2017: My Banner Year With Local Triticale

Triticale bounty!

by Miche Genest

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?

> Click here for a recipe for birch syrup shortbreads.

Follow the story of the Roskes’s grain growing adventures on their Facebook page, @sunnysidefarmyukon

 

 

Suzanne’s Blog: A Local Christmas Feast!

The 100-per-cent-local Christmas turkey dinner. Photo by Suzanne Crocker.

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.

Steamed Christmas pudding. Photo by Suzanne Crocker.

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!

> View recipe for Steamed Christmas Pudding with Hard Sauce
> See a recipe for Birch Eggnog

Christmas – a time for giving, a time for sharing, a time for family and friends and a time for feasting.  We have enjoyed all – during our 100% local Christmas.

Suzanne’s Blog: I Cooked a Steak!

Raw moose steak with its rub. Photo by Suzanne Crocker.

I cooked a steak!  This may not seem like such a big deal, but it is the first time I have ever successfully cooked a steak.  For many years, I was a vegetarian.  Actually this only changed when I hitched up with a moose hunter who liked to cook.  I am probably the only person on the planet who has difficulty roasting a chicken.  Steak, has also been a mystery to me.  How to cook it so that it is tender and not over done.  Not my forté.    Moose steak is particularly daunting, as it is not the tenderest of meats, requiring long, slow cooking or marinating.  So I have always opted to leave the moose steak cooking to Gerard.  He manages to cook it, thanks to marinades and the BBQ (a cooking device that I have also never mastered).

Ah, the marinade.  Let’s see – no soy sauce, no vinegar, no wine.  So how to marinade?  Gerard tried marinating in rhubarb juice, but it wasn’t very successful.  Perhaps it just needed more time.  Dawn Dyce of Dawson City to the rescue!   Dawn marinades her moose (and any wild game) in milk.  I had heard tales of Dawn’s most tender moose roasts, so I decided to give it a try.  In my case I had just made some chevre, so I had whey on hand and decided to marinade the moose steaks in whey.  At Dawn’s suggestion, I put the thawed steaks in a ziplock bag, added some whey, removed the air and set the bag in the fridge for 24 hours, turning it over now and again when I noticed it.

Steak cooking on the grill. Photo by Suzanne Crocker.

Hoping that the whey would impart tenderness to the moose steak, I still had the dilemma of flavour and how to actually cook the darn thing.  Enter Whitehorse chef Miche Genest!  One of the many lessons I had from Miche’s week long visit in my kitchen, was how to cook a moose steak with only the local ingredients I had on hand.  Miche taught me about rubs.  So, remembering her moose rub lesson, I removed the moose steaks from their whey marinade and patted them dry.  In the  re-purposed coffee grinder (no coffee in this house) I blended together dried juniper berries, nasturtium pods, and spruce tips, and then rubbed the spice mix onto both sides of each dried steak.  Then I wrapped the steaks in plastic wrap and set them into the fridge for a couple of hours.  Miche also taught me about cooking – hot and fast.  Miche likes her steak rare so she sears it for 1 ½ minutes per side.  I decided to go a little longer – but I did watch the clock.

The result?  Yummm!  Tender and tasty.  Drizzled with a moose demi-glaze (made from moose bones – recipe to come later).  Perhaps my ears deceived me, but I think I heard 15-year-old Kate say, “You could open a restaurant after this year, Mom.”  Fine praise indeed for the mother who didn’t like cooking!

> View the recipe for Moose Steak with Yukon Rub

Bee Whyld Produces “the Champagne of Honey”

Despite its sub-arctic climate, the Yukon is blessed with several apiaries. With care, bee hives can survive the harsh winters, even as far north as Dawson City. This is the profile of one of the Yukon’s honey producers.

Bee Whyld is a small apiary in Watson Lake, Yukon, specializing in producing Fireweed Honey. Owned and operated by Courtney and Joel Wilkinson, Bee Whyld was officially founded in June of 2016, although it had been in the works for a few years prior.

Bee hives around a field of fireweed - Photo Courtesy of Bee Whyld
Bee hives around a field of fireweed – Photo Courtesy of Bee Whyld

Courtney originally had a job as a salesperson for an Alberta honey company, and was working towards keeping her own bees. On a visit to the Yukon to visit her then-boyfriend Joel, she noticed the fields of fireweed common in the territory.  Courtney knew from her experience selling honey that Fireweed is not only one of the rarest honeys, and also one of the best for flavour and medicine, and this sparked the idea to bring bees up to the Yukon and make Fireweed Honey.

Bee Whyld’s hives have managed to successfully overwinter – Photo courtesy of Bee Whyld.

Beekeeping in the North is quite challenging, especially overwintering and maintaining the health of the hives, but through trial and error Courtney and Joel have learned what it takes to successfully produce honey in the Yukon.

This brood frame was attacked by a bear, who killed more than half the population of bees - Photo Courtesy of Bee Whyld
This brood frame was attacked by a bear, who killed more than half the population of bees – Photo Courtesy of Bee Whyld

Their honey bees gather all of the nectar that they turn into honey from the Boreal Yukon forests, with fields of flowers that are untouched by pesticides, and not genetically modified. Their honey is also both unpasteurized and raw, meaning they don’t heat it at all. This ensures all the natural antibiotics, pollen, and Royal Jelly are still intact within the honey,  making it a good choice for medicinal uses (such us helping to heal wounds, helping to fight off infections, helping to reduce allergies, and alleviating sore throats).

Bee Whyld’s Yukon Fireweed Honey has been called “the Champagne of honey.” It is a rare honey prized around the world for its medicinal qualities, and its light sweet taste.

Bee Whyld’s Yukon Fireweed Honey – Photo Courtesy of Bee Whyld

 

 

 

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.

 

 

 

Trying Specklebelly Goose from Old Crow

Specklebelly Geese migrate through Old Crow, Yukon every fall and spring on the way to and from their nesting grounds in the Arctic. Photo by Dee Carpenter

Miche here. When you go up to visit Old Crow you never know what that unique and generous community will send back with you — a haunch of caribou traded for some Taku River sockeye, or several pounds of King salmon roe. This year a friend and colleague presented me with a whole, wild, specklebelly goose.

I had never tasted a wild goose before. Bringing it home to Whitehorse, I plunked it in the freezer while I decided how to cook it.

The specklebelly, or greater white-fronted goose, migrates through Old Crow every fall and spring on the way to and from their nesting grounds in the Arctic. These geese are an important part of the traditional diet in Old Crow.

In early May the hunters were out on the Porcupine River, bringing home the birds for the family pot.

Every year, the hunter who got my goose gives all the women in his family a bird for Mother’s Day. He tells their men, who cook the goose, to follow the magic formula: 2-2-2. That is, slow-roast the specklebelly with two cups of water for two hours in a 200°F oven.

According to Ducks Unlimited, the specklebelly “provides the makings for one of the most delectable wild game meals you’ve ever eaten.”

This cook concurs. I followed a modified 2-2-2 formula, and that specklebelly was the best wild fowl I’ve ever tasted. Thank you Old Crow.

> Check out the recipe for Specklebelly Goose

—Michele Genest, The Boreal Gourmet

Farming Tradition Lives On at Pelly River Ranch

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.

Give tips, get lunch!

Spruce Tips ready to become a delicious syrup - Photo by The North Woods Cookshop
Spruce Tips ready to become a delicious syrup – Photo by The North Woods Cookshop

Your foraging adventures not only can help you stock your pantry with wild goodies, but they could also get you a delicious free lunch!

The North Woods Cookshop and Lunchbox, a Dawson City based catering company, is looking for generous foragers to share a bit of their spruce tip loot with them. For every four cups of spruce tips you bring them, they will treat you to a free lunch at their amazing new food truck, located in the lot next to the Westminster Hotel.

They have great plans for those spruce tips, including delicious syrups for their homemade sodas, as well as the spice mixes, rubs and gourmet salts they are known for.

Hurry up before the picking season ends, and remember to spread your harvest out over many trees to keep them healthy and strong. Georgia and Allie will thank you!

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.

 

Refreshing and Versatile Birch Sap

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!

Photo by Suzanne Crocker

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.

Will keep you posted!

Suzanne talked about her search for locally-sourced vinegar on a recent episode of Yu-Kon Grow It on CBC North’s A New Day with host Sandi Coleman.

Photo by Suzanne Crocker

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

Sweeeeeeet! A Bucket of Birch Syrup

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 .

Photo by Scott Buchanan

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.

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”

Author/Environmentalist J.B.MacKinnon Does Yukon Tour

J.B. MacKinnon, the award-winning independent journalist and author whose works include The 100-Mile Diet, a bestseller that helped catalyze the local foods movement, will be speaking and showing slides this week in the territory as part of the 2017 Yukon Writers’ Festival. The Festival is produced by Yukon Public Libraries in partnership with the Canada Council for the Arts.

All events are free and open to the public. MacKinnon’s Yukon schedule is as follows:

Monday 1 May
7 p.m. – 8 p.m. Dawson Library

Tuesday 2 May
1:30 – 2:30 p.m. Pelly Crossing School (students only)
7:30 – 8:30 p.m. Faro Library

Wednesday 3 May
7:00 – 9:00 p.m. Kwanlin Dun Cultural Centre, Whitehorse
15-minute reading along with other Festival authors plus reception

Thursday 4 May
7:00 – 8:00 p.m.Teslin Library

From vanished bison herds to collapsing fish stocks, the natural world as we know it is a shadow of what it used to be. In his talk and slideshow, bestselling author J.B. MacKinnon revisits a time when grizzlies roamed the Canadian prairies, wolves howled in England, and ten times more whales swam in the sea. He calls for an “age of rewilding,” in which we rebuild a wilder world everywhere—from the city to the backcountry, and also in ourselves.


J.B. MacKinnon’s latest book, The Once and Future World, was a national bestseller and won the international Green Prize for Sustainable Literature. Other works include the seminal local-food book The 100-Mile Diet (with Alisa Smith), and Dead Man in Paradise, which won the Charles Taylor Prize for Literary Nonfiction. J.B. also writes in the field of interactive documentaries, most notably for the NFB’s Bear 71, which premiered at Sundance. As a journalist, he appears in both major outlets such as The New Yorker and National Geographic and vanguard publications like Adbusters. J.B. is a rock climber, mountain biker, snowboarder, and—yes—a birdwatcher. He lives in Vancouver.

Yu-kon Grow It – Brian Lendrum: Goat farming pioneer


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.

Continue readingYu-kon Grow It – Brian Lendrum: Goat farming pioneer”

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.

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.

 

 

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,

 

Northern Food Network’s 1st Webinar – Dawson’s TH Working Farm School and Shirley Tagalik from Arviat, Nunavut

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.

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”