Sora Farm

Tag: spelt

  • Sora Farm Newsletter – Vol. 13

    Christmas is just around the corner and we are having almost 10 °C this week. In Toronto, where our daughter and her dog (her baby?) is, it has been -18 °C for these few days. There is no market on Wednesday, Dec. 25. We wish all of you very merry Christmas. This fall and winter

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  • Schedule for Dec. Jan. Feb.

    Only one more market before Christmas! We will be around during holidays and keep baking except for Wednesdays, Dec. 25 and Jan. 1. Dates and time that we are at the market will be: We are always trying to invent a new product, so please keep coming to the market! Then, we will be off

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  • Sora Farm Newsletter – Vol. 12

    Last Saturday started with power outage… raining and crazy windy… the sky was pretty gloomy… but luckily, we had Christmas market! We like to see our customers brighten their faces when they see our products and that is why we always try to invent something new! Potato explosion is an evolved version of our “farmer’s

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  • 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

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  • 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:

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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