VEGGIE COOP FARM NOTES: Week 17: October 14, 2009: Larger Bag
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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
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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.
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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
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Melba Rabinowitz, October 12, 2009