CSA Autumn Share 2013 - Week #4 (23-29 March)

WHAT’S IN THE BOXThe following are the items being harvested this coming week.  Items and quantities in your box may vary depending on your harvest day and the harvest.  Please read the  Notes on the Share (below) to know which items we "rotate" through the boxes.  If the harvest of a crop is not enough for every member, we keep track of whom has received it and whom has not so as to keep the shares even.

The picture represents a full share box and is not exactly what every box will contain this week.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavour to divide the harvest fairly.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Basil – We have a big planting that we are cutting from.  If you do not know what to do with the basil, you can make pesto and freeze it to add to pasta sauces and soups through the winter.  Field basil dies with the first frost and will return late November/Early December. Lemon Basil and Purple Basil – We have both.  If you would like a bunch, please email us.  The lemon basil is lovely in salad dressings, marinades and vegetable pastas...to mention a few dishes.  The purple basil has a subtle basil flavour and adds a great colour to many dishes. Beans – We are in between plantings...and unsure if our last planting of beans will produce.  It depends on how warm it stays.  We will divide the harvest of whatever is left in the planting we have been picking and hope that the last planting comes on.  This may be it until December though for beans. Beat Root – We are harvesting 'Ruby Queen', 'Golden Detroit' and 'Bulls Blood'. Broccoli – We have two varieties which are heading - 'DeCiccio' which have smaller heads and 'Marathon' which have large heads.  There may be green cabbage moth caterpillars, as this is organic broccoli. Cabbage – The heat two weeks ago brought on the next cabbage crop early.  All of the green cabbage 'Golden Acre' is ready for harvest! Capsicum – We are harvesting "breaking" capsicums. These are green or purple capsicums that have started to turn to red.  Leave these capsicums on your kitchen counter or in a bag with a banana to allow them to mature and turn to beautiful red peppers.  I have attached two photos to the end of this of one I did.  We are harvesting them "breaking" to keep the plant producing as they should produce for another three weeks depending on the weather. Please look at the capsicum post to identify varieties you are unsure of. Chillies - The harvest of ‘Padron’ chillies will continue to appear in some boxes. There are ‘Hungarian Hot Wax’,  ‘Long Thin Cayennes’ and ‘Thai Hot’ or ‘Bird’s Eye’ being harvested.  Please look at the pepper post to identify. Corn – We are harvesting the sixth planting of corn, a butter and sugar variety 'Polaris'. Corn is best the day it is picked and we pick it Saturday morning for farm pick up and right before the truck leaves for deliveries on Wednesday.  Try and eat it that day as the sugars begin to turn to starch instantly after picking...no matter how cold it is kept. The harvest may be less then last week.  We also have a planting of 'Ruby Queen', the red sweet corn which may be ready in a week, weather depending. Cucumbers – We are harvesting the third planting. There are small, round 'Lemon' cucumbers, small pickling cucumbers 'Sumter', medium size cucumbers 'Marketmore' and 'Straight Eight' and large Chinese climbing cucumbers 'Suyo'. Eggplant –  Please look at the eggplant post to identify.  We rotate the harvest. Garlic – Bulb in every box. Leeks – Harvesting 'American Flag'. We are cleaning out the first planting of leeks.  If you do not receive one, you will receive a 'California Red'  onion. Lettuce – Harvesting beautiful 'Perella Rougette' for everyone and a head of 'Freckles' for the full shares. Melons – The harvest in the third planting has slowed right down, with the coolness of the weather.  There are some huge French melons which we hope will ripen but it may just stay too cold to finish them off .  We are unsure of what the harvest this week will be. Parsley – Harvesting 'Italian Flat Leaf'. Parsnips – We have started harvesting big parsnips 'Hollow Crown'. If you receive parsnips, you will not receive turnips this week. Patty Pan Squash – The variety is 'Jaune Et Verte'.  They are scallop, small, round summer squash.  Delicious baked, grilled or stir fried.  We are rotating the harvest of these each week. Potatoes – Harvesting 'Desiree' and 'Nicola'. Radishes – We are finishing our harvest of 'French Breakfast' Radishes. Tomatoes – Romas and 'Marglobes', 'Principe Borghese' and 'Sun Gold'. We have finished the first planting of tomatoes and will be pulling the plants out in the next week.  There are still cherries, if you would like to come and U-Pick them to jar or have extra for Easter.  Available this Saturday, 23 March between 8-11am or email and make an appointment. They will be gone by next Saturday. Turnips – We have started harvesting our first planting of turnips, 'Scarlett Queen'.  The turnip tops are also very nutritious and tasty.  If you receive turnips, you will not receive parsnips this week. Watermelon – There are still a few watermelon in the field which we hope have ripened. Zucchini – Harvesting 'Nero de Milano' and 'Romanesco'. The zucchinis are slowing down and we are rotating the harvest.  We are also harvesting 'Golden Crookneck', a summer squash.

NOTES ON WHAT'S GROWING The further effects of the hot dry summer are showing up.  Our next planting of carrots had just germinated when we had the heat wave in January. In order to get them through, we watered them frequently through that week.  Consequently, the carrots did not stretch down for water and they are all short and stubby.  The next planting has lovely long straight baby carrots.  As we search more through planting three, we will let you know what we are finding.

The heat wave in March caused our Autumn bok choys to all bolt (go to seed) before they were even baby bok choy.  We have seeded more which will be another few weeks.  That heat wave also caused very poor germination in our next spinach planting.  We have weeded the baby spinach that are there and have planted more.

The seasons are changing though with the cooling down of the nights and the loss of daylight.  The lettuces are loving it as are the brassicas!  And slowly the summer crops are fading out of the harvest.

ESKY'S Please keep putting out your esky's.  Peter is happy to put your vegetables in one to preserve the freshness of the food until you return home.  Leave them in the shade and leave a note if you think he would not spot it.  We have also been told that water frozen in juice bottles with card board on top in an esky is an excellent way to protect the tender greens and keep everything cold and crisp.  Thanks for the advice!

SEASONAL EATING - SHARING INSPIRATION Please keep sharing your inspirations.  True seasonal eating has lost its definition, due partly to the fact that the grocery stores and fruit and vegetable shops seem to have everything, all the time.  It is great to be a part of the re-awakening of eating with the season and I am enjoying compiling what that looks like for so many different families.

RECIPE SUGGESTIONS Tatsoi and Cabbage Stirfry (which works great with Broccoli, Zucchini, Capsicum, Summer Squash and/or Cabbage) Mashed Turnips and Potatoes Lamb Stew with Root Vegetables Ottolenghi’s Perfect Lettuce Salad with Radishes, Semi-dried Tomatoes, and Capers Roasted Parsnips, Beetroot and Carrots

You can also search by key ingredient on our website recipe page for many more ideas.

Mashed Turnips and Potatoes With Turnip Greens

This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end. Ingredients 2 bunches turnips with greens attached (1 3/4 to 2 pounds, including greens) 1 pound gold or white potatoes, peeled and quartered Salt to taste 1 to 2 tablespoons extra virgin olive oil 1 leek, white and light green parts only, finely chopped 2/3 cup low-fat milk, or as needed Freshly ground pepper

Method 1. Cut away the greens from the turnips. Peel the turnips and quarter if they’re large; cut in half if they’re small. Stem the greens and wash in 2 changes of water. Discard the stems. 2. Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out. 3. Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry. 4. Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat. 5. Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.

Yield: Serves 4 to 6 as a side dish.

Advance preparation: You can make this several hours ahead and reheat as directed, or in a double boiler.

Recipe Credit: Martha Rose Shulman presents food that is vibrant and light, full of nutrients, fun to cook and to eat. (Found in the N.Y. Times)

Tomato Sauce and The Red Hill Show...

It is count down in this house...only 7 days to go before the craft, cooking and preserve entries are due...only 9 days to go for vegetable and flower entries...It's the Red Hill Agricultural and Horticultural Show!! I was thinking about the show tonight...it is already 12:30 and I am waiting for my winning tomato sauce...not trying to brag but it really did win the blue ribbon in the savory sauce category last year...to finish simmering so I can go to bed. Tomorrow is a harvest day...but the tomatoes would not, could not wait...slowly over-ripening in the basket on the floor.

I reckon that tomato sauce used to be a luxury. It is simmered with exotic spices...island spices and sugar...all commodities that were traded...not necessarily grown in every home garden. Not only that, it takes alot of tomatoes to make a little bit of thick, lightly spiced, slightly tangy,  sauce. The mother of the house, being the manager of the home garden, the head cook and chief nutrition expert of her ever growing family, might have first jarred tomatoes for stews, then dried them for flavouring and lastly, if there were still more...and time...made condiments. And it would have had to have been a good farming year to have been able to afford imported, island spices.

Our society does not think about that now...as they line up for their chips with sauce and pies with sauce. Where did those tomatoes come from and how many did it take to make that small plastic container of sauce. And so they consume it, without appreciating what a true treat and treasure a jar of tomato sauce would have been in the larder.

We make Christmas chocolates in this house. These are lovely truffles...maybe not as fine as Chocolatiers but we do use pure ingredients and rich chocolate. My children love making the chocolates, love making the packaging and love giving them away...but they also love the few extras saved in the deep freezer. They know that when a special guest comes over, the desert may include "Christmas Chocolates" ...even if it is a March Sunday Lunch...and they delight in taking out all of the containers...one for each sort of truffle...and preparing a party plate to offer first to the guest before diving in themselves.

Tomato Sauce would have been the same! It would have been a preserved treasure, brought forth from the cellar, only for special guests and/or occasions. It would have been served with a silver spoon, savoured even after the meal was cleared...the jar would have been scraped clean with a finger.

But our current society uses it and most food without thought or consequence. I am left wondering about the aspirations of the poor to be like the rich...the promises offered by assembly line work...You, too, can eat tomato sauce with every meal!...a slogan pinned under the wood cut of a worker doing a menial job but persisting to "better" the family...with tomato sauce at every meal...yes these must be late night ponderings!

Where has our callous...maybe even ignorant... attitude about our food gotten us, as a society? High rates of childhood diabetes, population obesity and a complete disconnection from our food, where it comes from, why it is special...why it should be treasured, savoured.

And so I sit, smelling the lovely fragrance of these island spices...all spice berries from the Greater Antilles, Southern Mexico and Central America, cloves from Indonesia, India and Sri Lanka and ginger from southeast Asia. Mixed with white wine vinegar , sugar and our organic tomatoes...the ones too ripe to give to our members. My son especially will be so excited tomorrow when he wakes to the smell filling the house as he sleeps. The very special, very treasured five jars of tomato sauce...from 5 kilos...yes 5 kilos yeild only 5 500ml jars... of over ripe Romas

And this is what makes the Red Hill Show so special. As a mother, as the manager of the house garden, head chef and chief nutritionist, if I have the produce to make such an exquisite delight as tomato sauce, what a beautiful thing to enter in to the show, where it will be appreciated, marveled at, and honoured. "Wow, they had enough tomatoes to make tomato sauce this year!" The show is not just a place for family entertainment, it is where, at this time of year, when I am staying up until 1am waiting for my preserves to finish, I can join with the other mothers, garden managers, head chefs and chief nutritionists and appreciate the fruits of their labour too!

Vegetable Entry Forms are due by Wednesday, 27 march.  Delight in the community celebrating the growing of food and flowers, rearing class animals, riding horses, making crafts and cooking, preserving and fermenting.

Post Note:  I just have to add how wonderful these passed on recipes are...scribbled, doctored, worn, stained and faded family favourites.  This tomato sauce recipe came to me in my children's grandmother's handwriting, entitled "Stephanie Tomato Sauce - given to me by Minetta 22/2/12".  I wonder where this recipe originated, where it has been, how it has changed.  My thoughts and changes are added to the patina...and then passed on again.

What's growing in March

With the rain falling...sideways....YEAH!!!...this is a great time to share what's growing in mid March.

We have now stretched right up to the corners of the new land.  The area that had summer crops is being prepared for Autumn sowed cover crops.  We rotate through a variety of cover crops such as oats, peas and vetch depending on the crop that will be planted in that area next year.  The crop rotation plan is coming together for next few years.  As Eliot Coleman says, "Crop rotation means variety. and variety gives stability to biological systems."

There are Spring crops being planted now-Broad Beans, Green Cauliflower, Big White Cauliflower, over wintered Broccoli, Silverbeet and Kale.  And garlic is being planted now for Early December harvest too.

Baxter from Palate Earth organized a sunrise weeding group, who arrived before the sun and stayed for a few hours. A Big Thank You to Sarah, Amy, Jane, Jenny, Jo and a budding young grower, Archie, who asked his mum if he could have the morning off school to come and weed on our farm.  How fantastic that Jo said YES! If there are other young growers out there who would like to learn more, we are always happy to discuss opportunities.  We have had three teenager come at different times in this growing season.

We have changed our delivery day to one day a week to try and have more time on the farm to design and implement a bit more of our whole farm plan.  We will be incorporating chicken tractors into our farm fertility and need to make some mobile chicken houses.  With the hot, dry summer we just had making it hard to keep compost moist, we are going to construct some shade for the compost piles. We are building a warmer greenhouse to use in Winter for starting the warm weather plants like Capsicum, Eggplant and Melons.  We got by last year with several make do inventions but having come into a houseful of windows, we thought we would recycle them and make Spring a bit easier.  And we need to prepare native corridors on the new land for late autumn planting.

We are thrilled to be welcoming a whole primary school prep-Grade 6 to the farm in May to see food growing and learn about plants as living things.  Last year, we saw one prep class and heard about several others going on excursions to their local super markets.  As they marched through the aisles, they recited, "Single file, through the aisle.  This is where our food comes from."  I sent a letter that day to the principle from one school, opening the farm and offering to work with the teachers to tailor make a curriculum based tour.  I hope this is the first of many such school visits.  We may buy food at the grocery store but that is NOT where food comes from!

The Red Hill Agricultural and Horticultural Show is quickly approaching at the end of this month.  As the RHA&H Society state,

"When the Show began in 1922, local people exhibited apples, flowers and vegetables along with the best butter, cooking and preserves from home and farm kitchens. Show Day was declared a local holiday by the Shire of Flinders and a special train ran from Melbourne to bring spectators down to Red Hill, the journey taking over three hours.

Over the years, horses, sheep, cattle and alpacas were included in the Show – each new introduction indicating the changing face of farming on the Mornington Peninsula. More recently we have added wine, avocados, olives, berries and cheese to the list of produce coming from this most acclaimed agricultural and horticultural area, and some of the very best local produce will be available at the Show for tasting and buying."

If you grow your own food, this is a great chance to come together as a community, exhibit the fruits of your labour and raise the bar on the quality and diversity of produce that is being grown in our local area. We are so lucky to have so many delicious offerings within a relatively small radius.  There are many areas for children to exhibit as well.  There is still time to get your entry forms for flowers and vegetables in. Hope your gardens are loving this rain like ours is!!

CSA Autumn Share 2013 - Week #3 (16-22 March)

WHAT’S IN THE BOX The following are the items being harvested this coming week.  Items and quantities in your box may vary depending on your harvest day and the harvest.  Please read the  Notes on the Share (below) to know which items we "rotate" through the boxes.  If the harvest of a crop is not enough for every member, we keep track of whom has received it and whom has not so as to keep the shares even.

The picture represents a full share box and is not exactly what every box will contain this week.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavour to divide the harvest fairly.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Basil – We are continuing to thin a new planting. Bunches are young basil with roots. Lemon Basil and Purple Basil – Thinning both. Beans – We are harvesting 'Cherokee Wax' , yellow, string less, bush beans and 'Strike', green, string less, bush beans. Broccoli – We have two varieties which are heading - 'DeCiccio' which have smaller heads and 'Marathon' which have large heads.  There may be green cabbage moth caterpillars, as this is organic broccoli. Capsicum – We are harvesting "breaking" capsicums. These are green or purple capsicums that have started to turn to red.  There are many posts online which talk about how to continue to turn the capsicum red...on your kitchen counter or in a bag with a banana.  We are harvesting them "breaking" to keep the plant producing as they should produce for another four-six weeks depending on the weather. Red capsicums contain high levels of vitamin C but come only when the plant has matured.  Please look at the pepper post to identify. Celery – Our celery has been greatly effected this year by the lack of rain.  The flavour has been concentrated and it may be stringy.  We are still putting it into the boxes though as celery is filled with so many minerals and the stock we have been making from it is fabulous...so full of flavour.  We also had one member write to us and tell us that all celery used to be stringy and an evening chore for young children, much like shucking corn and topping and tailing beans was taking the strings off the celery. Chillies - The harvest of ‘Padron’ chillies will continue to appear in some boxes. There are ‘Hungarian Hot Wax’,  ‘Long Thin Cayennes’ and ‘Thai Hot’ or ‘Bird’s Eye’ being harvested.  Please look at the pepper post to identify. Corn – It missed the photo but YES, we are still harvesting corn! The fifth planting of corn is a butter and sugar variety 'Max'. Cucumbers – We are harvesting the third planting. There are small, round 'Lemon' cucumbers, small pickling cucumbers 'Sumter', medium size cucumbers 'Marketmore' and 'Straight Eight' and large Chinese climbing cucumbers 'Suyo'. Eggplant – The eggplants were another crop effected by the extreme heat.  We are continuing to harvest what is there.  Please look at the eggplant post to identify.  We rotate the harvest. Fennel – Harvesting lovely small and medium, tender heads of 'Zefo Fino'. Leeks – Harvesting 'American Flag'. Melons – We are still harvesting from the second planting, although the harvest is scanty.  The harvest of the third planting has begun with the green flesh 'Eden's Gem' .  We are unsure of what the harvest this week will be. Patty Pan Squash – The variety is 'Jaune Et Verte'.  They are scallop, small, round summer squash.  Delicious baked, grilled or stir fried.  We are rotating the harvest of these each week. Potatoes – Harvesting 'Desiree'. Rocket – There is some baby rocket ready for harvesting.. English Spinach – Harvesting young 'Bloomsdale'. Thyme – Bunch in every box. Tomatoes – Romas and 'Marglobes'. Watermelon – We found that the heat of last week left some of the watermelons cooked inside.  Some still had lovely sweet flesh, so we did put it into the boxes as the taste was so good.  But some was literally cooked.  There are still watermelons in the field.  We are unsure of what they will be like though. Zucchini – Harvesting 'Nero de Milano' and 'Romanesco'. The zucchinis are slowing down and we may need to start rotating the harvest.

NOTES ON WHAT'S GROWING The tomato plants were really struck down by the last heat wave.  The lack of rain and the heat left them open to an attack from green shield beetles.  We will be abandoning the first tomato planting.  There is a second planting which we are harvesting and hope it will continue.

The watermelons, which have been amazing, really fell to the heat last week - Nine days straight of 32-35 degree days.  Before Tuesday, when we harvested the watermelons, the outsides were really hot.  But when we cut them open, straight from the field, the insides were cool!  It was amazing proof that plants are alive...they regulate their own temperature.  But on Tuesday, we found watermelons with very warm, mealy centers.  They just could not last any longer with the lack of a deep water and the intense heat.

The lettuce also rotted in the heat so no lettuce this week and maybe even next.

The Brassica plantings are looking great with more cabbage coming (not intentional trying to overload you with cabbage - the heat has hastened along the next planting) and two broccoli plantings heading up.

Next week we may have Turnips, our first planting of the season looks almost ready, and carrots will return.

ESKY'S Please keep putting out your esky's.  Peter is happy to put your vegetables in one to preserve the freshness of the food until you return home.  Leave them in the shade and leave a note if you think he would not spot it.  We have also been told that water frozen in juice bottles with card board on top in an esky is an excellent way to protect the tender greens and keep everything cold and crisp.  Thanks for the advice!

SEASONAL EATING - SHARING INSPIRATION Please keep sharing your inspirations.  True seasonal eating has lost its definition, due partly to the fact that the grocery stores and fruit and vegetable shops seem to have everything, all the time.  It is great to be a part of the re-awakening of eating with the season and I am enjoying compiling what that looks like for so many different families.

RECIPE SUGGESTIONS Fennel Salad with a Lime Vinaigrette Pesto - Have on pasta, bread, stir into soup or freeze for winter Mineral Rich Chicken Stock Szechwan Green Beans

You can also search by key ingredient on our website recipe page for many more ideas.

What is our CSA all about?

CSA's are quite a rarity in Australia (we hope this will change!).  If you are thinking about joining a CSA, one of the first things  to understand (and the most important) is the reasoning behind the concept of a CSA.  Here is our interpretation of what a CSA (Community Supported Agriculture) is, and how it applies to our farming practices and the produce that our members receive. When you sign up for our CSA you are agreeing to a commitment between the farmer (us) and the member (you). In this case your membership fee pays for seeds, soil amendments, irrigation supplies, farm equipment and allows us to pay our expenses. In return, we will provide you with veggies for the seasonal share that you have signed up for.

What a CSA is NOT

A Cheap Source of Food Cheap food may be inexpensive, but it is hard on the environment and may be transported over thousands of kilometres to your local store Cheap food may be treated with harmful chemicals Cheap food may have compromised nutritional qualities and a lack of freshness

And most importantly - a CSA is NOT designed to replace the supermarket.

What IS a CSA?

A Source of Quality Food We grow our food with a focus on protecting and enhancing the environment We grow our food with ZERO pesticides, herbicides and/or fungicides We grow in a way that maximizes the soil health and builds up the life within it We provide our food fresh, from the farm to you

What is in my Share (weekly box)? We focus mainly on foods that grow in our specific seasonal climate An effort is made to estimate quantities and items available in your share each week, but it is only that, an estimate What you will receive each week is determined overwhelmingly by the season - temperature and weather

Why join our CSA? You have the opportunity to get the know the people who are growing your food You can learn about how your food is grown and the methods we use You can learn about our integrated farm and how we are trying to maintain a healthy ecosystem You may try new foods You will get to experiment with new recipes - there are plenty of Recipes on our website You will eat nutrient dense, fresh and varied produce You have the opportunity to visit the farm to see your produce growing You will be eating seasonally You will be eating locally and reducing the energy required to transport food long distances You are supporting sustainable agriculture You are helping to keep small farms viable You are helping to keep rural communities vibrant You are helping to support your local economy You are helping to maintain small, mixed farms You are reducing your reliance on agricultural chemicals You are supporting organic/biodynamic growing methods

What do YOU have to do? Pay your membership fees - on time. We are committed to getting our members their produce each week and expect them to attend to their invoices with a similar commitment.

Ensure your empty veggie boxes are left out for pick up or returned each week.

Ask questions. Lots of them!!  If you are curious about what we are growing, how we are growing it and why we are growing it in that way.

Communicate with us if there are new crops or varieties you would like. We are growing for YOU!

What do we the FARMERS do? Planning, planning, planning, researching and more planning, ordering seed and supplies, seeding, preparing soil, making compost, making compost, making compost, planting, nurturing plants, weeding, feeding, watering, observing insects and plant health, making special brews to support plant health, sow cover crops for soil health. Recording how things grew, where they grew and how much they yielded Devise integrated farm systems where intensive market gardening, cover crops, animal husbandry and native corridors are all interconnected to support farm health. Administrative work Organizational work Harvesting, Washing, Weighing, Packing Delivery/Pickup

Managing Expectations If you are not used to eating seasonally, do some research If you are not accustomed to eating seasonally, you may find that it takes a while to make a transition from eating whatever is at your local supermarket (pretty much everything) to whatever is in your weekly CSA box (what’s in season). It may surprise you to find that capsicum do not turn red until late February in our area, there may be no carrots in the month of October and its a bonus if you have tomatoes for Christmas.

You should expect the boxes to vary from week to week.  We harvest when things are ripe and perfect for eating.  Sometimes that means a box is fuller. Other times the box may be light.  We have tried, through planning, to provide an even harvest but sometimes, with weather, plantings ripen at the same time...or go by quicker then we thought.  We provide lists of what types of produce you might expect for each season on our website under each respective season, eg. Autumn Share.

Quantity varies – good to ask up front When filling the weekly CSA baskets, we try and provide a variety of items, in a reasonable quantity. We don’t want to be skimpy, and we don’t want to overwhelm our members. Too much of even a good thing, and it ends up going to waste, which makes everyone feel bad. Of course, the weather and other mitigating circumstances can get in the way of our ability to provide the ideal amount, as discussed above. We will try to provide you with an accurate description of how much of what items you may expect in your box each week in our Whats in the Box newsletters.

Make sure you understand these concepts - they are at the core of how we are running our farm CSA for our members. If you have any questions ..... please always ask!!

We have written more about What is CSA on our website if you are interested to read more about the background and ideology behind why we are farming this way.

Moroccan Inspired Cous Cous Stuffed Sweet Dumpling Squash

Ingredients1 sweet dumpling squash lug of olive oil 1 small onion, diced 1/4 cup shelled pistachios, coarsely chopped 6 dates, coarsely chopped 1/2 teaspoon lemon zest 1/2 teaspoon cinnamon 3/4 cup cooked cous cous Salt and freshly ground black pepper

Method 1. Preheat oven to 190. 2. Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.) 3. Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on. 4. Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper. 5. Turn the squash upright in the baking dish and stuff with the quinoa mixture. 6. Cover dish with aluminum foil and bake for another 20 minutes. 7. Serve warm, garnished with extra pistachios or lemon zest, if desired. The peel of sweet dumpling squash is generally tender enough to be eaten.

CSA Autumn Share 2013 - Week #2 (9-15 March)

WHAT’S IN THE BOX The following are the items being harvested this coming week.  Items and quantities in your box may vary depending on your harvest day and the harvest.  Please read the  Notes on the Share (below) to know which items we "rotate" through the boxes.  If the harvest of a crop is not enough for every member, we keep track of whom has received it and whom has not so as to keep the shares even.

The picture represents a full share box and is not exactly what every box will contain this week.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavour to divide the harvest fairly.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Basil – We are thinning a new planting this week so your bunch is young basil with roots. Lemon Basil and Purple Basil – Harvesting bunches.  If you would prefer a bunch of lemon and purple basil instead of coriander, please email us. Beans – We are harvesting 'Cherokee Wax' , yellow, string less, bush beans and 'Strike', green, string less, bush beans. Beat Root – Harvesting 'Bulls Blood', 'Ruby Queen' and 'Golden Detroit'. The 'Golden Detroit' steam well.  They turn a brown colour when grated.  Better cut into thin matchsticks raw in a salad. Cabbage – We are continuing to harvest our first Autumn planting of green 'Golden Acre' cabbage.  Harvesting a few heads of 'Red Rock', red cabbage. Capsicum – We are harvesting "breaking" capsicums. These are green or purple capsicums that have started to turn to red.  There are many posts online which talk about how to continue to turn the capsicum red...on your kitchen counter or in a bag with a banana.  We are harvesting them "breaking" to keep the plant producing as they should produce for another four-six weeks depending on the weather. Red capsicums contain high levels of vitamin C but come only when the plant has matured.  Please look at the pepper post to identify. Carrots – Bunches of 'Scarlet Nantes' or 'Red Core Chantenay'. Chillies - The harvest of ‘Padron’ chillies will continue to appear in some boxes. There are ‘Hungarian Hot Wax’,  ‘Long Thin Cayennes’ and ‘Thai Hot’ or ‘Bird’s Eye’ being harvested.  Please look at the pepper post to identify. Coriander – Harvesting small bunches. If you would prefer a bunch of coriander instead of lemon and purple basil, please email us. Corn – The fifth planting of corn, a butter and sugar variety 'Max', is coming on.  Lovely big ears full of flavour! We found ears today for the photo and expect to find more for Saturday pick-ups.  We will continue harvesting on Wednesday and divide the harvest. Cucumbers – We are harvesting the third planting. There are small, round 'Lemon' cucumbers, small pickling cucumbers 'Sumter', medium size cucumbers 'Marketmore' and 'Straight Eight' and large Chinese climbing cucumbers 'Suyo'. Eggplant – The eggplants were another crop effected by the extreme heat.  We are continuing to harvest what is there.  Please look at the eggplant post to identify.  We rotate the harvest. Lettuce –  Harvesting 'Freckles' and 'Green Oak Leaf'. The lettuce has not liked the hot humid weather. If we leave it in the ground, it will rot.  So we will harvest the whole planting, giving you extra lettuce this week.  There will be none next.  If you wash it and wrap it in kitchen paper, or wash it, spin it and store it in a plastic container, it should last for ten days. Melons – We are still harvesting from the second planting, although the harvest is scanty.  We keep checking the third planting as there are some big melons growing.  We are unsure of what the harvest this week will be.  We are also awaiting two more watermelon varieties which are not quite ready yet. Onions – We are harvesting 'California Red'.  We harvested these storing onions in the earth sign according to the biodynamic calender.  These onions should contain all of the flavour and nutrients you would expect from a biodynamic onion and they should store well too. Parsley – Harvesting 'Flat leaf' Italian and 'Curly Leaf'. Patty Pan Squash – The variety is 'Jaune Et Verte'.  They are scallop, small, round summer squash.  Delicious baked, grilled or stir fried.  We are rotating the harvest of these each week. Radishes –  Harvesting 'Purple Plum'. Hoping to get them into all the half share boxes this week. Tomatoes – There is a bumper crop of cherry tomatoes.  The Romas are coming on and there are a few 'Marglobes' too.  Expect extra this week as the cherries are so prolific! Zucchini – Harvesting 'Nero de Milano' and 'Romanesco'. The zucchinis are slowing down and we may need to start rotating the harvest.

NOTES ON WHAT'S GROWING We are still in the thick of tomato season with the bigger varieties ripening now.  The first planting is beginning to slow down.  We have put a second planting in though and we are just beginning to harvest those tomatoes.  We are unsure how prolific this planting will be, being so late in the season, but wanted to experiment.  There are teeny tiny heads of broccoli-  unsure when we will be harvesting.  The English spinach planting still does not look ready for harvesting for this week.  Hopefully next.  There is also fennel and celery which will be ready for next week. And maybe baby rocket too!  The potato harvest this year has been reduced by the lack of rain...potatoes require large amounts of water.  So there are no potatoes this week but they will be back next week.

ESKY'S Please keep putting out your esky's.  Peter is happy to put your vegetables in one to preserve the freshness of the food until you return home.  Leave them in the shade and leave a note if you think he would not spot it.  We have also been told that water frozen in juice bottles with card board on top in an esky is an excellent way to protect the tender greens and keep everything cold and crisp.  Thanks for the advice!

U-PICK FLOWERS We have cosmos, zinneas, scabiosa, fever few, snap dragons, calendula, nasturtiums, statice, helichrysums and many other flowers growing.  Every member is welcome to come and U-pick some edible flowers and a bouquet each week on Saturdays from 8am-11am.  If you have not been to the farm yet, this is a great chance to walk around, see your food growing and leave with a wonderful posy.

SEASONAL EATING - SHARING INSPIRATION Please keep sharing your inspirations.  True seasonal eating has lost its definition, due partly to the fact that the grocery stores and fruit and vegetable shops seem to have everything, all the time.  It is great to be a part of the re-awakening of eating with the season and I am enjoying compiling what that looks like for so many different families.

RECIPE SUGGESTIONS Beet Root, Feta and Almond Salad Carrot and Radish Salad with a Glorious Moroccan Inspired Dressing Perfect Lettuce Salad with Radishes, Semi Dried Tomatoes and Capers Zucchini, Cherry Tomatoes and Chicken Kebabs

You can also search by key ingredient on our website recipe page for many more ideas.

Spanish Truita (potato omelete)

Ingredients4 eggs 3 potatoes 1 onion salt/ cracked white pepper olive oil butter optional: capsicum, zucchini, chilies, chiorizo

Method 1. First peel the potatoes and cut it into 1 cm thick slices slices. Do the same for the onion. 2.  Heat a non-stick fry pan over medium heat.  Add tsp olive oil, tbsp butter and onion.  Fry onion until it is translucent and it starts to caramelise.  Taking the time to do this step gives this dish a delicious depth of flavour from such simple ingredients. 3. Turn the heat to high.  Add the potatoes and enough boiling water to just cover them.  Simmer. 4.  While potatoes cook, break the eggs into a bowl and whisk gently.  Add salt and cracked white pepper. 5. As the water evaporates, test that the potatoes are tender.  If they are, pour off the remaining water, taking care to not pour out the onions and potatoes. 6.  If no oil remains in the pan, add a little.  Turn the heat down to medium and add egg.  Take care that the omelet does not stick to the fry pan by gently easing it off the sides with a plastic scraper or spatula.   Lean the saucepan back and forward while you separate it from the border. Egg will reach homogeneously all the omelet if you do it this way. 7. Once you think it is done (take less than 5 minutes), flip it, and shove it back in the frying pan in order to cook the other side. To flip it, use a plate or lid the same size as the fry pan.  Tip the pan over holding the lid on so that the omelet falls onto the lid.  Then gently push the upside down omelet back into the pan to cook the top. The most difficult part is flipping it, so be sure the frying pan is not too heavy and you have the right dish or lid and it is not slippery. I would recommend to check it beforehand. That is a clue step!

Here is a video I found in internet that shows the flip. Skip ahead about 3 minutes.

Mineral Rich Chicken Stock

If you make stock, you know that nurturing smell which permeates each corner of a home as it slowly simmers through the night.  If you have never made a stock, you have to try...just once at least...get your biggest pot (or borrow a big one from your mother) and clean out your vegetable drawer.  Add some bony chicken parts and let it simmer. In our house, I find the smell of a good stock simmering all night is enough to make an ailing child turn the corner.  Whenever the heat of summer subsides, we have a stock pot on.  By winter, our freezer has extra stock frozen, but we still make stock as the weather cools, and all winter long.  We use stock in soups, stews, pasta dishes, risottos, and stir fries.  I believe that the stock made from nutrient dense vegetables and herbs, consolidates their essential nutrients into a rich, spoon licking, brew which re-mineralizes the body and the spirit!

Ingredients Organic bony chicken parts - Carcass(es) (cooked or uncooked), necks, wings or  legs 1 onion, chopped into ¼ inch squares 8 branches parsley (not the leafy tops) 2 bay leaves Several large branches of thyme (or whatever you have leftover from the week) 2 medium carrots, diced 4 celery stalks and leaves, roughly chopped Leek tops Onion tops any tomatoes, beans and zucchini left in the vegetable drawer 8 whole cloves 8 whole peppercorns 2 liters cold water or enough to float all the items Leafy tops of parsley

Method 1.    Place chicken parts in cold water and bring to boil.  Skim the foam that forms. 2.    Add the rest of the ingredients and simmer for hours or even overnight. The longer you simmer the stock, the more flavourful it will be. 3.    In the last 10 minutes of the stock simmering, add the leafy parsley to add extra minerals. 4.    Strain the stock.  You can reduce it further to intensify the flavour. 5.    Refrigerate and then skim any fat from the surface. 6.    Freeze in jars or use within a week.

For more great information about stocks, check out Nourishing Traditions by Sally Fallon.

We have written more about Thyme and its great attributes.

CSA Autumn Share 2013 - Week #1 (2 - 8 March)

WHAT’S IN THE BOX The following are the items being harvested this coming week.  Items and quantities in your box may vary depending on your harvest day and the harvest.  Please read the  Notes on the Share (below) to know which items we "rotate" through the boxes.  If the harvest of a crop is not enough for every member, we keep track of whom has received it and whom has not so as to keep the shares even.

The picture represents a full share box and is not exactly what every box will contain this week.  The boxes are completely governed by what is ripe and ready for harvest and how much of it there is.  We endeavour to divide the harvest fairly.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Basil – Bunch in every box. Beans – We are between plantings of bush beans.  The last planting has finished producing and the next one is not quite ready for harvesting.  The beans are there and we will harvest them when they are big enough. Cabbage – We have begun harvesting another cabbage planting 'Golden Acre'.  We are unsure how many heads will be ready and will be dividing the harvest.  If you do not receive green cabbage this week, there is more coming on, as well as a planting of 'Red Rock', purple cabbage. Capsicum – We are harvesting "breaking" capsicums. These are green or purple capsicums that have started to turn to red.  There are many posts online which talk about how to continue to turn the capsicum red...on your kitchen counter or in a bag with a banana.  We are harvesting them "breaking" to keep the plant producing as they should produce for another four-six weeks depending on the weather. Red capsicums contain high levels of vitamin C but come only when the plant has matured.  We did lose flowers on the pepper plants two weeks ago during those days with heat above 33 degrees.  Many of the capsicums were also sun scalded during those days too.  So we are nursing the plants and hoping we can keep them producing until the weather gets cold. Please look at the pepper post to identify. Carrots – Bunches of 'Scarlet Nantes' or 'Red Core Chantenay'. Chillies - The harvest of ‘Padron’ chillies will continue to appear in some boxes. There are ‘Hungarian Hot Wax’,  ‘Long Thin Cayennes’ and ‘Thai Hot’ or ‘Bird’s Eye’ being harvested.  Please look at the pepper post to identify. Corn – The fourth planting of corn was stunted in its growth.  The ears are stunted as well, but they are still very tasty. We have begun harvesting them this week and hope they make it into everyone's box.  Corn is the tastiest the day it is picked - the natural sugars begun to turn to starch immediately and even refrigeration does not slow this process.  We do not pick the corn until Saturday morning, for farm pick ups, and right before the truck heads out with the boxes on delivery days...that is how strongly we think the taste changes over time.  Try to eat them on the day you receive your box . Cucumbers – We are harvesting the third planting. There are small, round 'Lemon' cucumbers, small pickling cucumbers 'Sumter', medium size cucumbers 'Marketmore' and 'Straight Eight' and large Chinese climbing cucumbers 'Suyo'.  With the cooler weather the past few days, the harvest has reduced. Eggplant – The eggplants were another crop effected by the extreme heat.  We are continuing to harvest what is there.  Please look at the eggplant post to identify.  We rotate the harvest. Garlic – Each box will receive a clove or two this week. Lettuce –  Harvesting 'Freckles', 'Red Lollo' and 'Green Oak Leaf'. Mesclun – There is still some mixed lettuce left in the mesclun planting.  We will finish that harvest and divide what is there. Melons – The prolific second planting has slowed down a bit...Hasn't it been fantastic!  We have now harvested two of the four varieties of watermelon and hope to continuing harvesting them this week.  We harvest the cantaloupes and honey dews when they 'slip' off the vine.  It is like an umbilical cord to the melon and when it simply pops off when we touch it, the plant is telling us the melon is ready.  These melons should be ready for consumption when you receive them.  We are not sure when the second planting will continue to ripen and the third planting is not yet ready.  If the heat continues, we should be able to harvest those as well. Onions – We are harvesting the 'Long Torpea Red', 'Spanish White' and 'California Red'. Parsley – 'Flat leaf' Italian and 'Curly Leaf'. Bunch in every box. Patty Pan Squash – The variety is 'Jaune Et Verte'.  They are scallop, small, round summer squash.  Delicious baked, grilled or stir fried.  We are rotating the harvest of these each week. Potatoes – We harvested 'Nicola' and 'Desiree' for Saturday.  We are unsure of which varieties we will harvest for Wednesday delivery. Pumpkin –  Harvesting 'Queensland Blue' and 'Buttercup'.  Each pumpkin variety is unique and just like potatoes, they have their specialty dishes.  Both of these are good roasted, baked or mashed.  The 'Buttercups' have a more intense flavour and are better roasted in larger chunks. Radishes –  Harvesting a few 'Purple Plum'. They are starting to bulb up although we are unsure if they will be ready this week or next. Rosemary –  Bunch in every box. Tomatoes – There is a bumper crop of cherry tomatoes.  The Romas are coming on and there are a few 'Marglobes' too.  Expect extra this week as the cherries are so prolific! Zucchini – Harvesting 'Nero de Milano' and 'Romanesco'. The zucchinis are slowing down and we may need to start rotating the harvest.

NOTES ON WHAT'S GROWING We are still in the thick of tomato season with the bigger varieties ripening now.  The smaller ones are beginning to show signs of slowing down. The fifth planting of corn is huge - well over seven foot high - with big ears which have pollinated and should be ripe in two to three weeks. There is another planting of coriander which should be ready next week. A planting of broccoli is also showing signs of sending heads up...but I am unsure when we will be harvesting.  We started seeding the brassicas for this Autumn in December.  This has been the year of the caterpillar with the lack of rain.  Even greens like rocket have had caterpillars.  But there is plenty left of each plant for us...it just looks nibbled.  We believe that the hole you see is much better then the chemicals which you don't. There is an English spinach planting which may be ready next week and the first of the heirloom turnips coming in about three weeks.

ESKY'S Please keep putting out your esky's.  Peter is happy to put your vegetables in one to preserve the freshness of the food until you return home.  Leave them in the shade and leave a note if you think he would not spot it.  We have also been told that water frozen in juice bottles with card board on top in an esky is an excellent way to protect the tender greens and keep everything cold and crisp.  Thanks for the advice!

U-PICK FLOWERS AND CHERRY TOMATOES While many flowers have felt the effects of the heat and lack of water, there are still  zinneas, scabiosa, fever few, statice, helichrysums and a few other fillers.  Every member is welcome to come and U-pick  a bouquet each week on Saturdays from 8am-11am.  If you have not been to the farm yet, this is a great chance to walk around, see your food growing and leave with a wonderful posy.

We also have a row of cherry tomatoes that you are welcome to come U-Pick.  Saturday 8-11 or during the week by appointment.  Please call Robin 0434002130.

SEASONAL EATING - SHARING INSPIRATION Please keep sharing your inspirations.  True seasonal eating has lost its definition, due partly to the fact that the grocery stores and fruit and vegetable shops seem to have everything, all the time.  It is great to be a part of the re-awakening of eating with the season and I am enjoying compiling what that looks like for so many different families.

RECIPE SUGGESTIONS Ministrone Vegetable Pakoras Perfect Lettuce Salad with Radishes, Semi Dried Tomatoes and Capers Slow Roasted Tomatoes Quinoa Tabouli Watermelon, Feta and Toasted Pumpkin Seed Salad

You can also search by key ingredient on our website recipe page for many more ideas.

Watermelon, Feta and Toasted Pumpkin Seed Salad

It may sound strange to pair watermelon with balsamic vinegar in a salad.  But the combination is a wonderful delight! Ingredients 1/4 cup good-quality balsamic vinegar 1 tablespoon sugar 8 (roughly 4 by 2-inch) pieces seedless watermelon 4 ounces feta cheese, crumbled Mixed baby lettuce leaves, mesclun mix or rocket 1/2 cup pumpkin seeds 2 tbsp tamari

Method 1. In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes. 2. Put a heavy based fry pan, on high heat.  Add pumpkin seeds and tamari.  Continually stir until the pumpkin seeds begin to roast and the tamari roasts on the outside of the seeds. 3. Wash and spin mixed greens. Sprinkle feta, watermelon and toasted pumpkin seeds over the top.  Drizzle the balsamic reduction across the top.

CSA Summer Share 2012-2013 - Week #13 (23 Feb - 1 March)

LAST WEEK OF THE SUMMER SHARE WOW!  This is week #13.  We thank you for your support, for sharing your thoughts about the vegetables and this service, for eating so many carrots and for giving it a go!

Farm pick-ups in Autumn will still be on Saturday's from 8am-11am. Deliveries will be on Wednesdays.  We are happy to change you from a Saturday pick -up to a Wednesday delivery or vice versa, permanently or just for a week.  Please just let us know.

WHAT’S IN THE BOX The following are the items being harvested this coming week.  Items and quantities in your box may vary depending on your harvest day.  The photo is of the full share box on Saturday.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Basil – We have some pesto bunches available.  Please write if you would like one.  All the Saturday pick-ups will receive one.  Otherwise, small bunches in every box. Beans – We are between plantings of bush beans.  We harvested for Saturday but unsure if the next planting will be ready for Tuesday. Beet Root – Bunches of 'Bulls Blood' , 'Ruby Queen' and/or 'Golden Detroit'. Capsicum – We have begun harvesting "breaking" capsicums. These are green or purple capsicums that have started to turn to red.  There are many posts online which talk about how to continue to turn the capsicum red...on your kitchen counter or in a bag with a banana.  We are harvesting them "breaking" to keep the plant producing as they should produce for another four-six weeks depending on the weather. Red capsicums contain high levels of vitamin C but come only when the plant has matured. Carrots – Bunches of ‘Deep Purple’ on Saturday. Mixed bunches of 'Deep Purple', 'Scarlet Nantes' and/or 'Red Core Chantenay'. Chillies - The harvest of 'Padron' chillies will continue to appear in some boxes...although they lost their flowers in the heat wave this week. It may take them a few weeks to recover. There are 'Hungarian Hot Wax',  'Long Thin Cayennes' and 'Thai Hot' or 'Bird's Eye' available.  Please write if you would like some.  They are starting to turn red now. Corn – The fourth planting of corn has some small but tasty ears.  When these are ready, we will harvest them.  Corn is the tastiest the day it is picked.  We do not pick the corn until Saturday morning, for farm pick ups, and right before the truck heads out with the boxes on delivery days...that is how strongly we think the taste changes over time. Cucumbers – Another planting has begun while the first two are slowing down. Eggplant – We are continuing to rotate the harvest.  Please look at the eggplant post to identify. Fennel – Harvesting 'Zefo Fino' baby bulbs on Saturday and Tuesday.  If you are a Thursday box and would like some, please email and if there is any left, we will try and get it in your box. Garlic – Each box will receive a clove or two this week.  Sorry to have forgotten to put the garlic in Tuesday boxes two weeks ago.  We put it in this past week to correct. Leeks –  Two or three in every box. Lettuce –  Harvesting 'Freckles'. Mesclun – Another planting is ready.  Bag in every box. Melons – Harvesting cantaloupes, honey dews and water melons...Perfumed sunshine!! I understand how the cantaloupes acquired the name musk melons. To learn more about the varieties we planted, check our heirloom melon post. The second planting is still producing and hope it continues through the week.  There may not be watermelon again for a week as we wait for other varieties to ripen. Onions – We harvested the 'California Red' this week and dried them in the shed. These will store for a while. Parsley – 'Flat leaf' Italian and 'Curly Leaf'. Patty Pan Squash – The variety is 'Jaune Et Verte'.  They are scallop, small, round summer squash.  Delicious baked, grilled or stir fried.  We are rotating the harvest of these each week. Potatoes – Harvesting 'Coliban'. Rocket – Harvesting Baby Rocket. Tomatoes – There is a bumper crop of cherry tomatoes.  The Romas are coming on and there are a few 'Marglobes' too.  Expect extra this week as the cherries are so prolific! Zucchini – Harvesting 'Nero de Milano' and 'Romanesco'.

NOTES ON WHAT'S GROWING I have written a post on the Intense Heat, Lack of Rain and What's growing in Mid February.  There are alot of pictures.

We are in the thick of tomato season with the bigger varieties ripening now.  They taste is so wonderful in the simplest of ways.  If you have too many small ones, you can blend them and freeze to use in sauces and soups in the winter.  Another member preserved them in jars whole, covering with water (and a bit of citric acid) and processed them for the time recommended by Fowlers.

We will continue harvesting melons this week.  The second planting has been fantastic!  The third planting is full of flowers.  If March is as hot as predicted, we should have melons from the third planting..

Mesclun- This summer has been a trial of the mesclun mix we devised in spring.  Unfortunately, some of the varieties do not cope with the heat.  And the timing of some varieties is different in Summer to Spring.  The mix this week contains several lettuces, mustards, tatsoi, silverbeet and beetroot greens.

Heading into Autumn, there are more corn plantings, lots of different varieties of pumpkins, another broccoli planting should be ready in two weeks, cabbage coming soon, turnips, parsnips and rutabegas!

ESKY'S Please keep putting out your esky's.  Peter is happy to put your vegetables in one to preserve the freshness of the food until you return home.  Leave them in the shade and leave a note if you think he would not spot it.  We have also been told that water frozen in juice bottles with card board on top in an esky is an excellent way to protect the tender greens and keep everything cold and crisp.  Thanks for the advice!

U-PICK FLOWERS AND CHERRY TOMATOES We have cosmos, zinneas, scabiosa, fever few, snap dragons, calendula, nasturtiums, statice, helichrysums and many other flowers growing.  Every member is welcome to come and U-pick some edible flowers and a bouquet each week on Saturdays from 8am-11am.  If you have not been to the farm yet, this is a great chance to walk around, see your food growing and leave with a wonderful posy.

We also have a row of cherries that you are welcome to come U-Pick.  Saturday 8-11 or during the week by appointment.  Please call Robin 0434002130.

SEASONAL EATING - SHARING INSPIRATION Please keep sharing your inspirations.  True seasonal eating has lost its definition, due partly to the fact that the grocery stores and fruit and vegetable shops seem to have everything, all the time.  It is great to be a part of the re-awakening of eating with the season and I am enjoying compiling what that looks like for so many different families.

RECIPE SUGGESTIONS Slow Roasted Tomatoes Beet Root, Feta and Almond Salad Carrot, Leek and Almond Soup Pasta with Fresh Tomatoes, Basil and Bocconcini

You can also search by key ingredient on our website recipe page for many more ideas.

Intense heat, no rain and what's growing in mid February

January received record low rainfall all over Victoria.  We recorded no rain on our farm for the month.  Then there was a break...10mm...1 centimeter...on the 1 February.  Although we have had some respites from the intense heat of early January and again last week, since the middle of December, we still have not had any substantial rain. Peter's constant attention to the rotation of irrigation has minimized the effects on the vegetables. While we have had some comments on the stringy, intense tasting celery, most of the vegetables damaged by the intense heat never make it into the weekly boxes so CSA members may not have noticed.  We have not had many questions about the lack of sky water.

Our house tanks dried up this week.  We have no town water here.  And elsewhere on the farm the effects of lack of rain and another three days of temperatures between 33-36 degrees are showing. The strong winds (35-45km/hr), like those of last night and tonight, are intensifying the dry situation. A week ago when a thunderstorm with intense lightning rolled overhead at 4am, I was quite scared of a strike alighting the dry paddocks all around.

While rural Victorians are facing water restrictions "as severe as those in the 2009 drought..." (The Weekly Times, 20 Feb),  and battling bushfires being fed by lightning and plenty of dry matter, those with town water have not had any water restrictions thus far this year. Reservoirs filled from previous wet seasons mute the effects of the dryness on most of the state.  People on town water rely on several "entities" to control and distribute their water thus creating further distance between them and the source of this essential life giving substance. Water is a managed commodity.

One of our desires as a CSA is to reconnect people with their food, where their food is grown and how we as farmers are growing it.  Although stories of old have portrayed the very real aspects of farming, the life and the death, the bumper crops and the droughts, the beauty of farm land and the ravage of insect plagues, in many ways I feel farming and the fruits of its "labour" have entered the postmodern age.  Displays of beautiful, hole free, picture perfect (could farmers actually be the plastic surgeons of food...)  fruit and vegetables line the shelves of conventional fruit and vegetable shops. They look so colourful, like a piece of artwork...but can you judge the book by its cover? And the variety sourced from all over the world minimize the effect weather has on local food supplies, and our direct relationship with it.

So in addition to pictures that accentuate all that we find beautiful on our farm,  I thought I would show you the effects of intense heat, strong winds and lack of rain here.  Farming really is the good, the bad and the ugly!

Every season is different and carries its own challenges.  That is why I like farming - never the same!  I really feel for those battling bushfires and struggling with dry tanks and dams.

We have written a post about Making Habitat - Living with Snakes.

Our CSA is entering the final week of the Summer Share and the Autumn Share has filled well with 80 families joining us for the next season.  You can view photos of the weekly boxes by clicking the links to the weekly CSA newsletters. As farmers, we feel great gratitude to the local community who are supporting us.  While the current drought may be affecting produce prices at the market, the CSA members have a set price for their box of seasonal vegetables and fruit.  We have been able to share our bumper crop of nectarines and for the past two weeks, boxes received melons and watermelon in addition to vegetables.  Many of the members are delighting in unpacking their weekly boxes and feel inspired to cook with their nutrient dense, fresh food.  As for us, this model of selling our food allows us more time to spend on our growing practices.  The effects of crop failures have also been minimized as the variety that we are growing have kept the boxes full.  We are excited about growing our farm this Autumn with the construction of moveable greenhouses and chicken tractors.

We are happy to have found a full-time employee to work with us.  Bryn Roberts and his wife Adrianne have made a sea change.  Bryn is excited about food and is enjoying learning more about growing it.  We have also formalized our internship programs and are looking for interns for Autumn, Winter, Spring and Summer.  We hope that we can share techniques of intense market gardening and how we are organising and running our CSA with other aspiring farmers.

We are unsure why an old newsletter was resent last week and why our CSA newsletter was sent to everyone.  We use a service to manage our mailing list and "pick up" our posts for emailing. Sorry for any inbox congestion.

Several climatologists from the Bureau of Meteorology got together and wrote an article entitled "What's Causing Australian's Heat Wave".  Well worth a read. We may be in for more months of this sort of weather.

And for all of you growing your own, with excess to trade, there is a home harvest exchange program on the Peninsula.  Participants simply donate their fresh fruit, vegetables, jams, eggs and other produce, and help themselves to the offerings of others. A bunch of rhubarb may be exchanged for a pot of marmalade. No money changes hands during the swap and there is usually no measurement of produce when swapping. You don’t even need to barter!

1st Saturday of the month, 3 – 4 pm The Briars, 450 Nepean Hwy, Mount Martha

3rd Saturday of the month, 2 - 3 pm Dig It, Mornington Community Garden, Mitchell St, Mornington

Last Friday of the month, 3.30 – 5.30 pm during School Term Mt Eliza Secondary College, Canadian Bay Rd, Mt Eliza

While no-one is ‘in charge’ of co-ordinating or setting up Home Harvest Exchanges, Paula from the Local Home Harvest Exchange network is happy to help with advice. Contact hhedromana@gmail.com

We have really enjoyed growing food for the Summer Share and are looking forward to continuing through into the Autumn!  Hoping for rain...

CSA Summer Share 2012-2013 - Week #12(16 - 22 February)

WHAT’S IN THE BOX The following are the items being harvested this coming week.  Items and quantities in your box may vary depending on your harvest day. The photo is of a full share.

NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Basil – Small bunches. Beans – We are harvesting bush beans 'Strike' (green), 'Cherokee Wax' (yellow) and 'Royal Burgundy' (purple). Capsicum – We have begun harvesting "breaking" capsicums. These are green or purple capsicums that have started to turn to red.  There are many posts online which talk about how to continue to turn the capsicum red...on your kitchen counter or in a bag with a banana.  We are harvesting them "breaking" to keep the plant producing as they should produce for another four-six weeks depending on the weather. Red capsicums contain high levels of vitamin C but come only when the plant has matured. Carrots – Bunch of ‘Red Core Chattenay’. Celery – We are harvesting 'Tall Utah' from the second planting.  More about lack of rain below...Celery is a very water hungry plant.  It is also very dense in micro nutrients. Rich in alkaline organic sodium (not sodium chloride), it is characterized in Ayurveda as having an “Astringent” taste.  Once ingested, celery works to support water balance in the body and functions to cleanse the mind and prepare for meditation.  Produce that is deficient in water, concentrates nutrients.  Just one bite will confirm that this celery is filled with nutrient goodness.  I have been making wonderful stocks with the celery and adding it to juice (A little goes a long way).  The stocks will be so welcome in the winter! Conventionally grown celery falls among the “Dirty Dozen” of foods high in pesticides. Organic stocks are a wonderful way to preserve the harvest. Chillies - The harvest of 'Padron' chillies will continue to appear in some boxes. There are 'Hungarian Hot Wax',  'Long Thin Cayennes' and 'Thai Hot' or 'Bird's Eye' being harvested.  Please look at the pepper post to identify. Cucumbers – Another planting has begun while the first two are slowing down. Eggplant – We are continuing to rotate the harvest.  Please look at the eggplant post to identify.  We have found caterpillars in the eggplant this week.  We are trying to be careful about what goes into the boxes and apologise if you received a caterpillar in your eggplant!  We have cleaned small eggplants off the plants to try and get rid of the problem.  Consequently, the harvest may be light for the next few weeks. Lettuce –  Harvesting 'Freckles', 'Oak Leaf', 'Buttercrunch' and 'Lollo Red'. Melons – Harvesting cantaloupes, honey dews and water melons...Perfumed sunshine!! I understand how the cantaloupes acquired the name musk melons. To learn more about the varieties we planted, check our heirloom melon post. Onions – Harvesting 'Spanish White', 'Long Tropea Red', 'California Red' and 'Hunter River Brown'. Parsley – 'Flat leaf' Italian and 'Curly Leaf'.. Patty Pan Squash – The variety is 'Jaune Et Verte'.  They are scallop, small, round summer squash.  Delicious baked, grilled or stir fried.  We are rotating the harvest of these each week. Rocket – A small rocket planting intended for the next mesclun mix has grown quicker than the mixed lettuce and other greens.  Hence, we will be harvesting it this week. Silverbeet – Harvesting bunches of 'Ruby'. Spinach – We are continuing to harvest 'Perpetual Gator'. We will also be harvesting an English spinach "Bloomsdale'. Tomatoes – There is a bumper crop of cherry tomatoes.  The Romas are coming on and there are a few bigger ones too.  Expect extra this week as the cherries are so prolific! Zucchini – Harvesting 'Nero de Milano' and 'Romanesco'.

NOTES ON WHAT'S GROWING We will continue harvesting melons this week.  The melons are loving the heat. There are some really big watermelons ripening in the field!

The fifth sweetcorn planting is tassled and pollinating. Expect more corn in three weeks.

The first planting of turnips has germinated and the Autumn crops of brassicas (cabbage, cauliflower, kale and broccoli) are all growing well.  I love how gradually the seasons change...small hints of what is to come while still fully being in Summer!! The abundance of tomatoes and the sweetness of melons...

Rain...while Sorrento received some rain on Thursday morning...mixed into a thunder and lightening storm, we just received the lightening.  I am very thankful that none touched down as our farm is very dry.  We are losing four year-old established natives, having only received 10mls of water since November. The cool nights help, with some added dew.  This will be another very hot week.  We are hoping for a bit of rain as we would like to begin sowing cover crops to renew and feed the soil. Our irrigation is running non-stop on the food crops.

ESKY'S Please keep putting out your esky's.  Peter is happy to put your vegetables in one to preserve the freshness of the food until you return home.  Leave them in the shade and leave a note if you think he would not spot it.

U-PICK FLOWERS We have cosmos, zinneas, scabiosa, fever few, snap dragons, calendula, nasturtiums, statice, helichrysums and many other flowers growing.  Every member is welcome to come and U-pick some edible flowers and a bouquet each week on Saturdays from 8am-11am.  If you have not been to the farm yet, this is a great chance to walk around, see your food growing and leave with a wonderful posy.

SEASONAL EATING - SHARING INSPIRATION Please keep sharing your inspirations.  True seasonal eating has lost its definition, due partly to the fact that the grocery stores and fruit and vegetable shops seem to have everything, all the time.  It is great to be a part of the re-awakening of eating with the season and I am enjoying compiling what that looks like for so many different families.

RECIPE SUGGESTIONS Pizza...so wonderful with the tomatoes and greens and basil!  Here is a great dough recipe. Tabouli Quinoa, Roasted Veggies, Marinated Chickpeas and Feta Salad Cucumber, Tomato, Feta and Olive Salad Ratatouille Zucchini, Cherry Tomatoes and Chicken Kebabs

You can also search by key ingredient on our website recipe page for many more ideas.

Tzatziki Dip

Ingredients½ large cucumber 200 ml plain yoghurt 1 small clove garlic, peeled 1 teaspoon dried mint 1½ teaspoons red wine vinegar

Method 1.  Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. 2. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Adjust seasoning to taste.

Seasonal Internships

Do you want to be a farmer...or know someone who does?  Last year we had three interns working with us, learning about running a CSA, incorporating Biodynamics into an intense market garden scheme, and planning, planting and maintaining native corridors.  This year as a result of our desire to see more people growing and eating on a local scale and to help increase food production through sustainable small scale farming practices, we have formalised our internship programs into seasonal opportunities.

Our internship programs are an opportunity to learn a wide range of on-farm skills with particular emphasis on intensive market gardening and sustainable farming (Eliot Coleman being a great champion for us!).

The Autumn Internship focuses on harvesting for the CSA, refining the crop rotation for April - March and planning for the next five years, cover cropping and compost building to build soil fertility, sowing pasture and cover crops in fallowed areas, planning with the Biodymanic calendar, fruit tree maintenance and working on infrastructure (permanent and moveable greenhouses).

Applications are being accepted through 20 February for the Autumn Internship, 1 May for Winter, 1 August for Spring and 1 November for Summer.

CSA Summer Share 2012-2013 - Week #11 (9 - 15 February)

WHAT’S IN THE BOXThe following are the items being harvested this coming week.  Items and quantities in your box may vary depending on your harvest day. The photo is of a full share.NOTES ON STORING THE HARVST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Basil – Small bunch in every box. Beans – We think the next planting will be ready for harvest sometime during the week...but unsure when. Beetroot – Harvesting 'Ruby Queen', Bulls Blood' and 'Golden Detroit' Broccoli – The planting of 'Marathon' is still producing a few heads...not many and not very big but you may find one in your box. Carrots – Bunch of ‘Deep Purple’, ‘Scarlet Nantes’ and ‘Atomic Red’.  The ‘Atomic Red’ are lovely carrots but their peel has a bitter after taste.  If you peel them, they have a taste almost like peppermint.  To learn more about the nutritional value of purple carrots, check our post Purple Carrots - The New Super Food. We have finished the second planting of purple carrots but they will be back in the Autumn Share. Chillies - The harvest of 'Padron' chillies will continue to appear in some boxes. If you would like any of the other chillies you have had in your box the past few weeks, please let us know. Otherwise we are leaving them to turn red. Cucumbers – We are growing long cucumbers and short cucumbers.  We are also growing a variety called 'Lemon'.  They have a lovely flavour and are yellow and round.  We will continue to divide the harvest. Eggplant – Please look at the eggplant post to identify ones you find in your box. We will continue to rotate the harvest. Garlic – Bulb in every box. Lettuce –  We will harvest 'Freckles' this week and 'Green Oakleaf'. Then moving into 'Lollo Rosso', a red leaf variety. Melons –  We have started harvesting what we can find in the first planting (see notes below). The honey dew melons in the second planting should begin to ripen soon.  We "slip" harvest the melons which means that we wait until the melon slips off the vine, the plants signal that it is ready to eat.  I tend to trust my nose, though.  When the picked end smells sweet, the melon is ready! Nectarines – White fleshed 'Goldmine' - we harvested another two trees and have about 300 nectarines! - Just a little taste of the stone fruit we are growing. Onions – 'Spanish White' is the variety for Saturday.  The onions are beginning to drop their heads, their skins are drying back, getting ready for storing.  We are harvesting the ones that need to be harvested and allowing the others to complete their drying off process. Parsley – Bunch in every box. Patty Pan Squash – The variety is 'Jaune Et Verte'.  They are scallop, small, round summer squash.  Delicious baked, grilled or stir fried.  We are rotating the harvest of these each week. Potatoes – We are harvesting 'Nicola' this week.  White skinned and white fleshed.  There will be no potatoes next week. Pumpkin – Maybe it seems a bit early for pumpkin but the 'Pottimons' are ready for harvest! These pumpkins are wonderful roasted with a bit of olive oil, salt and rosemary.  Leave the skin on as it is nutty and very tender. Rosemary – Bunch in every box. Spinach – Another planting of 'Perpetual Gator' is ready for harvest. This was sold as a spinach that withstands heat...it is actually a really delicate silver beet, wonderful raw and cooked.  I am enjoying the slightly lemony flavour which makes it so light and refreshing.  Works well with eggs, in salads and in filo pockets. Sweet Corn – We began the 'Ruby Queen' harvest on Thursday.  Saturday and Tuesday boxes will receive it this week.  Unsure what will be left by Thursday. Tomatoes – The harvest is increasing so expect some extra tomatoes this week. Zucchini – We will continue to divide the harvest to 'Nero Milano',  'Romanesco' and 'Di Flor'

NOTES ON WHAT'S GROWING We have harvested two more nectarine trees.  The fruit are small and delicious.  We are experimenting with how to store harvested fruit...as providing stone fruit is new to us.  The harvest was so ample though, so we will be sharing some more.  Hope that you enjoy them!

We rushed to get the first planting of melons into the ground, so that there would be melons in the summer share.  Even though they were thoroughly weeded, the grass on the new land was not completely tilled in and it re-sprouted.  The first planting has produced some glorious melons, but not that many.  We have been dividing the harvest.  The second planting is coming on though...completely weed free.  We are expecting to begin harvesting the honey dews first and then cantaloupe and watermelon!

The third and fourth plantings of sweetcorn are stunted.  These two plantings are in between 1 and 2 and 5 and 6 which are all looking great - Peter and I have no idea what has happened to 3 and 4.  There may be some small ears to harvest. Planting five is tasseling up well, though, and six is deep green and strong.  There may be a gap in the sweetcorn harvest.

The pumpkins are coming along really well!  Lots of new varieties, colours shapes and sizes! The 'Pottimons' were ready for harvest.  It just makes me think that we need to enjoy the greatness of summer left as the shadows in the evening are already lengthening.

This feels like a great time to let all of you know how much we have appreciated your support!  This is only our second year growing for others and our first year growing on this scale! We are not third generation market gardeners.  We learn through trial and error.  We could not be trying as much as we are without you.  Farming is a funny business, though - We have to wait until next year to incorporate all that we have learned this year. We will be sending another survey before the end of the Summer Share.  As a new business, we really appreciate any feedback you have!

ESKY'S Please keep putting out your esky's.  Peter is happy to put your vegetables in one to preserve the freshness of the food until you return home.

U-PICK FLOWERS We have cosmos, zinneas, scabiosa, fever few, snap dragons, calendula, nasturtiums, statice, helichrysums and many other flowers growing.  Every member is welcome to come and U-pick some edible flowers and a bouquet each week on Saturdays from 8am-11am.  If you have not been to the farm yet, this is a great chance to walk around, see your food growing and leave with a wonderful posy.

SEASONAL EATING - SHARING INSPIRATION Please keep sharing your inspirations.  True seasonal eating has lost its definition, due partly to the fact that the grocery stores and fruit and vegetable shops seem to have everything, all the time.  It is great to be a part of the re-awakening of eating with the season and I am enjoying compiling what that looks like for so many different families.

RECIPE SUGGESTIONS Tomatoes, Basil and Garlic - I love the simple ways of eating summer produce! Tabouli Quinoa, Roasted Veggies, Marinated Chickpeas and Feta Salad Beetroot, Feta and Almond Salad Corn and Zucchini Burgers

You can also search by key ingredient on our website recipe page for many more ideas.

Corn and Zucchini Burgers

This is a lovely recipe sent from a CSA member. Ingredients 2 ears of corn 1 medium size zucchini 2 eggs mixed herbs flour and/or bread crumbs

Method 1. Remove kernels from 2 cooked corns. 2. Grate a medium sized zucchini, put in sieve and squeeze out juice. 3. Add breadcrumbs and or flour/falafel mix (something to bind) 4. Add lots of chopped herbs. 5. In a bowl beat 2 eggs. 6. Combine veg with eggs. 7. Form into patties and shallow fry. They firm up as cooking. 8. Serve with sweet chilli dipping sauce

Recipe and photo - Estelle Kefford

Purple Carrots - The New Super Food

The Weekly Times featured purple carrots this week as their "Pick of the Crop". "Herald as the new super food, purple carrots are...packed with healthy benefits."  The article continues, "While orange carrots contain much beta-carotene (good for eyesight and skin), the purples are big in anthocyanins, the purple-red pigment and antioxidant that helps ward off high blood pressure, cancers of the digestive tract and high cholesterol while boosting the immune system and aiding calcium absorption."

Likely about 5000 years old, purple carrots "gained a boost" recently when for eight weeks a Brisbane professor fed purple carrot juice to rats suffering high blood pressure, glucose intolerance and heart and liver damage brought on by a diet high in fats and carbohydrates.  "Amazingly, all symptoms disappeared, even though the high fat-carbohydrate diet was continued."

Transition Farm CSA members have received 'Cosmic Purple' and 'Deep Purple' carrots in their summer share boxes this year, alone as baby carrot bunches or combined with other coloured heirloom carrot varieties.  All have been easy to grow and wonderful to eat.  Unlike some other purple vegetables, the purple carrots keep their colour when cooked which makes for a lovely plate filled with a variety of colours...and health benefits! Heal your heart and liver with a purple carrot dip on your vegetable platter or mashed purple carrots next to steamed green beans.  They are wonderful raw, roasted and steamed, too!