In the guise of a ginkgo

In the guise of a ginkgo, my dear old Mum lives on. This graceful, sturdy tree was planted and dedicated to her in our garden this April after she left this life in the dead of winter in December.

Today marks Mum’s birthday, her first re-birthday since she glided into her new life in the great beyond. I will always remember, love and cherish her for her unconditional love, mischievous grin, and ready humour. She gave me the strength to go out into the wide world with a sense of independence and curiosity. On a Severn riverside walk shortly after her passing, I felt her telling me that she had done all she could, her time was up, and it was now up to her little boy, her beloved son to go and do his thing, whatever that may be. Look after yourself, she would always say. So it is that I tend the garden, feeling blessed to be able to cultivate our own as per Voltaire’s - and my Mum’s - sound advice.

Lean, green and surprisingly flavourful!
(A review article by Malcolm Jolley in the National Post, June 11, 2010):

Evergreen Brickworks Farmers’ Market (Saturdays),
Riverdale Farmers’ Market (Tuesdays); $5 for small bag (serves four)

Sometimes, I think the locavore movement is less about where things are grown and more about who grew them and how. Concepts like the 100-mile diet are great for introducing folks to the idea of caring about your food, but if you want the very best quality of produce possible, you better buy it from the person who grew it. A few organic growers, such as Cookstown Greens in the Holland Marsh, package their salad mixes and sell them to specialty retailers in Toronto including Harvest Wagon, The Healthy Butcher, Pantry and the 100% all Ontario-sourced shop Culinarium, but to be guaranteed a salad at dinner that was picked after breakfast, nothing beats buying it from a farmer at the market.

Farmers’ markets have sprouted like weeds throughout the GTA and Ontario (a quick Google search will turn up a bunch of listings). Rolling Hills Organics from Northumberland Hills, northeast of Toronto, grows mesclun mixes that it sells in bags at the Riverdale Farmers’ Market in Cabbagetown on Tuesdays and at the Evergreen Brick Works Farmers’ Market on Saturdays. Theirs is a peppery, mustardy blend. In fact they sell a “hot” version and a “mild” version, as well as a straight bag of baby arugula. Unlike import mesclun blends, these greens haven’t been gassed to stay fresh. They actually are fresh, and they’ve been washed with water, so they can be eaten right away.

The point of ingredient-driven cooking is to get out of the way of the ingredients’ flavours, so that they are the star rather than the sauce or garnish. When faced with just-picked greens, I simply toss them in a good glug of quality extra virgin olive oil and season with a little coarse salt (I might add a squeeze of lemon, but only if I’m cutting one up for something else). The salad will accompany some kind of grilled meat or fish, and once the steak, trout or whatever has been cooked and let to rest, I’ll leave the barbecue on, clean it and make simple bruschetta to round out the meal. No pots or pans to wash up!

Loving local Thursdays

As I wind up another Thursday of deliveries to local restaurants – and drive home along the winding south shore of Rice Lake, the sun sparkling on patches of lake between the hillock islands - I feel the luckiest fella in the world.

The day began with picking, washing, spinning and bagging various fresh greens and herbs. Then came the leisurely toodle along the scenic backroads of Northumberland to drop off to first Ken and Penny at the 100-Mile Diner in wonderful Warkworth, then to Edward at the eclectic 66 King Street West and Johnny and the boys at the Northside (both in Cobourg), on to the always-jovial Chef Ray at Zest in Port Hope, to Jeff at the Victoria Inn overlooking the jewel that is Rice Lake. Along the way, kudos for the offerings, genuine appreciation, and heartfelt thanks. To go with the ready pay that comes with it, what could be nicer? Halibut and chips at Cap’n Jacks is a treat, as is the fine summer weather, but it is the delivery of fresh local organic to truly nice people and businesses that brings an upwelling of real satisfaction.

Also rewarding and productive are the good nature and hard work of local helpers in the fields. Meredith is living at her family’s farm for the summer. Like last growing season, she comes to help out three days a week with weeding, planting, and preparation for markets and restaurant deliveries. Lukash is a gifted guitarist making the most of a wonderful music teacher and program at Campbellford High School; his summer job is helping out here, and his enthusiasm and energy are exactly what we need. Natasha was a whirlwind who came in and got the season up and running with planting and early ground maintenance during this explosive spring. She shared her broad experience and exhilarated with her wide-ranging conversation; then was gone in a flash, via Georgian Bay and back to Scotland. And in Toronto at the markets, my trusty co-seller Chris has been ever-present and a lively, dynamic presence. Thanks to all for the warm glow you have brought to our fields, table and lives!

Local flavour and local spirit are a joy to partake of; long may they linger and suffuse.

Sunshine and rain

It strikes me that – in the quest for healthy food – we are extremely fortunate to have the conditions for growing that we sometimes take for granted. Sunshine, fresh air, fertile soil, rain, and clean pure well water when is doesn’t rain regularly are all here in abundance, most of the time. This summer, we’re benefitting from more than our fair share of sunshine and rain, and always adding to soil fertility, so we’re away to the races with fine plentiful produce. From the Central Valley of California to the Indus Valley of Pakistan, availability of water is becoming a more precarious problem year to year, with less and less water for irrigation to divert for growing food.

Food is naturally at its freshest and most nutritious when crops grown in natural organic soils are fresh out of the ground. Leafy greens and fresh herbs are loaded with nutrients, as are many newly-dug root crops. From these as well as clean water, fresh air and good doses of sunshine, we are able to draw and maintain good health.

Presently for markets, we are up with the sun, harvesting and preparing for market peppery arugula, punchy mustard greens, lush lettuce, juicy fresh garlic, exceptionally fragrant basils, cilantro, dill, parsleys, and a rainbow of baby carrots, baby beets. It is a joy to receive the appreciation of customers, banter with them, and to sell out of produce most days. And it is with a deep sense of fulfilment that I come home to the sun setting over the fields, sip on a refreshment and partake in the abundance, before falling into a deep rich slumber.

Just Do It!

There are ever more articles published in the mainstream media, recognizing the plight of the industrial food system and suggesting various tentative solutions to the problem – more study, more subsidies, more farmers – and yet all they ever seem to conclude is the need for more money spent on marketing.

More marketing is the last thing we need; we don’t need more fat consultants on excessive stipends telling us we need more this, more that; the real need is for well-meaning people to get up, follow their dreams, and get growing and selling. They will be warned that there is no money is organic farming; that it is a lot of hard work for scant returns. Yet I, and many other ethically-minded farmers like me, live the dream every day. We get up with the first light, look out on the dawn mists across the valley, head out to open up the greenhouses and fields for the day, and get to work with our chores before the sun gets its heat fan going. We harvest greens, beets and carrots, beans, peas, berries and currants, and get them washed and cooled before the heat is cranked up. We just do it, not asking for any support, sympathy, or subsidy, as we know that governments are too busy helping out the big boys, propping up the ailing conventional agriculture model farm system. That’s OK; we can look after ourselves. We can make a very gratifying living by peddling our produce direct to eager, aware customers at weekly farmers markets where we can gauge production to match sales and come home sold out, with zero waste on most days where exceptional circumstances do not intervene – severe thunderstorms and extreme humidity are not good, but the recent G20 summit in Toronto, despite dire warnings, turned into our farm’s most successful market ever, thanks to the vigilance of our loyal customers. They turned out in droves, thanked us for being there, purchased (and, I hope, ate when they got home), heartily.

There is nothing wrong with this alternative regional food system that runs outside the industrial one. It is dynamic, lively, healthy, just missing maybe a few more intrepid, innovative growers and sellers of fresh local organic food to help us all stay healthy.

Best of all, we come home with beautiful breads, berries, smoked fish, cheeses, raw chocolates traded with our fellow producers, and tuck into a freshly-prepared dinner du jour. What could be better?

The perfect rainbow

It was complete, a perfect rainbow, blessing our fields, and especially the garlic that was preparing to be lifted from the soil, all earthy and strong and pungent.

Tonight, as is sit solo chomping on arugula and baby lettuce salad drizzled with infused hot jalapeno oil, our precious little black cat Negra is licking up my plate of curried chicken with fried yellow potatoes traded with a fellow organic farmer. Even our cat is sold on the wondrous sensory experience that is summer organic living.

It has been a hot and breezy day. After the rains, I have been out on my tractor churning up the soil prior to planting more arugula, spicy mesclun, purple carrots. The basils in the greenhouse smell divine; sweet, Thai, purple, lemon, and particularly the lime hit you with a scent sent from another place. Yesterday at the Riverdale farmers market, an encounter with a customer perusing the fresh garlic led to a sensual discussion about the lime basil and what to do with it. She said she just wanted to keep inhaling it.

Today too, I have my freshly-ground dried echinacea angustifolia successfully introduced to its new bed partners – ginger and astragalus root, lemon balm for the Immuni-tea blend, and elderberry and yerba mate for the Vitali-tea blend. Looking forward to tasting before turning in tonight.

The fresh garlic, pulled, cut, stripped of its dirt, and bathed in cold water, is potent and robust. It is indeed a powerful season, heady with herbal scents, healing potential, and vigorous good health, aided and abetted by Carmenere wine from Chile and India Pale Ale from the old country.

The bees have found the buckwheat

It has been the most fecund Spring imaginable. It seems that all of Nature has answered a call to fruition, with blossoms abundant; chipmunks, squirrels, raccoons, starlings, grosbeaks, gold and purple finches, bluejays all scurrying, feeding, reproducing; wild apples, grapes have budded ample fruits; and now the wild bees, gorgeous butterflies and a host of other insects have descended en masse onto the flowering buckwheat.

This Spring, first came the intense heat, then the big rainless dry, then at last sporadic rainfall. Now plants and crops are off to the races, with salad greens happy, and flora and fauna, new-born babies all in a growth spurt. We have been working through the rampant weeds; native grasses surprised us early with their spread.

As the Summer Solstice is upon us, all is well with the natural world immediately around us. Meantime in the Gulf of Mexico crude oil continues to gush into the ocean at a catastrophic rate and it is with dread that the ultimate toll of devastation is anticipated. Marine life will never be the same again and the environmental and economic fallout are bound to be colossal and cruel. Once more corporate greed trumps common sense.