The Organic Farm
Visiting the Farm
Opening hours: Saturday, 11 a.m – 5 p.m
During the season Mike is available at the farm every Saturday to answer questions about growing organically and give tours of the farm, and the geo-thermal greenhouses. You can also buy produce directly from us at the farm.
If you are looking for something specific, call ahead or send an e-mail with your request. We will try to reserve your order so you won't be disappointed if you visit the farm. Children are welcome! On most visits, you will find tea, coffee and tea buns waiting for you in the kitchen!
Recent Facebook Posts
The first day of spring on the Organic Farm.
A big THANK YOU to everyone that has completed our CSA survey, you are playing in import role in the evolution of our CSA. If you would like..
We Need your Help! We are redesigning our CSA (Veggie Bag) program to better meet your needs. Please complete our CSA survey and share it with..
Category Archives: Recipes
Marinated Beet Salad With Whipped Goat Cheese Yield4 to 6 servings Rikki Snyder for The New York Times It’s easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, … Continue reading
Marinated Beet Salad With Whipped Goat Cheese Julia Moskin Yield4 to 6 servings Save To Recipe Box Print this recipe Share on FacebookShare on PinterestShare on TwitterEmail Rikki Snyder for The New York Times It’s easy to make a pretty … Continue reading
Over the Rainbow Cabbage Salad (adapted from Oh She Glows) with Lemon-Tahini Dressing This recipe is from Jayne Simmons, one of the CSA members. Jayne also gives us the original source. Sharing recipes is one of my favourite things about … Continue reading
Recipe from Veggie Co-op member Verify Furlong. 1 3/4 cups all purpose flour 1/4 tsp salt 1 cup butter 3/4 cup sugar 1 tablespoon chopped rosemary 1 tsp vanilla 1 tsp lemon juice Lemon zest Cream butter and sugar. Mix … Continue reading
Pea Fritters Recipe from Veggie Co-op member Verify Furlong. “I used them as ‘bun’ for some portabello burgers but make a great snack with something to dip them into.” Approx 2 cups of peas 1 egg Spring onion 1/2 cup … Continue reading
Potato Latkes When I married into Mike’s family in the mid-sixties, I learned that potato latkes is one of the traditions of the Hanukah season. Of course, I liked them from the start, being a Tennessee gal, where potatoes, not … Continue reading
(sourced from Adam’s Heirlooms and strangeandyummy.com) Tromboncini have very pale green skin, sometimes almost pale yellow or tan, sometimes so light they look almost white. They tend to have varied faint white stripes like some zucchini varieties as well. When green … Continue reading
Spaghetti Squash with Fontina 3.5 lb of spaghetti squash 2 Tbls unsalted butter 1 large clove of garlic, finely chopped 1/4 cup heavy cream 1/2 cup chopped walnuts 1/4 lb (1 cup) shredded fontina cheese 1/2 tsp salt 1/4 tsp … Continue reading
TABOULI KIT. In addition to the ingredients in your Veggie Co-op Bag today, you will need fresh lemon juice, olive oil and salt and pepper to taste. (September, 20013) Ingredients. 1 cup cracked wheat (bulghur) 1 cup very hot water … Continue reading
This recipe is from Genia Sussex, a local Yoga teacher and friend. She E-mailed the recipe a few years ago after she purchased a potted rosemary plant. It has become one of our favorites, even in the “warm” winter climate … Continue reading
MEETING THE FENNEL CHALLENGE! Sharing Fennel Recipes. This section has recipes from members and friends. We are delighted with the response to the fennel challenge. Canadian Living Website. As explained last week, I found a good website to start our … Continue reading
I grew up in Tennessee, where greens, both wild and farm grown was considered a staple, much like Newfoundland; our greens were always boiled and seasoned with meat, usually ham or bacon. Turnip greens were served on a shallow platter, … Continue reading
Seascape Garlic Scape Pesto This is a recipe from a long time friend, Ian Emerson. who is retired from Memorial. Ian moved back to his family farm in Ontario where he does some hobby farming. This includes growing garlic. His … Continue reading
Title: Cheddar Chive Drop Biscuits * Categories: Breads Yield: 18 servings 2 c Flour 3 ts Baking powder 1 ts Salt 1/2 c Shortening 1 1/4 c Plain yogurt 4 oz Cheddar cheese; shredded 1/4 c Fresh chives; chopped Recipe by: Pillsbury … Continue reading
Pumpkin Cookies (contributed by Judy Lien) 1.5 cups of brown sugar – packed 1/2 cup margarine 1.75 cups mashed or pureed pumpkin 2 eggs 2.75 cups of flour 1 cup chopped pecans 1 cup raisins 1 Tbsp baking powder 1 … Continue reading
Guacamole Blend: 8 to 10 tomatillos, 2 cloves of garlic, a little bit of dried red pepper, one medium white onion, a handful of cilantro, pepper to taste, 2 avocados in a blender or food processor puree tomatillos and garlic. … Continue reading
Parsnip and Leek Soup (contributed by Pat Downton) 1 leek, chopped 2 to 3 cups parsnip, chopped 1. Simmer leek in a small amount of butter or olive oil. Use a heavy pot. 2. Add either 4 cups water or … Continue reading
Carrot-Summer Squash Kugel (from “The Enchanted Broccoli Forest”) A. 30 minutes to prepare and 1.25 hour to bake. B. Use a food processor to grate things. C. Yields 6 or more servings. A little oil for the pan 3 cups … Continue reading
Onion Soup (from April Gates) 5c thinly sliced onions. Use white and light green part of green onion. Dark green part can be chopped for garnish. Chopped fresh garlic, l or 2 tsp. 6 Tbsp butter l quart stock or water … Continue reading
Braised Kale – From “The Lactose-Free Family” Remove tough stems from Kale and wash. In large saucepan, bring about 1/2 inch of water to boil and add kale. Return to boil, simmer (covered) for 3-4 minutes or until limp. Drain … Continue reading
Mrs. Walter’s Rhubarb Cake l cup sugar l/2 cup butter l egg l t. baking powder l t. soda 2 cups chopped rhubarb l/2 cup sour milk 2 cups flour Topping: l cup brown sugar l cup coconut/ optional/ Mike … Continue reading
Vegetable-Walnut Pate contributed by Aunt Esther (yield – 2 cups) Also appearing in the Moosewood Cookbook 1.5 cups cooked green beans (purple beans are even better because they are meatier). 2 hard-boiled eggs, grated 1/4 cup toasted walnuts, pulverized 1-2 … Continue reading
Savoury Squash Recipes Zucchini with Monterrey Jack Cheese (contributed by Melba Rabinowitz) 1 large onion, also a clove of fresh garlic if desired 2 lb. zucchini or other summer squash 6-8 ozs of montery jack, or other mild white cheese Salt … Continue reading
White Gazpacho (Cold Cucumber Soup) – Absolutely Wonderful!!! 2 large cucumbers/ 2 tsp. white vinegar l large clove garlic/ l can chicken or vegetable broth l cup sour cream. I have used plain yogurt. Toasted sliced almonds Peel and chop … Continue reading