The Bounty of the Harvest

Grant Dowdell (foreground) with Suzanne and family and their onion and pumpkin harvest. Photo by Karen Digby.

Here in Dawson City, it’s harvest season!

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.

The pigs at Kokopelli Farm enjoying the end of harvest season, when they get an amazing buffet — being allowed to eat up the leftover kale and broccoli in the garden. Photo by Suzanne Crocker.

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.

> See Grant’s Seed Guide

 

From the Land of the Giants

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!

Paulette Michaud shows off her giant romanesco. Photo by Suzanne Crocker.

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.

Suzanne checks out the girth of Louise Piché’s prize-winning giant cabbage at Dawson’s Horticultural Fair during Discovery Days Weekend in mid-August. Photo by Cathie Archbould.

 

“52 Buckets of Kale in the Hall”

Pile of kale awaiting processing. Photo by Suzanne Crocker.

Suzanne’s family has a weekly family movie night that traditionally was accompanied by a very large bowl of popcorn slathered in butter and nutritional yeast.  It still remains to be seen if popping corn will grow in the Klondike region, so Suzanne  has been thinking of an alternative — a bucket of kale chips. The snack is seasoned with ghee and birch syrup.

The recipe was tested last year and Suzanne discovered that the kale chips can retain their crispness for many months if they are stored in an ice cream bucket with at tight-fitting lid.

Yummy kale chips after baking. Photo by Suzanne Crocker.

So Suzanne’s plan is to create 52 bucket of kale chips before the kale disappears. She’s not convinced she will be successful; she has made the equivalent of 22 four-litre buckets to date.  But she will keep on trying!

Kale Chips Recipe

  1.  Break up the kale into large pieces (without the stem).
  2. Mix equal amounts of ghee and warm birch syrup in a bowl and pour some of mixture onto the kale pieces.
  3. Mix well until all the kale is covered in ghee/syrup combo.
  4. Spread in a single layer on a cookie sheet.
  5. Bake at 250F for 16-20 minutes until crisp.
  6. Cool and then store in an airtight container or zip lock bag.

 

Buckets of kale chips await future movie nights. Photo by Suzanne Crocker.

A Good Year for Corn in Dawson

Corn growing in Louise Piché’s greenhouse. Photo by Suzanne Crocker.

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.

Sebastians-corn-wide-shot
Sebastians-corn-cu

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!

Precious cobs of sweet corn from Grant Dowdell’s garden on Grant’s Island on the Yukon River.. Photo by Suzanne Crocker.

Louise Piché Planted a Patch of Purple Peppers (and a White Pumpkin)

The Purple Star Hybrid peppers growing on the vine. Photo by Suzanne Crocker.

We have posted previously about some of the unique things Louise Piché has been able to grow in Rock Creek, Yukon, just outside of Dawson City. including ginger and tumeric, asparagus, and ground cherries.

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).

Purple on the outside, these peppers are white and sweet on the inside. Photo by Suzanne Crocker.

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.

Have you had success re-growing a plant not typical in the north? Share it with us. 

The New Moon white pumpkin growing in a Dawson greenhouse. Photo by Suzanne Crocker.

Mama, Don’t Let Your Quinoa Grow Up to Be Turnips

Sebastian Jones with a prolific field of quinoa last fall. Photo by Suzanne Crocker.

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.

“Turnips!Why did it have to be turnips?” Sebastian holds up one of the quinoa-turned-turnips. Photo by Suzanne Crocker.

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!

The Moose is Loose … and Looking for Popcorn!

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.

1 a.m.  end of June –  cow moose looking wistfully across Grant and Karen’s fields towards Suzanne’s Tom Thumb popcorn! Take at Grant’s Island, Yukon River. Photo by Karen Digby

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.”

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.

Growing Northern Ginger and Tumeric

Here is a follow-up on Louise Piché’s ginger that she planted earlier in the winter from a piece of ginger root from the grocery store.

It is still alive and well and certainly growing — it is now 4 ft tall!

ginger-at-4-ft
ginger-close-up

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.

tumeric-sprout
tumeric-growing

Photos by Suzanne Crocker.

Have you had success re-growing a plant not typical in the north? Share it with us. 

 

Yum! Fresh Northern Asparagus

Louise Piché’s fresh northern asparagus. Photo by Suzanne Crocker.

Louise Piché, one of Dawson’s great home gardeners, has success growing asparagus in the north and she generously shared some of her first asparagus harvest with Suzanne. It was the freshest asparagus Suzanne has ever tasted  – delicious!

Asparagus growing in Louise Piché’s garden. Photo by Suzanne Crocker.

Louise’s secret?  Check out Louise Piché’s Seed Guide. In the case of asparagus, buy roots, not seeds. Plant the roots in spring in 1⁄2 dirt and 1⁄2 sand. The harvest will be in the second year. Harvest by cutting from June till mid July, and then stop cutting.

 

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.

 

It’s Dandelion Season

Young dandelions are popping up everywhere

Those of us craving fresh local greens at the end of the long winter need look no further than our own backyards. The dandelions are coming up, folks! They’re fresh and tender now, before the flowers come into bloom; a good time to enjoy them in salads. Later the leaves increase in bitterness, and are best in cooked dishes—try sautéing dandelion leaves with morel mushrooms and garlic scapes. Throw in a few flowers as well!

Dandelions are legendary for their health benefits–the leaves are packed with Vitamins K and A, contain substantial amounts of C and B6, as well as thiamine, riboflavin, calcium and iron, among other nutrients, and are high in fibre. Current research suggests that extract of dandelion root may be helpful in the treatment of leukemia.

Some tips for picking: grasp the leaves where they meet in a crown near the root, pull slightly and cut just underneath the crown, keeping the plant in one piece. Sometimes several plants are packed tightly together; then you’ll need to dig with your fingers to discover where each crown emerges from the root. Sometimes you can free a number of plants with one cut.

Do the first cleaning outside, removing grass and other leaves. Use your knife to scrape away the sticky, dark skin at the base of the stem. Cut the stems off at the ends.

Dandelion hands

Remember old recipes that direct you to wash something “in several waters”? This is very important with dandelions. A gritty salad is no fun. Wash and wash again, lifting the leaves from the water into the strainer each time, leaving the dirt behind. When the water is clear, you’re good to go.

Wash and wash again

Remember to pick only in those places you know haven’t been sprayed, and avoid roadside ditches. Now, get out there with your trusty knife and have fun!

For a dandelion salad recipe, click here.

Wilted Dandelion Salad with Crispy Onions and Garlic

by Michele Genest, The Boreal Gourmet

Wilted Dandelion Salad with Crispy Onions and Garlic

I’ve kept this salad as simple as possible, reflecting the scantiness of the spring pantry, but the basic recipe can serve as the starting point for several variations. Feel free to add whatever else you’ve got on hand from last year’s bounty–grated carrots or beets, sautéed potatoes, toasted sunflower seeds. I used new dandelions from my backyard, last year’s onion from my sister’s garden on Vancouver Island, and last year’s garlic from a farmer in Atlin, BC.

Suzanne isn’t going to have a lot of oil in her pantry come May 2018, so here I’ve opted to use ghee instead, because she will have access to a cow. Ghee is a great substitute for olive oil. And, a bonus: somehow this salad needed no added salt.

Wilted Dandelion Salad with Crispy Onions and Garlic

4 cups (1L) of washed dandelion leaves, roughly chopped
3 cloves garlic
1 small red onion
3 Tbsp (45 mL) ghee, divided
6 Tbsp (90 mL) rhubarb vinegar
1 tsp (5 mL) Uncle Berwyn’s Pure Yukon Birch Syrup

Have the dandelions ready in a salad bowl. Cut garlic in half lengthwise and slice into thin lengths. Do the same with the onion. Melt 2 tablespoons of ghee in a frying pan over medium heat. Add onions and cook until brown and crispy, about 8 to 10 minutes. Remove with a slotted spoon, drain on paper towel and reserve.

Reduce heat to medium low and add garlic to the pan. Watching carefully that it doesn’t burn, cook garlic until golden brown and crisp. Remove with a slotted spoon, drain on paper towel and reserve.

Melt the third tablespoon of ghee in the pan. Once it has melted, whisk in the vinegar all at once (stand back, it could spatter a bit), followed by the birch syrup. Allow to bubble for about one minute, remove from heat and pour over the dandelions greens.

Toss in onions and garlic and serve at once.

Makes 4 servings.

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?

Home-Grown Dawson Onions Still Looking Good in May

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.

Photo by Suzanne Crocker

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.

Download Louise Piché’s Seed Guide

Suzanne’s Greenhouse Looking Good

Suzanne’s greenhouse is planted and the tomatoes and cucumbers are growing well — along with an early crop of radishes and baby spinach, which were seeded in the greenhouse in mid-April, when the greenhouse was still unheated. They are ready for harvest!

The tomatoes were started indoors on Feb. 25th and transplanted to the greenhouse on May 8th, where they were heated at night with the wood stove.  The cucumbers were started too early on Mar. 15th and transplanted to the greenhouse on May 8th,  but they appear to be adjusting well.

Things are looking good in Suzanne’s greenhouse as planting season nears. Photo by Tess Crocker.

“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!

Celery Flavor All Year Round

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! 

Celeriac Root - Wikimedia Commons
Celeriac Root – Wikimedia Commons

 

Our Baby Spinach is Growing Up

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!

Photo by Suzanne Crocker

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”

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.