My three kids have been desperately missing bagels. And toast.
You might recall that last winter, in anticipation of this, I experimented with sourdough rye and barley bread – with mixed results.
Our first three months of eating local were entirely grain free. Then, against many odds, a successful crop of wheat and rye was harvested just as winter started to blanket Dawson with snow. Shortly thereafter I found a way to grind the grains and the miracle of flour re-entered our diet.
I have no yeast. But sourdough starter has been around the Dawson area for over one hundred years – introduced during the Klondike Gold Rush. In fact, there are Yukoners who continue to feed sourdough starter from the Gold Rush days. With regular feeding, you can keep it indefinitely. Therefore, I decided to classify it as a ‘local’ ingredient.
But I wondered – could you actually make a sourdough starter from scratch, from 100% local Dawson fare? Bev Gray’s “The Boreal Herbal” held a clue – juniper berries. I thought I would give it a try.
I started with 1 tbsp of flour from wheat grown at Kokopellie Farm, added to that 1 tbsp of Klondike River water and about 5 dried juniper berries that I had picked in the Fall. I mixed them all in a small clear glass – so that I could easily see any remote chance of bubbling– a successful sign of fermentation. I covered the glass loosely and let it sit in a warm place. I wasn’t very optimistic. When I checked on it later I was rather shocked to see those wonderful bubbles appearing within the mixture! Now sourdough starter truly is a local ingredient!
I continued to feed the starter for a few days until it seemed quite active and then proceeded to make a loaf of sourdough bread. For my first attempt, I decided to be decadent and use only freshly ground wheat flour – no rye. And it worked! Beginner’s luck perhaps, as it was the best batch I have made to date. Subsequent batches have varied between bricks requiring chainsaws to slice them and slightly more palatable varieties.
Bread dough is like a living organism and sourdough bread even more so. Every time I make it, it comes out differently. It has become a luxury (depending if it is a good batch or a brick batch), not a staple. But great to know that, even starting the sourdough starter from scratch – a 100 % local Dawson bread is possible!
New kids Freddie, Fiona, and Freda. Photos by Suzaane Crocker.
There are 3 new kids in town! Welcome to Freddie, Fiona, and Freda, born 10 days ago at Sun North Ventures in Rock Creek, outside Dawson City, Yukon.
Goats are a marvellous addition to food security in the North.
According to the Northern Farm Training Institute in Hay River, NWT, one person needs approximately 1 million calories per year. The milk from just one goat provides 600,000 calories per year, more than half our calorie needs! In contrast, the meat from one goat would only provide 40,000 calories.
Goats are multipurpose. Female goats will provide milk as long as they are breeding and reproducing. Goat manure can be added directly to a vegetable garden as fertilizer – it doesn’t need to compost first as does horse, cow and chicken manure. And goats not capable of milk production or not required for breeding can become a local source of meat.
Becky and Paul Sadlier are two of many farmers who are successfully raising livestock in the North, despite the challenges of overwintering, feeding and breeding.
Larger animals, like goats, pigs and cows are able to produce enough body heat to keep their barns warm without needing any external heat – even at minus 40° C. Finding local feed is important, as shipping costs are expensive to bring feed from down south. And then there is the breeding – keeping variety in the gene pool to keep the stock healthy without having to import animals from down south.
Congratulations to the Northern farmers who are finding ways to make it work.
Do you know of other goats being raised further North than Dawson? Let us know.
On the last day of 2017, I’m looking back on a year of cooking with local foods and reflecting on the highlights. I was lucky enough to spend much of 2017 cooking and baking with a locally grown grain: triticale from Krista and Jason Roske’s Sunnyside Farm, located in the Ibex Valley close to Whitehorse. The Roskes acquired some seed from Yukon Grain Farm in the fall of 2015 and planted it on a portion of their land, intending to plow the plants back under to enrich the soil. But 2016 was such a good growing year that the plant actually matured, a rarity for grain in the Whitehorse area.
From that planting the Roskes harvested about 40 kilos of grain, by hand, and sold small quantities of whole grains, bread flour and pastry flour to customers in and around Whitehorse. I learned about their grain and flour from Jennifer Hall, executive director of the Yukon Agricultural Association, and a great champion of local farmers and their products.
The Roskes delivered one kilo each of grain, bread flour and cake and pastry flour to my house in early 2017. I was in the midst of developing recipes for a cookbook celebrating ancient grains, written in partnership with Dan Jason, a passionate organic farmer and owner of Salt Spring Seeds, and experimenting with all kinds of grains. (Awesome Ancient Grains and Seeds will be released by Douglas and McIntyre in early 2018. Stay tuned for Whitehorse and Dawson launch details!)
The Roskes’s bread flour made a beautiful sourdough pumpernickel-style bread, and the pastry flour produced gorgeous muffins, excellent quick bread, delicious beet gnocchi and most recently, lovely birch syrup shortbread cookies for Christmas.
That triticale got around in 2017. Chef Chris Whittaker of Forage and Timber Restaurants in Vancouver made tiny mushroom tartlets with the pastry flour at a Travel Yukon dinner last February, and in June, chef Carson Schiffkorn and I served whole triticale grain with a morel mushroom-miso butter to guests at Air North and Edible Canada’s Across the Top of Canada dinner at Marsh Lake. I served the very last of the whole grain, with more miso butter, for a media dinner hosted by Travel Yukon on November 26. Everybody loved the story of the accidental success of this beautiful, locally grown grain.
Triticale is not an ancient grain, but a hybrid of wheat and rye first developed in the late 1800s in Scotland and Germany, combining the grain quality of wheat with the hardiness of rye. In 1954 the University of Manitoba experimented with the viability of spring triticale as a commercial crop, and in 1974 the University of Guelph did the same with winter triticale. Winter triticale varieties are particularly good for short-season areas like the Yukon.
For the Roskes, hand-harvesting triticale grain “quickly lost its charm,” reported Krista. However, the success of growing triticale has whetted their appetites for more grain experiments, and Krista said they’re planting spring wheat in 2018. “Fingers crossed we will have wheat for flour by next September. I’ll definitely let you know if it works out!” Last time we spoke, the Roskes were contemplating buying more machinery — perhaps a small combine and a small grain cleaner. “It’s farm evolution,” said Krista.
I’m sad to say goodbye to the last of the whole triticale grains, but very happy that I will be returning from Christmas holidays in Ontario to a few cups more of triticale flour in my pantry at home. Birch syrup shortbreads anyone?
Local eco-chef and self-proclaimed foodie Benjamin l. Vidmar, has a dream. He wants to make the remote northern Norwegian community of Longyearbyen, Svalbard more sustainable, and to produce locally-grown food. Svalbard is an archipelago in the Arctic Ocean, located about midway between continental Norway and the North Pole. The latitude of the islands range from 74° to 81° North, making them some of the most northerly inhabited places on Earth.
Like many communities north of the arctic circle, there is no viable soil in Svalbard. How does one grow local food if there is no local soil?
In 2015 Chef Vidmar started a company called Polar Permaculture Solutions, whose goal is to apply permaculture principles and ecological design to create a circular economy in Longyearbyen, and “to connect people back to their food.”
Working at the time as head chef at the Svalbar Pub, he noticed how all the food was being flown or shipped to the island. However, in the past food had been grown on Svalbard, and Vidmar wanted to return to that tradition — but with some modern enhancements and without having to ship in soil.
Vidmar started with hydroponic systems using commercial fertilizer, but felt he could do better. Why ship fertilizer up to the island, he reasoned, when there is so much food waste available to compost and produce biogas? Food waste in his town is dumped into the sea, and he took up the challenge to grow locally-grown food making use of available resources on the island.
Polar Permaculture researched what others were doing around the Arctic, and opted to go with composting worms, specifically red worms, which excel at producing a natural fertlizer from food waste. He got permission from the government to bring worms up to the island, which took a year and a half, but “was worth the wait.”
Vidmar’s company is now growing microgreens for the hotels and restaurants on the island. Fine dining chefs use microgreens to enhance the attractiveness and taste of their dishes with their delicate textures and distinctive flavors. During the growing process, worm castings are produced, and this natural fertilizer that can be used to grown more food.
In addition to composting with worms, Polar Permaculture has started hatching quails from eggs and is now delivering fresh locally produced quail eggs to local restaurants and hotels. Their next step will be to get a bio-digestor setup and to produce biogas with it. The worms are mostly vegetarian, but with a digestor, the operation will be able to utilize manure from the birds, as well as food waste that would normally be dumped into the sea. This will also allow them to produce heat for their greenhouse, as well as produce electricity that can run generators to power the lights. A natural fertilizer also comes out of the digestor, which will then be used to grow more food for the town.
What started as one chef’s personal journey has become a local permaculture operation that is reshaping the nature of the local food economy, and providing an inspiration for other Northern communities interested in food sustainability.
Gerard has been suspiciously silent in his blogs over the past three weeks. I’m not sure if this is because he is taking a holiday from the computer, or because he has lately been so well fed that he has had nothing to complain about. I suspect it is the former, although I will choose to believe it is the latter. If any of you have been worried that his silence has been due to weakness from starvation, fear not. We have been feasting well over the Christmas season!
Our family tradition is to cook up Christmas dinner on Boxing Day. That way, we can stay in our P.J.’s all day on Christmas Day and hang out together with no time pressures. (In previous years, we have even been known to have Kraft Dinner on Christmas Day. This year we had smoked salmon, marinated in birch syrup, and left-over moose ribs).
On Boxing Day, our Christmas dinner feast was complete with all the trimmings! And it was wonderful to share this 100% local Christmas feast with friends.
Our turkey was raised by Megan Waterman at LaStraw Ranch. The stuffing was made with celery grown by Becky Sadlier with onion, sage, parsley and cooked whole rye grains grown by Otto at Kokopellie Farm and apples grown by John Lenart at Klondike Valley Nursery. We had delicious mashed potatoes grown by Otto and seasoned with butter and milk thanks to Jen Sadlier and her dairy cows at Klondike Valley Creamery. Carrots and rutabagas grown by Lucy Vogt were mixed with parsnips grown by Grant Dowdell. The gravy was thickened with home-made potato starch. The cranberry sauce was made from low bush cranberries from the boreal forest (thanks to the wonderful Dawsonites who have shared some of their precious wild cranberries with us during this very poor year for wild berries) and sweetened with birch syrup thanks to Berwyn and Sylvia.
During this year of eating local, I often find myself discovering gems of knowledge from times past, when food was perceived as a precious commodity — perhaps due to rationing or economic hard times, or just the plain hard work of growing your own. But, whatever the reason, I am struck by the difference in our perception of food today, at least in Canada, where the bounty of food stocked on grocery store shelves appears to have no limits in either quantity or variety.
One of the English traditions that stems from times past and has been passed down in my family is my grandmother’s steamed Christmas pudding with hard sauce. What better year than this to pull out her recipe. In the past, when I have decided to re-live my childhood by making Christmas pudding, I have had to search in the far corners of the grocery store freezers for the key ingredient – suet. This year, animal fat is a staple in my own freezer so, thanks to some beef tallow from Klondike Valley Creamery, I didn’t need to search far for a local suet! Christmas pudding adapted itself well to local ingredients and the result was eagerly devoured, despite the fact that I burned the bottom of it by accidentally letting the pot run dry.
As a child, I remember the small dollop of hard sauce allocated to each of us and the way it slowly melted on top of our small portion of warm steamed pudding. Its melt-in-your-mouth sweetness always lured us back to the bowl for extra hard sauce, knowing that we would regret it later for its richness. My local hard sauce adaptation this year was partially melt in your mouth – other than the lumps which I optimistically referred to as sugar beet gummies, from sugar beet sugar that wasn’t quite dry enough and clumped together irreconcilably. But even the sugar beet gummies found fans and were consumed with gusto!
For two days the North Klondike Highway has been closed due to unseasonably warm weather causing black ice and massive frost heaves. This means that my community of Dawson City, as well as the communities of Mayo, Fort MacPherson and Inuvik, are all cut off from the rest of Canada. No road in. No road out. No grocery trucks. No mail. Ten days before Christmas.
Air North, the only airline that links our communities to Whitehorse and hence, the rest of Canada, has managed to squeeze in extra flights during the short window of December daylight, to help transport the many people who are now unable to drive south. But this is not a panacea. Yesterday the plane couldn’t land in Dawson due to bad weather. Some folks won’t get a seat on the plane for another four days. And although the planes can transport people, they can’t supply Dawson and Inuvik with groceries.
So here it is, another reminder of our particular vulnerability in the North. It’s not the first time. It happened on an even larger scale in 2012 when the only road into all of the Yukon was closed due to mudslides – causing the shelves of the many large grocery stores in the Yukon’s capital, Whitehorse, to go bare within a couple of days.
There is no doubt we are seeing the effects of climate change around the world, and especially in the North.
Dawson’s average temperature this time of year should be minus 20° to minus 30° C. For the past two weeks we have had temperatures ranging from plus 2° to minus 10°C. Whitehorse has had above zero temperatures and rain.
This is the second year that the Yukon River has failed to freeze between Dawson and West Dawson. Without an ice bridge, the journey to town for West Dawsonites for supplies is now 12 km instead of 2 km – and currently only passable by foot, skidoo, or dog team.
These are quickly becoming the new norms in the North. Another poignant reminder of the importance of increasing our self-sufficiency and our food security. The importance of lessening our dependence on infrastructure that links us to the south. The reason why I am putting myself to the test and feeding my family of five only food that can be sourced locally for one full year.
I, of course, have enough food to get me through. Many others have freezers full of moose meat. Hopefully, the highway will soon re-open and this event will be considered a mild inconvenience in the memories of many. But should we pass it off so casually? Is it actually the canary in the coal mine. And rather than a temporary inconvenience, a foreshadowing of things to come. A memory that should inspire adaptation and change.
Many studying global food security suggest the answer will be in the development of more local, small-scale organic farms and growers. I agree. And I believe this will be especially important for Northern Canada along with a renewed understanding of what we can source locally from the land. The less we need to rely on ‘one road in, one road out’ the better off we will be.
I love birch syrup and am grateful to Sylvia Frisch and Berwyn Larson who are raising their two daughters in the bush and producing birch syrup commercially. During the past 4 ½ months of eating only local foods, we have consumed 24 litres of birch syrup. I have discovered that the flavour of birch syrup alone can substitute for the ‘far east’ spices of cinnamon and all-spice. I have even been known to down a shot of birch syrup, straight up, during those moments when, in a previous life, I would have grabbed a piece of chocolate – to get me through a moment of emotional or physical despair.
I also love David McBurney’s local honey – it is pure, delicate, and divine. And it is treated like a delicacy in the family. It also makes the perfect sweetener to enhance other delicate flavours that would be overpowered by the robust flavour of birch syrup.
But there are times, especially in baking, when chemistry is required and a liquid sugar option just doesn’t do the trick. Now that I have local flour, and Christmas is coming, baking is on my mind. So what to do when crystalized sugar is required?
Birch syrup, unlike maple syrup, does not crystalize. I learned this last April while visiting Birch Camp. So, with birch sugar no longer an option, I ordered GMO-free sugar beet seeds. I have never had any luck growing regular beets, so I recruited others to grow the sugar beets for me – the great gardeners Paulette Michaud and Becky Sadlier. Unbeknownst to me, long-time Dawson farmer, Grant Dowdell, also had my year of eating local on his mind and ordered non-GMO sugar beet seeds to see if they would grow in the north. The sugar beets grew marvelously for all, confirming that they are indeed a reasonable crop for the North. They like warm days and cool nights – perfect for a Dawson City summer. I ended up with 350 pounds worth to experiment with!
Sugar beets contain approximately 20% sucrose, the same sugar found in sugar cane. One quarter of the world’s refined sugar comes from sugar beets. In Canada, Taber, Alberta is the industrial hot spot for growing and processing sugar beets into sugar. On a commercial scale, lime (calcium oxide) and carbon dioxide are added to form calcium carbonate which solidifies and pulls out any impurities – thus resulting in familiar white sugar. No such additions for a local home-made sugar, so the resulting sugar is brown with a richer taste.
There is a paucity of information out there on just how to make sugar from sugar beets at home, so I gave up on research and moved to trial and error. After all, with 350 pounds of sugar beets, there was room for experimentation and failure. And failure there has been! Although no failure has yet to see itself in the compost. The family seems more than willing to devour the failures – be they sugar beet toffee, sugar beet gum, sugar beet tea. Even burnt beet sugar has found a use. (Thank goodness because there has been a lot of burnt beet sugar!)
In the process, I have also discovered the wonder of the sugar beet – a root vegetable that was previously unknown to me. Sugar beets are often touted as a food for livestock or a green manure crop so I was expecting the taste of the sugar beet itself to be unpalatable. But it is just the opposite! Cooked up, it is a delicious, sweet, white beet. The sugar beet leaves are also edible. And amazingly, even after the sugar is extracted, the sugar beet pulp remains sweet and delicious. I’m afraid the local Dawson livestock will be getting less sugar beet pulp than previously anticipated this year.
One thing is for certain – processing sugar beets into sugar requires time and patience. Here are my step-by-step instructions on how to make syrup (easy) and sugar (difficult) from sugar beets.
Sugar was first extracted from sugar beets in the mid 18th century. In the early 19th century, during the Napoleonic wars when French ports were cut off from the rest of the world, Napoleon encouraged wide-scale sugar beet production and processing. France remains one of the world leaders in sugar beet production and most of Europe’s sugar comes from sugar beets, rather than sugar cane.
Consider adding non-GMO sugar beet seeds to your next seed order. In Canada, they can be found from Salt Spring Seeds and from T&T seeds. Sugar beets grow well in the north and are a delicious root vegetable in their own right. But don’t throw out the water you cook them in, as this water is sweet and can easily be used to make beet syrup and beet syrup candy. And, if you are brave, sugar! If you live in an area populated by deer, be warned that sugar beet tops are a great attractant for deer. Word is now out to the Yukon moose so perhaps next year Dawson’s sugar beet rows will require fencing!
Grains have now entered my local diet. And, unfortunately, I did not heed the concept of moderation with their re-introduction.
Spending almost four months entirely grain free was very interesting. Certainly, it was the one food that haunted me. When I ventured outside my house, the smell or sight of baking was associated with a sense of longing. Plates of bannock at Tr’ondëk Hwëch’in feasts, the smell of Nora Van Bibber’s cinnamon buns at Fall Harvest Camp, the desert table at potluck dinners, the baking at Christmas bazaars – those were the difficult times. Those were the times when I realized how important it was that my family agreed to the ‘no grocery store food in the house’ policy. I do have will power, but I’m not sure how much.
I have also come to realize how much grains contribute to a sense of being full. Without them, potatoes help fill the gap. As does a mug of steamed milk. In the absence of grains, these have become my go-to’s when I need a quick snack. Mashed potato cakes have become the morning staple to replace toast, bagels, or cereal. I have really become quite fond of them and haven’t yet tired of eating them almost every morning.
At the start of this local diet, there was an almost instant melting away of extra pounds. Gerard’s weight loss was the most noticeable, losing 30 pounds during the first two months! Was this due to being grain free? The other unexpected result of eating local was a distinct lack of body odour. Could that also have to do with being grain free? Have those folks who live a gluten free existence noticed the same phenomena?
When Yukon chef, Miche Genest, came to stay with us last week I had to clean up the grains that had been drying in the loft floor so that Miche would have a place to sleep. The barley is not yet threshed. And I haven’t figured out how to de-husk the buckwheat or hull the oats. But thanks to Otto and his combine, the wheat and the rye were threshed and just waiting for me to find a way to grind them. So, one evening, when 12-year-old Tess started talking about how much she yearned for a bowl of cereal, I came up with an idea. Why not boil the whole rye grains! And so Tess did. Accompanied by warm milk, the first mouthful was an extremely comforting and satisfying experience. All my grain longings seemed to come to the forefront as I ate spoonful after spoonful. Somewhere in the logical side of my brain was a small voice suggesting that downing a giant bowl of cooked whole rye might not be the best way to re-introduce grains after four months without. But I couldn’t stop. So I ate the whole bowl. I had a fitful sleep that night. For the next 2 days, I felt like there was a brick in my stomach. I produced enough gas to power our house. Short-term gain for long-term pain. Lesson learned. I will attempt a more moderate re-introduction once I recover from this one.
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.
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’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.
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.
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.
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.
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!
On April 18th, Dawson City based ethnobotanist Leigh Josephhosted a community information session at the Dänojà Zho Cultural Centre . It was a great chance for Dawsonites to learn about the area’s traditional plant foods and medicines, as well as an opportunity to take part in the conversation.
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.
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 might not be easily found in the average grocery store, but it actually grows wild in many places in the world, especially the Americas.
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.
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?
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.
If there is something exotic you wish to grow in the North, ask Louise Piché of Rock Creek, Dawson City, Yukon. Louise is a well known gardener in Dawson and a frequent ribbon winner at Dawson’s annual Discovery Days Horticultural Fair. She loves experimenting with new and colorful varieties. She has successfully grown peanuts and ground cherries (aka golden berries) as well as asparagus, giant pumpkins and buckwheat.
Louise has generously shared her ‘tried and true’ cultivars that grow well in Rock Creek, which you can view on our seed page. This year she is experimenting with ginger, turmeric, artichokes and pink potatoes.
The CBC morning radio show “A New Day” hosted by Sandi Coleman on CBC Yukon, has started a new regular column called “Yu-kon Grow It”, which will air every other Wednesday morning between 7 and 7:30 am. On this segment, Sandi will check in with Suzanne about her “First we Eat: Food Security North of 60” project, as well as featuring other Yukoners involved in local food issues such as Miche Genest and other guests.
Sandi Coleman will next check in with Suzanne on Wednesday March 8th, between 7.00 and 7.30 am on CBC Radio Yukon.
Don’t forget to tune in!
You can listen to the first interview with Suzanne and Elyn Jones here,
Suzanne, new to the world of sourdough baking, has been experimenting with sourdough bread using store-bought rye flour (before she uses Otto’s precious rye and barley flour from Kokopellie Farm, in Sunnydale). She has also added Yukon’s own Uncle Berwyn’s birch syrup and water. No salt!
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.
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.
It is a wonderful thing that our farmers have the ability to overwinter and breed livestock in the North!
Piglets, Calves, Kids and Chicks are a Spring ritual at Aurora Mountain Farm in Whitehorse. Aurora Mountain produces certified organic chicken, eggs, hay and vegetables (including garlic, yum!) available seasonally from their farm. They also offer delectable wild crafted preserves, jams & mustard, and even handmade goat milk soap!
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.
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!
First We Eaters! Homemade flax seed crackers, homemade pumpkin butter and homemade cranberry chutney. Food for thought: can we grow enough Styrian pumpkins to support a home-grown pumpkin butter and pumpkin oil industry? Why not? – Miche Genest