Well the Share Organics red truck decided it did not want to go to Cobble Hill on Sunday. It would rather go to the garage so…we did not make it. However a few Share Organics customer did get to go and here is what they said.
“ it was a fun time out there! i learned tonnes and am now wondering whose backyard i can take over and sow some grain this fall. know anybody??? lucy (my 7 yr old) is outside winnowing her precious handful of red fife right now….. we want to be part of the CSA next year” Tracey Cook
“We had a great time, with Heather and Brock sharing so much of their knowledge, and then we got to work, cutting, carrying, loading trucks, stomping them down and tying them up and then off to the combine. We were able to cut and combine the Red Fife, Hard winter wheats and the Rye as well.” Beatrice
Report from Heather and Brock at Island Grains
It ended up that each 875 square foot shareholder will receive 8.75 pounds of the Hard White Spring wheat (HWSW), 9.25 pounds of the Red Fife wheat and 19 pounds of rye, for a total of 37 pounds of grain, just slightly less than the 40 pounds we had estimated.
Josh Mellor and his combine and baler were a huge help, as were those helping feed the combine and baler. Josh called last night and mentioned he was blown away by how hard and well everyone was working, including those at the back end of the combine, where it was dusty and fast-paced.
Besides the combine, we harvested old school, using only scythes, sickles or scissors to cut it down, which was hard work, but didn’t take as long as we thought it might. A big thank you to David Slade for helping scythe despite risking re-injuring a recently dislocated shoulder.
IT IS SOMETIMES HARD TO GUARANTEE WHEN IT’S THIS FRESH!
Tom up in Cobble Hill had his fingers cross all weekend for lots of sunshine but it was not enough to ripen most of the melons in his fields. When you are hoping to get produce this fresh sometimes the weather does not co-operate!
We will still have Tom’s honeydew melons but half the melons with bee honey Galia and are coming from our farmer friends on the mainland!
ISLAND CORN ONLY HALF BAKED
A Sunday call from Joe at Kingcott Farms with bad news about the local corn. His large first crop did not get pollinated. Joe thinks that the heavy rains in June knocked the pollen off the plants when they were only half way pollinated. So the cobs came out with just the bottom kernels formed up nicely. Half baked you might say! Joe told us that each tassel is connected to a kernel and each tassel needs the pollen to form its own kernel – in layman’s terms!
The good news is that we have ordered the extra cobs from our friends on the mainland so corn is in the box. More good news – Joe believes his second crop coming in about 3 weeks is looking good! He also brought us some figs – enough for the LOCAL ONLY BOX. THANKS TO Joe for sending fresh figs for free! We have been hoping for years that the timing would work out. They are ready and we have put them in the LOCAL ONLY BOX – they have been short on fruit for awhile. And the Orchard Box – because the numbers worked! Let us know how you enjoyed them.
We have been very pleased to be able to offer more local herbs this year thanks to Brian and Daphne at Kildara Farms. The dill has been fabulous – dilled potato salad, dilled beans! It can be a tricky business especially with herbs such as cilantro. In this heat they can go to flower very quickly. This morning as they were taking stock, viewing the field for our Tuesday am order, they found the cilantro flowering. The leaves are still very tasty, lots of big cilantro flavour! It is a more feathery variety than the parsley type you might see at a store. Did you know that Cilantro flowers turn in to seeds that we know as the spice Coriander?
Farmer Brian also suggests trying Summer Savory in all recipes calling for Thyme
Last of the cherries this week and they are certified Transitional. This means the orchard uses organic growing methods and is under the training and supervision of the certifying body for a specified period while the soil and/or their own skills improve. We love to support transitional farmers!
Transition Town VictoriaGrassroots Picnic
Sat. Aug. 21st from 12 – 4 p.m
Bring a picnic and your instrument or a teachable skill to this all-ages “Transition Town” gathering in Porter Park east of the Moss St Market. How can we build local resilience as we significantly reduce our dependency on fossil fuels? Which skills will we need in a post-oil world? Learn about food growing and composting, indigenous skills and plants, making solar panels from re-used materials; sing along with the Gettin’ Higher Summer Choir, join a spiral dance, learn non-violent communication and more. Rain or shine.www.transitionvictoria.ca
Coleslaw Variations
½ cabbage, shredded (use a grater)
1 small Walla Walla onion, diced
2 large kale or chard leaves, chiffonade (roll leaves together and cut cross wise into thin ribbons)
2 carrots, grated
Spice it up with any of the following:
Cilantro, cumin and lime
Apple, raisin and Fennel
Dress with:
½ cup olive oil
¼ cup apple cider vinegar
Salt and Pepper to taste.
Let marinate for a bit if you have time (it gets even better the next day). Use in wraps with grated cheddar!
SEND US YOUR CABBAGE SALAD RECIPES!!
SHARE ORGANICS SPONSORS FRINGEKIDS FEST
IN MARKET SQUARE, 11 AM – 4 PM, SATURDAY AUGUST 28
MARKET SQUARE (560 JOHNSON)
This fun family celebration is one of the Fringe’s best kept secrets. FringeKids is a completely free one-day family festival with live entertainment, music, Fringe Faeries, craft activities, facepainting, Major Conrad Flapps, the life-sized Cardboard Castle for small artists to paint and an inflatable bouncy bunny! An exciting new addition this year is an appearance by the exquisite giant puppets created by Puente Theatre and the Inter-Cultural Association. Families are encouraged to bring new school supplies to donate to the Single Parent Resource Centre. This event is sponsored by the City of Victoria, Market Square and Share Organics. See www.victoriafringe.com
“Disbelief in magic can force a poor soul into believing in government and business” – Tom Robbins
This year we have had the pleasure of a very early season for cucumbers. That is because at Suntrio Farms they are growing in “hot houses” using a heat source to keep things warm in January and get the cukes started. They have been growing our lovely tomatoes and sprouts as well. They are the first organic hothouse in Victoria area. Now our field cucumbers are ready with tomatoes to follow soon! These are grown in “greenhouses” – unheated but protected from wind and temperature. Tomatoes are susceptible in the Fall to a type of blight in our wet climate and the way to keep them safe is to cover them. Nearly all local tomatoes are under a cover of some sort for this reason. About 8 years ago we had a bad blight and all tomato plants not under a roof turned black overnight – all green or red tomatoes soon developed black spots as well ruining the whole crop.
The last of the strawberries are going in the local boxes this week and we have been able to fill most of the orders for flats of berries. Raspberries are coming next week we hope blueberries will follow shortly thereafter.
Chicken and Bison
Prices are rising. Karen at Island Bison was telling us that the wet weather this spring meant the bison could not get into some of the usual grazing fields and so needed to be supplemented with hay. Lynn at Cowichan Bay Farm reminded us that we had not had an increase for a very long time. Here at Share we know that meat products are labour intensive because we have to offer you an average weight of, say, 250 g for a boneless breast and the farmers cannot seem to grow them all the same size! So we either give a credit or debit your next invoice for the difference. We are proud to offer these wonderful local products.
Check out the article featuring Cowichan Bay Farm in the latest EAT Magazine, farmer Lyle Young is named a Local Food Hero!
Farmer Lyle Young from Cowichan Bay Farm (and chick!)
Moroccan Carrot Dip
1/4 cup water
1 LB carrots, scrubbed, trimmed, cut into 1-inch pieces
Place the carrots and water in a small saucepan, and bring to a boil over medium-high heat. Reduce heat to low, cover, and steam the carrots until they are very tender
In a food processor or regular blender, puree the carrots. Add and continue to process until the mixture is smooth:
2 to 3 cloves of garlic, peeled and finely chopped
3/4 teaspoon peeled and grated fresh ginger
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon coriander
2 teaspoons freshly squeezed lemon juice
Drizzle in:
2 tablespoons extra-virgin olive oil
Process just until it is well-blended.
Transfer the carrot dip to a serving dish, and allow to cool. Serve at room temperature or chilled with pita chips, crusty bread or crudités.
“Bike Ride” Theatre
A Homegrown Initiative theatre production where the audience is on bikes and rides from
venue to venue along the Galloping Goose trail to enjoy live 10 minute performances.
Bike Ride is scheduled to depart from Cecelia Ravine Park, 475 Burnside Rd. East from 3:30 p.m. to 8:30 p.m. on July 17 and 18.
Tickets are $15, kids six to 13 are $5, and children five and under are free. Call 250-386-7526 for reservations and more information.
What unites the Vatican, lefties, conservatives, environmentalists, and scientists in a conspiracy of silence? Population.— By Julia Whitty, Mother Jones
—————————–
The Green Revolution’s duplicitous harvest—giving life with one hand, robbing life-support with the other—also masked a fourth ominous truth. We’re running out of topsoil, tossing it to the wind via mechanized agriculture and losing it to runoff and erosion. Geomorphologist David Montgomery, author of Dirt: The Erosion of Civilizations and 2008 recipient of a MacArthur “genius” fellowship, calculates that human activities are eroding topsoil 10 times faster than it can be replenished. “Just when we need more soil to feed the 10 billion people of the future,” he says, “we’ll actually have less—only a quarter of an acre of cropland per person in 2050, versus the half-acre we use today on the most efficient farms.” Plus there’s little new land to bring into production: “We could, with crippling environmental costs, raze the Amazonian rainforests and reap 5 to 10 years of crops before the tropical soils failed. But the fertile prairies of the Midwest, northern China, and northern Europe are already plowed to capacity and shrinking.”
Tom at Sungold Meadows is out with his crew picking strawberries as we speak. Protect the soil and insist on berries grown without chemical herbicides (weed killers) and fertilizers! Ask your local farmer! Choose certified organic.
If you cannot use your strawberries right away then store them as follows:
-Rinse under running water and drain
-Remove the top leaves and slice into a bowl.
-Sprinkle with a tsp of organic sugar
Cover and refrigerate.
Golden Cake
-we enjoyed this cake and berry combo on Canada Day
Cream together:
½ cup softened butter
1 cup organic sugar
Add and beat until thick:
2 eggs
1 tsp. vanilla
Sift together (flour mix):
2 1/2 cups all-purpose flour
2 tsp. baking powder
Beat into the sugar mix:
1/3 of the flour mix
Then add and beat in:
½ cup soymilk or milk
Repeat (1 cup soymilk in total) and end with the last 1/3 of the flour.
Pour into a greased 9 x 9 inch cake pan. Bake at 325 for 25 minutes or until done in the center.
Depending on weather conditions local berries can be quite fragile. We recommend you eat them right away!! (As If you needed any encouragement…)
We hope to be offering strawberry flats in the next few weeks. Watch our Weekly Specials and Bulk Produce categories for details.
Next to our organic berries, unsprayed berries are your next best bet as pesticide is not applied to the berries. However, herbicides may be used earlier in the season on the growing plants (before berries are set). Ask your local farmer about their growing techniques and continue to choose organic.
Good for You
Good for the Planet
Happy Solstice!
Climate Friendly Lawns
“Lawns absorb carbon from the atmosphere, but some studies suggest that this climate benefit may be undercut by heat-trapping nitrous oxide emissions related to fertilizer use and generous watering. While there is no scientific consensus yet on the climate impact of lawns, you can make yours as climate-friendly as possible by choosing drought-tolerant species, mowing high, watering during the coolest part of the day, and leaving grass clippings to fertilize the soil (and add extra carbon) naturally.”
Our larger size bags are now compostable and not made of GMO corn! They are a petroleum product but coated with Oxybiodegradable resins to make them biodegrade in the landfill or your composter. And they are certified for use by organic growers.
SUPPORTING LOCAL GREEN BUSINESSES
“We invite you to visit us atSimple Remedies Herbal Solutions and experience all the ways you can help yourself to achieve, maintain and increase your health and vitality.
We carry the finest organic and wild crafted herbs—selected high quality potent vitamin supplements and tinctures—creams, oils, beauty and hygienic products.
We also offer custom blending on a wide range of natural products that are carried in stock here at the store. You can order ingredients by weight and we will be happy to advise you on our range of remedies and natural treatments. In addition to our product range we offer you hands on natural treatment sessions ranging from Massage, Foot Reflexology, Acupuncture, Homeopathy, Hypnotherapy and Craniosacral Therapy as well as Nutrition and Herbal Consultations for you and your animal friends.”
For more information and to sign up for a monthly e-newsletter, checkout www.simpleremedies.ca – A Simple Approach to Healthy Living
Added a Yam Paneer Organic Chickpea Curry from Little Piggy to my Share Order. I added some broccolini and kale to the curry!
Made a little Raita with the cucumber and yogurt! Have you tried the new Greek Yogurt from Avalon? If you like Liberte yogurt you will love this – thick and creamy!
Kale, cucmber and broccolini out of the box!
It was so goooood! Some plum chutney and a chicken sausage from Cowichan Bay farm.
Check out this Youtube video about Whole Foods and their “organic” products from China. Sounds liked the there is a disconnect somewhere and no one knows who is going out into the fields to verify!
Wendy Montana out at Westwind Farm brought in our scapes this morning. They are the tops of the first crop of garlic – “Purple Max.” Scapes can be used in salad dressings and sautés just like garlic greens. No need to buy from China.
Wendy's Greenhouse tomato project - "they're growing like mad -they just love it in there!"
Wendy is also growing heirloom tomatoes for us in her new greenhouse. She is experimenting with early tomato varieties (Early Glacier, Sub Arctic) planted out in the fields. If they fruit early then they will be harvested before any chance of Late Blight that affects uncovered crops. Later varieties in the green house are named Bloody Butcher, Mr Stripy, and Banana Legs. They will be coming in your box in early July!
Local Organic Strawberries
Good News and Bad News: Tom out at Sungold Meadows reports that his earliest berries were damaged by an intense hail storm about 12 days ago. There are still lots of fruit out there. Graham at Maple Groove Farm reports: “Well, strawberries are definitely going to be a bit late (conditions have been a bit challenging to say the least). The plants and berry sets look good though, so if the sun shines I hope to have a bumper crop. Probably looking at 2 weeks minimum before I really get going with production.”
Five by Five Fundraiser
Saturday June 12!!
Support the Tree Fruit Project
You’re invited to a place-based meal, times five.
Looking for a way to eat your way around Vancouver Island in one meal?
Interested in attending? Tickets (partially tax deductible) start at $75 ($85 with a non-alcoholic drink pairing, $100 with a cider pairing) and can be purchased online now at www.lifecyclesproject.caor by phoning 250-383-5800.
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.
Twenty four months and almost 3,000 donors later, The Land Conservancy is proud to announce Madrona Farm is saved and will remain in agricultural production forever.
“This project has changed our lives. David and I are true believers that a community is one of the most powerful forces in nature, and if we all stand together there is no problem too big for us to solve!” says Nathalie Chambers. “Our community now has a working model for sustainable agriculture and food security is on the horizon. Thank you everyone who had a hand in helping this campaign, and especially The Land Conservancy for stepping up to the plate.”
Everyone is eager for the fresh local produce that is beginning to arrive! We’re still waiting for the explosion of abundance from our local food producers. We’ll soon hear from Madrona Farm and other local farms with the late spring bounty!
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.
** A good tip is to leave the ice pack in the bin while unloading your groceries! ** That’s one less thing to think about (and we all need that!)
A charge will be added to your account at the end of the season if the packs are not returned.
The Dirty Dozen from Dr. Weil
“Eating fresh produce is the best way to obtain the nutrients that support optimum health, but the pesticides used on many crops remain a major health concern. By choosing organic foods, you can reap the health benefits of fruits and vegetables without exposing yourself and your family to potentially harmful chemicals. Pesticides present real health risks, particularly to children and those with health concerns. The toxicity most commonly associated with pesticides in animal studies include disruptions in the normal functioning of the nervous and endocrine system, and increased risks of cancer.“
You would NOT have seen much about it in the local press BUT the Sacred Salmon Rally this past Saturday gathered over 4,000 people – fishermen, first nations, environmentalists – on the grounds of the legislature to protest the current fish farming regulations that allow open containment farms in wild salmon migration routes. For more information go to
We want you to know that Share Organics only carries wild, north coast, troll caught salmon. Our supplier, Finest at Sea, supported Alexandra Morton in her 500km walk from Sointula to protect wild salmon. They have also been providing us with fabulous Coho side and next week we can offer you 1 Lb bags of large shrimps from BC waters. Keep an eye out for it in the Weekly Specials!
Eggs from Share vs Eggs from Supermarket
Our eggs come from Kildara Farms and Terra Nossa Farm. All chickens spend time outside every day eating greens and worms! Here is some info from the Organic Consumers Association.
“Some certified organic eggs come from farms that provide plenty of rich green pasture for the hens to forage in for greens, insects and worms. But the biggest industrial egg producers, who dominate grocery store sales of organic eggs, keep their hens in giant sheds, feeding them a simple corn-soy ration spiked with a synthetic supplement called methionine that keeps the hens appearing healthy even though they aren’t getting the sunlight and forage they need. These two videos, each from the perspective of certified organic egg producers, show the difference between these two production models.” Check out the videos at
For the past 10 years I have been trying to find new ways of leaving less of an ecological footprint, while supporting local earth-friendly companies. Organic foods are something that I have always thought were important….but so easy to avoid in grocery stores when the same item is in
the next row at a lower price and larger amount. I truly have felt that this was the one area I struggled with the most (when it comes to sustainable living), and so I decided to pop on line to Google other options. This is how I found Share Organics online. I looked around on the website for a little bit
and though….hey…I’ll give it a try. I’ll get one produce box this week, and just see what it’s like..then just opt-out in the future if I’m not satisfied. When my first box arrived I was squealing with joy. I was highly impressed with the quality and amount of produce…as well as the blue bin that it arrived in with the ice packs inside. I’ve never seen better quality food in grocery
stores! Immediately I decided this was something I was going to take part in every week….and tell everyone about. People always ask me “well, isn’t it more expensive in the long run?” My answer is always the same. The money doesn’t matter. Every week I jump on a computer, fill out my order…leave my box outside with a check..And never walk into a grocery store. The
convenience of Share Organics is wonderful…PLUS I know I’m supporting local businesses, my food is always going to be the best quality, and I’m eating healthier. To sum it up….I’m hooked! Thank you for providing this service!
Cheers, Brooke Blyth
Try this dressing on your endive salad! Just use lettuce and a few strawberries or orange slices.
Maple Balsamic Vinaigrette
2 tbsp olive oil, preferably extra-virgin
2 tbsp balsamic vinegar
2 tsp pure maple syrup
2 tsp grainy mustard
Salt & freshly ground black pepper to taste
In a small bowl, whisk oil, vinegar, maple syrup, mustard, salt and pepper until blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake.) Makes about 1/3 cup.
Madrona Farm has gailan, kale, small garlic and parsnips for us this week. Dave had planted some radish and arugula undercover in late February and they look to be ready for us next week.
Thanks for taking the chance Dave and thanks to the weather Goddess!
We asked you about potato options which include waiting for the new crop of California potatoes or buying PEI organic potatoes. Heidi Webster summed it up nicely:
“As much as I love PEI and would like to support Canada, it’s less fuel to get potatoes from California, right? On the other hand, irrigation and water use is an issue in California, so maybe PEI is a better choice… Let’s support PEI farmers! My vote is PEI!”
Greens Greens Greens – here are two recipes. Why not try them with collards!
Baked Chard, Kale or Spinach Wash leaves well and remove from stems:
1 bunch Chard or other greens
Roll leaves up like a cigar and slice thinly and steam for 5 minutes. Drain. Heat in a skillet:
2 Tbsp. Butter
Add the greens and cook covered for a few minutes to shrink them. Layer in a baking pan with more butter in between.
Beat together in a small bowl:
3 garlic cloves crushed
4 eggs
1 1/4 cup cream, milk or soy milk
Salt and pepper
Pinch of nutmeg
Pour over chard and cook in a preheated 350-degree oven for 30 to 40 minutes or until set.
Hot Kale, Chard or Spinach and Beans Sauté in a skillet:
1 Tbsp. Olive oil
1 dried cayenne pepper chopped (more if you like it hot)
1 clove garlic minced
2 green onions chopped
Add:
2 cups of your favourite beans (kidney or cannelli are nice)
Sauté for a few more minutes and then add:
1 bunch of kale or other greens chopped
Cover and continue cooking until greens are soft – a few minutes. Serve over rice!
Why Big AG Won’t Feed The World
Eric Holt Gimenez, of Food First (The Institute for Food and Development Policy) put it eloquently in a conversation earlier last year: “In 2008 more food was grown than ever before in history. In 2008 more people were obese than ever before in history. In 2008 more profit was made by food companies than ever before in history. And in 2008 more people went hungry than ever before in history.”
The scientists concluded that genetically modified crops and chemical agriculture had failed to show much promise in feeding the world. They won’t be a big part of the solution. Instead, tomorrow’s agriculture will need to be much more regionally controlled and locally adapted, and will need a diversity of approaches to meet the challenges of climate change and resource scarcity. The result is a farming system that uses water frugally, sequesters carbon, and doesn’t require external inputs.
Customer Referralsare 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!
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 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.
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!
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.
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
This week! Delicata Squash from Saanich Organics
MADE LOCALLY AND SO GOOD FOR YOU!
“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.”
