We've moved to brownsugarproduce.blogspot.com
We've moved to brownsugarproduce.blogspot.com
Jon and I are excited to announce that we are moving to Manitoba in May!
We have decided to join my Mom's farm business: it’s the best way for us to reach our farming goals, and we are excited to have such a thriving business to become a part of. Two young farmers could not be so lucky, and now we will be closer to family (including Jon’s) as well.
Jon and I have been living in Nova Scotia for the past 3 years. We have gained lots of experience and are ready to put our blood, sweat and tears into building equity for ourselves. We will be joining Mom in May and with a four person team we are all excited to step things up a few notches!
Jon will be focusing on making the most of his skills in production; I (Teri) will be focusing on marketing and harvest/value adding; Stephanie will continue to do it all, from seeding to sales and also provide valuable mentorship in working with the soil, Manitoba climate and crop systems; and Paul (who already has a tractor for Jon) will provide business mentorship, and share his vast equipment maintenance & repair knowledge with Jon.
This opportunity is ripe for the picking, and we are looking forward to grabbing it by the *ahem* tomatoes!
In talking to Jon's sister Alyson last night who is partnering in starting a microgreens business in Calgary, I realized that it's relevant to share what Jon does in the winter at TapRoot Farms (In theory he should tell the story, but let's be realistic about who does the blogging on our farm!). This is his third winter producing Certified Organic Pea Shoots. He currently grows 140 10x20 trays per week in a special room designed just for growing the shoots. (I don't have any photos of the new room because they are on my old work computer at TapRoot; however, when I googled "Jon Jenkins Pea Shoots" I found some from the first year that I will share.) The current room is insulated with reflective sheet insulation, has LED lights and 4 layers of tables, which he uses to stage the shoots up week by week. They start out on the bottom when they are seeded-- he soaks the seed first, and it's also important for the trays to be very clean, so he washes and sanitizes hundreds of trays over the winter, over 100 per week. In the photo, he was using plug trays, but has switched to open trays after the first season-- easier to compost the soil after.
The growing process takes three weeks, and can be fraught with all sorts of issues. Growing indoors under lights on this sort of scale is not easy. The second year he encountered pithium and had to figure out what was causing that and adjust his process. This winter TapRoot tried a different potting soil which didn't work for the shoots, and of course that took 3 - 4 weeks to figure out, and another 3 weeks to fix. Following that, there have been winter snowstorms preventing Jon from making it to work for the full week for the past month, when he is late seeding, it means the schedule is thrown off and less production available (they are harvested shorter, have less weight and therefore less yield)... something he had to remind his wife this past week (It went something like this: "Why are there no pea shoots for Noggins??" "Well, remember that day I couldn't make it to work and you told me to just enjoy the snow day-- I told you that you'd be complaining in three weeks that there were no pea shoots for market!" Lol, oops, he is so often right about these things!). When the shoots are on the top table for a week they turn deep green and are ready for harvest. He harvests with a serrated knife (scissors are SLOW and hard on the hands, he learned immediately), into new plastic liners and lines all the shoots up carefully. Then they are bagged, for market as 1/6 lb, or varying amounts in the CSA (Community Shared Agriculture) boxes.
It would be lovely to have unlimited space and grow the shoots in a faster turnaround, but it's not possible and so working within the space available, Jon has had to refine and perfect a system that works. We were inspired by our pea shoot producing friends and farming mentors David Blanchard and Cindy Rubinfine at Pleasant Hill Farm to start doing this at TapRoot, and CSA members and market shoppers LOVE the fresh green shoots, especially as the winter drags on. Every other week he produces nearly 700 bags to go in the CSA shares. Here's some photos of Jon's pea shoots in members' dishes, people who RAVE about them:
<-- The shoots in a bag (the label is so basic because there's no reason to bother making it more attractive, they fly off the shelves as fast as Jon can produce them)
And some photos from the markets, where the shoots follow me and I get to proudly say "My husband grew these!"
The Pea Shoots made a splash first when they were unveiled at Saltscapes 2013, where we introduced a large number of the public to these tasty farm goodies, at Atlantic Canada's largest local tradeshow. By the end of it, we were all really tired of answering questions of "What are those?" with "Pea Shoots. PEA SHOOTS!" (Try it, it's a hard combination of words to enunciate well. People mis-hear all the time, it drives me a bit nuts-- Beet roots? Bichou? Pea roots? Bee shoes?", lol!). The public loved them and we as a farm knew that we were onto something. Here's our friend Tim sharing some pea shoots with littler TapRoot CSA members.
Jon also produces Alfalfa Sprouts in a certified kitchen space at TapRoot. They are grown in 4L jars under lights (creates a little extra heat and turns the leaves green). He (assisted by others) rinses the jars twice a day. I think currently he is growing up to 70 jars per week and it takes about 45 minutes to rinse them all. In this process, again, cleanliness is king. The trays are sanitized with bleach (necessary for certification of the sprouting process) and then to meet Organic Certification there needs to be a "removal event" (I just love that wording, lol) of the bleach so it doesn't touch the sprouts. It takes 5 days to grow the sprouts to maturity, and then they are chilled to stop the growing process and bagged with a 4 day expiration. They are sold at the Noggins at the Halifax Seaport Farmer's Market and in the farm market in Greenwich, and also used for the winter CSA shares at TapRoot Farms.
Jon has a great aptitude for this sort of thing, because he is a meticulous perfectionist, with intense precision and the attention to detail this sort of production requires. Cleanliness, keeping to a production schedule, close observation, and advanced growing skills come into play, especially on growing projects of this scale. Poorly done pea shoots suck, but poorly done sprouts can make you really sick, so how great it is to know what a perfectionist Farmer Jon is! He amazes me with his ability to adapt and refine systems to produce these enzyme-rich, nutritious greens for over 6 months a year. Winter as a farmer means different things, depending on what type of farm you are on -- it means you are still busy if you work on a year-round CSA farm. I have so much respect for that husband of mine, and so much gratitude to Josh and Patricia at TapRoot Farms, for making this project happen and supporting Jon's growth as a farmer. Yay to Pea Shoots and Sprouts, staving off winter root veg boredom and scurvy!!
As Jon and I approach our three year anniversary of landing in Nova Scotia, my brain naturally starts to reminisce about the journey that brought us here, and how far we've come since then. We landed in Nova Scotia on February 21, 2012 shortly after quitting our jobs in Calgary, selling nearly all of our belongings and loading up two bunnies, a banjo and a mountain bike in the remaining car. I had only been to Nova Scotia for a total of 2 days a couple of months prior, we had been dating for less than 6 months, and I know everyone thought we were crazy! I wasn't quite sure what to think myself.
Three years later and we are married and taking a real step towards running our own farm this year, renting certified organic land in Windermere and transitioning Jon into full-time farming at the end of April. After two solid years learning and growing at TapRoot Farms with Josh and Patricia, we are both moving on, though we remain grateful for the opportunity that brought us to the Annapolis Valley and made Nova Scotia really home for us. In September, I transitioned to Noggins Corner Farm, which was a fantastic move for me, going back to full-time Farmer's Markets-- my passion and the best use of my skill set.
We're slowly building towards our own enterprise, which is both exciting and frustrating at the same time. We'd love to be there already, but we are taking small and intentional steps towards our goal, ensuring that it will become a sustainable reality when we do get there. Tasks on our plate right now include buying a truck, sourcing inputs and growing equipment, organic certification application, chatting with Dave and Kim at Waxwing Farm about lease and land-use agreements, production and seeding schedules, time management schedules and harvest and delivery schedules, building washing tables and outfitting a cooler for the basement of our house, sourcing packaging and boxes, designing a logo and branding with our friend Sarah and having labels printed, picking up and confirming seed orders, business income tax for 2014 season, etc, etc etc. And the overarching theme of making sure that we are in top form for next season, as our health is of utmost importance as we embark on our own farming enterprise. (My digestive issues have been doing MUCH better, thanks to a few major life changes and some help from Chantal's Mom Deborah who is a naturopath and general health expert-- Next goal is to get some weight on Jon!).
Jon's friend Michael Hunt took this photo during a walk in the woods near his home in Thunder Bay when we were on our way to Nova Scotia on Feb. 13, 2012. I don't know that we look so much outwardly different, but when I look at these "naive kids" I can almost see the thoughts and goals and plans that were racing through my head at the time, and I also realize that not much has changed. I still have the desire to trust that others have my best interest in mind (though I have become less naive on that point over the past 3 years). I am still endlessly excited about farming with Jon and how that doesn't feel like a "job", just "getting up and doing stuff". I am more confident in our skills than I was then, and our future farm has taken more shape than it had then.
This photo was taken less than a week before I met Jon's friend Alyson Chisholm in New Brunswick, someone who I see as our biggest mentor and supporter and farming inspiration-- and what a richer life it is with her and Will and Windy Hill Farm in it! We were two individuals headed on a journey to a place where we knew virtually no one, and now we are part of a community and we have connections and friends and responsibilities and even a cat. :) And, the bunnies are still with us, hilariously moved across the country and vestiges of a former relationship where I got stuck with the "kids".
We're the same, but we are different, Jon and Teri Jenkins, still facing the world together as a team, and in doing so, there's nothing we can't get through.
We're grateful to all the wonderful folks who have been there to help along the way, and even to the difficult ones who helped us learn lessons. Life is different in Nova Scotia, and we can't wait to start a family and buy a farm and continue to grow our lives here. When we applied for the job that brought us here, the farm owner asked why we were planning to desert our lives in Calgary and move across the country together, and we (somewhat sheepishly, for we are not outwardly emotional people) answered, "to start our lives together". We have accomplished that, and look forward to continuing to grow and build our lives as we move on our path.
Happy Three Year Anniversary, Nova Scotia!
Yesterday Jon and I were scheduled to work at the Seaport market, but the market was closed and luckily we didn't even have to attempt to go, so we got a snow day at home together. This morning, after about 6 hours of shoveling, we finally unearthed the sidewalk, driveway, car and the Zippy van. I enjoyed the day off yesterday as I was tired and not feeling great, but today I have been cooking and baking up a storm. The fridge is full of food after Jon prepared a Valentine's Day gourmet feast on Saturday night:
(roasted glazed ham, the best roasted potatoes, brussels sprouts with bacon, glazed carrots, garlic cheese toast, arugula, pea shoot, pomegranate and proscuitto salad, and Al's Fireside Cafe carrot cake for dessert! Wow! And a handmade valentine... I am spoiled.)
Here's some photos of the snow... It's the most snow I've ever seen in my life. And I'm from Manitoba!!
I baked cookies (used the recipe on the back of the chocolate chip package), and for lunch made a garlic ham cheese toast and curried buttercup squash soup. The ham bone will be made into my favourite-- Split Pea soup-- this afternoon.
I'll post the recipe for the squash soup next!
Happy Snow Day (the FOURTH one we've had this year, fortunately I have only missed one day of work, but Jon has missed all 4)!!