Sora Farm
Tag: koji
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Sora Farm Newsletter-Vol. 45
We had a long lasting snap pea season but finally, it is over… Thank you so much to those of you who gave us old newspaper. To show our appreciation, we are sharing how to make the box! Please click here to see it. We had the first harvest of eggplant. We grow an Asian
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Sora Farm Newsletter-Vol. 44
Plants grow when and where they want to grow. Self-seeded dills grew so well and we harvested a lot in spring and early summer. They are flowering beautifully now. Dills we sowed and transplanted 2 months ago, with hope of harvest now, didn’t grow much and are almost dead. A lettuce volunteered in between two
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Sora Farm Newsletter-Vol. 43
This is how our greenhouse looks like right now. Bees are working hard and so is Kenji. Tomatoes are still green, eggplants have long way to go, but cucumbers are ready. We grow “Suyo long”, which is Asian heirloom variety. They are sweet and crisp. Seeds are soft and small. Their skin has little spikes,
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Sora Farm Newsletter-Vol. 42
Do you know radicchio? Through farming, I get to know new vegetables and radicchio is the most confusing one! There are many varieties of them and each look really different. We planted 4 of them this year. The photos are from seed companies and they look beautiful. In reality, It is hard to grow them.
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Sora Farm Newsletter-Vol. 41
Today, July 7th, is “Tanabata” or “Star festival” in Japan. It is based on a legend: Vega, god’s daughter and a weaver, and Altair, a cattle herder, fell in love and got married. They were both hard workers but once they got married, they stopped working and started idling away. God was upset and split
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Sora Farm Newsletter-Vol. 40
Last Saturday, we launched 2 new flavours for our bread! For our sourdough spelt bread, we have introduced “Rosemary walnut”. With refreshing summer-like flavour of rosemary leaves from our garden and satisfying taste of walnuts, it goes really well with any meal, meat, seafood or vegetarian. For koji bread, we have made “Sea salt kale”.
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Sora Farm Newsletter-Vol. 39
We got a new oven! We have been using a regular home oven which bakes maximum 6 loaves at a time. Every Friday Kenji started baking at 3am and finished at midnight (or later), and got up at 3:30am on Saturday to harvest veggies. Finally, we decided to invest in a new oven so that
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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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