Spring Farm Update!

This year is certainly different than last year! Very cold and wet. We are officially set back a minimum of two weeks. Ben worked ground a couple nights ago, so the fields are now ready to go for planting. He's cultivated the garlic and the strawberries and both crops are looking fantastic!! On a typical year we like to begin planting our sweet onions by April 15th. By this time peas are ready to hit the soil, lettuce shortly after....not this year. We will just be starting this weekend and then hopefully full speed ahead next week - all depending on the weather. We've had lots of support this season as we've got the new baby this spring and unfortunately Ben's mom is hospitalized and won't be with us much longer. It's so sad as last year at this time she was helping in the greenhouses and was hoeing lettuce in May... she is one hell of a good woman and loves this farm. We are spending as much time as we can with her before she leaves us... We have a lot on our plate - but farming continues. It's safe to say we are all looking forward to sunny, warm days in the field and a bounty of fresh veg this year. Our radishes, salad mix, bok choi and beet seedlings in the greenhouses are growing well and most should be available at market as the month of May progresses! So look for us back at The Brickworks pretty soon! It will be great to see everyone! Despite the slow start due to this cold spring we are optimistic we'll be able to bring on an abundant harvest as usual! Please be patient! Enjoy these farm photos I took this morning :)







Popular posts from this blog

Cheesy Heirloom Tomato Bruschetta

Image
Both Saturday night and Sunday we ate Bruschetta! I kicked it up a bit this year by baking it with cheese. Very, very good!!! Sunday my sister made it with our roma tomatoes. People always assume that romas are just cooking tomatoes. No way! With meaty, thick walls they cut into excellent 'pieces', perfect for this recipe! So use regular red romas OR use our greenhouse heirlooms! I use mostly 'stuffer' type heirlooms, the ones that are accordian, ruffled shape for good pieces, then some beefy other colourful ones I used Yellow Ruffled , Pink Zapotec , Black Krim (not a ruffle, but meaty with excellent flavour!), Green Zebra (great look and flavour, but pretty juicy!) & Flamme (awesome bright orange and meaty!) and other various types like Costoluto Genovese ! Jessie's Cheesy Heirloom Tomato Bruschetta: 6-10 medium Tomatoes * 8 cloves Garlic minced* (oh yes, perhaps more, esp. if they are small cloves!!) 1 medium sweet white onion , chopped* big h
Read more

September is Pepper month!

Image
Pepper, like tomatoes are doing well for us this season.  They thrive in this heat and we were fortunate to set up and run drip irrigation with all the pepper patches.  The plants are heavy with peppers and our goal was sweet red, reds and more reds! We have red shepherds, red bells and red pimentos.  All are so sweet when high red and yummy straight up, roasted, grilled, pan fried.... ah I love this time of year. Sweet Corn was almost a bust this year!  F-ing deer and raccoons made a hell-o of a mess back there. Very depressing....BUT the second patch was left alone.  huh.  Ben thinks they just moved on. So more yummy, sweet NO GMO, sprayed with absolutely nothing organic sweet corn at all markets for a while! And a quick selfie with baby Jonah and I checking out the wagon of beefsteaks which have also been amazing this season! We are still taking orders for Romas by the way! So keep making that sauce as the weather cools down! And for any of you that follow the farm fa
Read more

TIME TO ORDER OUR ORGANIC PEROGIES & CABBAGE ROLLS!!

Image
Yep, long overdue, but I finally assembled my crew of fine ladies (and Ben!) and we are crafting our organic winter foods again!  These are handmade foods of the finest ingredients. PEROGIES! CABBAGE ROLLS!  Four kinds of perogies to choose from including a really, really good vegan one (that is actually cheaper to buy because it has no organic dairy or eggs!) The perogies are huge - twice the size of normal ones! Cabbage rolls are all vegan, (no meat ones sorry) and loaded with kale, onions, brown rice and garlic smothered in tomato sauce.  They. Are. Awesome. If Ben doesn't miss the beef - you won't either!  Processing multi-ingredient foods and getting them certified organic has intensified over the years, no doubt to the growing demand of organic foodstuffs.  It makes it a bit hard for someone who is a small-time processor like me, but I feel it to be necessary step.  Ingredient integrity is very important to us. All perogies and the cabbage rolls are CERTIFIED ORGA
Read more