…to a lovely couple who fell in love with 151 Brook the same way we did 6 years ago.


The veg will continue: potatoes, eggplant and peppers have been planted into this wee front yard garden patch.

Thank you, everyone, for your interest, support and kind words about our (their) home.

Posted in Farm Photos and Updates

Our house and part of the “backyard farm” is up for sale!


Quiet neighbourhood in the heart of Aylmer

We imagine that our home, gardens and neighbourhood will be as inviting and livable to the new owners as they have been to us over the last 6 years. We are now selling to follow our farm dream and live in the country.

Please have a look at the about and photo pages for more information. There is also a google map on the map page.

Information en français içi.

To see the house or for questions, please contact us:

Anne Janssen/Andrew Dumbrille (best way to reach us)
(819) 684-7385
(613) 290-2006

Posted in Farm Photos and Updates

the beauty of calendula

in the field,  in the basket, in the dehydrator, in the bottle….

This year I grew calendula for my good friend Magdalena Tomczak of Woman Divine. Many of the pictures here (the good ones) are stolen from her website. She is an amazing photographer. Her treatments are just as amazing: go! be transformed. She really does make you feel (and look) divine.

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A summer email to Magdalena:

Aug 1

to Magdalena

When I harvest the flowers, the bees are pollinating and buzzing around me and in the flowers. I feel very lucky to be working alongside them. It makes me happy!
I should say bumble bees because there are not many bees around…and that makes me sad. But I’ll stick with the happiness for now.


Like This Page · September 27

INFUSION |inˈfyoō zh ən|
a drink, remedy, or extract prepared by soaking the leaves of a plant or herb in liquid.
• the process of preparing such a drink, remedy, or extract.
This one is 100% local 100% organic, grown, picked and prepared by people who care:) Brewing as we speak!…on my window sill:)
CALENDULA by Anne Janssen from
SUNFLOWER OIL by Huiles d’Amerique by a local eco certified sunflower oil producer
CALENDULA OIL by Magdalena from Woman

This afternoon Anne Janssen from @ has delivered to my house (on her bike) this years last batch of calendula flowers:( I am going to miss the weekly deliveries of these beautiful grown with love flowers. Anne is the best and I am very grateful for all the hard work she has put into growing, picking and delivering (she lives down the street from me ) calendula!. It has been a busy summer for me as well dehydrating the petals and infusing oils… now, all ready to deal with any sensitive skin problems…lots of beautiful flowers for your face:)
Ps. I took a picture of the last batch… hope you like:)
Posted in Farm Photos and Updates

Garlic Harvest 2013

A nice, sunny day and a patient team of lovely people: The Hendrick sisters (of Mr. Hendrick fame) Pat and Barb, Eliot, Hana and Andrew. Not too many photos this time around. The ones at the end are of the garlic hanging to dry on the front porch. Thanks to Pat and Barb for helping tie and hang the garlic. Only two bunches fell this year (and were immediately slated to be eaten). Our technique has improved!

IMG_0064 IMG_0066IMG_0056 IMG_0058 IMG_0060IMG_0062IMG_0050 IMG_0053 DSCN2416 DSCN2418

Posted in Farm Photos and Updates

Good food in the Aylmer Area

Please note: this list was prepared for my previous customers based in Aylmer, so it does not include all the superb organic farms offering CSAs in the Ottawa area and on the Ontario side of the river.

If you decide to sign up with any of these folks, it would be really nice if you could tell them that I recommend them!


  • HLF deliver to Bio-horticentre Meristème in Aylmer
  • Vallons de Sources deliver to Deschenes area, Aylmer
  • Ferme la Rosée deliver to Aylmer but not sure where
  • Juniper Farm deliver to Chelsea and Ottawa. They also do the popular locavore share which is fantastic. I am working on their farm 1 – 2 days/week
  • Ferme Lévetôt

Check out Equiterre’s website for more Quebec based CSA’s.

On-line Ordering

  • Marché de Solidarité Regional de l’Outaouis:  Terrific food co-op with pick-up in Hull all year round (you can buy products from most of the farms in the region through them. Not all organic.).
  • Bryson Farms in Bryson and Emile Peloquin in Aylmer deliver year round to your door. You buy on-line and can pick and choose. They also offer a large variety of good non-local foods as well as processed/frozen

Farmers Markets

  • Old Chelsea Market – There are currently no vegetable producers lined up for the Chelsea Market this year. They may still end up finding farmers as the summer goes on.
  • Old Hull Market
  • Wakefield Market
  • The Ottawa Farmers Market
  • Westboro Farmers Market  (new market
  • Main Street Market (St. Pauls)

See Croquez Outaouais and Just Food for more info on markets in the Outaouais and Ottawa respectively.

Posted in Announcements

Spring 2013: a little update

Dear friends and customers,

I hope you have had a great winter and are ready for spring.

Every now and then, especially on a day like today, I can almost smell the earth and my imagination runs wild. I feel the soil between my fingers and get excited that soon I will again see hints of green emerging. Green that is not quite identifiable and that I go and check on every day (sometimes twice!). Passersby may wonder what I am looking at since my nose is so close to the ground. When I remember what plant it is and what flower it will become I feel so happy and satisfied. Even unwanted weeds can have this effect in the spring!

This email is to let you know that after three wonderful years, I will not be selling my veggies again this year.

When I think of all you lovely regulars and our weekly interactions, I feel sad. But I am happy because I am going to be learning new skills (farming relatedl) this year while looking (and moving) to a larger piece of property in the country somewhere. I am eager now to have a longer term relationship with a piece of land.

I will still be growing vegetables so depending on the harvest, I might offer one-offs every now and then and will let you know through this email list (please let me know if you would like to unsubscribe). Hopefully, you’ll still be able to enjoy some of our hyper-local fresh vegetables when eating the Boulangerie Aux Deux Frères’ delicious pizzas. For those of you that have been wanting to come and garden, you are still welcome to come out for a couple of hours when the mood strikes you.

I am sorry that I won’t be supplying some of you with your weekly vegetables. It has been an honour to do so and I am grateful to all of you who supported this passion and endeavour. May you all be healthy and well and continue to eat beautiful, healthy food.

Thank you.
p.s. If you would like me to send you a list of CSA farmers (organic) in the area, please send me an email. Another great way to get local veggies is through the MSRO (it’s not all organic but they have a whole lot more than just vegetables) or Emile Peloquin.

Posted in Announcements

Garlic Planting 2012

It was a pretty cold, misty, wet day. It seems that everyone (except one) decided to drive here today and to do so in a silver vehicle!  We worked really quickly and I can’t wait to see the garlic appear in the spring – just to see how straight those rows really are. My measuring techniques weren’t totally appreciated by all. Understandably, since I use the width of my hand or the length of my finger to figure out the spacing between cloves and rows.

DSCN2257I am going to let these photos speak for themselves. In the photos are: Lynda, Armel, Hana, Leanne, Mathilde, Sarah, Sam, Jen, Lynn, and Pat. The inside shots were taken when we were cracking the garlic (opening up the bulbs and seperating the cloves in preparation for planting). Another group of friends came out for that: Eliot, Nathalie and Lucie, Skye, Pat (once again) and Magdalena (also the photographer).DSCN2247Garlic Planting 2012  DSCN2250DSCN2251 DSCN2252 DSCN2253 DSCN2256 DSCN2258 DSCN2260 DSCN2262 DSCN2263 DSCN2265 DSCN2267 DSCN2269 DSCN2271 DSCN2270In the truck: Armel. Behind Armel Leanne, Hana, Jen and Anne. Behind them: Sam, Pat, Lynne, Lynda, Mathilde and Sarah.

Garlic Planted. In the truck: Armel. Behind Armel: Leanne, Hana, Jen and Anne. Behind them: Sam, Pat, Lynne, Lynda, Mathilde and Sarah.
Posted in Farm Photos and Updates

Kale Stirfry

One of the great things about kale is how versatile it is. We make crispy kale chips, put it in soups, use it steamed as a side dish or a bed to serve stuff on top of, or, in this case, stir it up fast and spicy, asian-style.

In this case, I had some leftover duck from the previous night, but you can do this with beef or pork or chicken just as easily, either fresh or leftover, or use tofu or just skip the chunky protein altogether and go for maximum kale overdrive. And here, I’ve served it with noodles, but you can use rice instead. Whatever’s on hand is fine.

If you are using noodles, put a pot of water on to boil before you go about your prep.

Once it boils, you’ll toss in your noodles and let them boil for a moment, and then just turn it off and leave them in there for 3 or 4 minutes. That should do it. If you’re fast at cooking, you should be done everything else by then. If not, drain ’em and plate them in the warming drawer.

Prep your other stuff while the water boils. I used shallots, garlic, red bird chilis and some red/green onions from the farm. I don’t know what these are actually called, but they look like standard green onions, but they’re a beautiful reddish color near the hairy end. You can add other stuff, like carrots or broccoli or whatever, and use onions instead of shallots or substitute as you like. It’s your supper.

Cut all that up along with your chunky protein and your kale, which you can just rip into big leafy bits. Heat your wok. In with the oil. If you’re using raw meat, it’s good at this point to toss it in and brown it. You can be fussy and remove it after browning, returning it after you start your other stuff, but use your judgement. The idea is to make sure everything gets cooked enough, but nothing gets overcooked. Be careful!

For the veggies, I throw in the big stuff first and work my way down. Then add soy sauce to taste and, if you’re into it, sriracha. Yum. Toss it all in the wok until it’s cooked and then plop it on top of the noodles.

Words and pictures: Rob Bitschofsky


Posted in Recipes

Beet risotto

Bright red and redolent of earthy fall beetiness, this risotto makes great use of the beautiful beefy beets that are coming from the ground right now, and it’s warm, rich and filling; just the thing for cooler, darker nights.

And it’s easy. Well, okay, not easy; like every risotto, it takes constant attendance and stirring. But the beet part is easy. I had a recipe in a book for beet risotto that called for roasting the beets first, but I wanted it sooner. Surely, I reasoned, the beets would have plenty of time to cook in the 20 to 30 minutes of getting steamed in stock with the rice, as long as I cut ’em up small enough. Worked like a charm, and saved me an hour.

The trick is to cut the raw, peeled beets no more than a quarter inch or so on each side. You could make quarter-inch cubes, or little wands, about an inch long, like I did.

Then use your favorite risotto recipe. I heat a litre or so of chicken stock while sauteing a medium onion, coarsely chopped, and a clove or two of minced garlic in a few tablespoons of good oil. Before they go too far, throw in a cup of dry rice. Arborio or Carnaroli rice. Stir it around for a few minutes, until it starts to get a little translucent.

Add a sploosh of wine. Maybe a quarter cup. Red’s great for this risotto, but white’ll do just fine if that’s what you’ve got. Throw in your beet wands now. Salt and pepper. Stir until the wine is mostly absorbed. Add a ladleful of stock and stir til that’s absorbed. Repeat until the stock is gone or until your rice is done to your liking. That’s it. Your beets will be perfect by then. If you, like me, find your risottos take longer than you expect and use more stock than the recipes you’re using, try cranking up the heat a bit next time. Works.

Turn off the heat and stir in a few tablespoons of butter. You can serve it with parmesan, but that might be gilding the lily.

Words: Rob Bitschofsky. Pictures: Kyla.

Posted in Recipes

Veggies by Mireille Massé

It was a dark and romantic morning when Mireille came to the vegetable stand with her two cameras. After another dryspell, the skies opened up and it rained – torrential rains! The lights on the porch of the bakery were on in the middle of the day (hence the romance) as the dark clouds loomed overhead. Merci Mireille.

Posted in The Vegetables