Farm Talk: Everyday Heroes like YOU

Farm Update from Farmer Daniel

The snow is melting on the farm, and April is fast approaching. We’ve planted as early as April 6th on the farm, which means….we could be planting in under 3 weeks! I imagine most farmers are filled with a mix of excitement and trepidation at this time of year. On one hand, you can’t wait to be working outdoors, fertilizing the rhubarb, preparing beds for planting, and seeding the spring crops. On the other hand, it’s easy to feel a little nervous, knowing that the long, demanding marathon is about to begin.

With the farming season upon us, it is a good time for all of us to consider how we will contribute to, and be enriched by, our local food movement in 2015. A few options to consider:
GROW IT: Start a garden at your home, join a community garden, volunteer on a farm, try growing something new this year.
SOURCE IT: Where will you get your share of the local harvest this season? Farmers Markets? A CSA or Box Program? Visits to a farm?
PREPARE IT: Preparing meals based in whole foods day after day can be a lot of work. And we also know how good it can be for our bodies, spirits, and the planet. Try adding to your seasonal food recipe repertoire. And engage your kids in the kitchen!
SHARE IT: Nothing builds relationships like sitting down to meals with loved-ones. And, try bringing folks with you to your favourite market, or your garden!
The local food revolution is powered by the the everyday heroes like you, who grow their own, source responsibly, prepare their own day after day, and who share their passion for food with others. Keep up the great work!

Spring Crops

While many of us tend to think of the May long-weekend as the time to plant the garden, we can actually start planting the cool-weather crops much earlier. As soon as your soil is thawed and no longer ‘mucky’ from moisture, you can plant. Remember to integrate lots of compost into your garden before planting. Fun crops to plant in April for an early season harvest include lettuce, arugula, radishes, turnips, green onions, peas, bok choy, spinach, etc. If all goes well, you’ll be eating out of your garden before most people have even planted!

Green Living Show — Free Tickets!

The 2015 Green Living Show, Canada’s largest consumer show dedicated to healthy, sustainable living, is held on March 27-29 at the Metro Toronto Convention Centre. We invite you to join us with complimentary passes and visit the 400+ of the best green and healthy exhibitors. Shop for healthy products, taste the best in local food and drink, play in the Eco Parent Village, drive hybrid and electric vehicles, discover experts and inspirational speakers… and more! Remember to bring your electronic waste for responsible recycling — see www.greenlivingshow.ca for details. For free tickets visit http://bitly.com/1DGmmKb and enter your promo code TCV7F9KG3

Elm Grove Organic Collective

Lots of awesome projects happening on the farm this year. Landowners Loes and Hans Pape will continue to grow their phenomenal veggie patch, as well as countless trees for landscaping and Christmas. Tom Nolan of Black River Honey will be continuing his critical work of natural beekeeping. Zandra Zalucky will be once again managing Cultivating Opportunities, an on-farm employment program for adults with mental illness. And Paolo Lavalle, of Frall Foods, will be offering organic veg to the community through his CSA.

Interested in Volunteering?

Throughout the farming season, we’ll be welcoming volunteers on the farm from May-October, every Sunday, 7:30am-3:30pm. If you’re interested in helping out on the farm this season, please email daniel@thecuttingveg.com

Roasted Garlic

(thecuttingveg.com/recipes)
2 whole garlic bulbs
2 Tbsp olive oil
Salt
Preheat the oven to 425 F
Cut off the tops (pointed end) of the garlic bulbs
Place both bulbs on aluminum foil. Drizzle with oil and salt, and wrap the aluminum tightly
Bake in the oven for 40 minutes. The garlic should be soft.