Sora Farm
Tag: komatsuna
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Sora Farm Newsletter-Vol. 54
Last week was a rainy and cold week. Two of the best things to do for those weeks are: baking bread and eating them. We brought to the market 3 new products last week, German country bread (1st photo, combination of rye and spelt flour), farmer’s baguette (no photo, leavened with raisin starter) and rice
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Sora Farm Newsletter-Vol. 53
Our heirloom tomatoes and cherry tomatoes have been doing well this year. Our small greenhouse is full of colors. We got the seeds from our friend in Toronto and we don’t know the names of the varieties, but they are all beautiful to see and so delightful to taste! We also had some cute twin
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Sora Farm Newsletter-Vol. 52
We have been writing a newsletter every single week and this is Volume 52, which means we have achieved one-year mark! Thank you very much for reading and giving us encouraging feedback. If we can make you smile a little on Monday mornings, it will make our day, too. One more thing to celebrate. Today,
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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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