My CSA progress report, more than just carrots

Even though Spring is mighty slow to come to Winnipeg, the response to the membership drive is going well. Thought I should offer some nitty gritty details about what a CSA is.  

 Sign up now to get our food box for this summer into the fall harvest, only  a few spots left to ensure that there is abundant harvest for all the share holders. .

How does it work?  Every second week for 14 weeks, mid-July till the end of September you get to pick at the urban farm 273 Enfield Cr., between 5-7 pm.   alternates are welcome if you send me a heads up email at nancyblokland@msn.com

What do I grow??  The season will start with leafy greens and herbs (tea, culinary and medicinal), edible flowers like pansies, zucchini blossoms and calendula. The unsung hero of Manitoba,  rhubarb. then there are the beans are usually mid July and there will be many different kinds, then zucchinis yellow green and striped and cucumbers.   August is always the most bountiful with squashes, tomatoes, peppers, sometimes the apples beets and carrots. In September and early October  I hope for pumpkins and butternut squash that grow high into the hedges,, so it is always a  treasure hunt. If there is surplus it will go to market, but this is an idea of the nutritious beauty we harvest every year.

When things get slow there's baking from cookies to zucchini chocolate cake, muffins , chutneys, salsa and surprises!




The cost for an Casi Cielo share?   325.00 for the season covers 14 weeks between July and the end of September, Mother Nature will decide some of the specific pick up dates, but there will be pick ups every second week during that time period.

How do I sign up?  You can email info@aurorafarm.ca to let us know that you will be taking a box.  You can send an email transfer or Paypal to nancyblokland@msn.com , with the message casicielo.  check out our group on Facebook for updates, photos, recipes and more Nancy Blokland Casi Cielo.

Don't delay.  We have limited spots left.   

Whirlwind Christmas preps and domestic bliss!

I think the biggest part of the push for Christmas is over.  The kiln is on one last time before Christmas to finish an Etsy order. Not efficient with only about 15 pots, but felt I needed to try and get the customers order out.

Yesterday was crazy fun with play dates, Christmas baking for the office and our WEST handmade and vintage sale, next weekend and then movie time with ELF with Gabriel, and a visit to Aurora Farms for some soap, etc...

 

Pots in Progress, but here's a favourite fall recipe Cranberry Streusel Coffee Cake

CRANBERRY STREUSEL COFFEE CAKE



Great for a brunch, coffee party or with whipped cream makes a scrumptious dessert.



Cinnamon streusel

¾ cup brown sugar

½ cup flour

1tsp. Cinnamon

¼ cup margarine.



Cranberry Coffee Cake

½ cup butter or margarine, softened

1 cup white sugar

2 eggs

2 cups flour

1 tsp. Baking powder

1 tsp. Baking soda

½ tsp. Salt

1 cup sour cream

2 cups cranberries, fresh or frozen



mix together streusel ingredients until crumbly. Set aside.



With an electric mixer, in a large bowl, cram butter and sugar. Add eggs and beat well. In a smaller bowl, mix flour, baking powder, baking soda and salt. Add dry ingredients to butter mixture, alternately with soured cream, beating well after each addition.

Spread ½ of batter in a greased and floured bundt pan. Sprinkle 1 cup cranberries and ½ of streusel mixture over batter. Spread with remaining batter. Sprinkle evenly with remaining cranberries. Press cranberries lightly into batter. Sprinkle with reamaining streusel mixture. Bake in a 350 oven for 50-60minutes, or until a toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a plate. Serve warm or cold.