Pick Your Own .. Fun

When I lived in the city, I didn't think about going out to "pick my own". When I lived in the city, it was all about the Farmer's Markets. Now that I live so close to farms that offer the 'pick your own' option for food buying, I'm hooked. So here I am, encouraging you to escape the city for a morning and go grab your own food, literally.
In my area alone (and that is a 1 hr drive from downtown Toronto) there are a number of farms that offer the opportunity for you to come and pick strawberries, raspberries, peas, beets, tomatoes, flowers, peppers, squash and pumpkin. The "Hamilton Eat Local" site even puts out a map which details which farms do. I would imagine that the areas north and east of the city must have just as many farms which open their fields up to their customers.
"Pick your own" means you show up, bringing your own containers, and then head out into the designated rows to harvest as much (or little) as you want. You get to pick the produce that looks exactly like what you would like to eat. It's cheaper than buying it pre-picked (which is remarkable since farm gate sales are far cheaper than supermarket prices) and so much fun. You get all the benefit of 'homegrown' with a fraction of the work, and get to participate in getting your food to your dinner plate.
Most farms are open Monday through Saturday, and some offer pick your own on Sunday, too. They open early, so you can beat the hottest part of the day, and usually close somewhere around dinner time (say, between 6 and 7:30). "Murphy's", where I usually go, even provides port-a-potties and a make-shift canteen with snacks.
It doesn't take long to harvest what you'd reasonably use up, unless you are planning on putting some down - in which case you might need a couple of hours. It's not even a hard job physically - there is some bending and kneeling, but nothing when compared to weeding (which is the farmer's job in a 'pick your own' scenerio). You simply wander out to your row, put your bucket down and start foraging for the ripest specimans you can find. If you're picking strawberries, raspberries, peas or beans, you might even find yourself snacking while you work - a remarkable reward for your time investment since everything tastes AMAZING when you've just pulled it off the vine.
"Pick your own" is also a great adventure for kids - they get to help pick the fruit/ veggies, they get 'free' snacking opportunities, and if they get too bored they can run around the parking area (on a bare section of field) while you pick. Most importantly, they see WHERE FOOD COMES FROM.
Think about exploring your local farms, and give 'pick your own' a try. Come with a hat, sunscreen, a couple of containers, and some change, and then hit the highway for a nice drive. Just plan on picking twice what you need... you might find yourself munching through an entire container on your way home. (Lets just say that today I ate a pint of the seasons first peas, while driving)

To find a 'pick your own' adventure near you, visit:

http://www.pickyourown.org/canadaon.htm

It is such a fun way to spend half a day, and even more fun if you bring the kids or a group of friends. You can always spend the other half day canning or freezing your loot, or just making a delicious meal.

Thinking ahead to smoothies

So I bought my first batch of fresh strawberries on Sunday. I bought 2 flats (which were $20 each, more proof that buying direct from the farmers is a great deal for everyone), brought them home and immediately froze them ( apart from the 1 pint I gave to the neighbour kids and the pint I saved for us to eat today). The time and effort that I put into freezing them translates into some delicious smoothies in the winter, when we aren't getting a lot of fresh fruit in our diets. It takes a bit of space initially, and a bit of time, but it is so worth it!

• wash your berries well to remove as much pesticide residue as possible (unless they are organic)


• rinse them and let dry or pat dry with a papertowel (which can be composted, so I suggest that rather than staining your tea towels which you'll struggle to get clean later)


• stem them, and cut any huge ones in half.


• lay them out on a cookie tray, in a single layer, and without them touching each other. Put them in your freezer. If your freezer is too small (or too full) for a cookie tray, you can do it in smaller batches in a pie tin. If your freezer is unable to store even that, you can bag them without freezing first, but they will mush up and freeze together so you'll have to chip them apart when it comes time to use them


• Freeze each batch for a couple of hours, until the strawberries are frozen.


• Transfer the frozen strawberries into a ziploc bag (I wash mine in the laundry machine and reuse them so I don't feel guilty using them) or any plastic container.


• Label them so that you know what's in there and use it up! Don't forget to include the date and year.


• If you plan to keep your options open in terms of perhaps baking with them, you can also measure out a certain amount and package them that way (eg. 1 cup measurements). Make sure you mark the measurement on the container!

I use up the strawberries in baking and smoothies. Even though I put them in the blender frozen and whole, if I add a bit of liquid they blend up without any trouble.

It feels like a total luxury in January to be drinking a fruit smoothie (I preserve as many kinds of fruit as I can this way so I have a variety of options) that tastes great and gives you much needed vitamins and nutrients. It also makes it so easy to get your daily fruit requirement at a time when the fruit is either imported from who-knows-where (grown under who-knows-what conditions) and transported a million miles only to have you pay a fortune for it. It's a very simple and low-tech way to 'eat local' year round, and treat yourself at the same time.

Strawberry Vinegar

Another way to use up some delicious fresh strawberries while they are in season (in case you're tired of eating them right out of the fridge!) This vinegar is great in salads (when combined with olive oil - try heating it gently and add it to salad with goat cheese!), slaws, or marinades.



STRAWBERRY VINEGAR (makes 3 pints = about 1.5L= approx 6 cups)



EQUIPMENT:

• jars for storage: you can use 3 x 500 ml jars (with lids and screw caps


• large non-reactive (ie not aluminum) saucepan


• coffee filters

INGREDIENTS:

• 2 pints of strawberries - well washed (they often have pesticide residue on them), stemmed and halved.


• 1 quart (which is just shy of 1 L or 4 cups or 32 oz) cider vinegar


• 1 cup sugar

METHODOLOGY:

• Sterilize your jars in a large soup pot. Bring enough water to a boil to cover the jars (and fill the insides, too) and bring the water to a boil. Boil for about 10 minutes.


• In your large saucepan, combine all the strawberries but 1/4 cup (to be used later) with the vinegar. Let sit for 1 hour.


• Add the sugar to the saucepan and heat to a slow boil to dissolve the sugar. Stir to help dissolve the sugar completely. Simmer 10 minutes.


• Use a coffee filter to strain the mixture into your 3 sterile jars. Press out as much juice from the berries as possible, using a wooden spoon.


• Add the reserved strawberries to each bottle.


• Put the lid on, tighten the screw bands until they are snug, and label it (including the date).


• Store in a dry, cool, and dark place for 3 weeks before using.

YUMMY.

Country Gal Strawberry Jam

So local strawberries are on the verge of being available... one of our nearby farms is advertising June 22 as the first 'pick-your-own' day, so Ontario strawberries should start to flooding the farmers markets any time (or your local superstore... if that is your only option). In honour of the first fruit of spring, here is a recipe for strawberry jam that DOESN'T REQUIRE PECTIN, and which you can make in your kitchen.
This recipe is started on one day and finished the next.

EQUIPMENT TO START WITH:

• 1/2 pint jars (you buy them in boxes of 12, but you'll use them up by the time summer is done) and lids with screw bands (available by the box, or they should come in the box of jars)
• Saucepan for making the strawberries
• "Kettle" sized pot for processing .. if you plan to preserve a lot this summer (salsa, tomato sauce, anything like that) it is worth buying a water-bath sized pot (they are available at Canadian Tire and come with all the accessories) but you can also use a big soup pot.
• plastic spatula, wooden spoons, perforated skimmer (or a slotted serving spoon if the slots are small enough, or a small strainer)
• Either jar tongs (also at Canadian Tire) or if you don't want to invest in a pair, get one of those silicone oven mitts... you need a way to pull the hot jars out of the hot water.

INGREDIENTS

• 8 cups (about 2 pounds) of strawberries - buy a bit extra so you can discard any fruit that isn't perfect. You'll need to hull these (take the leafy bit off)
• 1 lemon
• 5 cups sugar (I know it seems like a lot, but sugar is part of the pectin / preserving chemistry. You can can without sugar, but you need sophisticated ingredients)

METHODOLOGY for 4 x 1/2 cup jars

• Wash the fruit and pat dry. Hull the strawberries and discard any that aren't perfect.
• put the fruit in large saucepan and cook gently over very low heat for a few minutes to start the juice running. Take care not to let it burn - stir if necessary.
• Remove from the heat, and mash the strawberries.
• Let stand overnight.
• Put a saucer and 3 teaspoons in the fridge.
• The next day, add ALL the juice from the lemon, and the sugar.
• Bring to a simmering point over low heat.
• Stir well while the sugar is dissolving.
• When the sugar has dissolved, increase the heat and boil rapidly for 10 minutes, stirring occassionally to prevent burning.
• While the jam is boiling, fill your kettle or large stock pot with water and bring to the boil. You only need to fill the pot up about 1/3 full... you only need 2" of water above the jars for the water bath.
• The juice will reduce and the jam will start to thicken.
• Take off the heat.
• Test for set: take a teaspoon from the fridge, and take 1 teaspoon of the jam and put it on the cold saucer from the fridge. Put the saucer in the fridge or freezer and leave for 5 minutes. After 5 minutes, push it with a finger... if it offers resistance or crinkles, it is ready. If it is still liquid, return the jam to the heat and boil for a few more minutes. Then test again. Make sure you take the jam off the heat each time you test so you don't burn or ruin your jam.
• When the 'setting point' has been reached, skim the jam with a perforated skimmer. Stir the jam well and let stand for 20 minutes for the fruit to settle.
• While it is standing, 'sterilize' your jars (you will need 4 or so for this recipes) by putting them in the boiling water in the kettle or stock pot. Let them boil for about 10 minutes.
• Put a small saucepan on the stove with a few inches of water in it. Bring it barely to a simmer and put 4 x lids (not the screw bands) into it. This will soften the seal around the edge.
• Take your jars out of the kettle, and ladle the jam into them while they are still hot. Leave about 1/4" of 'headroom'
• Press a spatula down the sides of the jars, to release any air bubbles in the mixture.
• Carefully wipe down the mouth of the jars with a damp paper towel (you can use your hot water for this) ... you don't want any mixture on the glass as this will prevent the lid from sealing properly. Put a lid on the jar (careful, they will be hot) and place a screw band over it. Don't tighten the band to tightly, just until it's snug.
• Do all the jars like this.
• If you are using a stock pot, you might want to put a folded dishtowel in the bottom of the pot, to cushion the jars.
• Put the jars into the kettle or stock pot. If you are using a stock pot, you should put more towels around the jars to keep them from crashing into one another. Some people recommend putting another towel on top of your jars and weighing them down with a heatproof plate to keep the jars from floating.
• You only need to have 2" of water over the jars, so don't have the kettle or stock pot filled to the top. If you don't have enough water, add more to reach the 2" mark.
• Bring the water back to the boil slowly.
• Once the water reaches a boil, start timing. You need to boil the jam for 5 minutes.
• Once the 5 minutes has been reached, remove the pot from the heat and carefully take the jars out of the water. Don't let them turn too much to the side, try to keep them upright. If you don't have jar tongs, you can use a ladle to get as much hot water out of the pot as you can, and then use your silicone mitt to pull out the towels and jars.
• Put the jars on a non-marking surface (your stove top would work, away from heat, or an old wooden cutting board. Let the jam cool. You should hear a "pop" sound as each jar cools - this is the sound of the seal being set on the jar.
• Once the jam cools (and this takes a while) lable them.
• Store them in a dark, cool cupboard or panty.

Any leftovers can be refridgerated and enjoyed immediately!

Flowers

When Mel approached me and said that she was doing an experiment, I was completely on board and yet skeptical due to my and my BF's living arrangements. He lives in a studio in Chinatown with just a fire escape and I live in a condo with no direct sunlight.

Mel graciously gave me three types of tomatoes. Whipper Snapper, Brookpact and Silver Fir (I think that's how you spell it.) My Whipper Snappers have not only grew to a crazy height (inside my BF's studio apt) we now have flowers. Obviously not having bees to cross pollinate, I have taken it upon myself to do it manually. I have become the bee... I bought a paint brusha and I go from flower to flower, moving the pollin around.

We have also started putting the million Cayenne pepper plants, and herbs on the fire escape and they look amazing out there.
















As you can see the basil is coming up well and there are just a few of the cayenne peppers!

T

Salsa Verde

Since perennial herbs are one of the first things up in the garden, I thought I'd pass on a great recipe for "Salsa Verde" - it's a yummy, tangy variation on pesto.

SALSA VERDE

1 cup (packed) fresh Italian or curly parsley (Italian is a bit more intensely flavoured)
2 Tbsp capers, drained
1 garlic clove, peeled (you can add a 2nd if you love garlic)
1/3 cup pine nuts (toasted if you want a stronger flavour)
1 Tbsp balsamic vinegar
1/2 cup extra-virgin olive oil (ideally cold-pressed)
Salt and pepper to taste

In a food processor (a blender would work, too) combine the parsley, capers, garlic, pine nuts, vinegar, salt and pepper until smooth. With the machine running, pour the oil through the feed tube and combine until well mixed and smooth. Adjust the seasonings.

You can use this anywhere you'd use pesto. It's also great on bean dishes. I don't eat meat, but it would probably be great on something like chicken. You could also substitute basil for the parsley, for a slightly more 'pesto' flavour.

I made a huge batch last fall so I could use up the last of the herbs when I knew the killing frost was approaching. I divided it up into ziplock bags (or freezing it in ice cube trays would work, too) and then pulled it out periodically during the winter months for a bright taste of summer. Because of the oil, the sauce doesn't freeze into a hard block, so it's easy to break off a chunk for defrosting and put the rest back into the freezer.

It really only takes a minute or two to make it, and it's totally delicious.

Finally Peas!

I've discovered that I shouldn't blog about my plants when I'm hungry because I feel impatient about getting to the fun of harvesting!
My local newspaper ("The Glanbrook Gazette"!) has already started running ads for the numerous "Strawberry Social" dinners being held in the area, and for the various 'pick your own' farms in the neighbourhood where the peas and strawberries will soon be available for picking. My sister thinks that it was June 25 when she brought the kids down last year for a day of strawberry picking. Clearly 'harvest time' has begun.
But in my garden I only have 2 small peas and maybe 4 more flowers, while my (2) strawberry plants only have 1 flower each. Granted, I planted my strawberries late and this is their first year. But the peas have been in the ground since Apr. 19 and sprouted soon after. They are also between 1 1/2 and 2 1/2 feet high. So why the delay in flowering? I know that 'climbing' varieties produce later than dwarf varieties, but my impatience flares up (and maybe a bit of concern that I've done something wrong along the way??) when I see only 2 tiny (but yummy looking) peas.
Yet my tomatoes seem to be thriving, and the beans, too. The pepper plants look healthy enough, but since it's been so cold and wet this spring, they aren't flowering too vigorously. I keep my fingers crossed that July will be nice and hot so the pepper will have time to mature! I've read that you can put plastic containers around your peppers to trap the heat... if the weather stays so cool, I just might give it a try.

Finally, I've been getting "word of mouth" updates...At last count, I gave away 31 tomato plants to people who wanted to grow heirloom varieties, but who might not blog about it. Those plants are growing at various rates, and in a variety of conditions... some haven't even been transplanted out of their 6" pots yet and are flowering anyway.....???
A few people are growing their plants mostly or all indoors. Tara A. is pollinating her indoors tomato plants with a small paint brush. Bruce's Brookpact is 2' tall and flowering, even though it is being grown indoors and at last check was still in it's 6" pot. The rest seem to be residing either in full gardens or in containers, growing full tilt. I can hardly wait for the weather to heat up so the fruit starts setting!

Happy almost first days of summer.....

Ecological Pest Control Part 2

More on the bug / disease / pest management front... this posting is all from "Mother Earth News" ( Wise Living Series: Guide to Growing Your Own Food, 2009)

APHIDS
* encourage beneficial insects such as ladybugs, lacewings
* diatomaceous earth, dusted on the leaves of your plants (check out www.uharvest.ca for purchase options)
*spray them with a blast of soapy water

SLUGS & SNAILS
*diatomaceous earth, sprinkled around the base of the plants
*crushed up egg shells layed in a ring around the base of the plants
*handpick or trap and kill or release somewhere FAR AWAY
*don't water in the evening as slugs like dark and moist environments

SPIDER MITES
*strong spray of water under leaves to wash them away
*encourage beneficial insects

TOMATO HORNWORM
*start looking for them in early summer, twice weekly. Pick off

TOMATO FRUITWORM
* encourage beneficial insects and wild birds
*handpick them off

THRIPS
*grow flowers to provide pollen and nectar for beneficial insects
*reflective mulches

If you are having trouble identifying your garden visitors (and determining whether friend or foe), Mother recommends buying the book "Garden Insects of North America" or you can go online to vegipm.tamu.edu/index.cfm for photos and descriptions. This is an American resource, but I still found photos of some of my more feared creatures.

It is generally recommended that you keep your soil as healthy as possible, and your plants properly watered, so that they have natural defenses to withstand the odd biter/chewer/sucker. Handpicking and/or spraying can also keep an infestation under control. Encourage beneficial bugs and birds by planting flowering plants and providing a bit of water. Plant trap crops like nasturtium. Plant deterrants like marigolds and onions around your tomatoes.

The most important thing you can do is VISIT YOUR PLANTS DAILY. Don't put them out back and only come out once in a while to water. If you check on your plants each day you will be able to tell when they need a watering, or when you have unwelcome visitors. It's much easier to prevent an infestation than to deal with it once your plant has had serious damage done to it. Remove any infected leaves or branches and destroy them (you can compost them if you have one and it's working). Keep the garden area clean. DON'T SMOKE WHILE YOU HANDLE YOUR TOMATO PLANTS (you can spread the tobacco mosaic virus).

Finally, don't handle your plants when they are wet - it can encourage and spread fungal diseases.

If in doubt, google "organic pest management for gardens" and you'll get LOTS of advice!

To be continued....
Mel

Ecological Pest Control Part 1

My parents gave me the book "Ecological Gardening" by Marjorie Harris and it is a GREAT resource to have on hand. She gives advice on creating /maintaining healthy soil, on composting, and on good vs bad creatures that might visit your garden. I thought I'd include some advice on pests / diseases here, taken from her book:

DEER (probably only relevant to my mom)
* spray plants with a solution of 6 fresh eggs to 4 litres water. This can also be put around the base of trees, and on grasses or shrubs. Renew after rain.
* Break a whole egg under rose bushes.
* apparently "Lifebuoy" soap, suspended in pantyhose and hung around the perimter repels them
* of course human pee always works....

RABBITS
* a fence might keep them out
* scatter onions, blood meal, cayenne pepper, and/or wood ashes around the plants

CATS
Cats will not only use your garden as a bathroom, they may also take to napping on your plants (mine has)
* try putting sticks or pointed rocks around your plants or where you want to keep the cats from going - it makes your garden a lot less comfy
* my own note about using cayenne pepper - people recommend it, but it really irritates the mucus membranes of animals like cats and squirrels, and there have been reports of squirrels tearing their eyes because they've been scratching at their burning eyes.

RACCOONS
* blood meal around plants will apparently deter them. Renew after rain or watering
*flashing lights and cat pee will keep them out of your garden (maybe let your cat pee in your garden after all??)
*apparently a FLIMSY fence around a vegetable patch will deter them... as they climb the fence it wobbles and they fall off once they get to the top

BUGS & OTHER MOVING PESTS

*In general, try to keep your garden area clean of plant debris and dead leaves. Try not to let water collect (unless it is for the good bugs or birds to drink from) and try not to let wet stuff hang around.
* A strong spray of water will often knock most pests off your plants
* Try a soap solution ( 1 tsp Ivory soap or any pure soap - not detergent which burns - with 1/2 litre water) and spray it on your plants
* asparagus juice sprayed on tomato leaves protects them from bad nematodes
* marigolds planted near tomato plants protects them from the same nematodes
* Garlic spray will kill most pests. To make it, soak 3 to 4 chopped fresh garlic cloves in 2 Tbsp mineral oil for a day. Add 1/2 litre water and stir, then strain it. Use in a ratio of 1:20 garlic to water and spray on your plants.
* If you add a small chopped onion to the above mixture it will make an effective general spray.
* Rose protecting spray: Chop up some tomato leaves, soak in water then strain. You can also boil the leaves in water, let cool then strain. Spraying on your rose plants will destroy black or green flies, caterpillers or aphids. If you plant garlic or parsley near your roses this will also help protect them from things like aphids.
*slugs can be handpicked from your plants in the evening or early morning (look under leaves and mulch for them, too, as they like a moist dark place to spend their days) and stepped on. They will also drown in beer - put a saucer of beer in your garden, with the lip of the saucer level with the soil. They crawl in, drink and drown. Marjorie Harris also says that powdered ginger sprinkled around your plants will deter slugs.

Next post I'll describe some methods for specific pests / diseases / conditions.

Finally sunny days

Hey all,

Following my planting(s), the days were mostly cold, rainy and/or overcast. But in the last week my garden has been blessed with a few intermittant days of sun (at least) and today the temps got up towards 25. The tomatoes have responded gloriously!

I have a few flowers forming on my Japanese Black Triefel and Purple Calabash. The Amish Paste are shooting upwards, on nicely thickening stems. And the Bonny Best and Striped German also seem to be thriving. After spending their entire lives (so far) giving me nothing but stress (and that would include the plants I grew to give away) the Hillbilly's are finally starting to smarten up.

I have a couple of blossoms on my pepper plants.. but HERE IS SOME ADVICE: peppers do NOT seem to like wind or anything too harsh... I had them on the deck where it is a bit windy and they just bent over like old men. Once I moved them down into the garden, where they were protected from the wind, they seemed to perk up again.

I've included a photo from my gaggle on the deck. I had a couple more balcony-dwellers, but I've been gradually giving them away... I gave one to my Bubbie (Jewish grandmother) and my mother-in-law. They have balconies in 'adult style' apartment buildings, and not only did it seem great to give them access to fresh tomatoes, but I thought it'd be interesting to update the blog on the progress of more 'traditional' apartment dwellers.

My peas are finally showing a bit of progess.. I have one flower, from the "Laxton's Progress" bunch. This is surprising to me, since they were slow to sprout and have been slow to shoot up.

For all of you who haven't transplanted or planted your tomatoes... NOW IS THE TIME.

If you are going to plant them into containers, harden them off and do it ASAP. You want to give them as much time to grow their root system as possible before they try to push out blossoms. Don't forget to plant them in potting soil! Dig a hole, fill it with water and then let it sit for a while so the water sinks in. Water your transplant. If you are using the 'peat pots', make sure the pot gets nice and soaked. Put the plant in - and if you're using those peat pots, make sure the hole is deep enough that the whole pot gets buried. Bury them about 6" (or up to the bottom set of leaves) so they can send out roots from the stem. Fill the hole in and water well. Be sure to put the stake or cage you're using in while you transplant them, so you don't disturb the roots afterwards. The Whippersnappers shouldn't require caging, and the Brookpact should only require a cage at most. It may take them a few days to send out more roots (so they will look 'stalled') but after they get established, they will shoot upwards really quickly. Be sure you've hardened them off before you put them outside full time!

If you're planting them in the garden, harden them off, dig a hole in the garden (if you are not using intensive gardening / square foot gardening, the minimum spacing is 2', up to 3' spacing) and put a good scoop of compost in the hole. Water the hole and let it sit for a while. Water your transplant well, and the same goes for those peat pots... make sure they're saturated and bury them so the lip is under the soil. Put the plant in at least 6" or up to the bottom leaves, and fill in the hole. Water well. Just like the containers, they will 'stall' while they develop a new root system from the stem, but it will be worth it as that new root system will help them withstand wind and drought. Be sure to stake them as you plant them. For the 'sprawlers' (Striped German, Hillbilly, Purple Calabash, Cherokee Purple, etc) you will want to put a stake in that is upwards of 6'.... indeterminant heirlooms grow much taller than dwarf or determinant varieties.

Don't forget to companion plant, where possible... jam some basil, onions, garlic or marigolds around your plants to keep the pests at bay.

My progress?

Hi all .....well my veggies & herbs are all in and waiting for some decent weather? It has been a bit cool and windy lately. Tomatoes are doing fine ...but some heat would be helpful. We have a hungry rabbit that has been around visiting , and enjoying the lettuce we planted. The rabbit also likes to chew on the rose bush? thorns and all. No sign of beans yet, but I am sure it should be any time. Happy gardening to all......."as is the garden, such is the gardener"
"soil is the substance of transformation" cheers Marj

Progress...

I just wanted to share a lovely photo of one of my whippersnappers. I have another one that is growing slowly and 2 more that just sprouted on Friday.. how exciting! On another note, my BF and I are excited by the quantity of Cayenne pepper plants we have.

We also have a bit of basil, and Chives. I am still holding hopes for the Olive trees although no sign of life.

That's all from the tiny apartment that is my BF's.

Cheers
T