New sign for Little City Farm

We are attempting to make our place more visible, as some guests have had trouble finding our location without a sign out front. Our friend Margaret, an expert woodworker (among many other talents of hers) has generously created a rustic wooden sign made from an old reclaimed board that now hangs on our front fence near the gate. Another friend Susie, an accomplished artist whose main medium is painted tiles, created a new address tile for us - gorgeously surrounding our house number with lush vegetables, herbs, flowers and a garden rake. These photos don't do justice - look for these signs next time you come by our place. Thank you Margaret & Susie!

Seedling Sale Success!

The 6th annual seedling sale was a great success! Thanks to everyone who came out, helped set up, bought seedlings, tasted baked goods, toured the gardens, took part in the workshop, ate picnic lunches, played with our dog, and

generally created a vibrant community event for our neighbourhood! We lost track of counting, but estimated that more than 200 people came by during the morning. The long row of bicycles, baby strollers and vehicles up and down the street, and our depleted flats of seedlings can attest to the fact that this was one of our busiest public days ever. We are so inspired to meet so many people in this community who are excited about organic heirloom plants, and to know that gardens will be flourishing around town with our happy green striped tomatoes, yellow cherries, purple basil, herbs, melons, and more!

A huge thank you also to Angie Koch who led a highly informative workshop on biointensive gardening (i.e. how to garden more productively in small spaces). We heard many great reviews for the workshop and all the wealth of information that people took away from it. We will definitely run this event again next May 24.

Greenhouse filled with seedlings for sale

Our annual seedling sale is coming up next Saturday, May 24 from 9 am-12 noon. We've been growing seedlings since early February and the greenhouse is filled to bursting right now. There's still some transplanting to do this week, to get more herbs and flowers ready, and we are expecting a great crowd! This is becoming a regular neighbourhood event, and we decided to add in some extra advertizing this year on our website and in the local paper just to spread to word a little further.

This is the 6th year we are holding the sale, and this year we are also offering a free bio-intensive gardening workshop (how to grow more vegetables in small space), led by our good friend Angie Koch of the Fertile Ground CSA. We hope also to have fresh baking, bread, and treats...

As many people have been asking for a list, here are some of the seedlings that we'll have:

Tomatoes
- Bonnie Best, Yellow Pear, Green Zebra, Cherokee Purple, Patio, Mennonite Orange, Yukon Red, Early Girl, Sweet Baby Girl, Moneymaker, and more...

Basil
- Thai, Green Pesto, Purple Opal

Herbs
- parsley, fennel, dill, cilantro, oregano, sage, rosemary, thyme, savory

Kale, Broccoli, Cucumber, Squashes, Zucchini, Melons, Pie Pumpkin, Green Onions
and some annual flowers...

Growing Shiitakes - our woodland mushroom garden

Recently took a drive up near Stouffville to visit the farm of Bruno, "The Fun Guy" (fungi), who sells innocualted mushroom logs. We have been wanting to add fresh home-grown mushrooms to our roster of locally produced garden harvest, and were very happy to find a supplier of these logs within about an hour of where we live! Back in March we placed our order for 5 shiitake logs (he also has oyster logs, kombucha, etc), and now in May they were ready to be picked up.

After a little searching up and down the back roads, we finally found the right farm and drove in a long laneway lined with endless rows of oak logs stacked upright neatly along wire fences. The forest was also covered with white trilliums, fiddleheads, wild leeks and the scent was fresh, damp, earthy and wonderful.

Bruno sells his mushrooms at various farmers markets in the Toronto area, leads workshops on mushroom cultivation, does consulting for those wanting to start a mushroom business, and is planning to install a commercial kitchen in his greenhouse in order to produce value-added mushroom products. He gave us a detailed tour, explaining how the logs are innoculated by hand with plugs, need to be kept moist but not too wet, and how to harvest. Then we walked over to our section of logs and got the first taste - delicious! Delicate, almost sweet, like no other shiitake we've eaten before. We decided to take not only our 5 logs, but a few more to pass on to friends, as at $20/log (which will hopefully bear mushrooms for 3-5 years) this opportunity was not to be missed.

Our mushroom log collection is now neatly stacked behind our greenhouse, with just enough shade, a little access to rain, and close at hand to make observation and harvesting easy. In the photo, the white dots are the plugs out of which mushrooms will sprout (and log on far left has shiitakes growing ready for harvest).

For more details see Bruno's website at: www.mycosource.com

Fresh asparagus season

We've been enjoying the first new spring crops from the garden (and forest) lately - dandelion, chives, sorrel, fresh garlic, spinach, fiddleheads, wild leeks, and of course asparagus. The asparagus was planted about 5 years ago near our strawberry patch, and dug into a trench. The first year the shoots were too small to harvest, but over the years have become mature enough and so well-established that we have a decent sized patch to feed the two of us plus guests. Worth the wait!

Asparagus Frittata (with our farm fresh eggs)

A frittata is the perfect quick use for a time when there are just too many eggs in the house! Our hens have started laying well again, and we need to find new and exciting ways to use the excess. Friends and neighbours are generously happy to take eggs from us, but we still eat our fair share. The frittata is an Italian open-faced omelette - use whatever vegetables you have that are in season. Especially nice with asparagus and tomato...

3 Tbsp margarine
1 cup chopped asparagus (1-inch pieces)
2/3 cup chopped green onions, or other onions
1 tomato, chopped
1 cup shredded cheese, optional
1 Tbsp fresh basil or oregano
6 eggs
1/4 tsp sea salt and black pepper

1) In well-oiled cast iron skillet heat margarine, then add vegetables and saute until tender.
2) In medium bowl combine sauted vegetables, herbs, cheese, and spices.
3) Beat together eggs and add to vegetable mixture.
4) Re-oil cast iron skillet and heat on medium high.
5) Pour eggs into skillet, cook until bottom of egg is slightly set. Then place in preheated 350F oven and continue to cook for about 10 minutes until all egg is set and cheese is golden.
6) Can place under broiler for 2 minutes if desired.
7) Excellent with wholegrain bread as breakfast, lunch or dinner. Serves 2-3.

Fertile Ground CSA featured on CBC Radio

Angie Koch, of Fertile Ground CSA, plus friends and co-farmers Tarrah Young and Caitlin Hall, are featured in this recent CBC documentary "Down to Earth" (description from CBC below). They talk about the "new breed" of young farmers, who are city-raised, university educated, but are choosing to move to the land in search of sustainable ecological farming and organic food production in new and creative ways (e.g Community Supported Agriculture ventures such as Fertile Ground!). Angie will be distributing her 30 member CSA at Little City Farm each Tuesday this summer (from July-October) and we are extremely excited about her venture and this partnership! Following the first documentary, is a short interview with legendary food justice advocate Frances Moore Lappe (author of Diet for a Small Planet, among many other writings) who talks about the current state of the global food system and the future of global food security. DOCUMENTARY: DOWN TO EARTH

Here's one picture of a farmer: tough, weatherbeaten, pitchfork in hand, a bit grim, proud member of a vanishing breed. Here's another picture of a farmer: Thirty years old, five foot two, fresh-faced, female, city-bred. Meet Tarrah Young, proud and very determined member of a NEW breed. Tarrah - and people like her - are real risk takers. They're not starry-eyed back-to-the landers, and they know know what they're up against. Across Canada, the number of farmers under thirty-five has declined by more than 50% in the last ten years. For those who want to loosen the grip of the agribusiness giants, to spurn cheap pesticide-laden imports, and to eat local - this is really bad news. And we all have enough of that! So this morning, venture out with a few of agriculture's young pioneers. Frank Faulk's documentary is called "Down to Earth"

http://podcast.cbc.ca/mp3/sundayedition_20080505_5659.mp3

FRANCES MOORE LAPPÉ

In the past few weeks, a hungry planet has become dramatically , and suddenly, even hungrier. Food riots have shaken communities as diverse as Austria and Uzbekistan, and as far apart as Egypt and Mexico. The Canadian government pledged fifty million dollars this week to be channeled through the United Nations. Individual Canadians are helping as well. The situation is desperate. Incredibly, Filipino Canadians are buying twenty and forty pound bags of rice and shipping it to relatives back home. And in Montreal, people are desperately trying to send food to their relatives in Haiti. At least six people were killed during riots in that country earlier this month in protests against rising food prices. Frances Moore Lappé has been an activist in the fight against world hunger for thirty seven years, ever since the publication of her blockbuster bestseller, " Diet for a Small Planet". That was in 1971. Ms. Lappé has written sixteen books since then. She is also a co-founder of the Small Planet Institute. Frances Moore Lappé is in our studio in New York this morning. Small Planet Institute: World Hunger Solutions

Locavore Meal a delectable experience!

On Sunday (May 4) we held the first "Local Community Dinner" featuring a menu based solely around locally grown and produced foods. The meal was organized by the Locavore KW group, who volunteered their time to plan, promote, source produce, cook the meal, serve, host and clean up! A HUGE thank you to the group, as well as all the volunteers who helped out to make this event a great success!

The meal sold out at 125 dinner guests, with very little promotion and only about 2 weeks notice. We will need to find a larger venue for the next time, (and there will be a next time!) as there is certainly a growing interest in our local community around celebrating and eating "100 mile" meals such as this.

Even for May, which is one of the leanest months for sourcing local foods (end of fall root crop season, and not yet starting new spring crops)...the menu was delicious! We were especially pleased to find local greenhouse grown tomatoes, cucumbers and GREEN BEANS! Wow - what a treat. Here' s the menu:

Organic Bread - Vegan

Golden Hearth Baking Co., Kitchener

Whole wheat, spelt & foccacia breads made with organic, locally milled grains

Greek Salad - Vegan

Tomatoes & Cucumbers.

Martin's Family Fruit Farm, Waterloo

Red Onion & Garlic

Cleason & Elmeda Weber, Hawkesville

Mozzarella Cheese (optional)

Oak Grove Cheese, New Hamburg

Maple Glazed Tempeh - Vegan

Tempeh made with locally grown soybeans

Henry’s Tempeh, Kitchener

Maple Syrup

Norman Bauman, Maplecrisp Orchard, Elmira

Roasted Seasonal Vegetables - Vegan

Garlic

Oscar Lutz, Woolwich St., Waterloo

Green Beans

Floralane Produce, Elmira

Carrots, Garlic, Red Onions & Parsnips

Cleason & Elmeda Weber, Hawkesville

Potatoes

Orchard Hill Produce, Elmira

Three Fruit Crisp - Vegan

Empire Apples

Martin's Family Fruit Farm, Waterloo

Raspberries & Rhubarb

Nauman's Fresh From the Farm Market, St. Clements

Organic Soft Whole Wheat & Rolled Oats

Perry Reibling, Oak Manor Farms, Tavistock

Organic Ice Cream

Mapleton’s Organic Dairy, Moorefield

Apple Cider

John Reimer, Cambridge

Produce was sourced through Elmira Produce Auction

(Growers usually Old Order Mennonite within 80 km)

Permaculture Workshop

On Saturday we hosted a permaculture basics workshop, facilitated by Tracie Seedhouse of EarthChild Designs. She covered wide ground, beginning with defining what permaculture is (from the roots "permanent agriculture") and then focussing on what we can do in urban settings. She stressed that permaculture involves sustainable ecological land use, but also includes buildings, animals and all living things. All things have inherent value in a permaculture approach, which looks at the positive attributes and resources, often turning obstacles into benefits (for example, a boggy swamp which can't grow produce, is seen as a wildlife sanctuary or for growing cranberries)...

Tracie talked about urban permaculture being key, because most of us do live in urban settings and permaculture allows us to produce higher yields on less land. Permaculture is not energy, labour or resource intensive, but does involve much observation, study, information and research. Observing nature's patterns and trying to mimic this design is the beginning of permaculture. So, to begin with your own backyard, observe (and map out or photograph) where the snow melts first and last, where the sun shines hottest, where the water pools, where the first buds come up in spring, and you will learn much about the conditions of your property (slope, drainage, soil conditions, sunlight, and so on). By making lists of both resources and problems of your site, you can start to use the resources to help solve the problems. A famous permaculture saying is "the problem is the solution"...

Permaculture looks at zones, growing things like frequently used herbs closest to your kitchen door, whereas fruit trees or livestock could be several zones further from the house. Edges are valued, where two microclimates or ecosystems come together in a dynamic way to create maximum benefit and yield. The goal of permaculture gardening is to create as many edges as possible, and in a small urban setting this can be done by using "keyholes", spirals, scallops, waves or curves around gardens and ponds rather than circles or straight lines. Tracie concluded with the idea of learning to be quiet with the land and allowing it to tell you. Thanks to Tracie for this highly informative and useful workshop!

Good permaculture resource books include:
- Bill Mollison's works on permaculture
- Toby Hemingway's "Gaia's Garden"
- Rosemary Morrow "The Earth User's Guide to Permaculture"

Rawkit Roll: Raw Vegan Sushi Workshop

Announcing a new workshop from Rawkit Foods, to be held early this summer as part of our ongoing urban homesteading workshop series...(soon to be posted on our website, so this is a sneak preview).

For those of you who attended the previous raw food workshop (Power Snacks & Palate Pleasers), which featured the all-time favourites raw chocolate mousse and raw bean burritos, you will not be disappointed! This workshop is coming by special request as there was so much interest from the previous workshop attendees to have more food-related events. Beth Weisberg, of Rawkit Foods, is happy to accommodate and has come up with this amazing description:

Rawkit Roll: Raw Vegan Sushi
Sat, July 5, from 1-3 pm
Cost $25

Expand your cooking repertoire by learning how to prepare flavourful raw foods. Move beyond the traditional into other delicious sushi fillings, ideal for a quick and easy summer meal. Dipping sauces and pickles are also included. Samples provided.

To register contact Karin at: littlecityfarm@yahoo.ca
Space limited to 10 people - dress for the outdoors as we will be learning and tasting outside in on the garden patio...

Little City Farm in the media...

Well, we made it into a small feature in the City Life Magazine's "green issue". They list 20 green people & places in the greater Toronto area, and we are pleased to be one of those highlighted. To check out this small article, see:

http://www.citylifemagazine.ca/peopleplaces_littleCityFarm.php.

Call to neighbourhood artists!

Exciting news! There is a new walking studio & artist/crafter tour being organized for our neighbourhood. There are already two very successful studio tours in town, in the Frederick St & Mary-Allen neighbourhoods. This one hopes to capture that inbetween space, located centrally just on the cusp of Kitchener & Waterloo. It will encompass the streets bounded by Belmont to Weber, and Union to Victoria - a fairly large area, on both sides of King St.

The Central Art Walk...will be held Sat, Oct 25 from 10-4 pm, and hopes to attract interested painters, potters, jewelers, photographers, knitters, stained glass artists, woodworkers, etc who are interested in participating in this neighbourhood event. Artists would invite the public into their homes and studios to view and purchase art.

To sign up - if you want to be a vendor, or join in another open house in that area, contact: centralartwalk@rogers.com. Email name, address, and a short description of your art (or 1-2 photos). There will be a small fee to help with signs and promotion of this event.

The cut off date for entries is May 31!

Spring basil!

Took a few hours to transplant our basil plants into larger containers today - we have about 150 plants, and various varieties. We usually keep about 50 genovese (pesto) basil to fill one of our raised beds, but as basil is a popular seller at our seedling sale I made sure to plant lots this year! The thai basil is so fragrant, and the purple (dark opal) basil looks especially beautiful.

Our 6th annual seedling sale coming up on Sat, May 24 from 9-12 noon. There will be about 15 varieties of tomatoes (including red, yellow & orange cherries, mennonite orange, green zebra, polish pink, red slicers, yukon red early, some good determinate container varieties, and many more); eggplants, various kinds of hot peppers, flowers, brassicas, basil, other herbs and so on... Our friend Angie, from Fertile Ground CSA, will also be there for the day selling seedlings and leading a workshop on biointensive gardening. If all goes well, there will be freshly baked wood-fired bread and other baked treats available too...The seedling sale is one of our favourite days of the year, and makes for a nice kick-off to the garden season, and feels like a little neighbourhood festival.

Rain Barrels

Had someone inquire about best places to get rain barrels in this area...

As it happens, the Region of Waterloo is having their annual free rain barrel give-away (200 litre size) on Sat, April 26th starting bright and early at 7:30 am, on a first-come basis at the Conestoga Mall, Fairview Park Mall, and Cambridge Centre parking lots. We have not gone to get a rain barrel there, and from what we hear it's very popular and you need to come early to get a barrel. In our experience, we've had good luck sourcing other types of large barrels - olive barrels or grape barrels are great, and often available or free from local shops. We have sourced about 6 barrels this way, and replaced the lids with mosquito netting secured over the top. Spigots, taps or spouts can be purchased at the local hardware store, and we've drilled a hole through the barrel to attach the spigot near the bottom (just high enough off the ground to be able to hold a watering can underneath).

On the note of Waterloo Region garden-related activities, there will also be a Vermicomposting workshop on Sat, June 14, and general composting workshops (providing tips on backyard composting, setting up worm bins, and distributing free backyard composters) on Sat, May 3, June 28 and Oct 18. For more details call: 519-883-5100

April Salad Greens

Weather was around 15 C today! Here' s an inside shot of the grow tunnel, which was planted full of seeds in October. The tunnel felt like a sauna when I opened it up, and as our greenhouse was over 30 C today the tunnel was probably that or even warmer. It really heats up well on sunny days. There are herbs, various lettuce varieties, tatsoi, choho, chard, arugula, and more! Ready to harvest soon. That's a soaker hose running through the middle of the bed. We also planted our first spinach in the garden, under another cold frame today.

Raw! Raw! Raw! food workshop

Had a savoury workshop here at the farm yesterday, facilitated by Beth Weisberg of RawKit. She specializes in raw foods, and presented a highly informative workshop on "power snacks and palate pleasers" - basically simple raw foods (appetizers or snackables) which require minimal special kitchen equipment to prepare.

Of course, we have all eaten raw to some extent whether we have called it a raw diet or not (green salads, fresh carrot sticks, guacamole, fresh salsa, pure fruit juices, fresh fruit). With this workshop we learned some new creative recipes using the dehydrator, mandoline and food processor, tools that are not too expensive or hard to come by. We discussed what "raw" diets mean, and some of the benefits of raw, including the live enzymes which help with proper nutrient assimilation and digestion. Beth made the good point of saying that a 100% raw diet is not necessary (or even desirable), that some raw chefs have described foods at optimum eating potential when their colour is most brilliant (e.g. lightly steamed broccoli, compared to raw broccoli). She also mentioned the value of eating in season, using local and organic foods rather than "exotic" raw items which has travelled far distances.

The above photo is of her black beans (made of dehydrated sunflower seeds); avocado guacamole (which could be made with local peas); crispy spicy corn chips; sourcream (made of sprouted cashews); and mango salsa (which could be made with local peaches, apricots, other herbs)...endless creative opportunities! She advocated to slow down when we prepare to eat, smelling the aromas, appreciating the beautiful presentation which brings our mouth to a water, and then eating with slow intention until we are satisfied (not over-filled). The other big hit of the workshop was the raw chocolate mousse, served with a dash of hot powdered cayenne pepper...served soft, or frozen....mmm.

Future food workshops on the fall horizon may include:
* fermented foods (sauerkrauts, crock pickles);
* sprouted foods;
* raw vegan sushi;
* raw decadent desserts, and more!

Dreaming of Dandelions

The ground is still covered in snow, but spring is just around the corner - in fact, it's literally here in just two days! I'm dreaming of the first fresh wild greens in our yard - nettles, purslane, and dandelions...which start to poke out their leaves in the next few weeks.

All parts of the dandelion are edible, and have long been used for medicinal and culinary uses. Dandelions are liver tonics, best taken in the spring when our overburdened winter livers need a good toning and cleansing. The roots can be steamed, sauteed or fried, or dried and used as tea (great with chickory root); the leaves fresh or steamed in salads, spanikopita, and stir-fries; the flowers battered or chopped into salads, even made into drinks (dandelion wine) or icecream! The leaves are rich in potassium, antioxidants and vitamins A and C. Harvest leaves and flowers when small and tender, generally mid-April to end of May, so they are not too bitter - and remember that urban harvesting should be done carefully in non-sprayed, non-toxic areas (and away from dog walking zones too).

Here are some recipes taken from the latest Mother Earth News, featuring dandelions as the main ingredient!

Wilted Dandelion Salad
1 block firm tofu, cubed and marinated, then fried until crisp
1 small red onion, diced
2 tsp brown sugar
2 Tbsp cider vinegar
1 bunch dandelion greens, wash and dried, stems removed
salt and freshly ground pepper to taste

Fry tofu in skillet until crisp. Add onion and stir in sugar and cider vinegar. Pour hot dressing over the greens, tossing greens so as to coat them with dressing. Add salt and pepper to taste.

Dandelion Salad with Fresh Goat Cheese and Apples
2 Tbsp cider vinegar
3 Tbsp vegetable oil
1 tsp dijon mustard
1 tsp honey
salt and freshly ground pepper to taste
1 bunch dandelion greens, washed and dried, stems removed
1/4 lb fresh white goat cheese, crumbled into pieces
1/2 cup walnuts, coarsely chopped and dry roasted (if desired)
1 apple, cored and chopped into 1/2 inch pieces

Whisk vinegar, oil, mustard, honey, salt and pepper together. Pour over greens and toss lightly. Top with goat cheese, nuts and apples.

Dandelion & Mushroom Calzone
3 Tbsp olive oil
1/4 lb mushrooms (shiitake is best), sliced
2 large garlic cloves, minced
1 bunch dandelion greens, washed and dried, stems removed
salt and freshly ground pepper to taste
1 lb whole wheat pizza dough
1/2 lb mozzarella cheese, shredded

Preheat oven to 500F (or fire up your outdoor cob oven, as we do for best pizza results!). In large skillet heat 2 Tbsp oil. Add mushrooms and garlic, and cook overmoderately high heat, stirring occasionally until mushrooms begin to brown. Add dandelion greens and cook until wilted, stirring occasionally, about 2-3 minutes. Season with salt nad pepper and set aside.

On lightly floured surface, roll or stretch out dough to form two 10 inch rounds. Transfer dough rounds to floured baking sheet or pizza pan. Sprinkle a layer of shredded cheese on half of each round, leaving 1 inch border. Add dandelion and mushroom mixture to the cheese layer, and top with remaining shredded cheese. Fold the dough over to enclose the filling, forming a half circle. Press and crimp the edges together to seal. Using a knife, poke a hold or two in the top. Brush calzones with 1 Tbsp olive oil. Bake for 11 minutes or until calzones are crisp and turning golden. Cut them in half and serve hot.

Going Green Workshop Series with the Grand House

There is a great series of sustainable building workshops happening this spring at the new Grand House, a strawbale student co-operative in Cambridge. Greg is taking part in various workshops - radiant flooring, claystraw and wattle & daub, and waste water treatment & living machines (all projects we hope to be incorporating in our new strawbale addition, so these workshops are very timely for us!) - and we'll both be there on April 19th, to lead the "urban agriculture" workshop. Here's the full schedule:

Going Green Workshop Series with the Grand House
A sustainable building and lecture series:

A free or low-cost workshop and lecture series on green-building construction and design beginning February 2nd until May 10th 2008. Learn about a variety of green-building techniques and technologies from the experts, including straw-bale construction, renewable energies, eco-home design, rainwater harvesting, plastering, earthen building, solar hot water, and much more!

Space is limited, so please register to reserve your spot.

Download a registration form and email or mail it back to us

Date*	Workshop**
Feb. 9	Solar power workshop
Rescheduled - TBD	Radiant flooring: Installation and Theories
Feb. 26	Earth Energy Talk (CREW)
March 8	Green Roof Workshop
March 15	Clay-Straw and Wattle and Daub
March 29	Introduction to Green and Natural Building
April 5	Sustainable and Non-Toxic Materials
April 12 and 13	Do-It-Yourself Home Energy Saving Workshop
April 19	New! Urban Agriculture
April 26	Making Concrete Countertops
May 3	Wastewater treatment and living machines
May 10	Natural Landscaping: Design and Installation
May 17	Cob Building: Freeform Mud/Straw Construction
TBD	Inovative Green Insulation: Icynene and Mineral Wool

*Dates are subject to change
**Please click on a title for a description or see below

Date*	Lecture**
March 17	Environmental Symposium all day@ the School of Architecture
March 27	Introduction to Straw Bale Constructions
April 3	Green Building Design
Resceduled for May	LEED for home

Please contact Laird at
ghcoop@gmail.com or 519-721-2014
for more information or to register

Song written for Little City Farm

February has been a busy month at our B&B and we've had many wonderful guests come to stay with us! It seems that as with any business, it just takes a bit of time for the word to get around and the business to establish itself. This reinforces that it's the right decision to build the strawbale addition to our house this summer, to keep this business growing and provide an increased facililty for our guests.

Most of our guests leave a little message in our guestbook, and many have said incredibly beautiful things that both humble us and encourage us to keep living in the way that we are. The latest guest, a visitor from North Carolina, also happened to be a dulcimer builder and player. We heard him practicing music upstairs each evening, and it was very lovely to have this gentle sound floating through our house. He carried his long flat handmade dulcimer in an old rifle case, and in his words this was the only "proper use" to ever us a gun case for! As a farewell, he wrote a simple little song about our place and sang it for us - here are the words.

A black squirrel runs above the chicken house,
at Little City Farm.
I awoke from a peaceful sleep,
Feeling rested and warm.

Fresh fruit nestled in a wooden bowl,
Fair trade coffee steaming...
Country living in the middle of town,
at Little City Farm.

The hectic city has a rustic setting,
cultivating peace.
At Little City Farm,
cultivating peace, cultivating peace.

Waterloo Hen Association by-law proposal

There is a new local citizen's group called the Waterloo Hen Association, which has formed to create a new City of Waterloo by-law allowing small-scale chicken raising in the city. The group sees many examples in other cities, including Victoria BC, London ON, and Niagara Falls ON, where city chickens are encouraged and offer a positive contribution to the growing need for local initiatives around food security. A copy of their proposal is attached here - if you wish to support the group, or find out more, contact:

Facebook: Waterloo Hen Association
Phone 519.578.2416 or email hope@gto.net

Small-Scale Urban Chicken-Raising

By-Law Proposal for the City of Waterloo

Submitted by the Waterloo Hen Association, March 2008

Proposal

• To create a new City of Waterloo by-law that would encourage and regulate small-scale
chicken-raising within the city.

Why keep chickens in an urban area?

• Chickens are productive . they provide eggs for personal consumption and fertilizer for gardens
• Chicken-raising is a fun and educational hobby
• Chicken-raising is an easy and accessible way for average people to contribute to local food security
• As food prices go up, people are looking for affordable ways to feed themselves

Why keep chickens in the City of Waterloo?

• Most citizens in Waterloo are looking for tangible ways to contribute to environmental
sustainability on a local, neighbourhood level
• Through the increasing number of community gardens in Waterloo, local food production
is already happening throughout the city . small-scale chicken raising can be another
concrete step toward local food security
• Waterloo identifies itself as an .environment first. community in which environmental
matters are assessed at the forefront of all activities
• .There is a strong belief that the path towards global environmental improvement begins
with local-level initiatives. (Waterloo.s Environmental Strategic Plan, p. 1)

What resources are available?

• Models from other cities: e.g. the City of Portland holds an annual .Tour de Coops. as a
way of educating Portland citizens about urban chicken-keeping . check out
http://www.growing-gardens.org/portland-gardening-resources/chickens.php

• Media exposure: e.g. USA Today article at http://www.usatoday.com/news/nation/2007
06-21-chicken-coops_n.htm
• Urban chicken groups: e.g. .The City Chicken.
http://home.centurytel.net/thecitychicken/index.html

• Organizations: e.g. Hen Keepers Association at http://www.henkeepersassociation.co.uk/
• Urban chicken advocates: e.g. http://backyardchickens.com/
• Books: e.g. Keep Chicken! Tending small flocks in cities, suburbs, and other spaces by
Barbara Kilarski (available at Waterloo Public Library)
• Local chicken farmers
• Waterloo residents who still have memories of when chickens were raised in the city
What are the concerns?

• Regarding noise: Laying hens sometimes make .clucking. sounds which many find
enjoyable . noise only becomes an issue when there are more than 15 or 20 hens, or
when a rooster is introduced into the mix
• Regarding mess: Chickens are relatively easy to care for. By regularly maintaining the
chicken coop, mess can be kept to a minimum.
• Regarding disease: Proper disposal and/or composting of chicken feces prevents the
spread of disease.
• By-laws can be written to ensure a simple, common set of standards for the safe and
sustainable keeping of poultry in an urban area

Some examples of urban chicken coops (photos not included here)

What are some examples of by-laws in other cities?

Niagara Falls, ON

No owner shall allow or permit his or her chicken to be at large. Roosters are not permitted
within the Urban Boundary. The total number of chickens permitted within the Urban Boundary
shall be as follows: (a) On and after July 15, 2002 - maximum 20 chickens; (b) On and after July 15, 2005 - maximum 10 chickens. All chicken coops shall be located only in the rear yard and
must fully enclose the chickens and prevent them from escaping. The chicken coop shall be
designed and constructed to ensure proper ventilation and sufficient space for the chickens and
maintained in accordance with good animal husbandry practices and shall keep all vermin out.
All dead chickens must be disposed of immediately and in any event, within 24 hours. There
must be hygienic storage of and prompt removal of chicken feces. The chicken’s food supply
must be protected against vermin.

http://www.city.niagarafalls.on.ca/city_hall/departments/clerks/bylaws/pdf/Animal_control.pdf

Victoria, BC

Farm Animals are prohibited with the exception of chickens, ducks & geese. These fowl can
only be kept as pets or for personal egg consumption. Eggs cannot be sold for any reason.
Excessive numbers of fowl will bring into question intended use. Roosters are prohibited.

http://www.vacs.ca/

London, ON

Class 2 animals (chickens) shall be kept in a building, structure, yard, coop, pen or run. Every such building as required under section 6.3 of this by-law (other than a dwelling), structure, coop, pen or run in which any such animal, bird or fowl is confined, kept or allowed to run, shall be no less than 15 metres (49.2 feet) from any school, church, public hall, or store, dwelling or
premises used for human habitation or occupancy other than premises occupied exclusively by the owner or keeper of such animals, birds or fowl or members of his immediate family..All refuse resulting from the keeping of Class 2 animals (chickens) shall be kept in substantial air-tight containers until it is removed from the premises or dug into the earth in such a manner as to prevent odours arising therefrom. All feed or other animal food shall be kept in rodent-proof containers.

http://www.london.ca/By-laws/PDFs/animals2000.pdf

Portland, OR

A person keeping a total of three or fewer chickens, ducks, doves, pigeons, pygmy goats or
rabbits shall not be required to obtain a specified animal facility permit. If the Director
determines that the keeper is allowing such animals to roam at large, or is not keeping such
animals in a clean and sanitary condition, free of vermin, obnoxious smells and substances, then
the person shall be required to apply for a facility permit to keep such animals at the site.. It is
unlawful for any person to harbor, keep, possess, breed, or deal in roosters in the City of
Portland.

http://www.portlandonline.com/auditor/index.cfm?a=185339&c=28228

Denver, CO

It shall be unlawful for any person to keep, maintain, possess or harbor on any property within
the city any livestock or fowl such as, but not limited to, horses, mules, donkeys, burros, cattle,
sheep, goats, swine, chickens, geese, ducks or turkeys, unless a livestock or fowl permit therefor
has been issued by the manager. Such permit is required to be renewed annually for a fee of fifty dollars ($50.00) for each application. A permit to keep livestock or fowl within the city shall not
be granted unless the owner or possessor provides facilities which will reasonably assure the
manager that the premises will be maintained in a sanitary condition, free from insects and
rodents, offensive odors, excessive noise, or any other conditions which constitute a public
nuisance.

http://www.denvergov.org/Portals/245/documents/Article4-Div2.pdf

San Francisco, CA

It shall be unlawful for any person, firm or corporation to keep or feed.more than a total of four
of the following in any combination: dogs of age six months or older unless part of a dog kennel,
hares, rabbits, guinea pigs, rats, mice, gerbils, chickens, turkeys, geese, ducks, doves, pigeons,
game birds of any species, or cats..Any person, firm or corporation, keeping, feeding, or
causing to be kept or fed, or permitting to be kept or fed, on premises over which such person,
firm or corporation may have control, four or less hares, rabbits, guinea pigs, rats, mice, gerbils,
chickens, turkeys, geese, ducks, doves, pigeons, parrots of any species, game birds of any species
or wild animals of any species except those animals prohibited by Section 50 of this Code, shall
keep same in coops or enclosures that are approved by the Director of Public Health. Where the
coops or enclosures are located on the outside of or on top of any buildings, premises or
structures, the coops or enclosures shall be not less than 20 feet from any door or window of any
building used for human habitation.

http://www.municode.com/Resources/gateway.asp?pid=14136&sid=5 (article 1, section 37)


Waterloo Hen Association

Working for the advancement of small-scale urban chicken-raising

Facebook: Waterloo Hen Association
Phone 519.578.2416 or email hope@gto.net

www.foodkm.com

So we all know that local food is where it's at - 100 mile diet, locavores...but sometimes it's difficult to source out good local food suppliers near us.

In the past year, a new website has been established - helping consumers to find local foods - you simply add your address and postal code, type in the radius of km you want to source your food in (e.g. 50 km), and a list comes up showing local suppliers of produce, bakeries, wineries, dairies, butchers, and so on. I'm happy to say the person hosting this website is also local, as he's based in Listowel (aprox. 53 km away from here).

Go to www.foodkm.com

Raj Patel

Yesterday evening Wordsworth Books hosted author and activist Raj Patel to discuss his new book "Stuffed & Starved". Raj looks at the inequity of the global food distribution system, and calls for local action - saying we just cannot keep on eating the way that we are if we, and the planet, are to survive. Raj was also interviewed on CBC's The Hour - see excerpt here and follow the link to watch/listen to his interview live:

Raj Patel

Okay, it's no secret we're getting fatter. Obesity, especially in North America, is soaring. But just how fat are we?

Well, think about this. One billion people around the world are overweight. That's a pretty staggering number. So is this - 800 million people go to bed each night, hungry. And yet, we're making more food than ever. So, why is it happening?

Well, the easy answer is - blame the rich. And by that, I mean wealthy countries. We eat too much, we waste too much, and generally, we enjoy it too much to change. But Raj Patel says it's not that simple. Raj has a new book, it's called 'Stuffed and Starved.' He says a small group of corporations control 40 per cent of the world food trade. Obviously, those corporations want to make money. So, according to Raj, they exploit poor farmers around the world.

To hear this interview on CBC radio go to "Raj Patel on The Hour with George Stroumboulopoulos" at: http://www.cbc.ca/thehour/video.php?id=2028

100-Mile Valentines!

I know it's mid-February, and the sourcing for interesting fresh local produce is starting to feel like a stretch. We've made our way through bushels of squash, carrots, onions, beets and potatoes, and surprisingly only one cabbage (so far). A few weeks ago we were absolutely delighted to find local brussels sprouts and kale at the market, both being favourites of ours that we had not seen in a good long while (they sell out quickly these days!). However, we still have at least 3 months to go before fresh greens and produce like asparagus, spinach or peas show up at the local farmer's market and begin to sprout in our garden.

I thought, why not put together a tasty 100-mile Valentine's dinner for my sweetheart - and test my creativity and winter food flair. I've started my indoor sprout garden again, growing spicy lentil crunch, sandwich booster (which has radish and red clover), wheatgrass, and of course alfalfa. We are also very fortunate to have our greenhouse, which still contains a small patch of arugula & chard, that we sparingly harvest for salads a few times per week until our newly planted lettuces grow. So what can I make for a romantic Valentines feast?

On the menu so far:

Appetizer:
* Handmade mini samosas filled with local organic peas, potatoes, carrots, garlic & onions from our garden (from our cellar & freezer)
* Served with pear-plum chutney - made with local organic pears & plums (from the Wellesley area), and onions, garlic & hot pepper from our garden (canned back in September)

Salad:
* Small side salad of fresh arugula & chard (picked fresh from our greenhouse), spicy sprout mix (grown in our kitchen), local apples (farmer's market), and local hemp seeds (Millbank Foods), and locally made goat feta (Woolwich)
* With a dressing of local organic raspberries (in our freezer), & local hemp/flax oils (Millbank Foods)

Main:
* Handmade spelt pasta (made with local spelt flour, by our friend here in town)
* Zesty tomato sauce (canned from organic tomatoes, peppers, onions, garlic and herbs, back in August) and with a dollop of basil pesto cream (made with organic basil from our garden)
* Steamed local kale (farmers market) tossed with locally pressed hemp oil (Millbank) and maple-tempeh croutons (locally pressed tempeh, and local maple syrup)

Dessert:
* Local organic icecream from Mapleton's (farm just past Elora, purchased at our local health food store), served with a warm decadent peach-mulberry sauce (peaches we canned this summer, and mulberries that we picked in our neighbourhood)
* Warm local cider (Wellesley) and/or homemade wine (we now have blueberry, sour cherry, apple, pear, and grape waiting in our cellar!)

Who needs chocolates & roses!!!?? It's easy to say "I love you" through local food! For more examples of food love check out "I heart farms"...

Diet for a Hungry Planet - Urban Agriculture on CBC Radio One

There was a great short piece on CBC Radio One this morning, as part of The Current's "Diet for a Hungry Planet" series. The show looked at issues around urban chicken keeping including examples of Canadian cities fighting to change bylaws; the history & future of urban agriculture on a global scale; and possible solutions to cities feeding themselves in an attempt help reduce our ecological footprint. As well, the final guest speaker on the show was a co-founder of an exciting new group called the "North American Urban & Periurban Agriculture Alliance". More information on this group can be found through the Ryerson University Food Security program (Toronto).

Below is a short summary of the program, and it can be heard via podcast or from the Radio One site at: http://www.cbc.ca/thecurrent/2008
(and thanks to various friends who called to let us know it was going to be on the CBC today!)

The Current: Part 2

Diet For A Hungry Planet - Urban Agriculture

As part of our ongoing series Diet for a Hungry Planet, we took note of three unassuming chickens causing a disproportionately large stir in Halifax. Their names were Captain Crochet, Bernadette and Chicken. They provide Louise Hanavan with fresh eggs. But they're ruffling the feathers of some of neighbours like Reg Harper. Ms. Hanavan and Mr. Harper explained the situation as they each see it.

The Halifax Regional Municipality allowed the chickens to stay until the end of February 2008, but what happens then is still very much up for debate. The community council held a public meeting on the issue, voicing some conflicting thoughts on chickens.

In January 2008, a similar battle played out in New Westminster, British Columbia. In the end, a family there was told their property was just too small to keep their six chickens.

For most city dwellers, the idea of raising chickens -- or other food -- in your backyard probably just seems quaint; a throwback of sorts. But for The World Meteorological Organization (WMO), it's a key part of a sustainable food system for the future.

In February 2008, the WMO called for greater investment in urban and indoor agriculture as a way of safeguarding food security in the world's mega-cities. Robert Stefanski is a scientific officer with the WMO and explained the thinking behind the proposal.

And according to Sunny Lam, urban farming could make a big difference in the size of your carbon footprint. He's an independent researcher who studies food and environment issues. He looked specifically at Kingston, Ontario and what would happen to its greenhouse gas emissions if more of the city's residents grew their own food.

Some ever-optimistic people look at these various threads and see a future where cities can feed themselves with community governments, food co-ops and even large, commercial market gardens all playing a part.

To get the lay of the land on that idea, we were joined by Joe Nasr, co-founder of the North American Urban and Peri-Urban Agriculture Alliance who teaches urban agriculture at Ryerson University in Toronto.

Starting seedlings - planting guide

It's time to start a planting schedule, as we will need to begin to start our seedlings in the next few weeks. Last weekend we were at the annual Guelph Organic Conference, and bought some excellent varieties of heirloom tomatoes. Otherwise, we have saved many of the seeds we need from last year's garden, and can also purchase good seeds at the OSC in town.

PLANTING GUIDE (based on frost-free date of May 24):

FEBRUARY
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.

Strawbale dreaming

We're getting closer to firming up our strawbale addition plans. Greg has been steadily researching, reading, inquiring, calculating, sketching and designing over the past few months, and we are almost ready to submit initial drawings to an architect for further detail. What we are hoping to build is only a small addition - an additional sleeping space, living area, expanding our second bathroom, and bringing our laundry upstairs. We are hoping to use natural materials where possible, including staw insulation, earthen floors with radiant heating, natural paints and plasters. However, we also have to accomodate the building department here in town, consider our northern climate (damp, cold), and of course work within our budget. We hope to include workshops over the summer so that others may also learn from this project - including bale raising, plastering, and cob/earthern floors. Stay tuned to this blog for further updates and photos as our strawbale project unfolds...

Greg's work table is overflowing these days with these books:

Steen, Altena & Bill. The Beauty of Strawbale Homes.

Magwood, Chris & Chris Walker. Strawbale Details: A manual for designers and builders.

Magwood, Chris & Peter Mack. Strawbale Building: How to plan, design and build with straw.

Steen, Athena & Bill. Small Strawbale: Natural homes, projects and designs.

Lacinski, Paul and Michel Bergeron. Serious Strawbale: A home construction guide for all climates.

Magwood, Chris and Peter Mack. More Strawbale Building: A complete guide to designing and building with straw.

Weismann, Adam and Katy Bryce. Building with Cob: A step-by-step guide.

Snell, Clarke and Tim Callahan. Building Green: A complete how-to guide to alternative building methods including earth plaster, strawbale, cordwood, cob, living roofs.

New Partnership with Fertile Ground CSA!

Exciting new partnership formed with Fertile Ground CSA!

We have launched a partnership with a new local CSA (community supported agriculture) called Fertile Ground CSA! Angie Koch, who has recently completed a year-long intensive farm internship at the Everdale Learning Centre near Guelph, is the driving force behind Fertile Ground CSA. With the launch of this CSA project she is realizing a lifelong dream of growing good food for others in a sustainable way. Angie is now renting several acres of land just outside of Waterloo, planning to grow fresh produce, herbs and flowers for about 25 share members this summer/fall with the help of other assorted farm hands, friends and volunteers.

The CSA model of food production connects farmers directly with the people who eat the food they grow. Members purchase a share in the harvest and are treated to the fresh, locally-grown vegetables in season each week. Our model offers a combination of diversity & choice which we think you'll find appealing. Drop offs will be held weekly at Little City Farm (downtown Kitchener), every Tuesday from 3:30-6:30 pm, from July through October (18 weeks). We are hoping to create a neighbourhood feeling to this CSA, encouraging members to walk, bike or carpool when they come for their produce. The Little City Farm partnership will include hosting the pick-up days, helping on the farm, and creating newsletters with updates & seasonal recipes for share members.

Vision of Fertile Ground CSA:

Fertile Ground offers people a taste of the joys of farming. We are committed to providing our customers with the freshest, highest-quality produce we can grow.

At Fertile Ground, we believe in:

• growing organically as the best way to nourish ourselves, our customers, and the earth, for years to come
• distributing all of our produce through local food systems
• striving to give back as much as we take

We are excited about getting our hands dirty and working the ground in ways that root us in hope and cultivate our wonder. We are committed to inspiring people to get excited about their food.

If your interest is piqued, please visit www.fertilegroundcsa.com more details, including registration form and an expected crop list.

Wine-making workshop

We had a great winemaking workshop here last Saturday! Our friend Alfred, who is an accomplished home winemaker (having made wines from all manner of berries, herbs, fruit - banana!, tea, etc) was here to facilitate the day.

We went through various stages of winemaking:
- pressing the fruit & adding yeast
- primary fermentation which is the first 5-6 days of vigorous fermentation where the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and alcohol
- secondary fermentation which can take 3-6 months as the fermentation continues very slowly and the wine is kep under an airlock to prevent oxidation
- racking which means siphoning the wine away from the sediment into another jug
- checking specific gravity (sugar content) with a hydrometer
- bottling and of course tasting.

We prepared a new blueberry wine from scratch using wild blueberries; then tasted a completed blueberry wine which Alfred had been made a year ago. Next we bottled a sourcherry wine, made from sourcherries picked this summer from a neighbouring yard. Finally the entire group made a hard apple cider, using fresh locally pressed apple cider which comes in the perfect glass bottle to act as a primary carboy. It was such a simple process - basically just adding yeast, extra sugar (if wanting a higher alcohol content), and a pectin enzyme to prevent the cider from becoming cloudy. No sulphites are necessary if the apple cider is pasteurized. If not using sulphites and the cider is unpasteurized, there is a possibility of it turning to vinegar. In a week we rack it into the secondary carboy, and let it ferment for a few more weeks - this is a very quick process and can be drinkable and ready in less than a month as a sparkling hard apple cider. Very tasty!

The tools needed for the winemaking process are not difficult to find. Many you will have around the house, or can find used. Others can be rented from a winemaking supply store for minimal cost.

You need:
- pail (for primary fermentation)
- glass jug or carboy (for secondary fermentation)
- Stir stick or spoon
- tube for siphoning the wine; racking, bottling
- air lock
- hydrometer (useful to measure specific gravity, i.e. potential alcohol)
- thermometer
- corker (can be rented)
- corks and bottles
- bottle brush to ensure bottles are thoroughly clean
- cheesecloth for straining fruit
- plastic and string to cover primary fermenter

All in all, the day helped to demystify the winemaking process. Here are a few good books that Alfred recommended to those who wish to pursue winemaking more seriously at home!

Garey, Terry A. The Joy of Home Winemaking. 1996.
Anderson, Stanley and Dorothy. Winemaking.

Soapmaking

Been busy making loads of soap, for an upcoming pre-valentine's craft sale. A Craft Cabaret actually as it's being called, a sultry evening craft show complete with cabaret singer and bar, Feb 7th at the Starlight Social Club in Waterloo. Should be fun! Not your grandma's craft sale, that's for sure. Some new varieties I plan to have are:

Ambrosia - made with coconut milk for a creamy lather, lemongrass, sweet orange & vanilla
Cupid's Wash - also with rich creamy coconut milk, rosewood & ylang, and rosehips
Earth Mama Soap - baby friendly extremely gentle goatmilk soap, with calendula and chamomile
Worker's Hand - with cornmeal, pumice & lemon juice for good scrubbing action
Bay & Sage Men's Bar - with bay & clary sage oils, green clay and organic sage leaf

Also working in preparation for settingup an online store with the help of a friend - slowly, slowly - this all takes time...

Urban Homesteading Workshops for 2008 - Sustainable Lifestyles

We've put together a line-up of urban homesteading workshops for 2008. All workshops aim to focus on building simple skills needed in the life of an urban farmer/urban homesteader. We have many talented friends and associates in our community so this is a great way to have them share their knowledge, and further these skills! See workshop details below.

2008 Urban Homesteading Workshops
at Little City Farm

PLEASE NOTE: All workshops have limited space and require registration in advance. Contact Karin to register – by email: littlecityfarm@yahoo.ca

Wine Making at Home - January 19, 1-3 pm (NOW FULL)

With Alfred Rempel

Learn how easy it is to make excellent homemade wine from fruit, berries, herbs, tea, juice, etc! Demonstrating all stages of winemaking from start to finish, including racking and bottling, and then preparing apple wine for each participant to take home. All supplies provided. Cost $20.

Intro to Soap Making - February 16, 1-3 pm (NOW FULL)

With Karin Kliewer, from Homestead Herbals

Make simple handcrafted herbal soap using all natural ingredients, pure vegetable oils, herbs and essential oils. Contact Karin for list of supplies needed. Cost is $10 (includes basic ingredients).

Starting Seedlings at Home & Seed Exchange - February 23, 1-3 pm

With Angie Koch, from Fertile Ground CSA

This hands-on workshop will offer the basics about starting & caring for your own organically grown vegetable, flower and herb seedlings. Also, participate in our Seed Exchange by bringing your extra perennial & annual seeds to trade with others. Cost: pay-what-you-can (for those who take home potted seedlings).

Power Snacks & Palate Pleasers - March 29, 1-3 pm

With Beth Weisberg, from Rawkit

Expand your cooking repertoire by learning how to prepare flavourful raw foods. Energy-packed snacks and delicious appetizers are on today’s menu. No special equipment required. Samples provided! Cost $20.

Permaculture Design for City Properties - April 26, 1-3 pm

With Tracie Seedhouse, from Earthchild Designs

Walk through a lesson in introductory permaculture design using your own front/back yard as a model. With special note toward permaculture principles in urban areas. We will be spending most of this workshop time outdoors, so dress accordingly. Cost $10.

6^th Annual Seedling Sale - May 24, 9 am-12 noon

Hosted by Little City Farm

Join us for our 6th Annual Seedling Sale! – find vegetables (tomatoes, eggplant, zucchini, squash, peppers), herbs, and flowers ready to plant! Many heritage varieties available.

Bio-Intensive Gardening Workshop - May 24, 10 am-12 noon

With Angie Koch, from Fertile Ground CSA

Gardening in urban areas requires efficient use of small spaces. Bio-intensive gardening, also known as “sustainable mini-farming”, nutures soil, produces high yields, conserves resources, and can be used successfully by almost everyone. Hands-on workshop – please wear outdoor clothes and come prepared to garden. Cost – free.

Bee-Keeping Basics - June 21 or 28, 1-3 pm

(To Be Confirmed)

Bee keeping leads to greater biodiversity, pollination, and better yields of fruits, vegetables and crops. Come preparing to be amazed at the wonder of the world of bees. This is an outdoor workshop – dress accordingly. Cost $10.

Building with Cob: Constructing a Wood-Fired Cob Oven – Early August Weekend

With Benita Kliewer & Candace Froebe, Cob Builders from Winnipeg, MB

Cob is an age-old building material made by mixing clay, sand & straw by foot and forming it into walls by hand. This physical, yet simple and inexpensive building method lends itself to curved, sculptural shapes to create unique structures that feel “alive”. Become familiar with cob construction through this 2-day workshop to complete an outdoor bake oven. Workshop will take place given enough participant interest – please RSVP to indicate your possible interest. (Location & Cost To Be Confirmed).

Annual Guelph Organic Conference coming up

The annual Guelph Organic Conference - formerly known as the Canadian Organic Growers (or COG) conference - is coming up again at the end of next month. This is an event that's well worth the while for anyone interested in farming, gardening, seed purchasing, livestock raising, learning more about biodynamics & organics, checking out new Canadian organic products, meeting other farmers, and generally connecting with a group of likeminded others from across the country. It's a yearly highlight and veritable pilgrimmage for us (Greg & I have been attending the conference for more than 10 years, and had one of our first "dates" at the conference many years ago!). The conference includes workshops, keynote addresses, an organic dinner, a trade show & food expo, video and book rooms, and lots of time to catch up with old friends, and see favourite vendors (there's always a line-up at the Mapleton's organic icecream, even though it's often been a January blizzard outside!). The event is usually held on the last weekend of January, the perfect time to purchase your heirloom seeds and still have plenty of time to start your seedlings for spring. This year it will be from Jan 24-27, at the University of Guelph. More details at: www.guelphorganicconf.ca

December chickens

The chickens are doing well. They still like to run around outside each day, unless there is a raging wind, ice rain, or blowing snow. They love to perch on the strawbales, or the new logs that Greg has placed in their run, so they can get their feet off of the cold snowy ground. So far we haven't had any terribly bitter cold nights where we have worried about whether to bring them inside somewhere, but we do continue to heat their coop with a heating lamp that's set on a timer. We will also wrap a tarp around the rest of their run to help keep the cold winds out. Each morning their water trough needs to be checked, the ice broken and water changed if it's frozen. It has been cold enough most nights/mornings that the water is frozen.

They are still laying about once every 1.5 days, only slightly less than in the summer, and have made a new "back up" nest in one of the strawbales inside their run (for when the other nest boxes are occupied). However, we have noticed their egg shells getting slightly softer, so have started to feed them crushed oyster shells as a supplemental form of calcium. They are just not getting as much in their regular diet as they did when they could forage in the garden for greens. They love to nibble at the frozen broccoli and kale stalks, which we hang in their run just at beak's-reach. Otherwise, the main part of their winter diet so far consists of the store-bought chicken feed, shredded carrots, rice & beans, warmed oatmeal, bread crumbs, sunflower & flax seeds, apple bits, raisins and other dried fruit, and any greens we can spare from our greenhouse. Next season I will plan to dehydrate as many greens (kale, broccoli leaves, chard) as possible, so as to have a steady supply for the winter diet. We haven't been able to find much information about winter chicken keeping in northern climates (zone 5-6 and colder), but know many local farmers obviously do keep chickens year-round and they seem to do just fine as long as they have a warm dry draft-free place to get away to.

a little bird told me craft sale!!

The first annual "a little bird told me" craft sale was a huge success! We were amazed at the turn-out, with estimated 200-250 people dropping by to browse the beautiful hand-made wares. The house was packed with guests from start to finish, and we could hardly have fit more people in. It really shows that people want to connect with each other, and people want to support local artists.

Thanks to all our amazing vendors, and all of you who came by to check out the sale! We even met some other urban chicken-keepers, and are still considering forming a chicken keeper alliance in the spring as part of an urban agriculture network. We made some great contacts with other local crafters & artists from our neighbourhood, and are beginning to make plans for a larger neighbourhood nulti-house art-walk for the spring/summer 2008. If you live in our area and want to get involved, please contact us! Otherwise, stay tuned...