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!

Farm News

Report from Isabella Orchard

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.***

This week’s box contains:

BLUEBERRIES, PEACHES, APRICOTS

www.shareorganics.bc.ca

LOCAL BERRIES

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.”

-Climate Friendly Gardener

http://www.ucsusa.org/food_and_agriculture/what_you_can_do/the-climate-friendly-gardener.html

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.

SUPPORTING LOCAL GREEN BUSINESSES

“We invite you to visit us at Simple 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

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

Email: volunteering@organicislands.ca
Telephone: 250-590-0133

www.organicislands.ca

Share Organics is delivering as usual on Thursday July 1

Happy Canada Day!!

(We hope to be done early so we can celebrate too!)

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

Farm News

Fruit Update
Remember last October when temperatures dropped to minus 16 for a night and then went back to normal?  That one night affected the apple crops in the Okanagan. We spoke of this earlier in the season reflecting on the quality of storage fruit.  Now the crops are nearing the end with only a few varieties of BC apples left.  Some years we have pristine BC apples right through June.
This time of year is very difficult for fruit “close to home”.  We have the last of the Washington pears – beautiful large size! We are trying to snag some these ones for next week.  Otherwise they are from Argentina!
Kiwis are all coming from New Zealand now as the local and California crops are done.  Citrus is strong from California and our co-op friends in Mexico.  California peaches are showing up on the list.  And of course strawberries continue from California.
Local strawberries are at least three weeks off.  On the brighter side:
We will have one more round of local frozen blueberries thanks to Ruby Red Farms!
And more local hazelnuts and hazelnut butter arrive next week!

HAZELNUTS ON A BRANCH

—– Ice Packs Reminder —–
Welcome to ice pack season! This is the time of year we add an ice pack to every bin we deliver. The atmosphere in the bins is helped A LOT with the addition of the ice pack!  Your veggies will thank you by returning the ice pack right away with your empty bin.
We also pack ice in with your meat order so return the packing and ice for reuse.

Join us on Facebook for produce updates and more……..search for Share Organics and become a fan!

Holiday Monday transport delays mean we do not have Bok Choy this week.  We have subbed broccoli and adjusted your orders as best we could.
This happens when you are trying for the freshest produce!  Here is a favourite Broccoli recipe:

Broccoli Salad with Cranberries and Feta

Cut into bite sized florets:
1 head broccoli (about 2 ½ cups)
Add the following:
¼ cup red onion diced
1/3 cup dried cranberries
1/3 cup toasted pinenuts
1/3 cup crumbled feta

Dressing with a mixture of:

½ cup mayonnaise

½ cup yogurt

You can use whatever dried fruit, nuts and cheese you have on hand.

Walnut, raisin, and cheddar is good too!

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

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

GRAIN CSA

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.

Madrona Farm

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

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

Lentils

Lentils are the quick and easy “bean” to cook up.  I have used them when camping to make a “Boston Baked” bean dish to save on camp fuel as well as time.  Brown and green lentils cook up in about ½ an hour where as a navy bean could take up to 2 hours.  There are many types of lentils and they are all part of legume family called pulses.  In Canada we are mostly familiar with green, brown and red lentils.  I was inspired to write about lentils last week when I was using brown lentils in my Shepherds Pie.  Thanks to Margaret Hantiuk for the idea of using a squash topping instead of potatoes!

Red lentils are the smallest and quickest cooking.  They are called Split Red lentils and are made from splitting a whole lentil by removing the skin and letting the seed split into two halves.  Split Red lentils can cook up in 10 minutes for a firm whole addition to a soup or longer if you want them softer for a dhal – 15 minutes.  Useful info if you are in a rush and subbing them for other lentils or beans! Here is a dhal like red lentil salad that is a hit at potlucks!  Thanks to Dana Davis for this recipe.

Red Lentil Salad

Sauté until soft:

1 cup diced onions

1 tbsp olive oil

Add 250 gram (1/2 LB) Red lentil

16 ounce can of diced tomatoes

1/3 cup each of olive oil

½ cup water or more as needed

2 Tbsp minced garlic

1 tsp each Oregano, Basil, Thyme

1 Bay leaf

Bring to a boil and cook over a low heat for 1 hour.  Transfer the hot mixture to a serving dish and add:

More garlic

1 ½ Tbsp Lemon juice

Salt and pepper to taste.

Chill for a few hours and then adjust lemon and spices to taste.  Serve at room temperature.

Lentil Nutrition

Lentils are a great protein source and make a complete protein when served with grains.  Lentils are also very high in iron!

Lentils Down on the Farm

Legume including lentils are used by organic farmers to enrich the soil with nitrogen so a common part of the crop rotation for healthy soil.  And we do grow lentils in Canada!  Saskatchewan is the largest exporter or lentils in the world!!  Eastern Washington is the largest US growing area. India produces over half the world’s lentils but use most domestically.   I understand we can grow them here on our Island but I wonder what kind of harvesting and processing equipment might be needed?  I know we have a local farmer/ entrepreneur who is growing hemp seed on the Island and has invested in a harvester.  Could it be used for lentils too?  What about flax and sunflower seed?  Other beans?

This veggie burger recipe pairs lentils with Hazelnuts – a great local combination.

Lentil Hazelnut Burgers

• 1 ½  cups dry green lentils
• 1 medium onion, minced
• 1 garlic clove minced
• 1/2  cup bread crumbs or more
• 1 Tablespoon chopped fresh parsley
• 2 eggs
• 1/2 cup finely chopped roasted hazelnuts
• 1/2 teaspoon dried thyme, crushed
• 1 teaspoon dried basil, crushed
• Salt and Pepper to taste
• 1 Tablespoons vegetable oil

Bring lentils and 3 cups water to a boil, simmer for ½ hour, drain and cool.

Combine lentils, onion, bread crumbs, parsley, eggs, and hazelnuts.   Stir in spices and salt, and pepper. Mold into 8 burger-sized patties. They should be slightly sticky and hold together well so add more breadcrumbs (dry) or oil (wet)as needed

You can halve the recipe to make 4 patties.  Freeze the patties before baking for another dinner if there are too many.

Patties can be fried over medium-high heat in olive oil but I always prefer to bake veggie burgers.  Preheat oven to 425.  Place patties on an oiled baking sheet and bake for 8 to 10 minutes – until browned on the bottom.  Flip over and continue cooking for another 5 to 8 minutes.

Yield: 8 patties

Some lentil numbers:

Note 500g bag is just over a pound.

• 1 cup dry lentils = 2 to 2-1/2 cups cooked
• 1 pound dried lentils = 2-1/4 cups dry
• 1 pound dried lentils = 4 servings
• 1 pound dried lentils = 5 cups cooked

Our Product Choices

At Share Organics our goal is to give you the most sustainable products possible. This means we offer local certified organic produce first, local naturally grown (to BC standards) next and then BC certified followed by produce from farther away. We offer items that cannot grow here only if they are certified organic and choose those as close to home as possible (citrus fruits for example!). We also keep in mind shipping methods and fair trade labour practices by choosing from farmer co-ops with whom we are familiar.
With regards to meat products we know that vegetarianism is the ecological way to go. We encourage everyone to cut back on the meat they eat including seafood. That said we also want to offer those of us who are not ‘there’ yet the best possible meat options. Cowichan Bay Poultry offers us pasture raised birds – local and grass fed. Island Bison provides us with island grown, grass fed bison. From our new beef supplier Empire Valley around Williams Lake we have chosen the grass fed beef for environmental reasons. No grain is fed to the cattle and so they are naturally grown and of course at home on the range. We have also chosen the old fashioned butcher wrap as an option as we know many of you are moving away from the use of plastics. FirHill Farm on Pender Island supplies us with our lamb, both local and free range. We are currently looking for a sustainable seafood provider. Iron Maiden, our supplier last year, has recently cut back on their production.

Share Organics
will be closed for holidays
December 24 to January 1

Orders for the of week of
December 22, 23, 24 will ALL be delivered on
Tuesday & Wednesday

Deadline for changes for all days this week only will be Sunday, 9 am.

Your day of delivery may not be the usual day.

We will let you know next week in the newsletter and on your invoice message.

Give a Gift, Grow a Community

This year LifeCycles has joined Share Organics to promote the LifeCycles membership campaign.

LifeCycles will give  the first 10 Share costumers who become LifeCycle’s members or give the gift of membership an extra gift of a $5 off voucher for any future Lifecycles work shops or events in 2010.

Buy a LifeCycles membership for yourself, a family member, a fellow gardener or a colleague this holiday season, and you will not only be supporting concrete action to improve local food security, urban agriculture and youth empowerment but you will be joining a community of people already dedicated to this cause, improving the life of all Greater Victoria residents.
For more details about LifeCycles and how to become a member or make a donation, please see our website http://lifecyclesproject.ca Remember to add ‘Share Organics Customer’ to the ‘How did you hear about us?’ section on the membership form to qualify for the voucher offer. Or call us on (250) 383-5800.

LifeCycles in the news: Mayor Fortin and Councilors Phillippe Lucas and Sonya Chandler joined staff and volunteers of LifeCycles to launch the holiday membership campaign and to check-out our unique new mobile Greenhouse at City Hall on Wednesday, November 18, 2009.

Rutabaga Salad

1 medium rutabaga peeled well and grated
1 medium orange
1/4 cup raisins
Peel the orange and cut it into 2 cm (about 2/3 inch) wide pieces and mix the juicy pieces with rutabaga. Add raisins.

– OR for the more LOCAL version try subbing grated apple for the orange and add a bit of apple juice!

Madrona Farm

Dave and Natalie and the crew at Madrona Farm grow wonderful parsnips and much more!

This holiday season give the gift of food security by
making a donation to Madrona Farm in honour of someone
you love. For details about this program or to donate to the
campaign, please visit

www.conservancy.bc.ca/madrona

Honey Glazed Roasted Parsnips with Ginger

Preheat to 400°F and toss to coat:
1 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
1 tablespoon olive oil

Roast vegetables 10 minutes; stir. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer.

Melt in heavy small saucepan over medium heat.
1/2 tablespoons butter
1 large thumb size piece of grated ginger
Stir in:
1/2 tablespoon honey
Dash of balsamic vinegar
Drizzle this honey glaze over vegetables and serve.