Mix of ripe tomatoes: sharp, tasty cherry tomatoes plus sweet sub-arctic maxi and flavourful ultrasonic tomatoes all grown in our healthy soil without herbicides, pesticides or fertilizer. Only one ingredient: tomatoes.
The tomato puree will be frozen. It’s superb as a base for soups or sauces. A simple and delicious cream of tomato soup is made with 2 cups of puree plus one cup of cream. Add herbs to suit your taste. It’s a great base for vegetable soups or an addition to minestrone. Excellent in chili and stew, and the mainstay for many Italian sauces. We’re perfecting our bean dishes, and tomato puree is ideal as a base for beans, also.
have 2 options – large Rubbermaid take-away container holding 5
cups for $20 and a smaller Rubbermaid take-away holding 3 cups
for $12. We run them through the dishwasher just before filling
Tomatoes are beautiful and we had to bring them inside on Labour Day weekend because of the weather to ripen inside. Full-sized ultrasonic tomatoes are $3/pound, and we have tons that are green and gorgeous and Sugar Rush cherry tomatoes are $4/pound and we have about 80 pounds that are green. They are so delicious and if you process tomatoes for sauce the cherry tomatoes are exquisite. We like the ultras to make puree for tomato soup all winter.
This year we planted twice as much garlic as we did last year and, because of an overwhelming response from our growing customer base, we are pleased to announce that we have officially sold out of all our varieties. A week or so ago we realized that we were sold out of Leningrad, Georgian Fire and Yugoslavian and when the last of the Open Farm Days visitors left last night we did a final inventory count of garlic in the ground and realized we had sold out of Music, Chesnok and German Red as well. Most of our sales this year have gone to people who pre-ordered garlic earlier in the summer. We found pre-ordering to be a great way for both the consumer, who then has an assured supply, and ourselves, since we then know where we stand.
We will plant more of our tried and true garlic types this fall along with a few new names so we are able to supply our customers with great garlic again and, also, meet the needs of new customers. If you'd like to be put on our contact list for next year please let us know.
The garlic is beautiful this year, strong and
pungent with firm cloves and a full taste. The regular spring
rains here made for robust plants which we will begin to harvest
and dry this wee. Orders will start to be filled toward the
beginning of September.
So, we've sold out of garlic but we have the
most amazing large, delicious onions we've ever grown here for
$2/pound, lovely large green tomatoes and beautiful green cherry
tomatoes (which will ripen). Please call or text 403-506-2129 or
email to let us know when you're coming out and what to have
ready. We'll let you know when we're sold out completely.
A big thanks to everyone who pre-ordered and to those new people who purchased fresh garlic this year. We're pleased to work with such great people and it makes us feel fulfilled when we see people enjoying our produce.
Last fall we planted lots of all three main types of garlic - rocambole, porcelain and purple stripe. The Rocambole types we planted are German Red and Yugoslavian -- medium heat and lovely taste. Porcelain types are hotter and usually have beautiful white, large cloves. The porcelain strains we planted are Music, which is a Canadian-developed garlic, Georgian Fire, and Leningrad, which is new to us this year from a prominent Ontario grower. The last major strain is purple stripe, and it's the type that has the highest allicin content, for those who like garlic for its health benefits -- ours is Chesnok Red which we've grown for years.
We love to eat garden tomatoes throughout the winter. Most years there are many ready at one time, so we process them as they’re ready. This year we don’t have any large tomatoes ripe yet, but the cherry tomatoes are ripening a few at a time. We lay them out on a cookie sheet in the freezer until they’re frozen solid and then transfer them into a bag either until there are enough to make into puree or else to use individually in soups or sauces when needed. The flavour is spectacular and it’s cool to have what looks and sounds like a bag of marbles in the freezer. There’s a video on you tube if you’d like to see.
We made a video of frying potatoes – just in case anyone wonders how we do it.
We've been using scapes in our marinade and loving it.
Highland cattle sides are sold out for 2020/21. There's a link to our beef page where there's updated information. Email if you have any questions.
If you haven't checked out our instagram feed please do when you have time.
Here are pictures of the bulbil
planters in June 2019 - they look great!
I just uploaded a video showing how to make garlic puree.
One of the best innovations we’ve tried in the last couple of years is our newspaper pots. We start seeds usually in peat pellets or flats of soil and then when they’re well sprouted and need more room and some room we put the pellets or rooted soil into a dirt-filled newspaper pot where they continue to grow until they’re ready to go out to the garden.
go straight into planters or the garden so there seems to be
very little transplant shock. Roots grow easily through the
paper when they’re ready to, and the newspaper composts over
the season. Everything I’ve read says that the ink on the
paper is no problem for the plants or the soil. If a plant
seems cramped in its pot you simply put soil in a bigger pot
and put the smaller pot into the larger one without removing
the smaller one, then put the whole thing in the garden. If
the pot gets weak from a long season indoors or if one waters
a lot and the pot seems shaky it’s easy to put it into another
pot, again without removing the first pot. There is no
disruption of the roots with these pots. Another super feature
is that you can feel how moist the pot is - you can feel it
from the outside, which is really useful. I can find it
difficult to know when seedlings need water, but there is no
such difficulty when you can see and feel the
made a video showing how to make the pots and
there is another video
showing the box in a square form, which makes it easier to see
the tucks. There is another short video showing the geranium cutting
in a newspaper box.
Our Red Deer County address is 35540 RR12
Lorraine & Kevin Bannister
Member of the Alberta Farm Fresh Producers Association
Copyright © 2020 garlic goodness