Share Organics Fresh News

Fair Trade for Canadian Farmers

Regina, Saskatchewan -June 07, 2010-

Farmer Direct Co-operative Ltd. (FDC), a farmer-owned business of 70 certified organic family farms is the first business in Canada and the United States to receive domestic fair trade certification. “People usually associate fair trade with coffee, sugar, bananas and other crops from the global south, but fair wages to farm workers and fair prices to farmers are just as much a concern in industrialized nations like Canada and the United States,” explains Murray Horkoff a FDC farmer-owner from Kamsack, SK. “Now organic consumers can purchase fairly traded flax, wheat, beans, hemp, peas, lentils and other crops grown in the Northern Hemisphere,” adds Horkoff. See full article on the Farmer Direct Co-op’s website.

Widespread opposition to draft Canadian organic aquaculture standards

The deadline for comments on Canada’s draft organic aquaculture has closed with widespread opposition from organic farmers, scientists, food, environmental and consumer advocacy organizations in Canada and the US. Wild Salmon Supporters, through the parent coalition CAAR, submitted comments to the Canadian Standards Board objecting to the inclusion of provisions that would undermine consumer confidence in the organic brand, such as the use of pesticides and antibiotics as well as the allowance of open net cages. In addition to the comments, we rallied 45 Canadian and US groups with a collective membership of over 1 million people to sign on to a letter raising concerns over the draft standards.
Excerpted from Wild Table – e-newsletter for SalmonSupporters.org

“Pesticides are war chemicals that kill – every year 220,000 people are killed by pesticides worldwide”

“We are witnessing a massive corporate genocide – the killing of people for super profits. To maintain these super profits, lies are told about how, without pesticides and genetically modified organisms (GMOs), there will be no food. In fact, the conclusions of International Assessment of Agricultural Science and Technology for Development, undertaken by the United Nations, shows that ecologically organic agriculture produces more food and better food at lower cost than either chemical agriculture or GMOs.”

- Excerpt from Vandana Shiva’s “The Killing Fields Of Multi-National Corporations”, The Asian Age, July 14th, 2010

On the local scene

- looking at a rainy cold week is not so good for corn, tomatoes, and basil but the spinach, chard and kale will love it!  Glancing out this is definitely a “soup” week .  Fresh corn makes this chowder mouth watering good!

Corn Chowder

Saute in olive oil in a soup pot:
1 diced onion

Add:

2 diced potatoes
1 or 2 medium carrots diced

Cover with water & simmer for 10 minutes. Then add:

2 cobs of corn (off the cob)
(hint: stand husked raw corn on end and with a downward motion slice off kernels, rotate and slice again until all are removed)

Cook 5 more minutes and then add:
1 1/2 cups milk, light cream or soymilk

Salt and pepper to taste

1 Tsp butter

Reheat and dust with paprika before serving.

www.shareorganics.bc.ca

The future of food depends on farmers making a living! 20 LBS peaches for $16 in the stores this week. Wow that is great for me BUT if you were that farmer would you grow peaches again next year or would it be more cost effective to cut the trees down? (that is what happened with many cherry trees last year!) If peaches are retailing for 80 cents a LB then how much is the farmer getting? 50 cents? Considering just the cost to pay a picker, would you bother growing? Its a function of our food system so what can we as consumers do? Pay a real price now for the promise of a future BC crop!

Fennel from Sungold Meadows

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.

Here is more fennel info from the Herb Spiral website:  http://www.theherbspiral.com

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!

http://www.foxglovefarmbc.ca/programs/about-the-centre/

Self Guided Tour of Sooke Farms

Sunday August 8, 11am to 5pm

• 12 unique growing gardens and farms
• Self guided tours, demos, produce sales
• Ticket $10 available at Moss St Market

Fundraiser for the New Farmer Mentorship Program

Salmon Grilled on Fennel

1 salmon fillet
¼ cup (125ml) soy sauce
1 teaspoonful (5ml) fresh ginger
1 teaspoonful (5ml) sesame oil
1 clove garlic, minced
1 lime, juiced
1 tablespoonful (15ml) olive oil

1 – 2 bulbs of fennel
Salt and pepper to taste

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.***

This week’s box contains:

BLUEBERRIES, PEACHES, APRICOTS

www.shareorganics.bc.ca

Farm News

Here Today: Dill from Kildara Farms

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.

August programs just posted!

http://www.foxglovefarmbc.ca/programs/about-the-centre/

Self-Guided Tour of Sooke Farms – Sunday August 8, 11am to 5pm

• 12 unique growing gardens and farms
• Self-guided tours, demos, produce sales
• Tickets $10 available at Moss St Market

Fundraiser for New Farmer Mentorship Program

Potato Salad

Bring to boil and let sit in the water for 10 to 15 minutes:
1 LB fingerling potatoes

Cool and mix with the following:
½ bunch dill chopped
2 or 3 dill pickles chopped

2 hard boiled eggs chopped

Dress with the following mixture:

3 Tbsp flax or olive oil
2 Tbsp. cider vinegar
1/2 tsp. Dijon mustard
Salt and pepper to taste

BC FRUIT BOX IS BACK

Our $20 Small Fruit Box has been converted to the BC Fruit Box.

**Only available as a supplement to another box or part of a $45 (minimum) a la carte order.**

This week’s box contains: CHERRIES, PEACHES, and APRICOTS (oh my!)

To add to your current order, click here.

www.shareorganics.bc.ca

Coming Soon: Corn and Tomatoes

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.

http://www.foxglovefarmbc.ca/programs/about-the-centre/

Self Guided Tour of Farms – July 25th

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!

www.shareorganics.bc.ca

Definition of Food – Real Food!

“Material, usually of plant or animal origin, that contains or consists of essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.”  This definition would not apply to many products found in your local grocery store or restaurant.  They do contain carbohydrates, fats and protein but also salt and lists of unpronounceable preservatives, emulsifiers etc.  Vitamins stripped in processing may have to be added back in.  Michael Pollan (author and food activist) recommends if the ingredient list is longer than 5 items then just don’t buy it!  Fresh fruit and vegetables are real food and can be prepared simply and deliciously.  We hope our beautiful fruit and vegetable boxes inspire you to create wonderful healthy meals!

Check out an interview with Michael Pollan at Democracy Now!

http://www.democracynow.org/2010/2/8/michael_pollan_on_food_rules_an

Enjoying simple salads every day:  Choose two ingredients to add to the greens in your salad.  Greens with cucumber, green onions and feta.  Simple dressing of flax oil and balsamic vinegar!  Keep your greens simple: Add chopped kale, chard or spinach to pasta and soups.

TRANSITIONING TO BIODEGRADABLE BAGS

Our larger size bags are now compostable!

They are still 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!  Bags made from corn are usually GMO products and also use up good agricultural land that could be used for food production!

PASTA CARBONARA

Sauté in a skillet:

1 tbsp butter

4 chopped green onions

1 garlic scape minced (if you still have some)

Bring to boil large pot of water and then add:

A little olive oil

½ pkg of Spaghetti or Linguini

Stir and then cook at a low boil for 8 to 10 minutes or until done.  Rinse under cold water, drain and add to the sauté along with:

1 ½ cups chopped chard

2 well beaten eggs

½ cup Parmesan or aged cheddar

Toss and continue cooking for a few more minutes.

Serve with a simple salad!

APPLE UPDATE

The BC storage apples this season are not as beautiful as they usually are (due to weather conditions at harvest time last fall) and the season has ended early. We experimented with many varieties still left on the market but do not feel they are up to our standard.  As we do not purchase from off the continent we are left with a month or more without apples!  …all the more delicious when the new crop comes in.

Entrance to Isabella Orchard

Ian at Isabella Orchard on Salt Spring grows most of the local organic apples we deliver.  He reports that the early summer apple varieties Discovery and Tydeman are looking bountiful.  The later apples are a bit iffy.  Prima, a mid season apple, is looking better than last year but the Red Free are minimal.  We’ll check in with Ian again in the fall.  Meanwhile we still have his great apple juice in a 2 litre jug!

2L local Apple Juice, fresh frozen, $7.00

www.shareorganics.bc.ca

Between Flocks

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.ca or 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.

www.shareorganics.bc.ca

Farm News

Report from Wendy Montana at Westwind Farm

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.

Details at:

http://www.salmonaresacred.org/event/rendezvous-centennial-square

Greek Pasta Salad

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.

www.shareorganics.bc.ca

April 27th, 2010

Farm News

Share Organics Joins the Grain CSA

The staff at Share Organics decided to join the Islands Grain CSA so we could see firsthand the growing, harvesting, then grinding of grains and then experiment with the results in our kitchens!

GRAIN GROWERS HEATHER AND BROCK

We just attended the first workshop associated with the project at Makaria Farm in Cobble Hill.  We learned about planting and weed and pest control.  I was very impressed with the number of small scale farmers that attended who were planning to grow grain this year.  In addition there were city folk who were going to grow in their backyards!  In a plot the size of a small house (1100 sq ft) enough wheat can be grown to provide 1 loaf of bread every week for the whole year.  To grow grain for bread conditions need to be right.  A drought will stress the plants and increase the protein (gluten) to help the bread rise; irrigating (or not) can mimic the needed weather patterns.

Our CSA is not just a wheat growing project.  We also heard about barley for beer and sugar.  Ever wonder what type of sweetener you might use that is closer to home?  Barley grows well here and has high sugar content.  A hull-less variety means the processing is less than for other crops such as sugar beets.  Rye and oats are other grains that are a part of the CSA.  Amaranth and Quinoa are two ancient grains that are, botanically speaking, not real grains.  They can be used in ways similar to rice or as flour.  They are both 70% protein and so a wonderful “vegetarian sustainable”, eco-friendly source of protein for us!

Split Pea Soup with Yams

500 g Green Split Peas

3 litres water

1 ½ Tbsp butter

1 ½ cups finely chopped carrot

1 cup finely chopped yams

1 cup chopped onions or leeks

2 stalks Celery chopped

½ cup chopped parsley

2 tsp marjoram

2 tsp basil

2 tsp cumin

½ cup white wine

1) Put peas and water in a large soup pot and bring to a boil. Simmer for an hour. Skim off the foam and discard.
2) In a skillet, heat the butter and sauté the carrots, yams, leeks (or onions) and celery for 10 minutes. Add the spices and cook another 5 minutes.
3) Add the vegetables to the soup pot and simmer for another 45 minutes. Add fresh black pepper to taste.
4) Puree half the soup and return to the pot.
5) Add white wine, reheat and serve with cornbread.

Easy Corn Bread

Beat together:
1 egg
1 Tbsp. buttermilk powder
1 cup water
1/4 cup honey

Mix together dry ingredients:
1 cup corn meal
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda

Mix wet and dry together and add:
3 tbsp. oil or melted butter

Spread into a buttered 8″ square pan and bake at 425 for 20 minutes.

www.shareorganics.bc.ca

Farm News

We’ve seen a false start to radish season.  Dave at Madrona reports:

“the radishes…are like little Tom Nobody, all head and no body!”  Hopefully the bottoms will match the lovely tops soon.

This is the last week (until the Fall) that we’ll see the lovely sprouts and mushrooms from Adam at Saltspring Sprouts and Exotic Mushrooms.  Their focus will shift to the markets and ours to the new spring greens popping up all around us!  I feel so grateful to have had the local fresh sprouts all winter. It is just one more step away from dependence on winter produce from sunnier climes.  Thank you Adam and everyone at the farm!

Another reminder that we are all subject to Mother Nature’s cycles and seeming irregularities is in the apples from last fall’s harvest.  Terrific taste but less-than-pristine appearance is seen across the board.  Remember that unseasonable freeze last autumn?  In Cawston it reached –16 degrees and has affected the apple “storageability.”

How do you enjoy apples at this time of year? – send us your ideas!  We will post them here or in this newsletter.  It helps all of us who are attempting to live with the flow of the seasons by making the most of what we grow nearby!

Our Facebook page is another forum for discussion!  There was some lively debate about the potato question.  What potato question, you ask?  Check us out and become a fan!

Tangy Asparagus Quinoa – Serves 2-3

Make 2 cups cooked quinoa (could be from leftovers!)

Make tangy Tabasco butter (there will be extra):
1/2 cup unsalted butter – whip with processor or mixer

Add and mix together:

2 tsp dijon mustard

25 drops Tabasco sauce (or more to taste)

2 tsp lemon juice

1/4 tsp salt

Cut 1/2 pound  of asparagus into 1 inch pieces and boil for a minute or two – rinse with cold water.

Stir hot quinoa, 2 Tbsp Tabasco butter, asparagus, and 1/4 cup toasted pine nuts (or almonds).  Enjoy!

This is a great recipe to riff from!  Add sliced egg (a la omelette, then sliced), sautéed greens, tofu, etc.  This makes killer leftovers for lunch or make as a potluck offering.  The Tabasco butter can make cameo appearances on other veggies you make through the week.

New Urban Agriculture Developments

While brainstorming ideas for the newsletter, a message came into Share Organics’ inbox:
“As urban agriculture becomes a more integral part of the sustainability of cities and society, opportunities for apprenticeships, employment, and new enterprises will continue to grow. Although still in its youth, urban agriculture is alive and kicking in Vancouver!
*My Urban Farm* is a unique urban farm with a focus on organic vegetable and sunflower sprout production. We … are partnering with Inner City Farms (www.Innercityfarms.ca – not online yet) to develop an urban CSA for the 2010 season and beyond.” (Wow! We’re looking forward to seeing a model of that system here in Victoria.)

City Farmer News is an inspiring blog that highlights Urban Agriculture around the world!

Closer to home – the City is considering a shift from ornamental gardens on city-owned property to permaculture gardens.

For more information see the latest edition of the Fernwood Village Vibe. http://fernwoodnrg.ca/village-vibe

Customer Referrals are the way most of our new customers hear about us so THANKS TO YOU ALL for spreading the word that Local and Organic is available in Victoria.  Remind your friends to mention your name so we can thank you!

www.shareorganics.bc.ca

FoodRoots Continues to Help Farmers

Access New Markets!

This past Saturday farmers and growers attended Growing Connections workshops organized by FoodRoots Co-op Distributors to learn the ins and outs of selling to retailers, restaurants and box programs.  The idea was to bring young growers into contact with long time farmers to share knowledge and experiences. The co-operative nature of the local farming community was noted many times and the whole conference was a fabulous example of the kind of sharing that has made our local food scene thrive!

Dan from Dragonfly Farm in Glenora spoke about his spinach and salad crops and we’ve got his produce in the box this week!  Brian Hughes spoke of his experiences with Canadian Food Inspection Branch this past spring and their limited understanding about agriculture.

www.foodroots.ca

We’ve Got Nettles!

Eric from Untamed Feast just delivered our freshly harvested nettles from the Cowichan Valley.  Eric is a certified herbalist who hand picks all his wild crops.  He recommends boiling nettles for 10 minutes in a small amount of water so they are soft and buttery smooth (not hairy).  Drinking the cooking water is highly recommended. Other good properties: nettle tea is excellent for cleansing joints. The external skin reaction produced by nettles brings heat to the area it touches-this can be beneficial for arthritis or bursitis but if you are just cooking or handling the raw product always use gloves or tongs.  Once cooked or dried the nettles histamine activity is negated.

To pick your own nettles find a source away from roads and highway pollution, choose the smaller new tops of the plants (before it goes into flower!) and pick using gloves.  Make it a practice to pick 1/3 of what is in any spot so your personal patch will be there next year!

Other nettle ideas:  nettle potato soup, nettle pesto, nettle spanakopita!

AS ALWAYS WE OFFER FREE DELIVERY with a PRODUCE BOX Without a box a $7.50 delivery charge will apply to orders under $45 – excluding milk and cream AND bulk orders (produce and dry goods from our Bulk Section).

**Did you know buying a box saves you 10% off the a la carte price?***

Magical Broccoli Pie

(Magical because it forms its own bottom crust!)

1  tbsp olive oil
3 chopped green onion
1 tsp dried dill
pinch of  salt
Fresh ground Pepper
2 cups chopped broccoli florets and peeled stems
1 cup shredded cheddar cheese

1 cup all-purpose flour
2 tsp baking powder
1/4 cup butter, cubed
4 eggs
1-1/2 cups milk

In skillet, saute over medium heat: oil, onion, dill, salt and pepper, stirring occasionally, until softened, about 5 minutes. Stir in broccoli. Spoon into greased 10-inch pie plate. Top with cheese; set aside.

In bowl, whisk flour with baking powder. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs; whisk in eggs and milk until smooth. Pour over broccoli mixture.

Bake in 350ºF oven until golden and knife inserted in centre comes out clean, about 45 minutes. Let stand for 5 minutes before cutting.

www.shareorganics.bc.ca

LOCAL AND ORGANIC

With all the financial pressures and insecurities on families today we all have to make some hard choices.  One choice that may seem simple, Local OR Organic, has future ramifications that are not always easy to see.  I was cycling with my dog this past sunny Sunday on the Lochside Trail between Island View Road and Matticks’ Farm.  It’s a lovely agricultural area.  Piper was thirsty and drank out of a puddle on the roadside.I felt okay with this as I know she prefers rainwater to tap water.  However when she went to drink out of the ditch beside the field all I could think of was the run off of agricultural inputs.  Particularly at this time of year when herbicides are being sprayed and fertilizers applied to the soil.
Soil is the future of farming.  The science is showing us the importance and sensitivity of microorganisms in the soil.  Choose local and organic!

This week! Delicata Squash from Saanich Organics

Miso Mugi, Barley 400g……………$6.60
from Amano Miso in Richmond
ingredients: Organic Barley, Organic Whole Soy Beans, Sea Salt, Filtered Water, Culture (Aspergillus Oryzae).

Avalon Organic Butter 1 LB
Salted……………………………….$8.60
Unsalted……………………………$8.85

ROOT VEGETABLE CROPS

This time of year we are still sending storage onions and garlic.  We are checking on production to make sure we cull out those that are not useable.  Please let us know if we overlook something.  The product at this time of year may not be quite as pristine as it once was but should be delicious and will not be from China!  We still have local garlic from Madrona Farm so we are feeling very pleased with ourselves and with Madrona!!
Remember to support Madrona Farm one last time with a few dollars as we are very close to the final goal for the final fundraising drive! https://secure1.conservancy.bc.ca/donate/appeals/donate.asp?id=W-00017D

Squash with Miso Glaze

Cut in half a remove seeds from:
1 Delicata Squash

Roast squash at 375 on top shelf of oven for ½ hour.

Meanwhile cream together:
1 Tbsp butter
1 Tbsp Miso
½ tsp hot chili paste like Harrissa
(Or more!!)

Spread the glaze over the inside of the partially cooked squash.  Return to oven and continue cooking until soft, about 20 minutes.

Farm News

Island Organic Producers Association

IOPA is the local organic certifying group on the island. We attended IOPA’s annual meeting this past weekend in Glenora.  This group has been meeting and setting standards for organics for over 20 years.  Now the Canadian national organic standards are coming into effect and our local certifying organization will be looking to see where their standards differ.  On the whole the IOPA standards have been higher than other groups which is why Share Organics feels so comfortable supporting them.  Certified Organic is our guarantee for tasty clean food and as guardians of the soil, our guarantee for the future of food!

Our local farms are small, mostly under 5 acres.  There are larger organic farms of 400 acres just across the Salish Sea in the Port Townsend area.  If we could directly access this regional produce it would make more environmental sense than bringing it from the mainland.  If it could be delivered without the use of any fossil fuels it would be a dream come true.

Enter Dave Reid of SailTransport.  He has been sailing produce from Port Townsend to Seattle over the past few summers.  When approached by Share Organics about a trip to Victoria he was eager to do a demonstration run.  Dave sailed into Oak Bay marina from Port Townsend last Thursday morning.  It was a twelve hour sail powered solely by wind.  Dave in fact does not even have a motor on this boat.  Our follow-up trip would include bringing some produce along to ensure he fits the Canada customs requirements.  One step at a time!

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

Sunchokes (Jerusalem Artichokes) in this week’s box are from Kingcott Farm in Ladysmith!

CRUNCHY BEAN MIX

This product makes a yummy quick and nutritious snack eaten right out of the bag!
It also goes well in a salad, on bread or in a stir fry!
Grown on Salt Spring Island by:
Salt Spring Sprouts and Exotic Mushrooms
This SSI farm has been supplying us with organic bean mix, pea shoots and shitake mushrooms since late summer 2009!  They even sprouted us some mung beans for Chinese New Year.

Check out their fabulous tinctures made from Shitake and Reishi Mushrooms on our website!

MADE LOCALLY AND SO GOOD FOR YOU!

Farm News

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

excerpt from http://www.alternet.org/health/145012?obref=obnetwork

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

Global Weather Today Affects Produce Availability and Pricing  Down the Line

This report on weather came in from my organic produce supplier.  Weather is changing and supplies are affected.  Another reason to get on board with local food security.

JANUARY 18, 2010

SNOW IN MEXICAN FIELDS

“Thousands of acres of organic produce we receive in the winter            comes from Northern Mexico, packed for California companies.  This year we set up a direct contract with Nature’s Way brand in Nueva Leone.  Our first shipments have been lovely.  But last week, tragedy struck, with temperatures in their area dropping well below freezing.  They were relatively spared compared to growers farther inland in Chihuahua state (south of Arizona and Texas), where growing areas were hit with harsh winds and temperatures of -11C.
These growers are used to a little frost higher up once or twice a year, but this record cold blast was the coldest in recorded history – the same storm dropped up to 5cm in downtown Mexico City, where snow is usually only seen a thousand metres up the hillsides and on the volcanoes.

Please make sure your staff are aware of these situations, because you are going to get questioned about shortages and prices, and they should all be made aware of the reasons.  The same conditions are also going to affect conventional pricing over the next 12 weeks.

• *Temperatures have been unseasonably cold across the deserts of California, Sonora and Sinaloa, slowing production of peppers, eggplant, cucumber, zucchini, green onions.
• * Major growing areas in  Northern Mexico have been frozen out with huge losses of field crops including celery, red and green cabbage, broccoli, parsley, cilantro.
• * Two weeks ago temperatures in the major growing areas of Florida centered around Talahassee had overnight lows of -10C and they had frost as far south as West Palm Beach.  Production losses were drastic, forcing eastern wholesalers to increase demand on Western producers.
• * California is under emergency flood watches and storm warnings for this entire week.  The first of 5 storms hit yesterday.  Long range predictions show that for the next 19 days California will likely see a 200 year storm event (the type of storm that would normally happen every 200 years), with up to 600 mm (20 inches) of rain, high winds, and massive flooding.  Winds gusted to 130km last night as the first of the storms hit, affecting Monterey Bay north to southwestern B.C.
• * Winds hit hurricane force over the Metro Vancouver last night and many major streets are closed, and thousands without power, and we are at the very top end of what is a parade of huge violent storms, each of which will extend from Baja to Vancouver.

Less than 50% of North Americans believe that humans are impacting the environment, and that global climate change is unproven.
Thanks
Randy Hooper
Managing Director
Discovery Organics
Vancouver Canada