Kohlrabi is not a vegetable you will often find in the grocery store. However, it is a root vegetable that grows well in the Yukon.
It doesn’t look so inviting from the outside, but slice into it and it is tender and delicious – raw or cooked. Suzanne’s husband, Gerard, discovered that it slices into crunchy and fresh tasting crackers quite easily!
Suzanne tried some sliced fresh local kohlrabi crackers with a delicious cream cheese and chum salmon caviar topping, with a sprinkling of dill – all ingredients local to Dawson City, Yukon!
Not only tasty and healthy, but also a beautiful looking snack!
Louise Piché is experimenting growing ginger this year – by planting a piece of ginger root from the grocery store. So far it’s doing well!
Did you know you can re-grow other vegetables from what you buy in the grocery store? Apparently, you can re-grow celery, romaine lettuce and even herbs like mint and basil. All it takes is a little patience!
Have you re-grown any store bought veggies at home? How did it go?
Take advantage of your greenhouse in April and May, before you plant your tomatoes and cucumbers, to give you an early crop of spinach or Asian greens! Riley Brennan, of Dawson City, direct seeds spinach in her greenhouse as soon as the soil thaws in April. She leaves the greenhouse unheated and the seedlings don’t require any covering. By the time she goes to plant her greenhouse proper in late May, she has a crop of baby spinach to harvest.
Next weekend, Dawsonites will have a chance to participate in two amazing workshops!
Seedy Saturdays will be held on Saturday March 25th at the Recreation Centre, and it will include presentations by Karen Digby and Grant Dowdell about northern gardening and by Scott Henderson about mushroom cultivation.
The following day on Sunday the 26th, there will be a Birch Syrup workshop in which participants will meet at the Rec Centre and then go hunting for Birch sap.
There are limited spaces on both, so make sure you sign up soon!
If there is something exotic you wish to grow in the North, ask Louise Piché of Rock Creek, Dawson City, Yukon. Louise is a well known gardener in Dawson and a frequent ribbon winner at Dawson’s annual Discovery Days Horticultural Fair. She loves experimenting with new and colorful varieties. She has successfully grown peanuts and ground cherries (aka golden berries) as well as asparagus, giant pumpkins and buckwheat.
Louise has generously shared her ‘tried and true’ cultivars that grow well in Rock Creek, which you can view on our seed page. This year she is experimenting with ginger, turmeric, artichokes and pink potatoes.
Suzanne Crocker loves nuts. She really loves them. So how is she going to get by without nuts for a whole year?
Easy–She’ll eat seeds instead! Sunflower seeds, Styrian pumpkin seeds. She’s recruited a couple of farmers to grow the pumpkins, and she’s ordered up some Russian sunflower seeds to plant in her own garden. Both varieties are high-yield; in fact Styrian pumpkins are grown for their seeds, not their flesh. The question is, will the Dawson growing season be long enough for the seeds to mature? We don’t know. But here are a couple of recipes Suzanne might use, should she be successful. Call them aspirational. Oh. But the olive oil might be a problem…not so many olive trees in Dawson…
The CBC morning radio show “A New Day” hosted by Sandi Coleman on CBC Yukon, has started a new regular column called “Yu-kon Grow It”, which will air every other Wednesday morning between 7 and 7:30 am. On this segment, Sandi will check in with Suzanne about her “First we Eat: Food Security North of 60” project, as well as featuring other Yukoners involved in local food issues such as Miche Genest and other guests.
Sandi Coleman will next check in with Suzanne on Wednesday March 8th, between 7.00 and 7.30 am on CBC Radio Yukon.
Don’t forget to tune in!
You can listen to the first interview with Suzanne and Elyn Jones here,
Suzanne, new to the world of sourdough baking, has been experimenting with sourdough bread using store-bought rye flour (before she uses Otto’s precious rye and barley flour from Kokopellie Farm, in Sunnydale). She has also added Yukon’s own Uncle Berwyn’s birch syrup and water. No salt!