We’ve begun harvesting garlic, garlic scapes, kale, and lettuce from the Hart House and UTSU gardens!! We are in the process of drying out the garlic in our office before braiding and donating it. In the meantime, check out our past post on how to prepare garlic scapes here- http://campusagriculture.ca/2014/06/26/better-get-your-hands-on-some-garlic-scapes/
And and this site for things to do with garlic scapes while waiting for the garlic bulbs to dry and mature-
If you didn’t get any from our gardens, try looking at a local farmers market or produce shop this month while they’re still growing.
Hope that everyone who made it out to Hart House Farm for Midsummer’s Eve enjoyed a pleasant weekend celebrating the summer solstice. What a beautiful weekend it was! Thank you, Farm Committee, for inviting us to a weekend full of wonderful memories: the delicious farm meals prepared specially for us, the campfire warmth (and thoughtful tunes) around good company, and the dancing fireflies amiably greeting us at moonlight will long be in our thoughts. Until next year, friends!
“Are you sure/That we are awake? It seems to me/That yet we sleep, we dream”–William Shakespeare, A Midsummer Night’s Dream
Mushrooms are a great addition to any meal, but did you know that you could grow your own? If you want to learn, we’ve got you covered! Dig In! is hosting a workshop series in partnership with Toronto Urban Growers to teach everyone how to grow their own mushrooms. This event is designed for all novice mushroom growers, and will cover topics such as making your own prints, syringes, and substrates as well as how to inoculate and harvest!
Participants MUST attend both workshops for this event. The cost of the workshops is Pay What You Can, with a suggested donation of $15.
Sign up here!
By Lauren Churchill
For students it is now the time of year where final papers, exams, and dreams of the holiday season are becoming in close reach. However, that means that for the time being most students are utterly swamped at the moment, which usually means that paying attention to what we eat goes out the window at this time of year but this doesn’t have to be the case! Next time you go to grab a bag of unhealthy potato chips why not try some healthy chips made from either apples or kale! How delicious does that sound for a study snack?
To make the apple chips all you need is:
– 2 apples
– And if you choose to add a little bit of sweetness, you can add 2tbsp of sugar and 1 tsp of
cinnamon (they taste great either way!).
1. Heat oven to 200 F.
2. Slice your apples into thin slices then place on a baking sheets with parchment paper.
3. If you choose to use sugar or cinnamon sprinkle it on top of the apple slices.
4. Let them bake for 2 hours. (You have the time, you’re reading notes anyway!)
To make the kale chips you will need
– ½ pound of kale
– 2 tsp quality olive oil
– A pinch of salt for flavour
1. Heat oven to 375 F.
2. Tear the leaves from the steams into chip sized pieces
3. Places the leaves on a baking sheet
4. Drizzle on the olive oil and sprinkle the salt
5. Bake for approximately 8 minutes or until the leaves are crispy
Now snack and enjoy the energy boost to keep studying!
Cain, Lisa. “Kale Chips.” Snack Girl RSS. 27 July 2010. Web. 22 Nov. 2014. <http://www.snack-
Cain, Lisa. “Got Apples? Try This Awesome Healthy Snack.” Snack Girl RSS. 7 Oct. 2010. Web. 22 Nov.
By Alex Howard
On Sunday November 23rd, the Dig In! Campus Agriculture Network in cahoots with the Hart House Farm Committee hosted a retreat at the beautiful Hart House Farm in Caledon. Students loaded on a bus around 11am at Hart House and arrived at the Farm around noon. Although it was raining when we first arrived the weather cleared up!
The retreat’s focus was to create a space where people interested in food related issues, from all different backgrounds of food advocacy, could get together and share our ideas, goals and experiences with one another. It was amazing to hear about the diverse range of organizations also interested in food advocacy and connect with those who share a similar passion for food equity in the UofT community.
Here at Dig In! we see local, organic, small scale farming and sustainable food production as a solution to empower and educate the community around us. So when we see that community come together and start talking about what we love, we get super excited!
While lunch was being prepared students got to know each other a little better playing some ice-breaker games and learning about each others backgrounds in Food advocacy. The positive attitude that could be felt in the Ignatiff house was amazing and we thank all of you who attended for your good vibes! As the day went on students participated in a number of activities and discussions related to a variety of different food issues… and what better place to discuss food than at the University’s own Hart House Farms, the beautiful scenery and weather facilitated a great mood for idea and knowledge sharing!
After that everybody got their outdoor gear on for a beautiful hike around the grounds, led by the lovely ladies of the Farm Committee, and students got to explore some really neat caves. Hot butternut squash soup was waiting for everyone when they got back from the hike and while a few stayed back to do some crafts almost everyone hit up the sauna before dinner! We finished off the evening with dinner, good conversations and many laughs!
Thank you again for all your positive vibes and food knowledge…
Hope to see you guys again next year.
Dig In! Campus Agriculture Network
By Alex Howard
Ever thought about planting some perennial food plants? If you haven’t maybe
I can convince you that it’s a great idea. Not only are perennials better environmentally
they are also much easier to maintain and pretty much worry free, all you have to do is
plant them once and reap the benefits for years to come! While some vegetables like
Tomatoes and peppers are perennials in warmer climates they cannot survive North
American winters… so, you may be wondering what kinds of edibles will survive our
harsh climate. Perennials come back every year and if properly maintained can last a very
long time yielding an abundance of fruits, veggies, edible root plants and leafy greens
year after year. What’s not to like about that?
From fruit trees to berry shrubs to herbs and even vegetables the wide array
of perennial food plants will leave you feeling like there’s something missing in your
garden. I will list a couple of them from Dave Jacke’s Edible Forest Gardens to get you
started thinking about which perennials you might like to have in your garden next year.
Some tasty and hardy small trees such as Asian pears (Pyrus bretschneideris)
and Wild Goose Plums (Prunus munsoniana) as well as shrubs like Saskatoon berries
(Amelanchier alnifolia), Running Juneberries (Amelanchier stolonifera), Black
Rasberries (Rubus occidentalis) and the extremely cold tolerant Siberian Pea Shrub
(Caragana arborescens). These small trees and shrubs can tolerate our colder climates
and begin flowering again every spring without any help!
Another great variety of perennials are herbs such as Lemon Balm (Melissa
officinalis), Mountain Mint (Pycanthemum spp.) and all sorts of perennial onion plants
such as Garlic Chives (Allium tuberosum), Nodding Wild Onion (Allium cernuun) and
Welsh Onion (Allium fistulosum).
These are just a few of the many perennial edibles that will thrive in colder
climates. Look up some more awesome perennials that will survive in your gardens
climate and start planning which ones you want for next season. I promise you won’t be