Sora Farm

Tag: farm

  • New product!

    Just in time for the Christmas market, we have a new product! Fruits and nuts bun. This is a whole grain sourdough spelt bun with roasted almonds & walnuts, dried figs, cranberries and apricots. With just the right amount of flavour and sweetness (from fruits, no sugar added), we are sure it will add some

    Read more

  • Sora Farm Newsletter – Vol. 11

    This coming Saturday, AGI Coop is hosing Christmas Market and we will be there! There will be bonfire, mulled wine, cider, Bailey’s coffee, hot chocolate, a Somerset Farm turkey sausage or a plant-based sausage on a bun, sweet treats, live festive music, and of course, our bread. Following is our schedule and availabilities this week:

    Read more

  • Saturday market

    When you come to the market tomorrow (Dec. 7), don’t be disappointed if you don’t see us at our regular spot. We will be indoor at Farmers’ table with Good Earth Farm and Watercliff Permaculture Farm. This is our arrangement for winter when the volume of produce of each farmer is relatively small. We still

    Read more

  • Sora Farm Newsletter – Vol. 10

    Thank you to those of you who requested for information on our miso-making workshop. We are happy to share this healthy and delicious tradition of Japan! In this workshop, we will: Available dates for December and January are: Class size will be small (2-4 people, maximum 5). Fee is $75/person including all the ingredients and

    Read more

  • 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

    Read more

  • 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

    Read more

  • 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

    Read more

  • 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

    Read more

  • 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

    Read more

  • 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

    Read more