Early June garden blossoms!

It seems like blossoms are ahead this year - it has been so hot and dry, and everything has leaped ahead with some plants already bolting (like spinach).  I am loving the blossoms everywhere, and although our early lilac, forsythia, apple, mulberry, cherry and currant blossoms are already done, there are still plenty more!  I spent a morning searching out all the other blossoms in the garden.  Here are a few of the early June blossoms I spotted - blossoms are so hopeful, in that they show us the potential for providing us with veggies, berries, fruit, herbs and medicine in the coming weeks and months...(thank you pollinators). 

Wild Plant Medicine Workshop 1 - focus on Nettle

I absolutely love nettle.  I think it's one of my favourite "wild" medicinals, with such a versatile range of applications and uses.   And since it is at it's peak right now, we offered our first workshop in the "wild plant medicine (in the city)" series on the topic of Nettle! 

Not only is it delicious, packed with nutrition (iron, calcium, vit A and C, 25% protein by weight), but healing to many aspects of our body (men, women, children, elders alike).  It is an alterative, working to bring our body back into healthy balance, meeting us where we need.  It helps stimulate all systems of elimination in the body, this removing toxins and wastes and realigning our bodies toward healthy wholeness.  It is helpful for allergies, arthritis, rheumatism, recovering from illness, beneficial for nursing mothers, and generally toning to both the male and female reproductive systems.  It does not have counter-indications with other herbs/medicines, and can be used freely and safely.  Primarily the leaves are used, harvested before they start to flower.  It can be tinctured, dried for tea or used fresh for tea and cooking (the drying, steaming or cooking removes the sting from the leaves).  See a few of our favourite nettle recipes below - taking our "medicine" as food is always a great way to go!

Nettle has a long history of co-habitation with humans.  Wherever old human settlements are in the northern boreal regions of the globe (Europe, Asia, North America) likely you will find nettle.  It is said that nettle has often been found growing over old burial grounds, bringing to mind that this special plant is protecting sacred ground - it's stinging properties mean that humans will not easily trample through a nettle patch.

Nettle is also beneficial for many species of animals - several kinds of butterfly larva only eat nettle, and also nettle is a useful food source for ground birds, reptiles and rodents in riparian areas.

So, don't think of this wonderful wild plant as just a "weed" - bring some nettle into your life, ethically harvesting* where it is growing along streams and shady moist riverbanks and wooded areas, or even planting a small patch in a contained area of your back woods/garden (be warned, nettle spreads rapidly by underground roots and rhizomes so do keep it contained by trenching the area or planting in a container).  Remember, it's called "stinging nettle" for a good reason - harvest with caution, wearing long sleeves, pants and gloves as it can cause severe contact dermatitis (red stinging itching welts) from the formic acid it releases into exposed skin through it's stinging hairs. 

* ethical wild harvesting - meaning to harvest carefully and respectfully, leaving no trace that you have been harvesting a wild plant (take no more than 1/4 of a patch, do not harvest entire plants, cover soil back to leave ground undisturbed, and leave healthy plants to go to seed and grow in the coming years)
* and when harvesting in the wild, be sure to know FOR SURE that you have properly identified the plant (use a good ID book with clear photos or sketches of plants in various times of season, or go with an experiences wild harvester who knows how to safely harvest and identify - there are some look-alike plants that can be toxic)

Here is an delicious example where nettle makes a creamy soup in place of any dark leafy green (spinach, chard, kale).  It was paired with sorrel in this lemony green soup above.

And in our workshop we made a nettle-based "medicinal" pesto - deep green, garlic-y, and delicious!

Nettle-Walnut Pesto (cheesy version)

8 cups nettle leaves (top 6 inches, removed from stalk)
2 cups other wild green edibles (we used dandelion and plantain leaves, but you could use traditional pesto garden herbs like basil or parlsey)
1 cup nuts (e.g. walnuts, pine nuts, brazil nuts, almonds)
1 cup seeds (e.g. sunflower, pumpkin, hemp)
2 cups olive oil (more or less, to get consistency you want)
1 cup parmesan, grated
1/2 cup Asiago, grated
10 clove of garlic
3 tsp sea salt

Nettle-Seed Pesto (vegan version)

8 cups nettle leaves
2 cups other wild green edibles
2 cups seeds (e.g. pumpkin, sunflower, hemp or combination of these - add in nuts if you like in place of seeds)
1 cup nutritional yeast
1-2 cups olive oil (to get consistency you want)
10 cloves garlic
3 tsp sea salt

Method:
1) Blend greens with seeds and some oil in small batches in a food processor.
2) Then add cheese/nutritional yeast, garlic and sea salt and blend well.
3) Add more olive oil if necessary to get the consistency you want.  Do not thin with water as it will create a paste, not a thick pesto sauce.
4) Taste, adjust flavours - remember the pesto will mellow and blend flavours as it sits.
5) Scoop into jars and store in fridge (for about 2 weeks) or freezer for longer term.
6) Serve with crackers, zucchini chips, as a dip for fresh veggies, mixed into pasta, on bread, mixed into mayo for a delicious veggie burger experience, and so many other great uses for pesto! 

Coming up next month in the "wild plant medicine (in the city)" series: 
Plantain - and making healing oils, salves, and bug lotions with plantain

Bees love kale

We are noticing how much the bees love the yellow kale flowers at this time of year, when there are not so many other flowers yet for foraging.  The kale (which we are letting go to seed from last year) in our grow tunnel bed is in full bloom, and constantly covered with a loud buzzing frenzy of gorgeous bees (many types of bees too, we saw loads of bumbles, a few honey bees, some small native bees, a sweat bee).  And I get to continue my fascination with bees, and trying to capture their energy on camera.

To learn more about bees and urban beekeeping (the top bar method) consider taking our Beekeeping with Intention workshop, Sat June 11.  Register here.

A few snapshots from this year's 14th annual organic seedling sale

Thanks to everyone who came out to Little City Farm on Saturday and made our 14th annual seedling sale such a busy successful event.  We wish we could have moved the line a little more quickly, but are also inspired that there is such a huge interest in our community for organic gardening - yay!  We also want to note that this will be the last year we hold this sale here at our location, as it has clearly outgrown our space.

We do have some assorted seedlings (heirloom tomatoes, cucumbers, basil, kale, peppers, herbs) still available for those who missed the sale - please contact us directly through Little City Farm.

• thanks to the many cashiers who helped keep customers happy and moved the line through the payment area, keeping track of a huge volume of sales in a very short time
• thanks to the musicians who kept the crowds happy with relaxing music on the back porch stage
• thanks to Kelly for the fun and interactive kids pollinator pledging activities by the pond
• thanks for the Rempel family for firing up the oven and baking delicious pitas (and fresh warm muffins and sweet drinks for all of us first thing in the morning)
• thanks to Karin's mom and dad for the innumerable ways they helped leading up to the event, also handling the baked goods table, and scooping more than 150 dandelion icecream cones!
• thanks to Angie and interns for growing beautiful seedlings, and helping promote this event in such a huge way on facebook and beyond
• and we are also thankful for all the hopeful gardeners who came to buy our seedlings and want to grow great food this summer!  

14th Annual Organic Seedling Sale at Little City Farm Sat, May 21 from 9-12

14th Annual Organic Seedling Sale!

Saturday, May 21, 2016

9:00am to 12:00pm

Find more information about this event!

Our 14th Annual Seedling Sale at Little City Farm (co-hosted by Fertile Ground CSA) is coming up the Saturday of the Victoria Day weekend.

As usual, we'll have lots of heirloom and organic vegetable and herb varieties: tomatoes, eggplant, peppers, cucumbers, chard, lettuce, kale, broccoli, basil, perennial culinary & medicinal herbs, flowers (incl native pollinator attractors) and plenty more. Always a fantastic morning & almost always sells out so come early for good choice.

Specializing in Heirloom Tomatoes - over 50 varieties!*



Rain or shine, cash only, bring your own boxes or crates to carry your seedlings in!

Little City Farm is at 508 Duke St. W. Kitchener

*Tomatoes include cherry, beefsteak, saladette, plum and container varieties.

Mendfulness Eco Retreat - at Little City Farm this fall - Early bird sign up until June 1st

Early bird special rate sign up until June 1st!

This retreat is filling up so don't miss your chance to take part.  Limited space.
If you are interested in fibre arts, gaining (or renewing) skills in sewing, creative mending, thrifty ideas for your home, repurposing clothing, and connecting with other like-minded folks, this is the retreat for you!  
 
More details here at www.mendfulnessgathering.com

New classes! Wild Plant Medicine (in the city)!

We're excited to host a series of Wild Plant Medicine workshops at Little City Farm this summer & fall. Learn about common local so-called weeds that are extremely beneficial to us as nutritious and healing plants. In each session we will focus on one specific wild medicinal plant that is in season locally, learn the plant history, folklore and traditional uses, harvest the plant, and make one herbal remedy together with the plant (participants will take home samples of the remedies). Sign up by class.

June 4 from 1-3 pm: NETTLE, Herbal Infusions & Herbal Pestos 
Learn about nettle (Urtica dioica). How to identify, harvest, dry and store nettle leaf, folk traditions and benefits of nettle, making a strong medicinal infusion with both fresh and dried nettle, and making herbal nettle pesto.

July 9 from 1- 3 pm: PLANTAIN, Herbal Oils & Bug Lotions 
Learn about plantain (Plantago major). How to identify, harvest, dry and store plantain leaf, folk traditions and benefits of plantain, making a solar infused herbal oil with plantain, and creating an anti-itch bug lotion with this oil.

Aug 13 from 1- 3 pm: COMFREY, Herbal Poultices & Healing Salves
Learn about comfrey (Symphytum officinalis). How to identify, harvest, dry and store comfrey (leaf and root), folk traditions and benefits of comfrey, making comfrey poultices and an all purpose healing salve with comfrey leaf.

Sept 10 from 1-3 pm : GOLDENROD, Herbal Vinegars & Shrubs (Sipping Vinegars)
Learn about goldenrod (Solidago canadensis). How to identify, harvest, dry and store goldenrod, folk traditions and benefits of goldenrod, making goldenrod vinegars and shrubs (traditional delicious sipping vinegars).

Oct 1 from 1-3 pm : ROSEHIPS, Herbal Tinctures & Decoctions
Learn about wild rosehips (Rosa canina). How to identify, harvest, dry and store rosehips, folk traditions and benefits of rosehips, making rosehip tinctures and decoctions for winter.

Register here or learn more...

Wild Harvest - Dandelion Chocolate Chip Cookies

While we were out harvested violets we discovered that the dandelions were in bloom on the south-facing slope of a nearby hill.  My daughter and her friend spontaneously picked a good handful of blooms, as well as leaves (for feeding to our hens!).  With the blooms we made these yummy dandelion cookies.  They are so pretty, flecked with yellow petals throughout - a real spring treat.

Dandelions are so good for us - the fresh green bitter leaves for salads or stirfry, the flowers for wine/syrup/baking/salads, the roots for tinctures and decoctions.  Dandelion is rich in Vit C, iron, calcium, and a great tonic for the liver. It makes a wonderful first spring plant to help detox our sluggish bodies after a long winter.

Please note: dandelion is not usually at risk of over-harvesting, but in general use careful sparing harvesting techniques when doing any wild harvest.  Also, treat wild edibles as medicine, and use in small doses until you see how your body reacts.

Dandelion Chocolate Chip Cookies

Ingredients:
1/3 cup butter or coconut oil
1 large egg
1/4 cup sugar
2 Tbsp honey
2 tsp vanilla
1 1/2 cups spelt flour
1/2 tsp baking soda
1/2 tsp sea salt
1 cup fresh dandelion flower petals
1/2 cup dark chocolate chips

1) Preheat oven to 350F.
2) Prepare dandelion flowers - pick off the yellow petals, discard the green stems.
3) Mix wet ingredients together stirring well.
4) Mix dry ingredients together, then add to wet and mix well.
5) Then shape dough into small balls, place on parchment lined baking sheet, and press down slightly.
6) Bake 10 min, cookies will still be slightly soft (they will firm up when cool).

Makes about 24 small cookies, or 12 large cookies.

Wild Harvest - Violet Syrup

Finally spring has fully arrived, and the first violets are in full bloom.  There were enough this week for our daughter and friend to harvest a nice basket full from our yard and a nearby field, and we made violet syrup together.  It took us about half an hour to pick the 4 cups violets we needed for this recipe.  Violet syrup is a beautiful pink colour and can be used to make delicious healthful drinks (see below).  Violets are high in Vitamin C, and are traditionally said to calm and uplift the spirits - thus also known by the common name "heartsease".  They are a gorgeous deep purple, with small heart-shaped leaves which are also edible.  To learn more about wild edibles of spring consider taking one of our Wild Edibles Workshops (April 30 and May 28) here at Little City Farm.

While we were out picking, the girls and I talked about three rules for ethical wild harvesting that are good to remember:

a) know your plants - properly identify the plant before harvesting and using (using a reputable plant ID book, or going with a knowledgeable person), know which parts to use, what time of season to harvest, and how to properly prepare the plant as some wild edibles should not be eaten raw

b) harvest respectfully, carefully and sparingly - only harvest about 1/4-1/3 of the plant collections you find so there are always enough left for other harvesters, as well as to go to seed and continue a strong plant for next season - it should basically not look like you have done any harvesting at all after you are done

c) choose plants from a safe and healthy location - avoid harvests near roadways, dog walking areas, and of course any areas where pesticides may have been sprayed

How to make Violet Syrup
You will need:
4 cups fresh violet flowers (not washed)
4 cups water that has just boiled
2-4 cups sugar (or honey)
8 Tbsp lemon juice

1) Place fresh violet flowers into a glass jar or measuring cup.  Cover with water that has just boiled, and place a lid or plate on top.  Steep this infusion for 24 hours (covered).

2) After 24 hours, strain the infusion.  Compost flowers, reserve the infused water.

3) Put infusion into a stainless steel pot, add sugar and lemon and bring to a boil.  Then turn down heat and simmer until sugar (or honey) is dissolved and syrup starts to thicken.  Stir constantly until syrup coats the back of the wooden spoon.  This can take from 15-30 min depending on how thick you want your syrup to be.

4) Bottle in glass jars, cap and store in the fridge.  Keeps 3 months in fridge.

5) To use:  add about 1/4 cup syrup to a glass, top with sparkling water and add fruit or ice cubes.  This is a delicious sweet and refreshing tonic to lighten your heart and put a spring in your step.

New at the homestead: Part 2 Puppy

As mentioned, spring brings new arrivals to the homestead.  The second addition here this past month has been a puppy that we found as a rescue through the local humane society.  We are not quite sure of his mix, but were told he is part Norwegian Elkhound/Lab Retriever/Border Collie.  He's a cutie!  Despite the work involved with a brand new pup (teething, teething, teething) we have all settled in well together.  The pup (named Lucky) has adjusted easily to the rhythms and routines of this house and has become a huge part of our everyday on the homestead.  He follows us around like a little shadow, gets into everything (but in the funniest ways), and is in general a very mellow little fellow.  He just loves company, so trots along wherever we are gardening or harvesting or working.  He loves to wrestle sticks (or socks), is gentle with the kids, and we are so very happy to have this little guy around.   We're still working on introductions with the chickens, as Lucky loves to break into their yard and follow them around (he means no harm, but the hens go into a tizzy).  We've had some really helpful training sessions and puppy socials with our friend Michelle who runs a local force-free dog training business called Canine Evolution.  She did a few house calls for initial training during the first week, which we thought was amazing.  Our daughter has been doing much of the training with Lucky, so it's become a large part of her homeschooling focus this spring (the theory is that really anytime we interact with him or play with him we are in fact "training" just by reinforcing different kinds of behaviour, good or bad).

New at the homestead: Part 1 Baby Chicks

Spring brings many new things - and this spring we've added new baby chicks to the homestead again.   There are 4 cute little peeps currently housed in a large plastic bin with heat lamp in our living room!  Soon to move out to the greenhouse, and the eventually (when they are old enough to be outdoors with the other hens) we'll introduce them to our older girls in the hen yard.  These peeps are now a week old, and growing quickly.  The feather tips are sprouting and they are trying out their "flying" by darting around their enclosure and flapping their little wings.  We are using a great book called Fresh Eggs Daily: Raising Happy Healthy Chickens Naturally, (she also writes a great chicken blog) with loads of tips on getting the chicks off to a healthy start using herbs and other simple natural approaches to bedding, cleaning, an so on.  Our daughter and her friend made up a special chick herbal blend last week in preparation for the arrival of the peeps - using herbs like garlic, lavender, chamomile, chickweed, nettle in a dried mix to supplement the commercial chick food.  We've lined the bin with bran (which they can eat and does not cause complications for their digestive systems like straw bedding could at this age), and they sleep on a pile of old wool socks in the corner under the heat lamp. 

Here are a few photos of the little peeps when they had just arrived - named by our almost 8 year old: Cloud, Cranberry, Cherry and Freckles.