Thursday, March 07, 2013
Playful learning - alphabet book
We're making a homemade alphabet book with our daughter, using the idea from Playful Learning by Mariah Bruehl. This book (and website) is filled with so many great project ideas! Here are a few things around the house that our daughter chose to represent letters of the alphabet... we'll print the photos we took, and clip them together into a booklet for her to remember.
Leftover Grain Muffins
This is a quick muffin recipe that we like because it's so versatile. We make it with left over grains like quinoa, millet, oatmeal or rice - we mix up a batch of these muffins first thing in the morning using cold grain from last night's supper. Depending on the grain used, the liquid in the recipe needs to be adjusted. Our favourite grain to use is quinoa because of it's high nutritional value (quinoa is extremely rich in protein, fibre, iron - and is often called one of the "superfoods") and it's delicious slightly sweet-nutty flavour, which is really nice together with blueberries and toasted nuts. Kids love to help make them, and these muffins are a good way to get a nutrition-packed breakfast into everyone for a healthy start to the day. The muffins are ready in 20 minutes!
Leftover Grain Muffins
1 1/4 cups cooked quinoa (or other grain)
1 large egg, beaten
1 Tbsp butter, melted
1/2 cup milk or milk substitute (may need more depending on grain used in recipe)
4 Tbsp brown sugar (or other sweetener)
2 Tbsp baking powder
1 1/2 cups spelt flour (or any other flour)
1/2 cup berries or fruit
nuts, optional (toasted slightly)
Mix wet ingredients in one bowl. Mix dry in another. Combine wet with dry and stir to blend. Do not overmix or muffins will be dry. Scoop into 12 oiled or parchment lined muffins cups. Bake in preheated oven at 400F for about 20 minutes.
Leftover Grain Muffins
1 1/4 cups cooked quinoa (or other grain)
1 large egg, beaten
1 Tbsp butter, melted
1/2 cup milk or milk substitute (may need more depending on grain used in recipe)
4 Tbsp brown sugar (or other sweetener)
2 Tbsp baking powder
1 1/2 cups spelt flour (or any other flour)
1/2 cup berries or fruit
nuts, optional (toasted slightly)
Mix wet ingredients in one bowl. Mix dry in another. Combine wet with dry and stir to blend. Do not overmix or muffins will be dry. Scoop into 12 oiled or parchment lined muffins cups. Bake in preheated oven at 400F for about 20 minutes.
Monday, March 04, 2013
Favourite maple-hemp granola
Surprise, surprise - we eat a whole lot of homemade granola around here. We make it in huge batches, and love to eat it with homemade yogurt, or fresh berries, or warm applesauce. We often serve it to our bed & breakfast guests, and our daughter is a great helper when it comes to granola making time. There are lots of steps in the process where kids can be involved - measuring, mixing, stirring.
Here's our favourite recipe that we've perfected over the many many bowls that we've eaten. We like using maple syrup and hemp seeds because they are locally produced, delicious and healthful. Use organic ingredients where you can. Use gluten-free oats to make this recipe gluten-free.
Maple-hemp granola
12 cups organic whole oats
3 cups total nuts & seeds (we include flax, sunflower, sesame, pumpkin and hemp; sometimes chopped almonds)
1 cup maple syrup (or honey)
3/4 cup sunflower oil
3/4 tsp sea salt
1 1/2 cups raisins (add these AFTER baking)
Method:
1) Preheat oven to 350F.
2) Combine ingredients in large bowl and mix well.
3) Spread evenly on two lightly oiled baking sheet and place in hot oven.
4) Bake for 15 minutes, then take out and stir granola on the baking sheet.
5) Bake another 5-10 minutes, until lightly browned.
6) After baking add 1 1/2 cups raisins and mix.
7) Store in glass jars after the granola has cooled.
Here's our favourite recipe that we've perfected over the many many bowls that we've eaten. We like using maple syrup and hemp seeds because they are locally produced, delicious and healthful. Use organic ingredients where you can. Use gluten-free oats to make this recipe gluten-free.
Maple-hemp granola
12 cups organic whole oats
3 cups total nuts & seeds (we include flax, sunflower, sesame, pumpkin and hemp; sometimes chopped almonds)
1 cup maple syrup (or honey)
3/4 cup sunflower oil
3/4 tsp sea salt
1 1/2 cups raisins (add these AFTER baking)
Method:
1) Preheat oven to 350F.
2) Combine ingredients in large bowl and mix well.
3) Spread evenly on two lightly oiled baking sheet and place in hot oven.
4) Bake for 15 minutes, then take out and stir granola on the baking sheet.
5) Bake another 5-10 minutes, until lightly browned.
6) After baking add 1 1/2 cups raisins and mix.
7) Store in glass jars after the granola has cooled.
Sunday, March 03, 2013
Do-it-yourself shampoo
I've had several people ask about sharing our homemade shampoo ideas. We have been making our own shampoo for several years and won't go back to buying it from the store. Even the best organic natural shampoo may contain ingredients we don't want to put on our skin, not to mention that it's expensive.
There are a few do-it-yourself shampoo options using ingredients you have in your kitchen - and all of these shampoos do not need to be used more than once or twice a week (it's a misconception that we need to wash our hair more often than that). Give your hair a week or so to adjust to these new methods, as the natural oils needs to rebalance, but you will be amazed by the great results and shiny clean hair you get from these simple recipes:
1) Baking soda - yes, it can be as simple as this. 1/4 cup baking soda, mixed with 1 cup water. Pour over your hair, massage gently, then rinse well for 2 minutes with cold water. Occasionally follow with an apple cider vinegar rinse as a conditioner (1/4 cup apple cider vinegar mixed with 1 cup water).
2) Herbal liquid shampoo - 1/4 cup strong herbal infusion (chamomile for light hair, rosemary or sage for dark hair); plus 1/4 cup castile soap, and 1/2 tsp light oil (sweet almond oil). Optional, adding a few drops of pure essential oil for scent and healing properties. Pour small amount into your hand, lather and apply to hair. Rinse well.
3) Herbal shampoo soap bars - there are some great recipes for making your own shampoo soap bars such as this one from Mother Earth News. These bars are more portable if you are traveling, make nice gifts, and lather well if they are made using jojoba or castor oil. They are made the cold-process soap method so you will need to learn to make soap first. You can add herbal infusions or pure essential oils for additional healing properties. Making shampoo soap bars is labour intensive and involves the most ingredients, but once you have made a batch you will have shampoo soap for a long time. These bars last, and you only need a small amount per use. Lather in your hand as you would a bar of soap, apply this to your hair and massage gently. Then rinse well.
There are a few do-it-yourself shampoo options using ingredients you have in your kitchen - and all of these shampoos do not need to be used more than once or twice a week (it's a misconception that we need to wash our hair more often than that). Give your hair a week or so to adjust to these new methods, as the natural oils needs to rebalance, but you will be amazed by the great results and shiny clean hair you get from these simple recipes:
1) Baking soda - yes, it can be as simple as this. 1/4 cup baking soda, mixed with 1 cup water. Pour over your hair, massage gently, then rinse well for 2 minutes with cold water. Occasionally follow with an apple cider vinegar rinse as a conditioner (1/4 cup apple cider vinegar mixed with 1 cup water).
2) Herbal liquid shampoo - 1/4 cup strong herbal infusion (chamomile for light hair, rosemary or sage for dark hair); plus 1/4 cup castile soap, and 1/2 tsp light oil (sweet almond oil). Optional, adding a few drops of pure essential oil for scent and healing properties. Pour small amount into your hand, lather and apply to hair. Rinse well.
3) Herbal shampoo soap bars - there are some great recipes for making your own shampoo soap bars such as this one from Mother Earth News. These bars are more portable if you are traveling, make nice gifts, and lather well if they are made using jojoba or castor oil. They are made the cold-process soap method so you will need to learn to make soap first. You can add herbal infusions or pure essential oils for additional healing properties. Making shampoo soap bars is labour intensive and involves the most ingredients, but once you have made a batch you will have shampoo soap for a long time. These bars last, and you only need a small amount per use. Lather in your hand as you would a bar of soap, apply this to your hair and massage gently. Then rinse well.
Tapping!
We've started! We are tapping trees in our yard this year - another one of those projects we've been meaning to try, and this year we are prepared just in time for the tapping season to start. There is a short window of time, usually in March-April, when the nights are around -10C but days are around +10C, when the sap runs well. We don't have sugar maples, but we do have other trees that are possible to tap. Although less well-known, the birch, black walnut and Manitoba maple trees can also be tapped for a tasty light syrup. We have 8 of these trees (which are mature enough) to tap in our yard (so that makes about 24 taps), and we're going for it. We like to do things on a small budget, so though we did buy spiles (at $2.50 each), but since sap buckets cost $7 each we have rigged up our own buckets and lids using food grade plastic pails. Once we've tapped for a week or so, we'll boil it all down over a long all-day outdoor fire - until the consistency seems like syrup.
Here's a simple and quick summary for any of you urban homesteaders who want to try this yourself. Of course, there are lots of great resources at the library and online that will give much more detail about the process (and we are still learning!), but we have heard and read stories of good success with these types of trees. We are hopeful that all our efforts will be worthwhile. More updates to come.
1. Once the daytime temps are around 10+ C but nights are still below 0 (around -10C) you are ready to start. Choose healthy mature trees, best if they have a good south facing exposure to the sun during the day.
2. Drill holes at a slight upward angle, using a 7/16 inch drill bit. Make sure to get the woodchips out of the hole before tapping in your spile. You can drill 2-3 hole per tree.
3. Tap in spile using a hammer. Hang your bucket or pail securely below, using a hook or nail, so that spout drips directly into container. Add a tight lid to help keep out debris and squirrels!
4. Check your buckets every day, or even twice a day depending on how much the sap is flowing. Empty into larger foodgrade pails or jugs and store in the cold until you are ready to boil.
5. To boil sap, build an outdoor fire or use a camping stove. This will take at least 8 hours, which can be done in one day or over several (as long as sap is kept cold inbetween boilings).
6. Using a stainless steel pan or pot bring sap to a temperature that is 7.5 degrees over the point of water boiling. Keep it at this temperature, stirring and skimming off foam.
7. Once sap has boiled down significantly (the ratio is about 8 litres down to 1-2 cups) strain it through a filter (cheesecloth or other filter) and hot pack it into glass jars.
Here's a simple and quick summary for any of you urban homesteaders who want to try this yourself. Of course, there are lots of great resources at the library and online that will give much more detail about the process (and we are still learning!), but we have heard and read stories of good success with these types of trees. We are hopeful that all our efforts will be worthwhile. More updates to come.
1. Once the daytime temps are around 10+ C but nights are still below 0 (around -10C) you are ready to start. Choose healthy mature trees, best if they have a good south facing exposure to the sun during the day.
2. Drill holes at a slight upward angle, using a 7/16 inch drill bit. Make sure to get the woodchips out of the hole before tapping in your spile. You can drill 2-3 hole per tree.
3. Tap in spile using a hammer. Hang your bucket or pail securely below, using a hook or nail, so that spout drips directly into container. Add a tight lid to help keep out debris and squirrels!
4. Check your buckets every day, or even twice a day depending on how much the sap is flowing. Empty into larger foodgrade pails or jugs and store in the cold until you are ready to boil.
5. To boil sap, build an outdoor fire or use a camping stove. This will take at least 8 hours, which can be done in one day or over several (as long as sap is kept cold inbetween boilings).
6. Using a stainless steel pan or pot bring sap to a temperature that is 7.5 degrees over the point of water boiling. Keep it at this temperature, stirring and skimming off foam.
7. Once sap has boiled down significantly (the ratio is about 8 litres down to 1-2 cups) strain it through a filter (cheesecloth or other filter) and hot pack it into glass jars.
Our March kitchen garden
We're happy to say our kitchen is starting to feel like a spring garden. The window ledges are lined with jars of sprouts, the counter holds trays of baby lettuce and pea shoots, and the grow rack is filled with trays of baby seedlings that we're getting ready to plant outdoors in May. We're also growing wheatgrass in trays for the first time - so easy to grow and chock full of health benefits such as detoxifying the body, aiding digestion, and improving the immune system. We have thought about growing it in the past, but weren't sure how to process it. Now that we have a good juicer that changes everything. However, our daughter prefers to keep things simple and just nibble it, enjoying the sweet taste of the fresh shoots. We happily keep it low on the rack so she can reach...
Friday, March 01, 2013
Winter days
We've tried our best to enjoy the snowy winter weather here the past weeks. Snowshoeing, hiking, daily skating or sledding, snow fort building, and outdoor play in our twig house. Yesterday our daughter discovered the toboggan can be used for hauling firewood, and much larger loads than can be carried by the armful. We all love cozy fires in the evening, especially when we settle in for some board games like our latest favourite Bird Bingo (available from our awesome local independent bookstore Wordsworth Books), Wildcraft (how could I resist a board game that teaches players to use medicinal herbs), and lots of the classic Uno.
This Moment
{This moment} - This moment - an end of week ritual, no words, just a
special photo to remember, savour, enjoy.
Thursday, February 28, 2013
Winter sprout kitchen
It still feels like winter with all the extra snowfall lately. Although we are starting our seedlings, it's still a long way from getting regular fresh greens from the garden. By growing sprouts in our indoor "kitchen garden" we have a great way to eat fresh local nutrition-packed greens during the cold winter months.
How to sprout? It's easy! We prefer the old fashioned methods of either using soil in trays (for pea shoots, wheatgrass, buckwheat or sunflower greens); or glass mason jars with mesh screens (for the small sprouts like microgreens, and small legumes). Other sprouting methods can be using special sprout bags, sprouting tray systems, or hydroponic systems. We like to keep things simple, efficient and cheap which is why we use containers we have around the house.
Remember, sprout seeds need to be pre-soaked in cool water so they germinate. Smaller seeds require less soaking time. If you stay on a regular soaking/sprouting schedule you will have a continuous supply of delicious greens. Our favourite place to buy organic sprout seeds is Mumm's, a Canadian company offering certified organic non-GMO seeds and sprouting supplies. Here's how we sprout:
Tray Sprouting Method
(for cutting greens such as peas, wheatgrass, buckwheat, sunflower and lettuce mixes):
1. Soak sprout seeds in cool water for 24 hours.
2. Fill a garden seedling tray half way full with moist organic potting soil.
3. Spread one layer of the soaked, drained sprout seeds evenly across the soil.
4. Cover sprout seeds with another layer of moist soil, just to cover.
5. Place clear plastic tray lid on top and set tray on top of refrigerator (where it's warm), or on a kitchen counter, or a grow rack if you have one.
6. Water with mister every day, keeping soil moist. Sprouts will start to grow in 3-4 days, and be ready to harvest within about 7-10 days. Some greens can be cut and grow again (e.g. pea shoots) and others are a one-time harvest only.
7. Eat fresh in salads, sandwiches, or juice the sprouts.
Mason Jar Sprouting Method
(for microgreens such as broccoli, mustard, alfalfa, also lentils, mung, adzuki, chickpea, radish, etc)
You will need:
- wide mouth large glass mason jar
- piece of fine mesh screening or cheesecloth
- rubber elastic band
- sprout seeds
1. Soak sprout seeds in water (2-24 hours, depending on size of seed - usually they tiny seeds like broccoli only need 2 hours, but larger seeds and beans need upto 24 hours soaking time).
2. Drain seeds well. Add about 1 Tbsp seeds to 1 large mason jar. Close tightly with mesh screen.
3. Tip jar upside down into a small bowl at an angle so the water drains completely.
4. Continue to rinse and drain your sprouts twice a day, using cool clean water.
5. After about 4-7 days your sprouts will be ready to eat. Taste them throughout the sprouting period to see when they are ready. Store sprouts (completely drained) in refrigerator for several days once they are fully sprouted.
Eat on your favourite wholegrain seed crackers (see our recipe here), in salads, sprinkled on soups or stir-fry, sandwiches, etc.
How to sprout? It's easy! We prefer the old fashioned methods of either using soil in trays (for pea shoots, wheatgrass, buckwheat or sunflower greens); or glass mason jars with mesh screens (for the small sprouts like microgreens, and small legumes). Other sprouting methods can be using special sprout bags, sprouting tray systems, or hydroponic systems. We like to keep things simple, efficient and cheap which is why we use containers we have around the house.
Remember, sprout seeds need to be pre-soaked in cool water so they germinate. Smaller seeds require less soaking time. If you stay on a regular soaking/sprouting schedule you will have a continuous supply of delicious greens. Our favourite place to buy organic sprout seeds is Mumm's, a Canadian company offering certified organic non-GMO seeds and sprouting supplies. Here's how we sprout:
Tray Sprouting Method
(for cutting greens such as peas, wheatgrass, buckwheat, sunflower and lettuce mixes):
1. Soak sprout seeds in cool water for 24 hours.
2. Fill a garden seedling tray half way full with moist organic potting soil.
3. Spread one layer of the soaked, drained sprout seeds evenly across the soil.
4. Cover sprout seeds with another layer of moist soil, just to cover.
5. Place clear plastic tray lid on top and set tray on top of refrigerator (where it's warm), or on a kitchen counter, or a grow rack if you have one.
6. Water with mister every day, keeping soil moist. Sprouts will start to grow in 3-4 days, and be ready to harvest within about 7-10 days. Some greens can be cut and grow again (e.g. pea shoots) and others are a one-time harvest only.
7. Eat fresh in salads, sandwiches, or juice the sprouts.
Mason Jar Sprouting Method
(for microgreens such as broccoli, mustard, alfalfa, also lentils, mung, adzuki, chickpea, radish, etc)
You will need:
- wide mouth large glass mason jar
- piece of fine mesh screening or cheesecloth
- rubber elastic band
- sprout seeds
1. Soak sprout seeds in water (2-24 hours, depending on size of seed - usually they tiny seeds like broccoli only need 2 hours, but larger seeds and beans need upto 24 hours soaking time).
2. Drain seeds well. Add about 1 Tbsp seeds to 1 large mason jar. Close tightly with mesh screen.
3. Tip jar upside down into a small bowl at an angle so the water drains completely.
4. Continue to rinse and drain your sprouts twice a day, using cool clean water.
5. After about 4-7 days your sprouts will be ready to eat. Taste them throughout the sprouting period to see when they are ready. Store sprouts (completely drained) in refrigerator for several days once they are fully sprouted.
Eat on your favourite wholegrain seed crackers (see our recipe here), in salads, sprinkled on soups or stir-fry, sandwiches, etc.
Monday, February 18, 2013
Seed Planting Guide
Each year around this time we pull out our big box of seeds and the garden binder that holds our planting guide and notes from last year. We map out the new garden plan, get soil and trays ready, and start our first seeds! Here is the planting guide we use, based on our zone 5-6 in southern Ontario.
PLANTING GUIDE (based on frost-free date of May 24):
FEBRUARY (the greens listed here can continue to be planted throughout the growing season of course)
Start lettuce, chard, other greens in greenhouse or in flats indoors (to be planted out to greenhouse). Start selected medicinal and culinary herbs by middle of February. Some take 6-8 weeks to germinate!
10 WEEKS TO LAST FROST (aprox. March 15)
Start seeds of celery, eggplant, leeks, onion, pepper and flowers like impatiens, lobelia, verbena and perennials indoors.
8 WEEKS TO LAST FROST (aprox. March 29)
Start seeds of early head lettuce and flowers like begonia, coleus, nicotiana, petunia and salvia indoors.
7 WEEKS TO LAST FROST (aprox. April 5)
Start seeds of tomatoes, hot peppers, and early basil indoors.
6 WEEKS TO LAST FROST(aprox. April 12)
Start seeds of early left lettuce, early cabbages including cauliflower, broccoli, brussels sprouts, kohlrabi and kale, and small seeded annuals indoors. DIRECT SEED broad beans, carrots, peas, spinach, leaf lettuce, turnips, dill, parsley, and hardy flowers such as alyssum, candytuft, pansies, poppies, snapdragons, stocks, sunflowers and sweet peas. Plant onion sets or transplant onion seedlings outdoors.
4 WEEKS TO LAST FROST (aprox. April 26)
Start melon seeds indoors. If desired, start seeds of late basil, cucumber, squash, pumpkin, large-seeded annuals, and flowering vines indoors in peat pots. DIRECT SEED radishes, beets, cabbages, chard, head lettuce, and flowers such as godetia, hollyhock, and mallow. Plant potato eyes and transplant seedlings of early cabbages, except cauliflower.
2 WEEKS TO LAST FROST (aprox. May 10)
DIRECT SEED corn, tender bulbs such as glads, and annual vines such as morning glory. Transplant early lettuce seedlings.
WEEK OF LAST FROST (aprox. May 17-24)
Around the last frost date you can finally direct seed beans, cauliflower, cucumber, squashes, heat-loving flowers such as zinnias, marigold, and lavatera. Transplant your tomaotes. If you've got them, transplant cauliflower, squash and cucumber seedlings.
1-2 WEEKS AFTER FROST (aprox. May 31-June 7)
Wait for a couple of weeks after the last frost before direct seedling lima benas, soybeans, melons and herbs such as basil, summer savory and sweet marjoram. Transplant celery, melon, peppers, eggplant seedlings when the night temperatures stay well above 10 degrees C. Plant sweet potato slips. Start second crop of kale seedlings, and reseed spinach and peas for second crop.
PLANTING GUIDE (based on frost-free date of May 24):
FEBRUARY (the greens listed here can continue to be planted throughout the growing season of course)
Start lettuce, chard, other greens in greenhouse or in flats indoors (to be planted out to greenhouse). Start selected medicinal and culinary herbs by middle of February. Some take 6-8 weeks to germinate!
10 WEEKS TO LAST FROST (aprox. March 15)
Start seeds of celery, eggplant, leeks, onion, pepper and flowers like impatiens, lobelia, verbena and perennials indoors.
8 WEEKS TO LAST FROST (aprox. March 29)
Start seeds of early head lettuce and flowers like begonia, coleus, nicotiana, petunia and salvia indoors.
7 WEEKS TO LAST FROST (aprox. April 5)
Start seeds of tomatoes, hot peppers, and early basil indoors.
6 WEEKS TO LAST FROST(aprox. April 12)
Start seeds of early left lettuce, early cabbages including cauliflower, broccoli, brussels sprouts, kohlrabi and kale, and small seeded annuals indoors. DIRECT SEED broad beans, carrots, peas, spinach, leaf lettuce, turnips, dill, parsley, and hardy flowers such as alyssum, candytuft, pansies, poppies, snapdragons, stocks, sunflowers and sweet peas. Plant onion sets or transplant onion seedlings outdoors.
4 WEEKS TO LAST FROST (aprox. April 26)
Start melon seeds indoors. If desired, start seeds of late basil, cucumber, squash, pumpkin, large-seeded annuals, and flowering vines indoors in peat pots. DIRECT SEED radishes, beets, cabbages, chard, head lettuce, and flowers such as godetia, hollyhock, and mallow. Plant potato eyes and transplant seedlings of early cabbages, except cauliflower.
2 WEEKS TO LAST FROST (aprox. May 10)
DIRECT SEED corn, tender bulbs such as glads, and annual vines such as morning glory. Transplant early lettuce seedlings.
WEEK OF LAST FROST (aprox. May 17-24)
Around the last frost date you can finally direct seed beans, cauliflower, cucumber, squashes, heat-loving flowers such as zinnias, marigold, and lavatera. Transplant your tomaotes. If you've got them, transplant cauliflower, squash and cucumber seedlings.
1-2 WEEKS AFTER FROST (aprox. May 31-June 7)
Wait for a couple of weeks after the last frost before direct seedling lima benas, soybeans, melons and herbs such as basil, summer savory and sweet marjoram. Transplant celery, melon, peppers, eggplant seedlings when the night temperatures stay well above 10 degrees C. Plant sweet potato slips. Start second crop of kale seedlings, and reseed spinach and peas for second crop.
Tuesday, February 12, 2013
Seed Starting Workshop Confirmed, Feb 23!
We're excited to announce that our seed starting workshop is confirmed for Sat, Feb 23. Local organic farmer Angie Koch from Fertile Ground CSA will be here again to lead this excellent workshop. Learn to grow your own healthy hardy seedlings for your garden. Registration is online here.
SAT, FEB 23 from 1-3 pm - SEED STARTING
Cost: $25 (pre-registration required)
with Angie Koch, from Fertile Ground CSA. Limited to 12 participants.
It’s time to start garden seedlings! Join well-known local organic farmer, Angie Koch, to learn the basics of starting vegetables from seed including: which to start as seedlings inside and which to direct seed outdoors; when to start various vegetables; soil mixes and seedling supplies; troubleshooting problems and diseases. This workshop is geared toward beginners, or those who have dabbled in seed starting but need some tips to make their growing more successful!
This workshop will be held at Little City Farm, 508 Duke St W, Kitchener. Please register online or email info@littlecityfarm.ca
SAT, FEB 23 from 1-3 pm - SEED STARTING
Cost: $25 (pre-registration required)
with Angie Koch, from Fertile Ground CSA. Limited to 12 participants.
It’s time to start garden seedlings! Join well-known local organic farmer, Angie Koch, to learn the basics of starting vegetables from seed including: which to start as seedlings inside and which to direct seed outdoors; when to start various vegetables; soil mixes and seedling supplies; troubleshooting problems and diseases. This workshop is geared toward beginners, or those who have dabbled in seed starting but need some tips to make their growing more successful!
This workshop will be held at Little City Farm, 508 Duke St W, Kitchener. Please register online or email info@littlecityfarm.ca
Monday, February 11, 2013
Beautiful snow crystals
This weekend we had the biggest snowfall that this region has seen in a long time! It slowed the city way down, closed schools and universities, and brought neighbours out to help each other clear the sidewalks. We had a family yoga class on the morning after the big snowfall, so we headed out with our gear and daughter on a toboggan to make the trek to uptown. Another family arrived at the yoga class on snowshoes! Since the class was small and we were all not in a rush to head home after, we all went to Seven Shores, the great vegetarian fair trade cafe downstairs to have wonderful smoothies and relax. Upon arriving home it was time to shovel, and then of course build a snow cave with our little snowbear (who had never experienced this much snow before in her life!) What a great way to spend a snowy day.
The exploration of snow crystals during our snowstorm prompted us to read the beautiful true story about Snowflake Bentley, and then start our own little science experiment growing sugar crystals in a glass jar on our kitchen counter. How to do that:
Grow your own (sugar) crystals
You will need:
1 cup water, boiled
3 cups sugar
long string (yarn, twine or hemp, not nylon)
pencil or stick to hold the top
weight for the bottom (e.g. a piece of wooden popsicle stick)
glass mason jar
Add sugar to the just boiled water, stirring over medium heat until sugar is all dissolved and water is saturated. Then let cool 10 minutes. Pour into glass mason jars, drop string into sugar solution with weight tied on bottom and pencil on top to hold string up from the bottom of the glass. Do not let string touch sides or bottom of the jar. Let this steep for upto a week and watch the crystals grow! This is also known as "rock candy".
The exploration of snow crystals during our snowstorm prompted us to read the beautiful true story about Snowflake Bentley, and then start our own little science experiment growing sugar crystals in a glass jar on our kitchen counter. How to do that:
Grow your own (sugar) crystals
You will need:
1 cup water, boiled
3 cups sugar
long string (yarn, twine or hemp, not nylon)
pencil or stick to hold the top
weight for the bottom (e.g. a piece of wooden popsicle stick)
glass mason jar
Add sugar to the just boiled water, stirring over medium heat until sugar is all dissolved and water is saturated. Then let cool 10 minutes. Pour into glass mason jars, drop string into sugar solution with weight tied on bottom and pencil on top to hold string up from the bottom of the glass. Do not let string touch sides or bottom of the jar. Let this steep for upto a week and watch the crystals grow! This is also known as "rock candy".
Monday, February 04, 2013
Sunday, February 03, 2013
In the winter garden
There's still loads of snow outside, but on the sunny days our little grow tunnel sure heats up. The lettuce and winter greens are growing well, and we've enjoyed a few small salads. Come March the warmer weather and longer sunlight will give these greens an extra push and we'll hopefully have a full salad bed shortly. For now, it's a fun place to play and nibble...
Sustainability Workshops at Little City Farm 2013 winter-spring
Each year Little City Farm hosts a series of workshops related to urban homesteading skills, sustainable city living, permaculture, organic gardening and more. We've posted our list of workshops for the winter-spring 2013 season here, and registration is now open.
This year we're also excited to be offering several free mini-workshops during our annual Seedling Sale on Sat, May 18th, including a hands-on children's gardening session, and a talk about the importance of bees/attracting pollinators to our urban gardens by Seeds of Diversity.
This year we're also excited to be offering several free mini-workshops during our annual Seedling Sale on Sat, May 18th, including a hands-on children's gardening session, and a talk about the importance of bees/attracting pollinators to our urban gardens by Seeds of Diversity.
Sunday, January 27, 2013
Garden Mapping
It's nearing the end of January, and our table has had a pile of seed catalogues with pages marked for some weeks now. We make our annual pilgrimage to the Guelph Organic Conference at the end of the month, and like to buy most of our seeds there directly from the growers. We've also had good success with seeds from High Mowing Seeds in Vermont, a small company with great ethics (100% organic and non-GMO) and beautiful selection exceptional greens and unique heirloom varieties. We have also saved some of our own seeds for planting so each year our needs for purchasing decreases somewhat, as our own get established.
For the locals - please take note to SAVE THE DATE - our 11th annual Organic Seedling Sale is set for Saturday, May 18th from 9 am-12 noon. More details about plants and vendors to come... (on blog and website).
As we were working on our garden plan and seed lists, our daughter made her own garden map. She has her own small plot in the yard where she can plant, tend and eat what she wants. She cut out pictures from old seed catalogues and mapped out what she wanted - this year her garden map has strawberries, corn, beans for climbing on the trellis, and lots of flowers, plus stepping stones and a log for sitting. We'll see if we can make it all happen!
For the locals - please take note to SAVE THE DATE - our 11th annual Organic Seedling Sale is set for Saturday, May 18th from 9 am-12 noon. More details about plants and vendors to come... (on blog and website).
As we were working on our garden plan and seed lists, our daughter made her own garden map. She has her own small plot in the yard where she can plant, tend and eat what she wants. She cut out pictures from old seed catalogues and mapped out what she wanted - this year her garden map has strawberries, corn, beans for climbing on the trellis, and lots of flowers, plus stepping stones and a log for sitting. We'll see if we can make it all happen!
Spelt Banana Bread
We're always on the look-out for healthy snacks, including wheat and sugar free options whenever possible. We are having fun going through Molly Katzen's kids cookbooks with our almost-5 year old, who loves helping in the kitchen. The recipes are simple, healthful and vegetarian - three things that are surprisingly hard to find in a kids cookbook! The books include step-by-step pictures so kids can follow the recipe even if they are not fully reading yet. We see how kitchen projects can build confidence for children - reading, measuring, numbers, cooperation as well as independence, learning to following something from start to finish to get delicious results - not to mention creativity, as each recipe gets adapted based on what we decide want to add or change. Needless to say, we love working together in the kitchen as a family and try to do a little of that every day.
Here is a new favourite recipe for a banana bread that is sugar-free. It's great for breakfast or mid-day snacks, and has lots of stages for kids to help (mashing bananas, beating eggs, mixing dry, mixing wet, etc):
Spelt Banana Bread
Ingredients:
2 cups whole spelt flour (or other flour you wish to use)
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped pecans or walnut
1/2 cup chocolate chips, optional (this makes the bread a little sweeter)
4 bananas, mashed
2 eggs, beaten
1/2 cup milk or milk substitute (or even yogurt)
1/2 cup applesauce, pearsauce, applebutter, plumbutter (whatever you have)
1 tsp pure vanilla
Method:
1) Preheat oven to 350F. Oil large loaf pan.
2) Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Combine wet with dry.
3) Stir just to combine, do not over-mix at this stage.
4) Bake aprox. 55 minutes until knife inserted comes out clean. Let cool before cutting.
Here is a new favourite recipe for a banana bread that is sugar-free. It's great for breakfast or mid-day snacks, and has lots of stages for kids to help (mashing bananas, beating eggs, mixing dry, mixing wet, etc):
Spelt Banana Bread
Ingredients:
2 cups whole spelt flour (or other flour you wish to use)
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped pecans or walnut
1/2 cup chocolate chips, optional (this makes the bread a little sweeter)
4 bananas, mashed
2 eggs, beaten
1/2 cup milk or milk substitute (or even yogurt)
1/2 cup applesauce, pearsauce, applebutter, plumbutter (whatever you have)
1 tsp pure vanilla
Method:
1) Preheat oven to 350F. Oil large loaf pan.
2) Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Combine wet with dry.
3) Stir just to combine, do not over-mix at this stage.
4) Bake aprox. 55 minutes until knife inserted comes out clean. Let cool before cutting.
New soaps - and soap classes
Since our holiday sale in December our soap stock has been seriously depleted. I haven't had time to make new batches of soap until this past week, and was so happy to get my hands back into it. I love making soaps - it's relaxing, creative, scientific, beautiful, and unique and slightly unpredictable every time. Best of all, in making your own soap you know exactly what will be going on your skin. Soaps can be modified to suit all skin types, also providing healing properties as well as good cleansing. You can use local ingredients, herbs grown in your own garden, etc. So, finally the soap batches are curing on our shelves again - including some of our old favourites (lavender-goatmilk, patchouli-cedar-sage, rosemary-lemongrass), loads of new shampoo bars, some wedding soaps I'm making for an early summer wedding, as well as soaps for our shop. The new favourite as pictured below - a refreshing peppermint soap that is marbled with natural indigo. So pretty!
For those who have been asking, yes! I'll be offering 3 soap workshops coming up this winter-spring: one in Feb, March and April. This is the traditional cold process soap method, using lye, pure vegetable oils, and pure essential oils and botanicals. Details (dates and registration) will be posted later this week - here on our blog and the website. Sign up quickly if you want to take part - these soap classes fill up fast!
For those who have been asking, yes! I'll be offering 3 soap workshops coming up this winter-spring: one in Feb, March and April. This is the traditional cold process soap method, using lye, pure vegetable oils, and pure essential oils and botanicals. Details (dates and registration) will be posted later this week - here on our blog and the website. Sign up quickly if you want to take part - these soap classes fill up fast!
Homemade herbal cough drops
In the fall we made our annual cough syrups to be ready for cold and flu season. We made a batch of elderberry-ginger syrup, and the stronger version: sage-horehound-astragalus syrup. These effective and delicious syrups are made by simmering the medicinal herbs (berries, roots and leaves) for a lengthy time, adding honey and simmering long enough to get a syrup consistency. We have made these healing syrups for several years with good success, but had never tried cough drops. That's just what we did today.
Cough drops are made with the same ingredients as cough syrup, but the process is slightly different. The ingredients are simmered long enough to reach a very hot temperature (over 300F) so everything solidifies into a hard candy. Inspired by myhealthygreenfamily, here is how we did it - the method is very simple, but you need to be careful of the hot temperatures and work quickly when the candy starts to firm up.
Elderberry-Ginger Cough Drops
Ingredients:
1 1/2 cups water
1/2 cup black cherry juice (no sugar added)
your choice herbal cold and flu tea (we used elderberry and lemon)
3 inches peeled organic ginger root
1/2 cup raw honey
powdered sugar for dipping afterward (or slippery elm powder, as suggested by a friend)
Method:
1) In a large pot bring water, juice, herbs and ginger root to a boil. Set to simmering, and reduce from 2 cups down to 1/4 cup. Strain the tea back into your large pot.
2) Now heat the reduced tea with the raw honey over low heat. Do not let this boil over. Stir constantly. It will start to foam and bubble, and get extremely hot.
3) Stir constantly until tea-honey mixture reaches just over 300F. Do not let this burn! Remove from heat.
4) Pour quickly into candy molds, or onto baking sheet lined with parchment paper that is dusted with powdered sugar.
5) Once cooled, dust each candy with powdered sugar (this helps to keep them from sticking, but is really optional). Store wrapped in parchment paper or in a glass mason jar. Keeps one month, or longer if kept in freezer.
Cough drops are made with the same ingredients as cough syrup, but the process is slightly different. The ingredients are simmered long enough to reach a very hot temperature (over 300F) so everything solidifies into a hard candy. Inspired by myhealthygreenfamily, here is how we did it - the method is very simple, but you need to be careful of the hot temperatures and work quickly when the candy starts to firm up.
Elderberry-Ginger Cough Drops
Ingredients:
1 1/2 cups water
1/2 cup black cherry juice (no sugar added)
your choice herbal cold and flu tea (we used elderberry and lemon)
3 inches peeled organic ginger root
1/2 cup raw honey
powdered sugar for dipping afterward (or slippery elm powder, as suggested by a friend)
Method:
1) In a large pot bring water, juice, herbs and ginger root to a boil. Set to simmering, and reduce from 2 cups down to 1/4 cup. Strain the tea back into your large pot.
2) Now heat the reduced tea with the raw honey over low heat. Do not let this boil over. Stir constantly. It will start to foam and bubble, and get extremely hot.
3) Stir constantly until tea-honey mixture reaches just over 300F. Do not let this burn! Remove from heat.
4) Pour quickly into candy molds, or onto baking sheet lined with parchment paper that is dusted with powdered sugar.
5) Once cooled, dust each candy with powdered sugar (this helps to keep them from sticking, but is really optional). Store wrapped in parchment paper or in a glass mason jar. Keeps one month, or longer if kept in freezer.
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