Heat Wave | July 2016

Dear friends,

The passing of the summer solstice marks the height of summer and this has been evident in the lush growth at Ryerson Urban Farm. Our Member Farmers are hard at work harvesting for the Gould Street Farmer’s Market each Wednesday. The harvest in June included pak choy, kale, rapini, cabbage, lettuce, and herbs and we’re looking forward to a bounty of peas, carrots and beets in July. Thanks to those who came out to our Spring Fair and attended workshops on vermicomposting, sub-irrigated containers, and how to brew compost tea. Don’t be fooled though. This tea made from compost, aerated water, and molasses is for the plants and not served cold on a hot summer’s day! All our hot crops were successfully planted in June so now we are gearing up for the harvest. Of course, we still have lots of work to do weeding and mulching, so please join us for our upcoming monthly First Friday volunteer event. June was a busy month for the on-ground gardens as we completed the planting of our flower farm at the Gould Garden, perennial plants that are beneficial to bees and other insects at Gerrard and O’Keefe Lane, and our container garden in Pittman courtyard where we’re growing beans, tomatoes, peppers and herbs. Of course, we still have lots of work to do, such as weeding and mulching, so please join us for our upcoming monthly First Friday volunteer event. Don’t miss our Get Growing Monday events to participate in these weekly garden sessions. We look forward to connecting with you all at the Farmers’ Market and continuing the work on the Urban Farm together in July!

unnamed (1)
Delicious summer produce awaits you at the weekly Ryerson Farmers’ Market!

Upcoming Events

Friday, July 8 | 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


Volunteer Opportunities

Volunteer at this month’s First Friday: July 8th (Not July 1st!) 

Ryerson Urban Farm hosts volunteer sessions on the first Friday of every month from 1pm to 4pm. Due to the Canada Day long weekend taking place on the first Friday this month we will be moving the session to the second Friday on July 8th. 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, July 8th, 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 registering with Eventbrite here. If you do not RSVP, you will not be able to attend this volunteer session.

Get Growing Every Monday

We are proud to 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!

unnamed (2)
Delicious summer produce awaits you at the weekly Ryerson Farmers’ Market!

Events

Ryerson Farmers’ Market: Every Wednesday

Market season at Ryerson is well on its way! Join us every Wednesday 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

unnamed (3)
Delicious summer produce awaits you at the weekly Ryerson Farmers’ Market!

unnamed (4)


This Month’s Featured Edible: Kohlrabi

This month we are featuring the vegetable that everyone seems to be afraid of: kohlrabi! This alien-looking vegetable is from the brassica family, and as some of you folks may know the entire brassica family is edible because it was cultivated from wild mustard. Kohlrabi was cultivated specifically for its bulb and has a sweet taste and crisp texture that is similar to a broccoli stem. This recipe uses kohlrabi raw, but it can also be roasted, sauteed, or even fermented like kimchi!

unnamed (5)
Delicious summer produce awaits you at the weekly Ryerson Farmers’ Market!
unnamed (6)
Delicious summer produce awaits you at the weekly Ryerson Farmers’ Market!

Kohlrabi Salad with Green Onions, Parsley, and Frizzy Mustard Greens
Recipe adapted from Vegetable Literacy by Deborah Madison

Ingredients

  • 1 lb Kohlrabi
  • Approx. 1 cup stemmed flat-leaf parsley leaves
  • 6 green onions, thinly sliced
  • Mustard greens, finely sliced
  • Sea salt
  • 3 Tbsp olive oil
  • 4 Tbsp lemon juice or rice vinegar

Method

  1. Finely julienne the kohlrabi into matchsticks
  2. Toss the kohlrabi with the parsley, thinly sliced green onions and mustard greens
  3. Add sea salt, olive oil, and lemon juice or rice vinegar. Toss again
  4. Taste for salt and serve
Advertisements