Hello from your friendly farmers!
We sincerely hope you have enjoyed your first two shares. They've been fun to put together and have kicked our farm team into high gear. July is when we are still weeding and planting, and now in the thick of harvesting as well.
Farm Tours
We want to invite you to our farm so that you can see where and how we grow the food you're eating this summer! We'll be hosting two tours this year: on August 7 and 21 from 10-noon, so save the date! We'll be sending out emails to provide you with the information you need, so look for those in your inboxes.
Farm News
It's been a great year and our crops are growing well! Pictures say it best, so we've got some for you:
Here is our crew, getting carrots ready for your shares and for market! Notice our 13 year old, Eli on the right; he's working with us for his first time this summer. He's kind of a 2 for 1, because his younger brother George and he are inseparable! We'll be celebrating Eli's 14th this weekend.
It's irrigation time on the farm. Earlier this season, we thought it would never stop raining, but here we are, moving pipes and hoses every day to keep things growing well.
It took our whole team and a full day to excavate these three double beds of carrots from the weeds last week! Weed pressure is supposed to decrease significantly with the deep-mulch method of no till farming that we are employing on 1/4 of our fields - a big motivator for us to continue our move in that direction!
Our youngest, George, showing you how awesome the corn looks already! The cobs are plentiful and early this year! We can't wait for corn - such a wonderful summer treat!
Recipe Idea for Bok Choi/Pac Choi (aka Our Monday Suppers)
Mondays are really busy on the farm, so I make the easiest possible supper and it's become one that we all look forward to - it's sooo good and feels very nourishing. You will gather that I'm not much of a measurer in my recipes but rely on taste to sort things out as I cook.
I start with a nice bone broth and add some tamari, toasted sesame oil and salt (I usually roast a chicken every week - we grow our own chickens and I like to use the whole thing. The simmered broth is one of my favourite parts). If you want to make your own broth, I recommend the chicken carcasses or the leftover bones from a roasted chicken from Sunworks Organic Farm, otherwise a good store-bought chicken stock will do fine.
Then I use pre-made gyoza dumplings or wontons and place them in the simmering stock. They need very little time to cook, and I wash and chop a large head of bok choy (or two or three smaller ones) and add those to the broth. These need VERY little time to cook and are best when they are tender-crisp. I take it off the heat and add a handful or two of chopped green onions and serve! Easy and delicious!
Some Housekeeping/General Reminders
I've compiled a list of information that I think will be handy for you to have on hand. I'll tack this on to each of the happenings at the end so that it's easy for you to access...
Pick up Location Information
King's University (East Edmonton)
Friday pickups, 12-4, some flex if you have to come a bit later. We will not retrieve any shares left here.
Breadlove Artisan Bakery (St. Albert) - Saturday pickups, 10-2, no flex & closed on Sunday.
Awn Kitchen (Southwest Edmonton) - Saturday pickups, 10-2, no flex.
Uproot Food Collective (Central Edmonton)
Saturday pickups, 10-2, some flex, but please respect the pickup hours.
Strathcona Farmer's Market - Saturday pickups, 8-3, no flex.
The Butcher Block (Sherwood Park) - Saturday pickup, 10-2, some flex, but closed on Sunday and Monday
The Fort Distillery (Fort Saskatchewan) - Saturday pickup, 10-5, no flex
Sundog Organic Farm (near Gibbons) - Saturday, 9-2, some flex
Help for Members from Harvie
https://harvie.zendesk.com/hc/en-us/categories/115000048773-Harvie-University-Members Link to Harvie help documents if you are not signed in to your account.
https://www.harvie.farm/contact Link to Harvie University for members (found in your accounts)
What To Do if You Are Away
This is a question we get asked often. You have three options:
1) Have someone else pick up for you. In our experience, friends assigned this job sometimes forget, so help them remember and also let them know that the bins need to stay behind for reuse.
2) Cancel your share for the week. This can be managed on your Harvie account page. It must be done before the Wednesday morning cutoff time of 6 a.m. The disadvantage here is that you lose whatever you have invested into that share. So if you've paid 50%, then you forfeit that amount.
3) Reschedule your share. This is our recommended option because it means you get your full value. What we suggest is that you reschedule your share to a week near the end when you will get more storage-friendly items that will last longer in your fridge, though you're welcome to reschedule to any date that works best for you. When you reschedule, you will get the scheduled share as well as the rescheduled share or shares, so be prepared for a lot of food.
A Few More General Tips
*When picking up your bin at King's, Awn, Breadlove, Butcher Block or the Fort Distillery, please make sure that you are getting the bin with your name on the label!
*Make sure that you set your preferences on your Harvie account. This ensures that you receive boxes tailored to you! Save the 5 star rating for things that you really love and don't give everything 5 stars because that doesn't help the software as effectively.
*Take advantage of the swapping and adding extras if you want them! Remember to do it before Wednesday morning, 5:00 (so basically Tuesday night unless you are a very early riser).
*Let us know if you ever want help! I (Jenny) check emails each morning - you can send in a note via your Harvie account, or email us directly at jamesandjenny@sundogorganicfarm.ca. If it is a more urgent concern, call us at 780-447-3025 or 780974-6249. We are always here for you!
Have a wonderful week!
James and Jenny
