Join us in eating fresh, tasty vegetables this summer.

Since living in Nova Scotia, I have been lucky to have had the time and the space for a big garden and I have been able to provide my family with vegetables all year round. In the summer we eat an abundance of fresh veggies straight from the garden and I store, freeze or can the surplus for use in the winter. Our family has become so used to the amazing flavors of truly fresh vegetables that if we eat in a restaurant we are usually appalled by the quality of the vegetables being served.tomatoes I would like other families to also have the opportunity to eat & cook with a wide range of vegetables, fresh from the garden and to know how and where their food was grown. I want them to have the chance to discover the difference between store bought produce and vegetables that were picked at their peak of ripeness, just a few hours before sitting down to eat them at the table and I want them to enjoy learning new ways to prepare healthy meals using different vegetables with each season.

Anyone who would like the chance to share in the bounty of the farm can do so by visiting the farm to see what vegetables are in season.

Visitors to the farm will be able to take pleasure in choosing from a wide variety of fresh vegetables, picked in season, whilst knowing how and where their food is being grown. Blueberry Hills Farm uses organic methods (although not certified organic) to promote plant growth and build soil fertility and we are committed to growing the freshest, best tasting vegetables.

sweet red peppers

 

 Here is a sample of the vegetables you might expect to see at our farm:

June/July:  green onions, radish, leaf and head lettuce, kale, swiss chard, peas, arugula, spinach, baby carrots, pak choi, summer turnip.

August: cherry and field tomatoes, new potatoes, bunched carrots, peppers, basil, cucumbers, parsley, oregano, dill, zucchini, green beans, fennel, kohlrabi.

September/October: onions, potatoes, carrots, tomatoes, rutabaga, leeks, beets, spinach, salad greens, parsnips, winter squash, pumpkin.

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About Jane Fowler

We are working towards a sustainable lifestyle, homeschooling our children, growing all our own food and creating art. Join us in our journey, learning with us along the way.
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