Fresh-pulled Garlic

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We pull our garlic plants in June/July. Fresh, “uncured” garlic is moister than the usual “cured” garlic, but can be crushed, baked, diced, etc. just like normal garlic. Storage Store your garlic plant in a cool, drafty place, ideally out … Continue reading

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Beets

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Cut off the stems and green tops, leaving up to 1” of stem on the beet bulb. Refrigerate the greens in a closed bag until you steam or stirfry them for dinner. Store your beet bulbs with the root tips … Continue reading

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Lettuce Wraps

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Big, beautiful lettuce leaves are a perfect replacement for taco shells or tortillas, especially if you’re striving to eat more vegetables (and less corn or wheat). Once prepared, all your ingredients can be kept in the fridge and brought out … Continue reading

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Kale

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Here are two ways to incorporate healthy kale leaves into your menu aside from the usual steam or sauté methods: First … 1. Rinse/wash your kale leaves. (If the stems are thick, pull them off and sauté them separately.) Dry … Continue reading

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Zucchini

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Abundant and versatile, zucchini are a mainstay of summer eating. Our default recipe is to sauté sliced zucchini with crushed or minced garlic cloves and a little oil/butter: it’s a delicious, easy side dish for breakfast, lunch or dinner. Other … Continue reading

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Leafy Greens

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Kale, Chard, Spinach, Beet Tops, Etc … Here’s an easy recipe that applies to pretty much any leafy green: 1. Cut off the stems if they’re denser than the leaves and eat these separately (sautéed or roasted, or chopped and … Continue reading

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Fennel

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If you enjoy anise or black licorice, fennel is your vegetable. The foliage is especially aromatic and flavourful, although the bulb is more often the star in the kitchen. Fennel is a wonderful ingredient in soup (try it with leeks, … Continue reading

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Kohlrabi

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Kohlrabi is one of the strangest looking and least known vegetables, but it’s well worth getting to know. While the leaves and stems can be cooked and eaten, the highlight is the bulb. Before biting in to the bulb, peel … Continue reading

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Garlic Scapes

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There are many fresh foods that I didn’t know existed until we started our farm, including radish seed pods, stinging nettles, kale buds and garlic scapes. In the early spring we dine on steamed shoots from over-wintered kale (they taste … Continue reading

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Introducing Makaria Farm’s Food Security Club

The CVRD Area Agriculture Plan has set an ambitious goal for local vegetable production: it aims for local growers to supply 60% of the vegetables eaten in the Cowichan Valley. Local farmers currently supply 7%.

One of the ways our farm tries to help reach this goal is by offering a subscription vegetable program (also known as “Community Supported Agriculture” or a CSA), in which customers sign up in advance to receive a weekly share of vegetables throughout the growing season. This arrangement helps us match our production to demand, finance our pre-season expenses, and diversify the risk of weather-related crop failures, etc. Customers get convenient access to a diversity of fresh local, organic produce and can support the Valley’s goals for food security by committing to eating locally in-season. Our CSA can provide for up to 100% of a family’s vegetable consumption during the growing season.

Preserve cabbage and beets by making sauerkraut.

In the winter, however, it is difficult for a family to source local, organic produce that would provide anywhere near 100% of their vegetable needs, let alone 60%. Our farm’s solution: the Food Security Club – a CSA-like program for vegetables that can be stored or preserved for year-round consumption, including garlic, squash, carrots and more. When you join our Food Security Club, it helps us plan our production and allows us to offer wholesale prices for these bulk purchases.

As a complement to our Vegetable Share Program, or as a stand-alone product, the Food Security Club provides another way for our farm and Cowichan foodies to work together towards food security. 60% here we come!

(For more information on Makaria Farm’s Food Security Club, or to register, please click here.)

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Good Intentions For the Apocalypse

It’s almost 2012. If the Mayans are correct and everything goes bottoms up this year, then it’s a good thing I’ve spent 2011 tooling up on my practical skills.

There are a few essentials to surviving an apocalypse (if it’s the kind of apocalypse that can be survived, of course, and not the kind whereby the Earth implodes or everyone’s buried helplessly in volcanic ash, a la Pompeii). Having a farm that produces food is definitely on the top 10 list of apocalypse survival best practices.

Knowing what to do with that food (e.g. whole grains, dried beans) to make it palatable and to feed your family through the winter is another secret to survival. (Re)learning how to cook with whole foods has been a major challenge for us since we started our farm in 2007/2008. I still remember finishing a day of hard work and being so hungry, but feeling like there wasn’t anything to eat in the house because we didn’t have nacho chips and sour cream. We’ve come a long way, baby, and now have a comprehensive repertoire of whole-food recipes in our toolkit.

A small selection of Makaria Farm's library.

A third necessity for post-apocalypse living is a respectable library. How else will you spend your time, once the internet no longer exists? How else will you learn how to save seeds or build a hand-crank well-pump, if you haven’t bothered to learn those skills pre-apocalypse? And how will culture survive (you know, culture — that thing that separates us from animals) if there aren’t any copies of Hamlet left after the tsunami waves recede?

After we downsized from a two-bedroom urban apartment to our bachelor-suite-esque home on the farm 4.5 years ago, most of our extensive book collection was relegated to liquor store boxes in various sheds. Between Brock and me we have pretty much every good book ever written in the English language. For example: a few months ago I read Virginia Woolf’s A Room of One’s Own and wanted to read more. I hunted through our boxes and found everything she’d ever published — even a few duplicate copies.

This holiday season we’d had enough of scrounging through boxes. We reorganized our various sheds and dedicated one solely to our books. Now, everything is displayed so we can stand surrounded by titles, sorted by theme or author, and delight in our collection.

"Patron Saint of Carrot Growers" by Chantey Dayal

Finally, in a post-apocalyptic society (and in a pre-apocalyptic society, for that matter), community is essential. To that end, we felt it was high time that we started a farm blog. After 4.5 years as vegetable farmers we’ve learned how to make pumpkin pie from scratch and how to grow our own wheat. We’ve suffered through raven attacks on our transplants, wire worms in the potato patch and unseasonal frosts. We’ve also won awards and grown carrots that inspired art. It’s comforting to have others share our pain, and celebrate our triumphs. This is our first blog post, and we hope it won’t be our last, despite the hectic growing season.

So, to re-cap our apocalypse survival strategy:

  1. farm
  2. know how to cook
  3. stockpile books
  4. connect

With preparations made, we can now settle down and await 2012 with confidence.

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Strawberries

Like all fruits and vegetables, there are many, many different kinds of strawberries. Two categories of strawberries are “June-bearing” and “ever-bearing.” June-bearers are more common in the Cowichan Valley: they produce heavily in June/July, then focus on reproducing through runners … Continue reading

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Stinging Nettles

Our farm has two nettle patches: one up front by the old sheep shed, and another larger patch in the back by our orchard. Every April the nettles start to grow, and I wander out on weekends to harvest bag-fulls … Continue reading

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Roasted Seasonal Vegetables

Roasted veggies is a favourite sidedish of ours. It’s adaptable to what’s seasonally available, and the leftovers can be used in soups or reheated as-is (great for breakfast, along with eggs and toast!). Optional ingredients Kohlrabi: stems cut into bite-sized … Continue reading

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Winter Squash

One secret weapon for seasonal eaters like us is winter squash. Harvested in the fall, winter squash will keep for months if stored properly. Squash = creamy soups, easy side dishes, rich pies and other treats through the winter and … Continue reading

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Recipe for (Almost) Any Leafy Green

First — a general word about: Leafy Greens Leafy greens are an excellent asset to a garden: kale, chard and lettuce last well into the winter (and can overwinter, if protected from extreme cold or snow). The plants will continue … Continue reading

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Pumpkin Pie

Why bother using canned pumpkin when it’s so easy to make pumpkin pie from scratch? Pumpkin pie can also be made with most winter squashes. Prepare the crust Make the pie shell. (Click here for Makaria Farm’s favourite pie crust … Continue reading

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Lettuce Storage Tips

Fresh-picked lettuce leaves can keep for a surprisingly long time. Wash the leaves, trip off any wilted bits and the stem, and store the leaves in a plastic bag or container. We’re often rushed for meals so I wash a … Continue reading

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Kale Chips

Kale chips taste a lot like potato chips, but are a much healthier (and niftier!) option. Wash and dry kale: use a salad spinner to get rid of excess moisture. Coat the leaves in olive oil or another flavourful oil … Continue reading

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Flaky Homemade Pie Crust

Hold onto your butt: Heather’s going to share her family’s famous pie crust recipe. Not that it’s a secret. We give it to anyone who asks. Strangely, even with a good recipe in hand, many people are intimidated by the … Continue reading

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Clemens and Sheila’s Kale Fry

This recipe is from Clemens and Sheila, two wonderful local businesspeople and passionate foodies who have been very supportive of our farm. Heat olive oil in a pan. Add 1/2 sweet onion, sliced or chopped. Cook until translucent. Add: Handful … Continue reading

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Carrot Storage Tips

Remove the tops and compost or dry them to use as carroty seasonings in future soups or stews. Store the carrots in cold water in the fridge for a week, or washed and in a bag or Tupperware for months. … Continue reading

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Brian & Erin’s Lettuce Tacos

We first ate lettuce wraps at the home of our friends Brian and Erin, and it was a threshold experience: we’d finally found a “we can grow the ingredients” replacement for tacos. This recipe isn’t actually Brian and Erin’s, it’s … Continue reading

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Braised Carrots

Like many vegetables, it took us a few years to figure out how to grow consistenly beautiful, great-tasting carrots. Now they’re one of the most satisfying vegetables we grow: carrots are an easy snack, raw and hosed off in the … Continue reading

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Parsley Soup

“It’s So Healthy – But What Can I Do With It??” Parsley Soup Recipe Shared by Dan & Vicky Fox Wash parsley really, really well to rid it of bugs and dirt. One option is to immerse the parsley in … Continue reading

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