2013 Garden Planning!

Mid-winter is upon us, and the sun lingers longer and longer over the horizon. Garden dreams and schemes are germinating in the minds and hearts of gardeners Winnipeg-wide. Now is a great time to contact us or fill-out our online form to book a consultation and time for a garden design. An early start on the season gives more time to explore ideas, find specific varieties and have a plan in place for when the ground thaws…

Urban Eatin' Hiring 2013

Urban Eatin’ to Hire!

Urban Eatin’ Gardeners Worker Co-op is hiring. We are looking for an individual who is highly self-motivated and willing to commit long-term to developing Urban Eatin’. We aim to include members that have varied and complementary skills and experience, as well as new ideas and passions to further the food security movement. Visit our online job posting for full details and a .pdf, deadline for applications is this FRIDAY, MARCH 15th.

Cob Oven Workshops

Join us this summer in learning how to build a wood-fired oven from sand, clay and straw. The two-day workshop will consist of building an oven from the ground up, including the base (plinth) on which the cob oven body rests. One can expect to walk away from this workshop with the knowledge and confidence to reproduce a similar oven. Once the basic principles are learned, endless variations can follow! We are running two cob oven construction workshops this summer:

Cob Oven Workshops 2013
Compost Bins from Salvaged Palette Wood

Compost Bins

A reminder that Urban Eatin’ produces really handy compost bins from salvaged lumber. Our single-bins are 27 cubic feet in volume, the minimum size needed to build an aerobic compost pile. They feature a removable lid and front door, with a sturdy kicker board across the front to make turning compost easier.

Gardening Techniques: The Germination Test

Now is a great time to organize your seed stock and check for viability in your older seeds. An easy way to do this is with a germination test. We have a short ‘how-to’ on our website which includes photos of this simple test.

Germination Test
Mark Klassen with lavender plants at Sage Garden Herbs (Mike Green)

CBC MB ‘Scene’ interviews Mark

“It was -25°C, without a scent in the air, when I met Mark Klassen the herb and seed specialist from Urban Eatin’ Gardeners Worker Co-op this past week. Klassen was in the Sage Garden Herbs greenhouse, amongst a throng of rosemary and lavender. The smell instantly had me jazzed for spring gardening…” Read more on CBC. (photo: Mike Green.)

“Our Common Roots” Film

We may be able to grow beautiful gardens in our yards, and even create gardens that fill our dinner tables, but can we identify which plants strengthen our immune system or combat an illness? Our Common Roots presents a cinematic look into medicinal plants and herbs in our environment, and maybe even your garden.

Our Common Roots film

Recipe:

Cider-glazed Parsnip

Ingredients:

  • ¼ tsp nutmeg
  • salt, pepper
  • ¼ cup fresh sweet cider
  • 2 tblsp butter
  • 4 medium parsnips
Directions:
  1. Wash and peel (or don’t peel) parsnips. Boil for 10 minutes.
  2. Drain and slice, discarding any woody parts
  3. Melt butter in frying pan and add cider.
  4. Bring to a boil, add parsnips and cook uncovered over medium heat, until liquid has evaporated
  5. Sprinkle with nutmeg

 

Recipe:

Yummy Frittata!

(Gluten-free and meat-free)

Ingredients:

  • One loaf size baking pan
  • 6-8 eggs from your favorite farmer or grocer
  • ½ cup of cottage cheese
  • ½ cup of whipping cream/cream/milk
  • ½ cup feta cheese (half mixed into batter, half sprinkled on top.
  • 1 small-med grated zucchini
  • ½ of an onion
  • 1-4 or even more cloves of garlic
  • desired salt
  • desired pepper
  • desired spices (tonnes of basil is my personal favorite)
  • oil or butter to grease the pan
Directions:
  1. Preheat the oven to 350’F. Or, if cooking on a wood stove, just pop it in after it’s mixed and check on it after about a half hour.
  2. In a mixing bowl, combine all ingredients excluding half of the feta and the oil.  Whisk, beat, stir rigorously, do all you can to really get the mix mixed up.
  3. Grease the baking pan and pour the mix in.
  4. Sprinkle the remaining feta on top. Add any other garnish you have kicking around. I usually add more basil, salt and a couple of cherry tomatoes.
  5. Put in the oven for 20 min.
  6. In the meantime… Clean the mess you made in preparing this fine dish, put together a salad, or cook some hashbrowns. Throw in a load of laundry, read the next chapter of your book, weed a little in the garden, take a moment to breathe.
  7. Check on your meal, if it’s still liquidy, put it back in the oven for an additional 10 minutes. Continuing to check on it. Stick a fork in the center to ensure the center is cooked.
  8. When it’s cooked through, cut it up and serve for breakfast, lunch or dinner.
  9. Enjoy.