This week in the pack we expect to have carrots; tomatoes; bok choi or beets or swiss chard; salad mix; beans; hot peppers; melons; peaches; peppers; and onions.

On the farm we would be most grateful for some rain.  It is dry.  We don’t want it to rain while you’re picking up your pack, of course, but it can rain at any other time.  The pond is so low and the well has run dry a few times.  Luckily it has refilled every time.  We’re very happy to have an irrigation system, but we have to be careful.

The advantages of dry weather?  The farm roads are easier to drive on.  Weeding is more effective, and we don’t need rain gear.  The solar panels work brilliantly and we get lots of hot water.

Benjamin and I went to a workshop in Grand Pré on Thursday.  Sandor Katz was presenting on fermentation.  He’s been travelling the world finding out how people take care of food preservation, and learning about traditional fermentation in different cultures.  The potluck afterwards was very very yummy and my digestive system felt very happy.  Fermentation of vegetables has a very long history for a reason.  In the photo below, Sandor is demonstrating how to make a fresh ginger ‘bug’.  This is the starter for making ginger beer and other fermented root drinks.  I can’t wait to try fermenting some of the liquorice root and ginger root grown here.

At this time of year my focus turns to putting away the harvest for the winter.  I’ve been making pesto to freeze; starting some ferments; making elderberry juice; and I’ll be canning peaches on Monday.  Next, we’ll be putting tomatoes in the freezer, and I might even get out the dehydrator.  This week coming is also the time for harvesting hazelnuts.  Buddy has been keeping the squirrels away so I think the harvest will be heavy.

Here are some more photos from this week: