Sometimes I’m somewhat overwhelmed for the amount of information requested from City folk about farming. I often am at a loss as to where to start. Recently I was asked what the first thing someone who was getting into farming should do. The one, first, thing…

Feeling funny, I started to compose my reply: The first thing someone should d, when considering starting a small farm, is buy a good pair of boots. It thought this person might not appreciate the sarcasm so and decided on a different strategy.

But I got to thinking, and maybe that wasn’t such a dumb answer after all. A good pair of work boots is critical to success on the farm. Or maybe three! Light runners, sandals, steel toes and of course, rubber boots. Where would a farmer be without his rubber boots? Walking through muck and snow, due soaked grass, wash station chaos, or right into the ditch. The wise farmer chooses his boots well.

I retired my rubber boots yesterday. They were my first real nice pair of gum boots. Not the cheapo, flat chunk of plastic with a sort of generic, plastic top hat. No, no, no. That won’t do. These were nitrile rubber outsoles, natural rubber, ergo-molded uppers, shock absorbing mid-sole, neoprene lined, re-enforced toe cap… Oh yes, these were badass.

But an axe puncture, chainsaw gash, shovel stab and barbed wire snag later they have reached the end of their patched, glued and duck taped life.

Farewell boots!

This is a single weblog entry, posted on August 28th, 2010. Comment here »

1 large beet
water
unsweetened apple sauce
2 tbsp. water
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup cocoa
1 cup sugar
1 tbsp. cornstarch
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon

Peel and dice one large beet. Place the pieces in a saucepan with water to cover and boil until soft. (I’ve heard that you can buy canned beets, so you may want to skip this step–and the resulting red hands–by using pre-cooked beets.) Allow the beets to cool, and then drain them, reserving the red water for another purpose. Put the drained beets into the food processor with 1/4 cup (clear) water, and process until pureed.

Preheat the oven to 325 degrees. Oil or spray your cooking pan(s).

Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line. Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well.

Mix the dry ingredients together; then add the beet mixture and stir until well-combined. Bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9X13 pan. (I used a 9X13 pan, and it took 35 minutes.) Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.

Allow to cool completely before cutting and serving.

Banana-Peanut Butter Sauce

1/2 of a 12-ounce package lite, firm silken tofu
1 banana
2 tbsp. natural peanut butter
1/4-1/3 cup agave nectar, to taste
1/4 tsp. vanilla
1/2 tsp. lemon juice

Blend all ingredients in a food processor or blender until smooth. Refrigerate until needed. The sauce will thicken in the fridge, so it’s best to give it time to chill if you plan to sandwich it between layers of cake. (Just for fun, the next time I make this, I’ll add a couple of drops of the beat juice to it to give it a slightly pink color.) Serve over cake.

Makes 8 servings.

- A recipe submitted by Samantha Green, originally posted by SusanV at

http://blog.fatfreevegan.com/2006/02/cant-be-beet-chocolate-cake.html

This is a single weblog entry, posted on August 25th, 2010. Comment here »

Since we lost our restaurant customer, The Courtyard, we have been attempting to make up lost sales through alternate sales channels. We attempted opening a farm store and attending two markets: Stittsville and Quartier Vanier. Although the Stittsville Market showed great potential, it was not as lucrative as the Quartier Vanier Farmer’s Market. We have therefore decided to forgo our attendance there. I wish best of luck to the other vendors, and invite Stittsville residents to visit this very new market.

We have instead decided to maintain a solid presence at the Quartier Vanier Farmer’s Market. This vibrant new market is a recent initiative by the Vanier Business Improvement Association. They are very organized and dedicated to making this market a premier destination for residents of Vanier, Overbrook, New Edinburgh, Rockliffe and Sandy Hill. Here you will find vegetables, meats, baked goods, preserves, tea, garlic and more! Every week features musical entertainment and a fun, relaxed atmosphere. Visit us soon!

Saturday: 9am to 2pm

http://www.vanierbia.com/

Our very own farm store has been also doing very well! Although sales are still quite small, this is a fantastic new development project. Every week the store becomes more sophisticated as we learn what appeals to our customers, and what makes the self-serve purchase happen easily. I hope to dedicate more energy into the farm store next year and offer a full line of farm grown vegetables!

Tuesday to Friday: 1pm – 7pm

Saturday: 8am – 7pm

This is a single weblog entry, posted on August 22nd, 2010. Comment here »