Saturday, 28 May 2011

Meet this week's vegetables!

  • Grandpa Admire’s lettuce — An heirloom head lettuce named for a Civil War veteran, George Admire. His 90-year old granddaughter gave his lettuce seed to Seed Savers Exchange in 1977.
  • Baby bib lettuce
  • Spring onions
  • Easter egg radishes
  • Less babyish beets — We like to cut them length-wise, to get bit of beet and greens in every bite. The greens are delicious and very nutritious.
  • Arugula — We’re excited about our first arugula pickings of the season.  A salad green used since Roman times (the Romans though it was an aphrodisiac) with a slightly peppery taste. Mix it with your salad, delicious in sauces, or divine wilted over pasta or pizza. Arugula is high in Vitamins A and C
  • Parsley

Bugs and weeds are free!

In some ways gardening in March and April are the easiest, because of the absence of pests and low weed pressure. At this time of year, both of these elements begin their effort to reclaim what was once their fields. We gently try to remind them that we're using this soil for the time being. They remind us that it's theirs. Repeat.
We do our best to keep weeds and insects out of our produce, but because we grow organically, we never use anything that would kill them. We inspect and sort everything that we sell, but there's always a chance that something or 'someone' might get through. When you think about it, the really scary thing is produce that never has holes, bugs or weeds in it!

Saturday, 21 May 2011

Meet this week's vegetables

  • Spring micro mix — Our first pickings from the field! A blend of claytonia, mâche, baby spinach and baby lettuce.
  •  Romaine lettuce
  •  Green onions
  •  Chinese Cabbage
  •  Baby beets & baby chard mix
  •  Dill
  • Cilantro 

Tuesday, 17 May 2011

A little look back

We're grateful for the dry weather we had last week that allowed us to get in the fields, but what a change from last year! At this time last May we were going through something of a little drought, and we were scrambling to install a new irrigation system. Of course, it started raining as soon as we had it set up. At least we know how to make it rain now!

A little look back at some moments on the farm over the past few years. And not one in the rain. :)

Spencer and Lindsay plowing our first vegetable plot.

Spencer and Spot in a test of wills.

The flock heading back to the barn at the end of the day.

Our chicken tractor, a movable chicken coop that gives the hens shelter at night and free range during the day.

Jamie raking stones out of a bed. Like much of Eastern Ontario, our farm has a generous supply.
Most of the heavy work was done generations ago, as great piles of rocks stretch along every fenceline.

Sheep make great lawn mowers. Break time's up girls!

Lindsay and Spencer digging into a Crane melon, which is the kids' favorite.

Tomatoes in the hoophouse. After the great late blight outbreak of 2009,
we now grow most of our tomatoes under cover.

Saturday, 14 May 2011

Meet this week's vegetables

  • Heirloom leaf lettuce mix
  • Heirloom spicy mesclun mix — Our ‘everything but the kitchen sink’ mix. You'll notice that it's a little spicier this week. The warm weather in the past few days week really heats up those mustard greens!
  • Rouge Grenobloise head lettuce — A french heirloom lettuce that is both heat and cold tolerant, perfect for early spring growing. A beautiful green on the bottom and red on top, with deeply crinkled leaves.
  • Spring onions — Last week was the last of our over-wintered onions, this week we’re starting on our new crop sown this year. We always grow from seed for the best quality and taste.
  • Rainbow Swiss chard — Great steamed, boiled or stir-fried. Even better with a little butter!
  • Pak choi — An Asian vegetable that is perfect for a stir-fry.
  • Dill & parsley. — Throw them in a salad, or great in many dishes.

Monday, 9 May 2011

Spring has sprung and a taste of summer

Just look at that weather forecast! That means things will be getting real busy around here. There are fields to work, thousands of transplants to go in the ground, and weeds in the early seedings are starting to creep up on us.
It was great to meet many of our new CSA customers on Saturday, and we hope you enjoyed your first taste from our gardens.

For our market customers, we will be coming soon!

With plenty of moisture in the ground, and temperatures beginning to climb, the garlic is growing quickly, and seems noticeably taller by the day.
 We grow a variety called Red Russian that is both pungent and sweet. It's a hard-neck variety that keeps really well. Our supply from last summer still looks as good today as when it was picked.
Garlic is planted in the fall, and we mulch with leaves to protect it from winter frost and keep the weeds down.

Sunday, 8 May 2011

Meet this week's vegetables!

· Heirloom lettuce mix
· Heirloom mesclun mix
· Green Onions
· Baby beets
· Parsley
· Chives
· Sorrel
Sorrel is a tart, slightly sour spring herb.
Try it in your salad or wilted on your fish or chicken. Here is a delicious sauce that you can try with salmon.
Salmon with Fresh Sorrel Sauce
  • Sauce:
  • 1 cup coarsely chopped fresh parsley
  • 1 cup chopped sorrel
  • 2/3 cup water
  • 1/2 cup chopped fresh chives
  • 1/4 cup coarsely chopped walnuts, toasted
  • 1 tablespoon capers
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1 (1-ounce) slice white bread
  • Fish:
  • 8 (6-ounce) salmon fillets (about 1 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • To prepare sauce, combine first 10 ingredients in a food processor; process until smooth.
  • Preheat broiler.
  • To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce.