Sora Farm

Tag: farm

  • How to make natto

    Making natto is surprisingly easy. Here is how: 4. While waiting beans to cook, dissolve natto culture in water (Use 0.1g or more culture per 100g beans. Use 10ml water per 0.1g culture.) 5. Once beans are cooked, discard cooking water, and pour the natto culture liquid over while beans are still hot. Mix well.…

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  • Pick up order at the Farm tomorrow

    Good morning. For tomorrow’s pick up, we have limited quantities of: mixed bunch of kale/collard(4), chard(4), radicchio(5), parsley(4) (Prices are in bracket). Please place an order by the end of Today (Tuesday) through sorafarmveggie@gmail.com and pick up at 1820 Seymour road between 10am-1pm tomorrow (Wednesday). Thank you!

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  • Sora Farm Newsletter-Vol. 64

    My childhood memory of Christmas is decorating a tree, and eating a strawberry shortcake with my family. Christmas is not a national holiday in Japan. They say that only 1% or less of the population are Christians. Most of the people celebrate Christmas with no religious meaning attached. So, how all the celebration started? At…

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  • Pick up order at the Farm tomorrow

    Good morning. For tomorrow’s pick up, we have limited quantities of: mixed bunch of kale/collard(4), chard(4), radish(4), carrot(5), potato(6), radicchio(5) (Prices are in bracket). Please place an order by the end of Today (Tuesday) through sorafarmveggie@gmail.com and pick up at 1820 Seymour road between 10am-1pm tomorrow (Wednesday). Thank you!

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  • Sora Farm Newsletter-Vol. 63

    Did you know that sushi was originally fermented food? Recently, we came across this video about the history of sushi, and found it very interesting… More than 1200 years ago, original form of sushi came from Southeast Asia as a means of preserving fish. Fish were salted and preserved with rice for 2 years. Then…

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  • Pick up order at the Farm tomorrow

    Good morning. For tomorrow’s pick up, we have limited quantities of: salad mix(6), mixed bunch of kale/collard(4), chard(4), radish(4), carrot(5), potato(6), radicchio(5) (Prices are in bracket). Please place an order by the end of Today (Tuesday) through sorafarmveggie@gmail.com and pick up at 1820 Seymour road between 10am-1pm tomorrow (Wednesday). Thank you!

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  • Sora Farm Newsletter-Vol. 62

    Have you heard of “hamanatto”? We discovered it during our trip to Japan last year. It is not the same as sticky, slimy “natto”. It is preserved food/condiment made with black beans. They are full of umami. Last week, my koji teacher in Toronto had a class online and we all made it.　 Process is…

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  • Pick up order at the Farm tomorrow

    In the latest newsletter, we announced that we are ending Wednesday pick up. We thought we do not have much more left to provide. We walked around the garden this morning and found that some of the vegetables are still growing. Therefore, we decided to take orders today (Wednesday) for Tomorrow (Thursday) pick up. We…

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  • Sora Farm Newsletter-Vol. 61

    November 23 is “Labour Thanksgiving Day” in Japan. We have never fully understood what this holiday is about, so we did some research. Labor Thanksgiving Day originates from a ceremony named niinamesai. This ceremony is held at the Imperial Court for the Emperor to offer new crop of rice to the gods of heaven and…

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  • Sora Farm Newsletter-Vol. 60

    Here is the update of Kenji’s project in our newsletter in April. It took a while but the washing station for salad mix for next season is ready! With triple sink, our salad mix will be even more cleaner and safer as well as tasty. Can’t wait for spring. As we mentioned in our newsletter…

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