Phew - it's a hot one out there! Our shaded thermometer is reading 32 degrees at the moment and last I checked the greenhouse was at 47 (we've move the trays outside to keep them from getting scorched). Over the years, we've become accustomed to a few intense heat waves, but feeling these temperatures before the solstice is alarming and I fear a dangerous precedent is being set for a hot season.
Jessie and I are long time (relative to our farming careers) members of the National Farmers Union, a grassroots farmer organization that advocates for food sovereignty and sustainable agricultural policy. They have always advocated for climate action in recognizing the serious impacts that climate change have on our a food system. A group of farmworkers within the union have launched a campaign called "Weathering the Harvest", a campaign that focuses on the human side of food production and highlights the lack of protections given to farm workers, both migrant and domestic. Follow the NFU on social media to learn more and here voices from the frontlines of Canada's climate crisis.
Also check out this media release published yesterday in response to this week's heat wave that reiterates the need for expanded employment protections and climate action.
"The National Farmers Union (NFU) is highlighting the urgent need for expanded Occupational Health and Safety (OHS) protections, enhanced workers’ rights, and decisive climate action to address the escalating impacts of the climate crisis on agriculture and reduce fatality and injury rates in the sector."
Here on our farm, we're doing our best to keep the crops and ourselves well watered. For today and tomorrow we have shifted our field work schedule to 7am-2pm to avoid working outside in the highest heat. We take frequent breaks in the shade and do our best to prioritize tasks with low physical impact. Today, we finished trellising the tomatoes before the sun burned through the fog. We then removed the row cover from our squash block. The covers were in place to keep pests off the small plants, but we decided that the plants would suffer more from the heat under the cover than the pests, so we took them off. Next, we moved onto remediating the 47 degree temperatures in the seeding greenhouse. It has been on our list since early spring to install roll up sides on the greenhouse and the urgency of the heat meant that today was the day. We made good progress on one side before calling it quits, though we hope to finish both sides tomorrow which will then allow us to put shade cloth over the whole greenhouse. This cloth will keep the temperature down which will help germination rates and plant vigour.
The heat is intense and is yet another stark reminder of the vulnerability of our food system. Not all farms can reduce work hours during weather events nor do all farm workers receive adequate protections. It is up to all of us, farmers and eaters, to advocate for a food system that values people and the planet over profits. For anyone interested, Jessie will be leading a discussion about agroecology and its potential for social, political and environmental change and as a movement building tool for the NFU in Nova Scotia. Register for the event here.
This week's heat may mean a swift end to our favourite spring crops - like radishes and turnips, but here is a little bit more inspiration to get you through your final bunches.
This recipe was a shared by a CSA member:
BRAISED SALAD TURNIPS
author: Vicky Cassidy
recipe type: Side Dish
prep time: 5 mins
cook time: 15 mins
total time: 20 mins
serves: 2-4
INGREDIENTS
1 lb salad turnips, cleaned and cut into 1 inch thick wedges, and greens chopped
2 tablespoons butter
salt
splash of white wine vinegar
INSTRUCTIONS
Melt butter in a heavy saucepan. Add turnips and cook until nicely browned on all sides.
Stir in greens and let wilt for a minute or two.
Add a dash or salt and a splash of vinegar.
Fennel was new to the store last week and below are some of my favourite uses of it.
baby fennel is a sweet treat on the bbq
I love chopping the gorgeous fennel fronds into green salads, herby dips, or chicken salad
Try slicing the bulb and tossing it with greens, grapefruit and a bit of oil and lemon juice. So tasty and fresh. I really love this one with a bitter green like endive or radicchio.
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