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:
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:
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!
1 cup fresh basil leaves
¾ cup olive oil
½ cup walnuts or pine nuts
2 garlic cloves
1 tsp salt
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Rinse the basil. Leave to dry for about 5 minutes.
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Puree all the ingredients in a blender or food processor.
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Serve on toasted baguette slices, or as a sauce in pizza or pasta.
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If you have any leftovers, store them in a tightly covered container in the fridge.
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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
