About the Farm

Thyme for Ewe Farm is a diversified Organic farm located in Millville, Cape Breton. We produce vegetables, herbs, free range chickens, pastured pigs and beef cattle. We also have some sheep and goats for mowing and milk production (personal use).

We like to provide learning opportunities through workshops.

The farm sells through the Cape Breton Food Hub and at the farm, as well as some other retail locations.

We believe that farming can be regenerative and sustainable, leaving a legacy for the future generations.

Responsibilities

The General Farm Worker responsibilities would include:

-         Seeding, planting, weeding, watering, harvesting and preparing crops for market, including trimming tomato plants,

-         Feed and tend to livestock, check fencing, clean manure out of barns and pens, catch chickens and handle livestock,

-         Participate in building projects and renovations,

-         Help with meat processing (especially sausage making), cleaning, handling raw meat.

Qualifications and Qualities

–        Previous farm hand experiences required (market garden vegetable production and animal production)

–        Ability to maintain a professional and positive attitude

–        Self-motivated and able to maintain a fast pace of work for a whole day

–        Follow direction well and willing to learn

–        Strong attention to details and organization

–        Must be able to work independently as well as in a team setting

–        Ability to work under challenging ergonomic conditions, including work that requires frequent crouching, bending and kneeling

–        Ability to regularly lift loads of 50 pounds

–        Must be able to work outside in all weather conditions (especially heat)

–        Tractor experience

–        Passion and interest in working/learning about small-scale, low-input, sustainable vegetable and animal production

–        Comfortable with kids and a family working environment

Compensation

Minimum wage negotiable upon experience, starting part time in May moving to 35 hours/week in full season, till end of October, accommodation in camper trailer available.

Application process

Please fill out this form - This is a multi-step process and will involve virtual interviews. Final candidates will be expected to visit the farm before hiring. The start date is May 1st.

Click Here to fill out the form.

One of the tools in my arsenal of homemade remedies is elderberry syrup. I won’t spend a winter without it, especially when the kids are back to school! You can find elderberries fresh in the wild or from your local farmer, or buy them dried at a health food store.

Here are some of the Health Benefits of Elderberries:

-          Boost the immune system

-          Fight and protect against bacterial and viral infections

-          Reduce the symptoms and duration of a cold or the flu

-          helps clear sinus infections

-          has natural diuretic effects and promotes bowel movements

-          anti-inflammatory properties

-          anti-carcinogenic properties

-          eases symptoms of allergies

-          high in antioxidants

-          high in vitamin A, which makes it great for healthy skin

I only use the syrup when I’m not feeling well, or when the kids get the sniffles. For adults, take 1 tablespoon up to 4 times a day and for children, 1 teaspoon up to 4 times daily. Then you want to stop using it for a while before taking it again (best to keep it for when you really need it).

Elderberry Syrup Recipe

Ingredients:

• ¾ cups dried elderberries, or 2 ¼ cups fresh elderberries

• 3 cups water

• 1 teaspoon dried cinnamon or 1 cinnamon stick

• 1 teaspoon dried cloves or 4 whole cloves or 1 drop clove essential oil

• 1 tablespoon fresh ginger or 1 teaspoon dried ginger or 1 drop ginger essential oil

• 1 cup raw honey

Instructions:

1. In a large pot, bring the elderberries, water, cinnamon, cloves, and ginger to a boil.

2. Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes.

3. Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheese cloth.

4. Press all liquid out of the berries using the back of a wooden spoon.

5. Add the raw honey and mix well.

6. Store in an airtight glass container in the refrigerator. Mine usually last the winter, and you want to have a fresh batch for the following flu season.

It feels a lot better when you know you can take charge of your health. No one knows you better than yourself, and your body has the ability to heal itself. All it takes sometimes is a little help from Mother Nature.

Estelle

It's garlic scape season! Whether you grow your own garlic or you get it from your local farmer, it goes fast. One of the best ways to enjoy scapes is to preserve them for later use. Between garlic scape pesto, chopping it up in stir fries or salads, this year I'm going to pickle mine. Here is a simple way to preserve your garlic Scapes:

Pickled Garlic Scapes:

Ingredients:

1. As many garlic scapes as you can get your hands on! (About 10-12 per pint-sized Mason Jar).

2. 3 cups apple cider vinegar

3. 3 cups water

4. 3 Tbsp pickling salt

5. 1 Tbsp pickling spice per jar

Instructions:

1. Prepare your jars: Collect the number of jars you think you will need based on how many scapes you have to pickle. Inspect jars to ensure there are no nicks or cracks in the glass, especially around the jar rim as this can prevent a proper seal. Wash jars and bands in hot, soapy water, rinse and then sterilize by simmering in water.

2. Prepare your scapes: Rinse off any dirt, chop any hard, knobby ends off and trim the bulb end off (this is optional. You can leave the bulb end on but it might be tougher to eat and takes up extra space in the jar).

3. Combine water, vinegar and salt in a saucepan and boil over medium-high heat until salt is fully dissolved.

4. Fill each jar with garlic scapes. To fill, coil each garlic scape as tight as possible around two fingers and stack them tightly in the jar. Pack to within just over a ½ inch from the top of the jar.

5. Add 1 Tbsp of pickling spice to each jar.

6. Fill each jar with boiling pickling brine (water-vinegar-salt mixture) to cover garlic scapes, leaving ½ inch of headspace between the liquid and the top of the jar.

7. Place lids on top of jars and then screw bands on to "fingertip tight," which means tight to the point of resistance, but not so tight that air can't escape.

8. Process in a boiling hot water bath for 10 minutes. Then turn heat off, take lid off and wait 5 minutes before removing jars. You can omit this step if you're going to use them within 3 month.

9. Allow jars to cool on counter. Then store in a cool, dark place.

10. Wait 6 weeks before opening a jar to ensure best quality.

Notes

For the brine, just make sure to combine equal parts water and vinegar and adjust your salt to match (ie. 4 cups vinegar to 4 cups water to 4 Tbsp salt). This recipe calls for 3 cups of each and 3 Tbsp of salt, which I found should fill about 3 or 4 pint-sized jars. But you can adjust the amount of brine depending on the number of jars you are able to pack full of scapes!