New season has begun! Even though eagles are often visiting us, we can’t keep our eyes on sora (the sky).

So far, mustard, spinach, komatsuna and snap peas were seeded outside, first batch of lettuce seedlings were planted, and next batch of lettuce is in our propagation house.  In this week we plan to seed arugula and radish outside, and start kale, cabbage, broccolini, collard and bok choi indoor.  We will wait for another week to start summer crops, such as tomato and zucchini because our place is cooler than most of the island. A lot more will come.  So exciting!

Our koji bread starter is waking up and we are hoping we can bring koji bread as well as sourdough spelt/rye bread to the market this Saturday.

For pre-order of our sourdough bread, please click below to fill out the form or send us email to sorafarmveggie@gmail.com:

Over the weekend, I (Yoko) joined a get-together of the koji group in Toronto. Our teacher showed us how to steam rice in a traditional way and demonstrated making koji. I have been learning koji fermentation on-line for years, but attending in-person class is much better. I am planning to do a rice koji making class sometime soon, so stay tuned!

Our Miso Making class with IoTA is on Monday, March 31. Registration starts this week. Please check the website of IoTA for details.

Have a wonderful week!