Volunteer in the Society - That means YOU!

Hello gardeners,

Just putting a couple volunteer opportunities out there, in case some members are chomping at the bit to take on a larger role in the greenhouse society over the next year.

We are looking for members interested in the following:

OUTREACH COORDINATOR
This person will chair a committee to promote awareness and participation in the greenhouse and related themes. Activities could include, but are not restricted to, event coordination, media outreach and publication development. The ideal person would be creative, self-motivated and keenly interested developing the greenhouse as a sustainable and welcoming community resource. He/she would have to occasionally attend board meetings, and would likely work most closely with the GH chair and the GH webmaster.

RESEARCH COMMITTEE MEMBERS
These members will assist the chair of the research committee to identify research priorities for the greenhouse and its members, establish basic research regimens, and liaise with potential scientific partners. Members will likely not be required to attend board meetings. This committee will likely work most closely with the GH vice-chair and the GH operations committee chair.

Unfortunately I can't give you an estimated time commitment for either of these, as we expect the volunteers would be fairly self-directed. However, if you would like to chat more about the research committee, please contact Erin Gordey (cc'ed to this email). And if you would like to chat more about the outreach committee, please contact me at this email.

I eagerly await the deluge of correspondence from interested members. :)

Thanks!
Karen
iqaluitgreenhouse@yahoo.ca

Water and Harvest - from the Prez

The days are long and hot and the plants need more water than usual. Please be vigilant about visiting your mini-farms at least once a day to give them a good soak. There are more than a few wilting plants lately :-(

If your radishes/lettuce/spinach are going to see (ie starting to flower), it is time to harvest and replace them.



We are a volunteer-run space and your contributions of any time help everyone. For example, if you see the weight-station turning into a mess, please spare some time to help tidy it. And it is also great to see volunteers sweeping, especially the front entrance where visitors drop in.

And finally, the Great Greenhouse Grow-off! Please take a pix and submit by email. We hope to post to the blog.

Enjoy growing!

Karen

It's So Easy Eating Green! Sara Holzman shares pix, thoughts, and a RECIPE!

One of the types of produce I have always missed the most while living in Iqaluit are my leafy greens. I have never seen kale, swiss chard, bok choy, or any realllly nice spinach at the Northmart, and never think to bring any up with me. So, I was very excited to have the chance to plant them at the greenhouse.

My swiss chard is not ready yet, but there are lovely, lush beet greens just waiting to be eaten! Now, I have never actually eaten beet greens before. I don't like beets, so maybe it was just the association that left me uncertain about them. But I'm ready to take the plunge and try them out!

A gardening friend suggested taking only a few leaves off each plant (you don't want to take too many). Store them in the fridge, and wash before using. I have been looking for recipes on how to cook them so they don't just end up a pile of green mush, and I found this one off one of my favourite foodie blogs: everybody likes sandwiches (http://www.everybodylikessandwiches.blogspot.com/)

Here is the recipe:

braised greens with leeks & lemon
2 lbs of assorted greens (chard, kale, beet greens is what I used)

1 T olive oil

1/2 t red pepper flakes

3 leeks sliced thinly

zest & juice of 1 lemon

salt & pepper

Rinse the greens very well to get rid of any dirt hidden within the leaves. Remove the tough ribs from the kale and discard. Chop the greens and set aside.

In a large pot, heat olive oil and saute the leeks and red chilies until fragrant.

Add in the toughest leaves first (kale) and then the chard and then the beet greens. Reduce heat.

What looks like a massive amount of greens will soon wilt into a very manageable amount.

Add in the lemon juice and zest and sprinkle with a bit of salt and pepper and stir about until all the leaves become wilted and tender, about 10 minutes. Serve.

---I am very excited to try this recipe. In the meantime, I am planning my lunch in my head: beet greens and lettuce salad (not yet from the greenhouse), green onions, cherry tomatoes (definitely not from the greenhouse!!), roasted walnuts and maybe some goat cheese!

I encourage everyone to post an exciting recipe!

Bring Water, Take a Tomato

A Nunavut Day note from Karen, the prez:

Happy Nunavut Day! Sunshine, politicians flipping pancakes, the super-awesome Gjoa Band and a DFO-hosted game called "Life of Char"... yay!

On a not-as-exciting note, you likely noticed the city forgot to fill up our water tank. Try as we might, we were unable to rouse a truck yesterday afternoon. Sadness.

So I lugged a few jugs of water into the GH this morning, and left them by the table. I also watered any of the plots which seemed a little parched. (I didn't water the shelves though.)

Thanks to whichever kind soul took care of watering the tomatoes last night! It was much appreciated.

Also, one other note: please re-plant your bins once you harvest them. Radishes grow fast, or you can take one or two of the tomatoes that are still on the mini-greenhouse shelves nearer the back. We should be able to make use of the space all summer.

Cheers!
Karen

TONIGHT: Transplanting Tomatoes

The Prez sends this update that she will be at the Greenhouse from 5 to 6pm tonight to transplant tomatoes. Sounds like fun!!!

Contest!!!

Growing comparisons...

Weighing the Fruits of our Labour...

Hello, all

As things grow, green and ripen in your garden, please remember to weigh and record your harvest data in the green binder on the table next to the scale. All we need to know is what you harvested, when, and how much it weighed.

This is very important information to us, and we appreciate your help in tracking what you produce! Every gram counts as we continue to prove food production is feasible in theArctic.

Cheers, Karen