Small Holdings Farm

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Small Holdings Farm An ecological farm in Pictou County, we sell our vegetables and fresh flowers June through October right here on the farm through our CSA and on-farm store.

Hello, we're Keltie and Michael of Small Holdings Farm. In our 9th season here on the farm, we sell our veggies and cut flowers June through October Fridays 2-6PM here on the farm (1999 Millsville Road, Scotsburn). We also offer a flexible farm subscription program -- our unique take on Community Supported Agriculture (CSA). Our CSA is sold out for the 2025 season however our on-farm shop is open to all on Fridays, 2pm-6pm June through October. If you would like to join our CSA Waitlist for the 2026 season, you can do so here: https://forms.gle/UVmWP96VcHdVZZpN8

And just like that! We have made it to our SECOND LAST week of CSA ordering of the season!!It is hard to believe we're a...
10/18/2026

And just like that! We have made it to our SECOND LAST week of CSA ordering of the season!!

It is hard to believe we're already getting so close to wrapping things up for the year!

CSA members, the online shop is now open to fill your baskets for the week ahead! You have until Tuesday morning at 8am to get your orders in!

With only two weeks left in the season, this is a great time to start thinking about using up any remaining credit in your CSA accounts and stocking up on some goodies to get you through the colder months!!

We have lots of wonderful storage crops available right now! Garlic, carrots, potatoes, beets, onions, kohlrabi and winter squash are all great things to have on hand for your winter cooking!

And don’t forget about all the other goodies we have in the barn! Maple syrup, black garlic, dried flowers and teas from Do & Hope Meeting Waters coffee are lovely things to keep for yourself or tuck away as gifts for the holidays!

We’re also having some end-of-season sales on cheese, sauerkraut, coffee and tea as we work through our inventory over these final two weeks!

A couple of little CSA account reminders!

If you’ve already used up your CSA credit, you can absolutely still place orders through the online shop! Just send an e-transfer when you place your order, or come shop with us in the barn during Farm Hours!

And if you still have some credit remaining, remember that our final sales day is October 30th! Any leftover CSA balances after that date will go towards our Local Families Initiative for the 2027 season, helping provide CSA shares to local families experiencing food insecurity.

We’ve still got so many beautiful things coming out of the fields, and we’d love to see you making the most of these final weeks!!

And one last little reminder!! This week will be our FINAL Thursday pickup of the season! Next week, for our last week of Farm Hours, we’ll only be open on Friday, October 30th!

Online ordering closes Tuesday at 8am, with pickup Thursday 2–7pm or Friday 2–5pm!

https://smallholdingsfarm.localline.ca/shop

-Kris

Hi everyone!!I thought it was about time I formally introduced myself!! I’ve had the pleasure of meeting so many of you ...
10/18/2026

Hi everyone!!

I thought it was about time I formally introduced myself!! I’ve had the pleasure of meeting so many of you over the last number of weeks in the barn, but for those I haven’t met yet, I’m Kristen MacRitchie, or Kris!

When Santosha headed back to university at the end of the summer, I had the opportunity to join the Small Holdings team for the rest of the season!

My family and I have actually been customers of Small Holdings for years, going all the way back to the New Glasgow Farmers Market days! Getting the chance to come and work on the farm, after so many years of enjoying everything they grow, has been such a special experience!

In recent years I’ve been working in food service as a barista and doing some baking, which are things I’m really passionate about. Expanding my knowledge of around produce and how things are grown and getting to spend my Thursdays and Fridays in the barn, chatting with customers, helping with orders, and getting to know so many of you has been such a great experience!

I grew up in Pictou County, but I’ve been away for quite a while now. Getting to spend some time back home, reconnecting with the community and working somewhere as lovely as Small Holdings, has honestly been such a breath of fresh air! It’s been really wonderful getting to spend my fall here.

I’ve also been the person behind quite a few of the social media posts you’ve been seeing lately!! It has been so much fun getting to share a little more about what I’m learning and what goes on around the farm. I’ve loved having the opportunity to see all the behind-the-scenes work that goes into growing the beautiful veg that fills the barn each week!

It really has been such a privilege getting to be a little part of Small Holdings this season. I’ve had such a wonderful time getting to know everyone, learning about the farm, and being part of this lovely community!!

And for those of you I haven’t had the chance to meet yet, I hope to see you around the barn before the season wraps up!!

-Kris

Let's talk about garlic!!!Garlic is one of those awesome crops that we get to enjoy long after the harvest season has co...
10/17/2026

Let's talk about garlic!!!
Garlic is one of those awesome crops that we get to enjoy long after the harvest season has come to an end! And right now is a great time to stock up on your garlic for the winter months ahead!!
Garlic is what we call a storage crop, just like carrots, potatoes, beets, parsnips and so many of our other fall favourites. When stored properly, it can keep for months!!
And the best part is that storing it really isn’t complicated! Our garlic has already been cured (dried after harvesting), so all you need to do is keep it somewhere dry, out of direct sunlight, like a cupboard or pantry. No need to take up any precious fridge space!!
We have two varieties of garlic available for the rest of this year — Saltsprings and Daisy! They are a Rocambole variety of garlic we are trying out for the first time this year!!! We are offering them in ½ lbs storage bags rather than 1lbs bags this year in hopes maybe you guys want to try both the Saltsprings and the Daisy!!
Whether you’re grabbing a couple of bulbs for your kitchen, stocking up for the winter, or getting them for planting - we’ve got lots of beautiful garlic in the barn!

Now, for the gardeners!!! We are bagging up our biggest and best bulbs as 1lbs bags for Seed Garlic, but you guys love it so much we keep running out and have to make up more bags! But the exciting thing about all of the garlic we have in the barn is that any of it is able to be used as Seed Garlic!!!! So if you come into the barn and there aren't any bags of seed garlic available, you can still grab any of the ½ lbs bags of storage garlic, and pop those in the ground instead!!

And here is a beautiful explanation from Keltie from last year on how to plant your seed garlic!
“Planting Garlic in Your Garden
A few folks had asked that I share the basics on planting garlic -- and I'm happy to!
When asked when we plant our garlic, my answer is always "we don't even think about it until after Thanksgiving".
Now you could plant anytime now -- we just tend to be focused on fall harvests through until the Thanksgiving weekend
The general rule of thumb in our region is to plant between first fall frost (usually right around October 1st) and mid November.
Now onto the "how" of planting garlic.
First, as with any and all growing, best to start with healthy, fertile soil. In the case of garlic, you don't want to plant in a low spot where water tends to pool and/or settle as those conditions can rot your crop.
What does fertile soil mean in the case of garlic? Well, we tend to treat our garlic like gold - providing it with rich living soil and adding a thick layer of high quality compost to the surface of the bed (2-3" deep). We do not mix our compost in with anything more than a broadfork or digging folk - we aim to not invert our soil even when applying compost. This works well for us as our soil life does a lot of moving compost for us. Also, in the case of garlic, you are then going to mulch heavily with straw (or perhaps seaw**d, chopped leaves, etc. in your garden) so the compost is protected from erosion by that mulch.
If you are buying bags of compost at a store, we would suggest composted sheep manure -- a personal favourite.
So, start from good soil and remove the w**ds and plants.
Not long before you are going to plant, break apart your bulbs into individual cloves. It is those cloves you will plant. No need to peel them and best not to break your bulbs into cloves much more than the evening before you plant as it can invite disease.
Plant your individual cloves approximately 6" apart in rows, and the rows themselves 6" apart. Push cloves, root end (rounded end vs the pointy end) down, about 2 - 3" into the soil, or place cloves in a furrow and cover with 2 - 3" of soil. Because our ground heaves in the winter freeze and thaw, it is important to plant your cloves deep enough -- don't skimp on the depth.
Once you have the cloves in, cover the entire area with 3 - 4" of mulch from straw, chopped leaves and/or collected seaw**d. This mulch will protect your garlic over the winter AND will suppress w**ds in the spring. We apply a thick layer of straw -- thick enough that we do not generally need to w**d much in our garlic crop.
I hope this is helpful. Growing garlic is a favourite of Michael's and I'd call it one of our signature crops here at Small Holdings Farm.
We have "seed garlic" for sale however know that you can in fact plant our storage garlic as well. It is not that these are different garlic but rather that as we clean our garlic for sale, we watch for bulbs of certain traits -- the traits we value and want to carry over to the next year. That becomes our seed garlic.”

Only two more weeks of Farm Shop Hours to get your garlic, this upcoming week Thursday Oct 22nd 2-7pm and Friday Oct 23rd 2-5pm, and the final day of Farm Shop Hours will be Friday Oct the 30th 2-6pm!

-Kris

Happy Saturday Folks! Just a reminder to CSA folks - Surplus Boxes are AVAILABLE!!What is a Surplus Box?"As we pack...
10/17/2026

Happy Saturday Folks! Just a reminder to CSA folks - Surplus Boxes are AVAILABLE!!
What is a Surplus Box?
"As we pack up our on farm shop on Friday evening, we will box up the remaining produce into what we are calling "Surplus Boxes". Each box will contain $30 worth of produce, but cost just $15. These are mystery boxes meaning a customer does not choose what produce is included -- that's key to how this works.
It is just a short window of time to order a Surplus Box each week -- online, here in the shop Friday 7pm through Saturday (subject to availability). This is so that our regular weekly ordering can begin Sunday morning with no confusing overlap.
Pickup is Monday between 9am and 2pm."
The surplus boxes are a mystery, but I will give you a sneak peek that there are some really great things in them this week - romaine lettuce, baby kale, green peppers, celery, and herbs! along with some other wonderful things!
Surplus Boxes are available to order until Saturday evening!
CSA members can order their boxes here:
https://smallholdingsfarm.localline.ca/surplusbox
-Kris

A couple other things I wanted to highlight today for the Farm Shop Hours!We have a couple things on sale this week!Cran...
10/16/2026

A couple other things I wanted to highlight today for the Farm Shop Hours!

We have a couple things on sale this week!
Cranberries are on for $5 (normally $7)
Cone Cabbage 2 for $6 (normally $4)
Italian Cauliflower are on for $3 (normally $5)
Green Peppers are on for $2.50 (normally $2.75)
Sweet Peppers are on for $2.50 (normally $3.25)

Also I wanted to share our list of some "less common" veggies to try this week!!
🌱 Delicata squash
🌱 Sunshine squash
🌱 Red kuri squash
🌱 Honeynut squash
🌱 Kohlrabi
🌱 Italian cauliflower (plus it is on sale!!!)
🌱 Salad turnips (https://www.bonappetit.com/recipe/turnips-roasted-garlic-goat-cheese-sesame - a recipe I know I am trying this week!!!)
🌱 Shisitos frying peppers

Note about the rest of the season!!
I also wanted to give everyone a little reminder that after our Farm Store Hours today (Oct 16th), there will only be two more weeks for Farm Store Hours! One set next week on Thursday the 22nd from 2-7pm and Friday the 23rd from 2-5pm! And we will be back for one last day of Farm Store Hours on Oct 30th from 2-6pm!!!
“This final Friday will be our end-of-season celebration and send off. And, we have special guests lined up! Special guests include Back Road Farm & Forge (Raina McDonald and Ruben Irons) with nursery plants and trees, and, from the forge, they will be showing off their new handmade kitchen knife. We will have some sales and specials on in the farm shop as well – more on that to come.” A beautiful quote from Keltie as she explains everything better than I ever could!!!

-Kris

A little bit of a cooler day on the farm here! The barn is filled up again today with tons of good things! And there are...
10/16/2026

A little bit of a cooler day on the farm here! The barn is filled up again today with tons of good things! And there are a couple of those things I really want to point out to you!!!

First thing is first! Today will be the LAST DAY for FRESH FLOWERS!! We will continue to have some of our beautiful dried flower bouquets for the rest of the season! But with a frost coming this weekend, today will be the last opportunity to get our stunning farm fresh flower bouquets!

We also have some 3lbs bags of Cortlands, Galas, and McIntosh Apples from Vista Bella Farms in Malagash!! Perfect for snacking, baking, or to put it a fall salad! (little hint at something below!)

I know Keltie mentioned it yesterday but I need to bring it up again! The broccoli coming into the barn is just looking magnificent! I had one sitting in the fridge from the last store hours and turned it into one of my favourites - Broccoli Salad, and the best part is that I made it with so many other goodies from the farm!!

It was just too easy to throw together - I chopped up my broccoli, apples, some red onion, some cheese, and threw it into a bowl. In a second bowl I put my dressing together and poured it all over my salad and gave it a good toss! I personally throw some dried cranberries and pumpkin seeds in it too and it is good to go!!!

My Small Holding Shopping list to make it again this week!
Broccoli
Apples from Vista Bella
Red Onion from
Knoynart Cheese
Creekside Maple Syrup

Dressing
Mayo, greek yogurt, apple c***r vinegar, maple syrup, dijon mustard, and salt and pep to taste!
And there you have it! A delicious fall salad!!

Hope to see some of you folks out here at the barn this afternoon!!!

-Kris
SMALL HOLDINGS FARM
1999 MILLSVILLE RD, SCOTSBURN
FARM STORE HOURS
FRIDAY 2PM–5PM

We have a beautiful selection of Winter Squash in our On-Farm Shop.Here's a quick guide on how to use them:🍂 Delicata ...
10/15/2026

We have a beautiful selection of Winter Squash in our On-Farm Shop.

Here's a quick guide on how to use them:

🍂 Delicata - great roasted and sliced, roasted or stuffed. Edible skin.
🍲 Red Kuri - pairs well with creamy ingredients, delicious addition to curries, soups or stews, a meaty texture delicious roasted or as an ingredient in pies or tarts
🥔 Sunshine - tastes good baked, mashed, as a pie filling or roasted. Great substitute for potatoes!
🍲 Butternut - so versatile...works in sweet or savoury dishes, in soups, stews, casseroles or curries, can be steamed, roasted, baked or even grated and eaten raw!
🍯Honeynut - the little brother to butternut size-wise but oh boy that flavour! Sweet and nutty, this specialty squash is delicious cut in half and roasted with a dash of maple syrup.

Let me introduce the Sunshine Squash...This is an orange skin, orange flesh KABOUCHA winter squash.It is the best tastin...
10/14/2026

Let me introduce the Sunshine Squash...

This is an orange skin, orange flesh KABOUCHA winter squash.

It is the best tasting kaboucha-type squash that I have ever had -- extra creamy and flavourful.

Kaboucha squash, in general, is known for its sweetness. It is slightly dry making work well in many different dishes from roasting to making pie.

It is sometimes referred to as a Japanese pumpkin and it makes a super delicious "pumpkin" pie.

Michael and I have not yet added an Insta-Pot to our kitchen but I hear cooking winter squash in an Insta-Pot is a breeze.

For now, we tend to roast winter squash -- including the Sunshine squash -- in the oven. I love the flavour that roasting brings out whether I am roasting for a savory use like soup (and adding salt, pepper and spices like rosemary and thyme) or roasting to then make a sweet pie or galette.

Here is my method:
(1) Cut the squash in half. This is the most difficult part -- just be careful, ideally use a sharp knife so it's not all muscle trying force the squash in two!
(2) Next up, remove the seeds by scraping out the inside with a spoon.
(3) Drizzle with olive oil and use your hands to rub it all over the squash. Sprinkle with salt and pepper -- and any herbs you might like. Place on a baking sheet cut side down.
(4) Bake at 400°F for 45 to 60 minutes or until fork tender.
(5) Let it cool enough that you can handle it comfortably. Then, use a spoon to scoop the flesh of the squash away from the skin. Skin goes into the compost and the cooked flesh is ready to eat or be put to use in a soup.

PS: My dear friend and CSA member Nicole recently told me that the sunshine squash is her FAVOURITE. Now, this is a big deal because Nicole cooks a lot of squash and Nicole cooks a lot in general. So, her recommendation is well informed! ;)

Here it is -- What you can expect to find in our on-farm shop this week!Our on-farm shop is open:Thursdays 2-7pmFridays ...
10/14/2026

Here it is --

What you can expect to find in our on-farm shop this week!

Our on-farm shop is open:
Thursdays 2-7pm
Fridays 2-5pm

Our on-farm shop is piled high each week June through to the end of October -- and this week is no exception!

Not to be missed this week is our fall broccoli. When it comes to farming, we figure we don't get all the credit -- and conversely we don't get all the blame when a crop goes wrong. Rather, we are working with the soil -- and with the weather. Well, our soil seems to love growing DELICIOUS broccoli. Really, our customers tell us that our broccoli tastes so good -- the head AND the stem!

Our on-farm shop is open to the public. We have two "checkouts" tended by two terrific farm team members. We accept cash, debit and credit. We have lots of parking too.

We have three weeks left in our farm season and so much to offer. Come on out this week as a first-timer, an occasional visitor or a weekly regular.

Small Holdings Farm On-Farm Shop
1999 Millsville Road, Millville
*just outside of Scotsburn

PS: The white fabric you see in the third photo is insect net. We use insect net to protect crops from pests -- rather than using pesticides. 🐛

HONEYNUT WINTER SQUASHWarning: Last year when I shared news of this squash, we were sold out of it in just one week! IYK...
10/14/2026

HONEYNUT WINTER SQUASH

Warning: Last year when I shared news of this squash, we were sold out of it in just one week! IYKYK 😉

You may remember this delicious, specialty squash from previous years on the farm -- or it may be new to you.

Honeynut squash is the little cousin to butternut (considered a personal-sized squash) -- and oh boy is it DELICIOUS.

It is the new squash in town, developed as a collaboration of a plant breeder and a chef using traditional methods. With a chef leading the project, this squash is all about flavour (sweet and nutty) — and a trendy compact size. Plus, like delicata, the skin is edible when cooked.

The collaborating chef suggests this simple cooking method is all that's needed for such a delicious squash -- slice in half and roast cut size up, drizzled with olive oil, salt and pepper. Try 400 degrees for 20 minutes but keep an eye as ovens vary.

This squash will flush out to a tany-orange colour and that's when it's flavour will be at its best. (See photo for colouring.) Pick up a few this week and store them on your kitchen counter (fall decor!) as their colour changes and they ripen fully.

Address

1999 Millsville Road
Scotsburn, NS
B0K1R0

Opening Hours

Thursday 2pm - 7pm
Friday 2pm - 5pm

Telephone

+19024762316

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