November 12, 2012                                                                                                                       check us out on facebook


Green Croft Gardens News


What’s happening on the farm?

Fall is almost over and looking back onto the season we had quite a few challenges with water, drought and water again but an extended mild fall got some of our crops finally ready for the market. This is the latest we have ever harvested lettuce, cauliflower, fennel and cilantro. We grew a lot more acreage this year and because of it hired more help. It was a very busy season, with festivals, a great farm party, tons of work, plus we learned a lot about our new field. The soil is quite different from the home farm and some crops did well, while others had a harder time. Overall we had great help but learned that there has to be a lot of supervising with a new crew. Most of our workers are gone to winter jobs, family in Ontario and now only Wolf and I are left with the help of Donna and Brigitt our part time packing help to do the rest of the work. All our cold storage is full with a bounty of winter vegetables ready to be sold at winter farmers markets, restaurants and stores.

The Farm Animals

Lily has grown into a nice heifer and loves her goat friends. At times you can see her licking them and they stand there enjoying a good massage. Our Goats are getting bred to a nice Nubian buck named Star for kids to be born end of February to the middle of March. This October we traded one of our ewe lambs for a very nice new ram. He has a beautiful fleece, good size, nice horns and is very calm and sweet. He has 3 ewes for company now and we are looking forward to his lambs next season. For the rest of my flock we traded rams (our black and white ram born this spring for a black ram “Mr. Reynolds” from Andrea in Coldstream) Our ducks raised their ducklings successfully and soon I have to plan a butchering day for some ducks and young roosters. It’s always hard to do because they are all so pretty but we can’t just feed all the pets over the winter and duck and chicken does taste really good. The three little pigs we got in August got two more companions last month, so now we have 5 little pigs. First they absolutely refused to eat vegetables but now they start to eat them and we are cooking up cull potatoes for them and they love it. They have been clearing the pen of all the quack grass, they sure are great rototillers and we are planning to let them cultivate some other areas in the future.


Winter Market Dates

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

         from the elementary school. 


         11am - 4 pm at the Enderby Seniors Citizen Complex.


          Mara Christmas Market Nov 17, 9 am - 3 pm, at Mara Hall


         9 am - 1 pm, indoors at the Parkinson Rec. Center, 


Products Available for November and December...


Maybe available if weather permits: 

Asian greens, kale, radicchio, romanesco cauliflower, leeks, celery, sweet peppers


Definitely available - Winter Storage Crops: 

rainbow carrots, orange carrots, red cabbage, green cabbage, red and yellow onions, yellow, red and blue potatoes, sunchokes, parsnips, rutabaga, black radish, watermelon radish, daikon radish, rosa ostergruss radish, celeriac (root celery), parsley root, red, candy and golden beets, garlic and tons of all kinds of squash.


Special Sale for November !!!   

Acorn Squash only 0.75 per lb!

Recipes


Celery Root Remoulade

juice of 1 lemon

2 celery roots, trimmed and peeled

2 tbsp capers

5 dill pickles chopped

1 big apple chopped or grated

2 tbsp finely copped parsley

1/2 cup of mayonnaise 

1 tbsp mustard

Place 4 cups of water in a pot and add the lemon juice and roughly grate the celery root into it. Bring to a boil, after 1 minute of boiling drain the celery root and cool under running water. Pat dry with paper towels.

In a bowl mix the mayonnaise with the mustard, parsley, capers and dill pickles then add the apple and celery root and toss.


White Pumpkin Soup

1 white pumpkin

1/2 l cream

1/2 l milk

can be replaced with coconut milk

salt, curry

Vegetable broth if needed


Cut a lid into your pumpkin and take out the seeds. Place pumpkin onto a cookie sheet fill 2/3 with cream and milk add curry and salt to taste and put on the lid.

Bake for about 3 hours at 350 depending on size of pumpkin. When the pumpkin is cooked carefully loosen the flesh with a spoon and puree. If soup is too thick add some vegetable broth for desired consistency. Serve soup in the pumpkin bowl with fresh baked bread.


Vegetable Profile - Spanish Black Radish

Spanish black radish, a variety of the common garden radish, is a member of the Brassica family–the same as broccoli and kale. Like its cousins, garden radish has a long history of culinary use. The black radish has been used mostly for well-being. In India, where it is known as Mooli, the roots are used to support a healthy liver and the seeds are used to support healthy menstrual cycles. Across Asia, the seeds are also used to promote digestion, and in Chinese medicine, it is said to transform phlegm and cause ch’i to descend.

In Europe, the root of the plant is traditionally used to support the gallbladder. Studies from Europe show some evidence that it supports liver function. 

This is a great winter storage crop that keeps well into spring.

The trouble with most storage root vegetables is that they go into storage in the fall in good condition; crisp fresh and juicy. As time goes by, they begin to show signs of tiredness. Still good, but perhaps not quite what they were to start with. Black radish is the opposite. It goes into storage with a rough, pugnacious character, and people recommend treating it with salt and squeezing out the juice to tame its coarse horseradishy flavour. However, by March it will have naturally mellowed to a smoother radish taste. In the winter season peel the radish for a milder flavour. Grate in salads or use them cooked or as a roasted vegetable. 


Sweet Sour Black Radish Salad
This is a recipe that was inspired by Elizabeth Schneider in her book Vegetables from Amaranth to Zucchini

2 tbsp olive oil or butter, divided use
2 small/medium black spanish radishes, cut into 1/4 inch dice
2 leeks, trimmed and thinly sliced
1/4 cup rice wine or white wine vinegar
1/4 cup water
about 2 teaspoons honey

Cook the leeks and radishes for about 3 minutes in 1 tbsp of oil or butter over medium heat, until softened and beginning to brown. Add vinegar and water and cook, stirring often, until radishes are soft but still a little firm, about 5 more minutes. Add honey to taste. Season with salt and pepper. Serve cold or still warm.

Home made Wool Crafts!

Felting Workshops @ the Farm

We offer great workshops in November and December just in time to make awesome Christmas presents for a loved one or you can treat yourself. Come and join in on

Sunday, November 18 and 25, 11 am - 4 pm and 

Sunday, December 9 and 16, 11 am - 4 pm

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

Cost is $ 50 per person, this includes wool and all materials to make your felt piece and lunch.


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




Check out this events


A film screening of

GENETIC ROULETTE

This film documents

HOW GENETICALLY ENGINEERED FOODS (GMOʼS) COULD HARM YOU AND YOUR FAMILY

Sunday November 18 2 - 4 pm

DOWNTOWN ACTIVITY CENTRE, 121 SHUSWAP STREET, SALMON ARM

DISPLAYS OF INFORMATION: SHUSWAP SEED SAVERS, BEE-SAFE, SHUSWAP FOOD ACTION GROUP AND SHUSWAP IN TRANSITION

Admission by donation

SPONSORED BY SHUSWAP SEED SAVERS FOR INFORMATION: CALL JUNE AT 250-832-2355


Click here to close