Packing up our late fall custom orders for Saturday morning deliveries.  With the fall bounty we kept delivering right into November.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is our associate Alex Morton from Slow Dog Farm transferring her produce to our truck for delivery to Sointula.  Look at that abundance!  What a great collaboration.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After our busy Saturday deliveries, we are thrilled to sit down to a leisurely Sunday brunch.  This late fall we had a totally hyper-local brunch with:

1)  Bacon and eggs from Conner, Terah, and Lillian's farm;

2)  Omelette stuffed with our own onions, sweet peppers, and locally foraged Chanterelle mushrooms;

3)  Our own pan fried potatoes with our own garlic; and

4)  Our own greens and tomatoes on the side.

The only store-bought ingredients were olive oil and spices!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 There were some lovely November days in the orchard with the blueberry leaves changing colour.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The strawberries also turned colour but they will need serious weeding early in the new year to achieve their full production next June.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The cherry trees also turn a nice colour in November.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  We were lucky to find a bumper crop of Chanterelle mushrooms at our favourite location in mid-November.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Here are some perfect prize-winning golden trumpets.  Overall, we managed to freeze over two pounds of these delicious fungi.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The nice part about the late fall season is being able to reap the bounty of the garden every day.  This salad again is all hyper-local with salad greens, spicy mustard greens, carrot sticks, and cherry tomatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The broccoli just keeps on giving all winter long!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is another hyper-local salad with cooked beets, beet leaves, sweet red onion, and parsley.  All marinated in a store bought organic apple cider vinegar infused with locally foraged spruce tips.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 We had good success growing carrots this year thanks to Conner's hot tip to just sprinkle the seed on the ground without being too fussy.  This is a nice power-blended carrot-potato-ginger soup garnished with a wasabi mustard green leaf.  Only the ginger was store-bought.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 This is our staked out garden expansion area for next year with is about 40 by 70 feet.  We will extend the beds from the existing garden (to the right) along the contours of the land then extend the fence around it.  Can you see Petr with the carpenter's apron?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here we are starting to fill in some holes and depressions in the expansion area using the tried and true cardboard and soil technique.  First we layer cardboard over the grasses, swamp grass, and weeds to make sure they decompose.  Then we put the soil on top of the cardboard to fill in the holes and depressions.  Once we have smoothed out the expansion area, we will build the garden beds on top of everything using a combination of rocks to create small retaining walls along the contours.  Then we will add more soil, seaweed, leaves, and manure to create the actual garden beds.  So enjoyable to work on this sunny fall day.  Thank goodness for the electric wheelbarrow!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Another great late fall sunrise on Luckyfarm77.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Best Solstice greetings to all our friends and customers on Malcolm Island and all the other beings with whom we share this precious planet Earth.