A wonderful season for the Penticton Farmers Market completed today. We enjoyed ourselves immensely and look forward to next season. Although we’re thinking April will be here before we know it we hope we can enjoy a little less frenzy this winter. And we have this wonderful image of our delightful Saturday Morning Cherub to remind us why we love doing what we do.
Saturday Morning Cherub
She brings her mom along every Saturday morning. You can tell by the sample size of sour dough bread that farmersdotter can’t resist this wee one. She is seriously considering renaming the Similkameen Sour Dough to Anika’s (sp) Sour Dough in honour of this cutie pie’s favourite nosh. Wonder how much she’ll sprout over the winter?
Our neighbour in Cawston, who like most Cawstonite farmers is certified organic, had some wonderful and very popular Jack-O-Lanterns on offer. The detail was truly impressive.
farmersdotter had a very productive meeting today with Whole Foods Market in Penticton. We discovered that not only is it their 29th Anniversary this week, it also appears our wood fired oven will be baking up a storm for them this winter. Drop by the Market, 103-1770 Main Street, October 31 for customer appreciation and a sample of real bread!
Food Porn Shot. Olive Bread
There goes that vacation.
Well its about time we gave you a way to contact us. We are regularly asked where our product is available. Especially now since the Penticton Farmers Market is drawing to a close for the season. The short answer is our product is only available from our farm. For now. We are working on getting our bread and other value added products to market as soon as possible. Now you can email us with the form below and we will keep you informed about where and when our product will be available. This is the same form that appears on the ‘Contact Us’ page.
In the mean time you can watch this video on ‘Its About Time’. It will make you happy:
Then you can pop by your favourite market and inquire about farmersdotter organics. Ask them to stock our products. Let us know if you do. It will make us happy. Thank you for your interest.
Its About Time
Garlic is in, mulched and being irrigated as we speak… write… whatever. We lost a few bales of straw because of windy conditions the past couple of days. Hard stuff to control. Straw in the wind. So we are irrigating to keep what straw remains in its place and well behaved. Good straw.
We only have two more weeks before the end of the Penticton Farmers Market and farmersdotter is busy preparing bread, brittle and late season preserves. I love helping with the Habanero Brittle. My job is to assist pouring the brittle just as it reaches hard crack stage. That is a candy term: hard crack stage. It gives me a grin and a giggle to yell out ‘hard crack stage a comin’ just as we pour the molten goo. farmersdotter is rethinking my usefulness in the kitchen.
Crap. Getting tired. Wasn’t prepared. Four workers planting garlic and I can’t keep pace supplying seed. It is best to crack your garlic as close to planting as possible. Why? Not too sure but it has something to do with freshness and possibly Shamanism. The crew have the weekend off while I continue to crack garlic. Only 700 more pounds of garlic to get through and it will all be precessed into seed. Planting begins anew Monday but unfortunately showers are in the forecast. May make for muddy work. Sucks to be them.
At least we have the wood stove installed. Phase two is nearer to completion.