Although we were not as hard hit as up state New York (we did not get the "lake effects"), the amount of snow we did get transformed our Growing Dome into an igloo.
|Not exactly easy to work on the farm in these conditions.|
|Christmas Turkey anyone?|
|Tomatoes are still ripening in the unheated Growing Dome|
|The Kale is still doing well (we need to pick it before it wilts)|
|Even Eggplants are fruiting.|
With our new fermenter, we are scaling up our production volumes and refining our recipes. Because this wine is technically a fruit Mead or Melomel, this means we are now processing local honey in rather large volumes.
|Our wine batches now demand a lot of local honey.|
|Frozen Kiwis ready to be turned to wine.|
As we scale up this year, we did encounter an issue. We did not leave enough "head space" between our sealed lid and our mash. The result is another lesson learned!
After a night of fermentation, we found the kitchen smelled a lot like yeast and we began to hear a hissing noise from the fermenter. After a quick look, we realized that the wine in process was spewing through our airlock valve. Of course this lead to a massive clean-up...although we did not lose much.
Finally this week, we leave you with 3 videos created by the FeastON program of the Ontario Culinary Tourism Alliance. We're really proud to have participated in this program since it really reflects what we are trying to achieve here at the farm.
The first video is really a mini commercial for the farm.
The second video is a good description of what some of us aspire to do in Niagara.
The last video really expresses well what FeastON is all about.