Sora Farm

Tag: farm

  • Sora Farm Newsletter – Vol. 9

    One week after we started making apple vinegar (link here), the liquid became darker and started to taste like alcohol! The surface is really bubbly. Definitely something is going on. We strained and moved the bottle to our pantry where it is cool and dark. 3 to 4 more weeks and it is supposed to…

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  • Sora Farm Newsletter – Vol. 8

    As we mentioned in our blog (link here) we started making apple vinegar with apple skin and cores last Friday. It has already become bubbly. After 1 week, it is supposed to become alcoholic. We will share the progress in our next newsletter. Our salad mix is back this week! Last week many people came…

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  • Apple scrap from apple cinnamon raisin bread

    Kenji has been baking 8 loaves of apple cinnamon raisin bread today. He uses 2 apples for each loaf, skin and core removed. These are very fresh, local apples with amazing flavour. We didn’t want to waste the skin and core, so we decided to make vinegar. The size of the bottle in the photos…

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  • Sora Farm Newsletter – Vol. 7

    We planted four apple trees this spring. They survived aphides attack during summer and have grown nicely. Now one of them is blooming! Whatever the reason is, looking at these pretty flowers certainly brightens up our day. This week, our veggies need a break. Therefore, we will not host a farm gate sale… We will…

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  • Sora Farm Newsletter – Vol. 6

    We have been delivering our salad mix to Ground Up and Bruno’s Kitchen and Catering every Tuesday until last week… now we had to ask them for a break… For Saturday market last week, it took us almost 4 hours to harvest and make 21 bags of salad mix. During summer it was less than…

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  • Special bread for Autumn

    When you grow vegetables, you always feel the season. For baking and eating bread, not always. We thought it would be nice to have something special for the season to add a little excitement in our daily lives. For October and November (while apples last), we offer “Apple Cinnamon Raisin Bread”. Gabriola apples are made…

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  • Sora Farm Newsletter – Vol. 4 –

    Before I started farming, all the lettuces I knew were iceberg, red leaf and romaine. Now I am amazed how many varieties exist and how different and beautiful each of them is! The photos show red oakleaf lettuce. We planted them because one of our customers said these are his favourite. They are tender and…

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  • Saturday market continues

    Baby lettuces are so cute. After being sown, it takes 3-4 weeks before they are ready to be transplanted. They are nicely protected from elements and slugs! After being transplanted, it takes 3-4 weeks before ready for harvest. As temperature drops, they grow slower and slower. Although official summer market is over, we will be…

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  • Sora Farm News letter – Vol. 2 –

    Last Wednesday, in addition to our regular customers, we had a surprise visitor. An owl was sitting on one of the posts of our fence. We spent most of our lives in cities and, for me, owl was something from science text book or museum until I moved to Gabriola, where I have heard nightly…

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  • Farm fresh dinner

    Last Saturday after the market we cooked oyster mushrooms from Gabriola Mushroom and our shishito peppers together. It was really yummy and super easy to make. Mushroom & shsishito stir fry: Ingredients: oyster mushrooms, shishito peppers, minced garlic Method: Pan fry shishito peppers until soft with olive oil or butter. Sprinkle with salt. Set aside.…

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