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Naramata life

Money for nothin’ and plants for free: Propagating lavender

 

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“We had a lavender kind of love, so soothing and smooth, and if I could bottle up what we had, you’d want it all over your body.” Jarod Kintz

Lavender is one of my favourite garden perennials and it suits our hot dry Okanagan summers perfectly. I have a bank behind the house I want to plant up all in lavender which could cost several hundred dollars if were to buy them as plants from a nursery. I gave growing lavender from seed a go last year in the greenhouse with marginal success. It’s hard to germinate although I did get a few nice white lavenders to grow. I’ve since learned that it’s easier and much more successful to propagate lavender from soft-wood cuttings in the spring. This method clones the lavender so what you see (parent plant) is what you will get.

IMG_8030“Forgiveness is the smell that lavender gives out when you tread on it.” Mark Twain.

Taking cuttings is basically just snipping off a piece of an existing plant and placing in compost to grow its own roots.

Here’s how I went about it:

IMG_76831. Using secateurs, a sharp knife, or scissors, snip off a piece of lavender from the parent plant just below a leaf node (place along the stem where the joints of the leaves grow out of).

IMG_76852. Prepare your pot, or seed tray with free-draining compost.

3. You will need a rooting hormone or Karolina from Forest Green Man Lavender suggestion of honey as a more natural and easily obtainable “green” substitute. It is thought that honey may contain enzymes for promoting root growth. It is also a natural antiseptic and contains anti fungal properties — both of which are believed to be one of the reasons that honey as a root hormone seems to work so well.

I am conducting a very unscientific experiment and planted up half my tray with the cuttings dipped in water and then the traditional nursery-bought rooting hormone and the other half by dipping the cuttings in honey. Stay tuned…

IMG_76924. I stripped the lower leaves off each of my cuttings and nipped some of the top growth off with my fingers. The leaves will use a lot of the water in your potting soil better used for the new root production and will likely die off anyway. I inserted a pen (you could use any appropriate object) to poke a hole in the planting medium. You don’t want to use just insert the cutting without making a hole first as all your honey or rooting hormone powder will come off the tip.

IMG_7688.JPG5. Scrape the bottom of your cutting with your thumb on an angle to expose more of the rooting area.

6. Dip the cutting in water and then rooting hormone powder or into a dish of honey.

IMG_77007. Plant up your tray or pots with the prepared cuttings.

IMG_77028. Add a dome or plastic bag. Make sure to keep moist but not waterlogged and clean the condensation off the dome or bag periodically. Lavender doesn’t like it to be too wet.  I placed mine on a heat mat but a greenhouse or window sill will work. Rooting will take place over the next two weeks to a month after which the plants can be potted up in larger pots or hardened off and planted directly into the garden. Only about half of the cuttings will produce roots. Check for new growth or wiggle the plant around a bit to feel for rooting. Look for mouldy or obviously dead plants and remove from your tray.

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There are some things, after all that Sally Owens knows for certain: Always throw spilled salt over your left shoulder. Keep rosemary by your garden gate. Add pepper to your mashed potatoes. Plant roses and lavender, for luck. Fall in love whenever you can.” Alice Hoffman

I’ll let you know how my honey vs. rooting hormone experiment worked.

 

 

Sight and scent that will knock you sideways: Forest Green Man Lavender

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Photo: Forest Green Man Lavender

The lure of lavender has spawned a tourism industry that sees France’s Provence region inundated with photographers and plein air painters jostling for space. Naramata’s Forest Green Man Lavender offers stunning vistas with an incredible lake view and the-breathe-deeply, clean, distinctive lavender perfume – sans crowds. The clincher…the friendly local Naramatian vibe of its proprietors, Doug Mathias and Karolina Born-Tschuemperlin.

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I’m kind of loving my monochromatic photo taken yesterday as the farm begins preparations for its opening in about a month.

“This is a happy place,” Karolina says. “It’s a soft, sweet place with the rolling hills and scent and it just seems to make people feel good. I love to see their smiles as they come around the corner and see the view for the first time when the fields are in bloom. It’s like we live in the Shire from the Hobbit.”

The farm has been growing lavender since 2000. With more than 2,500 lavender plants on its six acres, Forest Green Man features a shop in its new barn filled with high-quality lavender bath and kitchen lavender products all made from natural ingredients. An art gallery featuring many of Karolina’s own paintings is located up the barn stairs.

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IMG_7610Sanichlaus Party 8Dec.2013 059Naramatian Doug and and Swiss-born Karolina are masters of all things lavender and volley rapid-fire interesting lavender facts as we bask in the sun on a bench overlooking the lavender with the farm’s pear trees in the distance.

  • There are about 140 varieties in the world, about 50 in Canada and U.S. and 17 on the farm.
  • The word “lavender” comes from the Latin word lavandula which comes from the Latin verb lavare which means “to wash”. The Romans used lavender to scent their bathwater and wash their clothes.
  • Lavender is part of the mint family.
  • Calming, soothing, its long been used as a home remedy for sleeplessness and nervousness and as a disinfectant.
  • Monks spread lavender on their monastery floors and its scent was released when they walked on. It was believed to have helped ward off malaria.
  • It takes 100 kilos of lavender to make just one litre of lavender oil (which Doug distills after the harvest in July).
  • Different varieties of lavender are used for different products. For example, Royal Velvet and Folgate are great oil producers and other lavenders are grown specifically for use in cooking and for the lovely lavender lemonade offered at Green Man.
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Photo: Forest Green Man Lavender. The copper still is a thing of gleaming beauty.

Karolina walked me through a typical day at the height of lavender season in July. “On harvest day we start to cut very early in the morning at 4:30 a.m. before the heat of the day. With a crew we cut and hang the bunches everywhere to dry and quit at 11 a.m. when it’s too hot to keep going. I then open the shop, water all the plants in pots, clean the fountain, make the lavender lemonade (we go through gallons when it’s hot) and generally tidy up. It sounds like a lot of work but I don’t think it’s a hard life. I would much rather be doing this than sitting in a cubicle. It’s a beautiful life and changes every month.”

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Photo: Forest Green Man Lavender. Special occasion dinners and small weddings have been hosted at the farm.
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Photo: Forest Green Man Lavender. You know you have made it as a plant when you have a colour named after you.

Many of the farm’s lavender plants are coming to the end of their approximately 14-year lifespan and the couple will begin replacing them with new vigorous ones row-by-row. They may also be planting the remaining meadow with an additional thousand plants. The farm is also a stop for Emily Carr University of Art and Design plein air painters again this summer and will be the sight for many wedding photos. Visitors can also get a total lavender immersion by sleeping like babies in its bright orange rental cottage.

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Parting shot: This is the view from the orange cottage available for rent on the farm. Even though the lavender isn’t in bloom yet, it was a beautiful early spring day yesterday and great for photography.

Lavender shortbread

  • 1/2 cup berry sugar or superfine sugar
  • 1 1/4 cup all-purpose flour
  • 3 Tbsp rice flour (gives it a nice texture)
  • 1/2 tsp salt
  • 1 cup unsalted butter, cold, cut into cubes
  • 2 tsp dried Forest Green Man culinary lavender

Preheat oven to 275F and line a baking sheet with parchment. Mix sugar, flours and salt together in a bowl. Add the cold butter and toss until coated. Add the lavender and pulse in a food processor for 10 seconds. Shape into a ball and roll the ball on a lightly floured surface into a log shape about 2 inches thick. Wrap in plastic wrap and refrigerate for at least 2 hours.

Remove the plastic and use a sharp knife to cut thin slices (about 1 cm thick) and place an inch apart on the baking sheet. Use a fork to poke the centre of each cookie to stop air bubbles from forming.

Bake for 40 to 45 minutes until the cookies are lightly golden. Transfer to a cooing rack.

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Off to the greenhouse to propagate some lavender from cuttings with Karolina’s tips…tomorrow’s post.

Chocolate rain: Naramata helicopter Easter egg drop

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A long standing tradition in Naramata, almost every Easter a helicopter is enlisted to drop eggs onto Manitou Park for kids by our regional district. The kids come dressed up in costume or in their Easter finest. To prevent any eggcidents, the eggs are hollow plastic ones that when gathered up are exchanged for chocolate. The weather is also part of this tradition. It’s been a blue sky day for every egg drop I’ve attended.

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Helicopters play a key role in area agriculture. Shortly after moving here I encountered a confusing scene that reminded me of the movie line,”I love the smell of napalm in the morning.” Helicopters were hovering at many locations in the Valley. After some rookie Naramata questions to long-time residents I learned that our valuable cherry crops, (much of which ends up in China) needs saving from time to time. Talk about the cost of farming… Following rainy spells, helicopters are used to dry cherries at Valley orchards. Rain can cause cherries to split, and if that happens the fruit won’t be marketable. For from between $600 and $1,200 an hour, the cherries are quickly dried by the chopper blades as soon as possible before the sun comes out.

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The mad scramble

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These mini ponies came to take in the action at Manitou. Jana Hill brought them to the park for some pets and some advertising for her pony party business.
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A parting shot of Manitou

I can’t resist adding a link as a cautionary tale about what not to toss out of a helicopter. The infamous WKRP episode entitled, “As God is my witness I thought turkeys could fly,” is a classic.

Naramata Spring Fling

Flora and some fauna photo essay of spring in my hood.

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Columbines…I have them in many colours
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Our magnolia
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Magnolia…selfie
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Sedum taking advantage of the longer days to bloom
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Ruffled tulip
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Cherry blossoms decorating Okanagan Lake vista

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Neighbour’s donkey
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Spring evening walk

Somewhere that’s Green Edible Landscapes or this farmer, your dell

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Located on Corbishley Avenue in Penticton, British Columbia, this new business is teaching homeowners the forgotten art of food gardening

In just a generation or two we have almost lost the accumulated food gardening wisdom of hundreds of years. The convenience of the big box food machine has made vegetable gardening seem like a complicated, involved secret too hard to attempt. Thanks to passionate, energetic young farmers like Michelle Younie, the lost wisdom is being passed on again. Michelle couldn’t have started her new Somewhere that’s Green Edible Landscapes venture at a better time. Fad diets are out for many, sensibly being replaced by simply adding in lots of organically grown fruits and vegetables to what we eat daily. Healthy eating is also coupled with a strong desire to do something about environmental sustainability, right in our own backyards.

Michelle can teach you where and what to plant in your yard with a focus on edibles. Her services range from designing and planning your edible landscape to building, planting and maintaining it for you.

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Michelle Younie greeted me with a warm wide smile and a fittingly dirty-hand handshake at her homebase farm in Penticton

She is a self-taught farmer with enough energy and passion to fuel three enterprises. Michelle grows all the produce used at Penticton’s highly-rated Hooded Merganser Bar and Grill in Penticton from her work as the farmer of Valleyview Farm. She was hired on as the farm manager four years ago after the Penticton Lakeside Hotel’s owner admired her first vegetable patch on her parent’s land.

Younie now also employs her dad, Don at the Valleyview Farm and her brother Ryan at Somewhere that’s Green, which also feeds the Younies from their family plot and a growing list of others on an email list who come twice a week to pick up their bounty.

Somewhere that’s Green Edible Landscapes germinated because, “I’m obsessed with this. It is really something to help people start their own gardens. When you first start out you make a lot of mistakes. It’s really a lost skill now and many in my generation grew up with houses with yards that never had a vegetable garden. I can help people avoid mistakes at the beginning and get through some of the initial overwhelming learning curve. Our Okanagan climate is so extreme and getting more extreme so learning what works well here is very valuable.”

Michelle also spotted a niche. “There are tons of landscape companies in the Valley but none that I know of that are focused on edible landscapes.”

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This Toulouse goose, a French breed of large domestic goose, was showing off for my camera during my visit to Michelle’s home farm

Michelle’s top three mistakes to avoid:

  1. Don’t buy topsoil. It’s expensive and unnecessary. Build up the soil through the use of compost, manure and green manures instead.
  2. Don’t go nuts buying seeds your first year. Try five different varieties and add more once you’ve mastered those.
  3. Don’t worry so much about weeding. It’s not as big deal as you think and not a daily chore by any means.
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The greenhouse is in full swing already with salad crops that will soon be sold to local customers and eaten by the family.

Michelle’s top three suggestions:

  1. Always plant in the ground versus a container if you have the choice. It’s so dry and hot here that container gardens need constant watering.
  2. Plan out your irrigation and use timers and other methods to water properly and wisely.
  3. Compost is very important in our silty soils.

One more tip we mutually agree upon:

  1. If you want zucchinis…only plant one or you will be giving them away or trying to give them away to other people who planted more than one.
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These happy chickens are fed kitchen scraps from the Hooded Merganser’s vegetables Michelle grows. They also are let loose on the farm to clean up bugs at various times of the year. Oh, and they make lovely eggs for the family and for sale.

Can you get rich farming?

“Ah, no. I want to be successful and am excited about adding Somewhere that’s Green into the mix but it’s not going to make me rich. I’m committed to this lifestyle and am passionate about sharing it with others. We now host three different groups of people a year to come and work on the farm for free and learn. I have an engineer friend who has come to work with me part time just to learn about farming. People are really interested in learning to be more resourceful and it’s such a valuable trait I think.”

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Bees are a valuable addition to the farm as is Missy, the cat, who does her part keeping the mice at bay.

Some of the benefits of turning your yard into an edible landscape include saving energy (no fuel used to ship and refrigerate), food safety (you know what you’ve planted and put on that plant), water savings (home gardeners use about half the amount of water industrialized farmers use), money savings and better nutrition.

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Michelle at work. She wants me to come back when things are greener in a few months. I’m in.

A properly designed edible landscape can look beautiful as well. Lawns are minimized and blueberries can take the place of the fleetingly beautiful azaleas. Hedges can be made up of blackberry and raspberry canes and boarders created with rainbow chard, peppers and herbs. You will attract more birds and wildlife to your garden too.

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Michelle and Ryan weeding in preparation for planting.

Summerland find and the dead town of Amy Kansas

IMG_9033Yup, taking that home. Who wouldn’t want a plate with a boy riding on turkey on it? Little did I know that a week later I would mail it away to a relative of the owners of the Patten Mercantile Co., postal box: Ghost Town, Amy, Kansas.

Antique shopping in Summerland, British Columbia, just across the lake from Naramata, this strange gem was sitting high on a shelf. The purchase of this peculiar plate started me on a journey into the past of a tiny American ghost town and a 97-year-old store that burned to the ground in 2003.

With my new treasure by the computer, an internet search of “Amy, Kansas” brought me to Amy Bickel, an agricultural journalist for the Hutchinson News in Kansas. She has been chronicling Kansas’ dead towns since 2010. The town once had a lumberyard and a general store. It started out life as Ellen, Kansas in the late 1800s as a stop established by the railway and became Amy after the U.S. Postal Service wanted the name changed as there was already an Ellen in eastern Kansas. Names of local teenagers were submitted and a postal official settled on Amy, after 16-year-old Amy Bruner.

Amy was always small but it had a heyday. It prospered in and around 1906 with life centering around the general store. The store’s owner set up a swing set, baseball field, a merry-go-round and a band with snazzy uniforms often played at its adjacent band stand. During warm weather, the town drew a large crowd each Saturday. Wagons and buckboards, each hitched to a team of horses, covered about an acre of ground.

The Amy store’s counter and its coffee grinder were donated to the Lane County Historical Museum for its general store display.

After I reached out, Amy Bickel got in touch with Vance Ehmke whose farm is in the area of abandoned Amy. Amy Bickel recalled that Vance Ehmke had held onto an old sign from the Amy store. Ehmke filled in some more pieces of the mystery by saying that Guy and Rodney Patten owned the store in the 1920s (hence Patten Mercantile Co.). Ehmke’s grandfather was formerly connected to Patten Mercantile. The store closed in 1955 and the local grain elevator, the only business left in town, burned the store down in 2003 to make way for a new office and scales.

After e-mail correspondence with Ehmke I learned of his sentimental attachment to the store and his family connection. I mailed the plate to him and back to the ghost town of Amy where his farm is located. There are many reasons that more than 6,000 towns have been wiped off the map in Kansas. In the case of Amy and the store, it was the development of highways and interstates, making it easier for people to travel farther for their goods and services.

Ehmke, thrilled to have the repatriated plate, sent me a newspaper clipping with a photo of the store. It looks like one of those movie set false fronts. Pretty fair trade I would say. One plate with boy riding a tom turkey for one very good story.

 

 

If we build it I hope they don’t come or I had a raspberry farm above the Naramata Bench

IMG_0634Undaunted by our farmer’s market plant sale fail, the Handyman and I pulled out the 75 pinot gris grape vine fail and planted 100 raspberry canes in their place last spring. A second 100 will be joining them in a few weeks to add to an existing 25 raspberry bush patch, 50 blueberry bushes and a smattering of blackberry bushes and voila, Carpe Diem Berry Farm is in business with about 300 bushes. Success guaranteed as I’ve got them pretty much pre-sold to a local coffee and lunch spot, a distillery and a baker. Any left over will be sold at the farmer’s market, a u-pick day or two or frozen for winter sales.

IMG_1397What could go wrong?

My confidence was momentarily shaken when a flyer arrived in the mail from the Raspberry Industry Development Council. Actually I was pretty horrified.

IMG_7287The included  2016 raspberry calendar seemed at first glance to be a handy planting, care and maintenance guide. It in fact detailed what pesticide or herbicide to apply when for what. Malathion, Capture 240EC, Black Label Zn, Ignite OR, Dipel WP… were to help me with hard to control weeds, crown borer, bacterial blight, weevils, caterpillars, leaf rollers, two-spotted mites, botrytis, rust, root rot, fruit worm, spur blight and the new scourge of spotted wing Drosophilia. The chart includes this warning (among others): “Some chemicals are toxic to bees.” Nope. My plan is grow my berries organically and herein lies the challenge.

Another, “If we build it I hope they don’t come,” aspect are the bears that frequent our property. This may require some electrification.

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Here is part of the plot prepared for the new canes. You can see some of the blueberry patch at the top of the photo.

After careful research, we decided on a symphony of berry varieties. The first to go in last spring, ironically, were the 100 Encore raspberry canes. Developed by Cornell University, Encore is the one of the latest summer fruiting varieties available. It produces large, firm, slightly conical berries with very good, sweet flavour. This spring we are adding 100 Prelude, also patented by Cornell. These are the earliest summer fruiting variety available. The fruit is medium-sized, round and firm with good flavour. The plan is to offer local raspberries when no others are available.

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Seems crazy to order canes from Strawberry Thyme in Ontario when we live in prime berry growing country but they had the varieties we were looking for.

IMG_4200After carefully preparing the rows by digging in lots of compost, we planted these “dead sticks”, watered them in well, turned on the irrigation, mulched the rows and waited. In about two weeks we were rewarded with new growth and happily counted the live ones every day until all 100 showed leaves.

We’ve been careful with site maintenance keeping the grass mowed and raked between rows and surrounding the patch and keeping our tools clean in an effort to reduce pest problems. Our well draining sight in the dry Okanagan should help with any root rot issues.

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Taken this morning, this photo shows nice proof of life after the winter
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The blueberries are looking very healthy also

Hope springs eternal. If you don’t succeed…try, try again. Never give up. Never surrender….Here’s proof…

FullSizeRenderIn a ballsy move, I’ve bought a case of berry trays.

I welcome any comments from organic farmers about how to keep all those nasty pests away from my raspberries. There doesn’t seem to be much online about how to avoid the scariest new threat to local raspberries of the spotted wing Drosphila with organic measures other than monitoring for their presence with traps and sticky tape. Stay tuned. I hope not to be writing another “One Broke Girl” post about our latest venture.

One broke girl – the tale of a farmer’s market fail

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Just after set-up at the Penticton Farmer’s Market

 

Carpe Diem Greenhouses, unusual perennials, annuals and herbs grown from seed purchased from French, British and U.S. seed houses, grown to be sold at the Penticton Farmer’s Market was a fail and and yet it wasn’t. Despite a colossal financial flop, it’s one of the most rewarding projects I’ve ever embarked on.

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Packed to the rafters

The premise was pretty solid: The Penticton Farmer’s Market is thriving and teaming with locals and visitors and gets bigger every year. Gardening is growing by leaps and bounds. People at the market buy lots of plants. There was no competition for my rare and unusual niche.

The due diligence: Not so diligent.

Here is a partial list of the costs to get up and running as well as ongoing costs:

  • Seeds – $680.71
  • Soil, perlite and grit – $152.84
  • Greenhouse winterizing – $435 (Note, I’m not even including the cost of the greenhouse in this equation. I’m happy to have it for my own garden use luckily as it would skew my figures to the point of  bankruptcy vs. simple fail)
  • Pots, plug trays, domes – $354.28
  • Fancier large pots – $329.58
  • Heat mats – $139.00
  • Extension cord – $159.00
  • Plant markers – $42.00
  • Heating the greenhouse (electric heater) – $400
  • Lumber to retrofit our trailer to bring the plants to market – $200
  • Market tent – $230
  • Farmer’s market table rental – $30/week
  • Banner – $150
  • Misc. ?
  • Labour – love
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Getting ready for seeding

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Starting to load the trailer on market day

The fun?

Seed ordering is near the top of the list. Centaurea black boy, Kitaibelia Vitifolia, Digitalis Camelot Cream F1, Penstemon pinacolada violet blue, aquilegia chocolate soldiers, kniphofia traffic lights, nepeta blue moon, eurodium sweetheart, salpiglossis kew blue, aristolochia littoralis, blue myth, giant flower Edelweiss, Cerinthe kiwi blue…

My ambitious goal was to grow something different and not readily available at local garden centres that the keen gardner would like to try. I ordered from Plants of Distinction, the British branch of Thompson & Morgan, Seedman (U.S.) and a French seed house I’ve lost the receipt from.

Even more fun are the hours spent in the greenhouse. Radio, coffee and seeding. Radio, coffee, misting and watering. Radio, coffee thinning and transplanting. I would wake up earlier and earlier like a hopped up kid on a three-month long string of Christmas mornings. Opening the greenhouse door and then unzipping the plastic inner liner the Handyman added for heat retention, I could feel the humidity and smell the warm soil and eventually the blooms. Methodically working from one end of the greenhouse to the other, removing domes, misting, watering, these hours are some of the most satisfying times of my life. I smile now as I think of them.

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I used every square inch of space and had to do some gymnastics to reach all the plants
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This guy liked it in the greenhouse too and hung around for a month or two
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The wooden inner structure and added layer of poly helped keep the heating bill down in February and early March

Fun part three. The market experience rates highly as well. Waking up early to load and unload the trailer and set up was satisfying. After all the nurturing, moving trays and plants for hardening off, tagging and pricing to see them all displayed was an, “I made fire!” moment. My first customer was cool too. Having a line-up at one point was pretty great too. Talking about plants and growing and saying, “You need full sun for that one,” multiple times never got old.

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The Handyman helped with set up and take down

I sold plants and made money. On my best Saturday I cleared $400 which was the heating bill sorted. I learned that my local clients were very price conscious and many happy to plant run-of-the mill geraniums and petunias at the incredibly cheap prices afforded by big-box operations. On the other hand, tourists were happy to try something new and found my prices very reasonable. Keen to go into a second year, we took a careful look at the cost/revenue picture and despite my enthusiasm and the fun of it all, the numbers just didn’t add up.

The priceless experience:

  • A garden full of “left-overs” which were luckily largely perennials
  • Seed starting and growing healthy plants knowledge
  • Met some nice fellow vendors and locals
  • Life-long memories of my early-morning greenhouse days which I call up in times of stress
  •  A bigger greenhouse than I really need which is an appreciated luxury
  • Keen interest in affordable, renewable energy to heat my greenhouse in the future
  • A better understanding of Farmer’s Market economics

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The next venture…organic berries. We have 125 raspberry canes, about 25 blueberry bushes and a good-sized strawberry patch. Another 100 canes will be planted this spring. No heating bill, no ongoing costs for soil, pots, seeds, berries always sell out first at the market… Stay tuned.

Naramata’s decked out in 50 Shades of Linen

IMG_7208Shades of Linen Clothing in Naramata is the boutique equivalent of the Cheers bar, only better. Everyone knows your name…and your size. In business for more than 20 years, Diane Jensen designs and makes natural fibre clothing on-site that perfectly embodies Naramata’s relaxed lifestyle. Diane and her design assistant Cayli Hindmarch, create casually elegant, timeless clothes that you can put on in the morning and wear out to dinner the same evening with the addition of a few accessories.

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Tucked away on Robinson Avenue, just steps to the beach in Naramata, the shop is built for browsing.

The shop, likes its linen pants, tunics, dresses, jackets and blouses, reflects the spirit of the Village. Clients are greeted with a warm smile and left alone to browse while Diane and Cayli work in the sewing room. They reappear to chat, answer questions or start a fitting room. “I don’t like the expression that someone is good at selling,” says Diane. “Why push? We let the product sell itself.”

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Diane demonstrates how the bottom poofs

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Another favourite this year, is this nautical stripe top, which pairs well with white or black linen pants. “The smartest thing I’ve done is to make two beautifully fitting styles of pants and make them year after year,” says Diane. “They are a customer favourite and they know they can always come back for more pairs and they are going to fit just the same.”

IMG_7207Fit is also key to the success of Shades of Linen. The designs are well-thought out in the first place to fit comfortably and flatter almost anyone and because they were made in- house, they can be custom fit, and the best part…custom fit for no extra charge. Who does that anymore? My mother-in-law is a typical customer. She saw a jacket she liked but wanted it in black. Voila, a few days later it was ready. Often this transaction happens through the mail where Diane will even send fabric swatches for customers to choose from.

Diane started designing and sewing in her teens. “I got some pale pink denim when I was 13 and made my own pants. I had a treadle machine at home. After many alterations I wore them and was hooked on sewing since.”

Cayli says she learned to sew at about the same age and went straight for the dress racks, trying them on and posing, when she was a little girl.

Diane has always used natural fibres, like linen, both for the look and feel of the lovely fabrics and because its not hard on the land to produce them. The shop also includes an expanding men’s section.

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I buy the lavender soap in big batches to leave for my house guests. Diane wraps them up individually in tissue for me. It’s the only soap I use myself now too.

The shopping experience is just that, an experience. “One customer told me, ‘You know, it’s like you are telling a story here. It’s not like walking into any other store I know.'” You are greeted with the sounds of 20 and 30s jazz and the smell of lavender from the French soaps she imports. Shades of Linen Clothing is decked out with fun antiques and accessories and the displays are constantly updated. The store has room to roam with comfortable change rooms located in the sale room at the back where you can peak in on the sewing room which is stacked with fabrics, festooned with colourful bobbins of thread and patterns in comfortably organized chaos.

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Cayli at work
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Change rooms at the back. Diane is happy to offer helpful and honest opinions on fit and style if you like or leave you to your own devices if you prefer.

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My hat collector mode went into overdrive on my visit. Most are for sale and some vintage ones add to the layered eclectic look that keeps browsers entertained while the shoppers do their thing.

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This chapeau is from Paris…I want it.
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I don’t know why I keep trying these on. I love them but they look silly on me

A strong loyal clientele has learned of the special shop largely through word-of-mouth with many taking a special trip to Shades of Linen Clothing from as far away as Kelowna, Vernon and Kamloops. Summer wine touring visitors stumble on the shop and walk away with bags, amazement and become ambassadors in word-of-mouth club.IMG_7249

When ready to buy, that’s fun too. Your receipt is hand-written and the garments carefully wrapped for you in black or green tissue.

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Getting all feathered out at Shades of Linen Clothing in Naramata

Did you know? Naramata has resident peacocks. This one happened to stroll by the store as I was leaving. He clearly has good taste.

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