Sunday 31 July 2016

Week #30 - Through a stranger's eyes

This week our first of several visitors arrived on the farm. Susanna from Finland has come to stay for three weeks as part of a 4-H exchange program. She is here to learn about agriculture in Canada to supplement her studies at home. On Friday, we will welcome Yuki from Japan as well.

Having visitors from afar is not new for our family. It is a yearly tradition that has greatly enriched our lives and grown our network of friends around the world. As farmers, leaving the farm can be tricky so we bring the world to us! Hosting has given us so many wonderful experiences and knowledge that we otherwise would not have experienced.



While often one thinks about the benefits of travelling to a foreign country, one shouldn't ignore the gifts that come with hosting a traveler! 
  • See our world through the eyes of a stranger - we often take our home, family life, or country for granted. The reactions of our visitors often illustrate and clarify just how rare, precious and/or appreciated what we have is in the eyes of others. 
  • Become a tourist again - Hosting visitors from afar means we spend time re-discovering our province and country. Creating wonderful memories and learning experiences for both us and our visitors. 
  • Learn a bit of a new language, culture or traditions first hand - The appreciation of a culture or country is deepened significantly when we get the chance to talk and explore directly from our visitors. 
  • Create a global network - Our children have grown up knowing people from all over the world. Each exchange has created lasting relationships that endure well after the visit. I like to think that should we finally launch on our world tour that we have many friends around the world to visit on our way! 
These reasons and many more cause us to open our home and hearts to people from all over the world each year. If you haven't tried it, I highly recommend it. 


Tuesday 26 July 2016

FFF CSA - Week 5/12 - What's in your Box? - Blanching 101

As we prepare our last CSA basket of July, we are seeing the variety and quantity of what we produce grow significantly. At this time of year, we can't harvest fast enough and the week is a juggle of cooler space vs. finding time to harvest! Inevitably, we misjudge and end up with a zucchini or cucumber the size of a baseball bat! 

It is also the time of year that our CSA shareholders are required to actively put away the harvest (or eat a lot of veggies!). Each week, shareholders will need to devote a bit of time to freezing, drying or perhaps pickling to be sure that they can enjoy their veggies well into the fall and winter. 

This week I want to talk a bit about freezing produce. Many vegetables are great frozen but its imperative that you blanch them before you pop them in the freezer! Blanching stops the enzyme action that naturally occurs when they grow and ripen. Freezing only slows this action, resulting in a mushy, flavourless vegetables when you pull them out to eat! Blanching also helps maintain the nutrients within the vegetables and actually brightens their colour!

Blanching is essentially the act of scalding or immersing veggies into boiling water for a short time. This is best achieved by using a pot that has a strainer or basket that fits into it. I use my large pasta pot which has a strainer insert. Bring the water up to a boil and place the prepared/chopped vegetables into the strainer and lower into the water for the appropriate number of minutes. Each vegetable has a different recommended time depending upon how its cut/prepared and what type of vegetable. Here is a link to a handy chart that gives you some guidance on how long to blanch each vegetable. 

Once the appropriate number of minute have passed, pull the strainer out of the boiling water and cool the vegetables quickly via cold water. Otherwise the veggies continue to cook and can get mushy. You can put everything inside a bag or container and pop directly into the freezer, however, I like to lay my blanched veggies out on a cookie sheet and freeze that way before putting them in bags. This way the veggies freeze individually instead of in a large chunk, making it easier to pull out the desired quantity. 

This week you will find many vegetables that are easy and delicious frozen... peas, beans, and carrots would all work well using this method. 

A note about your beans this week! You will notice that you have a variety of beans - yellow, green and purple! Did you know that purple beans turn magically green when they are cooked? Guaranteed to impress, feel free to claim magical powers... we won't tell your kids! 

So... What's in the Box this week?
  • Swiss Chard
  • Lettuce
  • Baby carrots
  • Zucchini
  • Cucumbers
  • Potatoes
  • Onions 
  • Beans New!
  • Peas 
  • Bouquet of various herbs including: 
    • Chives
    • Parsley (flat and curled)
    • Cilantro 
    • Basil
    • Rosemary
    • Oregano

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 


Follow us on Facebook or on Twitter at @FenezFollies

Sunday 24 July 2016

Week #29 - How green is your green thumb?

How green is your green thumb? Do you know a few things about gardening? Well, this week we are going to have a bit of fun and see how well you do identifying some of the more obscure veggies growing on our farm....

Below are a series of numbered photographs of plants currently growing on the farm. How many can you accurately identify? Put your answers in the comment section! I'll post the answers tomorrow night (Monday at 9 p.m.). Good luck!

#1


#2

#3
#4

#5

#7

#6

#8
Well? Have you figured them all out? Put your answers below in the comment section and stay tuned for the answers! Have a wonderful week!

Tuesday 19 July 2016

FFF CSA - Week 4/12 - What's in the Box? - Preserving Herbs

... and we are on to Week #4 of our twelve week CSA share and all our smart shareholders are munching on yummy veggies that they didn't have to lift a finger to grow! 

The new items this week include sweet garden peas and broccoli! Are you someone who thinks they don't like broccoli??? Promise me you will try some fresh out of the garden... and you will change your mind! Garden fresh broccoli tastes so mild and delicious its almost like a different food from that which you often get from the grocery store! 

This week's box comes with the usual bundle of herbs and I thought I would spend some time talking about how to use these gems each week! There are so many options! 


Eat fresh! Remove the leaves from the stems, chop or mince as desired and add them to salads, soups, sauces, or smoothies ... or any other recipe!

Dry! Hang the herbs in bundles in a cool, dry room until the leaves are dry and brittle. Strip the leaves from the stem in a bag or bowl, crush somewhat to create smaller flakes and you are ready to use! Note: it's important to be sure that the herbs are completely dry before you store in jars or bags or they may develop mold. If you have a dehydrator and want to speed the drying process, lay the herbs in the tray in one layer and dehydrate at 90-95F.

Freeze! Prepare the herbs as if eating fresh and then place in small freezable containers and cover in oil. My favorite tip is to place chopped herbs in ice cube trays and freeze. Then I put the small serving size cubes in a labelled ziploc bag ready to grab for any recipe I need! 

So... What's in the Box this week?
  • Swiss Chard
  • Lettuce
  • Baby carrots
  • Kale
  • Zucchini or Cucumbers
  • New Potatoes
  • Broccoli New!
  • Onions New!
  • Beets New!
  • Peas New!
  • Bouquet of various herbs including: 
    • Chives
    • Parsley (flat and curled)
    • Cilantro 
    • Basil
    • Rosemary
    • Oregano

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)


Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 


Follow us on Facebook or on Twitter at @FenezFollies



Sunday 17 July 2016

Week #28 - Random blessings...

I was feeling a bit scattered and random this week, so decided to scroll through my camera roll for some inspiration and found it....


Our apple trees are loaded down this year with fruit and I see lots of pies in our future! 

Our plan is to add a couple of new fruit trees to our property every year until we have a larger orchard but for right now we have three older trees near the front road which are doing their best to feed the municipality! 


Avery wrangled with a skunk this week and came out smelling less than pretty... Good thing she is so darn cute! 
This week we had our good friends kids over for a "farmcation". There is nothing like small children to help you see your world with new perspective! 

They teach you pretty quickly that the small things are really the big things... pay attention.


The other night after the rain I found Oliver (the goat) perched atop Graceson (the bull)... it was like he was trying to keep his feet dry! 

I went to put the chickens to bed and came back about 20 minutes later... They were still in the same position. 


This weekend we moved our young turkeys and chickens out of the barn and into corral #1.  

This space has not been grazed this year and is lush with volunteer tomatillos, cucumber and various other veggies and weeds. 

You can hardly see the young turkeys in the tall plants! 





Our lives are full, we are very blessed. We live in a beautiful place, eat food that nourishes are body and spirit and are surrounded by beings (two legged and four) that make us laugh and fill our arms with love. May you see and enjoy your blessings this week!


Tuesday 12 July 2016

FFF CSA - Week 3/12 - What's in the Box? - New Potatoes

You say potato... I say potato! Either way they are great boiled, baked or bbq-ed! Our CSA shareholders are receiving another batch of yummy new red Norland potatoes in their basket this week. In my opinion, there is nothing better than new potatoes boiled and smothered in butter! You don't really even need to peel them as the skins are so tender. 

There are however, other ways to cook new potatoes that are easy and delicious. One option is to create some pouches from aluminum foil and place potatoes, perhaps garlic and any preferred herbs (basil or rosemary) along with butter or margarine, wrap up and place on the BBQ or oven. You can parboil (partially boil) the potatoes in advance if you want to speed up the cooking time on the BBQ.

For a bit of crunch, parboil the potatoes, then drain and place in a baking dish, crush partially with a potato masher, drizzle with oil and spice up with cajun or taco seasoning and bake in the oven until crispy. This recipe from The Pioneer Woman has some great instructions on how to do this with rosemary. 

What is your favorite thing to do with new potatoes? 

So... What's in the Box this week?
Overlooking our west gardens
  • Rhubarb
  • Swiss Chard
  • Lettuce
  • Baby carrots New!
  • Kale
  • Radishes
  • Zucchini or Cucumbers (its a surprise!)
  • New Potatoes
  • Bouquet of various herbs including: 
    • Chives
    • Parsley (flat and curled)
    • Cilantro 
    • Basil
    • Rosemary
    • Oregano

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 


Follow us on Facebook or on Twitter at @FenezFollies

Sunday 10 July 2016

Week #27 - Prairie Skies

We have had a lot of active weather this summer. Storms have rolled through across the prairies bringing heavy rain, winds and hail (thankfully we have been spared the latter). 

As a farmer, you always have one eye to they sky, watching for... often wishing for the various conditions that you need for your current crop. 

This stormy weather can bring grief but it also brings beauty of a extraordinary kind! 





As a prairie girl, I think our skies are beautiful no matter what the weather, but throw in some building storms and you have some awesome scenes. 


I can hear your whisper & distant mutter. I can smell your damp on breeze and in the sky. I see the halo of your violence. Storm, I know you are coming. ~ Robert Fanney

Tuesday 5 July 2016

FFF CSA Week 2/12 - What's in the Box - Rosemary, rhubarb and a floral treat!

It's Week #2 of our weekly box of goodness and I see many glorious salads in your future! The rains have been aplenty this past month, meaning so too are the green leafies. 

I often call this time of year.. the "almost' time.... as many things are almost ready but not quite! If we could get some dry, warm weather we should have some beans, peas, and perhaps some baby carrots shortly.  But we still have lots of deliciousness for you, not to worry. 

In this week's herb bundle, you will find a sprig of violas! Did you know that violas (Johnny Jump Ups) are edible!? For something new and different, pinch the flower off and pop it in your next salad. They have an interesting sweet flavour and it impresses the heck out of family and friends. :) 

Rosemary is also tucked into the herbs this week. Besides tasting wonderful, rosemary has so many beneficial properties! You can add it to food, steep it for tea or my favorite.. burn it .... has a wonderful cleansing, uplifting aroma that chases away any germs. 

Our CSA shareholders will receive their second batch of rhubarb this week and may be in need of a few ideas of what to do with all this bounty! Rhubarb is great in so many yummy recipes, most people have a few family favorites. 

Rhubarb pie or crisp is great and throw in some fresh local strawberries or saskatoons for a great variation. There are also lots of rhubarb muffin or coffee cake recipes out there. You can make a chutney or jam or compote, heck you can even pickle it! 

And if you run out of time or ideas, you can freeze it as well.... simply chop it up into 1/2 inch pieces and lay out on a cookie sheet lined with parchment or wax paper and pop in the freezer. Once the pieces are frozen you can put them all inside a bag or container. Laying them out to freeze ensures that they don't freeze in one large mass making it impossible to remove just a cup or two for future recipes! 

So... What's in the Box this week?
  • Rhubarb
  • Spinach
  • Swiss Chard
  • Lettuce
  • Kale
  • Turnip Greens
  • Zucchini (for Full shares only)
  • New Potatoes
  • Bouquet of various herbs including: 
    • Chives
    • Parsley (flat and curled)
    • Cilantro 
    • Dill (full shares) 
    • Basil
    • Rosemary
    • Oregano
    • Sprig of violas 

Note: We do rinse the produce but it would be prudent to wash all vegetables when you get them home. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer. (unless of course, you are drying them for storage later.)

Reminder: Please return your empty box along with all re-usable containers (ice cream pails, plastic containers, etc) so that we can reuse them all over again. 


Follow us on Facebook or on Twitter at @FenezFollies

Sunday 3 July 2016

Week #26 - It's all about perspective

Change the way you look at things,
and what you look at will change!

Perspective is everything... How we understand things depends on our circumstances and more importantly how we think about those circumstances. Rain can be a godsend or a curse depending upon how parched or wet the earth is... how anxious or stressed you get about a situation depends on how you frame the event. 


This spring we have had plenty of rain, some might say a wee bit too much. As growers of food, that creates interesting challenges and some setbacks but on the bright side... we haven't needed to use our irrigation system much! Many of the plants are loving the weather and the clouds simply make you appreciate the sunshine when it comes. This week I'm choosing to change what I look at and how I think about!