Our daughter, Yuka, and her dog, Milo, have been staying with us since last Thursday. They live in downtown Toronto and this is their first visit to Gabriola.

We are often too busy (farming and baking) and forget how lucky we are to live on this beautiful island.

On Sunday, we pressed apples. We did once in September and used some of the fermented juice (aka: cider) for baking. We will probably do that again.

Speaking of baking, we recently came across information that hard crust sourdough bread is stored better in fridge, than freezer. Store as a whole in a plastic bag in fridge, and when you eat, slice it, spray it with water and toast. We tried with our brioche and date&walnut loaves. Even 10 days after baking, they were still soft and moist. Much better than freezing.

For Wednesday pick up, we have radicchio(5), parsley(4), kale(4), collard(4), chard(4), radish(4), red lettuce(4) (Prices are in bracket). Please place an order by the end of Tuesday through sorafarmveggie@gmail.com and pick up at 1820 Seymour road. Please note: No more Wednesday market.

Saturday market is on at 10am – 1pm. We will be there, rain or shine.

Have a beautiful island week!