Sora Farm
Tag: gabriola
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Sora Farm Newsletter-Vol. 38
We cleaned up komatsuna in our green house and planted tomatoes and cucumbers. We are ready for summer! And we haven’t finished with komatsuna. They are outside, growing. Sunday is our day off (well, kind of) and we often harvest for ourselves. Last Sunday we harvested purslane and cooked for dinner. Purslane is considered “weed”
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Sora Farm Newsletter-Vol. 37
The rice plants in our garden finally look happy. We started them indoor on March 23rd and transplanted outside on May 4th. They were very slow to grow and tip of some of the leaves had started to become yellow. We were not sure if they survive or not… Now, thanks to the recent heat
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Sora Farm Newsletter-Vol. 36
Last couple of weeks, our plants (veggies and weeds alike) have been growing fast with nice mix of sunshine and rain. Summer market, farm gate sale, and delivery to Ground up and Nature spirit started. In order to keep our energy up, we made “Ohagi”, Japanese traditional sweets. “Ohagi” is sticky rice (mochi) balls coated
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Sora Farm Newsletter-Vol. 35
Announcement: We are going to have farm gate sale between 10am and 1 pm every Wednesday starting this week (May 28th). Thank you to those of you who came for pre-order pickup last Wednesday. Building a farm stand is still on our wish list but, for now, we will do what we can. We encourage
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Sora Farm Newsletter-Vol. 34
When Kenji started to bake sourdough bread, he took a sample loaf to an experienced baker and asked for advice. The baker said, “Use good quality ingredients. Flavor of bread comes from ingredients”. Kenji took the advice seriously. Currently, we buy all our flour for bread from True Grain in Cowichan Bay. (Luckily, Nature Spirit
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Sora Farm Newsletter-Vol. 33
We are not vegetarians but we like to explore vegetable based dishes. About 10 years ago, we bought a tempeh for the first time and cooked it at home. We didn’t like it at all! We thought the smell was really unpleasant. We are not sure if it was because we were not familiar with
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How to make tempeh
7. Keep it around 32 degree C until mycelium grows and make the beans a block. 8. Slice it and eat, or keep it in fridge upto 2 days, or freeze it for longer storage. Teriyaki tempeh.
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Sora Farm Newsletter-Vol. 32
Today, May 5th, is Children’s day in Japan. It is the day to celebrate children’s growth and wish their success. Carp shaped streamers are often displayed as carps are symbol of strength. It is a national holiday. In Japan, Sept.15 is Respect-for-the-Aged day, which is also a national holiday. It is a day for grandmothers
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Sora Farm Newsletter-Vol. 31
Have you ever eaten blacken fern? It is called “warabi” in Japanese and very popular in Japan as wild spring food. Last week we visited our friend nearby and found them on her property. She told us they are poisonous but we couldn’t help picking them. As it is normally done in Japan, we soaked
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Sora Farm Newsletter-Vol. 30
Bees and ladybugs are back! The rice that we planted on Mar. 23 have sprouted and are growing. A little guy pushing a chunk of soil made us smile. Last week’s to do list #1 was: reset irrigation system. It took Kenji 2 days and it is up and running now. Unfortunately, it does not
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