Thank you for joining us for this 2019 harvest season. What a gift it has been to be able to share this land and the harvest with you! It was a privilege to hear your feedback this past Tuesday as we reflected together on the past months of market. You have worked Tuesday markets into your schedule and it has been so good to see you from week to week.
Some of us on Kingfisher Farm gathered to toast the end of the harvest season on Tuesday evening and remembered highlights of the season: walking by the cherry tomato greenhouse to pop one (or 2 or 3) Sungold cherry tomatoes, tomato sandwiches with Sue's bread, roasted eggplant, seeing market customers lingering and enjoying the farm on Tuesdays, the market day when Johanna and Anne baked those amazing goodies and cakes, the super sweet, crisp lettuce this season and the abundance of beautiful flowers!
I am gathering some customer comments from this season and would love it if you would take a few minutes to write a few short sentences to me about what eating locally from Kingfisher Farm has meant to you this year. I know it's a bit like fishing for compliments but some of you had some beautiful reflections and I would like permission to use these on my website. Comment Here. Thank you.
From Paul and I, all who grew your vegetables and all of us at Kingfisher Farm - Much peace to you in the hibernation season!
What a flower season it has been! This is my first friday that I'm not out there making bouquets in a long time. We've had about 25 weeks of flowers this year. So much beauty. For now I'm ready to put it to bed, get the spring bulbs in and start planning. But can't wait for more blooms next year. Thank you for all the flowers you bought at the roadside - totally exceeded my expectations!
1 lb pumpkin cut into small cubes (2.5 cups)
1/2 T tumeric
1 green chili
5 cloves garlic
1 tsp ginger or grated fresh ginger
2-3 whole cloves
1 can coconut milk
salt to taste
1. Boil pumpkin pieces in a little water until tender, drain.
2. heat oil and put in turmeric and chili, add onion, then garlic, ginger, cloves and tomatoes. Simmer this for 5 minutes over a low heat, stirring from time to time.
3. Add pumpkin and continue to cook at a low heat for 15 minutes.
4. Add coconut milk and stir, adding salt to taste. Heat through gently and serve warm over rice.
From "The Spices of Life" by Troth Wells. We have a few go-to recipes in this special book and this is one of them. In December of 1998, I gifted Paul with this cookbook with the inscription "when I saw this book I had to get it for you because you have brought so much spice to my life. Maybe you can start to grow some of these spices in your garden." Who would have known that 20 years later you would be growing so many of those spices and vegetables for us and for so many! Thank you Paul for all the spice you continue to bring into my life!
3-4 medium beets
2-3 leeks chopped
1 celeriac (peeled and chopped)
2 cloves garlic minced
4 cups soup stock (veg or chicken)
2 tsp lemon juice
Salt and pepper to taste
¼ cup sour cream
Modern farming is the most deeply impactful of human activities - reshaping ecosystems, causing dramatic losses to biodiversity and contributing to climate change. I don't claim that our wee farm is "the solution" to the environmental crisis facing our world, but I do believe that my small efforts to grow food with respect for the living earth and its other creatures (even the microscopic creatures) is part of a solution and that all who are willing to support this kind of farming are investing in the kind of world they want future generations to inherit.
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