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Showing posts from January, 2008

Getting Ready for Dufferin Grove Market......

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Very cold and windy on the farm today! Will have to make some minor repairs to the greenhouses after blowing wind last night! Ben and I hit the barn to grade vegetables for Dufferin tomorrow. Will have potatoes, cabbage, beets and ONIONS from storage available tomorrow. Our onions are still intact with "broken necks" and roots, stored in a single layer in old wooden trays on racks. We clean what we need each week for market. Beets and Cabbage are in big apple bins and are also cleaned and trimmed before market!
Our onions are holding up beautifully, so I must share a great onion soup recipe from my mother that Ben and I love! Fill a large soup pot half full with about 7 medium onions, sliced. Sautee until soft with 2 heaping Tbs of Butter and a half a head (not clove!) of garlic. Then add 12 cups of beef broth, 2 grated potatoes and some chopped fresh mushrooms. Simmer for 30 minutes. Serve with croutons, grated Parmesan (I find using Angelo's 'hard cheese' is be…

Winter on the Organic Farm....

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First post with this blog and excited to start sharing our farm news on a regular basis with our customers and friends! It is quiet around here right now, selling storage crops and doing some cooking. Already making hundreds of decisions for the 2008 growing season, particularly regarding 'seeds' right now. Enjoy a pic of our ducks and chickens while I get this blog up and going!

EAT WELL during these cold months! Meal Ideas...

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Enjoy just eatting today ol' girl, as for tomorrow our farrier will be picking up lazy ol' fat "Lady Bug" and we'll be riding in her indoor arena! It's cold, and the best way to keep warm during these cold Canadian winters is to get moving and also to EAT WELL! Lady Bug enjoys her organic hay and oats we grew for her! Here are some ideas using our produce we grew for you: How about roasting our sauerkraut with savory meats from the organic market, like lamb ribs or good cuts of beef. Creamy potato soup: render down our onions and baccon, add chicken stock and chopped potatoes, simmer till tender, puree and add some good quality cream, salt, pepper to taste, and MAN it's perfect with toasted Rosemary market bread. (made fresh by Dufferin Grove Park Bakers!!!)
Scrub up some of our storage beets, leave skins on, cut tails and tops off, wrap in tinfoil, bake at 350 for an hour or until soft. Skins peel off easy with fingertips, slice and add olive oil, minced …