sosnicki organics

My guys are pretty homesick and ready to fly back to Mexico! Not yet guys, but soon! Harvest continues! We should be starting winter cabbage harvest by next week. Our potato crop is outstanding! We will have plenty of our own this winter for all markets and my perogies! We have lots to harvest yet..... In the pic our men are getting fresh celeriac ready for market by cutting the roots off and washing them. We will have a good supply of celeriac for winter markets. Our leeks pale in comparison to last years crop! We just planted them too late, so they are small. We should have lots to store as well, but very labour intense washing and messing around with the tiny things! Flavour is excellent, so well worth it! Gotta get my share of leek and potato soup! (esp. with some fresh baccon, as my pigs go to the butcher in a few weeks!) And Brussel Sprouts! YUM! These are soo fresh, tastey and good for you! We will have them available in a few weeks at all markets!

Great fall harvest so far! We are busily working getting all potatoes in the barn (a little behind with this task), pulling up two patches of beets, twisting off tops and getting ready for storage...Here are some great recipes Ben and I are enjoying: Celeriac & Apple Slaw: 1 bulb Sosnicki's CELERIAC 1/2 head Sosnicki's CABBAGE 3-4 Sosnicki's 'ugly but sweet' APPLES Shred each vegetable and toss together. (I use a cheese grater for the apples and celeriac and then just thinly slice the half head of cabbage with a long knife). Toss with 1 tbs HONEY, 1 tbs OLIVE OIL, 1/2 tbs natural SEA SALT and atleast 1 tbs PEPPER. You can add a dollop or two of sour cream or mayo, but I like it without! Really yummy and great served with a pork dinner! Fall Pork Soup: 2 lbs Pork Soup Bones; 1 medium Sosnicki's Cooking Onions; 1/2 bunch Sosnicki's Parsley. Cover your pork bones with water and add onions and parsley. Render down for a good hour. Remove bones, strain broth....

My dad likes to fly. Two weeks ago he went up with a local pilot and took some area photos! I'm sharing two of our farm. If anyone ever doubts we produce our own stuff, here's proof of our 60 workable acres! The dark, vibrant green strips are our organic soybean patches! All vegetables are in fields 101 & 105 this year. (the top in pic 1 and to the left in pic 2.)You can also see the long strip of our strawberry patch in field 102. (bottom in pic 1, top right in pic 2)It makes me a bit sad, as I can see where the tomatoes used to be, and it's just strips of brown soil now. The grading barn and the greenhouses also really stand out in these photos! There is a lot of space in those 'covered field' greenhouses that we will be using to their full potential. Behind the barn is a large pasture area we are currently cleaning up for use for organic beef cattle and organic pigs coming in the near future!! In between the soybeans was our hay field. Ben has sinc...

I picked all this produce today! (except for the onions that are all in the barn nicely curing) The great fall harvest is beginning! Currently at market we are selling fresh Green Beans , Swiss Chard , Beets with fresh tops , fresh dug Po tat oes , 'Candy' & 'Superstar' Spanish & Redwing Onions , fresh cut Cabbages, greenhouse Heirloom Tomatoes, Golden Sugar Beets to name the majority! New this week is fresh pulled Carrots! Our sweet carrots are back with a vengeance! Fresh tops to boot, so you know they are field fresh for sure!! Also beginning at the end of this week will be our fall Broccoli harvest! Next week, we will have tons for all markets. This fall we will be offering Celery, Leeks, Celariac (root celery, very tasty!), Empire Apples, Red Delicious Apples (not an abundance and not pretty at all from our trees lining the farm driveway), Pie Pumpkins , Squash, Brussel Sprouts , Spinach, Arugula & Tatsoi . Going into storage with the le...

http://www.theglobeandmail.com/news/national/toronto/attack-of-the-killer-of-tomatoes/article1257864/ Forgot all about this article from last week or so. (Busy with my mother in laws 65th Birthday celebration! Big farm pig roast!!). Cut and paste the above link to your browser (sorry, having a 'linking blog issue')to view a short article regarding the 'death' of our field tomatoes in the Globe & Mail.... Also a mention to a great couple Joel & Dana from 'Well Preserved' (wellpreserved.ca) wrote a nice article about us at: http://wellpreserved.ca/2009/08/16/a-sad-day-at-the-market/ that is a great read and ALSO the PICTURES ARE AWESOME!!! Those are my babies!!! LOLOLOL!!! I think I have separation anxiety sometimes with these tomatoes, especially during this year when I have soo little!! LOLOLOL!! These folks were generous enough to lend me a wonderful huge hardcover book all about heirloom tomatoes.....

OMG this feels sooo awesome! I got my seeder out and seeded some trays of lettuce and asian greens!!!! YEAH!!! It is surreal to be working in the middle greenhouse traditionally used for early spring seeding. August used to show nothing but hotter than hell, very weedy greenhouses at Sosnicki Organics. No more. We are putting them to work year round from now on!! We've been trying our hardest to maintain them and with all the overcast and rain and cool temps this year - we've been able to work under that glass with ease this season. We are working away with our small planting of tomatoes in house #3. Pictures #1, #2, #3 & #4 have all been taken in our 3rd greenhouse. The back part of the house is completely empty - hence where all our lettuce and asian green transplants will call home in a while. (This WOULD have been full of tomatoes IF I would have known all my fields were to DIE this year!!) We hope to offer these crops to the market after fall frost when fresh ...

What a year! With the cool temperatures and all the rain, it didn't even seem like summer arrived! I think it was the fact that I had no field tomatoes that still throws me for a loop at least weekly. With September arriving tomorrow, it is time to discuss our fall crops. All is looking pretty good I must say! Financially we are taking a hit by not being able to provide sweet corn, melons and tomatoes, BUT since we grow a diverse group of crops, the others will pull us through!! Currently we are offering some neat looking new varieties of zucchini at market - "Key Largos" & "Patty-Pan". Also fresh dug spuds, cabbages, onions, beets galore, peppers, herbs, swiss chard, carrots, greenhouse heirlooms, fresh cut cabbages & tons of onions and I'm probably forgetting a few items...We have more green beans and broccoli beginning shortly. We will also have a fine selection of squash and pie pumpkins! My stepdaughter and I planted these by hand in J...