Share Organics Fresh News

What’s Fresh News – October 2, 2012

Happy Thanksgiving!

Thanks to all the Farmers for their hard work and great successes this season!

Egg Production on Small Farms

Organic agriculture is based on a whole farm system. Chickens are a big part of that cycle. Hens assist with pest management (cleaning insects out of the field), are herbicidal (break up clods of soil and munching down on the weed seeds) and they fertilizer the soil. In addition, we get fabulous eggs for breakfast.
Any farm can have 99 hens. More than that and you need a license. Up to 399 hens is the next level and this is what Evelyn has out at Terra Nossa Farms. She pastures out her hens so that they have a chance to do their work out in the fields and live their lovely chicken lives in the great outdoors!

Chickens scratching at Terra Nossa

Over 400 hens and you are into buying quota – this is an amount that the farmer must pay per bird. Quota is $200 per bird! Having larger numbers of birds also makes it impossible to allow them outside in the same way Evelyn can at 399 birds. The taste of Evelyn’s eggs far surpasses anything you can get from the larger organic growers and now you know why!

Most large-scale organic chickens are, in fact, de-beaked as well. Organic standards allow de-beaking in exceptional circumstances but it is my understanding that the exception is in fact the “rule” at the 1000 plus hen level.

Organic standards are the only standard that defines how much space is needed to be considered free range. (IOPA Standards say: Indoors = 6 birds per sq meter, Outdoor = 4 birds per sq meter). They also require that the birds have access to the outdoors and do not allow forced molting (look it up if you have the stomach for it…).

The bad news for us is that Evelyn has decided not to continue raising egg birds as she has been told that she will be required to build a grading station on her property and at the under 399 level the economics do not work! The investment will never pay off.

The good news is that Kildara Farms is building a new barn and will be taking over Evelyn’s organic flock. This should supply us with eggs until December and hopefully we’ll have a continuous supply. Brian at Kildara tells us the new barn will hold 700 birds at time, with 3 or 4 runs outside to at least 3/4 of an acre. The runs will send the chickens to different areas of the farm that are in need of chicken scratching.

How can I tell if the eggs dark yellow yolk is due to dye in the chicken feed?

Farmer Brian says: You know it’s feed dye if all the eggs in the dozen are a consistent yellow colour and this colour is consistent over the course of the year. Organic free range chicken egg yolks will be different shades of yellow depending on how good a forager the particular hen is. In the winter months, when there are almost no green to be had, the yolks will be pale yellow.

From our local Quince Scholar and Grower

We grow Le Bourgeot Quinces here on part of our 100 acre farm in Yellow Point. I have raised them sequentially, over the last 8 years, from bare-root stock sent over from Cannor farms in, I think, Abbotsford: I am opposed to chemical additives of any kind & have never used them: even to the extent of not even using dormant oil spray.

The only care these trees get is

(1) peat mulch in fall & spring (the ancient peat I dig myself from one of my fields)

(2) irrigation as required from our deep well (thus no chlorine)

I first got interested in quince fruit during my research as a classical scholar into food practices in the Greco-Roman world. “Quince” is derived from an ancient Greek word for Crete: but it remains a common European fruit; & many species grow in warmer climates in the USA & in South America.

Subsequently I wrote a number of books on classical cuisine & translated Apicius.

Regarding recipes: most people make quince jelly; it is same process as for apply jelly; for quince-apple sauce use one quince to three apples. Basically, one can do with Le Bourgeot Quince everything that works for tart cooking apples. Various websites have recipes for more ambitious chefs as the word quince has an exotic sense to it, I suppose.

I have begun harvesting my organic Le Beourgeot Quinces for this year; & Isabelle (of Wyndlow Farms) can ship them again to Victoria for me from Yellow Point. This year, because of the great weather, will be a bumper crop. I hope your customers will be interested again. A quince is such a unique & classical fruit. Did you know that the apple Eve ate in the Garden of Eden was actually a quince? I can prove it, philologically.

Sincerely,

John Edwards, Quinceotica Farms

Horticulture Centre of the Pacific Guest Speaker: Raj Patel

Raj Patel, an author uniquely qualified to take a long, broad view of world food production, looks at food systems – the machine most of us don’t even know exists – and the web made up of corporations, the World Bank, the World Trade Organization, farmers’ groups, government agencies and corporate lobbyists.

From farm to fork, Patel travels to rural collectives in Brazil, investigates the all-powerful distribution networks, serves up the specific journeys of coffee, soy and high-fructose corn syrup, and visits the kitchens of fast-food restaurants. What he uncovers is the shocking story of commercial greed and helpless hunger that is a key ingredient in everything we eat.

Stuffed and Starved is one of the most shocking investigations into the “haves” feeding off the “have-nots” and a compelling look at how we all suffer the consequences of a food system cooked to a corporate recipe.

Dr. Raj Patel – Friday October 5, 2012,

7:30pm – 8:30pm

Garth Homer Society, 813 Darwin Ave., Victoria BC

Event Website is here.

If you would like to view or add to your order please click here!

What’s Fresh News -

June 14th, 2011

News from the Hen House

Folks who love good eggs are requesting more information about our local farms. Farmer, Brian Hughes, has obliged us with the following information and stories…

Organic practices seek to mimic what happens in a natural flock so roosters are present on the farm. While the boys do not produce eggs themselves they are useful. I used to think that the gals laid more when the cock was on the block but not so. They play the traditional role of protector.

Out at Kildara Farm one morning a cacophony of crowing woke James (another farmer at Kildara Farm). A bald eagle was circling the chicken yard and all three Kildara roosters were sounding the alarm. All the hens were saved except one little gal that was too late entering the coop. Roosters also exhibit very gentlemanly behaviour searching out good places for worms and letting the hens eat first.

Kildara Chickens

Recently the District of North Saanich received a complaint that Ricardo the Rooster was making too much noise. After much debate in the Agricultural Advisory Committee, a bylaw was proposed that validates the importance of having roosters. It has been established that properties over 1.5 acres could legally have a rooster and its okay that they make noise! We have Ricardo the Rooster to thank for this. He is not just another pretty face.

Our farms would need special equipment, etc. to produce their own chicks or point-of-lay hens. Chicks are currently sourced conventionally, (not de-beaked) and raising them organically for the required time period before the eggs are labelled certified organic.

Special Equipment at Kildara Farm

Last Straw Campaign

Genetically modified (GM) alfalfa is only one step away from approval. For Canadian Organic Growers and its members, GM alfalfa is the last straw. In March, they signed on to a legal action against Monsanto.

Roundup Ready Alfalfa can spell disaster for organic farmers. Alfalfa has a number of properties that make it indispensible for organic crops and livestock production. The onus is on the farmer to avoid genetic contamination. It is nearly impossible to prevent cross contamination. Alfalfa is insect pollinated and the little lovelies can travel 1500 meters contaminating feral roadside crops and organic farms. The bee doesn’t discern the difference between GM alfalfa and non-GM. Organic milk and butter could disappear from grocery shelves. Financial support is needed for the legal challenge! For more information and to donate go to www.cog.ca

What to Make from This Week’s Local Box

• Smoked Tofu Sukiyaki with Napa Cabbage
• Dandelion Greens with Hot Dressing
• Potato Red Pepper Curry
• Mixed Greens with Cherry Tomatoes and Sprouts – try it in a wrap with Smoked Gouda!
• Roman Apple Cake

Easy Sukiyaki Recipe

Mix together for a marinade:

• 2 Tbsp Tamari
• 1 Tbsp Molasses
• 1/4 cup broth or water
• 1 garlic green, minced

Then Sauté:

• 1 Tbsp olive oil
• 1 pkg smoked tofu cubed

Add the marinade and the veggies:

• Shredded Napa cabbage
• 1/2 large red pepper diced
• various greens, chopped (mushrooms are good too…)

Stir well and cook over medium heat for 10 minutes.

What’s Fresh News – June 7th, 2011

Local Eggs

Share Organics offers certified organic eggs from two local farms. Organic standards set minimum space allotments for free range hens – it’s the only regulation there is regarding what free range actually means. They also require the hens are outdoors. Our eggs are ungraded so right now we are getting some smaller ones from the young birds and some big ones from the older gals.

Kildara Farms reuses egg cartons and always appreciates them coming back. Terra Nossa Farm has decided to use new cartons only. I’ll have to ask Evelyn why. Certified organic also meets all SPCA standards. The feed, of course, is organic so no yellow dyes or GM grains included. Yolk colour is dependent on what the hens are eating. At this time of year yolks are quite yellow as hens are wandering the farmyard eating greens and bugs.

Check out the farm websites:

terranossa.ca

kildarafarms.webs.com – Kildara is just setting up a new website

What to Make from This Week’s Box

• Asparagus Calzone
• Rhubarb Custard Square
• Rice Salad with Grapes and Pecans
• Kale and White Bean Soup
• Endive Salad with Mango Dressing
• Banana Cake

Try the Rhubarb Square Recipe from local chef and blogger Heidi Fink
http://www.chefheidifink.com/blog/baking/rhubarb-custard-bars/

Contracting Farmers and Building Relationships

Share Organics is working on establishing a regular supply of rhubarb from a local farm. This year we have had some offers of smaller amounts that are appearing in the Local Only Box. Rhubarb takes a few years to get established so we are hoping our work will bear fruit in two years. Offering contracts to farmers encourages them to plant more and gives them a guaranteed sale for that crop.

Mango Dressing

Puree in a blender

• 1/2 mango peeled and diced

Add:

• 1/4 cup olive oil
• 2 Tbsp Rice vinegar
• Juice of 1/2 orange
• Fresh Ground Pepper
• 1 tsp Maple syrup

Asparagus Calzone

1. Steam 1/2 LB asparagus until just tender. Run under cold water to cool.
2. Brush one side of 3 Tortilla wraps with olive oil. Place oil side down on a baking sheet.
3. Spread on one side of each wrap:
   • 2 Tbsp Pasta Sauce
   • Fresh Oregano or Arugula
   • Top with the asparagus spears
   • Then add 1/3 cup grated cheese
4. Fold tortilla over to cover and press together lightly.
5. Bake in 400 degree oven for 8 minutes (just until cheese is melted and crust golden). Let cool for 10 minutes to firm up.

What’s Fresh News -

April 12th, 2011

Farm News

After 40 days of rain it is very muddy out in the fields! Brian and his crew out at Kildara Farms were able to plant Warba potatoes this past weekend and they hope to do some more planting on this sunny Monday. Plant growth is determined not just by the amount of sunlight but by the length of day as well. As we head towards summer the plant growth speeds up with more daylight and with warmer soil. It has been a late start to the season and we’re all hoping to catch up, plant as much as we can and not be too far behind. Dave at Madrona Farm tells us the over-wintering cauliflowers are finally starting to head.

Looking to the Future, Long Term Crops

Madrona, as many of you know, is part of The Land Conservancy’s agricultural holdings. Dave and Natalie Chambers are the long term farmers on the property and with this assurance are now planting long term crops like fruit trees and asparagus. This past weekend I spoke with Richard LeBlanc from Woodwynn Farms who is creating the Homefulness Project. They have been planting many fruit trees – apple, plum and pear and they expect to have a much larger market garden under production this year.
To volunteer and get out on the farm:
woodwynnfarms.org

All this bodes very well for long term food security on the Island. At Share Organics we have been contracting local farmers to grow for us and to extend the seasons. Our contracts give the farmers an assured sale for their crops at a respectable price. They can then spend more time growing and we do the marketing for them! Share your experiences with your friends as we plan to grow and offer more this coming season.

What to Make from This Week’s Box

• Caesar Salad
• Apple Cranberry Cobbler
• Lasagna with Braising Greens
• Zucchini Potato Curry
• Cucumber Raita
• Bananas Marrakech
• Red Lentil Soup

Bananas Marrakech

Process together until smooth:

• 1 cup chopped dates
• juice and grated rind of one orange

Serve over a sliced banana and top with whipped cream.

Red Lentil Soup

Sauté in a soup pot until soft:

• 1/2 onion diced
• 2 cloves garlic minced
• 1 Tbsp. olive oil

Add the following and sauté for 5 minutes:

• 1 tsp. Oregano
• 1 tsp. fresh Rosemary chopped
• 1 Bay leaf
• 1 medium Yam diced small
• some cayenne pepper diced
• Fresh grated black pepper

Add the following and simmer for 40 minutes:

• 6 cups water
• 1 Tbsp. Miso (or vegetable stock)
• 250g Lentils (or 1 1/4 cups)
• Just before serving add:
• 2 Tbsp. Lemon Juice
• Some grated lemon rind!

If you would like to view or add to your order please click here!