October 20th CSA Harvest & Pick-Up

It looks like this was the last harvest of the season for ICF. A very big Thank You to all of our CSA shareholders, land providers, associates, interns and volunteers. It takes a lot of hands to grow food and we are grateful for your energy and allowing us to be a part of your community.

We still have much work to do cleaning up our growing spaces and preparing the soil for winter rains. We will continue to post updates through the blog and other social media sorts over the next few months…

Pictures from our harvest:

8am at Matchstick for coffee

American Gothic #1: Mills and Galen
American Gothic #2: Mills and Galen
The Spread
Red Ace Beets
Bok Choi
Sweet Onions
Leningrad Garlic
Mixed Bouquet: Lacinato, Winterbor, Rainbow Chard & Collards
Purple Top Turnips

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October 13th CSA Harvest & Pick-Up

Happy Thanksgiving! Here are a few images from our holiday harvest…

In the gardens:

Jen, Melinda, carrots, flowers, October sunshine

Pollan-esque: Who knows what lies in the heart of a Swiss Chard?

Modeling hyper-local wedding bouquets

The Chalkboard and Product Shots

More artists at the Marche
Sage, Bay & Rosemary

Garlic, Yugoslavian variety

Rainbow Chard & Kale ensemble

Sweet fall Carrots

Carson with flecks of Dragon Tongue

Pictures of the Help

Drill & Mills

Little Ms Cora Mills

Happy hens!

 Looks like our last harvest will be next Sunday, October 20th. We’ll re-assess while in the gardens and let shareholders know at pick-up. Cheers!

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October 6th CSA Harvest & Pick-Up

The contents of this week’s box will help you become a culinary legend by making the best mashed potatoes ever. Invite friends over to share, it’s the type of dish that they will tell their grandchildren about.

  • First, roast the Leningrad garlic (it may still remain spicy, but that’s fine, our solution will be dilution).
  • Next, make some mashed potatoes with the Chieftains and Fingerlings (don’t peel, leave the red flecks to stimulate the visual cortex). 
  • Sautee the Collard Greens a la Martha, but chop them quite thinly – tiny little strips. Very thin.
  • Then, chop up the fall scallions.
  • Mix it all together – roasted garlic, mashed potatoes, collards and scallions.
  • Serve and humbly receive accolades. 
  • (Roasted beets on the side – olive oil, salt & pepper – would be a nice touch too)
El pizarron

Leningrad

Mixed spuds

Red Ace Beets

Fall Scallions

Killer collards

Pick up!

We will have a harvest next week as well. See y’all then.

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September 29th CSA Harvest & Pick-Up

Over heard in the gardens today:

“How do you pick-up your vegetables from the CSA?”
“You just have to turnip.”

Rain makes everything funnier (that’s a Vancouverism, as of now).

Tokyo Whites: delicious and pun-tastic.

Today’s items:
– Rosemary
– Turnips, Tokyo Whites and Purple Tops
– Beans, Carson Yellas
– Kale, Winterbor
– Radishes, mixed varieties
– Asian Pears, aka Apple-pears

It’s cold and flu season. If you are not planning on cooking with your fresh rosemary and you feel a sore throat coming on, boil a kettle of water, throw a sprig or two of rosemary in a teapot, let steep for 10 minutes and enjoy. Rosemary (like most herbs in the Apiaceae (mint) family – thyme, sage, basil, mint) is antiviral, antimicrobial and a vasodilator. So it helps keep the cold and flu bugs at bay and increases the flow of oxygen to the brain….win-win (#plantsmakelifebetter).

1000 Words, No Text Section (with some text)

Mills in the beans
Pete’s radishes
Nicole and Ann’s Winterbor bouquets
Asian Pears from Pete’s parents tree (magical harvesting wand courtesy of Peter)

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September 22nd CSA Harvest & Pick-Up

 A few indicators that Fall officially arrived yesterday afternoon:
1. Rain. A good Vancouver soaking with small breaks that make you think that the rain might be letting up, then it rains more and sideways. The summer sunshine has made us soft.

2. Veggie Shift: beets, turnips, radishes and kohlrabi this week. The cool weather crops are ready to make their late season appearance and fill your soups and stews with flavour and nutrients. Welcome back friends.

With that in mind, we still have lots of tomatoes and beans in the garden – a lingering taste of summer to ease the transition.

Slideshow: In the gardens

2 with rain gear, one without. Is denim water-proof?

A nice haul from a few rows of beans
True test of a farm hand: showing up and smiling on a rainy Sunday morning
Touchstone Gold Beets!

This Week’s CSA Items:
– Radishes, French Breakfast
– Collard Greens, Champion
– Turnips, Tokyo Whites
– Beets, Touchstone Gold
– Bush Beans, Carson Yellow & Dragon Tongue
– Head Lettuce, Tom Thumb
– Kohlrabi, Kongo

Nice, mild radishes this week
Brassica oleracea, Gongylodes
Get those greens in a soup or stir-fry right away!
Nothing common about these Beta vulgaris specimens
Lovely collards
Fistfuls of beans!

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September 8th & 15th Harvests

2-in-1. September hits like a 2×4! The confluence of school and farms, neither one respects the other’s schedule.

Here’s a mix bag of pics from the past 2 harvests. For those who crave more frequent updates, Cam is still posting on Instagram quite regularly…and he has an eye for veggies.

September 8th

Casual Peter

Cam and Gran, his veggie mentor
So photogenic
Morning harvest crew on East 38th
Meet Carl.

September 15th Product Shots

Today’s items, with neighbourhood-style accuracy
Mixed Heirlooms. Quick tip: place green toms in a paper bag with an apple and leave on the counter. They’ll ripen quickly!
Flat Leaf, the chef’s choice of parsley
A handful of each, Dragon Tongue and Carson
Staple. Stunning.
Tom punches above its weight class
This variety of garlic supports LGBT rights and is ashamed of Rossiya-Matushka

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August 25th CSA Harvest & Pick-Up

There have been a few different varieties of garlic in the CSA boxes (Chesnock Red, Leningrad, Persian Star, Russian Red). Each variety has unique characteristics that influence their culinary use. For example, Leningrad is quite spicy, great in stir fries and stews but a bit overwhelming when simply roasted and eaten right away. Here is a link to our garlic profiles with more of the specifics.

REMINDER: no pick-up next week due to long weekend, see you on September 8th.

And the list:

Strength in diversity
Garlic party
Art show
Pete’s heirlooms, just starting to ripen
Right display
Left display, plus Rosco and Brennan

Karen, Jess & Chris, plus Mellifera Bees workshop way in the back
ICF gear, previous offer still stands

A recipe for the basil, sungold and heirloom tomatoes:

Ingredients

  • 1 pound sungold and heirloom tomatoes
  • 1/2 pound cherry bocconcini, cut into halves
  • 1 cup fresh basil leaves

Dressing ingredients

  • 1 1/2 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, chopped
  • Salt and pepper, to season

Preparation Instructions

  • In a bowl, mix together the tomatoes, bocconcini and basil leaves.
  • In a screw top jar, mix dressing ingredients together, toss through salad, enjoy.

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August 18th CSA Harvest & Pick-Up

Some nice shots by Cam in the gardens and at the pick-up site today. One thing you might have noticed in our postings is the many one-of-a-kind articles of ICF swag. We make them all by hand. If you want one, bring a t-shirt/work-shirt/dress shirt to the Marche St George on a Sunday and we’ll hook you up.

4 years old, still crisp!

In the CSA:
– Carrots, Little Fingers
– Swiss Chard, Bright Lights
– Collards, Champion
– Garlic, Russian Red
– Summer Squash, Patty Pan or Butterstick or Ambassador
– Bay leaves, fresh
– Potatoes, Yukon Gold

Product Shots

Bay Leaves 
(Note: fresh bay leaves are more potent than dried, and a little more floral too)
Chard!
Sweet, sweet carrots
Carrot Top Pesto

Ingredients
1 cup basil leaves
1
cup (20 grams) lightly packed carrot leaves (stems removed)
6
Tbsp. (90 milliliters) extra-virgin olive oil
1
large garlic clove
¼
tsp. salt
3
Tbsp. walnuts, toasted 
¼
cup (30 grams) freshly grated Parmesan cheese
Steps
  1. In a food processor, combine the basil, carrot leaves, oil, garlic, and salt, and process until finely minced. Add the nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.
Yukon Gold
Hardneck All-stars: Russian Red
A switch of bay
Best bee pic yet!

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August 11th CSA Harvest & Pick-Up

You may have already noticed something different about your veggies this week as it was a very auspicious harvest day – King Josh, farmhand extraordinaire, got hitched this Sunday to the lovely Brad.

Good looking grooms (centre and right)

Here’s the record of the harvest, a recipe and some people pics…

La lista

Mixed bag of summer squash
Vibrant scallions, Apache variety
Dragon Tongue Bush Beans
Fun Fact: The siege of Leningrad was over this hardneck variety

And a quick recipe from CSA shareholder Josh (David) Bowie:

Morning Greens

1. De-vein and steam a bunch of kale
2. Mix in some tahini while kale is still warm
3. Add a spoonful or two of hemp seeds
4. Ride this wave all day long

Drill, winterbor and wa wa sei
ICF directors and associates!

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July 28th CSA Harvest & Pick-Up

It’s the time of season when things tend to pile up and we fall behind a little. Here are some belated photos from our harvest a couple of Sundays past.

We resume pick up this Sunday from 2:30 – 5pm at Le Marche St George as per…we hope the long weekend was well spent and look forward to reconnecting in a few days!

All-star Farm Hands!

Week’s Items
Kale on Ice (you can have whatever you like)
First garlic of the season
Spud love
Nice combo: Rosemary and Rudbeckia
Coastal Star Romaine

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