Aug 15 2016

It is such a great feeling preparing and eating food you grow yourself. I always feel somewhat jubilant when everything other than the salt, pepper and butter (no I don't regularly make our own) was grown here, or local. Tonight our dinner was such, one of our gorgeous non gmo chickens, seasoned with salt, pepper and garlic, in a roasting pan with a bit of water, at 300 degrees C for about 2 hrs for a 3.5lb bird. The last 45 min I added in some of our baby blue potatoes and basted the bird. I had picked some swiss chard so just boiled it in a bit of water and salt for a few min. This was also my first trial of the Cucutz squash. The one I picked was approx 2 inch diameter at its widest  but around 2.5 feet long.  I treated it the same way as the chard, sliced it into chunks and just a breif boil in lightly salted water. The skin was a little bitter so next time I will likely peel.To serve I drizzled the reduced pan juice over the chicken, and just butter, salt and pepper over the potato and veg. Simple but amazing! Ingredients available here, all non gmo! Feel free to call or text me 705 799 6794 will pick and grow to order.

Cucutz squash

Every year i try to grow something we have never grown before, a few yrs ago it was Tomatillo, which are wonderful and versatile. I have made relishes, salsas and gorgeous jams and sauces from them. They do reseed like crazy, so wherever you plant them they will be there forever! This year I ran across a variety of squash that I had never even heard of. I had assumed that the Cucutz was a hybrid, cross between a cucumber and zucchini, but it is an Italian squash, also known as Cucuzza and Gagootz squash. I find it interesting to watch new things grow.