It’s been an exceptionally warm Fall this year (Thanks Fiona!), so there is still no rush if you haven’t done it yet. We planted our garlic this week, in a very pleasant air temperature. It’s actually better if you wait even longer, as it’s getting warmer and warmer it seems in the Fall, so the garlic sometimes will poke through the ground before winter arrives, which is not great for it. So better late than early is the Garlic Planting Motto lol.

For planting, you want to get your hands on some healthy garlic bulbs. Break up the bulb into cloves, then plant into holes about 2 to 4 inches deep (no need to be super technical about it, it’s very forgiving!), separated about 6 inches. Just make sure the pointy part of the clove is up.

Garlic does NOT compete well with weeds, so mulching is the easiest way to keep your garlic patch weed free. Plus it will add protection from the freezing/thawing cycles that usually happen around here during winter. That’s it for now! Easy peasy right?

Now make sure you rotate your garlic patch. Diseases can build up in your soil if you plant it in the same spot every year, which is a sure failure plan! Better wait at least 3 to 4 years if you’re short on space before planting it again where it grew before. Although I try to not plant it ever again in the same spot, which means my garden space grows every year…

Happy Garlic Planting!

Here is an easy one-pot-meal Idea for supper using our grass fed ground beef!

You can top a salad with it for lunch the next day (think taco salad) or stuff it into a sweet potato, or toss it with some spaghetti squash, or serve it over brown rice, or, or, or… Seriously, the options are endless.

For 6 servings

Ingredients:

• 1 pound grass fed ground beef

• 1 1/2 cups zucchini (large chop)

• 1 cup red bell pepper (large chop)

• 1/2 large white onion (chopped)

• 4 cloves garlic (chopped)

• 1 cup adzuki beans or black beans

• Salt and pepper to taste

• 1 tablespoon chili powder

• 2 tablespoons tomato paste

• 1/2 cup water

Instructions:

• In a large skillet over medium high heat, brown ground beef. Stir until you no longer see pink - this should take about 7-10 minutes. Continue stirring and breaking apart with a wooden spoon so beef cooks evenly. Season with salt and pepper. Stir well.

• Remove beef with a slotted spoon and set aside.

• Add zucchini, red pepper, onion and garlic. Saute for 3 minutes or until slightly tender. I like the veggies to have some texture in this dish. If you prefer veggies super soft then cook for a bit longer at this stage.

• Add beef back to the skillet, add beans, chili powder, and tomato paste. Stir well to break up tomato paste. Add water, scraping the bottom of the skillet to release flavor bits.

• Cook for 8 more minutes. Remove from heat and serve with your choice of salsa, perhaps on a large bed of steamed kale or with sweet potato.

It’s been cooking in my mind for a few years now, and we’re happy to be starting a day camp on the farm this summer! After working at the French school in Sydney as a substitute TA, I realized that what kids need is more time outside in nature, putting their hands in the dirt and disconnect from screens. After being told many times how lucky my kids are to grow up on a farm (which is how I grew up), I felt like it was too selfish not to share this gift with other children.

So here are the details:

Dates and time: 9am to 4pm Monday to Friday

July 11 to 15

Who: Children 6 to 12 years old who are lovers of the outdoors. Farm experience is not needed or required. If your child loves playing and exploring in nature, they will be the perfect fit.

In this life-changing experience, children will get to grow plants, feed and care for [goats, sheep, pigs, chickens, ducks, cows, horses, guinea pigs] and spend time with our pets (cats and dogs), along with some fun games and crafts, and learn some bushcrafting skills (create water filters, build shelters...).

They will learn about the sacredness of Mother Earth and understand the cycle of life, while realizing how important biodiversity is. In short, they will become little environmentalists at heart, which will set them up for success in this changing world. We will touch on core values of our farm such as respect and gratitude toward Nature, the plants and animals.

Spending their days on our working farm will not only make them see what a work ethic looks like, it will open their mind to what’s possible when you work with Nature.

The connections they will create with animals and their peers as well as the memories they will make will last a lifetime.

Cost: $400/week (snacks and supplies included, bring a packed lunch) - Price reflects the fact that we do not get subsidized and have many mouth to feed (Although a discount is available for low income families)

Email thymeforewefarm@gmail.com to apply!

Estelle