This is the Farmers' Institute winter newsletter, put another log on the fire and enjoy our articles. Just scroll down for your reading pleasure and FOLLOW THE LIGHT BLUE LINKS TO WEBSITES OR VIDEOS. Below is a handy content list.
Please read Abattoir News (last article) for an exciting update!
We thank Caroline Hickman of Ganders Hatch Farm for our interview in "What's Up On The Farm" section. Thanks once again to Scott Simmons for doing the video.

▪ AT THE FARMERS' INSTITUTE
▪ Events, Clubs, Updates
▪ The Compost Pile....................................Jokes for Everyone
▪ What's Up On The Farm.........................An Interview with Caroline Hickman
▪ Poultry Course..........................................For beginners
▪ Famous Recipes.....................................Savory Spaghetti Squash
▪ Small Scale Agriculture..........................Yield Expectations For Mixed Stand
▪ The Apple Core........................................Why Prune
▪ Abattoir News..........................................Exciting Update

SEEDY SATURDAY - Feb. 9th

Community Seed Exchange. A hall full of Seeds, Plants, Food, Groups and Workshops.
10:00 - 3:00, Admission - $4

SEEDY SUNDAY - Feb. 10th

Join in two important discussions about Salt Spring agriculture 10:00 - 3:30
Upstairs Meeting Room
Farmers' Institute Hall

THE SSI FARMLAND TRUST SOCIETY PRESENTS:

Land Use and Rental Policies for the Farmland Trust’s agricultural land 10:00 a.m. - 12:30 p.m.

12:30 – 1:30 Lunch prepared by Chef Bruce Wood ($7)*

ISLAND NATURAL GROWERS PRESENTS:

Is there a Salt Spring alternative to organic certification? 1:30-3:30

COABC researcher Andrea Lawseth will lead a discussion about the myths and reality of organic certification; discuss its relevance as a guarantee for buyers of organic foods and seeds; and explore alternative options to build trust in organic claims on Salt Spring Island.

*Pre-reserve lunch by Friday, February 8 by emailing dogwoodlane@telus.net

SSIFI Events, Clubs & Updates of Interest

Bittancourt House Museum

Work on converting the attic of the museum into storage space is nearing completion. The headroom has been increased by raising the collar ties, plywood flooring has been put in place, a door has been put in to the side of the building and an electric hoist installed to raise materials and museum items to the level of the attic. A hatch has been installed in the ceiling of the main room and a telescoping ladder used for access. This has been done with the aid of a grant from the Salt Spring Island Foundation. I am now working at putting in storage shelves along the walls of the space. This will enable us to accept more items for the museum and so to rotate the displays from time to time.
We are now planning to add an extension to the house to provide more display space for the future. This is our major project for this year.
In the past couple of months we have had museum visits by the Salt Spring cubs, scouts and guides. It has been somewhat chaotic with about twenty kids running around the museum at a time but a lot of fun. The old typewriters are a major attraction for kids, they love to try typing on them, and the world war gas mask is very popular with the boys, they like to wear it and play "monsters". It's very rewarding to see young people having a good time in the museum and many of them bring their parents in at the end of the session to look at their favourite things.
Increasing interest and support for the museum is the objective of the I.F.I. Foundation and the work is carried out by foundation directors.
John Fulker.

Gulf Islands Spinning Mill

The wool spinning mill is going through a very interesting transitional period. We recently received a grant to conduct a feasibility study for the future of mills in BC and to carry out a province wide survey concerning the demands for processing services and the available markets for BC wool products. The results of the survey were extremely positive. 187 people responded to the survey.

Results show that 80% of wool produced in Canada is exported to China. 95% of producers would use BC processing facilities if available rather than sending their wool out of the province.
BC retailers would emphasize local products by the following order of importance.
A. natural yarns.
B. blended yarns.
C. domestic products ( bedding etc)
D. classic/fashionable garments.

The mill is now applying for a grant to lease higher production machinery in order to set up a pilot project on Salt Spring. The machinery we are considering has the ability to process a wide range of fibres from wool, alpaca, llama etc to hemp and silk and will have an hourly output at least double that of our present machines without an increase in labour. I have had the opportunity to observe these machines in use in Washington and Oregon and can confirm the output and product quality. The results achieved with this machinery will be made available to other community organizations in the province to enable them to decide whether or not to set up processing facilities in their own areas. The survey results show that there is more than

enough fibre produced in the province to keep several such processing facilities busy and several community organizations and the Canadian Wool Growers Co-op have sent letters of support for the project.

The grant is only available for an eighteen month lease and not for outright purchase but will cover operating costs involved in providing training and marketing studies for the benefit of the whole province.

If we are successful in bringing this about it will be a major boost for the future of the mill on Salt Spring.

Poultry Club

The Poultry Club The poultry club has been busy. We hosted CRD director Wayne MacIntyre to our meeting in February with Economic Development the topic. We have agreed to participate with the Agricultural Alliance in roundtable discussions about development of a central year round market and an identifiable Salt Spring Island Brand.
We are also hosting a workshop called "Getting Started with Poultry" (see the newsletter article). It will be on Saturday, February the 2nd at the Farmers' Institute at 10 am until noon. We will be covering all the basics of housing, birds, feed and health. There will be lots of time for questions. We are instituting a $5 yearly membership fee which includes the workshop.
The SSI Poultry club will continue through 2013 with the goal of supporting poultry farmers with information from how to get started with egg layers; raising meat birds and the promotion of heritage breeds. We have obtained an egg incubator and intend to be hatching eggs for our members.
Our next regular meeting will be February the 28th at the Farmers' Institute from 1 - 3 in the afternoon.

Salt Spring Island Sheep Group continues to meet on the 2nd Monday of each month at the Farmers' Institute at 7- 9 pm.
We hope to have Dr. Justine Tedder to join our next meeting. We will be discussing the preparation for lambing, vaccinations, lamb presentation and all other facets of the sheep farmers' busiest season.

Salt Spring Island 4H Club Community Club

The SSI 4H Community Club wound up 2012 with a flurry of activities. Record books were handed in and activities completed, culminating in our Annual Awards Banquet on November 10th. Our 4H members, their families and many guests attended and enjoyed a fabulous meal and great company. We celebrated the achievement of all our members, with many presentations made to recognize them. A presentation was made by Mike Lakin to Anna Rithaler on behalf of the SSI Fall Fair, in recognition of her 4H Educational Board which was exhibited at the Fall Fair. Special recognition was also given to Anna for her project work a Certificate, plaque, ribbon and cash prize on behalf of the BC Association of Agricultural Fairs and Exhibitions, as the winner of the Provincial Junior (Youth) Photography Competition. Also recognized were one “graduating” Cloverbud (completing all three years of the program), and trophy, medal and certificate winners in everything from Public Speaking to Sportsmanship. Congratulations to all our members for a fun-and-success-filled year.

Our banquet also celebrated the life of our long-time friend, Anne Royal. Anne’s experience, encouragement and friendship, especially with her beloved Cloverbud group, were integral in of our 4H program for many years. Memories shared in a photograph and story collage, together with a beautiful flower display were shared with her family.

The 2013 Club year has begun with members registering in Poultry, Rabbit/Cavy, Photography and Cloverbuds. Our club activities will begin with Public Speaking in February.

We continue to seek leaders or adult mentors interested in sharing their expertise in Rabbit/Cavy and other possible projects. Please contact ssi4hclub@yahoo.ca or Loretta Rithaler with your interest.

THE COMPOST PILE

A Sale Spring sheep farmer was driving down the road outside of Ganges one day when an RCMP pulls him over and says, "Hey buddy, you know you just made a U-turn"?
The farmer replies, "I did? I know sometimes I make their eyes roll."

A farmer rushed to his phone one day to report that his nearest neighbor's house was on fire. He promptly called 911 and, in the calmest voice he could muster, he reported the fire was at his neighbour's house about a mile down the road. The dispatcher asked "How do we get there?" The farmer hesitated a few seconds then asked "Don't you guys have those big red trucks anymore?"

What's Up On The Farm

An Interview with Caroline Hickman at Ganders Hatch Farm

We learned a lot about feeding farm animals from Caroline today. She is an avid supporter of our new abattoir. Watch our interview on the farm

Getting Started with Poultry

Feb. 2nd, Farmers' Institute

The Salt Spring Poultry Club has often been asked to put on a really basic introduction to poultry keeping, for those who have never had the opportunity to learn the practical skills needed to manage a very small flock. On February 2nd a few senior (in bird care years) members will expound on coop building, feeding, selecting the breed that’s right for you and keeping predators at bay. The event will be held at the Farmers' Institute from 10 to 12.30. To register call Caroline Hickman at 250 537-5761.

Many people like the idea of having fresh eggs year round from chickens that lead a healthy life. Others want to grow their own meat, and now that the Salt Spring Abattoir is here it is possible to process small numbers of meat chickens. Food production is only part of the appeal of poultry though. They are beautiful and entertaining to watch and can be enjoyed as pets. French Canadians may want to help preserve the Chantecler chicken, a product of Quebec badly in need of conservation breeders. Brits from the London area may feel that Orpingtons, named after a town in Kent, have some cultural appeal. Immigrants from New England may prefer the Rhode Island Red chicken. Whatever your ancestry there is a culturally appropriate chicken for you, and in most cases a breeder or hatchery that can supply it.

For a summary of chicken breeds and breed societies refer to the Oklahoma State registry of poultry breeds at http://www.ansi.okstate.edu/breeds/poultry/index.htm. For information about local sources check the Poultry Club website, saltspringpoultry.com, come to meetings and get answers to your questions.

Famous Recipes

Kate's Savory Recipe Revealed for first time to public!

SPAGHETTI SQUASH WITH HERB BUTTER
Spaghetti squash, so named because its flesh comes apart in long strands when cooked, gets dressed up in an easy way for a satisfying side dish.
Ingredients
• 1 spaghetti squash, (3 lb/1.5 kg)
• 1/4 cup (60 mL) freshly grated Parmesan cheese
• Herb Butter:
• 3 tbsp (45 mL) butter
• 1 large clove garlic, minced
• 1/4 tsp (1 mL) salt
• 2 tbsp (30 mL) chopped fresh sage or fresh basil or fresh parsley
• 1/4 tsp (1 mL) pepper
Preparation
Halve and seed squash. Place, cut side down, on lightly greased baking sheet; bake in 400°F (200°C) oven for about 1 hour or until flesh is easily pierced. (Alternatively, microwave, flesh side up and covered with plastic wrap, at High for 15 minutes or until easily pierced.) Using fork, gently scrape cooked strands from squash; transfer to large bowl.
Herb Butter: Meanwhile, in small saucepan, melt butter over medium-low heat; add garlic and salt. Cook for about 5 minutes or until garlic starts to turn golden. Remove from heat; stir in sage and pepper. Pour over squash; add cheese and toss.

Additional information :
Variation
Acorn Squash with Herb Butter: Substitute 2 acorn squash, halved and seeded. Bake for about 45 minutes or until tender; brush with Herb Butter. Sprinkle with cheese and return to 400°F (200°C) oven for 5 minutes.

Spaghetti-Squash-with-Herb-Butte1317663153

KATE'S SAVORY SPAGHETTI SQUASH

Yield Expectations for Mixed Stand, Small-Scale Agriculture

Jack Rabin, Gladis Zinati, , Peter Nitzsche,

Horticultural row crop yield expectations from commercial fields are well confirmed by multiple studies. Agricultural professionals use these target yields to assist them in predicting cost and return budgets, number of seeds or plants needed, fertilizer and other inputs, packaging supplies, and estimating revenues. Yield expectations are an equally important planning tool for mixed stands of vegetables and small fruit crops grown in community gardens and small-scale agriculture enterprises. Yet, few studies are available for these operations.

Knowledge for Non-Agriculturalists

This report makes mixed stand yield expectations available to non-agriculture professionals: community economic development sociologists, urban policy planning professionals, and professionals preparing grant proposals.

Realistic yield expectations:

• Matter the moment participants sell crops, i.e., advance from gardening lifestyle activities to commercial market gardening or small-scale agriculture enterprises.
• Enable individuals unfamiliar with farm productivity to estimate food garden output
based on parcel size when preparing grants and community garden project proposals.
• Enable quick estimates of “food security” production required for calculating daily
fruit and vegetable servings generated from a particular parcel of land.
• Enable cost-benefit analysis of public or private investments in urban market garden projects.
• Give guidance in determining which crops to grow efficiently and economically in small spaces; estimating how much there may be to sell; and estimating profitability.

As a General Guideline, a Yield Expectation of 0.5 lb/square foot* is a realistic value for
Mixed Stand, Small-Scale Agriculture

Existing Resources
Rutgers NJAES Ag Agent, Norm Smith, and his colleague Al Stoner at USDA, presented yields during a historical period in agriculture when
smaller-scale commercial market gardening was common in the US (Table 1).
Times were different. Smith and Stoner presented their data using 100 foot row units – typical for market gardens of the day. It’s unlikely they would have imagined the small size of land parcels proposed today could be economically viable.
Their recommendations for seed amounts (higher, probably because seed was relatively cheap) and spacing (too narrow for some crops) are not what we recommend today. Parcel sizes proposed today often are limited to hand weeding and harvesting, which requires wider row spacing for human movement; growing areas are often in raised bed frames which produce edge shading. These factors affect yield. Nevertheless, their work provides us with pertinent information. When converted to yield per square foot (column 5 of Table 1), it’s remarkable how similar yield ranges are for a diverse variety of crops. Space consuming crops that don’t work in small parcels become obvious: vine crops such as melon or winter squash may be nutritious and desirable to grow, but unless trellised, require wide rows; asparagus yields a few spears per square foot.

In small-scale agriculture studies, Lewis Jett, West Virginia University, measured yields in high tunnel production (Table 2). The yields are based only on the cultivated bed areas in high tunnels, representing about 70% of the usable space. Jett’s yield findings are similar to some crop yields published a generation ago by Smith and Stoner. For broccoli, kale, and similar greens, the yield estimates/ft2 from both studies are in a narrow range of about 0.3-0.75 lb/ft2. Expected bush bean average yields are nearly identical. As expected, hybrid pepper and tomato yields under best practices, protected in a high tunnel, have advanced to 1.2 to 2 lb/ft2, about three times more than what was achieved a generation ago.

Mixed Stand Experiences
Yields reported by Smith and Stoner back in 1978 and more recently by Jett, are confirmed by the experiences of home and community market garden analyses.
In 2009, the National Gardening Association polled 2,559 households. Respondents with an average of 12 years of food gardening experience and an average garden size 600 ft2 reported 300lb yield mixed vegetables. They concluded a well maintained food garden can yield 0.5 lb/ft2 produce over a growing season. Also in 2009, Penn Center Public Health Initiatives collected yields from 48 gardens in Camden, NJ. An aggregate of 60,621 ft2 yielded 30,836 lb of diversified produce, or 0.5 lb/ft2.

Summary
Realistic yield expectations are an important factor when planning mixed stand, small-scale agricultural endeavors. Comparing reported historical market garden
yields with recent small-scale operation yields under modern conditions, and yields from
current community gardens, give insight into yield expectations. We conclude that yields ranging from a low of approximately 0.25 lb/ ft2 to a high of approximately 1.25 lb/ft2 may be expected. As a general guideline, when factoring in yield expectations for mixed stand small-scale agriculture ventures, 0.5 lb/ft2 is an acceptable and realistic value.

See this article online with References and Tables –
1.Suggested plant spacing, number of seeds or plants required, and average yield of common vegetables. Table modified from Stoner and Smith (1978) to include square foot conversion.
2. Yield of selected vegetable and small fruit high tunnel crops. Lewis Jett. Personal Communication.

Pruning With Small Snips

Espaliered Fruit Tree

Large Clippers

The Apple Core

by Conrad Pilon

WHY PRUNE?
Growers often neglect the annual pruning of fruit trees. Without annual pruning, fruit trees will not develop proper shape and, more importantly, pruned trees yield a higher quality of fruit much earlier in their lives and produce significantly longer.
Fourteen years ago, I attended my first workshop on pruning (hosted by PARK on Salt Spring Island) appropriately titled “Fear of Pruning”. My initial fear of pruning stemmed from the fact that most instructions focused on the process and (for me at least) 'new' terminology, with little consideration of objectives and rationale. Since then I have learned to prune for specific purposes:
• Develop strong tree structure and allow sufficient space for high quality fruit of correct size. This should begin when trees are planted and continued each year thereafter to maintain annual productivity. Additionally, a well shaped fruit tree is aesthetically pleasing, whether in a landscaped yard, garden, or commercial orchard.
• Provide for maximum light exposure for both leaves and fruit. A very dense canopy may not allow enough light to reach 12 to 18 inches inside the canopy. Penetration of sunlight is essential for flower/ bud development and optimal fruit set, flavour, and quality.
• Control the size and vigour of the tree. Most fruit trees require pruning to control branch spread and tree height. Certain varieties (tip bearing apple trees) and types of rootstocks promote vigorous growth that require attentive pruning. Improperly trained fruit trees generally have very upright branch angles, which result in serious limb breakage under a heavy fruit load. This significantly reduces the productivity of the tree and may greatly reduce tree life.
• Remove damaged wood and disease management. Some wood injury will occur each year from wind damage, fruit weight, diseases (especially canker) and insects. Opening the tree canopy permits adequate air movement through the tree, which promotes rapid drying to minimize disease infection. My first principle of pruning is to look for, remove and destroy diseased bark and wood. This is essential for the management of anthracnose and European cankers, two of the most important diseases of apple trees in coastal British Columbia.

There are three main pruning systems for fruit trees: open centred, central leader and modified leader. The system most recommended for pruning apples, plums and pears is the open centred method which controls height and allows more light and air into the canopy. This is the pruning system where branches are pruned to a 'vase' shape with the centre of the tree remaining open.

It is not hard to find information on how to prune. Methods, tools, terms and different types of pruning cuts are very well catalogued on the Net/YouTube. For pruning mature trees, I recommend readers Google: 'Tom Cole apple pruning' and 'Stephen Hayes apple pruning'. For young trees, please Google: 'Jon Clements apple pruning' and 'Terence Robinson apple pruning'.

WHEN TO PRUNE?
In Brian Brett's Trauma Farm, a Rebel History of Rural Life, the author asks his neighbour Mike Byron when is the best time of year to prune fruit trees. The long time Salt Spring Island farmer was said to have replied: “When I have time”. Notwithstanding that fact, I found that once the tree is established (a few years) the best time to prune is during early to late spring just as the bubs are beginning to develop and even up to when flowers and fruit begin to form. I also make most of my pruning cuts in the middle of the tree because the upper part gets good light. Wounds will heal quickly when growth begins (late spring) and winter damaged wood is easier to identify at this time.

I do not prune in the winter (November to February), nor do I recommend it as this can result in 'winter' injury. During West Coast winters, pruning cuts in the dormant season will heal very slowly, the bark is more likely to tear and combined with constant moisture (rain) these wounds can become a breeding ground for fungus/spores/disease that can infect the tree. Finally, younger trees are more prone to winter injury from early pruning.

Here is a more 'botanical' rationale for avoiding heavy pruning in the dormant season: during the fall/winter months, energy and all the nutrients are stored primarily in the trunk and root system to support the top portion (canopy) of the tree. If a significant portion of the top of the tree is pruned during the winter while the tree is dormant, the tree's 'root' energy reserve remains unchanged. In the spring, the nutrients in the roots rise up but find a portion of the tree 'not there'. What happens to the excess sap/nutrients? The tree responds by forcing buds to break which result in the production of many new vigorous, upright shoots or ‘water sprouts’, which shade the tree and inhibit proper development. Heavy dormant pruning also promotes excessive vegetative vigour, which uses much of the tree's energy, leaving little for fruit growth.

Finally, here is a quick summary on summer pruning. There are a number of good reasons to prune in the summer, starting with the fact that summer weather is much more conducive to spending time in your orchard. Summer pruning eliminates the food producing portion of the tree and results in reduced tree growth. Pruning can begin as soon as the buds start to grow, but it is generally started after vegetative growth is several inches long. For most purposes, summer pruning should be limited to removing the upright and vigorous current season's growth; only thinning cuts should be used. Pruning at this time of year increases light on the developing fruit and therefore increases fruit size, colour and sugars. It can also force fruit buds to form therefore increasing the yield the following year. To minimize the potential for winter injury, summer pruning should not be done after the end of July. Summer pruning should always be performed on quince and plum trees, as winter pruning, on plums in particular, can encourage the development of 'silver leaf' a fungal disease.

Hopefully, these notes have reduced your fear of pruning!

Abattoir

OUR ABATTOIR IS OPEN !!!!

Update

The Salt Spring Abattoir opened on September 28th 2012 and processed 1239 chickens, 266 turkeys and several dozen ducks and geese from 45 farms, providing part time employment for seven workers. When red meat processing starts up in the near future it will be possible for Salt Spring lamb to be processed within a few minutes travel of its birthplace, instead of having a stressful journey on its final day of life.

Animal welfare was one of the driving forces behind the abattoir project. Most farmers had stated that they would like to have on island processing, and avoid the time, expense and stress of taking livestock to Metchosin, Duncan or Nanaimo. Now that they have it though, they expect that the service provided here will be identical to that of other abattoirs, but that isn’t so.

We charge a little more, but also offer more. The number of utility birds has been very low, because of careful handling and the lack of mechanisation. The birds are airchilled (like at Farmhouse Poultry) so do not soak up water while lying in a tub with other birds. All birds are weighed and labeled individually, and can be boxed on request. The plastic bags are good quality and not likely to leak. All the birds for the day do not necessarily have to be there at 7.30, as the inspector is quite willing to go out during the day and check new arrivals. This saves early morning traffic congestion and long waits for the birds.

Many safeguards are in place to make sure that you receive all of your own birds and nobody else’s. On arrival we ask how many birds you brought. Crates are all labeled and each batch is assigned a colour. The first and last bird of each batch is identified on one leg with a cable tie of that colour and the shelf on the rack in the cooler is labeled with the customer name and batch colour. The number of birds is checked again and recorded when each batch is finished, and counted one more time when they are bagged (after reaching 4 degrees Celsius).

Work continued over the Holiday Season to finish the installation of the remaining equipment for red meat processing (winch, rail, blast freezer).

Red Meat Licence

As of Jan 31 the abattoir has approval for slaughtering lambs but not yet
for cut and wrap. Watch the website for further news and booking dates.
Although work is close to completion there are still bills to pay. We have raised over $385,000 and still have $60,000 to go. We need your help now to extinguish this debt. Please consider making a generous donation. For
information about how to donate please contact Anne Macey (250 537 5511) or check the website

If you want to become a member of the Abattoir Society and get priority booking for your livestock and vote at the first AGM please send your $20 cheque to Sandy Robley (see website for mailing address or visit her Sunset Farm store). Please also consider putting your grocery tapes in Box 27 at Country Grocer.

If you enjoy fundraising and would like to get involved please use the contact form on the website, saltspringabattoir, or if you are not in a hurry for a reply leave a message on the phone, 778 354-1111 which will be checked once a week during our quiet season from January to March.

Poultry Area

Meat Processing Area

Refridgerated Carcuss Processing With Conveyor Rails

Livestock Holding Area

Jan.31st, 2013

A NEWSLETTER FROM THE SALT SPRING ISLAND FARMERS' INSTITUTE

Contents

AT THE FARMERS INSTITUTE