New kids Freddie, Fiona, and Freda. Photos by Suzaane Crocker.
There are 3 new kids in town! Welcome to Freddie, Fiona, and Freda, born 10 days ago at Sun North Ventures in Rock Creek, outside Dawson City, Yukon.
Goats are a marvellous addition to food security in the North.
According to the Northern Farm Training Institute in Hay River, NWT, one person needs approximately 1 million calories per year. The milk from just one goat provides 600,000 calories per year, more than half our calorie needs! In contrast, the meat from one goat would only provide 40,000 calories.
Goats are multipurpose. Female goats will provide milk as long as they are breeding and reproducing. Goat manure can be added directly to a vegetable garden as fertilizer – it doesn’t need to compost first as does horse, cow and chicken manure. And goats not capable of milk production or not required for breeding can become a local source of meat.
Becky and Paul Sadlier are two of many farmers who are successfully raising livestock in the North, despite the challenges of overwintering, feeding and breeding.
Larger animals, like goats, pigs and cows are able to produce enough body heat to keep their barns warm without needing any external heat – even at minus 40° C. Finding local feed is important, as shipping costs are expensive to bring feed from down south. And then there is the breeding – keeping variety in the gene pool to keep the stock healthy without having to import animals from down south.
Congratulations to the Northern farmers who are finding ways to make it work.
Do you know of other goats being raised further North than Dawson? Let us know.
On the last day of 2017, I’m looking back on a year of cooking with local foods and reflecting on the highlights. I was lucky enough to spend much of 2017 cooking and baking with a locally grown grain: triticale from Krista and Jason Roske’s Sunnyside Farm, located in the Ibex Valley close to Whitehorse. The Roskes acquired some seed from Yukon Grain Farm in the fall of 2015 and planted it on a portion of their land, intending to plow the plants back under to enrich the soil. But 2016 was such a good growing year that the plant actually matured, a rarity for grain in the Whitehorse area.
From that planting the Roskes harvested about 40 kilos of grain, by hand, and sold small quantities of whole grains, bread flour and pastry flour to customers in and around Whitehorse. I learned about their grain and flour from Jennifer Hall, executive director of the Yukon Agricultural Association, and a great champion of local farmers and their products.
The Roskes delivered one kilo each of grain, bread flour and cake and pastry flour to my house in early 2017. I was in the midst of developing recipes for a cookbook celebrating ancient grains, written in partnership with Dan Jason, a passionate organic farmer and owner of Salt Spring Seeds, and experimenting with all kinds of grains. (Awesome Ancient Grains and Seeds will be released by Douglas and McIntyre in early 2018. Stay tuned for Whitehorse and Dawson launch details!)
The Roskes’s bread flour made a beautiful sourdough pumpernickel-style bread, and the pastry flour produced gorgeous muffins, excellent quick bread, delicious beet gnocchi and most recently, lovely birch syrup shortbread cookies for Christmas.
That triticale got around in 2017. Chef Chris Whittaker of Forage and Timber Restaurants in Vancouver made tiny mushroom tartlets with the pastry flour at a Travel Yukon dinner last February, and in June, chef Carson Schiffkorn and I served whole triticale grain with a morel mushroom-miso butter to guests at Air North and Edible Canada’s Across the Top of Canada dinner at Marsh Lake. I served the very last of the whole grain, with more miso butter, for a media dinner hosted by Travel Yukon on November 26. Everybody loved the story of the accidental success of this beautiful, locally grown grain.
Triticale is not an ancient grain, but a hybrid of wheat and rye first developed in the late 1800s in Scotland and Germany, combining the grain quality of wheat with the hardiness of rye. In 1954 the University of Manitoba experimented with the viability of spring triticale as a commercial crop, and in 1974 the University of Guelph did the same with winter triticale. Winter triticale varieties are particularly good for short-season areas like the Yukon.
For the Roskes, hand-harvesting triticale grain “quickly lost its charm,” reported Krista. However, the success of growing triticale has whetted their appetites for more grain experiments, and Krista said they’re planting spring wheat in 2018. “Fingers crossed we will have wheat for flour by next September. I’ll definitely let you know if it works out!” Last time we spoke, the Roskes were contemplating buying more machinery — perhaps a small combine and a small grain cleaner. “It’s farm evolution,” said Krista.
I’m sad to say goodbye to the last of the whole triticale grains, but very happy that I will be returning from Christmas holidays in Ontario to a few cups more of triticale flour in my pantry at home. Birch syrup shortbreads anyone?
I love birch syrup and am grateful to Sylvia Frisch and Berwyn Larson who are raising their two daughters in the bush and producing birch syrup commercially. During the past 4 ½ months of eating only local foods, we have consumed 24 litres of birch syrup. I have discovered that the flavour of birch syrup alone can substitute for the ‘far east’ spices of cinnamon and all-spice. I have even been known to down a shot of birch syrup, straight up, during those moments when, in a previous life, I would have grabbed a piece of chocolate – to get me through a moment of emotional or physical despair.
I also love David McBurney’s local honey – it is pure, delicate, and divine. And it is treated like a delicacy in the family. It also makes the perfect sweetener to enhance other delicate flavours that would be overpowered by the robust flavour of birch syrup.
But there are times, especially in baking, when chemistry is required and a liquid sugar option just doesn’t do the trick. Now that I have local flour, and Christmas is coming, baking is on my mind. So what to do when crystalized sugar is required?
Birch syrup, unlike maple syrup, does not crystalize. I learned this last April while visiting Birch Camp. So, with birch sugar no longer an option, I ordered GMO-free sugar beet seeds. I have never had any luck growing regular beets, so I recruited others to grow the sugar beets for me – the great gardeners Paulette Michaud and Becky Sadlier. Unbeknownst to me, long-time Dawson farmer, Grant Dowdell, also had my year of eating local on his mind and ordered non-GMO sugar beet seeds to see if they would grow in the north. The sugar beets grew marvelously for all, confirming that they are indeed a reasonable crop for the North. They like warm days and cool nights – perfect for a Dawson City summer. I ended up with 350 pounds worth to experiment with!
Sugar beets contain approximately 20% sucrose, the same sugar found in sugar cane. One quarter of the world’s refined sugar comes from sugar beets. In Canada, Taber, Alberta is the industrial hot spot for growing and processing sugar beets into sugar. On a commercial scale, lime (calcium oxide) and carbon dioxide are added to form calcium carbonate which solidifies and pulls out any impurities – thus resulting in familiar white sugar. No such additions for a local home-made sugar, so the resulting sugar is brown with a richer taste.
There is a paucity of information out there on just how to make sugar from sugar beets at home, so I gave up on research and moved to trial and error. After all, with 350 pounds of sugar beets, there was room for experimentation and failure. And failure there has been! Although no failure has yet to see itself in the compost. The family seems more than willing to devour the failures – be they sugar beet toffee, sugar beet gum, sugar beet tea. Even burnt beet sugar has found a use. (Thank goodness because there has been a lot of burnt beet sugar!)
In the process, I have also discovered the wonder of the sugar beet – a root vegetable that was previously unknown to me. Sugar beets are often touted as a food for livestock or a green manure crop so I was expecting the taste of the sugar beet itself to be unpalatable. But it is just the opposite! Cooked up, it is a delicious, sweet, white beet. The sugar beet leaves are also edible. And amazingly, even after the sugar is extracted, the sugar beet pulp remains sweet and delicious. I’m afraid the local Dawson livestock will be getting less sugar beet pulp than previously anticipated this year.
One thing is for certain – processing sugar beets into sugar requires time and patience. Here are my step-by-step instructions on how to make syrup (easy) and sugar (difficult) from sugar beets.
Sugar was first extracted from sugar beets in the mid 18th century. In the early 19th century, during the Napoleonic wars when French ports were cut off from the rest of the world, Napoleon encouraged wide-scale sugar beet production and processing. France remains one of the world leaders in sugar beet production and most of Europe’s sugar comes from sugar beets, rather than sugar cane.
Consider adding non-GMO sugar beet seeds to your next seed order. In Canada, they can be found from Salt Spring Seeds and from T&T seeds. Sugar beets grow well in the north and are a delicious root vegetable in their own right. But don’t throw out the water you cook them in, as this water is sweet and can easily be used to make beet syrup and beet syrup candy. And, if you are brave, sugar! If you live in an area populated by deer, be warned that sugar beet tops are a great attractant for deer. Word is now out to the Yukon moose so perhaps next year Dawson’s sugar beet rows will require fencing!
Despite a very cold November, with several weeks of -35° to -40°C, it looks like it is going to be a long freeze-up for the Yukon River again this year. I am lucky enough to have 25 kg. of wheat grains and 25 kg. of rye grains that were secured from Otto at Kokopellie Farm just before the ferry was pulled. But Otto’s wonderful grinder is on the other side of the Yukon River. So, for now, I am left to my own devices.
I tried to grind the grain with a combination of blender and flour sifter. It took many, many passes. It was possible to eke out a small amount of flour, but certainly not very efficient.
Although Dawson is small (about 1,500 people), it is the kind of community where you can put out a request for an obscure item, such as flour grinder, on the local Crier Buyer Facebook page and expect to get a response.
I was not disappointed.
Within a day, I was very grateful to receive a call from Louise Piché. She had a hand crank flour grinder, not yet tried, that she had picked up somewhere or other and I was welcome to borrow it. A flour grinder is a wonderful thing! A couple of passes through the grinder along with a bit of an upper body workout and voilà – flour! Flour!! Flour means the possibility of bread and baking!
We have flour!
Subsequently, I received another call – this time from Becky Sadlier who has an electric flour mill that we could borrow. However Becky lives on the other side of the Klondike River, now filled with slush. But Yukoners are never too daunted by the weather. Loren Sadlier was making one last canoe trip across the Klondike, through the slush, and the grinder could go with him. I had thought the hand grinder was a gift from the heavens. The electric grinder was able to make an even finer flour!
There are still a few obstacles to overcome, such as the lack of yeast, baking soda, baking powder and crystalized sugar. But where there is a will, there is a way. Let the baking experiments begin! (And let me remember my lesson in grain moderation! )
Miche Genest sent me this wonderful breakfast option, Breakfast Caflouti, which only requires ½ cup of flour and no leavening agent. It was a tremendous hit in our family – and a very welcome change from our usual fried eggs and mashed potato cakes.
Sheila Alexandrovitch has homesteaded on the Annie Lake Road, 40 kilometres south of Whitehorse, since 1981. Over the years she’s raised goats, llamas and sled dogs; she’s brought up her two children on the farm, and pursued an artistic practice there, working with materials like willow, beads, precious stones and wool. These days she raises sheep (producing beautiful felted work with their wool) and as always, vegetables. Lots and lots of vegetables.
Alexandrovitch is locally famous for her vegetable ferments, selling jars and jars of them at the Fireweed Market in Whitehorse and the weekly market at the Mount Lorne Community Centre on the Annie Lake Road all summer long. At Mount Lorne’s last, stock-up market of the year, on September 26, she and her helper stood behind two tables groaning under her ferments, and giant mounds of fresh carrots and potatoes. As I purchased a few pounds for our house, we struck up a conversation about root cellars — I knew she was pretty much self-sufficient, and curious about her storage methods.
Every winter, Alexandrovitch stores an impressive weight of vegetables in her root cellar — this year, she’s got 135 pounds of potatoes, 80 pounds of carrots, 40 pounds of beets, 20 to 30 pounds of parsnips, 35 pounds of turnips and 7 or 8 cabbages. Asked when she runs out of supplies, she replied, “I don’t. By the end of June I’m out of carrots, but I always have rutabagas and beets, and I always have potatoes. And by the end of June, we’ve got greens.”
The cellar that stores this bounty is a hole dug into the ground under her house, accessed by a trap door in the kitchen floor. The cellar is framed in with 2 x 6 boards, insulated with Styrofoam, sheeted in on the inside and completely sealed. In the 2½-foot crawlspace between the earth and the floor of the house, the walls of the cellar are exposed, so the above-ground portion is wrapped with Styrofoam and foil and banked with dirt.
The space is 7 feet long by 6 feet wide and around 4 ½ feet deep — about chest height for Alexandrovitch. There’s no ladder — she just lifts the trap door and jumps in. She piles whatever supplies she’s retrieving onto the kitchen floor, and then jumps out of the cellar, the same way you’d push yourself out of a swimming pool. (She finds this athletic feat unremarkable.)
In winter the temperature in the root cellar is around 2° or 3°C above freezing. There’s no air circulation system, but she’s never noticed any ill effects from ethlylene — not surprising, because most of the foods she stores don’t produce ethylene. (Learn more about the fruits and vegetables that produce ethylene here.)
Alexandrovitch keeps endive, leeks and chicory in pots, in another cold space, this one on her porch. She runs out of those greens sometime in January, but then she’s got all her ferments, plus frozen leeks and kale, kept in her freezer at a neighbour’s place. She has canned goods and grains in the root cellar, and she might drive to town for coffee, butter and oil, but she prefers to use goose fat—she’ll render 6 to 8 litres this year–or pork fat, which she’ll also render.
Alexandrovitch estimated that she spends about 95% of her time growing, processing, preserving and preparing her food. “But what a good way to spend 95% of your time,” she said. “It’s not so hard. It’s just a bunch of work.”
Freeze-up has begun in Dawson — a unique, but very significant, season to communities in the north who are separated from roads by rivers.
Dawson is nestled at the confluence of two rivers: the Yukon River and the Klondike River. Some folks live on the far side of the Yukon River in West Dawson and Sunnydale. Some folks live on the far side of the Klondike River in Rock Creek. These folks have no access to any stores or other amenities of town during ‘freeze-up’ — the time of year when ice floats down the rivers preventing boat travel and the ferry that crosses the Yukon River gets pulled for the winter. They must wait till the river freezes solid enough to cross by skidoo or eventually by vehicle. Last year freeze-up lasted 7 weeks. So for those folks, stocking up on enough water and food to last them through freeze-up season is a normal part of October.
I am not normally one of those folks. I live on the town side of the rivers. But this year the grocery stores are off limits to me. This year, freeze-up is playing an entirely new role in my life. Because this year, some of my main local food sources are on the far side of rivers. My root vegetables are on the far side of the Yukon River – at the Kokopellie Farm root cellar in Sunnydale. The dairy cows (the source of all my milk, butter, yogurt, cheese, and ice cream) are on the far side of the Klondike River — at the Sadlier’s Klondike Valley Creamery.
So this year, I too must stock up for a freeze-up that could last up to 7 weeks. The last ferry run across the Yukon River was on Oct 29th. On this side of the river I have stocked up with 150 lbs of potatoes, 150 lbs of carrots, 40 lbs of beets, 40 lbs of rutabagas, 20 lbs of cabbage and, of course, lots of pumpkins.
The Klondike River is still crossable by canoe, despite the ice. But not for much longer. For the past 6 weeks, I have been collecting empty milk jugs from friends and neighbours and freezing as much milk as I can. I have also been making extra butter and ice-cream — all in preparation for freeze-up. On our local diet, we have been consuming about 1 gallon of milk per day. At that rate, for a freeze-up lasting 7 weeks, we would need 49 gallons of frozen milk! We don’t have that. We have about 20 gallons. I will continue to collect and freeze as much as I can and then … let the rationing begin.
Shortly after posting my tale on Oct 23, I received a call from Kokopellie Farm. More snow was in the forecast so Otto decided it was now or never for harvesting the rye and the Red Fife wheat. And so the story continues:
After some serious labour with ropes, the wet snow was removed from most of the grain heads in the field. Unfortunately some of the grain was laying flat under the snow. Fortunately some could be resurrected via pitch fork and muscle power. Unfortunately some patches were already frozen to the grown and not harvestable. Fortunately there was still a good section standing. Unfortunately the wet stalks of the rye kept getting jammed in the combine requiring manual removal. Fortunately Otto was able to do this without injury. Unfortunately the engine of the combine broke down. Fortunately Otto was able to fix it. Unfortunately the combine engine kept breaking down. Fortunately Otto never gives up and was able to get it going again each time and finish harvesting the rye. Unfortunately it was getting close to dark, more snow was in the forecast and the wheat had not yet been harvested. Fortunately, Otto discovered the final issue with the engine, repaired it and was able to harvest the wheat before darkness fell! Yeah!!!
Many, many thanks to the tenacity, mechanical genius, ingenuity and hard work of Otto and Conny who were able to harvest the rye and wheat against all odds! Now it dries (under shelter) and can eventually be ground into flour.
The last of the crops has now been harvested. There is sourdough bread in my future. Let it snow!
I am often asked which food I miss the most. I had expected it would be chocolate or caffeine (very strong black tea was my comfort drink). Surprisingly it is neither. What I miss most is grains: cookies, pies, bread, bagels, rice, pasta – these items that were once staples in our household are no more. The potato is trying its best to fill the gap, but after 85 days without, grains are definitely missed.
It is not easy to grow grains in the far north, as our growing season is so short. But it has been done.
I feel like Northern grain is a character in one of those ‘Good News, Bad News’ stories:
The good news is that in 2016, Otto at Kokopellie Farm had a successful crop of rye and barley that he was able to grind into flour. The bad news is that I used up all I had last winter experimenting with wheat-free and salt-free sourdough bread recipes.
Fortunately Otto planted rye and barley again this year and it grew well. Unfortunately, in August, a moose ate the barley. Fortunately the moose didn’t eat the rye (because it was protected by a fence). And the GREAT NEWS is that, unbeknownst to me, Otto had also planted Red Fife wheat and it grew well (and was protected by the fence)!
Unfortunately, the combine required to harvest the grain was stuck 550 km away in Whitehorse, waiting for a bridge on the North Klondike Highway to be repaired. Fortunately the bridge repairs finished just in time for harvest season mid September. Unfortunately, while hauling the combine to Dawson, the trailer had several flat tires which caused another week’s delay. Fortunately, the combine did eventually make it to Dawson.
Unfortunately by the time the combine arrived in Dawson, it began raining and you can’t harvest grain when it is wet. Fortunately there was a brief break in the weather in early October. Unfortunately, there was no time to put the combine together because the root vegetables had to be harvested before the ground froze. Fortunately grains can withstand frost. Unfortunately, after all the vegetables were harvested it began to snow. Fortunately dry snow can easily be knocked off the grain. Unfortunately this snow was heavy and wet. Fortunately the combine is now fully assembled and ready to go. Unfortunately it is already October 23 and the wet, heavy snow remains on the grains.
Otto, a very pragmatic and optimistic farmer, still feels there is hope. The wheat and rye are still standing. Some cold, clear weather might dry up the snow and make it possible to remove the snow from the grain so it can be combined, but time is running out. I am not sure how this good-news, bad-news story is going to end. My moose anxiety resolved with a successful hunt. Now I have grain anxiety.
Some of the Dawson Farmers contributing to Suzanne’s Thanksgiving Dinner
I received the ultimate compliment last week in the bank line up when a local farmer said to me “ Suzanne, you’re looking like a farmer these days!”
I looked down at myself. I had worn both knees out of my jeans. My hands were rough. Garden dirt was etched into the creases of my palms as well as a permanent fixture under my nails. My ‘bush coat’, previously only worn during camping trips, had become my practical everyday wear. And I felt a small surge of pride.
Over the past year, I have witnessed how hard farmers work. For my part, mostly from the other end of a camera. But I have experienced snippets of hands on work (such as helping a farmer dig up 300 pounds of beets) and gleaned a new appreciation for the difference between gardening and farming. Every day farmers are working hard outdoors from early morning till sunset (which during a Yukon summer, can be a very long day!) On rainy and blustery days when I choose to stay indoors with a hot cup of tea, farmers are outdoors working. When the blackflies are at their worst, farmers are out in their fields. No such luxuries as a weekend off or a summer camping trip. I believe that farmers are one of the most undervalued segments of our society. No matter where we buy our food, it is the incredible hard work of farmers, invisible to most of us, that provide us with this necessity of life.
This past Thanksgiving weekend, as I sat down to share a turkey feast with family and friends, I felt especially thankful to farmers. And I felt both privileged and humbled to know each farmer responsible for every single ingredient on our supper table. Our turkey was thanks to Megan Waterman at Lastraw Ranch. Our carrots and potatoes thanks to Lucy Vogt. The milk and butter for our mashed potatoes thanks to Jen Sadlier at Klondike Valley Creamery. The brussel sprouts thanks to Otto and Conny at Kokopellie Farm. The celery thanks to Becky Sadlier at Sun North Ventures. The onions thanks to the Derek and the students at Tr’ondëk Hwëch’in Farm. Our pumpkin pie thanks to Grant Dowdell’s pumpkin, Megan Waterman’s eggs, Jen Sadlier’s cream, and Sylvia Frisch and Berwyn Larson’s birch syrup. A precious apple thanks to John Lenart at Klondike Valley Nursery. And our low bush cranberry sauce and pumpkin pie spices thanks to the forest.
There are many, many folks who have helped me during our first 72 days of eating only local to Dawson City, be it the farmers who grow the majority of our food or the folks who have leant me garden space, shared some of their produce or shared their helpful advice.
Thanks to all and a very special thank you to farmers.
Recently Suzanne and family harvested the plants, hoping for a favourite family treat to accompany their movie watching. Unfortunately, first attempts at popping have been unsuccessful. Suzanne’s not sure if the kernels are not dry enough — or perhaps they’re too dry. She will keep experimenting, but any suggestions are very welcome. If anyone has grown and successfully popped their own popcorn, let us know.
Thanksgiving weekend is coming up. For Suzanne and family. a favourite Thanksgiving treat is pumpkin pie. Now, Suzanne does have 91 pie pumpkins in storage for the winter! Thanks to Grant Dowdell who grows great pumpkins on his Island about 10 km upstream from Dawson on the Yukon River. Grant has had great success with the Jack Sprat variety of pie pumpkin (check out Grant Dowdell and Karen Digby’s Seed Guide). Grant finds they have the best storage capacity of all the squash, storing well into May.
So, although Suzanne has no grains for a crust, she certainly has the pumpkins — as well as cream for whipping, eggs, and birch syrup for a sweetener. But she has no pumpkin pie spices such as cinnamon, cloves, ginger, nutmeg, or allspice. So what to do? Could she use dried and ground spruce tips or Labrador tea?
First We Eat collaborator Miche Genest has a great pumpkin custard recipe for Suzanne. Miche has suggested adapting it using cream instead of evaporated milk. plus birch syrup to taste instead of sugar, and adding an extra egg. For spices, Miche suggests dry-roasting low bush cranberry leaves in a frying pan, then grinding and adding those. Suzanne will give it a try and report back on the results.
If you have any suggestions for alternative pumpkin desert recipe, or a northern local alternative to pumpkin pie spices, let us know!
Yu-Kon Grow It, a regular segment on CBC Yukon’s A New Day, interviewed Dawson farmer Lucy Vogt, of Lucy’s Plants and Veggies last week. Lucy grows many vegetables for Dawson and is most famous for her sweet and delicious carrots! Lucy will continue to sell produce from her vegetable stand in Henderson Corner into October.
It is harvest season and, in Dawson City, the end of the Farmers’ Markets. It is a good opportunity to get what’s left of the fresh veggies before the winter sets in. It is also a good time to launch our #FirstWeEatChallenge, a fun way in which everyone can help Suzanne come up with ideas to add to her locally-sourced menu.
Suzanne has been eating only 100% local foods for 51 days now, and it has been a real eye-opening experience.
Think you could do it? Perhaps you already do eat mostly local fare. If you want to show your solidarity for Suzanne’s year, or just see for yourself how challenging or how easy it really is, we invite you to try preparing just one meal with only foods local to your community. Alternatively, check out the list of local Dawson City ingredients and make a “Dawson Local” meal.
It would be ideal if you could stick to the same 100%-local-only standard as Suzanne for finding substitutes for salt, oil and spices, but we understand if that’s not feasible. Either way, we trust that everyone’s creativity will blow us away.
Come take the challenge, and share it with us on Instagram, Twitter, or Facebook using the hashtag #FirstWeEatChallenge, or send it to us via email . If you want, you can include the recipe for your dish so Suzanne can try it at home, with any necessary adjustments. We’ll then include it on our Recipes Page.
For Suzanne, this means it is ‘now or never’ for many of the veggies grown this summer. Suzanne is trying to gather enough for her family for the year and to store them all away.
On Grant’s Island on the Yukon River, the harvest for Suzanne’s family included 148 pounds of onions and 226 pounds of pie pumpkins, along with 10 large seed pumpkins.
Fortunately for Suzanne, she will continue to be able to buy root vegetables such as potatoes, carrots, turnip, beets and kohlrabi throughout the winter thanks to the amazing root cellar at Kokopelli Farm.
Saturday, Sept 16th will be the last Dawson Farmers’ Market for Lucy for the year. However, Kokopelli Farm will continue to sell for a few more Saturdays in town and to sell root veggies from the farm gate in Sunnydale all fall and winter. Lucy Vogt will continue to sell veggies at the gate at Henderson Corner into October.
The Tr’ondëk Hwëch’in Teaching and Working Farm will be having their final public market on Wednesday 20 September at the Dänojà Zho Cultural Centre.
If you are interested in which onions and pumpkins grow and store well in the North: the onions that Grant grows are Expression onions, which store extremely well if they are well dried before storage. Grant’s pie pumpkins are of the Jack Sprat variety, and they store well in a cool room till May.
Despite the short growing season in Dawson City, Yukon (there were only 66 consecutive frost free days this summer), with almost 24 hours of daylight in June and July the growing season is intense. If you happen to be able to create rich soil to go along with the short, concentrated growing window, then Dawson can grow some mighty big vegetables.
Check out this romanesco grown by Paulette Michaud, weighing 7½ lbs!
Romanesco is a member of the cauliflower family. It was originally introduced by Grant Dowdell to the Dawson community and its unique beauty still turns heads at the Saturday Farmers’ Markets.
Cabbages also thrive in the unfettered Dawson summer daylight despite the short grown season. Take a look at this giant cabbage grown by Louise Piché.
Corn is a southern crop that has traditionally been quite difficult to grow in the North. But this year, many of those who attempted to grow corn in Dawson City have been successful. After a rocky start with late frost in June, the heat in Dawson in July and early August was beneficial for those who have been growing corn.
Some growers, like Sebastian Jones, Megan Waterman and Grant Dowdell, have had luck growing corn outdoors. Others, like Louise Piché, have done well growing it in their greenhouses.
Corn growing outside Sebastian Jones’s cabin. Photos by Suzanne Crocker.
As reported earlier, Grant Dowdell is growing a crop of popping corn for Suzanne’s family on Grant’s Island, and we’re pleased to report it is doing beautifully, despite some unwanted attention from a midnight marauding moose. Grant also has good success growing sweet corn outdoors.
The Tr’ondëk Hwëch’in Teaching and Working Farm are also experimenting with growing corn. It’s good news to know that with some special care and cooperation from Mother Nature corn can indeed be grown in Dawson!
This year, Louise experimented with growing purple peppers, and reports they grew really well. These plants — a sweet pepper variety — are purple on the outside but white on the inside and very tasty.
The seed variety she used was the Purple Star Hybrid from William Dam Seeds (65 days to maturity).
But there were more interesting things growing in Louise Piché’s greenhouse this year. A white pumpkin! Despite its long days to maturity in a short growing season, the pumpkin is doing quite well in a Dawson greenhouse.
The plant is of the New Moon variety from Veseys Seeds. It takes 100 days to grow to a final size of 25 to 35 lbs.
To see the specific varieties of fruit and vegetables that one of Dawson’s great home gardeners has had success with, download Louise Piché’s Seed Guide.
Suzanne and her family were thrilled to have a new sweetener added to their list of locally-available ingredients — honey. And they’re very grateful to David McBurney and his bees for sharing.
Birch syrup is delicious and the family is finding all kinds of ways to use it. However, it does have a distinctive flavour that can sometimes overshadow other more subtle flavours (for example, when used as a sweetener for things like fireweed jelly). Honey has a much lighter and more delicate flavour.
David McBurney’s bees, who successfully survived Dawson’s -40°C in winter, have been busy this summer collecting pollen from local fireweed and clover. and transforming it into delicious, delicate honey. They produced about 20 pounds (9 kg.) of honey per hive!
Hopefully they will produce enough honey this summer to share with the humans while reserving enough to get them through a second Dawson winter.
Sister Island is a private 42-acre island just downriver from Dawson City, and has a longstanding agricultural tradition. Given to the Sisters of St. Ann in 1898 during the Klondike Gold Rush, the nuns used the Island to grow vegetables famous for their quality, and raised cows, chickens and pigs to feed a hospital and orphanage in Dawson. Suzanne visited there recently to meet the current owners, Lou Tyacke and Gary Masters, who are now farming there.
Suzanne was thrilled to discover that Lou was growing fennel as it is hard to come by in Dawson this year.
Lou is also successfully growing some other unique produce, not usually found in the North. This includes Jerusalem artichokes (a type of sunflower), which is grown for its edible root/tuber), and is growing very well in the Sister island greenhouse. She is also raising a variety of colourful carrots, as well as “black” tomatoes, which are actually vine tomatoes of the indigo rose variety.
Jerusalem artichokes growing in the Sister Island greenhouse (left) and some colourful carrots. Photos by Suzanne Crocker.
For Suzanne, the timing of the visit to Sister Island was especially fortuitous, as she arrived the day before she started her 100-per-cent-local eating. She was treated to one of Lou’s amazing cupcakes — a floral art form in itself — and a cup of tea. … which turned out to be her last cup of orange pekoe tea (and cupcake) for a year.
Earlier, we posted how Suzanne was looking forward to having some quinoa in her diet, thanks to conservationist and local grower Sebastian Jones. Quinoa is not normally a northern crop, but Sebastian has been experimenting with growing it in previous years. He’s had good success with the plants, although he has just never gotten far enough during the short season to be able to harvest the quinoa seeds before the fall frost.
This year, he planted early, and Suzanne was excited about the prospect of quinoa in her local diet, as there will be no rice, and minimal grains. Unfortunately, the quinoa has grown up … and turned out to be turnips instead. The culprit was a seed mislabeling issue, as quinoa seeds look similar in size and shape to those from turnips. Even after the plants had germinated, the power of positive thinking had convinced Sebastian for a while that he had a field of lovely baby quinoa seedlings — until the harsh reality, turnip root and all, could be denied no longer. “I don’t even like turnips,” Sebastian complained.
That may or may not be the end of the story. Suzanne has four struggling actual quinoa plants of her own in the ground, and her fingers are crossed in hopes that they take off. There are also some potential alternatives. She will be looking at the wild plant lambsquarter, also sometimes known as pigweed (which is a cousin to quinoa) to see if she can harvest and cook the seed this autumn in a similar manner.
Has anyone had any success processing lambs quarter seeds, or have some other tips for Suzanne? Let us know!
One of the challenges of raising livestock in the North is finding local feed for them. Shipping costs to the north are very expensive, so acquiring feed from the South can be prohibitive.
Growing and cutting hay is very weather dependent and the North has challenging weather. The farmer needs enough rain for the hay to grow and then a spell of dry days to cut and bale it. This spring the weather was all over the map, especially in the Klondike region. Luckily, however, July’s weather was somewhat more cooperative for both the growing and the cutting of hay.
Dan Reynolds of Dawson City grows hay at his fields off the Dempster Highway. He cuts it in July, which is earlier than most hay farmers. Although this means less yield, it translates into twice the amount of nutrition per bale.
Not surprisingly, Dan’s hay is in high demand in Dawson for horses and livestock.
The Yukon is also fortunate to have the Yukon Grain Farm, just outside of Whitehorse, as a supplier of feed for livestock. Yukon Grain Farm grows a variety of crops including grain, barley, oats, wheat, and root vegetables.
In a previous post we wrote how Suzanne and family were looking forward to some popcorn in their local-only diet, with the help of growers Karen Digby and Grant Dowdell. Having had success with sweet corn in the past, they planted a field of Tom Thumb popping corn especially for Suzanne.
The plants survived the mid-June frosts that savaged so many other local crops, but now there’s another, much larger, hazard afoot. It turns out a trio of moose have been hanging out at Grant’s Island. Of all the vegetables growing in the fields, the moose seem to have a particular appetite for Suzanne’s Tom Thumb popcorn plants, even more so that Grant’s sweet corn.
The family dog does his best to dissuade the marauding ungulates, but finds it harder to run off moose than bears. A scarecrow is now on the job and we will just have to see if it can keep the moose at bay and protect Suzanne’s precious popcorn. Grant’s Island is one of the rare microclimates in the Dawson area capable of growing corn outside, so Suzanne’s popcorn experiment is “all in one basket.”
For those in the Dawson City area seeking fresh, local produce, this is the best time of year. Local producers are starting to harvest their crops and there are two separate markets available where the freshly-grown vegetables and herbs are available for purchase.
Every Saturday until mid-September the Dawson Farmers Market, located by the river on Front Street, is in full swing. You’ll not only find produce from several local growers, but there are also trees and plants for gardeners, and crafts as well. Fresh vegetables and herbs are already available in abundance, and as the season progresses there’ll be berries, apples, and preserves as well.
The Farmers Market runs from 11 a.m. to 5 p.m. but you’re best advised not t wait until late in the day, as the produce is popular with Dawsonites, and some items sell out quickly.
Starting tomorrow, Wednesday 19 July, TH Working Farm will also sell their products to the public on their own Farmer’s Market, which will be held every Wednesday from 5 p.m. to 8 p.m. at the Dänojà Zho Cultural Centre.
The staff at TH farm has been working hard all year to provide local produce for Dawsonites, which will include radishes, green onions, zucchinis, potatoes lettuce and spring mix among others, with more variety of veggies to come as the season progresses.
They also have been raising chickens and rabbits that are close to being ready for harvest, as well pigs and ducks, which will be available for purchase in the fall.
With this initiative, they are hoping to increase the variety and amount of locally grown food in the area, while teaching and training younger generations with an interest in agriculture.
Berry season has begun! Berries are one of the most common foraging foods to be found in the North, and we’ll be reporting on them as the different varieties reach maturity and get added to Suzanne’s larder. Wild strawberries are starting to emerge, but here we’ll have a look at haskap berries.
Haskaps are the first domestic berries of the season to ripen. They generally grow well throughout the north, and taste like a combination between a sweet blueberry and a tart green grape.
In addition to eating them raw, haskap berries can be made into jams or fruit leather. Or try them mixed in with vanilla ice cream. And they freeze well so they can be enjoyed throughout the winter.
In Dawson City, Yukon, Maryann Davis of Tundarose Garden sells fresh haskaps and haskap jam at the Dawson Farmers Market approximately every other Saturday while they last. Emu Creek Farm (run by Diana and Ron McCready) supply Dawson’s local restaurants with haskaps. Both are helping out Suzanne with a source of haskaps for her year of eating local. And if you would like your own haskap bushes, they can be purchased from Klondike Valley Nursery, run by John Lenart and Kim Melton.
It is still alive and well and certainly growing — it is now 4 ft tall!
Photos by Suzanne Crocker.
Louise’s success with growing ginger from ginger root in Dawson has inspired her to try the same thing with a piece of tumeric root. It successfully sprouted, and is now growing beautifully. Will keep you posted how it does.
Pelly River Ranch is the the oldest, continuously working farm in the Yukon territory, located 10 kilometres up the Pelly River from its confluence with the Yukon River. Dale and Sue Bradley are the second generation of Bradleys to run the Pelly River Ranch, and the Bradley family are the fifth in a series of owners dating as far back as 1901, when Edward Menard bought 20 acres on the Pelly River and brought in farmer George Grenier as his partner. The farm changed owners through the years until 1954 when Dale Bradley’s uncles Hugh and Dick Bradley bought the place from the Wilkenson family.
Like their family before them, Dale and Sue and their son Ken run a mixed farm, which means they engage in several agricultural practices. They raise chickens and beef cattle, mostly Hereford and Angus, have a big vegetable garden, and they raise hay to feed their cattle. The Bradleys sell their eggs, chickens and beef to customers in Dawson, Faro and especially Whitehorse. In addition, they supply local markets with a range of root vegetables like potatoes, carrots, rutabaga and parsnips.
Pelly River Ranch mantains a herd of about 50 cattle, which they feed with their farm grown hay as well as fresh forage, from grasses to rose leaves to young fireweed, a feed that gives the beef a wild, natural flavour that Bradley appreciates.
In the year 2000, the Yukon Agriculture Branch presented the Bradley family with the “Farmer of the Century Award” for their nearly 50 years of agricultural work at the Pelly River Ranch.
One of the things Suzanne and her family really love eating is popcorn with butter and nutritional yeast. She’s hoping they’ll still be able to indulge their craving during the year of eating only local foods, thanks to Grant Dowdell and Karen Digby.
Grant’s Island is located on the Yukon River about 10 km upriver from Dawson. It has a microclimate unique to the Klondike area that has previously allowed Grant and Karen to grow sweet corn outdoors – something that is usually very difficult to do this far North. This year, they are experimenting growing Tom Thumb popcorn for Suzanne, since this variety takes only 60 days to reach maturity.
If it works out Suzanne may have some popcorn for the upcoming year after all. She will certainly have butter. Next she’ll have to look for local options for toppings as there will be no salt and no nutritional yeast available. Any suggestions for locally available popcorn toppings for Suzanne and Family? If so, let us know.
Suzanne’s preparations for her year of eating local suffered a setback this week as the lowest temperatures in 35 years descended on Dawson, bringing three days of frost . Microclimates abound in the Klondike, so depending on their location the severity of damage to gardens and farms varied, with the town only mildly affected, while outlying areas saw temperatures as low as -4.7°C.
Where frost did occur, even some plants that were covered suffered — especially brassicas (plants like cauliflower and broccoli) and beans. Many of those who suffered losses were veteran growers, who had taken precautions to try to mitigate the frost damage.
Klondike Valley Nursery in Rock Creek, where they are adapting fruit tress to the north, was especially hard hit. They lost their haskap berry crop as well as their early apples, even those that were in shelters with kerosene heaters. Only the apple trees that were in greenhouses heated with wood stoves made it through.
Lucy’s Plants and Vegetables in Henderson Corner has a sprinkler system that is thermostat controlled and turns on automatically when the temperature hits zero. The sprinkler system and the row covers saved the day. There was still some frost damage to early peas and early potatoes, but hopefully they will recover. The rhubarb was frozen hard, but there’s still time in the season for them to bring out new shoots.
Kokopellie Farms in Sunnydale irrigated their plants and put them under row cover but still suffered frost damage to some of their cauliflower, broccoli, lettuce and early potatoes. Fortunately for Suzanne’s hopes of getting some grains, their winter rye is doing well.
Growers have always been at the mercy of the weather, but occurrences like this one underscore the challenges of gardening and farming in the north. Northern growers have developed techniques for weathering frost, including irrigating well before and during the frost, covering crops, and moving what one can into heated shelters and greenhouses.
Do you have other ways of dealing with frost or some lessons to share with us? Let us know.
In this episode of Yu-Kon Grow Iton CBC North’s A New Day with Host Sandi Coleman, Suzanne discussed her search for natural sweeteners, as well as the challenges around finding a locally-sourced vinegar.
Birch sap makes a delicious drink fresh from the trees – refreshing water taste with only a hint of sweetness – but packed full of minerals. Birch sap contains natural carbohydrates, organic acids, fruit acids, potassium, calcium, phosphorus, magnesium, manganese, zinc, sodium, iron and copper, vitamins B (group) and vitamin C. It is said to have diuretic and detoxifying effects on the body, and it has been used as a folk remedy for many ailments in Europe and Asia for hundreds of years.
But birch sap needs to be consumed right away – it doesn’t last more than 24 hours even in the fridge. Sylvia Frisch, however, tried pressure canning the birch sap and storing it in her root cellar and it preserved very well and tastes great!
Also, Sylvia Frisch took advantage of the natural yeasts in birch sap to try and make vinegar. She bottled fresh birch sap last year and added a few raisins or black currents in each bottle and stored them in her root cellar. Suzanne and Sylvia cracked one open last week at Birch Camp and it was a delicious light white vinegar. They have bottled some fresh birch sap with local low bush cranberries this year and will see if they have equal success.
Suzanne’s main sweetener for her year of eating local will be birch syrup from Berwyn Larson and Sylvia Frisch’s birch camp not far from Dawson. The sap has been running well and Suzanne is starting her year with a 12-litre bucket of delicious Uncle Berwyn’s Yukon Birch Syrup .
Suzanne recently talked about her experience at the camp on Yu-Kon Grow It on CBC North‘s A New Day with host Sandi Coleman.
Louise Piché, home gardener in Rock Creek, has great success growing onions. She stores them in a cardboard box in a cool corner of her house and they last all winter. Here are what remains in May – still firm and looking good. Her secret to storage is to let them dry very well on newspaper in the greenhouse before boxing them up for the winter.
Download Louise Piché’s Seed Guide. Louise is well-known as a wonderful gardener in Dawson, and a frequent prize winner at the Discovery Days Horticultural Fair in Dawson City, Yukon.
In a beautiful article by Up Here Magazine, France Benoit opens the gate to her home and farm “Le Refuge“, which she has lovingly built and tended to for the past 25 years. On this property, by the shores of Madeline Lake in Yellowknife, France grows a variety of vegetables to feed herself as well as to sell in the local farmer’s market, of which she is a founding member.
In this episode of Yu-kon Grow It, Sandi Coleman interviews Brian Lendrum and Susan Ross, who have been goat farming outside of Whitehorse for decades and producing delicious goat cheese.
Pioneers in the dairy business around Whitehorse, Lendrum and his wife found that their area around Lake Laberge had perfect conditions for raising goats, with rolling hills and lots of different vegetation for the goats to enjoy. On a regular basis, they would produce about 30 litres of milk a day, which translates to around 3 to 4 kg of cheese. Every week, they would take around 10 kg of their freshly made goat cheese to the local market, and sometimes sell out within the hour. They also experimented with goat milk yoghurt and sold bottled goat milk.
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.
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!
It is a wonderful thing that our farmers have the ability to overwinter and breed livestock in the North!
Piglets, Calves, Kids and Chicks are a Spring ritual at Aurora Mountain Farm in Whitehorse. Aurora Mountain produces certified organic chicken, eggs, hay and vegetables (including garlic, yum!) available seasonally from their farm. They also offer delectable wild crafted preserves, jams & mustard, and even handmade goat milk soap!