[AODA members] [Fwd: Growing Off the Grid: Solar-powered family business is at the forefront of the green trend]

Sat May 19 13:12:12 PDT 2007

AODA & HEN - This is such a positive story I feel compelled to share it 
with ADA members around the world.  If we could see this trend worldwide 
we would definitely leave the world a better place for our children. 

~ Stacia Nordin
American Overseas Dietetic Assn &
ADA Hunger and Environmental Nutrition DPG member
Malawi

-------- Original Message --------
Subject: 	Growing Off the Grid: Solar-powered family business is at the 
forefront of the green trend
Date: 	Wed, 16 May 2007 16:40:55 -0400
From: 	TFPC at toronto.ca
To: 	TFPC - Toronto Food Policy Council <TFPC at toronto.ca>

http://www.thestar.com/Life/article/214180 
<ttp://www.thestar.com/Life/article/214180%22>

<ttp://www.thestar.com/default%22>
TheStar.com - Life

**
*Solar-powered family business is at the forefront of the green trend
*
May 16, 2007
*Katherine Elphick
*Special to the Star

ESSA TOWNSHIP-Peter Vanderpost is what you'd call a green farmer. His 
farm is organic and he sells locally, thereby racking up fewer of those 
nasty greenhouse gas emitting "petroleum miles."

But here's the kicker - the Alliston-area farm runs almost exclusively 
on solar power.

"I don't want to leave a big ecological footprint," says Vanderpost. The 
40-year-old started Kestrel Farms three years ago, specializing in 
gourmet vegetables.

The decision to grow off the grid was two-fold. "Bringing in hydro was a 
real pain," he explains. "The existing poles (on the farm) were old, and 
the system in the barn was archaic."

Rather than suffer the frustration and cost of bringing in updated power 
lines, harnessing the sun's energy became a better option.

Vanderpost, as he eases into a lawn chair in one of his toasty 
greenhouses, says he was always interested in solar power. He also felt 
it would be helpful in promoting an eco-friendly business. "Going solar 
was just an added bonus."

During winter, spinach, mixed lettuce and chard are grown in two 
greenhouses. In the summer, harvesting extends outside to a 1.2-hectare 
field. Crops include heirloom tomatoes (white ones, too), arugula, 
mustard greens, edible flowers, blue fingerling potatoes, squash, candy 
cane beets, lemon cucumbers, various coloured carrots, and many other 
herbs and vegetables.

The epicurean veggies are served at Barrie-area restaurants and in 
nearby Thornton. In Toronto, you'll find this produce at Scaramouche 
restaurant and the Karma Food Co-operative.

"I'm always looking for something new and colourful to impress the 
chefs," explains Vanderpost. And he uses their suggestions when 
planting. This summer, tomatillos and husk cherries will be harvested, 
thanks to input from his kitchen-savvy clientele.

Vanderpost, who lives in Thornton (not on the farm) with his wife 
Cathleen and their 9-year-old son Glen, had no intention of becoming a 
farmer. Raised in an agricultural community, he studied animation and 
hoped to become a cartoonist.

Then reality set in. "I'm a real country boy and living and working in 
the city just wasn't in my blood."

Farming was a natural fit and Vanderpost soon began working at various 
agricultural operations, including Cookstown Greens, an organic farm, 
where he worked for 10 years. He also attributes his knack for growing 
vegetables to his father, Len.

"Growing up, my dad had a massive garden. It was my job to help out with 
it," explains Vanderpost, whose farm is undergoing its transitional year 
of organic certification.

Family members are big supporters of the farm. His wife helps with 
transplants and his parents assist with weeding and harvesting. An uncle 
and aunt pitched in to lend him the farmland, free of charge.

As for going solar, Vanderpost says he's had problems, especially at 
first. After buying the solar panels from a distributor in Vaughan, he 
was shocked when he had to install everything.

"The guy came up, dropped it off, drew up a quick schematic and left. I 
was left stranded with an expensive system that I didn't even know how 
to operate."

Then Vanderpost discovered that neighbour Chris Olthuis, an electrician, 
was an expert in renewable energy and sustainable living. "She came in 
and totally saved my butt," Vanderpost says.

Olthuis, who runs Solar Wind Electric, a business that specializes in 
installing and maintaining solar panels and wind turbines on residential 
and commercial properties, feels Kestrel Farms is at the forefront of 
the green trend.

"I don't know of any other farm like his," she says. (Most farmers who 
have solar panels use the energy system for backup during power blackouts.)

But going solar has its share of challenges. For anyone contemplating 
the switch, Vanderpost recommends buying from an operator who will 
install the system, maintain it and offer operating instructions.

Kestrel Farms has six solar panels and can generate up to 600-kilowatt 
hours a year, which are stored in battery packs.

"On a real sunny day, I can get about three to four kilowatt hours," 
Vanderpost says. To maximize power, he easily changes the angle of the 
panels to catch the most sun.

(The average house runs on about 30 to 35 kilowatt hours per day, 
Olthuis says.)

Vanderpost's eco-friendly farming practices will expand this summer with 
bio-diesel (fuel made out of vegetable oil) being used to power the 
tractor and refrigeration unit. A wind turbine may also be in the works.

As for his produce, the off-the-grid farmer receives glowing accolades 
from his clientele.

"I cry when Peter's heirloom tomatoes are done," says Lori McClelland of 
Holly's Sweets and Eats in Barrie. "The green zebras are my favourite."

She also has a soft spot for the farm's edible flowers and white carrots.

McClelland buys from Kestrel Farms to help local farmers. "I'll support 
independent businesses over chains any day of the week."

Chef Stephen Piercy of the Village Inn Steakhouse in Thornton is another 
fan of Kestrel Farms produce.

"We buy it because it's organic, local (grown just 10 minutes away) and 
it tastes great," he says. "The fact that the farm is solar is just 
icing on the cake."

*Mixed Greens With Honey Orange Vinaigrette*

Lori McClelland of Holly's Sweets and Eats in Barrie uses Kestrel Farms 
organic greens for this refreshing salad. She uses local unpasteurized 
liquid honey.

*DRESSING:*

*1/2 tsp *kosher salt

*1/4 tsp *freshly ground pepper

*1/4 cup *liquid honey (wildflower if available)

*1/4 cup *apple cider vinegar

*1/2 cup *fresh squeezed orange juice

*1 tbsp *grainy dijon mustard

*1/2 cup *each: extra virgin olive oil, canola oil

*SALAD:*

*3 tbsp *pine nuts

*6 cups (about 5 oz/142 g) *mixed organic greens, washed, dried

*2* blood oranges, peeled, sectioned

*1/4 small *red onion, very thinly sliced

For dressing, in bowl or measuring cup, dissolve salt, pepper and honey 
in vinegar. Stir to combine. Whisk in orange juice and mustard. Slowly 
whisk in two oils until emulsified. (Makes about 2 cups. Refrigerate 
extra in airtight container up to 2 days.)

For salad, place pine nuts on parchment-paper lined baking sheet. Bake 
in preheated 350F oven 8 to 10 minutes, or until golden.

Place greens in large bowl, dress lightly with about 1/2 cup dressing, 
or to taste. Top with oranges and onions. Sprinkle with pine nuts. 
Drizzle with dressing.

Makes 4 to 6 servings.

*Strawberry & Spinach Salad*

This recipe comes from the Village Inn Steakhouse chefs Daniel Clements 
and Stephen Piercy. Made with Kestrel Farms spinach, the salad is one of 
the Thornton restaurant's most popular summer dishes. "The sweet berries 
and fresh greens are a match made in heaven," says Piercy.

*DRESSING:*

*1/2 cup *canola oil

*1/4 cup each: *raspberry vinegar, liquid honey

*1/2 tsp *dijon mustard

*1/4 tsp *kosher salt

*1/8 tsp *freshly ground pepper

*SALAD:*

*1/4 cup *sliced almonds

*6 cups (about 5 oz/142 g) *leaf spinach, washed, dried

*1/2 *red onion, thinly sliced

*1 cup *strawberries, sliced

*2-1/2 oz (70 g) *crumbled goat cheese

For dressing, place all ingredients in jar with tight lid. Shake until 
well mixed. (Makes about 1 cup. Refrigerate unused dressing up to 2 days.)

For salad, place almonds on parchment-paper lined baking sheet. Bake in 
preheated 350F oven 8 to 10 minutes, or until golden.

Place spinach in large bowl; toss with onions and strawberries. Gently 
toss salad with about 1/2 cup dressing, or to taste. Top with goat 
cheese and almonds.

Makes 4 to 6 servings.

http://www.thestar.com/Life/article/214180 
<ttp://www.thestar.com/Life/article/214180%22>

------------------------------------------------------------------------
/*Katherine Elphick *is a Barrie-area writer./

  <ttp://www.thestar.com/default%22>
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