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Farm Life

Farm Life, FarmLife

Stopping the conflict avoidance dance on your farm

Here’s some ways to engage in constructive conversation

By
You are likely exhausted from harvest as you have grabbed this paper for a few moments of “downtime.” Harvest stress gives everyone on the farm team a chance to show their true colours as to how they manage mistakes and high tension. My question for you is, “Are you tired of the conflict avoidance dance […] Read more
After a week the fermented vegetables will have a mild tang.
Farm Life, FarmLife

Lowly cabbage deserves recognition

Fresh or fermented — it’s packed with nutrition

By
Cabbage may still be regarded as a vegetable of the poor by some, but it’s high time it receives equal respect and recognition with its cruciferous cousins. This humble vegetable is chock full of nutritional benefits. Part of the brassica family, cabbage is a cool-weather crop widely grown around the world. Studies at the Oregon […] Read more
Enjoying apfelstreuselkuchen 
in a café in Berlin.
Apples, Farm Life

In search of apples — anything with apples

This fruit brings back fond memories of growing up on the farm

By
In Berlin, I left the hotel early one morning in search of coffee and apples. Anything with apples. Wandering the neighbourhood, I found a sunny little bakery on a leafy street near the Brandenburg Gate. It had a tiny sidewalk patio with four tables and a plethora of potted plants. Best of all, a sign […] Read more
This is a colourful view of Jennie Van Straalen’s enormous mass-planted impatiens floral bed containing over 500 plants.
Farm Life

Singing Gardener: Ted talks about tomatoes

Plus, Butcher’s Broom, witch’s broom, and big-batch bran muffins

By
Welcome to the Grainews Singing Gardener˜. Seems the subject of tomatoes is never far away, so I’ll be doing some Ted Talk in that connection. We’ve all heard of Flin Flon, Manitoba, border city to immediately adjacent Creighton, Saskatchewan. I, Ted, wrote a song called “Flin Flon’s Rock Garden” and the late Irvin Freese wrote and recorded “The […] Read more
Eating shashlik in Ukraine
Farm Life, FarmLife

Eating shashlik in Ukraine

By
Imagine if you had to solve a word puzzle before you could eat. But the puzzle is in a different language and a strange alphabet. That was the challenge of ordering dinner in Izmail, Ukraine, a small historic city on the Danube River near the border of Moldova. My husband and I had just arrived […] Read more
Farm Life, FarmLife

Who am I as father, founder and farmer?

You need to be intentional about being rich in relationships

By
As an outsider looking in to the many farm families that I am honoured to share time with, it always saddens me to see folks who cannot seem to grasp happiness beyond what they do as farmers, especially when it is time to let go of control of decision-making and let the next generation be […] Read more
humurous inspirational sign
Farm Life

Get ready for the garden pests

Here’s some tips and spray recipes to help you fight back


By
Is this true or false? If you grow spuds and have pairs of barn swallows visiting or nesting in your yard, they can eat a thousand potato beetles in a few hours. I, Ted, am curious whether any Grainews reader has had such an experience. Feedback, (if any) is welcome in this connection. Anyone who […] Read more
Greek salad and meatballs
Farm Life, FarmLife

Making a pilgrimage in Greece

Prairie Palate: Wheat was more than a food here but a symbol of life itself

By
For more than 2,000 years ancient Greeks made a pilgrimage to the temple of Demeter, the goddess of farming. A few weeks ago, I did, too. Today, the temple is in ruins, but it is possible to walk the stone streets, run your hand over ancient walls and contemplate the importance of farming in Greek […] Read more
Rhubarb Pudding

Farm Life, FarmLife

It grows like a weed, but rhubarb makes for a great-tasting pudding

Prairie Palate: After a long winter we're always eager to see signs of spring

By
You may call them weeds, but to the pioneers, dandelions were dinner. After a long winter of root vegetables — progressively shrivelling and even running out — dandelions and other “weeds” were the first greens of spring. Mother Nature’s salad bar. Tender young dandelion leaves were collected by the pailful, as were lamb’s quarters, sorrel […] Read more

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