sosnicki organics

I am absolutely enjoying the use of Facebook ! Not only for personal use to keep tabs on family and friends, but for our farm business by the creation of the public page: " SOSNICKI ORGANIC PRODUCE ". I've been on facebook for years but just recently 'opened it up' by becoming visible for everyone to find me, view my friends etc. This lead to the quick creation of our farm fan page and what a riot! Within a few short weeks it is obvious of it's success and we've got dozens of familiar faces becoming 'fans' of our business! I've witnessed the media giving facebook a pounding on occasion by casting fear towards the use of it which I feel is very unnecessary. Unless you are creepy or conniving it is a great tool for your personal life AND your business! With so many privacy features you can manipulate it as you wish. A LOT of teens have family and parents as 'friends' but can totally hide anything they wish be it pictures or conver

Let's see, last week we rented the hall and our crew of 12 made quite a few organic perogies!! Cheddar and Yukon Gold potato filling along with Buttery Onion and Sauerkraut ones too! Everyone at market was happy to see them again! Our pigs went to the butcher yesterday, Ben, his mother and I went and assisted in cutting and wrapping today and Ben and I are enjoying our first taste of our own BBQ pork spareribs tonight! We will have packs of loin chops, ground pork and sausages available at market shortly. The meat is not certified organic YET. We are working on this for next year. The little pigs we bought this year were run of the mill from a local auction, not organic to begin with. We are seeking out organic piglets for next year, pasture raise them and have them certified! In the meantime understand that our uncertified pigs were raised on all our organic produce along with our neighbours organic peas, barley and oats too! Lean and lovely meat for sure! We are harvesting

Finally after quite a few years looking at the ugly old remains of the old pig barn laying in our horses pasture, we have buried it! Thanks to my brother and his operating skills running a huge excavator! Ben ran a dump trailer to make it go smoothly and we even had help from our 83 year old neighbour Ed too with his tractor and loader! Looks a lot nicer out there now!

Beautiful day at Evergreen's Brickworks this past Friday. The 'hush hush' event involved a handful of vendors from the Brickworks Farmers' Market (now officially over for the season) to join together to showcase our products for Prince Charles and other importants. Chef Jamie Kennedy catered the event along with greeting HRH and lead him around for the meet and greet. No one really had any idea what to expect. For all we knew he was just going to wave at all of us and take off. To our surprise he took the time to engage with almost all the vendors present. Ben and I were greeted with a firm handshake as he examined our produce shelf and asked us if we grew all of it! Proudly stating so, Ben then went on to tell him that we've been farming organically since 2001 and HRH was quick to see we were certified too! We spoke briefly about celeriac, then he asked us if we had any trouble with potato blight this year. I told him no and I remember my little moment with

Cutting Cabbage, Ben inspecting the last of the Spanish Onions & Lady Bug who was once covered in burrs is once again clean and happy!

More fall storage...Potatoes, Celeriac, Cooking Onions

More pics from the cooler....Carrots, Cabbage & bins of Celery!!

There should never be any doubt where our stuff comes from this winter! No, not our 'neighbours', not our 'brother' or 'buddy down the road'. We worked very hard to provide more of our own for when the snow flies! This amount will not last that long. I'm thinking with carrots we will still be out by mid January if not sooner. Beets should last quite a while though! There are 5 bins of celery, all standing up with buckets of water inside for adequate moisture. We'll see how that works out! Enjoy the pics!