Where did the week go? I started cleaning the house this week (finally), made soups today and have been eating arugula every single day of the week and weekend. It’s a good thing we love arugula.
I did a walk-about today checking out the gardens and covering the hot peppers in the greenhouses. Every night I think will be the last night for those pepper plants and, nope, each morning they are still flowering and peppers turning red. The leaves are starting to yellow a bit due to lack of daylight and we stopped fertilizing them a few weeks ago, not expecting this mild weather to continue as long as it has. I can freeze a bunch of green jalapenos whole to use over the winter. But honestly, I believe tonight will be the last night for the hot peppers. Considering we sowed the seeds for them indoors at the end of January, that’s a very long time to be growing. I‘ve been collecting seeds from a few of the ripest and look forward to starting new plants in a few weeks. What! A few weeks! Good grief.
Some of the outside celery had the stalks bitten by the cold but most are quite fine. We’ll pick as much as possible tomorrow before the extreme drop in temperature. The beets are taking their sweet time to get larger. There’s no use picking them if they’re tiny. We’ll see what happens in another week or so. I’m really hoping the lovely cilantro will survive the next several nights so it should be large enough to use. The radishes and spinach planted a few weeks ago look great. Hopefully they survive too, they should. The kale and chard are doing great. The next few days should prove interesting.
We planted about 100 garlic cloves last week and will plant another 100 or 200 tomorrow, covering them with a thick blanket of straw so they can sleep until next June. I started some edible flower plants which are doing great. It’s nice to have flowers around.
I’ve been experimenting with seeds and have three lemon trees working on their third set of leaves. I’m also going to try avocado plants again. I haven’t had much luck in the past and now consider it a challenge.
The five little chicks are growing quickly. Two look similar with definite markings on their wings. One has a bump on the top of its beak which makes me wonder what kind of chicken it will be. The last one hatched is the littlest and is a dark smoky yellow colour. The little striped one still has its stripes and the yellowest one still looks like a marshmallow chick. They zip around at a high speed so it’s hard to get a picture.
We put many hours this fall into cooking and bottling sauces for you. To make sure no one goes hungry this week and the coming season we offer:
Applesauce $4 500mL jar apples simmered gently with a cinnamon stick, no sugar added, sealed
Arugula Pesto $4.50 250mL jar I froze it right away after making it Sunday
Arugula $3 bag washed and table-ready
Celery $2 / bunch
Chard $3 / bag
Garlic $3, $2, or $1 each
Garlic $12 / pound
Granola, with fruit $8 /500mL jar
Granola, with nuts and fruit $10 /500mL jar
Herbs, fresh: cilantro, citrus thyme, dill, mint, oregano, rosemary, sage, thyme $2 each
Kale $3 / bunch
Leeks $3 / bunch
Salsa, canned $8 500mL jar sealed
SPROUTS, Sandwich Booster (clover, alfalfa, radish & mustard) $3 / bag
SPROUTS, Spring Salad Mix (broccoli, radish, red clover & alfalfa) $3 / bag
Tomato Sauce $6 500mL jar sealed
Vegetable Stock, tomato based $3 pint jar frozen
Day Brighteners is a non-certified organic farm, where we practice sustainability and environmentally-friendly farming. We always use non-GMO and organic/heirloom seeds. We use no “cides” of any kind. You are very welcome to drop by most days, but if it’s picking/packing/delivery day (Friday) you take your chances on getting the tour. Calling or emailing first is a good idea. We do appreciate your business very much and would like to hear from you with any comments or questions you have.
Please call or email me with amounts you’d like and any questions you may have. Remember you can order any day. Give us 24 hours to pick freshest for you. I deliver to Ottawa and Merrickville either Saturday or Sunday each weekend.
Thanks.
Until next post, have a great every day.
No comments:
Post a Comment