Half Moon Farm

10/17/2026

How do you know when a pumpkin is ripe and ready for harvest? 🎃 There are a few things to look for in the pumpkin patch, like a hard stem and firm skin, but some seasoned pumpkin-pickers swear by the ol' "thump test" to determine if the inside is hollow.

And If you want your pumpkin to last months instead of weeks, cure it by keeping the pumpkins in a dry, warm place such as a sunroom, your doorstep, a dry part of your garden, or a sunny windowsill for at least 2 weeks. Then, carefully turn the fruits upside down and leave them for another 2 weeks.

Find all of our pumpkin-picking and pumpkin-curing tips at Almanac.com/Perfect-Pumpkin 🎃

10/17/2026

10/17/2026

Old weather saying: Fat rabbits in October and November foretell a long, cold winter. 🐇❄️

Have you spotted any especially plump rabbits lately? Tell us what you’re seeing where you live!

It’s a curious piece of weather folklore.

10/16/2026

Farm store open today and Saturday 11-4
Fuyu persimmons $2 a #
Tomatoes $1.50 a #
Quince $1.50 #
Pumpkins
We are a Salmon certified farm no spray organic heirlooms

10/15/2026

Vancouver Bee Project is excited to partner with Science on Tap to welcome conservation photographer, author, and National Geographic Explorer Krystle Hickman to the Kiggins Theatre on Wednesday, June 23, 2027, at 7 p.m.

Join us for “The A-BEE-Cs of Native Bees,” an evening of stunning photography, science, and stories exploring the remarkable lives of native bees. This special event is part of our Pollinator Festival week celebration, leading up to the festival on Saturday, June 26!

Read our blog for details and the ticket link!

Vancouver Bee Project se complace en colaborar con Science on Tap para recibir a Krystle Hickman, fotógrafa de conservación, autora y exploradora de National Geographic, en el Kiggins Theatre el miércoles 23 de junio de 2027 a las 7 p.m.

Acompáñanos en “The A-BEE-Cs of Native Bees”, una noche de fotografías espectaculares, ciencia e historias sobre la fascinante vida de las abejas nativas. ¡Este evento especial forma parte de nuestra semana de celebración del Festival de Polinizadores, que se llevará a cabo el sábado 26 de junio!

¡Lee nuestro blog para conocer los detalles y encontrar el enlace para comprar entradas!

https://vancouverbeeproject.org/blog/a-closer-look-at-native-bees-krystle-hickman-comes-to-vancouver-for-pollinator-festival-week

10/15/2026

A “revolutionary” and highly debated shift in food technology has officially reached American bakeries as Savor, a California-based startup backed by Bill Gates’ Breakthrough Energy Ventures, rolls out a lab-created butter made directly from carbon dioxide and hydrogen. By utilizing a cutting-edge thermochemical process that chemically synthesizes fat molecules to mirror traditional dairy, the company produces a “sustainable alternative” that completely eliminates the need for cows, plants, or agricultural land. Strikingly, this “butter made from air” has bypassed the standard pre-market Food and Drug Administration (FDA) approval process. Savor achieved this by utilizing the legal framework known as self-affirmed GRAS (Generally Recognized as Safe), which allows independent panels of qualified experts to establish an ingredient’s safety without waiting for a formal federal review. While pioneering establishments like San Francisco’s Michelin-starred One65 and Jane the Bakery are already incorporating the product into their “upscale” pastries, the quiet commercial launch has sparked immense political and consumer backlash.

🚩Check out the comments section for the concerns surrounding lab created butter 🫠

📸Image Rights (butter): ESG News
📸Image Rights (Bill Gates): Forbes