Putting the Culture back in Agriculture
Produce is certified organic by ProCert
Thrsday, March 10th Jessalynn and I will be going to Fleming Frost Campus, to speak on a panel about Crop Planning , to the students in the new Sustainable Ag program. At a latter date we will be speaking on a panel group about Tillage practices! Keeping busy with the education! Cheers, Jess
March 2 & 3 the Lindsay Farm Show was in full swing. Myself, Jessalynn, & some fellow farmers Julie Fleming, HenryBakker, as well as coordinaters Sue Chan & Pat helped man the Farms at Work booth. This committee is dedicated to helping New Farmers access resources in the community. And helps make available courses and workshops… Read More about “Lindsay Farm Show”
The greenhouse is started now & I always think it’s funny how people say it’s like being in Florida, when they walk in the greenhouse. Who needs a vacation when you’ve got a greenhouse. Anyhow, we’ve been busy sifting soil & starting seedlings! The green is slowly starting to pop out of the soil!
We attended the Kawartha Choice Speed at the Evinrude Centre in PTBO. February 28th. Great fun meeting Chefs who want to connect with local farmers. We also have baby leeks & onions up. The green has bequn. The celery and celeriac have yet to show themselves. They can take up to 21 days to germinate… Read More about “Speed Dating”
I’ve been having fun with Jessalynn and shoveling lot’s of snow this winter. The winter CSA went very well, with some trial and error our storage worked well, and we will be expanding for next year. The Guelph Organic Conference was a great inspiration and allowed for a great social outing! Meeting up with friends… Read More about “Over The Winter Hump…”
2 tbsp olive oil 1 onion chopped 1 small shallot chopped 4 Italian sausage, hot, mild or a combo of 1 hot 3 mild (or substitute with other kings of sausages.) 1 small to medium fennel bulb, coarsely chopped 3-5 garlic cloves, minced 1/2 tsp. fennel seeds (crushed) 1/2 to 1 cup red wine 796ml… Read More about “Spicy Sausage Fennel”
1 lbs (500g) sausage 1 tbsp (15ml) extra-virgin olive oil 1 onion chopped 2 cloves of garlic minced 3 cups (750ml) cubed peeled potatoes 1/2 tsp ( 2ml) dried italian herb seasoning 1/2 tsp (2ml) pepper 1/4 (1ml) hot pepper flakes 3 cups (750 ml) water 1 cup (250ml) sodium reduced chisken stock 2 cups… Read More about “Sausage, Potato & Swiss Chard Soup”
2 large potatoes ( about 2 1/2 pounds), peeled and cut into 2-inch pieces 1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces 4 cloves garlic, peeled water 1/2 cup lowfat or reg buttermilk 2 teaspoons olive oil or butter 2 tablespoons minced fresh chives salt & ground pepper Directions: In a… Read More about “Celery Root & Mashed Spuds with Garlic”
1 tbs2 cup (15ml) butter 1/2 cup (125ml) diced Onion 2 cups (500ml) peeled, diced parsnips (about 1lb/450g) 4 cups (1l) chicken stock, vegetable stock or water 1 tbsp (15ml) finely grated lemon zest (from about 2 lemons) 3/4 tsp (4ml) fine sea salt, or to taste In a large saucpan over medium heat ,… Read More about “Parsnip & Lemon Soup”
(Delicious & nutritious. If you don’t tell them, they won’t know!) 2 c. flour 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tbsp. cinnamon 1/4 tsp. allspice, if desired 1 c. walnuts 2 medium zuchini (2 c. grated) 3 eggs 2 c. sugar (or 1 & 1/2 c. brown sugar packed)… Read More about “Zuchini Spice Cake”