It looked like the problem was solved. Miche Genest did some experimenting and was able to produce homemade vinegar. Unfortunately, Suzanne has not had the same success. Her first batch of vinegar was a dismal failure. It was not sour, and not drinkable — she’s still not sure what she’s going to do with it. She has another batch on the go, but is losing confidence in her fermenting abilities.
Hope remains, however, for some other possible sources. Suzanne also has an attempt at apple cider vinegar fermenting on the go thanks to some of John Lenart’s culled apples (small, sour and green) that he saved for her. And, of course, the birch sap vinegar experiment is also doing its thing until Fall.
But Suzanne needs a vinegar substitute now (in order to make ketchup, string cheese, mayonnaise, etc.) So it was perfect timing for an inspired idea by Jen Sadlier of the Klondike Valley Creamery — rhubarb juice.
One bite of raw rhubarb and you know how sour it is. Rhubarb apparently contains malic acid, which is the ingredient used commercially in flavouring salt-and-vinegar chips.
Suzanne tested the juice with pH strips and it is almost as acidic as white vinegar (pH 3). This makes it a great substitute for vinegar or lemon juice.
Unfortunately, rhubarb is not easy to juice. The best way is to freeze it first and then let it thaw before putting it through a juicer or blender, and then squeezing out the juice.
So far, things are looking promising. Suzanne has successfully made string cheese and hollandaise and ketchup with it. Next, she is going to use the juice to try pickling cucumbers. We will keep you posted on Suzanne’s progress.
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.
Wild rose flowers are out in abundance around Dawson City. Suzanne and Tess have been gently grazing as they walk through the forest. Two delicacies are wild rose petals and lungwort (blue bell) flowers, which are lightly perfumed with a touch of sweet. Spruce tips (late May) provided the citrus candy of the forest.
Blue bells (lungwort flowers) and Wild Rose petals are two edible delicacies for foragers. Photos by Suzanne Crocker.
Wild rose petals can be eaten fresh, used as a garnish, steeped as a tea, or sun-steeped for rose-flavoured water. They can also be dried for storage through the year. Recently Suzanne has learned they can also be frozen. Remember to leave a few petals on each flower you pick so that they continue to attract bees.
If you know of any tips/recipes for eating rose petals that only include ingredients local to Dawson, let Suzanne know through email@example.com
According to Environment Canada, the next three days will see the chance of frost in the Dawson City area. This is much later in the month than even the most pessimistic of local planting advice that Suzanne had to consider when planting her garden.
While this particular frost warning is a local issue — and even in Dawson, temperatures and exposure to frost will vary based on altitude, terrain. and proximity to water — it highlights a point about sub-arctic/arctic growing, and the quest for Food Security North of 60. Our colder climate brings its own set of challenges and risks.
Suzanne will be busy the next few nights trying to protect the plants in her garden by covering them with row cover and sheets. John Lenart at the Klondike Valley Nursery will be putting kerosene heaters in his greenhouses to keep the precious Dawson apple trees with sensitive blossoms warm during the next few nights. Lucy Vogt at Lucy’s Plants and Veggies will be irrigating her fields to help keep the frost away from her growing produce. Lucy has a sprinkler system attached to a thermostat. The sprinkler system automatically turns on when temperatures drop below freezing. Fingers crossed that Dawson gardens and farms will make it through the next three nights unscathed!
An avid gardener and inventor, 82-year-old Chris Bartsch claims tomatoes like to keep their feet warm. He says raising the temperature of the soil will work for all Yukon vegetables too. With that in mind he is working on a DIY solar collector for warming the soil and increasing food production in Yukon.
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?
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.
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.
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.
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.
One way to have celery year round from the garden is to grow celeriac root. Weird looking but quite flavorful, celeriac root is edible raw or cooked, and tastes similar to the stalks of common celery.
It grows well in the North, keeps well in cold storage all winter, and apparently can have a shelf life of approximately six to eight months if stored properly. You can serve it roasted, stewed, blanched, or mashed, or added to your favorite stews or casseroles. Peel it and chop it and use it in place of fresh celery in cooking. Excellent combined with potatoes when cooking mashed potatoes!
You may remember an earlier post where we mentioned Riley Brennan’s success growing an early crop of spinach in an unheated greenhouse in Dawson and France Benoit’s similar success with an early crop of Asian greens. Suzanne tried planting spinach seeds this year in mid-April in her unheated greenhouse and they have sprouted. Hopefully they’ll provide a crop of baby spinach by the beginning of June!
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.
Louise Piché is experimenting growing ginger this year – by planting a piece of ginger root from the grocery store. So far it’s doing well!
Did you know you can re-grow other vegetables from what you buy in the grocery store? Apparently, you can re-grow celery, romaine lettuce and even herbs like mint and basil. All it takes is a little patience!
Have you re-grown any store bought veggies at home? How did it go?