RAISING WORMS

Raising Worms is An Amazing Experience. All you need is a small container or tote box on your back deck. My experiment is turning out well and all I did was fill the tub full of soil and some shredded paper, spade in a handful of red wiggler worms given to me by a friend, and enough water to keep the soil lightly moist. Feeding the soil with finely chopped left over vegetable and fruits , the worms receive a steady supply of food which they convert into nutrient-rich castings. Two or three pounds of green kitchen refuse including tea bags and coffee grinds a week is enough to keep them happy. To create the perfect environment I drilled air holes on the sides and added a cover. It would be a plus to find a tote with a spigot to drain off excess water. That way there is no danger of those little wrigglers becoming water-logged. The compost they create is considered “black gold” as the castings are far more beneficial to plants than any man-made fertilizer, according to a website called WormWatcher. It will provide you with step-by-step guidelines and pictures to assure you get the right start.

Thanks to an alert Quadra Island reader I was reminded that mashing “regular” potatoes with the skins on isn’t a great idea due to the possibility of chemical sprays and fertilizers that penetrate the spud. In past years I have spent long periods in Ireland helping to care for an elderly sister and that’s where I became enamoured with eating mashed potatoes with the skins on…the diff being that they were raised organically. In the past purchasing foods grown organically wasn’t possible on the average budget but the gap is closing. Consumer preference for uncontaminated food is changing the marketplace. There’s a very telling guideline on the web called “The Dirty Dozen Foods” and there you can find the list of chemically raised fruits and vegetables that should be avoided, if possible. There are varied lists available but generally bell peppers, celery and potatoes take the top spots.

A GARDEN IN A BAG

Experimenting With the Various Ways to small space garden has opened up a world of opportunities. Here’s my latest project and this time it is definitely “in the bag”. When you live in a condo with a 20 foot wide deck there is only so much space for pots of flowers and veggies. But what about the outer walls or the fence that divides your space from the folks next door? Reading about a New York high rise gardener who hung large bleach bottles suspended on ropes from the inside frame of his one large window reminded me that anything is possible. He cut away half the side of the bottles, filled them with potting soil and compost and planted them full of trailing vegetable plants. One spring in Ireland, while I was looking after an elderly sister, I successfully grew spinach in a shopping bag on the side walk. That provided me with fresh greens for the next three chilly months.

That led to the idea of filling up colourful shopping bags with soil and trailing veggies and hanging them on outer walls and fences. Well, why not? And shouldn’t every great idea start with a trip to the Salvation Army to select the equipment? I found a wonderful assortment of coloured shoulder bags and sagging purses. The bags I chose each hold about a gallon of soil. The idea of using standard shopping bags was rejected after discovering that at least two gallons of soil is required and the bags are then much too heavy to suspend from the fence…although perfect for seating on an unused walkway. If you are going to try this idea remember to cut holes in the bottom of the bags for drainage.

As I am in the process of moving, my friend has agreed to using his small space for the latest brain wave. So far I have planted one trailing tomato, a zucchini and a patti-pan squash. Next planting will include scarlet runner beans and strawberry plants. The display at the moment looks definitely rag-tag but I do believe that when the vines of all those plants are tumbling down the wall, laden with succulent greens and fruits, and the colourful patterns of the bags are showing through the foliage, that all this effort will be worthwhile.

TO PEEL OR NOT TO PEEL - THE POTATO QUESTION

Spending So Much Time in Ireland these past two years has given me many new ideas on the preparation of food, particularly the humble potato. Potatoes are served everywhere in great abundance. Even rather posh eateries, which generally serve from a steam table, go overboard. Unless you call out a plea to stop, your server will happily place great dollops of fried, boiled and mashed potatoes on your plate. That’s all three on the same dish…hardly room for a green veg, a thick slice of Irish beef or a ladle of rich gravy.

The most interesting thing about the Irish way with a potato is that it is most often mashed with the skin on. Now that is a phenomena I wasn’t accustomed to despite being raised by Irish parents. My mother’s idea of cooking spuds was to cover them totally in cold water and bring to a roaring boil. When done the potato water was poured off and into the sink. Yikes! Well my dears gather round and I will now explain the process for producing a perfect dish of mashed potatoes.

As you are likely aware, there are many vitamins and minerals in the skin of the potato. Leaving the skin on adds precious nutritents. Red potatoes or Yukon Golds are the best candidates for skin-on mashers as the skin in thin and smooth. The red skins give a lovely colour and your guests will clamour for this recipe. Now, slice potatoes into one inch wide rounds, place in a steamer and cook until just soft…about 15 minutes. Drain the water into a bowl and save for your soup stock container. Place a clean tea towel inside the potato pot and leave for five minutes. This will absorb any excess steam and stop the potatoes from becoming soggy. Then it is time to take out that masher and chop them up before adding either milk or butter. Adding milk a few drops at a time allows you to mash the potatoes to perfection and control the soggyness that happens when you splash in too much milk. Don’t forget a lovely knob of butter and there you have it, a dish loaded with nutrients and the perfect comfort food. Explain to the kids that those enticing red flecks are a secret ingredient.

FROM LOGGER TO LOCAVORE

That’s Not So Difficult when you have lived
your life repeating the mantra…”Buy Local”. When Onion Lake Logging was struck hard by the economic slowdown Ron Everett, a partner in the business, launched into his new venture with gusto. We’ve all watched the old Arby’s restaurant on 11^th St. arise from its “ashes” like a Phoenix and slowly transform into a bustling food market and very cool eaterie.

Aptly named, the Local Market & Café is a reflection of Everett’s belief system, one that he incorporated into the logging business as well. The first thing that catches one’s eye when entering the market is the wonderful mix of woods used in the furniture, display cases and wainscoting. The material comes from the wood waste left on the logging sites after the trees have been felled.

The selection of veggies, meat and fish in the containers leaves absolutely no doubt that the customer is buying local produce. “ My first choice is to support ‘mom & pop’ farms” explained Everett. “Our meats such as beef from the Sayward Valley and McClintock Farms, bison from Island Bison on Hamm Road and Mennonite beef from Black Creek are processed at Gunter Bros.” He said that there is a full time Govt. meat inspector on site there at all times. Tannadice Farms pork is also packaged by the same processor. The chickens are processed at Sunshine Farms where the certified inspector is in attendance three days a week. Shellfish is brought in from the waters of Quadra, Cortez and Read Island and packaged at Walcan.

A steaming bowl of seafood chowder, prepared by Chef Gernot Arps, is a life-changing experience. Chef Gernot is European trained and has performed some kind of magic on his recipe. My friend and I both ordered a bowl of chowder the other day. She is a serious foodie and actually writes a blog on food and wines so it was interesting to watch her reaction. She was like Pooh Bear with his pot of honey. Humming quietly to herself as she consumed each spoonful, when the soup was finished she very daintily licked clean each mussel and swimming scallop shell . I was expecting her to lift up the bowl and also give it a through lick!

It’s Time For You Avid Small Space Gardeners to get the seedlings started and prepare your outdoor containers. Just make sure the top 12” of soil in the containers is replaced with fresh high quality compost. The weather resistant stir fry greens such as arugula, corn salad, kale, collards, oriental greens and spinach are the among the few veggies that can be safely direct seeded into your pots prior to April. West Coast Seeds has a planting chart in its spring catalogue that is an invaluable guide. So far the only place I have located the booklets is at C.R. Garden Centre. Starting a garden journal is a great way to mark the passage of time and recall the performance of last season’s plantings.

OUR TOWN, THROUGH THE EYES OF AN EASTENER

Showing Off Campbell River to my friend from Ontario last week was a reminder of how special it is to live on our beautiful coast. Food expert Anita Stewart, who has authoured 14 books on Canadian regional foods, was on the west coast to host a culinary conference in Vancouver. She managed to slip in a side trip over here and I was fortunate to spend an afternoon with her. It was one of those glorious early spring days on the Island when everything sparkled, even the air. Anita is always eager to find out what’s new in regional food and farm initiatives so what could be more fitting than to head off to Connie Kretz’s fledgling commercial vegetable gardens at the Hudson family farm. There were still a few over-wintering crops to examine including arugula, raddichio and kale. Connie is now experimenting with soil conditions and crops that survive our long winter rainy season but her first year in the farm market business has produced a fine summer crop and the next season will be worth waiting for. It was Anita’s first opportunity to view this splendid waterfront property. With the back drop of ancient trees framing the Discovery Passage and sheep eyeing us warily as we tramped the Hudson farm trails, nature provided us with a perfect show.

The Bigleaf Maple Sap-Tapping Workshop I attended at Duncan in mid February was another recent regional activity that interested Anita. Fortunately, I came home from the workshop with an extra bottle of maple syrup which I shared with our guest. She was raised in Ontario where maple syrup production is just part of the local food mix and I was curious about what her reaction would be to our island product. I observed her with some anxiety as she sipped on her first spoonful of local syrup. It passed the test! She was surprised at its quality and impressed by its taste.

Winter Dinners Are My Favourites with heaps of mashed potatoes, at least two or three vegetables and a lovely piece of local fish or Island beef and a generous ladle of sauce to complete the feast. I almost always include Brussel Sprouts, which are at their peak in the winter months, when a good frost helps to sweeten their leaves. They are so full of valuable nutrients it is a pity so many people don’t like them, including President Obama. I have a cooking technique which I will share with you. Prepare yourself to be amazed! You may be able to convince your entire family to munch a few sprouts. Heat up your frying pan and melt a large dollop of butter or margarine plus add half a teaspoon of brown sugar. Cut the sprouts in half, lengthwise. Arrange them face down in the pan and cover with a lid. Don’t add water. Cook them at medium heat for about five minutes. You’ll know they are ready if the sprouts turn intensely bright green and can be pierced with a fork. Remove immediately and serve with a smile. If they pass muster with you the readers, then let’s send the recipe to Mrs. Obama.

COULD GOATS BE THE NEW CHICKENS?

Urban Gardening Is Taking Off in North America but nowhere more than on the west coast. California, Oregon, Washington and B.C. have always been leaders in new trends so it should be no surprise that a bylaw approving urban backyard goats has been approved in major cities in all three American states. The City of Vancouver has been leading the way in our province by supporting downtown gardening ventures. Vancouver’s council members may soon be facing a recommendation for zoning changes to allow goats to reside within their city’s boundary. For some, owning a Pygmy or a Nigerian dwarf goat is purely about companionship of an intelligent, affectionate animal that grows no bigger than a Labrador retriever and is funny, full of antics and keeps the landscape tidy, according to an article in the City Farmer Newsletter . In Seattle city council voted unanimously to allow each home three goats under 100 pounds each. The council’s action resulted from a spirited campaign by the city’s Goat Justice League with the motto “I’m pro goat and I vote”. League founder Jennie Grant says many people are drawn to goat owning by the back to the land movement that disdains milk and meat from large factory farms.

Could Campbell River’s city council consider such a bylaw? Why not? There is a refreshing new breed of staffers gradually filling positions at city hall who are totally in touch with the massive changes sweeping North America. They grasp the importance of urban agriculture and its vital contribution to environmental sustainability, food security and economic prosperity in our urban lives. Later this year we can expect work to begin on a new Official Community Plan. There will be town hall type meetings where we can bring our ideas and visions for community forward. We need to form an umbrella organization that advocates and negotiates for land access, community gardens and favourable city bylaws. The time has come to speak out effectively for goats and chickens and “cabbages and kings”.

Speaking of people who are taking effective action on changing our food procurement habits, Connie Kretz has returned to Campbell River after many years spent in Taiwan. During those six years in Asia she worked as a copy editor for an English language paper. When not checking out stories Connie dreamed about returning to the farm which her grand father Tom Hudson developed so many decades ago. “My parents Diana and Jim built their home on the farm property and I was raised with cows, sheep, hay fields and raspberries so the idea of establishing a market garden just evolved naturally. I saw that the community was becoming aware of the value of locally grown food and that gave me the courage to convert my dream into an action plan”. This past summer she had produced enough vegetable products to stock a booth at the Pier Street Market. It was a successful first venture which included selling produce at the farm gate as well. She is now considering other ways in which to connect with residents who are committed to locally grown food. One of her innovative ideas is to develop a cadre of customers who agree to a weekly delivery of seasonal vegetables from her farm. She says the idea makes sense in reducing the commercial footprint. So rather than have several dozen customers driving to the farm she will deliver to their door. To support Connie in her new venture, Coastal Roots Vegetables, give her a call at 250 204 4598.

LEARNING TO TAP FOR ISLAND SYRUP

Learning To Tap A Bigleaf Maple Tree can provide you with an endless supply of sweet syrup. The chance to taste the unique flavour of West Coast maple syrup attracts people from all over Vancouver Island to the Maple Syrup Festival held in Duncan each spring. Last spring 2,000 islanders showed up and the coordinator, Aimee Greenaway, told me that they are expecting an even greater crowd for the next event to be held the 6th Feb at the BC Forest Discovery Centre. She said that almost half of the visitors to last years event were from outside of the Cowichan Valley and it has become a truly Vancouver Island wide attraction.

We think of maple syrup as an eastern Canadian product but those who have sampled the island supply say it surpasses the taste of any imported product. The festival is more than a syrup tasting opportunity. Visitors can participate in tapping and syrup making demonstrations, taste testing, syrup finishing, hot maple tea samples and a maple cooking demo by a celebrity chef.

On a wild food foraging workshop I attended last spring we learned how to strip the young maple shoots of the thin outer bark in order to reveal the pale green inner core. The stems were crisp with a very subtle sweet maple taste. The flowers as well are quite sweet and can be used as a unique addition to a wild greens salad, in fact they could be used as an additional ingredient in a fruit salad and be an interesting talking point for your guests. I am so intrigued by this use of maple shoots that the next addition to my patio food garden will be a small maple stump. The maple outstrips any other hardwood tree in its ability to produce prolific numbers of young shoots and what a fun way to learn to value the much maligned Bigleaf Maple. You will never again think of it as a nuisance tree with enormous leafs that strain your patience and your back as you rake away at the autumn supply of unwanted ground cover.

Spring Comes Early To The Island and with it the opportunity to poke around in the woods for edible greens. There will be workshops available to those eager to learn about wild food harvesting in our bio-region and there are wonderful books available as well. My recent purchase is Food Plants of Coastal First Peoples but there are several other books available covering the harvesting of edible native plants in our specific area.

Harvesting Our Most Popular Native Fruit is a different matter. If you’ve ever flown over Vancouver Island in September you may be able to spot those gorgeous pools of flaming red cranberries. There is little chance of walking amongst the plants and munching a few berries although cranberries are a native North American food plant. Now under cultivation in 88 Lower Mainland and Vancouver Island farms, more than 80 millions lbs. of annually harvested cranberries make it the largest berry crop in the province. The next time you are sipping on a chilled glass of Ocean Spray cranberry juice the berries likely came from the province.