The week started off hot, keeping us inside more than we’d like and putting us slightly behind in the patch.
Strong winds and thunderstorms followed, but unfortunately, they didn’t bring the rain we were hoping for.
In the kitchen, we’ve been busy bottling and freezing plums. As the bounty of summer produce rolls in, our days are filled with preserving—ensuring we can enjoy the flavors of the season well beyond harvest time.
We had some unexpected visitors in the garden this week—our four beautiful beef cattle decided they were a bit peckish and helped themselves to our corn!
Now I finally understand where “corned beef” comes from!
On a brighter note, we had the pleasure of hosting the Cobden Garden Club.
A walk through the patch, sharing stories, and connecting over a shared love of gardening left us feeling grateful to be able to welcome visitors into our space.
Speaking of visitors—this Sunday is our Open Garden Day! Come and see the patch in its full summer glory from 10 AM to 4 PM. We’ll be serving a seasonal lunch, homemade cake, and barista coffee in the barn.
Looking for some meal inspiration? This week’s recipe is up on the socials: Cheesy Beef, Zucchini & Potato Bake—a delicious way to use up some of summer’s best produce.
Open tomorrow, Saturday from 11-5. See you at the barn!
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