The term Community Shared Agriculture was coined in the early 1980s. These programs run by farmers or a group of farmers are a way to directly connect the producers with the consumers. In short: people buy “shares” of a farm’s harvest in advance and then receive a portion of the crops as they’re harvested. Knowing where your food comes from and how it is grown is so important in a world where GMOs and toxic pesticides are common place. Fisherville’s Finest started their CSA program in the fall of 2011 with only 6 members. We now have over 40 members and run consecutive 10 week sessions from April until Christmas each year. We offer 2 box sizes; small for 1 or 2 people and large for a family. Our members enjoy the various veggies we grow including grape tomatoes, beef tomatoes, English cucumbers, green beans, lettuce, kale, spinach, radicchio, fennel, green onions, celery etc. We also offer at an extra cost free range eggs and GMO free pasture raised chicken. We will be starting our next 10 week CSA share program April 2019. If you are interested in getting fresh organically grown produce each week you can contact me at firstname.lastname@example.org for pricing and to sign up.
Today I thought I would write about one of my favourite things…broccoli sprouts. When the days are cold and dark and not much else is growing they are one thing that you can grow and have fresh on your kitchen counter all winter long. With such little effort you can have amazing nutrition to add to your soup, to top a salad or even add to your smoothie. Broccoli sprouts are part of the cruciferous family and have many phytonutrients the most famously talked about being, sulforaphane. Sulforaphane is an antioxidant and as such is beneficial in preventing cancer and has also shown benefit in neurological issues such as Parkinson’s and Alzheimer’s as well as ADHD. This link talks about these 5 star broccoli sprouts https://nutritionfacts.org/topics/broccoli-sprouts. I order my organic broccoli seeds from Mumm’s sprouting. They have instructions on their website www.sprouting.com on how to sprout but here it is in a nut shell 1. find a clean mason jar 2. add 3-6 tbsps of the broccoli seeds (depending how much you think you will use) 3. put enough water into the mason jar to cover the seeds and cover the jar with a piece of cheese cloth secured by an elastic 4. let sit overnight 5. drain water off the seeds through the cheese cloth 6. rince with water once daily until sprouts are ready in 3-5 days. Chat next week.
Happy New Year everyone!!!! My New Years Resolution this year is to write a weekly blog post. So here we go!!!! I’ve spent a bit of time thinking about what these blog posts would be about and finally decided that it will be a little about everything – the goings on of the Canadian Ginger Co. and Fisherville’s Finest, what we are planting, harvesting and our CSA. Also as the time gets closer we will let you know when you can buy our Ontario grown ginger in Longo’s stores in the GTA (we are still pinching ourselves about that development). I think this blog will also include health updates and info. For those of you that don’t know I have struggled with my health for the past while and after a few rogue diagnoses I finally was diagnosed with a rare autoimmune condition called Dematomyositis. I am currently doing well with no medication and keep myself on track with a clean whole food diet. I do and always will view this illness as a blessing as it has set me on a path of healing and knowledge acquiring that would otherwise not have happened. I am currently enrolled in and loving a Registered Holistic Nutrition program and am set to graduate summer of 2020. Having said that, though I read and learn daily I am not a doctor so any info I give in this blog is either something I have read or learned from the school of hard knocks through the journey of this disease. It is not my intent for this blog to start a battlefield of beliefs, therefore I want to add this disclaimer: any health info/insight is only my opinion. Chat next week