Wednesday, 16 December 2015

Sleigh Bells Ring - are ya listenin'?

They ring even if there's no snow.  I don't mean to be a spoil sport but wouldn't it be nice to not worry about our travelling relatives and friends over the Christmas season?  It's so easy to get around these days, the shoppers are happy, the shopkeepers are happy, the local crafters and purchasers of local crafts are so extra pleasant.  Good weather just makes people nicer, I find.  
I've been very busy here these days, and evenings, creating Christmassy foods and gift giving ideas for you, as promised.  

Here are some pictures of gift bag and basket ideas.  I'm a strong advocate of that KISS (keep it simple silly) doctrine, as you'll see.


 As I'm slipping shreddedness and tissue into the bags and baskets and cutting lovely crisp ribbons, I'm thinking of those who might like Day Brighteners Farm canned goods.  Let's see, friends, teachers, parents, anyone living on their own, bosses (unless my husband is your boss, then it won't work so well), assistants, neighbours, party hosts and hostesses . . . etc. etc. etc.  

Have a look at the bag and basket ideas, the bags are all basic natural and ribbon/tissue colours are certainly interchangeable, I tried to depict a variety of country, young, classy.  It's all quite fun.  Then, of course, there's what you'd like to include in such bag or baskets. 

The small bags (price $3) can hold one jar and perhaps a small item you may choose to add: such as garlic with a sauce, an organic chocolate bar with granola, some nuts for the applesauce . . . whatever you would like to pick up and add to such a thoughtful gift.  So add to that base price which products from our menu you'd like in the bag.  

The larger bags (price $4) hold three jars, leaving a little room for your own addition if you choose.  Now add your products from the menu below.  

The small baskets (price $6) hold two jars, such as granola and applesauce OR any combination of sauces . . . add which you choose.

The larger baskets (price $7) can hold the full meal deal (example:  a jar of tomato sauce with a package of noodles (which I can pick up at Heather's for you to include), a jar of applesauce for dessert and a jar of granola to go with the applesauce and with breakfast the next morning OR a jar of salsa and a bag of tortilla chips (which I could pick up for you at Heather's)).   I'm at Heather's regularly so I certainly don't mind picking up that extra package of noodles or tortilla chips to insert into your basket - let me know.  

I hope I explained that properly.  

Garlic  $1 each
Applesauce  $4 500mL jar

Granola:  with fruit and nuts (cranberries, pistachios and almonds)  $10 500mL jar
                 with fruit (barberries and currants)  $8 500mL jar



Onion Marmalade  $4 250mL jar



Salsa  $8 500mL jar  Hot or Quite Hot

Tomato Sauces:  $6 500mL jar

 Caesar (Celery added)
Crazy Green (made with ripe green zebra tomatoes, looks unusual, tastes great)
Crazy Green Hot
Herb (fresh garden herbs, mostly oregano and parsley)
Hot (a few hot peppers tossed in)
Hotter Hot (ring-of-fire peppers - that just sounds hot)
Just Nice  (the right amount of everything, just a pleasant tomato/pizza sauce)
Warm (just a little bitty bit of hot pepper)
Vampire Buster (deliciously garlicky - about 20+ cloves per pot instead of 2 or 3 in this sauce)

For gift bags or baskets, let me know when you need yours.  I'm fine to deliver up until Tuesday December 22nd.  Then I'm excited to be getting on with my Christmas preparations.  

I'm taking time off delivering between December 23 through January  5.  That doesn't mean I won't be growing anything here or taking care of closing up the greenhouses, watering, seed starting, etc.  You'll hear from me again by January 6. 
 If you are not on our delivery list, this would be a good time to add yourself before I start planning the gardens for 2016.  Send me an email or call me if you're in our area and want to receive Day Brighteners Farm non-GMO, organically grown produce, herbs, edible flowers and/or sprouts weekly.  

I WISH EVERYONE A WONDERFUL, SAFE, RELAXING, FUN-FILLED AND MERRY CHRISTMAS and HOPE FOR ALL A TERRIFIC UPCOMING NEW YEAR.  

And do remember to exercise, particularly after all of that eating over the holidays.  Nancy at The Workshop Dance Studio has just the ticket for you.  

Until next post, have a great every day.
Jo

Wednesday, 25 November 2015

so, it's August, nope, it's November now! what have we been doing?

Here goes:  I hesitated to write in the blog for quite a while because we were having so many chicken problems, deaths specifically.  I drafted a very long drawn out story about our experiences with The Fox and The Sicknesses of three chickens.  It was so depressing I couldn't post it.  So, let's move on.
I may post it some day, but not today.

We planted, harvested, sold, ate and sometimes gave to the Food Bank, many many bags of Salad Greens, specifically three rounds of plantings from early Spring in the Greenhouse to the Salad Garden rows.  The weather turned so hot on us a few weeks in the summer that the Salad Greens bolted (went to seed) faster than we could replant.  We did, in fact, replant long August weekend and Salad Greens were back on the menu.  In the meantime, when planting the first outdoor  round of Salad Greens, we  had also planted beets, beans, chard, spinach, radishes, about 8 kinds of lettuce, celery, kale, 6 types of onions, shallots,  3 kinds of cabbage, broccoli, cauliflower, carrots, 2 kinds of turnips, a greenhouse full of Hot Peppers for Wilf and Ada's in Ottawa, about 15 varieties of tomatoes in the new Greenhouse and in rows in the new 10,000 square foot garden, along with lemon cucumbers, marketmore cucumbers, national pickling cucumbers and 2 kind of english cukes.  We also started a new Squash Garden transplanting the Turk's Turbin, Yellow Crook Necked, Yellow, and Black Beauty Zucchinis, some delicata and spaghetti squash, oh and buttercup and butternut.  Um - I believe that's it.  
late May-everything is so shiny and new

early May-seedlings before being ousted

Celery grows like a weed in our Greenhouse and in the gardens.  It tastes absolutely wonderful so we grow as much as we can.  Most people aren't aware of the extreme nutritional value  of celery so I try my best to let our customers know.   Some of these seedlings will stay, some will go into every outdoor garden row and some will go to the chickens.  We all love it.
teeny tiny celery



the chicken run we built in a day
Chicken Run 
The short not so depressing story is that, while the girls were free-ranging and we were about 20 feet away, a fox came through our property one sunny afternoon and took one chicken, left another for dead by the Coop and tried to come back for more.  The girls couldn't go out of their Pen for days until I couldn't stand it anymore and developed a plan for the new Run,  It's 8X4X4, is on wheels and is enveloped in chicken wire.  The girls are not totally safe from predators in it but they can be moved around, while we're close by to watch over them, and they can eat grass to their little hearts' content.
the girls loving their new run


We did grow some cucumbers, inside and out, the cucumbers beetles were manageable, the squash bugs were not.  Lemon and suyo long cucumbers don't seem to be bothered too much but the marketmore and pickling were impossible to maintain.  I was out every morning for an hour or more and Tom did evening shift when he came home from work trying to keep on top of the squash bugs - didn't happen.  I gave up in September and ripped out the plants to make way for new durable veggies like Arugula - especially with the cold nights coming up.
chinese cukes


 Tomatoes are what we grow most of here, mostly paste tomatoes, as well as peppers, onions and herbs.  This is because we make sauces: tomato/pizza sauces, salsa, chutney, canned tomatoes, frozen tomatoes, roasted cherry tomatoes.  And, of course, these sauces are made with peppers, onions and herbs.  
The Canning Garden was approximately 10,000 square feet - that's a lot of tomatoes and peppers.  The onions were in another garden and did very well.  

We grew hot peppers in the small Greenhouse for Wilf & Ada's Diner in Ottawa.  The owners have opened a new cafe, Arlington Five, in behind the diner to catch the overflow of eaters and provide a lighter, quicker meal with some pretty excellent sandwiches, soups, baking and coffee.  They also purchase some of our produce.
some sweet peppers
and some eggplant thrown into the mix


 Raised Rows  After this year, we now have raised rows in all of the gardens:  the Herb Garden, the Holding Garden, the Salad Garden, the Canning Garden and boxes in both greenhouses. The rows run from 50' to 100' long depending on where they are on the property.  I think we'll keep this amount, it's between 1.5 and 2 acres of garden and the two unheated greenhouses, each 48'X16'.  We cover certain crops with a light floating row cover to keep insects from eating the new leaves and from laying eggs on the plant.  It's a pleasure to pull back the covers each week to pick a lovely crop of Salad Greens or Kale.  Not all crops need the cover - beets, carrots and onions are pretty hardy on their own.

a closer look at how our rows grow


Spare Time?  Right, so much spare time - not.  I did get to spend a beautiful sunny hour one Saturday morning with my coffee collecting mizuna seeds from a crop that had bolted.

We moved several Kale plants into the Greenhouse to survive a bit longer than they would outside.  Who knew that it would be 13 degrees at the end of November?  The leeks, carrots and beets are also doing well outside.  As long as I can dig into the soil, there will be veggies.


Art on the Farm

Begun in May by whitewashing and finally finished early November.  Thank you to Carol Pillar, artist extraordinaire, for designing and painting this stunning vision on the face of the large Greenhouse.  This is what the field out back looks like all summer (whew - she didn't include any weeds in her painting).  



So it seems we're back up to speed, sort of, I definitely didn't include all of the comings and goings of our Farm over the last six or seven months, but that's the gist of it.
As I'm inside more nowadays I'm sprouting again and looking into starting up microgreens and shoots indoors.
I'll start again posting the email body which goes out to our customers each week.

I'd love to hear from you.  If you have any questions or comments, please feel free to write to me. And visitors are very welcome, just give me notice to make sure I'm going to be here.  I'm very proud of what we do here and very grateful for the work everyone who passed through this past season put into the Farm.

Until next post, have a great every day.
Jo




Sunday, 24 May 2015

I get thrilled about Other People's Gardens too

It was so exciting to see the shoppers here yesterday.  Gardeners love to talk about their own gardens, successes and attempts.  We're always ready to learn, or re-learn.  It's always fun to discuss what other gardeners and cooks do with their home grown veggies.

In looking through my list of Tomatoes and Peppers, you may have gathered I'm into the sauce veggies.  (no I'm not into the sauce, I mean salsas, peppers, pizza and tomato sauces, etc.)  Our growing and fresh-eating season is so very short that we must keep those wonderful true flavours with us throughout the "cold months", in turn reminding us with every bite that Spring will, indeed, return again.

The Plant Sale will re-open Wednesday May 27 at 9:00.  I'm usually not too far away, but to be sure, give me a call or email if you know you're coming over.  That way I can set down that rake, hoe, hose, garden cart of transplants or wheelbarrow full of grass clippings to spend some valuable time with you when you come.  I also love giving the tour if you have time.  

Thanks again for dropping by yesterday.

Until next post, have a great every day.
Jo

Saturday, 23 May 2015

What did you buy again?

this looks a little sloppy but it was a lot of work to do and I don't know how to attach an attachment onto this blog - sorry 'bout that

WHAT DID I BUY AGAIN?

If  label reads      You bought                                        Details
Cucumbers
CUK LEM              Cucumber, Lemon                             round, yellow tennis-ball-size fruits, high yielding, tolerates drought
CUK MM              Cucumber, Marketmore                  7-8” long dark green, great for eating fresh
CUK NP                 Cucumber, National Pickling           Highly-productive, disease-resistant vines start producing early
& produce an abundance of dark green fruit, crisp white flesh, black spines, retains quality over a longer season than most. Fruit can be picked small (2-3") for gherkins or larger (5-6") for full-sized pickles
CUK TG                 Cucumber, Tendergreen                   straight, thick, tender cucumber, skin is medium-green with fine black spines, pickling or salads

Herbs
BSL GEN                Basil, Genovese                                 large leaf, best for pesto and bruschetta
BSL GK                  Basil, Greek                                        compact, perfect for containers
BSL LMN                              Basil, Lemon                                      great for tea and in vinegar
BSL LIM             Basil, Lime                                 zesty lime scent 
BSL Ti                    Basil, Thai                                           distinctive anise scent & flavour/Thai & Vietnamese cooking 
BSL SWT DB          Basil, Sweet                                       
PRSLY, IT               Parsley, Italian                                  
SG                         Sage                                                   
Peppers
PPR ROF                 Pepper, Ring of Fire Cayenne           hot, high yielding              
PPR LRC                Pepper, Long Red Cayenne              fiery hot, dries well
PPR Ti                   Pepper, Thai                                       loads of tiny red very hot peppers, dries well, save seeds
PPR HHW             Pepper, Hungarian Hot Wax            medium heat, fresh in salads, or pickle for appetizer
PPR MSW             Pepper, Marconi Sweet Red            fruits can grow to 8-12" long and are 3" across at the shoulders,
                                                                        start out green, mature to fire-engine red, are incredibly sweet,
wonderful roasted or grilled, staked plant, can grow to 30"
PPR BC                  Pepper, Bulgarian Carrot Hot          very hot, long fruit that resemble carrots, good for salsas, chutney
 and roasting. Growing to 18" tall, 
PPR JAL                 Pepper, Jalapeno                               short, 2-3" fruits, thick-skin and juicy and are great eaten fresh,
cooked, dried, and in salsa
PPR HAB                              Pepper, Habanero                             hottest chile
PPR HP                 Pepper, Hot Portugal                        Long, thin, bright-red fruit, very hot, produced abundantly on
 sturdy plants
PPR DES                Pepper, D’Espellette                         really, really HOT
PPR AP                 Pepper, Alma Paprika                      loads of small, thick-skin, 2" round peppers mature from yellow to
                                                                       orange to red. Distinctive taste - very sweet/ bit of bite
PPR RB                  Pepper, Red Bell                                large, for fresh eating in salads or cook
PPR ORNG            Pepper, Tangerine Pimento             orange, thick skin, round, sweet
PPR RRP                Pepper, Red Ruffled Pimento          medium, compact bushy plant, sweet fruit
Squash
SQ DEL                  Squash, delicata                                winter, cylindrical fruits, which are cream-coloured with green stripes
SQ TQ                    Squash, Table Queen                         sweet golden yellow that turns more orange in storage and the rind
 is dark green and ribbed, fruits grow to 6"

SQ B BUT              Squash, Burgess Buttercup               winter squash, produces 3-4 lb. blocky, dark green fruits, tender
golden flesh is dense-textured, rich, buttery flavour, good storage
SQ SK               Squash, Sweet Keeper                 winter, tremendous storage ability, blue/grey fruit grows to 10-15 lbs
on long vining stems, bright orange flesh is very sweet, excellent for roasting or baking
ZK BB                Zucchini, Black Beauty                summer, earliest and most productive of the black/green zucchinis,
dark green and straight
SQ TKS TRBN    Squash, Turk`s Turbin               winter - bright orange fruits striped with cream & olive-green. grown for
both decoration & eating, grows to 6 lbs and up to 8" wide, the fruits
have light orange, fine-textured flesh that is good for baking or roasting
SQ SP                Squash, Spaghetti                      winter - need to fully mature before harvesting
SQ YCN             Squash, Crookneck                    light yellow fruit with crooked neck, white, sweet flesh, pick when
skin can be cut with a fingernail
ZUK GLD           Zucchini, Golden                        summer - produces bright golden-yellow fruits in abundance.
WHT PPN           Pumpkin, White                         

Tomatoes
TOM PR                Tomato, Purple Russian                beautiful, juicy, plum paste tomatoes 3-4" long, meaty &
blemish-free, heavy producer
TOM RC                Tomato, Red Cherry                          small round abundant with fruits
TOM SM                              Tomato, San Marzano                      heart-shaped fruits, sweet, few seeds, excellent sauce tomato
TOM YP                Tomato, Yellow Pear                         loads of small pear-shaped tomatoes, attractive colour
TOM BL PLM        Tomato, Black Plum                          paste tomato creates a beautiful dark sauce, 2" fruits ripen from
deep mahogany to black-brown, heavy yielder
TOM PK PL           Tomato, Pink plum                           large pink, plum shaped, great for fresh eating and sauces
TOM BSt or BS     Tomato, Belstar                                 matures earlier than most plum tomatoes, large fruit, compact
plants loads for fresh eating & wonderful sauce
TOM GIL           Tomato, Gilbertie                       long, narrow red fruits with crook at their end have thick, meaty
Flesh, perfect for soups and sauces and grilling, prolific producer
TOM ROP             Tomato, Ropreco                                             outstanding paste & sauce tomato, very early maturing, produces
an average of 30-35, bright red, meaty, 2 oz. fruits/plant, makes delicious sauce, well-suited to short season area, disease-resistant
TOM GD            Tomato, Gardener’s Delight        Packed with bite-size fruit which are extremely sweet in flavour
TOM GZ           Tomato, Green Zebra                lovely yellow/green stripes, citrus flavour, great for guacamole too

TOM RMA        Tomato, Roma                          oval, meaty red fruits that are perfect for sauce, paste & salsa

Wednesday, 20 May 2015

Preparing for Plant Sale

takes a lot of thyme, if you have sage advice on how to create more, please lettuce know.
Silly eh?    

We did get those last nine chickens, so we now have twenty altogether.  Egg production should be back up in a few, or a couple of, weeks.  

the new girls
The greens in the field are growing at an astonishing rate now that we have the soaker system hooked up.  Some pepper plants have started to grow . . . peppers, oddly enough.  The garlic seems to be involved in a race of some sort to be taller every hour - scapes should be visible any day now.  Over the next week or so, we'll be ousting everything from the little Greenhouse so we can get the peppers in there.

The Plant Sale Saturday, May 23 and again May 27 until done will free up space for tomatoes and cukes in the Large Greenhouse.  Our rototiller broke when the boys were making rows in one garden, so we've ordered another bigger, stronger-than-rocks one, which isn't here yet.  When it arrives, we'll have the space in two new gardens and one hugely enlarged garden for everything else.

In the meantime, you can see under "prices" here what's for sale.  You can reserve plants, as I think it's too soon to put them into the ground.  I can mind them for you.  

Just a few pictures of plants other than food plants.  I love spring, the season of lovely aromas.

Until next post, have a great every day.
Jo


Wednesday, 13 May 2015

Calendula, for the future, from the past

It seems terrible to look to the future when we've been waiting so long for today to come about.  Many of us attended a lesson on making calendula salve led by Dr. Shawn Yakimovich and hosted by Sustainable North Grenville the other night.  What a wonderful lesson to (re)learn.  I now know what I'll be doing at the end of this growing season and through the cold months, besides putting up tomato products, curing and dehydrating, and growing sprouts for us all.  I'm quite excited about it, not so much the cold months, but the fact that we'll all be saved from various ailments from the salve we'll be making here at Day Brighteners Farm.  Dr. Shawn made it look so easy.  After all, we grow calendula here, from his seeds I might add.  Why not take it a step beyond eating the flower petals in the Salad Greens.  Hmm, I wonder what else we grow here which can be used for furthering its potential.  We'll soon see about that.  

Sprouts:  So the sprouts aren't as popular now as they were over the last four months.  I'm not surprised.  They are still as good for us but we are quite distracted by the fresh spinach, salad greens, herbs, kale and all the other veggies preparing themselves out there for our future meals (there we go again looking to the future, it just happens). So, rather than growing too many sprouts or not having enough of that certain kind you may like, I've decided to not sprout on my own discretion but will only sprout when you pre-order.  So if you'd like me to have sprouts available for you, please order the week ahead and I'll be happy to make it work.   

Eggs:  A few things are happening here.  Out of our eleven hens, we usually get five eggs a day, except when we get two or three.  Three of the older girls are broody right now which means they won't be laying eggs for a few weeks.  Therefore, we're down a few dailies already.  A couple of the new little ones are starting to lay eggs, sporadically, so we might be back up to four, five or six a day, depending on the weather.  It turns out the nine laying hens we reserved from our chicken supplier may not be coming after all.  I'll look into it, between planting, up-potting, soil and garden preparation, harvesting and delivering, but I may be out of luck until fall for buying new birds.  I'll keep you posted for when that blessed day arrives when we're getting more than a few eggs a day.  I know you understand, it's nature, right?  I've been working on this egg production thing for a couple of years now, it's not as easy as people let on.  

Salad Greens:  This week, you'll see what I mean about the lettuce varieties being able to grow once we ate up a good portion of the aggressive arugula.  From now on, the Salad Greens will also be hosting more edible flowers, some of which may surprise you.

The beans, snow peas and radishes are getting bigger every day.  All of the onion sets we planted a couple of weeks ago are up several inches now.  The garlic is growing at an astonishing rate.  It seems early this year.    


Garlic Scape Pesto here we come.
   



I believe we're good for salad until
 the outside rows are ready. 

We found this little kale plant growing,
where there was kale last year.   



I love allium flowers.  These are just the beginning of all the beautiful colours and smells to arrive in the upcoming weeks and months - lovin' Springtime.




















We're busy getting ready for the Plant Sale here beginning May 23.  It's also the weekend of the North Grenville Dandelion Festival but we're on the edge of Townships and I feel many people closer to us have never heard of that particular festival (if you can imagine) and we and they will do well.  I also feel any earlier is too soon to plant out.  After all, we're expecting a low of 3C tonight - ugh.  My little girl will be visiting from that big old city for a few days but the Plant Sale will continue again from Wednesday the 27 until we're done selling and you're done buying.  

Just keeping you up to date.  Until next post, have a great every day.  
Jo

Wednesday, 6 May 2015

Rocks for Sale

I have to tell you there is not a square inch in any garden on this property that does not have a rock of some shape and size.  Every single time we put in a stake or a shovel or a row cover hoop, we hit a rock.  It does make me wonder how anything can possibly grow in this region of ours.  But it does.  And it does very well.

I also have to share something else with you.  Arugula is not a team player.  It's more of a leader by showiness.  Surely you noticed that your Salad Greens last week consisted mostly of Arugula, that wonderful, spicy and fresh taste of the green which falls into its own category.  It's sort of a cross between a lettuce, a spinach, a mustard and a cress.  But it is delicious.  Arugula has decided to take over the salad space in the little greenhouse.  Once we eat bunches of Arugula, though, the green and red deer tongue lettuces, the tango, the black seeded simpson, the red salad bowl lettuce and batavian endive, the various mustards, mizuna, tatsoi et al,  will be able to see the light and get a little larger themselves. 
   
see what I mean about the Arugula




We built raised boxes in the new Greenhouse on Sunday.  We filled them with garden soil today and planted several cucumber seeds - lemon, marketmore, english telegraph, suyo long, longfellows and national pickling - that should get us started at least.  Think ahead a month or so and imagine climbing vines thick with broad leaves, dripping with cucumbers waiting for a place on your table. 
Some plants are getting used to being outside and are waiting to be transplanted.  We have hundreds of leeks, more kale, bunching onions and some herbs in this holding bay.  

With the recent afternoon heat, our days begin much earlier.  The up-potting, seeding and any constructing in the new Greenhouse get done before 9ish as it's just too hot in there after that.  We then move the operation out to the Salad Garden in the north field where there's usually a lovely gentle breeze blowing across the rows in which we're transplanting and seeding, placing row cover and cutting and laying soaker hose.  By just after lunch it's time to go in, write and answer emails and read much about organic gardening and chickens and make tomorrow's planting plan.   Don't get me wrong, I'm loving this weather, it's just hard to work out in it after a certain point, the body and mind both slow down after about 8 hours of digging, lifting, bending, pushing, climbing . . . you get the picture.  

We're expecting to have three new gardens prepped to plunk plants into in the next week.  Then we'll be getting ready for the Big Plant Sale which begins May 23.  I'll post a list of plants and prices soon.  You can reserve plants for your own garden if you like.  

So if anyone needs rocks, we got 'em.  Actually, they're free.  Let me know what time you'd like to pick them up.  

Until next post, have a great every day.  
Jo

Wednesday, 29 April 2015

Okay, this time it's here, really. Spring IS here, no joke, right?

We're not fooling around anymore.  All the signs are here, again.  

Most of the songbirds are back, waking us with their delightful shrills and trills each morning, now that we can open the windows for that lovely fresh cool spring air.  
The warmer nights are a promise of seeds popping up from the soil wherest they were planted a couple of weeks ago.  The longer days are providing more light to the hundreds of seedlings waiting to earn their place in your garden beds and our acreage of food plots.  

We had a great time at the North Grenville Sustainability Fair on Sunday.  We saw many familiar faces from years gone by and lots of new eager gardeners-to-be.   

The tomatoes are starting to gain their second, third and fourth leaves.  The precious peppers are still indoors and their leaves are hitting the grow lights.  They're excited about going out in the next few weeks.  They can't get out to the Greenhouse until the plants in the Greenhouse are selectively placed in their plots outside.   The plots outside can't be worked and rowed up until the ground is a tad drier.  What a process!

Meanwhile, in the Herb Department, we have Chives, Sorrel and Thyme available, the Winter and Summer Savory, Cilantro, Tarragon, Sage, Oregano, Parsley and Chervil (at least I think it's chervil-time will tell) are not quite beautiful enough to make an appearance, but they are working on it.  They hope to garnish our plates next week.  

Our Salad Greens contain pretty much everything green which is edible and grows on the property plus edible flowers.  Therefore, every week will be different.  I don't put controversial herbs such as cilantro or chives into the Salad Greens as many people find them - um - too flavourful.   For instance this week, you'll find a mix of spicy greens, mizuna, pepper cress, spinach, lamb's quarters, dandelion leaves, baby kale, lettuce varieties soft and crunchy, arugula, mache, mustards, red orach, parsley, batavian endive, baby chard, tatsoi, colourful pansies - that's all I can think of for now, but there's probably more.  A nice mix, I must say.  


Just keeping you up to date.  
Until next post, have a great every day.  
Jo

Delivery 2015

Hi, We would be delighted to deliver Excellent Organic Produce, Herbs and Edible Flowers to you this eating season.  Deliveries begin now.  

We grow the usual summer vegetables like tomatoes, peppers, cucumbers and bean varieties.  I like to say we specialize in Salad Greens because that is our biggest seller and has been for the last 3 or 4 years.  The Salad Greens are provided to you washed and table ready.  We grow varieties of summer and winter squash, root veggies such as onions, leeks, beets, turnips, parsnips.  We grow fall veggies - cabbage, kale and chard - we're presently trying cauliflower for the first time, that should be interesting.  Then there's the other foods like celery, broccoli, the list goes on.

Herbs love to grow here and we've expanded our list of edible flowers, which we also include in the Salad Greens as often as possible.
I strongly encourage everyone to grow as much or as little as you can yourself so we sell hundreds of plants to new and avid gardeners at the end of May each year.  I like to save most of my own seeds from the previous year's harvest.  Our Plant Sale begins May 23 until you're done shopping or we run out of sale plants.  

I hate wasting food so have begun preserving, freezing and/or dehydrating any food that may not sell at the end of each week so it's always fresh in the end.  

Delivery:  Each Special Customer on our Delivery List will receive an email on Wednesday setting out what foods are available that week.  Customers who are interested in purchasing from this list order by Thursday afternoon.  Deliveries are made Friday to your home or business.  We understand that it's more exciting to eat a variety and maybe try new items from time to time, rather than receiving the same food each week.  Sometimes people are just too busy to eat at home one week, or might be on holiday for a week or two and would prefer not to order.  We're not offended by this at all.  We know you'll want to order again as soon as possible. 

Payment:  Some of our customers pay cash at time of delivery, others provide a certain amount every few weeks and whittle away at that until they owe more.  Also, some prefer to stop by and pick up their order as they're not quite sure what they'd like.  Seeing all the colours growing here is very inspiring to eat well.  The farm is open to visitors, we love showing off the work we do.  

If you have friends or family who might be interested in the services offered by Day Brighteners Farm, please let them know about us, let us know about them.  We currently deliver to North Grenville, Merrickville and parts of Ottawa.



Thanks.  
Jo