Galiano Club Blog

How did your garden grow this year? Maybe it’s still growing. Or, maybe life got in the way of those good intentions in the spring, the promising dance of dried seeds in the paper packet that got forgotten in the cupboard, and things never really germinated the way you’d hoped. With the dark damp days upon us it’s the time of year we tend to burrow down and take stock of where we’re at: what worked, what didn’t, and what might we do differently next time.

The Seed Library of Galiano (SLOG) would like to know how your edible garden grew and what seeds did well this year. One of SLOG’s goals is to increase island food security by collecting viable seed that flourishes in Galiano’s climate. That’s why SLOG only takes seed grown on Galiano, and why, we ask our donors to fill out some paperwork (we can help with that piece). SLOG is very interested in details like germination rates and growing conditions.

To help demystify the process of saving seeds SLOG and the Food Program are offering a free Seed Saving Workshop by Barry New. It will be held November 12th, from 11-1pm at the Community Greenhouse at the school garden. Barry will be sharing techniques and providing demonstrations on saving seeds for edibles such as tomatoes, peppers, grains, and other more difficult seeds. Please bring your questions, any seeds that need processing, and storage containers for your saved seeds. Paper bags and envelopes are best.

Whether you are a borrower of library seed, an avid gardener who has saved favourite Galiano-grown seed varieties, or a curious community member, we invite you to drop in to one of our four upcoming “check-in sessions” scheduled through November: November 4th, 12th, 17th, and 25th. All sessions are from 1-3pm at the Galiano Community Library in the Holahan Room. We’re hoping that residents who grew seed this year and are able to donate some to SLOG’s inventory will visit us and “check-in” their seed during these intake sessions. For the month of November SLOG will have a drop-off box in the lobby of the Community Library, where, during library hours, you may drop off saved seed along with descriptive information.

In closing, the SLOG Steering Committee is welcoming new members. As this is SLOG’s first autumn seed harvest we are turning our minds to receiving seeds from the community, integrating these new seeds into our existing inventory, and duplicating our seed collection for safe storage, creating a “back-up” collection. If this might be of interest to you, please consider joining our fun-loving group. All levels of knowledge are welcome. Any questions? Please contact Colleen at galianofoodprograms@gmail.com.

Do you like garlic? The Garlic Co-op is a group of garlic enthusiasts who collectively grow a few varieties of organic premium garlic, with scapes, in a large, shared, sunny plot at the south end of the island. Together we learn about this easy-to-grow, hardy crop, share the load of bed-preparation, seeding, weeding, mulching and harvesting, and enjoy some delicious garlic. Everyone is welcome, and no previous experience is required to join. Now that it’s fall we’re getting ready to plant our bulbs at our brand-new site! If you’re interested in checking it out, contact Emma for details.

Friday, Nov. 4th, Saturday, Nov. 12th, Thursday, Nov. 17th, and Friday Nov. 25th. All days are 1-3pm. We are open for seed drop-offs for SLOG members and others who have grown edible, medicinal or native seed on Galiano. Thanks to the GCA we will also have some native seed available for loan. Any questions? Please contact Colleen.

4th annual on Sat Oct 15, 10:00am-1:00pm at the South Hall

Shop for winter storage crops directly from LOCAL farmers IN BULK to fill your pantry for the winter. Load up on local root veggies, greens, cabbage, squash, apples, tomatoes, peppers, meats, fish, preserves and pickles. Last market of the season! Volunteers needed to help with set up and clean up.

CABLE BAY FARM, Retreat Cove

Galiano organically grown produce: Green‎ and Red Peppers; bunches of Hakurei White Salad Turnips, Merlin & Cylindra Beets and Beet Greens

CLEARSKY FARMS

Garlic, winter squash, tomatillos, kale, bulk tomatoes, pole beans, black beans, and apples.

COUNTRY WOOLS, SIDNEY

Olde country sheep with pasture perfect lamb, including sausages. Eggs, squash, cascade berry vinaigrette.

DAISY HILL FARM, Galiano Island

Preserves, salsa, tomatoes.

DONNA MARBEN

Preserves, dried fruit, and fresh fruit and vegetables.

GALIANO COMMUNITY FOOD PROGRAM

Organic applesauce.

LAURIE MACCALLUM, Therah valley, Galiano Island

IOPA certified garlic.

SCHNARE, HYNICK, CROUSE & SONS {OCEANWISE SEAFOOD} – Captain Thomas Schnare

Fresh frozen Sockeye fillets; cold-smoked Albacore Tuna loins; Smoked Sockeye half-fillets; pre-sliced goldboard cold-smoked sockeye; thick-sliced ‘pounder’ smoked salmon bellies.

GALIANO SUNSHINE FARMS

Squash, potatoes, storage onions, hot peppers, broccoli, kale, apples, garlic and chard.

HOPE HILL FARM, Salt Spring Island

Whole frozen chicken, beef, winter squash, garlic, and sweet onions.

BECKY’S HOT FOOD available while you shop.

Spicy Jamaican patties (beef and veg.) samosas (beef, chicken, veg., and spinach), chicken wraps (with coconut milk base and spices), homemade Jamaican ginger beer, and ginger cookies. These products are available at wholesale, on order.

★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★

Another fruitful season of the Gleaning Project is drawing to a close. Every year I’m amazed at the generosity of this island, and the incredible bounty that we share. I feel so lucky to have this job since picking fruit outside with friends and neighbours is one of my all-time favourite activities. There really is nothing more beautiful than the sunlight coming through the leaves of an apple tree, and there is a special kind of zen to picking ripe fruit. And always the promise that the next one will be the biggest or the most perfect or the sweetest.

This year so far, the Gleaning Project has brought 65 volunteers together to pick over 8,500 lbs of produce, including assorted varieties of plums, figs, hazelnuts, crabapples, apples, pears, quinces, corn and kale. The volunteers who come out find all kinds of creative ways to use the harvest for their families: drying, pickling, canning, and of course just fresh eating. This year, one picker is using an upcycled washing machine to make cider! The Food Program’s share was distributed to families in need, as well as used for workshops and community kitchens and events.

This year it seems the word about this project really got around, as we had double the number of landowners and farmers who reached out and invited us to come pick. We are very grateful for their generosity – without it there would be no Gleaning Project. Thank you everyone, and see you next year!