Farmer’s Market — Wednesdays, 11am to 3pm
*Last Day: Wednesday, October 7th
First Friday Volunteering — Friday, October 2nd, 1pm to 4pm
Monday On-Grounds Drop-In — Mondays, 12.30pm to 2.30pm
*Last Day: Monday, October 5th
Annual Harvest Party — Tuesday, October 27th, 4pm-6pm
Last First Friday Volunteering — Friday, November 6th, 1pm to 4pm
Happy (belated) fall equinox everyone! Are you enjoying the mild fall days as much as we are? We’ve swapped our cut-offs for our jeans and work pants and our legs are loving it. No more are we coming home covered in dirt and scratches from those pesky eggplants. Though, we are having to do more laundry… Anyways while we are starting to see a leaf here and there turn from green to red, there are lots of preparations happening on the roof to prepare us for colder days.If you’ve come up recently, you may have noticed that things are looking a little less green then usual. But don’t fear! The green will return. We are currently in the process of planting our fall cover crops like clover and winter ye. In the nature, soil is never really bare. It’s always covered with grass, leaves, moss and who knows what else. Well on a farm we try and maintain the microbiological life of our soil by planting cover crops whenever produce isn’t planted there. These cover crops are really beneficial to farmers like us. In addition to preventing erosion (it gets pretty windy up there), cover crops also suppress weeds and add fertility to the soil to increase future production. These cover crops also contribute the the function of “Green Roofs” as they reduce the urban heat island effect. Coincidentally, this is in line with Toronto’s guidelines which suggests that green roofs be 80% green for the duration of the year. Check!
Rye’s HomeGrown is preparing for our annual Fall Harvest Party and we’d like to celebrate the season by acknowledging the hard work and dedication of all those who have made this project possible. That’s you!
– Event: Rye’s HomeGrown Annual Fall Harvest Party
– Date: Tuesday, October 27th
– Location: ILLC International Room, 1st Floor
– Time: 4-6pm | Champion Awards 4:20-5pm
The event will begin with a reception from 4pm to 4:30pm featuring homegrown snacks prepared by the wonderful Chefs at Ryerson Eats. From 4:30pm to 5pm, we will share some of the highlights from the year and acknowledge our Champions, with mingling and games to follow from 5pm to 6pm. Farm tours will be offered at 3:30pm and at 5:00pm.
In the coming weeks, we will send a general invitation and event schedule for you to share with your colleagues, friends and family. In the meantime, please save the date in your calendar so that we can celebrate the harvest together!
It’s hard to believe that September is almost done. It seemed like just last week that we had our First Friday. And with school back in session we have had so many helpful hands on the roof and on the on-grounds gardens. Thanks guys! We really appreciate all the efforts that you’ve put in and hope that you feel as connected with this program as we do. We hope that we can continue seeing your beautiful faces as we roll in to our last events of the season.
If you are interested in coming out to our First Friday of October, check out our flyer below, and send Cindy an email to RSVP. On the day, of you can meet us at the loading dock (large garage door) at the back of the George Vari Engineering and Computer Sciences Building (ENG). If the on-ground gardens are more your style, you can swing by and see Spencer who will be hosting his weekly Monday Drop-Ins in the Gould Street Garden until October 5th. Hope to see you soon!
Man do you see the size of that kale patch! Needless to say the dino kale is still growing strong. Kale is really cool because it can tolerate cooler temperature. A big win for us as our other crops are missing those hot summer days, and that’s why it’s our feature this month.
This Week’s Feature Edible: Dino Kale
Kale Pesto with Kalamata Olives
I like this recipe because it’s a good way to use up the ridiculous amount of greens that I buy from the farmers market or to use up any greens that have been sitting in the fridge and have lost a bit too much of their luster. Blitz them up and no one will ever know that they were on their way to the compost bin, at least not after you add garlic, lemon juice, kalamata olives and some quality olive oil. Because this pesto is more budget-friendly than a traditional basil pesto, you don’t feel so guilty having extra sauce, after all we’ve got to get our greens in somewhere.
Serves: 4-10 (makes about 750mL)
Time: 20 minutes
- 1 small bunch of kale (about 600g with stems)
- 1/3 cup pecans
- 1/2 cup pitted kalamata olives
- 2 cloves of garlic, inner leaf stem removed
- 1/2 cup panko bread crumbs
- 1/2 cup nutritional yeast
- 2 Tbsp lemon juice, about half a lemon, juiced
- 1/2 cup to 1 cup olive oil
- 1/2 cup to 1 cup water
- salt and pepper to taste
- In a large pot of boiling water, blanch kale for about 2 minutes, or until bright green.
- Once blanched, cut away the stems, if not already done, and give the kale a rough chop.
- Toss kale in a food processor with all the other ingredients (yes it’s that easy!), starting with the lower quantities of oil and water.
- Blend on low to begin, then transition to a higher speed as the pesto starts coming together.
- Add more oil and water until desired texture is obtained.
- Taste and season with salt and pepper.
This recipe has been reproduced with permission from NoEmptyFridge.