​The Taste from Local Family Farms

It’s here – the last long weekend of the summer. I am missing summer already. Oh wait! I think that is because we really did not have a summer.

With all the rain and storms that passed through from early spring 'til now, it has been a challenging summer for a lot of farmers. Some crops did not get planted, and others were a failure. There was lots of strategic planning and planting, and a lot of last minute changes of plans on what to plant. Through the weird weather though, there were other crops like the Brassica family that flourished with the wet conditions. So be prepared for lots of cabbage in the future.

Living on a farm requires lots of collaboration to be able to do everything that needs to be done. It is all hands on deck, so to speak. Especially when an emergency happens, everyone is very quick to help out. We are very grateful for all the help after our truck issues this summer that is for sure. I am very grateful for having family close by, and to all our great network of other family farms.

A lot of vegetable producers count on a few months of growing to ensure a year's worth of income. Thank goodness farmers are a resilient bunch. Quality food requires a huge effort: time, money for superior seeds, equipment and fair wages for labour, plus more. Importantly, we have to be sustainable farms and to encourage the next generation to try and make a living off the farm so that we can ensure family farms in the future.

Even with all the trials and tribulations of farming I would not trade it for anything.  I love being able to work alongside family, seeing the next generation appreciate what I have loved for so long.

Recipe of the Week 
A family collaboration of produce grown on our family farms

Family Summer Succotash
Serves 4

1 tbsp sunflower oil – Kricklewood Farm
3 red onions, halved – Corn Acre Farms
3 green peppers, cut into chunks – Corn Acre Farms
3 small patty pans, cut into ¾ inch pieces – Wendy's Country Market
1 hot pepper – Wendy's Country Market
1 cup fresh corn kernels – Corn Acre Farms
1 cup heritage tomatoes – Wendy's Country Market
3 tbsp mint, coarsely chopped  – Wendy's Country Market

1. Heat the oil in a large skillet over medium heat. Place the onions cut side down in the skillet, and then add pattypans, peppers, and 1 teaspoon water.
2. Add corn and tomatoes. Cook uncovered for 3 minutes or until juice thickens. 
3. Stir in the mint and season as desired .

Enjoy!

Have a Great Week.

Rick & Wendy & Leigha 
Thanks for supporting Local Producers.

Visit us at the market.
We're open 7 days a week. Monday - Saturday 11 am – 6 pm, Sunday 'til 5 pm

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