Livin' on the Veg

Farm Talk: Looking Back, Looking Forward

noreply@blogger.com (Daniel Hoffmann) — Sun, 30 Oct 2011 17:33:00 +0000

Hello Farm Folk,

With the core of the farming season now complete, this will be our last weekly edition of "Farm Talk" for 2011. We will be in touch periodically throughout the winter, to let you know how plans for the 2012 season are progressing.

Farm Update:

The CSAs are done for 2011, the Internship program is complete. All of our heat loving plants (eg. tomatoes, zucchini, basil, etc), have been hit by frost and died. Our 45,000 garlic cloves have all been planted and mulched. In short, the core farming season is done! We will still be on farm throughout November --- harvesting for our winter farmers markets, and moving our supplies from the Brampton farm to the Sutton location. However, for the first time since January, when the planning and marketing process began (goal setting, crop planning, distribution planning, and bringing the team together), the pressure is off. No need for regular 5am-8pm workdays, no need for 6 day work weeks every week. Just the low-pressure wind down of November, and the deep slumber of December. The farm, and the farmers, are being put to bed.

Reflections on 2011:

In running The Cutting Veg, I focus on three core areas: growing veg, growing a sustainable growing business, and growing people. It has been well documented that it's been a difficult and disappointing growing season. The abundance of winter and spring precipitation saturated our clay soil for too long, stunting the growth of our plants. For the "growing veg" part of my job description, it was a very disappointing year. The business side is tied to 2 key factors: CSA members, and the harvest. I can't complain about the CSA memberships --- to be at 300 members (total of our 4 locations) after 3 years is pretty strong. However, the poor harvest necessitated outsourcing much more veg than anticipated, making it an unsatisfactory year financially. A stepping stone year indeed, but disappointing in and of itself. While the "growing veg" and "growing a sustainable business" parts of my job description didn't play out as I hoped, I am thrilled by the "growing people" side. The "people" can be boiled down to CSA members, market-goers, interns, volunteers, staff, and supporters. Throughout the season, wherever I spent my day, I could see the people growing. The volunteer who came out week after week because it helped with her depression. The Interns who gained clarity on their life path. The newsletter readers who felt more connected to the growing season and natural cycles through the weekly updates. The staff who found their calling. The CSA members who took pleasure in local, organic flavours, and meaning in being part of something good for the world. The kids who came to the farm or the CSA, and deepened their connection to nature, and where their food comes from. Great growing seasons and financial abundance will come. In 2011, as a community, we grew people.

Looking Forward: Where to get your veg this winter:

We have been blessed with an influx of farmers markets in the GTA, and many of them run during the winter. Throughout the winter, there's tons of great local, organic veg available, including salad greens, sprouts, beets, carrots, potatoes, cabbage, winter squash, and so much more. The Cutting Veg will be at 99 Sudbury Market (http://bit.ly/v3l6Qi) on Sundays and the Sorauren Farmer's Market (http://bit.ly/Tw2DZ) on Mondays, where we will have our garlic, salad mix, root vegetables, winter squash and more. For a complete listing of farmers markets in the GTA, including the winter markets, visit http://bit.ly/vMJsIl.

Recipe: Marinated Kale Slaw Salad (from marniwasserman.com)

1 bunch of kale (any variety)

1 fennel (optional)

1 head of cabbage, shredded

2 carrots, shredded

1 beet shredded

2 tbsp hemp seeds

½ cup hemp oil

¼ cup apple cider vinegar

1 lemon, juiced

2-4 Tablespoons honey

1 tsp salt

In a mixing bowl, toss in all ingredients (except the hemp seeds), squeezing as you mix to “wilt” the kale.

Allow marinating in fridge for a few minutes – or up to an hour, mixing in the hemp seeds just before serving.

That's all the news for the farm for now. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk: The Garlic Planting is Done!

noreply@blogger.com (Daniel Hoffmann) — Mon, 24 Oct 2011 10:51:00 +0000

Hello Farm Folk,

Farm Update:

The Garlic planting is done! Over the course of the last two weeks, we have managed to plant 24 beds (approx 150ft x 4ft), including 19 different varieties. And we surpassed our goal of 40,000 cloves planted, totaling approximately 45,000. Starting with 100 bulbs in 2005, to have grown to 45,000 (which we will harvest next summer) is very exciting. Each of the beds is mulched with a thick layer of straw, which will perform many functions. First, it will provide some insulation for the garlic from the cold of the winter. In the spring and summer, the straw mulch will both suppress the weeds, and help retain moisture. Thus, by mulching thickly, we will barely need to weed, and never need to water this crop. Additionally, the straw will eventually break down and provide the soil with organic matter and nutrients. If you are growing garlic at home, you can use leaves to mulch with. The only thing to be aware of in mulching with leaves is that they can form an impenetrable mat, so you need to fluff them up in the spring. For garlic growing instructions, visit http://bit.ly/tyJiz. With the garlic planting complete, the last big task of the season is done. This week will be our last week of CSAs for the 2011 season, and farmers markets will continue into December. Our attention now turns to clean up, and preparations for the 2012 growing season. And rest!

Recipe: MUSHROOM Pâté (www.thecuttingveg.com/recipes)

1 large onion, minced, (or 1 bunch of green onions)

2 garlic cloves, minced

4 Tbsp olive oil

4 cups mushrooms, sliced

½ cup ground walnuts or almonds

½ cup whole wheat bread crumbs

2 Tbsp soy sauce

2 Tbsp lemon juice

1 tsp ground flaxseeds

2 tsp dried thyme

1 tsp dried rosemary

Salt

Ø Sautee the mushrooms, onion and garlic in olive oil over med-low heat. Cook for about 10 minutes, or until tender.

Ø Mix all the remaining ingredients in a large bowl.

Ø Throw everything, including the mushroom mix, into the food processor. Blend until a puree forms.

Ø Serve with warm baguette or crackers.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 16 Oct 2011 14:32:00 +0000

Hello Farm Folk,

Farm Update:

I had forgotten how rewarding the garlic planting is. We began last Sunday --- 12 people planting and mulching. It was gorgeous out, and by the hottest hours of the day, it felt as though it were summer again. By 3pm, we had about 12,000 cloves in the ground. Five beds had been mluched with straw to knee height. Monday we were a smaller crew --- about 5 of us. It was another staggering day, requiring hats, sunscreen, and lots of water. This is our first garlic planting at the Sutton farm, and the soil texture is...beyond words. Putting ones hands in the soil as you plant each clove feels so therapeutic. By the end of Monday, we had planted another 6000 or so cloves, and mulched 2 more beds. The garlic planting was put on hold for Tuesday and Wednesday, as we focused on harvesting for our CSAs. We got back at it on Thursday, with a crew of four, and by the end of the day, we had topped 25,000 cloves planted. At this time of year, my garlic planting addiction emerges, and I just want to plant more, more, more. We will continue planting and mulching over the next week, and are clearly on track to meet our goal of 40,000 cloves planted. After a farming season that has been challenging physically, emotionally, spiritually, and financially....the garlic planting is reminding me how much I love growing veg.

Three Happy CSA Members:

Check out the attached photo!

The Get Well Stay Well Guide:

Check out this fantastic guide to staying healthy, via Lisa Borden at Borden Communications + Design (www.bordencom.com): www.scribd.com/doc/68636136/The-Get-Well-Stay-Well-Guide

Volunteer Opportunities:

Each week, we welcome volunteers to the farm from Sunday-Friday, 6:30am-3:30pm. If you are interested in helping on the farm, please rsvp to jessica.gibson81@gmail.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm soon!

Recipe: CARROT RAISIN SALAD (www.thecuttingveg.com/recipes)

6 medium carrots, peeled and grated

1 cup raisins

½ cup walnuts, chopped

2 large apples, peeled and grated

3 Tbsp lemon juice

1 tsp brown sugar

Mix all the ingredients together in a bowl. Mix well.

Serve chilled as an appetizer, or dessert.

Tip: it is best to grate the apples last as they turn brown the quickest. Sprinkle with some extra lemon juice to avoid discoloration.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 09 Oct 2011 10:09:00 +0000

Hello Farm Folk,

Please help others to learn about what we are up to, and how to get involved: 1. Twitter (http://twitter.com/): Follow us at @thecuttingveg; 2. Facebook: Like us at http://on.fb.me/iTSbQQ, 3. E-mail this newsletter to anyone who may be interested; 4. Share the link to this newsletter (http://bit.ly/ga5Am0) on Facebook or Twitter. 5. Bring a friend with to the farm or a CSA pick-up. Thanks for helping us to spread the word!

Garlic Planting continues:

Please join us on the farm in Sutton this Sunday, Oct. 9th, and Monday, Oct. 10th from 7:30am-3:30pm for the garlic planting. This will be the 1st time we are planting our crop at the Sutton farm. In addition to planting our staple favourites, including Persian Garlic, Tibetan, Korean, Israeli, Sicilian, etc, we are adding 4 new varieties to the mix this year: Portuguese, Hungarian, German, and French Pink. In all, we will be planting 20 varieties, originating from all over the world. Our goal is to plant 40,000 cloves this fall, which will turn into 40,000 bulbs next summer! If you would like to join us for this annual event, please email jessica.gibson81@gmail.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm this weekend!

Farm Update:

After several days of working in the cold, rainy weather, we're thrilled by the return of the sun and warmth. The plants aren't minding one bit either. The zucchini plants have shocked us by growing new leaves, and starting a new round of production. Among the heat lovers, the hot peppers, eggplants, and beans continue to produce as well. Meanwhile, the fall crops are still coming on strong. The Asian greens are especially luscious, and the lettuce continues to thrive. The radishes are abundant, and it looks like the fall turnips --- everyone's favourite crop --- are going to produce after all. We are also experimenting with a fall crop of green onions --- we planted some the first week of September. While they were slow to germinate, many have emerged now, and we're hoping to have some available for harvest in the next couple weeks. Further, the garlic planting starts today. 40,000 cloves is the goal! It will continue on Monday, and over the next couple weeks, so let us know if you'd like to participate. All and all, it's the homestretch on the farm with lots to plant, and lots to harvest!

Volunteer Opportunities:

Recipe: Vegetarian Chili with 50 Cloves of Garlic (via Marilyn Cukier, CSA member)

2 eggplants, about 1 ½ lb (750 g)

2 tsp salt

3 Tbsp Olive Oil

3 Onions, sliced

4 cloves garlic, minced

1-2 jalapeno peppers, seeded and minced

50 cloves garlic (approx), peeled

1 sweet green pepper, sliced

1 sweet red pepper, sliced

2 Tbsp chilli powder

1 tsp each: cumin and dried oregno

½ tsp each: dried thyme and salt

1 lb (500 g) mushrooms, quartered if large

1 cup green beans, in 1 inch pieces

Two 28 oz/796 mL cans tomatoes, undrained

1 ½ cups white wine

1/3 cup tomato paste

1 cup corn kernels

19 oz/540 mL can chick-peas, drained

350 g package frozen lima beans

¼ cup chopped fresh cilantro

Cut eggplant into ½-inch cubes; place in colander set over bowl. Toss with 2 teaspoons salt. Let stand 30 minutes to drain any bitter juices. Rinse; drain well. Meanwhile, in a 6-quat heavy saucepan or Dutch oven, heat oil over medium heat; cook onions for about 10 minutes or until tender but not brown, stirring occasionally. Reduce heat to medium-low. Add minced garlic and jalapeno peppers; cook, stirring occasionally, for 5 minutes. Add whole garlic cloves, sweet peppers and drained eggplant; cook over medium heat, stirring to mix well, for 5 minutes or until softened. Stir in chili powder, cumin, oregano, thyme and salt; mix well. Add mushrooms, green beans, tomatoes breaking up, wine and tomato paste; bring to a boil, stirring, reduce heat and simmer, uncovered, about 45 minutes or until garlic is very tender and chili is thickened. Stir in corn, chick-peas and lima beans; cover and simmer for another 15 minutes to blend and heat through lima beans. Stir in half of the cilantro. Garnish bowls of chilli with remaining cilantro.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk: Join us for the Garlic Planting!

noreply@blogger.com (Daniel Hoffmann) — Sun, 02 Oct 2011 21:47:00 +0000

Hey Farm Folk,

Global Garlic Planting this coming weekend:

Please join us on the farm in Sutton on Sunday, Oct. 9th, and Monday, Oct. 10th from 7:30am-3:30pm for the garlic planting. This will be the 1st time we are planting our crop at the Sutton farm. In addition to planting our staple favourites, including Persian Garlic, Tibetan, Korean, Israeli, Sicilian, etc, we are adding 4 new varieties to the mix this year: Portuguese, Hungarian, German, and French Pink. In all, we will be planting 20 varieties, originating from all over the world. Our goal is to plant 40,000 cloves this fall, which will turn into 40,000 bulbs next summer! If you would like to join us for this annual event, please email jessica.gibson81@gmail.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area).

Farm Update:

With the onset of Rosh Hashanah, the Jewish New Year, it is a time for self-reflection and introspection, looking back over the past year. Whether you are Jewish or not, Autumn lends itself to self-reflection. In the process, our relationship with food may receive some attention: Do I make it a priority to sit down with loved ones for meals regularly? Do I grow my own food, or support those who grow sustainably? Is my diet based in whole foods, including fresh fruit and vegetables? Do I teach others how to grow, cook, or eat healthy foods? Do I support an organisation that advocates for policy change around food issues (through my work, volunteering, or financially)? Do I preserve local, organic foods -- through canning, drying, freezing, or storing? In other words, do I bring intention to my relationship with food and am I using this relationship as a tool for personal and community development & transformation? None of us have "got it right", but all of us do have the opportunity in this year to come to deepen our own relationship with food, thereby making a difference in the world. If the purpose of dipping apple slices into honey on Rosh Hashanah is to bring about a sweet year, then it follows that it is preferable for us to eat apples that were grown in a way that is "sweet" for all living creatures. One of my greatest pet-peeves is seeing apples from New Zealand, Africa, and South America in the grocery store. In Southern Ontario we have an ideal climate for growing apples. Thank you for choosing to eat local, organic foods, thereby supporting an eco-system that truly is "sweet" for all.

Volunteer Opportunities:

Recipe: APPLE POTATO SOUP (from http://www.thecuttingveg.com/recipes)

3 medium apples, peeled and diced

3 large potatoes, peeled and diced

2 vegetable or chicken bouillon cubes

Spices of choice (optional)

Add 4 cups of water to a medium saucepan. Bring to a boil and add the bouillon cubes. Mix well.

Throw in the diced apples and potatoes (and any spices you like). Simmer for about 20 minutes.

Turn off the heat. Mash the soup using a potato masher, or throw in the food processor to get a smoother consistency.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

P.S. Hope to see ya on the farm in Sutton for the garlic planting!

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 25 Sep 2011 09:49:00 +0000

Hello Farm Folk,

Harvesters Needed Tuesdays:

We are looking for folks to help with the harvest on each of the next 5 Tuesdays. If you cannot make it on a Tuesday, we'd love you to help with the harvesting on Sundays and Mondays as well. Each day, we are on the farm from 6:30am-3:30pm. If you are able to help out on any of these days, please rsvp to jessica.gibson81@gmail.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Looking forward to farming with you soon!

Farm Update:

September is proving to be one of our most productive months of the season. The greens are fabulous -- the arugula, Asian greens, and salad mix are all vibrant in appearance, nutrient rich, and delicious. The heat lovers continue to produce as well --- the tomatoes are still coming on, as well as the eggplants, zucchini, hot peppers, and beans. Harvesting takes up most of the week. Meanwhile, we are starting to get ready for the garlic planting. My wife Terri (who changes the world through her incredible social enterprise www.rhythmicbynature.com) commented last night how there's always a new stage of the garlic process to manage. This is partially true, as the process runs intensively from late-July to mid-October. In late July and early August, we harvest our crop, which was planted the previous October. After curing for 3-4 weeks, we need to clean and label the bulbs. Then we start distribution (through our CSAs, farmers markets, bulk orders). Then we prepare for planting (making beds, sourcing straw for mulch, separating bulbs into cloves). Then, we plant in mid-October. So, from the end of July to the end of October, Terri is right --- there's always something that needs to be done with the garlic. However, from November to the end of July, the garlic needs little attention. Just a little weeding, harvesting of the garlic scapes, and delighting in watching our thousands of garlic plants grow! This October we are aiming to plant 40,000+ cloves, which will turn into 40,000+ bulbs next summer. So, we are preparing for the planting, the final stage of the July-October garlic push. Those interested in planting their own garlic this year can learn the steps at http://bit.ly/tyJiz. You can also get garlic for planting (we are sold out) and learn more about garlic at the Toronto Garlic Festival this Sunday (today) (http://www.torontogarlicfestival.ca/). Happy Autumn!

Volunteer Opportunities:

Recipe: TOMATO RICE WITH ASIAN GREENS (from http://www.thecuttingveg.com/recipes)

1½ cups tomato juice

3/4 cup water

1 cup brown rice

1 cup Asian greens, chopped

½ cup zucchini, cut into small pieces

½ cup corn, cut off the cob

½ cup green beans, cut into small pieces

1 small onion or leek, chopped finely

garlic (quantity up to you)

2 Tbsp lime juice

1/3 cup pine nuts

3 Tbsp vegetable oil

Salt

Cook the rice in tomato juice and water. Add your favourite spices and mix.
In a medium pan, sauté the Asian greens, zucchini, corn, green beans, garlic, and onion (or leek). Cook for about 10 minutes, until soft.
Combine cooked rice with the sautéed vegetables. Add the lime juice and mix.
Garnish with pine nuts.
Serve by itself, or with roasted chicken or grilled fish.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

P.S. Remember to check out our podcast at http://bit.ly/nDQAsq, and view photos of your farm at http://on.fb.me/mUsbMU

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 18 Sep 2011 16:17:00 +0000

Hey Farm Folk,

Volunteers Needed for Tuesday:

We are looking for volunteers to help with the harvest on this Tuesday, Sept. 20th. We will be on the farm in Brampton, from 6:30am-3:30pm. If you can make it, please rsvp to jessica.gibson81@gmail.com, and let her know if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Otherwise, each week, we welcome volunteers to the farm from Sunday-Friday, 6:30am-3:30pm. Please let Jessica know if you would like to come any day. Hope to see you on the farm soon!

Farm Photos and Podcast:

Lots of fun photos of the farm at http://on.fb.me/mUsbMU

Check out Episode 5 of The Cutting Veg Podcast at http://bit.ly/nDQAsq, which follows the day in the life of a CSA --- from harvest to distribution.

Vote on Food & Farming:

Get educated about the Parties' Food Platforms here: http://voteonfood.ca/

Farm Update:

Cooking can be a chore, and it can be a pleasure. When life is hectic, it is often just another thing to check off the 'to do' list. However, when there isn't a million other things to do, settling in to a cooking project can be such a nourishing creative outlet. Almost all of our time on the farm is spent harvesting these days. Summer crops have collided with fall crops --- tomatoes, eggplants, zukes, for example, coinciding with arugula, radishes, acorn squash. After a seasons worth of planting, weeding, and caring for our plants, there's nothing we'd rather be doing than harvesting. The variety of crops provide endless possibilities for fun cooking projects. Personally, with a fridge full of farm veg, I am ensuring I make time to cook in a leisurely way. Sautéed arugula with roasted sunflower seeds. Homemade tomato sauce with farms tomatoes, onions, basil, garlic, parsley, hot peppers, and zukes. Baked acorn squash with butter, salt, and pepper. I'm also loving freezing veg for the winter. Last weekend it was blanching and freezing kale. This weekend, parsley pesto, and freezing tomatoes (just cutting the tops out and freezing whole, in ziplocs). Soon, the summer veg will pass, and then the fall veg will be gone too. In the meantime, I am cooking, savouring, and preserving.

Recipe: BAKED SQUASH & ARUGULA PASTA (from http://www.thecuttingveg.com/recipes)

1 small acorn squash

1 Tbsp olive oil

½ cup onion, diced

2 garlic cloves, minced

1 tsp dried sage

½ cup skim milk

2 cups arugula leaves

½ cup vegetable stock

1 tsp salt

2 cups dry pasta (e.g. spaghetti or fusilli)

¼ cup parmesan cheese, shredded

2 Tbsp walnuts, chopped

Preheat the oven to 375 F.

Cut the acorn squash into half. Take out the seeds using a large spoon.

Bake in the oven for about 30 to 40 minutes. Use a fork to determine if it is ready (it should be tender).

Let the squash cool and then puree it in the blender.

Put some water to boil for the pasta.

Sautee the onions in a large pan, over medium heat. Cook for about 5 minutes, until tender.

Add the garlic and sage. Stir well. Add the milk and bring to a boil.

Add in the arugula and cook until wilted.

Cook the pasta according to package instructions. The desired texture should be al dente.

In a large bowl, mix the vegetable stock, pureed squash and salt. Add to the onion mix.

Remove from heat when the mixture begins to bubble.

Add the pasta to the pan and mix.

Transfer all the ingredients to a shallow casserole dish. Sprinkle parmesan cheese and walnuts on top.

Bake for 20 minutes. Serve hot.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

P.S. Remember to check out our podcast at http://bit.ly/nDQAsq, and view photos of the farm at http://on.fb.me/mUsbMU

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 11 Sep 2011 16:50:00 +0000

Hello Farm Folk,

Farm Update:

One of the greatest gifts of this farming season has been the discovery of our new land in Sutton. Plants and veg thrive here, unlike in any growing location I've farmed before. Every crop we've tried here has flourished: Salad Mix, Arugula, Asian Greens, Rhubarb, Winter Squash, Radishes, Turnips, etc. The organic farming techniques we've used at our farm in Sutton are no different than the techniques we've used on our Brampton farm. And in one location our crops have thrived, and in the other, struggled. The difference? The soil. Not that one soil is more nutrient-rich than the other...they are both vital. It is the growing medium that varies --- the dense clay, as opposed to the fluffy sandy loam. Suffice to say, we are excited to move our entire growing operation to Sutton next year. This past week was a big step in that direction, as we did our first planting in our newly tilled 6 acre field at the Sutton farm: some arugula, Asian greens, salad mix, onions, and radishes for a fall harvest - about twelve 150 x 4ft beds. If there is one thing I have learned this year, it is how unimportant the skills and knowledge of the farmer is relative to the growing medium. Plants, like people, simply cannot be their healthiest if they do not have the right environment in which to set roots. In addition to the plants thriving in Sutton, whenever we are working at this location, a feeling of wellness and connectedness seems to emerge for all of us. We feel so thrilled to have found the right environment for both the plants and planters to flourish. This past week's planting within in our new 6 acre field was a big step forward for The Cutting Veg.

Volunteer Opportunities:

Recipe: PIZZA ARUGULA (from http://www.thecuttingveg.com/recipes)

Dough (makes two pizza doughs):

1 cup all-purpose flour

½ cup whole wheat flour

1½ tsp (8 g packet) active dry yeast

½ cup warm water

¼ cup skim milk (or soy milk)

1 tsp olive oil

½ tsp salt

Toppings (for one pizza dough):

4-5 Tbsp basil pesto sauce (see our Basil Pesto recipe)

¾ cup chopped arugula

1 small eggplant, sliced thinly

1 medium tomato, sliced thinly

¼ cup kalamata olives, pitted

1 red pepper or zucchini, cut into smaller pieces (optional)

½ cup mozzarella cheese, shredded (optional)

Instructions:

Mix flour, yeast and salt in a medium bowl.

Add the warm water and milk. Mix well and knead the dough. The ideal pizza dough should be neither too dry nor too wet. Add more flour or water to get the desired texture.

When the dough is almost perfect, add the olive oil. The oil will make the dough softer and easier to work with.

Place the kneaded dough in a clean bowl and cover with saran wrap or a damp towel.

Let the dough rise for about half an hour in a warm spot. Punch down the dough and let it rise for an additional 15 minutes.

Spread about 1 tsp of flour on a pizza baking stone or baking tray. Divide the dough into two equal pieces. Roll out the first pizza dough on the baking stone/tray. (The other piece should be kept in a bowl, covered with plastic wrap until you use it. You can keep the dough in the fridge for a few days, or freeze it for about a month.)

Spread the basil pesto sauce on the pizza dough. Add the toppings and sprinkle with mozzarella cheese.

Place the baking stone in the oven and preheat to 400 F. Bake pizza for about 35 -40 minutes until crispy (the cheese will melt).

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Daniel Hoffmann
Organic Farmer
The Cutting Veg
(647)388-7444
www.thecuttingveg.com
twitter: @thecuttingveg
facebook: http://on.fb.me/iTSbQQ

Farm Talk: Fall Planting

noreply@blogger.com (Daniel Hoffmann) — Sun, 04 Sep 2011 13:32:00 +0000

Hello Farm Folk,

Farm Update:

It's now or never if you want to get some crops in the ground for the fall harvest. In our newly acquired greenhouse, we will be planting up a storm this week: onion sets, radishes, salad greens, and Asian greens. The idea is for these crops to get nice and big before the end of Novemeber. They will reach a point where they will stop growing due to the cold; however, with the insulation of the greenhouse protecting these crops from the frost, they will maintain their size, and be available for harvest throughout November and December. Meanwhile, we will also be planting outdoors: specifically, arugula, radishes, and more Salad Greens and Asian Greens. These are all fast growers, and hopefully will be available for the last few weeks in October. Aside from the garlic planting, which will take place in mid-October, this week will mark the end of a season's worth of planting. This season, we planted our first crops on April 14th. Five months later, we wrap up our final planting this week. If you too want to experiment with planting for a fall harvest, I highly recommend arugula and salad greens, as they are quick growers, and you will love having your own homegrown greens in mid-October. Happy planting!

Volunteer Opportunities:

Recipe: Basil Pesto (from http://www.thecuttingveg.com/recipes)

1 cup fresh basil leaves

¾ cup olive oil

½ cup walnuts or pine nuts

2 garlic cloves

1 tsp salt

1 tsp lemon juice

Rinse the basil. Leave to dry for about 5 minutes.

Puree all the ingredients in a blender or food processor.

Serve on toasted baguette slices, or as a sauce in pizza or pasta.

If you have any leftovers, store them in a tightly covered container in the fridge.

Lasts for up to 3 weeks.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk: The Garlic Story

noreply@blogger.com (Daniel Hoffmann) — Sun, 28 Aug 2011 13:46:00 +0000

Hello Farm Folk,

Farm Update: The Garlic Story

In 2005, we launched the Global Garlic Project with 100 bulbs. 10 bulbs each of 10 different varieties: Persian, Thai, Tibetan, Korean, Italian, Sicilian, Ukrainian, Russian, Yugoslavian, and Salt Spring Island. As 1 bulb has on average 6 cloves, we planted our 600 hundred cloves, and in the summer of 2006, we harvested 600 bulbs. We took the largest 250 of these bulbs, separated them into cloves, and planted 1500 in the fall of 2006. In the summer of 2007, we harvested 1500 bulbs. We set aside the largest 650 bulbs, and planted 4000 cloves in the fall of 2007. In the summer of 2008, we harvested 4000 bulbs. Of those 4000 bulbs, we took 2500 bulbs, or 15,000 cloves, and replanted them. In the summer of 2009, we harvested 15,000 bulbs. In 4 years, we had grown our crop from 100 bulbs to 15,000. We were finally able to begin distribution, which we did through bulks orders, farmers markets, and CSAs. Of those 15,000 bulbs, we took the largest 3500, or 21,000 cloves, and replanted them in the fall of 2009. This led to the 2010 harvest of 21,000 bulbs. Last fall, we planted the largest 4500 of these bulbs, or 27,000 cloves, which led to our harvest of 27,000 bulbs this summer! Over the years, we have added some additional varieties. A few years ago we added Israeli and Chinese, and this is the first year we are ready to distribute it. Last season, we added Romanian, Japanese, Siberian, Northern Quebec, and Argentinian. However, these are many years away from distribution. We hope to continue to secure garlic seed from various places around the world. What’s the difference between all the varieties? Some are hot and spicy, some are mild, some are sweet. Some varieties have many cloves per bulb (Sicilian can have up to 16), while others, like the Russian, can have 2 or 3 huge cloves. Colours and shape vary as well. We love the Global Garlic Project, because it promotes seed diversity, enriches the taste of our food, promotes health and wellness, and because it’s so fun to cook with so many different types of garlic! Our garlic can be accessed at our CSAs, the Leslieville and Sorauren Farmers Markets (available starting Sunday, Sept 4th), and by placing a bulk order. If you are interested in placing a bulk order, you can do so at http://bit.ly/12wbLh. For more info about the various varieties, and their unique qualities, please visit http://bit.ly/UGW2Q. If you are interested in growing your own garlic this year, check out the following link for basic growing instructions: http://bit.ly/tyJiz. Looking forward to sharing in the garlic harvest with you!

Volunteer Opportunities:

Recipe: Garlic Dipping Sauce:

A fun and simple way to experiment with the different flavours of each variety. When having a tasting session, make a generous amount of the basic sauce. Then the only differences in flavour are from the differences in the varieties of garlic. The proportions of yogurt and mayonnaise may be varied. For vegans, substitute mustard or soy-yogurt for yogurt.

For the basic sauce combine:

1/2 cup plain yogurt

1/2 cup mayonnaise

1 Tablespoon apple cider vinegar

1/2 teaspoon salt (or to taste)

Divide the base into as many dishes as you have garlic varieties you want to compare. To each dish add enough crushed garlic of one variety to get a good but not overpowering garlic taste and label the dish with the variety name. Dip raw or steamed veggies in the sauces.

That's it from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk: Preserving the Harvest

noreply@blogger.com (Daniel Hoffmann) — Tue, 23 Aug 2011 10:51:00 +0000

Hello Farm Folk,

The McVean Farm Harvest Table: One of the Great Events of the Year!:

On August 28th, 2011, Chef Yasser Qahawish will prepare a unique and delicious 4-course family-style feast cooked over charcoal. The meal will feature the amazing diversity of fresh produce from the McVean farm and local artisans, paired with local sustainable wines and beer. Join us at 3pm for a walking or wagon tour of the farm stopping for hors d'oeuvres and to meet our passionate hard working farmers. Tickets are $100.00 per person (all wine and beer included), children under 12 are free. All proceeds will go to support the McVean Farm and FarmStart's other programs and services for new, ecological farmers. For more information and to reserve your spot at our harvest table visit www.harvesttable.ca or call 519.836.7046 ext.103.

Farm Update:

August can often be a difficult month for organic farmers in Southern Ontario, as it's when burnout can begin to set-in. One can feel like they've been working so hard for so long, while still having a few full months ahead to contend with. Certainly I have experienced this in past seasons. However, this year, with the addition of two amazing Organic Farmers to the team --- Paul Clarkson and Jessica Gibson, a phenomenal Intern Team, an incredible Volunteer team, and with our commitment to balance and wellness...no burnout to report. Just happy people, plants, and produce! Meanwhile, while we are at the peak of the harvest season, many of us are putting energy into preserving the harvest, so we can enjoy local, organic goodies throughout the winter. Personally, my freezer is stuffed with zucchini (grated raw and ziplocked), swiss chard & kale (blanched or steamed, cold water bath, and ziplocked), garlic scapes and strawberries (too late), and homemade pesto (both basil and parsley varieties). Next up for me, is freezing more zucchini, and chard, freezing tomatoes once they are in season (top cut off and ziplocked), drying some mint for winter teas, and putting away for storage some potatoes, onions, winter squash, and garlic. Of course, it'll be a huge treat to have access to local, organic produce through the winter; but in the meantime, preserving the harvest is so much fun!

Volunteer Opportunities:

RECIPE: Veggie Curry (from www.thecuttingveg.com/recipes)

4 carrots, diced

2 cups green beans, halved

1 small cauliflower, separated into florets (or subsitute eggplant, broccoli, or peppers)

1 large baking potato, cut into small cubes

2 medium onions, chopped

3 medium ripe tomatoes, peeled and grated

1 hot pepper, seeded and chopped

½ cup vegetable oil

1 tsp ground coriander

1 tsp ground turmeric

4 Tbsp curry powder

2 Tbsp ginger, minced

3 garlic cloves, minced

Salt

Heat the oil in a large saucepan. Sautee the onion, garlic and ginger for about 5 minutes.

Add the carrots and cook for another 10 minutes.

Add the remaining ingredients to the pot and mix. Stir occasionally.

Cook for about 20 minutes, until the vegetables are tender. Make sure the potato is cooked thoroughly.

Enjoy with rice.

That's the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

P.S. If you haven't checked out our podcast yet, you can do so at http://www.thecuttingveg.com/podcast

Farm Talk: The Garlic Harvest is Done!

noreply@blogger.com (Daniel Hoffmann) — Sun, 14 Aug 2011 12:47:00 +0000

Hello Farm Folk,

Podcast:

Check out episode 4 of The Cutting Veg Podcast "Flowers", as Eric discovers the power that flowers offer in courtship: http://www.thecuttingveg.com/podcast

Farm Update:

Thanks to the hard work of our amazing team of volunteers, interns, and staff, we completed the garlic harvest on Monday. We now have approximately 22,000 bulbs in the barn curing (hanging to dry). Photos of the garlic curing can be seen here: http://on.fb.me/iTSbQQ . The curing process is the crucial last phase of growing great garlic. During the 3-4 week curing period, the energy from the leaves and stalk go into the bulbs as they dry. This will provide the bulbs with its last boost of nutrition, flavour, and size, and promote long-lasting storability. Once our garlic is cured, we will clean and label them, and the process which began almost 12 months ago, with preparing beds for planting, will be complete. Then, we can begin to distribute our scrumptious varieties. This year, available for distribution, we will have Israeli, Korean, Persian, Russian, Salt Spring Island, Sicilian, Chinese, Tibetan, Ukrainian, and former Yugoslavia. You will be able to get our garlic at our CSAs, and by placing a bulk order at http://www.thecuttingveg.com/global-garlic. Now that the garlic harvest is done, our attention turns to "Fall Planting." It's time to get the Arugula, Radishes, Turnips, Asian Greens, and Salad Greens into the ground.. There's several crops that we can all plant in August for an autumn harvest. In addition to the crops mentioned above, other options include Bok Choy, Spinach, and Peas. Last season we planted salad greens as late as mid-September, and were able to get a harvest in mid-October. Happy planting!

Volunteer Opportunities:

RECIPE:Tzatziki Sauce (from www.thecuttingveg.com/recipes)

1 (8 oz) container plain yogurt

1 (8 oz) container sour cream

2 large cucumbers

2 Tbsp olive oil

2 Tbsp lemon juice

1 Tbsp fresh dill, chopped

2 garlic cloves, minced

Salt

Pepper

Shred the cucumbers and cover with a thin layer of salt. Allow to stand for an hour, until the cucumbers begin to drain. Discard of the liquid.
Combine the sour cream, olive oil, lemon juice, dill, garlic, salt and pepper in a food processor.
Add yogurt and cucumbers to the blended mixture. Stir with a spatula.
Serve chilled.

That's the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk: The Raindance

noreply@blogger.com (Daniel Hoffmann) — Mon, 08 Aug 2011 23:36:00 +0000

Hello Farm Folk,

Garlic Harvest Photos (courtesy of Tom Nolan):

Check out some photos of our garlic harvest, including the thousands of bulbs hanging in the barn to cure: http://on.fb.me/iTSbQQ

Farm Update:

Over the last couple weeks, we've been blessed with well-timed rains. Farmers are funny, when it comes to rain. We want it exactly at the right moment. We don't want it when we're working in the fields, but we want just when we leave to go home. We want it when the plants are thirsty, and then not until the plants are thirsty again. Often, we want it and don't want it at the same time. When our plants are needing a drink, we are desperate for it to rain...unless we are running a Farmers Market or a CSA, so that more people will attend. We want it to rain for our farm in Sutton, where the soil is sandy and dries so quickly, and at the same time, we don't want it to rain in Brampton, where the soil is clay, and often over-saturated. This raindance of competing needs goes on inside of farmers, and challenges our emotional wellness. For farmers, how well our crops are doing often has a big impact on how we experience life. Lousy crops and plants that aren't thriving can give us the blues, and dampen our spirits. Happy plants and bumper crops lead to happiness, joy, and inspiration. Of course, the challenge is to maintain emotional stability throughout the ups and downs of each season. Organic Farming truly is a spiritual practice for many of us. Whether we like it or not, our inner world will be challenged. Some seasons, the timing of the rain seems to work out just perfectly. In 2008 and 2009, it seemed to rain exactly when we wanted it to. It would rain every week or so, but not in between. It would rain just as we were leaving the farm, after a hard days work. In 2010, we were thrilled when April was super dry, allowing us to get a major jumpstart on the planting. Then it rained almost every day in June, and drowned our plants. This year, following way too much spring rains, and summer drought, it has been a wonderful treat to get some rain exactly when we need it over the last couple weeks. These well-timed rains have saved us countless hours of work irrigating, and is making our plants very happy. The Hot Peppers, Eggplants, Tomatoes, Winter Squash, Basil, Zukes, Cukes, etc, are all looking healthier than ever. In farming, and in life, we don't always get what we want exactly when we want it. This challenges us to practice acceptance, patience, trust, etc. But in those moments, where we get when we want, when we want it....it feels pretty damn good!

Turnip the Heat:

Market attendees write about discovering the joys of cooking with and eating turnips from The Cutting Veg: http://bit.ly/nL30W7

That's not Trash, that's Dinner:

Interesting New York Times article on using all parts of your veg: http://nyti.ms/ruutkY

Volunteer Opportunities:

RECIPE: BAKED SQUASH PASTA (from http://www.thecuttingveg.com/recipes)

1 small acorn squash
1 Tbsp olive oil
½ cup onion, diced
2 garlic cloves, minced
1 tsp dried sage
½ cup skim milk
2 cups arugula, kale, or chard leaves
½ cup vegetable stock
1 tsp salt
2 cups dry pasta (e.g. spaghetti or fusilli)
¼ cup parmesan cheese, shredded
2 Tbsp walnuts, chopped

Preheat the oven to 375 F.

Cut the acorn squash into half. Take out the seeds using a large spoon.

Bake in the oven for about 30 to 40 minutes. Use a fork to determine if it is ready (it

should be tender).

Let the squash cool and then puree it in the blender.

Put some water to boil for the pasta.

Sautee the onions in a large pan, over medium heat. Cook for about 5 minutes, until

tender.

Add the garlic and sage. Stir well. Add the milk and bring to a boil.

Add in the arugula and cook until wilted.

Cook the pasta according to package instructions. The desired texture should be al dente.

In a large bowl, mix the vegetable stock, pureed squash and salt. Add to the onion mix.

Remove from heat when the mixture begins to bubble.

Add the pasta to the pan and mix.

Transfer all the ingredients to a shallow casserole dish. Sprinkle parmesan cheese and

walnuts on top.

Bake for 20 minutes. Serve hot.

That's the update from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Tue, 02 Aug 2011 02:14:00 +0000

Hello Farm Folk,

Farm Photos:

Check out some recent photos of the farm and our veg at http://on.fb.me/iTSbQQ

Farm Update:

The Garlic harvest is going great so far! We've harvested 14 beds (100ft x 4ft), or approximately 15,000 bulbs. Only 10,000 or so to go! When distributing our garlic, we grade them as large, medium, and small. Due to the extreme weather conditions of this year (endless winter and spring precipitation, followed by summer drought), I was concerned that we would end up with mostly smalls. However, while we may not have as many larges as in past seasons, they are primarily mediums which are looking very healthy and robust. The Garlic harvest will continue next Sunday and Monday. See volunteer opportunites below, if you want to join us for the final stretch of the garlic harvest, or just participate in our general farm activities of harvesting, weeding, watering, etc. Hooray for the garlic crop!

Volunteer Opportunities:

RECIPE: Hearty Vegetable Cacciatore (from http://marniwasserman.com/)

This can be served on top of chicken, fish or tofu. You can even throw in a can of beans and make it like a vegetarian chili!

2 tbsp olive oil

2 cloves garlic

1 cup diced leeks or onions

1 cup diced carrots

1 cup diced celery

3 cups mushrooms

½ cup finely chopped fresh basil or 1 tsp dried basil

2 tbsp fresh oregano or 1 tsp dried oregano

3 bay leaves

2 cups tomato sauce

1 tsp salt

½ cup finely chopped parsley

1-2 cups of cooked white beans

Heat 2 tbsp oil in a large saucepan and cook garlic and leek or onion over medium heat until soft.

Add carrot, celery, mushrooms, basil, oregano, bay leaves and tomato sauce, beans salt and parsley.

Cook for 15-30 minutes until moisture has evaporated and dish is reduced and thickened.

Optional:

Bake in oven (350F) for 15 minutes until heated through

Serve along side whole grain pasta or enjoy on its own.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk: The Garlic Harvest is coming!

noreply@blogger.com (Daniel Hoffmann) — Mon, 25 Jul 2011 23:53:00 +0000

Hey Farm Folk,

The Garlic Harvest:

It's time for the annual garlic harvest, and we've got 30,000+ bulbs of Persian, Korean, Italian, Tibetan, Israeli and 15 other varieties to harvest and hang in the barn to cure! Please join us for the garlic harvest this coming Sunday, July 31st, and/or Monday, Aug 1st (Civic Holiday) from 6:30am-3:30pm. If you are interested in helping with the garlic harvest, please rsvp to jessica.gibson81@gmail.com, and let her know which day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Looking forward to harvesting garlic with you very soon!

Did you Know?: The Health Benefits of Organic Kale

Kale is known to be one of the healthiest foods around. The list of vitamins and minerals that Kale is very high in is endless, and includes Iron, Vitamin A, Vitamin C, B1, B2, B6, Calcium, Beta-Carotene, etc, etc, etc. Regarding health impact, in addition to generally making you feel good when you eat it, Kale is also known to help respiratory problems, reduce risk of cancer, reduce the symptoms of arthritis and asthma, reduce cholesterol, balance blood sugar, and on and on. Personally, I like to steam kale for 15 minutes or so, and combine with butter or olive oil, and salt. For more kale recipes, visit http://www.thecuttingveg.com/recipes

Farm Photos:

Check out some recent photos of the farm and our veg at http://on.fb.me/iTSbQQ

Farm Update:

It's a season of extremes. Endless rains from March to May. Heat Wave and drought in July. However, good news from Farmer Paul, who reported from the farm on Sunday, "We had a million dollar rain last night." This is a saying from Paul's childhood of growing up on a farm, for when you got just the right amount of rain, at just the right time. HOORAY! After weeks of coming extra early, and staying late at night, to water, the rain couldn't have come at a better time. Not only will this rain free us up from watering, allowing us to focus our energy on other things (like staking the tomatoes, keeping up with the weeding, and planting more greens), but rain nourishes the plants in a way that water from a hose never can. Otherwise, most of our plants are responding nicely to the heat. The tomatoes, hot peppers, zukes, cukes, eggplants, and basil are really bulking up, and looking healthier than ever. The tomato plants are now covered in green fruits, and the eggplants and hot peppers are also flowering. Hooray for heat and rain!!!

TCV in the media:

Check out our column on making a difference in the world through one's relationship with food on Meghan Telpner's "Making Love in the Kitchen Blog": http://bit.ly/q9Yvg8

The McVean Farm Harvest Table: One of the Great Events of the Year!:

Volunteer Opportunities:

RECIPE: Refreshing Cucumber Dill Salad (from http://www.thecuttingveg.com/recipes)

4 medium cucumbers, sliced

1 bunch of dill, chopped finely

1 small red onion, cut into thin rings

1 tsp sesame seeds, toasted

The dressing:

2 Tbsp oil

1 tsp lemon juice

2 Tbsp sunflower

1 tsp balsamic vinegar (or apple cider vinegar)

1 garlic clove, minced

1 tsp sugar

Pepper

Salt

Whisk all the ingredients for the salad dressing

In a medium bowl, combine the cucumber, dill, onion and sesame seeds.

Pour the dressing and mix well.

Allow vegetables to marinate in the dressing before serving (a few minutes).

Serve chilled.

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 17 Jul 2011 14:47:00 +0000

Hello Farm Folk,

Volunteer Opportunities:

The beans are ready for harvesting, which means we need lots of hands to help with the harvesting. Each week, we welcome volunteers to the farm from Sunday-Friday, 6:30am-3:30pm. If you are interested in helping on the farm, please rsvp to jessica.gibson81@gmail.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm soon!

Did you Know? Organic Spinach Nutritional Facts:

There are countless studies citing the nutritional superiority of organically grown food. One study comparing Organic and Conventional produce, done at Rutgers university, found Organic Spinach to have twice as much calcium, 5 times the magnesium, 3 times the potassium, and 83 times the iron! Popeye must have been eating organic before any of us!

The Cutting Veg in the News:

Check out "Wannabe farmers see dollar signs in the dirt" from the Globe and Mail: http://bit.ly/o2CMzq

And volunteer, Sarah-Lyn Amaral, blogs about her experiencing volunteering on the farm: http://bit.ly/nMVTnU

Farm Update:

One of the great gifts of this season has been the discovery of our new growing site in Sutton. Loes, Hans, and Justin Pape have been incredibly generous to share their land with us, and we are so thrilled with how well our crops have grown in this soil. The success of our Sutton crops, in combination with a 2nd consecutive season of struggling crops at our farm in Brampton, has led us to reevaluate where we will focus our growing in the future. Thus, in preparation for the 2012 growing season, we have started to prepare an additional 5 acres in Sutton. We are undecided whether or not we will also cultivate crops in Brampton as well in 2012, but it is looking like Sutton will become our primary growing location starting next year. I have never wanted to leave our Brampton location, as its proximity to Toronto makes the farm accessible to so many people. It has always been a primary priority for the farm to be a therapeutic and educational resource to the community, and it has been a joy to see people come to the farm over the years, and be enriched from the experience of helping out. Yet, there is no denying that the soil is exceptional on the Pape's land, and the veg that we have been harvesting is just fantastic. For 2012, how much of our crop will be grown in Sutton and how much in Brampton is still to be decided; however, it is clear, that we have begun the transition to make Sutton our primary location. As part of that transition, we will try growing a few crops on this newly tilled land this fall. In specific, we will plant some salad greens, Asian greens, arugula, radishes, and turnips there over the next few weeks. This will not only support an abundant fall harvest, but enable us to continue learning about the realities of growing on this land. Organic Farming forces one to constantly think on their feet, and adapt ones plans, as the season unfolds. We responded to the never-ending rains of the spring, by growing on this new location in Sutton, because its sandier soils dried more quickly. Sometimes from life's curveballs, comes life's greatest gifts.

RECIPE: Chilled Zucchini Soup (from http://www.thecuttingveg.com/recipes)

4 medium zucchini, peeled (optional) and diced

4 stalks celery, diced

1/4 cup lemon juice

1 Tbsp Olive Oil

2 Garlic Cloves (or scapes), minced or chopped

1 Tbsp dill, chopped

Salt

Pepper

Blend all ingredients in food processor, until smooth

Chill in the fridge before serving

Serves 4

That's all the news from the farm for this week. Until next time, Keep Livin' on the Veg!

Daniel

P.S. If you haven't had a chance to listen to episode 3 of the FarmTalk Pod, you can do so at http://www.thecuttingveg.com/podcast

Farm Talk: "Weeds" the podcast

noreply@blogger.com (Daniel Hoffmann) — Mon, 11 Jul 2011 11:14:00 +0000

Hello Farm Folk,

Podcast & The Cutting Veg in the Media:

Episode 3 of The Cutting Veg Podcast "Weeds" is a gem: http://www.thecuttingveg.com/podcast/index.htm
The Cutting Veg featured in the "Faces of New Farmers Series:" http://bit.ly/jAVUGY

Farm Update:

For farmers throughout North America, spring planting was severely delayed this season, due to the abundance of rain in April and May. In my experience, it is customary for planting of the heat-lovers - tomatoes, peppers, eggplant, cukes, zukes, etc. - to spill over into mid-June (mid-late May is ideal for planting heat-lovers in our climate in Southern Ontario). However, it wasn't until last week that we finally finished planting our heat lovers, with the sewing of 24 beds (100 ft x 4ft) of Winter Squash. Winter Squash is so named not for when you grow or harvest it, but because it is storable for the winter, due to its tough outer shell. Anyway, we are optimistic we planted our Winter Squash just in time, and we have delicious Acorn, Delicata, and Spaghetti Squash to look forward to. The other exciting update is the growth of our rhubarb plants. We added 250+ rhubarb plants on June 16th to our Sutton location, and already we have seen fantastic growth. We will start reaping the rewards of these new Rhubarb plants next spring. Meanwhile, we are hyper-focused on nurturing our plants these days. Weeding is key --- to reduce competition for space, moisture, and nutrients. We've also been top dressing our beds with compost, and watering our plants with nutrient-rich organic liquids (such as compost and nettle tea) to get as much nutrition to the plants as possible. We are hoping these teas will provide a boost to the crops that are struggling (due to soil saturation), and we've already seen positive impact on our parsley and eggplant crops. It is uncertain times on the farm. As we visually survey our plants, we do not see the visual vibrancy we are used to, as a result of the spring soil saturation. We are hoping all this plant nurturing will provide us with a reasonable, if not abundant, harvest. The heroes behind all this loving care of our plants are the Organic Farmers on our team --- Paul Clarkson and Jessica Gibson --- our motivated and inspiring Intern Team --- Jesse, Linda, Tunde, Meghan, Jane, Tom, Kirsten, Janaki, Leanne, Paolo, Sandra, and Tara --- and the endless stream of volunteers who join us daily to learn organic farming skills while feeding the community. And you too, are the heroes, for supporting this work, and choosing to be part of a healthy food system --- including the ups and downs that reality brings.

Volunteer Opportunities:

Each week, we welcome volunteers to the farm from Sunday-Friday, 6:30am-3:30pm. If you are interested in helping on the farm this week, please rsvp to jessica.gibson81@gmail.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm this week!

CSA Update:

Our CSA (Community Supported Agriculture) members continue to delight in their weekly share of the harvest, at one of our 4 locations in the GTA. We are up around 280 members now. This week members will be delighting in the following local, organic veg: Basil, Cukes, Kale, Zukes, Head Lettuce, Beets, Mushrooms, Asian Greens, Green Onions, Garlic Scapes, Turnips, and Mustard Greens. It's not too late to join at a pro-rated cost. More info at http://www.thecuttingveg.com/CSA, or email daniel@thecuttingveg.com.

RECIPE: Kale Chips (from http://www.thecuttingveg.com/recipes)

8-10 medium kale leaves

1/4 cup olive oil

1 tsp sesame seeds (optional)

Pinch of salt

Preheat the oven to 350 F

Rinse kale under warm water. Pat dry with a paper towel.

Detach the kale leaves from each stem. Transfer the leaves into a clean bowl and discard the stems.

Coat the kale leaves with olive oil. Add salt and sesame seeds. Mix well.

Transfer to a baking pan and bake in the oven for about 6-10 minutes, until crispy.

That's the news from the farm for now. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 03 Jul 2011 17:49:00 +0000

Hello Farm Folk,

The Cutting Veg in the News:

Check out this article, "Urban Gardening Blossoms", in the Globe and Mail, on saving money by growing your own food: http://bit.ly/bs83Tb

Quick, Cool Kid-friendly Video:

A child's experiment turns into a lesson on the toxins in our food supply: http://bit.ly/iewzKW

Farm Update:

Slowly but surely, our crops are coming along. The snow and snap peas are starting to produce. The parsley, kale and chard plants are thriving, and also close to harvest-time. The basil and hot peppers are looking healthy, and enjoying the heat. The beans are flowering, and we should be harvesting from them in the next couple weeks. The cukes and zukes are several weeks behind, due to the late planting, but looking very healthy, and primed for an abundant harvest. Some of our tomato plants are thriving, while others are struggling along. The low points, where the water collects, are where the tomatoes are struggling most. Meanwhile, recently planted crops are also coming along. Our most recently planted beds of salad greens and Asian greens have germinated beautifully, as have our 2nd timeline of beans. Last week, we finally finished planting the last of our 130,000 onions, which will supply our CSAs and farmers markets throughout the season, and potentially winter farmers markets as well. We also planted 24 beds of Winter Squash last week, including Acorn Squash, Delicata, and Spaghetti Squash. This week, we will continue to focus on weeding, harvesting, and nurturing our plants. We will also be preparing beds to plant our second timelines of cukes and zukes. While the intensity and demands of June are over (first harvests, first markets/CSA, planting heat-lovers, endless weeding, etc), there is no mellow phase of the farming season. July and August look to be both demanding and rewarding months --- lots of work to do, and hopefully lots of veg to delight in.

Introducing Garlic Scapes:

Garlic Scapes are the flowering seed-pod of the garlic plant. We harvest the garlic scapes because a)We want the plants to focus its energy on producing large bulbs, rather than seeds; and b)They are delicious! Garlic Scapes can be cooked however you normally cook with garlic. Sautee with onions to start your dish, put in a salad dressing, add to a dip...or chop, puree, and freeze in a double-bagged ziploc, for your winter supply or local, organic garlic. Another fun option, is garlic scape pesto.

RECIPE: Garlic Scape Pesto

Blanch or steam your bunch of garlic scapes for 2-4 minutes. This step can be skipped if you want your pesto extra strong and garlicky.

Puree garlic scapes in a blender, adding as much olive as needed to make a smooth texture.

Add and puree healthy amount of nut or seed of choice: pine nuts, walnuts, roasted sunflower seeds, etc.

Add and puree fresh squeezed lemon or lime juice

Add and puree parmesan or asiago cheese (optional)

Salt and Pepper to taste.

Volunteer Needs:

That's the news from the farm for now. Until next time, Keep Livin' on the Veg!

Daniel

Farm Talk: My 2 Toughest Farming Seasons are...

noreply@blogger.com (Daniel Hoffmann) — Sun, 26 Jun 2011 19:02:00 +0000

Hello Farm Folk,

Please help others to learn about what we are up to, and how to get involved: 1. Twitter (http://twitter.com/): Follow us at @thecuttingveg; 2. Facebook: Like us at http://on.fb.me/iTSbQQ, 3. E-mail this newsletter to anyone who may be interested; 4. Share the link to this newsletter (http://bit.ly/ga5Am0) on Facebook or Twitter. 5. Bring a friend with to the farm or a CSA pick-up. Thanks for helping us to spread the word!

Farm Update:

I started farming in year 2000. My two toughest farming season to date are...2010 and 2011. Last year, it rained almost every day in June, and was scorching hot through much of the summer. While the weather made working conditions challenging, it was the over saturation of our soil in June that made it a disappointing growing season. With the soil over saturated, the plants couldn't "breathe", and their growth was stunted. A great deal of our crops under-produced as a result. This year, the constant rains of the early spring delayed our planting by more than a month, and forced us to secure a 2nd growing location, with sandier soil (which dries more quickly). When we were eventually able to till the soil at our primary growing location in Brampton, the soil was still more wet than ideal. Our soil now looks more like rubble than a place to grow veggies. Waiting any longer was not an option, as it was already 6 weeks too late, and our last possible chance to get started. How our plants do in this rubble-like soil remains to be seen. Some crops, like our zukes and cukes, are looking great, and are likely to produce well. Others, like our recently transplanted tomatoes and eggplant, are alive but not yet thriving. For the not-so-vibrant looking crops, there is still hope. Once they have had a chance to acclimate to their new environment, perhaps they will draw upon our nutrient rich soil, and flourish. Perhaps. We just can't say at this point. We're not alone in our struggle. Farmers throughout Southern Ontario, and other parts of Canada, are saying it's one of the toughest farming seasons in recent memory. Extreme, unpredictable weather conditions are becoming the new norm that farmers must deal with. We continue to hold out hope for an abundant crop this year. We will continue to give our best to provide the best possible environment for our plants to thrive in, with the results being out of control. And we will continue to do our best to provide you with the best local, organic produce that we can grow and outsource. Interestingly, as you can imagine, outsourcing is more challenging this year as well, since other organic farmers are having their own growing troubles.

Volunteer Needs:

We will be welcoming volunteers to the farm this Monday-Friday, and next Sunday, from 6:30am-3:30pm. We will be on the Brampton farm all of these days but Tuesday and Thursday, when we will be at the Sutton farm. If you are interested in helping on the farm this week, please rsvp to jessica.gibson81@gmail.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm this week!

RECIPE: Roasted Root Veg (from www.thecuttingveg.com/recipes)

Several Turnips, diced

Several Sweet Potatoes, diced

Several Beets and/or Parsnips and/or Radishes and/or Carrots, diced

Several Potatoes, diced

1 Large Onion, diced

Zucchini, cut into rounds

Mushrooms, whole

1/2 Cup Olive Oil

Salt

Preheat oven to 400F

Mix all the ingredients in a bowl with oil. Season with generous amount of salt. It's so delicious, no other seasoning is necessary!

Transfer to a shallow baking pan. Bake in the oven for 45 minutes to an hour, until potatoes are cooked through.

That's it for this edition of Farm Talk. Until next time, Keep Livin' on the Veg!

Daniel

P.S. It's not too late to join one of our Community Supported Agriculture (CSA) Programs in the GTA! More info about how to get this local, organic goodness at http://www.thecuttingveg.com/CSA.

Daniel Hoffmann
Organic Farmer
The Cutting Veg
(647)388-7444
www.thecuttingveg.com
twitter: @thecuttingveg
facebook: http://on.fb.me/iTSbQQ

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 19 Jun 2011 09:19:00 +0000

Hello Farm Folk,

Volunteer Needs:

We will be welcoming volunteers to the farm this Monday-Friday, and next Sunday, from 6:30am-3:30pm. We will be on the Brampton farm all of these days but Tuesday, when we will be at the Sutton farm. If you are interested in helping on the farm this week, please rsvp to jessica@thecuttingveg.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm this week!

Farm Update:

The rains of last weekend were a blessing in disguise. We had already planted in most of our available beds, and the saturated soil prevented us from tilling up more beds. Thus, this past week we were forced to stop planting, and instead focus our energy on weeding. Being able to focus most of our time and energy on weeding for a week was a gift, as it ensured our existing crops got the loving attention they need. By weeding our beds full of chard, kale, peas, parsley, beets, onions, salad greens, Asian greens, turnips, radishes, etc, we were able to reduce the competition for space, nutrition, and moisture, and provide a more optimal environment for our crops to thrive in. All of these crops are doing well, and it seems our chard, kale, peas, and next timelines of salad, Asian greens, and radishes will be harvestable soon. Meanwhile, we were very excited to add 265 Rhubarb plants to the team this past week, which we planted at our Sutton Farm. The rhubarb plants will spend this year establishing themselves, and we will begin to harvest from these plants next spring. This week, emphasis will turn back to planting, including our Winter Squash crop (Acorn and Delicata), our next timelines of Salad Greens and Beans, still more Onions (almost finished getting our 130,000 Onions in the ground), Beets, Sunflowers, and the rest of our Tomatoes. At this time of year, there is always more work to do than time available, and an ensuing tension --- plant or weed? This past week this decision was made for us, and thanks to the tenacious will of Paul and Jessica (our staff team), and our Intern and Volunteer teams, our weeds are under control, and our crops are looking happy and healthy.

The extreme nutrition of Turnip Greens:

While we're used to eating the roots of the plant, turnip greens are also edible, and extremely nutritious. More info on the incredible health benefits of turnip greens here: http://bit.ly/RefRy. While many do enjoy the flavour, some find cooked turnip greens to be too bitter when cooked as its own dish. Thus, you can just integrate the turnip greens into something else you're cooking --- a soup or a stew or a stir-fry. When cooked amongst other things, the bitterness goes unnoticed, and you still get the health benefits.

RECIPE: Steamed Greens & Lemon Dill Sauce (via Marni Wasserman - www,marniwasserman.com)

1 bunch of greens, such as kale, turnip greens, mustard greens, bok choy, spinach, or chard.

Dressing:

1 ½ cup fresh scallions, chopped

1/2 cup tahini

1/3 cup fresh parsley

3 tbsp lemon juice (1 lemon)

2 teaspoons minced peeled fresh ginger or 1 clove of garlic

¼-1/2 cup water to thin out

Steam greens and rinse with cold water to maintain brightness.
Combine all ingredients in food processor and blend until creamy and smooth.
Transfer spread to a small bowl.
Cover and refrigerate at least 2 hours and allow flavors to blend and the spread will become slightly firm.

That's it for this edition of Farm Talk. Until next time, Keep Livin' on the Veg!

Daniel

P.S. If you haven't had a chance to listen to episode 2 of The Cutting Veg Podcast yet, you can at www.thecuttingveg.com/podcast.

Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 12 Jun 2011 21:07:00 +0000

Hey Farm Folk,

Podcast:

We are thrilled to present "Sprouts" --- episode 2 of The Cutting Veg podcast, written and produced by Eric Rosenberg (http://healthymoney.ca). Listen in: www.thecuttingveg.com/podcast

Volunteer Needs:

We will be welcoming volunteers to the farm this Monday-Friday, and next Sunday, from 6:30am-3:30pm. We will be on the Brampton farm all of these days but Thursday, when we will be at the Sutton farm. If you are interested in helping on the farm this week, please rsvp to jessica@thecuttingveg.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm this week!

Introducing the 2011 Interns:

Why would anyone voluntarily choose to wake up at 5am, in order to be on the farm at 6:30am, only to do heavy physical labour in the rain, cold, and intense heat? Because they love food, they love our planet, and they want to learn how to grow food organically, while making a difference. Yes, the 2011 Intern team is a collection of 12 exceptional individuals, working hard to provide the GTA with an abundance of fresh, local, organic veg. Please allow me to introduce you to Janaki Hadida, Jane Hutton, Jesse Mudie, Kirsten Cole, Leanne Moss, Linda Lavelle, Megan Robertson, Paolo Granelli, Sandra Cazaux, Tara Khiabani, Tom Nolan, and Tunde Sinclair. Amazing people, with amazing character, working hard to provide our community with high quality produce, while providing themselves with an organic farming education. The 2011 Intern team is a phenomenal group of people --- phenomenal hearts, phenomenal work ethic, phenomenal farmers-in-training! It is truly a privilege to work with this team, and their efforts are largely the cause of the health and abundance of our crops. Thank you 2011 Interns!

Farm Update:

June is by far the most challenging month of the farming season. In addition to continuing with the vast planting and weeding demands, farmers now have regular harvesting and distribution to deal with. At the best of times, June is extremely challenging. This year, however, it's even more challenging than usual, since the spring rains delayed planting of so many crops. Thus, over the last few weeks, our team has been working regular 14 and 16 hour days, juggling planting, weeding, harvesting, Farmers Markets and CSAs. Exhaustion, illness, heaps of stress are part of the daily reality right now --- for our team, and for farmers throughout Southern Ontario. Nonetheless, when you see the progress, it all feels worth it. Over the last week, The Cutting Veg team has given our all to get the heat-lovers in the ground. Since Monday, we have planted 14 beds (130 ft x 4 ft) of Tomatoes, 12 beds Cukes, 12 Zukes, 3 Hot Peppers, 3 Basil, 10 Eggplant, and 5 more beds of onions. All of our heat-lovers are being interplanted with either Calendula or Nasturtium flowers, which are great pest preventers. Plant-o-rama continues this week, including finishing off the Onion planting (130,000 total!), Winter Squash, Sunflowers, Beets, Rhubarb, Salad Greens, and Asian Greens. Further, there's volumes of weeding to do, including our Snow Pea and Snap Pea crops, Onions, and all of our cooking and salad greens. No doubt about it --- it's a very challenging time of year. And rewarding. As my friend Franklin often reminds me, "With great rewards come great challenges --- they're a package deal."

Recipe: TURNIP SALAD

Ingredients:

4 turnips, peeled and chopped

1 bunch green onion, chopped

2 Granny Smith apples, peeled, cored and chopped

4 slices canned pineapple, chopped

½ cup white sugar

The dressing:

4 Tbsp vegetable oil

1 Tbsp water

1 tsp salt

¼ tsp black pepper

Instructions:

Ø Bring a large pot of salted water to a boil. Throw in the turnips and cook for about 15 minutes.

Ø Drain the water and let the turnips cool.

Ø Combine turnips, green onions, apples, pineapple and sugar in a large bowl. Stir well.

Ø Whisk together the oil, water, salt and pepper.

Ø Add the dressing to the salad and mix. Chill in the fridge before serving.

Serves 4

That's all the news from the farm for now. Until next time, Keep Livin' on the Veg!

Daniel

CSA Farm Talk

noreply@blogger.com (Daniel Hoffmann) — Sun, 05 Jun 2011 20:42:00 +0000

Hello CSA members,

Just a reminder that this week the pick-up will be Monday, 2:30-6:30, due to the Jewish holiday of Shavuot. This will be the only time during the season that our CSA doesn't happen on a Tuesday.

Farm Update:

Thank goodness for the sun and heat over the last week! With the soil drying on our farm in Brampton, we have been able to till the land, and finally start planting our heat-lovers. Over the last few days, we have been making beds, fertilizing them with countless loads of compost, and putting our seeds and seedlings in the ground. Today, we were planting cucumbers (long english and lemon cucumbers), and tomatoes. Both crops were interplanted with nasturtiums, which is a pest-deterring flower. Planting the heat lovers will continue to be our focus throughout the week, including our summer squash crop (yellow zukes, green zukes, gem squash, patty-pans), more tomatoes (approx 10 varieties), eggplant, hot peppers, and basil. After such a long wait, it is satisfying to finally get these crops in the ground. Meanwhile, our other crops planted at the Brampton farm continue to thrive. The snow and snap peas are looking great, as are our 4 varieties of string beans. The kale, chard, and bok choy seem to be progressing nicely, as do our second timelines of Asian greens, salad greens, radishes, arugula, and turnips. In spite of a challenging spring, things are off to a great start for our veg!

How do you best store your CSA veg?:

IN A SEALED BAG IN THE FRIDGE. As most of the veg was harvested the same day you receive it, it should last a long time. With the exception of a few items (such as tomatoes, garlic, and winter squash which don't like refrigeration), get your veg into a sealed bag in the fridge asap after you receive it, and it is likely to last you a long time.

On-line recipe book:

Looking for new and interesting ideas to inspire your cooking? Check out our new on-line recipe book at http://www.thecuttingveg.com/recipes/.

CSA Members Day on the Farm - June 12th:

Please join us on the farm on Sunday June 12th, from 10am-noon, for our first "CSA Members Day" of the season. During the morning, we will participate in various farm activities (eg. planting, harvesting), a farm tour, and an interactive hand-drumming circle, provided by the Rhythmic by Nature drumming ensemble (http://www.rhythmicbynature.com). If you can make it, please rsvp to your CSA contact person Jessica, at jessica@thecuttingveg.com, and she will provide directions. Bring your friends and family! Get to know YOUR farm!

Eco-Shabbat Guide

Check out this fantastic Eco-Shabbat Guide, provided by Lisa Borden, a CSA member, and volunteer with The Cutting Veg: http://bit.ly/ktx03l

Produce this week:

This week you can expect to see most of the following items at the CSA pick-up: Salad Mix (2pts), Green Onions (1pt), Green Garlic (1.5pts), Radishes (1pt), Arugula (2pts), Potatoes (2pts), Apples (1pt), Parsnips (1.5pts), Mushrooms (2pts), and Rhubarb (1.5pts). The first five items in the list were all grown on our farm, and the others are being sourced from other local, organic farms.

The Nutrition and Safety of your Food:

At The Cutting Veg Farm, we grow our produce using organic growing practices. This means that not only are your vegetables chemical-free, but safe and of the highest nutrient value, due to the use of our traditional organic growing practices. These practices include crop rotation, cover-cropping, companion planting, and use of well-composted organic matter to nourish the soil (more to come on these practices in future newsletters). Further, all the produce we outsource from other local, organic farms is "Certified Organic", which means these farms go through thorough, regular inspections, and practice the highest standard of organic growing. All this to say that in addition to the delicious flavours you are enjoying, you can feel great about the nutritional value and safety of your veg.

Volunteer Needs:

We will be welcoming volunteers to the farm in Brampton this Tuesday to Friday, and next Sunday, from 6:30am-3:30pm. If you are interested in helping on the farm this week, please rsvp to jessica@thecuttingveg.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm this week!

Spread the word:

Please help others to learn about what we are up to, and how to get involved: 1. Twitter (http://twitter.com/): Follow us at @thecuttingveg; 2. Facebook: Like us at http://on.fb.me/iTSbQQ, 3. E-mail this newsletter to anyone who may be interested; 4. Share the link to this newsletter (http://bit.ly/ga5Am0) on Facebook or Twitter. 5. Bring a friend with to the farm or a CSA pick-up. Thanks for helping us to spread the word!

That's all the news from the farm for now. Until next time, Keep Livin' on the Veg!

Daniel

Daniel Hoffmann
Organic Farmer
The Cutting Veg
(647)388-7444
www.thecuttingveg.com
twitter: @thecuttingveg
facebook: http://on.fb.me/iTSbQQ

CSA Farm Talk: Week 1 is here!

noreply@blogger.com (Daniel Hoffmann) — Sun, 29 May 2011 14:37:00 +0000

Hello CSA Members,

Welcome to the CSA Journey --- The Cutting Veg team is thrilled to be sharing it with you! Each week you will receive this e-newsletter "CSA Farm Talk." This will keep you up-to-date with what's happening on the farm, provide recipes, inform about volunteer opportunities, and let you know what produce to expect at the CSA pick-up in the upcoming week. Let the Soil and Soul nourishment begin!

Farm Update:

It's been a challenging spring for most organic farmers in Southern Ontario. The bounty of rains have washed out many grower's plans for planting cool-weather crops (eg. Peas, Salad Greens, Bok Choy), and delayed the planting of the heat loving plants (eg. Tomatoes, Cukes, Zukes). However, as The Cutting Veg team was blessed to find a 2nd growing location with sandier soil (which drains well, and thus allowed for an early planting), we are thrilled to have a bounty of spring crops. Our Salad Mix, Arugula, Asian Greens, Onions, Radishes, and Green Garlic are all ready for harvest and looking great! Further, our Peas, Chard, Kale, Beans, Parsley, and Turnips have all germinated beautifully, and provide us with more crops to look forward to in a few weeks. We too, however, are delayed in the planting of our heat-lovers. We are eager for a dry window of weather, so that we can plant our Tomatoes, Basil, Eggplant, Hot Peppers, Zukes, Cukes, and Winter Squash. It's looking like this dry window may begin this week. One of the things I adore about farming is that it truly is a co-creation. As the farmer, I have my plan and desires. However, I must follow the earth's lead --- taking cues from the weather, the soil, the appearance of the plants --- and respond accordingly. Although the spring has been challenging for so many growers, and required a great deal of patience, The Cutting Veg team is doing a great job of listening to the earth, and following its lead. In following the earth's lead, I believe we are setting ourselves up for a bountiful growing season, and if the early harvest is an indication, we are certainly on track.

CSA Members Day on the Farm - June 12th:

Produce this week:

This week you can expect to see most of the following items at the CSA pick-up (We say "most" because we can't always predict with 100% accuracy what will be ready to harvest): Salad Mix (2pts), Green Onions (1pt), Green Garlic (1.5pts), Asian Greens Mix (2pts), Radishes (1pt), Arugula (2pts), Asparagus (2.5pts), Bok Choy (2pts), Mushrooms (2pts), Apples (1pt/3 apples), Beets (1.5pts). The first six items in the list were all grown on our farm, and the others are being sourced from other local, organic farms. As the season goes on, more and more will come from our farm.

Introducing Green Garlic and Asian Greens:

You are all familiar with Green Onions. But how about Green Garlic? Green Garlic is simply a garlic plant that is harvested before it reaches full maturity. With Green Garlic, you can use the entire plant, just like you do with green onions. Soups, stews, salad dressings...you're gonna love the flavour and medicinal qualities that Green Garlic offers.

Another one of the fun crops that The Cutting Veg grows is our Asian Greens Mix. Included in this mix are leafy greens such as mizuna, pac choi, tah tsai, komatsuna, and mustard greens. What we love about this mix, aside from the unique flavours, is that it can be used as a salad, or cooked. If cooking your Asian Greens, you can use them however you would cook with kale, chard, or spinach --- steam them, throw them in a stir-fry, soup, stew, curry, etc. Whether in salad or cooked, our Asian Greens are certainly well-loved.

Recipe: Asian Greens Salad with Edemame

Ingredients:

4 cups Asian baby greens

1 cup frozen edemame

1 cup sweet corn

1 ripe mango, peeled and sliced

Sunflower sprouts (optional)

The dressing:

4 Tbsp olive oil

2 Tbsp apple juice

1 tsp sugar (optional)

1 tsp dry basil

Instructions:

Ø Whisk all the ingredients for the salad dressing.

Ø In a medium bowl, combine all the vegetables for the salad.

Ø Add the dressing and mix.

Ø Serve as a main course or appetizer.

Serves 4

Spread the word:

That's all the news from the farm for now. Enjoy your first week of local, organic veg from your farm. Until next time, Keep Livin' on the Veg!

Daniel

Daniel Hoffmann
Organic Farmer
The Cutting Veg
(647)388-7444
www.thecuttingveg.com
twitter: @thecuttingveg
facebook: http://on.fb.me/iTSbQQ

Volunteer Opportunities

noreply@blogger.com (Daniel Hoffmann) — Tue, 24 May 2011 14:36:00 +0000

Hello Farm Folk,

Within The Cutting Veg community, our volunteer program is very important to us. All of our volunteers benefit in a variety of ways, including learning farm and/or market skills, being part of community of like-minded people, veggies to take home each shift, exercise and time outdoors, etc. We have two types of volunteers: Casual and Core.

Casual volunteers do not need to make any commitment, and are welcome to help out on the farm most Sundays to Fridays, between 6:30am and 3pm. Casual volunteers need simply to rsvp to our e-newsletter Farm Talk, when you want to come to the farm. We will start welcoming casual volunteers to the farm at some point in the next few weeks. If you are interested in being a casual volunteer, email daniel@thecuttingveg.com, and say "Add me to your e-newsletter." Then, simply keep your eyes open for the "Volunteer Needs" section within Farm Talk.

In contrast, Core Volunteers commit to a certain shift at the farm or a CSA (Community Supported Agriculture Program), over a two month minimum period. We are currently accepting applications for the following "Core Volunteer" positions for the 2011 season:

FARM: Sunday`s, 6:30am-3:30pm
FARM: Monday`s, 6:30am-3:30pm
FARM: Tuesday`s, 6:30am-3:30pm
FARM: Wednesday`s, 6:30am-3:30pm
CSA: Thursday`s, 2-7:30pm, Bloor and Yonge area
CSA: Thursday`s, 2-7:30pm, Bathurst and Rutherford rd area
FARM: Thursday`s, 6:30am-3:30pm
FARM: Friday`s, 6:30am-3:30pm

To apply:

Email Jessica Gibson, at jessica@thecuttingveg.com, and let her know:

What shift you'd like to apply for
Dates you'd be interested in committing to
And to book a trial shift.

If, after your trial shift, both you and the Farm team feels it's a good fit, we will firm up the plan, including dates of the commitment.

No resumes necessary

Whether you decide to be a Casual or Core Volunteer, we very much look forward to farming with you soon! Keep Livin' on the Veg!

Daniel

How can you make a difference?:

noreply@blogger.com (Daniel Hoffmann) — Tue, 17 May 2011 12:10:00 +0000

At The Cutting Veg, we try to inspire and support people to take action in their relationship with food to improve their quality of life, while making a difference. A healthy world starts with healthy lifestyles. Here are a couple options of how you can take action to enhance your relationship with food, and the health of the planet:

Cook and eat with whole foods: As food-revolution author Michael Pollan likes to say "Don't eat anything your great-grandmother wouldn't recognize as food." A diet based in fresh fruit and vegetables, whole grains, and moderate amounts of fresh meat and dairy products is best for you and for the planet

Grow your own: The 2nd best place to get your food is directly from the producer. The best is when you grow it yourself! When we grow some of our own food organically, we enrich the environment, learn valuable skills, enjoy exercise and time outdoors, and get to delight in the flavours of homegrown produce.

Vote with your dollar: Purchase your food directly from the producer, or from a source you believe in. Buying your food at Farmers Markets and CSAs provide you and your family with the highest quality food (nutrition and flavour), while supporting the development of a healthy food system.

Support a Food Security Organization: Volunteer for, or donate to, an organization whose focus is the creation of a healthy food system:

FarmStart: http://www.farmstart.ca
FoodShare: http://www.foodshare.net/donate01.htm
The Stop: http://www.thestop.org/donate
West End Food Coop: http://westendfood.coop/civicrm/contribute/transact?reset=1&id=5

Teach others how to cook, grow, or eat healthily: Expose your loved-ones to these simple life pleasures. And of course, the best way to teach is to lead by example.

Focus on Kids: Connecting the children in our lives to a healthy food system will help them to choose a healthy lifestyle as they grow. Bring them with to your local farmers market or CSA. Involve them in cooking and gardening. Model for the kids in your life that food, and a healthy food system, is important to you.

There are countless ways to get involved in the food movement. Enrich your quality of life, and make a difference. How are YOU inspired to take action?

The Cutting Veg in the News:

Check out last weeks Globe & Mail article referencing The Cutting Veg's Garden Coaching service: http://bit.ly/kp9kW1

Farm and CSA Update:

We finally had a dry window of weather last week, enabling tillage at the farm in Brampton. We had a major plant-o-rama last week including 13 beds (100ft x 4ft) of Peas, 6 beds of Salad Greens, 4 Asian Greens, 2 Radishes, 2 Turnips, 4 Beets, 2 Chard, and 12 Onions. The rains of this weekend were perfect for us, as it gave a nice soaking to all the seeds we planted. Lets hope for fantastic germination for all the new crops! Meanwhile, the crops planted in mid-April in Sutton are doing very well. We're working furiously to keep up with the weeds, but it's looking like we'll have lots of salad, Asian greens, arugula, etc, for our early weeks at the Farmers Market and CSAs. It's certainly not too late to join our Community Supported Agriculture Program. We up to 180 members now, who have chosen to be part of a healthy food system while delighting in some of the freshest, localest, organicest produce around. More info at www.thecuttingveg.com/CSA.

Join FoodShare for Recipe for Change:

Join FoodShare for an unforgettable evening of fine food, wine and beer featuring 29 top Toronto chefs, 8 wineries, a brewery and a champion coffee barista. Recipe for Change is a Tasting Adventure unlike any other, and includes a lovely full meal and accompanying beverages, plus unprecedented opportunities to mingle with top chefs and local gastronomes. Tickets are $100 for a full meal and accompanying beverages. And best of all, Recipe for Change is a celebration of food with a purpose, supporting FoodShare's innovative and multi-faceted work toward Good Healthy Food for All and specifically the Field to Table Schools program, which returns Food Literacy to students from Junior Kindergarten through Grade 12. Visit http://foodshare.net/RFC2011/index.htm for full details, including the Menu, a full chef list and bios and to purchase tickets, which are selling quickly. Don't miss out! Marion Kane (former Food Editor of the Toronto Star, local food sleuth and broadcaster) calls Recipe for Change "the best fundraising feast I have attended", saying "chefs and guests all relished the fantastic food and uplifting spirit."

That's all the news from the farm for now. Until next time, Keep Livin' on the Veg!

Daniel

P.S. We will start welcoming volunteers to the farm in a couple weeks. Stay tuned to "Farm Talk" for updates. Also, a reminder that our CSAs start in 2 weeks. Take a risk and try something that's good for you, your family, and the planet: www.thecuttingveg.com/CSA