Posts Tagged ‘eating seasonally’

Farmer Andrea has been busy this Spring getting ready for the 2017 CSA + Market Season! Spreadsheets, Seed Catalogues, Sterilizing Seedling Trays, SEEDS, Planting, all part of the Farm Lyfe.

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Photo credit: Andrea Nickerson + rashel t

Seedlings Indoors …

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Photo credit: Andrea Nickerson + rashel t

Seedlings Outdoors …

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Photo credit: Andrea Nickerson

Over-wintered and self-seeded Spring surprises …

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Scallions, Gorgeous Lettuces that popped up in beds, outside of beds, gorgeous Lettuce everywhere! Photo credit: rashel t.

Every year we let a couple of broody Hens hatch out a clutch of eggs. We don’t purposely breed them so they become Tremblay Farm Mixies. Farm child Oddy wanted to make sure we had some new chicks this season and Farmer Mike (Pepe) helped get them all set up before his major heart surgery this Spring.

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These Mamas are very protective of their babies. Here they are showing their newly hatched offspring how to scratch and forage for grains and seeds. After eating very little while incubating their eggs these Mamas are ravenous! Photo credit rashel t.


Interesting things found around the farm in May …

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Wallflower, ancient Pear Tree covered in blossoms, Wild Ginger, Fungus, Lilac, Chives with Busy Bees, Kildeer eggs, Scat, Insect Eggs. Photo credit: rashel t.

While Farmer Rashel is taking a break from Market Gardening they are turning their focus towards creating and maintaining a new Wild Space in an awkward part of the farm. This will serve as an Insectary (habitat) for beneficial insects + pollinators, as well as a space for Medicinal Plants. The focus is primarily on Indigenous Perennials and self-seeding annuals with the goal of having the space be self-sufficient and diverse, as well as a place to learn from and harvest medicines.

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Plantain infusing in oil, Chamomile, Nettles. Photo credit: rashel t.

This blog will have a different focus in 2017. Instead of being a weekly round-up of farm happenings and seasonal veggies it will be a monthly update of interesting things found around the farm, musings on gardening with children, current experimentations in permaculture and sustainable ecological food growing.


Our “little” garden this year – only 15 4×18 ft beds – and our new little helper. Toddler S is a natural forager! Photo credit: rashel t.

More fun around the farm in May …

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The big farm children take the toddler on adventures, pea shoot snacks, plants in flower / seed saving, rainbow, potatoes planted by Rashel + Toddler S in an experimental hay bale bed, carrots, flooding. Photo credit: Mike Tremblay, rashel t.

Unsurprisingly Rashel’s favourite bed is the most diverse one. Lettuce self-seeded, Parsley over-wintered, Sunflowers showed up, and Rashel didn’t want to remove anything so they planted seedlings in the available spaces. Trying out Celeriac + storage Kohlrabi for the first time. Also planted Collards, Brussel Sprouts, and Radnips.


Photo credit: rashel t

A new experiment this year is Trench Composting. This bed was in need of remediation so it was the perfect first experiment. A trench was dug out of the middle of the bed and in it’s place we placed unfinished compost and seaweed. Various squashes have been planted in to the middle where the compost is. If this is successful we will do a variation on this in years to come. Each year one third of a bed will be dug out and composting materials thrown in as the season progresses. The following year we will plant on top of the trench, rotating which area gets the compost from year to year.


Photo credit: rashel t

We are also experimenting with more Companion Planting, with plants in closer quarters in our 4 by 18 foot raised beds. Some friends include: Peas + Carrots with Lettuce; Cucumbers + Squash with Radishes + Beans; Alyssum all over but especially near Lettuces; Garlic + Tomatoes with Basil; Marigolds + Pole Beans.

Looking forward to sharing more Cute Creatures, Garden Stories, and Farm Lyfe with everyone 🙂


Newly hatched Praying Mantis in a pot of Succulents. Photo credit: Andrea Nickerson.




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Welcome to week 8 of seasonal, fresh, local, ecologically-grown veggies! The weather has cooperated enough that we are starting to get a more diverse selection of veggies ripening in the gardens!

We are on week 2 of everyone getting a large bag of Dragon Beans (they are so prolific!) so I thought this would be a good time to talk a little about eating with the seasons. Eating local isn’t just about sourcing from local farmers but about eating what is currently ripe and feasting on what is in season. When it’s Strawberry season we eat to our heart’s content and freeze or preserve the bounty for later. We do the same with every sweet fruit. It’s a great opportunity to fully enjoy what is ripe and ready to eat in our local area and it gives us a chance to preserve some of the bounty for the Winter when the selection is quite low. Check out this great blog post for more information – Eat The Seasons.

A couple of notes:

* If your Rainbow Leafy greens look wilted put them in a jar of water to perk them up.

* The leafy greens on the Beets and on the Turnips are edible and delicious!

* I always suggest using our veggies in stir fries but I almost always forget to mention omelets! All of our veggies are superb in them!

* When harvesting we come across some pretty funny looking veggies but the camera isn’t close by so we aren’t able to photograph them. If you find an Eggplant with a nose, or a funny looking Beet, for example, take a picture for us and share them on the blog or on our Facebook page. It would be great to start an album of funny veggies grown on our farm!

Contents pictured (varies per basket) : - Scallions, Dragon Beans, Heirloom Cucumber, Dill, Heirloom Tomatoes, Purple Sweet Pepper, Rainbow Beets, Eggplant.

Contents pictured (varies per basket) : – Scallions, Heirloom Cucumber, Dill, Dragon Beans, Heirloom Tomatoes, Purple Sweet Pepper, Rainbow Beets, Rainbow Chard, Eggplant.

Pick list:

Rainbow Beets plus Turnips (‘Chiogga‘, ‘Detroit Dark Red‘, ‘Touchstone Gold‘)

Purple Pepper ‘Islander

'Islander' Purple Pepper

‘Islander’ Purple Pepper


Eggplant or Summer Squash

Listada di Gandia

Listada di Gandia

Rainbow Leafies (a mix of Vates Curly Blue Kale, Dinosaur (Lacinato) Kale, Red Russian Kale, Collard Greens, Rainbow Chard)

Basil or Parsley

Dragon Beans – best enjoyed by themselves as a raw snack; a perfect companion to a dip such as hummus; enjoy in a salad; can be steamed or boiled; can be frozen as is or blanched first for use later in soups, stews, and stir fries.


And some kind of little veggie surprise!

Every Monday we have a wonderful work crew who come and help us get everything harvested. They are amazing and we are so thankful for the work they do. The work crew is a mix of people: folks who were accepted into the work-share program, our intern, and volunteers who enjoy being part of the experience.

Work Crew

Work Crew in the Dragon Bean patch

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