Jump Into June

 

Happy June!

We are pleased to announce that Rye’s HomeGrown is now Ryerson Urban Farm.

The Ryerson Urban Farm has undergone a significant transformation in the past five years. A seed of an idea helped us take the Andrew and Valerie Pringle Environmental Roof to the next level as a viable urban farm producing more than 8,000 lbs. of organic vegetables in 2015. The new treatment, in line with the university’s recent rebranding, reflects Ryerson’s core values and unique qualities.

As always, we invite you to get involved with us through monthly volunteer events, and to visit us at the Ryerson Farmers’ Market, every Wednesday from May 11 to October 5. To find out about the next event, be sure to subscribe to this monthly enewsletter.

Thank you for your continued support!

Sincerely,

Arlene Throness
Manager, Ryerson Urban Farm

p.s. Click below to watch a timelapse video of the Ryerson Urban Farm from 2015!

Ryerson_Urban_Farm_Timelapse

Upcoming Events

Friday, June 3rd | 14pm  
Register to volunteer on the roof: First Fridays

Every Monday | 14pm 
Register to volunteer at our on-ground gardens: Get Growing Mondays

Every Wednesday | 11am2pm
Ryerson Farmers’ Market

Wednesday, June 15th | 45pm
Spring Fair

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We hope to see you at the weekly Wednesday Ryerson Farmers’ Market!

Volunteer at this month’s First Friday: June 3rd

Ryerson Urban Farm hosts volunteer sessions on the first Friday of every month from 1pm to 4pm. This is a great opportunity to visit the farm, meet other garden enthusiasts, and learn more about urban agriculture.

What: Pre-registered volunteer event, every first Friday of the month
When: Friday, June 3rd, 1–4pm
Who: Anyone and everyone is welcome, bring your colleagues, friends and family!
Where: Ryerson’s rooftop farm on the Andrew and Valerie Pringle Environmental Green Roof located on the George Vari Engineering and Computing Centre (245 Church Street).
Directions: To get to the farm, go to the fourth floor of the George Vari Engineering and Computing Centre located at 245 Church Street. Head to the stairwell in the North-West corner of the building. You’ll find the stairs to the Andrew and Valerie Pringle Environmental Green Roof there.
Instructions: Dress with the weather in mind and be prepared to get dirty!
Registration: There is a limited capacity for volunteers on the rooftop farm. Please RSVP by sending an email to urbanfarm@ryerson.ca. If you do not RSVP, there is a chance that will not be able to attend this volunteer session.


Get Growing Every Monday

We are proud to also operate gardens throughout campus at the ground-level and we need your help to get them growing! These include a container garden featuring traditional companion plants and a food forest of annual and perennial polyculture guilds that support pollinators and beneficial insects. We draw upon principles of ecological garden design to create gardens that are beautiful, productive and resilient. This involves incorporating local resources into the design, focusing on soil building strategies and using low-impact techniques. The results are gardens that are abundant, nourishing and lasting. Join us on Mondays to help plan and plant these gardens. This is a great opportunity to volunteer on a weekly basis and learn more about ecological gardening.

What: Pre-registered volunteer event
When: Every Monday, from 1–4pm
Who: Anyone and everyone is welcome, bring your colleagues, friends and family!
Where: Ryerson’s ground-level gardens, meet at our Gould Street Garden (across the street from the Student Campus Centre – 55 Gould St.
Instructions: Dress with the weather in mind and be prepared to get dirty!
Registration: We will be moving around multiple gardens throughout the season so please RSVP by sending an email to urbanfarm@ryerson.ca to ensure that you do not get left behind!

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We hope to see you at the weekly Wednesday Ryerson Farmers’ Market!

Ryerson Farmers’ Market: Every Wednesday

Market season at Ryerson has finally begun! Join us on Wednesday, May 11th for the first Farmer’s Market of the year. Come by to chat and see what we have in store for you this season.

What: Ryerson Farmer’s Market
When: Every Wednesday, 11am–2pm
Where: Gould St. between Bond and Victoria
Who: Anyone and everyone is welcome

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Our early spring table at the Ryerson Farmers’ Market on Gould (Photo: Sammy Tangir)

RYERSON MARKET


Celebrate with us at our Spring Fair!

This month we are happy to host the first of many seasonal events happening this year at Ryerson Urban Farm. The Spring Fair will be a chance for the community to participate in a free tour of our quarter acre rooftop farm and participate in demonstrations for of ecological practices such as sub-irrigated containers, vermicompost bins and compost tea brewing.

When: Wednesday, June 15th, 2016 | 4-5pm
Where: 245 Church Street (RSVP for directions to the greeting point)
Who: Anyone and everyone is welcome
Registration Details: Please RSVP by sending an email to urbanfarm@ryerson.ca


This Month’s Featured Edible: Radishes 

This month we are featuring radishes, which are an early spring crop. They are cold hardy and grow incredibly fast. The radishes that we have grown this year include the long French Breakfast (D’Avignon), Sora, and Amethyst varieties. Radishes are a lovely spicy addition to salads when shaved thinly or glazed or roasted as a side dish. The recipe we feature is a simple glazed radish recipe from Martha Stewart.

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Radishes are a lovely, spicy addition to salads when shaved thinly, or try glazing or roasting them as a side dish!

Glazed Radishes
Recipe adapted from Martha Stewart

Ingredients

  • 3 bags (6 ounces each) red radishes (about 45), ends trimmed
  • 2 tablespoons butter or oil
  • 2 tablespoons sugar
  • 1 tablespoon distilled white vinegar
  • Coarse salt and ground pepper

Method

  1. Cut large radishes in half; leave small ones whole
  2. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water
  3. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, about 10 to 15 minutes and serve
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