Arugula, Asian Greens, Basil (Genovese, Thai), Beets (4 varieties +1), Organic Slicing Beans, French Filet Green Beans & Yellow Beans (2 varieties/ea), Purple Beans (3 varieties), Cabbage (red & green), Carrots, Celery, Cilantro, Cucumber, Dill, Eggplant, Fennel, Garlic, Green Onions, Ground Cherries, Hot Peppers, Kale, Kohlrabi, Lettuce (several varieties), Mesclun Mix, Mint, Onions (red & yellow), Oregano, Parsley, Rosemary, Sage, Melons (2 varieties), Peppers (sweet & hot), Potatoes (several varieties), Pumpkin, Radishes, Rhubarb, Sage, Shiitake, Spinach, Sprouts (several types), Summer Squash, Sunchokes (red & white), Swiss Chard (several colours), Tarragon, Thyme, Cherry Tomatoes, Heritage Tomatoes, Roma Tomatoes, Turnip, Winter Squash (several varieties) and Zucchini. And more…
4am was early for Tracy and I to get on a bus to Toronto. Arriving at Ontario Food Terminal, we found most everyone had been up before 4, and many were 5 hours into a 13 hour day. Main Street Market won’t be vending at OFT anytime soon, but there’s plenty of space should we decide to take our okra there. When someone on our tour asked, Bruce Nicholas disabused us of the plausibility of a Kingston Food Terminal. But, some assets of OFT would benefit Kingston. For example, OFT has 100,000 square feet of cold storage which it rents farmers storage at $11/skid per day. Any independent business want to set up a similar service in Kingston?
In Japan this simple dish is both bachelor food and gourmet delight, depending on the cook. You can make it in minutes. Since I’ve been asked for the recipe I thought I’d share it widely. You can make it with most any veggies you have in the house.
- pop over the the Asian Market (or your local) and grab curry rice mix (comes in blocks in a small box)
- start by sauteing a roughly-chopped onion in a couple of TBSP oil
- meanwhile, scrub up (for example) potatoes and carrots from the root cellar and snap a block of zucchini out of the freezer – toss them in along with any other favourite veggies (in big pieces) and meat (beef) if you like
- add 2C water and simmer until veggies soften (15-20mins)
- meanwhile, rinse your rice thrice and throw it in the sui-han-ki (rice cooker)
- now the veggies are soft, add the curry blocks and stir until it thickens a little (2-3mins)
- fluff the rice (turn it in the rice cooker)
- serve as per photo and eat with spoon (chopsticks work fine, but kare-raisu is typically eaten with a spoon)
and we’ll save you time by harvesting you a basket of the freshest produce every week
in the season. our baskets come in all shapes & sizes, and are sliding-scale priced to fit
your budget. watch this space for our new 2013 items. by eating with main street
market you support young trainee farmers, and contribute to building a resilient
local food system which lowers your impact on the earth while simultaneously
increasing your contact with the earth, and placing you in a like-minded community.
As we start 2013, many people will be thinking about plans and promises to improve their diets and health. We think a broader collection of farmers, policy-makers, and eaters need new, bigger resolutions for fixing the food system — real changes with long-term impacts in fields, boardrooms, and on plates all over the world. These are resolutions that the world can’t afford to break with nearly one billion still hungry and more than one billion suffering from the effects of being overweight and obese. We have the tools — let’s use them in 2013!
Here are 13 resolutions to change the food system in 2013, from Sustainable Agriculture and Food Policy Expert Danielle Nierenberg: huff.to/XQ9dXH
this little one is a tommy reminder to us of the circle of life. one of the last to leave the field this season, it is a reason for thanksgiving.
and, a reminder of the circle.
tomatoes come, tomatoes go. from the earth they draw nutrients; to us they give life, and back into the earth they go to give again.
this little one is a tommy reminder of terra firma and the goodness of the giver of life. thanks be, for you, me and tommy.
Nothing is better than a summer day at Oak St. Community garden; this beautiful description by Richard Jefferies inspired me to write about my own experience in nature.
I walk among the trees; a cloud passes, and the sweet short rain comes mingled with sunbeams and flower scented air. Beautiful it is, in summer days, to see the wheat wave, and the long grass foam – flecked of flower yield and return to the wind. My soul of itself always desires; these are to it as fresh food.” (Story of my heart, pg. 145).
In the garden all your senses come alive filled with smells and colours of nature – the food I eat is grown from its ground, the smell of rain excites me that our fields will be green, and bugs crawling, buzzing and jumping from plant to plant annoy me yet remind me there is more to life than myself. The dandelions tops can be seen by the hundreds lull back forth to the wind and lull my own mind into land of calm thought. The plush clouds in sky slowly moving and transforming let my mind start to dream. I can close my eyes with my head in the grass and the rough bumpy earth on my back and feel at peace. What I am realizing is that nature offers a reciprocal love and that loves come in the form of nourishment of the soul. My experience is similar to Jefferies; in all these things I find my peace. Let me continue to describe my summer days to show you how I have received this blissful state.
The heat of the sun hits my skin and wraps me in warmth that makes me smile with the comfort of a mother’s love. In this loving heat, I work till it becomes too strong. I then take my midday nap under my favourite tree and am relieved by the cool breeze. I awake to kids running in the field, playing with garlic scapes and learning the words of sage and thyme, which scents fill the air. Fun and love is grown in this garden from the people who tend to it to the plants that bloom. The happy friendships I make flourish in the garden to the backdrop of the clear blue sky and green grass. We weed together to allow our food to grow, with giggles and laughter brought on by something deeper in the air. Day by day our vegetables grow alongside us, our relationships and our love for nature.
Farming is beautiful, Farming is life.
Worms in the ground,
Dirt in your nails,
Dew on the leaves,
Heat from the sun.
Life is alive.
To be lived, and felt.
Growth and transformation, slow but sure,
in that dark brown goodness which holds the bulbs, cloves and roots of being.
Basked in the sun’s powerful rays.
Nourished by drops of silky cool water.
This lovely earth holds so much worth.
As farming brings you hopelessly dependent on these awakened elements
When you puff for air, covered in dirt, burnt from the sun and thirsty for water;
You are part of life.