The Organic Farm

The Organic Farm tag:www.theorganicfarm.net,2010://1 2009-10-22T15:09:52Z Movable Type 3.33 FARM NOTES: WEEK 18: October 21, 2009 Large Bag tag:www.theorganicfarm.net,2009://1.243 2009-10-21T20:26:28Z 2009-10-22T15:09:52Z

VEGGIE COOP FARM NOTES: WEEK 18: October 21, 2009 Larger Bag ______________________________________________________________________________ Parking Slip: Larger Bag Beets - Winter Keeper (bunch) 3.00 Carrots - bunch of 10 small 2.50 Cucumber - English Medium 2.00 Egyptian bunching onions 1.50 (Use as green onions or in soups and casserole) Fava Beans - 500g. 5.00 Green Tomatoes - 500g. 3.00 See Website Recipe File for Green Tomatoes Recipes Onions - small, medium and large 2.50 Pepper - 3 or 4 hot peppers 1.00 Pepper - sweet 1.00 Potatoes - 500 g. 1.75 either Island Sunshine or Yukon Gold Turnip (summer with top) 1.50 Winter Squash 10.50 (Heart of Gold or Standard and either buttercup or Golden Hubbard) (3000g. Total/average) Total: $35.25 ______________________________________________________________________________ ODDS AND ENDS! Well, this is it. The very last drop-off for the Veggie Coop. We will miss you all, but we will not miss harvesting and packing in this miserable weather, thanks to the bravery and tenacity of our helpers, especially Vince, Diane, Denzil, Briar and Louis. But we’re not done yet! The dining room table is full of the spoils of the Organic Farm, things not quite perfect, but wonderful. There is a huge pot of green tomato mince meat on the stove, which will be frozen for tarts, pies and cookies in zip lock bags, 2 cups per bag; Pumpkin which is already frozen; I plan to use some to make pumpkin mini-tarts for the Farmers’ Market next week-end, using the recipe from Moosewood Cookbook posted in our recipe file. There are cucumbers, rinsed and grouped with dill, garlic and hot peppers, ready for pickling when I get home tonight or in the morning. Lenka, the Woofer from the Czech Republic is busy making apple strudel; the kind Mike’s remembers coming from his grandmother’s oven. She used some little winter apples from the tree near the garden, which has struggled for years to produce; we usually get one or two apple pies per year. This year, because Lenka is here, it will be strudel. Vegetable Soups with Tennessee Cornbread, roasted vegetables with polenta, black bean chilli with home made salsa, shredded slaw with purple cabbage and roasted sesame (made by Louis). It’s hard to close but must go to get ready for Veggie Coop Drop-off. After the drop-off, one WOOFER is going to the ROOMS and Jon is going with me to see a film at C1A Studio on Baird's Cove. This is a film which is part of the film festival; it was made by an artist staying with Coletee Urban on her organic farm, Fulltilt on the West Coast. Regardless, you can expect to find me later tonight, cuddled up by the wood stove, watching the news with Mike. Take Care All and Thanks!. Melba Rabinowitz October 21, 2009 FARM NOTES: WEEK 18: October 19, 2009: Smaller Bag tag:www.theorganicfarm.net,2009://1.242 2009-10-19T20:13:35Z 2009-10-22T15:11:02Z

FARM NOTES: WEEK: 18: October 19, 2009: Smaller Bag ______________________________________________________________________________ Packing Slip: Smaller Bag: Beets - Winter Keepers Bunch 2.50 Carrots - bunch of 10 small 2.50 Fava Beans - 500g. 5.00 Onions - two medium 1.50 Pak Choi 2.50 Potatoes - 500g. Yukon Gold or Island Sunshine 1.75 Tomatoes - pint of Latah 3.00 Winter Squash: Spaghetti (Small Wonder) and Acorn - 2000g. Average 7.00 _____________________________________________________________________________ Total:$24.00 Please note: This list may not be completely accurate. Mike had to leave the farm for his office. I have put together what I believe to be a packing slip for the bag for today. Also, there is no time to complete FARM NOTES. Check back later today or this evening/ maybe even tomorrow. I have to write an annual report for GEMMA, an organization I founded to promote infant mental health, before Tuesday evening. Take Care/ Melba Rabinowitz October 19, 2009 FARM NOTES: WEEK 17: October 14, 2009 Large Bag tag:www.theorganicfarm.net,2009://1.241 2009-10-14T20:41:19Z 2009-10-22T15:04:15Z

VEGGIE COOP FARM NOTES: Week 17: October 14, 2009: Larger Bag ______________________________________________________________________________ Packing Slip: Larger Bag Carrots - bunch of 5 carrots 2.50 Cucumber- English 2.00 Onions - one medium and one small 1.50 Pepper - either pimento (mild hot) or 4 hot 1.00 Potatoes - 500g. Island Sunshine or Yukon Gold 1.75 Saad Mix - 250g. 7.00 Tomatillos - 400g. 5.00 Tomatoes - pint of Latah 4.50 Pumpkin - 10.00 (Large 400g. Average) winter squash has been added to bags with smaller pumpkins to give similar value; one bag has a squash only. Total: 35.25 ______________________________________________________________________________ By now you know everything there is to know about contact information, but just in case you are running late for the pick-up, call Mike on the Farm Cell: 689-7693. IT IS MUCH TOO COLD TO BE WAITING IN THE SCIENCE BUILDING PARKING LOT FOR ANYONE! If you can’t make it, let us know ahead of time; we will save your bag for you in the farm chill room. ______________________________________________________________________________ IT’S IN THE BAG! HUNTING AND GATHERING! PRAISE FOR TOMATILLOS! We have so enjoyed the tomatillos this past week/ first as a recipe for pork stew, sort of a slow cook idea from Miriam Simpson, former Veggie Coop Member. Last night I made Turkey in Green Mole Sauce, a recipe from Rita Anderson, a friend in the Psychology Department. Both are in the farm recipe file, under TOMATILLOS, ETC. It know it may be to late to use this with left over turkey this year, but keep it in mind. After sliced turkey the second day and turkey soup the third day, I thawed the several pieces I had put in the freezer and used the Green Mole Sauce recipe. Rita says it is also great with pork or fish. I think I would also use it with chicken pieces. I started the sauce for the turkey with garlic, which is not in the recipe, substituted sunflower seeds for pumpkin seeds, ground almonds as suggested and used one farm hot pepper, sliced thinly. I put the chopped parsley on the table instead of sprinkling it on top as suggested. The dish had quite a punch from the garlic and hot pepper. This was served with rice, bean salad made from freshly harvested beans, baked squash and a bean casserole, with fresh mushrooms/ mushroom soup and yogurt, especially for Shelly, who does not eat meat. Served with brown rice as side dish. Mike said it was the best meal he had in a long time. I felt that was an interesting remark since we have had many good meals this fall. The WOOFERS all agreed it was different, delicious and not too spicy. HARVEST BOUNTY! I can’t tell you what a pleasure it is, trying to use the veggies that are coming into the house, because they are to blemished for packaging and sending off the farm. Pumpkin soup and pumpkin tarts (see farm website recipes) spaghetti squash made last night with garlic butter, left over from the steamed artichokes the night before, sprinkled with toasted pecans and PARMESAN, broccoli cheese soup made mostly from stems I stripped to make them more tender; steamed broccoli and broccoli in cheese sauce, even Louis and Mike licked their lips and lined up for seconds right after Jon, the WOOFER; Beans, beans - frozen beans, bean loaf, bean pate and more beans on the porch to make up; Tomatoes in all shapes, kinds and colours - freshly sliced every meal; also packed for freezer, salsa, soup and Tasha’s pasta sauce. See farm recipe file; this is sauce prepared by cutting tomatoes in halves or chunks and baking them on a low heat, in a little olive oil, with fresh garlic, fresh basil and a bit of salt, cooling and into the food processor, in past years I have put this in the freezer; this year, with three or four woofers and others beside family, I have been using it in a meatless lasagne; we also put garlic, onions, carrots and pesto in the freezer as often as we can. Last week, I shared the fact that this hunting and gathering aspect of the organic farm is my favourite time of year; almost every night feels like a Harvest dinner. We are very fortunate. ate! USING YOUR PUMPKIN! Pumpkins are a member of the squash family; you can use your pumpkin as a pumpkin or as a squash. I sometimes make pumpkin soup or pumpkin stew with tomatoes, green peppers and maybe eggplant, etc, but please do not waste your pumpkin by making a jack-o-lantern that sits on the porch and dies. For ideas, go to Farm Recipe Files to see an article on not wasting your food which emphasized why we do not believe in making Jack-O-Lanterns and suggests an alternative. The title is: Please don’t play with Your Food! It also has a wonderful MOOSE WOOD Cookbook recipe which can be used for pumpkin pie or tarts. WHAT’S HAPPENING ON AND OFF THE FARM! Here on the farm, we are still up to our ears, shivering and harvesting and harvesting and shivering. Jon, our WOOFER from B.C. and Arieku, our WOOFER from the Netherlands are in the new sprouting house putting on the last coat of paint on shelves and tables. Yes, we did finally get the paint from the CFIA (Canadian Food Inspection Agency) approved list. Templeton’s had it at their warehouse at Donovan’s. It took Vince a couple of days to get the first coat on the shelves, working alone, both sides, bottom and stop with some shelves ten foot tall. He had been off for the week-end and today, so Jon and Ariku an 8 hour a day shift on Saturday morning. It is an enclosed space, the fumes are heavy and we have been keeping the heat on over-night, but we are almost finished. Next, Louis and Mike will set up the lights and watering system and we will be ready to gear things up for winter growing. The deadline for the project to be finished was September 30th. It was impossible to get the room renovated and the electrician here by that deadline. I applied for an Extension; we have until October 15th. This is a deadline we have to meet. Soon after that, Gerry Wicks, Regional Ag. Representative will visit to make sure everything we say we are doing is in fact, in order. THE FERRY SAGA CONTINUES. There is only one ferry on the tickle. When I picked Diane up from the Ferry on Friday, she crawled in the back seat and sat quietly. When I asked her how she felt; she said, she was suffering from sea sickness because she had to ride on the boat that rocks with every little wave. Vince, her brother was fine and in fact, smiling a bit at Diane. On Friday afternoon, we had a call from Diane’s mother about 4:15 and ten minutes later from Vince’s daughter to warn them that the 5 o’clock ferry was the last ferry of the day. Of course, we they put things away and I drove them in the truck to the ferry, since there was no other vehicle on the farm at that time. We passed around 100 cars in the ferry line up. Diane and Vince walk on, but I doubt very much if they all of the cars got on; sometimes if there is no space for cars left, some people have to park their cars on this side and walk-on to get home at all. As I drove past them, I kept wondering, how many people actually had to stay in St. John’s or even in the ferry terminal overnight. Monday morning, Diane called to say there was only one boat on and she would get here until after 9. Apparently, the second boat has gone in for repairs; the remaining boat is the one that is tipsy. She seemed O.K., but I am wondering how much longer she can hold out, with winter coming like a dragon and a tipsy ferry, that runs on an unpredictable schedule. I am keeping my fingers crossed and my eyes on the weather! Today, Wednesday, Diane called quite late, after nine because the ferry was delayed. I had heard the forecast for high winds and was surprised she came in at all. When she crawled in the car, she said, when I get the bags packed, I am going back. Everyone pitched in with weighing the pumpkins and organizing the bags and Diane was back on the boat before 11. I am still amazed that she crawled on the boat at all; I doubt very much if most of the people we know would have felt so responsible or obligated. Those of us who live on this side, have no concept of what Bell Islanders have to put up with. MIRACLE AT 42 CHURCHIL RD. Toby my daughter is moving from a sort of boarding home arrangement to her own apartment in the 18 Lives Living Accommodations, sponsored by the Stella Burry Foundation on Rawlins Cross, across the Corner from the Hungry Heart Café up the street from Moos and not far from Georgetown Bakery. Packing starts today and the move is on Thursday. This is happening at the same time that Toby is trying to get ready for the Craft Fair in early November. Here is the Miracle story. A few days ago, a woman I have known for many years and who worked with me at DB, contacted me for a reference for part-time work. She is wonderful woman, very down to earth, willing to work flexible hours, some here and some in St. John’s and has time to help Toby at the actual craft fair; she also knows some of the people associated with the Art and Craft community since she did some contract work for various art projects in the past. She is a perfect companion and helper for Toby for both the move and the craft fair. She is here today to make plans; they are in Toby’s studio here at home, looking over the shelves and supplies she already has here for setting up the booth at the Craft Fair. Since my fall, my head works fine, but the rest of my body is operating at about 30%. Donna will be able to help me make up the difference between what I know needs to be done and what I can actually do. I believe in both prayer and guardian angels and I believe Donna was sent to us by my Guardian Angels. Hope you had a great Thanksgiving! We did! We are also enjoying the WOOFERS, Shelley, Jon and Arerku, who are in the kitchen as I write, separating the seed garlic to be planted as soon as the weather clears. Thursday is Jon’s Birthday. Stay tuned to see what ideas we are contemplating . Melba Rabinowitz, October 12, 2009 FARM NOTES: October 12: Week 17: Smaller Bag tag:www.theorganicfarm.net,2009://1.240 2009-10-12T18:41:45Z 2009-10-22T15:03:34Z

VEGGIE COOP FARM NOTES: Week 17: October 12, 2009: Smaller Bag ______________________________________________________________________________ Packing Slip: Smaller Bag Braising Mix - 500g. 6.00 Carrots - bunch of 5 carrots 2.50 Leeks - 1 large 1.50 Onions - one large 1.25 Potatoes - 500g. White fingerlings 3.00 Pumpkin - either a mid-size pumpkin or a small pumpkin and a winter squash 7.50 Summer Turnip - 400 average 1.00 Tomatoes - pint of Latah 3.00 Total: 25.75 ______________________________________________________________________________ By now you know everything there is to know about contact information, but just in case you are running late for the pick-up, call Mike on the Farm Cell: 689-7693. IT IS MUCH TOO COLD TO BE WAITING IN THE SCIENCE BUILDING PARKING LOT FOR ANYONE! If you can’t make it, let us know ahead of time; we will save your bag for you in the farm chill room. ______________________________________________________________________________ IT’S IN THE BAG! HUNTING AND GATHERING! I can’t tell you what a pleasure it is, trying to use the veggies that are coming into the house, because they are to blemished for packaging and sending off the farm. Pumpkin soup and pumpkin tarts (see farm website recipes) spaghetti squash made last night with garlic butter, left over from the steamed artichokes the night before, sprinkled with toasted pecans and PARMESAN, broccoli cheese soup made mostly from stems I stripped to make them more tender; steamed broccoli and broccoli in cheese sauce, even Louis and Mike licked their lips and lined up for seconds right after Jon, the WOOFER; Beans, beans - frozen beans, bean loaf, bean pate and more beans on the porch to make up; Tomatoes in all shapes, kinds and colours - freshly sliced every meal; also freezing, salsa, soup and Tasha’s pasta sauce. See farm recipe file; this is sauce prepared by cutting tomatoes in halves or chunks and baking them on a low heat, in a little olive oil, with fresh garlic, fresh basil and a bit of salt, then making them into a sauce in the food processor, in past years I have put this in the freezer; this year, with three or four woofers and others beside family, I have been using it in a meatless lasagne; we also put garlic, onions, carrots and pesto in the freezer as often as we can. Last week, I shared the fact that this hunting and gathering aspect of the organic farm is my favourite time of year; almost every night feels like a Harvest dinner. I feel very fortunate! USING YOUR PUMPKIN! Please go to Farm Recipe Files to see an article on not wasting your food which emphasized that we do not believe in making Jack-O-Lanterns out of pumpkins if it means leaving it on the porch and letting it rot. The title is: Please don’t play with Your Food! It also has a wonderful MOOSE WOOD Cookbook recipe which can be used for pumpkin pie or tarts. WHAT’S HAPPENING ON THE FARM! Here on the farm, we are still up to our ears, shivering and harvesting and harvesting and shivering. Jon, our WOOFER from B.C. and Arieku, our WOOFER from the Netherlands are in the new sprouting house putting on the last coat of paint on shelves and tables. Yes, we did finally get the paint from the CFIA (Canadian Food Inspection Agency) approved list. Templeton’s had it at their warehouse at Donovan’s. It took Vince a couple of days to get the first coat on the shelves, working alone, both sides, bottom and stop with some sheles ten foot tall. He had been off for the week-end and today, so Jon and Ariku an 8 hour a day shift on Saturday morning. It is an enclosed space, the fumes are heavy and we have been keeping the heat on over-night, but we are almost finished. Next, Louis and Mike will set up the lights and watering system and we will be ready to gear things up for winter growing. The deadline for the project to be finished was September 30th. It was impossible to get the room renovated and the electrician here by that deadline. I applied for an Extension; we have until October 15th. This is a deadline we have to meet. Soon after that, Gerry Wicks, Regional Ag. Representative will visit to make sure everything we say we are doing is in fact, in order. ONLY ONE FERRY ON THE TICKLE! When I picked Diane up from the Ferry on Friday, she crawled in the back seat and sat quietly. When I asked her how she felt she said she was sick to her stomach from the boat. She was forced to ride on the boat that rocks with every little wave. Vince, her brother was fine and in fact, smiling a bit at Diane. On Friday afternoon, we had a call from Diane’s mother about 4:15 and ten minutes later from Vince’s daughter to warn them that the 5 o’clock ferry was the last ferry of the day. Of course, we put things away and I drove them in the truck to the ferry, since there was no other vehicle on the farm at that time. We passed around 100 cars in the ferry line up. Diane and Vince walk on, but I doubt very much if all the cars got on; sometimes if there is no space for cars left, some people have to park their cars on this side and walk-on to get home at all. As I drove past them, I kept wondering, how many people actually had to stay in St. John’s or even in the ferry terminal overnight. This morning, Diane called to say there was only one boat on and she would get here until after 9. Apparently, the second boat has gone in for repairs; the remaining boat is the one that is tipsy. She seemed O.K., but I am wondering how much longer she can hold out, with winter coming like a dragon and a tipsy ferry, that runs on an unpredictable schedule. I am keeping my fingers crossed and my eyes on the weather! Those of us who live on this side, have no concept of what the Bell Islanders put up with. MIRACLE AT 42 CHURCHIL RD. Toby my daughter is moving from a sort of boarding home arrangement to her own apartment in the 18 Lives Living Accommodations, sponsored by the Stella Burry Foundation on Rawlins Cross, across the Corner from the Hungry Heart Café up the street from Moos and not far from Georgetown Bakery. Packing starts today and the move is on Thursday. This is happening at the same time that Toby is trying to get ready for the Craft Fair in early November. Here is the Miracle story. A few days ago, a woman I have known for many years and who worked with me at DB, contacted me for a reference for part-time work. She is a wonderful woman, very down to earth, willing to work flexible hours, some here and some in St. John’s and has time to help Toby at the actual craft fair. She also knows some of the people associated with the Art and Craft community since she did some contract work for various art projects in the past. She is a perfect companion and helper for Toby for both the move and the craft fair. She is here today to make plans; they are in Toby’s studio here at home, looking over the shelves and supplies she already has for setting up the booth at the Craft Fair. Since my fall, my head works fine, but the rest of my body is operating at about 30%. Donna will be able to help me make up the difference between what I know needs to be done and what I can actually do. I believe in both prayer and guardian angels and I believe Donna was sent to us by my Guardian Angels. Hope you had a great Thanksgiving! We did! Melba Rabinowitz, October 12, 2009 FARM NOTES: October 7, 2009 Large Bag tag:www.theorganicfarm.net,2009://1.236 2009-10-07T20:50:03Z 2009-10-07T20:52:29Z

VEGGIE COOP FARM NOTES: WEEK 16: October 7, 2009: Larger Bag _____________________________________________________________________________ Braising Mix 0 500g 6.00 Carrots - large bunch of 7 carrots 3.50 Cucumber - (large English or two reg. 2.00 Cucumber - last of the outdoor NC Leeks - 1 large 1.50 Onions - one large 1.25 Potatoes - 500g. Blues 2.50 Salad Mix - 250g. 7.00 Summer Turnip - 400g average 1.00 Tomatoes - 1.5 pints of Latahs 4.50 Winter Squash - Spaghetti (small wonder) 3.75 1100g. Average Total: $33.00 _____________________________________________________________________________ For more information, questions or comments or to extend your weeks, contact: Mike Rabinowitz, House Phone: 895-2884 or Cell Phone: 689-7693) ITS IN THE BAG! When I went outside this morning around 9 a.m. in the morning mist, Denziel was in the side garden picking carrots; I saw them later drying and being bunched. They are beautiful. I don’t have time today to find my recipes for spaghetti squash, the one with toasted pecans. You can treat it as a winter squash and eat it in chunks or prepare it as a spaghetti squash, baking it upside down on a tray or Pyrex dish, then scoop it out with a fork in spaghetti like threads; serve with red sauce or a garlic butter sauce. ONE OF THREE FINALISTS! The Organic Farm has been nominated as one of three finalist for the Starwood Hotels and resorts Worldwide Inc. Corporate Partner of the Year Award. We were nominated by Hospitality Newfoundland and Labrador. The affair takes place in Saint John, New Brunswick in early November. Air Canada has offered one free ticket but we declined because it is still to expensive, but when the organizer called back and offered a second ticket, we made a decision to go. The visuals we sent in will be on Website soon. Stay tuned! GOOD WEATHER FOR DUCKS! But, then, again they are headed South. Instead we are getting ready for winter in spite of the nasty weather. Louis sent in soil samples this morning; Oz has gone to Peter Pans to get packaging. Mike has ordered more compost. Jon, the WOOFER is filling grow bags with potting soil to grow rosemary over the winter. The electrician is wiring the new winter sprouting house, which is being developed from an old greenhouse, attached to the family house. Hopefully, Vince will start painting the shelves tomorrow and we will be in there by the week-end. We have used Greenhouse #3 all summer for micro-greens and sprouts with great success, but the growth is slowing down substantially. Louis is checking every day on our progress, saying we are losing money. It took me a couple of weeks to get the information need from CFIA, Canadian Food Inspection Agency, re; food safe paint and another few days to talk with Benjamin Moore’s head office to make sure we could get the paint specified. The local folks at Templeton’s tried to be helpful, but are not that knowledgeable about industrial paints. catching. Today, I set about doing the annual tasks of defrosting and cleaning the freezer. It is like going to the dentist. I put it off as long as I can, but it is never as bad as anticipated. Vince brought in tubs to keep the things in the freezer cold and helped me set up the pans and trays for the drips. Shelley, the WOOFER from Montreal is helping me with the beans. Tomorrow, we tackle the tomatoes, broccoli and pumpkin. I love this time of year - harvesting and gathering. I am sure it is part of the evolution of the human spirit. This is probably why Eve was picking apples when the snake slinking by. Take Care Melba Rabinowitz October 7, 2009 FARM NOTES: Week 16: October 5, 2009 Small Bag tag:www.theorganicfarm.net,2009://1.235 2009-10-05T18:58:10Z 2009-10-05T19:04:20Z

VEGGIE COOP FARM NOTES: WEEK 16: October 5, 2009: Smaller Bag _____________________________________________________________________________ Carrots - large bunch of 7 carrots 3.50 Cucumber - (large English or large Asian) 2.50 Cucumber - last of the outdoor NC Leeks - 1 large 1.50 Onions - one large 1.25 Potatoes - 1 kg white fingerlings 6.00 Tomatoes - 1.5 of Latah 4.50 Winter Squash - Spaghetti (small wonder) 3.75 1100g. Average Total: $23.00 _____________________________________________________________________________ For more information, questions or comments or to extend your weeks, contact: Mike Rabinowitz, House Phone: 895-2884 or Cell Phone: 689-7693) ITS IN THE BAG! When I went outside this morning around 9 a.m. in the cold and mist, Denziel was in the side garden picking carrots; I saw them later drying and being bunched. They are beautiful. I don’t have time today to find my recipes for spaghetti squash, the one with toasted pecans. You can treat it as a winter squash and eat it in chunks or prepare it as a spaghetti squash, baking it upside down on a tray or pyrex dish, then scoop it out with a fork in spaghetti like threads; serve with red sauce or a garlic butter sauce. ONE OF THREE FINALISTS! The Organic Farm has been nominated as one of three finalist for the Starwood Hotels and resorts Worldwide Inc. Corporate Partner of the Year Award. We were nominated by Hospitality Newfoundland and Labrador. The affair takes place in Saint John, New Brunswick in early November. Air Canada has offered one free ticket but there are other expenses, so it is not likely that awe will go. Stay tuned! GOOD WEATHER FOR DUCKS! But, then, again they are headed South. Instead we are getting ready for winter in spite of the nasty weather. Louis sent in soil samples this morning; Oz has gone to Peter Pans to get packaging. Mike has ordered more compost. Jon, the WOOFER is filling grow bags with potting soil to grow rosemary over the winter. The electrician is coming tomorrow to wire the new winter sprouting house, which is being developed from an old greenhouse, attached to the family house. I am going crazy paying bills, lay off slips, customer statements, etc. Starting tomorrow, Shelley, the WOOFER from Montreal and I will begin our winter gathering, so to speak, freezing beans, pumpkin and tomatoes, bottling the nasturtium vinegar and maybe even some green tomatoes mince meat. Take Care Melba Rabinowitz October 5, 2009 FARM NOTES: September 30, 2009 Large Bag tag:www.theorganicfarm.net,2009://1.234 2009-09-30T20:30:48Z 2009-09-30T20:40:27Z

VEGGIE COOP FARM NOTES: WEEK 15: September 30, Larger Bag _____________________________________________________________________________ Packing Slip: Larger Bag Carrots - bunch 2.50 Cucumbers - an outdoor plus an Asian or English 3.50 Leeks - 1 large and 1 small or medium) 2.25 Micro-mix - 50 g. 4.00 Onions - two ( medium and large) 2.25 Oregano- bunch 2.00 Pak Choi 2.50 Peppers - hot 2.00 Potatoes - 450g. Yukon gold or Island Sunshine 1.50 - 500g. Red fingerlings 3.00 Runner Beans - 200g. 3.00 Don’t worry about rust! Salad Mix 7.00 Summer Squash 200g. No Charge. Last of the season. Tomatillos - 400g. 3.20 Tomatoes - pint of Latahs 3.00 Total: 41.70 _____________________________________________________________________________ For information, questions or comments, contact: Mike Rabinowitz. House Phone: 895-2884 or Cell Phone: 6789-7693. WOW! WHAT A WONDERFUL BAG OF GOODIES!!! This is it - Our last week, unless you have a make up week or two for your holidays or have subscribed to additional weeks. This is a win and loose situation for us. We are glad we can slow down a bit and shift to clearing up crops, spreading mulch and compost and begin to put the land to bed for the winter, but we will miss seeing people at drop-off. We appreciate how enthusiastic and cooperative people have been. A BIG THANKS TO ALL! Although we have been disappointed with some crops such as the green bush beans, the early demise of the summer squash and the early frost which discouraged any hopes of a bumper crop of winter squash to sell over the winter, we celebrate that the lettuce heads and salad mix has been consistently good in number and of good quality. Lettuce thrives fairly well in cool weather; the credit for this high level of production goes to Louis and Mike for overseeing the seeding and transplanting and to Diane, who has developed into a terrific organizer to work with Mike to produce the “goods.” She is able to teach and assign tasks to junior workers and volunteers to achieve a high level of efficiency. Later in the season, Briar and Denzel, young people who have been living out of province joined our team around mid-season. Joe, John, Vince and our son, Oz have helped round out the over-all team. Also, thanks to Jon, a WOOFER from Vancouver Island, who has been here for the past month. He has become our most regular volunteer helper after Rachel left. Also, welcome to Shelley from Montreal. She arrived on Tuesday morning and before afternoon was helping Mike sort tomatoes for the restaurant orders. Today, she is the general CSA helper. And, then there’s Mike. We continue to wonder how he manages all the things he has to juggle in the course of one day, including his time away from the farm. Yes, my son, they are all keepers!! IT’S IN THE BAG! TOMATILLOS - for the first time. Look for recipes on farm website. There are two sets, Tomatillos and Tomatillos, etc. The second set have the recipes I am most familar with and the ones I like the best. I just couldn’t find them when we went to “press” on Monday. You will also find a cucumber salad with onions and tomatoes. RUNNER BEANS Mike wanted to communicate that the rust is not harmful to your health. If you don’t want to steam them or put them in a salad or casserole because of their weathering appearance, try the bean pate recipe from Mike’s Aunt Esther or the bean loaf which is my adaption of a recipe in the MOOSEWOOD Cookbook years ago. It should be posted later this evening. There are also other recipes, yet to be posted, but I can only use my disabled arm to type and navigate the mouse for a few minutes at one sitting. So, do keep checking back! BEGGING FOR BAGS! Although I stopped nagging and threatening about missing bags a few weeks ago, if you have an extra bag or two hanging around or lost and forgotten in the car trunk, please bring it in, or make arrangements to drop it off at Mike’s Office in MUN or at the farm. The canvas bags will last for years, if we can keep up with them. Thanks for taking the effort to round up any bags you may have walked by a few times, thinking, “ohmygod. I forgot the bloody bag again.! HEALTHY LIVING SHOW A SUCCESS! Oz represented the Organic Farm at our table at the Healthy Living Show at the Sheraton on Sunday. Mike and Denzil covered the Farm Store. Oz said it was great and he saw a few of the Veggie Coop Members. AND THE WINNER IS! After two or three pretty intense days, looking at cars and going over the facts and options, we made a decision. It was around 3 a.m. last Thursday morning. We are buying a Subaru. This was based on many factors, including friends who have Subaru and like the service as well as everything Mike could read about the car in Consumer Reports and the payment plan. I am driving a loaner for a couple of weeks, until my new red, Forrester makes it to town. Melba Rabinowitz September 30, 2009 TOMATILLOS, ETC. tag:www.theorganicfarm.net,2009://1.233 2009-09-30T17:57:00Z 2009-09-30T18:17:09Z

After the first group of recipes "went to press" on Monday, Mike helped me track down a couple of recipes submitted by members in the past. I remembered each of them well, but couldn't put my hands on them. I am a closet dyslexic and live a very, scattered, unorganized life. After looking for several hours, I decided not to include them, but here they are as an add on. I have not yet taken the time to learn how to go into an entry on the website and do a revision. I especially wanted to include the recipe from Anne Hutcheso. It is very simple and quite delicious. We displayed it on a plate in the centre of the table, sort of like an appetizer. Anne is a nutritionist and was a regular member of the Radio Noon Featured resource people when I came to Newfoundland in 1975. She also worked for the Department of Fisheries for many years. So, Here's.....Annie and two other wonderful recipes - one with turkey (or chicken) and one with pork. Tomatillo Salad (contributed by Anne Hutcheson) servers 4 to 6 1 lb tomatillos peeled, washed, and thinly sliced 1/4 cup grated parmesean cheese 1/4 cup olive oil 2 Tbsp Lime Juice 2 tsp chopped basil Pepper and Coriander to taste 1. Put sliced tomatillos on a platter. 2. Mix together olive oil and lime juice. 3. Drizzle mixture over tomatillos. 4. Sprinkle with grated cheese and basil. 5. Grind on pepper to taste. 6. Garnish with coriander. ============================================================= Salsa Tepozteco (makes about 1.5 cups) 1 avocado leaf toasted and ground or 1/2 tsp fennel seed or 1/8 cup chopped fresh fennel 3 unseeded serrano chiles 1 small clove garlic peeled 10 tomatillos husked and rinsed 1/4 cup finely chopped white onion 1/4 tsp salt In a blender or food processor puree all ingredients except onion. Fold in onion. ========================================================= Pork Stew with Tomatillos (contributed by Miriam Simpson) Tomatillos are GREAT in a simple pork stew. I used to buy canned tomatillos in Toronto and they had a recipe that was something like this: brown pork stew pieces; add onion and garlic; peel tomatillos, add and simmer for a couple of hours. This recipe is easily adapted to a crockpot.. ========================================================== Turkey in Green Mole Sauce (contributed by Rita Anderson - Rita says the sauce is also great with pork and fish) Serves 8 to 10 1 cooked small turkey, disjointed 1/2 lb of tomatillos 1/2 cup pumpkin seed 1/4 cup blanched almonds 1 can peeled green chiles 2 cups chicken broth 1/4 cup oil 1/2 cup minced parsley 1. Put tomatillos, pumpkin seeds, almonds, and chiles through blender or fine blade of food grinder. 2. Mix broth with ground mixture, add salt to taste and simmer in hot oil for 10 minutes. 3. Add turkey, cook 10 minutes longer. 4. Add parsley and cook 5 minutes longer before serving. ========================================================= Melba Rabinowitz FARM NOTES: September 28, 2009 Small Bag tag:www.theorganicfarm.net,2009://1.232 2009-09-28T20:42:47Z 2009-10-14T18:31:41Z

VEGGIE COOP FARM NOTES: WEEK 15: September 28, Smaller Bag _____________________________________________________________________________ Packing Slip: Smaller Bag Basil 25g. Lemon or lime 2.00 Carrots - bunch small 1.50 Cucumbers - large English or large Asian 2.50 Leeks - 1 large 1.50 Onions - ( small, medium and large) 2.50 Kale or Swiss Chard - 250g. 3.00 Potatoes - 1 kg. Yukon gold or Island Sunshine 3.50 Spearmint - 1 bunch 2.00 Tomatillos - 400g. 3.20 Tomatoes - pint of Latahs 3.00 Total: 24.70 _____________________________________________________________________________ For information, questions or comments, contact: Mike Rabinowitz. House Phone: 895-2884 or Cell Phone: 6789-7693. LAST WEEK FOR MOST! This is it - Our last week, unless you have a make up week or two for your holidays or have subscribed to additional weeks. This is a win and loose situation for us. We are glad we can slow down a bit and shift to clearing up crops, spreading mulch and compost and begin to put the land to bed for the winter, but we will miss seeing people at drop-off. We appreciate how enthusiastic and cooperative people have been. Although we have been disappointed with some crops such as the green bush beans, the early demise of the summer squash and the early frost which discouraged any hopes of lots of winter squash to use and sell over the winter, we celebrate that the lettuce heads and salad mix has been consistently good in number and of good quality. Lettuce thrives fairly well in cool weather; the credit for this high level of production goes to Louis and Mike for overseeing the seeding and transplanting and to Diane, who has developed into a terrific organizer to work with Mike to produce the “goods.” She is able to teach and assign tasks to junior workers and volunteers to achieve a high level of efficiency. Later in the season, Briar and Denzel, young people who have been living out of province joined our team around mid-season. Joe, John, Vince and our son, Oz have helped round out the over-all team. Thanks to all! IT’S IN THE BAG! Tomatillos for the first time. Look for recipes on farm website. Also, a cucumber salad with onions and tomatoes. The other recipes I promised are not posted yet, due to my disabled arm and mouse mover. Do keep checking back! BEGGING FOR BAGS! Although I stopped nagging and threatening about missing bags a few weeks ago, if you have an extra bag or two hanging around or lost and forgotten in the car trunk, please bring it in, or make arrangements to drop it off at Mike’s Office in MUN or at the farm. The canvas bags will last for years, if we can keep up with them. Thanks for taking the effort to round up any bags you may have walked by a few times, thinking, “ohmygod. I forgot the bloody bag again.! HEALTHY LIVING SHOW A SUCCESS! Oz was at the Organic Farm on our behalf at the Healthy Living Show at the Sheraton on Sunday. Mike and Denzil covered the Farm Store. Oz said it was great and he saw a few of the Veggie Coop Members. AND THE WINNER IS! After two or three pretty intense days, looking at cars and going over the facts and options. Around 3 in the morning on Thursday morning, we made a decision to buy a Subaru. This was based on many factors, including friends who have Subaru and like the service as well as the car. I am driving a loaner for a couple of weeks, until my new red, Forrester makes it to town. Melba Rabinowitz September 28, 2009 TOMATILLOS tag:www.theorganicfarm.net,2009://1.229 2009-09-28T18:57:34Z 2009-09-28T19:36:27Z

COOKING WITH MEXICAN TOMATOES! These interesting llittle characters are sometimes referred to as Mexican lanterns.The school children who tour the farm in September are thrilled to see them hanging from the wooden frames we provide because when they are plentiful, they may break the plant. This year, they are plentiful; last year, we didn't have enough to share. Tomatilllos are relatively new to us, although they say, Chefs specializing in Mexican cuisine generally prefer tomatillos over tomaotes for making salsa. Kath, our friend can't wait for the first tomatillos. she uses them in a baked pork dish. Dave Thoms, formerly Chef at the Cabot Club served a "mean" tomatillo salsa with broiled salmon. He made a beautiful display on the plate, by saving the delicate lantern cases and serving the salsa in the lantern bowl, next to the salmon on the plate. There area few recipes below but if you really want to get creative, look up Tomatillos on the Internet. There are endles recipes, especially for salsa. SALSA A tomatillo salsa recipe, made with fresh tomatillos and lime juice, along with chile peppers and seasonings. Prep Time: : Cook Time: : Ingredients: * 2 Anaheim chile peppers, roasted, peeled, and chopped * 1 pound fresh tomatillos, peeled, stems removed, about 10 to 12 * 2 fresh Serrano chiles, cut in half * 1/2 cup chopped onion * 1 medium clove garlic, minced * 1/4 tablespoon chopped fresh cilantro * 1 teaspoon olive oil * 1 teaspoon lime juice * 1/4 teaspoon salt Preparation: Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until small dice, but do not over process. Pour into a serving bowl. Stir in the olive oil, lime juice, and salt until well blended. Cover and chill. GUACAMOLE Blend: 8 to 10 tomatillo, 2 cloves of garlic, a little bit of dried red pepper, one medium white onion, handful of cilantro, pepper to taste and 2 avocodas. In a blender or food processor, uree tomatillos and garlic. Add avocados and cilantro and puree until smooth. Fold in the remaining ingredients and water to thin. PORK STEW WITH TOMATILLOS Serve this spicy, flavorful stew with cornbread and a tossed salad for a full and hearty meal. Prep Time: : Cook Time: : Ingredients: * 2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes * salt and pepper * 1/4 cup flour * 2 tablespoons olive oil * 1 1/2 cups diced celery * 1 cup chopped onion * 2 cloves garlic, minced * 2 cups chicken broth * 3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers * 1 cup julienne cut carrots * 2 medium potatoes, cut in small cubes * 1 pound tomatillos, husks removed, washed and diced * 2 cans (14.5 ounces each) diced tomatoes * 1 tablespoon ground cumin * 2 teaspoons chili powder * pinch dried oregano * hot sauce, to taste * salt and pepper, to taste * fresh chopped cilantro, optional Preparation: Sprinkle pork cubes lightly with salt and pepper; toss with the flour. Heat 2 tablespoons olive oil in a large skillet; add pork and sautÃ©, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet, adding a little more oil if needed, sautÃ© the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside. Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients. Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings. Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings. Serve with a sprinkling of cilantro, if desired, and hot baked cornbread. Serves 6 to 8. TOMATILLOS tag:www.theorganicfarm.net,2009://1.230 2009-09-28T18:57:34Z 2009-09-28T19:38:03Z

COOKING WITH MEXICAN TOMATOES! These interesting llittle characters are sometimes referred to as Mexican lanterns.The school children who tour the farm in September are thrilled to see them hanging from the wooden frames we provide because when they are plentiful, they may break the plant. This year, they are plentiful; last year, we didn't have enough to share. Tomatilllos are relatively new to us, although they say, Chefs specializing in Mexican cuisine generally prefer tomatillos over tomaotes for making salsa. Kath, our friend can't wait for the first tomatillos. she uses them in a baked pork dish. Dave Thoms, formerly Chef at the Cabot Club served a "mean" tomatillo salsa with broiled salmon. He made a beautiful display on the plate, by saving the delicate lantern cases and serving the salsa in the lantern bowl, next to the salmon on the plate. There area few recipes below but if you really want to get creative, look up Tomatillos on the Internet. There are endles recipes, especially for salsa. SALSA A tomatillo salsa recipe, made with fresh tomatillos and lime juice, along with chile peppers and seasonings. Prep Time: : Cook Time: : Ingredients: * 2 Anaheim chile peppers, roasted, peeled, and chopped * 1 pound fresh tomatillos, peeled, stems removed, about 10 to 12 * 2 fresh Serrano chiles, cut in half * 1/2 cup chopped onion * 1 medium clove garlic, minced * 1/4 tablespoon chopped fresh cilantro * 1 teaspoon olive oil * 1 teaspoon lime juice * 1/4 teaspoon salt Preparation: Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until small dice, but do not over process. Pour into a serving bowl. Stir in the olive oil, lime juice, and salt until well blended. Cover and chill. GUACAMOLE Blend: 8 to 10 tomatillo, 2 cloves of garlic, a little bit of dried red pepper, one medium white onion, handful of cilantro, pepper to taste and 2 avocodas. In a blender or food processor, uree tomatillos and garlic. Add avocados and cilantro and puree until smooth. Fold in the remaining ingredients and water to thin. PORK STEW WITH TOMATILLOS Serve this spicy, flavorful stew with cornbread and a tossed salad for a full and hearty meal. Prep Time: : Cook Time: : Ingredients: * 2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes * salt and pepper * 1/4 cup flour * 2 tablespoons olive oil * 1 1/2 cups diced celery * 1 cup chopped onion * 2 cloves garlic, minced * 2 cups chicken broth * 3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers * 1 cup julienne cut carrots * 2 medium potatoes, cut in small cubes * 1 pound tomatillos, husks removed, washed and diced * 2 cans (14.5 ounces each) diced tomatoes * 1 tablespoon ground cumin * 2 teaspoons chili powder * pinch dried oregano * hot sauce, to taste * salt and pepper, to taste * fresh chopped cilantro, optional Preparation: Sprinkle pork cubes lightly with salt and pepper; toss with the flour. Heat 2 tablespoons olive oil in a large skillet; add pork and sautÃ©, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet, adding a little more oil if needed, sautÃ© the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside. Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients. Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings. Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings. Serve with a sprinkling of cilantro, if desired, and hot baked cornbread. Serves 6 to 8. CUCUMBERS, SPINACH, SOUR CREAM, ETC. tag:www.theorganicfarm.net,2009://1.228 2009-09-28T18:44:51Z 2009-09-28T18:49:51Z

MISERIA This is a recipe for a polish dish called Miseria, which was sent in by Anita Best a few years back when she was an active member of the Veggie Coop. Most of you will know Anita, a well...

MISERIA This is a recipe for a polish dish called Miseria, which was sent in by Anita Best a few years back when she was an active member of the Veggie Coop. Most of you will know Anita, a well known Newfoundland folk singer who helped Mike coordinate the Veggie Coop for several years. I used the word cucumbers as the first word instead of the real name because the Website organizes items entries in alphabetical order. To avoid finding this recipe in the M section, I set it up so it would put itself in line with the cucumber recipes. Over-simplified, I know but I didn’t have the time or inclination to open up the cucumber file and re-organize the recipes I set last year. Marilyn, a WOOFER made this recipe twice times last week - the first time as a sample; the second time for the pot luck we had for our farm workers on Friday evening. The first time we didn’t leave it draining over night at room temperature; we finished it in about four hours. The second time, we did everything by the book. It worked out very well both times. Good Luck! Melba Rabinowitz, September, 2009. Ingredients: 4 medium sized cucumbers, peeled and sliced very thin 1 small to medium sized onion, finely chopped 1 Tablespoon sea salt 2 or 3 ripe tomatoes, coarsely chopped or sliced and quartered 3/4 cup sour cream or yogurt plenty of chopped fresh dill ( or l/2 Tbs of dried dill) Combine cucubmers, onion and salt in bowl and mix thoroughly. Cover bowl with cheesecloth and leave overnight at room temperature. The next day, drain off all liquid. Chill in refrigerator for several hours. Drain off all remaining liquid, mix in dill and sour cream. Gently toss in tomatoes. Serve as a side dish ( 6 or 10 servings). FARM NOTES: September 23, 2009 Large Bag tag:www.theorganicfarm.net,2009://1.227 2009-09-23T20:25:38Z 2009-09-23T20:30:42Z

VEGGIE COOP FARM NOTES: WEEK 14, September 23, 2009: Larger Bag _____________________________________________________________________________ Packing Slip: Larger Bag Basil - 25 g. (Lemon or Lime) 2.00 Carrots - small bunch 1.50 Cucumber - Outdoor, Asian or English 3.50 Leeks (2) large or a large and two small 2.50 Onions - three, small, medium and large 2.50 Pak Choi 2.50 Potatoes - 950 g. blues 4.50 Summer Squash - 750g. Average 2.25 Snow peas, sugar snaps, runner beans or string beans 2.75 Salad Mix - 250g. 7.00 Tomatoes - pint of Latahs or 250g. Greenhouse 5.00 Spearmint/ 1 bunch 2.00 Total: 38.00 ______________________________________________________________________________ For more information, questions or comments, we are only an 3-mail or pone call away. Contact: Mike Rabinowitz, Co-Owner and Coordinator, Veggie Coop. House Phone: 895-2884. If you are running late for the pick up, call Mike on the Farm Cell at 689-7693 IT’S IN THE BAG! Yes’ m. Blue potatoes. If you fry them, you will have blue French Fries; if you steam or mash them, you will have blue steamed or mashed potatoes - but if you put them in a stew, you may have grey soup. Seriously, some children really like “blue” French Fries. Go for it, if you believe, like Mike does, that the novelly warrants setting the poor example of fried foods. Pak Choi is similar to celery in its mild taste, and can be eaten raw either by itself or in a salad. You can also make delicious Chinese cooking inspired sandwiches with your pak choi! Steaming or Stir Frying. Here are some steps. Remove the leaves from the stalks with a knife. Cut the stalks into smaller pieces than the leaves, usually about one or half inch squares. Roughly cut the leaves into the desired size. You can also cut the entire leaf, stalk included, in three or four lengthwise sections. (Miseria) Polish Dish with Cucumbers and Tomatoes. See Recipes. WHAT’S HAPPENING ON THE FARM! Mike is back at MUN, preparing for class on the week-ends and teaching on Monday afternoons. We have two new WOOFERS, Marilyn and Bill, who sold their business and house in Sarnia and are traveling. The first stop is Organic Farm, then POINTS EAST in Pouch Cove, then on to P.E.I. and Nova Scotia. Great Help! Bill is pruning the raspberries. Marilyn is helping Toby organize some of her paperwork around art sales; she is also giving a hand with cooking. We are posting the recipe she made with eggplant and spinach last night based on a MOOSEWOOD recipe. I didn’t get it posted before drop-off Monday. Since Oz is helping with drop off tonight, maybe I will get it up today. UPDATE OF CAR SAGA! As reported last week in Farm Notes, someone ran into Oz, who was driving my faithful Toyota. The appraiser called this morning. It is a write-off. The car had been sentenced to spend the rest of its time on this earth as a donor for less injured vehicles. We have 48 hours to turn in the rental, so Mike and I were forced to make a decision we have not been able to make since the 5 years warranty expired on the Toyota. That is - to buy a car. So, we spent the last 3 hours of the day, looking at our options. Stay tuned! The saga is not over yet. FARM NOTES ARE DISABLED! I fell last Monday and hurt my back, my right elbow and forearm. Saw the good doctor, Briar Smith ( A Veggie Coop Member) at the Walk-In Clinic on Blackmarsh, good advice, lots of good attention but learned they won't get back x-rays for 4 weeks. Spent 6.l/2 hours in Emergency on Sunday to get it X-rays. I knew I was seeing Dr. Rod Martin, Orthopedic Surgeon for follow up on the left arm and wanted to have X-rays ready for him. He examine me and looked at the x-rays. His response, even though there are no broken bones, the muscles and joints are sprained and the shoulder joints appear stressed and a little pushed about. My words, not his. WELCOME TO CORTISONE INJECTION CLUB! Dr. Holden, the resident injected the arm with cortisone and I am booked for a scan and follow-up. After trooping faithfully to a gaggle of doctors, I am feeling well looked after. He warned, although the injection will help over time, for the first few hours it will be worse. This has been the conversation around here for the last few hours. Everyone who has had injections of this kind talk about how it will get worse before it gets better. And, don’t I know it! So right now, I am focused on getting the Farm Notes posted and the recipe with cucumbers/ tomatoes/ onions up on the Website because these wonderful things are all in your bag today. . Cheers Melba Rabinowitz September 23, 2009 FARM NOTES: September 21, 2009, Smaller Bag tag:www.theorganicfarm.net,2009://1.226 2009-09-21T20:55:24Z 2009-10-14T18:32:20Z

VEGGIE COOP FARM NOTES: WEEK 14, September 21, 2009: Smaller Bag _____________________________________________________________________________ Packing Slip: Smaller Bag Basil - 25 g. regular 2.00 Carrots - small bunch 1.50 Cucumber - Large English 2.50 Hot Peppers 1.50 Leeks (2) 3.00 Onions - three, small, medium and large 2.50 Pak Choi 2.50 Potatoes - 500 g. blues 2.50 Salad Mix - 250g. 7.00 Tomatoes - pint of Latahs 3.00 Total: 28.00 ______________________________________________________________________________ For more information, questions or comments, we are only an 3-mail or pone call away. Contact: Mike Rabinowitz, Co-Owner and Coordinator, Veggie Coop. House Phone: 895-2884. If you are running late for the pick up, call Mike on the Farm Cell at 689-7693 IT’S IN THE BAG! Yes’ m. Blue potatoes. If you fry them, you will have blue French Fries; if you steam or mash them, you will have blue steamed or mashed potatoes - but if you put them in a stew, you may have grey soup. Seriously, some children really like “blue” French Fries. Go for it, if you believe, like Mike does, that the novelly warrants setting the poor example of fried foods. Pak Choi is similar to celery in its mild taste, and can be eaten raw either by itself or in a salad. You can also make delicious Chinese cooking inspired sandwiches with your pak choi.! Steaming or Stir Frying. Here are some steps. Remove the leaves from the stalks with a knife. Cut the stalks into smaller pieces than the leaves, usually about one or half inch squares. Roughly cut the leaves into the desired size. You can also cut the entire leaf, stalk included, in three or four lengthwise sections. (Miseria) Polish Dish with Cucumbers and Tomatoes. See Recipes. WHAT’S HAPPENING ON THE FARM! Mike is back at MUN, preparing for class on the week-ends and teaching on Monday afternoons. We have two new WOOFERS, Marilyn and Bill, who sold their business and house in Sarnia and are traveling. The first stop is Organic Farm, then POINTS EAST in Pouch Cove, then on to P.E.I. and Nova Scotia. Great Help! Bill is pruning the raspberries. Marilyn is helping Toby organize some of her paperwork around art sales; she is also giving a hand with cooking. We are posting the recipe she made with eggplant and spinach last night based on a MOOSEWOOD recipe. I may not get it posted before we go to drop-off today/ Monday. Try looking on Tuesday or Wednesday. See Marilyn’s Eggplant Supreme. . FARM NOTES ARE DISABLED! I fell last Monday and hurt my back, elbow and forearm. Saw the good doctor, Briar Smith at the Walk-In Clinic on Blackmarsh, good advice, lots of good attention but learned they won't get back x-rays for 4 weeks. Spent 6.l/2 hours in Emergency on Sunday to get it X-rays. No broken bones. Just pain and difficulties working on the keyboard.But with x-rays done, I can start wiith a physiotherapist this week. So right now, I am focused on getting the Farm Notes posted and the recipe with cucumbers/ tomatoes/ onions up on the Website because these wonderful things are all in your bag today. . Cheers Melba Rabinowitz September 21, 2009