Workshop: Value Chains, Nelson March 31

Are you interested in building a collaborative food system for the Kootenays? This workshop is all about building partnerships between farmers / producers / food processors / retailers to bring good food to all EATERS!

Registration Fee: $40 (includes lunch and refreshments) – Register online here

Workshop Date: Saturday, March 31st (Registration deadline Tuesday March 27th)

Download the full event information here (PDF)

Find out more about the Kootenay’s based Herb & Spice Coop here

Bachelor of Applied Science in Sustainable Agriculture

Kwantlen Polytechnic University is offering a Bachelor of Applied Science in Sustainable Agriculture degree is unique to North America and is distinguished from other agriculture degree programs by providing a broad scope of study related to the environmental, social and economic dimensions of sustainable food production. It is scheduled for implementation in Fall 2012.

Sustainable Urban Development, food security and local-regional/urban food production are rapidly emerging elements of sustainability relating to increasingly prominent government strategic policies and private sector initiatives. This is generating a demand for people skilled in:

  • Small scale, ecologically sound food production and management
  • Agrology
  • Policy analysis and community planning

Learn more about this exciting program here: http://www.kwantlen.ca/degrees/sustainable-agriculture.html

Learning from the Land – Permaculture Course

Permaculture Design Certificate Course 2012

Full Residential Course, June 2nd-15th 2012
with Jesse Lemieux of Pacific Permaculture

We are pleased to be offering a permaculture design certificate course at Clear Sky for the second year , from June 2-15 2012.

This 2 week intensive residential course will again be taught by Jesse Lemieux of Pacific Permaculture.  This PDC will arm you with the skills needed to design for sustainability in any situation and climate. Permaculture is not just a system of organic agriculture, it is a practical design approach that produces sustainable and positive solutions regardless of where we find ourselves. Course content will cover the full 72 hour standard PDC curiculum as laid out in “Permaculture, A Designers Manual,”(Mollison 1983) and a certificate will be issued upon completion.

Picture

Jesse Lemieux (left) & students, Clear Sky 2011

Picture

Permaculture Grads, Clear Sky 2011

Course Fees - Early Bird Prices – book now! All prices include HST.

On-Site Basic : $1595: All meals and tenting
On-Site Indoors: $1695: All meals and indoor accommodation
Non Residential $1395: For those who live locally, or have accommodation elsewhere, lunches included.

Late bird prices will be approx 10% higher, after April 30 2012

For More information: http://www.clearskyfarm.com/courses.html

contact : cara@clearskycenter.org or call Cara at 250-429-3929

BC Association of Farmers’ Market Annual Conference

Report: 2012 BC Association of Farmers’ Market Conference

Date & Location: March 2-4th, 2012 in Courteny, BC

Purpose: The BC Association of Farmers’ Markets (BCAFM) represents farmers’ markets throughout the Province, their mission is to support, develop, and promote farmers’ markets in BC. This annual conference provides an opportunity for those involved with Farmers’ Markets to learn, share and network to strengthen the industry.

Creston Representatives: Jen Comer (Farmers’ Market Manager) and Joel Comer (local farmers’ market vendor)

Sponsors: Chamber of Commerce through Agritourism funding and RDCK area A

Don McRae, MLA for the Comox Valley and Minister of Agriculture, opened the 2012 BCAFM conference. He noted that farmers’ market vendors are the face of agriculture in BC. They are an integral part to the BC economy, and the government has shown their support through identifying Agri-Foods as a sector in the BC Jobs Plan.

The theme for this year’s conference was integrity at the market. Stacy Miller, executive director of Farmers’ Market Coalition (a US non-profit similar to BCAFM), noted that between 1994 – 2011 the number of farmers markets in the US increased from 1755 to 7175. However, this growth comes with challenges, some of which we are experiencing here in the Creston Valley, namely:

  • More vendors = more competition for customer sales
  • Tenuous land security for market (market locations and office space)
  • Lack of comprehensive data
  • Dependence on volunteers and underpaid staff
  • Dependence on grant funding

One of the noted challenges we have experienced in Creston is collecting and reporting on data. Thanks to this conference we now have the opportunity and a plan to measure on our markets social, economic and environmental goals. Vancity Community Foundation is piloting a toolkit for demonstrating values and measuring impacts for farmers’ markets. The Creston Valley Farmers’ Market has signed up as a pilot participant and will be recording and reporting on these indicators this upcoming market season, and for future seasons thereafter.

One of the key goals for the Creston Valley Farmers’ Market is to not be reliant on grant funding for ongoing market operations. Joel attended a session entitled “Income Enhancement Strategies at Farmers’ Market” hosted by Bruce Fatkin, manager of the Abbotsford Farm & Country Market. Their market’s goal was to add an additional 50% of their income from non-grant sources. They identified some key areas that could increase their market revenue:

  • Business sponsorship
  • More frequent markets (winter markets, and summer mid-week)
  • 50/50 draws
  • Market operated  prepared-food kiosks
  • “Market bucks” program through customers pre-paying for market credits (could be in conjunction with implementing onsite debit machine)

Joel also attended a lecture showcasing the BCAFM’s new resources for vendors. This presentation highlighted that FMs as an industry in BC are in a growth phase. As we grow it becomes necessary to increase product standardization so customers know what to expect, while at the same time retaining what it is that makes specific markets unique. Although there are more vendors and more customers at markets, the number of new customers is not keeping up with the number of vendors. Still, 70 of 74 markets are looking for new farmer vendors (specifically niche growers and specialty meats). Some interesting facts (many more on the website):

  • 50% of vendors are growing on 5 acres or less
  • 30% are growing on less than 1 acre
  • 25% of farm vendors make 10-20k solely at markets.
  • 18% of vendors make 100% of there income from the market
  • wholesale is becoming less and less profitable

In order to attract more customer the “standard pitch” is not enough. We already have the foodies, and community minded people attending the market. The focus must be on showing that our products are of high quality, reasonable cost, low risk, and consistent. There are many very good resources to be found at www.bcfarmersmarket.org/ind/bizcase.htm. It is highly recommended to check it out.

While Joel attended the previously noted sessions, Jen was at the Farmers’ Market Manager Roundtable session, where the coordinators of markets are able to discuss management concerns and issues. Some of the key areas discussed were:

  • Monitoring of low risk food products are being passed onto market managers. Concerns that not all managers have the expertise to handle this additional role and it should ultimately be the responsibility of local Environmental Health Officers.
  • Need to recruit more vendors – one market has started making presentations to high school students about the opportunities of opening a booth
  • Develop stricter vendor penalties for no-show vendors (currently no policy exists in Creston and is becoming a significant problem)
  • Innovative market promo tools:
    • “Farmer Bob” at Kelowna market, he’s going to get married this summer to “Farmer Jane”. Costs about $4000 for mascot costume and honorarium for person inside costume. Attends schools, parades, and community events.
    • “Market Bucks” program with point-of-sale system (debit machine)
    • Develop vendor coupon bundles for giveaways on local radio (no cash value, voluntary vendor participation)

This year’s conference was a delight to be at, and we made many valuable connections for future market development in Creston. Thanks to those who supported our attendance!

Creston Valley Seasonal Food Chart

 

For the new Farm Fresh Guide this year, we’re adding in a seasonal food chart of the Creston Valley. But the information isn’t complete! We need your help with making sure the dates are right. Let us know in the comment thread if we need to adjust the seasons, or if we’re missing any of the key fruits and veggies we enjoy throughout the year.

How Plants Produce Seeds

Seed savers need to learn a little about how plants produce seeds and how they are classified. With this knowledge, you will find that you make fewer mistakes when trying to grow plants for seeds. It isn’t necessary to know a great deal about the science of botany, however, and the fundamentals are fairly easy to understand.

The Sex Life of Plants

Plants produce seeds by sexual reproduction. All flowering plants will have male and female parts, either on the same plant or different plants of the same species. The male parts are called stamens, and include a pollen producing sac called an anther and a filament to support it. The female part is called a pistil, composed of the ovary at the base, a tube coming out of the ovary called a style, and a pollen-receptor called a stigma, on the top of the style. These parts can look very different in different types of plants; for example in corn, each strand of silk is the stigma and style, while the male parts are at the top of the plant, and called the tassel.

Tulip flower showing six anthers and three stigmas.

Pollen produced in the anthers is transferred by various ways, depending on the type of plant, to the stigma, which is often sticky. When fertile pollen hits the stigma, it sends down a pollen tube to the waiting ovary and fertilization is accomplished. Then a seed begins to form.

Pollination depends on wind for grasses (grains), several kinds of nuts, corn, and other plants whose flowers are drab and unobtrusive. Plants with brightly coloured flowers are pollinated by insects, birds, and other animals. A few types of plants, like tomatoes and beans, are self-pollinating.

Sunflower being pollinated. The “flower” of a sunflower is actually composed of many tiny flowers called florets. In this photo, each of the yellow dots around the centre of the head is a separate flower, with male and female parts. The “petals” around the head are also separate, but sterile, flowers.

Many flowers are “perfect”, with male and female parts in the same flower; examples are tomatoes and cherry blossoms. Other plants have male flowers and female flowers on the same plant, but these look different (“imperfect” flowers); squash, cucumber and melons are examples. Still other plants have male flowers on one plant and female flowers on a different plant; spinach and asparagus are examples.

Cross-pollination

A hybrid plant results from pollen from one variety getting on the stigma of another variety, either deliberately or accidentally. Anyone saving seeds will have to learn which plants cross-pollinate easily (hybridize), which ones may cross depending on circumstances, and which ones generally do not because they are self-pollinating. If you want to have seeds whose progeny look and taste like the parent plants, cross-pollination must be avoided. We will get into details of these plants in future blogs.

“Open-pollinated” means that seeds you harvest will produce vegetables that are like the ones on the parent plant. Many open-pollinated varieties are heirloom or heritage types. These have been passed down from generation to generation, especially in European countries, and were generally of limited availability until recently. But not all open-pollinated varieties are heirlooms.

Hybrid fruits and vegetables are perfectly fine to grow if you don’t care about saving seeds. Most commercial hybrid fruit and vegetables were developed to provide better disease resistance, uniformity, vigour, and consistent high yields. By developing named hybrid varieties, plant breeders can control intellectual property rights for their seeds.

Hybrid seeds are produced commercially either by hand methods or genetic methods. The hand-pollinated method is labour-intensive, and involves removing the male part of each flower and transferring pollen from a different variety. This technique is largely done in Asian countries, Chile and Mexico. Most of the hybrid seeds of tomato, peppers, and melons are derived from hand-pollination. The genetic-controlled hybrids are derived from plants that are bred to be self-incompatible or have male sterility. This method is largely done in developed countries, and includes brassicas, onions, carrots, and beets. These are not genetically engineered plants, but ones developed from selective breeding.

Plant Classification

One of the best ways to prevent cross-pollination is to understand which plants are related to the other plants you are growing. Plants that are not related to each other will not hybridize.

Plants are classified according to their relationships with other plants. A large grouping of related plants is called a Family. There are eight major vegetable families, plus a few others not widely grown. Grasses and most herbs have different families.

As an example, the family Brassicaceae contains familiar plants like cabbage, radish, and kale. Members of this family are broken down into smaller units, called genera (singular genus). For example, cabbage, broccoli, kale, and turnip all belong to the genus Brassica, while radish belongs to the genus Raphanus. Then, under each genus are even more closely related types, called species. So, for Brassica, there is for example, Brassica oleracea (Broccoli) and Brassica rapa (Chinese cabbage).

You will be able to learn quickly which plants might be related, just by looking at them. Onions, tomatoes, beets, bok choy, and corn all have different leaf structures and growth habits. They are in different families of plants. Plants in one family will never cross-pollinate with plants in another family, while plants in the same genus might, although unlikely. And of course, varieties within the same species will hybridize easily.

In another blog, we will discuss how many plants of each species should be grown for good seed production, as well as the distance various species should be separated to make sure your seeds “come true”, that is, produce vegetables that are like the parent plant.

Resources
Ashworth, Suzanne. 2002. Seed to Seed, 2nd Edition. Seed Savers Exchange, Decorah, Iowa, USA.
Campbell, N.A., J.B. Reese, and L.G. Mitchell. 1999. Biology. Addison Wesley Longman, Inc., Menlo Park, CA.
Tay, David. Vegetable Hybrid Seed Production: http://www.seedconsortium.org/PUC/pdf%20files/23-vegetable%20Hybrid%20Seed%20Production.pdf

It was a dark stormy night…

The mud squelched under my boots as I walked the puddle-ridden shortcut to the College. Why is there no sidewalk here, I idly wondered? A question that may never be answered.

Luckily I didn’t irritate the caretaker by tracking mud into the school because I was headed into the Greenhouse for my second CVFAC meeting.  Dirt is welcome there.

As was briefly covered in a previous post this meeting focused on restaurants in Creston with a local food philosophy. I was surprisingly short on volunteers for the speaker’s panel, but the content of the meeting was hardly lacking. Featuring: A Break in Time’s Judy & Calvin Germann, Retro Café’s Corrine and Jean-Jacques Laguerre, and Joanne Schultz of The Great Canadian Cooking School.  Lisa Elsworth and Jaime O’Niel at Real Food Café were too busy providing real food that evening to make it, but they did forward answers to our questions.

I’ll share a few of the highlights I felt were important. A lot was said regarding the philosophy of local eating, challenges of sourcing, and consumer demands. When asked why local food was important to their businesses I think Corrine summed it up perfectly, “We want to share what we eat ourselves with our customers.” I jotted a few more notes down and then my pen died. Perfect.   Stealthily timing my move I sidled over and grabbed another one only to find that it too was dead. Cruel, cruel world.

Although these entrepreneurial food providers had only good to say about the quality of our locally grown and made products a few of them felt that reception of local food in their menus could be better.  Dismaying to me was the idea that people still balk at the concept of paying a few extra dollars for food grown, as Jen Comer likes to say, within a ten-mile radius.  Lovingly cared for on home soil, by people we know, and yet no. “It’s too much!” they cry.   In this respect I will side with people who know much more about me in these matters and say that education is critical. Not only education on the economic impacts of supporting our farmers in the Valley, but also understanding why it is important to be selective about what you put into your body.

The sense of detachment between the colloquialisms of “chowing down” and the reality of matter entering into your body and actually becoming a part of it, for good or worse, could stand to be dwelled on a bit more.  With that being said, what do you know about food- and what can you share?

 

Panelists:

http://www.realfoodcafe.ca/

http://www.retrocafe.ca/

http://www.abreakintimecaffe.com/

http://www.thegreatcanadiancookingschool.com/