A few weeks ago, I visited Roots and Shoots for their annual farm tour. I’ve already posted the first set of photos of the various greenhouses.
After touring the greenhouses, we moved on to the fields.
This field is white with floating row cover. The lightweight garden fabric protect plants from cold and wind, block insects, and prevents the spread of disease. It also keeps the soil and plants from overheating. It is especially useful at the beginning of a plant’s life in the field, before it has grown large enough to fend for itself. I think the kale, chard, and romaine lettuce were hiding out in this field.
Danny B, our tour guide, is also the CSA and Market Manager at Roots and Shoots Farm. A native of England, he’s been with the farm since its first year in 2010. Here he is standing a field of carrots, beets, and Hakurei turnips.
The field is in need of weeding, which is all done by hand! That’s part and parcel for an organic farm that can’t use any herbicide for weed suppression. I’ve heard weeding is something the interns do….:)
I had so much fun taking pictures of Danny’s shoes!
One of the most important parts of organic farming is crop rotation. Crop rotation is a systematic approach to deciding which crop to plant where in each field from one year to the next. Crop rotation helps balance soil fertility and aids in disease and pest prevention. This is a buckwheat field. When the time is right, the buckwheat will be mowed down and tilled back into the soil. This will add vital nutrients to the soil, preparing it for next year’s planting.
Oh the Allium family, how I love thee! Onions and garlic grow here. The garlic variety is called, “Music”. How lovely! “Music” is the most popular type of garlic grown in Ontario. The black, biodegradable mulch keeps the weeds at bay, and helps trap heat, helping the plants grow. The straw in between the beds of biodegradable mulch also keeps the weeds down and provides tonnes of organic matter for the soil.
Do you know what vegetable this is? It’s the unfamiliar top to a ubiquitous root vegetable. No? Potato!! This year, they’ve planted some fun varieties in addition to the stalwart Russet. We’ll be getting Russian Blue (blue skin and blue flesh) and Adirondack All-Red (red skin and red flesh) in our CSA this year.
That’s it for the fields at Roots and Shoots Farm. Next post will cover the harvesting and storage of veggies before they go to the CSA pickups and markets.
Last year I signed up for my first CSA (community shared agriculture) share at Roots and Shoots Farm. Every other week from June to October I received delicious, organic, local produce as part of my half-share. It was a great experience, and I was especially happy to be supporting local farmers. When registration opened for this year’s CSA, I signed up right away.
Each year, Roots and Shoots offers CSA shareholders a tour of their organic farm in Manotick Station, Ontario. It’s a great opportunity to learn about organic farming and meet the people who will be growing and harvesting your food all season. So this year, on a cloudy Saturday in June, some friends who are new to the CSA and I headed out the farm.
The first place on the farm we visited was the seedling greenhouse. Jess Weatherhead, Owner and Farm Manager, grows all the seedlings. She also creates the farm schedule and tells the labourers when to plant the seedlings in the field.
The seedling greenhouse is the only one that is heated. Since they don’t need all the space, they rent out a portion to a local micro greens grower.
The farm has a few other greenhouses where they grow selected crops. Danny B., our tour guide, explained that the a lot of vegetables from the nightshade family (tomatoes, eggplant, peppers) didn’t fare well in the field last year. This year, they’re growing a lot of them in the greenhouses. The field tomatoes and peppers are growing under temporary “caterpillar tunnels”, which protect them from the rain and give them a big heat boost.
The tomato greenhouse. The crop greenhouses aren’t heated, but they do have air pumped between the two thick sheets of plastic that cover them. This keeps the plastic taught against the greenhouse frame and prevents tears.
They grow basil and parsley between the tomato plants. This is called “companion planting”. Companion planting is an organic way of discouraging harmful pests without losing the beneficial allies. Basil repels flies and mosquitoes while improving growth and flavor. And we get fresh herbs in our CSA share!
A beautiful cucumber flower.
Orient express eggplant. Its beautiful purple flower will turn into a delicious eggplant.
I’ve got lots more pictures of the farm to share with you, so come back soon for part 2 of the tour: the fields!
After the longest winter in Ottawa in 20 years, Spring is finally here! Just as it has returned, so too has my inspiration. In honour of the better weather as well as a positive shift in my mood, I penned my first original song in ages. It’s called, “Weight Lifted”. I hope you enjoy it. Happy Spring!
I don’t really like the idea of New Year’s Resolutions. They tend to be vague ideas or goals about something we’d like to change about ourselves. They are rarely actionable, and they don’t usually come with a well thought out plan. That’s why they are often short lived, our will-power fizzling out sometimes even before spring returns.
Despite all of this, I am implementing some new habits and experimenting with others in 2014. I actually started on this path in early December, so not exactly New Year’s Resolutions. 😉
One of my new commitments is to my health; all aspects of my health Seeing as I love food and love to cook, my diet is the first thing I’m changing. I’ve been reading a lot of books; mostly on veganism, macrobiotics, and whole foods. While there are a lot of compelling reasons to become a vegan, I’m not sure it’s for me. Despite this, I challenged myself to eat a vegan diet for a week earlier this month. My “vegan experiment” taught me a lot about food, meal planning, and making healthy choices. I also cooked a lot of yummy food!
While I’m not switching to a vegan lifestyle, I am making a conscientious effort to eat more organic and whole foods, and reduce my meat and dairy consumption. I’m also trying to eat as healthily as possible. I’ve nearly cut out white sugar and refined foods. I’m also eating as little processed food as a can, opting to cook a many meals a possible.
I even cut out most caffeine! Those who know me know I love my daily latte. I’ve switched to a green tea called Kukicha. It’s made from the twigs and stems of the Camellia sinensis plant, instead of the leaves, which are used to produce green and black tea. It has a light flavour and has 90% less caffeine than regular green tea. Kukicha is lovely and I feel more mellow now that I’ve significantly reduced my caffeine intake for the last month.
Making all these changes all at once poses its challenges, but I’ve prepared myself for success by planning ahead as much as possible. What I really want to share with you are the new recipes I’ve been making. They are delicious, and really good for you!
Here’s a sneak peak at some of the yummy food I’ve been making so far.
It unfortunately didn’t take me too long to fall off the #NaBloPoMo train this month. I suppose trying to post something each day was a bit eager for me. That’s ok, though! I’m going to try and blog once a week, which is a pace I think I can feel comfortable with. Wish me luck!
This week, I want to tell you about a fun and funky zine, created and curated by my creative friend Meagan, called Metazeen. The tagline for this self-described community log is “Words and Things for the Curious Mind”. It’s inaugural publication was this past September 2o13 and included a collection of short non-fiction works by various writers. I had the privilege of being published in Issue #1 for my reflective essay, Lost Friendship Rekindled.
This groovy Ottawa zine is looking for submissions. If you’ve got something inspiring to share in 300 words or in original artwork, consider submitting. I myself will probably be submitting again. Deadline is December 12, 2013. Go get your creative on!
I am in need of a vacation. Nothing long. Just something to get me out of Ottawa for a while.
I decided the Laurentians would be a great diversion for a weekend. I found a beautiful, newly renovated cabin in Saint-Adolphe-d’Howard, for a song. This time of year offers great discounts between the summer and winter seasons.
I have yet to plan an itinerary, but I’m sure just relaxing, reading a book by the wood stove will great.
I’ll be sure to post pictures from this little excursion in December, after our trip.
Do you ever find yourself with tired, wilted veggies, that you don’t know what to do with? Don’t throw them out! Instead, use them to make beautiful, liquid gold: homemade vegetable stock.
Vegetable stock is the easiest of all the stocks to make. It only simmers for an hour, unlike the three or four hours meat or fish stocks require. It’s also a great base for soup!
Generally speaking, any vegetable except those from the cruciferous family can be used in a vegetable stock. Also, too many carrots can make the stock too sweet.
This afternoon, I made a batch of vegetable stock, knowing I would use it to make a pot of Minestrone Soup on Monday. I vary the stock recipe each time I make it, dependent on the vegetables I have available to me.
Here’s my Recipe for Vegetable Stock
1 tablespoon of Extra Virgin Olive Oil
2 leeks, white and light green parts only, well washed and chopped
4 medium onions, chopped
5 large carrots, peeled and chopped
4 stalks celery, chopped.
1 small rutabaga (about 1 cup), peeled and chopped
2 – 4 garlic cloves, peeled and chopped finely
1 small bunch of parsley
1 teaspoon of whole dried thyme
2 dried bay leaves
8 cups of water
Heat olive oil over medium heat in a large pot. I like to use a stock pot.
Add the vegetables and stir-fry for about 10-15 minutes to brown lightly.
Add the thyme, bay leaves, and cold water. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
Strain the stock through a fine sieve of a cheesecloth-lined colander. Press or squeeze the vegetables to extract their liquid. Discard the vegetables.
Use the stock as called for in your favourite recipes or chill and freezer for later use.
What to do with your Stock
I saved my stock for a vegetarian Minestrone Soup to make on Monday. I’ll share that recipe with you later this week.
Hope you see just how easy it is to make your own homemade vegetable stock. Now you can put those tired vegetable to good use, and waste less in your kitchen!
My boyfriend has discovered photography…and “confiscated” my DSLR. I’m actually delighted that he’s picked up a new hobby. He’s set his sights on wildlife photography. As such, we’ve gone out to the woods two weeks in a row, in search for all things wild.
While the weather has been cool and the colours gray and overcast, we have managed to get some great shots. I haven’t gone through all the photos yet, but here’s a sneak peak. I’ll be sure to post more images later.
I have been trying to get this blog off the ground for some time, and I have come up with a million excuses.
I’ve decided to quit making excuses and start writing. What better time to start than today – the first day of National Blog Posting Month, or NaBloPoMo.
I’m committing to create one post a day, however short or long, every day in November.
I’m really excited to share all kinds of creative delights with you this month. Here’s to a creative life – one post a day!