Well, here it is may 12, I just came up the stairs from the greenhouse because Jillian informed me the fire was out. Firstly, I cannot believe we are still having to have a fire going in the greenhouse, and secondly: grrrrr!!! But alas, it is going and the plants are toasty warm which is good, as it will be cold yet again tonight.
This has been one of the coolest springs for awhile, we do have things planted but they just sitting there shivering. For example, our cherry orchard needs bees April 30 as full bloom always falls on May 1-3... Well, not this year: Today the blooms finally opened up. That is 10 days late-- wow, that is substantial, even if we do get some real warm days I don t think things will rebound. My educated guess will be most things will be 5-7 days later-- not really a big deal but interesting.
Other than the cold start, it has been an overall enjoyable spring. As I said we do have lots of fresh food planted, we all are just waiting patiently for it to grow. I am getting a little nervous as our root vegetable storage is getting low, hopefully the last of the beets are enjoyed as the new beets are ready for harvesting, which will be beet greens first. Oh, I can't wait... the taste of fresh beet greens is making my mouth water now. This time of year is hard as we try to finish up our last year storage crops with the anticipated taste of summer. Be patient: things are growing in the fields for all to enjoy.
Here is our line up so far: radish, beets, lettuce, salad greens, onions, kale, swiss chard, sweet corn, peas, beans, pac choi, dill, cilantro, and last but not least potatoes.....oh, carrots-- can't forget carrots! And of course the greenhouses are busting out the sides full of goodness. So I hope you all are having a positive experience with your share boxes so far this year. I am signing off as I am off to check the furnance-- again-- grrr, and take a peak around the animal barn to make sure all the animals are safe and happy. Over and out
#1 – High in Calcium: Dandelion greens are loaded with calcium. Just one cup of chopped dandelion greens has 103 milligrams (10% of the recommended daily value) of calcium! That’s slightly more than kale! Add two to three cups of dandelion to a smoothie with calcium-rich fruits like orange, kiwi, fig or papaya and you’ll have a green smoothie that has more calcium than any dairy product!
#2 – Rich in Iron: Next to fresh parsley, dandelion greens have a high iron content. One cup contains 1.7 milligrams of iron.
#3 – Low Calories: Like all leafy greens, dandelions are low in calories. One cup of chopped dandelion greens has only 25 calories.
#4 – Loaded With Antioxidants: Dandelion greens are high in vitamin A in the form of antioxidant carotenoid (beta-carotene) and vitamin C. Vitamin C also helps facilitate iron absorption.
#5 – The Ultimate Detox & Cleansing Green: If your goal is detoxification and cleansing, dandelion greens should be the ones you use in green smoothies! They are said to help cleanse the liver and many detox recipes call for them.
#6 – Lots Of Minerals: Dandelion greens are rich in minerals. Besides calcium and iron, they are a good source of copper (10% RDA), manganese (8% RDA), phosphorus (5% RDA), potassium (5% RDA) and magnesium (5% RDA).
#7 – 14% Protein: Dandelion greens have more protein per serving than spinach. The greens themselves are 14% protein and contain all essential amino acids so it’s a complete protein. One chopped cup contains 1.5 grams of protein.
#8 – Multivitamin Green: Besides vitamin A as beta-carotene (186% RDA) and vitamin C (21% RDA), each cup of chopped dandelion greens are also good sources of vitamins B1 (9% RDA), B2 (11% RDA) and B6 (11% RDA), vitamin E (13% RDA) and especially abundant in vitamin K (357% RDA).
#10 – Health Benefits of Dandelion Greens: The nutrients in dandelion greens may help reduce the risk of cancer, multiple sclerosis, cataracts, age-related macular degeneration and stroke. Dandelion contains anti-inflammatory properties which may provide benefit to those with asthma and other inflammatory diseases.
Thomas is a shy 18 year old whose brilliance and passion shines every time he performs for an audience.
Thomas has been working with Barefeet since he was 11 years old. He was the youngest boy at one of the centreʼs we worked with in Kanyama, but despite being a man of few words he could certainly express himself through movement. One of most fearless and agile acrobats for yearʼs Thomas was theflyer – who was top of the pyramids and the highest in the lifts.
Born and raised in Chibolya Township Lusaka, Thomas always dreamed of being part of something great. He remembers watching older children taking part in acrobatics and at a young age, he begun to emulate them. Financial hardships that he faced at home like inadequate food supply and lack of school fees meant that for a while Thomas was forced to abandon school and got caught up with a group of peers in the area who were a bad influence. With little convincing Thomas started to work with the Barefeet acrobats again and his experiences away from the group enabled him to strive harder and train longer to perfect all the hard acrobatic moves the older boys did.
One of the core team, Thomas was an obvious person to benefit from the experience of seeing other countries and seeing first hand how performances are created across the world. Thomasʼs journey in Barefeet has been a long and impressive one that we want to inspire other children with similar stories, to give some hope, belief and something to work towards. An ex member of the Barefeetʼs Childrenʼs Council, we look forward to watching Thomas share his experience abroad with the other children in Barefeetʼs network.
When he heard he had been chosen to be part of the Brouhaha festival, he screamed with joy and let the words sink in as he broke into an ecstatic dance as only Thomas could.
Just after Saltscapes last week I picked up a friend I met at the Slow Food Int'l Terra Madre in 2012. Cynthia joined us at TapRoot from Slow Food Edmonton. Just in the few days we spent together here at home, I was reminded again how incredible our Annapolis Valley is. In three days she was able to visit the Bay of Fundy, help out on the farm, have a winery tour, eat at fine restaurants, enjoy and be moved by local theatre, and stand by watching the movement of the tides in the Cornwallis River.
On Thursday we headed to Tatamagouche to participate in the Slow Food Canada national meetings. It is a wonderful feeling to be in a room with people from across Canada who are passionate and committed and working so hard for Good Clean Fair food for everyone.
Then on Saturday we continued the meetings (not really the fun part, but necessary) and ended the day with the most amazing event. Lia Rinaldo a Slow Food Nova Scotia member expresses her volunteerism through making this wonderful fundraiser happen called Slow Food Spring Supper. (she and teams of other volunteers) Lia is also the Managing Director of Devour: The Food Film Festival. I think she is pretty great and makes events happen that are a part of the AMAZING of NS!
Josh and I were touched and honoured to receive recognition as one of Slow Food Canada's Slow Food Heroes. We feel so full of gratitude for everyone around us who are making TapRoot Farms what it is....a farm, a community, a system of agriculture that takes care of the planet and people and spirit.
If you haven't checked out Slow Food International I recommend taking a few minutes to look over the webpage. Slow Food is a grass roots movement toward change that celebrates culture, community, food, farmers, fishers, all those in the food system who work to make our food possible in a way that is Good Clean and Fair.
Last year Josh suggested that we, TapRoot Farms consider going to Saltscapes Expo. I wasn't totally keen on the idea because of the time and energy, but after a bit of persuasion, we all agreed it was a great way to share our message (5 reasons to join a CSA). We decided to go again this year for the same reasons, and we had a great time doing it.
Saltscapes is a really fun show. I am constantly feeling happy that we have so many amazing offerings from Atlantic Canada to share and celebrate. The food, the beer, the wine, the arts, the skill, the adventure travel....there is so much!
TapRoot joined with Noggins this year for a shared booth of farm fun. Noggins has the corn maze and TapRoot launched their new, Tim's feature Organic Birthday Parties.
We were pleasantly surprised by how many people know about TapRoot. Many people came up to us and shared a story about their experience, or awareness or interest in the farm and the CSA concept. It certainly reminds me how important an up-to-date list of CSA's is for us to share with people.
On Saturday I joined Chef Smart from Front & Central in Wolfville on the stage as he turned a meat, fruit and veggie CSA into a delectable dish. It was a really fun time all weekend. Thanks to Saltscapes, the TapRoot Team, the Noggins Team and to Helen for watching the kids.
Oh and for sure I think we need to get a cedar hot tub for the Swallows Nest....what do you think? I need some help making the case:)