Making Food Matter is the CRFAIR’s (Capital Region Food and Agriculture Initiatives Roundtable) newsletter.
To check out what is happening around Food Security in our region get on the subscriber list! This month there is on interesting report on “The Cost of Eating in British Columbia”
We have a number of local farmers with products this week:
Leeks and Eggs from Terra Nossa in Mill Bay
Spinach and Salad from Dragonfly Farms
Radish from Seabluff Farm
Sorrel, Braising, parsnips from Madrona Farm
Cucumber and sprouts from Sun Trio
Crunchy Bean Mix from Saltspring Sprouts
Fences for Food
The Mason Street City Farm is in need of a new perimeter fence. This is the first stage of development in creating a Farm School in the City! Live electronic music, Flamenco dance, super djs, and silent auction. Come on down and dance your face off in support of everybody’s favourite “F” word…FARM!
Victoria Event Centre
1415 Broad Street
Thursday, May 3rd — this week!
$15 at the door
More information is on the Facebook Event Page here.
Trim the tough bottoms from the broccoli stalks and cut the tops into smallish spears of whatever size suits you.
Preheat oven to 325 F.
Lightly grease a 9 x 13 baking pan.
Melt the butter or heat the oil in a large, deep skillet or Dutch oven. Add the onion and salt and sauté over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and the lemon juice and sauté for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste along with the optional ingredients. Taste to correct salt, if necessary, and spread in the prepared pan.
Now the fun part. Arrange the broccoli upright in the rice, and, if desired, drizzle with melted butter. Cover loosely with foil and bake just until heated through (15 -20 minutes). Serve right away.
If you would like to view or add to your order please click here!
Farm News – Transport delays and gratitude to local farmers
Colleen made it home from Mexico safe and sound and we hope to hear more of her adventures this coming week. We had offered you beets from the Ejido she was working, she might have picked these beets for us, but… the transport truck broke down and did not make it to Vancouver today. We should have had Colleen bring them in her carry-on!
When ordering the freshest possible produce transportation delays can cause problems. One of the factors we think of in food security is how far away the food comes from. Most often we think of fuel costs but there is also an increased potential for delay or inability to deliver at all. Yikes!
When we think of purchasing from Mexico or California we need to consider how the food is transported and also watering practises. Mexican farmers have always had less access to water than their California peers and have learned to grow with limited water. California farmers are learning this fast as the state cuts back on water to this business sector as well many others.
Meanwhile, back at home, we are not forced to eat skunk cabbage – known as famine food – yet! It is edible and local but we won’t be adding it to our local produce list anytime soon. Not when we have a bounty of local greens this spring! Thanks to all those farmers that have been planning ahead! Interestingly the local spring crops all seem to contain oxalic acid which is not so good for us raw in large quantities but is fine in small amounts and also cooked.
Skunk Cabbage or Swamp Lantern, if you prefer.
Young Sorrel
Young sorrel may be harvested in the spring when it is small and tender and when it has a fruitier and less acidic taste. This lemony flavour is a valuable addition to salads, soups or stews. Sorrel does not keep well so use it up first!
Fresh Sorrel
Sorrel and Goat Cheese Quiche
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1 1/2 cups milk
1/4 teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions.
Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.
Mashed Potato Pie Crust
Peel and chop:
1 lb potatoes
Cover with water and bring to boil. Cook until tender.
Mash the potatoes with:
1/4 cup milk or stock from the potatoes (for a vegan option)
Brush a 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil.
Bake in preheated oven for 30 minutes or until lightly browned.
If you would like to view or add to your order please click here!
We tried a new variety of apple San Rose from Washington last week and loved it. They are the pink-er ones in the box this week next to the red Empires.
Apples are coming out of controlled atmosphere storage now. These special sealed coolers that control humidity and temperature. BC and Washington apples are released from storage in batches between February and June. They have that fresh-off-the-tree taste and crispness but do not keep as long as the fresh fall crops.
Update from Dave of Madrona Farm
“Our Braising Mix is a beautiful medley of new shoots and greens from our winter Brassicas. Over the next eight weeks we get a bonus crop for having a diverse range of brassicas in the winter gardens. The mix includes red, savoy and green cabbage shoots and baby leaves, Russian and Lacinato kale and shoots, rutabaga and turnip green tips, Brussels sprouts shoots and various Asian greens. It braises well with garlic and a little Szechuan sauce.
P.S. Yesterday we got 1,000lb of Warba seed into beautifully prepared sandy soil to be ready for harvest the beginning of June.”
(Warbas are tasty tasty potatoes!!)
New Video Coming Soon:
Growing in the Winter with Farmer Dave
Braised Winter Greens with Beans
Stem rinse and drain:
1 bag greens OR bunch of chard
Heat skillet or wok to medium heat and add:
1 Tbsp olive oil
2 cloves garlic minced
1 cup kidney or pinto beans
Sauté until garlic is golden. Then add:
1/4 tsp red chili flakes
Add the greens and cover to cook for 2 minutes. Uncover and toss until wilted.
Add:
1 Tbsp Balsamic vinegar
Serve over quinoa or rice.
What to make with this week’s Best of the Bio-Region Box
Potato and Leek Soup
Braised Greens with Beans
Blackberry Apple Crumble
Omelet with Oyster Mushrooms
Parsnip and Potato or Carrot Latkes
Poached Pears
Leeks are coming from Seabluff Farm in Metchosin thanks to Farmer Ian King!
Introduction to Home-Scale Permaculture
With Elaine Codling
Saturday, March 24th
12:30 – 4:30 p.m.
Whatever size yard or garden you have to work with, applying basic permaculture principles will reduce the maintenance and increase the productivity. Learn practical strategies and techniques for creating a productive ecological yard and garden.
Permaculture design can give you more variety, more beauty, and more time to enjoy it. There will be hands-on activity at Spring Ridge Commons to apply techniques learned in class.
To register, please contact Pooyan Najafi at pnajafi@gmail.com or (250)858-5256.
Where: Fernwood Community Centre, 1240 Gladstone Avenue
Crop planning with our farmers is almost done! Just spoke with Wendy at West Wind Farm and she is excited about growing tomatoes and eggplant for us. We can also expect some of her Italian parsley and more grilling peppers.
She is going to experiment with red bell peppers this year. They are heat lovers and need a long growing season. Did you know that red bell peppers are ripe green bell peppers? Wendy is going to try growing them in the greenhouse.
West Wind Farms is one of the hottest spots on the Island in a little ecosystem northwest of Duncan in the Cowichan Valley. Wendy also reports that the garlic planted last October is looking great! If you remember her whole crop was lost last year so this is very good news!!
Wendy has also committed to grow a smaller variety of spaghetti squash this year
Wendy’s Lettuce Row – September 2011
What to do with this week’s Bio-Regional Box
We changed the name of this box from LOCAL ONLY as we have a few items from away – that is, Washington State and the BC interior. Still 50% Island Grown! The name will revert back once we have 100% local offerings again.
Carrot Quiche
Apple Blueberry Crisp with Hazelnut Topping
Raw Hazelnut Snack (Taste the difference between raw and roasted!)
Blueberry Muffins
Roasted Rutabaga and Shallots
Borscht
Sautéed Garlic, Mushroom & Braising Greens
Introduction to Home-Scale Permaculture
With Elaine Codling
Saturday, March 24th
12:30 – 4:30 p.m.
Whatever size yard or garden you have to work with, applying basic permaculture principles will reduce the maintenance and increase the productivity. Learn practical strategies and techniques for creating a productive ecological yard and garden.
Permaculture design can give you more variety, more beauty, and more time to enjoy it. There will be hands-on activity at Spring Ridge Commons to apply techniques learned in class.
To register, please contact Pooyan Najafi at pnajafi@gmail.com or (250)858-5256.
Where: Fernwood Community Centre, 1240 Gladstone Avenue
Share Organics is involved in the Climate Smart program sponsored by Saanich and the City of Victoria. We are mapping and tracking our C02 emissions. This involves tracking our vehicle fuel consumption, paper use, refrigerant use for coolers, energy use and garbage. We will estimate using records for the last fiscal year. After crunching numbers we will work to determine areas where we can improve and more accurately track our emissions! We were surprised to find that when we were asked to weigh our garbage each week that we produce as little as 1 – 3 LBS! We do a lot of recycling!
Other things are harder to track. We can see how much it costs in fuel to deliver to your door but not quite how to factor in the fuel we save because you folks do not have to drive to the store. Similarly we cannot track how much we save by choosing local over BC produce or produce shipped by tanker versus trucked. We know these things matter and make our choices accordingly but putting numbers to it is a different story. We can tell you that the bike delivery mileage was 2769 km last year and we hope to be able to report what is referred to as “avoided emissions” soon.
Who’s Your Farmer
Join Heather Stretch, Robin Tunnicliffe, Rachel Fisher, Saanich MLA Lana Popham, and Mary Alice Johnson for an evening discussion on local organic farming and learn more about the growers in your neighbourhood.
Tuesday, February 28 – 7:00pm
Cadboro Bay Books
3840 Cadboro Bay Road
Victoria, BC
Shiitake Mushrooms from Salt Spring Exotic Mushrooms
Shiitake is touted as Asia’s most famous mushroom: the tastiest, healthiest and most popular cultivated variety. On the Salt Spring farm it is grown on BC Red Alder. These mushrooms are harvested bi-weekly so they have higher moisture and flavor content than other sources. They are high in protein, anti-oxidants and Vitamins B, C & D. Shiitakes have a more robust flavor than the standard button mushrooms, which makes them go a little farther: by using only half the amount of mushrooms the recipe requires, they can be used in most any recipe!
Since Shiitakes are a nutritional powerhouse, they make a great meat substitute. They are a healthy alternative to meat for people trying to cut back on fat.
Here is a short video Susan did with Adam Gold of Salt Spring Exotic Mushrooms last March. Perhaps some of you recognize him from the markets?
Shiitake and Wild Rice Pilaf
Shiitake and Wild Rice Pilaf
4 oz. Shiitake Mushrooms, sliced
1 clove garlic, minced
2 tbsp. minced onion or leeks
1 cup snow peas or thinly sliced kale
2 tbsp. olive oil
2 cups cooked wild rice
1/2 cup toasted hazelnut pieces
1 dash of Tamari
In broad skillet, saute shiitake mushrooms, onions and garlic in oil until tender, 1 to 2 minutes.
Add rice, walnuts, onions and Tamari, mixing to blend. Heat to warm through.
Makes 4 servings
If you would like to view or add to your order please click here!
The first annual Island Agricultural Fair was held last weekend at the North Cowichan Exhibition grounds. It was great to hear two organic certifying groups at the event talking to local farmers about the organic industry. Our local certifying group, Island Organic Producers Association (IOPA) was one of them and ProCert, a BC and international certifying body, was the other.
These certifying groups and their farm members must meet BC organic standards set by COABC, Certified Organic Associations of BC.
I wish there had been a GMO Free Island group in attendance but we do not have one yet.
Anybody interested?
That’s a big, red tractor!
BPA-free Crushed Tomatoes
Share Organics will soon be offering crushed organic tomatoes in bisphenol-A (BPA) free amber glass jars from Eden Foods.
A special thanks to a customer that alerted us to this and suggested we source processed tomatoes in a new way!
BPA leaches from the inner liner of cans that hold high acid foods. BPA in our food is concerning as “studies have shown the chemical to mimic the hormone estrogen and be linked to such health problems as infertility, breast cancer, prostate cancer, hormone imbalance, and premature puberty in women.” Ack!
SunTrio Farm has extended the seasons on Vancouver Island by growing in heated greenhouses. In addition to early and late tomatoes, peppers and cucumbers; sprouts are grown year round and salad greens are available for most of the year.
Dennis and Frank O’Brien
Blueberries have recently been planted in the fields with the first crop expected this year. In addition, an orchard is in the planning stages. I have requested pear and plum trees!
Last year we enjoyed island cucumbers in early April and tomatoes in early May. I spoke with Dennis, one of the trio of brothers involved on the farm, and he tells me they are expanding production and have 1/3 more greenhouse space this year.
SunTrio Farm is certified organic and because they cannot rotate the crops in the green houses they replace the soil each year with Sea Soil. The used soil is then rotated into the fields. Plants are propagated in an organic hothouse on the lower mainland. It is the most energy efficient to grow all the seedlings for many growers in one spot because heating the houses and the use of grow lights are most extensively used at this dark time of year. Tomato, pepper and cucumber plants should arrive mid February and the first crop of cukes will be harvested at the end of March. Cukes are planted sequentially with later plantings grown right from seed on the farm.
The growing season can be stretched right to the end of October, well after the field crops are finished. Dennis is a heating expert. Their greenhouses are heated with natural gas and in the shoulder seasons of April and October with heat pumps. They rely on solar heating as much as possible. For example, today (Monday) the gas-fueled heat automatically shut off when the solar panels took over. Windows open on sensors to keep the temperature around 80 degrees.
Thanks to all three brothers – Dennis, Frank and Michael – for the work they do towards a Food Secure Vancouver Island!
Roasted Potatoes, Sunchokes and Brussels Sprouts
Cut into bite size pieces:
2 large german butter potatoes
1/2 to 1 LB sunchokes
1 onion
Place on cookie sheet and drizzle lightly with:
1 Tbsp olive
Sprinkle with salt, pepper and chili powder
Shake to cover and roast at 400 degrees for 15 minutes.
Add:
Sprouts from 1 stalk brussels sprouts
Turn potatoes and toss sprouts with the other veggies. Continue roasting for another 10 or 15 minutes until nearly done.
If potatoes are not golden brown you can crisp them up under the broiler – but watch ‘em closely!!
Invest Your Money in Local Change
A forum on present and future options for putting savings, RRSPs and investment dollars into local, sustainable, ethical businesses to build a more self-reliant economy.
Admission Free!
Tuesday, January 31, 2012 at 7 p.m.
Ambrosia Conference Centre
638 Fisgard St.
Victoria, BC
New Warehouse Mates
We’re sharing our warehouse space with a new pack of people, GeaZone, a zero-emmisions bike courier service. It’s a whole new energy in the warehouse…
We were their very first delivery: salad greens to Niagara Grocery in James Bay!
If you would like to view or add to your order please click here!
We had to wait until after 2pm on Monday but the kale and mizuna did thaw out (in fact, sweeter for the frost) and are ready to go into the boxes!
The root veggies were minimally washed however as the farmers’ hands were freezing and the water flow was limited. We will try to dust them off for you – thanks for your understanding!
Root veggies actually keep better when unwashed. In the UK you will often see carrots labeled as “dirty carrots” for sale and there is a consumer understanding that they are, in fact, a superior product!
Adele braved the snow Monday morning and delivered our hazelnut order. Chocolate hazelnut butter is now back in stock!
And introducing a NEW OFFERING!! We are pleased to offer these delicious nuts in a 1LB value size as well as our 100g bag. This year’s crop has been fabulous so we expect to have them for most of the winter. The harvest was around 4 tons (included a 1 ton pre-harvested by the squirrels!) We will try to give you a heads up when supplies start diminishing so you can stock up.
Those with nut allergies please note we are packaging nuts on our premises for the first time but are doing it in an area separate from the vegetable production area.
Nuts are a great source of protein. As we eat less meat to lessen greenhouse gases we need to grow more plant-based proteins. I just planted a hardy almond tree in my back yard! (… Available at LeCouteau Farms)
Pulses are more commonly known as lentils and are another easy-to-grow protein that we should eat more of!
Invest Your Money in Local Change
A forum on present and future options for putting savings, RRSPs and investment dollars into local, sustainable, ethical businesses to build a more self-reliant economy.
Admission Free!
Tuesday, January 31, 2012 at 7 p.m.
Ambrosia Conference Centre
638 Fisgard St.
Victoria, BC
Apple, Hazelnut, and Swiss Salad
Place on a salad platter:
1 small head clean, dried-off lettuce in bite size pieces
Drizzle lightly with:
1 to 2 Tbsp olive or walnut oil
Toss and sprinkle with:
1/2 cup coarsely chopped roasted hazelnuts
1/2 cup cubed Maasdammer (Swiss-style BC cheese)
freshly ground pepper
Cut into thin slices:
2 medium sized Winesap Apples
Place in bowl and sprinkle with:
2 Tbsp. Lemon juice
Just before serving place the pear slices on top of the salad. Sprinkle on the rest of the lemon juice and serve!
If you would like to view or add to your order please click here!
We are starting 2012 out well with 3 local items in most of the boxes. This time last year we struggled to have two items in every box all year. The year prior we were only able to offer 1 item in all boxes. Progress! We have more root crops available this January – potatoes, rutabaga, beets and sunchokes. The brussels sprouts are still coming on. Leafy greens – arugula salad greens, mizuna and kale – will take their time coming back due to the short days this time of year. Our local organic hothouse, Suntrio Farms, will be gearing up to produce some early tomatoes and cukes in March or April. I’ll try to get a report from them for next week.
If you have not yet tried our Local Island Box consider getting one once a month to keep in touch with the local food scene. Right now it is packed with Island produce and three items from BC (pears, onions and mushrooms).
Add a Local Island Box to your Standing Order.
Then choose to have it “Every Monthly.”
Then choose to have it delivered the First week of Month, Second week, etc…
Winter Local Box
Kind words from one of our farmers…
“Thank you so much for all your support this year. It really kept us alive. I like selling bulk orders (to Share) because we see more volume move steadily. You are a pleasure to deal with and I feel you do all possible to pay a fair price. Keep up the good work! Have you ever thought of opening a branch up island? You have a lot of knowledge and experience in running this distribution system?”
- Isabelle Morris
Growing carrots, potatoes, beets and more at Wyndlow Farms, Ladysmith.
What to Make from the Local Box
Blueberry Muffins
Pear Smoothie
Roasted Beet and Arugula Salad
Scalloped Potatoes
Sautee Garlic Sunchokes with Portobello Mushrooms
Naked Carrots – they don’t need any dressing or cooking!
Blueberry Muffins
A warm treat in the morning before heading out into the wet…
Mix together:
2 beaten eggs
1 cup milk or yoghurt
1/4 cup safflower oil
1/4 cup honey
Sift together:
2 cups organic pastry flour
1/2 Tbsp. baking powder
1/2 Tbsp. baking soda
1 dash nutmeg
Add the dry mixture to the wet mixture and blend well. Then Add:
1 cup blueberries
Pour into greased muffin tin and bake at 425 for 15 minutes.
If you would like to view or add to your order please click here!
We appreciate all of you for your support of Share Organics and our work with local farmers. Thank you!
Holiday Greetings for this Season of Light!
“Light is Returning, even though this is the darkest hour
No one can hold back the dawn.
Let’s keep it burning, let’s keep the light of hope alive,
Make safe our journey through the storm.
One planet is turning, circle on her path around the sun.
Earth Mother is calling her children home.”
Charlie Murphy
Kind words from one of our customers – This made our week!
“Just a quick note to say that I found the recent order of produce INCREDIBLE! I’ve never knew brussel sprouts tasted that good (simply steamed with sea salt and served with a dab of butter) and the turnip? Delicious! You may recall that I prefer fruits over veggies but this last order has me reassessing that preference.
I am so grateful that you provide this service, direct from the farmer to my table – it makes such a huge difference. People ask me why I don’t buy my produce in Chinatown as it’s only a 15 minute walk from my home or shop at Save On, which only half a block away. If they experienced the difference in flavour just once, I think they’d understand. It’s not just the farm freshness, supporting the local farms has a lot to do with my choice.
In gratitude,
Beth Smith”
SHARE ORGANICS WILL BE CLOSED
THE WEEK OF
DECEMBER 27/28/29
Share Organics Vision Statement
‘Toward a Food Secure Vancouver Island’
Our vision statement has been guiding us in the decisions we make for our company. This past year I attended a GMO conference at the OUR Eco Village and plan to work towards a GMO free Vancouver Island. In 2012 I will be participating in a Climate Smart program to make sure we are doing everything we can to address this issue. I am also interested in the Slow Money concept. How can we invest in our future food security?
In January we begin a new season of crop planning with our farmers. With their help we look forward to another bountiful year of local fruits and vegetables.
Sauteed Brussels Sprouts and Shitake Mushrooms
Serves 4 as a side dish.
Heat in a skillet over medium heat:
2 tablespoons olive oil
Add and sauté until they begin to color(about 3 minutes):
1 stalk Brussels sprouts (removed sprouts, washed and trimmed ends)
Add and sauté for another 2-3 minutes:
1/4 lb. shitake mushrooms, ends trimmed, halved
1 large garlic clove, minced
Add:
1/4 cup veggie stock or water
Simmer over medium heat until stock evaporates. Finally add the following and cook, stirring occasionally, 2 minutes.
1 tablespoons Tamari
1/2 teaspoon freshly ground black pepper
The purple globe turnips from Madrona are fabulous right now! Their green tops have been useable so far, but the cold weather is starting to take its toll. Bunch carrots are just finishing as the tops are dying off. We’ll need to sub some local loose carrots this week.
Crops like pak choy and leeks love this cold weather but late season crops experience more insect damage so you can expect a few holes in the leaves.
The squash is rolling right along — Red Kuri has a shorter storage life so we are using it up first. We like to support different varieties to increase genetic diversity! We’re looking forward to upcoming Fairy squash that tastes like a butternut!
Our brussels sprouts in their early childhood days on Madrona Farm
(image taken October 2011 during the Chef Survival Challenge).
Greens like kale and chard are growing at a snail’s pace… Salad greens will continue through December and then slow down as the day length shortens. We will look forward to a lot more root crops, hazelnuts, leeks, sprouts, salad mix, apples, brussels sprouts and cauliflower in the next month.
**All this bounty from our Island!**
Climate Change and Food Security
in British Columbia – continued…
Dr. Aleck Ostry, UVic; Dr. Christiana Miewald, SFU; and Rachelle Beveridge, UVic
Meat Production is the highest source of GHG (greenhouse gas) emissions!
“Sourcing from local farms decreases food miles but food miles are in fact not the most important source of GHG emissions. The agriculture GHG emission associated with meat production are huge! The main sources of GHG’s from agriculture arise from decomposition of organic matter (i.e. plant litter, soils, manure). Carbon dioxide is released primarily from microbial decay or burning of plant litter and soil organic matter. The largest sources of CH4 in agriculture are from fermentative digestion of ruminant animals, stored manure and rice grown under flooded conditions.”
“According to Environment Canada (2009), animal production is responsible for about 60% of Canada’s agricultural GHG emissions.”
Since much of our current food supply is grown in California this study looks at how climate change will affect that area. Water is already in short supply in California and the farmers there have had their water supply cut. The Mexican government is learning from the problems in California and has set a limit on the amount of water that can be taken from the aquifer under the Sonora Desert. Mexican farmers are also used to growing with less water.
Transportation is another GHG issue but is closer always better? Here at Share our bananas come from Peru – one of the few items we source from off the continent. Most bananas are shipped by container to Los Angeles and then trucked up to Canada. Our bananas come directly from Peru to the port of Vancouver. This way they use 1/17th the fuel than that of a banana that comes via LA!
Maple Glazed Turnips and Carrots
Cut into match sticks or 1/2 coins, quartered:
1 bunch Turnips (save greens for a soup or saute!)
Cut into 1/2 inch coins:
3 medium carrots
Put the vegetables and stock (or water) in a medium saucepan and bring to a boil. Cover and cook until the turnips are barely tender, about 10 minutes. Pour most of the liquid off, return pan to stove, and reduce the heat to medium.
Add:
2 Tbsp butter
2 Tbsp maple syrup
Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes.
Introducing… Us!
Did you check out our new Introduction Video in last week’s newsletter?
Missed it, did you?
Well, have another crack at it…
Darin Steinkey produced this lovely video for us and the music is from Compassion Gorilla.
If you would like to view or add to your order please click here!
For all of you that want to see a-day-in-the-life-of Share Organics! Darin Steinkey produced this lovely video for us and the music is from Compassion Gorilla.
Susan is interviewed and she speaks of our purchasing ethics while images of the production area and Colby suiting up for his daily bicycle delivery trek stream through your eyeballs into your optic nerve.
Climate Change and Food Security
in British Columbia
Dr. Aleck Ostry, UVic; Dr. Christiana Miewald, SFU; and Rachelle Beveridge, UVic
Fruits and vegetables are (of course) of particular interest to us! It is noted in the food security discussion section that many people in BC with adequate incomes do not have healthy diets due to the low consumption of fruit and vegetables! This is happening simultaneously with the agricultural sector declining or exporting our produce.
“… there has been a marked decline in the quantities of field grown vegetables in BC (except for potatoes) over the past quarter century and a stunningly rapid growth in greenhouse vegetable production. The greenhouse vegetable industry in BC is mainly located in the Lower Mainland and is almost entirely geared to the production, for export, of tomatoes, cucumbers and bell peppers. … there has been a major decline in the production of tree fruit in BC over the past quarter century mainly because many Okanagan orchards have switched to intensive grape production for wine.
The question that emerges is how can we manage and plan for this new pressure on our food system while improving our food security and the dietary health of the population, while reducing or, at the very least, holding GHG emissions from food production and transportation steady over the next quarter century in BC?”
Many Share Organics customers say that having a box of fruit and veggies delivered ensure that they have lots of fresh nutritious produce on hand and they eat better for it!
An interesting tidbit from the study was about sourcing from local farms; it decreases food miles but food miles are, in fact, not the most important source of greenhouse gas emissions. More on that next time!
Cheese!
Dairy is one of the food groups that is mostly provided to us by BC Farmers. Try some of our great BC organic Gouda from Gort’s Gouda. Many of you have discovered the fabulous cows’ milk feta. Did you know they also make a wonderful Swiss-style Maasdammer! To see what’s available select “Organic Cooler” then “Organic BC Cheese” from menu on the order page.
Baked Apples
Remove apple cores to within 1/2 inch of the bottom of 4 large baking apples.
Mix together the following:
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans and 1/4 cup raisins
1 Tbsp butter
Stuff the apples and place in baking pan with 3/4 cup boiling water.
Bake at 375 for 30 minutes. Baste occasionally. Serve with vanilla yogurt or ice cream!
If you would like to view or add to your order please click here!
“The results are in from a 30-year side-by-side trial of conventional and organic farming methods at Pennsylvania’s Rodale Institute. Contrary to conventional wisdom, organic farming outperformed conventional farming in every measure.
The Rodale study found organic farming is more sustainable than conventional systems. They found, for example, that:
Organic systems used 45 per cent less energy than conventional.
Production efficiency was 28 per cent higher in the organic systems, with the conventional no-till system being the least efficient in terms of energy usage.
Soil health in the organic systems has increased over time while the conventional systems remain essentially unchanged. One measure of soil health is the amount of carbon contained in the soil. Carbon performs many crucial functions: acting as a reservoir of plant nutrients, binding soil particles together, maintaining soil temperature, providing a food source for microbes, binding heavy metals and pesticides, and influencing water holding capacity and aeration. The conventional system has shown a loss in carbon in recent years.
Organic fields increased groundwater recharge and reduced run-off. Water volumes percolating through the soil were 15-20 per cent higher in the organic systems. Rather than running off the surface and taking soil with it, rainwater recharged groundwater reserves in the organic systems, with minimal erosion.
Organic farming also helps sustain rural communities by creating more jobs; a UN study shows organic farms create 30 per cent more jobs per hectare than nonorganic. More of the money in organic farming goes to paying local people, rather than to farm inputs.”
With results like these, why does conventional wisdom favour chemical farming?
Steam the beets until soft. Puree the beets in a food processor with a 1/2 cup of the water in the steamer. At the same time, melt chocolate in a double boiler on low to medium heat.
Cream butter and sugar together using a mixer. Add vanilla, melted chocolate and pureed beets. Mix until smooth and add the eggs.
Mix the flour, baking soda and salt together and add to the beet mixture. Beat until smooth. Grease and flour a bundt pan. Pour the cake batter into the pan and bake 40-45 mins at 325 F.
Glaze:
1/2 cup whipping cream
3 1/2 oz 70% Chocolate
2 tbl butter
Bring whipping cream to boil, remove from heat, add chocolate and butter. Stir to combine. Pour over cake warm OR let chill until thickened.
Jon Steinman of Deconstructing Dinner spoke about the myths surrounding GMO foods. One of the best ways to promote GMO awareness (and a GE-Free Vancouver Island, perhaps) is to be able to set the record straight.
Myth Number 1 – GMO food can feed the world.
In fact, as Dr. Huber pointed out, the yield on GMO crops are low compared to conventional and organic crops.
Myth Number 2 – GMO are safe. Research has not been done to prove GMO products are safe. GMO plants have been unleashed on to the world.
Myth Number 3 – GMO plants cannot reproduce. This misconception might have come about because of terminator seeds slated to be introduced into the marketplace but never sanctioned. Most GMO plants can and do reproduce thus becoming weeds (GMO canola) that cannot be controlled. Right now GMO alfalfa has been okayed in the USA. Genetically modified (GM) alfalfa is only a step away from approval in Canada. For Canadian Organic Growers and its members, GM alfalfa is the last straw. “In March, we signed onto a legal action against Monsanto.”
This week we have local Prima and Liberty apples. Ian of Isabella Orchard on Saltspring Island reports that there are very few Liberty this year. The different types of apple trees blossom at different times so yield is dependent on weather and bee pollination at blossom time. The rainy cold spring and the wet July will likely led to more scaring on the apples this year (25% scab-free is the acceptable standard).
Ian, as an organic farmer, is careful to rake up all the diseased leaves. He is planning to pick the scarred apples off the trees and take them in for juice pressing. We will have the first batch of his wonderful fresh frozen apple juice next week – a gravenstein mix with a hint of pear!
Red Free Apples at Isabella Orchards
We are also expecting our first order from Saltspring Island’s Foxglove Farm! They will be sending us some Sweet Peppers and for our lucky Local Box customers a pint of strawberries. Don’t worry – they are being grown under hoop houses and so we’ll have them rain or shine!
From the Cowichan Valley Wendy at Westwind Farms has had a bumper crop of Eggplant.
Below is her favourite eggplant recipe.
Roasted Eggplant and Peppers
Preheat oven to 425 F.
Slice diagonally into long “rounds”:
1/2 LB Eggplant
Halve, seed and cut into long thick slices:
2 green peppers
(Optionally add 2 cloves peeled garlic)
Drizzle and toss everything in a few glugs of Olive oil.
Bake for 10 minutes, turn over and bake for another five minute or so until soft. Serve warm (over rice) topped with the secret ingredient…
It was a joy to head up to OUR Ecovillage in Shawnigan Lake and I recommend it as a farm field trip. The Ecovillage is now setup to receive visitors and if you miss the scheduled tour they have Self Guided Tours. Their innovations in permaculture, food storage and green building are a wonder to see. ourecovillage.org
The GMO Conference featured Jon Steinman (more on that next week) and Dr. Don Huber, an expert in crop production who has been asking the US Agriculture Department to investigate lower crop yields and decreased fertility and live births among livestock populations.
Don showed us many examples of crop problems related to the most common herbicide Glyphosate (Roundup) that is frequently sprayed to ready fields for planting. The crop is genetically modified so that it grows despite the application of Roundup. Glyphosate inhibits enzymes specific to plants, including an unintended disruption of enzymes necessary for micronutrient uptake. The overall trend in crop yield per acre is on a downslide. Dr. Huber asks why. He has seen cases of poor yields of GMO corn planted on Glyphosate prepared fields.
Every spring I speak to the issue of herbicide spraying in Saanich. “Unsprayed fruit” is not organic because of the common use of herbicides on the fields. If the plant’s ability to uptake minerals (micronutrients) is impaired then the studies that show conventional food is less nutritious than organic food makes sense!
Dr. Huber saw crop yields are even poorer where GMO crops were planted. Increasing the acres planted might help the GMO seed companies but it doesn’t help farmers. The American Cattlemen’s Association has been petitioning the US Agriculture Department to investigate dramatic decreases in cattle fertility. Could this be related to GMO corn feed?
There has been no independent, peer-reviewed study on the benefits of GMO, not before or after GMOs were released into our world. As the government requires NO long term testing of GMO foods, it’s impossible to determine what effects they are having.
3 medium, juicy tomatoes, finely chopped, OR 1 cup chopped, canned tomatoes
1 tsp turmeric
1 tsp salt
1 tbsp ground cumin
1 tsp ground cayenne OR 1/2 tsp Sambal Oelek
1 tsp garam masala (optional)
1/2 cup of extra-firm tofu (optional)
1 onion, chopped
1/2 head of green cabbage, chopped in cube-like pieces
1/2 cup of fresh or peas
Core and chop the cabbage and set aside.
Heat oil for 30 seconds on medium-high heat in a large, heavy bottomed, shallow pan. Gently stir in tomatoes, turmeric, cumin, salt and the optional spices.
Sauté for 3 to 4 minutes. When the oil separates from the tomatoes, you will know that the spices are cooked.
Add the onion and stir well. When the onion looks golden, add the cabbage. Stir well and sauté for 3 to 4 minutes.
It’s best to taste the cabbage at this stage – if it’s just slightly crunchy, then add the tofu and the thawed peas and stir well. Turn off heat. Try not to overcook the cabbage or peas, because they will wilt.
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