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!
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:
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!
3 medium apples, peeled and diced
3 large potatoes, peeled and diced
2 vegetable or chicken bouillon cubes
Spices of choice (optional)
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Add 4 cups of water to a medium saucepan. Bring to a boil and add the bouillon cubes. Mix well.
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Throw in the diced apples and potatoes (and any spices you like). Simmer for about 20 minutes.
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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!
