As a maple syrup producer, I’m often asked in December or January how I think the coming maple season will be. But, in the few years that I’ve been making maple syrup now, I’ve learned the wisdom of the seasoned…
Wild foraging workshop offered May 15
Fiddleheads, cattail shoots, and daisy greens, these are some of the plants you might encounter during a Ferme et Forêt Wild Foraging Workshop near Wakefield. These workshops, mainly spent in the fields and forest, aim to introduce participants to wild…
CBC visits our sugar bush and other’s to cover sap “tsunami”
You can listen to the radio segment here: And check out some photos and a brief print article here: http://www.cbc.ca/news/canada/ottawa/local-syrup-producers-sweet-success-1.3514627
Pastured, organic eggs win big on CBC’s Marketplace
Maple sap now for sale
When boiling maple syrup in the spring, we tend to drink copious amounts of maple sap. Turns out, this is a common practice around the world, wherever maple species grow (as well as birch and other trees). Maple sap is…
First day of boiling!
We finished tapping March 6, just in time to catch the first run of sap (well, except for that crazy early one in February) the next day. After letting the lines clean out for a day or so, we then…
Farm tour this September
We’re giving a tour of our farm this September as part of a Permaculture Design Course. To sign up, and to see the other tours being offered, see http://www.eonpermaculture.ca/pc-tour-Ottawa2016. To sign up for the whole PDC go to http://www.eonpermaculture.ca/PDC2016.
Ferme et Forêt on Unis TV’s Garde-Manger
Last spring a TV crew visited us for several days to shoot an episode about the marketing of organic food, and produced an hour long episode, which aired in January. You can’t currently watch it online, but you can watch…
Upgrades to the sugar shack
Made some upgrades to the sugar shack this fall: a cupola in the roof with doors that open to let the steam out, and…some walls!
Harvesting shiitakes in the snow
The shiitake season on our logs lasted longer than we could have ever imagined this year. With real winter finally here, it seems, we harvested the remaining mushrooms yesterday.