Leahsbackyard

06/19/2026

I caved and got some chickies!!!
Keeping Freyja busy, that's for sure!! 🫠 Summer is in full swing around here! 🌼🌱🐓🌄

06/14/2026

Because Northern Ontario growers deserve their own language 🙌💚

I'm THRILLED and honoured to be able to offer you a begginers guide to gardening in Northeastern Ontario!!

Link to course page:
https://square.link/u/sdN5RYdx

🌱🌸🍅🐛🌳🌞

I already recieved some great views, thank you soo much to those who have already purchased and reached out!! 🤗

05/29/2026

The weather is finally treating us well lately 💛🌅🚜

04/30/2026

HEY YALL 🤠 I've been working really hard to put together a mini-course (webinar style) for those who are asking all the gardening questions this spring!!

Stop stressing about what to plant, when to plant, how to plant where to plant and everything in between! I hope that it helps to ease some overwhelm so you can enjoy your gardening experience 🌸🦆💚

Link to course page :
https://square.link/u/sdN5RYdx

With 14 years of professional horticulture experience, a degree in agriculture and a BA in Environemental Studies, I have been offering gardening/self-sufficiency workshops and seminars in Northeastern Ontario since 2017. I'm thrilled to try this new way of sharing my expertise and experiences with you. The technical learning curve was definitely a challenge for me. I welcome any feedback!! P.S. you're doing more than just buying my course, you're telling me "I'm on the right path"! 🫶💫✨️
[To purchase, head on over to my website and you will receive a link to the course via your e-mail attached to your payment]

04/02/2026

Warm air, patience, sealed skin 👌 Food storage is as important as the harvest itself! 🤠🥔

https://www.facebook.com/share/p/18cXHKh2uT/

You just harvested a pile of squash and onions and your instinct is to get them cold. That instinct ruins half of them.

Some vegetables need time in warm air before they go into storage. A curing period lets harvest wounds seal, skins toughen, and flavors develop. Skip it and they rot in weeks. Give them the time and they last through winter.

🌿 What to cure and how long:

- Winter squash and pumpkin — set in a warm spot for about ten days after harvest. The skin hardens and stem scars close up. After curing, a cool dry room keeps them going for months

- Sweet potato — a week to ten days somewhere warm and humid. The starches convert to sugars during this window, which is why fresh-dug sweet potatoes taste starchy and cured ones taste sweet

- Onion and shallot — spread in a single layer with good airflow for two to three weeks. The necks need to close and the outer skins need to go papery. A soft neck in storage means rot spreading through the batch

- Garlic — hang in warm shade for two to four weeks. The outer wrapper dries and the sulfur compounds that preserve it concentrate. Cured garlic in a mesh bag outlasts anything in the fridge

- Potato — different temperature. These want about two weeks around 50-60°F in the dark, not warm like the others. The skin develops a corky layer that seals in moisture for long storage

- Ginger — just a day or two of air drying to thicken the skin before it goes in the fridge. Short cure, big difference

- Dry bean — leave pods on the vine or hang them until the beans rattle inside. Two to three weeks of drying. Store damp beans and mold follows fast

The pattern: warm air, patience, sealed skin. Then cold storage works the way you expected it to.

Most of these keep for months when cured. Days when they're not. 🌱