We've been so proud of our production of heirloom tomatoes this summer. Although it is hard to tell, our farmers have put in much effort to make sure these tomatoes come to you in the beautiful form with skin intact and at its peak.
Monday, 1 August 2011
Tuesday, 24 May 2011
Wednesday, 20 April 2011
Wednesday, 26 January 2011
Tuesday, 11 January 2011
Unseasonally cold weather conditions
A Message from Head Honcho tonight:
Thank you kindly for your heart glove offer and prayer, amen. It is hard to push my crew to use gloves because it gets wet easily. I am planning to buy some thick rubber gloves tonight in town for tomorrow.
We have to come back inside, the freezing rain coupled with howling wind became unbearable. However, we managed to cover up (tunnel) the larger cos, butter head and chrysanthemum to ensure supply for the coming deliveries and events. We will do the younger ones tomorrow for deliveries after the Lunar New Year holidays. I am sure the Lord will have Mercy on us because we are doing His plan.
I await your comments on the veggies. We are having the broken taro (mashed with pork and yam flour) balls soup and sweet potato for dinner tonight. It is going to be yummy.
Have a nice evening.
God bless,
Andrew
Saturday, 8 January 2011
Late Winter Varieties
This Romanesco broccoli, sometimes referred to as broccoflower, is best eaten raw as crudites to retain the abundant vitamin C and carotenoids. Otherwise, it can be slightly cooked as you would a cauliflower. This photo was taken this month on the Farm.
These Rainbow carrots on the other hand, is best eaten cooked/pulped which will allow maximum Beta-carotene to be released. According to Nature magazine (May, 2002), carrots eaten raw in original form only release 3% of beta-carotene during digestion as opposed to 39% when cooked. Beta-carotene is converted to Vitamin A in the body.
Sunday, 2 January 2011
Giant Choy Sum
This special specie gives us so much joy to see: the fecundity!This new variety we are testing out, is not widely available yet.
While you might think it is too old or over-ripened, its leaves are surprisingly tender, with new leaves popping up from underneath. Nutritious!
Tasting new varieties of Vegetables will allow our diets to become more diverse in where we get our much-needed vitamins from.
Heirloom Tomatoes nurtured
Our Heirloom tomatoes are getting tender loving attention like none other!
Perfect ones are fragile in nature, and generally react quickly to every change in weather patterns. Nonetheless we are trying out new tactics to try to grow the best on our Farm.
December Frost
Our Savoy Cabbage met the early frost with courage so that we could take this photo of beautiful nature.
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