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Green Croft Gardens News Feb, 2012


What’s happening on the farm?

Spring can’t be too far away, we seen the first robin and have our seeds ready. The green house is all set up for starting all the seedlings and growing transplants and herbs for field and market. We are leasing our neighbours fancy green house where we will also grow tomatoes in the summer. Wolf and I are still working on our business plan to get some equipment and upgrades for our packing shed financed, that's quite a job!

I have been doing germination tests on our homegrown seeds and many are germinating quite successfully. Last week we went to the Thomson Shuswap Chefs and Farmers Collaborative (we are a member) for their Grow Op event and were impressed with their efforts to educate and bring chefs and farmers together. Check out the TSCFC website www.tscfc.org <http://www.tscfc.org/> . Our daughter Jenny got a full time job on a nearby dairy farm, milking cows and informed us last week that she is still planing to help us part time in the summer which is great.

The Farm Animals

We have a new member of our farm family. “Lily“ a Jersey/Holstein calf (Jenny’s project) who is sharing the barn with the goats. She is four weeks old now, a real little character and we will raise her to be our family milk cow. The goats are very round and more motherly with their udders filling up.They could have kids earliest by middle of next week. It will be fun to have goat kids again. The sheep and horses are wintering well and I am sure they are looking forward to spring.

My flock of chickens are steadily laying eggs and even my older hens are starting to lay again. They had quite a scare when a bobcat got into the chicken house. I chased it out and we fixed all spots under the rafters, so now my chicken house is cat proof. One hen lost her life and two days later the bobcat came back and killed two of my ducks in the other pen. Everyone had to be locked up for a week and I hope the bobcat is not coming back.

Winter Market Dates

Coldstream Winter Farmers Market, every Wednesday, 

         2.30 pm - 6 pm at the Coldstream Woman Institute Hall across        

         from the elementary school.


Enderby Winter Market, every 2nd and 4th Friday of the month, 

         Feb 10, 24, March 9, 23

         2 pm - 5.30 pm at the Enderby Seniors Citizen Complex


Kelowna Farmers Market - Saturday, 

         Feb 18, 25, March  3, 10, 17, 24, 31                                

         9 am - 1 pm at the Parkinson Rec. Center



Products Available for February...


Rainbow carrots, carrots, red cabbage, green cabbage, red and yellow onions, yellow potatoes, sunchokes, parsnips, garlic and free range eggs in many colours.

  


Special Sale still on !!!   


Juicing Carrots  25 lb bags for only $ 15


Home made Wool Crafts!

Felting Workshops @ the Farm

We had two great workshops in December and January and by popular demand we will have two more on

Sunday, February 26, 1-4 pm

Sunday, March 25, 1-4 pm 

These workshops, will teach you how to make a molded piece like slippers, a bowl or an other felted project of your choice.

Cost is $ 40 per person, this includes wool and all materials to make your felt piece.


Please sign up by email <greencroftgardens@mybcdc.ca>   or call 250 838-6581


Winter Vegetable Recipe 


Try this yummy recipe


Olive oil braised red onions with bay leaves


1 1/2 lbs red onion, trimmed, halved vertically and cut into 2/3 in wedges

3 dried bay leaves, each torn into 3 pieces

3 tbsp of extra virgin olive oil

1 1/2 Tbsp of red wine vinegar

1 Tbsp dry white wine

Kosher salt


Position a rack in the center of the oven and heat the oven to 375F.

Arrange the onion wedges in an overlapping layer in a shallow 10x15 in baking dish. 

Nestle the bay leaves among the onions. Mix the olive oil, vinegar, white wine and 1 1/2 tbsp water 

and drizzle over the onions, sprinkle evenly with 1/2 tea spoon of salt. 

Cover baking dish tightly with aluminum foil.

Braise the onions in the oven until completely tender when pierced close to the root ends with a fork, about 45 min.

Uncover the dish and continue to braise until all of the liquid has evaporated 

and the onions are darkly roasted and glossy, about 20 min.

Remove the bay leaves and serve the onions warm or at room temperature.


Great on fresh baked bread with goat cheese, as a side dish or chilled to add to salad


Mark your calendar!


18th ANNUAL

SHUSWAP SEED SWAP & SALE

“NATURAL LIVING FAIR”

March 3, 2012

10:00 am - 3 pm

A.L. Fortune School

500 Bass Ave. Enderby

*Directions*

Turn east on Knight Ave. (flashing green) Turn left on Evergreen St.
Go over Railroad track Turn left on Brickyard Rd. Go to Bass Ave.
Turn right on Bass Ave. Pass Hardware Store A.L. Fortune School on right

Over 40 VENDORS Selling Seeds, vegetables,baking,

crafts & other products

Informational Displays and Worm Composting Demonstration (in Foyer)

Seed Bank Table

Seed Exchange Area

Silent Auction (bids close promptly at 2 pm)

Lectures & DVD

In The Theatre


10:30 - 11

Discovering Neglected Berries & Nuts

by Kathryn Hettler 


11:15 - 11:45

From the Ground Up - Growing and Saving Carrot Seeds -

by Sue Moore


12 - 1:15 

David vs. Monsanto DVD (Percy Schmeiser)


1:15 - 2:00

Power Point Presentation on Genetically Engineered Food

by David Doncaster


2:00 - 2:30

Information on a Bee S.A.F.E. Movement

by Huguette Allen


2:30

Update on Canadaʼs Status on GMOs

by Heidi Osterman


Discount on beverage with your own cup Information: 250-832-2355 or 250-838-6581

Admission: Adults $3.00 Children and Students FREE


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