Hi there! We are Sacha Begg and James Condon of BullyGoth Farm: our goal is to be a source of inspiration and information for anyone interested in learning about gardening and growing food. We have both always loved nature and gardening. After Sacha and James, owners of BullyGoth Farm, purchasing our property in the newest old farm in Nova Scotia Carleton, we knew the next step would be to create our gardens. We wanted to be growing as much of our own food as we could. As we experimented with what would grow well for us (not only geographically, but also personally), we realized that we could produce much more than we needed. This sparked in us the desire to share what we have with our community. Not only what we are producing, but knowledge and skills as well. Along with our traditional mushroom and herb products, we also offer several workshops on herbs, plants, gardening, mushrooms, dancing and drumming, as well as weekly dance classes and monthly drumming classes. We live our lives the best that we can, and believe that fun, joy, and family are just as important as hard work, integrity, and accountability. With this booklet, we hope to provide a quick and easy guide to some basic projects and information that you and your family can use at your home!
Table of Contents From the BullyGoth Recipe Box Essential Herb Garden Growing Garlic Moon Phases Last and First Frost Dates for Nova Scotia Worm Composting Food Dehydration Guide More BullyGoth Farm Flavours Information: Belly Dance and Drumming Classes
From the BullyGoth Recipe Box Pork Loin Rub & Marinade
(adapted from Julia Child’s Mastering the Art of French Cooking)
1 tsp each of salt and pepper 1 pork loin juice from one lime or lemon 1 tbsp olive oil 1 clove of garlic a few sprigs of parsley a couple of leaves of sage 1 bay leaf Mix the salt and pepper together. Wash the pork loin and pat dry with paper towels. Rub the salt and pepper mixture all over the pork loin. Mix remaining ingredients in a bowl just large enough to hold the pork loin. Place the loin in the bowl, cover it, and keep in the refrigerator. Turn the loin every hour or so giving each side a chance to sit in the marinade. Cooking the loin: preheat the oven to 325 F, scrape off any extra salt or pepper and sear in a hot pan, 1-2 minutes per side. Cover the pan, put it into the oven, and cook approximately 30 minutes per pound of meat. Use a meat thermometer to insure the pork has reached an internal temperature of at least 170°F.
Shiitake Kale Stir-Fry 4-6 shiitake mushrooms, medium sized caps (fresh or dried) 10-12 leaves of kale 1 tbsp soy sauce 2 tsp corn starch 1 cup water Chop Shiitake into quarters or desired size, hydrate (if necessary) with very warm water and let sit approximately 15 minutes. Chop kale into bite sized bits. Fry the kale and Shiitake for about 5 minutes, or until the kale begins to wilt. Meanwhile, stir corn starch into cold water (you can use any water left from reconstituting the mushrooms, as it will be filled with delicious Shiitake flavor). Add soy sauce to the water and stir. Pour water mixture over the kale and Shiitake and fry until the liquid is bubbling and has coated the kale and mushrooms, stirring occasionally.
Swiss Cheese and Mushroom Quiche
(adapted from Molly Katzen’s Moosewood Cookbook)
1/4 lb. oyster mushroom 1 medium onion 1 1/2 cups grated swiss cheese (Gruyere is best) 4 eggs 1 1/2 cup milk
3 tbsp. flour 1/4 tsp. Salt 1/4 tsp. dry mustard pepper to taste 1 pie crust
Cover bottom of crust with cheese. Chop and saute onions and mushrooms in butter, with salt and pepper to taste. Cover the cheese with the onion and mushroom mixture. Beat well together the eggs, milk, flour, salt, and dry mustard. Pour custard over mushroom layer. Sprinkle with paprika. Bake at 375°F for 40 – 45 minutes, or until solid in the center when jiggled. Variations: • Substitute cheddar cheese for Swiss • Use fresh tomato slices (place on top) • Substitute 1 cup chopped scallions for the onion • Add 1 tsp. prepared horseradish
Mushroom Gravy 1 heaping Tbsp. flour 3 Tbsp oil or drippings 2 cups broth (vegetable, beef, or chicken)
2 Tbsp. (or more, to taste) Bully Goth Farm’s Dried Mushroom and Herb Seasoning pepper to taste
Heat oil (or drippings), add flour and stir dissolving it into the oil. Add pepper, and cook over medium heat for about 3 minutes, stirring occasionally. Add BullyGoth Farm’s Dried Mushroom and Herb Seasoning Mix, stir to coat. Immediately add broth (add optional additions if desired). Boil until gravy thickens, cover and let rest for 5 minutes. Use gravy with meat, vegetables, on poutine, and as a standard side dish. Optional additions: 1 Tbsp. milk, 1 Tbsp. sour cream, or a dash of gravy brown
Steak and Mushroom Pot Pie 1 lb. beef chuck roast, cubed 1/2 lb. fresh shiitake, or 1 oz. dried shiitake mushrooms 3 Tbsp. all-purpose flour 4 Tbsp cooking oil or butter 4 cups beef broth (made with beef bullion) 2 onions 1/2 tsp. oregano 1/2 tsp. marjoram 1/4 tsp. rosemary
1/4 tsp. thyme 2 bay leaves 3 Tbsp. fresh parsley (less if dried) 1 tsp. Worcestershire sauce 2 Tbsp. tomato paste 1 Tbsp. BullyGoth Farm’s Garlic Scape Vinegar 1/2 tsp. honey 2 cups cubed potatoes 1 cup sliced carrots 1-2 pie crusts
Heat half of oil and cook onions in a large pot until they turn clear. Coat the beef with flour and put the flour, beef, all of the spices, and the rest of the oil into the pot. Brown meat on all sides for about 1-2 minutes. Add the bullion, Worcestershire sauce, and honey, and bring to a boil. Simmer over high heat for 1 hour, or until meat is tender. Add potatoes and carrots and cook until they are done. Spoon filling into pie crusts; you will have enough filling to make 1 big pie,or 2 medium pies. Bake for 20-30 minutes at 425°F, or until the crust had nicely browned.
BullyGoth Roast Potatoes 4 Med. Potatoes 2 Tbsp. Olive Oil salt & pepper 1 Tbsp. BullyGoth’s Roast Potatoes Herb Mix Chop potatoes into bite size chunks. Mix ingredients, adding salt and pepper to taste. Let stand 10 minutes. Coat potatoes in oil and herb mixture and roast on a cookie sheet at 350°F for about 1 hour, tossing occasionally.
11 Essential Herbs for the Kitchen and Garden The following herbs are great for health, culinary well-being and magic! • Annuals are plants that live for only one season and need to be reseeded or started again each year. Some annuals readily self-seed and will pop up again in your garden each year. Others will need to be started each year purposefully by you. • Biennials live for two years and usually flower and set seed in their second year of growth. • Perennials survive through the winter and come back again each year.
Basil
This is a well known annual that you will have to start from seed indoors or buy and transplant into your herb garden each year. It is delicious in salads, paired with tomatoes, balsamic vinegar and mozzarella cheese, or toss it into your favorite spaghetti sauce. It also grows very well in pots.
Calendula
This is an annual whose seeds you can collect in the fall and reseed directly outside in the spring (it also tends to reseed itself a bit). It provides beautiful yellow and orange brilliance to your herb garden, along with adding color to your favorite salads and dishes as its petals are edible.
Chamomile
Another well-known annual. Start from seed in the spring either indoors in pots, or sown directly into your herb garden. The beautiful and delicate flower heads make a lovely tea to soothe tummy aches and overworked nerves! Don’t forget to collect your seeds in the fall for next year’s garden.
Chives
An easy to grow perennial, and a must-have for any cook. Chives add great flavor and color to almost any savoury dish and work as a mild form of onion. Use fresh in salads, or toss them into soups, stews, sauces, gravies, and on baked potatoes with a little bit of sour cream. Chives are easy to store: simply chop them up and freeze them, and use as needed over the winter.
Dill
Start your dill seeds outside in early May. This annual is a must-have for many pickling recipes (think dill pickles and dilly beans)! It is lovely in salads and with fish (either sprinkled directly on top, or added to your fish sauce). Be sure to save your seeds for next year’s garden.
Lavender
This is a tender perennial plant which survives in Nova Scotia just on the cusp of its growing range. There are many varieties of Lavender, but few who can withstand our winters. However, there are a couple of varieties such as Munstead Lavender that are hardy. Consult your local green house or seed catalogues for the appropriate variety for your area. Lavender not only adds a beautiful flower to your herb garden, but it has long been prized for its amazing scent and is used in perfumes and aromatherapy. For culinary purposes, try a lavender syrup, or in most savoury dishes as a substitute for rosemary.
Mint
This is an aggressive perennial herb that I suggest planting outside of your herb garden where it can grow and spread as it pleases. Despite its tenacious habits, I have included it here because of its many culinary uses and versatility beyond the kitchen. Mint is used in everything from hot and cold drinks, salads, sauces, meat dishes, to aromatherapy, and warding off some garden pests, while attracting bees and other pollinators. It is a lovely digestive aid (think after dinner mints), and is even used in toothpaste!
Oregano
An easy perennial with beautiful purple flowers. This is another herb that likes lots of room to grow. While not as persistent as mint, it may be best to plant this one just outside the herb garden or in pots. The leaves of the oregano plant hold great flavors. It is often used in Italian style dishes such as pizza and in spaghetti sauce, as well as in salad dressing and marinades. Oregano is also useful as a tea: steep a pot of oregano tea and use as a gargle for sore throats.
Parsley
A popular biennial herb. Soak your seeds 2-3 days prior to planting to help them germinate. Parsley is very high in vitamins, and great for the urinary tract. Along with basil, tomatoes, and cucumber in a summer salad, it is incredibly delicious! A few fresh sprigs after dinner will freshen your breath and aid in digestion. This herb is often overlooked as a lowly garnish. What a shame, because parsley is delicious and extremely healthy in its own right. Learn to put parsley front and center in your garden and in your cooking, and you’ll begin to see a whole new set of possibilities.
Sage
One of my favorite perennial herbs, as it was used as a tea by my mother to heal her children of cankers when they overindulged in citrus fruits! Sage is often used to flavour meats, especially chicken, as well as dressings and potato dishes. Sage is known for its purifying properties, both spiritually and scientifically. Several branches bound and dried into a wand or stick can be used to “smudge”. Simply light the top end of the stick and let it smoulder and smoke. Waft the smoke around the room or space that you want to purify. The smoke de-onizes the air by attaching to airborne particles and weighing them down so that they drop to the floor! It also makes a nice insect repellent. Be sure to douse your smudge stick in water when you are finished!
Thyme
This is a widely cultivated woody perennial used to flavor sausages, meat loaf, and stuffing. There are many varieties, mostly low-growing forms, the shortest of which is often planted between stepping stones as a ground cover. The taller varieties (usually no more that 12” in height) are a must have in any herb garden, and are a delight to all of the senses.
Growing Garlic Write up a few lines to put in here, about the importance of garlic and why it’s a good choice to grow :) - give some context to this section
Planting: 1. Make sure your garlic bed is filled with lots of compost and rich soil. The bed should be in full sun and should not sit under water during rainy periods. 2. Plant garlic sometime in late October to early December, as long as the ground has not frozen, you can still plant a successful garlic crop. Make sure to clear all weeds out of your garlic bed before planting. 3. Separate garlic bulbs into individual cloves. 4. Poke holes in your garden bed approximately 3-5 inches apart and space your rows about 6 inches apart. 5. Plant garlic approximately 2 inches deep. Make sure to leave the papery covering on the clove, and plant with the pointy side up. Press the soil firmly around the cloves so they are well protected for the winter. 6. Spread a 2-4 inch layer of mulch over the bed. Use straw, leaves, or composted hay. You can even use grass clippings and yard brush as mulch. Sometimes the garlic will send up a leaf in the fall, don't worry, that's normal. It will still grow for you the following spring. Growing: 1. In spring, your garlic cloves will begin to send up shoots with leaves. These will grow right through the mulch; leave the mulch on and let the garlic grow under it all summer. The scape is the flower of the garlic plant. It looks like a thick stemmed coil (almost like a pig's tail) with a bud at the end. Cut off the scape, or simply snap it off a few inches from the top of the garlic plant leaves. This
will send the energy back into the bulb and not up into the flower and seeds. You can cook and use the scapes just as you would fresh garlic. They are delicious! 2. Water every 3-5 days from mid May to June as needed. With enough mulch, garlic requires very little water, if any. Harvesting & Storage 1. Harvest when about 5 leaves have yellowed and dried, around late July or August. Use a garden fork to gently lift the bulbs out of the ground. Brush off any soil. 2. Hanga the garlic in bunches of 5-6 in a dark, dry, airy spot for 2 weeks. Bulbs are dry when the outer covering is papery and the roots have dried up. Trim off the roots. Store in a cool, dry place. If you plan on planting garlic again next year, be sure to save some of your nicest and biggest cloves for your seed stock.
A recipe to try... Herb Garlic Butter 1 cup butter, softened 1 medium bulb minced garlic (use more or less garlic to taste) 2-3 Tbsp of your favorite dried herbs (parsley, chives, and dill work well) 1-2 tbsp olive oil Mix all ingredients together in a small bowl, cover and let stand in the refrigerator overnight. Use to make garlic bread, on steak, baked potatoes - whatever you like!
Full and New Moon Dates Plant vegetables that fruit above ground during the full moon. Plant vegetables that fruit below ground during the new moon.
Full Moon and New Moon Dates (2015)
Full Moon and New Moon Dates (2016)
Full Moon January 5 February 3 March 5 April 4 May 4 June 2 July 1 July 31 August 29 September 27 October 27 November 25 December 25
Full Moon January 23 February 22 March 23 April 22 May 21 June 20 July 19 August 18 September 16 October 16 November 14 December 13
New Moon January 20 February 18 March 20 April 18 May 18 June 16 July 15 August 14 September 13 October 12 November 11 December 11
New Moon January 9 February 8 March 8 April 7 May 6 June 5 July 4 August 2 September 1 September 30 October 30 November 29 December 29
First and Last Frost Dates for Nova Scotia (2015) Last frost dates are used as guidelines for planting. Typically, there are no killing frosts after the last frost date or before the first frost date. Plant your tender vegetables (such as tomatoes) outside only after the last frost date.
City/Town
Last Frost
First Frost
Halifax
May 6
October 20
Kentville
May 16
October 5
Shelburne
May 14
September 29
Sydney
May 24
October 13
Yarmouth
May 1
October 18
Worm Composting Vermicomposting (composting with worms) is a fun and easy way to create your own compost and fertilizer for your house plants and garden. Here's a simple list of what you will need: • • • • • • • • •
3 plastic bins of the same size (use larger bins for big families, and smaller bins for small families) A handful of worms – red worms or red wigglers if available Newspapers Kitchen scraps (no meats, fats, cooking oils, salt, or vinegar) Note: worms will eat most kitchen scraps including bread, egg shells, tea bags, orange peels, fruits, vegetables, and paper napkins 2 bricks or large rocks optional: a few cups of soil
1. Drill or poke air holes (about the thickness of a pencil) in the lid and bottoms of two of the bins. We will call these Bins A and B. Continue putting holes around the top half of the sides of Bins A and B. 2. Place the bricks in the bottom of the third Bin C (the one with no holes). Place Bin A inside of Bin C on top of the bricks. As your worms process your kitchen scraps, liquid and moisture condense and seep into the bottom of Bin C. Without a stand-off (the bricks), your worms would eventually drown. 3. Wet the newspapers so that they are completely moist, but not dripping with water. Use them to line the bottom of Bin A. 4. Add your worms on top. Red wigglers are the worm of choice for composting. You can find them in most horse or cow manure piles. I have also used “regular” garden worms for this purpose with success. 5. Add a few small buckets of food scraps (especially potato or carrot peels) as well as a bit of soil. The soil is not always necessary,
but I like to add it for my worms when I do this type of composting. Finish with a layer of damp, ripped up newspapers. Your pile should be at least 2-3 inches deep at this point. 6. Place Bin B inside of Bin A directly on top of the worms and soil and food scraps, and secure lid on top. As you accumulate more compost, you should place it into Bin B and cover it with shredded newspaper. This will help to eliminate potential for odours or fruit flies. As the worms work their way through the compost in Bin A, they will migrate upwards into Bin B for the food scraps there.
7. Once the worms have migrated up into Bin B, you can lift this bin out. Scoop out the nutrient rich soil they have created in Bin A and use it to top dress your house or garden plants. There may be some worms left in this bin, so scoop out a few of them and deposit them into Bin B.
8. Empty your liquid fertilizer from Bin C. This liquid is an amazing fertilizer for your house plants or gardens. Be sure to dilute, (one cup worm liquid to 1 gallon or 4 liters of water) as the wormy goodness can be quite concentrated. Once Bins A and C are emptied, replace the bricks in Bin C. Place Bin B (with the worms and food scraps) into Bin C, and put the newly emptied Bin A on top. Secure the lid onto Bin A. As the worms continue to grow and multiply, and you can begin to add some to your garden. Worms don't like direct sunlight so be sure to place them into your garden with care . Note: If you live in an apartment, you can keep your worm composting bins inside year-round. Make sure to place them where there is plenty of air circulation. You may also store your bins outside in a shady spot, but take them inside when temperatures begin to dip below the freezing point. This section could use a photo or sketch on page 1, or more content on this page. Maybe a list of items that worms won’t convert, or that cause problems (attract pests, cause odors, etc.)? Or a list of items that aren’t food scraps that worms WILL digest (eg. coffee filters, Kleenex, newspaper, paper towel, etc.) Just to help fill in some of this space...
Food Dehydration Guide Wash all foods before dehydrating.
Guide adapted from ‘Excalibur’ Dehydration Guide. I think this section could benefit from a quick intro to dehydrating - benefits, uses for dehydrated vegetables, and how to set up a dehydration station. Is it something you purchase? Can this be done in sunlight? What about in an oven? Some context to this section would also help make it feel more complete, and make the information below more useful - especially for first-time dehydrators!
Food
Preparation
Temp.
Time (hrs)
Apples
Pare, core, and cut into slices or rings
135°F | 57°C
7-15
Bananas Beans (Wax or Green) Broccoli
Cut into 1/8” slices
135°F | 57°C 125°F | 52°C
6-10 8-12
Cut stems into 1/4” pieces; dry florets whole
125°F | 52°C
10-14
Carrots
Trim tops, peel if desired, cut into 1/8” circles
125°F | 52°C
6-10
Cranberries Herbs
Leave whole
135°F | 57°C 95°F | 35°C
10-12 12-16
Mushrooms
Brush off dirt, or wipe with damp cloth, slice 3/8” from cap to stem
125°F | 52°C
3-7
Peppers
Remove stems, seeds and white section, cut into 1/4” rings or slices
125°F | 52°C
4-8
Rhubarb Strawberries Summer Squash Tomatoes
Cut into 1” lengths
135°F | 57°C 135°F | 57°C 125°F | 52°C
6-10 7-15 10-14
Remove stems, slice 1/4”; for cherry tomatoes: halve, dry skin down
125°F | 52°C
5-9
Zucchini
Cut into 1/4” slices
125°F | 52°C
7-11
Remove ends, cut into 1” pieces
Cut leaves off of stems, lay in a single layer
Cut off caps, slice to 1/4” thick Peel if desired, cut into 1/4” slices
Looking to bring some more BullyGoth flavours to your kitchen? Try these tips to maximize your mushrooms and herbs! Oyster mushrooms are delicious simply fried in a bit of butter or olive oil. They pair beautifully with onions, and the whole mix can be used to top off your favorite cut of steak! Herbs such as tarragon and chives pair beautifully with oyster mushrooms. Save the water used to reconstitute dried shiitake mushrooms. It is full of delicious flavor and nutrients, and can be added to your dish while you are cooking. Or, you can simply drink it to get every drop of nutrients and flavor! BullyGoth Farm’s Herb Infused Vinegars are made with all natural herbs grown right here on the farm. They are great to use in salads and sauces, and the Raspberry Vinegar doubles as a winter tonic against colds and flu. Simply add olive oil to one of BullyGoth Farm’s Herb Infused Vinegars to create a delicious vinaigrette. Use our Spaghetti Helper herb mix to bring that home-made flavor and feel to your tomato sauce. Basil Herb Mix and Dill Herb Mix work wonderfully together with the Herb Infused Vinegars to create a delicious and healthy salad dressing. They can also be used to flavor dips, sauces, and marinades. BullyGoth Farm’s Mushroom and Herb Seasoning is our most popular blend. Made with a mix of herbs and dried oyster mushrooms, it can be used in almost any savory dish. Try it in soups, stews, rice, couscous, quinoa, sauces, gravies, meat loaf...
Learn to Belly Dance & Drum! I have been inspired to bring the joy of dancing and drumming to others in my community. I tell my students that the hour that you are in class is for you. It is not about your work, or family, or any other obligations you may have. This is about you having fun, getting some exercise, and learning something new, whatever you need it to be. Individual, family, birthday, and group private lessons also available! for more information, contact Sacha: (902) 761-2736 sacha@NovaScotiaBellyDance.com www.NovaScotiaBellyDance.com
Weekly Belly Dancing Classes in Carleton and in Yarmouth
Benefits of Belly Dance • Have fun while you exercise! • Increase flexibility • Improved posture and muscle toning • Stress reduction. • Connect with women, movement, and music in a • non-competitive andsupportive way. • Do something for yourself! Beginner, Intermediate, and Mother-Daughter classes available!
Monthly Drumming Classes in Carleton
• Learn drumming rhythms you can easily adapt and practice at home. Have fun, and improve your technique, creativity and musicality. • Learn how to play the 3 main strokes on the drum, accent strokes, basic rhythms, how to ornament them, how to switch between them, call and response, tools to improve technique, and get the opportunity to play with others! • Particular attention paid to Middle Eastern, Turkish, and Greek rhythms. • The Dumbek and Riq are Middle Eastern hand drums used in everything from classical music to party songs. This class is geared for beginners, but can accommodate various skill levels. For class, a dumbek or riq is recommended, but other drums will work as well! If you don’t have your own drum, I have a couple that you can use in class.
I want to put a map in here, or a really great shot of the farm, or you two working on the farm. Ideas? I tried google maps, but you guys are hard to find on there (and as I’ve never been to the farm, I don’t know what to look for on Google!)
Where to find us and our products: 474 Perry Rd., Carleton, Yarmouth County, Nova Scotia www.BullyGoth.com (902) 761-2736 and on Facebook You can find us every Saturday from 9:00am-1:00pm at the Yarmouth Farmer’s Market, located at 15 Hawthorn Sreet, near the corner of Hawthorn St. and Forest St. in downtown Yarmouth. Some of our products are also available at: Local Source Market, Pete’s Frootique, and Organic Earth Market in Halifax, as well as Mariposa Natural Market in Tantallon, and Yarmouth Natural Foods in Yarmouth, Nova Scotia.