Arial view from 2022, our 10th anniversary in Bells Corners 🙂
So here we go again… and the “open door” policy is back. If you wish to view our growing operations, just ask. We would be delighted to show you and answer all your questions.
–Always water your plants from the bottom, not the top.
–Do not over water. It is best to water more often, than have them sitting in a wet tray. You want strong roots, not rotten ones 🙂
–Use a fan. Wind resistance will help strengthen your seedlings, and keeps the top of your soil dry. This helps reduce the chance of dampening off. (Rot which will kill the seedling where the stock meets the soil)
-Lighting is very important.
-Heat mats are recommended, but only when germinating. After the seeds have popped, remove from heat to slow them down. This will put more energy into developing the roots, and reduces the chance of drying them out.
-Transplant when your seedlings have 2 true leaves to give them room to develop those roots. (Approx. 3 weeks). Root bound plants will stunt their growth.
-Don’t be afraid to divide the plants if you have 2 seeds germinated. They might be small, but they want to grow 🙂
-Don’t forget to have fun, relax & enjoy the magic of creation
-If you have questions please do not hesitate to contact us
Feb 27th we started our peppers. Hot & Sweet
March 6th we started egg plants. 7 Varieties
March 7-20th we started the tomatoes – lots of them!
March 21st we started transplanting and have continued to transplant as the seedlings grew to the appropriate size.
April 12th we are still transplanting, only have 3 large trays left. We are running out of space. Thank goodness the snow has finally gone. We should be able to move to unheated greenhouses next week. Here is a sneak peak: 4 floors of plants…
April 17th we finished all the transplants
– Tilled the house gardens
April 18th we seeded lots & lots of herbs
April 22 direct seeded 120 feet of carrots in our field off Moodie
-direct seeded 120 feet of beets in the field
April 24th we will move the plants to the greenhouses, transplant the kale & chard, direct seed 3 more rows of chard and 2 rows of long beets while Steve & David clean up the ice damaged trees…
What makes our produce taste so good? Elbow grease, lots & lots of compost, and a passion for food and the soil.
Here we go again… the 2023 season is upon us. As you drive by you will see us busy preparing for the season to come. Feel free to drop by and see us in action. The vegetable stand is scheduled to open Thursday – Monday (5 days per week) starting Victoria day weekend.
Tammy, Steve and our team:
2023 Garden staff: Charlotte & Xin
2023 Stand staff: David, Michela, Elena & Nevvab
We take pride in our gardens
We consider ourselves to be “regenerative farmers.” Our focus is on the health of the soil. Each year we add tons of compost to feed the ecology, in return our gardens bless us with healthy plants that reward us with produce fill with vitality. Bugs are another story. They require elbow grease, and an awareness that not all bugs are bad. Some are good, and will help manage the bad ones… It is all part of a healthy ecology. No chemicals or pesticides are needed or used. ‘Tis a happy balance 🙂
It is said: “We should eat vegetables in a variety of colors to get the best nutritional value.” In keeping with this philosophy, we are proud to offer produce in all spectrum’s of the rainbow, and most are heirloom in their varieties.
In 2023, we will be growing the following: Several varieties of sweet peppers which include no-heat jalapeno’s, but don’t fret, there are 14 varieties of hot peppers with varying heats to meet your needs. Greens which include, 5 types of kale, Swiss chard & spinach. 3 Varieties of Cabbage, our heirloom Spanish Onions, and our first try at French shallots. In Root vegetables: white, yellow & red potatoes, sweet potatoes, red & gold beets, long beets, sweet orange carrots & a rainbow of heirloom varieties. Parsnips & turnips. Of course we will always have tomatoes, over 100 varieties to tantalize your taste buds. There will be 10 varieties of summer squash, a plethora of winter squash, and 8 varieties of egg plant. I almost forgot the tastiest ones. Peas! Sugar snaps and shelling peas along with 4 varieties of beans and tasty additions of garlic & herbs galore. Perennial fruit include: Black, yellow & red raspberries, rhubarb and yummy little blackberries.
Yes, those are a lot of crops to manage.
For the vegetables not listed, and as a back up supply to meet the veracious demands put on our stand, we depend on a network of local farms to fill in the gaps. We bring in local Strawberries from the beginning of June all the way to October, Red Raspberries from July to September, as well as Wild & Domestic Blueberries. Corn starts the middle of July and is brought in fresh-picked each morning until the first hard frost.
We have a driver that goes to the Niagara Region 3 times per week to bring back tree-ripened fruits as they come into season: Cherries, Plums, Apricots, Peaches, Nectarines, and Pears. We have another driver who connects us to several farms in the Eastern Townships of Quebec with a constant supply of Onions, Potatoes, Broccoli, Cauliflower, and all the salad fixings you could imagine throughout the entire growing season.
Patience, summer will be upon us again, and with it a bounty of flavor.
Steve & Tammy