Sora Farm

Tag: vegitable

  • 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

  • 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

  • Sora Farm Newsletter – Vol. 4 –

    Before I started farming, all the lettuces I knew were iceberg, red leaf and romaine. Now I am amazed how many varieties exist and how different and beautiful each of them is! The photos show red oakleaf lettuce. We planted them because one of our customers said these are his favourite. They are tender and

    Read more

  • Saturday market continues

    Baby lettuces are so cute. After being sown, it takes 3-4 weeks before they are ready to be transplanted. They are nicely protected from elements and slugs! After being transplanted, it takes 3-4 weeks before ready for harvest. As temperature drops, they grow slower and slower. Although official summer market is over, we will be

    Read more

  • Sora Farm News letter – Vol. 2 –

    Last Wednesday, in addition to our regular customers, we had a surprise visitor. An owl was sitting on one of the posts of our fence. We spent most of our lives in cities and, for me, owl was something from science text book or museum until I moved to Gabriola, where I have heard nightly

    Read more

  • Farm fresh dinner

    Last Saturday after the market we cooked oyster mushrooms from Gabriola Mushroom and our shishito peppers together. It was really yummy and super easy to make. Mushroom & shsishito stir fry: Ingredients: oyster mushrooms, shishito peppers, minced garlic Method: Pan fry shishito peppers until soft with olive oil or butter. Sprinkle with salt. Set aside.

    Read more