Our Gardens

It all starts here… Unfortunately our open door policy will have to remain closed again for 2021 due to the covid 19 pandemic.

Jan 17: We have added 2 acres to our vegetable production this year. Now it’s time to play Tetris. What goes where, and how many plants will be required to fill that space.

Jan 24: Prepared sweet potatoes to sprout. (Still playing Tetris). Sweet potatoes are part of the morning glory family, not a potato. They need to be sprouted & rooted to provide the vines to grow these sweet tubers. (4 x 240′ rows = 640 plants… 16 and counting)
Feb 2: Hot Peppers & half of the Sweet Peppers and set to germinate. (Peppers can take 1 – 3 weeks to germinate, and have a low germination rate in soil. To avoid wasting seeds & time, I germinate them in moist paper towels in a warm spot. When a little white tail appears, I plant them into pots.) Feb 16th: I do not recommend this method unless you are only germinating a few seeds. It doubled the workload for multiple crops. 🙁

Stay safe,

April 17: We have been busy, and I apologize for not updating this page. This is what those little sweet potatoes plants look like now… Vines galore, ready to snip & root again to fill 4 x 250′ rows. Yum! I can hardly wait.

Our bed & breakfast closed due to COVID, and Steven decided I needed a nicer place to work… You might have seen the lights when driving past…

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 in turn 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.

In 2021, we will be growing the following: 20 varieties of sweet peppers, 11 varieties of hot peppers, greens which include, 5 types of kale, swiss chard, spinach, mustard & radish greens. Brassica family: 8 varieties of cabbage, red & green Brussel sprouts, green, red & pink brocolinni, and purple cauliflower. Onions, Okra in green, orange, red & pink. Root vegetables: white, yellow & red potatoes, sweet potatoes, red & gold beets, sweet orange carrots &  a rainbow of heirloom varieties. Parsnips & turnips along with a few new ones: celeriac, and salsify (looks like parsnip, but tastes like oysters). Of course we will always have tomatoes, over 170 varieties to tantalize your taste buds. There will be 14 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. Peroneal fruit include: Rhubarb, black, yellow & red raspberries 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