Summer CSA boxes begin!

Yaaaaaa! It’s the beginning of summer and of Wicklow Way food boxes! This marks the swing into full production on the farm, with the responsibility to feed 70 CSA members and 4 farms markets during the week. Wicklow Way has been attending the Cobourg, Port Hope, and Wychwood Barns market in Toronto on Saturdays, and the Sick Kids hospital in Toronto on Tuesdays. Now, in addition we have 70 food boxes to prepare for delivery to people in those locations as well.

The people we provide food boxes to are CSA members. CSA stands for community supported agriculture. It is an fantastic program in which the member pay a set fee at the beginning of the year, and receive 18 weeks of food boxes stuffed with great produce from Wicklow Way farms. The concept behind CSA’s is an alternative, locally based economic model of agriculture and food distribution. The members buy shares in the farm and help support the farmer with the risks and benefits of food production. This model creates a stronger consumer-producer relationship as the degree of involvement is higher because the consumer is willing to fund a whole seasons’ farm budget in order to receive high quality food from a producer they know and trust.

Wicklow Way has been providing CSA food boxes for a number of years and has built up a reputation of fresh organic food with large quantities and fantastic quality. Last week was our first box delivery and I had 12 members come visit me at the Cobourg market to pick up their food. The excitement and joy the people have to be getting food they look forward to since the beginning of the season is a pleasure of mine to be a part of. They members bring their reusable bags and one item by item I fill the bag and show them what they are receiving. Yesterday I travelled with Greg to Toronto to delivery 46 of our boxes to urbanites. We have 5 drop off sites around the city, which I had to drive the giant cube van to, and deliver the boxes to places that the members will come and pick up the food. It was such a pleasure meeting Greg and Elaina’s friends who are enthusiastic and great believers in supporting and being part of the great organic food movement. I am looking forward to being the delivery girl for the summer, plus it gives me one day off the farm and outta the dirt!

Last week was our first food box and it contained:

Green onions, eggs, red leaf lettuce, salad mix ,oregano and chive herbs, sprouts, a tomato plant and chicken poo pellets for fertilizer.

This week the box provided:

Napa cabbage, red leaf lettuce, escarole, eggs, green onions, garlic scapes, and winter savoury herbs.

Wicklow Way also provides a newsletter to inform the members about what‘s happening on the farm, and what is included in their box. The newsletter is helpful in members identifying vegetables they might not be familiar with and ideas or recipes on how to prepare it.

 

If you are interested in being part of the local economic, organic food movement contact Wicklow Way, or google CSA.ca to find farms near you, to receive the best quality food money can buy!

 

In addition to buying a share into the farm, some people like to come and volunteer their time to help eith the labour and get a better idea of what production goes into the food they are eating! We have been lucky enough to have Chantal, a CSA member come and work with us every other week for a month. She has been graciously added to our team and contributes beautifully. ImageImageImageImage

Cool as a Cucumber

Cool as a cucumber! That is what the gang at Wicklow Way is trying to keep in mind, as we repetitively get slammed with hard rain in high quantities. At this point in the season, with summer only a few days away, we have transplanted almost all of our plants into the field from our greenhouse. The cucumbers and squash went into the ground by the row full, starting last week when my good friend Alicia came to visit and volunteer for a day at Wicklow Way! It was perfect timing to have the help of extra hands to put the plants, who were over growing their pots in the moist soil. However, in the meantime, the farm has received an exponential amount of precipitation, and because we are so close to Lake Ontario, we have a low water table, leaving us with plenty of puddles in our fields. Our worries are surrounding the cucumbers, tomatoes, peppers and eggplant as they have sensitive roots systems and prefer a dry hot quality of growing.

Cucumbers are part of the cucurbitaceae family which also includes squash, pumpkins and melons, and can be vines or bush varieties. These frost sensitive plants are transplanted when the soil has significantly warmed up, and the air is humid and the sun shines 8 hours a day. Cucumbers take only 55 to 60 days from planting to picking, so they grow fast and rigorously. To assist their growth, we plant the cucumbers under a sheet of black plastic to keep the moisture in the soil, the roots nice and toasty, and to suppress the weeds. And for additional attention, we cover the beds with floating row cover which is a light white fabric, to allow the sun and rain in, however keeps the pests out. There are many bugs that attack the cucumber plants and will quickly eat the leaves down to the stem, or demolish the flower, leaving the plant unable to produce the gorgeous long fruits.

Cucumbers range from standard American cukes to small lemon-shaped heirloom types, from long, thin oriental cucumbers to seedless and disease resistant cultivars. Cucumbers have a long history of cultivation and were first grown as a crop in India. The fresh summer fruit dates back as far as 2400BC in Greece and Egypt, eventually reaching the Mediterranean, and became part of the delicious dip known as tzatziki. In England, cucumbers were dubbed ‘cowcumbers’ and fed to livestock. Different varieties have different characteristics, such as the thickness of their skin and the amount of seeds within. Plant breeders are continually tweaking cucumber genetics to combine desirable characteristics, including mild flavour, productivity and disease resistance. Wicklow Way grows cucumbers under the names of Babylon, Marketmore, Corentine, Lemon and Picolino; which I am most excited to see develop. Apparently Picolino is a perfect 4 inch snacking cuke with thin skin and a sweet flavour. I was first introduced to Lemon cukes while working on Golden Rocks Farm in California. These adorable yellow cukes are spherical, about the size of a golf ball to tennis ball and have a citrus like flavour. They are amazing for snacking and a very prolific grower. Jamie and I made gorgeous pickles by slicing the yellow Lemon cukes with green and alternating the colours in the jars, with lots of added dill, mustard and garlic. It isn’t always known, but you can pickle any type of cuke. It is best to harvest the cuke when it is the right size to fit in the jar, but because they grow overnight, it can sometimes be difficult, so it is best to cut them into spears or slices. Pickling is the easiest thing, so anticipate cuke season and try to jar some of your own!

Tips for growing your own crispy cukes:

Prepare the soil: well drained, light fertile soil. Lots of compost, manure or organic matter.

Give plants a head start: although seeds can be directly sown into the garden, its best to start them inside, however be delicate with their roots when transplanting.

Defend against cucumber beetle: As mentioned previously, we cover our crop with white fabric to battle beetles. Remove the row cover when the plants start to bloom to allow pollinators to gain access.

Let them climb: the cuke vines are content growing along the surface of the soil, but give them a structure to scramble upwards for their pleasure. The fruits with receive more indirect sunlight, allowing them to avoid white patches and will also grow straighter fruits if left to dangle.

Harvest early and often: smaller fruits usually taste better and have soft immature seeds that are easier to digest and won’t cause gas!

So if you haven’t experienced something other than an English slicer from the grocery store, keep your eyes peeled for new varieties of cucumbers and bite into a juicy cool fruit!

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Aspiring Asparagus

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Today marks the end of asparagus season at Wicklow Way farms. I am mourning the end, because I really enjoyed spending every other morning in the asparagus patch, hunting for the little spears. Asparagus grows extremely quickly, estimating 2 inches a day. You can basically watch it grow. It is an interesting perennial, which takes a few years to mature in order to allow the roots to gain strength and spread underground. The rule of thumb is; harvest length in weeks relative to the age of the asparagus in years. Wicklow Way’s asparagus is a young 4 years old, and so we only snapped off the spears for a short 4 weeks. In that amount of time, we harvested an estimated 30-35kgs of the unique tasting vegetable. Fresh picked asparagus spears are far tastier than store bought ones. Most people are unaware that asparagus is quite delicious when eaten raw. The flavour is mild, crisp, juicy and sweet. What I enjoy most about asparagus is the colours it produces, lime green, dark green and purple. If I could make a wall colour scheme it would be the vibrant colours of asparagus.

Young shoots of asparagus are rich in B vitamins, vitamin c, calcium and iron. Being one of the first vegetables to mark the beginning of spring, it is a beautiful boost of freshness to assist in a healthy recovery from the winter blues. Lucky for Canadians, asparagus thrives in climates that endure winter or dry climates. This crop enjoys mostly sunny areas with light soil that warms up quickly, and drain well; wet soil will cause the roots to rot. This low maintenance plant requires very little watering after its fleshy roots are established, proceeding its second year of planting. The crowns of asparagus are best purchased as one year olds, as they get a head start on seeds, and won’t suffer transplant shock like 2 year old crowns. A little fertilizer, such as compost tea, manure, chicken poo pellets or moss for heavy soils, is all the plant needs to survive and grow.

At Wicklow Way, we bunch our asparagus according to size, to please the customers. Some people like the teeny tiny spears with their delicate appearance, most people like the medium spears; best for a quick roast on the BBQ, and I prefer the jumbo or fat spears with the most H20 content. It is often a misconception that the fat spears are woody, but that is only true in the older stalks, when the bud starts to open, and ‘ferning out’. This can be avoided by eating local fresh asparagus, which has been picked frequently and within the last two days.

Preparing asparagus for a meal has endless possibilities, and Elaina; Wickow Way’s own in house chef, has provided us with plenty of delicious eats! My favourite appetizing asparagus was in a cold potato salad with pine nuts, red pepper, kale, onions, oregano and oil, salt and pepper. Other options for asparagus are in a cheese fondue, blanched in a green salad, soup with garlic chives, poached with eggs and spinach or simply steamed with butter. Caution is to be used when preparing asparagus for a meal. It is to be cooked, steamed, blanched or BBQed only 2 minutes. Some people over cook their asparagus, leaving it soggy, limp and mushy. It’s a terrible way to appreciate asparagus.

So hurry out to our closet farmer’s market and get some asparagus spears before the season is over, and we have to say goodbye for another year. The vegetable is precious and delicious, even if it makes your urine smell funny!ImageImage

My Dirty Thirty!

Today I turn 30! The big 3-0! The Dirty Thirty! and it Dirty it shall be! Being a farmer is a life path that was a natural choice for me. I spent most of my childhood running around outside in the forest, pastures, corn field or pond that surrounded the area in Kingston I grew up. As an adult I still partake in the same activities, only now I don’t have my parents to scold me when I get home with dirty knees and it is after dark when I come inside for dinner. Having the freedom of adventure is something I thrive on. Being active with my strong body is a requirement for my life. Growing and nurturing plants is a desire from inside me, I must satisfy. Making spaces functional and beautiful is an habit I continue to thrive on. Spreading love to people is a service I have been put on this planet for! I chose to be a Farmer because it fulfills all the necessary requirements in my life to make me happy. Turning 30 today, I know I have made the right decision for myself and am extremely excited continue my path for the next decade.
It was 8 years ago that I chose to be a farmer, after I graduated Trent University with a joint honours in Environmental Studies and Globalization: Communities and Identities. It was during my post secondary education that that I learned about the insecure food systems not only around the world, but here in Canada. Being a sensitive person, it rattled and upset me to hear the facts about how people were starving when half of the food produced is wasted, people were losing their land due to large monoculture farming, and people where committing suicide because they couldn’t feed their families. In addition, it was scary for me to learn that people are eating genetically modified organisms, chemical fertilizers and food injected with hormones without being aware. It was astonishing that the government was not taking care of it’s people and instead was holding hands with the large industrial agriculture companies. I decided to take a stand, omit myself from the system as much as possible and be a rebel against the big man!
It is my belief that every human deserves the right to healthy, organic, nutritious, flavourful food. It is basic and simple. However, not part of our ‘modern world’. So the summer after I graduated university, I headed out to British Columbia to WWOOF (worldwide opportunities on organic farms, http://www.wwoof.ca) and travel to small personal properties and meet people who were growing their own food. I met inspiring people, especially one woman who was part of a three women cooperative that supplied food boxes to people and restaurants in Victoria, while being pregnant during the summer months and working like a dog. The remainder that summer I joined the Otesha Project (www.otesha.ca) a sustainable mobile bicycle organization that engages and empowers people to take action for a more sustainable future in this world. It was with this group of 12 people, during 2 months, cycling 2,300km we lived entirely off what we could carry on our bikes and delivered a fun and interactive play to youth to help encourage them to rethink their consumer and community choices. Otesha solidified the thought process that the choices we make impact other people and the planet, our actions have a tremendous potential to create positive change, and using our dollars as voting power. Otesha taught me, that by being a role model and leading by example, I can create the kind of world I want to live in, and contributing to the solution. I was insanely inspired after spending the summer seeing the beautiful province of British Columbia by bike and engaging citizens to make better choices towards a future I can be proud of. I was fearless and ready to face the world.
From that summer on, invested in learning organic farming practices and worked towards positive resistance to the capitalist state. I realized that ignorance and laziness is not acceptable, and every human on this planet must strive to make every day better than the last, they must try to become conscious consumers. I believe that mediocracy is a burden for the rest of humans and no person is exempt from being environmentally responsible. Humanity is facing new difficult issues, and industrial agriculture is at the root of the problem. Environmental degradation and resource depletion is the number one reason why past civilizations have failed, and we are quickly sinking in the sand (tar sand that is!).
I don’t want to sink, drown or suffocate, so I am trying my best to create a happiness with myself that is comfortable for me, and all other living organisms on this planet. I am attracted to organic agriculture, because it is a way of living where people and nature are preserved and enhanced by thoughtful planning, the careful use of resources and the respectful appreciation for life.
So i write today to express my 30th birthday wish!
I wish that my beliefs and concerns for the future of our overpopulated, under appreciated earth, reach my readers hearts and inspire change. I hope that my expression of the love for nature, desire for healthy good food and sense of sustainability will be an infectious inspiration for all the people whose lives I touch!

I promise to keep writing about my life, my adventures, my farming experience and my food experiments, if you promise to keep reading my posts, and try everyday to be better than you were the day before.
I love you and love myself. Let’s love the planet together!

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