Well the Share Organics red truck decided it did not want to go to Cobble Hill on Sunday. It would rather go to the garage so…we did not make it. However a few Share Organics customer did get to go and here is what they said.
“ it was a fun time out there! i learned tonnes and am now wondering whose backyard i can take over and sow some grain this fall. know anybody??? lucy (my 7 yr old) is outside winnowing her precious handful of red fife right now….. we want to be part of the CSA next year” Tracey Cook
“We had a great time, with Heather and Brock sharing so much of their knowledge, and then we got to work, cutting, carrying, loading trucks, stomping them down and tying them up and then off to the combine. We were able to cut and combine the Red Fife, Hard winter wheats and the Rye as well.” Beatrice
Report from Heather and Brock at Island Grains
It ended up that each 875 square foot shareholder will receive 8.75 pounds of the Hard White Spring wheat (HWSW), 9.25 pounds of the Red Fife wheat and 19 pounds of rye, for a total of 37 pounds of grain, just slightly less than the 40 pounds we had estimated.
Josh Mellor and his combine and baler were a huge help, as were those helping feed the combine and baler. Josh called last night and mentioned he was blown away by how hard and well everyone was working, including those at the back end of the combine, where it was dusty and fast-paced.
Besides the combine, we harvested old school, using only scythes, sickles or scissors to cut it down, which was hard work, but didn’t take as long as we thought it might. A big thank you to David Slade for helping scythe despite risking re-injuring a recently dislocated shoulder.
IT IS SOMETIMES HARD TO GUARANTEE WHEN IT’S THIS FRESH!
Tom up in Cobble Hill had his fingers cross all weekend for lots of sunshine but it was not enough to ripen most of the melons in his fields. When you are hoping to get produce this fresh sometimes the weather does not co-operate!
We will still have Tom’s honeydew melons but half the melons with bee honey Galia and are coming from our farmer friends on the mainland!
ISLAND CORN ONLY HALF BAKED
A Sunday call from Joe at Kingcott Farms with bad news about the local corn. His large first crop did not get pollinated. Joe thinks that the heavy rains in June knocked the pollen off the plants when they were only half way pollinated. So the cobs came out with just the bottom kernels formed up nicely. Half baked you might say! Joe told us that each tassel is connected to a kernel and each tassel needs the pollen to form its own kernel – in layman’s terms!
The good news is that we have ordered the extra cobs from our friends on the mainland so corn is in the box. More good news – Joe believes his second crop coming in about 3 weeks is looking good! He also brought us some figs – enough for the LOCAL ONLY BOX. THANKS TO Joe for sending fresh figs for free! We have been hoping for years that the timing would work out. They are ready and we have put them in the LOCAL ONLY BOX – they have been short on fruit for awhile. And the Orchard Box – because the numbers worked! Let us know how you enjoyed them.
Last spring Share Organics bought a share in the Island Grain Projects CSA program. We participated in a workshop on planting in the spring time. This past weekend a harvesting and threshing workshop was planned but damp weather prevented the harvest. We are hoping it will take place next Sunday August 29, 11 am to 4 pm.
If you are interested in joining in on the experience please contact Susan at susan(at)shareoganics.bc.ca
We expect to be cutting the grain, loading it into trucks, hauling it to another farm nearby for threshing. Threshing is the process of loosening the edible part of the grain from the scaly, inedible chaff that surrounds it. Threshing does not remove the bran from the grain. Traditionally threshing may be done by beating the grain using a flail on a threshing floor. A modern version of this in some areas is to spread the grain on the surface of a country road so the grain may be threshed by the wheels of passing vehicles. We won’t be doing this!
And then we will bring home our share of the harvest…Mmmmm
Because organic food is grown in well-balanced soil, it makes sense that these healthy plants have a great taste!
SHARE ORGANICS SPONSORS…
FRINGEKIDS FEST
11 AM – 4 PM, SATURDAY AUGUST 28th
In MARKET SQUARE (560 JOHNSON)
Visit our table and make Potato People!
This fun family celebration is one of the Fringe’s best kept secrets. Fringe Kids is a completely free one-day family festival with live entertainment, music, Fringe Faeries, craft activities, face painting, Major Conrad Flapps, the life-sized Cardboard Castle for small artists to paint and an inflatable bouncy bunny! An exciting new addition this year is an appearance by the exquisite giant puppets created by Puente Theatre and theInter-Cultural Association. Families are encouraged to bring new school supplies to donate to the Single Parent Resource Centre. This event is sponsored by the City of Victoria, Market Square and Share Organics. www.victoriafringe.com
Caponata – an Italian feast from the oven!
Preheat oven to 350 degrees F
Mix together:
1 small onion chopped coarsely
1 pepper green or red cut into 1/2 inch chunks
1 medium eggplant @3/4 LB in 1/2 inch cubes
1 or 2 medium zucchini in 1/2 inch cubes
2 medium tomatoes in 1 inch cubes
1 clove garlic minced
1/4 cup olive oil
1/4 cup vinegar
1 Tsp. Cane sugar
1 tsp. dried oregano (1 Tbsp. fresh)
Bake in shallow uncovered baking dish for 30 to 40 minutes.
When vegetables are tender, stir in:
1/4 cup pitted chopped black olive
1/4 cup chopped green Sicilian olives
1/4 cup drained capers
We are starting to see some early summer apples from the mainland so decided to have a chat with Ian Franey the orchardist at Isabella Orchard. Isabella is a beautiful Orchard on Isabella Point on Salt Spring Island. Ian usually participates in the Salt Spring Island Apple Festival in September and opens the farm for visitors. Ian is known for his fabulous apple juice and his great apple pies! His early season apples from Isabella are two varieties called Discovery and Tydeman.
Discovery are bright red eating apples and have excellent texture and flavour – crisp, juicy and sweet. So juicy, in fact, that the Discovery apple is an excellent juicer. Anything that falls to the ground goes right into Ian’s next apple pressing.
Tydemans are tart, crisp, eating and/or cooking apples that ripen in August. Good in pies and crumbles.
Summer apples (as opposed to Autumn Apples) do not store well as they lose both their crispness and some of their flavor and so should be refrigerated immediately after purchasing. We’re not yet sure when the first delivery will be but it will be worth the wait. We do have a bit more of last year’s apple juice left. Try it!
FOODROOTS CANNING CLASS
Season of plenty is here! The class will be led by Rebecca Jehn, a farmer/chef who sells preserves at the Moss Street Market. Each participant will take home one jar of jam and one jar of salsa made in the class and a set of handouts prepared by Rebecca.
There are 15 places available in the class. Cost is $45.00 (including HST). Depending on the number of registrants, Foodroots will offer a few subsidized places
DATE: Wednesday, August 18th 6:30PM -9:30PM
PLACE: FAIRFIELD GONZALES COMMUNITY CENTRE KITCHEN, 1335 Thurlow (east end of Sir James Douglas School)
TO REGISTER: send your name, email address and phone number to leefuge(at)pacificcoast.net or call 250-385-7974 and leave the requested information.
REGISTRATION DEADLINE: 9AM on Tuesday, August 17th
Blueberry Lemon Pie
- 2 cups crushed Anna’s Almond Cinnamon Cookies (1 ½ Pkgs) or graham crackers plus 1 tsp cinnamon
- ¼ cup melted butter
- ¼ cup corn starch (Sub arrowroot powder as corn everything is associated with GMOs. You get the same clear thickening end result)
- ½ cup sugar
- Juice of 4 medium lemons (1/2 cup plus) and add water to 1 cup level
- ½ teaspoonful grated lemon zest
- 2 egg whites at room temperature
- ½ pint whipping cream
- 2 cups blueberries
1. Crush cookies with rolling pin or wine bottle between layers of wax paper.
2. Mix into melted butter and press into a 9 inch pie plate. Bake for 10 minutes at 350 and cool.
3. In a saucepan mix together the cornstarch and sugar and then gradually add the cup of liquid whisking it in until smooth
4. Heat mixture to boiling point and simmer until thick.
5. Remove from heat and stir in lemon zest. Cool.
6. Beat the egg whites until stiff.
7. In separate bowl (some beaters) whip the cream until thick.
8. Beat the lemon so it is smooth and fold in the egg and cream. Add blueberries and spread into the pie shell. Decorate with extra blues and lemon peel curls!
Serves 6 to 8.
BC FRUIT BOX IS BACK!
Our $20 Small Fruit Box has been converted to the BC Fruit Box.
***Only as a supplement to another box or part of a $45 a la carte order.***
Once a year we have a crop of fennel bulbs from Sungold Meadows. Farmer Nancy sent us her Orange and Fennel Salad recipe last year and it is divine! Find it in our recipe archive.
Cooking with fennel is a pleasure as it has a fresh, fragrant, anise-like flavor that is enhanced by cooking. When used raw in salads or salsas, it has a refreshing, crisp texture, complementing other raw vegetables and fish.
Whether braised, sautéed, roasted, or grilled, the bulb mellows and softens with cooking. Braising is an effective way of cooking with fennel. Cut the bulbs in quarters, from tip to root, and remove just enough of the core, so that the quarters still hold together. Then melt some butter in a frying pan, add the fennel plus about 150ml chicken or vegetable stock. Season with salt and pepper, cover and braise for 20-25 minutes until tender.
In salads, try adding finely chopped, raw fennel to potato salad or coleslaw, to add crunch and a mild aniseed flavor. Sliced fennel can be used in the poaching water when poaching or steaming fish. It can also be added to homemade fish stock. Nutritionally, fennel contains large amounts of vitamin C; one cup containing nearly 20% of your daily vitamin C requirement!
The Centre for Arts, Ecology & Agriculture established at Foxglove Farm to demonstrate and interpret the vital connections between farming, land stewardship, food, the arts, and community well being; to model the economic possibilities for small and medium scale sustainable agricultural projects, and to nurture the human spirit through public programs, classes, and events. Aug programs just posted!
1. Combine and whisk all ingredients except the fennel. Brush on the fish. Salt and pepper lightly.
2. Place the fennel on the grill or in the broiler pan. Put the fish on top.
3. Grill or broil the fish. Do not turn the fish over.
4. While the fish is cooking, slice the fennel very thinly. Arrange on a platter.
5. Drizzle with a bit of balsamic vinegar, salt and pepper. Serve fish on top.
BC FRUIT BOX IS BACK
Our $20 Small Fruit Box has been converted to the BC Fruit Box.
***Only as a supplement to another box or part of a $45 a la carte order.***
Kildara is growing more herbs this year so get ready to experiment with new recipes. Dill goes very well with potatoes, tomatoes, beets and any kind of fish. Try a potato salad with Kildara fingerling potatoes and dill or if you have beets left from last week add dill to your borscht! Coming down the line are tarragon and savoury! Drying excess herbs is easy. Spread out on a wicker basket or tray on top of your refrigerator. (Needs to be a warm, dry place out of the sun)
RASPBERRIES are big and beautiful from Maple Groove Farm in Cowichan! We have had some delivery issues that mean they are only coming early in the week. They are holding quite well and we have a test pint from last week in the cooler so if things are looking good the Thursday routes will have raspberries next week. Thanks again for “Share-ing!”
Wendy at Westwind Farm says HERITAGE TOMATOES are ready for the first delivery in August!! Her speciality garlic is curing and might be ready too!
The Centre for Arts, Ecology & Agriculture was established at Foxglove Farm to demonstrate and interpret the vital connections between farming, land stewardship, food, the arts, and community well being; to model the economic possibilities for small and medium scale sustainable agricultural projects, and to nurture the human spirit through public programs, classes, and events.
The first picks of the season are usually smaller – as a “larger purchaser” we at Share have to wait a bit once you start seeing the product at the markets. When the quantity increases enough then we offer it!
This week is the beginning of our raspberry season. They are big and beautiful from Maple Groove Farm in Cowichan! Next week if we have even larger quantities we will be distributing to all boxes or to the ones who did not receive them this week! Share–ing them… (giggle)
Wendy at Westwind Farm sends a tomato update: “The tomatoes are really coming along nicely now. I’m wondering how many pint tubs/weekly you’d need to get the ball rolling. It’s like that for some crops…they start slowly and build momentum. I’m just loving the tomato greenhouse world, all the pruning and tying up. And that smell!”
Joe at Kingcott Farm brought in the fresh beet bunches today!! He is also growing corn for Share and said the planting went well and the corn sprouted when the rains came in June. It is tasseling now which means three or four weeks to fresh GMO-free corn. Joe is growing naturally according to organic standards. This means the soil is nurtured and the seeds he uses are not genetically modified. Corn is pollinated by wind and so it could be cross pollinated by other corn within an eight mile radius. This is one of many excellent reasons to make our Island GMO free!
The Centre for Arts, Ecology & Agriculture
was established at Foxglove Farm to demonstrate and interpret the vital connections between farming, land stewardship, food, the arts, and community well being; to model the economic possibilities for small and medium scale sustainable agricultural projects, and to nurture the human spirit through public programs, classes, and events.
Saanich Peninsula, Metchosin and Cowichan Valley. Organized by the Southern Vancouver Island Direct Farm Marketing Association
Share Organics will be on site all day at Sea Cider Farm and Ciderhouse. Come and say hello! http://www.islandfarmfresh.com/touroffarms.htm
Garden Borscht
Sauté in a soup pot until soft:
2 Tbsp. olive oil
4 cloves garlic minced
1 small red onion chopped
Add and continue sautéing for 5 minutes:
4 medium beets chopped
2 large carrots chopped
Add and simmer until tender:
1 28oz can of diced tomatoes (or frozen from last season)
Chopped beet tops (or spinach)
1 to 2 cups stock or water
Fresh ground pepper
1/4 tsp. prepared horseradish
Serve topped with sour cream or yogurt
Add fresh Biscuits to make a meal!
Dave reports he has a new Farmall Cub tractor designed for cultivating row crops.
“Its engine is offset and all cultivating gear is belly mounted so you can see right between your legs and down the row as you cultivate. No looking behind you. It also has high clearance for later cultivations. It will greatly reduce the hoeing and bring the overall cost of production down. I have had this rebuilt from three rusty old Cubs by Brian Baird in Duncan. I look forward to its arrival.”
TRANSITIONING TO BIODEGRADABLE BAGS
Our larger size bags are now compostable! And not made of GMO corn! They are a petroleum product but coated with Oxybiodegradable resins to make them biodegrade in the landfill or your composter. And they are certified for use by organic growers!
Broccoli Mushroom Bake
Saute in a skillet:
2 Tbsp. olive oil
1 onion chopped, green onions, scapes
1 bunch brocolettes
½ LB sliced mushrooms
Cover and steam for 2 minutes.
To make white sauce melt in a small saucepan:
2 Tbsp butter
Whisk in:
2 Tbsp flour
Gradually whisk in, cooking over medium heat until thick:
1 cups milk
Place the vegetables in an 8 x 8 buttered pan, cover with white sauce and top with:
1 cup bread crumbs
1/2 cup parmesan
Bake at 350 for 30 minutes
LOCAL BERRIES
It was raining this morning – strawberry picking day and Tom at Sungold Meadows was worried BUT the skies have cleared and they are in the fields picking as we speak. He confirms we have all our regular needs plus 5 flats for distribution! Graham at Maple Groove Farm will be picking Wednesday morning for late Wednesday and Thursday deliveries.
Remember unsprayed berries are second best. While pesticides are not used on the berries, they may be used earlier in the season and herbicides (weed killers) are definitely still widely used. Ask your local farmer and continue to choose organic.
Good for You
Good for the Planet
Happy Canada Day!
Organic Islands Festival
July 10 and 11, 2010
10 am to 5 pm
Glendale Gardens, Victoria, BC
Just north of Camosun College Interurban Campus
Share Organics will be sponsoring the festival this year with food donations for the volunteers. If you want to volunteer for this great event
Depending on weather conditions local berries can be quite fragile. We recommend you eat them right away!! (As If you needed any encouragement…)
We hope to be offering strawberry flats in the next few weeks. Watch our Weekly Specials and Bulk Produce categories for details.
Next to our organic berries, unsprayed berries are your next best bet as pesticide is not applied to the berries. However, herbicides may be used earlier in the season on the growing plants (before berries are set). Ask your local farmer about their growing techniques and continue to choose organic.
Good for You
Good for the Planet
Happy Solstice!
Climate Friendly Lawns
“Lawns absorb carbon from the atmosphere, but some studies suggest that this climate benefit may be undercut by heat-trapping nitrous oxide emissions related to fertilizer use and generous watering. While there is no scientific consensus yet on the climate impact of lawns, you can make yours as climate-friendly as possible by choosing drought-tolerant species, mowing high, watering during the coolest part of the day, and leaving grass clippings to fertilize the soil (and add extra carbon) naturally.”
Our larger size bags are now compostable and not made of GMO corn! They are a petroleum product but coated with Oxybiodegradable resins to make them biodegrade in the landfill or your composter. And they are certified for use by organic growers.
SUPPORTING LOCAL GREEN BUSINESSES
“We invite you to visit us atSimple Remedies Herbal Solutions and experience all the ways you can help yourself to achieve, maintain and increase your health and vitality.
We carry the finest organic and wild crafted herbs—selected high quality potent vitamin supplements and tinctures—creams, oils, beauty and hygienic products.
We also offer custom blending on a wide range of natural products that are carried in stock here at the store. You can order ingredients by weight and we will be happy to advise you on our range of remedies and natural treatments. In addition to our product range we offer you hands on natural treatment sessions ranging from Massage, Foot Reflexology, Acupuncture, Homeopathy, Hypnotherapy and Craniosacral Therapy as well as Nutrition and Herbal Consultations for you and your animal friends.”
For more information and to sign up for a monthly e-newsletter, checkout www.simpleremedies.ca – A Simple Approach to Healthy Living
Egg production has dropped. The old hens are slowing down and the young pullets are not yet laying to capacity at Kildara Farms. We are still receiving the lovely eggs from Terra Nossa. We prefer eggs from our smaller Island farmers because the birds are outside and are fed greens as part of their regular diet. That is why the yolks vary in colour! These hard working chickens help out on the farm by eating the weeds and bugs and provide manure for future crops! This week we are lucky to be able to supplement the shortage with organic eggs from Avalon Dairy. Organically certified eggs are your guarantee that the birds have real room to move (not just in masses inside barns and outside of cages) and colouring has not been added to produce unnaturally yellow yolks!
Rain Rain Go Away
We’d like some
Local strawberries
Another day.
Soon please!
Featuring: Escarole Lettuce
Escarole is a bitter lettuce that is delicious served with a sweet dressing and some fruit, nuts and or cheese! (cheddar and chopped apple?) It is quite firm like a Romaine. They are coming to you fresh from Saanich Organics. If you had one last week you will know they are large and flat – unlike Romaine. We try not to put too many plastic bags in your order – so if you find the outer leaves of your lettuce are limp just store it in a plastic bag with a splash of water and they rehydrate beautifully.
Join us on Facebook for produce updates and more……..search for Share Organics and become a fan!
Five by Five
Support the Tree Fruit Project
You’re invited to a place-based meal, times five.
Looking for a way to eat your way around Vancouver Island in one meal?
Interested in attending? Tickets (partially tax deductible) start at $75 ($85 with a non-alcoholic drink pairing, $100 with a cider pairing) and can be purchased online now at www.lifecyclesproject.caor by phoning 250-383-5800.
This would go nicely on a bed of escarole because of the sweet orange dressing:
Grilled Asparagus with Goat Cheese Vinaigrette
For vinaigrette whisk together:
1/4 cup soft goat cheese
Juice of 1 orange
1 tsp. white wine vinegar
1 Tbsp. olive oil
Preheat BBQ or broiler to medium high. Rinse and snap off the hard bottom stalk of:
3/4 LB Asparagus
Toss in:
1 tsp. olive oil
Fresh grated black pepper
A vegetable grilling basket is very handy as it keeps the asparagus from falling through! Grill for one or two minutes per side. Arrange on serving plate of escarole and spoon vinaigrette over top.
Wendy grew peppers and eggplant for us last year on her farm in the Cowichan Valley. This year she will be growing our summer tomatoes as well.
“Tomatoes coming right up! Here’s me playing in my new 70×25′ greenhouse. Thought if I was going to do mixed heirloom tomatoes this summer I better do it up right. I’ve got some really fun varieties to put in the mix -lots of colours and interest, like ‘banana legs’, Mr Stripey, ‘fuzzy garden peach’, little orange ones, etc. It’s really fun for me doing all this before the eggplants and peppers need me. Then it’s going to be full-on! We’re going to have a big year this year. I’m up for it.”
Meanwhile we are sending the first of the hot house tomatoes from Suntrio out in the boxes this week! This is the first time we have had organic hothouse growers on the island.
Another first is local lettuce in the first week of May. Kildara Farm seeded lettuce in the greenhouses and we will be sending out red and green Oak Leaf lettuce in all our boxes! Progress……
Salmon are Sacred Migration Arriving in Victoria
Rendezvous at Centennial Square
Saturday, May 8, 2010 – 14:00
Location: Centennial Square
(Douglas St and Cormorant St), Victoria
Between 2:00 and 3:00pm,
We will arrive at Centennial Square.
After the festivities there,
@ 3:45pm we will walk the final kilometre to the Legislature for the rally.
For those mighty big and delicious cucumbers from the brothers at SunTrio!
Cook al dente:
1/2 LB Organic Veggie Rotini
Rinse under cold running water and shake dry.
Chop into bite size pieces and add to cool pasta:
1/2 red onion
1/2 large english cucumber
1/2 LB cherry tomato (half the large ones)
1/4 LB crumbled feta
1/4 cup pitted chopped black olives
Whisk together:
1/4 cup olive oil
1/8 cup balsamic or apple cider vinegar
1 tsp. dry basil or 1 Tbsp. fresh minced
1 tsp. dry oregano or 1 Tbsp. fresh minced
Pour over pasta and vegetable mixture and refrigerate. This gets better the longer it sits! Serve on a bed of fresh spinach.
SunTrio Farm in Saanich began growing organically in hot houses last year. This week you will be enjoying their fresh local cucumbers in your Share box. Three brothers – Dennis, Frank and Mike O’Brien – started the business a few years ago and decided to certify with our local farmers group IOPA (Island Organic Producers Association). A visit to the farm last Thursday was a warm and wonderful experience. Tons of cucumbers were hanging from the vines, green peppers the size of your fist, globe eggplants and the first of the cherry tomatoes. In the past Share has purchased these early BC products from our friends at Origino on the mainland. Now SunTrio is making it easy to eat even closer to home. Thanks guys.
You will see strawberries growing in the hot house as well… maybe we will get some next year. Oh, and Suntrio is also growing sprouts for us (and ostriches)!
29th Annual Earth Walk
Peace, Earth & Justice
Saturday, April 24
Come and join Earth Walk 2010. Meet at the Legislature at 12 noon. Begin walking to Centennial Square at 12:30 arriving at about 1:15 pm for a concert, speeches and environmental fair.
Speakers include:
Vicky Husband and Ross Crockford
Music by Oliver Swain and Friends and the Ecclestons.
LifeCycles has teamed up with DIG This, BC’s leading gardening and outdoor living stores, to offer valued member of the LifeCycles community an invitation to attend a special members event on Saturday, April 24th.
Visit any of the Downtown Victoria, Broadmead, Oak Bay or Sidney Dig This locations and by simply let them know you are a proud LifeCycle’s member you will receive will receive 10% off on all store purchases on the day – just in time for the gardening season ahead!
If need to renew yourmembership or you would like to start a membership for yourself or a friend then you can visit the website to register or ask for a membership form on the day at any of the Dig This store locations.
For more details about LifeCycles and how to become a member, please see the website www.lifecyclesproject.ca or call (250) 383-5800.
How do you enjoy apples at this time of year? – send us your ideas! Share Organics customer, Rusty, responded:
“mmm, apples. When friends and I had an abundance of them last fall we found a guy on craigslist who rented us his apple press and we pressed them for juice. We canned the juice but next time I would freeze it because it tastes fresher that way. As for the apples and pears that I’ve been getting in my produce box, I’ve been grating them into salads (beets too!) and when they start to add up, I core them, slice them, and put them in the food dehydrator so I have apple and pear chips to snack on all the time.”
Denise replies:
I love juicing! There was a big juicing party last year hosted by a friend who had a turn-of-the-century apple press. While I am still enjoying frozen jugs of juice, others took their jugs to the local wine maker and turned those jugs into cider or “scrumpy.”
Do you find yourself saying, “oh I don’t know what to make for this potluck?” Chef Sonja Limberger has some delightful vegetarian options to make for shared dinners or potlucks. These recipes are relatively quick to make. The menu includes sweet & sour tempeh, sesame savoury tofu balls with miso cashew gravy, walnut & feta spread and a moroccan quinoa, almond & apricot salad. There will be some hands on in this class. Bring a container or two in case of leftovers. $44.00
Esquimalt Rec Centre course # 29584
All classes are held at the francophone school in Esquimalt, Ecole Brodeur located at 637 Head street.
To register call – 412-8500
New Product Report
“I made the recipe for Creamy Wild Mushroom Soup yesterday. It was really flavourful and delicious. A few comments: The soaking is really crucial, the recipe says soak overnight and I’d say that is essential!” Gillian Sanderson
Check out Eric’s website for more information about Untamed Feast’s products and wild harvesting mushrooms including videos taken in the field showing the harvesting process! Teaser below…
Cashew Vegetables – also known as: bok choy, garlic greens and priest walk into a bar…
Sauté:
2 Tbsp. sesame oil
2 minced garlic greens
1 thumb size piece of ginger minced (grated)
Add to the stir-fry:
1 medium onion chopped into large pieces
1 or 2 medium carrots in rounds
Cook covered 5 minutes, then add and stir in:
1 bunch bok choy sliced crosswise
1 red pepper, large dice
1/2 cup roasted cashews
chopped spinach greens
1 Tbsp. tamari
Cook covered for 5 more minutes and serve over rice!
Greens Again!
With the early spring we are starting to see the quick growing greens again! Last week was spinach from Dragonfly Farm. This week we have baby salad greens from Kildara Farm.
DRAGONFLY FARM IN GLENORA – A FAMILY FARM
Micheal Pollan’s New “Food Rules” – 64 Steps to Better Health
Make no mistake: our health care crisis is in large part a crisis of the American diet — roughly three quarters of the two-trillion plus we spend on health care in this country goes to treat chronic diseases, most of which can be prevented by a change in lifestyle, especially diet. And a healthy diet is a whole lot simpler than the food industry and many nutritional scientists — what I call the Nutritional Industrial Complex — would have us believe. After spending several years trying to answer the supposedly incredibly complicated question of how we should eat in order to be maximally healthy, I discovered the answer was shockingly simple: eat real food, not too much of it, and more plants than meat. Or, put another way, get off the modern western diet, with its abundance of processed food, refined grains and sugars, and its sore lack of vegetables, whole grains and fruit.
Food Rule #11
Avoid foods you see advertised on television.
Food Rule #39
Eat all the junk food you want as long as you cook it
See more food rules and their brief explanations in Micheal Pollan’s article
17th Annual Seedy Saturday
Sat Feb 20th
Victoria Conference Centre, 720 Douglas St
10am – 4pm
Start planning your garden at this premier seed networking and educational event for both the novice and the expert! Features open-pollinated, organic and heritage seeds available direct from the growers.
Take in one of the free speaker sessions –
Brian Minter is this year’s keynote – schedule at www.jamesbaymarket.com. Admission $7, under 12 free. Information: 381.5323, info@jamesbaymarket.com.
**While at Seedy Saturday meet the folks behind the Islands Grain Project and sign up as a CSA member www.islandgrains.com/csa.htm
Warm Jerusalem Artichoke and Potato Salad
Boil in a pot of water:
½ lb Jerusalem Artichokes, chopped
¾ lb potatoes, chopped
Drain and toss with dressing
Dressing – mix:
Minced garlic clove
3 Tbsp red wine vinegar
1 ½ Tbsp warm water
¼ cup flax oil
½ tsp dill weed
1 tsp pepper
La Molisana Red Wine Vinegar – certified organic, 500 mL $5.99
CSA stands for Community Supported Agriculture. The community supports the farmer by pre-purchasing the crop before it is planted. Heather and Brock at Makaria Farm are beginning their second year of the Island Grains project offering shares in a grain harvest for those looking to obtain local organic grain while learning how to grow it yourself. Each share (equivalent to 875 square feet of growing space) should yield approximately 40 pounds of grain.
Makaria Farm will be responsible for the sowing, weeding, watering and cutting for efficiency and weed control in 2010. “Once we’ve done all the sowing and weeding, it’s your turn: we’ll be threshing and cleaning the grain together at harvest! We plan to beg, borrow or build a threshing machine so that this step is not labour intensive, though we will still demonstrate and provide the opportunity to do it the old-fashioned way (Farmer Brock’s “shoe and pillow case” method) for those looking for an authentic experience and sore muscles.”
Interested? Ready to learn more about this unique opportunity for Vancouver Island foodies? Visit Island Grains’ website for the nitty gritty details of our 2010 Grain CSA: www.islandgrains.com/csa.htm
GUNG HEY FAT CHOY!
Chinese New Year
welcomes the
Year of the Tiger on February 14
Thanks to Saltspring Sprouts for the special order of mung bean sprouts!
DECONSTRUCTING DINNER
Jon Steinman creator and presenter of the radio show Deconstructing Dinner will be on the Island. Jon will be speaking on how Canadian communities have become dependent on an unreliable and unsustainable food system.
Muse Gallery 11195 Chalet Rd
2 to 4 pm, Sunday Feb 14
Call Diana to reserve tickets 250 656-9633 Did you know Share Organics sponsors Deconstructing Dinner on Village 900?
Listen on Sunday or Monday at 6:30 pm.
17th Annual Seedy Saturday
Sat Feb 20th
Victoria Conference Centre, 720 Douglas St
10am – 4pm
Start planning your garden at this premier seed networking and educational event for both the novice and the expert! Features open-pollinated, organic and heritage seeds available direct from the growers.
Take in one of the free speaker sessions –
Brian Minter is this year’s keynote – schedule at www.jamesbaymarket.com. Admission $7, under 12 free. Information: 381.5323, info@jamesbaymarket.com.
Egg Fu Yung
Sauté until soft.
1 Tsp. butter
1/2 red onion diced
1 small clove garlic minced
Beat together :
4 eggs
1 Tsp. Tamari
Add to onion mixture:
1 cup bean sprouts
Pour egg mixture over vegetables.
Cook over low heat until firm.
Celery or mushrooms can also be added to the sauté mixture.
In case you have not heard, Madrona Farm received two $200,000 donation to put their current and final fundraising efforts in the reasonable realm of $250,000. We the Victoria community have already raised over $2 million dollars to save this precious urban farm in the Belnkinsop Valley. Next deadline is March 15. Donate even just a dollar and we can do it! https://secure1.conservancy.bc.ca/donate/appeals/donate.asp?id=W-00017D
Sailing Produce around the Salish Sea
We have been looking into bringing produce from some large farms in the Port Townsend area by sailboat. Dave Reid at Sailtransport has been sailing produce down to Seattle this past summer. We agreed to give it a try this winter when local island root crops are used up. We are now out of Island organic potatoes, beets, and squash.
However there is not much produce left on the Washington Penninsula either. This says something about our lack of food security!
Dave is going to try to schedule a development run this winter so you may hear more about this down the line. If we can get our island farmers to grow more, that, of course, is all to the good. In the meanwhile trading partners are important! And getting it here with no carbon footprint is even better.
BACK IN STOCK — Avalon organic yogurt in 175 g lunch box sizing.
-Mixed 4 pack (at least two flavours) $7.49
-Individual flavours: blueberry, peach, raspberry, strawberry and NEW vanilla $1.95 each
EMPLOYEE WANTED
Share Organics has a part time position available in their production area (primarily bin packing). If you love veggies, are available Thursday afternoons on a regular basis, and have a flexible schedule on Tuesday and Wednesday as a back up person, Send us a resume! shareorganics@gmail.com
17th Annual Seedy Saturday
Sat Feb 20th
Victoria Conference Centre, 720 Douglas St
10am – 4pm
Start planning your garden at this premier seed networking and educational event for both the novice and the expert! Features open-pollinated, organic and heritage seeds available direct from the growers.
Take in one of the free speaker sessions –
Brian Minter is this year’s keynote – schedule at www.jamesbaymarket.com. Admission $7, under 12 free. Information: 381.5323, info@jamesbaymarket.com.
Black Bean and Corn Salad
Combine the following:
2 cups cooked black beans
1 red pepper diced
1/3 cup red onion chopped
1/2-cup fresh cilantro minced
1 hot pepper diced
1 1/2 cup kernel corn – frozen
Whisk the dressing together and pour over salad:
1/4-cup olive oil
2 Tbsp. red wine vinegar
1/2 tsp. cumin
1 tsp. brown sugar
1 clove minced garlic
Add:
2 ripe tomatoes, chunked, or 8 cherry tomatoes
Salt and pepper to taste
“Once we’ve done all the sowing and weeding, it’s your turn: we’ll be threshing and cleaning the grain together at harvest! We plan to beg, borrow or build a threshing machine so that this step is not labour intensive, though we will still demonstrate and provide the opportunity to do it the old-fashioned way (Farmer Brock’s “shoe and pillow case” method) for those looking for an authentic experience and sore muscles.”
