Jan 13, 2012|
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Green Croft Gardens News
After a warm start in the new year(it felt like spring) we have some colder temperatures now and it feels more like winter. Wolf got all his seed orders out and we are now concentrating on the winter markets, and are planing this summers events like the Shuswap Seed Swap, Grindrod Musik and Arts Festival, Grindrod Garlic Festival, our Harvest Fest at the farm. Sometimes I wonder if we are a bit crazy to take on these projects but then when its all over and you look back it is so worth it. Anyone who wants to volunteer? I am cleaning some of our own seeds and hope to plant another seed garden this year and it is always hard to imagine we will start planting the first seeds in a month or so.
The Farm Animals
After feeding my chickens for 8 months all the organic chicken feed (it was scary to see the cost in my bookkeeping) I am happy to announce that my flock of chickens is starting to lay eggs. I have so much fun collecting the colourful eggs and they taste so good. I have two main breeds of chickens and all kinds of mixed breeds.
These are my main breeds:
The Ameraucana is a related breed to the Araucana a breed of chicken originating in Chile. Ameraucanas come in both a large and bantam variety. Eight colors are officially recognized: Black, Blue, Blue Wheaten, Brown Red, Buff, Silver, Wheaten and White. There are several project colors, including Lavender. The Ameraucana should lay blue eggs, but unlike the Araucana it has a tail and possesses muffs and a beard, which are quite different from the tufts of the Araucana, and no feather crest.
The Welsummer is a chicken breed originally from the small village of Welsum, in the eastern Netherlands. It was bred at the beginning of the 20th century from local fowls of mixed origin: Rhode Island Reds, Barnefelders, Partridge Leghorns, Cochins and Wyandottes. In 1922-23 steps were taken to fix a standard after the birds began to show a good deal of uniformity. The eggs were originally exported for the commercial egg trade where they were an instant hit. Soon after stock was imported into England. The breed was added to the British Standard in 1930. It is a light, docile breed, with rustic-red and orange colour. Representations of cockerels in the media are often based upon the "classic" Welsummer look. The most common example of this would be the Kelloggs Cornflakes rooster. They lay beautiful dark-brown and spotty eggs. The Welsummer hens usually have gold hair-like feathers on their necks, as the cocks have a rusty-red on their necks.
The goats are getting rounder every day with the earliest due date beginning of March. They are all dried off now (not milking) for a month and it will be nice to have my own goats milk again. The dogs are lately very watchful guarding our place from some wild animals (wild cats, coyotes and ravens that come to our compost pile)
Winter Market Dates
Products Available for January...
Special Sale still on !!!
Home made Wool Crafts!
Felting Workshops @ the Farm Sunday, January 29, 1-4 pm
and Sunday, February 26, 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 firstname.lastname@example.org email@example.com or call 250 838-6581
Winter Vegetable Recipe
11/3 cups heavy cream or creme fraiche
Juice from 1 lemon
2 cloves of garlic, peeled and finely chopped
1 good handful of fresh thyme leaves chopped or
1 table spoon dried thyme leaves (can be substituted with Italian spice mix)
1/2 cup grated parmesan cheese
Salt and fresh ground black pepper
2 1/4 lbs sunchokes, sliced 1/4 in thick
1 cup fresh bread crumbs
Preheat oven to 425 F.
In a bowl mix cream, lemon juice, garlic, half the thyme (or Italian spice mix) and most of the parmesan, and season to taste. Add the sliced Sunchokes, mix well and place everything in an ovenproof baking dish.
Mix the breadcrumbs with the rest of the spices and parmesan and some salt and pepper. Sprinkle all the flavored breadcrumbs over the Sunchokes and drizzle with a little olive oil.
Bake in the oven for around 30 - 40 minutes until the sunchokes are tender and the topping is golden.
Thursday January 26th, 7PM
come to Schubert Centre, in Vernon, to hear about the exciting local initiatives happening in our own communities!
Free - Everyone is Welcome! Bring a carload!
Towns and rural communities across Canada are growing and building resilience by shaping their future around local food, adding millions of dollar$ per year to local economies.
They are creating jobs in agriculture, tourism, education, the arts, and numerous industrial sectors. Come hear how you can be part of this "creative rural economy" and how our communities can flourish by choosing local food as economic motor.
Free, sponsored by SENS - - www.sensociety.org