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Chives - Allium (Onion family)
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Garlic (Allium sativum) - Music (Porcelain hardneck)
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A successful harvest should produce 2800 bulbs X 4-5 cloves/bulb yielding approximately 11,200 cloves (4 X 2800). This yield would be replanted in the fall of 2014 which would occupy approximately 8000 sq. feet of 1 acre (43,560/8000 = 5/20 of 1 acre (approximately 1/4 acre).
Scape Removal - remove scapes by pulling, breaking or cutting just after curling but before they straighten out approximately 3 weeks prior harvest. This wiil allow for garlic bulbs to mature a further 30 percent in size. The scapes are edible and a delicious delicacy enjoyed by many connoiseurs of fine food.
Green Onions - Allium (Onion family)
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Quinoa
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The Ontario government is already experimenting with growing quinoa, which is currently imported from South America. Ontario Ministry of Agriculture, Food and Rural Affairs crop specialist Evan Elford is overseeing a small test plot near Simcoe, in southwestern Ontario, that was planted in the first week of June. He said quinoa is now available in larger grocery stores. He has received interest from growers and processors looking to source the small field grain locally. Although few are yet planting quinoa in Canada on a commercial scale, Elford said the quinoa plants, which prefer moderate temperatures and lower humidity, might fare well in eastern Ontario.
George Wright has been experimenting with one and a half acres of quinoa on his farm near Metcalfe, outside of Ottawa, for two years. "I know it can be done," he said. Though traditionally grown in the higher altitudes of the Andes mountains, Wright was told by a Bolivian farmer that it can be grown at lower altitudes as well.
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Research project to test viability of growing superfood crops in Ontario
June 03, 2013
CAAP
An opportunity to grow superfood crops, quinoa and amaranth, in Ontario, is being explored with the assistance of a $242,710 investment accessed through the Canadian Agricultural Adaptation Program (CAAP). These gluten-free pseudo-cereal crops do not cause major allergies and intolerances, and although they are not part of the cereal family, their seeds have attributes that enable them to substitute for cereals in many food applications.
Over the next two years, the Ontario Soil and Crop Improvement Association (OSCIA) will be working with researchers from Agriculture and Agri-Food Canada (AAFC) to gain as much agronomic information as possible to determine best practices for growing the crops under varied Ontario soil and climate conditions. The project also hopes to demonstrate that quinoa and amaranth can be viable commercial crops in Ontario.
"Not only will this research provide essential information on the agronomics of highly profitable emerging markets for quinoa and amaranth, but it will produced a model that can be replicated to maximize efficiencies and sustainable development of future emerging agricultural opportunities" says Nick Betts, Applied Research Coordinator, OSCIA.
The development of these crops in Ontario will allow local processors to serve growing ethnic niche markets. The advantages of quinoa and amaranth, in addition to being gluten-free, lie in their specific nutritive profiles which are very desirable, lending them to applications as functional foods to promote human health. Once the opportunity to commercially grow these crops is recognized and taken up by Ontario producers, this project has the capacity to add to the diversity of crops and the corresponding income available to Ontario farmers.
This project has been provided by AAFC through the CAAP. In Ontario, this program is delivered by the Agricultural Adaptation Council.
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Quinoa is, in fact, a member of the goosefoot family -- related to beets, spinach, Swiss chard and lamb's quarters. Whereas it's the leafy greens we eat of most goosefoot we know -- and in the case of beets, the roots -- with quinoa it's the seeds. Its taste is mild and slightly nutty, its texture fluffy and slightly crunchy.
Shallots - (Allium cepa) - French Red
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Stevia
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Stevias sweet components, steviol glycosides, can be up to 400 times sweeter than sugar. This high sweetness level can allow for greater production efficiencies and a smaller environmental impact from farming to the finished stevia sweetener ingredient. A 2012 environmental impact study showed that stevia sweeteners may have a carbon footprint that is as much as 82% lower and a water footprint that is as much as 97% lower than other naturally sourced sweeteners. Overall, stevia requires lower inputs of land, water, and energy to produce the same amount of sweetness found in other plant-based sweeteners, like sugar. 3. Carbon and Water Footprint, PureCircle, www.purecircle.com, Accessed April 17 2013.
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