April 2012 Newsletter

Green Croft Gardens News

  Spring has sprung!





What’s happening on the Farm?



Spring is finally upon us! This is Jenny writing and editing the newsletter, I will be taking on this responsibility as well as helping with all the other farm work this season. After a long and snowy winter we are just about clear of snow, the pussy willows are in full swing, and it is beginning to feel more spring like. Wolf is busy seeding. He has tomatoes, peppers, onions, shallots, arugula, lettuce, asian greens and lots more on the go, and soon we will be busy transplanting all the seedlings. We are also digging up the rest of our parsnips and carrots which had been under snow through the winter, and we are still cleaning the last of our carrots which had been in storage. The other springtime chore is general cleanup and preparation for the upcoming busy spring and summer seasons. 


The Farm Animals


Most of our ewes have had their lambs we have 14 in total so far, they are all healthy, happy and very cute. Our goats are still providing milk, and one of them will be having kids in about a month from now. Our “New Years Chick” is growing into a teenager and the turkeys are getting more talkative by the day. 



Where are we selling this month?

Enderby Winter Market, Legion Hall, Last winter market- Friday April 15th 10am-5:30pm


The Vernon Evening Market resumes- Friday May 13th 3- 7pm.


Kelowna Farmers Market, Springfield and Dilworth Outdoor location,  Saturdays 8-1pm.



Produce for Sale



We have great winter storage crops :  Seiglinde potatoes, carrots, juice carrots in 25 lb bags for $ 20,  chioggia beets, red beets, Watermelon Radish, sunchokes, parsnips, shallots and Gabi’s wool products. 





Parsnip Recipes



Parsnip, Potato and Green Onion Pancakes



A variation on the classic potato pancake, these taste great with apple sauce and sour cream.


8-10 Pancakes


1 lb. potatoes, peeled


1lb. Parsnips, peeled


1/2 cup thinly sliced green onion (green and white parts)


2 large eggs, beaten


2 Tbs. all-purpose flour


salt and pepper


oil for the griddle.



Grate the potatoes and parsnips separately. Put the potatoes in a kitchen towel and

squeeze out as much liquid as possible. In a large bowl combine the grated potatoes, 

parsnips, green onions, eggs, flour, 2 tsp salt and a few grinds of pepper and mix well.


Oil a pan and heat over medium heat. Working in batches, spoon about 1/3 cup of the

mixture onto the pan at a time to form the pancakes. Flatten the pancakes with a spatula

(they should be about 1/2 inch thick) and cook until bottom is well browned and crisped

(about 5 min) flip and cook until other side is browned (about 5 min). Sprinkle with salt.

Serve immediately, or keep warm in a low oven. Yum yum yum!




Mashed Parsnips with lemon and herbs.



This Rustic mash is just and satisfying as the best mashed potatoes you’ve ever had.

It’s especially good with broiled fish or roast chicken!


Serves 4.




2 lb. parsnips, peeled and cut into 2 inch pieces.


1/4 cup heavy cream


2 Tbs. unsalted butter


finely grated zest of 1 lemon, plus 1Tbs. juice


freshly ground black pepper


1 Tbs. chopped fresh chives, mint, dill, parsley, or a mixture.



Bring a large pot of salted water to a boil, add the parsnips and cook until tender when pierced with a fork (12-15 min). Drain parsnips and let them steam under a kitchen towel for about 5 minutes.


Return the parsnips to the pot and mash them with a potato masher, keep them rather roughly mashed.

 Stir in the cream, butter, lemon zest and juice. Season to taste with salt and pepper. Transfer into a     serving bowl and sprinkle with chopped herbs. Serve.             




Come Celebrate Earth Day:  Watch the double feature movies

“Fresh” & “Dirt”


April 22, 7 pm

at the Salmar Classic Theatre on Alexander Street, Salmon Arm

Admission by donation

sponsored by Shuswap seed savers

& shuswap in transition (casssa)


fresh showing @ 7pm

discussion led by dr. warren bell

"Fresh is a bracing, even exhilarating look at the whole range of efforts underway to renovate the way we grow food and feed ourselves"- michael pollan -


dirt showing @ 8.30 pm

The movie takes you inside the wonders of the soil. !It tells the story of Earth's most valuable and underappreciated source of fertility--from its miraculous beginning to its crippling degradation. "The only remedy for disconnecting people from the natu- ral world is connecting them to it again." More than the film and the lessons that it teaches, DIRT the Movie is a call to action.! What we've destroyed, we can heal.

food action network and other displays on site door prizes


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