Sunday, August 31, 2008
September Local Food Events Calendar
SEPTEMBER LOCAL FOOD EVENTS CALENDAR
Sept 6
- Film: The Fight for True Farming: Food Autonomy or Agribusiness, 1:30 pm KPL
- Kitchener Farmers Market! 7 am-2 pm. Visit Fertile Ground CSA (end of Market Lane) for organic locally grown produce! See: www.fertilegroundcsa.com
Sept 8
- Eating the 100 Mile Diet in Waterloo Region, with Marc Xuereb, Region of Waterloo Public Health Planner, 7 pm at KPL
Sept 13
- Kitchener Farmers Market! 7 am - 2 pm. Visit Fertile Ground CSA (end of Market Lane) for organic locally grown produce! See: www.fertilegroundcsa.com
- Preserving the Harvest, with Christy Hoffman (teacher/interpreter Joseph Schneider Haus) and Ken Diplock (Region of Waterloo Public Health Planner), 10 am at KPL
- Film: The Future of Food, 1:30 pm KPL
Sept 17
- 100 Mile Celebrations, with Pam Salisbury, owner of Flourish...fabulous florals, 7 pm at KPL
Sept 18
- 100 Mile Diet author's Alisa Smith and James MacKinnon speak at KPL, 7 pm Doors open at 6:30 pm. Door prizes. Copies of 100 Mile Diet will be available for sale.
Sept 20
- Kitchener Farmers Market! 7 am -2 pm. Visit Fertile Ground CSA (end of Market Lane) for organic locally grown produce! See: www.fertilegroundcsa.com
- Film: The Real Dirt on Farmer John, 1:30 pm KPL
- 100 Mile Potluck, hosted by Bailey's Local Foods (for food buying club members). Contact ninabd@gto.net for more details. Bring a dish made with local ingredients.
Sept 21
- Taste Local! Taste Fresh! In Victoria Park, downtown Kitchener, 2-5 pm. Cost $55/person. Call 519-513-8998 for booking tickets. Hosted by Waterloo Region FoodLink.
Sept 22
- Our 100 Mile Region: Abundant and Diverse, with Rolf Thiessen (geography teacher, tour guide) and Warren Stauch (tour guide) ; 7 pm KPL
Sept 24
- Urban Agriculture Presentation, with Karin Kliewer & Greg Roberts of Little City Farm, 7 pm at KPL
Sept 25
- Food Systems conversation. Bring your favourite books, magazines, opinions and recipes to share. At Exhibit Cafe in downtown Kitchener. Contact 519-568-8688 for more details.
Sept 27
- Kitchener Farmers Market! 7 am -2 pm. Visit Fertile Ground CSA (end of Market Lane) for organic locally grown produce! See: www.fertilegroundcsa.com
- Intro to Beekeeping Workshop and local honey tasting, with Les Eccles of University of Guelph Beekeeping Lab. 1 pm, hosted by Little City Farm in Kitchener. Cost $20/person. RSVP to info@littlecityfarm.ca.
- Film: A Growing Season, 1:30 pm KPL
Sept 28
- 100 Mile Potluck, at Exhibit Cafe in downtown Kitchener, 6-9 pm (last Sunday of each month) Bring a dish made with local ingredients. RSVP or learn more contact Jodi at 519-568-8688.
Sept 30
- Food Systems Analysis Through Film, 6:30 pm at KPL
puffball mushroom delicacy

Our friend Ken, an avid mushroom gatherer, who knows the nooks and crannies of the local woodlots where edible mushrooms grow, dropped a huge puffball mushroom off the other day. We cooked it up just like he advised - dipped in organic free range egg batter and breaded with wholegrain breadcrumbs, then fried in a little oil (he advised butter). He said not to marinade or coat in heavy flavours, as you need to let the delicate taste and texture of the mushroom come through. Very very tasty, and this puffball fed 6 people easily! (the puffball is the large round bread-like looking ball on the left).
Bailey's Local Foods

The past two weeks we've been savouring local organically grown (or low spray/no spray) fruit! It's such an amazing time of year in southern Ontario, when garden produce is at it's peak -- this may well be THE peak week right now -- and not to mention fresh fruit that we access here.
Bailey's Local Foods, a fairly new local buying club offers food from within a "100 mile" radius of Kitchener-Waterloo. This is not your typical buying club (purchasing bulk dried goods, flour and grains from a supplier), but it includes a whole range of seasonal produce from nearby farms, fruit from Niagara and berries closer, as well as organic meats, cheeses, breads, pastries, sauces, jams, salsas, and even handmade pasta made with local organic flour which Vincenzo's is going to prepare specifically for the group. The order options vary each week (based on availability and the season of course) and members can fill out the order by email and send it in to Nina, who coordinates the whole operation from her home in Uptown Waterloo. Orders arrive Fridays, and there is an exciting buzz around the neighbourhood as people wheel up with bike trailers, wagons, carts, etc to pick up their orders. How fortunate to have such dedicated local food advocates like Nina and her dad Wendell (who does much of the driving for Bailey's Local Foods) sourcing out healthful, local food suppliers for us and offering these options in our community.
We've purchased plums, blueberries, peaches and pears and have been canning sauce, freezing, drying, eating and baking with these all week in order to prepare for the winter months.
To contact Nina at Bailey's Local Foods, email: ninabd@gto.net
Beekeeping Workshop Coming on Sept 27
Intro to Beekeeping Workshop
Sat, Sept 27 from 1-3 pm
With Leslie Eccles of Eccles Apiaries, and the University of Guelph Beekeeping Lab
Featuring:
- How to get started with your own bees
- Information regarding the recent losses of bee colonies in Ontario
- Local honey tasting
- Honey for sale from Eccles Apiaries
Cost: $20/person
Reservation by SEPT 20 required
Contact: info@littlecityfarm.ca
Thursday, August 14, 2008
Documenting Strawbale Addition - 2
We've had many many volunteers helping out already - thanks to all who've come by for workbees and other project help. We hope to thank you all in a bigger way once the house is done. photos coming soon...
Introducing Maya!


For all of you who have been wondering about our impending birth, we are pleased to announce that our beautiful girl Maya Hazel arrived on July 28 at 5:40 am! We had attended the Hillside Music Festival during the day, and in the end realized that we spent our initial "real" labouring time there amidst the crowds and music stages! No surprise that Maya danced out later that evening. She was born in our home just as the sun was rising, with the assistance of two wonderful midwives. The birth went as smoothly as we could have hoped and it was truly an amazing experience.
Maya is strong and healthy, weighed 6 lb 15 ounces and was 22 inches with long graceful arms, legs, fingers & toes. Mama, Papa and babe are all doing well and Maya is settling in to life on the "farm". She's spending time stretching her bare feet in the sun each day, supervising the harvest of tomatoes, beans & kale, and lingering in the herb garden to smell the flowers. She had her first trip to the farmer's market on Saturday and seemed to enjoy the bustle.
Maya means "winged messanger" and we thought of her as our little honeybee, a keystone element that is vital for our future in terms of pollination of food crops. Hazel is named for the hazelnut tree, native to this part of the country and valued as a prized tree in permaculture gardening. The hazel tree also happens to be the Celtic tree designated for the month of July - very fitting.
Some books on natural birthing that we found helpful during the pregnancy are:
Ina May's Guide to Childbirth, by Ina May Gaskin
Spiritual Midwifery, by Ina May Gaskin
The Natural Pregnancy Book, by Aviva Jill Romm
The Birth Partner, by Peggy Simpkin
Hypnobirthing, by Marie Mongan
Birthing From Within
Wise Woman Herbal for the Childbearing Year, by Susun Weed
Wednesday, July 02, 2008
Monarch on Milkweed
Fertile Ground CSA first pick up!
Yesterday we had the first pick up for the 40+ share members of the Fertile Ground CSA. What an exciting day - members came by with baskets, boxes, crates, bags, bike trailers, wagons, strollers to cart home their vegetables.
Members get either a small or regular sized share, and come each week from July-October. They weigh out and choose their vegetables, sort of like a grocery store or market set up, based on what is listed on our blackboard. We are really looking forward to hosting this pick up each week, and anticipating the harvest. The tables were laden, the first week's harvest was especially rich with greens. Here's what members received:
- spicy and traditional salad mix
- heads of red, green or speckled lettuce
- spinach
- radishes
- green onions
- chard
- kale
- asian braising greens
- tatsoi
- pak choy
- chinese cabbage
- herbs - sorrel, oregano, parsley, dill, cilantro
- strawberries (from another farm)
- fresh local fruit pies (for sale)
- wholegrain bread (for order)
Monday, June 30, 2008
Tiny House
Tiny House Blog
See: www.tinyhouseblog.com
Tumbleweed Homes
(offers plans, books, resources, blog, etc)
http://www.tumbleweedhouses.com
Small House Society
(homes that are affordable and ecological)
http://www.resourcesforlife.com/small-house-society
Documenting Strawbale Addition - 1
a) learn more about this sustainable energy-efficient building technique
b) use low impact, mainly locally sourced and reclaimed materials where possible
c) build a healthy space to live in, using natural plasters, paints and finishes on both exterior and interior of the building
d) offer a learning opportunity for the community, and plan to host workbees and involve volunteers every step of the way where possible
e) this is the second strawbale home to be built in our city, so it's also an opportunity to push the building envelope a little and encourage our local building department to become familiar with strawbale and other alternative building materials
f) allow us to continue our eco bed & breakfast business, while our own family grows (our new baby is coming in a few weeks!). One portion of the back addition will include a rooftop patio/garden which our B&B guests will have access to.
So, with all these hopes and dreams in mind we've been planning our addition for more than a year, and now are finally nearing the approval stage (which has taken much much longer than we anticipated). We plan to document the building process here on this blog, and hope others can be inspired or learn from our experience. In future we'll add more technical detail to our website, but this will largely be photos and a few lines of notes as time allows.
At this point, we've gotten a demolition permit and taken down the old summer kitchen (circa 1940s?) which was attached to the back of our exisiting 100-year old brick house. This area will become the transition space from brick to strawbale, and will house a new full bathroom plus mainfloor laundry area, with access through a breezeway to both the back garden and front door.
Materials that have been sourced so far:
- 175 clean strawbales from a local Mennonite farm
- strawbale mesh which was ordered through Ontario Strawbale Building Coalition (www.strawbalebuilding.ca)
- foundation blocks (Durisol product) formed using portion wood fibre mix to reduce concrete
- clay for earthen plaster sourced from area near Elora/Conestogo
- reclaimed styrofoam insulation from local building site to be used for foundation
- reclaimed marble sink and clawfoot bathtub (both in great shape!) for the new bathroom
- reclaimed doors from Habitat for Humanity Re-Store
- reclaimed energy efficient windows from local kijiji site
Architect:
- Whiting Design (Waterloo - has worked with variety of green projects)
Engineer:
- Burnside (Guelph - have worked with a variety of strawbale projects in the area)
Advice:
- Ben Polley (Hillsburg - from Home Alive!)
Helpful Books:
- Building Green (Clark Snell & Tim Callahan)
- Building with Cob (Adam Weismann & Katy Bryce)
- Strawbale Building (Chris Magwood & Peter Mack)
- More Strawbale Building (Chris Magwood, Peter Mack & Tina Therrien)
- Serious Strawbale (Paul Lacinski & Michel Bergeron)
- Small Strawbale (Bill & Athena Steen)
- The Beauty of Strawbale Homes (Bill & Athena Steen)
SPIN Farming
SPIN stands for S-mall P-lot IN-tensive
SPIN is a non-technical, easy-to-learn and inexpensive-to-implement farming system that makes it possible to earn significant income from land bases under an acre in size. Whether you are new to farming, or want to farm in a new way, SPIN can work for you because:
- Its precise revenue targeting formulas and organic-based techniques make it possible to gross $50,000+ from a half- acre.
- You don't need to own land. You can affordably rent a small piece of land adequate in size for SPIN-FARMING production.
- It works in either the city, country or small town.
- It fits into any lifestyle or life cycle.
SPIN is being practiced by first generation farmers because it removes the two big barriers to entry - land and capital - as well as by established farmers who want to diversify or downsize, as well as by part-time hobby farmers.
The SPIN website offers learning resources, photos, manuals, testimonials, and lots of useful information on how to become a SPIN farm. Check out:www.spinfarming.com
Ignatius Farm Interns Tour
The interns who visited us are part of a 6-8 month intensive farmer training program called CRAFT (Collaborative Regional Alliance Farmer Training) on more than a dozen farms that has been set up in southern Ontario. They live and work on these organic or biodynamic farms for these months, gathering skills to either set up their own farming venture or just build life experience. Several of the interns at Ignatius were interested in urban agriculture, and so the visit to Little City Farm and learning about the scale that we work on made sense. They also participated in a permaculture workshop again led by Tracie Seedhouse, our friend who runs Earthchild Designs.
Angie, who is operating her own CSA "Fertile Ground" on 2 rented acres outside of Waterloo this summer, also participated in the CRAFT program last year. Her placement was Everdale Organic Farm and Environmental Learning Centre, near Hillsburg. Fertile Ground CSA begins drop-offs tomorrow (!!) at our Little City Farm driveway. We are really excited about this venture, and the neighbourhood involvement by members who have purchased shares.
Here are websites for Ignatius and CRAFT:
http://www.ignatiusguelph.ca/farm.html
www.craftontario.ca/
Sunday, June 15, 2008
Garlic Scapes
Just noticed today that the garlic scapes are ready to harvest. They grow like graceful birds looping up out of the garlic plants, and seem to appear overnight. Garlic scapes need to be trimmed off, to encourage growth under the soil to the garlic bulb (rather than letting the scapes go to seed). Turns out garlic scapes are also rather tasty, and can be used in a variety of ways for a delicate spring garlic flavour. Most popular seems to be the garlic scape pesto, of which there are abundant recipes on the internet listed on every organic CSA farm website that offers recipes (evidently, they must appear in most every CSA box as a spring offering and share members invariably ask what to do with these unusual looking greens). Other ways to cook include sauteing, chopping into stirfries, serving with eggs, grilling, adding to salads, and lightly steaming as you would asparagus. I've also seen a garlic scape hummus recipe, and have eaten them pickled at my friend Christine's place. Here's a tried and true garlic scape pesto recipe:
Garlic Scape Pesto
Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts or pinenuts
¾ cup olive oil
¼-1/2 cup parmesan
½ teaspoon salt
black pepper to taste
Method:
Place scapes and walnuts/pinenuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmesan to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator, or freeze for longer storage.
First fresh strawberries

First harvest of strawberries - oh so sweet! These are an early ripening variety called "Vestra" which we got two years ago from our farmer friend Brenda. Brenda is our source for local farming wisdom and we feel so lucky to know her. She and her family live about 40 minutes north-west of us, and grow about 5 acres of mixed produce for a local CSA, flowers for cutting (she supplied our wedding flowers a few years ago), a pick your own strawberry field (best organic strawberries around!), and have a beekeeping business. Her husband also makes custom wood furniture - busy family, but small family-farming in this area needs to be diversified in order to make a living. We've had many conversations with Brenda about that topic!
These berry plants in our home garden were given in exchange for going to work at her farm one day per week a few years ago - well worth the trade as I learned so much from being out there. They are now spreading well near our pond and underneath one of our apple trees, and we've had just the right amount of rain and heat to bring on a nice harvest this year. Mmm, strawberries & yogurt, strawberries & icecream, strawberries with poundcake, strawberry smoothies...
Tuesday, June 10, 2008
Uptown Waterloo - home to latest city chickens!
(Article from Kitchener-Waterloo Record, June 10, 2008)
Waterloo resident puts chickens in the coop
RECORD STAFF
WATERLOO
Waterloo council probably won't decide until the fall whether to allow chickens in city backyards.
But the Waterloo Hen Association will keep pecking away at the cause.
Waterloo has no bylaw that says residents can or cannot raise urban hens. Matthew Bailey-Dick, founder of the hen association, hopes the city will agree to some guidelines, so those who want to raise chickens can do so without annoying the neighbours. "We've got to work together," he said.
Not that Bailey-Dick is waiting for permission to keep chickens. He's looking after the hen association's newest ambassadors. They're housed in a small portable coop in his yard on William Street, sandwiched between the flowers and the herbs. The hens, Zacheus and BockBock, are on loan from a farm outside the city.
Bailey-Dick doesn't want urban dwellers to get in a flap over the noise and the smell from backyard coops.
"They think of chickens, and they think of cock-a-doodle doodling and all kinds of barnyard animals," he said.
He wants to make it clear the hen association, which has about 140 members, is recommending flocks of fewer than 12 chickens -- with no roosters.
"We're looking for egg production," he said, pulling a light brown egg and a pale blue egg out of the nest.
The portable coop has a small, fenced-in run, where the hens can graze in grass, and an enclosed space to keep them safe and secure from predators at night.
Josie Winterfeld's kitchen window looks right out over the coop.
She can't hear them from inside the house and only rarely hears them clucking when she's outside.
"I love having them next door," she said. "I would consider having chickens myself. I absolutely love the taste of fresh eggs."
Shazaad Subhanally knew his neighbours were keeping chickens but he has never heard or smelled them.
"I mean, if they had 500 chickens, it would be a problem," he said.
"Five, six chickens? No worries."
He grew up with chickens around, and doesn't think it's any different than people who keep several dogs.
But Bailey-Dick has no concerns that hens will become as popular as man's best friend.
"I've talked to several people who are supporting this but don't want chickens themselves," he said.
Bailey-Dick will turn an existing shed on his property into a coop if council approves urban chickens.
Zacheus and BockBock are are safe in his backyard for now.
David Calder, general manager of corporate services for the city, is collecting input on the chicken proposal.
Staff will report to council in the fall.
"We're not going to come and take their chickens away at this point," he said.
Waterloo residents can voice their opinions about animal control at a public meeting Tues., June 24, from 7 to 9 p.m. at RIM Park.
The meeting will deal with several issues, including chickens, licensing of cats and limiting the number of animals per household.
Saturday, June 07, 2008
Nettle Harvest
It's time to wild harvest comfrey and nettle, as it's growing everywhere around the city and beginning to go to seed! When wild harvesting remember to harvest carefully, in dog-free areas, where you are sure no pesticide has been sprayed or the plants are not contaminated by any other source. Harvest only 1/3 of the area, so as not to deplete the abundance for next year. To harvest nettle, wear long sleeves, long pants and gloves as the tiny hair will sting if brushed against your skin. This stinging is actually reputed to be beneficial and used for therapeutic purposes, increasing the body's circulation and aiding ailments such as arthritis. Feel free to experiment, but touch carefully and slowly! (For harvesting, I prefer to wear gloves).
We grow nettle intentionally at the back of our property (away from neighbours), even though it can be invasive and spread quickly within a season. We feed it to the chickens to strengthen their eggshells, and use it in our compost as an excellent source of nitrogen or for making a compost tea. It is rich in calcium and iron, and very tasty in soups (traditionally made into a cream of nettle soup), steamed, or dried/fresh as tea, and also nice as a spinach replacement in our annual "nettlekopita". Here's our recipe - I'm making this for dinner with fresh nettle just harvested:
Nettlekopita (aka Spanikopita - adapted from the original Moosewood Cookbook)
- serves 8
2 cups crumbled feta (we use local goat feta)
2 Tbsp flour
3 Tbsp butter or margarine
5 eggs (as fresh as possible)
1 cup chopped onion
1 Tbsp fresh basil (or 1 tsp dried)
1/2 Tbsp fresh oregano (or 1/2 tsp dried)
salt & pepper to taste
2 lbs nettle, dandelion greens, spinach or combination
1 pkg defrosted phyllo dough (or alternate variation, make calzones with pizza dough)
1) Clean, stem and chop the greens. Salt lightly and cook, adding no water, for about 5 min.
2) Cook onions in butter/margarine, salting lightly. When soft, combine with remaining ingredients and the cooked greens.
To assemble:
3) Spread melted butter/margarine on 9x13 pan. Place a phyllo leaf in the pan and brush with more oil/marg/butter. Keep layers of dough coming, one on top of another, brushing each layer. When you have a pile of 8 sheets, spread half the filling ontop.
4) Continue with another 8 sheets, then apply the remaining filling, spreading it to the edges. Fold the excess phyllo dough down along the edges, making little tidy corners.
5) Pile as many more sheets of phyllo and butter/margarine as your baking pan will hold. Oil/butter the top layer.
6) Bake uncovered at 350F for about 45 minutes, until golden brown.
Wednesday, May 28, 2008
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.
Saturday, May 17, 2008
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.
Friday, May 09, 2008
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 | ||||
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| FRANCES MOORE LAPPÉ | ||||
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Wednesday, May 07, 2008
Locavore Meal a delectable experience!
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)
Monday, April 28, 2008
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"
Tuesday, April 15, 2008
Rawkit Roll: Raw Vegan Sushi Workshop
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...
http://www.citylifemagazine.ca/peopleplaces_littleCityFarm.php.
Call to neighbourhood artists!
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!
Sunday, April 06, 2008
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
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.
Sunday, March 30, 2008
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!
Thursday, March 20, 2008
Dreaming of Dandelions
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.
Thursday, March 13, 2008
Going Green Workshop Series with the Grand House
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 |
| 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
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
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
