Berry Season Has Begun!

Suzanne picking wild strawberries. Photo by Tess Crocker.

The first fresh berries are ripe for the eating!

Domestic haskap berries are ripe in gardens and the wild strawberries are now ripe in the fields.

The sweet taste of a fresh, in season, strawberry is divine.   In the North, wild strawberries are very small – but their taste is the sweetest of all – making them worth the effort of picking.

Domestic haskaps are now in season. Photo by Suzanne Crocker.

Haskaps, Lonicera caerulea, are a blue honeysuckle.   Native to Russia, they withstand frost and the minus forty cold winters of the North quite well.  They are currently  flourishing in gardens around Dawson City.

Also native to Japan,  ‘haskap’ is an ancient Japanese name which translates to ‘berry of long life and good vision.’   Haskaps are packed with Vitamin C and contain more anti-oxidants than any other berry.

The haskap berry is grape sized.  They are perfectly ripe when they are dark blue in colour with an obvious dimple in the bottom of the berry.  The taste of a haskap is a combination of sweet blueberry with tart cranberry.

Check out  the Haskap Canada Association for haskap recipes.

At Tundarose Garden in Dawson City, a bird found a well-protected area for nesting in the interior of the a thick row of haskap bushes.  Not wanting to disturb, Suzanne and Mary Ann snuck a very quick peek at the eggs and were surprised to find two had just hatched.  They backed off quickly so that mama could attend to her young in peace.

 

 

Suzanne’s Blog: Add Lungwort to Your Menu

Lungwort (blue bell). Photo by Suzanne Crocker

One of my favourite edible leaves, lungwort (commonly known as blue bell) is now out and about around Dawson City.  The young leaves are very tasty raw and can be added to salad,  steamed  or added to soups and stews.  The early flower buds are also quite tasty –  (although I always feels a bit guilty eating them before they have a chance to flower).

Important rule of thumb: In general, blue and purple flowering plants are NOT edible. Lungwort is the exception.  Don’t eat lupine or delphinium or Jacob’s ladder which are also starting to appear around the same time (but the leaves look very different from lupin).

These plants are NON-EDIBLE. Left to right: Delphinium, Jacob’s Ladder, and
Lupin. Lungwort is the only blue-flowering plant you should eat. Photos by Suzanne Crocker.

Local Dairy Products for Sale in Dawson

Local Klondike Valley Creamery products on sale at the Dawson City General Store. Photo by Suzanne Crocker.

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.

Products for sale at  the Dawson City General Store include  a delicious onion-and-dill cheese spread and, for those with a sweet tooth, Mocha Labneh — the nutella of dairy products. Each container is labelled with the names of the cows who donated their milk for the cause!
The Creamery is planning to have  more local Dawson dairy products after this year’s river break-up.

Then and Now

Betty St. Jean (née Fournier) and a dairy calf in Dawson City in the 1930’s. Courtesy of Betty St. Jean
Loren and Jen Sadlier with Duchess and Lilly. Photo by Cathie Archbould

Suzanne’s Blog: Local Sourdough Starter

The dough rising on a batch of 100%-local sourdough bread. Photo by Suzanne Crocker.

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.

> View the recipe for sourdough starter

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!

> See the recipe for Yukon Sourdough Bread

A finished loaf of sourdough bread made with completely-local ingredients. Photo by Suzanne Crocker.

The New Kids In Town

freddie-1
Fiona
Freda

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.

Becky Sadlier with Freddie. Photo by Suzanne Crocker.

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.

Suzanne’s Blog: Flour Power and the Ol’ Grind

Gerard and Tess grinding fl;our by hand. Photo by Miche Genest.

Despite a very cold November, with several weeks of -35° to -40°C, it looks like it is going to be a long freeze-up for the Yukon River again this year. I am lucky enough to have 25 kg. of wheat grains and 25 kg. of rye grains that were secured from Otto at Kokopellie Farm just before the ferry was pulled.   But Otto’s wonderful grinder is on the other side of the Yukon River.  So, for now, I am left to my own devices.

I tried to grind the grain with a combination of blender and flour sifter.  It took many, many passes.  It was possible to eke out a small amount of flour, but certainly not very efficient.

Although Dawson is small (about 1,500 people), it is the kind of community where you can put out a request for an obscure item, such as flour grinder, on the local Crier Buyer Facebook page and expect to get a response.

I was not disappointed.

Within a day, I was very grateful to receive a call from Louise Piché.  She had a hand crank flour grinder, not yet tried, that she had picked up somewhere or other and I was welcome to borrow it.   A flour grinder is a wonderful thing!   A couple of passes through the grinder along with a bit of an upper body workout and voilà – flour! Flour!!  Flour means the possibility of bread and baking!

We have flour!

Subsequently, I received another call – this time from Becky Sadlier who has an electric flour mill that we could borrow.  However Becky lives on the other side of the Klondike River, now filled with slush.  But Yukoners are never too daunted by the weather.  Loren Sadlier was making one last canoe trip across the Klondike, through the slush, and the grinder could go with him.  I had thought the hand grinder was a gift from the heavens.  The electric grinder was able to make an even finer flour!

There are still a few obstacles to overcome, such as the lack of yeast, baking soda, baking powder and crystalized sugar.  But where there is a will, there is a way. Let the baking experiments begin!  (And let me remember my lesson in grain moderation! )

Miche Genest sent me this wonderful breakfast option, Breakfast Caflouti, which only requires ½ cup of flour and no leavening agent.  It was a tremendous hit in our family – and a very welcome change from our usual fried eggs and mashed potato cakes.

A close look at the hand flour grinder and its handiwork. Photo by Suzanne Crocker.

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.

 

 

 

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

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”

Traditional Plants Community Info Session in Dawson City

On April 18th, Dawson City based ethnobotanist Leigh Joseph hosted 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.
Ethnobotanist Leigh Joseph
Ethnobotanist Leigh Joseph working with Devils club, an important medicine plant in Squamish.

Ginger in the North?

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!

Louise Piché's ginger is looking great! Photo by Louise Piché
Louise Piché’s ginger is looking great! Photo by Louise Piché

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?

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?”

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!”

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,

 

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”