Spring is officially here! First day of spring, March 20, is a national holiday in Japan. It is a day to celebrate nature and all lives, and appreciate our ancestors.

However, at Sora Farm, we are panicked!  Were we too late to start our lettuce?  It has been almost four weeks since sowing the seeds, but they are not quite ready to be transplanted outside…  they should have been by now!!  As for peas, was it too early to sow them outside…?  They are nowhere to be seen…   Should we sow them again, just like we did three times last year?  Would it be better to start inside instead?  Our propagation tables are almost full, and we will need to make additional tables to accommodate next batch of lettuce this week…  You see, commercial gardening is so much fun?!  We will bring fresh produce to you after all, but with so many dramas on the way.

Last week, we started more Komatsuna and Mizuna in our main greenhouse, and pilgrim cabbage, eggplant and zucchini in the propagation house.

We are eating as much overwintered greens as possible before they are cleaned up for spring planting.  In Japanese cuisine, there is a cooking method called “Aemono”. Various vegetables, seafood or sometimes meat are mixed with seasonings and sauces.  Inspired by a recipe Kenji’s mom sent him, we made “Shiraae” or Tofu dressing Aemono with our winter greens.  Click here for the recipe.

“Aemono” is “和え物” in Japanese. “和” means harmony. Aemono dishes are meant to taste harmony amongst ingredients and dressings.  

Our market schedule is as follows:

• Island Roots Farmers’ Market: Beban Park, 2300 Bowen Road, Nanaimo, 3 – 6pm on Wednesday
• AGI Market: AGI Hall, Gabriola, 10am – 1pm on Saturday

Have a beautiful week!