One of our lovely customers, Diane Bruni, connected us with her parents, Gina and Pasquale who have been gardening this plot of land for 60! years. We have the incredible fortune of planting a rather giant garden this summer in the most beautiful soil and dreamy space. We’ve somehow managed to get almost everything in the ground – here are a few pics.
September started out super hot but the arrival of this weekend had us wearing jackets to do deliveries this afternoon. As i got home at 6 am from working a night shoot, Grant got up and went to the farm to harvest. By the time he got back i had slept for a few hrs and gave him a hand organizing all the orders. We dropped veggies off to Multiple Organics, Enoteca Sociale, Grace, Bohmer, Marben, The Atlantic and Cowbell. It seems like everyone is super happy with the tomatoes and some of the chefs actually came to the car to snoop in the window to see what else we had. It was interesting to hear Grant talking to the chefs about their recipes and witness them be so passionate and truly excited to get a fresh batch of vegetables right from the farm, picked that morning. There sure are some talented chefs in these restaurants and it feels really good to be a part of their creative process.
Note to self: Build a bike trailer to do deliveries next summer. Traffic was/is brutal and cyclists were passing us…so next year it would be great to deliver on bike – faster, more eco-friendly and waaaay less stressful.
I had more deep thoughts but they’ve vanished and i need to get ready to go to the farmhouse tonight after grant finishes his “real job”. The next few days will be spent relaxing with friends, eating good healthy food that we grew oursleves, breathing fresh air and not working. It’s been a very long, hard summer but it feels worth it. Now it’s chillax time.
3rd post in 1 day! We must be productive when we have the time. Last night I finished a 10 week tv series and am psyched to have some spare time to help with the farm; just in time for harvest! As Grant is off delivering tomatoes, i wanted to take the time to document what has been going on with the veggies from where i sit.
Things are growing and ripening at an exponential rate. Soon the house will be filled with actual tomatoes instead of the tomato grow op that was here all spring. 😉
I woke up this morning to the smell of toasted tomato sandwiches…delicious. My favourite summer meal. So simple. It reminded me of my good friend Judy who lives in Amsterdam who taught me all about the art of the tomato sandwich from growing up eating incredibly fresh tomatoes from her parents garden in Winnipeg. She is CRAZY for tomatoes and taught me alot about picking them. She was the pickiest tomato picker out there and i think she would approve of what Grant is harvesting. i wish i could courrier her some. hmmmmm………
I was obviously the first guinea pig and i must say they are delicious. My favourites are the black crims, juane flammes and all the cherries. Actually those are the only ones ready, so they are all my favourites 😉 The big ones seem to have alot of cracks which is apparently a result of absorbing too much water too fast. Sorta how you feel after eating too much…;) only we just undo our belts not open our skin. I’d rather have mind blowing flavour and a few cracks than pristine looking fruit that tastes like cardboard.
Things started rolling last week at Cowbell with Grants’ fried green tomatoes. They were apparently a hit. Thanks Chef/owner Mark Cutrara for putting them on the menu and being our first restaurant to serve Prairie Boy tomatoes. Chef Carl at Marben has also purchased some tomatoes and squash blossoms. Pots at For Life Organics in Kensington market has tomatoes, as does cafe/caterer Belly in parkdale. Grant is out today delivering to new chefs now that we have more than just a few samples. Last but not least, our heatwave seems to have broken which means the tomatoes are going to ripen like crazy starting now because apparently they won’t ripen above 35˚ or something like that (Grant knows) and i had my first tomato, tomato and tomato sandwich for breakfast (which was actually 3 kinds of tomatoes, cukes, avocado and a little red onion).