Tag Archives: thenewfarm

Solve It With Salad

Partnership between iQ Food Co, The New Farm and 100km Foods

hands holding a pile of salad leaves

Regenerative agriculture. A term that holds a world of possibilities for addressing climate change. 

We’ve talked about this before with Gillian Flies from The New Farm, one of our first farm partners to transition their farm to using regenerative agriculture methods of land management. We encourage you to read the full piece here. But the gist of it is: regenerative agriculture is a land management system that goes beyond operating at carbon zero and, instead, works to capture carbon in the soil, making it a carbon negative operation. Carbon gets sucked back into the soil, and we reduce the amount of carbon in the atmosphere.

This is really good news for the planet. As Gillian has pointed out, the potential regenerative agriculture holds to help combat climate change can be replicated the world over. Many farmers are already positioned to transition towards using these farming practices, and Gillian is hard at work educating other farmers in the Ontario region on just how to go about this.

But now, let’s talk about the other side of the equation.

a field of salad greens

What can restaurants and retailers do?

As it turns out, restaurants, and the Chefs who lead them, can do a lot. A critical way that restaurants and retailers can support regenerative agriculture is by putting those products on their menus and in their storefronts. And since restaurants and retailers have hundreds of customers a day, it’s also an amazing opportunity to educate and create awareness around this innovative method of farming.

Christine Flynn is the Executive Chef of iQ Food Co. iQ is a Toronto-based group of restaurants and healthy takeout that put sustainability and seasonality at the heart of their decision making. They are long-time supporters of the work that The New Farm is doing. This week marks the launch of something very special: Solve it With Salad, a partnership between iQ Foods, The New Farm, and 100km Foods. The New Farm’s organic, regenerative (and REALLY tasty) greens take front row for their summer menu. And they give consumers a choice: they have a suggested menu price that encourages diners to fully support regenerative agriculture!

two women walking through a field

The Solve it with Salad initiative gives a choice to individuals to make a difference with their dollars in a direct way. 100km Foods very carefully source identifies every product, and we go pick up at The New Farm ourselves. We deliver these greens to the iQ Foods locations the next day, so be assured of two things: they are SUPER fresh (hand harvested only 24hrs before!) and guaranteed regenerative.

Chef Christine tells us, “Our hope is that our guests support us in supporting the New Farm, and that we can share our successful model of farmer – distributor – retailer and have it replicated not just nationally but globally.”

This initiative is the start of something new. We can begin with these smaller, every-day choices as individuals about the kind of agriculture and distribution model we support. Because, let’s not forget: thousands of individual choices add up to make a very meaningful impact!

A huge thank you to Christine Flynn for the information and photos! Photograper for the shoot: Brilynn Ferguson.

Written By: Genrys Goodchild

Hail, storms, rainbows and sunshine. All in the same afternoon. What does this mean for the 2017 growing season?

Last summer in Southern Ontario, we had a drought. The yields from that year were affected – some of our farms lost thousands of pounds of potatoes because of it.

This year, we have the opposite problem: weeks of unrelenting torrential downpours and hail storms.

Risks are inherent in any industry, particularly in agriculture. But these extreme weather patterns are predicted to become much more common. In this way, farmers are on the front lines of our changing climate. They know better than most that climate change is not a faraway future – it’s affecting us here and now.

What does it mean we can expect for this growing season? What does it mean long term for chefs and consumers committed to buying locally?

berries, ontario, barriehillfarms, blueberries

How Heavy Rains Affect Growth and Yield

First, lets address what this means for the 2017 growing season. Many of you use the Seasonality Calendar to get a sense of when products should come into season, and how long they’ll be around. We love that you use this tool, by the way!

This year, however, I’ve noticed lots of inquiries because products aren’t coming on as early as they have in seasons past.

When I spoke to farms about it, I noticed a pattern in their answers: the weather has affected growth and yield dramatically. Fields are flooded, hail has partially destroyed field crops, greenhouses are struggling to adjust to the lack of sunlight. Many of the products we’re eagerly awaiting have simply not had the conditions they need to be ready when expected.

I approached a few of our farms to get their perspective on what challenges they’ve been facing.

The New Farm told us that “this has been the most challenging spring weather we’ve experienced in 11 seasons of farming. The cold, wet weather has slowed down the growth of our vegetables and interfered with all the things we need to do to grow and deliver our produce — planting, weeding and harvesting. On rainy days we sometimes can’t work at all, and in the rare dry spells, we have had to work up to 15 hours a day.”

Sovereign Farms let us know that their “fields have had standing water at times but because we have very sandy soil, they aren’t completely waterlogged like some neighbours to the east of us who have more clay soil and are pumping their fields out.

Because its sandy on our farm, we have more erosion and get washed out in places. The soft wet soil prevents us from being able to drive the tractor over the area to rake weeds or plant on time and increased rain has been washing the nutrients down the soil profile much faster.

Lack of sunshine and cooler temperatures has delayed planting, growth and production in our fields, but lately the dark cool weather last week drastically reduced the picking quantities in our greenhouse.

The fluctuations in temperature and higher humidity make it hard to estimate settings and to keep optimum climate in the greenhouse to prevent mold and disease. The gusty winds with these storms has made it very difficult to properly vent our greenhouse as the wind at times has caught our roof vents and caused damage before the sensors can detect and react to the wind speed. This has forced us to limit or lock the vents closed in gusty winds even though it’s a hot day and the sun is shining. We end up babysitting the settings until a storm passes.”

The short answer is: we can expect that certain products may be delayed in when they come on, and that overall, yields might be lower.  Also, farming is really hard.

So what is in store for the rest of the growing season?

We all know predicting weather is a tricky business, and having an accurate forecast each DAY seems to be a tall order. But over all, it’s estimated to be a summer of ‘changeable weather patterns.’ It is unlikely to be as hot and dry for the rest of the summer as last season, and though rainfall is expected to be nearer to normal, it is highly variable region to region. That’s why some of our farms have been more affected than others!

peas, lennoxfarms, localfood, ontario, farmer, dirt, hands

Buying locally long term

Now that you know how 2017 has been and may continue to be affected by the weather, what are the broader implications for purchasing local food?

  • It means that we need to stay connected to how weather patterns are changing over time, to understand what this means for the types of food we can grow and how long those seasons will be.
  • It means that we all need to push ourselves – farmers, distributors, chefs, and consumers alike – to be innovative, to be creative, to be flexible, and to adapt.
  • It means that buying from farms that grow a diversity of crops makes them more resilient to the risks associated with highly variable weather patterns.
  • It means that we must make an impact with our dollars – buy from farms where you know they are caretakers of the land, doing their utmost to regenerate the soil, rather than deplete it.
  • In the end, it means it’s more important than ever to commit to buying locally so that together, we can build a robust, resilient, local food system.

 

By: Genrys Goodchild