The end, of sowing.
The beginning, of something new.
Last week was our last harvest day as Schoolyard Farm Interns. 7.5 months – gone, just like that! But, oh, the life that’s grown through the cracks and open spaces of the in-between…
For next year, that is!
1 bunch Fresh Roots carrots
1 bunch Fresh Roots turnips
2 cloves Fresh Roots garlic, minced
2 tbsp. butter
Salt and pepper to taste
Bring turnips and carrots to a boil until tender. Drain. Add garlic, butter, salt and pepper. Mash. Sprinkle with parsley if desired. Enjoy!
3 tablespoons olive oil
1-1/4 tablespoons red wine vinegar
1-2 cloves minced Fresh Roots garlic
3-4 Fresh Roots beets, with greens
1/2 cup water
1 tablespoons chopped drained capers
1/3 cup crumbled feta cheese
Salt and Pepper to taste
Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in a baking dish; add the water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
It’s a Pro-D (professional development) Day at David Thompson today. Oh, how calm it is.
Guess what? I got my rainbow carrots photo!
These past two weeks, we’ve had a bounty of these colourful root veggies. I can’t help but be in awe of their beauty.
“I hate change.” Hanne and I are wheeling back from the compost bin just before lunch.
“I LOVE change!” Hanne exclaims. Sometimes I wish that I, too, had a slightly stronger predilection for change and transition.
I remember this brief conversation that we had a few weeks back, with a smile and touch of nostalgia.
Remember those rainbow carrots we’d been waiting on? The first harvest of those guys happened last week! Sadly, it was also the week that school started, so I missed that glorious harvest day. But the important thing is… RAINBOW CARROTS!
This week, we harvested some pretty handsome komatsuna, green onions, and a big batch of beautiful beets! Amongst other fresh goodness.
Heart in my hands
Well, school has officially started, and that means that I’ll be at the farms less.
Not sure what to do with your Swiss chard? Try this easy recipe for a sweet side dish!
1 bunch of Swiss chard
3 Tbsp of olive oil
1 Tbsp of balsamic vinegar
Chop Swiss chard; make sure the stems are chopped in smaller pieces.
Put the Swiss chards on a large piece of aluminium foil.
Mix the oil and the vinegar together; add to the Swiss chard.
Seal the aluminium foil.
Bake in the oven for 10 minutes at 350F.
Revenge is sweet like beets
It’s on cold, wet days like these that I am thankful for the standing water in my tub that drains at the speed of a drunken tortoise. I am thankful for the extra moments of lapping warmth that my numb feet get to soak in. I stop, and I stand for a minute to enjoy it. Wiggle my toes in it. Ahh.
The spinach is back!
We were suppose to be offering it as “baby spinach”, but… after the crazy storm this past weekend, it kinda wasn’t really baby anymore. More like humungous spinach. “The spinach got drunk on water,” Gerson said.
Spinach bed, post-harvest. The spinach wasn’t much bigger than this last week, and then the deluge poured down over the weekend…
Harvesting spinach this week had a touch of poignancy for me. Spinach was the very first crop we as interns learned to harvest–pick each leaf one by one near the base of the stem, check underside for ickiness, check for yellowing on the leaf edge, practice a two-handed motion, leave the tiny leaves for regrowth… I remember feeling so sore in my shoulders and back from bending over the beds so much to pluck spinach. Over the season, my body has gradually gotten used to it.
Dennis and Scott harvest parsley in the sea of green and rain
Big beautiful beets are back, too!
Hanne, Gerson, Cass and I reminisced about another wet day early in the season when we harvested spinach. We took turns going inside the school to run our hands under warm water, and ended up bringing a tote full of it outside. From March spinach, to September spinach. The leaves taste of the same heartiness, only rain kissed. Seasons do come full circle, they do.
Cass stands triumphantly with our expatriated weeds and retired bean plants
I’ve just returned from a week-long family road trip to Alberta.
The land of wild roses, giant dandelion-like globes that I am mystified by, and glacial waters that call my heart to calm and new breath.
The body – in need of a readjusting to the rhythms of the farm.
To lifting, and bending, and yanking.
The soul – inspired once more by weeds.
They kinda are my thing.
Kingdom of My Heart
Wheelbarrow filled with buckets hungry for expatriated weeds, hands ready to hit the soil,
I plop to the ground beside the bed of rainbow carrots,
Knees up against the damp alleyway strewn with grass-suppressing burlap.
Ready to weed, I am!