Skeleton

The remnant of a tomatillo husk. What amazing architecture!

The skeleton of the greenhouse is slowly going up. Better slow and careful than fast and sloppy. Unlike our movable hoop houses, this one is being built to stay put and last for many years. We hope.

A few people made it out to the farm for a tour and to make the popular Salvadoran ferment ‘Curtido’ with carrots, cabbage, onion, hot peppers, oregano, and salt. Fermentation is a traditional and delicious way to extend the life of fresh vegetables well into the winter. We made kim-chi and a ferment with leeks that lasted all winter last fall and hope to make them again this year. The most well known ferment in Nova Scotia is sauerkraut. Ferments are very inexpensive to make, requiring no heating, freezing, or special equipment. We like it so much more than canning, which can be hot and fussy.

The new market days and locations are showing lots of potential. We hope it is providing flexibility and convenience for our members and other customers. I have heard many positive comments so far. Please come by and check them out, and let us know what you think. Here are the times and locations:

Tuesdays 10am to 6pm: Behind Dilly Dally Café on the corner of Vernon and Quinpool

Thursdays and Fridays 11am to 7pm: Warehouse Market, 2867 Isleville St near the Hydrostones and Oland Brewery in North-End Halifax.

Saturdays 9am to 1pm: Warehouse Market, 2867 Isleville St near the Hydrostones and Oland Brewery in North-End Halifax.

Saturdays 7am to 3pm: Halifax Seaport Market, 1209 Marginal Rd, Halifax.

Our next open farm day is Saturday October 7 from 2 to 5pm. Please click on the link for more information and updates. Below are a few photos of the last 7 days: