I meant to update this blog earlier with a Happy New Year note.  But then the New Year became the middle of January and then it became the Lunar New Year and now February is around the corner.  I’m seeing heart paraphernalia in stores already–it  makes me think of potatoes 😉

Ever have one of those weeks where it feels like everything has come to a head?  Never-ending meetings, events, emails…why can’t it be spread out more?

I’ve come to realize that feeling overwhelmed is in part due to the fact that this is serious farm planning season.  Farmers Market applications are due, seed needs to be ordered, fields to be sorted, website to be updated, calendar planned, business planning, tax planning, and CSA announcements are just a few of the items on my checklist.  Of course this is in addition to all the projects I have on the go in my full-time day job.  Oh ya—eating and sleeping too.

I’ve definitely stopped to ask myself, why?  Why did I decide take on this huge and ever more challenging endeavor?  Why farm in all my free time?  Why not take a break, relax, and socialize…?  And I realized, it’s because I’m made to do this. I love the hard work.  I love this kind of hard work.  And really my commitment to farming is more than about “work”.  It’s a lifestyle, a dream, a realization that I’m slowly and steadily moving closer and closer to.

I get so excited for a new year of redesigning the field from lessons learned the previous year, submitting my seed potato order, figuring out new CSA options, planning my stall’s set up at the Vancouver Farmers Markets in 2012, rising with the sun, planting, hilling, harvesting, (even washing) potatoes (with much better system) and getting dirt under my nails that literally takes a winter season to come clean.

I know I’m still small potatoes, but one day I will be farming Monday to Friday (and probably Saturday and Sunday) and eating, sleeping, socializing will be my part-time endeavours.  Thank you friends of Earth Apple Farm for supporting me in my first year.  They were my first steps on a long journey and you helped carry me along.

Happy New Year and Happy Lunar New Year everyone!

Here’s to another great season

Love Earth Apple Farm ❤


Its that time of year again– yes, folks its CSA decision time! Farms are all announcing their share offers for 2012 and although this CSA is really a early-autumn/winter share, planning begins yesterday.

I’ve already ordered my seed potatoes, of which there are 5 varieties in total:

  • Russian Blue
  • Yukon Gold
  • Sieglinde/German Butter
  • Red Chieftain
  • …and Russets *New this year!

For Potato CSA options, please see the Potato CSA page, click here.

I will also be growing an abundance and diversity of other root crops and hearty winter foods like winter squash for the farmers markets in 2012.  Beets, carrots, parsnips, garlic, sweet potatoes, rutabaga, turnip, and more!  Later into the year I will be posting which farmers markets I’ll be attending here on the blog, so keep checking in 🙂  If it makes it easier for you, check out Earth Apple Farm on facebook and like us!

And the following is an attempt to tantalize your taste buds.

Greek Style Potatoes

Just when i thought I was getting tired of potatoes, I tried this recipe out and was once again delighted! I used the Sieglindes for this recipe, because I find them to be the tastiest and they also tend not to fall apart like some of the starchier potatoes.


  • 1/3 cup olive oil
  • 1 1/2 cups water
  • 2 cloves garlic, finely chopped
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cubes chicken bouillon (I tried without the bouillon, added onion, ground lovage seed and extra thyme)
  • ground black pepper to taste
  • 6 potatoes, peeled and quartered


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
  3. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Serves 4

More recipes, click here.

Happy (belated) New Year!

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