Update as of January 7th:

It's a bit cool, eh?

Hang in there, everyone.  Spring must be on the way as  I saw my first robin of the year yesterday afternoon.  (No kidding!)

I realise a few of us have had our holidays extended a bit this past week.  I am extending the first discount payment to January 15th.

Talk to you soon, 

Bob

Hello Everyone:

We are heading into the new year in good shape.

The new nursery is coming along well.  The frame, walls, and shelving is complete.  I have started installing the insulation.

Three quarters of our produce seed is already purchased.  I leave the final purchase until I have a better idea as to what this year’s crop of customers want more of. 

I have sourced a couple of interesting varieties of mustard greens.  I have also sourced some new red leaf lettuce that I hope will perform better than the two varieties we have had the past few years.

Still trying to decide which of the two new tomato varieties to add to the mix this year.  I am keeping the Great White and Moskvich.   I want a cherry or grape sized tom and a sweet flavoured tom to fill out the menu.  

The potatoes are purchased:

A few Onaway for the early season, good all round white early potato;

Dakota Pearl for mid season, similar to Yukon Gold except much lighter colored flesh;

A few Agrea for mid fall and Thanksgiving, these are the large, flavourful bakers with thin skin;

A lot of Red Chieftain for late season, red skin, cream flesh best for roasting and baking, and very good for winter storage.

On the “to do” list for this month;

-purchase forage and cover crops for the new field that is being prepared for 2015;

-purchase starting soil and nursery supplies,

-finish building the nursery, start cutting the lumber for the sheds,

-distribute flyers for new customers,

-recruit interns for the season,

-start preparing the paperwork ahead of time (taxes, certification renewal),

-and keep shovelling the snow from the front of the barn…

One final note – I have stopped taking orders for pork.  There may be more available at “harvest time” , but I want to ensure that I can meet my current commitments.  I am trying to get some updated pictures of our pigs as they grow.

Stay warm, have a good new year, and contact me soon if you want too purchase a share for the 2014 season.

All the best!

Update December 4:

Thanks to those of you who are viewing this site for the first time.  I trust that our flyers have piqued your interest.  If you are interested in our 2014 season, feel free to peruse the site.  Detailed info regarding our subscription shares may be found on the "How to Buy a Share" and "About Our Shares" pages.

If you have additional questions, or would like to arrange for a season's worth of fresh, certified organic produce, you may contact me at the phone number or email address below.

All the best,

Bob


Hey All:

Your final delivery has arrived...enjoy!

Thanks for sending in the surveys - the info I have received so far is interesting, and providing some good reference points for next year.  I'll be retaining the surveys for future planning, and can include some of your requests (for those of you who are returning) in your deliveries next season.

Speaking of next season, I can start taking new payments any time...just send me a note and I will contact you to arrange a cheque/cash exchange for your receipt.  If I don't hear from you sooner, I will start contacting folks sometime between Christmas and New Years (the same time my seed potato supplier starts taking orders).  This coincides with the first discount deadline.  Some of you may see me in your neighbourhood before then, as I will be dropping off flyers in your neighbours mailboxes....

About the winter squash...we taste tested the Acorn, Delicata, and the Pumpkin/Delicata cross last night, roasting them plain and served with butter.

The Delicata was by far the most flavourful.  The Acorn tasted like typical winter squash.  The Pumpkin/Delicata was so plain it was almost inedible.  Whatever genetic traits expressed themselves did not involve the carbohydrate content of the Delicata (apparently the Delicata's flavour is a recessive trait).

For the time being, I continue with wood working in the barn.  The frame for the first of two prep station structures is complete, and work on the new nursery has started.   It's going slowly, mostly due to the cramped space in the barn and the lack of an additional arm with about a five foot reach...the design is simpler than the assembly.

I look forward to hearing from you all again!

Bob