Big projects on the go!

It is already the end of June, and this cold spring has gone in a whirlwind. As we start harvesting twice a week, we also have to keep going with bigger projects - mostly our fence, our pond and our greenhouse.

We got all our material and hardware for the greenhouse but we likely won’t be starting to build it until the end of the summer. It will be way easier to work on it when the temperatures cool down and we’re less busy managing the growing season, as you can guess. We have the gravel base ready and are shooting for the greenhouse to be good to go for next spring.

When it comes to the fence though, it’s another story. We are in a hurry and want it to be up as soon as possible because we have all kinds of wild creatures munching on our crops. We are keeping most of our beds covered to prevent it, but there is so much we can do.

Our older fence has been in place since Rebecca and Jessie started the farm in Lapland in 2021 and now needs to be completely redone. The wooden posts were not meant to last forever (and they also happen to be extremely easily climbable by porcupines). They are going to be replaced with metal t-posts that will hold a 8” high wire fence. We are also putting up new metal gates and adding a new one for better circulation within the fields.

Our neighbor and friend Garrett (co-owner, with his partner Chris, of Yonder Hill Farm, seeds producers, check out their awesome farm!) has agreed to come and give us a hand to drill the holes for our posts with an auger. This impressive tool still struggled to make it through our rocky soil but we’ve made progress. The holes will be filled with concrete, securing the posts in the ground. That’s still a little bit of work ahead of us! 

When it comes to the pond, you might remember we got it dug up last year to collect water so we could irrigate some of our fields. We now want to make sure it won’t be home to undesirable algae and are researching ways to prevent it. At the moment, we are landing on using barley straw bales and introducing some beneficial plants, such as cattail, to filter the water. Cattails have the ability to absorb phosphorus (which we have in excess on the farm) as well as other elements that can be harmful for natural water bodies. An aerator could also be another purchase we would make in the near future, as we keep monitoring our new pond.

Being a farmer means that not only you have to be good with plants and soil health and putting many numbers together, but also many other areas, like some mechanical, plumbing or construction skills. The list is almost infinite. We try to do ourselves as much as we can, with the valuable help from skilled friends, but we also know when to hire qualified workers when the challenges are too high or we just don’t have time - and our budget allows us to do so.

I personally love an opportunity to acquire more knowledge and skills, or try to problem solve issues when I feel it’s in my range of competences. It also means it can be frustrating sometimes but that’s part of the game!

We will keep you posted. In the meantime, I am sharing with you a garlic scape recipe and some swiss chard inspo:

Garlic Scape Pesto:

Ingredients:

• one bunch garlic scapes

• one bunch herbs

• 1/3 cup of nuts or seeds

• olive oil

• lemon juice

• salt and pepper

  
  

A classic use of garlic scapes! In a food processor, combine garlic scapes, your favourite herb (basil is classic, but any herbs make a nice pesto in my opinion), your nut or seed of choice (walnut or sunflower seeds work great), olive oil, lemon juice, sale and pepper. Blend in your food processor and enjoy! Garlic scapes freeze really well on their own or in pesto format.

Swiss chard:

Chard is super versatile and a delicious hearty green. My go to is sauteed with butter and garlic in a pan. I chop the stems and sautee them first and then add the greens and cook just until wilted.

Swiss Chard Paneer Curry

Chard and spinach are in the same family and can be used (when cooked) in many similar ways, such as in this remix of palak paneer,

Ingredients:

PANEER

1. 8 ounces Paneer Cheese

2. 1 tsp

3. 1 tsp garam masala

4. 1/8 tsp ground cayenne pepper

SWISS CHARD

• 2 tbsp or butter or avocado oil

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• 2 cloves garlic finely diced

• 1 medium jalapeno pepper finely diced, seeds and ribs removed

• 2 inch piece of fresh ginger finely diced

• 1 medium tomato finely diced, seeds removed

• 1.5 tsp garam masala

• 1 tsp

• 1/4 tsp ground cayenne pepper

• 5 cups swiss chard about 1 large bunch, remove leaves from stems and chop

• 2 tbsp water

• 1/4 cup coconut milk you may need up to 1/2 cup more

Instructions:

1. Prepare Paneer: Cut paneer into 1" cubes. In a shallow bowl combine 1 tsp turmeric, 1 tsp garam masala, and a pinch of cayenne. Toss paneer in spices and set aside

2. Fry Paneer: In a skillet over medium-high heat melt ghee (or butter), fry paneer until crispy at edges, about 1-2 minutes. Remove paneer from pan and set aside.

3. Toast Spices and Aromatics: In the same skillet, toast mustard seeds, and cumin seeds for 30 seconds or until fragrant (if pan is dry add more ghee). Add finely diced garlic, jalapeno, and ginger and saute for 3 minutes stirring constantly until softened and fragrant. Add tomato, garam masala, turmeric, and cayene. Stir for 2 more minutes.

4. Saute Swiss Chard: Add swiss chard and 1/4 water to pan and saute for 10 minutes or until tender. The greens shoud still have some life to them, a bit of a bite and vibrant green.

5. Add Coconut Milk + Paneer: Add in coconut milk, start with 1/4 cup and add more as needed (I like it super creamy so I typically end up with 1/2 cup total coconut milk. If your bunch of swiss chard is smaller or larger you may need to adjust the amount of coconut milk). Add paneer back in and stir, being cautious to not break the paneer. Serve immediately.

Enjoy! If you ever have veg that you need inspiration for or a recipe you'd like to share, let us know.

I hope you have a good day,

Raphaëlle, for the Spring Tide Farm team