Thursday, June 15, 2017

2017 CSA Week #1

There are still spots available in our CSA - sign up here! *Check out the list below to see what was harvested for week 1!

Hello members, friends and veggie enthusiasts;

The CSA begins next week for 'Weekly' and 'Bi-weekly A' members! For the first couple of weeks, the harvest will be light. Due to a wet, cold spring, we were delayed getting into the field, resulting in smaller and fewer crops than are typical for this time of year. As the season progresses, we'll add more vegetables to your share, making sure you get exactly what you paid for, including 15% more than what you would get at market for the same price. That means, more of the premium summer/fall crops like tomatoes, potatoes, squashes and carrots! Jonny and I debated about postponing the first pickup but don't want to disrupt your schedules, especially if you planned out your summer around the CSA. We decided that it's better to keep on schedule and make up the loses later when the fields are bursting with vegetation.

We have delayed our start at the farmers' markets but hope to make it to Lansdowne with at least seedlings to sell, beginning June 25th. We will also attend the new Riverside South market on Sundays as well as our usual spot at the Westboro market on Saturdays, shortly thereafter. Stop by and say hello!

We currently have 2 new interns working on the farm, Ruth and Jeremy. Kimmy was an intern from 3 years ago who has returned as a full-time employee. We also have some part-time workers, Sarah and Damon, whom you might spot at the farm or farmers' markets. Together, we make an excellent team so I'm confident it will be a great season, despite the weather challenges we have faced.
Ruth & Jeremy
 Jonny & the first kale bunch of the season.
If you visit the farm, make sure to say hello to Kimmy's chickens. 
 Kimmy, Ruth & Jeremy transplanting in the sun.
For more pictures taken this season, find us on Facebook, Twitter & Instagram!
Next week's share will include the following vegetables:
Here are this week's feature recipes:

And when in doubt, chop your veg, saute with salt/pepper/olive oil/herbs, then toss into a pasta, omelette, or quiche.
Happy cooking!

Thursday, February 2, 2017

Sign Up Now for the 2017 CSA!

Sign up here for the 2017 CSA!

Check out our CSA Policy.

Weekly Share Price and Location

Feeds 2-4 people for 18 weeks:

$576 Farm pickup: 1919 Route 900 West in St-Albert on Tuesdays from 5-7pm.

$594 Rockcliffe pickup: 360 Springfield Road in the community centre parking lot on Wednesdays from 5-7pm.

$594 Sandy Hill pickup: 150 Mann Ave in the Youville Centre parking lot on Wednesdays from 5:30-7pm.

$594 Beacon Hill pickup: 2064 Gatineau View Crescent on Wednesdays from 5-7pm.

Bi-weekly Share

Feeds 1-2 people every other week:

$315 Farm biweekly (schedule A or B on Tuesdays) - 9 pickups
$324 Rockcliffe, Sandy Hill & Beacon Hill biweekly (schedule A or B on Wednesdays) - 9 pickups
    2017 Bi-weekly A dates: Starting Tuesday, June 20 & Wednesday, June 21, every other week until Tuesday, Oct 10 & Wednesday, Oct 11.

    2017 Bi-weekly B dates: Starting Tuesday, June 27 & Wednesday, June 28, every other week until Tuesday, Oct 17 & Wednesday, Oct 18.

    *If you are only 1 or 2 people, save money by teaming up with a neighbour or family member to split the full share.

    Payment options

    We take cash, cheque or Interact e-transfers.

    Examples of early, mid and late-season shares:

    June 21, 2016

    1 bunch kale
    1 bunch Swiss chard
    1 bunch baby beets
    1 head bok choy
    1 red & 1 green kohlrabis
    1 bunch radishes
    1 bunch green garlic
    1 Napa cabbage

    Aug 26, 2015

    1 bunch carrots
    2 lbs cucumbers
    1 lb eggplant
    1 bulb 'Music' garlic
    1 bulb 'Korean Purple' garlic
    2 lbs potatoes
    1 bunch beets
    1 bunch kale
    2 lbs onions
    2 lbs zucchinis
    1-2 beefsteak tomatoes
    1 pint cherry tomatoes

    Oct 7, 2015

    1 bulb 'Music' garlic
    1 bulb 'Korean Purple' garlic
    1 bunch carrots
    2 lbs potatoes
    1 bunch beets
    150 g spicy mixed greens
    2 lbs onions
    1-2 beefsteak tomatoes
    1 pint cherry tomatoes
    1 butternut squash
    1 pie pumpkin

    Tuesday, December 20, 2016

    2016 Comes To An End

    Hello members, friends and veggie enthusiasts!

    Merry Christmas, Happy Hanukah, and a Joyous Kwanza to you all!
    My holidays are starting out great; I passed first term at the top of my class! Nursing school is fun! Jonny finished his final Christmas market on Sunday. Now, we're tucking into some very overdue paper work.
    Here is the thank you note from our local food bank for all of the donations made this season. If you missed a pickup, this is where your veggies went:
    We still have lots of potatoes, carrots and garlic left. If you'd like to purchase something for pickup at the farm, email us at luxyfarm @ Jonny may attend the Sunday winter markets at Lansdowne beginning in January to sell the rest of our produce.
    The CSA website is next on my TO DO list, so that should be up and running for 2017 signups by the end of the week/month/year - we'll see; I'm a busy lady.
    We hope you are staying warm and enjoying some time with your loved ones. Happy new year and we look forward to feeding you next season!

    Sunday, October 2, 2016

    CSA Newsletter Week 16 - Final week for bi-weekly B members!

    Dear members and friends, 

    Week 16 is just around the corner and we have some details to share with you about the fall boxes and our annual member feedback survey. But first, the delicious line-up of vegetables you can expect at this week’s pickup:

    Salad Turnips (Hakurei)
    And pie pumpkins just in time for Thanksgiver!
    See recipe tab above for more recipe ideas.

    We hope you’re enjoying the celeriac as much as we are! Roasted, added to stews and soups, mashed or however you make it, this lovely veggie adds a nice warm flavour to your favourite fall dishes and will last for several weeks in your crisper. Here are some more recipe ideas. Happy eats!

    Hakurei Turnip Gratin:
    1 Tablespoon Butter
    1 Bunch Turnips, tailed and topped (save tops for next recipe)
    1 teaspoon dry thyme
    3/4 teaspoon salt
    1/4 tsp. freshly ground pepper
    1/8- 1/4 teaspoon cayenne pepper
    1/2 cup heavy cream
    1/2 cup chicken or vegetable stock
    1/2 cup parmesan cheese

    1) Slice turnips into 1/4 inch thick slices (do not peel).
    2) Melt butter in non-stick skillet and layer slices in the pan
    3) Sprinkle the turnips with the herbs and cook 3 minutes over medium heat
    4) Add cream and stock, cover and cook 20 minutes over medium heat until turnips are cooked.
    5) Remove the cover and cook additional 5-10 minutes to reduce liquid
    6) Sprinkle parmesan on top and serve.

    Fall Boxes
    We will be offering two bi-weekly deliveries at a 15% discount for CSA members. The price is $50 each and the first box will be available on Oct. 25th for farm pick-ups and Oct.26th for home deliveries. Home deliveries are $5 extra. The first share will include the following:

    Yellow Onions x 2lbs.
    ‘Music’ Garlic x 1lb.
    Carrots x 2lbs.
    Beets x 2lbs.
    Acorn Squash x 1
    Butternut Squash x 1
    Delicata Squash x 2
    Chieftain Potatoes x 5lbs.
    Turnips x 2lbs
    The second box will be available on Nov 8th  for farm pickups and Nov. 9th for home deliveries, and will include the following:

    Red Onions x 2lbs.
    Korean Purple’ Garlic x 1lb.
    Carrots x 2lbs.
    Beets x 2lbs.
    Acorn Squash x 1
    Butternut Squash x 1
    Delicata squash x 2
    Russet Potatoes x 5lbs.
    Celeriac x 2lbs.

    We have 25 shares available for each week and they are on a ‘first come’ basis, so if you are interested, please reply by email and pay by cash, cheque or Interac e-transfer ASAP!

    I will send out the survey shortly. Please respond honestly, as this survey is anonymous and will help us to improve our service next year. We appreciate your participation!
    Have a great week!

    Sunday, September 11, 2016

    CSA Newsletter Week 13

    Hello members and friends, 

    I can’t believe it’s already week 13 of the 2016 CSA. Just five more weeks left and they will fly by. Before we know it, it will be winter - eeek! Please go to the webstore to purchase your missed vacation boxes, 2 days before the intended pickup or email us to schedule it for you. On the menu for this week, we have the following veggies:                                  

    Click on the vegetable above for recipes!
    And after a failed planting this spring, we finally managed to get a nice crop of those delicious Japanese salad turnips also known as
    The bulbous root tastes somewhat like a sweet version of a radish and the greens are tasty eaten raw or cooked (and full of healthy stuff!) We are starting to ponder when to harvest our winter squash; maybe we’ll test one out this week and see how they are coming along. We usually like to leave them in the field as long as possible to ensure complete maturation. With no threat of frost in the near future, it could bode well for some tasty squash this year. Hope you all had a good week and we’ll see you at the pickups.
    Here are your recipes of the week:
    Happy cooking!
    Team Luxy

    Sunday, September 4, 2016

    CSA Newsletter Week 12

    Hello members and friends,

    Welcome to week 12 of the 2016 CSA. Six weeks left! Makeup boxes for any shares you missed must be collected by week 17. The lineup of veggies for this week will include such classics as:
    Also making a special appearance for the first time this season will be
    Click on the vegetable for recipes!

    It certainly seems like fall is approaching in St. Albert as we’ve already seen a few single digit nights and some of our favourite veggies are slowly saying goodbye for another year. Cucumbers and zucchinis are finished producing quality fruit and this will probably be the last week for beans. Although things start to grow a little more slowly this time of year, the season is not done yet and we still have many more goodies up our sleeves. This week, we brought in over 1000 pounds of onions and laid them out in the greenhouse to cure. Our tomatoes are finally coming into peak production and we are seeing more and more peppers turning colour. Our excellent crew has been hard at work getting these vegetables weeded, harvested, cleaned and packed for you and the markets every week. We have a pretty amazing bunch of people on our team this year.

    Stephanie, Julie and Vanessa harvesting for market.
    Sarah washing and packing the veg.
     So. Many. Onions.
     Julie at the Eastern Ontario Garlic Festival in Cornwall last weekend.
    Now, here are some recipes for your culinary pleasure!
    This newsletter was a collaborative effort brought to you by both Daizy and Jonny. I (Daizy) am passing the newsletter writing torch to Jonny, as well as most of the email correspondence, as I will be starting school on Tuesday for practical nursing. I'm on to the next big adventure! Please rest assured that Jonny will continue growing your vegetables for years to come. Have a great long weekend folks and happy cooking!  
    Team Luxy

    Saturday, August 27, 2016

    CSA Newsletter Week 11

    Hello members,

    Here is what you can expect at next week's pickup:
    Click on the links above for recipes. Visit our recipes page for even more ideas!

    Summer is winding down but the crops continue to give! It really has been a wonderful season for us. We always welcome feedback! Let us know how you're enjoying the CSA. Here are your recipes for the week:
    Happy cooking!