Keep your friends close and your farmer closer.
Having offered 4-month Winter shares for 5 years, we’ve bridged the seasonal local food-lack gap by adding 2 months to our Winter shares. You can eat urban fresh food year-round because we cool store, can, freeze, dry, ferment and grow fresh food on our urban farm. Along with the food, we offer storage tips and recipes. We’re pleased to offer this option, and invite you to eat year-round with our NEW 6 month Fall-Winter farm share.
I was a boy visiting a farm in Devon England. Farmer David left me in the silage pit with a tractor and a heap of submerged manure. My job was to move it out. Responsibility grew to inspiration in me, as I shifted the muck.
I didn’t know at the time I wanted to be a farmer. In that moment, desire grew from experience, until, when finally given choice of occupation at age 33, I jumped in. I borrowed land and got to work building soil. I rock-picked, roto-tilled and reduced my income expectations. I became an agronomist-nutritionist-urban-
Seven years, 3 children, and a pocketful of dreams later, I co-run a Community Shared Agriculture and farmers’ market farm, feeding people and offering nutrition and agri-education. From childhood inspiration to present-day occupation. There’s no end in sight, but I’ll sleep well tonight thanks to fresh air, hard work, and the promise of reciprocal care from an earth which has goodness to share.
Pictured above, the humble CSA basket. What wonder lies within? A realm of taste, texture and colour. Recipes to explore. Laughter with friends over meals. Minerals, vitamins and more, all with a powerful flavour punch. Eat the Freshest Food! in our 2016 CSA. A full share costs approx $7/week per person in an average 4 eater house.
Arugula, Asian Greens, Basil (Genovese, Thai, Purple), Beets (4 varieties), Bitter Melon, Organic Slicing Beans, French Filet Green Beans & Yellow Beans (2 varieties/ea), Cabbage (red & green), Carrots, Celery, Cilantro, Cucumber (slicing, lemon, pickling), Cut flowers, Dill, Eggplant, Fennel, Garlic, Garlic Greens, Garlic Scapes, Green Onions, Kale, Kohlrabi, Lettuce (several varieties), Mint, Onions, Oregano, Parsley, Peas, Peppers (sweet & hot), Potatoes (early white&red), Radishes, Rhubarb, Rosemary, Sage, Shiitake mushrooms, Spinach, Sprouts (several types), Summer Squash, Sunchokes (red & white), Sunflower shoots, Swiss Chard (several colours), Tarragon, Thyme, Cherry Tomatoes, Heritage Tomatoes, Turnip, Zucchini
Spending months in the field every year is sweet pleasure. Sweat pleasure. Working for a goal. Bringing Kingston the Freshest Food! by growing it downtown to organic standards. Every breath of fresh air. The quiet after a rainstorm. The smiles on faces and happy bellies when eaters joyfully join in by devouring the scents, taste and nutrient-dense goodness of food grown in YumGK. This is pleasure. When brassicas finally evade flea beetle attack and thrive. When flavours combine in the mouth. When rain replaces snow on the weather menu. A basket of fine Fall food furnishing forth the Winter table. That’ll leave a good taste in the mouth.
Get a taste of the freshest of these items on weekly basis by joining our CSA
Arugula, Asian Greens, Basil (Genovese, Thai, Purple), Beets (5 varieties), Bitter Melon, Organic Slicing Beans, French Filet Green Beans & Yellow Beans (2 varieties/ea), Broccoli*, Cabbage (red & green), Carrots (orange, purple, white, yellow), Cauliflower*, Celery, Cilantro, Cucumber (slicing, lemon, pickling), Cut flowers, Dill, Eggplant, Fennel, Garlic, Garlic Greens, Garlic Scapes, Green Onions, Ground Cherries, Hot Peppers, Kale, Kohlrabi, Lemongrass, Leeks, Lemon Basil, Lettuce (several varieties), Mint, Onions (red & yellow), Oregano, Parsley, Parsnips, Rosemary, Sage, Melons (3 varieties), Peas, Peppers (sweet & hot), Potatoes (early white&red), Pumpkin, Radishes, Rhubarb, Rosemary, Sage, Shiitake mushrooms, Shiso, Spinach, Sprouts (several types), Summer Squash, Sunchokes (red & white), Sunflower shoots, Swiss Chard (several colours), Tarragon, Thyme, Cherry Tomatoes, Heritage Tomatoes, Roma Tomatoes, Turnip, Winter Squash (several varieties) and Zucchini. And more…
NB: some items are being grown for Wintershares. We don’t guarantee every item will make it to every share. If you want a particular item, please let us know. *trialing in 2015
For the past 2 years we’ve offered 10 Wintershares to current CSA members. Towards Winter 2014-15 we’ve prepared 24 Wintershares. We’re opening up those shares for new members, and you’re invited. You’ll get a basket a month (likely on the 2nd week) in November, December, January and February. Maintain your connection with the land as you eat through the Winter with us.
dried shiitake mushrooms and herbs
fresh greens, sprouts and bread (GF option available)
canned goods such as Vietmanese daikon&carrot pickles
frozen tomatoes, edamame and more
stored veg onions, potatoes, garlic, turnips, cabbage, carrots
COST: approx $70/month TBA
Get more details, reserve your share, and eat through the Winter with us, by e-mailing, texting or calling. Or, visit us at the Memorial Centre Farmers’ Market and tell us you’d like a Wintershare.
- 1 head of romaine lettuce cut in half length ways
- 2 tbs butter
- ¼ cup green onions
- ¼ cup garlic scapes finely chopped
- 1½ cup stock
- 1 sprig of pasley chopped
- 1 sprig of oreango, remove leaves and slice
- salt and pepper to taste
- Melt the butter in a large skillet with a lid over medium heat.
- Add the garlic scapes and green onions and cook, stirring frequently, for 3 minutes. Cook slowly until soft
- Trim off a thin slice of the dry stem end of the romaine and discard (including any discolored portions). Cut the romaine hearts in half lengthwise through the stem end.
- Add romaine, cut sides down (halves will fit very snugly in pan), and cook, turning once, until golden but not cooked through, about 5 minutes.
- add the hot stock and herbs
- Cover the pan, reduce the heat to low, and braise the hearts for 5 minutes. The hearts should be crisp-tender; continue cooking another several minutes if necessary
- Remove the romaine hearts with tongs to a platter
- Raise the heat to high. Boil until the juices have reduced by half.
- season with salt and pepper.
- Arrange the lettuce halves on a platter and drizzle with the hot sauce. Serve immediately.
- 1 bunch of spring turnip
- 1 bunch of green onions
- 1 lb honey garlic sausage
- 6-8 red plums or equivalent apricots, cherries, raspberries
- rice of your choice to serve
- set rice to cook.
- separate turnip bulbs from greens and slice. chop and reserve greens.
- slice green onions diagonally.
- prepare fruit (e.g. cut the plum flesh off the pit, and chop into ½ inch chunks)
- cut sausage into 1-1/2 inch lengths and brown in a large skillet.
- remove sausage from skillet, and set aside.
- saute turnips slices until softened.
- Add green onions and turnip greens and saute until wilted.
- Add plums and sausage chunks and heat thoroughly.
- serve over rice.