Aug 10, 2010 Check out our website www.greencroftgardens.com
Green Croft Gardens News
What’s happening on the Farm?
Much has happened since our last newsletter in February. It always amazes me how quickly the crops are growing once they reach that critical point of no return. We’ve been enjoying our rented field and we do have the nicest carrot patch we have ever grown, thanks to preparation of the soil and timely weeding. Thanks also to Donna for your persistent weeding. At home our fields have been mostly kept summer fallowed and most are now seeded in a green manure crop. My kale and leek patch that was left for seed looks great. Kale seeds need to get harvested now and I am hoping for a long mild fall so I can get some viable leek seed this year. We planted a strawberry patch with ever bearing strawberries and we have been harvesting some very delicious berries for a few weeks. We are looking forward to a great crop next year. Our garlic has been harvested 3 weeks ago and is drying in our packing shed. The raspberries had a hard time last winter and were not as productive as we hoped for but our late crop is starting to bloom now and we should have some raspberries till it freezes. We had very good helpers this season from Germany, Finland, France, Bolivia and of course our son Philip’s friends from Grindrod and Enderby.
We also helped organize the Riverside Music Festival July 18 with Philips band Clayvious which was a great success. Then last weekend we helped with our Grindrod Days Centennial Celebrations and just because I am a little crazy I took on the organizing of the Grindrod Garlic Festival Aug 22.
I am very excited about this event and everything is coming together nicely. The rest of our time we spend harvesting, preparing and going to the local farmers markets to sell our produce. O.K. I forgot we are also building a new cold storage, 4 times the size of our old one and the bed and breakfast is ready for anyone who would like to spend some great time in Grindrod on the farm and by the river. We will have an open house when the cold storage is finished.
The Farm Animals
We had lots of lambs (16) this year and I decided to reduce my herd from 14 to 10 ewes. Our goats are doing great and all the new milkers are milking quite good. I have all the kids still with them so I can skip some milkings when I am too busy or have too much milk. Tomorrow I will get the ewes shorn. They will be happy to loose some wool and not be so hot anymore. The turkeys were very broody and sat on their eggs but nothing happened and then I gave them chicken eggs and nothing happend and now after 3 moths of trying they finally gave up and are running around again. I felt so bad for them. We only have one tom left and maybe there will be not so much competition and they will have fertile eggs next year. All the horses are doing fine teaching young riders confidence, patience and persistence. We got two kittens to join our old cat Clay. Their names are Sage and Clayvious. They are my upcoming mouse control team and the boys band room cats. Our dogs Tibo and Roo were not so impressed but have gotten used to them now.
Where are we selling this month?
Kelowna Farmers Market every Wednesday and Saturday!
Kingfisher Market every Wednesday 11 am - 1 pm till the end of August
Enderby Open Air Market every Friday 9 am - 1 pm
Vernon Friday Night Farmers from 3 pm - 7 pm
At the farm every Tuesday and Thursday afternoon
Produce for Sale
We have great crops coming out of our gardens; red and yellow potatoes, rainbow carrots, orange carrots, golden beets, candy beets, red beets, celery, assorted lettuce, rainbow chard, cabbage, Italian salad onions, cipollini onions, shallots, walla walla onions, yugoslavian garlic, garlic braids, zucchini, patti pan zucchini, raspberries, strawberries, green and yellow beans, tomatoes, tomatillos,
Recipe of the Month
2 bunches beets
2 Tbsp water
1/4 cup white vinegar
2 Tbsp caraway seeds
1 tsp white sugar
2 Tbsp minced onion
1 tsp prepared horseradish
1/4 tsp ground cloves
1/2 tsp salt
1/4 tsp ground black pepper
5 Tbsp vegetable oil
Wash beets and trim off greens. Bring a medium pot of water to a boil; add beets and cook, covered, until beets are tender. Remove from heat, drain; peel and slice when cool.
In a large bowl, whisk together the remaining ingredients. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chill.
Citrus-Ginger Roasted Beets and Carrots
4 beets, peeled and sliced
3 large carrots, peeled and quartered
1 Tbsp olive oil
1 tsp sea salt
1/3 cup fresh pink grapefruit juice
1/4 cup fresh lemon juice
2 Tbsp red wine vinegar
1 Tbsp honey
1 tsp ground ginger
1/2 tsp soy sauce
1 Tbsp olive oil
Preheat oven to 400 degrees F.
Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9”x13” inch baking dish, drizzle with 1 Tbsp olive oil, sprinkle with sea salt, and toss to coat. Cover the dish with aluminum foil.
Bake the vegetables in the preheated oven for 15 minutes.
Meanwhile, place the reserved beets and carrots in a blender. Add the juices, vinegar, honey, ginger, soy sauce, and remaining tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then re-cover, and continue cooking until the vegetables are tender, about 45 minutes more.
Red beets are an extremely healthy root vegetable. Like other vegetables that are deeply coloured, they are high in antioxidants. A diet rich in these types of vegetables has been shown to be heart healthy and may aid in the prevention of some cancers.
Different varieties of beets are now available at local markets. Lovely golden beets don’t “bleed” like red ones and are sweeter and milder in flavour. An Italian heirloom variety, Chiogga or Striped Beets, have attractive circles of red and white inside.
Handling & Storage
Icelandic Lamb skins
We got our beautiful and soft lambskins tanned and are selling them for $ 120 each.
You can choose from colours white, black and brown.
We are offering
Come Join us for the Garlic Festival August 22 !
check the garlic page on our website www.greencroftgardens.com
The First Annual
GRINDROD GARLIC FESTIVAL
at the Grindrod Park
Sunday, August 22, 2010
10 am - 5 pm
Admission by Donation
8:30 - Pancake Breakfast
8:00 - 10:00 – Garlic Competition entry drop times.
Judging to be announced
10:00 - Vendor Sales start
10:00 - Musical Entertainment
11:00 - Children’s Games at the Bouncy Tent
11:00 - Garlic Eating Contest
11:30 - Garlic Growing Workshop
12:00 - Musical Entertainment
1:00 - Garlic Cleaning Contest
1:30 - Garlic Cook off Competition
2:00 - Band – CLAYVIOUS
3:00 - Children’s Games at the Bouncy Tent
3:30 - Garlic Braiding competition
4:00 - Silent Auction closes
4.30 - Musical Entertainment - Robert
Ongoing throughout the Day:
Concession Stand, Vendors, Silent Auction, Grindrod Centennial Tent with stories and pictures from the past, T-shirts and Centennial Pins on sale, Seed Swap Display, Bouncy Tent,
The Garlic Festival vendors will offer a great variety of products:
Garlic, Garlic Braids, Organic Produce, Honey, Pottery, Healing Products, Flours And Grains, Native Flutes, Arts and Crafts, Jewelry, Garlic Cook Books, Seeds, Cut Flowers, Lavender, Soaps and Body Products, Paintings and Greeting Cards and Everything Garlic
Garlic Festival Contests
Best Hard Neck Garlic
Best Soft Neck Garlic
Best Coloured Garlic
Biggest Garlic any variety
Most unusual shaped Garlic
Best Garlic Braid
Most varieties of Garlic
Best Garlic pickles
Best home-baked garlic bread
Bring your entries to the Garlic Festival between 8 and 10 am August 22
We will also have:
Who can peel and eat the most raw garlic in a set time limit.
Who can clean and prepare garlic for market the fastest.
Contestants will get the same ingredients and will have to prepare a dish of their choice.
Contestants will braid a garlic braid with the same number of garlic. It will be judged by speed and appearance.
We will have Kids Garlic games
and a garlic growing workshop by Ian Richardson from Rocky Ridge Farm in Mara
You can sign up for these contests or the workshop at the garlic info tent
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