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Our Farm

At RJR 100 Acre Farm we rely on direct to consumer sales through the farmer's market, sales from the farm gate and our CSA.

RJR 100 Acre Farm is celebrating 11 years of producing vegetables, fruit and eggs for our CSA Sharers.

CSA stands for Community Supported Agriculture. Consumers are directly connected to the producer to strengthen local food production systems. A CSA is a relationship of mutual support and commitment between local farmers and community members. They both share the risk and the bounty, members receive a weekly share of the harvest during the local growing season, but also understand that if there is crop failure or poor weather, the size and contents of the share will fluctuate.

RJR 100 Acre Farm produce is grown without pesticides. We grow our produce bio-logically. We protect our soil health, biodiversity, the health of our produce and our consumers. We consider the whole farm's ecosystem in our decisions from the soil, to the pests, to the helpful insects, to the birds, weeds, and the water system.

At RJR 100 Acre Farm, seed sovereignty is important to us. We make a point to avoid genetically modified or engineered (GMO/GE) foods, and try to use heritage varieties as much as possible.

If you are thirsting for contact with Mother Earth and would like to spend a few hours roaming the quiet solitude of the farm, we welcome helpers as well. Don't be shy, bring your grubby clothes and pitch right in. There is always weeding and watering that can be done. A day in the garden is a great way to get connected to where your food is produced, have fun, and teach kids about nature and the interrelationships between the land, animals, plants and people.

The RJR 100 Acre Farm includes Rita and James, daughter Marylynn, Sadie the dog, sustainable grass-fed beef cattle, Berkshire hogs, free range laying hens, a gander and his geese, and some ducks.
Updated January 19, 2018

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We have cucumbers. If we get rain this week we will have a lot of cucumbers. Our favourite types of cucumbers are Marketmore and Poona Kheera they are both tasty and make great pickles. Poona Kheera also can be used in stir-fries and chutneys. It is an unusual cucumber it has a white to yellow skin that changes to brownish red as it matures. Eat it as you would any other cucumber. A little grand-daughter of one sharer loves Poona Kheera so much at three years old she would gobble down a whole cucumber. Here is a recipe that we use:

Aunt Anna’s Mustard Pickles
10 cups cucumbers peel, remove the seeds and chop into roughly 1/2 inch chunks (7-9 cucumbers)
1-quart onions diced (6-8 white onions)
1-quart celery and cauliflower diced (2 cups of each)
1 red pepper diced (2 if you want more colour)
4 tablespoons pickling salt
Cover with 4 tablespoons pickling salt and water. Leave overnight. Drain well.
4 cups vinegar
6 cups sugar
4 tablespoons dry mustard
1 cup flour
1 teaspoons turmer…


We're expecting to have extra berries after our CSA sharers have gotten theirs. If you would like a crate or two for making jam, or maybe just a couple boxes for snacking, please give us a call. They are $4.50/box, $54/crate.

Chive blossom vinegar

To make chive blossom vinegar we trim off the flowers from chives and soak them in vinegar for a couple weeks. The chive flowers infuse the vinegar with a garlicky flavour and a beautiful pink hue. This can be used as a flavoured vinegar for salad dressings, dips, to sprinkle on fish or fries, or for a bowl of cucumber slices.

A ready batch.

Clean jars.

The light shining through the pink vinegar. So pretty.

Here's a recipe for a vinaigrette made with chive blossom vinegar.