I'd Hack That!

I'm a food hacker. I love to take a dish and find out how I can hack it into healthfulness.  With the myriad of diseases and food "sensitivities" (which sounds so delicate, but we all know what ugly terror these little sensitivities bring) that are plaguing us humans, we've all been forced to get a little creative with our dinners. The other night, I successfully (read: didn't burn it, totally ate it) hacked a Shepherd's Pie - I substituted the ground beef for mushrooms and edamame and changed the mashed potatoes to mashed cauliflower and turnip. It was delicious! I honestly believe you don't have to "miss" anything when you change the way you eat. Any favourite recipe can be hacked. I've included some of my favourite recipes that I've collected from our Pinterest board that offer a different take on a classic dish.

Spinach Burgers 
(or Spurgers, maybe...? No? Come on...)

Source: thevillagecook.com via The Cottage Gardener on Pinterest

Let's be honest. I like me a good ol' fashioned burger. I'm pretty sure the folks down at Five Guys Burgers know me by toppings "No onion? Extra mushrooms? Welcome again, my friend."  But there is only so much I can take before the chronic meat sweats kick in. That's why I love these Spurgers. Yes, I will keep using that term until you use it too. 

Spaghetti Squash Boats with Meatballs 
(or "Cheatballs", using Quinoa or Veggie Ground Round)

Source: alaskafromscratch.com via The Cottage Gardener on Pinterest

Where I grew up, there was a stream that ran the length of the street where our home was located. Every spring, when it thawed, my family had the Annual Spaghetti Boat Run. My brother and I would take hollowed out spaghetti squash halves and create our own unique boat, complete with masts and flags, and stick-person crew. Then we would put them in the water and race them to the bottom of the hill.  Winner got bragging rights.  You, too, can get bragging rights by making this dish. 

Oven Baked Zucchini Fries 
(with Heirloom Tomato Ketchup!)

Source: bakenoir.com via The Cottage Gardener on Pinterest

These are AMAZING. They taste kinda buttery, too, and if you add Parmesan cheese, then they taste buttery AND cheesy. You can't lose. If I wanted to be SUPER healthy, I would serve these with my Spurgers. 

Cauliflower & Turnip Mashed Fauxtatoes 
(It sure BEETS the original. That's one for all you veggie lovers out there. I'm here all night.)

Source: kitchenparade.com via The Cottage Gardener on Pinterest

I make this all the time. Sometimes, if I'm feeling fancy, I'll add a beet so that they turn this awesome pinky colour which is really attention-getting, especially for a dinner party where you want your friends to be impressed and jealous of your mad kitchen skills. 

Want more? ------>   

The Cottage Gardener is now certified as a Bee Friendly Farm!

The Cottage Gardener is now certified as a Bee Friendly Farm!

Why did we decide to take this step? We've always grown organically and encouraged bees and other pollinators to visit our gardens. But we've noticed over the last few years that we are seeing fewer and fewer bees - both honeybees and bumblebees - visiting our crops and gardens. Upon doing a bit of investigation, we've discovered that all pollinators (and there are over 1000 species of pollinators in Canada!) are under serious threat. They're losing their natural habitats and their food sources due to increasing urbanization, industrial farming, monoculture and the increasing reliance on pesticides and herbicides. Bees are responsible for pollinating a large percentage of our food crops, so a loss for the bees is also a dangerous loss for us.

The Bee Friendly Farming initiative is designed to draw attention to the plight of our pollinators and encourage people to provide supportive habitats for bees and other pollinators. It's not difficult - there are many simple steps you can take to make your own garden more bee-friendly. I found it interesting that, for example, single-bloom flowers are better than double-bloomed ones and that bees' favourite flower colours are white, yellow and blue. Heirloom and native plants are particularly appropriate for pollinator plantings because of their flowers' simplicity, fragrance and - believe it or not - their pollen. Yes, modern breeders are starting to produce pollen-less flowers! Don't go there. Also be sure to have plants that flower in all three major seasons so that the bees have a constant source of food. Leaving parts of your land undisturbed encourages native bees as the vast majority are ground nesters.

Want to find out more? Visit Pollination Canada's site at http://www.pollinationcanada.ca/  for some great resource information.

Plant Profile: Ground Cherry

"Aunt Molly's Ground Cherries"

The first frosts of the season have arrived, the last of the seed crops have been pulled and are currently drying in the greenhouse and our ground cherries have finally succumbed to the cold. How I'll miss my daily forays out to them, peering under each plant for the fallen, ripe fruit nestled in the straw. Ground cherries have to be one of my favourite plants in the whole gardening world! What's not to love about a plant that's easy to grow, is largely disease-and-pest-free, produces prodigious quantities of incredibly tasty fruit and takes all the guesswork out of when to harvest?

Yet, more often than not, I'm met with blank stares when I offer it up to others. “What's that?” they ask suspiciously. Well, I tell them - it tastes really good; don't eat the husk; it's kind of like a tomato but not; try it – you'll like it! And they invariably do.

The ground cherry, also known as a husk tomato or cape gooseberry, is actually a relative of the tomato. Native to the eastern U.S., it has been cultivated in North America since the 17th C and was a staple in the cuisine of the Pennsylvania Dutch, who used them in soups, pies and preserves. I have never baked with them, as I like them much too much fresh from the garden. The tiny little 1/2” fruits have a solid flesh and are incredibly sweet. Each fruit develops inside a papery husk that turns brown as the fruit ripens. Because it's protected by the husk, the fruit is largely blemish-free and, once harvested, will store for several weeks inside the husk so don't remove it until you're ready to eat. The fruit has another unique characteristic: when it's ripe, it falls off the plant and onto the ground (hence the name). Harvesting is so easy – each day, I make the rounds of my plants and search under them for the fallen fruit. I find it's best to lay a solid layer of straw under and around the plants; that way, the fruits don't land on the ground and get dirty.

Ground cherries are prolific producers: 1 – 2 plants should suffice a family. The only real maintenance they require, I've found, is to watch for potato beetles. These insects like all members of the Solanaceae family and ground cherries are no exception. In early summer, they'll lay their eggs on the underside of the leaves and the hatched larvae proceed to feed on the leaves voraciously. However, I've found that a daily inspection of the plants for a couple of weeks will break the cycle. I turn over each leaf and remove those I find with either eggs or larvae. I then drop the leaves on the ground and grind them into the ground (I wear rubber boots for this, being the squeamish sort). The effort is worth it - once the cycle is broken, I find no other problems with the plants; they basically take care of themselves. Ours did well this summer despite a severe drought and were still producing loads of fruit until the hard frosts.

These plants are sprawlers, growing to 2' and spreading to 4', so give them a bit of room. They don't need staking, preferring to spread out over the ground. They like full sun. Like tomatoes, they need to be started from seed indoors 4-6 weeks before the last frost. They're not frost-tolerant, so transplant them outdoors after all danger of frost is over. 'Aunt Molly's', the variety we offer, has orange-yellow fruits and has a taste reminiscent of tangerines. It's renowned for its flavour and productivity!

Nature vs. Nurture, or "Back off, bunny. Get your own garden."

When I first moved out to the 'burbs, I was so excited to finally have some green space! I was even more excited to discover a little baby bunny living underneath our deck – I fed it carrots and lettuce. And then there were these adorable squirrels and chipmunks! Such delightful creatures – I fed them cashews and sunflower seeds. One night, I looked out my dining room window to see a fat raccoon sauntering down the sidewalk without a care in the world. “Keep on keeping on, little scrounger,” I thought with a smile.

How naive I was.

I see these woodland creatures differently now. They are mini mongrels, set to eat my Orach and steal my squashes while I sleep.

At first, I noticed dig marks in my freshly seeded beds. Then I noticed that my turnip greens looked nibbled on. But the final straw came when I noticed deep gashes in the skin of my baby Delicata squash. That's too far. You do not get in the way of a woman and her winter squashes.

The first thing I tried was to put up barriers. I collected sticks and branches and laid them over top of my containers to try to deter the dirty little culprits. Surprisingly, this was somewhat successful. It kept the raccoons at bay long enough for the little seeds to germinate and stand on their own. For the starter plants I had (pepper and ground cherry), I put tomato cages over the small plants.

But the dig marks in the raised beds were more tricky. I had heard that bone meal was a good deterrent, because it made the ground smell like death to the animal nose and, naturally, that's not very appetizing. I generously tossed the bone meal into my gardens. I was happy to discover that it did not smell like death to the human nose. It seemed effective for about a week. But once my squashes in particular started to bear fruit, it was too tempting to the raccoons and bunnies and other little nibblers. They braved the stench of death and carried forth to scratch up my squashes.

Finally, I acquired some row cover – a thin, breathable, opaque covering that basically acts is a blanket for my gardens. Bonus points: it raises the temperature of my raised beds by a couple of degree, says Dad, so my late season plantings have a bit more time to cook.

So far, using the row cover has been the most effective way for dealing with my hungry late-night visitors. It's my own fault, to a degree. I encouraged these little beasts, with my sweet voice and delicious vegetable choices (because as we all know, heirlooms taste a gazillion times better than any of the hybrid, grocery-store veggie fare).

Hopefully the woodland creatures and I can share this green space peacefully... as long as they leave my squashes alone.

The Best Laid Plans... Require My Mother (Reflections from a First Time Gardener)

 

Growing up, I would sometimes join my parents at their seed shows to help out. I figured I’d do some cash sales, hang out with the folks, maybe they’ll buy me a hamburger later - you know, easy peasy!  After my first jam-packed Guelph Organic Conference, I knew this wasn’t gonna be easy. I was being asked questions, like “What was this?” and “How do I grow this?” and “Why don’t you know what zone this is appropriate for?” I would stare back at the inquisitive soul, smiling, completely at a loss for words. Sure, if asked, I could sing the entire score of The Phantom of the Opera on the spot to this gardening aficionado , but tell them which tomato is good for making sauce? Oh heavens no. You need to ask my mom. So to assist our customers best, I made myself a name tag that said, “I’m friendly but useless. Ask my mother.”

Fast forward to this year, and I’ve officially joined my parents at The Cottage Gardener handling a lot of administration and customer relations. Slowly but surely, I am learning about dirt and all the wonderful things you can do with it. And with the new house I had just purchased with my new husband, I knew what I had to do: build my first garden .I surveyed my yard. Typical, suburban greenery. Easy, right?

I made my garden plan and proudly showed it to  my mother. She looked at my plan: squash, herbs, tomatoes, ground cherries, and peppers. She paused. "Can I dig now?" I asked her, impatiently. She smiled - uh oh - and began to explain the litany of things I needed to consider. What is my soil quality? (Cement-like) How much sun do I get? (6 hours - a good thing) How far apart was I going to plant things? (I needed more room) What tools do I already have? (Tools, you say?). 

I redid my garden plan. Four raised-bed 4x6 gardens, plus some containers for last minute things I just couldn’t resist growing. To fix my soil, I carted home bins full of compost dirt from my parent’s house every night after work. I made a detailed shopping list for these "tools" she spoke of and on a Friday in May, my husband and I trekked off to Canadian Tire - plan in hand. There we stood in the Gardening section, amidst all the tools and gnomes and decorative pots. The pressure was on. I had to make some snap decisions in Aisle 12. After living in a box in the sky in downtown Toronto for many years, I was ill-equipped to navigate this enticing but confusing section of the store.


For example:

1) Question: Do we get a wheelbarrow?  

Considerations: My husband wanted it.
The Final Decision: I said no. “Our yard is so small, and the wheelbarrow is so expensive!”    

The Repercussions: The grueling task of carrying load after load of discarded weeds across our yard in a old laundry hamper.

2) Question: Which of these pole-like tools should we get?  
Considerations: I’m very short.
The Final Decision: Purchase the tiniest shovel in the world. “I’m tiny and this shovel is tiny and it’s so cute!” I say.
The Repercussions: After several hours of digging up the raised beds, I look to the sky and cry, “Why why why did I pick the tiniest freakin’ shovel in the world?! This is so hard!” Painful regret. Even a tiny person needs a big shovel in this world.

3) Question: We need to till the garden. Should we get the The Garden Claw?
Considerations:  “I’ve seen this on TV!”, I say with excitement. “It looks amazing!”
The Final Decision: Made for TV means made for me!
The Repercussions: It was too tall for me to use. In fact, I would shove it in the ground and then could do acrobatic balancing work on it because that thing was NOT gonna move. Oh yes, it’s all fun and acrobatics until someone breaks The Garden Claw.  Which I did, trying to be funny.  

And outside we went, our loot in tow. After three hours of exhausting work just harrowing the garden, we took an omelette break. Back to it. Three more hours. It was getting late and the sun was waning. I stood up to assess our work and a furrow came across my brow. With a whimper, I dropped to my knees and dug my hands into the dirt and looked up at my husband with glassy eyes, “Isn’t this supposed to look like dirt? How the hell are we supposed to turn this grassy mess into nice brown dirt? This should look like dirt. This isn’t dirt.”

After a moment, I knew what to do. I took a picture of our gardens so far and sent it to Mom.  “Is this right?” I texted her. “Yes! Everything looks good! You did it!” she texted back. I smiled, relaxed, and looked upon our gardens with satisfaction. See? I just had to ask my Mom.

 

Cooking with Heirlooms: Patty Pan Pizza

I might have the best job in the world. The other day at the end of the workday, my mother comes to me, in her hands this gorgeous green thing – Benning's Green Tint Squash – a perfect patty pan squash. “Would you like to take this home?” she asked. Do I want to take it home? Has she met me? Of course I do!

Side note: When I first started working here, I stood before the wall of 700 varieties of seed, trying to fill an order for Cocozelle Zucchini. Minutes passed and I was frustrated (patience was never one of my virtues), “Where is the zucchini?” I called out. “It's in the summer squash.” my mom called back. Well, that doesn't make any sense, I thought to myself. At least another month would pass before it was explained to me that summer squash and zucchini were the same things. Oh dear.

Back to the patty pan squash. If you've never seen these before, you'll be amazed. They are beautiful, colourful round squashes with scalloped edges. “What do I do with it?” I asked her. “Well, I usually chop it up in a stir-fry. What else do you think we could do with it?”

With our creative thinking caps on, we came up with the Patty Pan Pizza.

Ingredients

1 Patty Pan Squash, sliced into ¼ inch thick pieces.

¼ Teaspoon Extra Virgin Olive Oil

2 Small Heirloom Tomatoes (I used Morden Yellow and Pomme D'Amour)

1 Heirloom Sweet Pepper (I used Marconi Red)

¼ Cup Extra Old Cheddar Cheese (Mozzarella could work too – but this cheese is my personal favourite)

2 Tablespoons Parmesan Cheese

1 Teaspoon Summer Thyme

… and any other pizza toppings that suit your fancy! I added Montreal Smoked Meat to mine for a bit of a protein boost.

Directions

1. Preheat oven to 375 c
2. Lightly grease a baking sheet with olive oil
3. Lay squash slices out on baking sheet
4. Add your toppings
5. Cook for 10 – 15 minutes, or until cheese is slightly browned.
6. Remove from oven – enjoy!
   
   
   
   
   

Grower Visit: Feral Fields Farm

Dan and I recently visited one of our growers – Bethany and Sebastian from Feral Fields Farm. We met Beth and Seb when they were students in Fleming College's Sustainable Agriculture Program, in which we are adjunct faculty teaching seed-saving. They caught the seed-saving bug and contacted us after they graduated to explore grower opportunities with us. 

Heading to the barn

Bethany and Seb are currently growing lettuce seed for us and we recently took a day trip to take a look

at their crops. Since they don't have land of their own yet, they have a unique arrangement with Green Being Farm, outside Neustadt, Ontario – they work half the week for the farm in exchange for a section of land to farm for themselves the other half of the week. Since access to land is one of the biggest challenges for young farmers, I think we need to encourage more innovative arrangements such as this one. They have named their operation “Feral Fields Farm”. Currently, they are focused on market gardening with a small CSA, bee-keeping, chicken and duck raising and seed crops. They are also starting a small orchard of native nut trees (a long, long range plan!).

I love visiting our growers: we get to see first-hand how they are growing our seed crops, we discuss tips and techniques for getting a good seed harvest and it gives us an idea of the size of harvest we can expect. We believe in building our relationships with our growers – it enriches us all. We also always come away with a few ideas ourselves that we tuck away for future reference. In Seb and Beth's case, we found them using a neat type of electrified netting to protect their flocks and their crops. The whole netting is electrified and it has smaller holes at the bottom to prevent chickens from sticking their heads through it. Its chief attraction, though, is its portability. It's very light and can be moved easily by just pulling up the stakes. It's also expandable so it's perfect for pastured flocks that need to be regularly moved. 

Portable electric netting in the background

They also use the netting around their market garden, as it's a fair distance from the farmhouse. We're thinking of trying it around our corn, powered by solar, to protect it from raccoons since nothing else has worked!

 

Examining the lettuce seed crop. This is Brune d'hiver, a rare French heirloom. We originally obtained the seeds from France & have been growing it out to get a sufficient  seed crop. This year we were able to hand it over to a grower for larger scale production. You can see the protective garden netting in the background. 

 

Bethany & Seb are also growing some seed crops for themselves. This is dill gone to seed, which they'll harvest for planting next year. By the way, Dan really was there, too – but someone has to take the pictures!

Green Being Farm, which is “hosting” Feral Fields this year, is an interesting farm unto itself. The owners, Tarrah Young and Nathan Carey, specialize in pastured livestock and a winter CSA. This combination allows them to focus on their animals in the spring and early summer and their market garden in late summer/fall. Running a winter CSA means growing a lot of crops that can be stored during the winter, such as turnips, carrots, beets, onions and squash. This means you need a fairly large cold cellar for crop storage. Tarrah and Nathan came up with a brilliant idea – they used the old in-ground pool on the property! Covering it with a roof gave them an instant HUGE cold cellar that has worked beautifully.

The in-ground pool cold cellar. My favourite part: the stairs!

Dan and I have an old above-ground pool that years ago we turned into an above-ground pond. The kids had grown up and left home and we had no further use for the pool. So we stopped adding pool chemicals and just let nature take its course. Within a short time, frogs had taken up residence. Dan put objects into the pool that allowed the frogs to get out and sunbathe and, lo and behold, we had a little ecosystem. Now there's a whole frog community in our “pond” and on spring nights, the cacophony of mating calls is enough to make me wonder why the neighbours don't complain of noise violations! I love it – there's nothing better than falling asleep to the myriad sounds of frogs “ribbeting” (and our mosquito population has declined significantly!).