sosnicki organics

Time for another update! Cannot believe how FAST the spring is flying by. We are so busy it is unbelievable! I always seem to post happy stories for the most part with pictures that make the farm look absolutely amazing... We are so, so fortunate to be 'food' rich! Our expansive market garden fields are such a sight to behold and be proud of! Being such micro growers, we still seem to make ends meet! That's all thanks to our awesome customers ;) We truly are fighting the weather again to bring on another tastey season!! Our lettuces are late, but steadily growing. Two weeks and it will be salad city!! The kale is infested with flea beetles (not to worry, these pests take off when the kale matures and the leaves get tougher. Happens ever year and we do nothing but wait them out). We are growing some new mini lettuces that will be enjoyed for sure! This is a shot of the nice mahogany 'oak stained' rich red variety. I can taste the antioxidants now :) Here's a new ...

It's been a crazy spring here on the farm. With our baby daughter being born 6 weeks ago and Ben's mom becoming deathly ill and passing away this past week - it's been a whirlwind.... Sophie's empty chair in the greenhouse brings tears each morning...She will be beyond missed...She's living on in her little granddaughter Sadie, who will be an incredible little farm girl! We've the Lettuces in now, early Kale is in, Peas have sprouted. Ben's saying if we don't get more rain, we have to set up pipes to irrigate....already?! We're shipping plants out now and I must say - they are gorgeous!! I had to scale back because of the birth of my daughter, so I didn't grow the mass amount of herbs I usually do, so I concentrated more on the Heirloom Tomatoes, Peppers, Cucs, Zucs, Basil and cole crops including Kale, Cabbages, Kohlrabi and Cauliflower. If you need vegetable bedding plants head to EGM at EBW now!! Ben has been cultivating for weeds in the lett...

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...

We've been busy trimming cabbage for the most part of early 2013, but we've now hit the greenhouses and full speed a head! Crops just sprouting and growing beautifully! We've decided to heat 1/4 of the big middle glass beast this year, instead of a whole half.  We started two weeks earlier, so to save on heat costs, less is best. We filled it up fast!  Now we are pushing cooler crops (onions, chard, kale, spinach seedlings) to the back half to make room in the warmer section for the seeding of tomatoes, peppers, eggplants etc, etc.  Below is some early mesclun mix we will be transplanting in cut sections to our other greenhouse - aka 'covered field' area.  Some early salad mix on it's way!  We've got a jump start on a lot of everyone's favourite: Kale!  Kale will be a biggie for us this year as we hope to really offer a lot of big bunches at a fair price. Everyone, and I mean everyone can enjoy a lot of kale this year! To your health!  Below, our ba...

Vegan cabbage rolls are easy for us to make.  With a bit of planning through out the summer, ingredients are easy to come by.  They differ each year depending on what crops did well and how much extra time I had during the summer to can or freeze.  This year was awesome for tomatoes and peppers so I was able to squirrel away a lot of roasted red peppers and roma tomato sauce! Kale is new this year in the filling and it turned out excellent.  We are still harvesting fresh kale out of the greenhouses and the fields. The ladies at the hall are always interested to see what new ingredients I will be incorporating! Above Anne washes and preps the kale for cooking down. I pretty much just stir fry the kale with a bit of sunflower oil in a big pot to render it down to add to the rice mixture. Above, my grandma and Sheila are busy peeling our cooking onions.   Onions are a staple in all cabbage rolls I make .  Stella peels lots of our garlic.  The...

Because it's disappointing when I am 'sold out' and it's hard to gauge how much of what to bring to each market, I'm taking orders for our holiday food this year!   Please note that these food are available after these holiday dates as well. We'll keep making these foods well into February, so please feel free to enjoy them for the next few months :) If you have a special event and need to order quantity for dates not listed, email me a heads up and I'll see how I can help you :) Simply email me at jb@sosnickiorganics.com with your preferred market for pickup and the  foods your heart desires and I will make sure you get your goodies :) Markets : Dufferin Grove Organic Farmer's Market: 2:30pm until 7:00pm each Thursday. Taking orders for December 13th  & December 20th. Evergreen's The Brickworks Farmer's Market:   8:00am until 2:00pm each Saturday. Taking orders for December 15th, December 22nd. Wychwood Farmer's Market : 8:0...

November has been quite a decent month weather wise! The October rains made it very hard for us to harvest our storage crops and there are ruts in the fields to show for it. We were not able to get everything off while our workers were here, but we managed to get the cabbage in and garlic planted. Once the snow flies we'll definitely have less variety than last year. But these warm temps the last few weeks have made it possible to keep field harvesting. Ben and I have been very busy out there! Currently at markets you will find our field harvested Beets, Spinach, Broccoli, Kale and Tatsoi. From storage we have a few Leeks left, lotsa Cabbage, Potatoes, Brussel Sprouts, Onions and some Garlic. We've just made the first batch of Perogies and also have raw Sauerkraut available as well as frozen Sweet Corn and Green Beans :)) We also still have some Heirloom Tomatoes in the greenhouse! Nice treat for this time of year for sure :))