April Showers

It’s the time of year when the snow has vanished, puddles appear and disappear, and the soil is liberated. Steve and I were very excited last Thursday when, to our delight, the new field by the road seemed sufficiently dry to work up. We disked the field, measured it out carefully, and made our first beds of the season. Radishes, Hakurei Turnips, Spinach, Arugula and Lettuce seeds were all in the ground by dark. Over the weekend I was busy selling the last of our storage veggies at Wychwood Park Market and representing us at the local Slow Food AGM. Steve, however, was still on the tractor getting as many beds ready as possible before the rain. We seeded clover pathways, got in the Peas, disked up most of last year’s field, and enjoyed a Saturday evening cider sitting in the tractor bucket, swinging our feet and looking out over the lands that will grow all our food this year!

Over the last few weeks we’ve made monster steps preparing for the season to come. The germinator was re-built in the greenhouse, and we’ve filled it with little seedlings. We found an ATV trailer base that happened to perfectly fit our bed spacing, so Steve built a cart to tow behind the tractor for spreading compost on the beds. Regularly pumping the water off the old field has dried it out much faster than it would otherwise. We have our first rotation plan for crops, and the new field all ready to go. We’ve rolled up almost all of last year’s drip tape, and this week the Tomato stakes are coming out.

All this doesn’t come without some good help! Steve’s mom came to visit for a couple of weeks, helping us in the greenhouse, packing up for market, helping with spring cleaning, and painting chalkboards for us. My cousin Kirsten came for a day to blitz the fields, getting out old row cover and drip tape so Steve could go in with the tractor. Many thanks also to the CSA’s rolling in, and a special welcome to our new members! We couldn’t do this without you.

Enjoy the tastiness,
Heather and The Fiddleheads

SteveKirstenSteve testing the width of the new cart base in the field, and Kirsten rolling up row cover.
GreenhouseGreenhouse full of happy plants, almost ready for the field!
SorrelSorrel is coming!
SteveAsparagusMulchSteve straw mulching our asparagus patch.
ColleenCarrotSteve’s mom found a wishbone for our thanksgiving turkey!
SteveCartA cart can bring giddiness.
FirstPlanting2015First planted rows of the year
pannecottaWe don’t only play with vegetables in the kitchen! Panne cotta (http://www.epicurious.com/recipes/food/views/panna-cotta-14224) is a very simple delicious italian gluten-free dessert, best served with coulis (frozen berries in blender till saucy… my fancy chocolate and fruit sauces were overkill).

March is for Seeds

Happy March,

It is hard to believe that we are only 18 days away from the official start of spring. As I write this the sun is shinning in the window and outside it is a balmy 0 C. The slow is finally starting to melt. It comes just as I am finishing up the crop plan for the 2015 season. Crop planning is always an exciting time where the possibilities of the coming year are fully laid out and dreams can run wild. We are looking forward to an increased selection of veggies, including the return of some favourites that were scarce in 2014 such as ground cherries and tomatillos. New additions to our line up are Fennel, Shallots, and Cauliflower. I’m looking forward to it.

March is always a busy month in the gardening world. It is when we get all of our seeds and structures in place and ready to roll just as soon as nature has swept its wintery blanket aside and the warm sun has dried out the inundated soils. Seedy Saturdays are happening all around to help creative gardeners access the wealth of heirloom seeds. Be sure to check out the Toronto Community Garden Network’s Seedy Saturday Page for an event near you. While attending be sure to check out our friends from Cubit’s Organic Living for some amazing seeds. Fiddlehead will be at the Brickworks Seedy Sunday event on the 22nd talking up our 2015 CSA. Be sure to stop in and say hello.

Apparently March is also the number one month for folks to sign up for CSA Memberships. This doesn’t really hold true for us since we have so many amazing supporters of our CSA that February is always the busiest month for sign ups. To all of our members I want to send out my thanks again for your support of our farm. Without your help we wouldn’t be able to bring you the tasty veggies you’ve come to know us for.

Now, that being said, we are working to grow our membership base again this year. With seed and supply orders going out this month it is a supper appreciated time for those planning on a summer share to sign up and spread the word to friends who love fresh, tasty, and local food. Your support now helps us to lay the foundation for a fantastic year of veggies. You can sign up online via paypal or an eTransfer and we accept cheques payable to “Stephen Laing.”

As we wait for the first seeding please note that you can still find Fiddlehead Farm at the Wychwood Barns Farmers’ Market on Saturdays from 8h00-13h00. We still have a healthy selection of delicious veggies from the 2014 season including a resilient offering of our super sweet and crunchy carrots.

Happy Market Everyone,
Steve and Heather.

fbYummy Spring CSA Basket. Soon Peas, soon.
GHFreshly Seeded Trays from March 2014
htPotting up tomatoes in April 2014

Febtastic February

It is hard to believe that it is February already. I am happy to report that Heather and I made it back safe and sound from our first vacation since starting the farm. We had a wonderful couple of weeks on Vancouver Island visiting with Heather’s relations. We arrived home to the farm yesterday morning after catching the red eye out of Nanaimo. There was a sizable pile of mail sitting on my desk and an even larger pile of emails sitting in my inbox. We jumped back into packing for our next Wychwood Market, the final Winter CSA Delivery for 2015, and the Sick Kids Market for the morning of the 10th. We are hitting the ground running!

I want to remind everyone that there are only a few days left to take advantage of the early bird deals on our full and half Summer Shares (http://www.fiddlehead-farm.ca/the-csa/) . The early help remains essential to our farm as it allows us to make our seed, soil, and equipment purchases for the coming season. We thank everyone who has signed up already for 2015 and hope to see a few more members take advantage of the savings while helping us get a good footing for the year to come.

February 10th is the final delivery date for our Winter CSA Members in Toronto. As usual we will be delivering in the evening between 5:00 and 8:00 pm. Our delivery run starts in the east end and finishes in the west. If you are not able to be at home for the scheduled delivery please let us know and we can arrange a pick up at one of our market locations (Sick Kids the morning of the 10th, or any Saturday in February at Wychwood Park). Box contents are listed to the right.

Belleville and County Members can expect their deliveries Wednesday 6-8pm in hopes of catching you so we don’t leave veggies to freeze on your porch. Again, please let us know if you need to make alternate arrangements with us for delivery.

I would like to take a moment to thank all of our Winter Share Members for their support of our first winter run. We hope that the boxes have been enjoyed and that this little extension of our garden’s tastiness has been to your expectations. At our end we have been happy with the quality of produce (with the exception of the early spoilage of our squashes) and we have quite enjoyed monthly flurry of activity as we put the boxes together. Grocery store selection can get rather sad this time of year – we’re glad we can stock your fridges as we do our own! We will be sending out a survey at the end of February to get more direct feedback so that we can make next season’s shares even better.

For 2015 we are looking to see a bountiful return of sweet potatoes, ground cherries, and more squashes in the summer and winter boxes. We are also drafting plans for a major greenhouse expansion that should see us enter into the realm of winter greens production. Stay tuned for updates on the project!

Happy February,
Steve & Heather

February Box:
2 lbs Beets
Red Cabbage
Nappa Cabbage
5 lbs Carrots
5 lbs Onions
5 lbs Potatoes – Onaway (Waxy) & Fianna (Floury)
1 lb Sunchokes
2 lbs Turnips
2 lbs Watermelon Radish
2 lbs Daikon Radish

HeatherTreeDuring our break from farming Heather took time to hug some trees.

PotatoHarvestThe ground may be long frozen, but here’s a glimpse back at our wonderful potato harvest.
HeatherTurnipPicked in October and still as fresh as they day they were picked. Gotta love turnips 🙂
photo 1Taking a tiny ferry out to explore Protection Island – where we found some Fish Lake Garlic in a community garden!

Snowy Locavore Cuisine – January 6th, 2015

Happy New Year! After a rather warm December, the cool days seem here to stay – but there’s lots of veggies staying warm in our storage. We spend most of our time these days cleaning and bagging up vegetables for our monthly CSA, as well as for our Saturday market at the Wychwood park barns. If you’re part of our Winter CSA the list of goodies is below, but if you’re not you can come find most of them at our market stall on Saturday!

Steve has been busy in the office crunching numbers and making plans. We put up our registration for 2015 and we’re doing our early-bird special again this year… 50$ off full shares, and 25$ off half shares. TorontoBellevilleCounty  Register by February 6th to get the discount.

The monthly box that is being delivered tonight (Toronto) or tomorrow evening (County and Belleville) includes a full selection of our storage stock:
* Beets (Chioggia and Golden)
* Cabbages (red and Nappa)
* Carrots (large and small)
* Garlic
* Jerusalem artichokes
* Kohlrabi
* Leeks
* Onions (including yellow and red cipollini – the ones that look flat)
* Potatoes (Russet, Onaway, Linzer Fingerlings)
* Radishes (Daikon and Watermelon)
* Purple Top Turnips

Vegetable notes:
* Chioggia (candycane) and Golden beets do not stain like your standard beets! Their skins cook up fairly tender if you don’t want to peel them.
* Nappa cabbage shines in raw salads – nice dressed up sweet with carrots, fruit and apple cider vinegar dressing, or savory with radishes, sesame oil and a splash of soy sauce in the dressing
* Jerusalem artichokes… I’ve said it before, the longer you cook them the better! Throw them in for a slow simmer with your bones to make an amazing stock, then pull them out and into the blender to cream up your soup.
* Kohlrabi: fresh, or with cheese and potatoes… is it time for fondue?
* Leeks: use within a week… with onaway potatoes for soup!
* Onions have been in storage at 5°C, so they would prefer to pop
* Cipollini onions (the flat ones): sweeter than our spanish cooking onions, these treasures are at their best when roasted or even better caramelized
* Russets are your roasting potatoes this week, with amazing crunchy skins if you like them that way, or a nice creamy mash. Onaway are multi-purpose, on the waxy side and would be nice in a stew. Linzer Fingerlings are ready for roasting beside a nice hunk of meat, or sliced for tiny coins to be sautéed.
* Radishes can be cooked up instead of any frozen veggies in most recipes as their spice hides and sweetness shines – I love them in tomato based sauces.
* The humble Turnip can be had raw (for the spice) or cooked (milder). Solo for flair, or tucked into a recipe with other veg. Grated into salads, sliced to make “crackers” for cheeses or almond butter…

This is the time of year that I really value plastic, as much as I hate it otherwise it is really indispensable when storing vegetables. Veggies like to be just the right moisture, too dry and they go soft, too wet and they go mouldy. Most of our vegetables are stored in large plastic bags with a few small holes in them, to achieve that perfect in-between moisture. While short term (your fridge) doesn’t matter as much, after three months we’re starting to notice which bags had tops that weren’t closed properly (soft) or ones piled with the holes covered (white fluffy bits). So for your fridge, keep our roots in their bags and they’ll be fine, or leave a carrot loose to see what I mean by “soft”. If you’re experimenting with long term storage in your fridge… know the value of plastic, and a couple of pencil poked holes!

Enjoy the tastiness,
Steve and Heather

Mexicali Spuds
There is something wonderful about looking out the window at the gently falling snow as you cook up a feast… here’s a favourite of mine for a cool evening that my mom found in Canadian Living back in 1987. There’s nothing like the smell of baking potatoes, or the delicious crunch of their skins when buttered.

4 large potatoes (russet are perfect)
1 lb ground beef
1/2 lb of onion (one of the round yellow ones)
pint or 450ml of tomato sauce
1 red pepper, diced
1/4 c salsa
2 t chili powder
1 t salt
1c frozen corn
100g grated mild cheddar
4 T sour cream
4 t chives

Preheat oven to 450º F. Bake potatoes 1 hour.

In frying pan, saute beef. Add onions, cook until soft. Add tomato sauce, red pepper, salsa, chili powder, salt. Simmer 15 minutes. Add corn, heat through.

Cut potatoes, fill with sauce, garnish with cheese, sour cream and chives.

In the spirit of local, although it may not be Mexican, I love putting in carrots instead of red pepper, and daikon radish instead of the frozen corn. I’ve also been known to use the sprouting tip of an impatient onion instead of the chives… some caramelized cipollini’s would do very nicely too.



This is what Kohlrabi looks like when it’s growing. You can see it’s on one little stem, and all the “arms” are leaves. When these leaves dry out they leave little scars on the Kohlrabi, making the distinctive white stripes on the purple ones!


Potatoes were one of our all-star crops this year, and they are storing nicely too!


We’ve never seen onions as big as we grew them this year, Cipollini’s the size of my hand!

The leeks are best used within the week. We’ve learnt lots about their storage this year but sadly this is one item that won’t make it into your February box.
LeeksWhile some people stop composting in the winter, all you need is a place to put it till it thaws.


This was our “waste” from packing 32 CSA boxes yesterday, which happened to freeze in it’s bin before I dumped it on the compost pile. The chickens will have fun with it tomorrow!


Saturdays you can stock up at the Wychwood park indoor market this time of year, 8am till 1pm.


It’s the time of year when farmers order ducklings… and when you can sign up to get the early bird discount on a Summer 2015 CSA!

Funion Times in September – Sept 3rd

Happy September! It is hard to believe that time has flown by so fast. We are enjoying the last few hot days of the summer and are in full harvest mode. Today and tomorrow the crew is out in full force bringing in our amazing onion harvest. The onions have been one of our stellar performers this year with many bulbs weighing in at a glorious pound or more. This week you’ll be seeing Red Cippolini onions in your box: they are a delicious variety with a crisp sweet flavour.

Potatoes are next on the docket for harvest. So far you’ve seen our early Onaway white potatoes. Beautiful for fries and they make a wicked poutine (especially if you happen to score some curds from Monforte Cheese). Soon you’ll be seeing some early red skinned Norlands to be followed by our all time favourite yellow fleshed Agria, and even two types of fingerlings will be arriving over the next few weeks.

Lots of new crops are coming up too. Our fall plantings are already starting to look promising from fall spinach and radishes, to watermelon radishes it will be a delicious fall. An even happier note is that our winter squashes which have been looking terribly runtish all season are starting to send out eager runners with some lovely squashes swelling up on their vines. It is quite promising.

Have a tasty week,
Steve & The Fiddleheads

In your box this week:
Filet Beans
Edamame Soybeans – we took them off the stock for you this week 😉
Chard – I had some in my omelet this morning…very yummy
CUCUMBERS! – At long last this heat loving staple is ready.
Baby Kale
Cippolini Onions
Onaway Potatoes

Kitchen Time: Potato Chard Frittata
An old favourite of Heather’s

2T butter
2 c chopped potatoes
1/2 a cippolini red onion
2 cloves garlic
1 bunch swiss chard
6 eggs
1T water
1/2 t salt
1/4 t pepper
100 g strong cheddar, grated

In cast iron pan, sauté onion and potatoes in butter. Meanwhile, whisk up eggs with water, salt and pepper. Chop swiss chard into ribbons, and throw stems into pan with potatoes.

Once a fork inserts easily into potatoes add garlic and leaves of swiss chard – stirring till wilted. Arrange in pan to be well mixed and relatively evenly spread out, then pour egg mixture over all. Lift veg a bit to ensure egg envelops all. Cook over medium-low heat till bottom and sides are firm, 7 minutes. Sprinkle on strong cheddar, and put under broiler (hence cast iron pan, so handle doesn’t mind). Broil for about 2 minutes, till top is firm and golden.

Serve with ketchup and hot-sauce for those that love a good kick!


On long harvest days it is always nice to stop and enjoy a cup of tea.


Heather Rockin’ the Sorrel


Ground Cherries! Yes, this long absent favourite makes a triumphant return. For those new to them be sure to pop the delicious little cherries our of their husks before eating.


Ending the harvest day with the sun setting over the front fields.

Beans Beans Beans!

I love this time of year. While the air does hold that ominous scent of fall (that makes me sneezey) it also brings with it the promise of newly seeded fall crops and the reaping of our spring seedings. This week’s reaping brings a double special harvest of our edamame beans and our fava beans (CSA only). There seems to be a lot of bean going on right now in the garden. If you ask the crew about it their eyes might glaze over with memories of long hours picking filet beans. Speaking of which, the next planting is ready for picking 😉

Many of our spring beds are now seeded to fall crops such as watermelon radishes, turnips, spinach, and mesclun mix while onions, potatoes, leeks, aubergines, and tomatoes are being pulled as fast as out little hands, legs, and tractors can carry us. It is a delicious time of year that promises to get even better.

Many of the past few weeks have seen me working on the tractors to work old crops into the soil and then raising the beds up again to plant fall and winter crops. Our winter storage beets and kohlrabi are now in the ground and we are nearly done with the remainder of our greenhouse backlog. Once done it will mark the end of what has been the most intensive year for our little seed starting greenhouse.

In this week’s CSA:
Fava Beans
Edamame Soybeans
French Filet Beans
Baby Kale (great for smoothies or salads)
Potatoes! (Onaway early potatoes are great for soups and fries)
Tomatoes (This week features our Green Zebra Tomatoes)

Fava Beans:
These are a newbie to me too. Poking around the web presented a host of delicious sounding and looking recipes. My favourite of the lot seemed to be the most simple. It was on a food blog The Kitchn (http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674) and suggested to simply boil the beans briefly and then toss with a bit of grated cheese and a good olive oil. Bite sized pasta is recommended too.

Be sure to remove the beans from the pods as the pods are inedible. Heather tried; she wasn’t happy about it.

Edamame Soybeans:
A wonderful appetizer or snack. Simply remove the beans from the plant and boil them in salted water. After a few minutes remove the beans. Toss on some coarse salt and dig in. The pods should pop open easily either in your mouth or hand allowing the beans to slip into your mouth. Discard the pods and enjoy the beans. It goes really nicely with a cold beer.

Hope you enjoy it all!
Steve and The Fiddleheads!

Unlike the other beans we grow at the farm, Fava beans grow angled upwards.

Every harvest day we load crates onto the trailer… Cat’s always got a smile to share!

Our market stands are quite packed this time of year, we love the colours!

Carrots! – Aug 20th

It’s the time of the year when we start having to play jigsaw puzzle every time we load up the van for Toronto… we’ve got lots coming in these days, and it’s the time of year to feast!

We dug our first carrots of the season this week for you, planted near the May long weekend. These little gems take a while to grow, which is why they show up later in the summer.

The garlic is now cured, and almost all ready for storage – you’ll see some in your basket this week as well as in weeks to come. We’re looking forward to harvesting our onions soon, which will also be cured for storage.

Tomatoes this week are Reisentraube, a red cherry tomato. Last week you all got a mix of red and green zebras, we’re trying to give you a little tour of our tomato patch week by week!

Enjoy the tastiness,


Week of Aug 20th:
Romaine Head

Caesar Salad
A nice fresh head of Romaine, the Paris Island variety to be precise, would be perfect with some garlic in a good caesar salad… you can mix in some of the Kale too if you’re feeling adventurous. We use this dressing for a Kale salad solo, and let it sit dressed for a little while (hour or two) before serving. If using it for romaine, just dress to taste before eating.

1/4 c Lemon Juice
1 clove Garlic
1 tsp Dijon
3/4c Olive oil
1/2 c Parmesan

Mix it all up, and don’t forget to add some fresh croutons and capers! Fresh croutons can be made easily by cubing bread, drizzling with a bit of olive oil (2T for 4 slices of bread), and putting in the oven on broil for a couple of minutes. Be sure to check every minute to make sure they don’t burn! I like them best when crunchy on the outside, and chewy on the middle.


Heather & Cat celebrating our first carrots of the year!


Pulling the first row of potatoes… coming soon!


We’ve been busy getting in lots of fall plantings in fresh beds where our garlic was growing.

Garlic and good times – Aug 13th

Some days are just short and sweet…

Garlic is in, we’re just waiting for it to cure.
Carrots are free of weeds, again 😉
Fresh beds are made for fall plantings.
Tomatoes are in full swing.
All is well, and busy at the farm!

Enjoy the tastiness,


Tuesday harvest crew included Wwoofers Audrey (far right) who was about to leave us and Anja (middle) who has just joined us. Hooray for wonderful helpers!


Week of Aug 13th:
Leeks (greens are just as soup-able as whites!)
Romaine Head

Hungarian Goulash
This hit the spot last week when we wanted something warm and satisfying, you can use your scallions, tomatoes and eggplant this week to make it.

1 lb grass-fed ground beef
2 onions or a bunch of scallions
250g mushrooms
1 1/2 t caraway seeds
3c beef stock
1 quart tomatoes
1 c eggplant
213 mL tomato sauce (optional)
1T paprika
1/2 T dry basil
1t marjoram
1t salt
1/2t pepper
1c millet

Sauté beef until brown, add onions, mushrooms and caraway, cook till soft. Stir in rest of ingredients and simmer 20 min till millet is cooked. Variation, use any pasta.

Source: Adapted from Rose Murray’s New Casseroles


GnarlyZucchiniManZucchini & Man, we love them both!


Cooler Man… We use a headlamp in the cooler as we don’t have a light in there, and only a cool dude would have an eggplant ‘stash!

Happy August – Aug 6th

It is August here on the farm and we couldn’t be more excited. August means the arrival of many of our favourite crops such as Tomatoes and Green Beans, but it also signals the start of preparations for many of our favourite fall crops such as Arugula and Watermelon Radishes. Each day in the field presents us with a new flavour to try. We had our first sneak preview of ground cherries on Monday and hope to have them in CSA boxes in the next week or two as they start to ripen. It is always a surprise.

We are also busily working to keep the crops weed free and growing beautifully. We’ve had lots of rain all summer so many crops are doing well, but so too are the weeds. Usually the dry July weather would have given us a holiday from weed growth, but this year’s rains have given us a good run for our hoes! The big project this week has been our Carrot crop. We planted a large block of carrots for the fall and it is a multi-day project to clean them up. The good news is that they are looking beautiful and I am eager to see the results in a month or so.

For folks in and around Prince Edward County there is a fun event happening out here on Fish Lake Road. Slow Food PEC has partnered with a number of local producers in this part of the County to run a Picnic, featuring Fiddlehead Farm produce, and Producers Fair on August 21st from 17h00-19h30 at Three Dog Winery with a tour of Fiddlehead Farm at 16h. The tour will focus on this year’s garden and will also look at what we are planning on doing with the farm in the near and distant future. For more details check out the Slow Food Website (http://www.slowfoodthecounty.ca/) and Facebook Page (https://www.facebook.com/groups/5483052782/events/) . We hope to see you out here.

Take care,
Steve and the Fiddleheads.

CSA Basket August 6th
* Beans
* Beets
* Chard
* Lettuce
* Red Onions
* Sorrel
* Tomatoes

Beets this week are a bag of small tender beets for roasting. Sorrel is a nice lemony tangy green, we like to chop it into a salad for a bit of zing. It can also be put into French sorrel soups. If you are cooking with it, just be wary as it’s wonderful flavour hides if combined with strong flavours like onions and garlic. For tomatoes this week you have a mix of Jaune Flamme, a deep orange round “saladette” and Maule’s Success a larger red tomato. As with any tomato, they are perfectly ripe when soft to the touch.

Eggplant flowersEggplant flowers are beautiful, we’re sending eggplants out next week!

Monarch Caterpillar

A very special caterpillar, which will one day be a monarch butterfly!


Mmm… Tomatoes! – July 30th

The tastes of summer, fresh beans and tomatoes, joined our harvest on Tuesday this week. It’s around this time of year that we switch some of our planting, hoeing, and weeding time over to bringing in more harvest. We start the season with two harvest days (Tuesday and Friday), but now we get to start harvesting throughout the week. Crops like zucchini and tomatoes get harvested every few days, as they ripen.

The cabbages are all cleaned up (and looking beautiful), a few batches of lettuces and beets are hand weeded too. The rains have been keeping us from hoeing the last few days, but it gives us a chance to focus on the hand weeding. We hoe crops to kill both germinating weeds and small weeds that are just establishing. If we miss that time window and the weeds get as tall as our forearms, then we usually hand weed because it’s faster! Our crops have been enjoying the unusual july rains, and with the help of the irrigation a couple of times they are growing beautifully.

This is also your first week for true “green onions”. Scallions which you’ve been getting so far do not form the large round bulbs that onions do, and grow much more quickly. Green onions have a nice big bulb and fresh edible greens. We started ours from seed in February so they have come a long way! Onions you find in the grocery store (and later in the season from us) have been dried and cured to form that classic papery outer protective shell.

Enjoy the tastiness,

Recipe: Tomato Basil Linguini for Two
1 pint tomatoes, chopped (your bag this week)
200g diced mozzarella
1T olive oil
1/2 c fresh chopped basil
1 clove minced garlic
1/4t salt
1/4t pepper

Mix all ingredients, and let sit covered for 2-3h. Then boil up 100g pasta (two moderate servings), toss into the mixture and serve warm. The cheese will begin to melt and go gooey and delicious!

Source: Coffey Cuisine

July30CSAWeek of July 30th:
Green Onions
Summer Squash

TomatoHatSteve snuck off to take a sneak peak at the vines… and found tomatoes for snacking!
GreenOnionsGreen onions
CubitsVisitorsHeather and Steve enjoying an evening walk in the fields with our friends from Cubits Organics.
ZucchinisWe love our wide variety of summer squash, including zucchinis and patty-pans.