Stories & Updates

We share periodic updates on the progress and development of our current blooms, alongside highlights from the farm. Check back for early information on specialty inventory and upcoming availability changes.

While we focus on the artistry of our flowers, our animals are the ones focused on the foundation. Our specialty blooms thrive thanks to a hardworking (and occasionally chaotic) support crew that keeps our Goodwood soil healthy and our pest pressure low.

Chickens: These are our primary hunters for cutworms and pests.  They are incredible fertilizer producers and provide a steady harvest of fresh eggs. There is something deeply amusing about watching them peck and wonder around the farm during their "shift".

Ducks: Unlike chickens, ducks don't scratch, making them safe to wander among established plants without uprooting delicate flowers. They are undeniably messy, but their appetite for slugs and snails is unmatched.

Rabbits: We use a rabbit tractor to move them across the farm, allowing them to graze fresh grass while depositing "cold" fertilizer directly where we need it. This manure is nutrient-dense yet safe enough for our sandy soil without the risk of burning sensitive stems. Watching them twitch their noses in the shade of their mobile home is one of the quietest joys of the workday.

The Lesson of the Geese: We briefly invited geese to join the team, but they proved a little too clever. After they successfully located and destroyed our fiber optic internet, we realized their "intellectual curiosity" was a liability to our farm operations.

Beyond their practical jobs, these animals offer immense enjoyment. Whether it’s the ducks’ antics or the chickens’ busy chatter, they remind us that the farm is a living, breathing community. By working in harmony with this flock, we build a resilient, natural ecosystem where every stem we harvest is a product of this full-circle life.

While many recognize Goodwood as the backdrop for Schitt’s Creek, the hamlet's history is far more layered. I’ve spent my recent evenings reading Eleanor Todd’s Burrs and Blackberries from Goodwood—a fascinating look at the heritage beneath our feet.

This land is defined by transformation.  Centuries ago, Goodwood was a bustling hamlet with a hotel, a train station, general store, and even a brass band. The first visitors were awestruck by the "Crown’s Timber"—massive White Pines for ship masts—only to be dismayed by the sandy soil underneath. Many early immigrants settled here simply because they had few other options.

Similarly, the landscape shifted again in recent decades as free trade transformed the Ontario flower industry. I often wish I could have visited the nearby legendary White Rose "Festival of Roses" before it faded into history. But today, we are witnessing a powerful comeback. Floriculture is one of the few agricultural sectors that is growing, though it has transformed. We’ve moved away from mass production toward specialized, intentional growing that values artistry over volume.

Working the same sandy soil that challenged the original settlers feels like a full-circle moment. We are taking the lessons of the past and transforming them into a future where local blooms are more vibrant than ever.

The farm is quiet right now, and the fields are resting under a fresh layer of snow. But for a flower farmer, "downtime" is a misnomer. It is our season of reflection—a time to look back at our last harvest and find new ways to refine our techniques and elevate the quality of the stems we bring to your studio.

That’s why, during these quiet winter hours, I’ve been immersed in the Seattle Wholesale Growers Market Floral Standards—the industry benchmark for professional growers. These standards outline the technical nuances that define a premium stem, and by studying them now, I’m preparing to perfect the following practices for our 2026 harvest:

Precision Harvest Timing: I’m sharpening my eye for the optimal cut stage of each variety. No two flowers are the same—each matures on its own timeline and requires specific handling. By studying each crop individually and developing clear standard operating procedures, I can ensure greater consistency. For retail designers, this means flowers that arrive with maximum longevity for your cooler and shop floor. For event work, it means stems harvested at the ideal stage of bloom to perform beautifully through the final hour of installation.

Crop Health and Professional Length: Healthier soil produces healthier flowers. By prioritizing soil vitality and plant health, I hope to bring stems that meet rigorous professional standards for length, strength, and resilience.

Winter gives me the space to slow down and look closely at what I can do better. This behind-the-scenes work may not be visible, but it’s an important part of how I prepare for the coming season. When the first spring noses emerge, I hope you’ll see the difference in the flowers I bring to you.

As the first week of May comes around on the farm, the daffodils, tulips, and hyacinths are all showing off their colorful blooms. Woohoo!!! The air is filled with the sweet scent of the flowers. Among all the blooms, the scent of the tulips stands out the most. It reminds me of the smell of roses. Here is a picture of me holding my first tulip harvest of the year (very tired from all the shoveling of soil and compost, spring planting, and lack of sleep, but feeling joyful because of the abundant harvest).

Compared to tulips, I love daffodils even more. They always bloom the first in the spring, announcing the arrival of spring. While all the daffodils are beautiful in their own right, there are a few standout varieties that steal my heart. One such variety is Daffodil Electrus, with its reflexed petals and striking coral orange center. It's a true showstopper that never fails to impress.

Another favorite is Daffodil Bridal Crown, a multi-flowered small daffodil that exudes elegance and charm. Its delicate blooms add a touch of whimsy to the garden.

And this is Sweet Love, another small flowered variety but super adorable and long-lasting. It also has the sweetest scent.

I can't wait for more flowers to come! I'm counting down the minutes until the next batch of blooms arrives!

Hey there, flower lovers! We’ve got some exciting news from our farm. We’re building a brand new garden right at the front of our property, just for growing our beautiful flowers. We started this project last fall and it’s really starting to bloom now.

Last fall, we picked out the perfect spot and planned out 15 beds (that’s a lot of flowers!). We said goodbye to the old lawn with a sod cutter and tucked the new beds in for the winter with a cozy blanket of fall leaves.

Now that spring has sprung, we’ve brought in a mountain of high-quality compost - 35 yards of it! It arrived this past Friday and kicked off a super busy weekend. My dad Andy, my husband Charles, and I teamed up to tackle the compost mountain and spread it over all the beds. 

I’m absolutely smitten with this aerial view of our new garden (see if you can spot me in the picture). It’s like a fresh canvas waiting to be painted with vibrant colors. I can hardly wait to see it filled with a riot of colors in a few months!

Stay tuned for more updates from our flower farm. We can’t wait to share the journey with you!