We got a new oven!

We have been using a regular home oven which bakes maximum 6 loaves at a time. Every Friday Kenji started baking at 3am and finished at midnight (or later), and got up at 3:30am on Saturday to harvest veggies. Finally, we decided to invest in a new oven so that he can keep doing both baking and farming. The oven is designed for small scale bakeries and can bake up to 24 loaves at a time. Last Friday he could finish baking at 4pm! What’s more, because of the ceramic stones to hold the heat and excellent sealing, bread became more crunchy outside and more moist inside.

In fact, the oven holds heat so well, we could make kale chips with remaining heat after baking.

These days, I can’t help noticing so-called “weeds” but edible and medicinal plants. I made St. John’s Wort oil on Sunday which is supposed to help healing wounds. Click here for more details.

Our farm gate sale is at 10am-1pm every Wednesday. This week, we have cabbage(6), shelling peas(4), broccolini(5), salad mix(6), komatsuna(4), chard(4), 4 kinds of lettuce (see photos)(4), kale(4), collard(4), snap peas(4), turnip(5). (Prices are in bracket). Please place an order by the end of Tuesday through sorafarmveggie@gmail.com, or just drop by and let us pick what you would like. Address is 1820 Seymour road, Gabriola Island.

You can also place an order and pick it up at the Wednesday market, which runs at 3:30pm – 5:30pm at AGI hall.

For this Wednesday, we will bake some plain spelt sourdough bread. If you would like to order, please email to sorafarmveggie@gmail.com by the end of Monday.

Have a wonderful week!