 It always feels a bit surreal to be at our last market, especially this season when so much was uncertain. In May the thing we knew for certain is that we were committed to farming and contributing to food security for this neighbourhood and beyond. We weren't totally sure how we would get the food to you and if we would be well enough etc, etc. As a society, we are still living with many unknowns but it was certain that you showed up and ate well this summer! You soaked in the beauty of this land, the lavish flowers, the many weeks of fennel and spinach, the glorious tomatoes, the tender lettuce (wow - you ate lettuce!) and loved on our goats. We were blown away each week but the numbers of customers and the way you were able to make it a safe and warm shopping experience. From Paul and I and all of us at Kingfisher Farm - thank you!  Autumn Sausage Medley. (Menn Girls Can Cook)
1-2 cups butternut squash, cubed 2 apples, cubed 1 onion, coarsely chopped 1 red pepper cut into 1 inch pieces 6 large mushrooms quartered 1 link Farmer Sausage cut into 1 inch pieces Sauce 1 Tbsp. cornstarch 1/2 cup apple juice 2-3 tablespoons honey 2 tablespoons chili sauce 1 Tbsp. balsamic vinegar 1 1/2 cups apple juice 1 teaspoon chopped fresh rosemary Saute' apple and squash in 1 tablespoon oil in a large frying pan until lightly browned. Remove to 3 or 4 cup casserole dish. Place onion, red pepper and mushrooms in pan, and saute' until wilted adding more oil if needed. Remove to casserole dish. Add sausage pieces. Mix cornstarch and 1/2 cup apple juice in a small bowl. Set aside. Add remaining sauce ingredients to pan stirring well until sauce boils. Add cornstarch mixture and stir and cook until sauce returns to a boil and thickens. If you like a sweeter sauce, feel free to add more honey. Add more cornstarch mixed with a bit more apple juice if you'd like the sauce a bit thicker. Pour sauce over ingredients in casserole dish and bake at 350˚ for 30- 45 minutes or until squash and onion are tender. Serve over rice or noodles. Serves 4-6.
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 Here at the farm it has been a smokey week - as it is all over the region, but we don't have the option of escaping indoors when there are greens to harvest. My heart goes out to farmers (and others) trying to keep up with essential farm tasks in thick smoke or threat of fire and evacuation. Most of the crew have been wearing masks outside this week and some have found that the conditions have affected their breathing and productivity. I imagine it affects the plants too - sunlight is pretty key to good ripening of fruit.
Winter squash are coming out of the field this week. Here's a bit about spaghetti squash. This is perhaps the "plainest" of the winter squashes we grow. Many of the squashes are stunning and ornamental - some ride on their good looks, but we always choose our squash varieties based on flavour first and looks second. Most of the time it is desirable for winter squash to cook to a smooth, thick texture - stringy is not good for pumpkin pie or soups. But stringy is the thing when it comes to spaghetti squash. It should have a slightly sweet, nutty flavour. It can be baked or boiled and then the flesh is scooped out with a fork and used as a pasta substitute. Try it with pesto, tomato or alfredo sauce. Tomatoes are tapering off, as are cukes and zukes, but peppers are going strong and will be regulars in the next few weeks. The highlight of our September crops has been broccoli - abundant and beautiful heads and lovely "side shoots" (aka broccolini) which are labour intensive to harvest but provide lots of broccoli flavour. Hope you enjoy all the goodness!  Paul was smiling when they pulled the rest of the onions this week. Lots of big, solid yellow onions. We've had lots of small ones to begin with so this felt satisfying - you'll enjoying frying these up this week. Carmelized onions and peppers anyone?
There is lots to update you on this week - read carefully:) We are starting our online orders again this week and have a special line up to offer you for contactless pick up this Friday September 11. See below for all the details and visit our website to place your order. Orders need to be received by Wednesday September 9, 9am. This week we have a few other vendors joining us on the lawn as you come towards the barn. We have Paula who sells amazing preserves (jams and juices), Katie and her daughter selling upcycled jewellery, cards and notepads by Solene and Kate and Brent with his framed prints/wooden candle holders.  Turns out we rocked the fennel this year! These are big, beautiful bulbs. So here's the fennel challenge - try 2 recipes this week that include fennel. Google it and see what interests you. In my newsletter I included 6 ideas, here's one of the recipes that uses bocconcini as well - which we are selling this week on Tuesday. Looking forward to hearing about your fennel adventures!
Ingredients 2 to 3 Servings
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