The Positives........






These pics were taken this morning, after the depressing 'crop damage' ones! Have to think positive! While my stepdaughter sleeps in, (she's been up early every day this past week working hard on the farm - I'm spoiling her today...) I let all the pigs loose, clean the pens, cook up potatoes for the swine & enjoy the sunny day, while I check out my crops. The forecast looks decent. Ben dug potatoes very early this morn for market tomorrow, my amigos are out there picking up the spuds and putting them in hampers to be washed and graded, then they'll cut some zucchini. They finished picking up our dug garlic yesterday while we sold in Toronto. (I will blog about Domingo and Miguel soon. These guys are wonderful...) The ducks love hanging around in my back yard under the big shade tree. The beans, (Green Beans fresh for markets this first week of August!) carrots, heirloom tomatoes & leeks are all holding their own quite well during the rain storms. We are even cutting a new broccoli patch. (not that nice, broccoli suffers in the heat...) The only problem is tomato ripeness. When they do ripen, they crack, split and go bad FAST. So I've been educating my customers to accept slightly unripe tomatoes this year and let them finish ripening on their countertop, because I cannot spoil everyone with gorgeous ripe, hard tomatoes this year. Remember folks, it was hot and dry last year......I think Ben's going to try and plant some late broccoli today, more basil too.....

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