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Hello Community ❤︎
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FARM NEWS
THE SEASONS THEY ARE A-CHANGING
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We're in shut-down mode on the farm these days. Cleaning out our gardens and greenhouses, feeding the chickens heaps of delicious garden cuttings, pruning and tucking in our awkwardly large fig tree that is trying to take over our greenhouse... and even daringly making plans for next season. Things are starting to feel a teensy tiny wee little bit restorative. The weather has been beyond beautiful. We're digging into grounding tasks like chopping wood, deep cleaning and Western Conifer Seed Bug farming.
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IN THE FARM STAND RIGHT NOW
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We are stocking another glorious round of carrots, leeks, cabbages, so many radishes, swiss chard, kale, romaine (final week), pears, apples, rutabaga, red napa cabbage and more! UNDERSTORY FARM has just stocked the fridges with stunning spinach, peppery arugula, asian greens (with flowers!), napa cabbage, broccoli, delicata squash and more.
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We are witnessing all of you who are shopping with us more and more all the time and we are so appreciative. Its such a trip to know that folks are making us part of their regular shopping rounds and that we're coming through for local households when they need a quick meal.
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The baking continues! This week we're doing bagels and all the loaves again so there will be lots to choose from on the shelves beginning on Friday October 16th at noon and stocked up until Saturday afternoon when we will grab whats left to slice and freeze.
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You might have noticed a few weeks of different looking bagels. This is me trying to find a rhythm for our baking that doesn't involve 16 hour work days and late nights. I'm experimenting with different fermentation times and shaping methods to help structure our days in a more reasonable way. Thank you for your understanding while we conduct these trials. We are only stocking the products that turn out well.
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We're still canning and we have done another round of candied mixed hot green peppers. Next up is the last of our red hot peppers turning into pickles this week. For our final canning of the season we have one more round of Tomato Relish on the roster. With our minimal apple harvest this season we will be making a few mini apple crumbles that can be baked at home... so keep an eye out for those in the coming weeks.
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That's all from me. Massive thank you to you all.
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WHAT'S IN THE FARM STAND THIS WEEK?
- Simple Sourdough - $10
- Seedy Whole Wheaty - $11
- Cinnamon Raisin - $11
- Cheese + Garlic - $12
- Kalamata Olive + Olive Oil - $12
- Seedy + Everything Bagels - $2 each
- Cinnamon Raisin Bagels - $2 each
STOCKED IN THE STAND FROM GROW WILD
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- Eggs by the Dozen - $8
- Eggs by the Flat - $18.75
- Bosc Pears - $8
- Bulk Sweet Peppers - $10/kg
- Swiss Chard - $4/bunch
- Kale + Collards - $4/bunch
- Romaine - $13/kg
- Onions - $7/kg
- Bulk Carrots - $5/kg
- Bulk Radish - $9 and $13/kg
- Leeks - $3.50/bunch
- Rutabaga - $9/kg
- Cabbage - Green, Savoy and Red
- Sqaush of all kinds - as marked
- Red Napa Cabbage
- Green Onions - $3.50/bunch
- Fruit Leather - Plum, Apple, Blackberry - $2/roll
- Candied and Spiced Candied Plums - $12/bag
- Pickled Peppers + Tomato Relish
- Frozen bread (sliced) and bagels (sliced) - As Marked (Sunday)
- Dried Herbs - $5-7 / bag or jar
- Grow Wild Tote Bags - $17 each
From our other suppliers:
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- Spinach + Arugula from Understory Farm - $7
- Asian Greens from Understory Farm - $6
- Broccoli from Understory Farm - $6
- Delicata Squash from Understory Farm - $5/kg
- Napa Cabbage from Understory Farm - $6
- Switchback Pepper Co. Hot Sauce - $12/bottle
- Quantum Farm Chicken - Whole + Parted - As Marked
- Hazelnuts from We're Nuts Farm - $12
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NOTE: Our farm stand is open daily during daylight hours, 365 days a year. Come on by!
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Our address is 655 Ferguson Rd. When you pull into the driveway, turn right just after the weeping Beech Tree and park in the sandy parking area. Walk along the pathway to the farm stand.
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We love feedback! Please feel free to reach out and let us know what you think of any of the products we have on offer.
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Payment is through the honour system. We take cash, debit or credit and e-transfer. Payment options are listed in order of preference. E-transfer can be made to emily@growwild.com. All proceeds from our sales go back into the farm.
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