Farm News – Transport delays and gratitude to local farmers
Colleen made it home from Mexico safe and sound and we hope to hear more of her adventures this coming week. We had offered you beets from the Ejido she was working, she might have picked these beets for us, but… the transport truck broke down and did not make it to Vancouver today. We should have had Colleen bring them in her carry-on!
When ordering the freshest possible produce transportation delays can cause problems. One of the factors we think of in food security is how far away the food comes from. Most often we think of fuel costs but there is also an increased potential for delay or inability to deliver at all. Yikes!
When we think of purchasing from Mexico or California we need to consider how the food is transported and also watering practises. Mexican farmers have always had less access to water than their California peers and have learned to grow with limited water. California farmers are learning this fast as the state cuts back on water to this business sector as well many others.
Meanwhile, back at home, we are not forced to eat skunk cabbage – known as famine food – yet! It is edible and local but we won’t be adding it to our local produce list anytime soon. Not when we have a bounty of local greens this spring! Thanks to all those farmers that have been planning ahead! Interestingly the local spring crops all seem to contain oxalic acid which is not so good for us raw in large quantities but is fine in small amounts and also cooked.
Skunk Cabbage or Swamp Lantern, if you prefer.
Young Sorrel
Young sorrel may be harvested in the spring when it is small and tender and when it has a fruitier and less acidic taste. This lemony flavour is a valuable addition to salads, soups or stews. Sorrel does not keep well so use it up first!
Fresh Sorrel
Sorrel and Goat Cheese Quiche
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1 1/2 cups milk
1/4 teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions.
Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.
Mashed Potato Pie Crust
Peel and chop:
1 lb potatoes
Cover with water and bring to boil. Cook until tender.
Mash the potatoes with:
1/4 cup milk or stock from the potatoes (for a vegan option)
Brush a 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil.
Bake in preheated oven for 30 minutes or until lightly browned.
If you would like to view or add to your order please click here!
It’s going great down here! There have been some last minute changes and bumps in the road but I learned to set my watch to Mexican time and surrender to whatever comes our way. Apparently it’s Semana Santa/Easter and this is a really big deal so we are all off the farm from Fri to Sun or Mon. We are getting to visit some of the other farms that Liz and Rafael (the project owners/farm directors) partner with as well as getting some sightseeing in.
I learned that we will be harvesting chard and red/gold beets next week for shipment to Discovery Organics. So if you see anything that is labelled Leyes de Reforma then those are the crops that I got to work on. So far we have seeded corn and done some irrigation maintenance.
We are working on an Ejido Benito Juarez Leyes de Reforma. There are many Ejidos in Mexico, the word refers to land that was allocated back to the people who lived on it after Mexican Idepencia. Not everyone who lives there is involved with the farm. The ejido has a population of about 80 and 37 are involved with the farm. Liz and Rafa run the business and planning of the farm as well as pay the workers by salary. Liz and Rafa approached the Ejido and presented their business plan, the people accepted. So now the people work their own land with the investment of Liz and Rafa and Baja Organic Agriculture (BOA).
There are no real means to make a living on the ejido so the people have worked out a way to make money off of their own land without having to sell it to Dole or some other American mega company that wouldn’t necessarily hire them and if they did would exploit the low Mexican wages, take all the food out of the country and sell it a marked up in the states. In other words a project like this really feeds the local economy as well as enfranchises the people/grants them the means to support themselves without having to “sell out”.
More information on Ejido Benito Juarez Leyes de Reforma here.
Permaculture Design Certificate
Experience all Four Seasons in this Part-Time Permaculture Design Course in Victoria, BC!
When: Starts with a 2 day introductory weekend on April 21-22nd (Earth Day!), 2012 and continues one Sunday per month until March 2013.
Where: Various Locations in Greater Victoria
Tuition: $960 + HST ($250 deposit to secure a spot)
Yes, these are stinging nettles – sting-y but terribly good for you! Use gloves or tongs to handle raw nettles. Once immersed in hot water, blanched or dried, the sting is gone. Nettle Tea is an excellent source of minerals and calcium. Dry for use next winter!
This gnarly veg makes a wonderful addition to mashed potatoes. Jamie Oliver says: “…everyone seems to be completely baffled by celeriac, but it’s beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it’s a complete joy.”
Joyous Mashed Potatoes and Celeriac
Peel, dice, and stick in a pot:
1 Celeriac, 1 inch dice
2 LBS potatoes, larger pieces
Pinch of salt
Cover with water and bring to boil. Drain and mash with butter and a little cream. Makes a delicious potato layer for Shepherd’s Pie!
If you would like to view or add to your order please click here!
We tried a new variety of apple San Rose from Washington last week and loved it. They are the pink-er ones in the box this week next to the red Empires.
Apples are coming out of controlled atmosphere storage now. These special sealed coolers that control humidity and temperature. BC and Washington apples are released from storage in batches between February and June. They have that fresh-off-the-tree taste and crispness but do not keep as long as the fresh fall crops.
Update from Dave of Madrona Farm
“Our Braising Mix is a beautiful medley of new shoots and greens from our winter Brassicas. Over the next eight weeks we get a bonus crop for having a diverse range of brassicas in the winter gardens. The mix includes red, savoy and green cabbage shoots and baby leaves, Russian and Lacinato kale and shoots, rutabaga and turnip green tips, Brussels sprouts shoots and various Asian greens. It braises well with garlic and a little Szechuan sauce.
P.S. Yesterday we got 1,000lb of Warba seed into beautifully prepared sandy soil to be ready for harvest the beginning of June.”
(Warbas are tasty tasty potatoes!!)
New Video Coming Soon:
Growing in the Winter with Farmer Dave
Braised Winter Greens with Beans
Stem rinse and drain:
1 bag greens OR bunch of chard
Heat skillet or wok to medium heat and add:
1 Tbsp olive oil
2 cloves garlic minced
1 cup kidney or pinto beans
Sauté until garlic is golden. Then add:
1/4 tsp red chili flakes
Add the greens and cover to cook for 2 minutes. Uncover and toss until wilted.
Add:
1 Tbsp Balsamic vinegar
Serve over quinoa or rice.
What to make with this week’s Best of the Bio-Region Box
Potato and Leek Soup
Braised Greens with Beans
Blackberry Apple Crumble
Omelet with Oyster Mushrooms
Parsnip and Potato or Carrot Latkes
Poached Pears
Leeks are coming from Seabluff Farm in Metchosin thanks to Farmer Ian King!
Introduction to Home-Scale Permaculture
With Elaine Codling
Saturday, March 24th
12:30 – 4:30 p.m.
Whatever size yard or garden you have to work with, applying basic permaculture principles will reduce the maintenance and increase the productivity. Learn practical strategies and techniques for creating a productive ecological yard and garden.
Permaculture design can give you more variety, more beauty, and more time to enjoy it. There will be hands-on activity at Spring Ridge Commons to apply techniques learned in class.
To register, please contact Pooyan Najafi at pnajafi@gmail.com or (250)858-5256.
Where: Fernwood Community Centre, 1240 Gladstone Avenue
Crop planning with our farmers is almost done! Just spoke with Wendy at West Wind Farm and she is excited about growing tomatoes and eggplant for us. We can also expect some of her Italian parsley and more grilling peppers.
She is going to experiment with red bell peppers this year. They are heat lovers and need a long growing season. Did you know that red bell peppers are ripe green bell peppers? Wendy is going to try growing them in the greenhouse.
West Wind Farms is one of the hottest spots on the Island in a little ecosystem northwest of Duncan in the Cowichan Valley. Wendy also reports that the garlic planted last October is looking great! If you remember her whole crop was lost last year so this is very good news!!
Wendy has also committed to grow a smaller variety of spaghetti squash this year
Wendy’s Lettuce Row – September 2011
What to do with this week’s Bio-Regional Box
We changed the name of this box from LOCAL ONLY as we have a few items from away – that is, Washington State and the BC interior. Still 50% Island Grown! The name will revert back once we have 100% local offerings again.
Carrot Quiche
Apple Blueberry Crisp with Hazelnut Topping
Raw Hazelnut Snack (Taste the difference between raw and roasted!)
Blueberry Muffins
Roasted Rutabaga and Shallots
Borscht
Sautéed Garlic, Mushroom & Braising Greens
Introduction to Home-Scale Permaculture
With Elaine Codling
Saturday, March 24th
12:30 – 4:30 p.m.
Whatever size yard or garden you have to work with, applying basic permaculture principles will reduce the maintenance and increase the productivity. Learn practical strategies and techniques for creating a productive ecological yard and garden.
Permaculture design can give you more variety, more beauty, and more time to enjoy it. There will be hands-on activity at Spring Ridge Commons to apply techniques learned in class.
To register, please contact Pooyan Najafi at pnajafi@gmail.com or (250)858-5256.
Where: Fernwood Community Centre, 1240 Gladstone Avenue
Share Organics is involved in the Climate Smart program sponsored by Saanich and the City of Victoria. We are mapping and tracking our C02 emissions. This involves tracking our vehicle fuel consumption, paper use, refrigerant use for coolers, energy use and garbage. We will estimate using records for the last fiscal year. After crunching numbers we will work to determine areas where we can improve and more accurately track our emissions! We were surprised to find that when we were asked to weigh our garbage each week that we produce as little as 1 – 3 LBS! We do a lot of recycling!
Other things are harder to track. We can see how much it costs in fuel to deliver to your door but not quite how to factor in the fuel we save because you folks do not have to drive to the store. Similarly we cannot track how much we save by choosing local over BC produce or produce shipped by tanker versus trucked. We know these things matter and make our choices accordingly but putting numbers to it is a different story. We can tell you that the bike delivery mileage was 2769 km last year and we hope to be able to report what is referred to as “avoided emissions” soon.
Who’s Your Farmer
Join Heather Stretch, Robin Tunnicliffe, Rachel Fisher, Saanich MLA Lana Popham, and Mary Alice Johnson for an evening discussion on local organic farming and learn more about the growers in your neighbourhood.
Tuesday, February 28 – 7:00pm
Cadboro Bay Books
3840 Cadboro Bay Road
Victoria, BC
Shiitake Mushrooms from Salt Spring Exotic Mushrooms
Shiitake is touted as Asia’s most famous mushroom: the tastiest, healthiest and most popular cultivated variety. On the Salt Spring farm it is grown on BC Red Alder. These mushrooms are harvested bi-weekly so they have higher moisture and flavor content than other sources. They are high in protein, anti-oxidants and Vitamins B, C & D. Shiitakes have a more robust flavor than the standard button mushrooms, which makes them go a little farther: by using only half the amount of mushrooms the recipe requires, they can be used in most any recipe!
Since Shiitakes are a nutritional powerhouse, they make a great meat substitute. They are a healthy alternative to meat for people trying to cut back on fat.
Here is a short video Susan did with Adam Gold of Salt Spring Exotic Mushrooms last March. Perhaps some of you recognize him from the markets?
Shiitake and Wild Rice Pilaf
Shiitake and Wild Rice Pilaf
4 oz. Shiitake Mushrooms, sliced
1 clove garlic, minced
2 tbsp. minced onion or leeks
1 cup snow peas or thinly sliced kale
2 tbsp. olive oil
2 cups cooked wild rice
1/2 cup toasted hazelnut pieces
1 dash of Tamari
In broad skillet, saute shiitake mushrooms, onions and garlic in oil until tender, 1 to 2 minutes.
Add rice, walnuts, onions and Tamari, mixing to blend. Heat to warm through.
Makes 4 servings
If you would like to view or add to your order please click here!
The Share Organics’ winter staff party was Saturday night and I wanted to share the great local dinner menu! It was part potluck and partly catered by chef Sonja Limberger of Five Elements Cooking.
As a personal chef Sonja came to my house and made the main course and a dessert.
Staff brought appies and veggies.
Chef Sonja doing some business with a bundt pan
local chard in the main dish!
Here are some highlights from the dinner menu:
Chard, Roasted Carrot and Ricotta Crumble
- by Sonja
A lovely mixture of roasted BC carrots, baked ricotta cheese and baby chard from Madrona Farm with a savory herbed crumble topping.
Mixed Veggies with Toasted Almonds in butter
- by Susan
Almonds are not yet local but Susan has planted an almond tree in her backyard…
Roasted Potatoes with FairyRing Mushroom Gravy.
- by Colby
The mushrooms were picked last fall and frozen by our own bike delivery rider, Colby. Delicious!
Chocolate Beet Bundt Cake
- By Sonja
Made with Denman Island chocolate and roasted and pureed beets. Served with local warm blackberry sauce and whipped cream.
Just leave them in the bin when you unpack your goodies and the driver will pick them up.
THANKS!!!
Sonja’s Carrot Ginger Soup
Ingredients:
1 small onion diced
1/2 tsp dill
1/4 tsp mustard powder
pinch of nutmeg
pinch of salt and pepper
1 Tbsp minced ginger
1 clove garlic minced
6 medium carrots thinly sliced
1 potato, large chunked
5 c veggie soup stock
2 1/2 Tbsp Tahini
1 Tbsp olive oil
Heat a little olive oil in a pot, and then add onion and sauté on a low heat about 5 minutes then add all spices including ginger and continue sautéing for another 5 minutes.
Add carrots and potato and pour in some soup stock to about 2 inches above the veggies. Less stock is better… if you add too much from the start the soup will be too thin. Then bring to a boil and leave on a low to medium boil until the carrots are tender, around 45 minutes.
Let the soup cool briefly, then using a hand mixer blend till smooth adding the tahini while blending. OR pour into a blender and mix on high speed then turn down to medium speed and add the tahini through the top while spinning.
Taste for salt and serve with some chopped parsley as a garnish.
Makes about 5 or 6 servings.
If you would like to view or add to your order please click here!
The first annual Island Agricultural Fair was held last weekend at the North Cowichan Exhibition grounds. It was great to hear two organic certifying groups at the event talking to local farmers about the organic industry. Our local certifying group, Island Organic Producers Association (IOPA) was one of them and ProCert, a BC and international certifying body, was the other.
These certifying groups and their farm members must meet BC organic standards set by COABC, Certified Organic Associations of BC.
I wish there had been a GMO Free Island group in attendance but we do not have one yet.
Anybody interested?
That’s a big, red tractor!
BPA-free Crushed Tomatoes
Share Organics will soon be offering crushed organic tomatoes in bisphenol-A (BPA) free amber glass jars from Eden Foods.
A special thanks to a customer that alerted us to this and suggested we source processed tomatoes in a new way!
BPA leaches from the inner liner of cans that hold high acid foods. BPA in our food is concerning as “studies have shown the chemical to mimic the hormone estrogen and be linked to such health problems as infertility, breast cancer, prostate cancer, hormone imbalance, and premature puberty in women.” Ack!
It is always interesting to see our food in the global perspective. Here is the latest from our mainland supplier on the veggie scene:
“There is little change on the veg front with continuing tight supply across the board, with the occasional window of good supply and more seasonal pricing opening and closing. Unfortunately, after a week of warmer weather, cold nights and frost are now looming for the desert growing areas again this weekend, which isn’t going to help. … Slicer cuke pricing continues to be out of this world, but tomato pricing is crumbling across the board affecting all growers in Sinnaloa – a nice stretch of hot weather has helped there. It was about this time a couple of years ago when we had that deadly freeze and temps of -9 C there – totally the opposite this year.”
- Discovery Organics, January 25
All the cooking greens are at very high prices this week especially the kales!! The California crop is dwindling and the Mexican crop is still at least a week away.
On the home front
We have small savoy cabbage and cauliflower in the fields at Madrona Farm. Dave is also planting a few beds of oriental greens which will fill in the gaps in the early spring for fresh local greens. Potatoes are almost sold out but rutabaga and turnips remain strong. The Brussels Sprout patch continues to produce!
We are involved in the crop planning stage of the cycle speaking with farmers about what they want to grow for Share next year. This gives them a better idea of what to plant when. Farming is a chancy business and so farmers are glad we are here and ready to eat what they grow!
Baby Cauliflower photographed at Madrona Farm, Oct 2011
The Islands’ largest agricultural event of the year! Featuring a trade show with more than sixty exhibitors:
February 3-4, 2012
Cowichan Exhibition Park
District of North Cowichan
(5 kilometers North of Duncan)
The Islands Agriculture Show provides a unique opportunity to showcase, celebrate and grow the agriculture industry on Vancouver Island and the Gulf Islands.
Visitors to the trade show can expect to see the latest and most innovative equipment and technology for the agriculture industry. http://iashow.ca/
Ginger Rutabaga Vegetable Soup
Melt in a soup pot:
1 Tbsp. butter or olive oil
Add and sauté over low heat for 7 minutes:
1 1/2 cups chopped onions
1 Tbsp. minced garlic
3 Tbsp. minced ginger
Peel and dice and then stir in the following and sauté another 10 minutes:
1 LB Rutabaga
1 medium sweet potato or parsnip
2 medium potatoes
2 large carrots
Add and bring to boil:
6 cups water
1 stick cinnamon
Cover and simmer for 10 minutes.
Remove cinnamon stick and continue simmering until tender. Remove 1/4 of the vegetables to your blender and puree. Return to soup pot.
Serves 6 to 8.
If you would like to view or add to your order please click here!
SunTrio Farm has extended the seasons on Vancouver Island by growing in heated greenhouses. In addition to early and late tomatoes, peppers and cucumbers; sprouts are grown year round and salad greens are available for most of the year.
Dennis and Frank O’Brien
Blueberries have recently been planted in the fields with the first crop expected this year. In addition, an orchard is in the planning stages. I have requested pear and plum trees!
Last year we enjoyed island cucumbers in early April and tomatoes in early May. I spoke with Dennis, one of the trio of brothers involved on the farm, and he tells me they are expanding production and have 1/3 more greenhouse space this year.
SunTrio Farm is certified organic and because they cannot rotate the crops in the green houses they replace the soil each year with Sea Soil. The used soil is then rotated into the fields. Plants are propagated in an organic hothouse on the lower mainland. It is the most energy efficient to grow all the seedlings for many growers in one spot because heating the houses and the use of grow lights are most extensively used at this dark time of year. Tomato, pepper and cucumber plants should arrive mid February and the first crop of cukes will be harvested at the end of March. Cukes are planted sequentially with later plantings grown right from seed on the farm.
The growing season can be stretched right to the end of October, well after the field crops are finished. Dennis is a heating expert. Their greenhouses are heated with natural gas and in the shoulder seasons of April and October with heat pumps. They rely on solar heating as much as possible. For example, today (Monday) the gas-fueled heat automatically shut off when the solar panels took over. Windows open on sensors to keep the temperature around 80 degrees.
Thanks to all three brothers – Dennis, Frank and Michael – for the work they do towards a Food Secure Vancouver Island!
Roasted Potatoes, Sunchokes and Brussels Sprouts
Cut into bite size pieces:
2 large german butter potatoes
1/2 to 1 LB sunchokes
1 onion
Place on cookie sheet and drizzle lightly with:
1 Tbsp olive
Sprinkle with salt, pepper and chili powder
Shake to cover and roast at 400 degrees for 15 minutes.
Add:
Sprouts from 1 stalk brussels sprouts
Turn potatoes and toss sprouts with the other veggies. Continue roasting for another 10 or 15 minutes until nearly done.
If potatoes are not golden brown you can crisp them up under the broiler – but watch ‘em closely!!
Invest Your Money in Local Change
A forum on present and future options for putting savings, RRSPs and investment dollars into local, sustainable, ethical businesses to build a more self-reliant economy.
Admission Free!
Tuesday, January 31, 2012 at 7 p.m.
Ambrosia Conference Centre
638 Fisgard St.
Victoria, BC
New Warehouse Mates
We’re sharing our warehouse space with a new pack of people, GeaZone, a zero-emmisions bike courier service. It’s a whole new energy in the warehouse…
We were their very first delivery: salad greens to Niagara Grocery in James Bay!
If you would like to view or add to your order please click here!
We had to wait until after 2pm on Monday but the kale and mizuna did thaw out (in fact, sweeter for the frost) and are ready to go into the boxes!
The root veggies were minimally washed however as the farmers’ hands were freezing and the water flow was limited. We will try to dust them off for you – thanks for your understanding!
Root veggies actually keep better when unwashed. In the UK you will often see carrots labeled as “dirty carrots” for sale and there is a consumer understanding that they are, in fact, a superior product!
Adele braved the snow Monday morning and delivered our hazelnut order. Chocolate hazelnut butter is now back in stock!
And introducing a NEW OFFERING!! We are pleased to offer these delicious nuts in a 1LB value size as well as our 100g bag. This year’s crop has been fabulous so we expect to have them for most of the winter. The harvest was around 4 tons (included a 1 ton pre-harvested by the squirrels!) We will try to give you a heads up when supplies start diminishing so you can stock up.
Those with nut allergies please note we are packaging nuts on our premises for the first time but are doing it in an area separate from the vegetable production area.
Nuts are a great source of protein. As we eat less meat to lessen greenhouse gases we need to grow more plant-based proteins. I just planted a hardy almond tree in my back yard! (… Available at LeCouteau Farms)
Pulses are more commonly known as lentils and are another easy-to-grow protein that we should eat more of!
Invest Your Money in Local Change
A forum on present and future options for putting savings, RRSPs and investment dollars into local, sustainable, ethical businesses to build a more self-reliant economy.
Admission Free!
Tuesday, January 31, 2012 at 7 p.m.
Ambrosia Conference Centre
638 Fisgard St.
Victoria, BC
Apple, Hazelnut, and Swiss Salad
Place on a salad platter:
1 small head clean, dried-off lettuce in bite size pieces
Drizzle lightly with:
1 to 2 Tbsp olive or walnut oil
Toss and sprinkle with:
1/2 cup coarsely chopped roasted hazelnuts
1/2 cup cubed Maasdammer (Swiss-style BC cheese)
freshly ground pepper
Cut into thin slices:
2 medium sized Winesap Apples
Place in bowl and sprinkle with:
2 Tbsp. Lemon juice
Just before serving place the pear slices on top of the salad. Sprinkle on the rest of the lemon juice and serve!
If you would like to view or add to your order please click here!
Jon and Katy of Alderlea Farm are a source of zucchini, cabbage and cucumbers for us. They are also a source of fun family things to do on their farm!
They are hosting a series of daytime shin-digs that include tractor rides and picking out next season’s Christmas tree. These are the first trees I’ve heard of that are lovely, LOCAL and sustainably grown.
For details please contact Jon and Katy at Alderlea Farm:
3390 Glenora Rd, Duncan
250-715-0799
jonkaty@shaw.ca
It looks like you need to reserve a spot for this fun event!
It was an excellent obstacle course for the chefs this year. They had to jump mounds of compost and hay bales, shimmy under irrigation pipes, scale a wall, paddle (in questionable boats) to an Island to retrieve their condiment bags and finally finished up on the Zip Line!
We all ate a fabulous lunch while each Chef picked their own vegetables from the fields and with a protein of choice they each began to prepare a fabulous meal! One Chef caught some lake trout in Prospect Lake the day before, another choose local dog fish – a very underrated fish in this part of the world. A fellow from The Whole Beast showed us how to make sausage!
It was a great chance to see these amazing chefs in action and to learn a thing or two. I saw a chef use the pulp from a squash in his soup base and also sauté the squash seeds to use as a garnish. At the end of the day each meal was auctioned off to the highest bidder. All this was in support of the TLC. This was A LOT OF FUN!
Don’t miss it next year.
Just don’t.
budding Brussels Sprouts
Madrona’s Farmer Dave was overseeing the festivities. Dave has been working with Share Organics to extend the growing seasons into late fall and early spring. I saw some of the crops that will fill our boxes later in the year: brussels sprouts, cauliflower, cabbage and kale as well as braising greens and arugula.
Baby Cauliflower
Green Apple and Buttercup Squash Casserole
This can be prepared the night before and baked at the last minute – when the turkey comes out!
2 Jonagold apples, peeled and cored
3 TB organic butter, divided
2 TB extra virgin olive oil
1 small butternut squash, peeled and cut into 1-inch pieces
1 small yellow onion, chopped
1 large stalk celery, chopped
2 cups mushrooms, cleaned and cut into quarters
Sea salt to taste
Freshly ground black pepper to taste
Fresh thyme to taste, optional
1/2 cup breadcrumbs
1/2 cup toasted chopped pecans/walnuts, optional
Preheat oven to 400°F. Cut apples into quarters and then each quarter into quarters again.
Melt one tablespoon butter with the olive oil in a large skillet over medium-high heat. Sauté squash, onion, celery and mushrooms with a pinch of sea salt for 10 minutes, stirring often. Cover the pan and cook for 5 to 10 minutes over medium-low, stirring occasionally, until squash is just tender.
Meanwhile, melt the remaining two tablespoons of butter in a saucepan. Add the breadcrumbs, stirring to coat well and set aside. To the pan add the squash mixture, and the apples, thyme, salt and pepper to taste. Continue to sauté for 5 to 10 more minutes, or until apples are just tender. Transfer vegetables and any pan juices to a buttered medium baking pan. Sprinkle breadcrumbs over the top.
Bake for 10 to 15 minutes or until breadcrumbs are golden-brown. For extra crunch, garnish with toasted pecans before serving.
Thanks to Nancy at Sungold Meadows Farm for this recipe and this week’s squash!
If you would like to view or add to your order please click here!
It was a joy to head up to OUR Ecovillage in Shawnigan Lake and I recommend it as a farm field trip. The Ecovillage is now setup to receive visitors and if you miss the scheduled tour they have Self Guided Tours. Their innovations in permaculture, food storage and green building are a wonder to see. ourecovillage.org
The GMO Conference featured Jon Steinman (more on that next week) and Dr. Don Huber, an expert in crop production who has been asking the US Agriculture Department to investigate lower crop yields and decreased fertility and live births among livestock populations.
Don showed us many examples of crop problems related to the most common herbicide Glyphosate (Roundup) that is frequently sprayed to ready fields for planting. The crop is genetically modified so that it grows despite the application of Roundup. Glyphosate inhibits enzymes specific to plants, including an unintended disruption of enzymes necessary for micronutrient uptake. The overall trend in crop yield per acre is on a downslide. Dr. Huber asks why. He has seen cases of poor yields of GMO corn planted on Glyphosate prepared fields.
Every spring I speak to the issue of herbicide spraying in Saanich. “Unsprayed fruit” is not organic because of the common use of herbicides on the fields. If the plant’s ability to uptake minerals (micronutrients) is impaired then the studies that show conventional food is less nutritious than organic food makes sense!
Dr. Huber saw crop yields are even poorer where GMO crops were planted. Increasing the acres planted might help the GMO seed companies but it doesn’t help farmers. The American Cattlemen’s Association has been petitioning the US Agriculture Department to investigate dramatic decreases in cattle fertility. Could this be related to GMO corn feed?
There has been no independent, peer-reviewed study on the benefits of GMO, not before or after GMOs were released into our world. As the government requires NO long term testing of GMO foods, it’s impossible to determine what effects they are having.
3 medium, juicy tomatoes, finely chopped, OR 1 cup chopped, canned tomatoes
1 tsp turmeric
1 tsp salt
1 tbsp ground cumin
1 tsp ground cayenne OR 1/2 tsp Sambal Oelek
1 tsp garam masala (optional)
1/2 cup of extra-firm tofu (optional)
1 onion, chopped
1/2 head of green cabbage, chopped in cube-like pieces
1/2 cup of fresh or peas
Core and chop the cabbage and set aside.
Heat oil for 30 seconds on medium-high heat in a large, heavy bottomed, shallow pan. Gently stir in tomatoes, turmeric, cumin, salt and the optional spices.
Sauté for 3 to 4 minutes. When the oil separates from the tomatoes, you will know that the spices are cooked.
Add the onion and stir well. When the onion looks golden, add the cabbage. Stir well and sauté for 3 to 4 minutes.
It’s best to taste the cabbage at this stage – if it’s just slightly crunchy, then add the tofu and the thawed peas and stir well. Turn off heat. Try not to overcook the cabbage or peas, because they will wilt.
It will take place at
Madrona Farm on Blenkinsop Rd
October 2, 2011 — noon to 6:00 p.m.
Get there at noon so you don’t miss the local chefs running the farm relay!
Enjoy some fabulous local food while the chefs setup and prepare a meal from the crops they picked in the relay! The Chefs bring a protein of choice and the rest is a surprise! Later in the afternoon these meals will be auctioned off with proceeds to the TLC. Our local chefs are great guys with generous spirits. Click here to see more about the chefs and their local restaurants:
It was exciting to see all the folks supporting our farmers and the idea of a covered, year-round Downtown Market at the Eat Here Now event this past Sunday. The variety and amount of produce was amazing!! Peppers, eggplants and tomatoes of every colour and size caught my eye. Peas, beans and an abundance of green. A good year for potatoes – I counted 8 different varieties. Thanks to all who organized this all volunteer run event!!
To see some highlights and to find out more information about the Victoria Downtown Public Market Society please go to their website, victoriapublicmarket.com!
Fun with the Bike Cart
Colby our bike delivery guy has an odometer on his bike now. He clocked 70km last week! On top of all those kilometres it was an extra heavy week due to the watermelon in many of the bins. 7 of our routes, every week, are delivered by bicycle. Way to go Colby!
I rode the bike and cart down to the Eat Here Now Festival on Sunday. It was nearly empty (though still excess weight) and downhill for the most part… and I made it! Way to go Susan! And Reggie rode the bike cart back! Way to go Reggie!
This week’s figs did not do well in this record heat! I hope that everyone enjoyed them right away.
Those that did not immediately get shoved into my mouth was enjoyed with a savory edge… I crumbled feta and squished it into the red fruit of the fig. With a few I waited a half second more and drizzled balsamic vinegar on top. YUM!
Heirloom Tomato Bruschetta
Finely chop into a bowl:
1 pint tomatoes
Add and toss, then let sit for 5 minutes with:
2 Tbsp olive oil
1 small clove garlic minced
1 tsp red wine or apple cider vinegar
6 basil leaves thinly sliced
Salt and pepper
Slice 1 ciabatta loaf (from WildFire Bakery!) into long lengths and broil or grill until golden.
Spoon tomato juices onto bread and the top with the tomato mixture.
Sonja’s Canning Class
Trying to figure out what to do with the late summer bounty? (Late Summer?! Already!?!) Consider signing up for a canning class run by our friend, Chef Sonja Limberger. Your own version of back to school!
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