Metchosin Grown and Certified Organic
We love growing delicious vegetables and sharing the abundance.
Our farm stand is open every Tuesday and Saturday all winter long.
On the farm stand this week:
Beets • Cukes • Purple Sprouting Broccoli • Cabbage • Carrots • Chard • Collards • Garlic • Kale • Leeks • Parsley • Potatoes • Rutabaga • Salad Greens • Turnips • Winter Squash • Saanich Organics Vegetable Seeds
We did it!
Im feeling teary as I write, reflecting on yesterday. A neighbour showed me a video she took of Wootton Rd, full up with cars. But instead of mayhem, there were people chatting from their distance and smiling. Folks were taking charge and organising the queue. And I felt love from everyone as they helped take care of me, by keeping their distance and being so cooperative and kind.
I feel like I was born for times like this, I've always been an activist farmer. I went to a lecture early on in my career (25 years ago) where the theory of climate crisis was explained. It cemented my calling, that farming was really the best way to help, when at the time, I could hardly call myself a farmer as a new entrant with a degree in Post Colonial English literature.
At this point in time, its hard to predict what will happen to our food system, if anything. Its my hope that everything stays normal. Unfortunately with farming, you can't turn on a dime. We're pulling out all the stops, planting more than ever. I've been spending a lot of time on the phone with my farmer networks, assuring folks that we'll buy their excess, convincing those who were planning to fallow fields because their usual outlets are closed, that no, they should continue with full production and we'll get their food sold. I don't take promises made to farmers lightly. I've shouldered a lot but from what I saw yesterday, it was the right call, and that you, our co-revolutionaries are in with both feet. Thank you.
On the menu at Sea Bluff Farm
Carrot Cake!
We needed some comfort food after our ordeal yesterday. Unfortunately I didn't get a picture until we all had a healthy helping, but it was that kind of day. Here's the recipe from the Rebar cookbook. Instead of pineapple, we always use more carrot. Its sweet enough, and really doesn't need any icing.