It can be hard these days to find food you can trust.
We are all looking for food that will best nourish our bodies while least harming the environment. Food that hasn’t been sitting on a truck for days on end while its nutrients diminish to nothing.
We had the same difficulty finding the delicious fresh vegetables that we grew up eating, so we started growing our own.
We are entering our 28th year of growing vegetables from seed to plate, proudly entering our fifth year of selling those vegetables to our local community.
As you see, we are passionate about bringing our freshly harvested produce to market to share with you.
We also love to EAT here at the homestead. So if you have questions on the best way to prepare our fresh local produce, just ask! We cook and eat everything we sell. We are happy to share what we’ve learned. Check out the recipes on this site for a start!
I used our last homegrown carrots last weekend. They were purple carrots–a variety called Starburst–that I dug out of the garden in January. I put them into a curry that got slammed into the oven so I could get back to transplanting Swiss chard. Hours later, those carrots were still pretty tasty, as was the curry.
Seasonal eating has been on trend for a while now. It’s something we are encouraged to explore to benefit our health, and the health of the planet. Growing most of our own vegetables here means we’ve really embraced seasonal eating. Maybe we are embracing it just a little too much, according to certain family members.
So the market garden season is wrapping up. It is hard to believe on a warm, sunny day like today that there is one final market left. It feels much more like late August than October. Especially in the hoop house.
But here we are on the eve of another Thanksgiving. The days are shorter and the nights are cooler. The trees are turning. Chores and veggie tending have slowed enough to allow for time to review the last few months.
What a summer. Heat. Drought. Well running dry. Flea beetle plagues. And now hordes of slugs. Quite the year to start a market garden. But every year has it’s challenges. Next year we will be stretched in new directions. They tell me, that’s what farming is all about. Better learn to be flexible.
But we made it through, thanks to some timely help from friends and family. And also thanks to our customers. Lovely people who understood the difficultly of growing vegetables without rain. And didn’t get mad when the kale and lettuce we had on our table since early June suddenly were no longer available in August.
Spring was definitely in the air, so many folks at the Wiarton Farmers Market were ready to talk gardening. It was really fun to geek out on the heirloom tomatoes. Customers were interested, or at least very kind, and let me prattle on about the wonders of Saint Pierre, Cherokee Purple and Matt’s Wild Cherry. I also learned some great new tips for using catnip and lemon balm. I could have easily spent all my earnings with the other vendors at the market. Vending next to the chocolatier…deadly. And so good. I will have to pace myself.
However, there was quite the wind-up before this long-anticipated day. So many things to learn, so many things to consider. Where to start? Continue reading “To Market”
We are very happy to join with great local farmers to sell our produce to the community. Come to the Wiarton Farmer’s Market every Friday from 10-2pm from Victoria Day weekend to Thanksgiving for our fresh veggies and herbs. Stop by to chat about “what’s growing on” and to stock up for the weekend. We’ll see you downtown, right on Main Street.
Visit Us at the Farm
As members of the Rural Gardens of Grey Bruce community, we offer summer tours of our farm which can be arranged by calling us at (519) 534-3533. Please be prepared to leave a message and a return phone number.
Tours are by appointment only in July and August, Tuesdays and Saturdays from 1pm – 4pm. As a working farm, we appreciate as much advance notice as possible so we can give you our best attention.
Get in Touch
If you would like more information about how to get your hands on our produce, please use the comment box below and we’ll get back to you as soon as we can. Or email Erin at firstname.lastname@example.org