Boozy Apple Cider and the Ale Trail
The Smell of Money: From Catalyst to Cannabis
Float Gardening Year-Round Food Up the Lake
HomeGrown Local food and Agriculture in Powell River
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Local food and agriculture in Powell River
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HOME GROWN 2017 • 3
Growing demands on producers By Sean Percy, Associate Publisher
A
s we were putting the finishing touches of this 8th annual issue of Home Grown, we got a visit that, for me, affirmed the work we do on this publication. A local chef stopped by our office. He was looking for last year’s issue, in the hopes of finding farmers who could deliver local produce to his restaurant. We were delighted, and flattered of course, that he was looking to our publication to find local food. But more important than our vanity is the fact that a mainstream restaurant is looking for local food. That’s an exciting progression. Because the reason more and more restaurants are offering local food on their menus is twofold. One, customers are asking for it. And two, it’s available. Sadly, the latter is only partly true. While consumers are
demanding that local restaurants and grocers carry local products, those local products can be hard to come by - as our friendly chef was discovering. He was having a hard time finding a farmer who could supply his business. Food production has seriously ramped up in recent years. But it’s not keeping up with demand. Farmers are in a difficult position. The time they spend at markets, or conversing over farmgate sales, or delivering to restaurants, is precious time they could use to grow more food. But if they don’t spend that time, the food won’t get to the buyers. And with locally grown food still being a tiny fraction of local consumption, the business model for any middle-man or broker is tenuous at best. However, the more we know about local food (and drink as you’ll see in this issue), the more we can support and purchase what is available. And that demand will encourage more production as new farmers begin producing more food closer to home. And that makes us feel pretty good about this magazine.
Economy, food production grow together By Dave Formosa, Mayor
S
ince I was elected Mayor of Powell River in 2008, I’ve promoted moving the local economy in new directions which have included sectors such as Education, Technology, Aviation, Advanced Manufacturing and Food Production. Back then, I hadn’t anticipated it would be the artisan beer and spirits trend that would bring two of those sectors together so successfully. For example, the nationally award winning Townsite Brewing has created a new agricultural product that has grown in sales by at least 20 percent year after year. It provides people with jobs that pay a living wage, and has become a major charitable donor in the region. In addition, brewer Cedric Dauchot is a unique ambassador for Powell River, generating interest among travelers and potential new residents alike. So I am thrilled that Calum Malcolm’s south-of-town cidery, Malcolm’s Ciderworks, is heading into production
soon, transforming locally-grown apples into a niche, value-added product. Within a year, John Wright’s team at the Red Lion will be operating a brewery and pizzaria –as well as an exciting events venue. In short, Powell River is becoming a leader in an international movement towards a culture of artisan beverages. The region’s biggest agricultural crop is still largely underground: marijuana. On April 13, the Trudeau government introduced legislation to legalize and regulate the cultivation, sales and consumption of the long-time Powell River product. As your city government, we are anticipating major changes in the local economy based on these new laws. We’re working hard on your behalf to make sure the region benefits from its homegrown expertise when the changes take place. If you haven’t had the chance to see the cornucopia of new foods emerging from Powell River’s soil and waters, make sure you visit the region’s excellent farmer’s markets this summer. I’ll be there, enjoying the produce and products. And I hope to see you there too!
ISSN 1718-8601
We gratefully acknowledge the support of the City of Powell River for helping make this publication possible.
4 • Powell River, BC
Publisher & Managing Editor • Isabelle Southcott Associate Publisher & Sales Manager • Sean Percy Graphic Design & Production • Pieta Woolley Sales & Marketing • Suzi Wiebe
Southcott Communications 7053E Glacier St, Powell River BC V8A 5J7 isabelle@prliving.ca • tel 604 485 0003 No part of this publication may be reproduced without prior written consent of the publisher. While every effort has been made to ensure accuracy, the publisher cannot be held responsible for any errors or omissions that may occur. © 2017 Southcott Communications. We reserve the right to refuse any submission or advertisement.
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Crushi Local boozy apple cider just a year away
By Sean Percy
P
owell River is not really orchard country. That doesn’t faze Calum Malcolm, as he goes about planting thousands of apple trees on his properties around Powell River. “The wet climate means the fruit can have cosmetic issues that make them less suitable for the commercial market,” he said. “I don’t grow pretty apples.” But he doesn’t care. He’s just going to squish them anyway. Calum is deep into a business plan to create Powell River’s first cidery. The centre of the cider world is the West Country of the United Kingdom, where the weather is similar to here. The varieties of apples used for cider, such as Yarlington Mall, Dabinett and Porter’s Perfection, do particularly well in cooler, wetter climes. “This weather makes for better quality juice as far as the tannins and sugars and the little things that make a good cider,” says Calum. Making apple cider - the boozy kind – began when a friend of Calum was picking fruit in the Okanagan. The orchard got hailed out. The apples were blemished and useless to the company. So Calum and his friend decided to try making hard cider with a truckload of free apples. Using a tabletop juicer, they made 1,000 liters of juice. “It took forever,” he said. Another friend had some equipment from a shut down U-Brew.
6 • Powell River, BC
“I didn’t even know how to make cider. I learned a lot from online forums and followed a generic recipe. It turned out really good. Surprisingly good.” Since that first lucky try, he has been perfecting the art, taking classes at the University of Washington with master cider maker Peter Mitchell and trying different recipes.
“At one point my to-do list said ‘Graft 5,000 trees’. Then I had to scratch that out and write ‘Learn how to graft.” - Calum Malcolm The next year it was harder to find free apples, so Calum starting buying root stock and grafting trees. “At one point my to-do list said ‘Graft 5,000 trees’. Then I had to scratch that out and write ‘Learn how to graft.’” Thousands of trees later “now I’m as fast as anyone at grafting.”
Calum has three and a half acres near Black Point, where he lives. He leases another three acres on Nassichuk Road and planted them with trees. And he planted eight acres on Texada of the 30 acres he owns there, though, as is often the case on the coast, not all of it is arable. He’s experimenting with different mixes of apples and different recipes.
“I have a half-dozen go-tos, but I’m just starting working with real cider fruit instead of dessert apples.” “I don’t drink that much anymore. People who try it want to buy it, but I can’t sell it yet.” He hopes to have licenses in place to start selling cider next year, and have a cider brew pub up and running the following fall, though he admits that “that stuff always takes longer than you think.”
In the meantime, Calum is selling apple trees and grafting to order for the many growers who want to take avantage of the fact that Powell River fruit can be as good or better than fruit grown in apple-growing regions, even if they don’t look as pretty. The handson cutting, wrapping and planting is a far cry from the “phone-in” farming he did on the family farm in southern Ontario, growing corn and soybeans on 120 acres, mostly via farm contractors. The interest shown by everyone who learns of his plans is encouraging, Calum said. “People are really into it. It’s an alternative cold drink for those who don’t like beer or want something different.” A resurgence in craft cider appears to be underway, following on the coattails of the craft beer revolution. This summer, the Sunshine Coast’s first apple operation, Bricker Cidery, opens in Sechelt (see Page 10). It had the advantage of moving on to an established orchard.
hing it HOME GROWN 2017 • 7
By Pieta Woolley
P Ale • Lager • Cider • Vodka • Gin
The incredible coastal booze boost of 2017
8 • Powell River, BC
op. That’s the sound of the burgeoning craft ale scene this summer on the Sunshine Coast. Relative-oldtimer Townsite Brewing celebrated its fifth birthday this March, and Gibson’s Persephone Brewing has been at it three years. Earlier this spring, these two founding breweries were joined by Bricker Cidery and Gibson’s Tapworks on the Lower Coast. Within a couple of months, the 101 Brewhouse and Distillery’s doors will swing open in Sechelt, offering beer, vodka and gin. Here in Powell River, the Red Lion Pub is transforming into a microbrewery, pizzeria and music venue. South of Powell River and on Texada, Calum Malcolm planted hundreds of apple trees for Malcolm Ciderworks, which will be in full production by next summer. Surely, this is the biggest story in food production to hit the coast in decades. Seven new businesses, all manufacturing boozy beverages, all within just a few years. Apples are being grown. Hops is being grown – though not in large enough quantities yet to even begin to keep up with demand. And the tasting rooms are at capacity. This summer, watch it all pop again. Destination BC is marketing The Sunshine Coast Ale Trail aimed at travellers who like to imbibe. Journey the coast by car or bike, and “wash down” your kayaking adventure with craft ale. “It’s artisan culture,” explained Paul Kamon, the executive director for Sunshine Coast Tourism. “Having a connection to people and place is what we’re all longing for. It’s about high-quality products that start with high-quality ingredients and are not mass-produced. It’s about buying from friends, making better communities, and feeling connected to the story of the product.” Paul deeply understands the power of beer to drive tourism. Eight years ago when he was still a city slicker, he helped found Vancouver Craft Beer
Week, now a roaring success each June on the PNE grounds. He’s the administrative lead for the Ale Trail project – which includes seven itineraries around the province, including Nanaimo and the Comox Valley . With a new 45-seat tasting room, Townsite Brewery is enjoying the relative calm before the storm. “It’s gonna be crazy,” said brewery manager Chloe Smith. This summer, 2017, will be the first summer the Ale Trail will draw tourists here, since it
“It’s about buying from f riends, making bet ter communities, and feeling connected to the story.” - Paul Kamon launched in fall 2016. So far, most of those who have identified themselves as Ale Trail visitors have been reporters and bloggers from the Lower Mainland, Ontario, Washington State, and even Australia and Asia. Plus, of course, other brewers and “craft beer nerds.” Tasting rooms, she said, are a natural draw for tourists looking for an authentic experience of seeing a place “like a local.” In hers, you’ll find “babies and hipsters and Rotarians,” plus many other personalities. The brewery’s Economusee, opening May 4, will also help connect visitors to the story of the brews and the region. “Beer is an agricultural-based product that gives people a sense of place and a sense of pride,” she said, noting that most Townsite brews carry monikers evoking Powell River: Zunga, Tin Hat, Kathaumixw, Timewarp, Blackberry Festivale, YOGN 82 and more. “It gives people the chance to talk about the great things happening in their hometown.” Paul notes that beer’s intense and intentional branding is something other local food producers can learn from. Focus on the product, he said, and tell your story.
Taste ale on the Upper Sunshine Coast Townsite Brewing Spring 2012
Red Lion New ownership, 2017
Claim to fame: The only Belgian Brewmaster west of Quebec
Claim to fame: The Red Lion Pub is transforming over the next couple of years into a microbrewery, music venue and a wood-fired pizzaria. The pub will remain open status quo for the time being as they complete plans for renovation.
What beers do you brew: Too many to name! (Zunga golden blonde, Suncoast pale ale, Tinhat IPA, Zwarte dark witbier, Perfect Storm oatmeal stout and a schwack of Belgian styles) Recent awards: #1 oatmeal stout, Canadian Brewing Awards 2016 Drop in for: A pint and a chat with the locals Find our products at: Craft beer outlets along the Sunshine Coast, Lower Mainland and Vancouver Island We’re excited about: Bois Sauvage, our line-up of wild ales.
Drop in for: Music, events, beer, pizza and more. The Lion will have a close relationship with Townsite Brewing and source local ciders and wines when available.
Malcolm Ciderworks Opening Summer 2018 Claim to Fame: Hard cider made with traditional English and North American cider apples. Drop in for: Orchards, cider.
Not officially on the Ale Trail, but... Westview U-Vin U-Brew Opened 2001 Claim to Fame: U-brewed beer and wine service. However in recent years we have started to offer our “fruit wine from fruit” service, that entails our customers bringing in custom blends of homegrown produce. What you can make: Whatever you (as a customer) are able to bring us. Generally this entails a bounty of apples, pears, plums, locally grown grapes, and of course blackberries!! Drop in for: “Press day.” Find us at: 7030 Glacier Street or on Facebook. We are excited about: The increase of fruit brought in by customers.
Squatter’s Creek Wines & Designs new ownership 2017 Claim to fame: Exclusive supplier in Powell River of RJ Spagnols wine - including Orchard Breezin’ fruitflavoured craft wine. What you make: Exceptionally good wine, guaranteed! Recent awards or recognition: Academy member with RJS.
PICKED A LOT OF FRUIT? TURN IT INTO WINE AT WESTVIEW! Drop in for: Selections from an extensive list of in stock wine kits; unique wine accessories and art work. Find our products at: 1034871 Joyce Ave, Powell River squatterscreekwines.com We’re excited about: Welcoming back loyal customers of Squatter’s Creek Wines and also making new friends that will be happy for years to come!
TOWNSITE BREWING’S ELEGANT NEW TASTING ROOM.
HOME GROWN 2017 • 9
Taste ale on the Lower Sunshine Coast Persephone Brewing Co. opened summer of 2014 Claim(s) to fame: An award winning line up of beers that we brew without pasteurization or filtering to maintain full flavour. We grow hops, cider apples and veggies. We also raise bees, using their honey in our Farmhouse Honey Ale, and chickens. What you make: Beer, Cider, community spirit and good times. Recent awards or recognition: Land Use Award from the BC Real Estate Association and an Inclusion Award from BC Association for Community Living as well as multiple awards for our individual brews. Drop in for: Tasting room, growler fills, picnic areas, Farm to Feast food truck, hop fields, apiary, duck pond, chicken coop and a developing apple orchard.
ABOVE: PERSEPHONE BREWING, IN GIBSONS, GROWS HOPS
Find our products at: BC Liquor Stores, private liquor stores, pubs and restaurants.
RIGHT: HARVEST AT BRICKER.
We’re excited about: Every beer we brew, our new dry hopped cider, the continual sustainable development of our beer farm and our growing community involvement.
Gibsons Tapworks Opened February, 2017 Claim to fame: We are a microbrewery lounge and community hub. We aim to create a reflection of our community in the beer we serve and the company we keep.
The Bricker Cider Company opening June 1, 2017
What you make: Right now, we have five beers that we brew onsite: Lower G - brown ale; Hwy 102 - oatmeal stout; Sixteen - Vienna Ale; One Sailing Wait - IPA; Stormrider - new England IPA.
Claim to fame: Hopefully our cider!
Drop in for: Sampler flights, growlers, pints and sleeves. We serve some food and encourage guests to bring food in from local businesses including our food truck neighbor, nomadic kitchen.
Drop in for: A glass or a taster flight of our cider. We’ll also be serving sparkling apple juice for the kiddies.
Find our products at: Onsite and some local restaurants We’re excited about: Expanding our beer list and of course our first summer in Lower Gibsons!
10 • Powell River, BC
What you make: Apple Cider. We are planning three ‘core’ ciders and eventually a seasonal as well.
The 101 Brewhouse & Distillery Opening July 2017 Claim to fame: Owner Chris Greenfield demonstrated a strong domination at this year’s Persephone Crokinole tournament. What you make: Planning to make Ales, Lagers, Vodka, Gin Drop in for: Taster flights, glasses, growlers, full kitchen, guest taps, mixed drinks, live entertainment
Find our products at: Keep an eye out for us in Sunshine Coast establishments. Buy bottled cider and growlers from our tasting room.
Find our products at: Our taproom, and a few select accounts in the city (The Troller, Queens Cross, and The Wicklow), but we will soon be available in local stores and pubs.
We’re excited about: Getting our doors open. This has been a project in the works for the better part of the past three years for our family, so it’s very exciting that we’re opening!
We’re excited about: Gibsons! We are one of many cool new exciting business ventures starting up in Gibsons that are bringing a fresh sense of vibrancy to our quaint little seaside village.
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HOME GROWN 2017 • 11
Top Ten Reasons To Wear A Pollen Sweater 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
No pop bottles were hurt making Pollen Sweaters. You’ll be helping sheep stay cool in summer. The pure wool stays warm, even when wet. Non-itchy, and soft enough to wear next to sensitive skin. Machine washable and dryer safe at moderate temperature. We put the label on the inside where it belongs. Designed to layer smoothly under or over other garments. No offshore sweatshops. Ours is here at home. If it ever wears out compost it. Makes you 50 to 90% more handsome. (results may vary) Gluten free!
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Reap what we sew!
Blueberries
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12 • Powell River, BC
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From urbanite to farmer In oh, about a million not-so-easy but very-worthwhile steps. Meet a few who are ploughing through. By Isabelle Southcott
Emily Jenkins:
hard work, happy work
W
ant to be a farmer but don’t have any land? Get creative. That’s how Emily Jenkins did it. A decade ago, she moved to Lund armed only with a University of Victoria degree in geography and environmental studies, and an eightmonth market gardening course from the Linnaea Ecological Gardening Program on Cortes Island. “Property is really not that affordable and the lifestyle is not valued,” she said, noting the many road blocks she’s had to overcome to start a Community Supported Agriculture program, which kicked off last year. “It’s challenging to make a living from growing produce or food production since people are not willing to pay what it costs to produce it..” So that’s what she does. Now, Emily grows food on an acreage where she’s a tenant, on the property of a Southview Road couple who are not working their land, and at a small plot in Southview Community Garden. One resource, Emily explains, is the Young Agrarians network (youngagrarians.org), a Canadian organization that encourages Millennials to farm. She recently attended a conference organized by the network on Vancouver Island. Another resource, Emily explains, is knowing your community. Many older locals want to age in place on their
Simon Hollows photo
WHAT IS CSA? When someone signs up to become a CSA member, they do so at the beginning of the season and pay for produce up front so the grower is assured of that income. “This is when the grower needs that money,” explains Emily Jenkins, who started a CSA last year. “It creates a connection and commitment between grower and the member. Members know they will get produce during the harvest, and both the member and the farmer assume the risks.” “In this model you have more of an awareness of what it takes to grow food. CSA tries to reconnect the realities of food production.” “You can do all the planning you want but you don’t have control over Mother Nature. That’s a huge part of the humbling wonder of working with the natural world. As humans, we like to think we are in control but we aren’t. Those of us who live closer to the land have a greater awareness of that tenuous connection.”
“I really believe we need a paradigm shift, to recognize the true value of food and the integrity of the people who produce it.” - Emily Jenkins large properties, but they find they are not able to perform all the physical work that is needed to maintain a flourishing food garden. Education, says Emily, is so important for the future of farming. “I really believe we need a paradigm shift, to recognize the true value of food and the integrity of the people who produce it. Most people don’t realize how much work goes into growing a head of broccoli or a bunch of carrots.” “When people scoff at CSA or farmer’s market prices I think do you want to come to the garden with me and see what it takes? It should be a lot more!”
HOME GROWN 2017 • 13
Rachael and Dane Sherstad:
Be flexible Realtors advise on finding the right agricultural land fit
Realtor Kathy Bowes recently sold an 8.82 acre piece of raw land north of town to a young couple with three children. The couple was drawn to Powell River from the lower Sunshine Coast because they loved the feel of the town and the strong sense of community offered here for their children - but also practical reasons, says Kathy. “They were delighted with being able to afford a larger piece of land, build a home and grow their own food,” she says. “Purchasing an acreage on the lower coast was out of their financial realm.” Buying agricultural land can be difficult, says Neil Frost, president of the Powell River Sunshine Coast Real Estate Board. First, the down-payment on raw land is much higher than on property with a home on it; in some cases banks can require up to 50 per cent down. Second, there isn’t a huge inventory of good agricultural land for sale here. And third, the choice is narrowed to the buyer’s price range. Those who can’t find the acreage they originally wanted may lease land, or realize they can grow enough food for themselves on a smaller plot, said Neil. “I think large food gardens, community gardens or a group of people growing and trading what they’ve grown with each other will be more the trend in the future,” says Neil.
14 • Powell River, BC
W
hen R achael and Dane Sherstad were living in Squamish they decided they wanted to farm. “I was in graduate school at UBC and the plan was to live in Squamish and farm but it was too expensive there.” The Sherstads visited Powell River and found property to buy in 2015. “This is part of the old Lambert farm,” explained Rachael pointing to the old homestead. “There’s so much history here. As soon as I mention where we live people have all these wonderful stories they want to tell us.” The Sherstad’s have big plans for their 20-acre property. “It’s primarily wooded,” she said as we walked from the house to the fields where Dane was busy planting. The couple has two hoop greenhouses with tomatoes, peppers, eggplants, broccoli and kale starts. Three fields are prepped to grow squash, cabbage, broccoli, beets, onion, lettuce, zucchini, spinach, chard, kale, cucumbers
and potatoes. “We also have logs inoculated and across the bridge there will be a spot to grow mushrooms,” she said during our tour. The Sherstads are enjoying their new lifestyle as full time farmers. “It’s pretty fun. We’ve been talking about it for a long time,” she said. With a background in outdoor education, the couple, who are originally from the United States, worked for NOLS (an outdoor leadership and expedition school based in Wyoming) for many years. “We wanted to transform into food, food security and the culture around that and work more with the environment and know that what we are doing is good for the environment.” Dane and Rachael struggled with big life questions before transitioning into farming. “Do we take this new risk or do we work our way up in the outdoor education world?” In the end they decided their skills and experience from outdoor educa-
duo thrives on heritage in Paradise Valley “There’s so much history here. As soon as I mention where we live people have all these wonderful stories.” - Rachel Sherstad tion would help them with this new venture, Paradise Valley Produce. “We like to think the time we had with outdoor education has set us up for farming. We’re used to hardships and challenges,” said Rachael. This year they plan to focus on Farmers Markets and explore whatever other opportunities they can find. Next year, they plan to transition to Community Supported Agriculture and Community Shared Agriculture, models that are quickly gaining momentum in Powell River. “This is about shared responsibility and shared risk,” said Rachael. “We’re excited about this.” Short-term plans include building a
processing hut and bringing water and electricity to the greenhouses. The Sherstads love how Powell River supports agriculture. They also love where they live. “We love being close to town but removed at the same time. We can bike to town or walk to the airport from our farm,” said Rachael.
ABOVE — The Sherstads, both outdoor educators, bought the old Lambert farmstead in 2015. They’re working the land for the first time in many years. BELOW — The couple is clearly having a great time, despite grey skies and mud.
HOME GROWN 2017 • 15
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Where is
FOOD GROWING
in Powell River? The map and listings on this spread and the following show many places where food is growing in Powell River. Some of these growers produce food for particular customers or individual markets. Others sell solely through farmer’s markets. And a few sell directly from their farm gates. We’ve marked those who sell at least some of their products at the farm-gate with a magenta number on the map and on their associated listing. Are you a grower and not on the map? Let us know. Call Sean at 604-485-0003 or email sean@prliving.ca
16 • Powell River, BC
Little Wing Farm (1) 604 414-0383
Heritage breed chickens, eggs, greens, organic-fed pork. Available at Lund Farmers Market (Fri 2-5 July & Aug).
Hardpan Farm (2) Erin Innes and Simon Nattrass 2795 D’Angio Road 604-414-0972
Produce, eggs, pork. Serving Savary Island Farmer’s Market and the Lund Friday Market.
Okeover Oysters (3)
Oyster shore and net leases dot Okeover Inlet, some owned by independent individual operators and others by large corporations. However, because of shellfish food safety regulations, nearly all their product is sold through distributors outside of Powell River.
Barndance Farm (4&5) Kristi McRae and Paul Keays Emmonds Beach and Malaspina Road woodwitch@xplornet.ca Seasonal vegetables and salads. At the Farmer’s Market. Andtbaka Farm (6) Pat Hanson 2440 Lund Hwy 604 483-9890 Farmer’s Gate has poultry (chicks, point of lay chickens), naturally raised chicken, beef, pork, vegetables (in season year round). Abattoir and cut and wrap shop.
Bushmans Farm (7) 8556A Plummer Creek Road 604 483-3700 Organically grown fresh produce and free-run eggs. Hothouse tomatoes, cucumber, lettuce, broccoli and much more.
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Hatch-a-Bird Farm (8) Helena & Peter Bird 6603 McMahon Avenue
Routes to Roots Edibles (13) Julia Adam and Rob Hughes King Avenue 604 483-1143
Lisa & Mike Daniels 604 483-3061 windfallfarm@shaw.ca windfallfarm.ca
The following growers are found on the map on the next page...
Glade Farm (10)
Cranberry Farm (14) Carol Battaglio 6650 Cranberry Street 604-578-1199 carol.battaglio@gmail.com
Organic vegetables, eggs and limited meat products. Windfall Farm (9) Certified organic: garlic and poultry. Range reared: pork, beef and lamb. Wendy Devlin 604 483-9268 wenmex@shaw.ca 6834 Smarge Ave Interested in raising fresh eggs, meat, milk, vegetable, fruits, seeds and herbs? Wendy offers gardening, animal husbandry, food classes for individuals and groups.
Morrison’s Farm (11) 6619 Sutherland Avenue 604 483-8939
Productive farm on a single acre in Wildwood. A focus on biodynamic farming. Don and Audrey sell at the markets all year long - the Farmers Market May-Sept and the Uptown Market the rest of the year. Wide variety of produce, specializing in tomato, carrots and salad mix. Berries and seasonal fruit.
Serendipity Rabbitry (12) 6505 King Ave 604 483-9902 jaxhuddleston@me.com serendipityrabbitry.blogspot.ca Providing processing services for rabbit breeders. New Zealand rabbits. Point person for locating live animals for pets or breeding.
Produce and gardening services.
Free range eggs. Fruits and veg. Hops for Townsite Brewing.
Mayana Adar Family Farm (15) The de Villiers family Paradise Valley 604 489-0046 ingriddevilliers@telus.net
Organic fed, free range, soy free eggs and chicken. Grass-fed lamb and beef.
Creekside Farm (16) Alan and Kathy Rebane 7812 Valley Road 604-485-7737
Offering free range eggs, broilers, Berkshire pork, beef and some produce. Roger and Kathy Hodgins (17)
7819 Valley Road 604 485-7025 holidayfarm@telus.net fb.com/HodginsFarm
Horse and cattle hay, sweet corn, tomatoes, peppers, grass-fed beef.
Texada Island Farms Blacktail Farm Debbie Shapter and Richard Gilbert 6268 Shelter Point Road Texada Island 604 486-6911 Eggs, asparagus, garlic, lavender and other produce. Woodhead Farm Brad & Dawn Hughes Texada Island 604 486-7529 At 103, one of BC’s oldest generational farms. Beef, meat chickens, Christmas turkeys, eggs, walnuts, carrots, basil, squash, corn, tomatoes, zucchini, beets, peas, potatoes, onions, lettuce, beans, raspberries, blueberries, figs and heritage apples. Available by private order or at the Texada Market.
Woodlot Mushrooms John Whitehead Texada Island 604 483-1680 whiteheadwoodlot@gmail.com
Shiitake mushrooms, fresh and dried available at the Texada Farmers Market.
Welcome Harvest Farm Dave, Branka & Jillian Murphy Texada Island 604 486-7137 welcomeharvestfarm.com
Organic vegetables and blueberries. Organic hog (organic pork cuts, sausages, ham and bacon.) Breeder of registered Morgan horses. Manufactures all natural and organic fertilizers. Also welcomes farm stays.
HOME GROWN 2017 • 17
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Paradise Valley Produce (18)
3959 Padgett Road info.paradisevalleyproduce@gmail.com A 20-acre parcel of the old Lambert farm. So far 0.8 acres in production growing a variety of produce. Mushrooms to come. Hammil Hill Farm (19) 3674 Padgett Road 604-485-7784 Free-range eggs, flowers, seasonal vegetables, berries and fruits, including asian pears. Squash and pumpkins in the fall. One Tree Farm (20) Wilma and Matt Duggan 3527 Padgett Road 604-485-3956 wilmaandmatt@shaw.ca
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Organic fed free range eggs, pastured organic fed broiler chickens, and blueberries.
The Hometown Farm (21) Gordon Wilson and Judi Tyabji Verkerk Road Mutton and lamb products. Sausages and meat available at the Chopping Block. Pacific Ambition Seafoods (22)
Myrtle Point Heritage Farm (23) 8679 Gaudet Road 604-487-0501 myrtlepointfarm@gmail.com fb.com/Berkshirepork
Free-range, heritage livestock, including Berkshire pork, old-fashioned smoked ham, sausage and bacon. Heritage chickens, turkeys, chicks and eggs. Seasonal produce. Dairy goats. Handmade organic goat milk soap, creams, and raw honey.
Mr Kristensen’s Farmgate (24) 9269 Kristensen Road 604 487-9187
Monday - Saturday 10-noon and 1:30-5 pm June thru November. Pumpkins, potatoes, peas, beans, beets, carrots, onions, broccoli, squash, corn, blueberries and more. Periwinkle Farm (25)
a d n A n
Fran & Simon Cudworth 604 628-7846 periwinklefarm@gmail.com lifeatperiwinkle.blogspot.com
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Baby doll sheep (lambs for sale and wool), fresh milled organic flours and mixes.
Black Point Nursery (26) Calum Malcolm 9472 Hwy 101 604-414-7961 fb.com/Blacktailnursery9472
A D A X TE AND ISL
Doug and Christine Mavin 3128 Padgett Road 604 485-3522 pacificambition.com
Commercial fisherman Doug Mavin serves up freshly caught halibut, lingcod, snapper, sockeye, crab & prawns. See your fish come aboard at pacificambition.com
18 • Powell River, BC
Apples in season. Apple trees available in winter and spring. Custom grafting. Future cidery.
Oma n Opa’s Farm (27) John & Mary Ann Taves 2403 Donkersley Road 604 487-9953 Mainly strawberries, available at Kelly Creek Garden Market on Friday nights and at Ecossentials. Also raspberries, cucumbers and tomatoes at the market in season. NIMH Farm (28) Roly & Cindy Demeester Corner of Donkersley Rd & Hwy 101 South 604 487-0445 Farm gate sales for organic eggs year round and organic produce in season. Limited orders for chicken, rabbit, duck and goat. Bamboo plants and poles. Many Hats Farm (29) Zoe MacBean and Valerie McKeen Top end of Donkersley Road 604 414-9427 zepicurious@gmail.com Eggs (chicken & duck), heirloom vegetables, fall vegetables and winter squash, culinary herbs, mushrooms, live heritage poultry, pack goats, handspun wool, live lamb sales, and all breed sheepherding lessons. Sunshine Coast Aquaponics (30) 604 578-8147 jeffkier57@gmail.com 2221 Swede Bell Rd Fish and plants together in a constructed, recirculating ecosystem utilizing natural bacterial cycles to convert fish waste to plant
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nutrients. Growing greens, tomatoes and garden vegetables. Also selling eggs, honey and seasonal fruit. Tilapia and white sturgeon. Eternal Seed Garden Centre (31) Gary & Ellen de Casmaker 2309 Zilinsky Rd (at Hwy 101) (604) 487-1304 www.eternalseed.ca
Growing strawberries and blueberries. Stop by the country store for coffee and baked goods, too.
Funky Beets Farm (32) 10129 Kelly Creek Road 604 414-7292 fb.com/funkybeetsfarm.ca robgilchrist1@htomail.com
Amy and Adam Watson 2816 Maywood Road redwellfarm.com Chicken, turkey, duck eggs, chicken eggs. Rusty Gate Berry Farm (37) Mike & Denise Nicholson 2575 Maywood Road 604-740-7215 rustygateberryfarm@gmail.com
Greenhouse nursery offers annuals, perennials, shrubs, trees and ornamental garden products in addition to plant starts from locally grown heirloom seed.
Spinach, bok choy, asparagus and other produce, eggs, chicken and pork. At the farm gate, the Kelly Creek Market, or the Farmers Market.
Wolfson Creek Farm (33) Patches & Tera Demeester 10445 Kelly Creek Road 604-487-1747 wolfsoncreekfarm@hotmail.ca fb.com/wolfson.farm Beef, pork, lamb, chicken, duck, rabbit, eggs and seasonal vegetables. Coast Berry Farm (34) 10084 Nassichuk Road 604 487-9788 coastberrycompany.com
Family Farm B&B (35) Jessie and Eric Peterson 2590 Oxford Road 604 487-0544 @familyfarmpowellriver familyfarmbb.com
Eggs year round at the farm, at markets, and at the Top Shelf Feed. Produce in season. Bed & breakfast. Red Well Farm (36 )
U-Pick or buy fresh blueberries late June to early August.
Ed’s U-pick Blueberries (38) Brenda and Ed Audet 11106 Morton Road, Lang Bay 604 487-4235 U-pick blueberries since 1999, boasting about 1200 bushes with varieties including Blue Crop, Patriot, Toros, Chandler, Reka, Northland, Nelson and Spartan. Open late June til August. Call for updates.
Stillwater Farm (39) Carlos Williams (39) 12188 Highway 101 604-487-0704 carlosdubya@hotmail.com Wool and seasonal organics Backachers Farm (40) 1963 Roberts Road (604) 487-4250 @BackachersFarm 74 blueberry bushes that produce far more than the family can eat! Blueberries for sale in season. Maude Bay Ranch & Retreat (41) Jackie McRae maudebayretreat.com 604-487-1098 Third generation farm established in 1888. Sells cattle, sides of beef and ground beef. Hay when available. Recipient of Century Farm Award. Lois Lake Steelhead (42) 604 487-9200 agrimarine.com Locally raised and OceanWise™ recommended, Lois Lake Steelhead is a favourite menu item in many high-end national chain restaurants. You can enjoy Lois Lake Steelhead at many local restaurants such as: Savoury Bight, Tree Frog Bistro, Base Camp and Laughing Oyster. You can also buy Lois Lake Steelhead at the Chopping Block.
HOME GROWN 2017 • 19
Native Nootka Rose
(Rosa nutkana) Large pink flowers, 4-8 cm. Fruits; Purplish – red, round “hips” 1-2 cm across. Branches of all species of wild rose, along with skunk cabbage leaves, fern fronds, pine needles, or salal were sometimes put in steaming pits, cooking baskets and root storage pits.
Uses: In spring, the tender young shoots were sometimes eaten. The branches or strips of bark were boiled to make a tea used as an eyewash for cataracts or to enhance eyesight.
Skunk Cabbage
(Lysichiton americanus) Grows in swamps, muskeg, wet areas in muck. The bright yellow flowers come up early in the spring and then the leaves take over, growing fast. Uses: The leaves were used for lining berry baskets, also for drying berries on, and lining the cooking pits for steaming foods such as salmon and clams. Skunk cabbage was only eaten when other food was scarce in spring, before the salmon arrived. In order to be edible, the plants had to be roasted or steamed. The leaves could be used to cup drinking water in as well as to hold other food. Skunk cabbage contains antigenic properties. The root can be used to treat conditions such as: asthma, bronchial infections, pain, inflammation, whooping cough and diabetes. Warning: the use of this plant should be done with extreme care.
Stinging Nettle
(Vertica dioica) Perennial from strong spreading rhizomes. Leaves and stems covered with stinging hairs.
Will grow to one metre high. Flowers are greenish, tiny in dense dropping clusters. Stinging nettles grow in meadows, along stream banks, middens, slash piles and road ways. The stinging hairs are hollow and
20 • Powell River, BC
when broken, emit formic acid, causing an itchy rash on skin. Uses: The highly nutritious plant was eaten by coastal and interior peoples. It makes delicious soup and leaves when very young can be used in salads. The fibers of this plant are very strong and fine and were used in making nets, snares and other items. Warning: Use good gloves when picking and handling stinging nettles!
Common Dandelion
(Taraxacum officinale. Family: Asteraceae) Perennial herb with milky juice. Flowering stems 5 to 60 cm tall, flowers yellow and like a ray. The young leaves can be eaten raw in salads or used in stir fries. Young roots can be cooked and eaten as a vegetable, or dried and ground to use as a coffee substitute. Wine can be made from the flowers. Dandelions have deep taproots and the whole plant contains a milky fluid known as latex.
Uses: Although its generally regarded as a weed, this plant has many uses, both culinary and medical. It is a scientifically proven diuretic and laxative, and has been used as a tonic to treat rheumatic problems and also as a blood purifier.
Healers Western Coral Root
(C. maculata ssp. maculata) Perennial saprophyte up to 50 cm. Usually found in forest shade. These are saprophytic orchids and they get their nutrients from organic matter, thus they lack green color. They are found from Prince of Wales Island and South to California. Uses: The orchid’s stems have been dried and brewed as a tea for such maladies as colds, pneumonia, and skin irritation.
Wild-growing flora offer much more than pretty petals. From medicine to fabric dye, Rod Innes and Debbie Dan are rediscovering traditional uses.
I
n 2004, I really got interested in plants when a friend wanted me to photograph the Alaska Rein Orchid, which he’d found below some bluffs at the University of British Columbia. UBC was just starting a new website on native wild plants (to educate the public and document them) given the alarming rate of plant destruction.
I began to submit my photos to www. eflora.ubc and now have some 500 images on that site. This is all volunteer of course. I’ve always loved nature and never fail to be thrilled by what I encounter on my hikes in our beautiful area. What a journey this has become! - Rod Innes
Dull Oregon Grape
(Manonia nervosa) An evergreen shrub, producing cascades of yellow flowers, which fruit into edible blue berries, tasting a bit like grapes. The bark and berries were used medicinally for liver, gall bladder, and eye problems.
Uses: The berries can be mixed with other berries to make beautiful jelly. Salal berries are a good choice to mix with the Oregon grapes. They can also be made into a wine. As with Cedar and other plants, a dye can be made from the roots and bark, and was used by the First Nations people to dye baskets and other items.
HOME GROWN 2017 • 21
Summer’s Coming
The Boardwalk Restaurant • Lund
$15 off Orchard Breezin’ Local casual food! All local seafood all summer!
• 15 different fruity flavours • Half the alcohol. • Light & refreshing • Valid May 1 - 31 • Made on-premises only
85% of our menu is now grown and harvested here!
Squatters Creek Wine & Designs
“Why local? It's all about the flavour!” – Chef Roy Blackwell
Your winemaking headquarters at Crossroads Village
Open daily 11:30 – 9:30
Kelly Munday • 604-485-7775 squatterscreekwines@gmail.com squatterscreekwines.com
Courtesy wheelchair available
604 483-2201
OUT ON A LIMB FORESTRY INC. Powell River’s sustainable berry farm and market Find our berries at Safeway, Save-On Foods (across BC!), Ecossentials, Mitchell Brothers, Quality Foods, the Farmer’s Market, Coast Fitness, and at the farm!
While out at the farm to get your fresh berries, stay for ice cream and a berry treat! Our Country Market serves a variety of specialty coffees, teas, smoothies and baked goods.
Ask us about mulch and why tree pruning and the chips produced are great for your garden! Certified Faller Tree Care Services Danger Tree Risk Assessor Fully insured & ISA Certified Limbing, Pruning & Removal Windfirming Chipper & Clean-up Services Wood Chip & Mulch Sales Free Estimates
Open in early July 10084 Nassichuk Road • 604-487-9788 facebook.com/coastberrycompany
www.coastberrycompany.com
22 • Powell River, BC
Serving Powell River for more than 20 years
Zhenya Lewis (604) 487-0796
The
Market
Local Specialty Foods Fresh Pasta
Fresh Baking Fair Trade
Gluten Free
European Specialties Kitchen Gadgets Handcrafted
Custom Gift Baskets Open 10am til 4pm Tues to Saturday #201 - 4741 Marine Ave 604-413-0903 or 604-413-1004
By Isabelle Southcott
Many locals will remember the sulphuric, rotten egg smell hanging over Townsite, Wildwood and Cranberry from years gone by. Carbon particles from burnt hog fuel spotted sheets hung out to dry on clothes lines. The mill supplied a car wash so employees could scrub “particulates,” or air-born grime, off their vehicles at the end of a shift. The origin of the smell was MacMillan Bloedel’s new kraft mill, built in 1966 to produce high quality pulp. For 35 years, the whole municipality smelled like dirty diapers. One day, someone declared the offputting smell was actually “the smell of money,” and the phrase stuck. Although the kraft mill closed in 2001, the smell of money didn’t go away; it simply changed its odor. My early morning runs through the Townsite expose me to the new scent. I often smell a distinctive sweet, skunky aroma coming from some of Powell River’s beautiful historic homes and apartments. It is the smell of cannabis. Marijuana isn’t just a recreational drug. It’s also used for a myriad of medicinal purposes. Ask someone who takes it to sleep, to help with stress or uses it for pain, and they’ll tell you it works. Love it or hate it, marijuana is here to stay – and both growing and selling it has become an underground foundation of the 21st century local economy. Despite the industry’s current legal quagmire, it’s likely the distinctive sweet smell will soon become Powell River’s official new smell of money. Canada is set to legalize the cultivation, sale and consumption of both medical and recreational marijuana by July 1, 2018. So businesses are preparing themselves for the change. There’ll be new official opportunities and revenue streams. The Parliamentary Budget Officer’s office estimates sales
tax revenue from legalized pot could be as much as $644 million in 2018 – an amount that will be split between the provinces and the feds. A few years ago we didn’t have a single marijuana shop in town. Today we have three. Additionally, there’s a hydroponics shop that provides supplies for growers. Existing stores, too, are diversifying to accommodate new opportunities. With the mild climate, Powell River and Texada Island boast an ideal climate to grow marijuana. Canada’s new legal leaf could become the crop of the future. Shortly after moving to Powell River in the early 1990s, I was invited to a house party. “Beer or toke?” my hostess asked, as she passed me a joint. I was stunned by the openness of the West’s attitude about marijuana and remember thinking how so many treated marijuana the same way we treated beer back home in Nova Scotia. As a reporter for the Powell River News, I accompanied the RCMP on helicopter rides as they searched for outdoor mari-
Canada 150, eh? Powell River 420!
The smell of money juana grows in the fall and learned how the bright green plants stood out of the dark green rainforest. And I remember feeling sick from pot plant fumes as we rode home in a vehicle filled with plants destined to be burned. Powell River still has “the smell of money.” But today, it no longer smells like dirty diapers. Instead, it smells like sweet skunk. Sweet skunk. Hmmm, this could be a new business opportunity. Sweet skunk perfume. I can already smell the money.
HOME GROWN 2017 • 23
Q 24 • Powell River, BC
ueen The bee
After three fateful bee encounters, Donna Moseanko is here to nurture Powell River’s nascent hive culture.
I
Photo by Donna Moseanko
By Pieta Woolley
t all started several years ago, at her father’s homestead farm in Ryder Lake, near Chilliwack. He was in his 80s, and still keeping bees. The family had gathered for his birthday one year, on the May long weekend, dining outside. As often happened at this time of the year, the bees swarmed and landed on a nearby plum tree. A neighbour cut the branch to ease the bees’ transition into an empty hive box. Without the protection of a bee suit, while her father brought out the box, Donna Moseanko held the branch they’d swarmed on – thousands of bees crawling on each other in a drooping, buzzing mass. Donna found herself utterly transfixed. “I was holding this stick, watching, and all the background noise seemed to disappear,” the long-time carpenter recalls. “There was just the movement of the swarm, the smell of honey and the feel of warm sunshine. They were so vulnerable in their swarm state. It was just magic. I fell in love with bees in that moment.” While living near her aging father, she learned a little about caring for bees. Later, she moved to Port McNeill to help her cousin as his lung disease advanced - idiopathic pulmonary fibrosis. While working maintenance at the hospital there, she sought out the local beekeeper. He showed her his collection of 75 hives, dispersed in cut-blocks throughout the forest for fireweed honey. He taught her beekeeping fundamentals as they drove and worked side-by-side. Just weeks after they met, his vehicle collided head-on with a logging truck. He sustained severe whiplash, unable to use his arms and leg and was hospitalized. Saddened by her cousin’s passing, she volunteered to feed and manage the bees for him until the end
of the honey season. The next year, she moved to Ontario, to “nanny” her one- year old granddaughter. “Except I was still interested in honeybees,” explained Donna, with a twinkle. She bought four hives, got bored, soon acquired 25 more. Eventually, she had 35 hives to overwinter keeping them on an organic farm nearby. Her daughter “fired” her, she said,
“All the background noise seemed to disappear. There was just the movement of the swarm, the smell of the honey and the feel of the warm sunshine.” - Donna Moseanko for being unavailable. The bees were her passion! The following spring, she sold her beehives and moved to Powell River. Here, Donna has 11 hives. Over the Christmas holidays, she started up a local Facebook group “Powell River Backyard Beekeeping.” More than 100 locals have joined. Some are experienced apiarists, some have never worked a colony of bees. They meet monthly, and members come together and share their skills and knowledge. Bees, who are responsible for pollinating crops worldwide, are dying. Nearly half died in the United States since 2015. Is it the neonicinoids in pesticides? Global warming’s impacts? The Verroa mite, which recently arrived among Powell River’s bee populations? The urgency to nurture bee populations and beekeepers is part of what drives Donna. But it’s also the bees themselves. “They’re a mystery,” she said. “Oh, and the honey is a sweet treat!”
HOME GROWN 2017 • 25
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26 • Powell River, BC
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Three squash(ed) stories and Marie Forsyth’s giant hubbard spray, which has not yet been approved for use in Canada. She picked up a bottle of Spinosad when she was visiting Michigan to try out this summer.
SWD still pesky
Soft fruit of Powell River, beware. The Spotted Wing Drosophila, or “SWD,” is a sneaky beast that beat the cold-snap this winter by laying low in wood piles and under house siding. Expect them again in cherries, raspberries, blackberries and more. L a st yea r, t hey were joined here by the Apple Maggot Fly, which of course burrows into apples, destroying them from the inside. Margaret Cooper, past president of the Garden Club and keen SWD watcher, said she’d hoped urgent action would stifle their populations. “Despite our valiant efforts, we have not been able to beat the SWD,” she said, noting that the club has been urging locals to
Farm groups unite After decades of functioning on their own, two local Powell River farming organizations formally amalgamated in February 2017. T he Powel l R iver & District Agricultural Association (PRDAA), founded in 1933, existed for the purpose of supporting regional agriculture, rural farming and urban food security. Both the Powell River Open Air Farmers’ Market and the Powell River Fall Fair functioned under the sponsorship of PRDAA. The Powell River Farm-
New ag ed program
freeze, boil, microwave, and solarize their larvae, when found. “They are such prolific breeders and get into the blackberries. It’s a losing battle here because of the blackberries.” Cooper still advises gar-
deners to pick fruit early, and often, pick gardens clean, and store fruit in cool places. But she also has realized its not enough. SWD is likely here to stay. Hope comes in the form of a new organic-compatible
ers’ I nst it ute (PR FI ), founded in 1915, initially had a unique and targeted mission to assist farmers to purchase dynamite. At that time it was illegal for individuals to buy the explosives needed by farmers to blast and clear stumps as well as to improve conditions necessary for a permanent and prosperous community. Decades later a decision was made to eliminate the overlap, duplication and similarity between the Boards and members of the two groups; now, after months of discussion, the Powell River Agriculture
and Farmers’ Institute (PRAFI) is reality. According to former Vice-president of PRDAA and current manager of the Farmers’ Market, Juhli Jobi, negative comments regarding the amalgamation of the two groups haven’t been a major issue. Instead, she says, it is seen as a ‘unifying’ move for the extended agricultural and farming communities in Powell River and another measure directed toward the continued success of the upcoming generation of farmers. One of the first initiatives of PR AFI was the
Farmers, do you desire new skills? The City of Powell River and the Province of BC have created a new, $125,000 Sustainable Agriculture Training and Development Program. The intention is to increase food production here on the upper Sunshine Coast. Courses and entrepreneurial supports will be the backbone of the program. More information will become available as the local steering committee completes a business plan and finds a facility.
formation of committees to provide direction for a locally operated seed bank, Seedy Saturday, bulk buying of commodities, Powell River Farmers’ Market and the annual Fall Fair “In order to move forward we need to look to the future; we can’t live in the past. This is a positive move, bringing together many different people with a targeted focus for a single agricultural organization that will support farmers and farming in Powell River.” - Linda Wegner
HOME GROWN 2017 • 27
Powell Lake Floating Garden By Margy Lutz
M
y husband Wayne and I live in a float cabin on Powell Lake, “up the lake” as locals say. Living here has been the most exciting experience of my life. I love to garden, but my lake surroundings make it a little difficult. Our good friend John, who also built our cabin, came to the rescue. He created a special float to give me the “land” I needed to create a garden. He lashed together a dozen cedar logs (they float the best) and installed four 1x2-metre raised beds on top. Up at our cabin, we have mostly exposed granite cliffs. To get enough soil, John had to tow the garden float to the south end of the lake and fill the boxes with topsoil from a contractor in town. Then, the completed garden was towed for two hours back up the lake and installed on the log breakwater that surrounds and protects our water lot. My dream of gardening for harvests of lettuce, spinach, kale, chard, carrots, onions, beets, radishes, strawberries, herbs, and even asparagus became a reality. I keep the garden tied to the breakwater most of the time. That keeps my maturing plants away from shore and hungry critters
28 • Powell River, BC
like mice, squirrels, and packrats. I use a simple pulley and rope to bring the garden next to our cabin’s deck when I want to plant, weed, water, or pick something for supper. A kick and pull sends it back out to its protected spot. A solar panel runs a boat bilge pump with a hose attached so I don’t have to bend and dip water out of the lake. Porous heavy-duty mesh cloth covers the bottoms of the garden beds, which stay just above the lake surface to allow for drainage. I plant my kitchen garden just like you would on land. I just have to be careful not to put anything in the soil that would be harmful to the water, which we drink. The first pickings begin in June. As I harvest, I replant for fall. Carrots, beets, chard, kale, and Brussels sprouts stay in the ground through winter for fresh additions to our meals. I expand my garden space by using pots on the cabin decks. Here I grow potatoes, zucchini, cucumbers, peppers, tomatoes, peas, beans, blueberries, and rhubarb. We eat most of our produce fresh, but I dry herbs and preserve some of our extras for winter meals. My floating garden shows that you can garden just about anywhere as long as you have some good soil, water, sunshine, and loving hands.
HOLE IN THE WALL — To read more about this unique floating garden, visit the Powell River Books Blog at PowellRiverBooks.blogspot.com and select the “Gardening” category.
HOME GROWN 2017 • 29
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EAT LOCAL SHOP LOCAL ENJOY LOCAL BE LOCAL You live here. But do you LIVE here? Support local businesses. Get out and enjoy all that Powell River has to offer!
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100% Locally Owned. 100% Home Grown.
30 • Powell River, BC
Make it to the
Markets Powell River Farmer’s Market
Texada Island Farmers’ Market
When • Saturdays 10:30 am to 12:30 pm and Sundays 12:30 to 2:30 pm., end of April through September. W here • E x h ibit ion Grounds in Paradise Valley What • Celebrating 30 years this summer! Start your weekly shopping at the Farmers’ Market. With live local music and a vendor in every stall, this market offers a wide variety of local produce, meat, eggs, bedding plants, cut-flowers, prepared food, countr y baking, honey, teas, soaps, wood crafts and ceramics and more. There’s a sandbox and toys for the kids to enjoy and even a miniature train that runs Sundays.
W hen • Su nd ays f rom noon until 1:30 pm from June 2 until September 15. Music every Friday night from 5 til 7 pm. Closed for Blackberry Fest and Logger Sports. Where • At the ball field in Gillies Bay. What • Baking and crafts galore! Lunch is available.
Lund Co-op When • Friday afternoons from 1 to 4 pm, summer. Where • On the Lund water taxi lawn What • This north-of-town market sells loca llyproduced food including produce, Class B meats, eggs and honey.
Uptown Market When • Saturdays from 10 am to 12:30 pm, starting up again in October. Where • At the Community Resource Centre
Kelly Creek Garden Market When • Friday nights from 5 to 7 pm, June 2 to September 15. Where • Next to, but not associated with, Kelly Creek Community Church. What • Stock up on your favourite vegetables, grab some bread, find some goodies, check out the crafts, try something new and enjoy the live music!
Savary Island Market When • Tuesdays 11-1 during July and August. Where • 2778 Brian’s Way at La Hacienda. What • Fresh produce from Lund Farmer’s coop, fresh bread and other baking, local artisans, lemonade, barbecue lunch. It’s a social event and islanders can get fresh food without a trip to the mainland.
For the healthiest food, grow it yourself. We can help.
Gardening and growing expertise Lawn maintenance expertise Composting expertise Seed starter kits Fertilizer Plants Seeds Trees
Microgreen trays and heat pads Lasagna gardening advice Garden decor Pest control Potting soil Bulbs Tools Pots
And there’s always more in store.
Who knows better
than Mother Nature?
Ask us about hydroponics equipment, supplies and expertise! Sign up for our newsletter to get tips and advice, and be the first to know about sales and special events. mother-nature.ca
MotherNaturePowellRiver
7050 Duncan Street
mothernatureGHP HOME GROWN 2017 • 31 604.485.9878
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t. Don’t do this. Really. It’s not worth it. Call us instead.
Industrial & Residential Falling Danger Tree Removal Clean-up/Chipper available Topping, Limbing, Pruning