News from the greenhouse

Enlightenment is not separate from doing the dishes or growing lettuce.

~Thich Nhat Hanh

Oh oh Spring! Yeah yeah yeah. The ethers become a buzz. I am surrounded by emergent life. Shoots pop their wee heads out and give notice to longer days, increasing warmth. Seeds unravel themselves in the soft bed of soil, waking up to the mystery of life in the greenhouse.

‘Happiness held is the seed, happiness shared is the flower.’

~ John Harrigan

 ……we’ve been busy tucking many glorious seeds in as of late.

We are excited to be growing a few new varieties this season including Purple Tomatillos, Red Swan Beans and Strike Peas. Of course we’ll still be planting some old favourites including; Early Jersey Wakefield Cabbage, Napoli Carrots and Touchstone Gold Beets. We are growing more types of greens than we can count from Red Kitten Spinach to Wildfire Arugula. Soon we will be starting a plethora of herbs and flowers from Tulsi to Red Rubin Basil and Borage to Zinnias. We have planted most of our early brassicas, inclusive of three kinds of Kale but are still on the look out for a pinch or two of Red Ripbhor Kale if anyone has some  🙂

Our Cucurbit Patch should prove to be a diverse harvest, with varieties ranging from Jack Sprat pie to Dill’s Atlantic Giant pumpkin, Heart of Gold to Golden Hubbard winter squash and Sunburst to Portofino summer squash. We just hope we can find room for the cucumbers, maybe even some delicious Armenian ones!

I haven’t even started to get into the more than 10 different varieties of Tomato we will be growing this year, but if I did I would have to tell you about the 8 different peppers, the 5 different melons the 9 different onions and the over 15 varieties of lettuce on the plate for 2015!

Needless to say, with over 50 crops and 200 varieties we have ample array to account for all tastes. We plan our garden so it will provide each weekly harvest of the season with fresh new flavours and well rounded nourishment.

We can’t wait to make Purple Sun carrot cake and Cherry Belle Radish salsa. The thought of juicy Dragon Langerie beans has been making my mouth water, and even the Garlic which ought to be poking its head out any day now is certain to be succulently enjoyed.

If there is something in particular you would be interested in having us grow this season, let us know, perhaps it’s not too late  🙂


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