Farm Share Contents August 30 & 31

Coming in the Red Bags for those in our Veggie Lovers CSA program on August 30 (Brandon) and 31 (Rivers):

Farmer Jon BBQing our first taste of Dad’s corn, last night at Janelle’s CSA pickup in Minnedosa. We meet up there often as it’s halfway for both of us! The corn quality control assessment was positive!

Eggplant, 1
Beans, Green & Yellow, 1 lb
Corn, 4 – 6 cobs – Grown by my Dad, Paul
Lettuce Mix, 0.5 lb
Fresh Garlic, 1 head
Zucchini, 2 small
Radishes, 1 bunch
Tomato, 1
Basil, small bag

Please be aware that this is our best idea of what we will be putting in the bags, but things can change before pickup day and so please check on your pickup reminder email for the updated, accurate contents. This is usually pretty close!

CSA Members please use this link & login to your account if you’d like to place an order for pickup with your red bag:

Members of the public can place orders for pickup Wednesdays in Rivers using this link:

Aug 23 & 24 Farm Shares

Hi Veggie Lovers!!

Coming in the Red Bags for those in our Veggie Lovers CSA program on August 23 (Brandon) and 24 (Rivers):

Beans, Green & Yellow, 1 lb bag
Cucumbers, 3-4
Spinach, 0.5 lb
Arugula, 0.4 lb
Rainbow Beets (Red, Gold, Pink) 2 lb bag
Onions, White & Red 3 with green tops
Parsley, small bunch

Here we are picking your beans! These rows yielded 15 pails, which was the perfect amount for this week’s shares!

It’s been AGES since we successfully grew enough acceptably non-holy Arugula to go in the red bags. In fact, the harvest was epic and we put twice as much in as we expected (closer to 1/2 lb than 1/4 lb!). There are no flea beetle this year, typically Arugula is really hard to grow due to flea beetle eating it full of holes.

Before and after Arugula harvest yesterday morning!

Arugula has a spicy, zippy flavour similar to radishes. My favourite use for it is on pizza, or as a salad with a strong cheese like blue cheese or goat cheese. I didn’t wash the arugula because it is very tender and washing spoils it’s keeping quality – so make sure you give it a rinse before you eat it, and check for friends!

Penny found a friend in her lettuce this weekend:

(I share this not to gross you out, just to remind you that our “farm rinse” of greens may not be sufficient to remove all hitchhikers. It’s always our expectation that you wash greens before you eat them, or eat at your own risk!)

And we have Spinach this week! Proof that you should always try again, even if things don’t work the first time. Our early spinach, destined for the Week 1 bags, suffocated and died the weekend before it was to be picked. Jon replanted, even though it is mid summer and typically too hot for spinach, and we got enough from this planting to put it in this week’s bags. It’s bolted already so there won’t be much more, but we’re glad to have this!

Allium of the week is Onions. I was surprised and delighted to find they have actually grown a lot since 2 weeks ago when we last put them in. Onions are triggered to do their stuff by daylight hours, so they must sense that they are running out of time! Two white onions and a red onion to accompany your veggie adventures this week.

Beet, goat cheese, and Pea Shoot Salad

Roast those rainbow beets and pair them with some goat cheese on top of arugula! I don’t love beets, but if we’re going to eat them at all we choose gold and pink beets. I find them a lot less earthy tasting and sweeter than red beets. The pink ones are particularly striking sliced raw on a salad (but be sure to toss them in an acid like lemon juice or apple cider vinegar to prevent them turning black after being cut!).

I think I love beans the most of any summer veggie. I love picking them, too. We have two rows on at once right now so there are lots (and will soon be none!). I remember when these beans were seeded how poorly everything was doing, and how wet it was, and how we had no suitable space anywhere to plant anything. I told Jon to plant two rows at once because we were so behind on planting, and said I would figure it out. We got them picked AND on garlic harvest week to boot, so I guess we figured it out!

Parsley is one of the most underrated delicious things we grow. I love making lentil salads with sundried tomato, lemon, green onions, and heaps of parsley. You’re getting a mixed bunch of curly and Italian (flat leaf).

Do you ever wonder how we decide what is going in the red bags? There are a few considerations that guide our choices, and I tend to write ideas on the whiteboard weeks in advance. For instance, we had “Corn?” on this week, but it’s not ready yet (hopefully next week). Generally we try to send one allium (onion/garlic) each week. Last week you got a head of garlic, this week some red & white onions. Next week it may be garlic again, or green onions. Beets and carrots typically get rotated every second week-ish, and potatoes every 2 – 3 weeks. We always hope to send at least one greens item, this week you have Arugula and Spinach. We skipped the beet tops this week as I expect everyone has had lots of those by now, even though they are still gorgeous!

Another factor that guides our planning is post harvest handling, ie how much stuff we have to bag and bunch and wash on any given week in the time available. If I’m washing and bagging lettuce mix, then it’s a hurdle to also wash and bag spinach, for example. We have a set of wash sinks in the shed for greens and Jon has a wash station setup outside for roots, and only enough water pressure to use one at a time!

Jon and Myrah bagging rainbow beets (in rainbow shorts!)

This week I didn’t plan our time very well, and we ended up with 4 different items that needed to be bagged: Beans, Spinach, Arugula, & Beets! Anyway, we got it done, but it was a long afternoon in the pack shed: Fortunately Myrah helped! I feel really grateful that she can follow us all day long as we work and not find it too boring most of the time!

We’re always thinking and looking ahead to what crops we are going to put in the red bags. This year has not gone according to our plans, but we’ve been able to do more plantings later in the season, and fortunately have enough of some things to cover shortages with other things (possibly squash, cabbage). It’s been getting a bit easier lately deciding what we’re going to send you with all the summer crops coming on: Let the zucchini bar* begin! I hope you’ve enjoyed the veggies we’ve sent so far, and you can look forward to some new things coming up soon!

*No really, we have a “self-serve zucchini bar” policy typically after we’ve put it in the bags once. We put it in last week so we don’t want to put it in again this week, but Jon has to keep picking it every couple of days so that we don’t get overtaken by monsters. There’s a ton, please help yourself at the pickup tonight if you would like some!

We did get the garlic harvest completed on Saturday: It looks even better than I expected! We experimented with mulch this year and found the crop that was mulched was the nicest, and easiest to dig, so I guess I’m mulching it next year! It dries (“cures”) on tables like this for a few weeks and then we will clean it up and cut it off the stems. Jon and I had a great time harvesting it while Myrah visited the neighbors and their pool!

It’s been a great summer! We’ve had tons of visitors and lots of time to enjoy the season.

I always really enjoy seeing you at the pickup, and I bring all that love back to the farm and it keeps us going for another week! Thanks especially to those of you who go above and beyond, by reading this newsletter and taking your valuable time to chat with me at the pickup: It really matters to me! I’m always happy to answer your questions or hear what’s going on in your life, so if you have a few extra minutes I encourage you to connect with me tonight, or anytime in the future.

With Love & Veggies,

Teri 🙂

Red Bag Contents August 23 & 24

Jon and I starting on picking the 3rd of 4 rows of beans yesterday. This was the 8th pail!! Lots of beans right now, and there won’t be for long as these are both of our plantings and they came on at the same time! This is officially “Bean Week” on the farm!

Coming in the Red Bags for those in our Veggie Lovers CSA program on August 23 (Brandon) and 24 (Rivers):

Beans, Green & Yellow, 1 lb bag
Cucumbers, 2 – 3
Spinach, 0.5 lb
Arugula, 0.25 lb
Rainbow Beets, 2 lb bag
Onions, White & Red bunch with green tops
Parsley, small bunch

Please be aware that this is our best idea of what we will be putting in the bags, but things can change before pickup day and so please check on your pickup reminder email for the updated, accurate contents. This is usually pretty close!

CSA Members please use this link & login to your account if you’d like to place an order for pickup with your red bag:

Members of the public can place orders for pickup Wednesdays in Rivers using this link:

About your Veggies

Hi Veggie Lovers!!

Coming in the farm share red bags on August 16 (Brandon) and 17 (Rivers):

August 9 & 10 contents

Cucumbers, 2-3
Zucchini, 2 – 3 small
Celery, 1 head
Baby Carrots, bunch
Chard, bunch
Green Pepper, 1
Fresh Garlic, 1 head
Choice of Dill, Cilantro or Basil

In honor of garlic harvest week, we’re sending you a head of fresh garlic! I knew harvesting them for shares would make for a good crop check opportunity: It’s ready! We’ll be forking it all out Thursday and setting it out on tables to cure over the next few weeks. This is about a month or 3 weeks behind schedule! It looks ok so far this year, I am always worried about disease in garlic, especially in a wet, not-ideal growing conditions year like this one.

We’re sending a couple more cucumbers this week, they are going bananas with the warm temperatures (and nights) lately! Jon picked one pail, then 2 pails at the next picking, and then 4 pails yesterday!

We attended a potluck on Saturday, and I remembered one of my favorite recipes for bringing food places: Zucchini bake! It’s heavy on eggs and zucchini, two things we have in abundance around here:

(I sub flour for bisquick, reduce the oil by half, increase the herbs and onions by double, add random other veggies like celery, fennel, kale, etc. I don’t do well “following” recipes lol!)

Those peppers are gorgeous! They are supposed to be yellow, orange and red, but we can see it’s not going to be that kind of a year, so hopefully picking some will get more pepper fruits to set. A green pepper is just an unripe sweet pepper!

Carrots remain pretty small for now — rest assured that we are holding our storage carrots to get big for winter, so we do have some regular sized carrots growing. In the meantime: enjoy these nuggets!

Celery!! It didn’t get huge this year, but it did get tall! There are a lot of leaves – we don’t always include them all, but we are this time. I like to use mine in stocks and soups. You can throw them in the freezer for future use, or even dehydrate them! Make sure you stick it all in a bag in the fridge or it will wilt.

We’ve got lots of herbs, and everyone’s got a different plan for the week and different taste, so choose your own adventure from Cilantro, Dill, and Basil this week!

An old favourite recipe from the last farm we worked on!

We’re working on beans for next week, there are 2 plantings coming on at once that we plan to pick before your next shares. They’re late this year too! We have some Dragon Tongue beans planted for later in the season, too. We’ve flipped a lot of beds recently and replanted brassicas and other cold tolerant crops for the fall, which seems like a good plan for a year like this one. Wondering where cabbage is at? Us too! It’s been just sitting there not growing all season. There are Napa, Caraflex, Red & Green storage, Kohlrabi, and Turnips out there, we hope they come along eventually. At least those things are cold tolerant and can handle a frost. Tomatoes need to come on board soon or they’ll be out of time! I think if you sat very quietly in the squash patch these days you could probably hear the fruit forming. It’s got a long way to go right now, so send it some good vibes if you’re reading this!

Have a great week, I look forward to seeing you tonight!

Teri 🙂

Red Bag Contents Aug 16 & 17

Coming in the farm share red bags on August 16 (Brandon) and 17 (Rivers):

August 9 & 10 contents

Cucumbers, 1 – 2
Zucchini, 2 – 3 small
Celery, 1 head
Baby Carrots, bunch
Chard, bunch
Green Pepper, 1
Fresh Garlic, 1 head
Choice of Dill or Cilantro

Please be aware that this is our best idea of what we will be putting in the bags, but things can change before pickup day and so please check on your pickup reminder email for the updated, accurate contents. This is usually pretty close!

CSA Members please use this link & login to your account if you’d like to place an order for pickup with your red bag:

Members of the public can place orders for pickup Wednesdays in Rivers using this link:

Farm Update August 11

Spud the duck!

Hello, friends of the farm!

First, a photo update on Spud the duck, who has quickly surpassed the duckling stage and is now just a small duck. Still fuzz instead of feathers, so I expect he’ll be looking mega awkward very soon once those feathers start coming in! His abode is conveniently located near our patio, so we have had a few dinner parties with him nearby, to the delight of everyone. Our favourite is when he stretches out his legs or wings! (There are only nubbins, no wings yet, so it looks really funny and cute – think T-Rex arms!).

Here’s a couple recent views of the Barn field, facing North and South. We’ve flipped some beds for fall crops like arugula, radishes, watermelon radish, and turnips. The summer crops like zucchini, tomatoes, cucumbers, peppers, and eggplant are behind, but coming along well now.

Cabbage, onions, and carrots in the main field

Our onions didn’t size up well this season, but I’m proud to say we did a great job weeding them and giving them everything we could to succeed! We were delayed planting them due to the cool and wet spring, and the cool summer wasn’t conducive to them growing big. But we have lots at least, even if they are small!

Paul’s Sweet Corn

My Dad’s sweet Corn is looking great! He’s got two successions of it, so we hope to have a nice long harvest this year. I never thought I’d see my Dad growing vegetables, this is something he tried for fun last year and really enjoyed it. He grew about half an acre last year which was a lot, so he scaled it back this year. If we have any of Paul’s Sweet Corn available outside of our CSA program, I’ll make sure to let those on our mailing list know!

Recently we’ve had a few people reach out who are missing our market in Brandon. This has been a tough growing season, and we’re happy that we are able to meet our commitments to our weekly CSA (Community Supported Agriculture) members. Even if we had planned to do markets this season, there just isn’t enough produce this year for it.

It has always been our goal to shift to supplying CSA members and not continue with doing markets forever. We really enjoyed the markets, and we also really enjoy not having that as part of our week anymore. Our market was more than the scale of our farm can handle, and we are finding that our CSA members and our public weekly pickup in Rivers are sufficient to sell all of the extra produce we have available. I don’t miss restaurant supply one bit, so happy to be out of that realm!

Markets are a ton of effort, and can be quite volatile — if it rains on market day, for instance, we can have a flop and not sell much of the produce we’ve worked hard to grow and get ready for market. There was a lot of wasted energy and veggies when we did markets, and with our new online order software we waste a lot less, especially time and energy, which are always the things in shortest supply on a vegetable farm in summer!

We did attempt to grow extra storage crops this year and hope to be able to offer some public pickups in Brandon later in the season. I will keep you posted!

Pickling pack!

Bulk Veggie Orders for Canning:

For now, we are taking orders for pickling cucumbers here. I’m not certain there will be enough tomatoes this year for bulk orders so I am not taking names for those yet, until the crop starts coming in. This year is the latest we’ve ever seen for many crops so we are not making any promises until we’re more certain we can fulfill them!

I hope you’re having a great summer!

Take care,

Teri 🙂

About your Veggies!

Hello Veggie Lovers!!

View of the North side of the barn field. We’ve flipped some beds and replanted for some fall variety. L-R turnips, watermelon radish, radishes, arugula, spinach, celeriac and celery, fall lettuce, basil, carrots, tomatoes

Coming in the Veggie Lovers Club farm share bags on August 9 (Brandon) and 10 (Rivers):

Romaine Lettuce, 1 head
Beets, small bunch with tops
Red Potatoes, 1.5 lbs
Kale, small bunch
Cucumbers, 2
Basil Plant
Onions, bunch of 2 white and 1 red with useable green tops

Welcome, Summer!

Holy hell it was hot digging potatoes on Monday! Luckily Aunty Jayne came to help for the day and made a huge impact on our day. We typically don’t finish preparing items for the shares until Tuesday morning*, but we managed to wrap up by just after 5 pm, even despite there being more items than average in the shares this week. A helping hand makes such a difference! The potatoes were the hardest part, they always are. Our soil is very heavy and we do all the digging by hand. We dig them Mondays and Wednesdays when they go in the shares, so I hope we can get at it earlier in the day on Wednesday. Definitely NOT complaining, we need as much heat as we can get if you ever want some tomatoes to go with that basil plant!
*That made it sound like we work through the night, we do not! Haha!

The basil plant was a suggestion on last year’s members survey. We’ve given them in the past in our Spring Shoots CSA program, and the member who remembered that said that she loved having basil for the entire summer, growing in her kitchen. I always laugh that we’re “sending basil plants home to die in your kitchen”: so if that becomes the fate of yours, know that it’s pretty normal! This was supposed to come with your first tomatoes, but those are a ways off yet, so we are sending it now because it’s ready for it’s first haircut.

It’s a mix of green and red (purple) basil that I seeded a few weeks back and Jon has been taking care of since then.

Where to pinch off your basil plant

Here’s a photo of where to pinch off the stem so that new leaves can quickly regrow! Make sure it has regular water, but allow it to dry out a bit between waterings (that’s a good tip for most things, if it’s constantly soggy it won’t be happy and you’ll have rot problems). Basil loves warmth and sun: A nice sunny spot in your kitchen is great. If it’s going to live outside, it should be potted up into a larger pot, as the one it comes in will dry out quickly in direct sun and heat.
If you don’t want the plant and all the obligation of keeping it alive, I’m giving you permission right now to snip the works off and throw the rest away and move on with your life! (I will bring some bags with me in case you want to part ways with the pot & soil at the pickup spot!)

Kale!! Try Buffy’s No Measure Marinated Kale Summer Salad or try our household favourite (which I have yet to make this year, and now I can’t stop thinking about):

If your name is Jenny and you just hate Kale and you’re done trying to make friends, then please know that I am also bringing a tub of Chard with me and you can sub it out if you like! I’m not bringing enough for everyone to choose this, but probably everyone reading this part of the newsletter who wants to! (And next week you’re getting chard, and we may do the opposite, bring some Kale for those who want to sub out). This option brought to you by: things I always think about doing that I now have a little extra space for and can execute! Yaaass!!

Our Kale this year is a mix of Green Curly, Lacinato (black/dino/tuscan) and Red Russian. We did a variety of different combos in the bunches. We didn’t grow a red kale this year because it looks nice but tastes like eating tree bark. (Red Russian is tender flat-ish green leaves with red stems. If you get a bunch of that you’re lucky, as there’s only one plant of that variety, and it survived 2 cutworm massacres earlier this season!).

The onions are a disappointment this season! They are very small and I believe the window for them to size up has really passed already. Some of our storage onions will be a decent size, but folks, we’ve got a lot of small onions to eat our way through this season! Fortunately there are lots of them. Lots and lots. I really hoped they’d turn out really nice this year, but we just didn’t get warm enough most of the summer, and they were delayed going in because of the wet spring. Onions are my favourite crop to grow, and we did a great job weeding them this season. They still taste great, and that’s what matters most anyway!

Cucumbers!!! Finally, some of the summer crops are hitting your bags. We’re mostly growing mini English (Katrina) cucumbers this season because they’re our favourite, but we also have some slicers growing, and some cool breeze (pickling type) coming too. If you’re interested in cucumbers for pickling, get your name on Mom’s list here.

View of the South side of the barn field. L-R Leeks, Chard, Broccoli, Zucchini, Watermelons, Peppers, Eggplant. I don’t think the Watermelons are going to make it, but the eggplant isn’t far off, and neither are the peppers! Also, I’m most proud of the lettuce cage storage I sorted out last week on the far right. It is so tidy and so nice to have them stored away already, but it does harken the end of lettuce season!

Our crops are looking good right now: Coming up soon you’ll see beans, eggplant, peppers, celery, and zucchini in your bags!

I hope you have a great week, see you at the pickup spot!

Teri 🙂

Pickling Cucumbers 2022

Jon and I didn’t grow many/any cucumbers intended for pickling this year, but Mom (Stephanie) did!

If you’d like to connect with some this year, please fill out this form and we will contact you when she has some available.

Our “Pickling Pack” is 8 lbs of pickling cucumbers plus dill, garlic and our recipe for $25

Orders will be filled based on availability of cucumbers. We will contact you when some are ready for your order and you can confirm if you are able to take them.

We really appreciate when people can take them when we call, the reason Teri and Jon aren’t continuing growing these is because it is a huge hassle to connect customers with cucumbers as they are available. Please note in the comments on the form if there are particular times that work better for you, or times that don’t work.

Pickling Cukes are $2.75/lb.
Larger Cukes for sliced/bread & butter pickles are $2.50/lb
Relish Cukes are $2.00/lb

Mom and Aunty Jayne and pickles!

August 9 & 10 Red Bag Contents

Coming in the Veggie Lovers Club farm share bags on August 9 (Brandon) and 10 (Rivers):

Romaine Lettuce, 1 head
Beets, small bunch with tops
Red Potatoes, 1.5 lbs
Kale, small bunch
Cucumbers, 2
Basil Plant
Onions, bunch of 2 sweet and 1 red with useable green tops

My Dad Paul is growing corn again this year. This will be in your red bags when it’s ready! He’s got two plantings staged to be ready at different times, so it should be in your bags more than once. Not ready yet, but soon!

Please be aware that this is our best idea of what we will be putting in the bags, but things can change before pickup day and so please check on your pickup reminder email for the updated, accurate contents. This is usually pretty close!

CSA Members please use this link & login to your account if you’d like to place an order for pickup with your red bag:

Members of the public can place orders for pickup Wednesdays in Rivers using this link:

About your Veggies

Good Morning Veggie Lovers!

Reminder that this is a payment week, if you chose to pay in 3 or 4 installments.
For the Brandon 24 week the payments are $200 (3) or $150 (4)
For the Brandon 14 week the payment is $127 (3)
For the Rivers 16 week the payment is $140 (3)
(If you chose 2 payments, your next one is due the first pickup in September).

Coming in the Veggie Lovers Club farm share bags on August 2 (Brandon) and 3 (Rivers):

Carrots, extra large bunch
Peas, Shelling (peas in the pod) 1 lb: 4A Farms, Winkler
Green Garlic, bunch
Fennel, 1 head
Leaf Lettuce, 2 heads, Red & Green

If you’re not sure what the heck to do with fennel, check out the entry in our Veggie Guide about it! I share the recipe that made me love it, Fennel Orange Salad. Fennel is a very aromatic veggie that tends to enhance whatever flavour you pair it with. So even if you just chop it and add it to a salad, it’ll add a fresh flavour and a nice crunch. And don’t waste those tops! They can be used in salad dressings, to flavour soups or stocks, or try this fennel fronds pesto recipe.

Peas! These come from 4A Farms in Winkler.
We won’t have any more for a couple weeks, and we have some left that I’ll bring to the pickup tonight in case you want to pick up some more. The uptake on peas wasn’t great this week and so we can’t justify driving to pick any more up for at least a couple weeks. In the bigger picture, now that we’re not doing markets we hope to just grow more of these kinds of crops ourselves and avoid having to outsource.

Jon says my carrot bunches this week are at least twice the size of a standard bunch. I say, Good! We’re happy to get you a generous portion of carrots, finally! They are still on the small side (most of them), and we’ve now used up about 10% of our plantings.

Cabbage, Onions and Carrots in the field

Carrots are a tough crop mainly because of the weeding and timing of weeding. If they get weedy at the seedling stage they can be easily overtaken. They’re at the seedling stage at the busiest time of our season and so it can be tough to make sure we get to it, as well as all the other planting and seeding we are doing then. We have a system for weeding them as soon as possible weekly with a hoe, and then picking the weeds from the row twice before harvest. We did pretty good on weeding this year, but only have 3 sets of staggered beds (9 rows each). There is a spray that other vegetable growers use, it kills everything but carrots — As fun as that sounds sometimes, I prefer to skip the chemicals and do it with love and my labour.

You’ll want to pop those carrots off their tops when you get them home and store them in a plastic bag or container. You may find some dirt in the middle of the bunch, they were big and hard to wash! We give carrots as a bunch because we can bunch them in the field and it’s an easy format to wash, and then we can skip weighing & bagging. The tops can also be used to make a pesto, and one of our members adds them to her salads. They taste like carrots, but stronger. If you’re really into “root-to-stem” eating, try this sauteed carrot tops recipe! (also, you have permission to chuck them and move on with your life! Or leave them with me at the pickup spot and I’ll compost them for you.)

Green Garlic is garlic that hasn’t been cured yet. In this case, it’s also from a row that I planted last fall of garlic that didn’t fully mature and form heads. They had started to form cloves inside, but hadn’t separated and so I re-planted a row of them and they came up as clumps this spring (as I had expected they would). I did this intentionally so we could let our large garlic grow, but still have some garlic to sell and eat until it was ready. We will be doing our garlic harvest in the next week or so, and it looks good so far. I’ve been worried about how wet the field is all season, so I hope it isn’t affected and still cures well. We are sourcing our seed from somewhere that had better growing conditions than we did this year, as garlic is very susceptible to disease, and my heart tells me not to re-plant ours this year. Only time will tell: we hope to have a good crop this year, and it looks good so far!

I keep cringing a bit and asking, “tired of lettuce?” at the pickup, and across the board I’m hearing, “Nope, I love salads!”. So, I hope that is the case for all of you! If you’re tired of lettuce I’ll try to have some good trade options today. This week’s lettuce is just a couple heads, and they’re not huge. Lettuce still attached to the core like this lasts far longer than lettuce mix, so if you don’t eat it right away it should keep at least a week, or two.

Eventually we won’t have any lettuce, and we are going to start having some gaps when we don’t have any available.

Coming up soon in your bags are the summer crops: They got the message that it’s August, and time to hurry the F up! Cucumbers are starting to be on in a bigger way, and zucchini is going now. Eggplant, celery and peppers are coming too. Basil looks amazing for next week. Cabbage is weeded and has no excuse not to grow anymore (it’s been really behind this year!). Tomatoes and corn (grown by my Dad Paul) are on track for later this month. There are melons, but I don’t know if they’ll make it. Pray for them, and for the squash! Jon did a bunch of seeding last week after we flipped some beds, so there will be some fall radishes, arugula, spinach, if the weather cooperates. I’ll keep you posted!

Farm Update:

I spent more time at the beach than on the farm this past weekend, which was awesome! Every Thursday and Friday I wake up intensely grateful that we don’t have to prepare and execute the Friday market. We only have about 70% of our fields planted this year due to the spring flooding, and find that’s all we can really manage anyway. It’s working out really nicely to have the CSA, plus the orders from CSA members and the public order option on Wednesdays. I thought we would have to keep doing markets forever, and I’m so happy that we don’t. I love them, but I’ve been at it for 22 years in a range of different places, and I’m just done with it.

This weekend we went horseback riding (Myrah’s first time) at Lucky Break Ranch.

I was never a horse girl, and in fact I’m really just afraid of them, and she wasn’t that into them, either. I think had Jon been there she may have found the horses more interesting! At least we went with friends, so there were lots of people to take turns riding.

We got some more visits with our friends who live in Texas this weekend, and then they headed home. Today my Auntie Joan arrives in Manitoba from The Netherlands! We are really looking forward to spending some time with her over the next couple weeks.

We added a new life to the farm yesterday! Some hens went broody and Jon put some eggs under them. 21 days later, we have a little peeper in the henhouse! Hopefully a few more have hatched overnight or will today. This is our first time hatching our own chicks.

Spud the duckling is doing well, growing quickly and moved into a new house on Sunday. I hate keeping him in a jail cell for his own safety and I look forward to the day he can fly away from the farm and be independent. Until then, he’s pretty funny and nice to have around! We installed a couple pools in his yard, and he spends all day swimming.

He is less fun at 10 pm when I’m trying to get him to go inside for the night! He has grown a lot and I can barely catch him now.

I hope you had a great long weekend, and I look forward to seeing you tonight at the pickup!

Teri 🙂