Where have we been?
Did we fall off the face of the earth? No. Did we run away to a tropical island and live on coconut water for three months? No. Well where have we been? Here, we've been here all along. We took a little hiatus, but we're back. We thought of you everyday but we were exhausted....
2016 was a busy year! We stretched ourselves a little too far, dreamed a little too strongly and worked long hours. There was a lot to do.
Let me explain a little. Andrew works on the farm full time, Taylor works part time on the farm (she chases her other passion - Art), and I work full time off farm (to supplement our income) helping when I get home in the evenings. With very little downtime we were beat. We love growing food for you and the community but were flat.
This year however we've taken a few days off here and there, and life feels like it is a little more manageable. Taking a bit of time for ourselves has boosted our energy levels, mental health and we're back ready for 2017!
Here's a little of what has been happening here on the farm and a few of our plans.
The vegetable patch has been busy busy busy. Keeping with the theme of taking time and slowing down. We decided this year to let Mother Nature dictate when we plant out the tomatoes. In previous years we've grown them in hoop houses, where we have worried throughout the season, do they have enough airflow, water, are they getting too much water, is it too hot. We roll up the side of the hoop house, is it too cold we roll down the side of the hoop house, it is too humid etc. The worry goes on and on... so the tomatoes are a little slower to mature this year. We thought they'd be ready a couple of weeks ago, however, they are reminding us that slow food is worth waiting for. We have growing, some on a regular rotation, carrots, beetroot, eggplant, zucchini, chili, capsicum, onions, celery, cucumbers, tomatoes, potatoes, pumpkin, leek, cabbage, corn (Taylor's crop), flowers, lettuce (various varieties), tomatillo, mustard, wasabi, herbs, watermelon, peas, snow peas, and beans.
Around the farm
We continually work on improving our soil. We started with clay over bedrock, I know, what were we thinking! We've dug up approximately 100,000,000,000,000,000,000,000 rocks of various sizes (boulders to pebbles). We're are slowly building little rock walls, Australian style, around the farm, it seems like a good use of the rocks. We've worked so hard to remove them, why not make a feature of them?? We are very grateful for our mini T-rex (our chickens). They are extremely skilled grasshopper catching machines! Chasing and pouncing around the paddocks. They love them! The cows continue to deliver manure which we use to improve our soil (via compost). They also do a wonderful job of testing our market garden fencing. Regularly checking our gates to make sure we have securely latched them.
We've had a lot of people ask us if we were going to do any challenges this year. We have a few up our sleeve, and one we are currently working on. Watch this space.
If you have any idea for a challenge. Don't be shy, get in contact with us and lets see what we can do.
What's available this week and where will you see us
- Cucumbers: They are in full swing. We have heirloom apple cucumbers and mini munchers. Each variety fresh and different to the other. Perfect on a sandwich, on their own or in a Ttzatkiki dip.
- Baby beetroot: mini globe beetroot, perfect for roasting and pickling. A great source of fibre, manganese and potassium.
- Potatoes: If we can talk Taylor into it ;-). We'll have new potatoes available.
- Mustard: Wasabi mustard and Japanese mustard will be available. The Wasabi mustard greens share the same sharp heat characteristic as the of wasabi root. We use the larger leaf to roll them into homemade sushi. Be warned they have a delicious kick of spice to them, thanks to the hotter the weather.
- Red onion: small red onions, perfect to add to your summer salads. Life is great with onion!
- Salad mix: we have so many varieties of lettuce growing in the patch, each with their own unique flavour and when combined make the perfect platform for tomatoes, cucumber, carrots and capsicum.
- Beans: Purple beans are perfect just as they are. Eaten them fresh!
- Kale: Red Russian and Curly leaf. Tender and soft. Perfect sautéed. With a little olive oil fry a few chilli flakes and 3 garlic cloves. When the garlic becomes fragrant add the kale, a little salt and pepper and cook for 3 minutes. Delicious!
- Zucchini: French heirloom variety - Ronde De Nice Zucchini. Perfect green round, tender and finely flavoured. Perfect sliced and grilled on the BBQ or stuffed with herbed rice or chorizo.
- Raw honey: BurraBee Farm bees have been busy! They go from flower to flower, collecting and pollinating. They are the buzz of our vege patch. Raw honey perfect anytime!
- Free range Eggs: Our ladies lay 'The Best' eggs, if we do say so ourselves. They ladies are free to roam the paddocks foraging, preening and socialising. If you haven't tried our free range eggs, now is the time. You won't be disappointed.
- Farmers and Foodies Market - Friday, 17 February - 4pm to 8pm - Old Bus Depot Kingston
- Queanbeyan Market - Sunday, 19 February - 9am - 2pm - Queanbeyan Park, Lowe St, Queanbeyan
We're putting the final touches to our Autumn CSA. If you interested in purchasing fresh nutrient dense vegetables then perhaps our Autumn CSA is for you. With your membership, we purchase, grow and pick vegetables just for you and in return you receive a weekly supply of fresh vegetables that taste much better than any you could buy at the supermarket. We'll be sending out information soon.
We hope this year we will finally move forward with our plans to have farm visits. We'd love to show you are, there's just a few logistics to finalise.
Thank you gift
Thanks for hanging in with us! Your support and encouragement makes the world of difference to us. Keep an eye out for another email from us early next week, with a little thank you gift.
Keep smiling and enjoy your week.
Vikki - BurraBee Farm