This time of year is busy for us. After a whole summer at the farm we are back to our weekly routine of traveling back and forth from jobs and school in Toronto to frantically harvesting at the farm 3 days a week. It’s busy, but satisfying and we are enjoying the best of our urban and farming lives. As we travel from Toronto to Prince Edward County along the 401 and highway 2 we are fortunate to drive through Ontario’s Greenbelt
Established in 2005, Ontario’s Greenbelt protects environmentally sensitive and from development. Our greenbelt is made up of 1.8 million acres of protected lands, including 5,500 family farms and over 100 farmers markets (including our little local market pictured here).
As the Ontario harvest starts rolling in full force, I hope you’ll join me in exploring Ontario’s Green Belt with Green Moms Collective, Greenbelt Foundation and the Toronto Star. This autumn there will be weekly articles in the Saturday Star and 6 weekly twitter chats that you can rsvp here for a chance to win some #ONgreenbelt themed prizes.
September 17th: #ONGreenbelt 101
September 24th: The Foodbelt: Local Grown Food in the Greenbelt
October 1st: The Funbelt: Natural Areas in the Greenbelt
October 8th: Watershed – Rivers and Waterways in the Greenbelt
October 15th: Ecology of the Greenbelt – Rural Vitality, Air, Nature, Wildlife
October 22nd: Future of the Greenbelt – Planning and Economics
Disclosure: As a part of the #ONGreenbelt blogger team, I receive compensation to participate in this campaign. I am happy to participate in campaigns that meet my ethical guidelines and are of interest to my readers.
Summer’s not over but with school starting this week I’m thinking ahead to more autumn like meals and making some dinners to freeze for busy days.
This recipe for Black Bean and Pumpkin Vegetarian Chilli freezes well, is easy to cook, everyone eats it, and it fun to serve with a bunch of extras. We like corn on the cob, brown rice, avocado and cheese curds like these Ivanhoe ones from Gay Lea Foods
1 tbsp cooking oil
2 medium onions
2 large jars of tomatoes
2 cups pumpkin puree
2 cans of black beans, rinsed
1 tbsp sugar
1 tsp salt
2 bay leaves
1 tsp chilli powder
1 tsp cocca
2 bay leaves
Start by frying your diced up onion in cooking oil. Once it’s transparent add tomatoes (we cut ours up with kitchen sheers first), pumpkin puree, beans, spices. Bring to a boil and then reduce heat and cook for at least 1 hour.
We like making chill night extra fun by letting every one choose what they want with it. Cheese melts on top and makes it milder for little mouths.
This tastes even better the second day and freezes perfectly.
Black Bean and Pumpkin Vegetarian Chilli
- 1 tbsp cooking oil
- 2 medium onions
- 2 large jars of tomatoes
- 2 cups pumpkin puree
- 2 cans of black beans, rinsed
- 1 tbsp sugar
- 1 tsp salt
- 2 bay leaves
- 1 tsp chilli powder
- 1 tsp cocca
- 2 bay leaves
- Start by frying your diced up onion in cooking oil.
- Once it's transparent add tomatoes (we cut ours up with kitchen sheers first), pumpkin puree, beans, spices.
- Bring to a boil and then reduce heat and cook for at least 1 hour.
Disclosure: I’m part of the Gay Lea Foods program with mom central and I receive compensation as part of my affiliation withthis group. The opinions on this blog are my own
After growing on this farm for the past few years, this is the first summer we’ve been here as official owners. The purchase was long and traumatic so the satisfaction of spending two solid months in our tin can trailer in the middle of the field just can’t be beat.
This summer was made of:
Planting tomatoes with my brother Douglas and a baby with the chicken pox.
Babywearing hikes in the back field.
Lots of visitors and trips to North Beach.
Making our friends pick their dinner.
Maizey moved in with our bee keeping friend.
Pink moved in with Robin.
Attempting to work with a toddler on my back.
Going to the farmers’ market with friends.
Easy harvesting, since you can send kids right into the row covers.
After dinner trips to Sandbanks Provincial Park for Sunset.
Now that school is about to start, we’ll go back to splitting our time between the farm in the county and our home in the city. there’s still a month left of summer though and the harvest might be the best part.
Here are some cute photos of the kids buried in sand by their uncles at North Beach Provincial Park in Prince Edward county. This is my final post sponsored by Kinder and they have made a cute little app to turn your summer pictures into photo strips. You can make your own by visiting the Kinder Canada Facebook page.
Disclosure: I’m part of theKinder® Mom program with Mom Central and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own
30.07.2014 Here come the carrots!
29.07.2014 Dill going to seed in the ignored bee garden.
28.07.2014 Robin vs the carrot. His very first self-picked carrot.
27.07.2014 Peppermint swiss chard. I was hopping to have seed to save from this variety, but we might eat it all.
26.07.2014 Rebecca picking raspberries in our Toronto front yard.
25.07.2014 Plums! Peaches! Cherries! Apricots!
24.07.2014 Pink vs The Carrot.
07.23.2014 New family portrait.
07.22.2014 “Let’s wear hats and sunglasses and go check out those hay bales”.
07.21.2014 Robin had a weird nap at 6pm so we went to Sandbanks Beach after dinner.
07.20.2014 Ryan’s mother came to visit us in The County so we took her to Grange of Prince Edward. The kids promptly lost their minds so I had to nurse the baby while tasting wine. Motherhood is very glamerous.
07.19.2014 Ryan’s photo of Pink in a bird’s nest up in the drive shed is so ridiculous.
07.18.2014 Robin and Pink have a nap. They are both toddlers and both need naps.
07.17.2014 Melissa and I watched the fields get hayed with 5 excited children.