Final CSA Baskets #'s 18 & 19

Our final two weeks worth of garden produce were delivered this last Friday. With the killing frosts taking our gardens earlier than normal, we are quite pleased that the hardier greens and winter storage veggies were available in ample supply to fill the baskets.

It was a challenge to come up with ideas to add to each basket, but we trust that it is also reasonable & pleasurable as well as being sustenance for your families.

The fresh ground organic whole wheat flour is a staple at our house. If you have never used whole wheat, give it a try with the bag that was added to your baskets. Be sure to store unused flour in the fridge or freezer as the fresh ground flour is susceptible to going rancid. Be sure to notice the two recipes that I posted earlier for Chiffon Cake & Buttermilk Whole Wheat Waffles.

The cherries are great fresh frozen, in smoothies or made into sauce and used in recipes some of which are also posted earlier.

Our twins picked up the pinecones earlier in summer & bagged them to add to the basket for you to enjoy in the upcoming Christmas holiday season.


The thyme plant can be kept indoor for the winter providing your family with this aromatic fresh herb. Then plant it outdoors in the spring to let it grow & thrive in a little spot on your yard. It is a perennial so it will keep on giving great flavor & health!

Finally, the bag of potatoes should help to feed you families for a while yet. Hopefully it makes up for another basket worth. We do not have storage for root vegetables ... yet! So we shared it with you.

Whole Wheat Chiffon

Another favorite way to use whole wheat flour ... then again this recipe does well with most any type of flour. Give it a try.

Whole Wheat Waffles

Whole wheat flour makes wonderful waffles.

Buttermilk WW Waffles

3 eggs, separated
1/2 c. cooking oil
2 c. buttermilk
3-4 c. flour
1 Tbsp. honey/sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Separate eggs. Beat whites until stiff.. Use mixer to mix egg yolks, oil & buttermilk. Combine dry ingredients then add into liquid mixture. Mix only until the batter is smooth, then fold in the whipped egg whites.
Bake in hot waffle iron. Makes 10-12 4"x4" waffles.

Top with ice cream or whipping cream & cherry sauce ... any which way. They're yummmm!

CSA Basket #17

The season is almost done. One more basket after this ... plus a big sack of spuds if you wish.


-- onions
-- carrots
-- swiss chard
-- parsley
-- beets
-- parsnip
-- potatoes
-- peppers
-- amber cup squash
-- spaghetti squash


Next week:
-- hubbard squash
-- 2 lb. tub of frozen cherries
-- bag of fresh ground local organic wheat flour (store in fridge or freezer)
-- various squash
-- bag of pinecones for holiday decorating and/or fire starters
-- maybe more ... we'll just have to wait & see

... and the bag of spuds if you've requested it.

CSA Basket #16

The lettuce from last week was short lived. That was our third planting that yielded just one picking. Yes, a bit disappointing, but alas, such is what we expect at this time of year.

Nevertheless, there is still quite a bit of garden goodies to share:

-- red and white potatoes
-- carrots
-- peppers
-- onions and green onions
-- beets with greens
-- chard
-- parsley
-- thyme
-- spaghetti squash
-- two pumpkins, one smaller & one larger

CSA Basket #15

The lettuce made it through these last three weeks of frosts & has grown enough to be an option in the basket this week. Yumm!

--carrots
--potatoes
--beets with greens
--lettuce
--chard
--zucchini
--thyme
--summer savory
--onions
--peppers - turning colors

As the gardens wind down in production with the turning of the season the baskets are getting leaner. That's what happens in Fall. It is precisely that reason that causes us to top up the baskets, even to overflowing, during the peak production season in mid-late summer.

Much of what you are getting in these last weeks is produce that will keep longer, especially if you can refrigerate some of it. Hopefully you're finding ways to use it or share it. Peppers, for instance, can be diced & frozen for use later in soups, stews, sauces & omelets. While the pumpkins & squashes should keep a month or two or three in a cool, dark place somewhere. I've even used up the last of my larger zucchini's in December once or twice in years past.

All that to say. Enjoy! Gardening 2010 is coming to an end.

Looking forward to 2011 ... notes are taken from 2010 experiences. We'll toss out some ideas & plant some new stuff -- one thing for sure? Butternut squash.

Zucchini Bread

I can't believe that I've never posted this before ... I've been making it for years. In summer, almost every week. It's a classic seller @ Farmer's Markets/Bake Sales too.

My mother was first to make it a lot -- she passed it on to me. Now, I'm passing it along to you & your family. Will you do the same?

Here it is. Enjoy!:

Zucchini Cake

3 eggs
2 cups sugar
3/4 cup oil
3 cups grated zucchini
1 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. vanilla
1 tsp. coconut flavoring
1 1/2 cups ww flour
1 1/2 cups all purpose flour
1 cup shredded coconut

Whip eggs, oil & sugar until frothy. Add zuchinni, flavorings and salt. Mix. Then add flours, baking soda & baking powder. Mix well, then add coconut. Stir it in. Pour onto a greased cookie sheet. Heat oven to 350 degrees. Bake for 20 minutes.
Drizzle sparsely with a thin cream cheese icing, if desired.

Chocolate Variation: Omit the coconut flavoring & the coconut. Instead put 1/2 cup cocoa into a cup and fill with boiling water. Stir until smooth and add to your batter at the end. Optional: "Ice" with chocolate chips.

This recipe lends itself to being made into loaves -- I make mini-loaves -- or spread in a thin layer on a cookie sheet it makes a nice cake also.


Grating and freezing zucs that are getting wilty is a great way to keep on enjoying garden greatness even in winter. This is one recipe that is perfect for those grated zucs -- just freeze in 3 cup packages.

Kohl Rabi Revisited

I still have a few kohl rabi sitting in my fridge, do you too?

Since we've had quite an abundance of these this year - were you thinking too many? - I have found that I've gotten creative with using this healthful cruciferous vegetable.

In fact, I've even gotten to liking it more and realizing it has some strong redeeming qualities -- it is the easiest of the cruciferous family to grow. While cabbage, broccoli, cauliflower and even kale were ravaged by bugs the kohl rabi, though loosing its leaves to flea beetles, still developed & gave us healthy meals.

Believe it or not, this spring we planted about 400 bedding plants of cabbage, broccoli & cauliflower, in two separate attempts to provide these healthful veggies for our family & yours. All to no avail. We lost virtually all of them to root bugs, cut worms and/or cabbage butterflies which infested the potential heads with worms ... ugh! You know us, we just don't use chemical!!!!!!!!!! If we did, we'd get hit with it during application, during handling and then again when we eat it. We just can't do that - it goes against our philosophy. And of course, we will not knowingly offer protein-filled garden produce to our customers -- that goes against everything too!

So, we just suffered that loss. Inevitably, we regret, it was your loss also. Perhaps we'll try again, but first we'll have to learn how to effectively grow it organically. Do you have any tried & proven ways to manage growing healthy cruciferous plants without chemicals? Do you care to share? We're always willing to learn.

Here is one way we've come to enjoy kohlrabi:



My family really enjoys this broccoli cauliflower salad. I just added diced kohl rabi to the mix and they enjoyed it just as much. One large or two small kohl rabi are enough -- too much of their tough texture is not a good thing.


Broccoli Cauliflower Salad

1 bunch broccoli - cut into bite size pieces
1/2 a head cauliflower - cut into bite size pieces
1 large kohl rabi peeled & diced
1/2 cup toasted sunflower seeds
1/2 cup raisins
1/2 large red onion, diced fine -- or use green onions, chives or white onions, but red is prettiest & it's milder flavor lends itself well to a fresh salad.
1/2 cup whipped dressing

Toss well & serve.



Another way we now enjoy kohl rabi is in stir-fires. Yummm!

CSA Garden Basket #14

Another bountiful basket, a testimony of God's goodness ... in spite of inclement weather patterns like La Nina.

Red & white potatoes
Pumpkin
Spaghetti squash
onions
beets
parsley
carrots
peppers
sweet banana peppers
corn cobs -- the last to enjoy for the season
swiss chard

A Finishing Frost

It got down really cold early this morning. Though we've had frosts for almost two weeks already, they were mild and did not really threaten the hardier plants like spinach & lettuce.

We tried to save this last planting of spinach & lettuce by having the soaker hose running on it all night long and into the morning until the frost had lifted. It did the job ... all tender plants are done for 2010, but these have survived. Now for some warm weather yet... Do you think we'll get some?






This was our last of the summer succession plantings of the greens, seeded in mid-July ... we have yet to harvest it - more than two months later. Go figure! The end of this summer has just not had much sun and warmth. La Nina is having it's cooling effects early -- The Manitoba Co-operator said that it may well continue through the winter as well ... oh, I hope not. Each of the two winters we've spent in Manitoba have been below normal temperature, so say long term resident friends and neighbors ... and I was looking forward to warmer winter temps than Saskatchewan has, sigh!!!!!

Spring 2010 was mild and wet. The first planting of greens did so well then. Later plantings had poor germination and then the week it was ready the hot dry days of July were upon us causing what was there to bolt and turn bitter. We were so sorry to see that happen. We had soaker hoses on them then too, but at that time it wasn't enough to save the lettuce from the summer heat.

CSA Garden Basket #13

This basket full of veggies and some fresh greens may well be one of the last ones with fresh greens, due to frost. We have already had two frost nights since last Tuesday with more to come. That means it is time to clean out the gardens.

Today's basket contains...
-Red Potatoes
-Sweet Corn
-Onions
-Carrots
-Parsnips
-Cucumbers
-Green Bell Peppers (some of you got a ripe red one)
-Sweet Banana Peppers
-Jalapeno Peppers (HOT)
-Swiss Chard
-Bunching Onions

CSA Garden Basket #12

Today there is another basket full of flavor and color, including...

-Lemon Boy Tomatoes (lower in acid than the Red ones)
-Cherry Tomatoes
-Red table Potatoes
-White baking Potatoes
-Onions
-Beets
-Carrots
-Cucs
-Kohl Rabi
-Sweet Corn
-Green Bell Peppers
-Green and Yellow Zucchini
-Swiss Chard
-Green Onions

CSA Garden Basket #11

Enjoy this weeks Basket full of color and flavor.

-Red Potatoes
-Onions
-Cucumbers
-Carrots
-Green Bell Peppers
-Sweet Banana Peppers(full shares)
-Tomatoes
-Apples
-Swiss Chard
-Green Onions
-Thyme
-Parsley
-Zucchini
-Starburst Squash

Fridge Pickles

Two unheated fridge pickle recipes Barb found at
Keeper of the Home, tweeked a little from the original recipes found in the Nourishing Traditions cookbook.


Since I'm learning how important it is to preserve the live enzymes of raw food, I'm going to give these a try today. We'll see what my family thinks -- I'll post an update after they've given their reviews, rave or not! Lol!


GARLIC DILL PICKLES (from Nourishing Traditions, with variations by Keeper Of the Home)

Makes 1 quart

4-5 pickling cucumbers, sliced lengthwise
1 tbsp mustard seeds
sprigs fresh dill (c. 2 tbsp+)
2-5 cloves peeled garlic (to taste)
1 tbsp sea salt
4 tbsp whey
1 cup water

Mix in quart jar, seal w/lid. Leave at room temp for 2 days, then to fridge. Stores in fridge for months.




BREAD AND BUTTER PICKLES (from Keeper of the Home)

Makes 1 gallon

14 cups sliced cucumbers (pickling are best)
3 onions, sliced or diced
1/4 cup sea salt
3 cups raw honey
2 tbsp. celery seed
2 tbsp. mustard seed
6 cups apple cider vinegar

Put all in jar, mix well, ready in two weeks, will last for months in fridge.

CSA Basket #10

Another bountiful basket of garden fresh produce:

- red & white potatoes
- tomatoes
- Collette apples
- onions
- carrots
- chard
- zucchini
- corn on the cob
- parsley
- thyme
- cucumbers

Appetizing Zucchini

Our all-time favorite zucchini dish -- at least once a week in zucchini season, which started on June 17th this year for us. Whoohoo!



Do yourself a favor and give this appetizer dish a try! Be sure to try it with the Dill Dip too.

Go here for the recipe.

Garden Basket #9

This weeks garden basket contains new, late summer flavors of sweet corn and bell peppers. Sorry the Dill and Parsnips missed the picture.

-Sweet Corn
-Green Peppers
-Tomatoes (including a taste of yellow tomatoes)
-Onions
-Red Table Potatoes
-White Baking Potatoes
-Carrots
-Parsnips
-Beets with Greens
-Kohl Rabi
-Green& Yellow Zucchini
-Spaghetti Squash
- Big Dill
-Summer Savory
-Sweet Basil
-Thyme

CSA Garden Basket #8

In today's basket we have...

-the first Tomatoe
-a taste of Cucumbers
-the first Sweet Banana Pepper
-green & yellow Zucchini
-generous portion of Potatoes
-Onions
-Kale
-Swiss Chard
-Beets with greens
-Kohl Rabi
-Sweet Basil
-Baby Dill

We picked out of a very wilted garden last night but we did get 3/10 of an inch of rain over-night. So hopefully it will perk up again.

Enjoy your vegetables and look forward to corn next week!

Still Planting

More romaine & dill went into the ground this week. That should produce nice greens for Fall salads.

Subsequent plantings of carrots & spinach are coming nicely already.

This is the first year that seeding seems to never end ... but then, we do keep on eating too don't we? It's a habit. With Klasse Garden goodies, a good one!

Garden Basket #7

This weeks garden basket is again loaded with fresh color and nutrition.

-red potatoes
-white baking potatoes
-carrots
-onions
-yellow wax beans
-kohl rabi
-green & yellow zucchini
-spaghetti squash
-red leaf lettuce

Enjoy!

CSA Basket #6

The herbs this week are mature dill, thyme (with purple flowers), and summer savory.

In addition & still to come (barring unforseen weather):
- cucumbers
- corn
- zucchini
- spaghetti squash
- other squashes
- pumpkins
- parsnips
- beets

Please pray for timely rains ... the gardens are wilting here. We're trying to water, but it's just not the same as when God does that job ... and we can't do everything.

We are VERY thankful for the 1/4 inch rain we did get last night. So refreshing! So needed!

CSA Basket #6

Summer bounty:
- potatoes
- green beans
- yellow beans
- dill
- summer savory
- thyme
- romaine head
- red sail lettuce
- beets with greens
- onions
- carrots
- swiss & rainbow chard
- kale
- radishes
- cucumber

Kale Krisps

So easy ... so yummy ... so healthy!

Two ingredients:
1 - kale
2 - cheddar

Remove stems from a bunch of kale -- a big bunch! These will disappear fast!

How to de-stem kale? Hold a leaf by the stem in left hand with the leaf facing up. Using your right hand, pinch it lightly around the stem & slide it quickly from the bottom of the leafy part to the top. You'll be left with just the stem in your left hand. Toss out the stem, I tried putting it into a stir-fry this evening -- that was not good, the stems were too woody and we ended up discarding them in our plates.

Tear the greens into bite size pieces. Place a parchment on a cookie sheet. Spread the kale greens evenly on the cookie sheet. Then sprinkle grated cheddar over the greens and bake -- I baked mine @ 400 degrees today for about 15 minutes. I will try a slower oven -- that may give the crispy effect, but it would also maintain the integrity of the kale because of the lower heat.

Serve warm. These were gone in a flash and my boys were asking for more! I didn't even get a picture -- I will post one here though first chance I get.

Try it. You'll love it too, I'm pretty sure.

Kohl Rabi

That's the name of the funny looking thing you got in the basket this week...just in case you did not know. Not everyone does, and that's ok!

What do do with it? Eat it raw ... after you've peeled it. Cut it into sticks for dipping with a Dill Dip or your favorite veggie dip.

It can also be cubed and tossed into a salad or a stir-fry. Or just simply dice it and steam it. Serve it like you would steamed broccoli -- it actually tastes a bit like steamed broccoli. Or toss it into a casserole or quiche that calls for broccoli ... the ideas are myriad, really.

Oh, and before you toss out the leaves think again -- those you can throw into a green smoothie, or snip them and toss into a green salad or a stir-fry ... they're good to the last leaf!

For your health!

Garden Basket #5

Wow, we're going into the home stretch of July 2010 ... amazing.

The garden goodies are great again this week. Even we're wishing the trugs would expand so we could fit everything into them better.

What's in it this week?
- herbs: mature dill
basil
summer savory
- potatoes: reds
whites - "Sheperdees" are great for cooking and/or baking (they're not dry when cooked)
- green peas - for shelling
- carrots
- onions
- kohl rabi
- green leafy: kale
romaine
red sail lettuce
- rhubarb

Adding Beauty

Our little princess couldn't resist ... she picked a blossom off it's plant. Instead of letting it wither & die, we made a bright spot in a little corner of our home,

Add a little water and a couple carrot-top tips, voila!

CSA Basket #4

Another full basket today! Enjoy!:

- red potatoes
- white potatoes
- snap peas
- shell peas
- onions
- carrots
- romaine lettuce
- chard
- kale
- oregano -- the long stemmed herbs
- thyme -- the shorter stemmed herbs

If you cannot use all the herbs fresh this week, just label & freeze them or dry them for use later in winter. I'm just discovering the difference that fresh herbs makes in cooking -- I encourage you to try the venture too!

Now That's a Garden Salad!

We had a bright garden salad for lunch today ... bright in color. Bright in Taste. In fact, I'm sure I've never had a better salad!

All twelve greens, 12 -- yes, you read that correctly -- were fresh from our garden:

- romaine lettuce
- beet greens
- red curly leaf lettuce
- spinach
- chard
- sorrel
- broccoli leaves
- kale
- purslane
- onion greens
- dill
- oregano

Along with fresh eggs from the chicken run, cooked & chopped as well as, homemade whole wheat croutons and our favorite cesaer dressing.

Green Smoothie

This smoothie is a new version of my breakfast smoothie ... I like smoothies for breakfast. It works for me!

My base is a handful of soaked/sprouted almonds with a cup of water (or I use the water used in soaking the almonds, but you can also use green tea, almond milk, yogurt, aloe vera juice ... most any liquid you prefer).

To the base I add some greens:
- a handful of spinach
- a couple leaves of kale
- a carrot top (less if they are large as the taste gets too strong if there is too much carrot tops in the smoothie)
- a plant or two of purslane/portulaca

1/2 apple quartered, frozen - complete with core (pear is nice instead of apple)
1 slice raw, frozen pineapple
1 Tbsp. coconut oil
1/4 tsp cinnamon
1-2 Tbsp raw cacao nibs
1/16 tsp.stevina powder for added sweetness, optional
4-5 ice cubes

Blend until smooth & enjoy!

Any combination works. Experiment with it to find your favorite mix.

CSA Basket #3, July 6

- new potatoes
- new carrots with tops
- new beets and greens
- onions
- snap peas
- summer savory
- baby dill
- lettuce
- spinach
- kale

Carrots & Tops

Fresh garden carrots ... YUMMMMMM! The taste is just hard to beat.

The carrots are coming to you with the tops still on. They're edible too ... and very nutritious!

">" ... highly nutritive, rich in protein, minerals and vitamins. The tops of the carrots are loaded with potassium which can make them bitter, so the use of them in food is limited, but there some ideas and recipes below.

The tops are antiseptic and can be juiced and used as a mouthwash.

... Carrot greens are high in vitamin K, which is lacking in the carrot itself.

... tops are an outstanding source of chlorophyll, the green pigment that studies have shown to combat the growth of tumours. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands."

I've been adding them to my morning smoothie. Getting greens in a smoothie is the easiest way to eat greens ... aside from a nice salad. Somehow a smoothie seems more like breakfast food than a salad,lol!

Some other things you can do with carrot tops:

- use them for greenery in a flower arrangement from your own flower garden

- use them to garnish a dish ... cooking is an art!

- add them to soups

- add them to salads

- add them to casseroles

- toss them in the freezer to use later in winter when greens are scarce.


Some recipes to try:

Carrot-Top Soup

Carrot-Top Tea

Carrot-Tops with Hazelnuts in Pesto for Pasta

Happy Hens

Happy Hens lay healthy eggs.

Lots of fresh air, sunshine, greens, fresh water and organic grains in their feed mix supplemented with certified organic kelp meal for their vitamins & minerals ... all of that ensures healthy eggs. Just what I like to feed my family. With the extra we have to sell, you can feed your family healthy food too.

The bright yellow yolks attest to the fact that our layers have free-run of their range. We have noticed though that the yolks in the white eggs do not seem to be as bright yellow, yet they are in the same range & getting the same feed as the brown egg layers, so they're just as healthy -- perhaps they're just not as suited for real farm living??

We have found it difficult to get brown layers, thus the whites. Perhaps we'll need to consider raising our own brown layers from day 1?? Now that would be a whole new venture for which we're not really set-up ... we'll see.

CSA Basket #2

Lots of greens in this basket:
- romaine & red sale curly leaf,
- beet greens with baby beets for a telling first taste,
- chard & a few leaves of kale,
- new onions with greens for bright flavor
- and a bag of much loved garden candy -- baby potatoes
- a bit of dill to add to this 'n' that or freeze/dry for later use

Rhubarb Marmalade

Guest Post: (Thanks, Carolyn)

Rhubarb is one of my favourites: I remember as a child sitting on the back steps at my great-aunt's up near Rivers armed with a stalk of rhubarb and a bowl of sugar. I would dip the rhubarb in the in the sugar, and suck eagerly until the sweetness was gone, and then go back for more sugar! The tartness of the rhubarb lends itself well to the sweet.

This recipe makes for an excellent sweet-and-tart topping for toast, cakes, or just to eat straight from the jar! It can easily be halved for smalled batches, or doubled and put in 500 ml (1 pint) jars (process for a couple of extra minutes). If you don't want to can it, or don't have the right equipment, you can easily pour this into containers and store it in the fridge... I promise it won't last long anyway!
*
Rhubarb Marmalade *
(adapted from Jean Pare's /Company's Coming: Preserves/)

makes 5 to 6 - 250 ml jars

2 lbs (900 g) fresh rhubarb, cut up
2 lbs (900 g) granulated sugar
2 smallish oranges

Put rhubarb and sugar into large saucepan. Remove a very thin layer of orange peel with no white pith on it (if you leave the pith, your will get a distinct bitterness). This takes a bit of work and a good, sharp knife. And preferably no toddlers tugging at your legs. Remove and discard white pith from peeled oranges.

Slice peel in very thin strips. Cut strips into short lengths. Cut the flesh of the oranges into small pieces. Add peel, pulp, and any juice collected on your cutting board, to saucepan.

Stir and bring to a boil over medium-high heat. Boil, uncovered, stirring occasionally for about 30 minutes. Skim off any scum that forms.

Remove from heat. Test to see if mixture has reached jell stage. If jell stage not yet reached, return to heat and boil 2 minutes longer and test again. Repeat as necessary.

Fill hot sterilized jars with 1/4" headspace. Process for 10 minutes in hot water bath. Make sure you let your spouse lick out the pot.

First Basket

So, yesterday we brought out the first garden baskets. There wasn't a lot ready, but the spinach and lettuce needed picking -- a we certainly can't eat that much greens ourselves. We thought you might like some first tastes.

If you're at all familiar with gardening, you know that things do start slow ... and abundance comes later. Certainly, I think members who got our baskets last year can attest to the filled & overflowing baskets that came later in the season.

At any rate, we do hope that you enjoyed the package.

For those of you with a half share, we substituted the delightful little Johnny-jumps ups to add to salads or decorate desserts since they're edible and add so much appeal to a dish.

The full shares were given a 2 lb. tub of frozen pitted carmine jewel cherries. One way to use those is to cook up a quick sauce and use them in many of the recipes posted earlier. For quick reference, here's the sauce recipe:


Cherry Filling

1 - 2 lb tub cherries
1 - 2 lb tub water
1 1/2 cups sugar (I've also used 1 cup honey instead of the sugar)
5 Tbsp. cornstarch (or half tapioca starch / half cornstarch)
2 Tbsp. lemon juice

Put cherries and water in a pot. Cook cherries
gently until soft. Add sugar and stir. Mix cornstarch with
lemon juice and a little more cold water. Add to boiling cherries stirring
constantly. Boil 3 minutes longer until cornstarch has thickened and sauce is clear, stirring constantly.
Pack into hot jars, seal and turn jar upside down OR Use immediately or store in refrigerator once cooled (keeps in the fridge for about a week).

Use filling in any of the following recipes, in pies and tarts or as a sauce over perogies, cheese cakes, ice cream, pancakes, cream puffs…use instead of cranberries with stuffing … we even use it like jam!

OR ... check out the variation that combines the cherries with the rhubarb:

Cherhub Sauce
This is a variation of the recipe above - we like it just as well or better...and it makes the cherries last longer and the rhubarb not as tart.

Make the recipe above but add a good cup of rhubarb before cooking. You may wish to add a little more sugar (1/3 cup) as well. Try and see what you think.

Garden One

This is one of our three gardens this year ... the yard garden.

Then we have the orchard garden -- planted between the rows of Carmine Jewel cherry trees (which should have their first fruit in summer of 2012).

And we broke a patch in the field for potatoes, corn, carrots and beans ... the field garden.

Peas - A Month Later

The peas are taller, climbing up their trellis ... sunshine is really making them stretch.

Blossoms may also be soon forthcoming.

Looks like it may be an early harvest??

Ready - Set - Grow

Here at Klasse Woods Natural Farm things are starting to grow. It won't be too long before they are ready to go. Some of what is up includes:

Sweet Green Peas,


Radishes,


Beets,


Rhubarb,


As well we have some new pictures of our
bedding plants over at the greenhouse.

Peppers,


Tomatoes,

See -- Your Garden is Growing!

We have hired Sprucedale Industries of Austin, Manitoba to be our expert "green thumbs" -- they have the expertise & the equipment to do the job right! Which in turn frees us up to do other necessary tasks @ Klasse Woods Natural Farm.

2010 Begins

We're deep into planning for spring ... this all is so exciting.

New members signing up ...

planning the bigger garden ...

ordering bedding plants & seeds ...

counting our chickens ((counting how many layers & how many broilers to order)...

planning for turkeys ...

feeding the cows & anticipating calving in the warmer months of May & June ...

learning new farming methods -- like putting ducks in the potato patch for bug control. It just may be better than our little crew last year, freeing up the boys for a new venture elsewhere -- a new all natural, fun way to farm. Thanks Inheritance Farm Family!