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
Presenter Rain Lill returns with another delectable – child friendly – workshop: chocolate bliss! Just in time for Valentine’s Day, or just for the love of chocolate. Rain will teach you the basics and guide you to make your own chocolate bar. You’ll choose your own flavour and herbal combinations. And, drink a delicious chocolate superfood drink during the bliss-shop!
A chocolate bar made by you!
Know-how to make healthy and delicious raw chocolate!
Know-how to make a superfood chocolate drink!
Where-to-buy list for ingredients
Time: 10-12 February 7th at GoGreenBaby, 293 Division St
Signup deadline: February 3rd
what to bring: a cup (other items TBA)
Learn kimchi and kraut wild fermentation methods with presenter Rain Lill.
We’ll learn how to, let you try your hand at it, provide you with recipes, make sure you have some to take home, and answer questions you have about the processes.
Fermented foods are incredibly good for your gut. Good for you. Good health starts with what you put into your body. Take control of your own health needs by learning how to prepare fermented foods for yourself and your family.
Children welcome to attend and participate / join other children in childcare options.
MIKE EVIN plays our FIRESIDE CONCERT NOVEMBER 21st 2014 with KYRA and TULLY.
“Mike Evin is a rarity – a pop composer who isn’t afraid to use his wit or to wear his heart for all to hear.” — CBC Radio
“Kyra and Tully’s voices blend like honey in warm tea: perfectly.” Tim Lyon, MSM
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.
Following their Porch Jazz show during the 2014 Skeleton Park Arts Fest in conjunction with Kingston Jazz Society, the Ventanas play Main Street Market again Friday October 3rd at 7pm. They also offer guitar, dance and other workshops – watch our Facebook page for more details. Get your tickets here for $9, or at the door for $10-15 sliding scale.
- 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.