Ottawa Farm Fresh
2811 Ramsayville Rd. J1X5P1 Ottawa, ON, Canada

This is the scene that will welcome you to the Farm this weekend We know that everyone is excited to get to the Farm Store to grab their seedlings and veggies, but please be cautious when coming in and out of our laneway We are located at the top of a hill and our laneway isn't wide enough to take two cars at a time, so please take your time when coming in or out. ... We promise, we're not going anywhere so there's no need to rush #drivesafe

Seedling Sale Pick Up Did you order seedlings in our pre-sale? They are all looking great and are loving life at the Farm (even if you received a sneaky email saying they had been picked up)! All seedlings will be ready to be picked up THIS WEEKEND! Make sure that you book your time slot via Calendly (link below), and we'll have your seedlings ready for you. Spaces are filling up quickly, but Sunday and Monday still have slots... Please bring a box/crate/bag to carry your plants home in. Seeing as you'll be at the Farm anyways, why not make an outing of it? Check out the great selection of fresh veggies we have in the Farm Store, cool off with an ice cream bar or sparkling lemonade in the shade, or take a self-guided, enhanced reality farm tour We'll even have freshly pressed carrot juice made with our very own carrots There's not better place to be this long weekend! calendly.com/ottawafarmfr/ottawa-farm-fresh-opening-weekend

Calling all eco-minded large machinery operators! We need you to to dig an irrigation pond so that we have plenty of water to grow food for the local community! Seriously, we urgently (like today) need a large machinery operator to come and dig a big irrigation pond on our property. Please spread far and wide, friends! Please contact Jonathan directly @ 514-348-0815

Did you know that Ottawa Farm Fresh is a family owned and operated business? True story. And this right here is the family. Jonathan, Jolianne, and Milo are the brains, brawn, and brilliance behind this enterprise, putting all they have into bringing their vision to life here in the Greenbelt. Want to know more about their story and what brought them to Ottawa from the Eastern Townships? Check out their story on the blog - it's an unusual one!... www.ottawafarmfresh.com/blogs/latest-from-the-farm/our-story

Need some help writing the perfect line of prose for your nearest and dearest today? Worry not, we've got your back! O my Love is like a red, red tomato That’s sunripened in July.... How do I love peas? Let me count the ways. Shall I compare thee to a summer CSA? Wait, no! That's gone too far. Nothing compares to our summer CSA! Whether you're celebrating Gal-entine's Day, Pal-entine's Day, or just good old fashioned Valentine's Day, we hope you find yourself filled with love today Oh, and by the way, our Summer CSA would make an awesome gift. #justsayin www.ottawafarmfresh.com/produc/summer-abundance-csa-baskets

It feels like a soup day to me, how about you? This particular soup is a staple in our house and has been dubbed Sunshine Soup, because it feels and looks like a ray of sunshine As if that wasn't enough, it's super easy to make as well. Let's get going. Buttenut Squash and Red Lentil Soup... Ingredients: 1 medium butternut squash 2 carrots 1 sweet potato 1 medium onion 2 cloves garlic Stock (I use vegetable, but chicken would work too) 1/2 cup red split lentils 1 can coconut milk 1 tsp turmeric 1/2 tsp cumin salt and pepper to taste Directions: 1. Peel and chop the onion and garlic, sauté in a large pot with about 1 tablespoon of chosen oil. 2. Prepare butternut squash, carrots, and sweet potato by peeling, seeding the squash, and chopping all into chunks (the smaller the faster it will cook). Add to the pot. Sauté for about 5 minutes. 3. Add spices and sauté with vegetables for about 1 minute. 4. Add enough stock to just about cover the vegetables. 5. Rinse red split lentils under running water and then add to pot. Salt and pepper to taste. 6. Simmer covered on medium-low until vegetables and lentils are cooked, about 30 minutes. 7. Remove from heat and add the can of coconut milk. 8. Blend until smooth with either a stick blender or conventional blender. 9. Sit down and enjoy your warm bowl of sunshine!

Let me introduce to you the grande dame of Ottawa Farm Fresh. She's lived a long and storied life, but boy the years are starting to show! In partnership with the NCC we're taking on the monumental renovation of this beautiful old agricultural building in a bid to bring it back to it's rightful place as the centrepiece of the Farm, now reinvented as the Ottawa Farm Fresh farm shop! Soon enough this magnificent building will begin it’s new life as a food sanctuary - an inspi...ring place for foodies and families alike to connect with food, farmer, and community. Here you’ll not only find Ottawa Farm Fresh vegetables, but also a curated selection of local delicacies and products, as well as an outdoor edible playscape. Coming to the farm shop is soon to be an anticipated weekly outing for the whole family! Who is as excited as us about this new endeavour You are? Great! We have big plans, but we need your help to shape the farm shop, and farm, into the truly epic experience we know it can be. Click on the link below to fill out the questionnaire and share your thoughts. A project like this takes a community to build! https://forms.gle/xk7ru4juAHpa74XV9

Valentine's is but days away and what says I love you more than a summer filled with fresh organic vegetables? Our Summer Abundance CSA is Ottawa's most flexible farm direct CSA, and it's only minutes from home! What a way to say I love you Don't forget, we have gift cards too ... Head to the website for more info! www.ottawafarmfresh.com/produc/summer-abundance-csa-baskets

Jonathan’s VS Steph’s carrots Why such a big difference in the quality of carrots harvested?! When Steph finally dug up her garden in the fall, why were her carefully planted carrots only an inch long, pale orange and tasteless? In fact her whole harvest fit in a sandwich ziplock bag! ... She came to Jonathan for answers. Here’s what he said.

Oh, how our beautiful greenhouse greens are growing! #grow #Iloveveggies #eatyourveggies #ott #ottawa #ottawaorganicfarmersmarket #ottawalife #ottawafoodies #ottawafood #ottawaeats #organicfarming #localfood #eatlocal #myottawa #ottawalifers #greenbelt #ncc

Daikon Noodle Pad Thai A light, healthy take on pad Thai that uses raw vegetable noodles instead of rice noodles! Thanks to Cookie & Kate for this week's recipe and photo (adapted and) inspired by her Healthy No Noodle Pad Thai.... Check out our website blog for all our recipes! INGREDIENTS pound daikon radish, peeled and spiralized 4 medium carrots, peeled and spiralized pound zucchini, spiralized pound bean sprouts 4 green onions, finely sliced 12 to 14 ounces extra-firm tofu, drained and pressed 1 small bunch of cilantro leaves, chopped 2 tablespoons sesame seeds 4 small wedges of lime, for serving Peanut sauce cup peanut butter or almond butter cup lime juice 2 tablespoons tamari 2 tablespoons honey 2 teaspoons grated fresh ginger 1 pinch red pepper flakes About 3 tablespoons water, to thin INSTRUCTIONS Prepare the veggie noodles and transfer to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl. Slice the tofu into 1-inch wide squares of tofu. Add olive to pan - enough to cover bottom of pan and pan-fry tofu cubes on each side, using a fork to gently rotate cubes to brown on all sides. Transfer the fried tofu to the serving bowl. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessarythe sauce should taste very bold at this point. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.

Daikon What do I do with that First off daikon is a crunchy, winter radish that becomes sweeter if you peel it (Jolianne's advice to you if you are eating it raw). Daikon is delicious in kimchi or a stirfry, lightly steamed with olive oil, salt or lemon juice for flavour or eaten raw. All you have to do is slice the daikon radish, dip it in dressing or peanut butter or add shredded raw daikon to your salad. ... Check out our next post for a very cool daikon recipe: Daikon Noodle Pad Thai!

So, for all of you who signed up for our Winter Bounty CSA here is a recipe to get you drooling... Steamed Beet, Roasted Potato and Salmon Salad with Dill Dressing Thanks to an old Food & Wine magazine for this week's inspiring recipe and photo:... Ingredients: 8 beets, peeled and steamed 8 potatoes, cut into bite size pieces and baked 1 large head of lettuce (or bag of mixed greens) 4 salmon filets, salted & peppered 4 eggs, boiled, peeled and cut in quarters Dressing: 1/4 cup cider vinegar 1/2 cup olive oil tsp sea salt and ground black pepper 1/8 cup dijon mustard 3 tbsp honey 1/4 cup chopped dill 2 chopped green onions Preparation: 1. Steam beets until they are fork tender. Preheat oven to 375F. Place potatoes pieces on baking sheets. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Bake until softened and brown on edges, about 30 minutes. 2. Put eggs in a pot with water to hard boil for 10 minutes. Rinse and chop lettuce and spread out on 4 plates. Remove egg shells when ready and cut eggs in quarters. 2. Meanwhile, in a small blender combine all dressing ingredients and add salt and pepper. Blend until smooth. Drizzle over salmon filets and BBQ grill until cook and still tender. 3. Arrange baked potatoes, eggs, steamed beets and a salmon filet on each plates bed of lettuce. Drizzle with dressing. Enjoy! *Leave out the salmon filet and egg for vegan variation.