Wednesday, 4 July 2018

Us Cool, Veggies Hot

When the weather is this hot, I am so thankful to have indoor gardening and food preparation to keep us busy.  We start the day outside doing various chores like setting up remaining irrigation systems, picking veggies that are ready like snow peas, basil, doing some weeding and sowing.  Mid-morning, (we go outside before 7 a.m.) when the heat really starts to kick in we move indoors to rinse sprouts, make pesto, and start and/or cut microgreens.  Thursday is picking day no matter what temperatures or rain may fall.  We then wash and pack our salad greens.  Friday we finalize any further pickings of kale, chard, fresh herbs, flowers and other orders for the week.  Local deliveries are Friday afternoon.  Non-local deliveries are made Saturday and Sunday.   
At this rate of heat I suspect tomatoes will be ready earlier than last year.   You’ll hear squeals of delight from me when they are ready. 
Pesto
We thought some of you who don’t eat cheese might enjoy Pesto sans fromage so we used cashews instead of cheese for some of our Pesto this week. 
AND we made some with almonds rather than walnuts.   You can tell by the label on the jar which cheese and nuts we used or didn’t use.
AND we made a few larger jars, so you wouldn’t need to buy two at a time (and because I ran out of small jars 😊).
Please know that, aside from the pesto not being processed and that you need to keep it in the fridge, you can also freeze any that you don’t eat right away right in the jar. 
Onions
I have many small onions from last year’s harvest if you’d like.  There are yellow, Spanish and red multiplier.  They’re perfectly fine, just small. 
Ordering Amounts You Need
Another question asked of me is if you can order amounts different than what I post.  The answer is "Absolutely Yes”.
That’s why I call our service a “CSA with a twist”.  You can order a half bag of salad, small portions of herbs, a half order of lettuce OR you can order more if you need more, if I have it.  You can ask for regular delivery of certain items from week to week or some items every other week.  It’s pretty easy if you find you’re not getting around to ordering.  Let me know what you’d like and I can keep track for you. 
Yogurt Containers
Thanks to all of you who provided me with empty yogurt containers for my plant labels.  I believe I have enough now combined with your donateds and what we’ll eat over the next many months. 
Foods for you to enjoy this week are:
APPLES, organic, dehydrated  $2 / snack bag
BASIL:   Genovese, Greek, Holy, Large Leaf Italian, Lemon, Lime or Purple  $3 / bunch
CELERY,  NEW  pencil thin but flavourful  $2 / bunch
CHARD  $3 / bunch
Edible FLOWERS    $3 / bag
GARLIC SCAPES   $3 / bundle of 10
Garnet Stemmed CHICORY  NEW  $3 / bunch
GREEN ONIONS $2 / bunch
HERBS, fresh:  Chives, Citrus Thyme, Dill, Marjoram, Mint, Oregano, Parsley, Stinging Nettle   $3 / bunch
KALE   $4 / bunch
LETTUCE VARIETY MIX:   $4 / bag   
MICROGREENS   $2
   Arugula
   Radish
MICROGREENS MIX:   arugula, carrot, kale, radish and red cabbage   $3 bag
MUSTARD GREENS (red and green)  $3 / bunch            
ONIONS   Small from last year’s harvest  $2 / pound
PESTO, Garlic Scape and Basil   (garlic scapes, fresh basil, parmesan cheese, walnuts or almonds, lemon juice, pepper)  $5 / 125 mL jar
PESTO, Garlic Scape and Basil   (garlic scapes, fresh basil, parmesan cheese, walnuts or almonds, lemon juice, pepper)  $9 / 250 mL jar NEW JAR SIZE
PESTO, Garlic Scape and Basil WITHOUT CHEESE   NEW  (garlic scapes, fresh basil, walnuts, cashews, lemon juice, pepper)  $5 / 125 mL jar
PURSLANE   NEW   $4 / pound  you can order less
Red ORACH   $4 / bag
SALAD GREENS, washed and table-ready  $6 / bag   sold out
SPROUTS  $3 / bag
  Sandwich Booster (clover, alfalfa, radish & mustard)  
  Spring Salad Mix (broccoli, radish, red clover & alfalfa)
Tomatoes, frozen whole  (Gardener's Delight - ping pong ball size) $2 / pound  

I look forward to receiving Your Special Order.  Call or email me with amounts you’d like and any questions.  
Thanks. 

Until next post, have a great every day.
Jo                                                   
joanne.daybrighteners@gmail.com


Friday, 29 June 2018

Cooking with Fresh Herbs

What’s for dinner you ask?  Well, let me tell you.  Last night we enjoyed a lovely pan-fried salmon filet with wild rice.  The best part was the garlic scapes gently sautéed in myer lemon olive oil and a pinch of Himalayan salt which were sprinkled over the salmon, rice and beet greens also sautéed in the same olive oil.  Every lunch or dinner now we enjoy lettuce, sometimes alone with a lovely infused olive oil and red or white balsamic vinegar and sometimes tossed with various other crunchy ingredients like toasted nuts or shelled sunflower seeds, a cheese of some sort, fresh or dried fruit, shredded or sliced radish or carrots, sun-dried tomatoes – whatever has colour and is within my reach at that moment.  What do you put in your salad?   
LETTUCE v. SALAD GREENS
Some of you wondered out loud what the difference might be between the Lettuce Variety Mix and the Salad Greens.   
The Lettuce Variety Mix is heads of lettuce we cut at the base, tear off any undesirable looking leaves and gently place in a bag for you to wash and combine to make precisely the salad you want.  This Mix may contain any of the lettuces we grow here such as Australian Yellow Leaf, Black-Seeded Simpson, Boston, Cracoviensis, Flame, Heirloom Romaine, Iceberg, Red Salad Bowl, Royal Red, Green or Red Deer Tongue, Speckled, Sunset, Tango to name a few. 
Salad Greens are a combination of lettuces, mustards, herbs, flower petals and some leaves, chard, beet greens, arugula, chicory, spinaches and baby leaves of most of the above “Mix” lettuces.  We wash all of these, spin them dry and package them for you to serve up immediately either with or without your own additions. 
IT’S ABOUT THE BASIL THIS WEEK
Usually I would include basil as one of the herbs BUT I believe Basil belongs in its own category today.  Did you know there are more than 40 varieties of Basil.  It is a member of the mint family and such a wonderful herb you can use in so many dishes, such as Pesto, which many of us love.  Greek Basil has tiny little leaves packing a rich strong flavour and is used to spice up salads and soups.  Genovese Basil and Large Leaf Italian Basil are the favourite of pizza chefs.  Purple Basil boasts the loveliest smell with a hint of floral aroma.  Lemon Basil and Lime Basil smell like their names and add a nice touch to fish dishes and iced tea.  Holy Basil, also known as Sacred Basil, has leaves which can be used to make tea for boosting your immune system.  These are the kinds we grow here from which you can choose. 
And since we have so much basil, why not blend this fantastic herb with our garlic scapes to create that pesto yumminess we’ve been missing since last summer.
What will you choose from the following list this week?
APPLES, organic, dehydrated  $2 / snack bag
BASIL:  NEW  Genovese, Greek, Holy, Large Leaf Italian, Lemon, Lime, Purple  $3 / bunch
BEET GREENS   NEW   $4 / bunch  sold out
CHARD  $3 / bunch
Edible FLOWERS    $3 / bag
GARLIC SCAPES   $3 / bundle of 10
HERBS, fresh:  Chives, Citrus Thyme, Dill, Marjoram, Mint, Oregano, Stinging Netlte   $3 / bunch
KALE   $4 / bunch
LETTUCE VARIETY MIX:   $4 / bag   
MICROGREEN MIX:  broccoli, cress and kale   $3 bag
MUSTARD GREENS (red and green)  $3 / bunch            
PESTO, Garlic Scape and Basil   NEW  $5 / 125 mL jar
RADISHES   $3 / bunch   
Red ORACH   $4 / bag
SALAD GREENS, washed and table-ready  $6 / bag   sold out
SNOW PEAS  NEW   $4 / bag  sold out but can pick and wash more with enough notice :)
SPROUTS  $3 / bag
  Sandwich Booster (clover, alfalfa, radish & mustard)  
  Spring Salad Mix (broccoli, radish, red clover & alfalfa)
Tomatoes, frozen whole  (Gardener's Delight - ping pong ball size) $2 / pound  

I deliver to Kemptville Friday afternoons, to Merrickville and Ottawa at some point each weekend.  You can also pick up your order here.
I look forward to receiving Your Special Order.  Call or email me with amounts you’d like and any questions.  
Thanks. 
Jo
joanne.daybrighteners@gmail.com
613-258-7970

Wednesday, 13 June 2018

Many Hands . . .


. . .  make light work.  Jennie are I were feeling a little overwhelmed by the backlog of tomato and pepper plants needed to be transplanted in the last couple of weeks and this week.  I sent out an S.O.S. to a few people and they showed up, gloves in hand, rainboots on feet, sleeves rolled up and we are now almost done.
It’s not just a matter of plunking plants into lovely soft soil.  Rows of 30” width needed to be weeded, hilled, smoothed out with a rake and flattened.  Then the extremely heavy roll of plastic mulch (made of non-GMO organic cornstarch which breaks down after the first year of use) needs to be rolled out to cover the 50’ long rows.  We dig trenches on either side of the mulch and then bury those sides so the wind doesn’t blow it all away.  We then cut slits in the plastic, dig a hole large enough for each plant, THEN we plunk each plant into its space, covering each one with the soil we removed from the hole.  It’s a lot of work and we are so very grateful to Marg, Kelly and Lisa for getting us through this stage.  Tomatoes and sweet peppers are all in the ground now and we’ll get the outside hot peppers in over the next several days. 

Tom’s been loving the tractor.  He jumps into the seat, turns the key and goes – for hours and hours – moving soil, rocks and wood.  He cuts the grass in the field.  Our lawn mower is in the shop so he’s been trimming with the weed trimmer where the tractor can’t go.  We are grateful for Tom making our gardens look like gardens again instead of the hayfield they resembled a week ago. 

Thomas will be pounding stakes into the tomato rows so we can start the Florida weave in a week or so.  The tomatoes have only been in for many days really and they’re already forming suckers.  If you follow me on facebook you saw me post to get yourselves out there and remove those suckers or you’ll have a jumanji effect in your garden.  Each sucker (the new leaves that form in the crotch of the stem and an already existing branch on indeterminate tomato plants) produces an entirely new plant, which if you have only a couple of tomato plants is not such a bad thing and if you have space for the hugeness of it all.  But in a garden bed with hundreds of plants it gets totally out of control and you end up stepping on plants in the aisles and can’t reach, or even see, the tomatoes themselves for the leaves. 

You know I’m always thinking of you and the foods you like so we started producing microgreens again.   They should be available the week after next, or sooner, I’ll let you know. 

I haven’t forgotten about the workshop for growing microgreens and sprouts.  I’ll let you know the date once we get the last of those hot peppers in. 

Garlic scapes should appear in a week or so. 

Some radishes have chosen to be ready this week, some are waiting a little longer.  We have a few handfuls of green onions ready so far. 

Build Your Best Salad
Lettuce heads are a pretty good size so I offer them to you in a mix before it gets hot again and they bolt.  The mix includes a variety of some of the following beautiful colours: Black Seed Simpson, Boston, Heirloom Iceberg, Heirloom Romaine, Red Deer Tongue (funny name), Red Salad Bowl, Speckled and Tango. You can choose a bag of your favourite varieties or leave it up to me – mwah ha ha ha. 




Here’s what you can eat from here this week:

APPLES, organic, dehydrated  $2 snack bag
CHARD (aka Swiss Chard)   $3 bag 
Edible FLOWERS    $3 / bag
Green Onions  NEW $2 / bunch
HERBS, fresh:  Chives, Citrus Thyme, Dill, Lemon Balm, Marjoram, Mint, Nettle, Oregano   $3 / bunch
Lettuce Mix:  NEW  $4 / bag
Mustard Greens (red and green)  NEW  $3 / bunch
Radishes  NEW  $3 / bunch
Red ORACH   $4 / bag
SALAD GREENS, washed and table-ready  $6 / bag  
SPROUTS  $3 / bag
   Broccoli Brassica Blend (broccoli, broccoli raab, radish, mustard & arugula)
   Sandwich Booster (clover, alfalfa, radish & mustard)  
   Spring Salad Mix (broccoli, radish, red clover & alfalfa)
TOMATO SAUCE  $6 /500mL jar  sealed – very few jars left now
Tomatoes, frozen whole  (Gardener's Delight - ping pong ball size) $2 / pound  

I look forward to receiving Your Special Order.  Call or email me with amounts you’d like and any questions.  
Thanks. 
                                                  
joanne.daybrighteners@gmail.com

Until next post, have a great every day.  
Jo


Wednesday, 30 May 2018

Catching Up

It's that time of year where I'm on the computer as little as possible and outside as much as possible - like 6:00 a.m. to 8:30 p.m.
Here's what's been going on since last post.

May 16, 2018
This Weather

Totally Amazing!  It can’t be beat.  We love it.  It’s fantastic. 
We are getting so much done, inside and outside – wow!

Four of us loaded up fourteen 50’ raised rows with compost in one of the new gardens Saturday morning.  This will be the Tomato Garden of 2018 when we get those plants in during the last week of May and first week of June. 

Dean started building the new greenhouse for the hot peppers today.  I am hoping with all hopes it’s ready soon to get those eager plants in before they begin making peppers.  We’re still snapping the first flowers from them. 

The eldest kale in the greenhouse was starting to bolt so we transplanted the younger and baby kales to their outside garden today.  We’ve been sowing more salad greens and lettuces.  While I was away last Monday, Jennie sowed carrots and they are already up!  Onions we planted many days ago are showing their tops above the soil so we’ll mulch them this week.  The other day we put floating row cover over the rapini and broccoli to keep those pretty little cabbage moths from laying eggs.  Today we prepped the Edible Flower Bed and will arrange the plants tomorrow. 

We set up the first of many irrigation systems today.  It’s quite a time saver when we can turn on the tap and get another project done while the hoses do the watering for us. 

After picking greens tomorrow we’ll transplant lettuces etc. to their outside gardens to make room in the Greenhouse for the cucumbers.  It’s been a few years since growing them inside and I hope the cucumber beetles and squash bugs are long gone and have forgotten about us here.  The long English cucumbers do so much better in the Greenhouse. 

We’ll be planting beans and more beets in the next several days.  The leeks will go in the ground next week.  

If you wondered about your spinach order last week, there are a few kinds in the bag:  bloomsdale, wild, strawberry and orach.  I love the mix and the red really adds colour.   Edible arugula flowers were also in your arugula bag.  This week I’m pleased to have the opportunity of adding a few flowers like violets, cress flowers and pansies to your Salad Greens.  I expect lilacs and honeysuckle will be next.

Robins are laying their beautiful blue eggs in nests in various locations, orioles must have babies since I hear them calling to them, flickers are having a great time eating from our backyard lawn and we hear killdeer calling all day.  I saw some cardinal parents with their babies at the feeder and the hummingbirds are back.  What a wonderful spring we’re having. 

May 23 2018
Flowers and Food

When I pass by the blooming lilac bush I can hear the little hummingbirds chitchattering away.  I assume their nest is in there.  I found a killdeer nest in the row where we planted potatoes.  The first day there were two eggs looking like oval shaped rocks, then three the next day and four eggs last time I looked.  The mom and dad work pretty hard to steer us away. 

A chipmunk that wouldn’t get out from under the hood of the van (and believe me we tried) came to Kanata, Bells Corners, back to Kanata and then to Kemptville and home with us last weekend.  It was pretty freaked when we arrived home, but apparently Tom saw one going back under the hood again. 

So many flowers bloom at once it’s hard to keep up.  Every corner I turn I see a new flower and think to myself “Hmm, is that one edible?  If so, into this week’s salad it goes.”  Maybe we’ll have lettuce with  flowers instead of salad with flowers soon😊

The plant sale is going well.  It’s always a pleasure meeting fellow gardeners and discussing what’s going where and how long everyone has been at this, some only recently and some much longer.  If you’re looking for more plants than are posted in my blog I probably have them in the gardens and can dig some up for you.  I’m open to any suggestions that I may not even think of as I’ve been here 27 years and there’s a good variety of perennials and self-seeding annuals here. 

We’re selling our old tractor if you know of anyone interested.  It’s a 1952 Massey Harris Pony.  We’ve put quite a bit of money into upgrading and some other parts that I don’t need to know the names of but someone else might.  We have all the receipts for work done and replacement parts like tires etc.

The green peas and snow peas we planted what seems like eons ago are about 5” tall now and hundreds of leeks have been transplanted.  Yesterday we sowed parsnip, radishes and all the beans and transplanted more broccoli.  We sowed more lettuces for salads today, as well as chard, pak choi, green onions and arugula and transplanted celery we started a couple of months ago.  I’m itching to get the cucumbers transplanted outside and keep watching the night temperatures.  Potatoes are up.  Dean is almost done the greenhouse and I’m hoping we can get the tiller in there this weekend (the grass is growing furiously while he’s building) so we can transplant ALL the hot peppers.  Once the peppers are out of the greenhouse we can get some of those LongFellow and English Telegraph Cucumbers growing in there.  It’s funny how we wait and wait and wait for spring, then it arrives and everything needs to be done right away.  We’re also waiting for that Last Frost Date which I’m afraid these last few years has been as late as the end of May, then we can transplant the tomatoes, eggplants, sweet peppers and those other warm weather foods we love so much. 

Thanks again for all the yogurt containers.  I’m still cutting up labels and may well have a good start on next year’s at this point. 

May 30, 2018
Sunny Sunny Sunny Days

What a week, the new Hot Pepper Palace (aka greenhouse) is done . . . mostly.  We took the entire day Saturday to till and hill prepping the soil for those hot peppers to be transplanted.  So bring on the heat, we are ready.

We have now transplanted every hot pepper that can fit into the greenhouse.  The rest and the sweet peppers will need to wait until we can re-till the outside garden this weekend.  We moved on to the new prepped Tomato Garden yesterday and have planted several of the many varieties.  The irrigation system is only set up in one small garden now so we’re hand-held hose-watering for hours each morning and evening. 

Suppers around here are a little lame these days.  We eat good food, just nothing too exciting and really late, around 9ish and then do the fall-asleep-before-your-head-hits-the-pillow thing.

We still have plants for sale.  See the Prices section for details. 

The lettuces are growing so nicely right now.  The arugula, cilantro and spinach have bolted in the heat.  No worries – we keep planting more all the time.  There are only a few jars of tomato sauce left, but soon we’ll be eating other fresh foods like beans, peas, garlic scapes, beets, green onions and dreaming of tomatoes and cukes and zukes to come. 

For your tables this week, we have the following to offer:
APPLES, organic, dehydrated  $2 bag
Edible FLOWERS    $3 / bag
HERBS, fresh:   Chives, Citrus Thyme, Lemon Balm, Marjoram, Mint, Nettle, Oregano, Sorrel, Tarragon  $3 / bunch
KALE  $4 bag
Red ORACH   $4 / bag
PLANTS  yes you can order plants for delivery too – see Prices section for plant list
SALAD GREENS, washed and table-ready  $6 / bag  
SPROUTS  $3 / bag
   Broccoli Brassica Blend (broccoli, broccoli raab, radish, mustard & arugula)
   Sandwich Booster (clover, alfalfa, radish & mustard)  
   Spring Salad Mix (broccoli, radish, red clover & alfalfa)
TOMATO SAUCE  $6 /500mL jar  sealed
Tomatoes, frozen whole  (Gardener's Delight - ping pong ball size) $2 / pound  

I look forward to receiving Your Special Order.  Call or email me with amounts you’d like and any questions.  
Thanks. 


We have two roosters now - Zinnie and Bill


The flowering crabapple tree
 is so pretty in the spring.

A sea of white violets

You can almost smell these lilacs


Arugula gone to seed





Until next post, have a great every day.
Jo
613-258-7970
joanne.daybrighteners@gmail.com





Wednesday, 16 May 2018

PLANT SALE
begins May 19 
See "Prices" tab in this blog for list of plants 
Thank you

Wednesday, 2 May 2018

Food Food Food

Let’s see now, where did we leave off last week?  Oh right, we were praising the rain and sun for creating ideal conditions for our garden plans.  Let’s just skip past that un-nice weekend we survived through and move on to today.  Could it be any better?  This is definitely the hardest working day we’ve put in so far this year.  We’ve been preparing for it for the last two months doing some lifting, stretching, bending and getting our hands somewhat messy.  But now we’re actually outside hauling wheelbarrows and kneeling in the muckiness and feeling the sun’s glow with some wind and setting up soaker hoses and weeding rows and moving straw around. 
We transplanted most of the cabbage varieties and onion sets.  Em and Lu came out today to help Jennie and I plant potatoes while the last onion row was broadforked.  Some rows were never used last year because they were so wet we couldn’t till, dig or plant in them.  This year is already better. 
Here’s a cool thing.  We planted spinach outside last fall.  I read an article on how you could over-winter it so we did.  It worked.  It’s not lush yet, but it is alive. 
The compost arrived yesterday.  The compost will go on the newly-tilled-last-fall gardens where the tomatoes and peppers will live for the summer and early fall.  But wait . . . it gets better.  I just found out this afternoon that the new greenhouse is being delivered TOMORROW!   What perfect timing.  We’ve been snapping off the first flowers from the hot pepper plants to avoid the peppers themselves from starting to form before we get the plants into the ground. 
Again, I have to say I really appreciate all of the yogurt containers you’ve been providing to me for labels.  Let me get a plug in here for Biemond Yogurt.  If you haven’t tried it, you can’t know what you’re missing.  It’s organic.  It’s made right near here at Upper Canada Creamery in Iroquois by a local family.  It has two TWO (2) only two ingredients.  Neither of these two ingredients are sugar nor anything you can’t pronounce.   You can buy it for $4.99 at Heather’s Healthy Harvest and B & H Grocer.  Just sayin’.  Your health is worth it. 
Old Pants
Yes, I said old pants.  I love to reuse things – like old pants.  When we put floating row cover over certain plants to keep them bug-free, such as arugula, cabbage, broccoli and others, that row cover needs to be held down on the sides with something heavy.  A few years ago we shovelled soil over the sides, removed the soil when we picked, then put soil back.  This was a good idea but a lot of work and not overly efficient time-wise.  The next year, we used large rocks but found the strong winds could actually blow the covers enough that the rocks would fall off and expose the plants, letting those cabbage moths and other nasty bugs in to lay eggs and eat our food.  Removing the rocks was also heavy work and not time-efficient.  Last year I starting making rock bags out of old pant legs.  I cut and sew the pant legs leaving one end open.  We fill the “bags” with as many large and small rocks as we can, tie the ends and simply roll the rock bags off the sides of the row cover when we pick and roll them back on when we’re done.  It’s much easier to do and takes very little time.  Eventually the fabric disintegrates and we just toss it into the compost. 
If you’re getting ready to trash those old pants or are making shorts out of them for the summer, please save me the legs.  Thanks. 
Saving on Plastics
Thank you to those who have provided me with your own containers to fill with your orders.  Putting your name on them with some sort of marker is a good idea.  I’m happy to collect empty ones from you each week in place of the full ones I leave with you.  Any little bit we can do to save on using so many plastic bags is a good thing.
Growing
This time of year is so satisfying as we see our foods getting larger by the day.  On that note, we have kale for the first time this year and it is lovely. 
some lettuce ready for the salad


fresh cilantro, can't you just smell it?

kale is lookin' good, and there's lots to go around


arugula mixed in with orach

happy plants

The baby spinach we planted in November has been in your salad greens the last couple of weeks and what we planted in February should be ready for everyone by next week. 
We also have cilantro and sorrel for the lovers of same. 
New Customers
To let you know how ordering works here, I have it all set out in the previous blog entitled Green Green Green 
Plant Sale
Just a reminder I’m growing for you.  We’ll have our Plant Sale beginning May 19 and continuing the week after.   You can pre-order.  I’ll be making lettuce pots, herb pots, edible flower pots (no the pots are not edible) and a mix of these.  I also have heirloom tomatoes and hot and sweet peppers, cucumbers, various summer and winter squash plants, kale mix . . . . . . . .  and more.
This week’s available food is as follows:
Apples, organic, dehydrated  $2 bag
Arugula  $4 bag
GRANOLA:
 with fruit  $8 /500mL jar  
 with nuts and fruit  $10 /500mL jar  
HERBS:  NEW  Cilantro, Sorrel  $3 / bunch
KALE NEW $4 / bunch
MICROGREENS:  $2 / snack bag
  Arugula
  Curly Cress
  Kale
  Radish  
  Red Cabbage
MICROGREEN MIX:  (arugula, basils, curly cress, kale, parsley, radish, red cabbage)  $3  sandwich bag
SALAD GREENS, washed and table ready  $6 bag  
SPROUTS  $3 / bag
   Broccoli Brassica Blend  (broccoli, broccoli raab, radish, mustard & arugula)
   Sandwich Booster (clover, alfalfa, radish & mustard)  
   Spring Salad Mix (broccoli, radish, red clover & alfalfa)
Tomato Sauce  $6 /500mL jar  sealed

I look forward to receiving Your Special Order.  Call or email me with amounts you’d like and any questions.  
Thanks. 
Day Brighteners is a non-certified organic Farm practicing methods free of any GMOs, synthetic fertilizers, pesticides, herbicides, fungicides, or “cides” of any kind.

Until next post, have a great every day. 
Jo  
joanne.daybrighteners@gmail.com