The Organic Farm
42 Churchills Road
Portugal Cove-St. Philip’s
Newfoundland, A1M 2P6
(709) 895-2884
Visiting the Farm
Our Farm Store is not yet opened for the 2021 Season. Check back here for updates!
Hours: Saturday, 11 a.m – 5 p.m
(Other Days by Appointment.)During the season Mike is available at the farm every Saturday to answer questions about growing organically and give tours of the farm, and the geo-thermal greenhouses. You can also buy produce directly from us at the farm.
If you are looking for something specific, call ahead or send an e-mail with your request. We will try to reserve your order so you won’t be disappointed if you visit the farm. Children are welcome! On most visits, you will find tea, coffee and tea buns waiting for you in the kitchen!
Recent Facebook Posts
The 2023 Veggie Group Membership is now open! Please visit www.theorganicfarm.net for more information and to download an application.The Organic Farm | Organic Farm Newfoundland
www.theorganicfarm.net
The mission of the Organic Farm is to provide leadership in the development of safe and sustainable farming by using best practices in land development, greenhouse and field production, food safety an...
🌹 A special message from Mike Rabinowitz: Celebrating the Life of Melbawww.theorganicfarm.net/wp-content/uploads/2022/05/Special-Message.pdf
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Welcome to the Organic Farm 2022 Season.Join our Veggie Membership program to secure fresh, local organic veggies all season!
Order now and pay in full by June 8 and save 5%!
www.theorganicfarm.net/?page_id=2668
Veggie Membership | The Organic Farm
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To download/print a copy of the form, click on one of the following links and send completed form to organicfarm@nl.rogers.com: 2021 Full-time application form2021 Part-time application form
Weather at the Farm
Category Archives: Recipes
Beet Recipes
Marinated Beet Salad With Whipped Goat Cheese Yield4 to 6 servings Rikki Snyder for The New York Times It’s easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, … Continue reading
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Marinated Beet Salad With Whipped Goat Cheese
Marinated Beet Salad With Whipped Goat Cheese Julia Moskin Yield4 to 6 servings Save To Recipe Box Print this recipe Share on FacebookShare on PinterestShare on TwitterEmail Rikki Snyder for The New York Times It’s easy to make a pretty … Continue reading
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Chinese Cabbage Recipes
The Miracle of Chinese Cabbage Chinese Cabbage is one of the few vegetables able to survive in the cold, wet weather this time of year. Fortunately for us, it is a plentiful, nutritious vegetable. However, the baby slugs are just … Continue reading
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Rosemary Lemon Shortbread
Recipe from Veggie Co-op member Verify Furlong. 1 3/4 cups all purpose flour 1/4 tsp salt 1 cup butter 3/4 cup sugar 1 tablespoon chopped rosemary 1 tsp vanilla 1 tsp lemon juice Lemon zest Cream butter and sugar. Mix … Continue reading
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Pea Recipes
Pea Fritters Recipe from Veggie Co-op member Verify Furlong. “I used them as ‘bun’ for some portabello burgers but make a great snack with something to dip them into.” Approx 2 cups of peas 1 egg Spring onion 1/2 cup … Continue reading
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Potato Latkes
Potato Latkes When I married into Mike’s family in the mid-sixties, I learned that potato latkes is one of the traditions of the Hanukah season. Of course, I liked them from the start, being a Tennessee gal, where potatoes, not … Continue reading
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Tromboncino Squash Recipes
(sourced from Adam’s Heirlooms and strangeandyummy.com) Tromboncini have very pale green skin, sometimes almost pale yellow or tan, sometimes so light they look almost white. They tend to have varied faint white stripes like some zucchini varieties as well. When green … Continue reading
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Spaghetti Squash Recipes
Spaghetti Squash with Fontina 3.5 lb of spaghetti squash 2 Tbls unsalted butter 1 large clove of garlic, finely chopped 1/4 cup heavy cream 1/2 cup chopped walnuts 1/4 lb (1 cup) shredded fontina cheese 1/2 tsp salt 1/4 tsp … Continue reading
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Tabouli Recipe
TABOULI KIT. In addition to the ingredients in your Veggie Co-op Bag today, you will need fresh lemon juice, olive oil and salt and pepper to taste. (September, 20013) Ingredients. 1 cup cracked wheat (bulghur) 1 cup very hot water … Continue reading
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Soup recipes
This recipe is from Genia Sussex, a local Yoga teacher and friend. She E-mailed the recipe a few years ago after she purchased a potted rosemary plant. It has become one of our favorites, even in the “warm” winter climate … Continue reading
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Fennel
MEETING THE FENNEL CHALLENGE! Sharing Fennel Recipes. This section has recipes from members and friends. We are delighted with the response to the fennel challenge. Canadian Living Website. As explained last week, I found a good website to start our … Continue reading
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Greens Recipes
I grew up in Tennessee, where greens, both wild and farm grown was considered a staple, much like Newfoundland; our greens were always boiled and seasoned with meat, usually ham or bacon. Turnip greens were served on a shallow platter, … Continue reading
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Garlic Recipes
Seascape Garlic Scape Pesto This is a recipe from a long time friend, Ian Emerson. who is retired from Memorial. Ian moved back to his family farm in Ontario where he does some hobby farming. This includes growing garlic. His … Continue reading
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Chive Recipes
Title: Cheddar Chive Drop Biscuits * Categories: Breads Yield: 18 servings 2 c Flour 3 ts Baking powder 1 ts Salt 1/2 c Shortening 1 1/4 c Plain yogurt 4 oz Cheddar cheese; shredded 1/4 c Fresh chives; chopped Recipe by: Pillsbury … Continue reading
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Pumpkin Recipes
Pumpkin Cookies (contributed by Judy Lien) 1.5 cups of brown sugar – packed 1/2 cup margarine 1.75 cups mashed or pureed pumpkin 2 eggs 2.75 cups of flour 1 cup chopped pecans 1 cup raisins 1 Tbsp baking powder 1 … Continue reading
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Tomatillo Recipes
Guacamole Blend: 8 to 10 tomatillos, 2 cloves of garlic, a little bit of dried red pepper, one medium white onion, a handful of cilantro, pepper to taste, 2 avocados in a blender or food processor puree tomatillos and garlic. … Continue reading
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Leek Recipes
Parsnip and Leek Soup (contributed by Pat Downton) 1 leek, chopped 2 to 3 cups parsnip, chopped 1. Simmer leek in a small amount of butter or olive oil. Use a heavy pot. 2. Add either 4 cups water or … Continue reading
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Carrot Recipes
Carrot-Summer Squash Kugel (from “The Enchanted Broccoli Forest”) A. 30 minutes to prepare and 1.25 hour to bake. B. Use a food processor to grate things. C. Yields 6 or more servings. A little oil for the pan 3 cups … Continue reading
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Onion Recipes
Onion Soup (from April Gates) 5c thinly sliced onions. Use white and light green part of green onion. Dark green part can be chopped for garnish. Chopped fresh garlic, l or 2 tsp. 6 Tbsp butter l quart stock or water … Continue reading
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Kale Recipes
Braised Kale – From “The Lactose-Free Family” Remove tough stems from Kale and wash. In large saucepan, bring about 1/2 inch of water to boil and add kale. Return to boil, simmer (covered) for 3-4 minutes or until limp. Drain … Continue reading
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Bean Recipes
Vegetable-Walnut Pate contributed by Aunt Esther (yield – 2 cups) Also appearing in the Moosewood Cookbook 1.5 cups cooked green beans (purple beans are even better because they are meatier). 2 hard-boiled eggs, grated 1/4 cup toasted walnuts, pulverized 1-2 … Continue reading
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Summer Squash Recipes
Savoury Squash Recipes Zucchini with Monterrey Jack Cheese (contributed by Melba Rabinowitz) 1 large onion, also a clove of fresh garlic if desired 2 lb. zucchini or other summer squash 6-8 ozs of montery jack, or other mild white cheese Salt … Continue reading
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Cucumber Recipes
White Gazpacho (Cold Cucumber Soup) – Absolutely Wonderful!!! 2 large cucumbers/ 2 tsp. white vinegar l large clove garlic/ l can chicken or vegetable broth l cup sour cream. I have used plain yogurt. Toasted sliced almonds Peel and chop … Continue reading
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Gooseberry Recipes
Gooseberry Soup (contributed by Cathy Mackey) Serve ice cold on a hot day or at room temperature in the winter. About a quart of ripe gooseberries (yes, good and pink) just rinsed but no need to top or tail. Bring to … Continue reading
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