Farm Happenings for August 21, 2026 – Week 8

Yet again, I found debris strewn along the tractor path, and I was furious. A partial bag of compost. Containers of one size or another. I walked through the well-kept garden plots looking for the culprit. So thoughtless—and it’s been happening all season. Then a gardener came to me, upset, complaining that the entire front row of their corn had been torn down, the cobs chewed clean and tossed aside with irreverence. Who would be so blatantly disrespectful? The answer arrived this morning, by way of a memo of sorts. There, dead centre of my driveway, was a singularly impressive remnant—filled with kernels. Coyotes. Upon further research, I learned that not only do coyotes like corn, but they also have a regular seat at the omnivore table. Apparently, they’re fond of organically grown greens. Who knew? We seldom see them during the day, but at night, the field is theirs. They roam, looking for supper and drawn to the garden plots. What could possibly exude a more tantalizing aroma than a half-bag of compost? So, we carve the soil, lay our roadways, and erect our buildings. There is a vision and there is a plan. In the daily hustle of farm life, it’s perhaps easy to forget that we are not the only ones here. As I stared at the perfectly placed pile of poop on my driveway, I thought to myself: well, no need for Rogers high-speed internet, Mr. Coyote… the message has been received. (lol) Enjoy -) ~Michael

Notes From The Field

The weather has certainly made for a different season this year. All the nightshades—tomatoes, peppers, and eggplants—that are so popular are slower to make their debut. And with the heavy rain comes disease, which is a bit disheartening, I’ll admit.

But no fear! One way or another, we will be sure your weekly boxes are filled with an abundance. The field always finds a way, and so do we. Thank you for your patience and partnership—it means the world.

What’s In Your Share This Week

The farm is buzzing, and your baskets are bursting!
Here’s a sneak peek at this week’s lineup:

• Genovese Basil
• Beets
• Bunching Onions
• Neptune Carrots
• Cauliflower
• Celery
• Raider Cucumbers
• Lebanese Cucumbers
• Green Beans
• Prizm Kale
• Kohlrabi
• Romaine Lettuce
• White Button Mushrooms
• Hot Mix Peppers
• Jalapeño Peppers
• Baby Norland Potatoes
• Sweet Corn
• Cherry Tomatoes
• Green Zucchini
• Blueberries
• Strawberries
• Chives
• Cilantro
• Curly Leaf Parsley
• Mint

Recipe of the Week

Fresh Cherry Tomato & Basil Sauce

Skip the jarred stuff—this simple, vibrant sauce lets your share’s cherry tomatoes and fresh basil shine. It comes together in about 30 minutes and tastes like summer in a bowl. Perfect for a quick weeknight dinner or a lazy Sunday meal.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3–4 cloves garlic, minced
• 1.5 kg (about 3–4 pints) cherry tomatoes, halved
• ½ tsp salt (or to taste)
• ¼ tsp red pepper flakes (optional, for a little heat)
• 1 cup fresh basil leaves, torn or roughly chopped
• Freshly ground black pepper to taste

Instructions:

1. Sauté the aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2. Cook the tomatoes: Add the halved cherry tomatoes, salt, and red pepper flakes (if using) to the pan. Cook, stirring occasionally, until the tomatoes begin to break down and release their juices, about 10–15 minutes. Use a spoon to gently mash some of the tomatoes to help create a sauce.
3. Simmer and finish: Reduce the heat to low and let the sauce simmer for another 5–10 minutes to thicken slightly. Stir in the fresh basil and cook for 1 more minute until wilted. Season with black pepper to taste.
4. Serve: Toss with your favourite cooked pasta, spoon over grilled chicken or fish, or use as a dipping sauce for crusty bread. Top with fresh Parmesan if desired.

Optional: Throw in a chunk of parmesan rind to add an extra depth of flavour (though remove before serving)

🌿 Tip of the Week: Don’t toss those celery leaves!

Most recipes call for the celery stalks, but the leaves and tender inner