|Our Borage patch|
|The Borage flower|
From a health point of view, Borage oil is extracted from its seeds as a great source of Linoleic acid for vitamin supplements.
Of course our key interest is in serving this in our Tea Room and to do so, Chef has created a Raviolini with Borage and Nettles in a Beurre Blanc sauce. The dish is delicious and actually very pretty when plated.
|Borage and Nettle Raviolini in a Beurre Blanc sauce|
As one of the first restaurants in Niagara to qualify for the FeastON program (a program promoting local foods and restaurants using a minimum percentage of local produce), we were chosen as a site for filming and recording some of our practices. These images will be used to promote the program.
So this week we welcomed the FeastON film crew to the farm.
|The FeastON film crew ready for a three hour stint at the farm|
|Chef introduces the crew to Borage|
|Chef preparing the Raviolini|
Aside from Borage, our vegetable garden has generated some other successes but as well some serious disappointments (the Tomatoes in particular).
On the positive side, our Citron melons, Fennel and all of our herbs are doing extremely well (many of the latter are flowering and seeding already).
|Among the weeds, the Fennel still thrives|
Our Three Sisters bed is also lush with ears of heirloom corn already clearly visible.
|Heirloom corn in the Three Sisters bed|
|Squash acting as ground cover in the Three Sisters bed.|
|This year, our two varieties of heirloom Beet are evolving without being harmed by wildlife|
The monster Cucumber generated using the Kratky hydroponic method is quickly taking over the center of the dome.
|The Growing Dome's monster Cucumber vine|
|Our Growing Dome Tomatoes are almost ready to flower.|
|Even among weeds, the Concord Grapes are thriving|