On Thanksgiving, we continued to harvest and deliver a cornucopia of delicious food in collaboration with Alexandra Morton's Slow Dog Farm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We are also busy processing our own produce.  Here we are preparing a tomato based "marinara" sauce mixed with onions, carrots, celery, garlic, and herbs including parsley, sage, rosemary, and thyme all from our garden.  The tomatoes are first par-boiled to remove the skin.  Here is the medley before roasting.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And here it is after roasting.  We have found an important trick is to use parchment paper, which makes cleanup of the roasting pan so much easier.   After roasting, blend all the roasted ingredients and then freeze the sauce in zip lock bags.  The sauce can also be canned, but be careful to pressure can it or add lemon juice to avoid food poisoning!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We planted some lettuce in the green house in late September and we will be getting production for the popular Spring Mix and Salad Blends well into November.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here are some spicy mustard greens that love the cool weather outside in the garden.  The giant red mustard greens are very cold hardy and VERY spicy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The oats are planted in an empty garden bed as a winter mulch.  The oats also serve double duty as an excellent herbal tea, especially for the ladies (Linda always says great for men too!), as recommended by the famous herbologist Susun Weed.  The oat grass is collected in paper grocery bags, which we then hang in the cabin loft to dry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here are more bi-weekly deliveries to the Sointula Resource Centre's Market Garden Stand.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is the time of year when our greenhouses are overflowing with sweet peppers, some of which are ripening to red next to the big window.  They are great to chop up and freeze.  What a great alternative to imported peppers which are considered part of the dirty dozen full of pesticides. Oh, there's also a few tomatoes there ripening next to our picture window.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here are the peppers all chopped up and ready to be put into baggies to be frozen.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sometimes the peppers are so huge we wonder what to do with them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thank goodness that I remembered my mother's recipe for Hungarian stuffed peppers!  Just make up a meatloaf type mixture with ground meat, egg, onion, garlic, flour, and herbs, stuff it into the peppers and bake.  What a great combo with rice, salsa, or tomato sauce especially when most of the ingredients come from your own garden.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here are some low sugar pumpkin muffins with an orange cream cheese icing for our livestock farming neighbours Terah, Conner, and Lillian.  Don't tell them, the orange colour was made from a combination of tumeric and cooked red beets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As promised, we have a new feline addition to our Hallowe'en driveway display.  Notice the treat bags hanging on the lights behind the black cat.  All except one of the dozen bags were gone by the end of the night.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 What a great Samhain it was, even the dancing pumpkins were happy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The lighted pumpkin says "See you all in the new Keltic year on the Luckyfarm77 blog."