PURE
GREEN MAGAZINE
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Š2011 Bess Callard
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34 home grown
60 homesteading
22 workplace
48
76 destination
at home
64 organic kitchen
volume 2/2012
volume 2
42
2012
Contents 10
inspired living No Ordinary Homestead
12 14 20 30 42 46 86 92 94
22
12
92
inspired living Project Homestead
backyard chickens How to get started
practically eco Tips for urban farming
fashion
Stylish picks for him & her
FLORA & FAUNA An edible flower bouquet
DIY
Edible flowers
state of discovery
A beekeeper shares his experiences
eco read
Locavore & other titles
eco-logical Skyscraper farms
Departments
30
5
editor's note
9
contributors
96
sources
98 tools of the trade
editor's note I am excited beyond measure to be focusing on urban farming in Volume 2. No matter where you live, if you are interested in producing more of your own food, then you will find inspiration in this issue. Urban farming, modern homesteading, and the restoration of a pioneering spirit are at the top of my mind these days. Many new books, cookbooks, blogs, and organizations are devoted to the topic, and it’s exciting that we are finding ways to reconnect with our chain of food production. Food is very important in my household (as you can imagine, since I’m married to our Food Editor Jonathan). Much of our life, even socially, revolves around meal times. But to be truly passionate about something is to be immersed in it, so we devote our time to sourcing out only the best, local foods, starting with our backyard. While we're no experts, we manage to produce more tomatoes and zucchini than we can eat! Last year I tackled preserving and it was rewarding to see those jars on the shelf, ready for winter when fresh local food is hard to find. We supplement our garden with a vegetable CSA and subscribe to an organic meat CSA. I get excited when I discover new initiatives and organizations that are producing food in ways other than traditional farming.
Photo: Erin Monett
What others are saying about Pure Green Magazine: I just just just received my first issue of PureGreen (standing in the front hall still wearing my jacket). It looks amaaaaazing!! I've already flipped through it and can't wait to sit down with a glass of wine to read in depth. - Mackenzie Howson via email Morning coffee and enjoying the stunning photography and equally beautiful writing in @puregreenmag - @littlehouseblog The print version of @puregreenmag is stunning. Beautiful photography. Paper love. - @vintagepaperparade Got my @puregreenmag today. I'm in total magazinelove! I actually squealed. Numerous times. - @simplybeka
The way we produce food is a critical issue. Fertile farmland is dwindling by the second, and as the world’s population converges in cities, we must find ways to produce and distribute food more efficiently. We must move away from our current global production and distribution system. True, this may mean a readjustment of our habits and perceptions, but it’s doable! For example, in this issue we're featuring the Eagle Street Rooftop farm, a NYC urban farming initiative led by Annie Novak (page 22). We're also talking about keeping chickens in your backyard (page 14) and producing sprouts and micro-greens, which you can literally do anywhere with very little time and money (page 34). If you are looking for an introduction to urban farming and ideas about sustainable food for the future, our featured book, Locavore, is an absolute must read (page 92). You will of course also find our regularly appearing columns, such as home tours, homesteading, travel and more! So, whether you are looking to become a SPIN farmer (someone who specializes in the high-yield production and selling of food in urban settings on less than an acre of land), or you'd like to join a community garden, or even if you just want to stick a tomato plant on your balcony, I hope you find some inspiration here. And I hope you are introduced to new ideas that make you want to learn more!
- Celine If reading the pages of Pure Green inspires you, get involved! If you think your home, project, or business are a perfect fit for the magazine, we’d love to hear more. The diversity that comes from community is part of creating a dynamic experience, both for readers and for us at the magazine. So don’t be shy, drop us a line! Send letters to the editor with your comments to celine@puregreenmag.com or send us a letter to Pure Green Magazine, 8 Crescent Road, Unit B2, Huntsville, Ontario, Canada, P1H 0B3
PUREGREEN | 5
PURE GREEN MAGAZINE VOLUME 2
EDITOR-IN-CHIEF CELINE MACKAY @puregreenmag
DESIGN DIRECTOR ANILE PRAKASH @anile
DIRECTOR OF PHOTOGRAPHY ERIN MONETT @everimages
STYLE DIRECTOR MICHELLE CARANGI @holleyandgill
FOOD EDITOR JONATHAN MACKAY @puregreenkitchn
ILLUSTRATOR BESS CALLARD @besscallard
WRITERS CHARLES NOCK @charlesnock, JESSE & MELANIE SENKO @crackersblog COPY EDITOR ERICA MIDKIFF @dearingford
COVER DESIGN by anile prakash PHOTOGRAPH by Christian mouzard
CONTRIBUTING WRITERS Susan & William Brinson, Alison Westlake CONTRIBUTING PHOTOGRAPHERS William Brinson, Jesse Senko, Russell Gibbs, Christian Mouzard, Nicole Franzen, Joseph Paget, Jaime Maddalena THANKS TO Christine Flynn, Jennifer Garnett, Al & Linda Drennan, Annie Novak, Steve & Sharon Bacon
PURE GREEN MAGAZINE is published quarterly by Pure Green Media Incorporated, 8 Crescent Road, Unit B2, Huntsville, Ontario. Printed in Canada on FSC Certified, 100% post-consumer recycled, chlorine-free paper, manufactured in Canada, using vegetablebased ink. All content produced in this magazine is Š Pure Green Magazine, 2012. Reproduction in whole or in part without written permission is strictly prohibited.
CONTACT US info@puregreenmag.com SUBMISSIONS submissions@puregreenmag.com ADVERTISE advertise@puregreenmag.com SUBSCRIBE subscribe@puregreenmag.com STOCK THE MAGAZINE orders@puregreenmag.com ISSN 1927-5676 (Print) ISSN 1927-5684 (Online)
Art Direction and Design MontrĂŠal, QuĂŠbec | holleygill.com
CONTRIBUTORS
JESSE & MELANIE SENKO Jesse and Melanie live with their three young children in the small town of Waterford, Ontario, where Jesse freelances as a professional photographer. "Ever since our kids were born we've become more conscious of what's in our food, where it comes from, and how it's made. We're trying to make a slow, permanent shift in how we eat." Follow them at homemadecrackers.blogspot.com; @crackersblog
JOSEPH + JAIME Joseph Paget is from British Columbia and Jaime Maddalena is from Ontario. They met in Toronto, went to school, and married seven years later. They now take pictures together. Joseph’s current obsession is making waffles and Jaime’s is tap dancing. They both really like the beach, the library, and riding their bicycles. You can see their work at josephandjaime.com; @josephandjaime
CHARLES NOCK Charles spent his youth romping around the forests of Bolton, Ontario. Early activities included experimenting with the effects of gravity on an object on a sled, and exploring how to dam a small creek. He went on to study Biology and Forest Ecology at U of T, and then earned a PhD studying tropical forests while based in Vienna, Austria. Charles is currently working on a post-doc at UQAM. You can find him at charlesnock.ca; @charlesnock
ALISON WESTLAKE Alison Westlake is the sole proprietor of Coriander Girl, a vintage-inspired flower and antique shop in the heart of Parkdale, Toronto. When Alison isn’t at the shop making garden inspired arrangements from local blossoms, she’s off to the country house (a converted church) with her husband Tyler and their bunny Harry, where she’s planning the garden she’s always dreamed of. See more of Alison's flowers at coriandergirl.com; @coriandergirl
NICOLE FRANZEN Nicole is a freelance food and lifestyle photographer based in Brooklyn, New York. See more of her work at nicolefranzen.com and labuenavida.blogspot.com; @labuenavidablog
WILLIAM & SUSAN BRINSON Together this husband-and-wife team operates House of Brinson, a popular photography blog with a penchant for good food. Susan is an art director and designer known for her obsessive holiday baking and, most recently, canning. William is a still life and food photographer who is always thinking about his next meal. He enjoys cooking and collecting vintage kitchenware. The couple resides in New York City. You can follow them at houseofbrinson.com; @studiobrinson
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CLOCKWISE FROM LEFT: Hang Pot, $125 USD, Wallter. Vintage Spice and Herb Jars, $24 USD, The Hope Tree. Vintage Rooster Dinner Plate, $7 USD, Wool Trousers. Vintage Print, $7 USD, Shaving Kit Supplies. Succulent Planter, $28 USD, Andrew’s Reclaimed. Bee Keeper Candle, $28 USD, Shelter NYC. Birdhouse Eco Pillow Cover, $24 USD, Zen Threads. Artist’s Desk Chair, $450 USD, Gray Works Interpretive Furniture Design™.
INSPIRED LIVING
NO ORDINARY HOMESTEAD
Natural picks for a sunny, eco-friendly home PRODUCED by MICHELLE CARANGI
CLOCKWISE FROM LEFT: Desk Caddy, $70 USD, Peg and Awl. Solvinden, Solar/Wind Powered Pendant, $30 USD, Ikea. Forest Plant Kit, $55 USD, Captain Cat. Homestead Print, $75 USD, Beauchamping. Wooden Trug, $40 USD, Shaving Kit Supplies. Surprising Lounger Armchair with Footrest by Fermob, $706 USD, Horne. Homestead Candlestick, $58 USD, Ladies & Gentlemen.
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SPECIAL FEATURE
BACKYARD
CHICKENS TEXT by CELINE MACKAY WITH SPECIAL THANKS to LINDA & AL DRENNEN PHOTOGRAPHS by ERIN MONETT
RAISING CHICKENS AT HOME IS AN INCREASINGLY POPULAR HOBBY, BUT THE PRACTICE IS SUBJECT TO MUCH CONTENTION AND DEBATE. There are many, like me, who assert that farm-fresh eggs are healthier, that factory chickens are poorly treated, that eggs should be available close to home, and that chickens can be loveable little creatures. But many towns, cities, and districts refuse to legalize keeping backyard chickens, and many neighbours fear they are dirty, noisy, and smelly. Across Canada and the US, however, residents are keeping chickens regardless of local bylaws, even in the face of potential fines. Many have arranged “safe houses” so they may evacuate their chickens at a moment’s notice. Why, you may wonder, would they go to such trouble? First, farm-fresh eggs can be hard to come by—on market day they are usually snapped up before the morning is gone! Also, despite many efforts, the organic, free-range eggs from the supermarket aren’t necessarily what they are cracked up to be. And, according to an article from Mother Earth News, farm-fresh eggs contain one-third less cholesterol, one-fourth less saturated fat, two-thirds more vitamin A, two times more omega-3 fatty acids, three times more vitamin E, and seven times more beta carotene than their supermarket counterparts.1 So, often the best way to ensure the eggs you eat come from hens that are well treated and loved is to raise them yourself. It’s less work than you might think. There are some unexpected perks, too, such as natural pest control and yummy eggs in your kitchen every morning! That said, it’s not as easy as picking up a chick and calling it a day. There’s a bit to know first. IT’S A BIG COMMITMENT Chickens live for a long time; the average is eight to twelve years (they will start laying after approximately six months, and depending on living conditions, may continue to do so for up to a decade), and they’re really not very good at taking care of themselves. You’ll need to arrange vigilant baby sitters for when you plan to be away and you have to keep the coop and the run very clean—which includes mucking out soiled bedding, raking the run, cleaning food and water bowls daily, and periodically scrubbing and sanitizing their home.
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WORKPLACE
eagle street
rooftop farm Annie Novak and others at The Eagle Street Rooftop Farm are pioneering the urban agricultural movement in NYC. Annie was described to me as “one passionate lady,” and we were lucky to catch her for this interview that allows you a glimpse into a real, functioning farm right in the heart of Brooklyn. INTERVIEW by CELINE MACKAY PHOTOGRAPHS by nicole franzen
What is the main objective of Eagle Street Rooftop Farm? The farm is a for-profit venture run by a farm manager, a market manager, and a chef coordinator. We have a farm-based education coordinator and a six-person apprenticeship team. We are open to volunteers once a week on Sundays during the growing season. What is a day in the life like at Eagle Street? What sort of foods do you grow AND nurture (I noticed bees and bunnies!)? Like all farmers, we get up early. Growing on a rooftop in full sun means we have to harvest early in the day, and our chickens start calling for food at an early hour for our Brooklyn neighbors. In addition, we have other mouths to feed: we have rabbits we’re raising for their manure (their bedding keeps our worm bins rich with life!). After that, it’s on to planting—whatever the season, some seeds are always going in. For us to remain financially viable, it’s important to keep lots of crops coming in and out. We try to make the most out of the rooftop space. Eagle Street operates in partnership with Growing Chefs. Can you tell us about the educational programs that you run together? I founded Growing Chefs in 2005, right out of college. We’re a non-profit organization (under the fiscal sponsorship of the Open Space Institute) dedicated to bringing plants and people together through good cooking, lessons in nutrition, ecology, and sciences. When I founded Rooftop Farm, I brought Growing Chefs–trained staff up to the site to teach workshops and continue to spread the good word of sustainability. To date, Eagle Street Rooftop Farm has hosted over one hundred groups of adults and students alike, each getting the experience of seeing the possibilities of urban farming, sky high in New York City.
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SPECIAL FEATURE
FOUR SEASON GREENS Imagine being able to grow your own food no matter where you live, how much space you have, or how small your budget. Now imagine that this food is one of the most nutritious foods you could eat and that it tastes wonderful. We’re talking about sprouts and micro-greens! Pure Green Magazine introduces you to growers who are working to spread the goodness: meet Steve and Sharon Bacon of Four Season Greens
INTERVIEW by CELINE MACKAY PHOTOGRAPHS by ERIN MONETT
HOW DID YOU BEGIN GROWING SPROUTS AND MICRO-GREENS? HOW HAS IT CHANGED YOUR LIFESTYLE? Steve has always been interested in nutrition and growing things, so growing nutritious plants is a natural outcome of that. We have experimented with growing sprouts over the years and really enjoy eating them. About ten years ago, Steve began researching the nutrition of sprouts specifically and found they were loaded, so we began to grow them in earnest for our own use. We have a strong desire to see people in our community eat healthier foods since so many of Western society’s diseases are diet related. It is appalling to see how much sugar children consume, and how much fast food. We began holding monthly get-togethers at our home two years ago, at which we would present a topic on sprouting and our latest research or discoveries, and these were well attended. Living in a geographic region of Ontario where the leaves are off the trees for seven months of the year, we also want to make good food more accessible—economically as well as geographically— so we put together a sprouting kit which is so simple: you literally just add water, thus taking some of the guesswork out of sprouting. We also developed a workshop and began to deliver this in our region. Our goal was to get people thinking about what they are eating and how to raise the bar on healthful eating for their families. While response to our workshops and the sprouting kits was good, many people began to tell us that they didn’t want to grow their own sprouts—they just want to buy them. Local chefs were also starting to take an interest in what we were doing, and so we began to produce sprouts and micro-greens commercially, turning our hobby and passion into a business in 2011.
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FLORA & FAUNA
edible flower bouquet
u
TEXT by alison westlake PHOTOGRAPHS by Joseph + Jaime
Inspiration for arrangements comes easily for me because of this beautiful province and the lush flowers and plants we’re able to grow in this climate. Just take a walk through the garden or even along the roadside and you’ll be amazed at what you can create. This particular bouquet was inspired by food. I love that you can arrange a bouquet from simple garden clippings or from the tops of favourite vegetables—pretty amazing. In this edible arrangement, I’ve used beet greens, rosemary, basil, spinach, parsley, and lilac. That’s right, lilac—did you know it’s edible? I chose it for this bouquet because it’s just so fragrant, so lovely, and so fleeting. (Why do the prettiest blooms last the least amount of time?) I chose the other herbs and greens for their rich green colour, varied textures, and delectable scents. Rosemary has got to be one of my favourite-smelling herbs—and basil, with so many varieties, is just beautiful in a bouquet, especially if you let the plant go to flower. (Other herbs that will go to flower include thyme and mint.) I love using vegetable tops, love the rich red veining in the beet greens and all the stems dangling vibrantly in the water of a clear blue mason jar.
To create something like this for yourself at home is really easy because there are no rules; the more unfussed the better! The main thing is to condition your bouquet properly so that it lasts as long as it can. We all know that lilacs are almost impossible to keep after cutting, but that’s usually because they aren’t placed in water quickly enough. And remember, flowers want warm water just like you would if you were stepping into a bath. Take your bucket right to the bush and plunge the diagonally cut stems immediately into warm water. When you cut on the diagonal, you allow more surface area to absorb water. Your lilacs will thank you—no floppy blooms here! If your bouquet is a handtied arrangement, you can simply tie with twine and you’re done. Retrim the stems before placing it in a vase.
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at home
LOVE the DESIGN
ALTAR YOUR STYLE Christine created an upcycled computer desk using an old church altar found at a salvage shop; she painted it and added a new top.
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FROM THE GROUND UP TEXT & RECIPES by jonathan mackay PHOTOGRAPHS by erin monett
64 | PUREGREEN
organic kitchen
WHEN THE GROWING SEASON STARTS, I’m always excited to get up in the morning and wander out to the garden with a strong cuppa dark roast. The sun is out, the grass is shimmering with dew, the air is still cool, and the first little sprigs of green are poking out of the soil. There is nothing like fresh, organic greens nurtured in your own backyard. Picking those early garden delights—the buttery-sweet young lettuce and rich, nutty leaf greens that are so essential to our diet—is so rewarding. They are rich in nutrients and are quick and easy to grow in the early season, before the sun gets too hot and the air too dry. I grew up eating a green salad with every dinner, and it’s a habit I have no intention of breaking. I love salads—as an accompaniment, as a digestive, as a meal. My grandmother made great salads, my mom makes great salads, and I constantly get plied for my salad recipes, so I thought it might be fun to dedicate an issue to this popular topic. To me, a green salad should be—above all—healthy. Though it is no secret that salads can be good for you, greens are delicate and have a short shelf life, making them less commercially viable to grow traditionally, particularly out of season. So we wind up with pesticides, chemical fertilizers, and preservatives that bio-accumulate in our water supply and subsequently throughout the entire ecosystem—our own bloodstreams included—causing all kinds of ailments, diseases, and who knows what else? But it doesn’t stop there. Many commercial dressings are made with the cheapest, lowest-grade ingredients that are high in chemicals, preservatives, and trans and saturated fats such as modified vegetable oils and vinegar produced from coal tar. Often, restaurant salads are so high in saturated fat you’re better off to get the fries! So what makes a great, healthy green salad? In this edition of the Organic Kitchen, I thought it would be good to explore the basic mechanics of a green salad. Like anything, once the foundations are addressed, the rest is only limited by your own creativity. Start with the greens. This is where the flavour of the salad begins. Young greens such as arugula, mâche, or spinach provide sweet, nutty, rich flavours without some of the bitterness of many mature greens. Consider a bitter or spicy element to make your salad more complex and visually interesting: mizuna, endive, watercress, or radicchio. Boost salads of traditional leaf lettuces by adding sprouts or sprouted greens, which are packed with nutrition and flavour. Finally, fresh herbs are like nature’s multivitamins, adding both flavour and nutrition into your salads. There are dozens of different varieties of greens, and you’ll soon learn what you like best. Really, it’s tough to go wrong.
Once you’ve selected your greens, pick your accoutrements: fruits, additional vegetables, and nuts. If it’s a digestive salad, keep it really simple: light veggies, berries, herbs. For a hearty salad, add cheeses, nuts, seeds, and hard vegetables. Avocados, chickpeas, sprouted beans, and eggs are also good ingredients to beef up a salad. Now for the dressing. The best way to ensure that you’re eating a healthy dressing is to make it yourself. Have fun with it! Experiment with an arsenal of high-quality organic oils and vinegars—the quality of the ingredients will make a huge difference. A good set of staples: olive oil, avocado oil, flax oil, red wine vinegar, cider vinegar, and highgrade balsamic vinegar. I have included a few of my dressing recipes in this issue, but here are some basics for making your own. Typically, it’s better to have more vinegar than oil, roughly a two-to-one ratio. Most dressings are better when seasoned with good-quality salt and a pinch of herbs, and pepper to taste never hurts. Alternatively, there are some great herb and salt blends available on the market which I typically use instead of salt, my favorites being Herbamare and Spike. Always taste your dressing, preferably on a bit of lettuce, but make sure it’s mixed thoroughly before tasting, or you will taste too much oil and add vinegar you may not need. To make a less acidic or lighter-tasting dressing, cut back on the oil and vinegar and add juice like citrus, cranberry, or apple cider. For heart-smart dressings, replace the oil with purees of berries or mangoes, apple sauce or apple butter, or honey or maple syrup (which tend to pair better with stronger vinegars like apple cider, red wine, or seasoned rice vinegar). Finally, pairing your dressing with your salad is key. Nature likes balance. If your greens are bitter, think about a sweet dressing. If you are going for a digestive salad, consider a tart dressing with pH neutralising ingredients like cider vinegar or lemon juice. When in doubt, balsamic is always a good bet; you can add lemon juice or red wine vinegar to control the sweetness. The trick is to have fun with your salad: mix your oils and vinegars, experiment with alternate ingredients, and play with the tart and the sweet. Salads should be fresh tasting and healthy, but they don’t have to be complicated to be sophisticated. Good ingredients—it’s as simple as that. So branch out, play, and eat your greens! And, when you get that perfect mix, make sure you write and tell me about it! We always want to hear your comments.
-Jonathan
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70 | PUREGREEN
rOASTED VEGETABLES WITH POACHED EGG + KALE salad 4 small tomatoes, cut in half Olive oil for cooking Pinch of dried oregano Handful of mixed mushrooms 2 spring bulb onions 16 stems of asparagus 4 eggs 12 leaves of kale, washed Finishing salt and cracked pepper, to taste
dressing 1 part olive oil (or avacado oil) 2 parts good-quality balsamic vinegar (can substitute white balsamic for a lighter taste) Generous pinch of dried basil (and/or oregano) Pinch of finishing salt to taste
Serves: 4 (1 1/2 CUP PORTIONS)
DRESSING Combine all ingredients and whisk together. SALAD Preheat oven to 400 degrees Fahrenheit. Wash tomatoes and halve them horizontally. Lay on a baking tray, drizzle with olive oil, and add a pinch of dried oregano and a pinch of finishing salt. Place in oven until well roasted, approximately 40 minutes total. Toss the whole mushrooms in a bowl with a small amount of olive oil, a pinch of finishing salt, and a generous amount of cracked pepper. Trim the onions—removing most of the green (save the greens for another salad when a mild onion flavour is desired)—to about 5 inches long and halve them lengthwise. Toss with mushrooms. Lay on a separate baking tray and place in oven with tomatoes until well roasted, approximately 30 minutes total. Snap the woody stem ends off the asparagus shoots and lightly steam the shoots for approximately 1–3 minutes until al dente (cooked but still crunchy). Remove from heat and run under cool water to keep them crisp. Place a small saucepan on the stove, filled two-thirds of the way with water for poaching, and turn the heat on high to boil. As your water reaches a soft boil, poach egg for one minute exactly. On a bed of fresh kale—about 3 leaves per person—stack asparagus, onion, mushrooms, and finally, two tomato halves. Place the egg on top, split the yolk (the yolk must be runny), and drizzle 1/2 oz. of dressing right onto yolk. (The yolk, dressing, and soft, baked tomatoes combine to create this dish’s unique flavor and pleasant, creamy texture.) Serve immediately and garnish with cracked pepper to taste. *Tip: Swirl the water to create a vortex just before adding the eggs. The motion of the water will keep the egg white together. Remove the eggs promptly and carefully with a slotted spoon. If poaching eggs is a source of frustration for you—as it is for many—soft boil the eggs for 90 seconds and scoop them onto the salad with a spoon.
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