The much-celebrated return of the sun this past week has significantly speeded up some of the fall farm work that was delayed by last month’s winter tease. One of the jobs most dependent on dry weather is bean thrashing. We have now been able to thrash most of both our dried beans and the bean seed we grew for Prairie Garden Seeds. In fact, we hope to finish the black coco pictured above — the last of our dried beans – this afternoon. Hooray!
After all the hard work that has gone into the beans, we are also pleased that Steep Hill Co-op in Saskatoon is interested in purchasing our supply. But before we confirm numbers with them, we wanted to give our members and friends one last chance to purchase directly from us. If you are still wanting beans, please let us know by November 15. You can find details of the varieties available on the dried beans page of this blog. Prices are $3/lb for CSA members. For others, prices range from $3.50/lb (for 10 or more lbs of the same variety) to $3.75/lb for 5-9 lbs and $4/lb for 1-4 lbs.
In other news, our first regular vegetable order of the season (after fall pickup and our bonus mid-October) went out to Saskatoon and the Battlefords this weekend. We are very pleased with the 2 bags stuffed with potatoes, carrots, beets, parsnips, rutabaga, onions, and kale and hope that you are too!
We would also like to thank are members for your patience with our egg supply. After being short of eggs all summer, our harvest is finally increasing, thanks to our young pullets. This is the reason why many of the eggs this month are a bit smaller, but it is also the source of our hope that next month we will be able to fill all our egg orders (or at least come considerably closer to doing so!).
At fall pick-up, some of you asked about our chili recipe – a great way to enjoy those dried beans. This is our version of the vegetarian chili recipe from Simply in Season:
2 lbs any combination of dried beans
Soak overnight, drain and cook in fresh water until soft, 45-60 minutes (less with really fresh beans).
1 cup red sweet pepper, chopped
1 cup green pepper, chopped
1 onion, chopped
3 cloves garlic, minced
In a large soup pot, saute in 1 Tbsp oil.
8 cups tomatoes, chopped
1 Tbsp salt
1 Tbsp honey
Add and heat to boiling. Add beans and
1 squash, peeled, seeded, and cubes
1 hot Hungarian wax pepper
1 Tbsp chili powder
1 tsp ground cumin
Simmer for 45 minutes and serve with cornbread.