Week 21: Giving Thanks

Racoon prints

Evidence of night-time visitors:  Racoon prints

This week in the pack we expect to have carrots; daikon or french breakfast radish; beet/chard/kale; leeks; potatoes; herbs; small salad mix; nappa; apples; pepper; and onions.

Don’t forget this week is the beginning of the 4th quarter for those of you who pay ahead. We have 6 weeks to go, ending in the third week of November if we have sufficient produce.

This week on the farm we are noticing unusually mild weather and for that we give thanks.  Jeff Hart, the backhoe operator who created the pond spillway and fixed the bank, predicted we would have 3 extra weeks of fine fall weather.  Remember when we worried all the rain would break the banks of the pond??  It seems so long ago.

jeff hart21

I asked Jeff where his prediction came from and he said it was from observing the fish.  Their pattern was off by 3 weeks, which correlated with the late spring, and in the fall, more mild weather.  It seems he was right!

We are also very very grateful for our loyal customers.  What a terrific group of people!  It was so nice on Saturday to get to know a few of you better.  I’m glad so many people made it to the Open Farm Day!

We are also grateful to our phenomenal farm crew!  It doesn’t get any better.  Thank you all for being there with us and for your extra work and very kind contributions.  Every one of the crew added their own flavour and we also have appreciated their feedback.

Our church family has also been such a sweet blessing in our lives.  Many helping hands have driven all the way from Halifax to labour in the fields, encourage us in our faith, and in our work growing healthy food for our customers and for the church members as well.

For all of this, we are humbled, and very thankful indeed.

Here are a few more photos from this week.

What sweet kids to snuggle with!

What sweet kids to snuggle with!

redonions21

ginger21

Bruce sorting vegetables

Bruce sorting vegetables

Ginger for Seaport Market

Ginger for Market

Nadege made the BEST parsnip fries.  Very simple.  Fry in oil, add salt, and serve on a paper towel

Nadege made the BEST parsnip fries. Very simple. Fry in oil, add salt, and serve on a paper towel

thomas21 kimchee21

Benjamin giving a fermentation workshop at Open Farm day

Benjamin giving a fermentation workshop at Open Farm day

Kim Chi

Kim Chi

See you all soon!

Jen, David, Bruce, Benjamin, Marshall, Lori, and Nadege

 

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