Farm Happenings for October 09, 2026 – Week 15

I like Thanksgiving. I like it a lot. It’s simple. That gathering of food and family without the added pressure of gift giving. Even the least tolerable of the relatives seemed somehow, tolerable. I have fond memories of the holiday growing up. Mom would be up early starting the turkey. No fancy pants Butterball turkeys back then. This was a great big, huge bird that had been carefully selected. The Joy of Cooking book was out on the counter, and Dad was quick to coral us, lest we get underfoot. Mom was busy! Stuffed and bound, there was a release of tension as it was finally pushed deep into the awaiting oven. Timer set. Then there were all the side dishes. For us the day was spent cleaning in anticipation. Tidying bedrooms, the living room and the entrance way. As the morning moved to noon the most incredible smells started to emanate. Finally, my brother and I were sent to change into our Sunday best and posted at the door to be the welcoming committee. Dad had set the table and was going over the wine selection making sure it was all in cue. Finally, that first car turned and came down the laneway. Typically, it was a grandmother or an aunt. We were instructed to go and help as they were burdened with bags and containers of contributions. “Very careful with that dear” was always the instruction. As the guests came, and the drinks were poured the ethos, a mix of easy company and waft of the most incredible aromas started to work its magic. Under my parents’ supervision we circulated the appetizers. Finally, after disappearing for a final check, mom would reappear and give my father the nod. It was time. We moved as a herd, settling into our assigned spots around the table. Side dishes were all laid out and the turkey rested on showcase on the side table, waiting for my father to do the honors. A happy memory to be sure. As the farmer of a market garden, it is such a privilege by proxy to be part of so many Thanksgiving dinners. It is fun to see the orders because you can tell who is really planning on putting on a show. THREE butternut squash, 10lbs of potato and leeks …and…. Oh my… it always makes me smile. As our Trexity drivers picked up the shares this week they noticed the weight. They got lots of instructions from me. “This is our most important share of the season. PLEASE be careful!” They always are of course, but I became my father as they picked up and watched over them in the same way I am sure he would watch over as we passed the heavy bowl to my uncle on the right. As the pressure of this week and subsequently, the season started to lift…I engaged more with the guys driving. One young man from Tanzania. Just 20 years of age and he has been here 10 months. I learned that there are 7 in his household. He and one other sibling are in school learning English. I was behind in the packing, and he was kind enough to help. I got to learn a bit about him, and I used the opportunity to talk about Thanksgiving, what it means and how we celebrate it. He took all that information and summed it up as, “so it is a feast?” Perfect. Yes. Exactly. I asked him about what vegetables are the favorite in his family and what his mom and sisters do to prepare them. His eyes shone as he described their very simple fare. I just nodded and helped him load his car. While he was gone, I got busy. I built a great share full of his favorites. Enough for 7 adults. When he returned in the dark, empty bags in hand I was there to meet him. He just handed me the bags and was about to leave when I stopped him. I reached into the office and pulled out the large bag putting it into his arms. He looked puzzled. With a smile of reassurance, I looked into his eyes and simply said, “Happy Thanksgiving good Sir”. It is these moments, for which I am most grateful to be a part of. From our farm to you and your household, thank you for your part in helping to make it happen. ~Michael

🌾 Farm Notes

Pumpkin Pickup: All of you who planted a pumpkin in the spring will be invited to come and collect next Saturday, October 17th.

A Special Day: On October 18th, we close the farm down for a few hours to proudly host the Ottawa Police Association and their families. Just our way of saying thank you to those who work, serving and protecting our community. That has always been a special day.

Cornerstone Update: We reached our goal with the Cornerstone Women’s Shelter, and they are going to receive over 1,350 lbs of farm fresh vegetables from our farm. To provide you with a perspective…that is the equivalent of 27 x 50lb bags of potatoes!! Wow!!! We will be spreading that out over the remainder of this year and moving into next season as well. Once again, good job everyone!

What’s In Your Share This Week

• Butternut Squash
• Acorn Squash
• Leeks
• Lobo Apples
• Beets
• Bunching Onions
• Green Cabbage
• Neptune Carrots
• Cauliflower
• Celeriac
• Celery
• Chives
• Cilantro
• Lebanese Cucumbers
• Curly Leaf Parsley
• Black King Eggplant
• Prizm Kale
• Romaine Lettuce
• Mint
• White Button Mushrooms
• Yellow Onions
• Green Bell Peppers
• Hot Mix Peppers
• Jalapeño Peppers
• Red Bell Peppers
• Radicchio
• Purple Top Turnips
• Green Zucchini

Recipe of the Week

Maple-Roasted Butternut & Acorn Squash with Leeks

This is a show-stopping side dish that belongs on your Thanksgiving table. Sweet butternut and acorn squash caramelize beautifully with maple syrup, while leeks and fresh thyme add a savoury depth that balances everything out. It’s simple enough for a weeknight but special enough for a holiday feast.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 acorn squash, halved, seeded, and cut into 1-inch wedges (skin on is fine!)
• 2 leeks, white and light green parts only, sliced into ½-inch rounds and rinsed well
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• ½ tsp salt (or to taste)
• ¼ tsp freshly ground black pepper
• Optional: crumbled feta, toasted pecans, or pomegranate seeds for serving

Instructions:

1. Preheat the oven: Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
2. Prep the vegetables: Peel and cube the butternut squash. Cut the acorn squash into wedges (no need to peel—the skin is edible and roasts beautifully). Slice the leeks and rinse them thoroughly in a bowl of water to remove any grit, then pat dry.
3. Toss and season: In a large bowl, toss the squash and leeks with olive oil, maple syrup, thyme, salt, and pepper until evenly coated.
4. Roast: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until the squash is tender and caramelized at the edges.
5. Serve: Transfer to a serving dish and top with crumbled feta, toasted pecans, or pomegranate seeds if desired. Garnish with additional fresh thyme.

Make it ahead: This dish can be prepped up to the roasting stage, covered, and refrigerated for up to a day. Roast just before serving.

Make it a main: Add chickpeas or grilled sausage to the pan during the last 15 minutes of roasting for a complete meal.

Cleaning: Leeks trap dirt between their layers. Slice them first, then swish the slices in a bowl of cold water. The grit sinks to the bottom—just scoop out the clean leeks.

Storage: Keep leeks in the crisper drawer, wrapped loosely in a plastic bag, for up to two weeks. Don’t wash them before storing—moisture speeds up spoilage.

Cooking: Sauté, roast, braise, or add to soups. The white and light green parts are the most tender; the dark green tops can be saved for stocks.

Freezing: If you have more leeks than you can use, slice and blanch them for 1–2 minutes, then freeze in bags for up to three months—perfect for adding to soups and stews all winter long.