Metchosin Grown and Certified Organic
We love growing delicious vegetables and sharing the abundance.
Our farm stand is open every Tuesday and Saturday all year long.
On the farm stand this week:
Arugula • Beets • Cilantro • Cukes • Purple Sprouting Broccoli • Carrots • Chard • Collards • Eggs • Kale • Potatoes • Rutabaga • Salad Greens • Saanich Organics Vegetable Seeds
Lovely Spring Greens Abound!
The spring greens have been spurred on by this wonderful sunshine, as our spirits have been. Adundant, velvety, mild greens will be on the stand this weekend. Arugula is also growing in great quantities so spring salads are back on the menu!
This is what a million flowers looks like
A few years ago we got serious about creating habitat for pollinators because we were having trouble with our hazelnuts getting pollinated. Its amazing what a little learning can do. A few years ago, I would have looked on a field like this with horror. Now I look on landscapes with the eyes of pollinating insects. My heart was filled up as I listened to the symphony of buzzing. If you sit and listen, they all have a slightly different pitch - big ones, little ones, and tiny ones. The sad finale is that I did mow it, because I can't cope with a million more weed seeds, but the key is that I've learned how the make the most of the landscape - to leave what I can, to share what I can and to think about where the pollinators can go when one abundant patch disappears because of my hand.
Kohlrabi Fans Rejoice!
Regina is watering in two whole beds of kohlrabi, along with broccoli, cabbage and pac choi that got transplanted out this week. In about a month, we'll have lots of juicy spring cole crops to tantalise your palate. Now that we're in the fine print mid way down, I'll reveal that next week we're expecting asparagus from Ten Acres Farm in North Saanich. Since their restaurant closed, they're at a loss with what to do. I said we'd take it all -so over the next 8 weeks, we'll have lovely fresh asparagus on the stand for you
On the Menu at Sea Bluff this week:
Don't worry, Im not about to start a career as a food photographer Literally as I sit down to eat, I pull out my phone and my end goal is to just show you what can be done by a regular family cooking in a hurry. Sometimes I've already started eating when I think of it, so apologies for ketchup smeared forks! We've been needing comfort food, and the German Butters that didn't make the grade for the farm stand made amazing fries. Just cut into fries, toss in light oil and bake for 20 mins, turning once. You can see the large leaves of kale, stem and all. Obviously for finer palates, you'd want to cut out the stems but we just eat the whole thing. We roasted this mutton loin (Metchosin Grown of course) and then braised the kale in the juices. Heat up a frying pan, pour in the drippings, move the greens around in the pan until nicely coated and cooked to your desired tenderness. Easy and delicious. And you don't have to leave Metchosin for any of these ingredients -except the ketchup :)