The inaugural ginger harvest was a delight. We've been growing this crop for at least 4 years and this is the first time I'm fully happy with the results. Our original farming teacher Gavin Dandy used to say it takes 100 years to become a good farmer. If being a "good farmer" is developing a mastery of the crops you grow, then I fully agree.
You'll see ginger more widely available in the shares this week and also available in bulk as an extra. For those wanting to freeze the ginger it couldn't be easier: just wash, cut from the stalks and place in the freezer in freezer bags or containers. The skin is thin and need not be peeled off. When ready to use just take out of the freezer for 10 minutes before cutting, or grate from frozen. The stalks can be hung to dry (out of direct sunlight is best), or frozen to use in tea or broths.
For those of you with gardens close by: the first frost looks like it's coming early this year. We thought we'd get it on Monday night which predicted a low of 1 degree, but somehow we were spared. The next several nights have distinct frost possibility so keep an eye out and throw some blankets on your sensitive plants if you aren't ready to say goodbye. On the bright side frost causes many plants, such as carrots, kale, and broccoli, to produce extra sugar as a sort of anti-freeze, so get ready for some sweet treats! Especially since our broccoli is starting to head and I'd estimate two weeks before we have tons. The few early crowns we've gotten are among the most beautiful we've ever grown.
The winter CSA is now over 1/2 full- thanks guys! I've added a drop off location on Thursdays at The Tank, 120 Huckins Road, Goderich. You can sign up through your profile or through this link: https://www.harvie.farm/signup/firmly-rooted-farm
If you run into any trouble signing up please reach out to me at firmlyrootedfarm@gmail.com
That's all for now, happy eating until next time!
Tamara
