Spring is here

Spring and warm weather have been slow in arriving  this season. We will be opening the

market this year on Wednesday , May 14. Our hours of operation will be from

9 am to 6 pm, 7 days per week. The produce available to start the season will

include: tomatoes, cucumbers, lettuce , beetgreens, kale, spinach and swiss

chard.  For transplants this year we are growing mostly vegetables such as

tomatoes, herbs, lettuce and the different cole crops. We will also have cuts

of our own farm raised beef available as well. Hope to see you soon at the


End of one season, beginning of another.

The crops have all been harvested for the season.  The past month has been wet

with snow or rain, making it a bit more difficult to get ready for the winter months.

The cows have all calved and are in the winter feeding areas eating  grass silage, hay,

and corn silage. We have been preparing seed orders for the coming year for the

vegetables that we grow for our market and the other farm markets we supply. The winter

greens that are in the greenhouse now have gone dormant with the short days and colder

weather. As the days get longer in February, they will start growing again for early fresh

greens. From everyone here at Manning Family Farm, Happy Holidays.


Just a quick note to say that our corn is now available in the market…and going by what we had for supper last night, it was worth waiting for!!!

July 25

We started harvesting new potatoes this week, and they are available at our farm

market along with the usual hodge podge ingredients. Everyone has a little different

recipe, but the other vegetables include  carrots, beans and peas. The other new vegetables

in the market include red peppers, blueberries, bunched bulb onions and cabbage.

For the month of August our farm market hours will be from 8 am to 6 pm . This is also

the time of year we start to calve out our beef herd again. They should start within

the next 2 weeks and will be mostly angus type calves.



June Activities

June always seems to be a busy month here. On the vegetable side of things, we started picking our greenhouse tomatoes last week for the Market. This is an older variety of hybrid tomato that has a flavour similar to garden field tomatoes . We are getting a regular supply of vegetables from our greenhouse and fields including cucumbers ,lettuce,kale,spinach, chard,beet greens and green onions. Our field potatoes are coming along nicely and by mid July we should be close to harvesting  them. There are a few annual bedding plants left as well. The beef cattle are all on grass and doing quite well. We put in an experimental plot of grazing corn which should be ready late July . With a 60 day planting to harvesting period , it will be interesting to see how it performs under our Maritime climate .Our grain barley headed out a week ago and should fill out nicely with the moisture we have had recently.

Getting transplants established

We are right in the prime planting season for field crops and gardens here. We are almost finished with our planting ; just some squash, pumpkins and second lot of sweet corn to go  in. The cattle are all on pasture now and enjoying all the lush green grass available to them. We get a lot of questions about cucumber transplants  for the garden, however , we have always had the most success with starting them from seed right in the garden. If you do decide to try transplants they have to be protected as they have probably been in a greenhouse and have not been harden off as of yet. The cucumber beetle loves these plants and can quickly destroy your plants if you do not monitor the population and apply appropriate control measures if needed. For all your transplants , they need to be looked after initially so that they get established in your garden and can develop a good set of roots to support the plant for the entire growing season. This means an appropriate amount of water and starter fertilizers to get the plants off to a good start. Watering is both an art and a science. You can over water transplants as much as under water  them .

In the market , we still have a good supply of vegetables from the greenhouses and should be starting our bunched baby carrots later this week. Our own tomatoes should be ready in 2-3 weeks. There are also transplants left including tomatoes , peppers , herbs , and an assortment of flowers.

We expect to start our grass silage for this winters cattle feed in the next week or so .

An update from Dean

Things are always busy here in the spring.  Most of the cattle are out on pasture now but there is still another group to get out plus another group of fancy Red Angus feeders to go to the next feeder sale at Atlantic Stockyards on May 30.  In the market we are still harvesting fresh vegetables each morning which includes beet greens, cucumbers, spinach, chard and lettuce and will have a good selection of home grown, vacuum sealed freezer beef.  Outside we are also working on planting silage corn, sweet corn, squash and pumpkins.  The grain barley is planted and is up, potatoes are in the ground and this week we hope to start harvesting onion scallions from the greenhouse as well.

The First Blog

Lots going on today but a few highlights…getting ready for opening on Wednesday, May 8….greens are looking good! Cucumbers look really good but won’t be ready for opening day….all good things are worth waiting for however! There are lots of good cukes on the plants, just not quite ready to harvest…this time next week hopefully.  Bedding plants are looking very healthy and are slowly being hardened off.  I will be introducing a Breast Cancer Fundraiser soon too called Pink Days in Bloom…details to follow but I am excited to be involved with this program.


We sold 22 head of feeder calves this weekend at Atlantic Stockyards and were thrilled to again have the high selling group – a group of 3 steers, averaging 510 pounds sold for $1.43/lb.  There was 842 head of feeders at the sale and the sale average was $1.19/lb.  The full report is available on

Hope to see you this week – open 7 days a week, 8-8.