It’s a sunny Thursday when I arrive at the farm, early enough in the summer that the warm weather is still a novelty. The space smells of a heady fusion of hay from the bales I’m sat on, wildflowers from the table and smoke from the cooking pit, from which Peter is soon brandishing a platter of farm sausages, the perfect accompaniment to the giant pot of tea that Henri soon appears with.
I’ve been to a lot of vegetable farms over the past five years, most of them ranging from 0.5 - 5 acres in size. But when I heard about Plowright Organic and that they were growing on 30 acres of land, my ears pricked up and I figured it was time for a visit.
Over the past couple of years, I’ve spent a lot of time on farms; I’ve got used to the way things work, the way they operate. But occasionally, I stumble across somewhere different, somewhere a bit special. Model Farm falls firmly into that category. They tick a lot of the boxes with their organic and pasture reared certifications, but I was itching to visit and see the farm for myself.
Step two in my locavore Christmas adventure was to source the vegetables to go with my duck. I get a weekly vegetable half share from my local CSA, the wonderful Sims Hill. But I realised this wasn’t going to be enough to feed myself and my parents, and leave me with vegetables for the rest of the holiday period, and so decided to supplement this with a seasonal box from another local producer, the Community Farm.
I fell in love with fermenting in Northern BC as the weather cooled and the leaves began to fall. In the chilly climate of Canada, a majority of your garden has to be pulled before the first frosts hit and the snow begins to fall, and so the question of what to do with the bounty is a very real one.
