It’s something Dawson City hasn’t seen since the 1930’s — local dairy products for sale. Klondike Valley Creamery, a dairy farm in Rock Creek, on the far side of the Klondike River, has been raising the first dairy cows the region has seen in almost 80 years. And now the Creamery’s first dairy products have just arrived on grocery store shelves in Dawson.
Lily gave birth to a new calf — a heifer.
Gentle Lily is one of Jen and Loren Sadlier’s dairy cows at Klondike Valley Creamery in Rock Creek, just outside of Dawson City, Yukon.
Another wonderful celebration of farmers’ ability to overwinter and breed livestock at 64 degrees north!
New kids Freddie, Fiona, and Freda. Photos by Suzaane Crocker.
There are 3 new kids in town! Welcome to Freddie, Fiona, and Freda, born 10 days ago at Sun North Ventures in Rock Creek, outside Dawson City, Yukon.
Goats are a marvellous addition to food security in the North.
According to the Northern Farm Training Institute in Hay River, NWT, one person needs approximately 1 million calories per year. The milk from just one goat provides 600,000 calories per year, more than half our calorie needs! In contrast, the meat from one goat would only provide 40,000 calories.
Goats are multipurpose. Female goats will provide milk as long as they are breeding and reproducing. Goat manure can be added directly to a vegetable garden as fertilizer – it doesn’t need to compost first as does horse, cow and chicken manure. And goats not capable of milk production or not required for breeding can become a local source of meat.
Becky and Paul Sadlier are two of many farmers who are successfully raising livestock in the North, despite the challenges of overwintering, feeding and breeding.
Larger animals, like goats, pigs and cows are able to produce enough body heat to keep their barns warm without needing any external heat – even at minus 40° C. Finding local feed is important, as shipping costs are expensive to bring feed from down south. And then there is the breeding – keeping variety in the gene pool to keep the stock healthy without having to import animals from down south.
Congratulations to the Northern farmers who are finding ways to make it work.
Do you know of other goats being raised further North than Dawson? Let us know.
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.
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.
In a beautiful article by Up Here Magazine, France Benoit opens the gate to her home and farm “Le Refuge“, which she has lovingly built and tended to for the past 25 years. On this property, by the shores of Madeline Lake in Yellowknife, France grows a variety of vegetables to feed herself as well as to sell in the local farmer’s market, of which she is a founding member.
In this episode of Yu-kon Grow It, Sandi Coleman interviews Brian Lendrum and Susan Ross, who have been goat farming outside of Whitehorse for decades and producing delicious goat cheese.
Pioneers in the dairy business around Whitehorse, Lendrum and his wife found that their area around Lake Laberge had perfect conditions for raising goats, with rolling hills and lots of different vegetation for the goats to enjoy. On a regular basis, they would produce about 30 litres of milk a day, which translates to around 3 to 4 kg of cheese. Every week, they would take around 10 kg of their freshly made goat cheese to the local market, and sometimes sell out within the hour. They also experimented with goat milk yoghurt and sold bottled goat milk.
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!
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.
Northern Food Network hosted their first bi-monthly webinar on Monday, February 27th, and it featured Dawsonite Dexter MacRae from Tr’ondëk Hwëch’in Teaching and Working Farm, as well as Kukik Baker and her team, from Arviat Wellness in Arviat, Nunavut.
Suzanne is thrilled to be able to have some locally grown flour for her year of eating local, thanks to Otto and Conny at Kokopellie Farm in Sunnydale, Dawson, Yukon.
Otto’s Kokopellie Farm rye and barley flour bags
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.
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.
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!
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!
Introducing Lily’s calf and Cleo’s kids – born today, Feb 9th, at the Sadlier’s Klondike Valley Creamery in Rock Creek, Dawson, Yukon. Successful overwintering and breeding of livestock in the Klondike!
Thank you Jen and Becky for welcoming Suzanne and Tess to witness the births.
Stay tuned Dawson – Jen’s delicious local cheeses will be coming to you later this year or next!
Hey Northerners, Suzanne needs to replace sugar.