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Vegetable Season Ends – Egg Season Peaks

Nov
18

Vegetable Season Ends – Egg Season Peaks

 

Riverglen Farm News
Farmstore CLOSED for the season

Eggs and carrots available for purchase self-serve
Monday to Friday: 3pm-7pm and Saturday: 9am-4pm
Well it looks as though we are reaching the end of vegetable supplies. Combined with the fact that we’re focusing on other projects and a new part time job, it’s time to close down the farmstore for the season. Thanks again for making us part of your routine over these past few months; we hope you enjoyed your fresh, local vegetables!

We’re not totally tapped dry yet though, so if you do want a few more things please email your order (minimum $20) to info@riverglenfarm.ca. I will pack it in a bin and leave it for you to pickup up from the farm at your convenience, ideally during the hours stated above. We have:

-Carrots: $5/bunch or $60/bushel (~20kg)
-Beets: $4/kg or $50/bushel (~20kg)
-Parsnip, Rutabaga: $4/kg
-Turnip: $3/kg
-Celery: $4/ea
-Savoy cabbage: $3/kg
-Collard greens, curly kale: $4/bunch
-Parsley: $3/bunch

We also have loads of eggs! The hens are full size, healthy, roaming around EVERYWHERE and laying like crazy. Eggs are $7 per dozen and they’ll be on our self-serve table throughout the winter.

Drop in Monday to Friday: 3-7pm or Saturday: 9am-4pm to purchase as many as you need. Please record your purchase on the supplied sheet and make sure not to take any eggs from the prepaid pile. Thanks!

There will be lights on inside, but please watch your step in the dark.


This entry was posted on Friday, November 18th, 2016.

A few reminders

Sep
07

A few reminders

Just a few, quick reminders today:

CSA members, we have reached the end of the page, not the end of the season. There are still a few more pickups yet!

There are still tickets available for our 10th anniversary dinner on September 24th at $30 each.

We are also still taking orders for bulk beef to be delivered on September 22nd/23rd. We are offering 20, 40 and 80 pound packages.

And while I’m at it I might as well remind you that we’re aiming our fall chickens for October 27th and 29th.

Heading back out to harvest now! See you at the store, or send an email for more information. More pictures, updates and adventures soon. Enjoy the sunshine!


This entry was posted on Wednesday, September 7th, 2016.

10th Anniversary Celebrations!

Aug
11

10th Anniversary Celebrations!

Hey folks,

I’ll take a break from writing about the weather (more about the drought in the vegetable update) to share some exciting news with you. This is my 10th anniversary at Riverglen Farm! It’s hard to believe I’ve been growing vegetables and operating a CSA here since 2007.
Veggie display – THEN
Veggie display – NOW
It’s pretty amazing to think of all the people who have been a part of this project at one point or another, and I am incredibly thankful for all of your support. There have been good times, hard times, and now it’s party time!

So make sure to drop in on Saturday, September 24th to get in on the celebrations. The whole team will be here to hang out, and we’ll be doing tours of the farm throughout the day. We also have a few surprises for our store customers 😉

Garden and irrigation – THEN

For those who purchase a ticket we are preparing a harvest feast, starting at 5pm. We’ll setup outside and have a big country meal together. More details on the menu to come, but expect dishes highlighting our fresh vegetables, as well as our beef and chicken.

Festivities kick into high gear as the sun sets – The music gets a little louder, the bonfire lights and the beer cans crack open. Everyone is welcome to join our party!

Hope to see you there 😉

Garden and irrigation – NOW
Riverglen Farm 10th Anniversary Celebrations

Saturday, September 24th

Store opens @ 9 am, Info tours throughout the day
VIP Dinner @ 5pm
Party open to the public @ 7:30pm
Veggie Update

And now what you’ve all been waiting for – a few words dedicated to how we’re all super stressed about the drought! 😉 It just keeps going and going, and even those of us blessed with an awesome well are having trouble keeping up. The water is on all day, every day, rotating from one section to another every two hours. It’s a constant preoccupation.

Although most crops are doing well, we are seeing very poor yields of greenhouse tomatoes, cucumbers, and the melons plants are looking pretty slim. We just can’t pump enough water to keep up with the wicking action of the surrounding soil. It’s too bad to be short on such popular crops, but the strength of our system is that while some crops suffer, some do great!

This year it’s the beans. They’re pumping out like they’re going for a gold medal! This week the green beans pass the baton over to the yellow beans for an even more tender, juicy, bean crunching experience.

We’re also quite happy with our broccoli, root crops, herbs, hardy greens, and squashes which are all doing quite well. Keep your fingers crossed for the cauliflower and celery which should be ready over the next couple weeks, as well as fun, colourful varieties of beets and carrots.

We can’t water everything, and have been re-discovering the amazing properties of mulch! Here Gregor is working on the newly planted raspberries.
Meat Update

Here are a few important dates for beef and chicken pre-orders:


August 11th and 13th: Summer chicken pickup
September 22nd or 23rd: Beef Delivery
October 27th (tentative): Fall chicken pickup

Our summer chickens are ready for pickup this week so check your inbox for more information. I can’t wait to taste these fancy, new, Nova Freerangers!

Since we are doing 10 head of beef this year, we’ve had to look at upgrading our distribution system. We are simply not equipped (yet) to handle nearly 3000 lbs of frozen beef on site. The best option seems to be renting a freezer truck to pickup the beef from the butcher and deliver it directly to your door. This will allow plenty of time and space to organize the meat and get it safely to your freezer. More details to follow as we get closer to the date.


This entry was posted on Thursday, August 11th, 2016.

Wind, rain and teeth

Jul
11

Wind, rain and teeth

Greetings veggie lovers! We got rain! Sorry for all of you who had outdoor weekend plans, but I gotta tell ya we all really enjoyed vegging out on the couch, listening to the rain battering outside. The rain gauge registered 80mm over the weekend, which means we will be seeing alot of growth out there.

And it’s about time. This has been the 2nd driest growing season in eastern Ontario on record, and needless to say the crops have been suffering for it. It’s one thing in the garden, where we can pump irrigation all we want and keep things growing, but the pastures, all the newly planted trees and berries, the perennials, herbs and fruit trees took a pretty big hit. We may not get plums for the second year in a row… Yikes!

That doesn’t stop us from putting food on the table, however! With a mixed farm like we have here, there’s always something good to eat. We’ve been enjoying light fare like wraps, salads, Vietnamese bun and stir fries with our tender greens and early root crops.

Veggie Update

Alright, it looks like everyone’s on board with picking up their veggies and taking them home. Remember to put them in the fridge ASAP so they keep best. Use the crisper (humidity controlled drawer) to protect anything susceptible to wilting. We don’t use any pesticides, fertilizers, sprouting inhibitors or other toxic chemicals on any of our food, and we do give everything a rinse before it gets to you, but it’s good practice to rinse your vegetables before you use them.

Lots more greens on the way this week: (salad, parsley, kale, chard) along with our juicy summer onions. Both the white and red onions can be eaten raw from top to bottom, including the green tops. Of course you can cook them lightly as well and add them to, well… Honestly I can’t really think of a meal that doesn’t involve onions! Am I right?

We’re happy to offer a big helping of summer squash this week. These are great on the grill, steamed, baked, pureed, or sliced into vegan noodles.

Although the crops look quite healthy, they are growing so darned slow inthe drought! My fingers are crossed the red beets will be ready to pick this week.

Oh and peas! Lots more peas! These are snap peas by the way, which means you pluck off the stem and eat the whole thing. But you knew that already 😉

Meat Chicken Update

We had a little scare last week while weeding in the garden on a clear, beautiful day. Although there wasn’t much of a wind to speak of, a gust of hot air started making it’s way down the driveway and, as they regularly do here, shaped itself into a small twister. They usually just blow a little dust and gravel around and are pretty cool to look at. This time, however, the twister veered off the driveway towards our movable chicken coop, the Caquelac, which spontaneously achieved liftoff. It gracefully reached about 20 feet up in the air, slammed back down and began flip and roll over itself, across the pature and through the fence light a big, akward, galvanized steel tumbleweed. Astoundingly there were only two chicken casualties, one fatal, but the Caquelac got worked pretty hard…

You can see the crew in the picture as they quickly reacted to contain the recently evicted birds with temporary fencing. The Caquelac is the white thing on the left, battered and a good 300 feet from its original location. As you can see, it’s not even sort of stormy or windy out. We’ve contacted the X-files for an explanation.

On the plus side, they are all doing quite well and absolutely loving the green pasture. The Nova Freerangers are solid, healthy little birds and I can’t wait to have a taste. We sourced our birds from a small hatchery in Nova Scotia (along with apparently a bunch of other people who read their feature article in Small Farm Canada magazine) and the older couple who operates the hatchery were quite simply overwhelmed by the volume of orders this spring. It seems we were not the only ones happy to find an alternative to the white rock broilers! It also means we received our chicks much later than anticipated, and so they’ll be ready a little later.

****
Our JULY CHICKENS
have been scheduled for processing on August 10th.
You must pickup your fresh chicken on THURSDAY, AUGUST 11th or SATURDAY, AUGUST 13th.
****
Egg Update

Bruno gets an honorable mention this week for taking a hit while protecting the laying flock. He’s been fighting off a raccoon for the last couple weeks and getting pretty scratched up in the process. Unfortunately the raccoon did not get the hint, persisted in trying to eat all our hens (and succeeded in getting a few) so we had to step in and put an end to his plans.

We don’t like messing with wildlife, and we take several measures to prevent the need to do so, but when our birds turn up dead and our guard dog is getting hurt we don’t have much choice.

Our little hens are beginning to lay, so egg share members please check your emails for pickup information coming up shortly. Thank you for your patience!


This entry was posted on Monday, July 11th, 2016.

Pumped for July!

Jun
29

Pumped for July!

Canada Day weekend is coming up and we’ve got lots of fresh veg to keep your body happy during those long days in the hot sun. You can pick up your supplies from the store this week; we will be open as usual on Tuesday and Thursday from 4pm to 7pm, as well as Saturday from 9am  to 4pm.

CSA members get:

Lots of greens! Use greens to make light, satisfying and energizing meals during hot weather. Salads can be simple or elaborate, sides or mains. Hardier greens like kale and beet tops can be quickly sautéed or steamed to accompany your favourite meal.

Salad: Mixed baby greens for an instant colourful salad
Lettuce: Emerald Oak and Bergam’s Green frilly lettuce for stuffing burgers and sandwhiches, making wraps, or looking cool on the plate.
Beet tops: Mixed baby beet tops for a delicious sauté, mixed into a salad, or used like spinach.

Kale: Tuesday and Thursday pickups are alternating between curly green and Lacinato black.
Garlic scapes: twirls of joy! These are the flower buds of garlic. Use them like scallions, whole or sliced thin, in simple dishes to get a little garlic flavour.
Green onions: Bunches of young red and green onions, edible from top to bottom.
Radish: Bunches of bright red radishes. Remember radishes are also great when cooked!


This entry was posted on Wednesday, June 29th, 2016.