Cold Storage Solutions: Tuktoyaktuk Ice House

By Miche Genest

The underground icehouse at Tuktoyaktuk takes advantage of permafrost for year-round storage.

Underground, above ground, inside, outside — northerners have developed numerous ways of creating cold storage areas. Perhaps one of the simplest is the outdoor freezer: as soon as it’s cold enough, and barring a thaw, many northerners simply keep foods frozen by storing them outdoors.

In the hamlet of Tuktoyaktuk, NWT, there is a different solution. Katrina Cockney, Manager of Administration and Community Services, explains that as late as the 1980s individual families dug ice houses for their own use. But as the community grew in size and more houses were being built, that became less practical.

In the late 1960s, with the help of government funding, the community built a freezer deep in the permafrost, 30 feet below the surface. There are three main corridors down there, opening into 19 rooms. Access is via a steep ladder through a trap door in a small, locked shed. The contents of the freezer change according to the season — in summer there might be dry fish and muktuk, geese in the fall, and caribou and dog feed in the winter.

The freezer used to be accessible to tourists, but is no longer due to safety concerns. The hamlet is considering building a walk-in icehouse in order to show tourists the local technology. In more modern times, many households have one or more chest freezers for traditional foods. When the temperature is below freezing, they often move one freezer outside. But Katrina Cockney estimates there are still about six families who use the community freezer year-round.

There is another part to the story. Not only is the freezer practical, “It’s beautiful,” says Cockney. “It’s hard to explain, but it’s like a wall full of crystals.” Cold storage can be beautiful in more ways than one.

 

 

 

Suzanne’s Blog: A New Appreciation of Freeze-Up

The George Black ferry sits on shore after being pulled for the season. Photo by Suzanne Crocker.

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.

After slush makes the rivers unnavigable, those living on the opposite sides from Dawson must wait until they can cross over the ice. Photo by Suzanne Crocker.

Singing the Storage Blues

By Miche Genest

Miche here.   In late October my household of two took delivery of a 35 lb box of local carrots, cabbage, beets and potatoes, part of a fundraiser for a local school. It was not an overwhelming amount, but it did bring up again one of our failures when we built our house in Whitehorse. We forgot to include a cold room.

The family home in downtown Toronto, where I grew up, had a cold room. It was a dank, dark, spidery kind of place, and it was, on one occasion, the lair of a roast beef dinner, stored temporarily during a power outage and then forgotten. The roast beef, peeled potatoes and sliced onions transformed over time into an awe-inspiring, slime-covered monster. (We brought our friends to see it until my mother found out. As I recall she threw the dinner away, roasting pan and all.)

But though not altogether welcoming the cold room did what it was supposed to do—it kept whole, unpeeled, raw root vegetables cool enough for long-term storage.

Now, in present-day Whitehorse, my household doesn’t stockpile local root vegetables because we don’t have a cold space, apart from the fridge.

Instead, we freeze, can, pickle, ferment, and go to the store to buy root vegetables that someone else has stored. Freezing, salting, drying, smoking, fermenting and canning are all technologies key to the long-term storage of food. But only cold storage preserves the vegetable raw, so you can eat a crunchy, home-grown carrot in January or grate a local beet into your coleslaw in mid-March.

Over the next while here at First We Eat, we’ll be exploring food storage ideas from across the north. Tell us: how do you keep your vegetables over the winter? Do you have a root cellar? Do you cover your carrots in sand? Do you wash them first or not? What do you do about cabbage?

In the meantime, I see a lot of kimchi in my future.

Suzanne’s Blog: Fermentation Success Without Salt!

Mold formed on pickles made using whey (left) but not on those prepared using celery juice (right). Photo by Suzanne Crocker.

It worked!

I’ve been blogging this week about preserving and pickling without the use of salt or vinegar, as these ingredients are not locally produced in Dawson City. I had hoped to use rhubarb juice as a substitute for vinegar for pickling, but despite its low pH value, there was a chance it might not prevent botulism-carrying bacteria … definitely not worth the risk.

So, after some research and consultation, it was on to plan B, lacto-fermentation without salt,  which involved using celery juice or whey instead of a salt brine.  I prepared batches of sauerkraut, kimchi, and dill pickles, fermenting one jar with celery juice and another jar with whey.  No salt.

And it was a success! The fermentation with celery juice worked really well and is already starting to be flavourful.

The jars with whey are not quite as promising.  They seem to be developing mold quite quickly.  Although fermenters know this is not a big deal.  You just scoop it off as it grows.  A tough transition for someone who grew up being taught to throw out moldy food.  But, more importantly, the initial taste of the whey jars is not as great as the celery juice jars.

So —  salt- free sauerkraut and kimchi with celery juice coming up!

An interesting tip, thanks to the local fermenter Kim Melton – to help keep the pickles and veggies crisp add a black current leaf to the bottom of the jar.

Sauerkraut made with whey (left) formed mold on top but not so with a batch made using celery juice (right). Photos by Suzanne Crocker.

Suzanne’s Blog: Preservation Reservations – Pickling Without Vinegar

Sweet pickles with rhubarb juice and birch syrup. Photo by Suzanne Crocker.

78 days in and I no longer miss salt!   I’m not sure when it happened.  There seems to have been a gradual and imperceptible change in my taste buds.  But it is a good thing, since I do not yet have a local source of salt to season my food.

However, salt has been used for generations as a preservative.  And this Fall, as I struggle to store a year’s worth of food, preservation has an entirely new meaning in my life.

Pickling and canning are a mainstay of preserving foods, but they require an acid — usually vinegar.  I have no vinegar.  I have no lemon juice.  I did discover that rhubarb juice is almost as acidic as white vinegar (with a pH somewhere between 3.0 and 4.0).  So I tried making sweet pickles with a brine of rhubarb juice, birch syrup and ground celery leaves.  No salt.  I was pretty pleased with the taste and quite proud of myself for finding a way to pickle without vinegar or salt.  I put my 4 jars of experimental pickles in the pantry.  Then, while researching more thoroughly, I discovered caution after caution about pickling or canning with homemade vinegars.  Apparently, with the variable pH of homemade vinegars, they can’t be relied upon to prevent botulism.  Great.  I imagine the headline: Family of Retired Physician Eating Local Dies of Botulism!  I immediately moved my 4 jars of sweet pickles from the pantry to the fridge and put them on the ‘to be eaten soon’ list.

 

So — rhubarb juice pickling is out.

Dawson Sees First Snow of the Season

Sunflower plant covered in first snowfall of the season. Photo by Suzanne Crocker.

This has been an usually warm fall in Dawson City, Yukon. Last week crocuses, our first wild flower of Spring, were seen sprouting on sun-exposed bluffs, and one gardener reported pea shoots sprouting in her garden.

This type of mild weather is certainly not what you’d expect in a town not far from the Arctic Circle. Traditionally, on Thanksgiving weekend Dawson receives a snowfall that stays on the ground. Well, as it turns out, despite the atypically warm fall, this year was no exception …

On October 10th, Dawson saw its first snowfall, and all indications are that the snow will be sticking around.

That means it’s time to get those hoses drained and put away for winter, and to pull the last of the veggies from the garden before the ground freezes hard next week.

As this snow-covered brussel sprout testifies, it’s time to pull the garden and prepare for winter. Photo by Suzanne Crocker.

Suzanne’s Blog: A Thanksgiving Message to Farmers

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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 Kokopelli 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.

Gerard’s Blog: Riding on the Shoulders of Produce

When  it comes to processing all your own food, space is the final frontier. So Gerard has shed his inhibitions. Photo by Suzanne Crocker.

I’m up early today.  No, not because of the eager anticipation of yet another scintillating cup of rhubarb tea.  Nor is it because of the alluring wonder about new ways to cook an egg this morning.

It’s the fire in my right hand that owns my senses.  Lucky for me, I have a background of medical knowledge, so my mind is not racing with unnecessary fears and concerns about endless hypothetical possibilities.  I recognize carpal tunnel syndrome for what it is.  And the pulsating tightness in my finger represents the festering splinter from yesterday’s effort.

The blame sits squarely on the shoulders of produce.  The sheer volume of foodstuffs is squeezing us out of house and home, so I have felt compelled over the past days to mitigate this pumpkin-invasion by building a storage shed.  And with frost looming, and with moose in full rut, time is of the essence.

So I have been taking matters in my own hands, contributing to Suzanne’s cause divergently.  A frenzy of saws with noble intent.  A flurry of nails and boards, all single-mindedly set on seeing this project through.

And the hand symptoms, with a tincture of time, will dissipate.  The mind will forget.  Only the shed and its contents will remain.

Think You Could Eat Only Locally?
Take the First We Eat Local Dish Challenge

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.

 

 

 

Gerard’s Blog: Savour Flavour


It’s happening.  I’m developing a taste for the subtle flavours.  I can eat a boiled vegetable with no seasoning.  I love the taste of a tomato off the vine. Try a kohlrabi today; peel it, slice thinly, eat slowly, savour the crispness and rush of liquid as it flows across your parched and desirous palate.  Meat and fish are great, as is, seeping in their own juices. Skip the gravy; save it for the nearly rotten meat, when you need to hide the rancid taste.  Use gravy in the way perfume was once used to disguise body odor.

Salt is a cover; it is there to disguise flavour, not enhance it.  Same for sweetness.  And pepper and curry and cinnamon and nutmeg and all the rest.  Rise up people and revolt!  No longer allow yourselves to be chained to culinary tradition, which encourages the bathing of food with herbs and spices, such that you will be indifferent to the plethora of food mediocrity.  Good food has its own good flavours.

Listen to Suzanne Tomorrow on Yu-Kon Grow It

Suzanne will be appearing again on Yu-Kon Grow It, a regular feature of CBC Yukon’s A New Day radio show with host Sandi Coleman.

The episodes feature Yukoners involved in local food issues. After a summer holiday in July, Yu-Kon Grow It will again air every other Wednesday morning between 7 and 8 am.

Suzanne has been a regular guest on the show, appearing once a month to outline her findings and progress. Catch the next episode with Suzanne tomorrow, Wednesday 2 August.

You can listen to past interviews here, and stay tuned for more episodes every other Wednesday on CBC Yukon.

 

How to Grow Food for 200 People

Photo courtesy of Northern Farm Training Institute.

The Northern Farm Training Institute (NFTI) in Hay River is turning an abandoned, industrial pig farm into a teaching campus, with the help of a contribution from the Canadian Northern Economic Development Agency (CanNor).

Since 2013, NFTI has trained more than 150 people from 30 communities, and 13 of those people have gone on to start their own farm businesses. With the 260-acre farm campus, NFTI will demonstrate and teach how to feed 200 people. “Our most isolated communities are 200 people are or less, so we wanted to show, in a realistic way, what does it take to feed community of that size,” said Kim Rapati of NFTI.

The farm will develop the sustainable systems needed to provide a complete diet for 200 people, including greenhouses, permanent food forests and orchards, hardy northern grains and pastures, meat and dairy farming, food storage and marketing.

The focus is on “regenerative agriculture”, or agriculture that supports a healthy and abundant ecosystem, that will also help northern people protect wild herds and wild harvesting.

Rapati said that the failure of the pig farm, established in 1990 and abandoned in 1995, demonstrates that industrial, confinement agriculture does not work in a northern context, “for our people and our markets.” The NFTI farm campus is representative of a new model of agriculture taking hold in Canada–small-scaled, highly productive farming systems. “It is now possible for small, bio-intensive market gardens to earn between $25,000 and $150,000 in Canada,” Rapati said.

For more information on the NFTI farm campus, watch Rapati’s presentation on the Northern Food Network’s Webinar # 3

The Question of Salt

Illustration by Chris Healey

Salt is humankind’s oldest spice. But it’s not just a question of taste.  Salt is also an essential nutrient for human health and a key ingredient in preserving food.

Suzanne is not worried about her physiological salt requirements.  Her local diet will consist of enough meat and fish, which naturally contain salt, to meet her health needs.  However, she is concerned with salt as a flavour enhancer and, more importantly, with salt’s role in the preservation of foods and in the making of cheese.  Which all translates into a major problem for Suzanne, as she has no source of salt for her year of eating only local foods. Throughout history and across cultures the problem of acquiring salt has been solved through trade. Without resorting to the option of trading, and with no ocean nearby, Suzanne is seeking alternatives for a local salt source or salt substitute in Dawson City.

Suzanne’s husband Gerard has jokingly suggested that the family could harvest the salt from his sweat as he chops wood for the winter. Not surprisingly, this offer of a paternal salt lick has not found any takers. So what is Suzanne to do? She is currently researching alternative salt sources, and we will continue to report on her findings.

Any ideas?

If you have any suggestions or thoughts for Suzanne about an alternative salt source, please leave your comment below or send us an email with your ideas, hacks, or experiences.

Internship Program Helps Arctic Communities Run Greenhouses

The Inuvik Community Greenhouse hosted a week-long workshop with community greenhouse coordinators from several Northern communities.

An innovative project led by the Inuvik Community Greenhouse Society is helping small, isolated Arctic communities, where access to fresh produce is scare, set up their own greenhouses and start raising fresh food. In June, community greenhouse coordinators from Aklavik, Fort MacPherson, Paulatuk, Sach’s Harbour, Tsiigehtchic, Tuktoyaktukc and Uluhakaktok attended a week-long internship program in Inuvik.

The program covered everything from soil preparation through weeding, trellising, pruning, and soil care to harvesting and worm composting. The interns worked in the greenhouse and in outdoor gardens around the community, even receiving instruction in raising chickens.

At the end of the course, each coordinator delivered a 30-minute workshop to prepare them for giving workshops in their own communities. The coordinator from Aklavik focused on engaging young people in the greenhouse, since it has been shown that when youth participate in community greenhouses, vandalism decreases significantly.

Emily Mann, coordinator of the Inuvik Community Greenhouse, said that being gathered in once place allowed community coordinators to learn from each other and to establish a network for troubleshooting and sharing knowledge—the coordinators have since set up a Facebook page.

The interns are now busy in their own communities, reaching out, teaching workshops and bringing local people in to garden together. In Aklavik recently, local children made hanging flower baskets for the Elder’s home. Every Elder received one. As Mann said, flowers are important for pollination, but they help to build community too.

To see Emily Mann’s presentation on the internship project, watch the Northern Food Network’s Webinar # 3

Farmers’ Markets Bring Local Produce to Dawsonites

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.

The wealth of produce already available at the Dawson Farmers Market. Photo by Suzanne Crocker.

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.

Photo by TH Farm Instagram

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.

Radishes are ready to be enjoyed. Photo by TH Farm Instagram.

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.

Wild Strawberries Are Worth the Work

Suzanne shows off her hard-picked bucket of berries. Photo by Tess Crocker.

Wild strawberries are one of the first wild berries to ripen (followed closely by soap berries, which we’ll cover in a later post).  It’s best to “get low” when harvesting wild strawberries as they are located very close to the ground, often hiding underneath their foliage. You’ll typically find wild strawberries in meadows, young woodlands, sparse forest, woodland edges, and clearings.

It may take a while to cover the bottom of your bucket,  but your patience will be amply rewarded.  They are oh so sweet and bursting with strawberry flavour!  Best popped straight into your mouth, but if you have the willpower to save them. then they can be also be frozen for later and used for all things strawberry.

They’re small and often hiding under their leaves, but wild strawberries are definitely worth the effort it takes to fill your bucket. Photo by Tess Crocker.

Lambsquarter: Taste It Before You Toss It

Lambsquarter is now Suzanne’s favourite raw foraged leaf. Photo by Suzanne Crocker.

It may be time to start looking at lambsquarter in a different way.  Much like chickweed, this common garden weed (sometimes also known as pigweed) is another often-overlooked plant that has great potential as a wild food.

A prolific grower, lambsquarter is well-suited to Dawson gardens, and does well in many Northern regions.

Lambsquarter leaves are delicious raw and are not bitter like many other edible foraged leaves.  Suzanne reports that she loves the taste, and they are her new favourite foraged leaf to eat raw. Sometimes called “northern spinach,” the leaves can also be cooked and used as a spinach substitute in stir fries or baked dishes like lasagna.

The leaves keep well in the refrigerator for a couple of days, or for the long term can be dried or frozen and stored for later use in sauces, soups, or stews.  Lambsquarter is rich in Vitamins A and C, so the dried leaves can be a great source of these vitamins in wintertime.

One cautionary note: lambsquarter absorbs pollutants so avoid harvesting near roads or industrial areas.

Yukon News Profiles Suzanne and First We Eat Project

In a feature published this week, The Yukon News profiled Suzanne and her upcoming year of eating only local foods, which will start by the end of July. The piece, by Lori Garrison, discussed the project, and highlighted some of the challenges – as well as pleasant surprises – Suzanne has encountered in preparing for her one-year experience.

It is clear that Suzanne’s journey thus far has been a highly educational one, and while she laments some of the things she will be forced to go without (such as coffee, chocolate, and salt) the lessons  she is gaining from the project have been invaluable.  As a filmmaker and storyteller, Suzanne can naturally find the lighter moments and human interest aspects of First We Eat, but the interview also touches on the project’s potential importance beyond entertainment value. The traditional food acquisition methods – and their practitioners – that she is documenting can ultimately have a beneficial impact for all Northerners in terms of developing their own long term food security.

Suzanne also paid tribute to the many and diverse local producers on whom she is leaning heavily, both to acquire food for her larder, and to provide the insights and knowledge to help her with her own growing and foraging activities.  As noted in the article, the local growing activities are even more remarkable when you take into consideration that many farms in Dawson are off-grid without access to electricity or municipal running water.

> Read the Yukon News article

Northern Farm Training Institute’s Founder Receives National Honour

Jackie Milne, NFTI Founder & President.

One of the leaders in Northern food sustainability, Jackie Milne, the Founder and President of the Northern Farm Training Institute, was in Ottawa last Friday to receive the Meritorious Service Decoration from the Governor General.

With global warming affecting traditional hunting grounds, Jackie saw a need to increase access to fresh produce in Canada’s northern communities. She established the NFTI in Hay River, NWT to teach the local population about sustainable, environmentally sound farming practices that would supplement traditional diets. Since 2013, the institute has trained nearly 100 farmers from across the north, with Indigenous students making up more than half of the program’s graduates.

The Meritorious Service Decorations were established by Queen Elizabeth II to recognize the extraordinary people who make Canada proud. Their acts are often innovative, set an example or model for others to follow, or respond to a particular challenge faced by a community. The best candidates are those who inspire others through their motivation to find solutions to specific and pressing needs or provide an important service to their community or country.

Trying Specklebelly Goose from Old Crow

Specklebelly Geese migrate through Old Crow, Yukon every fall and spring on the way to and from their nesting grounds in the Arctic. Photo by Dee Carpenter

Miche here. When you go up to visit Old Crow you never know what that unique and generous community will send back with you — a haunch of caribou traded for some Taku River sockeye, or several pounds of King salmon roe. This year a friend and colleague presented me with a whole, wild, specklebelly goose.

I had never tasted a wild goose before. Bringing it home to Whitehorse, I plunked it in the freezer while I decided how to cook it.

The specklebelly, or greater white-fronted goose, migrates through Old Crow every fall and spring on the way to and from their nesting grounds in the Arctic. These geese are an important part of the traditional diet in Old Crow.

In early May the hunters were out on the Porcupine River, bringing home the birds for the family pot.

Every year, the hunter who got my goose gives all the women in his family a bird for Mother’s Day. He tells their men, who cook the goose, to follow the magic formula: 2-2-2. That is, slow-roast the specklebelly with two cups of water for two hours in a 200°F oven.

According to Ducks Unlimited, the specklebelly “provides the makings for one of the most delectable wild game meals you’ve ever eaten.”

This cook concurs. I followed a modified 2-2-2 formula, and that specklebelly was the best wild fowl I’ve ever tasted. Thank you Old Crow.

> Check out the recipe for Specklebelly Goose

—Michele Genest, The Boreal Gourmet

Farming Tradition Lives On at Pelly River Ranch

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.

Listen in to Local Food Initiatives in Inuvik and Hay River, NWT – June 19th

Join the Northern Food Network for its third FREE webinar. This installment is on Growing Food and Community in the Northwest Territories. It takes place Monday 19 June from 10-11:30 a.m. PST (1-2:30 EST).  The webinar will feature presentations by:

During the webinar there will also be updates on the recently launched consultation process for a National Food Policy, and duscussion on opportunities to highlight northern perspectives in that process.

To register for the webinar, click here.

The Northern Food Network (NFN) is co-hosted by the Arctic Institute of Community-Based Research (AICBR) and Food Secure Canada (FSC) as a space for people working in and interested in northern food security to share, learn about best practices across the North and advance collective action on food security. 

AICBR and FSC are facilitating bi-monthly webinars and teleconferences with focused presentations and discussion around 4 core themes: environment, health, agriculture, and food security.

Vertical Agriculture Coming to Carcross

A vertical agriculture facility is in the planning stages with the goal of having it built in Carcross this fall. This innovative project will be the first  of its kind in the Yukon.

Tami Grantham, Natural Resources Coordinator with the Carcross-Tagish First Nation, says:  “What attracted us to this technology is the ability to grow greens year-round. It’s a goal and a mission for the government of Carcross-Tagish First Nation to become food-secure.”

Construction would be managed through a new corporation created as a partnership between the Carcross-Tagish First Nation and Northstar Agriculture of which the First Nation will be 51 per cent owner.

The system will recirculate water from a fish tank through a vegetable grow bed. Nutrients from the fish waste feed the plants, and the plants filter the water to keep the fish healthy. In normal aquaculture, excretions from the animals being raised can accumulate in the water, increasing toxicity. In an aquaponic system, water from an aquaculture system is fed to a hydroponic system where the by-products are broken down by bacteria into nitrates, which are utilized by the plants as nutrients, and the water is then recirculated back to the aquaculture system.

The vertical part of this type of farming will be in the form of stacked layers that could be up to 10 meters high, in order to maximize production, contained in a warehouse-style space.

Not only would this mean a possibility for fresh local produce and lower food prices in the community, but also the promise of food security, as this system allows year-round growing of vegetables in a sustainable way.

The fish raised would be Tilapia, which is common in farming systems. Vegetables grown would include kale, spinach, and perhaps even strawberries and other vine crops.

 

The ‘Lion in Summer

Often considered a weed by lawn owners, dandelions are in fact a flower, and an edible one.

While dandelions are the bane of gardeners who are cultivating a lawn, the flowers from this plant — one of nature’s most prolific growers — are a blessing for those foraging for wild food.

The flower is a sun-lover, opening when the sun is out and closing up when it gets dark or cloudy. The flowers should be picked when they’re in full blossom, and the petals should be removed immediately after gathering before the flower heads start to close up.

Dandelion flowers can be used in variety of ways, including the well-known dandelion wine. They can be eaten raw in salads, or used for stir-fries, baking, or sauces.

Homemade Rhubarb Vinegar Update

It looks like rhubarb can be used to make a homemade vinegar. Things are looking good for Suzanne having a local-ingredients salad dressing.

Miche Genest here. A reminder: This winter I experimented with making homemade rhubarb vinegar using only products available in the Yukon — that is, wild low bush cranberries, frozen rhubarb from my back yard in downtown Whitehorse, tap water and Yukon Birch Syrup made by Berwyn Larsen and Sylvia Frisch on the banks of the McQuesten River.

The catalyst for the experiment was to provide a home-grown vinegar for Suzanne, who is about to embark on her year of eating only the foods she can source in or around Dawson. What to do about salad dressing? (The oil is a whole other topic.) No balsamic for her!

Apple cider vinegar is the obvious solution, but Suzanne’s supply of apples from horticulturist John Lenart will be limited, and their primary role to provide fresh fruit for the family. So I turned to locally-available fruit, starting with rhubarb and low bush cranberries.

The first attempt failed but the second time appears to have succeeded. Now that the fresh rhubarb is coming, I’ll continue to experiment and see if it makes a difference. Suzanne is experimenting too. Watch for updates, and in the meantime, click here for the recipe.

I tested the vinegar with a pH strip and it had a PH of 3.

In taste comparisons with commercial apple cider vinegar the apple cider won in terms of both flavour and sharpness. However, I’m delighted with the rhubarb vinegar in salad dressings. It provides the necessary acid. It does its job.

Here’s a Tip to Spruce Up Your Meals

spruce-tips
spruceTips
spruceTips3

Spruce tips are a versatile ingredient in a variety of dishes and can be frozen for use throughout the year.
Photos by Cathie Archbould.

At this time of year throughout the North the spruce trees are starting to put on their new growth. The dark green of the existing branches is highlighted by the bright green of new tips. These emerging spruce tips are a delicious and versatile wild food.

Spruce tips have a distinct taste. It’s light and citrusy and with slight resin-like flavour. You can just eat them as they are or add them to smoothies and salads. Dried tips can be used for a soothing tea, or add chopped tips to drinking water and let it sit for an hour or so while the water absorbs all the goodness. They’re also great for seasoning dishes like soups or stews, and work well with both sweet and savoury recipes. They can be pickled, candied, turned into oils, vinegars, jellies and syrups, and used as a herb.  Craft brewers also often use spruce tips for flavour in their beers.

Dry them off and store them in the freezer for use throughout the year.  Spruce tips are high in Vitamin C — another reason to store them for use during wintertime. They also contain carotenoids, and are rich in minerals such as potassium and magnesium.

You’ll know the spruce tips are ready to pick when they are bright green with a small brown husk at the end. Knock off the husk before using. Remember that this is the tree’s new growth, so pick sparingly from any single tree before moving on. It’s a good idea to pick a good distance from any roadway to make sure they’re free of airborne toxins.

Fireweed Shoots – The First Vegetable of Spring!

Fireweed shoots are poking out in Yukon yards!
Fireweed shoots are poking out in Yukon yards!  Photo by Suzanne Crocker

Up North, we love it when patches of fireweed take over our landscape, after all, it is The Yukon’s official flower. But did you know you can eat it too? Suzanne is enjoying having this first fresh vegetables of the season in her diet.

Continue reading “Fireweed Shoots – The First Vegetable of Spring!”

Easy Tip for Re-Growing Celery

Regrowing celery - photo by Claus Vogel
Regrowing celery – photo by Claus Vogel

Claus Vogel is growing celery from celery!
This is a great way to get more veggie from the bottom of a veggie that you would usually cut off anyway. Take the base from a stalk of celery, rinse it off, and put it in a shallow cup of warm water on a window sill. Change the water daily and keep an eye on it to see if any regrowth begins. You’ll see remarkable results in days and if you want, you can transplant the celery outdoors and have a great harvest at the end of the growing season.

Apparently this also works with romaine lettuce and green onions, and veggies similar to celery like fennel and celeriac.  Louise Piché was successful at re-growing ginger from a piece of store bought ginger root, and some adventurous people have even re-grown pineapples from the tops!
Anyone else had any success with re-growing veggies?

To Market, To Market: Let the Season Begin!

The Market is Open

The first Fireweed Market of the season opened Thursday at Shipyards Park in Whitehorse on a beautiful sunny day—let’s hope Thursdays stay sunny for the rest of the summer!

A small but mighty crowd of farmers, vendors and enthusiastic customers were there, reconnecting after the long winter, sharing gardening tales, buying bedding plants, and snacking on kettle popcorn or samosas. Buskers busked, little kids chased each other through the stalls and the occasional dog was spied eyeing up  the snackers and hoping for a dropped pakora.

Katie Young and her trusty assistant with stacks kettle corn, a market favourite

Supplies of produce were limited, as always at the beginning of the season, but Bart Bounds and Kate Mechan of Elemental Farms had swaths of starts for sale. (Bart said recently, “My ultimate dream is to get everyone in the Yukon growing their own vegetables and I grow the seeds.”)

Bart Bounds with his and Kate Mechan’s starts

Local cook and author Michele Genest came home with starts of beets, cabbage and kale from Elemental Farms, (she’s not a gardener, but this year, in solidarity with Suzanne, she’s determined to succeed) a dozen eggs (the blue ones are so beautiful) from Michael Ballon, and an order for two chickens and two turkeys from Grizzly Valley Farms. All in all, she reports, a most satisfying day.

Allan and Joan Norberg of Grizzly Valley Farms

It won’t be long before markets open in Dawson, Mayo and Haines Junction. Here’s to a great growing and eating season!

Market bounty: blue eggs and starts

See the Bees, Eh? Dawson Hive Successfully Overwinters

The bees look healthy despite of the challenges for beekeeping in the North
The bees look healthy despite of the challenges for Apiculture in the North
Photo by Suzanne Crocker

David McBurney’s honey bees have survived the winter!

Bees have been successfully overwintered in southern Yukon, but it has been trickier to achieve in the Dawson area due to big temperature fluctuations in March/April,  when it can be +20C in the afternoon heat of the sun and -20C at night.  David and the bee’s success this winter means Suzanne should be able to add a bit of honey to her local diet for this upcoming year.

Suzanne recently talked about sweeteners, as well as her search for vinegar, on a recent episode of Yu-Kon Grow It on CBC North’s A New Day with host Sandi Coleman.

Are you aware of other honey bees that have been successfully overwintered in Dawson or in areas further North? Let us know.
Suzanne visited David McBurney’s honey bees
Suzanne visited David McBurney’s honey bees – Photo by Suzanne Crocker
David McBurney’s honey bees
David McBurney’s honey bees – Photo by Suzanne Crocker
David McBurney’s honey bees
David McBurney’s honey bees – Photo by Suzanne Crocker

Sweeeeeeet! A Bucket of Birch Syrup

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 .

Photo by Scott Buchanan

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.

A Spring Treat: Atlin Lake Whitefish

One of the great treats of spring in the Southern Yukon is fresh whitefish from the Yukon end of Atlin Lake. The local fisherman lays a net underneath the ice anytime from late March to early May, and sells his catch under the name Great Northern Fish Company. The season is short and the yield small, but on a good day he can take out 75 fish, each one about weighing about two kilos.

This year, on a blazing, blue-sky morning, Michelle Genest’s husband went out to Atlin Lake to help with the harvest. He came home in the late afternoon with 10 kilos of beautiful pinky-white filets wrapped in 10 500-gram packages. (The harvesting, fileting and packaging all happen on the same day, and the guts feed the eagles and the ravens.)

Michelle and her husband cooked a batch that night, in the simplest way imaginable: dipped in egg and flour and fried in butter. Glorious. Atlin Lake whitefish (Coregonus clupeaformis) cooks up firm and tender and is so delicate in flavour you have to pay attention. The reward for that attention is the flavour of lake, sky, and a sparkling spring day on the Yukon end of Atlin Lake in late April or early May. It doesn’t get much better.

There’s nothing better than fresh-caught whitefish cooked in butter.

Our local fisherman already has a full roster of customers, but for information on how and where to catch your own whitefish in the Yukon, visit http://www.env.gov.yk.ca/hunting-fishing-trapping/wherefish.php.

Pemmican – Wild Kitchen Style

Another great pemmican recipe!

This “Traditional Raspberry Pemmican” recipe comes from the show and blog “Wild Kitchen”.  Wild Kitchen is a project based in the Canadian sub-arctic about people who harvest wild food. 100% of the cast and crew are from the Northwest Territories and they work with what is available on the land to prepare nutritious recipes with a distinct wild flavor.

You can watch Wild Kitchen episodes here and on their website you can find their awesome recipes.

Traditional Raspberry Pemmican recipe by Wild Kitchen
Traditional Raspberry Pemmican recipe by Wild Kitchen

 

Pemmi-can-do with Ch’itsuh

Ch’itsuh or pemmican - photo by Mary Jane Moses from Old Crow
Ch’itsuh or pemmican made by Mary Jane Moses from Old Crow

Suzanne is looking for ways to keep her ever-hungry 17-year-old son, Sam, full next year.  Sam suggested that pemmican might be a reasonable locally-sourced snack food that will help him get through the year, especially since he spends lots of time doing physical activity.  After all, Canada was practically built on pemmican. Trading posts would seek this high-protein and high-energy food from the natives, and it was used to sustain the voyageurs, especially in winter,  as they traveled long distances.

Mary Jane Moses of Old Crow shared some of her ch’itsuh (pemmican) with Suzanne.  Click here for a couple of classic pemmican recipes:

Have a recipe for pemmican for Suzanne to try?  Please share here.

 

 

 

 

“Le Refuge” – France Benoit’s charming farm in Yellowknife

France Benoit in Le Refuge - Photo by Up Here Magazine
France Benoit in Le Refuge – Photo by Up Here Magazine

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.

France has been kind enough to share many growing and homesteading tips with Suzanne, which we have featured on FWE, and her creative and smart solutions for northern greenhouses keep us inspired.

Thanks, France!

Vadzaih: Cooking Caribou from Antler to Hoof

The Caribou cookbook has arrived!  Learn how to use all parts of the caribou. Traditional recipes such as ch’itsuh (pemmican), head cheese, and Caribou Bone Broth combined with new recipes such as Caribou Wonton Soup and Mushroom and Caribou Brain Ravioli.

Vadzaih: Cooking Caribou from Antler to Hoof" published by The Prcupine Caribou Management Board
“Vadzaih: Cooking Caribou from Antler to Hoof” published by The Porcupine Caribou Management Board

Continue reading “Vadzaih: Cooking Caribou from Antler to Hoof”

Celebrating the Porcupine Caribou Herd

On April 21 and 22 Vuntut Gwich’in citizens, conservationists, scientists, members of the public and families got together to celebrate the Porcupine Caribou Herd with two days of presentations, films, panel discussions, kids’ activities, and caribou tastings at the Beringia Centre in Whitehorse. The event was hosted by Yukon Conservation Society (YCS), Vuntut Gwich’in First Nation (VGFN) and the Porcupine Caribou Management Board (PCMB), all of whom have a keen interest in the health of the herd.

There was lots to celebrate. The herd is robust and growing in size. The relationship between northern indigenous peoples and the caribou that sustains them is respectful and strong. Harvest management strategies and hunter education programs are helping to ensure the herd continues to thrive.

But there’s bad news, too. Of 15 barren ground caribou herds the Porcupine herd is one of only two that are known to be increasing. The others have decreased alarmingly in recent years. Barren ground caribou have been listed as threatened in Canada. And the Porcupine herd’s calving grounds in the Arctic National Wildlife Refuge are once again under threat from oil and gas exploration. VGFN and their First Nations and Inuvialuit neighbours, conservationists, scientists and concerned citizens are working together to ensure protection of the herd, and Porcupine Caribou: Celebrate and learn about the herd was part of that effort.

To watch the proceedings from the Porcupine Herd celebration event, visit yukonconservation.org.

Author/Environmentalist J.B.MacKinnon Does Yukon Tour

J.B. MacKinnon, the award-winning independent journalist and author whose works include The 100-Mile Diet, a bestseller that helped catalyze the local foods movement, will be speaking and showing slides this week in the territory as part of the 2017 Yukon Writers’ Festival. The Festival is produced by Yukon Public Libraries in partnership with the Canada Council for the Arts.

All events are free and open to the public. MacKinnon’s Yukon schedule is as follows:

Monday 1 May
7 p.m. – 8 p.m. Dawson Library

Tuesday 2 May
1:30 – 2:30 p.m. Pelly Crossing School (students only)
7:30 – 8:30 p.m. Faro Library

Wednesday 3 May
7:00 – 9:00 p.m. Kwanlin Dun Cultural Centre, Whitehorse
15-minute reading along with other Festival authors plus reception

Thursday 4 May
7:00 – 8:00 p.m.Teslin Library

From vanished bison herds to collapsing fish stocks, the natural world as we know it is a shadow of what it used to be. In his talk and slideshow, bestselling author J.B. MacKinnon revisits a time when grizzlies roamed the Canadian prairies, wolves howled in England, and ten times more whales swam in the sea. He calls for an “age of rewilding,” in which we rebuild a wilder world everywhere—from the city to the backcountry, and also in ourselves.


J.B. MacKinnon’s latest book, The Once and Future World, was a national bestseller and won the international Green Prize for Sustainable Literature. Other works include the seminal local-food book The 100-Mile Diet (with Alisa Smith), and Dead Man in Paradise, which won the Charles Taylor Prize for Literary Nonfiction. J.B. also writes in the field of interactive documentaries, most notably for the NFB’s Bear 71, which premiered at Sundance. As a journalist, he appears in both major outlets such as The New Yorker and National Geographic and vanguard publications like Adbusters. J.B. is a rock climber, mountain biker, snowboarder, and—yes—a birdwatcher. He lives in Vancouver.

Yu-kon Grow It – Brian Lendrum: Goat farming pioneer


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.

Continue readingYu-kon Grow It – Brian Lendrum: Goat farming pioneer”

Tickled Pink – How April’s Full Moon is special for growing


Tonight, April 11th, is the date of this year’s Pink Moon, and everyone is talking about it on social media. But what makes the Moon pink on this particular date?

Sorry to disappoint you, but turns out the Pink Moon isn’t actually of a rosy hue. The title “Pink Moon” is credited to Native American tribes, many of them practiced the custom of naming every Full Moon according to the cycles of the year (like Cold Moon in December or Harvest Moon in September). In the case of this moon, the “pink” comes from the wild ground phlox that rapidly blooms in the springtime. The different full moons were a way of tracking the seasons ahead, and you can still find this knowledge in the Farmer’s Almanac.

Continue reading “Tickled Pink – How April’s Full Moon is special for growing”

Low Bush Cranberry Vinegar Becomes Low Bush Cranberry Refresher

 

Suzanne samples and approves

Miche here. About five days into this second round of vinegar experiments, a thought occurred to me—low bush cranberries keep forever in the fridge. That’s because–oh yeah—I remember this–they are high in benzoic acid, a naturally occurring preservative. Are low bush cranberries, then, a good choice for making vinegar? Well, maybe not.

I called Sheila Alexandrovitch, who has a homestead far down the Annie Lake Road 30 kilometres southwest of Whitehorse and asked if she’d ever fermented low bush cranberries. (Sheila is a locally famous for her fermentation knowledge. Her caveat: “I don’t know the science, I just know what works.”) She said, “Oh no. Low bush cranberries actually stop the fermentation process.” Aha!

Continue reading “Low Bush Cranberry Vinegar Becomes Low Bush Cranberry Refresher”

Don’t Judge a Vegetable By Its Cover!

Another tasty, although not so pretty vegetable that grows well in the Yukon is the root called salsify.  Don’t let the hairy dark exterior intimidate you. Peel it, and it tastes similar to a very sweet parsnip, and you can eat it raw or you can cook it as you would cook most root vegetables.

Salsify, peeled and unpeeled - photo by Suzanne Crocker
Salsify, peeled and unpeeled – photo by Suzanne Crocker

Salsify might not be easily found in the average grocery store, but it actually grows wild in many places in the world, especially the Americas.

Purple Salsify flower- Wikimedia Commons
Purple Salsify flower- Wikimedia Commons

But not everything is under the ground: the flowers from the salsify root are gorgeous to look at, and also edible! The shoots can be used like asparagus, either raw or cooked, and the flowers can be added to salads.

 

 

Kohlrabi Crackers!

by Suzanne Crocker

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.

Green Kohlrabi- Wikimedia Commons
Green Kohlrabi- Wikimedia Commons

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!

Kohlrabi Crackers with cream cheese, chum salmon caviar and fresh local dill- photo by Suzanne Crocker
Kohlrabi Crackers with cream cheese, chum salmon caviar and fresh local dill- photo by Suzanne Crocker

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!

Early Leafy Greens in a Cold April Greenhouse?

Asian Greens - Photo by Wikimedia Commons
Asian Greens – Photo by Wikimedia Commons

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.

Continue reading “Early Leafy Greens in a Cold April Greenhouse?”

Seedy Saturdays and Birch Syrup workshops in Dawson

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!

Peanuts and Ground Cherries Growing in the North!

Ground cherries in their husk - wikimedia commons
Ground cherries in their husk – ph. Wikimedia commons

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.

We will keep you posted!

Continue reading “Peanuts and Ground Cherries Growing in the North!”

Recipes for Suzanne! Sunflower Seed Soup, New Potatoes with Pumpkin Seed Pesto

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…

Here are two delicious recipes containing seeds, Sunflower Seed Soup and New Potatoes in Wild Onion and Pumpkin Seed Pesto from The Boreal Feast.

Enjoy!

Toasted sunflower seeds and roasted garlic work magic together in this fabulous fall soup

 

Pumpkin seeds and wild onions=northern pesto!

 

Hear it on the radio: CBC Yukon’s “A New Day” catches up with Suzanne

Great news!

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,

 

Northern Food Network’s 1st Webinar – Dawson’s TH Working Farm School and Shirley Tagalik from Arviat, Nunavut

If you are interested in issues of Northern Food Security, consider signing up for webinars with the Northern Food Network.

Their First Webinar is taking place Monday, Feb 27 from 10-11 am. It will feature Dexter MacRae & Darren Bullen,  from Tr’ondëk Hwëch’in Teaching and Working Farm and Shirley Tagalik and team, from Arviat Wellness and Arviat Greenhouse.

The Northern Food Network (NFN) is co-hosted by the Arctic Institute of Community-Based Research (AICBR) and Food Secure Canada (FSC) as a space for people working in and interested in northern food security to share, learn about best practices across the North and advance collective action on food security.

Sign up here for this great opportunity.

Local Fertilizer in Arviat, Nunavut


When you live in a fly-in community in the North, shipping by plane can be very expensive, especially for heavy items such as soil and fertilizer.

The people behind the community greenhouse  in Arviat, Nunavut, have taken on the very important issue of food security by devising a strategy to grow their own produce.

And one of the biggest obstacles they have found is that the local soil lacks nutrients. Commercial soil works fine, but it is costly and it needs to be flown in, which impacts the sustainability of the project.

Arviat's Greenhouse, Photo by Arviat Goes Green
Arviat’s Greenhouse, Photo by Arviat Goes Green

Continue reading “Local Fertilizer in Arviat, Nunavut”

Arviat goes green

Many northern Canadian communities do not have the luxury of the rich soil found in southern Yukon.  This is the case for the fly-in community of Arviat, (population 2,800) – the second largest community in  Nunavut.

Arviat Map, Nunavut, Canada
Arviat Map, Nunavut, Canada

In 2014 Arviat built a greenhouse beside the school to see if they could grow their own vegetables with local soil and local fertilizer. And they have been very successful!

Continue reading “Arviat goes green”

More Baby Animals!

It is a wonderful thing that our farmers have the ability to overwinter and breed livestock in the North!

Red and black piglets from Aurora Mountain Farm - Whitehorse Yukon
Piglets on Aurora Mountain Farm, Whitehorse – Photo submitted by Simone Rudge

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!

Continue reading “More Baby Animals!”

Sweet and Crunchy Local Carrots in January in Dawson?

Klondike carrots
Klondike Carrots! – Photo by Suzanne Crocker

Yup!  Suzanne has been munching on sweet & crunchy carrots from Kokopellie Farm all January.  “They taste like they are freshly picked only even sweeter!” offers Suzanne.

Otto Muehlbach, whose farm is in Sunnydale (Dawson), has designed a large root cellar to store carrots, potatoes, cabbage, beets, and other root veggies all winter long.  The trick seems to be 2-4 degrees C and keeping the humidity and condensation low.   If you can find a way to get to Sunnydale, Otto’s fresh root vegetables are sold from his house on Saturdays between 2 and 5 pm as long as it is warmer than -30C.

It is definitely worth the trek!

Grant Dowdell Shares His Best Seed Varieties

After close to 40 years of supplying fresh local produce to Dawson City, Yukon, Grant Dowdell, a legend in local growing, is retiring.

Grant Dowdell
Photo by Suzanne Crocker

As his retirement gift to the community, Grant is generously sharing some of his tremendous farming knowledge accumulated over 40 years of growing vegetables in the Klondike: Grant and Karen’s ‘tried and true’ seed varieties as well as their planting and harvesting schedule

Grant Dowell and Karen Digby's Seed Guide
photo by Suzanne Crocker

Let us know your ‘tried and true’ produce seed varieties that grow well in your area.

Continue reading “Grant Dowdell Shares His Best Seed Varieties”

Suzanne has challenged herself to spend one year eating only food local to Dawson City, Yukon – to create a public conversation about food self-sufficiency with communities across the North.

Welcome Northerners!

Suzanne will use her one-year challenge to start a public conversation  about food self-sufficiency with communities across the North.

Through social media and this website, First We Eat wants to collaborate with people and organizations that can help Suzanne’s journey by sharing knowledge, both traditional and innovative, on eating local North of 60 – not just in Dawson, but all across the North.

Continue reading “Suzanne has challenged herself to spend one year eating only food local to Dawson City, Yukon – to create a public conversation about food self-sufficiency with communities across the North.”