The Call
Something told the wild geese
It was time to go,
Though the fields lay golden
Something whispered, “snow.”
Leaves were green and stirring,
Berries, luster-glossed,
But beneath warm feathers
Something cautioned, “frost.
Something told the wild geese
It was time to fly,
Summer sun was on their wings,
Winter in their cry.
Something Told the Wild Geese
by Rachel Field
The coming of fall was being announced by our Canadian wayfarers, who are beginning to marshal. Small groups will soon become clouds measured by the hundreds if not thousands. Circling the region gathering their own. Lone cries will crescendo into a deafening chorus.
The back quarter of the season has begun. The soil is cooler and as the sun rises there is a gentle mist the rises just above the field as the warm rays caress the earth.
Everything begins to taste different. The fall squashes, the broccoli. Dense with nutrition after months of feeding all the nutrients its’ roots could draw.
So, with all the reluctance of climbing out of comfortable slumber and moving from the warmth of summer’s comfy bed into the cool air of the early dawn. Nevertheless, with the sense of urgency, comes a renewed energy and a focused purpose.
As in the spring, the pace once again begins to quicken. The productive daylight hours are shortening. Heeding to the calls from above it is the season not just to harvest but to also to prepare. Success next year starts now.
We have heard the call.
Over the next few weeks, we will move in harmony with the ariel formation and focus on gathering, preparing and nourishing for the journey that is ahead.
~Michael
What’s In Your Share This Week
The season is winding down, but the harvest is still going strong! Here’s what’s available this week:
- 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
Spaghetti Squash with Garlic, Thyme & Habanero
Spaghetti squash is one of fall’s most fun vegetables—roast it, rake it with a fork, and it magically transforms into noodle-like strands. Here, we toss those strands with garlic, fresh thyme, and a whisper of habanero for a dish that’s comforting, flavourful, and naturally low-carb. It’s a great change of pace from pasta and makes a beautiful side or light main.
Ingredients:
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1 spaghetti squash
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3 tbsp olive oil
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4 cloves garlic, thinly sliced
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1 tbsp fresh thyme leaves
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1 habanero pepper, seeded and very finely minced (use half if you’re cautious—it’s hot!)
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½ tsp salt (or to taste)
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¼ tsp freshly ground black pepper
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Optional: grated Parmesan, crumbled feta, or a squeeze of lemon
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Fresh parsley or chives, chopped, for garnish
Instructions:
- Roast the squash: Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with a little olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, until the flesh is tender and easily pierced with a fork.
- Cool and shred: Let the squash cool for a few minutes, then use a fork to scrape the flesh into long, noodle-like strands. Set aside.
- Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the garlic, thyme, and minced habanero. Cook for 1–2 minutes until fragrant—don’t let the garlic brown.
- Toss: Add the spaghetti squash strands to the skillet and toss gently to coat with the garlic-herb oil. Season with salt and pepper. Cook for 2–3 minutes until heated through.
- Serve: Transfer to a serving dish and top with Parmesan or feta if desired, plus a squeeze of lemon for brightness. Garnish with fresh parsley or chives.
Danish Frikadeller (Meatballs)
Ingredients:
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1 lb (500 g) ground pork
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½ cup (120 ml) milk
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⅓ cup (35 g) rolled oats or all-purpose flour (plus 2 extra tablespoons if needed)
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1 large egg
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¼ cup finely grated or minced onion
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1 tsp salt
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½ tsp black pepper
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2 tbsp butter (for frying)
🔍 Spotlight on Spaghetti Squash
It’s a winter squash, harvested in the fall and stored for months. Its mild, slightly sweet flavour makes it incredibly versatile—it takes on whatever seasonings you pair it with.
Cutting Tip: Spaghetti squash can be tough to cut. Pierce it a few times with a fork and microwave for 3–5 minutes to soften before slicing.
Don’t Overcook: Roast just until tender. Overcooking makes the strands mushy rather than noodle-like.
