Please help others to learn about what we are up to, and how to get involved: 1. Twitter (http://twitter.com/): Follow us at @thecuttingveg; 2. Facebook: Like us at http://on.fb.me/iTSbQQ, 3. E-mail this newsletter to anyone who may be interested; 4. Share the link to this newsletter (http://bit.ly/ga5Am0) on Facebook or Twitter. 5. Bring a friend with to the farm or a CSA pick-up. Thanks for helping us to spread the word!
Farm Update:
One of the greatest gifts of this farming season has been the discovery of our new land in Sutton. Plants and veg thrive here, unlike in any growing location I’ve farmed before. Every crop we’ve tried here has flourished: Salad Mix, Arugula, Asian Greens, Rhubarb, Winter Squash, Radishes, Turnips, etc. The organic farming techniques we’ve used at our farm in Sutton are no different than the techniques we’ve used on our Brampton farm. And in one location our crops have thrived, and in the other, struggled. The difference? The soil. Not that one soil is more nutrient-rich than the other…they are both vital. It is the growing medium that varies — the dense clay, as opposed to the fluffy sandy loam. Suffice to say, we are excited to move our entire growing operation to Sutton next year. This past week was a big step in that direction, as we did our first planting in our newly tilled 6 acre field at the Sutton farm: some arugula, Asian greens, salad mix, onions, and radishes for a fall harvest – about twelve 150 x 4ft beds. If there is one thing I have learned this year, it is how unimportant the skills and knowledge of the farmer is relative to the growing medium. Plants, like people, simply cannot be their healthiest if they do not have the right environment in which to set roots. In addition to the plants thriving in Sutton, whenever we are working at this location, a feeling of wellness and connectedness seems to emerge for all of us. We feel so thrilled to have found the right environment for both the plants and planters to flourish. This past week’s planting within in our new 6 acre field was a big step forward for The Cutting Veg.
Volunteer Opportunities:
Each week, we welcome volunteers to the farm from Sunday-Friday, 6:30am-3:30pm. If you are interested in helping on the farm, please rsvp to jessica.gibson81@gmail.com, and let her know what day you want to come, and if you need directions to the farm, or a lift (leaving at 6am from Davenport and Bathurst area). Hope to see you on the farm soon!
Dough (makes two pizza doughs):
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1 cup all-purpose flour
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½ cup whole wheat flour
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1½ tsp (8 g packet) active dry yeast
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½ cup warm water
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¼ cup skim milk (or soy milk)
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1 tsp olive oil
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½ tsp salt
Toppings (for one pizza dough):
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4-5 Tbsp basil pesto sauce (see our Basil Pesto recipe)
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¾ cup chopped arugula
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1 small eggplant, sliced thinly
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1 medium tomato, sliced thinly
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¼ cup kalamata olives, pitted
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1 red pepper or zucchini, cut into smaller pieces (optional)
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½ cup mozzarella cheese, shredded (optional)
Instructions:
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Mix flour, yeast and salt in a medium bowl.
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Add the warm water and milk. Mix well and knead the dough. The ideal pizza dough should be neither too dry nor too wet. Add more flour or water to get the desired texture.
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When the dough is almost perfect, add the olive oil. The oil will make the dough softer and easier to work with.
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Place the kneaded dough in a clean bowl and cover with saran wrap or a damp towel.
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Let the dough rise for about half an hour in a warm spot. Punch down the dough and let it rise for an additional 15 minutes.
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Spread about 1 tsp of flour on a pizza baking stone or baking tray. Divide the dough into two equal pieces. Roll out the first pizza dough on the baking stone/tray. (The other piece should be kept in a bowl, covered with plastic wrap until you use it. You can keep the dough in the fridge for a few days, or freeze it for about a month.)
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Spread the basil pesto sauce on the pizza dough. Add the toppings and sprinkle with mozzarella cheese.
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Place the baking stone in the oven and preheat to 400 F. Bake pizza for about 35 -40 minutes until crispy (the cheese will melt).
That’s all the news from the farm for this week. Until next time, Keep Livin’ on the Veg!
