Onion upside-down pie

We make this pie whenever we have an abundance of onions (like now).  Any kind of onions work well.  The original recipe comes from Nigella Lawson's How to be a Domestic Goddess, but in this case we found the recipe on Giulia Geranium's blog.

Pumpkin and Parmesan Soup

The cayenne pepper gives this soup some character.  Add some cooked pasta to your bowl to make a meal of it.  This recipe is adapted from Very Fond of Food: A Year in Recipes by Sophie Dahl. 

photo provided by Brandy at Fly Creek Farm, Ontario

Hey All:

Here's a peek at our new additions for next year.  

This should be an interesting and educational step in my farming career.  I suspect entertaining as well.

The photo is from early November, taken right after birth.  

In other news:

Field work is wrapped up for the season - beds forked, amended, and cleaned up for the year (except for some Lettuce, Kale and Arugula for ourselves).  

The Garlic and Sage are wrapped up under straw for the winter.

The fence is shut off and some brush removed from the electric line by the road.

The seed trays and harvest baskets are cleaned and put away, and the well is shut off to keep the pump from freezing.  The field tools are clean and oiled and given some much needed rest. 

The Barn is chinked with straw to keep work surfaces clear of snow, and the wood working tools and lumber are ready for the next set of tasks.

Most of the season's paperwork is complete, and some seeds have already been purchased.  We've scored some interesting varieties already...

All that is left for the 2013 season is packaging the Bulb Onions and Kidney Beans.  These will be delivered in the next week.

We are now looking for a couple of new customers for next year, and have posted our adverts for new interns at Good Work Canada and Farm link.

Talk to you soon, 

Bob

Hey Folks:

The 2014 season is shaping up!

We have a few improvements to make this coming season.  New structures are being built or improved, and a half acre is being cleared for 2015 production.

As well, we are looking to improve upon some of our produce...our Peppers in particular have not done well the past few years.

Our pricing and shares are a little different than in the past.  Please see the "About Our Shares" and "How to Buy a Share" Pages.

We are providing a limited supply of Pork this season, in addition to the share content, on a first come first serve basis.  Please inquire...more details to be posted soon.

We are starting our search for interns for the 2014 season.  If you are interested in learning more about succession cropping, small scale farming, fertility building techniques; OR are interested in a career in farming, this is a worthwhile opportunity.  Please check out our "Volunteers and Interns" Page.

Thanks to those of you who have eaten with us this past season...we hope to serve you again!

Bob