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Only one week until the Sauerkraut, Kefir, Kombucha and Pumpkin workshops! Gather your friends and let's make it happen. Please share the information with those who might be interested.
Winter Food Workshops on the farm!!!! December 3 and 10, 2017 Call Barb at 204-886-3029 or email kaiti94@mts.net to register Minimum 4 participants/workshop, maximum 8. Babysitting available for $20/child/ workshop You must register and pay in advance. Workshop #1 $60 Sunday December 3, 2017 10 am -1pm Sauerkraut, Kombucha and Milk Kefir -Learn about different types of fermentation. -Take home your own sauerkraut, kombucha mother and kefir grains. Workshop #2 $60 Sunday December 3, 2017 2 pm -5 pm Everything Pumpkin -Nutritional powerhouse and easy to grow and store -Learn about growing, harvesting, storing and seed saving of heritage pumpkins -Bake gluten-free pumpkin pie, pumpkin cookies, prepare pumpkin puree for freezing, dehydrating. -Take home samples of your work and a pumpkin containing seeds to plant in next year's garden. Workshop #3 $60 Sunday December 10, 2017 10 am -5 pm Heritage corn - from cob to tortilla -Learn the process of nixtamalization a procedure thousands of years old that allows your body to absorb the nutrients in corn and make really awesome tortillas. -Go through the whole process of removing kernels from the dried cobs, creating the liming solution, grinding the kernels and cooking the tortillas. -Take home a few tortillas to prove to the family that fresh is best, and a few cobs of corn so that you will have seeds to plant in your 2018 garden. Workshop #4 $60 Sunday December 10, 2017 2 pm -5 pm Making Cherry and Rhubarb Jam, Jelly and Syrup -Never made jam before? Now's your chance! -Learn how to work with fruit, sweeteners, water bath and pressure canners -Make jam/jelly/syrup -Take home a jar to share with your family. Press Fest! Fresh Kerr Apple Cider just waiting for you. Please call Easton to arrange for your turn to use the equipment to make cider the way you like it! 204-886-3472 Kerr Apple Cider...We are not able to sell unpasteurized apple cider directly to you due to Manitoba Health and Safety Regulations. We are however able to sell Kerr apples to you at $2.00/kg. If you come to the farm, you may rent our cider press and make your own cider. Contact the farm at 204-886-3472 to place your order! Apple Cherry Jam - 250 mls - low sugar - - $5 Apple Cherry Jelly -250 mls - Regular - - $5 Apple Cherry Jelly -250 mls - Low Sugar - $5 Apple Cherry Jelly -250 mls - Very Low Sugar - $5 Cherry Jelly/Syrup - 250 mls - Regular - $5 Apple Cinnamon Jam - 250 mls - Low Sugar - $5 Apple Cinnamon Jam - 250 mls - Very Low Sugar - $5 Apple Cherry Cinnamon - 250 mls - Low Sugar - $5 Kale, Freeze-dried powdered organically grown, vacuum sealed - 45 g - $15 Kale, Freeze-dried powdered organically grown, vacuum sealed - 30 g - $10 Pickled Beets - 250 mls - $4.50 Sweet Cucumber Relish - 500 mls - $7.50 Fruit Leather - Apple - 100 g - $5 Hay Bales small square - $4.50 if we have room in delivery vehicle :) Squash for pies and carving - any size - $2 Red Potatoes - 20kg/$40 Honey - wild flower unpasteurized, unfiltered - 220 mls - $6 Sour Cherries - Frozen - 500g - $5 Sour Cherries - Frozen - 1 kg - $10 Sour Cherry Juice/Preserves - 500mls - $5 Kerr Apples - $2/kg Applesauce - 250mls - $3.50 Mandan Bride Heritage Corn (early 1800's) 12 cobs - $10 Congratulations to all those who took advantage of the pumpkin fundraiser. Partner with us to raise money for your very own cause.... We have lots of pumpkins. They are great for pumpkin pie, jack-o-lanterns and for your fall decorating. We'll sell them to you for $2/ pumpkin regardless of the size and you can resell at a price that you decide as a fundraiser for your school, band, club or what-ever! Please contact Easton at 204-886-3472 to make arrangements. Delivery available to Winnipeg or come to the farm for pick-up.
How do we determine our prices? Cost of raw materials and packaging plus cost of labour at $12.50/ hour divided by number of units produced. Fair price for honest work. Tart Cherries Summary of Current Scientific Literature http://nunm.edu/images/Helfgott/Projects/scientific-literature-summary-cherries-2011.pdf If these people are right, you might want to consider buying some of our frozen cherries for your antioxidant needs. They pack quite a punch beyond their great taste! Thank you to everyone who picked cherries for the Teulon Food Bank! Together we collected $360 worth of cherries and produce to donate to those in need. Lets do this again next year!Raspberries and black currants now available for U-pick
Directions from Winnipeg: North on Highway 7 about 40 minutes to highway 229. Turn East (right) on highway 229 and go 3 miles to road 13E. Turn South (right) on 13E and go 1 1/2 miles to driveway marker 100 077. Or on GPS, go to 50.484337 -97.160331
Black Currants - finished for the season
$13/ 4 litre pail U-pick Hay
$4.50 / beautiful small square bales. Mostly grass hay with a little bit of alfalfa. Safe from rain under tarps. No delivery available Cherries
$13/ 4 litre pail U-pick - finished for the season $5/ lb (454g) frozen (in medium zip-lock bag) Raspberries $5.00/lb (454g) U-pick - finished for the season $8.00/lb (454g) frozen (in medium zip-lock bag) Rhubarb
$12/ 2 kg cut and frozen 1 inch pieces in large zip-lock freezer bags $5.00 freeze dried 1 inch pieces in quart mason jar vacuum sealed with oxygen absorber (a quart jar holds about 500g fresh rhubarb) Asparagus $8.00 freeze dried 2 inch pieces in quart mason jars vacuum sealed with oxygen absorber A note about freeze dried food.
Freeze drying is a process that has been used since the 15th century but became popular when astronauts needed food for space missions. The food is frozen to about -40 C and then the water is removed from the food using a vacuum. This allows the moisture to skip the liquid stage and be extracted as a vapour. The process takes about 24 hours in a home freeze dryer and the resulting product can be stored in oxygen and light proof sealed mylar bags or vacuum sealed canning jars with an oxygen absorber. Food prepared in this way is said to retain close to 97% of original nutrients, can be stored for up to 35 years and is re-constituted using water an hour or two prior to being consumed. Meat, dairy, fruits and vegetables all freeze dry well. If you have questions, contact Barb at 204-886-3029. July 21, 2017 Mid-Summer Update....
The 4000 strawberries that we planted this spring are busy growing and getting ready to produce beautiful berries for the summer of 2018. Asparagus did well and we expect a decent crop again next summer. If you would like frozen or freeze-dried asparagus, call the farm line at 201-886-3472. Saskatoons were not plentiful this year. Perhaps next summer. Cherries and black currants are ripe and ready to be picked, raspberries are at the beginning of their season. We also have over 1000 small square hay bales that will make some horses very happy this winter. Grandpa is here for a few weeks helping with maintenance. The baba buggy (people moving wagon) has been repaired and painted a fresh white so we will be able to transport you, your baba and all your berries to and from the fields. |
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U-pick Fruits and Vegetables
RaspberriesRaspberries are ready to pick.
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Saskatoons
Saskatoons are ready to pick.
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CherriesCherries are ready to pick!
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Small Square Hay BalesGreat hay for horses, $4.50/bale. No rain on bales. Pick up at farm.
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Asparagus
Finished for the season.
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Apples
Our apples and apple juice will be ready to purchase in the fall.
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Look here every week for a new yummy recipe that you can try
Once you pick all that fruit, you will need to know how to preserve the goodness so you can enjoy it all winter!
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Sour Cherries:
Sour Cherry Jam
Ingredients
Sour Cherry Jam
Ingredients
- 6 cups pitted sour cherries
- 2.5 cups sugar
- Prepare a boiling water bath and 3 - 250 ml jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
- Stir together cherries and sugar in a large saucepan. Bring to a boil, stirring frequently. Boil rapidly for 20-40 minutes (time will depend on the size of pot, etc), until it passes the wrinkle test*.
- Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. Or put into jars/tupperware and freeze for up to 6 months.
- Turn off canner, then carefully lift jars out and set on a towel on the counter to cool. Let sit 24 hours, then check that all have sealed. Label and store in a cool place.
