion chopped, 4 cloves of garlic chopped, add to frying pan and sauté 1 bay leaf, 2 T fresh sage, 1 cup white wine or chicken broth add and cook until 1/2 of the liquid evaporates 1 cup chicken or veg. broth, 1 cup cooked and pureed winter squash mix in. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. 1/2 cup milk/cream, 1/8 tsp cinnamon, ó tsp ground nutmeg, salt and pepper to taste Stir in milk and add seasonings, simmer 5-10 minutes. Pour sauce over pasta. Garnish with fresh Parmesan or Romano Cheese. This is a Fall standby for us.
We are so grateful for all the help that we have received from week to week from friends and family. Thank you to my parents Roland and Maryanne who faithfully did the farm market work week after week. Thank you to our children Simon and Kate for living the life and for helping out during the day and for always helping take down at the end of the day. Thank you also to Denise, Solene, Mahri, Leah and Markku. Thank you to the A Rocha interns and staff for all the amazing veggies from week to week!
We've got 2 more weeks of Tuesday farm market. There has been so much amazing eating going on. Green beans were definitely a highlight vegetable for me this year (Thai Green Curry or just stir-fried with sweet chili sauce). Right now I am loving the round red hungarian peppers, stuffed them last night with rice and veggies. But now it's time to transition into winter squash and cozy soups. So here's a few recipes to hopefully inspire you.
Winter Squash Bars
2 cups winter squash (cooked, pureed) 1 ½ cups sugar ¾ cup oil 4 eggs 1 tsp vanilla ½ salt 1 cup chocolate chips
Beat together . Then add and mix in: 1 cup flour 1 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon Pour into greased cookie sheet. 350F for 25 -30 minutes.
From “Simply in Season.” I have made a gluten free version with my flour blend and it works great.
Eat your Greens! Here's a few recipes to get the autumn greens on your plate. You may not have noticed the collard greens at the market last week - we'll have them again. They've gotten a bad rap over the years but here's some new recipes to make you want to give them a second try. There's also beautiful kale right now, add this salad to your feasting this week:
Marinated Kale Salad 1 bunch of kale, washed, stems removed and cut into very thin strips (1/4 “) ½ c. red pepper, diced’1/2 c. dried cranberries ½ cucumber, sliced thin ½ c. raw, whole almonds, chopped ¼ c. raw sunflower seeds ½ small red onion ½ c. red cabbage, chopped into very small pieces Dressing: 1 T. apple cider vinegar 1 T. maple syrup 2 T. flax oil (or veg. oil) 2 T. olive oil 1 T. Balsamic vinegar 1 t. Dijon mustard 1 t. soy sauce ½ t. coriander salt and pepper to taste Combine dressing ingredients in a jar and shake. Massage dressing into the kale to soften the leaves then add the other ingredients and mix well. Let sit for at least one hour before serving to let flavors meld and kale soften. This salad will keep for a couple of days.
Organic Apples at market October 3rd and 10th
Once again we will be getting organic apples from Cawston BC on October 3rd.
Ambrosia: These apples are sweet and juicy, red blush skin, creamy flesh, decent keepers, not so long as winter frosted keepers or the aurora but if you like the sweetness and crispiness of an aromatic apple that is excellent for eating, pies (holds its shape well), juicing or dehydrating this is the one! Order 19lbs for $60 or 10 lbs for $35 Aurora: This apple is sweet, juicy, yellow skinned, remaining crisp and wonderful right through to late spring if stored properly. My favourite apple. I wasn't pre-disposed to liking yellow apples, but this one totally won me over and I can't imagine a more perfect apple!! Good for everything, especially fresh eating and juicing. Order 19lbs for $60 or 10 lbs for $35
Come and join us for our Annual Harvest Celebration at A Rocha (16th and 192) on Saturday October 7. To find out more click here.