I picked up a great cookbook at the library a few weeks ago, "Purely Pumpkin; more than 100 seasonal recipes," by Allison Day.  Pretty perfect for stepping into this autumn season and trying out some new ways to enjoy winter squash.   Here's 2 that I've tried this past week and enjoyed.

​Last week someone messaged us some of their highlights of connection with Kingfisher this past season, "My favourite was when I could say ‘all the veggies in this dish are from the farm!"  We love the relationship you feel with this land and what is grown here.  Another person who receives our Friday farmer's boxes each week loved the way her kids were trying new things that she would not normally bring into the house; a lot because they knew where it was grown.  Her kids were growing their palette, eating healthy and enjoying it.  A long time customer reminisced with me yesterday about how she had asked, years ago, what to do with a cabbage?  Here she was years later with a cabbage in her basket eager to get cooking.  Some of you have journeyed with us for many years now, eating through the seasons.  

Did you know that.....
We began our Tuesday market dream in 2014 on the lawn by the parking lot under a single market tent?
Did you know that we used to keep bees and sell our own honey?  We've learned over the years that we can't do it all and we've needed to focus our energy on veggies but we've loved having bees, milking our Jersey cow and growing our own dry beans.
Did you know that we share this farm with a number of other families that generously support the work of co-existing with a working farm (side note - it's a bit messy most of the time). We're so grateful to be able to co-own this land and be able to practise sustainable agriculture here.
Most weeks this season folks from Sources Food Bank came and picked up fresh veggies for to distribute to those who need it.
Did you know that back in 2014, my journal says that we sold a total of $977.50.  We've come a long way since then.  It's not all about the money for us but it was important for us to get to the point that we could live off of our farming vocation.  I am so grateful that this is the case now.  Thank you for your generous support. 

Let me begin by saying a deep, heart-felt thank you.  I read an article by Barbara Kingsolver this week.  It is addressed to farmers, and it describes how I feel so well: "you need these hungry people as a musician needs listeners, as a writer needs readers.  To them [to you] we owe the privilege of doing the work we love."  Thank you for showing up consistently to buy locally grown veggies, fruit,  and flowers.  When I saw you this week I was filled with hope at all the people still choosing to enjoy food made with fresh ingredients.  This is not a judgment on buying processed foods (we do it too) but rather, an acknowledgement of the intentionality it takes these days to carve out the time to cultivate the practise of making meals "from scratch."  Thank you.

Thank you also to all the makers, bakers and farmers that we've partnered with this year that have helped round out the offerings that we have each week.  To Karin (for her weekly lemon loaf and brownies), to Brenda (for all the amazing Granny B baked goods you have come to love), to Ryan (for the fresh dressings every week), to Kendall and Jay and the crew at Central Park Farms (for all the sausages), for the farmers and makers at Little Qualicum Cheeseworks on Vancouver Island, for Justin and his farm crew in North Surrey (all the potatoes, watermelon, corn and other veggies throughout the season), to Minke Blueberries, to the bakers at A Bread Affair (and especially our lovely delivery man who arrived in the early hours every Tuesday morning to bring us fresh bread), to Carolyn the beekeeper, to Inge for the raspberries, to all the farmers in Cawston bringing us fresh fruit and Sara who delivers it, and to each of the vendors who added extra flare to our Tuesday markets. 

Thank you to our own farm crew here at Kingfisher Farm (Ryan, Rachelle, Tyson, Denise, Cheryl, Kate, Mom, Dad, Chris, Marinde, Adrianna).  We were so grateful for each of you and your part in getting seedlings in the ground, weeded, harvested and sold.  We're grateful for your passion for this work and for eating seasonally.  

As you can see by this list of thank yous', the picture above of Paul and I is just a small fragment of the crew needed to run the farm.  This has been a good season (see below for a reflection on what we felt worked really well this year) and we are coming to October feeling grateful and satisfied.